“I Desperately Need To Win!” | The F Word

Watch the final three episodes of The F Word’s first season!

Season 1, Episode 7

Gordon prepares pheasant, stewed cabbage and bread sauce for the restaurant’s customers and competes with the presenter Sarah Beeny for which one makes a better chocolate cake.

Season 1, Episode 8

Gordon Ramsay’s recipe challenger is Janet Street-Porter, and Olympic champion Colin Jackson comes to the F Word. – Scenes of animal slaughter some may find upsetting.

Season 1, Episode 9

Gordon Ramsay cooks the perfect turkey recipe: truffle and herb buttered turkey with fried breadcrumbs. Hugh Fearnley-Whittingstall takes on Gordon in the recipe challenge.

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“I Desperately Need To Win!” | The F Word
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Welcome to the fword on the menu tonight for our main course of roast is peasant with bra cabbage and bread sauce it’s sah Bean’s chocolate brownie recipe better than mine I desperately desperately desperately need to win trust me it’s time to get the kids ready to say goodbye to the turkeys we’re

Eating them Christmas and Big Brother’s deina mcco is in for dinner did you just say the word sex in my ear you can’t do things like that to me the was my mother and C my that I love my mother and I love my dad want to

Have all that I never had the was here the C my mother and my dad that I love my mother and I love my dad want to have all that Never okay guys yes are we ready yes Carrie you ready yeah serious face on yeah let’s let’s go okay on order six covers table to six Haro bean soup make or six pheasants let’s go pheasants in please let’s go now tonight start is a rich Sumptuous Haro bean soup with tiger

Prawns now these beans have been soaked overnight in water and what that does it actually softens the bean and makes them cook a lot quicker in with the bacon onion and carrot and once you brought it to the boow quickly cook out for about 25 to 30 minutes

Now Tiger prawns has its own built-in cooking gauge when they’re raw they’re gray when they’re cooked they’re nice and pink we cook the prawns for 30 seconds in boiling water and vegetables we call that a c bullion now prawns are the perfect choice for a seafood beginner because they’re nice and sweet

Slightly meaty and so easy to cook we peel them from the shell when they’re warm because it’s a lot easier when they’re warm get the tail and push with your finger them from and the whole thing just pops out once the beans have been drained of it stock just take a

Couple of handfuls out cuz that’s going to be in with the prawns and the mushrooms at the bottom of the soup the rest of the beans into the Mixer couple of ladles of bean puree into the pan we add our chicken stock and bring it up to the boil once we start to boil it we’re going to add a touch of cream now this comes with the boil for the exciting part is where we start to

Froth the soup and make it really nice and light bit of a chef’s thing you don’t have to fro it up but it’s just a way of making it a little bit lighter and if you don’t have a stick mix then just serve it as a normal white bean soup

Nothing wrong with it whatsoever that’s it okay go take your Ladle out give it a little buzz car give the BL out oh come on man now tonight in the kitchen my three Comm chefs are Phil Russell and krie they’ve already survive one round in the fword kitchen and whoever stays tonight will

Come back to battle it out for a job in one of my restaurants okay why are we making two pant I want three portions the soups made to order you’ve got four portions there he’s got four portions why don’t you do the garnish yeah yeah

And you do the soup but no one’s talking and you’re just making no sense whatsoever so talk to one another check the season please taste it car come on and an set the garage up here an so we can start soing yes Gordon yeah yeah that’s out this table yes

Gordon the garnish for the soup are the tiger prawns along with the tiger prawns we’ve got these little Japanese samuji mushrooms and we’re just going to so do the mushrooms off get your cloth on the front here that’s it okay get some color on the mushrooms first before you put the prawns

In now we’re using a Japanese mushroom but to be quite Frank any mushroom will work lovely with this 30 seconds for the prawns get your beans put your beans in with the prawns and there we have a really nice garnish right now this soed off the garnish yes just

Season it with some fresh parley yeah we put in just listen to me shut up and just listen that’s all if you listen you’re going to do well but fresh parsley then from there over to the Bowl let’s go okay take your garnish and be generous with the garnish your

Prawns your beans and your mushrooms into the plate now just three portions come on Carrie please wake up just three portions one two three you’re on your fourth B sorry sorry G so you take half the froth and half the soup and you pour it gently over the

Garnish yeah and then you go back to the beginning yeah and put a little bit more froth on there can you just concentrate for me yeah and try to wake up a little bit it’ll make life a lot easier for you for you the customers and me yes yes

Good girl it’s not difficult you know that I know now this is a perfect winter soup great for the cold nights ahead and check out the fword website for the recipe service please you well it it was delicious soup the porns I’m not sure how they were cooked

But they had a beautiful flavor thumbs up to Gordon really I’m afraid sorry big sucker but absolutely he’s gorgeous and so’s his food so what what more can I say that’s why it was easier ladies good evening hello how are you to see yeah very One D thank you I love watching you

In there how was your soup it was very very good yes yes very thank you no I love rich food do you cook at home I sort of share it because we’ve got little kids so whoever puts the kids to bed doesn’t do the cooking really I’m

Quite good with the with the recipe yep but I’m not my husband’s got the flare I haven’t got the flare and what would you say his Pier the resistance is what’s his favorite dish um my favorite dish that he does is it’s um just sea bass

Baked sea bass and he he um does sort of some grilled vegetables and then he’ll put them in the tray with the seat bass open the foil and put it in sounds a little bit like Jamie Oliver to me that one no is he using is that a swear word

We not say that you’re not on a particular diet or anything like that are you no I don’t no how do you keep so fit work out work out I mean I basically eat what I want yeah um because I work out and that’s one very good reason to

Work out isn’t it so you can eat what you want yeah EXA but have you ever been on a diet I did that did the work brilliantly I lost6 in 2 weeks amazing but I was obsessed by bread like if somebody picked up that piece of bread

Over there I’d see you at 500 paces and I’d be like oh my God they’re eing bread you know and then I’d say okay I’ll have Sundays off so I’d start eating sweets and bread at 7: in the morning and I’d literally be like

P you know until the end of the day it was just ridiculous there is one negativity against the sort of accus diet yeah cuz it’s not very good for your sex life you say the word sex in my ear you said the word sex in my ear does

It have in my ear like you can’t do things like that to me oh I’ll tell you what it did have well I couldn’t poo I mean if you’re going to say sex let’s say poo I couldn’t poo for AG because it was awful because you don’t e vegetables and with

That hello heinous breath so obviously sex life is going to go out the window because you can’t snog and if you can’t snog you’re not going to have sex you took me there Gordon next on the menu along with our main course of pheasant with a fantastic breed

Sauce the commies start to crack Under Pressure you’re going to kill someone you can’t serve raw bacon and just when I thought things couldn’t get any worse for jles Corin we sent him down a sewer Chefs of the world would love to see me disappear under [Applause] there

Okay 1 minute for the Cabbage how long for you an 1 minute please 1 minute let’s go you can start pling up in 30 seconds yes welcome back to the f word time now for the main course roasted pheasant braed cabbage bread sauce with Devils on Horseback pheasant the secret behind cooking this

Bird is actually lining the breast with some streaky bacon cuz it really is a very lean bird with hardly any fat tight not too tight a it keeps the bacon on and B actually keeps the bird in a really good shape hot pan olive oil season

Time peasant nice hot pan saky bacon thy straight into the oven red sauce thy salt pepper Blitz hot P butter onion on the heat cloves Starnes bay leaf the Big Daddy black pepper pull in the china shop this is the one that actually brings it all together sweat

Milk let it Infuse bring it to the bow slowly back to Pheasant base that keeps the Pheasant really nice and moist finish the sauce C that milk is amazing bread crumbs in butter now we have a really nice smooth smart sexy bread sauce I okay feasant rest 15 minutes and

Turn it upside down CU all the juices from the top of the carcass run into the bottom of the bread rest and so by the time it’s cooled down it’s full of Flavor the whole leg just Falls away delicious pheasant with red sauce done now with the Pheasant I’m also serving some red cabbage and we we all grew up with this stuff pickled in a jar but this is done in a very simple form it started on top of the stove it’s got

Butter in with it and then we season it with brown sugar over the cabbage and then tablespoon of vinegar add that to the brown sugar salt pepper and then we braze it in the oven for about 45 to 50 minutes so it Cooks nice and slowly absorbs the vinegar the

Sugar caramelizes it and makes it a really nice tasty cabbage now I’m serving devils and horseback with a pheasant and that’s basically a prune that’s been wrapped in bacon the sweetness and the saltiness of the bacon goes brilliantly with a pheasant cocktail stick keep the bacon on there

Into a pan get some really good color on the bacon gets nice and crispy and that crispy bacon with a sweet prune is amazing now don’t forget to take the cocktail sticks out before you serve them there it is yeah five peasant one Ravi yeah journalist table watch that

Table Liz J journalist so the Pheasant first then revoli okay okay be very very careful yeah now earlier today I set the is a challenge and that was to try and separate the men from the boys challenge time we got a table of vegetarians in this evening now

Vegetarian food has to be as just as exciting as the normal menu so on this table in front of us we’ve got an array of vegetables I want you to think of a vegetarian filling for a ravioli think about it spinach ricotta sood mushrooms rocket basil you know just have a look

You got half an hour let’s go Yes What’s going to in your mind what are you doing cheese work at dog at the same time we’re against the clock like a fully booked restaurant yes not just about your cheese tomato so what are you going to do cheese tomato Moz mozard okay that okay yeah that sounds nice and

You’re going to season it with fresh Basel yeah Basel hurry up yes right Russell what are you doing I’m thinking of a open top ravioli open top ravioli nice and what’s in the open top ravioli right I’m thinking sundried Tomatoes Y and then I’ve also got uh roasted pepper

Going on there just give it that flavor just get get it going I’m going to put some blue cheese into it as well blue cheese as well yeah and as you know we haven’t got all day you know that yeah okay so move your ass yeah y yeah sure okay

Phil what are you going to do I’m going to do a tomato and Basel with a buffalo mozzarella okay and you put the mozzarella in when it’s cooled down so it doesn’t melt so it doesn’t melt so we can just keep those that’s that solid

Cubes there yeah so as it starts to cook in the raviola it just slightly melts inside okay good looks like something out of a sci-fi movie A Taste KN well we’ll find out won’t we S okay guys that’s it let’s go carry on the hot plake Russell let’s go Phil Carrie there come on stand next to it right uh Russell pasta Stone Cold you didn’t even heat the pasta up Chef Phil he started blanching his pasta and you followed suit rather than you’re remaining as an

Individual cuz your filling look nice unfortunately so far I’ve got stone cold pasta overcooked pasta let’s hope the last one at least had got something what’s that the raw Sage leave yeah yeah it went I no yeah we only put on a plate what we can eat yeah never

Forget that and look at that you can see why I don’t change nappies inpd Bland and nothing what I asked for a simple ravioli unfortunately I’m not going to serve any of them in the restaurant by vegetarians you know that tonight get your [ __ ] together yeah clear

Down right let’s go carry please yes four pheasant away now yes four pheasant away now let’s yeah oh yeah I don’t understand what you’re doing car you’re dropping your spoon you’re putting it back in your pocket come on let’s go let’s go need any more on me no why

Are you asking me when you putting it on come on cuz I think we do peasant please now present come on this is where it’s getting really tough now yes y down let’s go here it’s not cooked it’s raw oh the Bacon’s Raw for God’s sake Carrie come here a minute you it’s

Raw it is raw young lady you’re going to kill someone you can’t serve raw bacon not good enough not good enough take your Aon off and go forget it out right and start the table again please God’s sake and start the table again now it will soon be time to slaughter

The turkey so I’ve been trying to get the kids ready to say goodbye we’re a week away from slaughtering the turkeys the children have been fattening up for Christmas I’m getting worried that the kids are getting too attached oh well done let’s have a look is that Anthony Tilly loves

Cuddling Anthony and Megan’s been keeping her own video diary D have been even more grumpy than yesterday I asked Janice Horton Wallace from the turkey club UK how to deal with it her suggestion was rather radical you may have to consider possibly just keeping a couple

Back so that then they they they think well okay yeah those go but we will still have some turkeys here will we get any turkey eggs they start um mating properly in January or February and then the girls usually start laying eggs about 4 weeks after the mating process

They’re very good layers and the eggs are wonderful in baking really oh they are definitely worth trying like a duck egg or they’re not as strong as a duck egg but slightly larger than a chicken’s egg but they uh because of the extra album they’re very good in pastry

Sources and things like that and what about her indoors I got to explain that to her oh she’ll love eating their eggs I’m not that convinced and I don’t think Tana will be very enthusiastic either she mentioned if the kids are getting really sort of attached there is a

Strong possibility we could keep them or maybe keep half of them and cook half I think we’ve always been very honest with them and this is what’s happening and I think they are prepared for that and we stick to what we originally planned I’m you know happy to go along with what we

Set out to do but I’m just asking you to think about an alternative we’ve done your project I’ve supported you in that we fattened up the turkeys and now you’re backtracking cuz you like them de is shaking cuz you’re shouting so you’re upsetting let me go and sit over with

Her you go sit with de Can’t Believe come on De come on there have been times when it’s really driven me crazy having the is here all the mess and everything like that but it’s been a fantastic learning curve for the children we’ve only got a couple of days

Left of the turkeys and then they’re going to be slaughtered so I thought let’s throw a turkey party they can explain to their friends exactly what’s going on and also it’ll really put it clear in their minds that this is happening and they won’t sort of wake up

Surprised to know that it’s the final day we’re eating them for Christmas which one are you going to eat first for dinner we’re going to eat one that oh you’re really shocked you’re going to kill all of them you’re going to kill Jack’s turkey first yeah you so fat the

Kids actually seem fine about killing the birds but I need to know whether I’ve got enough turkey to feed the diners at the restaurant so Peter the vet’s going to do a final weigh in what are we doing why so we can find out if they’re

Fat fat how fat they are we want them very fat for Christmas don’t we that six kilos yeah you need help lifting that one up wait wait wait wait wait 14 okay who’s got the Balance 10 who’s next Gia why do I always catch the TB you’re very good at this all right Angley I know seven kilos yeah who would like a [Applause] sandwich can’t do that Matt how are you evening shf good to see you good to see you too not only a wine writer but you’re actually Jamie Oliver’s Samilia y you’re his wine waiter at 15 yep now you bought some AB going go well know please tell me

They’re not all Australian not there’s not one Australian Australian but do you know what I think when it comes to kind of food and wine matching um you know I think a lot of people kind of get unnecessarily kind of you know confused with it and stressed with it and they

They tend to think that you know the best matches end up being you know the most expensive matches and it’s not always the case definitely definitely and um here I mean this is the one word to describe this one is that it’s sexy you know sexy you get kind of that sort

Of um dark cherry get dark cherry you get a little bit of spice but straight away you’re getting things like cinnamon cloves you know stares all the kind of things that you use when you were cooking the Pheasant out there all those kind of ingredients are starting to come

Through and I guess that’s one of the key things when it comes to food and wine matching you want to look for kind of like similar sort of waste between food and wine you also want to look a similar similar kind of intensity of flavor and keep it sexy absolutely now

Um you’re highly competitive yes I am I’m going a test for you okay three of the most extraordinary wines I want you to try and tell me what you think they are here we go I’m not saying [Applause] anything he going to be something like Blue Nun 5 quid

Under mate 5 pound on under absolutely on the nose Blue Nun well done one of my favorites the heat is on big boy you should always trust your first instincts and for me like first thing I sort of smell is kind of Cedar you know it’s it’s got there’s

A fair bit of Oak in there there’s a fair bit of fruit weight as well um dark Plum dark fruit you know straight away I’m kind of thinking Big Rich full body great variety probably thinking new world as well so really okay it taste

Huh now the heat is on and you can see he’s looking nervous come on that’s turbocharged there’s some weight muscle and intensity behind that that’s that’s kind of like it’s awesome shazo cabinet from probably from Australia here we go well done did I say awesome sh well

Done awesome sh well done thanks very much huh fantastic great okay you ready yeah I’m [Laughter] ready okay instantly what you think what when I look at this wine well I’m I’m I’m noticing the color the color is nowhere near near as deep as the as the previous one sight’s kind of probably

The least important of all your three senses you know yeah I mean you can close your eyes and that’s how I always find it a lot easier what are you getting’s we talking about a very different league right between that wine and this wine okay so

It’s not giving away much on the nose it’s pretty flat pretty dull uhhuh soft simple it’s even a little bit corked Gordon I can’t believe you put on a wine that’s just a I would not do that to you come on you think that’s it’s

Just a little bit CED I’m not going to argue with you but I mean I don’t mind fighting but that’s definitely not cked you do the cooking I’ll do the wine oh God taxi okay have a little taste God it’s probably going to be amazing Bordeaux or something like that

Isn’t it 32 one what’s the answer it’s Bordeaux it’s cavana Bas one from bord uhhuh yeah what would you pay for it how much would you pay for that 30 40 quid 30 40 quid you’ve been eating far too many kangaroos you know that that was a ,000 bottle of petruse goodness

I told Matthew for goodness sake 1,000 Li truth 1992 my oh it’s 9 it’s 92 well look you know I’m Australian I have cheap taste [ __ ] was it was it meatloaf that said two out of three Ain bad next on the menu it’s pudding time Sarah beanie takes me on with a chocolate

Brownie also I think that pudding nuts in it it’s a bit like putting leaks and macaroni cheese oh really so it’s just wrong J’s goes in the sewer a it’s disappearing into human [ __ ] and deina has to sing for her supper just an old sweet song keeps Georgia on My [Applause]

Mind okay uh Phil Russell come here yeah one’s gone yeah yes we tried to put raw bacon on a plate now my Brigade are leaving and you two are going to run the f word restaurant you’ve got a table of four and you got a table of four yes hey

Everything from bread sauce to Cabbage to Pheasant yeah Mark out and out Neil bye-bye let’s go come on Russell wakey wakey Bacon’s burning she’s already gone home on the back of that let’s go come on Big Boy nice and crispy little touch of butter in there fill to finish it off

With yeah Phil you got table 10 ready Chef yes and Russell you got table 14 yes yes chef well you know was talking to one another hello we’re in the same restaurant you ready R yeah how long you got I’m ready mate you’re here move let’s go yeah I’m looking for presentation

Yeah each and every plate looking exactly the same let’s go standby table 14 standby look at each other’s plates check that we’ got the same things going on the same size portions yes yeah come on don’t forget it’s the same restaurant yes come on phant on first they’re last

That’s the garnish yes there you go think about what you’re doing come on Russell yes chef put the tray down work with two hands it’s twice as quick yes voila right take your time don’t spoil it now yes gently gently gently let’s go are you happy dirty

Plate I’m not happy with that hair there on the Pheasant pull it out come on wake up you got four eyes let’s go up go table four 14 go M come here both of you well done that’s what it’s like in the real world that’s one table each out of 20 tonight

Clear down start again well done yes sure hello there nice to see you how are you yeah very well thank you how are you good very well you enjoyed the peasant yes I did enjoy the peasant although I’ve got something for you here there’s a bit of shots that’s great news yeah so

It was mean that one of those Posh Birds is a real bird amazing yeah the combination of everything was really good but the the Pheasant was just cooked to Perfection absolute perfection really lovely how are you yeah well thank you good to see you nice to see you how was

The Peasant it was very nice yes very nice I could have been a little bit more veg I felt goo dare well I’m just saying you don’t need more veg with that phant and Devils on Horseback and the bread sauce and the bra the Devils on Horseback were were pretty superb

Wonderful the way that it was cooked this evening was fantastic it fell off the bone and the fact that the plate itself isn’t actually loaded with with Superfluous vegetables as well made it very very nice time for pudding this week Sarah Bean is going to try and beat

Me with her favorite dessert chocolate brownie now there’s 100 recipes of chocolate brownies and I’m doing something quite sort of U unique Sumptuous delicious we’re finishing it this time with some little peans but this is not a big tray of chocolate brownie they’re going to be done in

Little bleen pans we’re going to but of them line them with chocolate and cook them individually almost like a little sort of pancake but pancake chocolate brownie this is a children’s chocolate brownie cuz I don’t think you should put extra bits in it should just be pure chocolate brownie this is really cheap

So you can make it if you’re having masses of people to a party you can make it for loads of people we had it at our wedding actually not that I’m a cheap skate or anything so get your brush and lightly brush the inside of the pan now all it is is a

Block of chocolate break it in half and just great and just pour the chocolate in there and then roll it round right Sarah how are we doing this is cocoa sugar and flour yep and then this is the eggs and you just pour in and there and that’s it

That’s it yeah it tastes great I’m sure it does now no chocolate in there no no it’s got It’s got cocoa powder just cocoa powder yeah and then I have to grease the tin and that looks like something you’ve nicked from your granny um yeah that’s the G and that goes in

There and how long does that cook for 25 minutes or maybe a bit more if it doesn’t look cooked cuz it should be nice and crispy on the outside and soft and gooy G that’s the word you’re a lady who likes pressure you got 37 guests coming around on boxing day Christmas

Day Christmas day that’s a big table that 37 that is a big table and you’re going cooking not single-handedly surely well sort of single-handed I’ve got this turkey that’s kind of huge huge so have you got lots of Christmas I think we’ve got about um 18 or 20 hey that’s just as

Bad I know crazy is do you do lots of entertaining then I’m not very good at the dinner party thing you know that it’s not the kind of thing I U I really enjoy doing to be totally honest so this is why I couldn’t be a cook cuz I think

This is taking ages and it’s really boring I’m thinking God hurry up how do you know so much about property I’ve got a building company I do a boy job you see you do a girls job I do a boy job I do a girls job yeah that’s the whole

Grive I wish women would get back in there and do their job I you know that women do make the best chefs you know that I know we OB viously women do everything best no no no not quite everything hello not quite everything you’re a bit of a Matchmaker aren’t you

I am it is a bit of an obsession of M always has been actually which serious now did you do that over food yeah well the best place to meet someone is over food and booze isn’t it food and booze yes yeah stick food and booze and a few

Single people together and they’re going to get married and what about someone like our resident food critic I mean is there is a woman out there that’s mad enough to sort of date him how would you despite him Moy wiy beardy short ass I think he definitely get someone he

Definitely get flipping EG now the chocolate and the butter has melted I’ve whisked the eggs lightly I folded them in Sarah is going to be S of gunge in the center she said sounds very ominous um and mine of course is going to be lined with like chocolate buttons and

These little things peans I have to say at this stage without getting too carried away a damsite more appetizing than Sarah’s mind you I said that about the Trifles last week as well didn’t I also I think that putting nuts in it is a bit like putting leaks in macaroni cheese oh

Really so it’s just wrong it’s ruining the Purity I’m now just going to lift that out and put them in to the molds and then hopefully we’ll be ready so when you fill the mold up 2/3 because they’re going to rise slightly and then we leave it nice and soft and gooey in

The center those chocolate buttons hopefully will be intact but slightly runny I could have refurbished a five bedroom house and the time it takes to melts the butter like how frustrating this some’s going to eat it and you just got washing up to do whilst you’re U

Pregnant okay and obviously my wife been pregnant three times I put weight on to make her feel happy does it happen the same with your husband sweet te does he put weight on to make you feel of he is actually less fat in bed no he does still say good God you’re

Fat every time I have no clothes on serious so which is true to be honest no you going to stay confident now cuz it’s not cooked now let me have a quick look at yours okay just like the bike shares you can look at mine let me look at

Yours yeah cheeky that’s nice I’ve got to say your yours does look like you cook for a living mine does look like I don’t and I desperately desperately desperately need to win you need to win okay here we go it’ll taste great though um I’m sure it will you know [Applause]

That hello Charles hello Gordon are you well I’m I’m not bad at all I’m happy at least I’ve been fed you’ve been fed now what you been up to this week um I’ve been down a sewer um I’m so used to healthy hygienic places like professional kitchens God bins squirrels

Kebabs and but no but that that was cuz I was investigating food here I was investigating quite the opposite I was I was up to my up to my elbows in uh in [ __ ] yeah and it’s because of the fat that gets thrown away fat is a huge problem in Britain

I’m not talking about fat people I’m talking about cooking fat when you flush them away down the sewers as we all do sometimes they’ll cool solidify and Harden and cause blockages and when that happens we’re in big trouble last year alone we spent 15 million clearing our pipes and 3,000

Properties were flooded as a result of blockage with Christmas approaching the water companies are expecting a 25% increase in the amount of fat that we’re flushing down our drains which means that we’re going to be adding over Christmas to an already existing problem in the underbelly of our cities but what

Does that really mean I’m not dressed up like this just cuz it looks sexy it’s cuz I’m going to go down there and find out well I I understand the issues about this fat being thrown away but it looks all fairly harmless when it goes down

The sink so what does it look like here I don’t understand well you’ll soon see JS when you get around this corner here oh it smells nasty now if I drown or something you going do mouth to mouth you won’t drown what’s this that’s uh that’s the fat what you’re going to go

Into that’s fat yeah it’s fat that’s fat out of people’s kitchen gone down the sink and yeah oh no no and there’s things living in it a [ __ ] and it’s everywhere cheers for it so I need a radioactive anti thingy death suit just be careful oh God the chefs of the world

Who would love to see me disappear under there a it’s disappearing into human [ __ ] it’s some sanitary to why am I doing this I don’t know there it is that’s your fat that’s your turkey roast your lovely Granny’s and grandchildren come around and you cook that up for them and you toss it

Down the sink without a thought he comes down here solidifies people like Kenny have to walk up and down and they shoveling it up and throwing it away it’s absolutely disgusting I’m I’m I’m I probably knew that already I didn’t need to come down here to prove but we’ll do it Again well this is the third shower that I’ve had since I got back from the sewer and I haven’t got close to removing the smell having seen the scale of the problem though I promise you I’m determined to find out what we can do about it so I discovered a clever little

Device you can use at home fat traps which is a thing like this that you leave by the sink instead of throwing your used fat down the sink you just pour it into there in this manner you put some nuts in it you give it a shake

To make a lovely little feast and you put it out for the birds or in fact if you haven’t got one of those you can do the same thing with a with a baked bean here apparently if we all do this if we all use these fat traps and stop

Throwing our stuff down the sinks we can make a huge difference to the state of our sewers and drains having said that restaurants and fast food joints are the biggest fatty villains and they also need to shape up by law they’re obliged to have waste fat collected although

Thousands of them are still illegally pouring it down the drain but some councils are fighting back they’re collecting the fat for free and turning it into diesel for cars so I’ve got a gallon here of delightful waste cooking oil from the fword restaurant which I brought into my

Garden because it’s the last thing I want in my house uh because I’ve got a fellow here who reckons he can turn it into uh into car fuel yeah what we’re doing is we’re convert it into biodiesel and so how much will our gallon of fword waste cooking fat make how much diesel

One gallon of used cooking oil you’ll get one gallon of biodiesel so do you need to do anything to the engine of your car to make this stuff work in it if you’ve got a properly produced biodiesel it it’s a direct replacement you don’t have to modify things you’re

Saying I just throw into the drum this used fat yeah literally pour it in slightly Green Oh and then I just hit hit this this green button here pump on correct is that it that’s as easy as no I need to add cotic soda and methanol

Okay ducky so I pop that in the hopper here and start pumping the methanol over and how long does this take to make takes about an hour mixing and and it’s that easy and then hey Presto we have biodiesel hey Presto you have biodiesel pumping into your car and you can drive off

And here it comes real diesel although that said uh I think I’m first going to have to put in the car and go for a drive just to make absolutely sure it works you think I can just put this straight in a cardi just pour it straight in in it

Goes righty then it’s the moment of truth will the car start hrah it has I didn’t believe it would it’s amazing smells a smells more like a chip shop than a car though um I have a a gallon of Gordon’s used fat in this car and given that it’s as good as

Diesel uh that will get me if I head north from my home as far as Luton well lucky [Applause] me excited yeah yeah this is going to be fantastic this is uh I’m actually slightly nervous oh no is it burnt oh no it’s got a nice crack on the top okay

Now how you going to serve yours I’m going to serve it in slices like a cake you just won’t you know send it like that and give them a spoon yes but the difficulty is you have to make them with all sort of Posh stuff in don’t you not at all chocolate

Buttons that’s not Posh finish mine with a touch of creeme fresh this is called a blob that’s called a blob nice are you happy with that John Baptist um take Sarah upstairs first okay yes yes and if they don’t like it we can line they LOF with some new cavity wall installation

Okay yeah can I just say it’s bloody heavy honestly it feels like one of your breeze blocks from one of your buildings hello how are you guys hello so this is number one I like the texture on the top as well like kind of crunch it’s kind of

Nice and gooey in the middle and it’s like nice kind of crunchy outside it does kind of it just drapes of your tongue doesn’t it the choc bit feeling might might be slightly too gooey actually just if I was going to add some constructive criticism to that but but I

Find it I quite like the gooiness just cuz makes it quite contrast from the the crust okay then this is this is number two okay thank you wellow I’m not sure about this one I’m not sure about the cream yeah it’s the cream it’s quite dry actually isn’t it’s quite flaky on the

Top I shouldn’t be overconfident about you know the brownies at this stage but I have to say I bloody am you know that cuz if I lose this challenge this week honestly say I I will start liking Andre R Thompson that’s how confident I am I’m going to win

Yeah I think I’ve had enough of that one yeah Alie JB Al so this week the winner is yes well done sah oh get out will pissing around oh no Sarah won I’ll get out really sorry the result you know that I’m going to go upstairs and see the judges where are

They yeah I’m glad you find it funny um just out of Interest I mean taste that again for me okay yeah all of you and then I can start with the lady in the end now tell me what you tasting tastes bitter bitter yeah kind of like almost burnt taste to it

Burnt look how look just look how wet that is in the center in the middle but you’re going to get through the dry outside to get to the middle I I you know I I don’t understand it just slightly too dry sorry all three of you can off out

Of here now as well yes dear oh dear useless I’m not going to serve it I’m going to serve my chocolate brownie my restaurant my customers and and and my reputation on the line that’s that and that’s it that is fair enough I’m really sorry but no it is okay cuz you

Do think this is poo don’t you no it’s just it you know it’s not nice it’s not bad but it’s not good come here let me get around that bump oh I’m sent out here like this well done well done next on the menu I rediscovered Britain’s most underrated but delicious meat M

It’s by you I’d have it any day and Phil and Russell find out which one of them is staying and who’s going home one of you is a follower and one of you is a [Applause] Creator right Sarah yes I know it’s not your dessert but you can still get the

Pan do you want me to pick the nuts out make it better I don’t mind you picking my nuts at all for God’s sake we like a knife so do yeah it stuck you see mine didn’t stick so send that to J please now my god oh

Gosh it’s quite nice you got to wash your hands now you know that we get so complaints yeah oh no look at the buttons in mine yeah see disappointing really isn’t it I’m glad you think so thanks so much chocolate Bry with creem fresh can

You just say that for me one more time Chate chocolate BR with cream fresh what oh my God that was so cute a chocolate Bry ladies enjoy your chocolate brownie very very suck and lovely kind of dessert you want to take the bed right perfect I can tell you on the

Outside and soft on the inside and you got a little bit of chocolate dripping down here and it’s perfect this week I’ll be looking at one of Britain’s tastiest but sadly most unfashionable Meats Once Upon a Time mutton was a very reasonably priced meat that everyone ate

Before it fell off the kitchen radar and not not only don’t want to see it back in restaurants back on their menus but at home as well because this is part of our culinary Heritage mutton is a meat from a sheep that’s at least 2 years old it’s rarely

Sold in supermarkets and can be hard to get your hands on these days most of our mutton gets eaten in Europe when was the last time you at mutton years ago years ago and who cooked it my grandmother it’s a bit sort of oldfashioned and a

Bit it’s not very sort of sexy is it mutton I’ve never eaten mutton at all ever cheap cut of meat most people now earn more money they buy better cuts of meat it looks like mutton’s been completely forgotten so what did mutton disappear totally Financial in the

1940s the imports from um Australia New Zealand came um the price of lamb and wool went down and it wasn’t worth Farmers keeping use for more than a single season so it wasn’t about the flavor it was just about the price of why should the British public out there

Be eating more mutton because it’s being extensively grazed it cannot be Factory farmed it’s the wildest and most natural meat that we can possibly eat and one of the most delicious to produce the best mutton sheep need a diet of good green grass and correct treatment once they’ve been

Slaughtered a mutton carker should be hung whole for around about 2 weeks the meat is extraordinary it’s amazing the difference uh and lamb how dark it is and it’s surrounded by a lot more fat you can deal with that you know in in the cooking process you can use the same

Cuts as you do in lamb from mutton and what’s the price of mutton now it’s about half the price of land and twice as much flavor someone at home cooking for the first time what would you recommend oh I’d say I’d say the diced the diced that would be the one I mean

That’s diced up ready now for a stew ready to go mutton has a reputation for being slightly tough and the secret behind this particular dish is the length of the cooking time so what I’m cooking here is the simplest of mutton stew generous with the seasoning run it

Through some flour shake it and into the pan so what we’re doing now is put some flavor on it woo once it’s brown into the collander and just leave it to drain vegetables now this is a stew so we don’t have any little sort of fine dices garlic just in

There in half celery the leaks big of Rosemary and a nice spring of thyme pepper corns lightly crush them some out puree roast it off half bottle of house red wine take your mutton mix that in pour boiling hot water on top so that’s it 2 and 1 half hours on a

Low gas perfect it’s ready now let’s see we can convert South London to muton you want me to have that tell you what it’s well cooked the m that is delicious oh it’s lovely you enjoy that m c by you I’d have it any day am I allow some more promise me

You’ll try a mutton stew this weekend deal deal so come on you not give mutton a go it is a tasting me and let’s be honest it does deserve a second chance how’s your brownie can I just tell you what I love come on see that that’s really runny oh yeah that little

Chocolate buttons inside love the runny get off that’s mine can share magic to sh no there’s only one thing that I don’t do and that’s share my fings your background in food you lived in Paris I lived in Paris and you worked parttime there as a I did

I did I was oh God I was a singing waitress but can I just say I was a very good waitress so karaoke was in that long ago serious that that was good that’s very you ever need I can’t believe you’re doing that you’re B with a finger underneath there spoon onto

There I can help Jimmy cars in tonight yes where is he where oh there he is there he is there sat upright looking nice and car now he presented last year the 100 worth Brits I came 82nd and you came 95th which is a bit out of now that

You told me that yes I’ll me him as well later as well yeah I’m going to get him to C yeah big time he actually sits like a little public school boy over there doesn’t he he’s like sort of we’re talking about [Laughter] you oh God

And first of all to both of you well done one step away from working with me personally Phil how bad do you want it um the knowledge I’d learn off you Gordon just be unreal and it’s a Cas if I want to soak up all the

Knowledge that you can teach me so I can take it away and then open my own restaurant um Russell how bad do you want it I want it really bad this is what I’m trying to train for then just to have that chance and like nothing like this ever happens to me

And literally being a whole small town Chinese lad in a takeaway to this what more can I say it’s a tough decision for me however there’s one big difference between you both this evening because one of you is a follower and one of you is a Creator and Phil you followed Russell

And that’s the reason why you’re going home tonight I’m really sorry okay keep going I will do yes yes chef you cheers thank you very much get some sleep yeah yeah yeah get your [ __ ] together yeah thank you Chef don’t welcome to the fword on the menu

Tonight for our main course a delicious pan roasted Seabass with a sweet and sour pepper sauce it’s gobble gobble croak as the turkeys breathe their last do I feel any any rewards do I Janet Street Porter sets me straight on my fig tart I can

Give you my word that any women in the audience will not eat pastry so you’re wasting your time and my trainees learned that I won’t accept second best so only going in one play Starling that’s going in the [Applause] bin love my mother and I love my dad what have all never had any my mother and my dad I love my mother and I love my dad want to have all never okay on order six covers table two six RAV main course six C bass Colin Jackson watch that table please

Tonight’s starter is a duck and Chestnut ravoli with a SCE of jusa ma choke how long Miller one minute left minut SP then otherwise I’m going to throw the reing back let’s go yes got this finished I’ve got three commies in the kitchen this week tamama

Miller and Danny only one of them can come back next week right now first table tamama Raves are overcooked spinach is not ready yes chef how long for yours 30 seconds let’s serve yours first but can I have the spinach first Che is ready too late sorry Big Boy

Missed your chance that’s Cowboy cooking not in here wakey wakey yes yes chef now we’re serving a derus aloke sauce with the ravioli don’t peel them the flavors in that skin slice it in half and just slice it down almost like you’re slicing shalots it’s important to start soting

Them straight away otherwise they’ll go black now we swe them down we’re going to add some chicken stock but you can add a vegetable stop stock and keep it as a vegetarian sauce bring it up to the boil turn down the heat 8 to 10 minutes

And then they’re going to be ready for puring look and there we have the most amazing Dro M choke sauce ready for the ravioli Miller yes G not too thick and it’s like stge g i Miller you can do something with these as well now yeah start again

Sorry next the filling for the ravioli duck comy basically it’s going to be cooked in its own fat get your duck fat and just pour the duck fat over the legs 180° in the oven for about 1 hour 45 minutes nice and slow next Shred the duck off the bone

And add a tablespoon each of chestnut puree Cherry vinegar and double cream season with chives and bind it all together get your mix and put it into a nice ball cuz that’s the shape of the ravioli but look you can still see the the duck the chives the cream and that’s

Ready to go in between the pasta two discs per portion duck into the center of the pasta and then we use an egg wash around the outside that binds the pasta together one disc on top of the other place over the Rev early push down lift

Up into your hands and just squeeze all the air out and go around and just remember the sort of days when you used to grow up with those Flying Saucer spaceships with a sherbet in the center that’s all we’re trying to create nice round top and a nice round bottom most

Important thing about cooking RAV is always add a touch of oil to the water that strengthens the pasta when we put the ravioli in the water and also protects it then just get the pan and twist the pan from left to right and what that does it prevents any ravioli

From sticking on the bottom turn that gas back up now yeah if you put the six in there the temperature’s gone down so you have to be intelligent now turn the heat back up a little bit if it’s not boiling what happens to the ravioli it

Will just break apart it burst and it will sink to the bottom and it’ll stick to the pan then we’ll throw more away and with that you can off home yeah salt Tam let’s go oh yeah no you just put a big Clump in there Miller I’ll toss it around yeah

Yeah or take it out you don’t just put a clump in there otherwise someone’s going to have a very salty ravioli yeah get it in the bin and start again Chef I’ve got 10 seconds start yeah that’s right I don’t want all that [ __ ] 10 five I

Just give you 1 minute yes six RAV in when they’re in the water then you connect with me until then shut the up okay they’re going in now shf let’s go turn the gas down please yes okay spinach the center of the ball and the spinach helps the ravoli

Stay in place now the juice of M choke sauce that is winter at its best come on T come on you fast asleep again honestly you’re like a big Telegraph pole come on big boy you have got to bend those bones you know that yeah you’re about as

Flexible as a post box move go Table Six [Applause] go how was your dog ravoli it was this time of year wintry sup Rich chestnuts beautiful it is so well balanced the flavors uh very creamy it’s meaty perfect it’s Judgment Day for the turkeys and it’s the first time I’ve ever slaughtered an

Animal the turkey’s time is Up hurly witting stall has popped round to give me some advice on slaughtering the turkeys what are your plans for how they’re going to be slaughtered Chris the farmer is going to come down and and bring a mobile yeah slaughter house a trailer and do it properly like yeah

Here that’s brilliant has he explained exactly how that’s going to be done yeah it’s a very straightforward procedure they’re going to be stung gun they’ll die instantly 3 to 4 seconds that’s definitely the right thing get him here get it done here and no long Journeys no extra stress and any preparation for

That I mean absolutely you shouldn’t feed them for 24 hours before Slaughter really well because you’re going to hang them with the guts in which is right for developing the flavor but you you want the guts in but you don’t want any [ __ ] in there it can just maybe turn the

Flavor uh a little bit on a long hanging so now I’m going to starve them for 24 hours before we kill them that’s just the way it goes that’s the almost all animals go to slaughter on an empty stomach and it’s definitely the right thing for the meat I also asked you

What’s the right way to prepare the kids if as I’m guessing might be likely most of the kids don’t want to see them go to slaughter no what you should still do I think is bring them to say goodbye right so that they understand there’s a finality okay that’s it bye-bye to the

We’re going to today we’re going to say goodbye to the turkeys now the morning’s arrived for that goodbye bit of a milestone today for the kids I was dying to get to this particular day because I wanted them to understand exactly the whole objective

To why we’re doing this there we go no h let them out we say goodbye probably someone rpy bag which one going to eat first Nigella G why Nigella because she the biggest she’s the biggest doesn’t mean say she’s going to be the tastiest you know that and but could we keep

Their feet no we’re not keeping their feet right listen listen I want you to say yes goodbye to them we’ve succeeded in what we’ve set out to do Meg growing our own Christmas lunch well done for looking after them for me being a chef of course it’s been a you know an

Amazing journey for them to understand what it’s like to go to the farm to pick them up to look after them to feed them to clean them and then to eat them it’s crucial for any child see bye turkeys in the oven I’ll see you in the

Oven can I see them be no you can’t see them being killed no next on the menu along with our main course of sea bass with a sweet and sour pepper sauce I get Martin McCutchen back in the kitchen for the perfect roast beef and yourk pudding thought you’d make me cry

But because you’d be shouting all bit or something and I get my comist to run the kitchen on their own the last person on the hot plate is going home [Applause] [ __ ] moment from now yes for SE bass in let’s go Miller yes M yeah Danny yeah

Get on the stove I’m hiding yes welcome back to the f word time now for main course P roasted Cass with a sweet the sour pepper [Applause] Sauce seas in French lud that means wolf of the sea fill it just run the knife all the way down one nice long Swipe there you go one f it off easy pepper sauce rather than cut the peppers in half and take out the seeds just cut around it leave the seeds in there and do the job once it’s almost likely if you’re peeling an orange shots nice hot pan Olive

Oil star Ines the an flavor goes absolutely beautifully with the sweetness of the peppers salt Basel white wine vinegar Burma reduce it gives body to the sauce nice glossy syrupy 200 M of water simmer it’s fresh it’s vibrant and it goes brilliantly with a sea bass Blitz absolutely beautiful bass score

Salt thyme it just so perfumes the sea bass olive oil skin side down in it goes fingers on top for 30 seconds 90% of the cooking time will take place in that skin but you’ll know when it’s cooked when it starts turning bright white now it’s time to turn it

Over just finish it with olive oil seab Bass with pepper sauce done with the sea bass we’re serving brazed on and rice peaf now oniv is something you eat a lot of raw in salads like quite like it this way because it’s sort of roasted brazed cooked in orange juice and it’s the

Perfect way of cooking on especially in Winter now that we’ got the color on there the caramelization is taking place on the outside it’s time to add a touch of Gram on you grum on your Ino Merry Christmas once we’ve burnt off the alcohol get your orange

Juice give it a good Shake and now look orange juice into the pan into the oven 10 to 12 minutes and by the time the orange juice is evaporated the Onie is cooked Miller yes G look at the bass Miller it’s only going in one plague Starling that’s

Going in the bin it’s burnt start again yes no and Danny what the are you doing what are you doing I was just making sure this didn’t burn chef and you’re making sure the SE is burned you’ve done that already no the the sauce Chef I just took it off theat

Right okay basically can you get a grip yes Che temp portion SE pass in the bin nothing happening yes you’re looking busy we’re actually doing nothing and all you’re doing just spinning around yeah like this bobbing around nothing’s actually been done now there’s the top of the Onie yeah get the Onie coming

Back down like this is that a nice little point it had and place the base of the Onie yeah at the base of the plate look yeah and follow up now watch there’s the SE bus there’s the top there’s the bottom wipe the Cass on there now look I’m

Going to show this one watch sauce one spoon round and look at the colors look there you go well done finish it off H long Miller please now look at that there look yeah beautiful the colors are there yes do that plate I’ll do this one yes happy with that where you sure

Are you happy with that wa so you should be go Please I’ve been in another woman’s kitchen this week helping her to make the perfect roast beef and Yorkshire Pudding change my mind see you hold on AE we’re going to have perfect Sunday dinner roast beef roast potatoes yure puddings some carrots and cabbage and then maybe a really nice sort of um sexy gravy can I just say in advance that I’m quite an intelligent

Woman but when it comes to the kitchen I don’t mind admitting I a complete bimbo what’s that um uh some Holland Daisy Sal sauce Holland Daisy salty sauce no that’s dripping that’s going to make the perfect perfect pudding so the key to this is to have a Time plan right yeah

Everything else after that falls into sink there’s a cloth for you so always keep your cloth there like that so you’ve always got it to hand up and down not over the shoulder not left lying around and then when you want to touch something in the oven you can always

Just hold it there nip it out first thing most important thing we’ll get the beef in now season the fat season the fat yeah cuz what that does gets rid of the water in the fat and makes it a lot more tasty start off on 250° 250 there

We go there’s the first L put in the OV so the first time we stuck one in the oven yeah um York pudding mix one two and then finger and thumb in and just lift open one egg okay you’ve got a bit of shell in there where there you [Laughter]

S yeah yeah yeah my nerves are gone okay well he is human I’m going get some milk bitter pepper oh my so it’s fat so that’s going to help them rise and stop them from sticking do we have to add that much in there you putting my

Milk in there yeah just a tablespoon just heart attack put that in there over we go to the tray in one that’s it good a little bit more good whil the beef is roasting away they should go zoom and now we just do the easy stuff roast

Potatoes I have had nights where I’m thinking God it would be so great if I could cook right now Christmas dinner sometimes I’d like Christmas at mine and then my mom’s like no why do we have it at yours because then we’ve got to cook and we haven’t got everything we need

There and we have to bring everything with us I like to get the tray on top of the gas ring before it goes in the oven it just stops it from sticking watch your fingers Ros keeps bloody spitting yeah it does spit that’s the water from

The potatoes now you can start to see the potatoes coloring a little bit let’s check the beef put your fingers like this and just touch your jaw like that inside of your cheek yeah mine’s very squidy yeah that means it’s rare when you hit on the beef like that so that’s

Still quite rare if it’s medium it’s firm it’s like your chin medium well done well done they are absolutely amazing just to finish them off properly the secret is to turn them around turn them upside down so they cook underneath oh look at that I’m going throw in a little bit of

Onion do you know what they’re doing my eyes in yeah absolutely right there I dear cool [ __ ] they’re strong I thought you’d make me cry but because you’d be shouting all it or something not because of the onions what are we doing now gravy gravy what I’m going to do is just put

Some of these tomatoes in the bottom all they’re going to do is actually make the gravy a little bit sweet yeah I grew up in a three-bedroom Council estate shared a bedroom my brother this kind of food we didn’t eat no I didn’t either there’s

Quite a few foods that I was kind of quite frightened of I must admit like what well I mean the word organic I immediately thought that that was something disgusting for a long time when I was when I was younger uhhuh and when people used to say that they were

Kind of vegetarian I us to think what’s that what on Earth would you eat then cuz everything like I say was chicken chips and beans fish chips and beans yeah you know and that was it and that was it nice little butter in there where’s the butter butter should be in

The fridge okay how big do you want the knob to be pass that through a Sie right so have I got time to quickly just put a bit of makeup on and brush my hair and make it look like this was completely effortless yep great um how long 5 minutes of

Course it’s natural yeah now women back in the Kitchen W coming girls you’re right I know right they’re here they’re here and I’ve set them down I love my friends but they are quite judgmental are they when it comes to my cooking I’ve never seen her in the kitchen actually fussy um they’re just they’re just dreading it I think Martin cooking

Are we a bit worried don’t worry about getting everything sort of piping hot the Beast rested York qus are served at room temperature yeah and are you sure they meant to be served at room temperature no what we’ll do just before take the potatoes out we’ll stick them

In the oven littleit absolutely definite try and keep the plates nice and clean so it looks like I really do know what I’m doing yeah and you’re in control that beef looks delicious yeah see how it’s coming together col it’s just all almost coming out like a sort of a chain

Reaction this has to be your Pier the resistance on show crispy a nice and line look at that yeah that’s it good ready well that’s it well done babe now yeah here we go okay thank you Bab that is probably one of the best y puddings I’ve ever toasted in my

Life I can’t stop thinking about that you’ve done it that’s what’s going through every mouthful I’m just thinking God Martin cheers everybody well done well done cheers my request that you don’t let off the hook thank you thank you right Danny Miller Tama come here yes now the

Brigade are going out and you’re going to cook a table on your own yes yes chef okay the last person on the hot plate is going home Che Miller you got four SE bass table 12 wait Danny you got six se bass table eight and you T got five SE

Bass table five yes whoever doesn’t do it up to scratch okay is going home 4 minutes on the hot plate move your ass yes P piping hot sauce beautifully seasoned Seabass nice and crispy seasoned with th flowers rock salt in there yes let’s go come on Tama watch

Your bass don’t blow it now big boy yeah let’s go yes good pull the pan down not enough color on there Danny so I don’t know why you turning them look that looks boiled we might as well steam the seab bass jef I’m ready in 1 minute 1

Minute I’ll be very surprised if those seed basss are ready in 1 minute how long Danny Make It Count yes three 3 minutes Che service please t five here don’t SL the plates up now take your time yes come on we all started off at the same time however it’s all coming

Out in different times quite interesting let’s go don’t you dare send that come on hurry up work and talk the same time stop gping oh all that lovely delicious food now you’re going to send on dirty plates you ready yes sure send it then okay can you go please table

Five five we listening interesting right down the hot plate how long m please I’m coming up now you’re coming up now yes table 12 melow please table 12 how long Danny 1 minute Chef nicely Sauced very nicely saued bass Che now that’s one piece of bass yes

Yeah and the person sat opposite we sat with that piece of bass different size and and they went in the pan at the same time so they won’t be cooked the same are you happy with that that’s the question I’ve got to ask you no Chef now no I respect you honestly thank

You cuz I’m not happy with that four more B start again service oh no I’m going home that’s the top of the bass that’s the belly turn it around yeah I mean I’ve been meaning for the last 4 hours that’s better thank you okay table 16 go

Thank you can’t dny please it’s how long it’s not quite there Chef one fish not quite there you’re okay not quite long I’ve got to have a one minute one minute there you go thank you yes t 10 please mhm ladies Gordon that how was The

Bestass Gorge I like it yes was that wild or farmed that we don’t use Farm line C right and cooked on the skin so nice and crispy I the skin I think the skin people I it really annoys me when I see people leave the skin because the

Skin is where all the nutrition is that’s where all the oil is that’s why we cook it on that and of course we season it with time flowers and it’s really nice and crispy it was really really good I’m not a massive fish fan but I think this has converted me there

Was a lot of depth to the flavors I think um terrifically Tangy um red pepper sauce fantastic really you really enjoyed it love it okay uh Tama yeah Danny I’m M quick yes sorry well done yeah that was a test of push you to the extreme there you know that yeah and boy

Did it feel like you’re really on your own there cooking everything from the on peel out the bass that was the race to see who had it together do you understand yes and Danny I so respect what you said there because you knew one bass was overcooked and one bath was

Cooked perfectly yes unfortunately not good enough yeah but you got to be happy with yourself tomorrow morning yeah the effort big boy was 110% and something to be really proud of good night good remember what you did guys yes say good night to him next on the menu it’s pudding time

Janet Street Porter thinks her baked fig recipe is better than mine i’ like to wish you good luck yes you wishing me Lu I it with your track record I should be wishing you luck and jles Corin finds out what your pet restaurant hates so if

Our M John Baptist came over to you in the restaurant in the f word restaurant and said excuse done we have another tit in here uh what would you do I think I compl complain actually and It’s the final countdown for the turkeys I’m going to put that in its mouth and then

[Applause] the now it’s time for pudding and Janet Street por is going to attempt to beat me with her favorite fig pudding I always said that to my sort of fellow contestants good luck you’re wishing me luck I think with your track record I should be wishing you luck I can tell

You got attitude already your hands are folded are you my body language is like body language I know this kind of dessert is a bit beneath you it’s not complicated enough for you is it yeah not unless you’re going to make some chocolate doodly Dar thing on the top

Just going to be a nice simple thig tart nothing tart you’re making a tart you were in the kitchen so I thought nothing better to do than a nice Tas you’re making a fit T yes you absolute slimy just going baked figs what do you mean

Since when did you add the pastry bit I thought we were cooking the same thing it’s a fig recipe you had your baked I can give you my word that any women in the audience will not eat pastry so you’re wasting your time I’m making the kind of dessert women like every fruit

We’ll find not pastry fruit right okay I’m not going to argue not now we’ve only we’ve been in the kitchen 3 minutes go D this is a bit of a very easy dessert which is B figs which you just cut up and then you squeeze so they open up a bit

And also when you buy the figs you don’t want to be buying figs that are too rip because they’ll disintegrate before you even start fck her off no don’t put me off shut up just move away I’m just sprinkling over some brown sugar Jan is doing a baited fig um dessert I’m doing

A very very simple straightforward fig tart which Janet thinks is slightly Pony but it’s not it’s just puff pastry frangie pan which is made out of almonds egg sugar and icing sugar we’re going to spread the frangie pan on the puffed pastry and just bake it in the oven for

2 to 3 minutes and then once the frangie pan starts to cook I’m going to take out the tart and lay the figs on there in the oven 2 and 1 half 3 minutes done in we go just adding some marala which is a sweet Italian uh dessert wine you can

Use it it’s worth having a bottle of this at home actually because you you can use it in uh quite a lot of desserts good for tri for now I know you’re trying to put me off but look what’s happening now to my fig tart p is half cooked franie pan

Started to rise all I’m going to do now is just put the figs on top that doesn’t look Pony to you does it and look what I’m doing IC and sugar yeah and five spice okay lays over the tart oh I’m so determined I’m going to win this one you

Know that do have a little smell of that it smells fantastic it’s great now we’re going to glaze them in the oven how are yours doing they’re fine they need a bit longer now it’s quite fascinating you are a classified foodie but was it your mom who taught you or oh my mother

Couldn’t cook my mother was a ghastly cook she could only cook I wish she belongs to that generation where they cooked everything for far far too long Sunday lunch I mean they literally put the meat on the minute you finished breakfast and then there’s that strange working class meal called tea which you

Have on a Sunday where you open a tin of ham and you have the salad which is is a lettuce with two tomato can I look at my fig yes of course you can yeah they’re done they’re done how’d you know they’re done cuz they’re sof to

The T yes um are you cooking this for your birthday and we’re not allowed to say it’s your 59th birthday are we say I’m 59 and you can say I’m nearly as old as your mother you’re rude you are the same age as my mom I look great so I

Know you do now do you know what I’m going to do now just while they’re coming out of the oven still nice and warm just going to glaze it with a little bit of honey heat it up and then back in the oven for 30 seconds now do

You cook at home with your partner we don’t cook at the same time why I’ve been married four times Gordon I know where it all goes wrong so I don’t want it to go wrong so we never cook the same meal at the same time so that’s where it

Goes he he wants to eat things like mashed potato I can’t eat mashed potato I’ll have an as the size of a house honey figs spice have you any idea how much I got to win this hey you got no idea you like to do an entirely

Different dish to me in order to win hey hey that’s that’s hot in there a little bit of a rest time yeah slightly sort of come down time yes how was you see bass it was lovely flavors are just not too overpowered no no CH yeah CH

Nice you do quite a lot of cooking I do I do I enjoy cooking it’s one of the the only few creative things I say I can do and how did you learn to mean who how did you first get involved with sort of cooking

No I used to watch just sit and watch didn’t do anything take any lessons do any recipe books just watch how my parents used to cook and my father used to do most of the cooking my very first meal I ever cooked wasn’t a Jamaican

Meal fan you know no it was sweet and sour pork sweetness out and I was nine I did that you guys have been spending a lot of time together over the last couple of months yes was there in a good teacher was she excellent patience of a

Saint show me position one there’s no position we don’t have that is there ask him to show you a um um a chaar or show me position it’s quite difficult I mean the first thing if you you try to learn to certainly when we’re doing some of

The S is to try to learn to roll your hips over roll and back slowly do slowly you’ve been doing this for two months now so do slowly make sure no one’s watching yeah you take your foot to the side you roll in through you H and go back [Applause]

Hey done that no no that looks the bces of a good Latin dancer it’s looking good hold on guys thank you cheers hello chares hello Gordon what you been doing this week I’ve been I’ve been looking at things that ought to be banned from restaurants you know basically the government are Banning

Smoking yes from everywhere and I thought smoking I I know they’re B it’s bned in your but it’s not the end of the world smoking and there are things which are far more irritating in in restaurant so we did a we did a survey to find out

What what other things people would like to see bandn welcome to Shay jiley for one day only the owners of this restaurant have kindly L it to me and now that I’m a restaurer I’m going to start Banning things almost everything the things that annoy me I don’t know what annoys you

For example people who drink cappuccinos after dinner it’s a breakfast drink or ugly people they just put me off my food supposing it was your restaurant though what would you ban the Harden’s restaurant guide has concluded that people who eat out regularly find one in four meals unsatisfactory in a bit to

Try and improve things we commissioned a survey of 2,000 people to find out what the public would like to see banned from restaurants forever I hate that having to buy a bottle of water when a glass of t water would do 10th most popular answer was paying for bottle Still Water

Nonetheless this year restaurants have shifted 200 million bottles of it bad background music music needs to be banned M background music is there at number nine women wiing really chokingly over AAR in perfume in our survey that was the eighth most popular answer can you think of anything else

That people might like to see banned from restaurants I think probably children do you think we should ban children you think we should just throw them out or do you think we should let them stay let them stay absolutely unfortunately Banning children came in at number seven breastfeeding I think if women

Want to breastfeed then they should be encouraged to do it in the window six in our top 10 of most popular answers was breastfeeding in restaurants but 2third of mothers attempt to breastfeed their babies and the wind is definitely behind breastfeeders in Scotland now you’re

Committing a crime if you try to stop it and UNICEF wants the rest of the UK to go the same way if if people are that offended it’s up to them to leave it’s not not up to me if my child’s hungry and wants to eat then you know to me

It’s more embarrassing and it would disturb ruin your evening more to have a baby that was screaming so if our mat D John Baptist came over to in the restaurant in the f word restaurant and said there we have no here uh what would you do I think I think I probably complain

Actually what do you think the most popular answer might have been maybe pda’s kissing making public displays of affection fifth in the survey was snugging in restaurants with more than a quarter of people voting for it to be banned toilets are not the sort of place

You’d want to be parked close by so bad placement of tables our survey says that tables too close to the L are at number four mobile phones people talking on their mobile phones one minute one minute uh yeah no I’m I’m doing doing a bit of Telly sorry what was that you

Were saying there was something you want mobile phones oh unsurprisingly mobile phones come in nice and high at number three but women are less interested in Banning them than men what do you think the top answer might have been say if you’re going for a romantic meal and you get play like

Sat next to um a whole group full of people maybe that haven’t seen each other for ages so what you we’re basically talking about is badly planned tables specifically thinking about romantic couples yeah yeah tables too close together it’s our second most popular answer one of the most

Irritating is when uh you are charged service charge and then of course you get you know the chit back after they’ve taken your card away and on it will be gratuity as well so that thing where they actually add the 122% and then they bring it back nice

Little you know space gratuity and you think well you know I’ve paid that much so should I actually doubly pay it’s our top answer the terrible practice of trying to make people tip twice is what most people want banned and you’re not the only ones the trading standards people are unhappy

About it too we looked at about 95 restaurants across London and found out that um well over half of them were were practicing double tipping so what couldn’t be done about this we forwarded our findings to the Department of trade and Industry um as far as I’m aware they

Haven’t done anything about it to date double tipping you voted it the thing you most want to see banned from British restaurants but this lot clearly are not going to do anything about it so we’re going to have to and our campaign begins with you what you have to do is log on

To the fword website and name and shame any restaurant that has ever tried it on with you you’ve cooked the Nonet option and I’ve cooked the option for women who do not want to have big bums oh come on oh I just I want to taste my juice I want to taste my

Juice that is fantastic stop it stop it oh God do you want to taste my juice tastes a little bit like Benin right John Baptist Benin up you go yes cough mixture nice and soft with a pastry delicious it’s delicious but it’s too rich for me oh here we go

It smells lovely a bit hard is it felo pastry well either that or puff pastry that shouldn’t rise BL me it’s caramel it looks yeah it looks like it’s been caramelized it’s hot they’re not too sweet aren they okay so now we serving dessert number two

Okay the figs are figs are kind of juicier and plumper aren’t they I love the um the juice around it the sauce around it thank you okay uh Johan Baptist you will the winner is Janet fantastic fantastic are you sure yes yes I say but what did they say you shouldn’t take me

Off you shouldn’t have took my I told you I already F the the puff pastry a little bit too hard the puff pastry a little bit too ice cream you know with the reason in the vanill do you know my Saving Grace I’m actually quite happy

It’s to lose to a talented cook D get out Janet Street Porter confident next week on the F-word we finally get to eat the turkeys but first I have to kill them I don’t want them to have to travel before Slaughter so I’m going to do it in my

Garden turkey farmer Chris Frederick has returned to my house with a mobile Slaughter unit I’m going to take them put them in the shackle here and then I am going to stun them this is the probe I’m going to put that in its mouth yeah I just hit the button and

The for God’s sake oh mate look at you sat on your perch relax relax do I feel any remorse do I feel slightly guilty do I I’m not going to have a go at slaughtering myself Chris is a licensed Slaughter man so my turkeys are in expert hands one two two

Three irids are coming back we’re about there that was so quick that’s it done just cutting the arteries and rains in the back of the throat they no obvious discomfort the bir at all can I just say thank God the girls aren’t here you know that the bag on

This head is full just for our convenience we so we’re not splashing blood around over place okay so we’re going to go on with the plucking now the turkeys are staying in their houses so they can’t see what’s going on Angley Ready Steady pluck yeah easely okay here we go oh

Gaza let’s go big boy there you go excellent okay that’ll do Annie Parker works at Chris’s farm and has been plucking since she was six um it’s the first time I plucked a turkey was quite scary really yeah and how many birds can you pluck in one day

Probably about 30 30 your hands must they must hurt no towards the end of the day yeah get a bit sore on your fingers and it’s a lot easier to do it when they’re warm yeah much easier yeah it’s starting off with cold hands can be a

Bit slow working on the farm you don’t get attached them do you oh no no definitely not what would you give me as a piece of advice to always start from the wings always on the wings cuz they’re the thinnest part of the bird that’s right

Yeah work your way down to the neck yeah and then just come back up to the breast and just work your way around so you get to the ls and don’t rip them so when you first met your boyfriend yeah what did you do oh I’m a mechanic oh what do you

Do love yeah I’m a turkey plucker this one’s cleaned up very very well has isn’t he one pluck Gary Come on Jamie be a good boy here we go straight into the shackle yeah we got I’m standing well back there’s 600 volts going through those birds let’s go deia co dear

Stunned come on Nigel God she’s so big she can’t even fit through the door the last one why do we use electricity and not breaking the neck well we find it much more humane way of dealing with the job very quick and um straightforward that’s the job

Done for the day it’s a sad ending but it’s the start of an exciting beginning okay oh dear finally that’s exactly what I’ve wanted stun guned plucked and ready for The Butchers thank God the kids aren’t [Applause] here enjoying the taste of Victory Madam

I am mad I bet you are they sliding down the back of the throat with the greatest of ease yeah it’s good it’s it it does taste nice yes I’m glad you’re happy I do I loved it good girl you know Jen’s being p as happy everybody won’t

Laugh hi R hello how are you Dy very well did you enjoy your figs I thought they were okay okay nothing more nothing special I’m so what you’ve been up to this week I’ve been looking at labels and what they do and don’t tell you about products especially when they

Suggest something good for you most of us would like to be healthy and eat foods that are good for us so when we shop we pick up things that fit in with that but because of our current labeling laws manufacturers can perfectly legally present Foods in a way

That suggests they might be better for us than they really are take this for example it’s an officially lowfat biscuit personally I’d imagine that if I bought this I’d be eating less calories but what the front of the packet doesn’t tell you is that these biscuits are very

High in sugar so these officially lowfat biscuits contain more calories than these and these and these none of which I’d dream of buying if I was watching my Weight is it just me or are other people confused by the labels on the front of products why would you buy something that said low fat on it cuz it makes you feel better about what you’re eating really do you think it might be low calorie well if it’s saying low fat one

Would assume I suppose that the two are linked you expect them to tell you the truth not just skip over the bad bit they shouldn’t be allowed to have that in big letters and what really is content in small letters the labels on many products make claims about their fat

Content but the front of the packet only tells half the story when manufacturers reduce the fat often you lose flavor and they may add sugar in order to give you back that flavor but the claim that they’re making is only about that specific nutrient if it’s low in fat

That’s all they’re claiming what’s really important is that you look at the whole food look at the back of the pack and I think manufacturers could make that labeling much clearer it’s amazing what the labeling laws allow look at this this is a plain yogurt with 3.7 G

Of fat per 100 G and this is a lowf fat yogurt with 1.2 gram of fat per 100 gram I can add this whole bag of sugar and this still counts as a low fat yogurt which is a claim that the other one just can’t make y well officially that is

Still less than 3% fat so that is a lowfat food but if I were to have just three dessert spoons of that yogurt I’d be having the same number of calories as this chocolate bar so we know what’s in here but if we tell the public it’s low

Fat I wonder which one they’ll choose we go for the low fat one low fat yogurt you put a whole bag of sugar in and I and and the law allows me to say lowfat yogurt but I don’t have to say plus a bag of sugar that’s you look quite

Surprised yeah I am quite surprised yeah yeah I would say that was wrong I’m hoping that witch can explain the situation to me the law on health and nutrition claims just isn’t Tough Enough while it is against the law for manufacturers to deliberately mislead in terms of the claims they make there are

A number of confusing and contradictory health and nutrition claims out there on the market it’s not just low fat guidelines on words like light or l i t are so vague manufacturers can use them to imply a food is better for us than similar products even if they still

Contain what’s been defined as a lot of fat or sugar so what’s being done about all of this well proposals are being discussed here from January next year in the European Parliament that will address all these issues that will give clear definitions and make sure claims

Are checked we’re calling on UK MEPS and the British government to support these proposals to make sure that consumers can make a properly informed choice so next time you go shopping remember remember check the back of the packet as well as the front look at all the nutritional information and if you’d

Like to see the law changed and the regulations tightened visit the fword website and find out how you can make it happen Tama Miller let’s go and first of all to both of you well done thank thank you tough day if you were my shoes Tama okay and you had to

Send one of you guys home who would it be and why um so far from day one coming here I’ve learned and I I know I’ve got so much more to go you know such a big journey ahead of me but I’m hoping that you know you’ll take me back next week

So I can learn a little bit more with you and um Miller I hope you’d send emmer home um I think you’ll admit there’s a difference from how I was in the beginning um and I I think it can only get better um I think I can bring commitment and

Maturity and just just really hard work frankly to the kitchen and I want to do that you both did exceptionally well the person who’s going to be going home is Tama let me just say this you’re 18 years of age even in my kitchens I don’t have

Many 18-year-old Cooks as strong as you thank you you did very well thanks congratulations thank you very much I’ll see you next week yeah I think he deserves a kiss well done you welcome to the fword tonight I have to win the dessert challenge I’m going head

To-head with him H early wiing School unfortunately there’s a new judge in the house I’m going to be firm but fair it’s Christmas in the fword restaurant and my menu wouldn’t be complete without deia anley Jamie Anthony Nigella and Gary I get banged up for Christmas [ __ ] [ __ ]

H and the pressure’s on for Russell and Miller by the end of tonight one of these two will be coming to work for me if I had to make the decision on those last two tables there Russell you’d be going home the was here and the was B my

Mother and I C my dad I love mother and I love my dad all never had any here the CR my mother and CR my dad and I love my mother and I love my dad want to have all Never ready on order four cover 10 four soup main course four turkey yes one no breadcrumbs watch out table yes Russell and Miller are the two comies in the kitchen this evening by the end of tonight one is going to win a job in one of my restaurants and the other one’s

Going home sorry Gordon [ __ ] you’re nearly going home watch the tickets Please R I’m trying to run a [ __ ] hot plate here and you’re knocking them all over the place yeah come on yeah you’re like a baby [ __ ] rhinoceros come on Russell move your ass Table Six yes

Four oyer soup yeah try and serve it before [ __ ] midnight now tonight’s starter is oyers in Champagne with a cucumber papadeli don’t turn your nose about oysters they are delicious and a real Gourmet treat if you don’t like raw oysters try cooking them because they taste amazing and can be enjoyed by the

Most squeamish guess now first of all got to open the oyster don’t be scared of doing this because it’s actually quite straightforward all we have to do is get the knife and Pierce inside the muscle not at the side not at the end cuz that’s where the Shell’s really

Brittle just push down on top of the oyster until you get through and then just twist and the shell just pops off open up just cut through the muscle and out into the bowl these are rock oysters and they’re from Devon and they’re one of the tastiest you can get this time of

Year right cucumber not too much cucumber yes all we do is get the peeler place the Cucumber down and peel these really nice strips of cucumber and they not only look fantastic but it means they actually sort of look identical to papadeli pasta and they take seconds to

Cook bring to the the boil a couple of ladles of vegetable stock add the Cucumber oyster juice and the cream bring back to the boil and add your oysters you’ve really got to move your ass because the oysters is overcook within seconds so youve really got to be

Quick and 30 seconds off the Heat next add a pinch of salt and a sprinkling of fresh chives and then we’re going to finish the soup with champagne the only thing is missing now the touch of lettuce and that literally goes in seconds before you serve it take your

Cucumber and that is a fantastically light tasty Sumptuous beautiful soup that’s been finished with champagne and lettuce service please T 7 Jean Baptist Ali go use a ladle please we’re going to be all night at Russell I said a l i can’t keep on telling you again yes there’s no lettuce in there

Oh come on excuse me get me the soup back from the table Gord is very happy we Sorry H up pleas you find it’s funny you’re laughing away I want the [ __ ] suit back just get the [ __ ] bowl from the table let’s go two more pans what

Happened there Miller half the table had lettuce the other table didn’t get a pan please back up to the boil quickly and the oysters are overcooked Miller start again hurry up hello ladies you got the best table in the house three ladies all to yourself I’m lucky man do you enjoy your

Oysters it was very good first time as well oh really anything happening downstairs not quite yet I’ll let you lat a mighty should have happen half an hour ago any help huh dear dear how are you Dy M good to see you thank you Merry Christmas Merry Christmas welcome welcome welcome now

Christmas in the Osborn household yes that must be mad no it’s really you know hustle bustle hectic dogs kids a whole lot I imagine Aussie biting the head off a turkey before it goes in the other no he ends up cooking it I he does he ends

Up cooking cuz I can’t I can’t believe that he does the [ __ ] cooking in your house what’s he like what kind of things does he cook Good Old English thick chips he does and they’re brilliant ready do you get excited about going out to dinner with good food I do I really I

You know there’s such a difference between good food and food yeah now it’s been well documented your relationship with food Bia for instance it’s a thing of when we all need to eat and I would need to eat but I would hate the fact

That I needed to eat so I’d want to get rid of it and then I I just wouldn’t feel clean I had to just get it out of my body cuz it was crap that I was eating I mean that’s all under control now that’s been yeah yeah yeah it is

Extraordinary the fact that you look amazing how did you keep it up and what was the last thing you had done oh cosmetic yes my boobs your boobs yeah but I don’t like them now they’re too big so I’m going to have to change does Aussie think they’re too big no he likes

Them but they’re amazing you don’t need to change them no they’re too big they weigh a honestly they do they weigh a lot and it’s like N Ready yeah have we ever had oysters before I haven’t cuz I think they look like Bogies big Bogies Jean Baptist play

Oh did you hear that that accent now I I don’t think you’re going to chew Sharon being Sharon you’re going to swallow ready babe just have a little smell smells like an old Fanny this is a high quality oyster you can absolutely can’t believe you just said

That about my oyster you I’ll take this big one ready so up til down finger go all right let’s smell your breath now and the low fat as well this one that’s a little bit smaller this one you okay maybe turn around the other way because that see that’s it’s like a a

Pearl that there is to sort of fit onto your mouth okay can’t wait it feels like a testicle all right come on babe straight down well done un swallow no what was that like it’s like being and bleeding brighten and taking get a mouthful of sea water damn you didn’t

Like that no that’s supposed to be an aphrodisiac he’s Aussie in for a good night not with this breath he’s not it’ll murder him next on the menu the kids get to eat anony and if things go wrong I’ll be stuck with a family of vegetarians bye

Anthony bye watch out go I’m off to harate in North Yorkshire to get a vica’s wife back in the kitchen the freezer is Central to my cooking give us this day our daily bread and I leave the commies in charge of the kitchen so it

Could be me that ends up stuffed is it [ __ ] warm no no so you want to serve that no now get the Sprouts off and get them in the [ __ ] Pat let’s [Applause] go Russell you’re sending table 16 16 Mill you’re sending table three table three welcome back to the fword now next

Up the main course homegrown roasted turkey turkey the one hit one Wonder um absolutely amazing bird stuff onion orange garlic thy and Bailey season truffle butter this little beauty helps to take the turkey to a different division these cost 50 Quid for that size yes it’s expensive but boy is it worth It don’t chop the Truffle too small because we want to taste and identify the Truffle parsley Tagan salt Touch of pepper tablespoon of olive oil and that stops the butter from burning take your Piping Bag and fill it separate skin from meat pip bag in PIP butter massage salt pepper olive oil

Roast Citrus breadcrumbs [Applause] Panetta [Applause] onion time you don’t need to good old Chef’s trick and pull down and just peel it of his lovely flowers pine nuts [Applause] butter bread orange Lemon and as it start Browning sprinkle your orange and lemon breadcrumbs lemon juice there we go beautiful rest Temple keeps it nice and warm when it cools down slowly so the breast become really nice and moist calm what you can smell of course is that amazing truffle absolutely

Beautiful turkey with truffle butter and citrus breadcrumbs done now let me show you something quick come here Anthony nigell and deal are all in the oven have a quick look don’t touch there there you go that’s Anthony in there for the past 3 months my kids Megan Holly Jack and Matilda have been

Rearing their own turkeys for Christmas tonight they’ll finally get to eat them wave goodbye Anthony quick you’re in there bye Anthony bye right watch out go right at the table up at the table SC to see he’s gone he’s going in the oven come on at the table Matilda dear

Dear [ __ ] hell now four minutes on the hot plate yes so move your ass yeah a little bit of energy yes in fact lots of energy yes and yes it is a race Miller let’s go D now with the turkey we’re serving roast potatoes carrots and brussel sprouts brussels sprouts always

Get a hard time and when only get to eat them once a year however do not put a cross at the bottom like my mom does when you crisscross the bottom of that you end up with them soggy overcooked Sprout leave them whole into the boiling

Water and cook for 3 and 1/ half to 4 minutes then take them out and dump them straight in ice water so it stops them from ever cooking then we’re going to so them very very quickly with some almonds so the Sprouts just start to color and

The almonds just start going that really nice nut brown Flavor now the roast potatoes that going with a turkey are Charlottes they’re small rich and very waxy so you don’t need to part boil them before you roast them and this way the flavor is extraordinary into the pan

Season and color on the stove in Goose or duck fat and if you give the potatoes color before they get in the oven you get this really nice crispy flavor around the outside come on come on come on really important now the fingers are moving fast yes come here you don’t serve it

Are you happy with that yeah reasonably you are yes you haven’t even tested it to see it is warm yeah should still warm cuz this bit’s warm as well yeah touch that there come on Russell yeah that’s not quite warm is it [ __ ] warm no it’s

Not no so you want to serve that no Che no get the Sprouts off and get them in the [ __ ] pan let’s go y so delicious turkey nice hot potatoes yeah roasted carrots and [ __ ] Stone Cold Russel sprouts come on right Russell come here Miller come here that wasn’t good

Enough little bit all over the shop you know that you Stone Cold vegetables your turkey carving is shocking how can you call that carved it’s like you’ve been in there with a [ __ ] shovel if I had to make the decision on those last two tables there Russell you’d be going

Home pull it back the chef one table of five each let’s go again how about getting the turkey sliced on the tray this time yeah getting your vegetables piping hot and plating your turkey and your veg at the same time yes Here We Go Make It Count move your ass yes

Clean your [ __ ] place come on nice portions piping hot veg let’s go good well done Big Boy Yes you saved your skin there big boy go table 12 nice go please come on M yes go 12 please go [Applause] Right I’m going to nip in there how was Nigella breast moist I have to say you you’ve pulled off the hardest thing in turkey cooking really which is moist breast with I’m a turkey skeptic as I know you are you’re a plucking INF finicki turkey grower I yes and I and

I’m fussy about turkey and very very rarely is it cooked properly and that’s really hard to pull off coming from youu I’m honored thank you no it was really really good how do you feel about Nigella being a man confused nigela a man cared for by Jack

Age five I mean there’s a Providence I mean I like menus where they talk about the Providence of the meat you know traceability yeah traceability now I’ll see you later for dessert yes I’ll see you for the pudding ch how you feeling about that I’m slightly nervous huh good to see

You turkey is lovely and moist there’s a lot of lemon in it sometimes I’m not sure about lemon you know so much lemon but I did enjoy it and I thought that the actual texture of the meat is lovely and the Sprouts are just the kind of el

Dente that I struggle to get she said you’re the little dog he good to see you you know is different about your sprouts and my Sprouts a hard not C excuse me excuse me hold on hold on hold on hold Ste don’t you start ganging up on me

There was no crisscrosses on my Sprouts that’s why they so they weren’t soggy mom now we Ser them whole for once they were hard you don’t remember every time Mom served Crown she served them by the leaves see you shortly yes given it Christmas I thought I’d get

A vica’s wife back in the kitchen and believe me she needed a miracle Christmas for a viage family I would say it’s wall to–all Church Mark does all the cooking except at Christmas when it does fall to me I don’t think I’ve ever really learned to cook give us

This day our daily bread the freezer is Central to my cooking and forgive us our trespasses as we forgive them that trespass against us an alternative Christmas lunch would be would be interesting areen the ideal Christmas meal for me would be something that could be prepared in advance that was

Easily cooked and served but that also was exciting and that I had done for myself and I would really love to see the family’s face when I put that down hi Ruth hi Gordon how are you right how are you I feel like Santa Claus great

Glad to see you um Christmas yeah what’s the problem on Christmas morning I’m up really early trying to um prepare vegetables or whatever can be done in advance which is when I get really stressed my solution to this of course is be something simple and something like a salmon on crout right

You can get prepped yes go off to church return cook in the oven once that’s cook in the oven then you get the vegetables on that will be done within the time the salmon being cooked fantastic first and foremost important get the salmon done so it’s just going to be um layers of

Salmon sandwich together between the fits be some butter saltana some ginger some lemon and Thyme and the nice thing about this particular dish it’s quite yeah it’s quite festive there’s the salmon me skinned pin bone get the butter paste this all over the Sal we get the head and the tail yeah

Opposite one another right so we lift up the salmon place that on there any particular reason for that or this is so it Cooks evenly this is short crust yeah roll the pastry out get the salmon on the pastry I’m going to use an egg wash

To stick this together I want you to brush around the whole Rim nice leftt over on your tray that goes in the fridge excellent imagine it’s Christmas morning right Salmon’s done yeah big weight off your shoulders you’re back from church what’s next check the oven temperature yep whack it up and then get

The salmon yeah straight in and we’re going to do like a cream leak looks fantastic at the table tastes amazing and we’re going to season with a little bit of C powder right don’t wor a little bit wash on there please we don’t want e dirty leaks on Christmas day do

We no that’ll spread like wildfire around here yes the vica’s wife got dirty leaks leaks into the pan nice and it’s lightly seasoned curry powder yeah that was delicious cream in the leaks right job done take it out beautiful nice slowly it feels really meaty that slice is beautiful I want you

To put the potatoes on all right main ingredient on the left hand side of the plate look at that cream Leakes there we go now my dear vica’s wife yes you’re a star you’re the star happy Christmas w wow wow wow what Is oh yeah we have this Le massive Improvement that is Che now how was that really good it’s very nice yes yeah and Ruth not too stressed out very children fantastic I’ve never said this to the Vicor before but get out the kitchen yes and stay in

The church where you belong New Year’s resolution get back in the kitchen absolutely Merry Christmas bye bye hello Ruth nice to see you Mark how are you hi you well yeah fine thank you are you feeling less scared now about cooking are you done a bit you’ve done a bit

Done a bit fantastic tried the pastry again and it didn’t stick to the pin oh really plenty of flour that’s great news fantastic well done nice to see you take it Merry Christmas good to see you thank you how’s the turkey it’s really nice yes

Very nice um as you know it’s been my objective to get women back in the kitchen and it’s gone very well thousands of requests not just from Desperate Housewives but some from men as well and one that really sort of I suppose touched my heart was this

Man Sharon happens to be in my opinion the worst cook on the face of the Earth she couldn’t even make a piece of to are burning it Gordon would you do me a big favor I’m fed about having takeaway for we delivered to my house teach you to

Cook um what would I really like lamb chops and Min sace he likes lamb chops thank you very much teacher please please I’m staring how you when did you do that it was his play it was his message to me to get how cute is he listen that’s one man I definitely don’t

Want to do upset come on Mrs Osborne good to have you in the kitchen I can do this I know I can now these are very simple lamb chops pan onto the stove this olive oil Touch of olive oil that’s right if I started off with butter it

Will burn too quickly so it goes black so little bit in nice hot pan rumors has it okay that you didn’t even realize a how to work the oven and B what was in your kitchen for is that true you weren’t that bad no my oven has always

Had the instructions how to work it still inside tape to the side of the oven cuz I never turn it on no it was my husband finding place for his boo cuz he knew I’d never open it unbelievable he used to have his everything everything Ral morocc and black yes right I want

You to turn them now they’re ready for turning there’s one finger on there like that and turn it over now be careful you don’t don’t don’t don’t Splash yourself now my kids are constantly banging on about me even at the age of s six and five that I’m embarrass them

Every time I go out do your kids ever get embarrassed about some of the things that you say and do please my kids have been so I mean come on look at their mom come on can you imagine the old man and me turning up at parents night at school

I my kids went through hell and back with us I mean their dad turning up in Black Velvet and all his jewelry for school meetings and sports day yeah used to fall asleep at parents meetings he’d be there snoring yeah honestly but no matter what this is the one thing no

Matter what you look like what you do every kid is still embarrassed so you might as well be something to be embarrassed about yeah I’m going to make a little doggy bag now to take these back best thing to do is keep them wrapped in the tinfo okay put a little

Mother butter in there yes and into the oven and what would be best to serve with that with that you know what a nice mashed potato you know how to make a mashed potato yeah you get powder and you pour boiling water in it oh okay I better come around Christmas day you

Know that huh and have some help I’ll see you in minute yes next on the menu is dessert time Hugh fly whing store takes me on with his chocolate Chestnut truffle cake suddenly all your confidence is just sapping away and Sharon Osborne is doing the judging one of

Them I really love and the other one I do not like and J’s kin finds out why we should eat Christmas dinner every day they’re less likely to uh become addicted to alcohol cigarettes drugs they sitting there in front of the TV eating their TV dinners basically they’re turning themselves into the

Crackheads of [Applause] Tomorrow these tables for my wife yes and children let’s go one table I do not want to [ __ ] up come on let’s go go go up wakey wakey playay down russle yeah how M hi good good Holly what do you think good good yes Megan nice M

Jack what do you think good and you like the brown meat as well yeah Matilda what do you think of Anthony nice does he taste the way you thought he was going to taste oh no I we should have baby so you want to have turkeys back in the

Garden again what about pigs in the garden yeah pig let what do you think about Matilda’s idea with chickens pigs is probably more encouraging you happy with the pigs yes Mommy said yes to the pigs that’s fantastic news I got to get back to the kitchen my te give me yes we’ll take

Some for your teacher give me a kiss M see you later I’m going back to work back in the kitchen right listen clean plates yes or no dessert yes what’s for dessert hopefully chocolate tart see you later ice cream no now this man H furly wooding

Store is going to attempt to beat me with his chocolate Chestnut cake no chance you reckon and what are you doing exactly I’m going to do a a nice gooey chocolate and Chestnut cake should be quite soft and mousy in the middle one of the things you could you can literally eat

It straight out of the oven as a as a kind of hot chocolate pudding yeah good and it you won’t even manage to slice it you just have to scoop it out oh nice good luck good luck so I’m doing a very simple straightforward chocolate tart No

Frills no spools no crem fresh no vanilla chocolate tart with roasted hazelnuts um we’re going to make the most amazing pastry um roll it out line it in this um flan ring put the cream of the milk onto boil add that to my little chocolate buttons there’s a very well-known Elizabeth David chocolate

Cake that uses ground almonds instead of flour and keeps it lovely and moist and quite fudgy in the middle this is really based on that except I’m just using Chestnut nuts cooked in a little cream and milk mashed instead of the ground almonds but really it’s a tribute to to

Her recipe but it’s lovely at Christmas cuz it’s got the chestnuts in milk cream up to the Bowl hazelnut prene on top of the chocolate buttons and then quite simply cream and milk onto the chocolate and stir away now the thickening agent of this particular tart are whole eggs

And what the egg does is as the cream and the chocolate and the milk cook of course the eggs help to set it lightly whisk up the eggs and fold that in the chocolate now I’m just going to lightly toast my nuts now you you’re highly competitive aren’t you even

Though you’re living in the countryside you still have that Chef’s competitive streak in you don’t you yeah I yeah I I like to win Gordon whoa no it’s all right you thought it had all gone horribly wrong for me there didn’t you I was hoping it had you know that c I’d

Get fired from your kitchen so fast when I look at my look at that look at oh my God does that actually bring you out in a sweat I’d be getting clipped around the head if this was I probably am about to be clipped by the head w’t you find

From the River Cafe for being a messy puppy yes in a word yes in the heck there we go we’re baking the tar blind that means we’re going to line this ring with a pastry and then bake that off first so that’s an added insurance policy that a

The pastry stays nice and crisp and B all we have to do then is just cook the chocolate filling so baking blind simply means cooking it twice you miss not being a professional chef Running a Restaurant fulltime I don’t miss it at all cuz I was quite I

Was quite a bad professional chef really I just you know a bit like Jamie I haven’t got the discipline what I do now I I enjoy very much you know what we do in dorson isn’t really a restaurant it’s more informal than that it’s about telling people where the food

Comes from I have a great kitchen team but it’s sort of more of a cookery School than a restaurant uhhuh and um did you have long straggly hair at the River Cafe I’ve always had long straggly hair how many times a year do you wash

It I think I’m due for about once a month seasonal seasonal did you have to wear a hair that I could be due for my pre-Christmas wash any day now you’re distracting me and you’re making me over whip the egg whites the thing about folding in egg whites is never fold more

Than you need to but you do have to get it properly Incorporated which means going deep to the bottom of the bowl and just lifting the mix and that’s it and in it goes that just goes in there for 25 minutes the really important not to overcook it

So that you don’t want it to dry out so out nuts sprinkle the nuts at the bottom chocolate in does look very good we don’t fill the tart right to the very top here two3 of the way in open the oven door and then get the rest to your

Mixture and top up the tart ah so that’s so you don’t have to carry a really full tart over to the oven exactly so it gets really nice and full that’s obviously a very useful tip for chefs who’ve been drinking too much on Christmas Day absolutely oh

[ __ ] I dropped the cloth in it I’ve already messed up my pudding are you okay yeah I just went in to have a little look and I dropped the cloth you see that’s where I got fired things like that I dropped the cloth in the middle

Of my cake I hope that’s a clean one now it’s all down to [ __ ] Sharon Osborne you know that and you know I’ve got for the first time in the FW series a proper Chef in my kitchen so if there’s any time now that I really want to win it’s

[ __ ] today hug that’s that’s very kind of you to describe me as a chef I’m not a good loser you know that huh well you better be I got I’m now in that state of mind where I actually really want to win serious yeah mine’s in the

Oven now it’s got to go in there at 90° for an hour and 10 to an hour and 15 minutes so it Cooks nice and slowly we can’t afford to turn up any higher than 90 95° otherwise it splits and separates and I’m damned if I’m going to lose this

Challenge for me the best thing about Christmas of course the food the worst thing about Christmas the leftovers now I’ve come to see a bunch of guys that just can’t escape from that unwanted turkey dast the prison may not be renowned for its good food but like many prisons it runs a professionally

Recognized catering course to help rehabilitate inmates this is our kitchen Gardon again with bars on there yes flipping this is a real Hell’s Kitchen [ __ ] out there are 3 and half th000 meals a day going out of this kitchen 3 and half th000 Ms a day yes not too concerned about my dog

Tag I’m just concerned with the fact I can get the [ __ ] out of here in an hour’s time that’s all okay turkey leftover Curry hello guys I’ll be cooking with Kieran baby Daz and Jacko I’m told they’re the keenest cooks on X-Wing serious BR has it h and you’re

Supposed to be a sort of Curry expert yeah I won’t say an expert no but you love a curry I like it yeah Curry is the most popular dish in the prison and is also a great way to deal with leftover Christmas turkey so I’m going to show

The men of X-Wing how to make a tie red curry uh red chilies okay obviously uh garlic lemongrass and ginger um have you used lemongrass before no no cut it in a half okay yeah have a little smell lovely that’s very nice and fragrant you smell that

Before have a smell that lovely fresh lemongrass beautiful I’ll do it just cuz it’s it smells nice and sweet almost like vanilla really nice and Lemony and fresh and fragrant that lightens up the curry so so this is where we make the paste and their way to mix it now is

Just get all the ingredients into a blender we’re doing it today with turkey but you know this paste is great if you’re making a you know a fish curry right there’s your onion yes there’s my onion hold on hold on hold on hold on hold on hold on let’s have a competition

You know how competitive chefs are yes huh right what’ you reckon we take him at the first uh half or do you reckon he’ll be finished before me pretty good he’s pretty good right Knife Down the whole thing chopped and ready to go right that’s set go come on kin first [Applause]

Half hold on a minute hey hey fancy a job hey I’m serious fancy a job yeah not 25 quid a week Big Boy 25 quid a day yeah when you out 2007 okay 2007 give me a call and come spend a day with me at the kitchen

Okay yeah to make the curry we fry off the onions add our curry paste and then pour in coconut milk for a rich creamy flavor nice then as it Cooks down we add some Munch to for color and a bit of bite what look all go called MCH to or

Snow peas snow snow peas yeah it gives a really nice sort of um texture slightly sweet as well now the turkey meat and mix it through nice keep on mixing that in my man back up with the bowl um now with the rice we’re going to make a almost like um a

Sticky rice and we got some cream coconut here and the idea of course is to get the rice cut up the coconut and then just crumble that through there like this y then from there sprinkle the coriander through there and what it does it makes a really nice fragrant

Rice okay um 30 minutes for the rice once that’s cooking um I’d love to go have a look where you uh where you sleep in the C excellent cool [ __ ] snore yeah huh who snores the loudest T me you yeah who farts the loudest [ __ ] you

You might have it lie down that’s mine that’s yours that’s mine yeah [ __ ] go [ __ ] hard that’s all right it’s quite firm then there that’s all right let me just think [ __ ] can you just dim those lights down little please jacket um how’s the rice lovely good should we get over there

Yeah how are you big boy smells lovely that was finished with fresh coriander yeah good man so what you recommend so far right enjoy that yeahor beautiful Merry Christmas big man Merry Christmas to you Merry Christmas you thank not at all let me say Merry Christmas Christmas

She good don’t be late don’t be late look at that suddenly all your confidence is just tapping away you’re absolutely [ __ ] right that’s ready that’s ready for Sharon now look it’s not quite firm but it that’s good isn’t it you want it a bit gooey little bit

Gooey that’s right we oh that looks beautiful it does look very very nice homemade Villar ice cream looks lovely Mr whitting St it does look rather yummy that you know that slightly concerned that it looks too [ __ ] good however it’s going to be close isn’t it

It’s going to be very close they look great they both look good don’t they can I just they do look fantastic can I just have a little Slither of yours yeah of course come mind just a little all right please right have a little bit of this one and the

Cream it’s very good it’s incredibly Rich okay John Baptist take them over to Sharon hope she likes them M yes yeah Andy listen remember if she doesn’t you’re [ __ ] yes you’re out of a job I know that yeah I fed up with [ __ ] losing hello Shon what have I got I’m

Fine here we go so we have two desserts yes so I let you try the first one m I love desserts it’s my favorite part of the meal I love to me too this is interesting mhm have you met your mind on this one yeah yeah yeah okay so this is design number

Two Compared to the first one well let’s leave it like this one of them I really love and the other one I do not like I’m very excited I’m very excited you’ve been working really hard I’ve been having a lovely dinner I I know I’m in a state of deep relaxation

About this hi huh how are you sorry Sharon H very well this is very tense you know that why well because well I must say that I have heard that your desserts have not been going down great no rumor has it on the street yes pressure on I am the chocolate Queen good

Goodes good don’t get too close already done a lot of sucking up okay it’s my turn put us out our [ __ ] misery put you out his [ __ ] misery the winner is which one would you go back to a restaurant for okay this is the one that’s absolutely and completely [ __ ]

Wonderful Jesus Christ and what about this one with the hazelnuts I would never eat that that is [ __ ] brilliant Sharon Osborne I did love you I do love your other oh my God this is wonderful can I finish it please do can I spoon feed you oh yes darling that was just

Fabulous M hug Sharon yes darling may I yes please what else do you cook here what do you like Gordon may I what do you like no you must come on next on the menu is decision time I give one of the comms the break of a

Lifetime a job in my kitchens the person that I’m going to offer a job to is and jles Corin here’s an amazing excuse for eating in front of the Telly there’s always the excuse the dog always eats something that’s no good you eat in front of the Telly cuz the dog at the

[Applause] table welcome back to the f word now time to find out what our diners thought about the dessert did they agree with Sharon’s stupid verdict let’s go Russell light moist chocolaty gooey yum it’s great the cream that he made with his with the T was fantastic very tasty

But a little bit too sweet and a bit too rich Christmas is hard work but not for our professional eater jles Corin he wishes every day was Christmas day well wish Christmas at this shopping center it’s been Christmas every day since the end of October but what if it really worked

What if we had Christmas lunch every day of the year Well presumably we’d all be fat broke and miserable because Christmas dinner is famously fattening expensive and stressful but maybe we’ve got it all wrong there’s some convincing evidence around that if we at Christmas lunch every day we would in fact be

Happier healthier and better off the first excellent reason to have Christmas lunch every day is that it’s a meal you prepare from scratch and not a ready meal that means it’s likely to be a lot better for you well if you look at these labels you see a list of additives and

Preservatives and many of them are high in salt and fat so you’ve got less control over what you’re eating uh so so Christmas is better for us than what people eat every day well if you think about it tury breast without the skin is a great lowfat source of protein you’ve

Got carrots parsnips brussels sprouts a great selection of vegetables helping you to achieve your recommended f a day but don’t smother them in butter nor salt that’s the key steamed vegetables lightly cooked then you’ve got your potatoes well if you keep them large keep the skin on explain if you keep

Them large they absorb less fat so actually you’ve got a lower fat potato just by keeping the potatoes larger big flowy not too crunchy potato with its skin on that sounds delicious it certainly does another potentially worrying thing about eating Christmas lunch every day is that it costs so much

Money it is a big fation is and it is a big meal so and do you think it’s more expensive than a normal meal I would say yes I think you must go a little bit extra at Christmas with a food preparation everything else yeah but that’s where you’re wrong because the

Second reason to have Christmas lunch every day is that it’s actually a bargain according to the Good Housekeeping Institute your Christmas food shop actually costs 40% less than your normal food shop you go to the um supermarket and you buy all these ingredients and then when you take them

Home you can cook um one big meal but then you have leftovers everything else this is the famous turkey Curry that I’ve heard so much about exactly and turkey sandwiches and turkey sule and turkey cranberry that’s right turkey soup turkey pasta turkey rice risato stir fries sandwiches well I think

That’s about enough turkey the third reason we should have Christmas lunch every day is that it’s a meal we eat at the table with our family un likee the rest of the year where do you eat do you eat in front of the Telly or yeah at the

Moment some the dog get the table there’s always the excuse the dog always eat something that’s no good you eat in front of the Telly cuz the dog at the table they’re not alone a recent survey found that three qus of people eat dinner in front of the TV and one in

Five families only eat together once a week so why does it matter then why why why should we all sit around together eating a a freshly prepared Meal instead of sitting in front of the TV I don’t see why well consider sit down and you’re eting and you’re watching

Television then you’re not speaking to each other and communication is actually the the way that we form strong bonds in a family is there any proof I mean it sounds a nice idea is there any proof that it’s true abely I mean there have been loads of surveys into this

Particular subject but there was a really big survey into thousands of teenagers and their parents by the University of Colombia and that stretched out over 10 years and it found that it sort of improves children’s um skills communication wise the academic skills they’re less likely to become addicted to alcohol cigarettes drugs

Less like they become addicted to drugs if they sit down to a square meal every night yeah absolutely so sitting there in front of the TV eating their TV dinners basically they’re turning themselves into the crackheads of Tomorrow well I suppose you could say That so there you have it eating Christmas lunch every day could make you happier healthier and better off and best of all it might make your children less likely to end up on Crack right I got a present for you yes um I long and hard and spent a fortune on it and something that I’ve been dying to sort of give you mer Christmas they heavy yes you wanker excuse me anything to get you more noticed now

Make you look a bit taller try them on hey I’ve already got a pair not no yeah thank you very much give the audience a 12 give give a little tail over there give yes tonight the fword Comm is I’ve been fighting out for a job in my kitchen how

Are you totally Shi in it didn’t think I did myself Justice well we all make mistakes trust me how are you I I really enjoyed being in the in the kitchen it was um yeah it was the hardest it’s been it All Began 3 months go when I

Scouted the country to find new chefs with promise over a th000 applied WE shortlisted 12 now what in the [ __ ] do we have here each week two comies have gone head-to-head in the F-word kitchen now two remain but only one of them will get a job with me Russell he’s creative

Quietly confident and he has flare good Well Done big boy yes but sometimes his judgment is off taste it you tasted it yes Che yeah and I think it’s okay Chef pass everything stop if I don’t win I would be absolutely gutted Miller she’s a fast learner confident

And she has an eye for detail one minute Chef nicely SAU but big question is can she cope with pressure having got this far I really want to win this Miller look at the bass that’s going in the bin where’s your pass there there’s a lot of passion I hope

You realize by now um that I’m obsessed with all things food people look at me and tell me I’m crazy why do you want to do this I because of the food because I want to work with food because I want to cook so you’re not really just Posh tot

You really want to cook for a living I really want to cook for a living you really want to I really want to cook for a living yeah describe your day today I felt that I’ve done crap to be honest I just didn’t perform I felt you’ve got to

Be able to take the pressure and when the the [ __ ] hits the fan it hits the fan yeah and my reputation’s at stake as well if you can’t handle this this evening and you made so many fuckups what’s it going to be like when you’re in a real serious kitchen well that’s

Why I want have that opportunity to try and get myself up to scratch I feel that you’re a person that can actually eye me out anyway my conclusion to you both is you’ve come a long way I have to base my decision on individuals that can absorb more be push

More and ones that can become stronger under more pressure and the person that I’m going to offer a job to is Camila well done thank you and well done to you yeah well done thank you and well done to you yes don’t give up yeah keep cooking stay focused yes

And push yourself well done thank you well done you do it oh love you my girl thanks for watching the f word hope you enjoyed your meal please please keep cooking you’ve got to eat so you might as well eat well happy plucking Christmas as a chef oh oh [ __ ] welcome

Back [ __ ] hell oh that Fu my ass hurts welcome back to the FW the food show that puts your mouth [ __ ] off that’s [ __ ] [ __ ] [ __ ] OHS this health this is all about [ __ ] [ __ ] sorry B flipid egg [ __ ] it [ __ ] [ __ ] that [ __ ] I’m going a

Little bit [ __ ] loop the loop thank you for watching bollet