Gordon is joined by four Oxford student cooks eager to prove themselves in his kitchen. They whip up Dublin Bay Prawn Toast, Lemon Sole En Papillote with red chard, and a delectable Plum Tatin with clotted cream. While Trinny and Susannah enjoy luxury in Gordon’s garden, he sheds light on the conditions of commercially farmed pigs. Michelle Collins takes on the recipe challenge, and Jonathan Ross visits the F Word restaurant, interacting with a live eel as Gordon shares celebrity cookbook insights.
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Welcome to the fword on the menu tonight three gorgeous simple dishes that you can cook at home doublin Bay prawn toast with Japanese cucumber lemon so and papot and an amazing Plum tart with clotty cream and cooking it with me I’ve got four Ops for students so why wouldn’t you eat it
Sorry Chef I haven’t seen you havn’t seen it open your [ __ ] eyes big boy B and Jonathan Ross is back in my restaurant and he’s turning on the charm it’s lovely to be here again I’m as surprised as you are you got a second series so congratulations was here and
The was bad C my mother and I C my dad then I love my mother and I love my dad want to have all that the never had the F was here the f c my mother and I C my dad but I love my mother and I love my
Dad want to have all [Applause] never [Applause] right sopie Sophie sopie yeah like tofy confusing very nice me yeah likewise good to see you too hi Ollie fantastic hi Tommy Tommy good to see he welcome and you’re crem CR out of Oxford is that right obviously the be the best cooks they got offer oh yeah yeah sorry um now
None of you have been anywhere near professional kitchen before um this is nothing to do with a flash [ __ ] dinner party I don’t give a [ __ ] how many thousands of acres of land you own yes um tonight my standards yeah my organization quite frankly I don’t care
Whether you hate my guts between 7:00 and 11 I just want it right got you now you’ve all been shown how to do the starter yeah yes and it’s pretty straightforward there’s only two things on the plate there a prawn toast with a cucumber salad okay I’m going to show
You once more together that way there’s no excuse for fuckups okay Tommy absolutely good man yes chef okay doubl pay prawns okay first thing we going to do is break down the prawns okay so we just pulsate the the machine half the egg whites in okay yeah so we’re making
Basically a really nice prawn mousse yeah cornflour in is that thicking it off that just gives it a little bit of body okay which in a way that it stops it from sort of disintegrating when it hits the heat yeah we’re just spreading the puree of prawns onto the
Toast yeah from there here we go Sesame s sides as well okay and then here we go the most important thing about cooking these sesame seed toast is making sure the Pan’s nice and hot yeah okay right four covers Table Three yes four porn toast four lemon salt on papot
Four Plum tart I order four covers table six four prawn toast four lemon Sal and pepiot four Plum Tarts yes sir come dear hey guys and Bonnie Y what did I just say there s didn’t hear yeah exactly you didn’t hear so work with your ears open okay
My name is Barney I’m really into British games for instance rabbits really lean meat really good F most important they all really really tasty my name is Tommy when I’m cooking I really like to find things that people won’t often have had so I got really
Into buying the cheaper cuts of meat the more interesting things that could be really fun to serve people I’m sopie my favorite thing at the moment is scollops wrapped in bacon they’re absolutely amazing and a kind of provinal tomato sauce being the only girl I think it’s my responsibility to
Bring a bit of you know flare my name is Ollie I’m good cook I’m cool Under Pressure I think I’m good enough I know I’m good enough actually even I say so myself people say I look like him I could become the next Golden R who knows Oxford’s a very competitive place people
Do everything competitively I won’t settle for anything but the absolute best oh win no question about it sopie sopie that’s I may not have any [ __ ] A Levels but I’m not going to argue right now what are you doing okay I’m doing one set I don’t know why I’m
Doing one set by itself okay one portion is going to get us nowhere so I need to do three start again and do four portions together four thre are what 12 there we go right bnie you have the first ticket big boy how long um 5 minutes yet uh
Barney yep the oil’s Stone Cold bring the pan here it’s stone cold so it’s like an allil slick it’s like xon Valdes on there come on get the pan hard h Huh what happens if it’s cold Barney he’ll send it back Chef that’s right
Yeah just you can use one of my PS we’ll just do one of mine for yours honey okay come on yeah cheers [ __ ] hell don’t start giving me that [ __ ] yeah ol olace slow down and stay in control of what you’re doing don’t start giving me that [ __ ]
Yeah okay top of the plate 12:00 presentation the Cucumber has been cut into ribbons then marinated in rice vinegar sugar sake and sesame seed oil simple and then the toast right four plates come on I can’t just serve yours and his at the same time four plates Ser this table clean
The plate this is your food yeah yeah leave him he’s fine right you happy with that would you pay for that yes sure that’s very nice come on let’s go up we go gently gently gently gently service why are they all look at that I’ll get
You no come on Bary I’m [ __ ] I come here a minute you eat that for me we’re done let’s do it that way then no seriously now cuz you’re an educated man eat it okay so why wouldn’t you eat it sorry Chef I haven’t seen you hav’t seen
It open your [ __ ] eyes big boy B you’ve got a check Barney Chef I know I’m not having ear a day you clearly not having a very good day you ready yeah are you happy with them yes good thank [ __ ] for that it took you long enough let’s go Chef let’s
Go did you enjoy your stuff I wasn’t overly impressed I’ve got to be honest come on tell me why not um well to me it just tastes a little bit greasy and very Sesame CD I couldn’t really taste oh really that was a dou b pra underneath that toast yeah and I really
Couldn’t taste it how much did you pay for that bull bearing on your tongue you don’t need to bring that into it sorry but I mean you’re talking to me about an educated palette and you’ve got yours K [ __ ] strael sorry put your tongue out
No show me your bu bearing you got a B bearing on your tongue and your pic is [ __ ] end the story sh on your tongue you what well years ago I used to occasionally get whoa here we go you guys how are you very well than how are
You very well thank you welcome back to the FW it’s lovely to be here again I’m as surprised as you are you got a second series so congratulations you [ __ ] they made a lot of changes I would have thought they’d start with a host but anyway Anthony was busy was
He the food here the food here so far has been very good so you’re happy we are so far quite happy thank [ __ ] for that apparently we’re paying this even is it right yeah I know everyone’s paying that’s the idea you know that what’s what’s going on 7 quid for those
Come on 7 quid looking hell when you said play up at50 tops no but [ __ ] extract that from 18 million [ __ ] your L it’s not that much it’s only 17 a bit a bit now have you bought a cookbook for me I’ve come up with a great way of recycling these unwanted celebrity
Cookbooks what are you going to do come with me okay I need you for 30 seconds nervous just to come into the bathroom with me 30 seconds if I’m not back in a minute then help all these [ __ ] cookbooks are flooding in I had to think
Of some way of recycling them and using them check what do you think of that you know what this up why this upsets me yes cuz sometimes you come to the toilet not to go to the toilet well I can’t knock one out while he’s staring at me judging me
Hey have a look at this one this one you’ll really enjoy you know what that is the scariest Freddy Krueger the Freddy Krueger of the kitchen and the last one I don’t know I don’t know if I can go on sorry look what a way of utilizing unwanted Sly
Cookbooks have a look at that last scene killing his career on a talent show Chef shouldn’t be on TV no listen it’s all done with bottom safe ink you know that yeah I’m leave a little bit trailing at the back there you go how’s that working for You I thought the texture of the Cucumber with against the texture of the pra toaste it was it worked really well it wasn’t dry it was succulent moist the prawns were really really really nice thoroughly enjoyed it Jean Baptist guys come over please results yes for the
Starters let’s go ol right how many customers are paying 27 27 are paying yeah what there’s 23 that are not paying 23 I’m not paying yeah why so many the main the main problem is a bit greasy a bit greasy Barnie what do we talk about no
Grease they no grease and why were they greasy there’s too much all in the pan No going into a cold pan I saw you ting time put them into a cold pan so we’re going from one extreme to the other this is just a [ __ ] prawn on toast that’s
All you know I’m really sorry but 23 customers not paying is a [ __ ] embarrassment clear down start thinking about the main course and we’re not going to keep customers waiting that long for the main course I don’t care how many [ __ ] degrees we’ got we’re not going to let them wait that length
Of time next on the menu I say something I thought I’d never say it’s enough to make anyone turn [ __ ] vegetarian for God’s sake the Brigade get to work on the main course lemon Sal on papat and Michelle Collins takes me on in the recipe challenge but she doesn’t
Even know what she’s cooking je pie cottage pie mine’s a shepher pie oh for God’s [Applause] sake welcome back to the f word oh wa now four covers Table Three yep four lemon Soul Table Three Barney your table let’s go s in Sophie yes away now four covers table 10 four lemon so
Papot away let’s go time for the main course a mouth watering lemon so and papot with red shard and Jersey Royals lemon salt for me one of the most flavorsome flatfish twice as much flavor as the DOA salt and more importantly half the price skin side
Down skin just nip at the end grab it like you sort of almost pulling hair and let the knife do the work season deal Dylan fish go brilliantly because it’s got that really nice sort of fennel flavor that sort of aned flavor and just roll almost like a sausage leaks
Carrots spring onions garlic a very delicate dainty fish this so we don’t want to overpower with garlic and then something to sort of weight them up a little bit time rosemarine the time goes brilliant with the leaks and the Rosemary Goes Fant fantastic with the carrots baking paper if I had to put
Them on my board like that then they’re going to curl up so I turn the paper almost Inside Out ad veg we’re looking for a bed like a nest of vegetables season and then just drizzle generously with olive oil it looks delicious now it’s not even cooked second piece of paper that goes
Over the top wrap you get the top right hand corner and you just fold that over and then over again fold and push and just follow it round fold and push we’ve left almost like a little snout white wine what the wine does as that so
Is steaming there it makes a really nice Aroma with the vegetabl the olive all and keeps everything really nice and light and fruity seal pan on there and push down and look just seals the paper hot oven 20 minutes and this is the bit of magic in and just
Look and look at that absolutely delicious and the perfume of the herbs extraordinary Solon pepperon done now Barney chef yes Sophie Ollie Tommy I’m trusting you guys to get this absolutely spot on you know that because this gets cooked in the oven and the surprise the excitement is when it hits
The table on pepiot slightly soula and that lovely surprise in front of the customer we open that bag yes let’s go guys yes don’t forget the wine in there as well herbs wi in L yeah best thing to do is is to get four 1 2 3 four and then you
Know you work four times faster Che see what I’m saying a simple mathematics so one there you’ve got two there now it’s fine but on there on there stage stage and then wrap them all at the same time than let’s go good let’s go put right in the oven
Let’s go and come on get them in the oven come on come on come on come on check what time it is Chef yeah no no but put them in the oven they look at your watch oh my God which level level keep that oven door closed Barney yeah otherwise
Nothing’s going to [ __ ] we open the oven door we close it straight away okay we don’t sit there and discuss timings open close stad away with the Solem serving potatoes with mint and charred with garlic now that’s loads for four get back off a little bit more seasoning
Yeah and then all we do is just toss it that’s all toss it it Cooks so quickly that’s it so we take it off the stove off the heat okay see how it breaks down yeah yes and we just Wilt it very quickly watch watch please there that’s
It cooked done and the lightness of the chard with the Jersey Ryals is a perfect ACC compliment you know that see how it’s still got texture in there come on please let’s go right hello Madam yes taste that and tell me what you think it needs y Shard more garlic has there’s
Not even salt in there either can we have the chard cooked nicely with a bit of texture yes and the reason why it looks like there’s nothing in the bowls cuz we’re overcooking it it’s like a spinach leave like a wilted lettuce leave needs texture there yes put the
Pan down please straight off there into there and out give a little Shake okay then back into your pan like that and then from there into there okay right four please yeah go let’s go my mission to get the nation cooking Sunday lunch just thrown up some real
Challenges none bigger than the family without a dining Table we never sit down and eat together you know um the three boys uh Liam Jordan and Luke they’re out playing football at different times during the week they’re coming in from school and it’s everything’s rushed so when was the last time you actually sat down together as a family
Um I’ll take together literally yeah all around the table three boys and yourselves I can’t remember it’s as long ago as that so where would you eat we have like a little be store table now family of five table could only fit two yeah yeah every night we’re out um and
Our work shift so this TOS are on nights the only way around this to eat around the table is to come up with something like a stew or casserole right yeah prepare on a Saturday to reheat for a Sunday first off we’ve got to get a table We happy with this one yes yes it’s quite nice I think go well in the kitchen now that’s just a really nice chunk of brazing steak can I just say though if I was buying this yes um I would be put off if there was a bit of
Fat like that if there’s no fat on there it will go dry so you’ve got to look for The Fat whil Mom’s doing that I want you to do the vegetables okay first of all shots take off this that’s the root but we don’t take the whole thing off
Because if you cut the whole root off all the juice will come out of it and then you’ll start crying now what the flour does all right It Coats the meat and so when the casserole is cooking it gives it a little bit of body and the nice thing
About this casserole you know that is the fact that you don’t have to be precious with it I’ve noticed that I thought you were a bit rough yeah well nothing wrong with a bit rough trust me and you just take your brazing steak don’t be scared of this because you’re
Putting color on it and color means flavor yeah I’m going to putting some really nice smoked bacon smell that do you like bacon you don’t like bacon oh Luke I thought you were a chef my man what we’re going to do now is cook that bacon and then we’re going to put the
Vegetables on top of it then add the thyme bay leaves tomato puree the brown meat and finally the star that doesn’t it y if you think that’s tasty now just imagine what it’s going to be like in 2 and 1/ half hours time so just after 15 minutes preparation tomorrow’s lunch lunch is
Sorted so this is this is it every Sunday this is this is exactly what it’s like every Sunday got me dinner prepared though have a nice well that’s the most important thing we’re here now having a great time support Luke and the nice thing about it is that everything’s done
At home pick them up Luke get them lift them [Applause] Luke great go that a great goal right guys you ready yeah let’s go we’re 2 minutes away from getting everybody around the table for the first time in a long time Chin Chin Chin cheers it’s not that
Difficult is it really no no I’m really confident I’ll be able to do it myself okay all of you around the table uhhuh I want you to make me a promise that you will continue to do this every Sunday yep that’s a promise where’s the
Twoa two seat is gone for good raag bone man’s taking it away yeah rag bone man fantastic right Ollie and Tommy three each away again now yes one table with three three on table one three on table five please M you got table one let’s go Tommy you
Got table five listen Tommy three and three let’s go three yes chef service please Bonnie I’m going to do your potatoes as well okay is it your four get what is yours four one More potatoes here he’s just you do me a favor and do your own and stop depending on each other to do because that’s what’s confusing it just do your own pan one each one for five one for four end the story there’s one more table to come please yeah thank a
Minute now you can see it’s enough for five in there easily yes that’s right it’s got texture there it’s lightly wilted taste it please understand what we’re doing yes let’s Go service please going table 14 yeah [ __ ] listen to me please yes my hand reared pigs have been really fatting up nicely over the last couple of months but now the clock is really Ticking the pigs won’t be around for long but while they’re with us I want them to have the best life possible constant access to water every day they can drink up to 5 L each a nutritious breakfast of wholesome grains and these Posh pigs have their poo cleared up twice a day come
On the 70 square meters in their Pig Pen gives them plenty of room to play these two are very social animals who love each other’s company D see you later and the pigs spend more than 70% of their time sleeping but the good life doesn’t come cheap the way we’re keeping
These pigs is turning out to be very expensive in terms of just on what they eat every week is on average between sort of 35 and 40 quid a week on feed for both of them um and so far we spend just over 2 and a half Grand on getting
Them where they are today they don’t look like they’ve got a worry in hell to be honest what a happy life for a piece of bacon christe Co who I bought my bar from is a passionate advocate of freerange farming but her concerns go Way Beyond the flavor of meat and she’s
Come to show me how some commercially farmed pigs are kept day after you pleas okay so I’m fascinated to see how a real commercial pig is sort of reared okay you a look at this yeah most British pigs are reared in commercial unions like these now you see
How many pigs are in a very small area God they’ve got food constantly which is which is good and they’ve got water but then their whole aim is to just fatten up so they don’t go outside no they don’t I mean an indoor rear Pig does not
Go outside you see fing crates are are used to stop the SS lying on the piglets but it’s not natural in the sense that normally a s would build a nest she would make sure that the piglets were were in a particular place 2third of pork in Britain is imported from Europe
And it seems that their standards can be much lower the sours are literally put into rows and rows where they can’t turn around these are not legal now in the UK all day all day I mean they can just about lie down but they can’t turn
Around God that’s gross look at that how many are crammed into an area and bearing in mind that we import 88,000 tons of pig meat into the UK yeah again 70% of all of the Imports would not meet UK welfare standards ready but there’s another unpleasant
Practice which is common in the UK in Europe tail docking what they do is because pigs are social animals and they like to have lots of space to run around as we’ve seen the girls doing if they’re in cramped circumstances and they get bad habits and one of the bad habits is
They chew each other’s Tails so so what what they do is they actually take the tails off to save them chewing them God dear flipping he and this is but the most disturbing thing for me is castration it’s r in the UK but common in Holland and Denmark my God I mean
Just getting a ball in the nuts by playing football or getting kicked in the nuts can you imagine getting them cut off it looks painful but if it’s done in accordance with EU guidelines then Pig licks over 7 days old should be antiz as BS get get older and their
Hormones start coming through then the smell of their urine is very very strong so you get that with a load of of sort of nearly mature BS the smell is going to be horrific so C some producers think this smell can taint the meat but whatever the reasons I’m still shocked
By what I’ve seen from Europe um it’s enough to make anyone turn [ __ ] vegetarian for God’s sake and I’ve always sort of Knocked vegetarians and vegans for you missing out on you know the most amazing flavor you get from meat but you can see why so many people change instantly I didn’t
Think he’d be quite a shocked as he was he seemed really taken back and it it touched him is no way would we ever treat you like that you know hey good girls hey love the flavor of the deal um went very well with the with the fish the vegetables were
Fantastic um just thought it was a really good uh good dish I enjoyed it but it wasn’t amazing good flavor was simple simple was nice subtle flavors and uh loved it loved it I pay for it where is he okay guys let’s go Sophie Bary let’s go okay go Ollie come
Over please results of the main course yes yeah it went it went fairly well 38 are ping so only 12 non pay yeah and what do they say the 12 um slightly um too watery but that was the main complaint they really love it actually it’s a delicate dainty sweet fish yeah
38 paying 12 not paying yes let’s [ __ ] do it on this one let’s definitely make up for the next 12 yes okay good well done yes is that lumpy that next on the menu Michelle Colin tells me about her food issues go something what did you weigh
Then about 5 and 1 half six St you’re joking yeah [ __ ] I can’t imagine you being five and a half Stone my God the Brigade learn how to make a fantastic Plum tatan and Jonathan Ross gets to grips with heels there you go don’t upset him
We’re about to kill it there you go shap [Applause] me welcome back time for the recipe challenge now Michelle con is going to take me on with her mom’s recipe yeah her very own cottage pie good luck shepherd’s pie cottage pie mine’s a shepherd’s pie oh for God’s sake right we’re both doing cottage pie yes no
We’re doing shepherd’s pie oh for [ __ ] sake we’re doing sheer with lamb no well we can change it it doesn’t matter it’s home cooking it’s what fancying I’m doing what you’re doing well I’m doing Shep’s pie oh [ __ ] hell Michelle Collins listen to me we’re both making [ __ ] cottage pie with beef shepherd’s
Pie is made with lamb all right okay good fine when was the last time you made this well to tell you the truth I did a bit of a dummy run yesterday ah and I did two I did one with the tomatoes and one without the tomatoes
Really and my daughter hated one with the tomatoes is your daughter going to be one of the blind taster today I did ask her but she didn’t want to come she never heard of you damn anyway good to seeo zilly though what you know say that again she likes
Aldo zilly not that knob on the karaoke machine again you weren’t on the exper to then yeah you’re [ __ ] joking aren’t you no no no no no no rumor has it okay Michelle that he doesn’t charge you for when you go for dinner he bloody does charge me I can’t believe you pay
For that [ __ ] seriously he’s not a chef he’s a waiter so you enjoy your food don’t you I do yes you don’t have to be that conscious about what you eat surely you know I’m an actress and I did have sort of food issues when I was a teenager I
Was anorexic oh really and uh and it’s something that I think you don’t ever really get over and how did you get out of that I mean how did you get excited about food I tell you what happened I went to um a casting and they said that
I look like a heroin addict oh seriously yeah and I should um I looked very ill and I should do something about it go what did you weigh then about 5 and 1 half six St you’re joking yeah [ __ ] I can’t imagine you being 5 and a half
Stone my God but looking back at pictures I just looked awful I have God do you know you may be burn with bloing onions talking to me oh [ __ ] hell Ser don’t talk to me anymore they’re fine and I’m not just saying that cuz I’m going to win they’re fine not going to
Win you don’t win very often anyway do you do you [ __ ] mind excuse me so I’m frying the onions off first and frying them away to give a little bit of color and then the mints once it’s got color on the mints we’re just going to put it in a colander and just
Leave it to sit there that stops a really greasy sort of film of oil on top of the cottage pie which I don’t want so drain it off its fat and Fry off the onions I’ve drained the mint and I’ve used the um the water from the carrots
To make a stock so I’m putting my potatoes back in the pan basically to dry out and then we’ll put them through what they call a riser and everyone should have one of these at home have you got one of these at home no no what’s it do it just pushes the potato
Posh things it’s not Posh oh it is look and it just makes sure those in Ikea there’s no not smash oh please oh I can’t believe you said that a very dry smash finish look how nice and light and fluffy that is now look Michelle huh so see that’s too smooth
That’s that’s too smooth a mash [ __ ] hell I think are you always this fussy that’s too smooth look that’s beautiful my god look is that lumpy that mashed potato you’ve got there no what’s that hold on hold on hold on I haven’t finished yet looks like you’ve
Had a [ __ ] cheap plaster come around to do the bathroom yeah Nick no’s in the house [ __ ] H look at you H [ __ ] me I don’t want a festiv i it was this look at the state of me when was the last time you worked this
Hard long time ago I can tell you right are we going in right we in the oven yes cottage pie with Michelle Collins shepherd’s pie oh [ __ ] hell don’t start that again cottage pie right are you happy with that want look happy right it’s in there actually
It looks all right yes but let’s just hope it Tastes I’m really passionate about sourcing fresh local ingredients and you can’t get any more local than that the [ __ ] River temps running past your back door there’s nothing more British than a pot of jelly deals and for hundreds of years they were our favorite fast food snack but now they’re so unpopular the
Wild eeld fish industry is in danger of dying out alog together no no no no no that’s disgusting they’re slimy I prob be sick the temps is the cleanest Metropolitan river in the world it’s teaming with life above and below the water line including the much maligned
Eel so why is Dave Pierce The Only commercial eel fisherman left oh really the market has dropped a lot and when the market drops the man drops yeah why is it not a trendy thing to be doing on the temps because there’s so little demand for eels in Britain Dave sells
His entire catch to Holland where wild eels are considered a great delicacy them out right how dod you catch an NE we’re going to show you shall we yeah I can see them coming through there now yeah and now you pull up Bilo I’ve never caught a wild deel D now
You got three there by looks of it okay yeah three HS in the first end nice size a big one though yeah yeah that’s don’t want too big there they’re too big to eat if you get them too big aren’t they yeah that’s sh yeah that’s a
Pound and a half 2 maybe that is beautiful look yeah and that’s nearly 20 years old good well be thanks Dave no worries mate good to see them man see you too it’s crazy that we’re ignoring our wild eels they’re part of our culinary Heritage and I want to make
Sure that they don’t disappear from our tables first stop Frank Bradley who after 40 years in the eel business is an expert in the art of killing eels apparently is a buger of a job how many eels have you beheaded oh I don’t know we do three ton a week so
It’s a lot of three tons of ills a week yeah so it’s a lot of ills so the secret is what the secret is when you get old yeah that’s it then got then when they’re live like this that’s always trying to turn up split the bound like
That God shall we go yeah so down down straight on on the fins for [ __ ] sake yeah I take the one on the bench there you go look I got it now look on the side of the fins there like that on the side of the F just
Straight down oh for God’s sake the art is to hold them gently that’s it [ __ ] the [ __ ] thing’s still moving oh he still wants it’s just like a chicken unbelievable I mean I eat those every day I’m getting past myself C by day eels keep me young you you’re famed for
Your jelly deals what’s the secret behind the recipe in terms of you know a jelly deal is a jelly deal jelly deals jelly the the art of cooking eels is when they’re overcooked they fall apart but if they’re undercooked they’re hard as rocks and did you cook yours in we
Just boil them in water in water and that makes the jelly because the in the Bon there so much comes out and then all you do is add a little bit of gelatine little bit of salt and then when we get them out say they they’re beautiful jelly Deals that is delicious the flavor is amazing yeah I’m going to get these off cook them and help sort of change the nation’s attitude to something squeamish that can be absolutely delicious jelly deals have been served in London through traditional pie Mash shops for years jelly deals not as popular as they used
To be mate really hopefully I’m going to change that I’m going to do something a little bit more sort of um not delicate but just a little bit more flavor sounds lovely yeah ready sounds lovely y kitchen where is it kitchen’s that way help yourself now there’s more than one
Way than cooking an eel and it doesn’t have to be in a jelly now I’m going to boil them in water and then coat them in breadcrumbs almost like a really nice Posh fish finger into the pan salt pepper 2/3 of the way with water bring the water up to the boil
And then just poach them for 3 or 4 minutes while we’re waiting for the eels to boil I’m going to season the breadcrumbs now that’s just normal white breadcrumbs in here we got some nice fresh chopped parsley salt a teaspoon of c and pepper and some finely grated
Nutmeg Now drain the oels once they’ve been poached get your butter lightly melted and then just drop that into the breadcrumbs this is where the Posh fish finger comes out Pat them nicely and look how sexy is that into the oven and then just before you serve
Them a drop of fresh lemon juice there’s nothing squeamish about that baked heel in a herb crust beautiful not even a hint of slime let’s see if this persuades those Wims to give eels a chance you happy with that yeah nice thank have you eaten eels before
Never tried them why not cuz it’s just something I’ve never even thought about don’t like the look slime jelly or just yeah probably it’s all that yeah as I thought take the eel out the jelly and Bobs your uncle [ __ ] excellent delicious yeah so what do you think it tastes like heel it
Tastes like heel thank God for that okay did you jooin the main course no no go on there’s like a FedEx package in the middle out there I couldn’t get with the knife some sort of like parcel and when I got in there on pap never mind that papy art is not good
Such a but we’ve got pigs in the back Garden I hear you’ve got pigs in the back Garden I have pictures are they old spots are they no they’re little baby pigs they’re bread to be small that’s sugar pie that’s not a pig that’s a
Little baby pig it’s a sweet Pig and we used to have him in the house is it dur battery pig or is it a real pig it’s a lovely Sugar Pine she’s nice I pick her up and cuddle her and she she used to come and sit on my lap while I was
Watching Doctor Who you and if it was scary I used to cover her eyes look there’s Jack who’s our shitu having a talk with them and you leave them outside or well we did have them living in the house but unfortunately the smell of piss got tooo much even for me okay
Did you enjoy the eel film uh yes I did enjoy seeing the E film I like e phenomenal but I tried cooking something for my wife once really right I bought the eel cuz she loved the eel fres and you no I didn’t buy fresh I bought it
Frozen and also it was a couple of days past the cell by day but I thought there wouldn’t be bad and it smell when I got it out but I thought once I cook it up she won’t notice the rice was perfect cheap the ear wasn’t so good and then I
Put more sauce on the normal and she ate it and she was vomiting in the bath within an but I like that cuz the view was spectacular you’re fluent in Japanese not fluent I speak a little bit sukashi wakar that’s not bad you love Japanese
Cuisine I love it yes I’ve got the most amazing treat for you in the kitchen by a top Japanese eel specialist wait you’re not going to make me kill it you eat them you got to kill the bloody things I don’t have to that’s what I pay
Lesser men to do right listen it’s an aphrodiziac so Jan’s going to love it oh she will and this is an expert you’re saying she needs an aphrodisia to get in the mood no no [ __ ] at that Jonathan Mr this man is an expert and he’s going
To show us how to prepare a live eel okay so very Gentry Jonathan hold this for me please there you go don’t upset it we’re about to kill it little fish there you goate me how long does it take to become a skilled eel Man eel Chef is
Very unique one unique yeah yeah so at least five or six years five or six years yeah they’re specialist aren’t they so it’s not just like fting a normal fish no no what do you do that for but when you kill it like this does it feel any pain
I don’t think e cannot feel it no then just because should be very hard to stay here being because you cannot open it you see I just realized I’ve got I’m on a parking meter look I see stay here you wi I going to get clamp wait don’t do that put them back
Together you now GS out yeah look at the heart oh Jesus Christ This is a heart yes have you seen this done before no not even Japan no amazing absolutely amazing never seen anything like that it’s still beating several hours after oh my goodness why is it still going
What’s it g what did he have a red ball before you killed him because he he was a very strong Creator and how would you eat that in Japan now St pulan what would you do just to put on your T and Jonathan what
You have a bite all right go on then if you have some I’ll have some toss a coin all right yes that way is fair all right yeah heads or tails okay heads it’s heads you get to keep it well show me that coin is not two heads on
That you got heads it’s still [ __ ] pulsating so how do you do it just on your tongue and swallow you better take uh with water water I’ll do it I’ll do it you sure I need water do you chew it or swallow not chew just swallow that then just good
Good when an and deck come out tell me I’ve won something well done I’m surprised you [ __ ] at that okay okay thank you very much thank you very much thank you okay you’re going to grill them we have a taste later yes okay thank you very much [ __ ]
Out right dessert Yeah the secret behind a tatan is getting a really nice caramelization on there it’s the same with apples pears even pineapple to a certain extent yeah first thing you need is a basic caramel using butter and sugar you can do in advance and leave it
To cool so your pans are ready when you are so plums now like any tatan try and compact them in there like that yeah so when they compact like that okay basically okay they don’t move okay yeah yeah so there’s eight seven or eight six
Of the big ones okay pastry nip it with your fingers at the end and we do that to tuck the pastry yeah under the plum pastry over see and that’s wider than the pan so over yeah get the back of your spoon lift up the pastry lift up
The plum and Tuck it’s really important to manipulate the pastry with your fingertips okay this is even simpler than the [ __ ] prawn toast push down Tuck the pastry under that’s ready to go you put a little hole in the center there okay and that lets the air come
Out okay and that stops the plums from steaming okay into the center of the stove yeah and what we’re going to do now we’re going to bring it up on the stove to melt we’re not going to melt it in the oven okay if we put in the oven
Straight away it just boils it I want to get a really nice color on there yeah get the camel really nice and hot now it’s coming up to the top okay you can see the steam coming through the little hole there now if we didn’t put the hole
In there it goes soggy underneath and everyone thinks the p p is undercooked but it’s not it’s just soggy pastry from there into the oven 8 to 10 minutes oh that’s sorry that’s the first one right okay watch again please be very very careful that is piping hot
Out in with a juice like that that’s amazing now we get pass me that CR fresh please bunnie right we got to do that everyone is capable of doing that here the plums have still got a nice texture the pastry’s cooked it’s caramelized yeah let’s stick together on this one
Yeah and get 50 customers paying double for that yes okay let’s go next on the menu I find out if Michelle Collins Cooks better than Al zilly what were they saying they like both of them but there is one who actually they prefer and my student Brigade get their
Results okay joh bti got it what the results um [Applause] welcome back now judgment time for Michelle Collins ready to serve they do like nipples actually they do look like nipples they hello okay first one very creamy isn’t it I like the mash it’s it’s not too crispy either it’s
Too gra it’s very rich m is really creamy I actually really like that see this looks like a cottage pie uper theis on the top this time as well there’s no sauce looks more like presentation this more like she potatoes more very um mashy though there’s a lot
Mashh okay they went down well yes very well yeah what are they saying they like both of them but there is one who actually they prefer of course and uh I’m sorry Michelle it’s Gordon yes I’m sorry yeah the very claws M they they thought that gorden’s ones were a bit
More FY the the mash was more chees CU they used a rer yeah don’t rub it in [ __ ] go easy on her for God’s sake show a little bit respect M’s recipe I go very easy and no they were all very good but just too much [ __ ] lash
Don’t like basic simplic lovely well done my darling no now do me a favor yes yes I’m up to my eyeballs and [ __ ] right off out the kitchen thank you my darling good luck okay Plates out plates I’ll go get them backs please we take the both we take these over to the hot plate watch service please table one first yes stand right look Hy come here two say yes please clotted cream in the center 2 seconds in the center on top theyy look look fantastic
By the way yes all right please uh table one John Baptist yes clear that away please again please be careful yes watch the Juice look very very careful go table one please yes let’s go jump AP table one let’s go they start sticking y okay just release them
Again on top of the stove okay look they’re beautiful well done they are fantastic Green Spoon there in the bowl honey plums were good bitter and sweet just worked I thought it was really soggy and really sour I didn’t like it at all the pastry was sweet the plums were a bit bitter
And it just worked perfectly I absolutely adored it I’m going to 100% pay for that course I I kind I’m glad I don’t know what your homeor I like this you like that yes was that bat or cream on top U no that was a like
A clotted cream a de cream rich I like it yes what about the tart the plum tart it’s not ear heart but it’s not bad John Baptist yeah come here please yes right this getting more and more like Jimmy car every time I see him okay ah this I like this has been
Grilled kabaki by the way J Baptist is French there’s no point in talking Japanese to you know that you say he’s French he’s not French he’s from That is good that is good very good you know he hasn’t overdone the sauce often you get when you go to a not such a good Japanese restaurant they’ll overdo that sauce onp which is quite a rich quite a sweet sauce Japanese pepper I ate his pulsating heart and I’m feasting on his
Flesh an amazing delicacy are you happy with that this is good I can eat this until the cows come I mean you s of them good to see glad you’re going to pay for dinner you tight bastard some of it come on all of it all right come on you’re
Not short of a pening well done got the point Thank You [Applause] Gold okay John Baptist wa got it what the results 18 are paying and 32 are not paying 32 not paying yeah that’s ridiculous yeah it’s quite a lot yeah yeah why uh the main reason is it’s too acidic it’s not sweet enough it’s a new season plan for God’s sake for just
Philistines yeah well let’s have a quick look overall okay 83 paid out of 150 plates that’s not even a [ __ ] 2 two Tommy is it no no no no no no if you’re in my [ __ ] kitchen all four of you got sacked after the [ __ ] brwn toast
Now will you do me a favor [ __ ] off over there and get a drink yes AB we can do that next week it’s double trouble as I Tred to get twin sister midwives to cook Sunday lunch when the Firearms go from the house when they start going then I
Know that dinner’s oh it’s done come on I’m cooking a fantastic recipe for breast of duck with Goosey sauce and I’ve Got The Adams Family as my kitchen Brigade I don’t want to argue with you guys I just want to get it right to get it out every time I say
Something you’re all a [ __ ] bunch of chippy little [ __ ] that want to tell me that how good you are cuz right now I think you’re [ __ ] yes chef [Applause] chef la la la la