Jonathan Ross faces kitchen interrogation as Gordon revives tripe with teens; Janet Street Porter critiques Bernard Matthews, and Gordon teaches fast family food. Sara Cox challenges with chilli con carne, and Gavin the lamb returns. Tough female police cook roast pigeon, skate, and pain perdu. Gordon herds wild buffalo in Scotland for the first Scottish Buffalo Mozzarella, challenging Ian ‘Beefy’ Botham in the Cliff Richard Celebrity Wine Challenge. Janet Street Porter introduces Gordon to a new superfood – blood. Lastly, four housewives from Nottingham then cook a three-course meal in the week’s restaurant challenge.
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Welcome to the fword the best food on Telly on the menu tonight warm pigeon salad with toasted walnuts roast skate with beetroot and Parmesan and Pano with caramelized peaches plus Jonathan Ross invades my kitchen is not being on a generation game of my dad it’s full steam ahead in my search for Britain’s tastiest scolars no speed
Cameras here is there [ __ ] and Janet Street Porter proves she’ll drink anything and that is 100% pigs blood I know you’re a pensioner but now you’re a blood sucking pensioner I love my mother and I love my dad have all that never had the here the
B cuz my mother and C my dad and I love my mother and I love my dad want to have all but never have a [Applause] even right ladies good evening how are we very welcome nice to see you four police wom yes yes all from up North yes
M what’s on the menu pan rusted pigeon rested pigeon on a asparagus right are you all that slow yeah damn I have a [ __ ] to catch criminals go to that P okay right stter let’s do one together yeah let’s go right what’s the secret about cooking pigeon don’t overdo
It don’t overdo it exactly now they’ll be marinated in time garlic yeah pigeon in yeah and that’s the sort of noise you want to hear yeah just that nice little Sizzle mushrooms in yeah yeah Touch of shots and a little touch of garlic in there yes y yeah okay
Sparaga in what’s in the vinegarette Cherry vinegar good groundnut oil good and O Walnut o oil good sprinkle with chives right pigeon out yeah that’s just going to sit there and rest salad uh Rockets some walnuts in there yeah plate mushrooms yeah on some asparagus on
Little bit of salad on there it’s a warm salad and then from the breast turn it over so it’s flat side down and just slice the breast and then finally we’ll have a little bit of vinegar over the end and look Bingo anything complicated there no Chef no chef chef okay first
Order come on girl okay on order four G Table Three yes four Pidgeon salad four skate four pan Purdue yes yes I like lawn order in my Kitchen we all know each other through the police force I love everything about food I just you know love trying new things and don’t get a bom this big without having a passion for food we’re used to people being fiery with us so if voice comes to the worse
We can always hand off him into the cooker bring it on Gordon he’s not even going to be able to swear and if it does it’s public hard it’s going down we’re going to sell 150 plates no problem just be very very careful when you’re cooking these yeah they overcook
In seconds yeah very quickly with your songs out quickly good good let’s go come on Le yeah yes sure why did you join the police force well my modeling is really never took off really so and you do it I do yeah it’s a full it’s a
Rewarding job pack with a motion no yeah I try to use cooking to get over that good service please you happy with that Ma yes yeah so M table 12 let’s go J how are you how are everyone nice to see you again how you thank you for
Having me back I’m very well good to see you is this in the way for the shot there right listen hey excuse me how many have you got now three four if you count the one for the show which I do a month later you said bastard you’re still carrying
It around yeah but I had to pick it up today and I said I’ll pick up Gordon’s one and they went which one I said didn’t golden win for the you’re an Entertainer you should be winning those how many Mission stars have you got seven yeah
I bought them on eBay okay good to see you again lovely to be here thank you for having me back we enjoyed our starter the asparagus was nice what about the pigeon pigeon’s all white but a pigeon belongs in trala square no it doesn’t that’s just it’s a woodland
Pigeon Jonathan you quite a fussy when you a child you were sort of when I was a child you know what I would eat I would eat eggs my brothers called me egg boy and I was in the top bunk as well that was but you must had something more than sort of
Egg surely well my mom was an okay cook but you know we were I’m not you know pleading poverty here but we weren’t a well our family so she sometimes do a castle at the weekend but it was just a big old bit of me Simon and she used Put
A can of baked beans in there and anything she had available and that was fine or we used to have I used to like chicken and chips when we had that occasion you know but it wasn’t we didn’t have much else we used to have a
Lot of food that you buy in stores like I remember you remember Vesta yeah they used to make the kind of beef ratoo that was the most exotic food I ever had right I want to talk to about Fanny kic please do an amazing woman and and this
Year we lost a campaign to help find a new Fanny you’re looking for your own Fanny I understand that and I applaud that but why not just do what Mor M used to do a little bit of Lippy a long long weave double bubble you never know you
Might win a b you’re the one with manoos I’ve actually not really got manoos what I’ve got though is I’m carrying a lot of weight down there feel that feel that down there go on that’s a down there you know you want Fanny um Fanny you were the very last person to
Actually interview yeah I didn’t realize that and I hope I didn’t finish off did interview go well I can’t really remember that much so so probably not should we have a little look at it JB please look at this so this is you back in 1987 yeah as a skinny mini your show
Was the most successful cooky show ever I think probably yes what do you think was the key to that success that I could cook but I don’t believe you had any formal training as a cook did you what do you call formal training for being a
Cook there aren’t people like that on TV anymore they really aren I mean cuz you’re actually same clearly and very good at what you do what kind of advice would you give to any woman out there that’s thinking of becoming the next sort of TV cook what you’re looking for
Really is some of the personality but but it’s a difficult thing because she don’t want someone to be false well thousands of them have applied have a quick look at this right so this is these are amateur fannies yeah the amateur fannies ready all that I know is that your dough
Should feel like a fat lady’s ass perfect with one hand why is she in a row you like me to blow she wants to me n Jella yeah in here I’ve got about 100 grand of chickp FL and then you have one the most delicious you know I won’t show you my
My tips on TV but I might show you my tattoos see look at that it looks like she’s wearing a egg on her head that’s a terrible haircut it’s like a hair on backwards straight in there now I’m tempted to drink it myself but no we’ll
Put it in the dish I think she might be emotionally damaged I could see that they’ve all they all obviously quite confident yes they’ve all got different things to work for them against them they need to be strong charismatic and someone’s not going to melt under the
Pressure you want to get one of those female uh bodybuilders with the long closes I’ll get your main [ __ ] you’re [ __ ] mad I’ll see you later holy [ __ ] the pige is lovely actually I really like the asparagus with it as well as the warn up um one of my friends
Had the same obviously pigeon it was a bit more cooked and it was a lot nicer right results ladies starters okay JB okay here we go Now ladies the number of customers that paid look like the lottery before their starter it’s 34 out of 50 34 34 not bad
Why that um undercooked undercooked oh get out I told you to Pink is perfect when it’s brown it’s F I know don’t go down yeah don’t let it get to you bounce back yes yes on stations let’s go ladies yes next on the menu never mind the
Scallops will my wet suit stay dry why is it like this when you get to this stage you’re always bursting for a pee time for the main course mouthwatering roast skate with beetroot and Parmesan that is 100% pigs blood and I share a bloody awful drink with Janet Street Dracula oh [ __ ] it’s
Fastic welcome back to the f word time for the main call sa pan roasty skate ring delicious very very sweet easy to get a hold of and more importantly very cheap pack dry season hot pan olive oil butter now the fish is taken a completely different color
Base and that butter is on the verge of becoming a wette and nut brown butter beautiful slides off pull it back leave that to rest for 2 minutes now the garnish lettuce salt pepper balsic vinegar olive oil Rosemary 30 seconds hot pan beetroot and look at the glaze on that beetroot now Capers
Pazan parsley vinegarette as the parmesan starts them outelt take it off literally 10 seconds in the pan out and well that beat spinach any day [Applause] That has to be the perfect way of bringing skate back to life pan roast to skate with beetroot and Parmesan done Joe you the skate sticking yeah was the pan hot enough uh because look let me show you something look yeah not enough color come on if it’s boiling got
Completely different flavor oh good yeah quite thick them H yeah big ones then we like a big one got to base them if you don’t base them they’re not going to cook on top yes be root in good nice right good good good watch when you place them in there watch
Careful careful careful careful wo oh where’s them frade when you need them watch your fingers Lisa le that’s nice beautiful color come on Le you’re doing very well D let’s go yeah are you always looking this [ __ ] miserable come on why is that when I’m concentrating when
I’m trying to work hard you like this it work I always want my good go please let go let’s go P more while you here we go it looks lovely thank you watch out here’s the food snob with the big Gob in here is a food packed full of
Vitamin B12 iron and protein which is produced in Britain but unbelievably almost nobody eats it in fact we waste 36 million tons of it a year which is a Dreadful shame I’m going to get you all to eat blood we should eat more of it but us
Sprits find the thought of cooking with blood pretty hard to stomach now that is something I definitely wouldn’t be putting past my lips I think it’s the thought of it that that puts you off straight away if you was going to tell me it was going to be good for you I
Would I would I would taste it yeah I would eat it does sound a bit sort of like Hammer housee of horror type of approach to cooking no feels a little bit too devil worshipping for me I’m not a vampire sorry it might be out of fashion but protein Rich pigs blood has
Traditionally been used in cooking I’m going to try some of the world’s best blood recipes so I’m here at this abattoir to Source some prime fresh ingredient as in all avatars the pigs are stunned before being bled is that my bucket I’m taking my blood to renowned
Butcher David lishman to learn how to make the classic British blood dish black pudding great it’s uh very rare that we actually get fresh blood nowadays after cooling for a couple of hours the blood oxidizes and turns brown the blood is mixed with barley oatmeal pork fat and lots of herbs and
Spices and poured into a sausage machine are these bits of intestine then yeah yeah it looks like a kind of um first control device oh my word lovely this goes into the boiler now right okay for 45 minutes to an hour excellent nice firm meeley British black
Pudding that is good well I’ll have a bit of that to take home there’s a lot more to cooking with blood than black pudding Andy Holt is an enthusiastic blood Chef who collected recipes from all over the world I’m here to learn how to cook his special Italian blood
Dessert so we’re just mixing the egg and the castor sugar together what better way to popularize blood with the British than by appealing to our sweet tooth and into that we’re adding melted chocolate just sounds like a chocolate mousse so far yeah and then the next thing we’re
Putting in is the blood now why on Earth did the Italians dream up making a pudding using blood in a way it’s a way to to use up a valuable resource because the blood is actually very good for you obviously it’s full of iron it’s h full of
Vitamins W Andy look at that super I’ll taste it you absolutely promise meon to bring back memories that squealing Pig slightly like chocolate Mose exactly I’m now convinced that blood is not not only good for you it’s delicious beautiful but it’s also tasty all I’ve got to do now is persuade
Gordon right Gordon what I want to do for you is Italian pancakes called Reni it’s like a classic pancake mix and instead of milk you’ve got blood I’ve never had a blood pancake you know that EG go k yeah no water no milk no just blood and this is all pigs blood bloody
Hell it’s not something I donated earlier no jeez look at that it doesn’t look that nice as it it actually looks like melted chocolate so just get over it okay good Jesus right let it cook first before you flip it I know how to make a panc so
What you put inside a pancake or would you actually serve them like that I think for the purposes of testing I converting you you should have nothing but a blood pancake oh no do you know what that looks like what I imagine your scotum looks like looks a bit
Testical right we ready yeah on to the board look at that just a smell of it though H it actually smells like fried blood smells nice smells nice just tast it’s very rubbery oh moaning you can’t tast the blood did you swallow that go that is I finally come up with
Something you won’t eat there’s nothing absolutely nothing wrong with that it’s [ __ ] disgusting Janet I don’t have a problem with it that’s why I couldn’t persuade you to eat the pancake how about shot of blood you’re turning [ __ ] hey seriously golden and that is 100% pigs blood did you swallow that you’re
Possessed drink it you put lead in your pencil oh [ __ ] it’s fantastic you’re not the man I thought you were no Janet I know you’re a pensioner but now you’re a blood sucking pensioner Janet that is not nice [ __ ] [ __ ] vampire no chance ah I’m heading down the Dorset Coast to go diving one of my all-time favorite foods SCS no speed cameras here is there [ __ ] them I adore scolars and I’ve sted them on all my menus but most of them are fished on a commercial scale using dredging which can damage the seabed
The sustainable way to catch them is to go diving and pick them up by hand which is what I’m going to do today hand dive scallop especially is something that is considered a bit of a jewel in the crown phenomenal I’m off to meet Tom Whittle in Waymouth who’s been diving for
Scallops since he was 12 have you got any shoes yeah I’ve got some somewhere did you never wear right uh temperature wise what’s it going to be like down there 14° if we’re lucky yeah yeah if we’re lucky yeah serious Che and are they um in abundance it
Depends sort of where you go but normally what you do is basically get down there mhm and if there’s tons then you just work them and if there’s none then you just swim like [ __ ] until you find them ready dang you bits yeah I’ve heard that before
We’re heading out to the Blackhawk W where we’ll start our dive marine life congregates on re and nearby there’s an abundance of scallops how big are they average size is probably about that here ready about that cuz in L at the moment we getting them from the south coast and the West
Coast but they’re costing about £350 £4 each each each have commercial [Laughter] scholar the reason that hand dive scops are so expensive is that they are incredibly hard to catch and a diver will only pick up a fraction of the hord of a commercial fisherman um they’re difficult to see
Aren’t they yeah yeah they can be I mean especially uh if they’ buried themselves into the sand but it’s all about getting your eye into it yeah why is it like this when you get to this stage you’re always bursting for a pee it’s it’s the way that it is it’s
It’s the rule of the game unbelievable feel like that [ __ ] condom again what are these Things visibility down here today is terrible which makes spotting scolars that are nestled into the sand almost Impossible here goes the beach wh stand [Applause] back go Jesus elegant isn’t it well done well done yourself good quality scallops huh lovely right beach time Tom normally saves his scallops for supper but I want to eat mine straight away the fresher the better right fantastic they look amazing going
To open them and clean them yeah so a scallop tartar yeah basically a raw DIC scallop mixed with lime yeah shovel and then a little bit of creem fresh and mascapone cheese yeah absolutely amazing dive open the skull up and then eat look I mean they’re still pulsating
Now I feel it’s still it’s extraordinary mix some crem fresh with mascapone cheese lime zest lime juice some shovel and salt and pepper right DIC and scallops in and all we do now is just fold that in there it’s so exciting eating raw scallops so I’m going to serve the sculp
Tar inside the lettuce leaf so just open up the heart of the baby gem lettuce it’s quite a robust Leaf this so they can take the scallop absolutely delicious and there we are a very simple sculp tartar fire away buddy nice one cheers very are now so
Tasty 10 times better to use hand d and not dredged and I’d rather pay double for hand dived yeah than cheap dredg scollops that taste of grip Cheers Cheers sculps Away first time I had skates and the fish was great so disappointing and just greasy the beetroot was gorgeous it had little bits of cheesing which gave a really unusual flavor okay l results of the main course yes on ladies Ma how do you think you did I did all
Right 29 out of 50 what why uh the one just been be gason too greasy unbelievable you I personally felt you done a [ __ ] good job you can pull it back come on Ladi with the dessert yes next on the menu Sarah Cox Reveals All In The Recipe challenge but instead
I asked the entire table if we could all have a gang B I give Olympic athletes a run for the money with my fast food you and Jonathan Ross Falls a police complaint you want to sck my what you go on I’m being harassed welcome back to the f word now
Time for another Sly Challenge and it’s time for me also to beat Sarah Cox confident to meet me beat me beat you beat me all right uh nice to meet you yes I am quite confident actually that’s your board there okay off you go Madam
Good luck yes yes good luck to you too Sarah so Sarah’s making a chili con Cy I’m doing exactly the same minced beef um fresh oregano um paprika sweet paprika kidney beans slightly pureing the garlic so it’s not so intense and then finish with really nice Vine tomato
So it gives that really nice sort of rich dark peppery flavor but not too spicy so for Sarah’s chili special chopped onion bit of chopped garlic might Chuck in a bit of red pepper some uh good beef here I don’t believe it’s Herford but it is British beef good got
A bit of tomato puree might Chuck in a bit of wine chopped tomatoes kidney beans I kind it’s like the BNG in method basically I just bung it all in do that and then drink a bit of wine uh and my secret ingredient bed beans uh you’ve got an amazing food
Background your father’s a a beef farmer in Bolton is that right it certainly is it does it mainly for the breeding really you know I he’ll send one in when he’s got a big form Bill and so does he have to have a collection of bull seing
Every other month well he’s got a good stock bow and he got he import them from Canada and that got longer legs or something so you grew up eating lots of meat yes well yeah pigs cows did you ever get attached to them yeah I really
Did I really did to the piglets cuz Charlotte’s Web was all the rage wasn’t it and I know it sounds like an therapy from this story but I did actually used to go to the to the avire with my dad when he loaded all the pigs in oh really
And I used to cry myself to sleep and then wake up when it was all over you know never went into the avire I don’t think no but the nice thing about it you understood exactly from an early age where meat comes from yeah exactly so
I’ve got lams in the back Garden the main objective is to get the kids up to speed exactly a where it comes from and B I’m in that sort of debatable mood whether or not to take them to the avire and show them the final thing uh I
Wouldn’t be expensive though years of therapy that you have to pay for either that will to turn out to be [ __ ] vegetarian AR they oh I can hear some noise in your pan I’m happy huh it’s sizzling Siz alive it’s alive it’s in there so you got onions
Garlic beef in there what else is in there uh there’s my fresh chili in there uh I’m going to Brin this beef off and then I’m going to whack in a glass of red wine and let that bubble away I’m using uh Liam parin what’s your secret
Ingredient I’ve got a tin of baked beans you’re using what tin of baked beans a tin of baked beans yeah no so red wine with baked beans I can’t wait to taste it you know that the one thing I’ve always admired about you you know that
Is you’re a bit like me you speak your mind yeah what’s the most embarrassing thing you’ve ever said in your entire life oh no there was my mom had taken out all the staff from her pop on the Christmas meal I meant for us to go all
Go out and dance but instead I asked the entire table we could all have a gang bang and everyone just went completely silent and my mom just went Ashen and I didn’t know what I meant and I still this day I kind of meant there’s a word
Out there that isn’t that but at the ripe old age of 32 now you’re fully aware of what a gang bang is now you yeah yeah I mean not from personal experience obviously but I learned quickly after actually what it was and I was like all right I’m now going to add
My tomatoes these big beef tomatoes are perfect they’re very juicy and they’re full of flavor so with tomatoes is it fine to to keep the skin on cuz I always want to put fresh tomato in and then I think oh do I have to dunk them in
Boiling water and get the skin on for something like a Chili something easy and straightforward like that keeping the skin on it’s absolutely fine you know that right Co you’ve got a great figure you’re very slim do you watch carefully what you eat or do you just
Sort of work out at the same time I love food I can be quite happily eating breakfast and I’ll be planning what I want for lunch and what I want for dinner you eat well yes I didn’t I used to model and I didn’t eat well at all
Yeah it was like 7 and a half Stone it was ridiculous like my knees were faster than my thighs I was like 19 I lived on like you know malba light and coffee how long we modeling for a couple of years I mean know we that successful I still
Managed to fit in some shifts behind me Mom’s bar at the pub you traveled across the world uh modeled in yeah in Soul in South Korea on two trips uh-huh did they ever uh try to make you eat a dog out there in terms of their I did eat dog I
Didn’t know I’d eaten dog until I got to the Joint of the bone and then I realized it wasn’t chicken because it was kind of a different yeah structure what did the taste of taste is just deep fried meat like kind of like chicken in really so they both Simon out for 20
Minutes okay then the blind tasters will taste them and you’ll lose fast food doesn’t have to mean baked beans I’ve run eight marathons 26 long hard miles each and if there’s one thing I’ve learned it’s that eing right is just as important as the training so you’d think that two super fast Athletes Training for the Olympics would be eating a varied diet in between training but
They’re not and their excuse is they say they’ve got no time we train in the morning 3 or 4 hours you know maybe have half an hour for lunch um and then back again train in the afternoon so it’s that’s 6 days a week so it’s busy schedule lunch time’s a struggle cuz
It’s on the rush it’s on the go and uh it is just food for Fu there’s nothing interesting about it at all all is just a a readymade pasta pot it’s literally just pasta mixed with a bit of chicken bit of sauce just because we’re training for the Olympics we don’t need anything
Special in particular we just need to eat good amounts of the right stuff I want to learn how to cook something nice quick tasty and I want to be able to impress my girlfriend that I can actually cook so I’ve come to meet best mates Chris and Andy to help them be as
Fast in the kitchen as they they are on the track lightning that looked bloody fast yeah um how many times a day did you train twice a day twice a day 5 days a week six days a week six days a week I mean that’s extraordinary for one goal
An Olympic gold that’s the it’s the Olympics don’t yeah who’s the fastest well he won’t deny it’s me his personal best is better but the last time we raced live TV you’re going to hit out I took him out I took him out will
You do me a favor take me out see just how fast you are yeah hey you sure 15 Stone 40 years of age yeah so go easy on the old man yes good luck let’s go [ __ ] [ __ ] [ __ ] oh [ __ ] I felt like [ __ ] Shrek going over there you know that I’ll try
The sprinting you know that sprinting is better so it’s all in the posture posture yeah yeah sprinting SP up I wanted to say I beat two champ that don’t [ __ ] [ __ ] okay sorry sorry sorry I just getting excited on your marks go [ __ ] you know I’m [ __ ] now you just
Confirmed your fast on the track I’m going to show you how to be FAS in the kitchen ready where you caught your breath well got right TimeWise lunch you’ve got what half an hour half an hour to Max yeah run me through a normal lunch what did
You have yesterday pasta pot and that’s it that’s it a pasta pot that’s a pasta pot I mean it looks boring it is boring yes you must be bored with it by now no Gorden I am fed up with it pasta doesn’t have to be boring you know that so I’m
Going to come up with three very exciting pasta dishes we’re going to be fast furious and delicious first recipe spaghetti wi tomato sauce basil chili and finished with prawns pasta is the ultimate fast food and something I eat when I’m training for the marathon how’ you find that good
How’ you find the marathon yeah was tough yeah very tough there she goes so in the time it takes to cook that spaghetti the sauce is ready is chil now Andy a little tip just give it a roll like that this releases the seeds so you can discard them Easily and basine please I mean you guys eat well don’t yeah yeah you don’t have to follow a strict diet do you no everything in moderation that’s what you know that’s what it’s about see that’s the perfect kind of food that we need right recipe to eaten faster yeah
Kili pasta petta leaks and mushrooms and if you can’t get hold of petta smoke bacon is absolutely fine chop the leaks finely and add to the bacon how mean the ultimate goal is um a gold medal in Beijing yeah yeah or London London would better or win one in
Beijing and defend it in London I mean the chance of Defending it in your hometown oh your own country hosting the Olympics after 3 minutes add some crem fresh which lightens the dish that’s fast isn’t it add some grated Parmesan and finish with chopped parsley that’s
The kind of time scale that that we’re working on so that’s perfect recipe 3 this one’s with pan chicken ghost cheese pine nuts and run of beans good runner beans in garlic pine nuts in okay Rose me there please Chris take the ingredients out the pan and prepare the chicken chicken breast
I’m going to Butterfly okay that’s keep the knife nice and flat and just open it up cutting the chicken this way leads the breast thinner and therefore it Cooks quicker W that that loves this that beautiful that’s a really nice dry ghost cheese and at work we keep them in the
Freezer and perfect for finishing pass it’s a great tip cuz they never go off this is not boring is it oh not we can’t rely on time as an excuse to not look after yourselves all three you happy with of course this one I like particularly we’ve got the world
Championship coming up the end of the summer yeah I just hope the fun your times are faster the world championship golden how are you very well thank you how are you well it was fine and once it all when it all arrived it was nice do you want our honest
Opinion though of course I want your honest opinion cheese flavor overpowered the fish if you must use a Parmesan next time great the [ __ ] right we don’t want cubes of Parmesan on there simple produce simply prepared are you going to pay for it yes that’s the most important
Not everyone on the table is but I will oh my God what you’re not paying for them all you’re telling me how it should be done yes that’s how it should be done [ __ ] it come with me yeah 2 seconds you want a lesson absolutely defin yes here
We go let’s go y here we go right ladies this is our Moy Dino to make up yeah for his negativity he’s going to give us a hand with a [Applause] dessert this is like something from like the new Romantic Period ladies you’re going to have to help him right just turn you
On time for dessert one of my favorites can you stop eating the [ __ ] peaches please yeah panu with caramelized Peach is basically Posh eggy bread and the secret behind this of course is using old bread if we use old bread it doesn’t absorb all the nice egg mixture and it gets nice and
Crispy on the outside peaches hot pan sugar the secret now is to get a little bit of color on the peaches but not getting the caramel too dark roast once we got the color on the peaches then we’re going to start adding the butter Basel now the basil just
Perfumes the camera and just gives it this really nice light sweet summery flavor out the sauce for the Pano a really nice fresh vibrant raspber [ __ ] sugar lemon straight on the mixer Blitz and then get the bottom of your Ladle and just run that around sa lovely eggy bread is very very simple
Eggs vanilla smell absolutely delicious IC and sugar milk cream whisk so we got this really nice sweetened fresh vanilla custard mint that’s ready for the BOS I’m going to cut lengthways nice big long slices hot pan bread in and then back out not too long into the pan
And up and over and it’s literally done in seconds my [ __ ] down one side mint icing sugar panou with camelized peaches and raspy cooling done that is the perfect summer on a plate let’s do one at a time and we’ll do it together yes one SCE is that being
On the generation game of my dad s a in nicely beautiful peaches in that’s it you camiz them in good good right let’s go [ __ ] okay good that’s nice M’s ready Chef yeah right good onto the board please right Johan you’re going to do the bread yes yeah
The girls going to do the beach keep cooking absolutely I’ve just done one no no hold on we got 49 more to do [ __ ] that little bit of Basel if I wanted to work living just just a little bit I wouldn’t have bought my bath do it right
Ladies let’s go Joe keep that it’s it trust me you’ve lost weight already You’ only been here this is easy I thought I thought it was going to be difficult right Le that’s too burnt there now yeah down yes not that that’s too dark there yeah quick go on in again Jonathan keep
It going yes thank you gold yes chef I don’t mind saying yes chef but saying H Lamy I draw the line out chef I made a smiley face with the but in my pan here we go so hot is it I’ve lost about three stores
Well I think I found it little bit of cream on top M okay that’s you happy with these yep are you happy with them fresh pzle on there five yes service please surely they’ve eaten enough out there the greedy pigs aren’t they I’m so happy you’re sweating last time we did
That you were interviewing Fanny KCK they’re looking good Lisa you’ve perfected it now hasn’t she for you that’s fine I’ll do you want to on I’m being harassed I said you want me to come and cook for you I’ll come and cook for you oh that’s a far less
Interesting proposition now we got four more tables to send yes we must have done 50 now come on come on Jonathan your standards are going I’m getting tired next to the menu Sarah and I await the final verdict how’d it go uh we he went very
Well my lamb Gavin says goodbye to his mom and Jonathan Ross joins the police lineup this is a big moment Bring it on Bring it on Welcome Back to the f word now time to find out who’s won the recipe Challenge and who’s cocked it up we did
That was very good right generous portion yes no skimping and we’ll plate it up shall we okay rice is there yeah make a well in the middle oh you do exactly now feeling confident yeah do you serve sour cream no I don’t no right you happy with that can I take this home
And freeze it yeah right John Baptist please sour cream SPO on yes okay Sarah’s Gordon good Al Hi how are you very well thank you you go for his dish and number two thank you much thank you thank you lovely nice thick sauce is it’s not too spicy though it’s quite sweet do
Actually taste that it’s got that much chili in it and I think they’re baked beans yeah do baked beans that’s that’s what you can taste in it like earthy T that in it that tastes more like the Tomato to take bringing the flavor fruit I detect quite a lot of salt in
This right don’t look all Smur and arrogant and French cocky how do it go uh you went very well very very well yeah obviously it always goes well yeah well done Gordon yeah Christ Al Mighty oh dear well done thank you do me a favor yeah yeah [ __ ] off out my kitchen
Excellent thank you my I’m still no closer to finding out what happened to Charlotte but I’ve now got to concentrate on getting Gavin back home farmer May has come to help me relocate him yeah no problem what a [ __ ] night so H I didn’t expect that
At all yeah it was awful well I’m afraid you lose some in farming I’m afraid a quick look on uh the three yeah know these don’t look damaged at all you know they haven’t got hold of these so you happy with their condition oh yes definitely yeah they they’re looking
Well Gavin’s not enough to feed 50 diners of clares so to keep him company and crucially give me enough meat for my restaurant ma brought me two new Lambs at 13 weeks Gavin is getting too old to keep suckling from his mother so he has to be weaned or separated from the
Parent splitting up a lamb and its mother is a harsh reality of farming so he’s going to be a bit of a peculiar yeah five minutes for him now yeah you know he’s calling they’re calling for each other now and then uh we put those to and yeah we’ll be going
A ways May has taking the Ed back to Wales drive carefully yes okay take care thank you and I’m taking the Lambs to my garden in London where Hugh fly whing St is waiting you’ve now got the situation where these two new incomers they’re used to the Welsh Hills I’m not going to
Send them anywhere else they’re staying in my back Gard what you have to hope is that um he’s going to teach them yeah how to stay calm how to stay calm in Suburbia welcome home listen unfortunately we got some bad news to explain Charlotte got eaten eaten by what we
Don’t know it may be a dog or a wild cat it’s the white one think it was her cat listen I’m not blaming your cat for eating them okay no oh dear they seem be settling down well they I think they’re settling down all right and I think the
Really encouraging thing is that they look like a trio already that’s a little flock you’ve got there a nice little flock of three can tell which one is the original very easy to identify look Gavin’s got the full tail and the other two girls are not hard to tell them the
Part no it’s not hard at all you know what we did last time I was here when when when Gavin was only small yes we charlot and gav a hill that’s right I think we’ve got to give him a bigger Hill Hugh’s pulling out all the stops to
Make sure the Lambs are as happy as possible in their final weeks over here bit nice that’s a snug fit not this bloody roof again is that the front could be yeah Jack or is it the back let’s get the grass on the roof should end up with Utopia Gordon
Just for me make a noise like a sheep just say me get some more glass [ __ ] off there you go get [Applause] down check it out phase one that’s your man isn’t it yeah that’s gevin yeah he’s home do you still think I’m mad later that evening all three
Lambs finally reached the top of the mountain how cool is that huh cool are you happy what do you think yeah of course yeah but you’re not happy about your grass listen grass will always grow and lamb is delicious that’s the only thing you got to think about tonight
When you get back to bed they hate you last tables yes where to go Jonathan yes all right six are the best now yes okay here we go oh come on baby don’t do that to me look this is your table shut up fish please nice ladies well done
That was fast I’ve never seen you work so hard look at this oh dear jacket Jack we get a discount now listen he didn’t letay you down did he pleasure doing business with you thank you Chef the Basel really complimented it it’s not something that I would think of
Putting with a dessert but it was great I loved it definitely pay for this I’m definitely happy to again as well okay GB yes come on SO ladies for the start 34 out of 50 yeah yes sir yeah pretty good yeah not perfect but not bad yes
Main course 29 out 50 not good enough this yes is a big moment Bring it on Bring it on come on ladies for desserts yes out of 50 diners 48 I’ve agreed to pay well done well done well done oh you got even the kitchen well done bloody good
Work you know that [ __ ] good work the total is yeah out of 150 is 111 I’m so sorry you will not be coming back to clar the second best so far [ __ ] close yes a decent recipe You’ earn the right to remain silent yeah [ __ ] off for a beer yes well done [Applause]
[Laughter] done thank you so much hey it was great fun thank you I’ll do again next week but don’t [ __ ] cheese on everything what’s wrong with you he simple produce simply prepared [ __ ] off out of me get out out out out on the menu next week I turn
Britain’s ugliest fish into the tastiest dish what size is it that that’s casserole size I call it bloody hell cat de shows she’s got bottle 1 2 3 and it’s the Silence of the Lambs as my flock make their final Journey to the abattoir I’m not very good when it comes
To these kind of situations oh thank you for watching good night [Applause] [Applause] [Applause] you forgot something oh yeah there we are yeah you B now make sure you polish it and then he woke up and it was all a dream good work thank you welcome to f word I hope you’re hungry on the menu tonight there’s tragic news about my flock I’m
Absolutely [ __ ] Gob smacked and it was definitely Charlotte I find out that be Botham nosy celebrity plon I can’t believe you and bar Mano share the same nose for fine white and I ride the Buffalo rodeo in search of the perfect mozzarella me I have you stop him oh
[ __ ] plus three fantastic recipes everyone can cook at home broad bean and scet rotto roast pork chops with apple and adicio and Cherry samosas and our tonight’s Brigade desperate enough to win the chance to cook at my Mayfair restaurant clares here my mother and I my dad but I love
My mother and I love my never had my mother my dad and I love my mother and I love my dad want to never ladies R ladies Sarah how are welcome so what the [ __ ] was that then we’re supposed to go and rip your clothes off rip your
Clothes off holy [ __ ] what is this the spicey girl’s gone wrong no desperate housewise I do not want desperate diners this evening now fixy di yeah I want them all to pay there’s the dog B so far they did Bloody well yeah you can better that but it’s going
To take a lot of concentration let’s do the starter together yes ready yes okay good really nice fresh fragrant broad Bean risotto with soé scallops finished with lemon zest and some really nice peas shoes yeah one cup yeah stock in the rice has been cooked for 2 minutes
So we’ve just opened up the secret behind the rotto is keeping it Al Dente yeah yeah broad Bean puree mix it in little bit of palms and cheese touch mascapone cheese what does the masconi do Heather creaminess that’s right gives it texture and makes really nice and
Velvety Jackie yes have you ever cooked a scallop no I’ve never cooked a scallop you’ve never cooked a scallop I’ve never eaten a scallop either have you eaten the prawn no holy [ __ ] why not chewy don’t like the smell how do you know they’re chewy you ever eaten my darling
Just cuz I’ve seen other people sort of just a look of it listen scull is one of the most delicious shellfish across the world it’s a [ __ ] expensive to look after them yeah 30 seconds before those sculps come out in goes my broad Bean out and drain right Roso just nice and
Liquid take Madam I’m sorry if you can’t cook it and not taste it now what’s rubbering discussing about that nothing Touch of olive oil just glaze it gently on that olive oil yeah that’s it let’s go Heather that side Jackie that side yeah so Jackie just describe me the
Flavor that skullet we just roasted there describe it to me it’s absolutely gorgeous it was soft melted in my mouth it was sweet actually very sweet yeah delicious yeah next week we’ll go to a prawn yes by September we would have got through every [ __ ] shellfish yeah
Okay good so on order four cover table three four risato four pork chop four cherry Moses excellent right Sarah four portions yeah bigger pan yeah bigger pan there you go come on K it should be on should be on the stove already scops in nice hot pan so the scops don’t boil yes
Chef come on what do you think of that perfect I think it’s delicious let’s go then come on follow me ladies I can’t do it all on my own that result is lovely Sarah yes really really nice come on work as a team good go very nice let’s Go bagade is Jackie k Heather Sarah The Desperate Housewives The Desperate Housewives we started a year and a half ago we realized that we had something in common we like to laugh we like to drink we like food we cook different dishes and take them around each other’s houses we just
Taste each other’s foods and we have fun right we’re ready I love eating food um I love cooking food so I like to experiment with you know meats and fishes I’ve just ventured into charito you couldn’t have a cookery Bo big enough for how many recipes that you
Could plan in your own head we’re a bit FY yeah I just love to cook with Garden I want to learn some new things yeah bring it on he’s a pussycat really that looks too watery from there what to sh the first one was perfect but that looks
Like water ladies yes sir we got to speed up here now yes yes sir what we done to these Scholars just taste that they like rubber bullets now you can we start that again please yeah Sarah Jackie yeah get rid of that [ __ ] conate keep together let’s go pan
On Jackie have you any idea how expensive those scallops are this is what really upsets me we’ve done the hardest part by making the risoto when it comes to the easy part we’re so letting ourselves down it’s like we’ve given up come on please now back to
Beckham Palace where my sheep are living the high life why she we’ve been staying in David and Victoria’s vast Garden for the last week put them in a field of lush grass and they become SPO little bastards the summit’s here and my sheep are getting hot and bothered luckily
Farmer May and his shearing mate Robin are here to show me how to give them a trim are we he okay how do we stop the little [ __ ] oh you don’t want to stop it even though the FES are only worth about 50p each we still have to Shear the
Sheep in the summer he should guide them in command will be what hel bring them here sounds like a [ __ ] Greek cheesei hel well that’s [ __ ] worked hasn’t it yes good boy do you want to get hold them on for him no if you grab his right
Away get sharing not only keeps them cool but also stops parasites and flies laying eggs in their thick wall so you start from the belly yeah so quick my go I’m amazed how much came off it doesn’t look that big when it’s on her does it she looks a lot
Smaller now unbelievable are you feeling nervous yeah after watching them sheare the first you it was time to have a go myself put this leg in between your legs in between my legs these boys share 400 sheep a day the pressure’s on you keep the teeth on the
Skin a bit flatter like that flatter then it goes like that [ __ ] hell but isn’t not going to go into her you shouldn’t no there’s hardly [ __ ] anything left on her no that’s the IDE all of that the secret is to share as close as possible to the skin without
Cutting the flesh this keeps the fleece in one piece back’s killing me I got a [ __ ] hole in mine this will make socks maybe will they low average Charlotte and Gavin are too young to be shared their wool hasn’t grown long enough yet it’s amazing how
Big the Lambs look now with just over 5 weeks to go they need to be over 30 kilos I can’t see any problem with that can you no no that they should be around the 35 kilos yeah when they will be ready yeah but they’re in bloody good condition aren’t they are
Yeah I’m going to take these home and start contemplating my jumpers it’s been a memorable day but little did I know it was the last time I would see my lamb Charlotte alive okay yes chef the last table goes out just like the first table yes just as
Important let’s go made it nicely right you happy with those yes service please very nice T good go cuz Roto can be stodgy sometimes but there was something slightly acidic which broke through it and it was really good then with the scallops it was really on the El Dante side for me and
I’m still kind of bringing out of my teeth now so that was for me let the dish down completely right results of the starter wait Heather how do you think we did I’d like to say 50 50 confident Jackie 40 40 okay I’m afraid only 30 out of 50 why so
And undercooked undercooked yeah it has to have a little yes 20 mhm yeah refuse to pay yeah you’re still in with a Chance yeah Che the langass is only got 33 pick it up next on the menu It’s the Battle of celebrity PLS with beefy both one number
Two shocking it’s [ __ ] that I wouldn’t even put in my [ __ ] bolet I join busy mums on the school run I always thought it was Dro them off Pilates back glass of wine but I’m sure we’ve all got nannies somewhere oh no and there’s a death in my flock Could
It Be the Beast of beckingham Palace this is a possible wild cat on the loose welcome back to the fword now it’s time for the main course pork chop very nutritious low in calories very versatile I’m going to roast it with sage finish it with some braon apple and Rico perfect combination
This thick line of fat around the back the most important thing now is just cutting through it and it stops the pork chop from curling up season hot pan olive oil it’s really important to get the chopp and roll it down the back of the pan get the outside layer of fat nice
And crispy garlic butter baste Sage Sage gets nice and crispy drain massala that’s going to glaze the pork chop let’s leave that to rest because pork is a very dense meat we’re going to serve braon apple with redico chop leaving the skin on protects the apple and it doesn’t disintegrate when it hits
The pan [Applause] redico olive oil apples in season time and then finally the Rio salad in there side of vinegar and then just finish it off a tablespoon of olive oil and make this wonderful w War saate salad with a side of vinegar inside take your pork run it through his
Juices and then just sit that beautiful Chop on there and just cut that with a touch of olive oil that is delicious who said pork’s boring pan roasted pork chop with a Delo braon apples done so cett we’ll serve two P portion yes yes yeah into the batter it’s a really nice
Way of eating corett cett are normally slightly Bland nicely shallow fied like this with a tempor batter just made nice and light crisp gets rid of the water and makes a cette yeah Taste of something right take them out the oil nicely seasoned yeah rock salt shred
Away so it absorbs the salt okay plate out please PL out right Rico Apple Center of the plate Chop look at that beautiful on there sit it on yes yes yes and just crisscross then and then your Sage Le now Jackie please tell me yeah that you’ve eaten a pork chop before yes
I have eaten a pork chop yeah no bit of sauce yeah one side of the pork chop Touch of olive oil to cut the richness of the sauce would you pay for that I definitely right are we ready sure yes four pork chops away yeah let’s go and Sarah do not forget to
Smile my God yes Che when we get the chops out make sure they’re all the same size why y so they cook evenly they cook evenly that’s right the butter then in the oven be quick way way sorry come on ladies watch out watch out watch out I
Got that Jackie you know that oil is not hot enough yeah you’re a bright girl and I don’t need to tell you that we ready to start the Apple leave them to rest they look fantastic right come here Jackie leave that yes chef you got to be together yes
Chef you’re not desperate you’re desperate you know dressing a row and you stand there like that [ __ ] yes JB it’s uh it’s raw it’s what it’s raw it’s raw yeah actually the old table was pretty much Co no it is it’s under Co what table was that H
That’s Table Three okay hether come here look it’s nice to have it just under medium but what is that come on sorry Chef another on okay come on ladies yeah we do that whole table again yes now touch that come here come on touch that noww thats yes or no
They’re everybody just start to ND off a little bit yes if you got any hope in Hell of coming to clar and cooking you’ve got to pick up the P yes yeah seriously come on in thank you Jackie you’re welcome I believe anyone can cook great food fast and I mean anyone let’s
Go well as a mom you start at certain point in the morning and you cannot stop George come down please it’s time for Cricket come on Harry it’s time to go football got your coat let’s go you can’t suddenly go halfast 5 that’s it grab my coat and I’ll leave Molly can
You come down please it never stops running this household is just the busiest job in the world I think me sometimes food’s just the lowest priority of the day if just to get fuel in them and let’s go marar at the moment I feel that I’m they’re getting the wrong food because
That’s lovely darling that’s brilliant did all by the P off may there’s a good girl I really love cooking and I love cooking from scratch but I don’t have the time to do it I believe everyone has the time to cook so I’ve come to spend
The day with Sally to show how she can cook delicious and healthy fast food even with her busy schedule so busy mom of four very yeah I know how you feel because we’ve got four kids as well what are you cooking at the moment for the kids um the frozen pizza
That’s not actually cooking for them is it chicken nuggets what what are you personally cooking I’m not saying you’re a bad mom you’re a busy no no no yeah no no I know I I mean on the weekend I will make a roasting there of course I will
When I’ve got the time and the energy but otherwise in the week it’s quick fast convenience convenience food what’s what’s next on your list this time I’ve got loads of jobs so you can come and help me Actually it’s not easy is it I’ve got I’ve got loads of ones so the other half of these may be in there somewhere in there my bed’s made here yes yes uh next so another load going in this must be on constant this one it is on probably
About I’d say about three times a day thank God I cook for a living you know that cuz when Tana sees what I’ve just done I’m in trouble um just on what I’ve seen you know you are one hell of a busy mom you know that yes yeah and you
Know you’ve got everything so well coordinated the only thing you haven’t got right yes is the food isn’t it yes I’m going to come up with a dish that will be done in two parts I’m going to start it mhm stop it go off pick up the kids come back and finish it
Perfect got to get the kids in 15 minutes got boys so we’ll be cooking a fast and delicious leak and smoked hack rotto everyone thinks a rotto is about standing over a pan for 45 minutes but with this fast risotto you par boil the rice in stop for 4 minutes
To speed up the cooking later the reason why I kept the garlic whole kids you know don’t like garlic all he do is flavored it yeah so it’s a lot easier to take the garlic out and what type of rice was it a Boro rice that basic there is one portion
Had as that comes up to the boil you just take it off and just sits there and it’s milk just turn it off after 4 minutes spread the rice on a tray to cool down that’s really good now if the kids saw that they wouldn’t eat that
Yeah no not in million years but the fact that we flavored the rice it’s got a bit they that’s exactly what they’ll say I don’t want Twigs in exactly I’m going to come with you and pick up the kids just to show you how easy this is Oh thank you Rosie that’s nice that’s ticklish next stop picking up George and Harry and a chance to meet some of the other moms at the school Gates something I don’t get the chance to do every day so hectic as well in terms of trying to
Find time to cook in amongst the manic schedule I’ve got three children yeah and I have to feed them and then my husband works really late hours so then I have to feed feed him again so you got the same problem Sally’s got you just find it difficult to cook in amongst of
Everything else you got to do I always thought it was Dro them off Pates back glass of wine that’s what my husband said that’s what my husand yeah absolutely but I’m sure we’ve all got nanni somewhere oh no so with the kids picked up it’s back
To the house what about homework I don’t like homework kick it and there’s only 30 minutes before Sally has to take George to football practice time to get cooking right stage two the rice is part boiled and the hads cooked so this stage is about bringing the ingredients together
Quickly I like the fact that I’ve coming now and I’m halfway there already you just get that hello mate it’s something they’re not used to eating leaks so I’m going to cut them up really small yeah so they don’t get to see them well the rice goes in now couple
Minutes right oh dear what’s the matter Dy swe oh dear we’re using the milk that we post at had earlier for a really flavorsome stock so what happens after dinner swimming trying to get reading or homework done so it’s still full on isn’t it it’s still full on probably
Till about it’ll be gone 8:00 a spoonful of mascapone cheese will give a lovely creamy taste that the kids will love what do you think the G will think that is gorgeous now this is the spinach now it’s going to need about another 3 or 4
Minutes is that all it’s tailor made for your busy day yeah definitely now this is perfect time for the h Dad’s on his way home to look after the kids before Sally takes George the football time to Dish up nice to meet you I’m very well
That’s for you my man thank you very much Seas hello swee H how are you do you have a good day are you ready for some risoto check this out SMS L it smells nice doesn’t it yeah brilliant Molly what do you think my Dy so brilliant nice you like it Harry Harry
Yummy yummy to have something nice and sweet and easy like this is fantastic I hope you’re going to keep it up yes definitely promise me I promise yes and I will seriously stay behind and help you you know that but to be honest I think going back to my own rest tonight
Will be a lot easier yes hey come on ladies please Gordon yes yeah yeah and there’s a one oh no yeah that’s from 11 how come they’ve eaten half of it it’s not raw sorry come on that’s perfect you weren’t very happy no I mean
I thought it was too Ru so sorry 30 years ago you know I think you got a valid point because everyone thinks pork’s got to be cooked the hell out of to become tasty that I’m really sorry huh is it’s cooked perfectly what did
You do for a living I do for a living yeah just out of Interest stay cool [ __ ] I know more than anyone in Britain today that [ __ ] estate agents cannot cook so I wouldn’t expect you to understand how that’s cooked perfectly thank you holy mackerel [ __ ] me I’m an state agent poor bastard
Good to see you buddy are you well very well yeah thanks so much for coming pleasure now you love food mhm you love wine I love wine I enjoy it and I like tasting wines from all around the world and was it true that you actually named
Your dogs after wine is that right what they well we’ve got Peno chat Russell we’ve got Mero who’s a bulldog you must sound like some piss in the park it is heo you do get some get some strange look because you got your own label now both from meril Willis and the Vineyard
Comes from originally it’s in McLaren Vil and Kuna Australia okay original French grape these grapes go back the vines go back a long way yeah yeah I want to test the palette all right okay and now I want to see what you are capable of what am I doing so this is
The Cliff Richard wine challenge okay you’re going to go through this is last year Cliff came on the f word and he did pretty appalling in this challenge you know that the challenge for you now is to do better than he did yes we’re going to present two wines which is a good
Wine and which is the celebrity Plunk my palet that uhhuh number one is Barry Mano Shan bl1 the bottle the second one Ian it’s my favorite B Mar G crew 1996 106 lb a bottle my favorite and would you believe Cliff Richard’s favorite as well you don’t like that no I wouldn’t do that I
Can’t believe you and bar manow share the same nose for fine way [ __ ] it next please thank you take your time I think I prefer that one you take this very serious I love that level of competitiv I think I prefer that yeah congratulations that there is a very
Expensive chetam Monro yeah 7ye old £70 1996 and the first one was a plunk on Madonna there you go yeah £20 a bottle yeah well done you’re equal to set right okay JB next wine please one of my favorites now okay yes wine number one okay love
It which is the wine and which is the plk one number two I like that I like the that it’s goty earthy it’s it’s well made uhhuh M would you pay for that I wouldn’t I wouldn’t like that style of wine no I’d buy that have you had a bunch of
Vegetarians around for dinner would you serve that to them put them in the garden i’ i’ i’ keep that one for myself that one okay good right my man congratulations well done well done it’s yours the one you like well done well done well done uh you’ve been practicing before we got
Here you [ __ ] what’s the other one and this one here [ __ ] out bad news for Cliff not only you beating him but you don’t like his wine either you the shocking it’s [ __ ] that wouldn’t even put in my [ __ ] bolog right it’s official Cliff Richard’s wine is shocking yes okay Budd
Well done see you later excellent pork was lovely very smoky flavor the stock was also very nice and also the cette was very well done it was extremely good the pork was um was really moist not at all dry like it sometimes is okay right ladies results
Of the main C please come over so Jackie how many do you think I Happ to pay for the main course 45 Chef 45 good Terra 42 I like that level of confidence okay the number of people that are willing to pay for the main course is 33 out of
50 so why didn’t the others pay the 17 decided not pay what did they say too slow too slow and two pink two pink yeah there were two tables that came back and they were pink yes damn now do you a favor Chef go out on a high
Chef next on the menu I get behind buffalo in search for the perfect mozzerella milk Garden milk [ __ ] H it’s time for dessert a mouthwatering cherry Samosa and Dom Jolly’s up to his old tricks in the recipe challenge oh please hello no down to no f word
Welcome back to the f word now time to beat Dom Jolly in the recipe Challenge and no he’s not on the phone he’s in my kitchen yeah Christ you’re sweating already my man yeah I know the rules are simple you choose your favorite dish
Okay I have to try and match that and of course obviously beat it the dish is from where uh well it’s a kind of slight hybrid but it’s basically a Lebanese dish that my mom used to make what’s it called well I made it up it’s called it’s called chicken cffs that’s the
Village I grew up in Lebanon but it’s a kind of lemon garlic chicken thing in the oven with a Lebanese green bean salad good luck thank you yes so I’m doing a Lebanese style chicken dish and I’m doing something sort of slightly Moroccan it’s the most amazing breast of
Chicken soed we’re going to do a really nice couscous but finished with a ratat in and apple and then saued with a really nice lemon olive oil are you okay yeah I’m doing my Keith Floyd up up up to me okay first we’re going to steam
The cuscus salt pepper a little bit of vegetable stock and then some olive oil and then just gently over bamry just steam the cuscus so what you got in there garlic uh yeah sort crushed garlic I’m just going to fry off some onions and garlic with a bit of sumac in olive
Oil then Brown the chicken and then put it all in the oven for about 40 minutes and you get like a really lemony garlicky chicken if it works if it doesn’t tastes horrible now you’re natural with food uh well I grew up in Lebanon so we ate lots of Lebanese food
Which is I like Lebanese food there’s lots of different little dishes yeah and it’s kind of influenc from everywhere what was it like growing up very uh it was cool till I was about 6 and then the Civil War started yeah and then it was things like going to school here in
England uhhuh and bringing out my shrapnel collection and realizing that I was the only one with one you know it’s that kind of thing so what you got in there garlic uh yeah sort crushed garlic thing and this is sumat which I really like oh lovely which is a kind of
Lebonese I’m not quite sure as you can tell me but it’s very lemony like a dry Berry you know like a it is a Dred ber drri absolutely and it’s used a lot sort of instead of lemon but I’m putting it in with some lemon to
Make it Uber lemony so people don’t like lemon they’re a bit buggered on this one rumor has it used to be a vegetarian yes yeah do you not regret all those Wasted Years totally do you not feel guilty you don’t look like a vegetarian or a man or a man
That has been a vegetarian but I did when I was younger I was a very thin goth so I was a I was worse I was a go stop I a go vegetarian I was now all I’m going to do is just color the chicken breast I love that glass of wine you
Know that you haven’t put that down since you’ve been in I know I’ve never done the bottle great hilarious and what are you doing with the beans and basically just fry them off with garlic and onion lots of salt and then put in kind of really thick tomato so Inside My
Pan here I’ve got my red onion oene and cette quickly so it off with a little bit of cumin and the cumin flavor is going to really sort of enhance the vegetables and then we’re going to mix that through the cuscus chopped tomato sweeten it up a little
Bit of coriander can I put my thing in the oven you ready for the chicken GE in the oven yeah yeah right I’m ready okay yeah that’s right best of luck both do and my chicken go in the oven now then it out quite simple Dom loses now it’s time for dessert Cherry Samosas English cherries absolutely phenomenal they’re only here to the end of August so take full advantage of them reassuringly expensive worth every penny we’re going to make the most amazing fresh cherry Samosa cast of sugar hot pan as the sugar starts to turn into caramel add the cherries roll them around
Lemon K goes brilliantly well with the cherries in the camera [ __ ] hell PL and then just add a couple of tablespoons of water lemon [Applause] mint leading the cool down for 5 minutes and then we’ll wrap them in felo pastry the most important thing about felo
Paste never ever make it always buy it it’s a very thin stretch pastry and perfect for a samosa we going to cut the Fel up in half a nice long rectangle shape clarified butter four or five cherries in the corner clotty cream and sit it on top
Bold a little brush and just fold over and stick it down perfect hot pan cloudified butter in she goes 35 40 seconds each side out onto the plate of sugar roll little touch of cherry compt on the plate Cherry samosas with clotted cream done let’s go four away let’s go yes can
I just ask a question me an Indian why are you putting fruit in a samosa me my mom would not be impressed I’ve never heard have you made a s before yes a fruit Samosa I’m sure if you try this at home Chef your impr would love it good
Come on ladies let’s go I’ll dress the place you the samosas let’s go uhoh where are they please [ __ ] hell what we doing and shallow frying them come on okay I thought we could cook soses if there’s one person here can get this right it should be you not Cherry one
Chef let’s go ladies please no’s helping me Sarah let’s go this would be nice to end on a high yeah come on Che go Tel 9 time for a new Scottish delicacy Buffalo mozzarella I’m on my way to a Buffalo farm in F hoping that we can make
Scotland’s first ever batch of fresh buffalo mozzarella cheese woo as a nation we now produce more mozzarella than Italy sadly it’s protested mozzarella all from cow’s milk and nothing to do with Buffalo’s milk so this from a chess point of view is a very exciting Journey I’m going to meet Buffalo farmer Steven Mitchell in five who’s got me out my sports car and into something more suited for hurting beasts that weigh a ton Steven’s been farming Buffalo for meat for 3 years but he’s never made cheese until [Applause]
Today we need to round them up to M them but they don’t all move without a fight oh get out of the water come on whoa here they come let’s go Bud now we’ve rounded them up we’ve got to pick out the females with the biggest UTS to
Mil but I’m a bit distracted by the size of Steven’s bull he’s monstrous what’s his name he’s called Maly come on I’m dying to jump on him but know he kicking me off he flipped me off before F me how do we stop him pressy break Maly oh [ __ ] you better hope he
Doesn’t try and jump a cow gy how’ you turn it back round Maly H that one in the season oh [ __ ] seriously I’m joking okay that’s quite impressive good for you I want that one 660 you see her get in front of her now way go go go stop
Her hey hey hey hey what she’s going to beat you G and get in front of her hey hey hey hey he oh side step over the gate Dave no cancel gate cancel gate go get in front get in front no [ __ ] hell this wor trying to for
The marathon here she comes go go go shut the gate shut the gate once she’s through Dave watch out watch out well done [ __ ] good no I’m knackered already and we still got to milk the thing and make the cheese I’m going to let you have a shot
See if you can get some of that milk out when you’re bent down there though you you’re maybe more worried about the the kicking I’d watch out for the [ __ ] ready well you’re right below her bum how do I stop from getting further back okay she’s not going to come back she
Can’t come back okay so R now you’re nervous Gord you’re nervous I’m [ __ ] be confident you know of oh [ __ ] on key now she’s pissing me [ __ ] you now combination of [ __ ] and piss you’re stimulating the wrong organms you’re just using one finger what G you you know so you’re you’re
Just squee bringing it down but not pulling hey oh hey milk Garden milk okay finally just when I thought got the hang of it the milk came out in pints all over me where’s the the dry cloth behind you yeah no no I just want it’s all down my [ __ ]
Neck I’m glad I don’t have to tell you I’ve got another a to do twice a day T again I’m [ __ ] glad to be out there I tell you once we’ve extracted the first bit of milk by hand the machine does the rest which keeps the milk squeaky clean for the cheese
That’s amazing that you know well they say the fresher the better for the old mozzarella making as this is going to be Scotland’s first ever mozzarella Steven has called in experts Horus and his son Mike to give us a hand gentlemen how are we very morning
Well this is the first of me I’ve never made a mozzarella ever before so we’re going to heat the milk up to what we’re going to heat it up to 42° okay and about an hour then we’re going to add the um cultures straight into the pen
Into the pan sir please please look at that milk look at that yeah the first stage is to heat up the milk and add the cultures this starts the cheese making process just mix in just mix it in yeah um so we take it off the heat leave that to cool down
Now after an hour the water in the milk called the way separates and is thrown away the curd is left and is melted with boiling water to make mozzarella nothing processed okay good we’re now turning it from CD into mozzarella pour it right in quick as you can okay so we’re just mix
It together melting it together push it together that’s what kneading it together that’s it lovely look at that stretch no no no leave it again they form it together it’s like a giant piece of chungle check it in there beautiful should make one each need all the need
The corners into the other side really that’s the B crack on with up for your fingers push it up for your fingers now that’s the way you’ve got it Steve you got it that’s it there we go that’s the first Scottish mozzarella ball look at it’s perfectly shiny yeah he’s got a bigger
Ball congratulations yeah huh I may have a bigger one but yours is more perfectly round maturity my man maturity it Stevens are some friends and family over and I’m doing a barbecue to celebrate burgers with buffalo meat and Scotland’s first everever Buffalo mozzarella I can’t wait the perfect burger except
This time we’re going to use buffalo meat yeah definitely so far I can’t wait mix the Buffalo mins with red onion mustard garlic and a good splash of wora sauce and Tabasco You don’t make them too small a p if your M they’ll get they’ll get upset yeah yeah again yours is bigger than mine when the burgers are nearly done I’m going to top them off with mozzarella but first I’m going to use it to make a delicious salad okay here we
Go that’s beautiful see how wet that is there look melts is oozing out of it God it’s so creamy that’s beautiful that I’ve got a really nice feeling about this I think this is going to take off you know so just put them on there like that nice and then with a beef
Tomato just get it sliced season with salt and pepper whole new extra virgin olive oil look got the color of the olive oil now when it hits the mozzarella it’s extraordinary and I’m just going to chop the Basel and then just sprinkle that over there and then finally lemon juice just
Brings it together this is the bit I’ve been waiting for I swear to God right have a little taste oh my god oh that’s bloody tasty he it’s good well done well done he can I have a percentage of this please that is delicious this is fantastic absolutely I’m speechless to
Be honest pressure’s on now pressure’s on now here G here we go right who’ like a burger don’t be sharp do not be sharp hold it with both hands look at that and the trim is the mozzarella on top as well beauy melted what do you think guys little first ever yeah Scottish
Buffalo mozzarella well done buddy yes Cheers Cheers Cheers Cheers Cheers Cheers family yes unfortunately my hands still smell as [ __ ] sorry oh no sorry now time to find out the results of the recipe challenge oh please sorry hello no under no FW Ramsey I’m just about to thres it that’s my
Phone ready PL up yeah s of yes are you ready right are you excited uh no I’m terrified are you nervous no I’m not nervous but I’m competitive so I want to [ __ ] win yeah but you got a bit of an advantage in that you’re a top chef and
I’m a squirrel so did you actually taste yours yes I did did you it was delicious I’d always like to see them together like that look I need that I’m not too sure you know I’d go for that you see that’s too puncy mine’s just decent peasant food uh yeah
It looks like a [ __ ] camel’s hoof right John Baptist off you go my man y yes just let him know yeah lemon chicken cfra with a soup sa of Citron yeah soup sa yeah hi how are you okay good so first dish and the second one what up it to you thanks very
[Applause] very it’s very well cooked I think the lemons a little overpowering but the cuscus cuscus was good but the chicken’s cooked well it’s not dry so that’s I like that it’s very succulent it’s very well cooked should you try the second one love green beans that’s really nice the chicken is
Again I think it’s done really well it’s not as flavorsome as the dis yeah I prefer the flavors and the green bean chicken um I think the chicken was a lot more succulent give me the good news um obviously egg vegetarian uh squirrel Leever can I just say I’ve had a had a
Bottle of wi as well yeah what was the score uh 322 oh 322 yeah so quite close no 322 he’s French oh least he got two that’s not bad at all excellent come on come on no yese [ __ ] off [ __ ] me yeah Gordon what can I say you know what
Put in a bit more work be fine I’m really quite ched about that we doing me f [ __ ] off [ __ ] off out my kitchen all right but it’s been a pleasure yeah I wish I say the same next on the menu is it just desserts for the Desperate
Housewives the the amount of customers that happy to pay5 is and there’s tragic news from the beckhams St I’m absolutely [ __ ] Gob smacked and it was definitely Charlotte welcome back to the fword now some shocking news about my lambs and trust me it’s not for the faint-hearted My sheep had been at the beckhams for Just 2 weeks when their estate workers made a terrible Discovery hard gold this Clark got bit of bad news for you mate Phil went over to check the sheet this morning and couldn’t find one so he he’s looked on the field he’s found
One and he’s uh he dead mate I’m afraid he’s dead yeah yeah it’s not a lot less than it at all either and unfortunately we found it he the female as well [ __ ] H I’m absolutely [ __ ] Gob smacked and it was definitely Charlotte yes yeah definitely [ __ ] mate would a
Dog do that do you think well we can just presume something of a bigger nature as some got a hold of it and killed it [ __ ] hell I can’t believe it after just [ __ ] see how happy they are can you ask the vet to come down and
Just you have a look at least like that we’ll find out exactly how she was killed or eaten we’ll do I’ll get back to you about it damn H [ __ ] hell bad news huh later that day the boys called in vet Helen Lee and she rushed to the scene
Think you’re going be have to find out what’s killed it we can try I think we’ll have to take the carcass away to do a post [ __ ] I asked Clark to put the rest of my flock in a safe place they put them in the Beckham stable block
Where they could be locked up at night Charlotte was born at May sheep farm in Wales so I called him to break the news and ask if he’d ever experienced anything like this before hav mentioned theana I haven’t even you know started to think how I’m going to
Break that one to the kids does that happen up there I’m afraid it’s a part of farming you got to be you got to be used to things like that happening a bit uh it’s not easy but you got to take the good and the bad really uh you’re right
You’re absolutely right when you’ve got a flock of three 400 sheep fine but when you’ve got four yeah you got to keep your head up and look after the you know keep going look after the other just when I thought i’ had enough surprises Victoria’s father sent me a
Newspaper which deepen the mystery canot run away this is recent this is a piece in the local newspaper of a possible wild cat on the loose I heard back from the vet worryingly her autopsy couldn’t rule out a big cat attack so she sent the results to a specialist forensic
Scientist for a second opinion with so many questions I had to find out what happened to Charlotte so I returned to the beckhams field yeah and this is where you found her police was here ends were sort of going around there and then the actual
Rest of the body was was pulled over to just help us that longer grass there I invited coling elham a big cat Keeper at the local Wildlife Park to join us to see if he could lend some insight the only way we could find out what have killed Charlotte was to view some
Footage in detail nothing could have prepared me for this God I mean the meat’s been stripped off it’s been absolutely Savaged absolutely would a dog do that it’s very extreme for a dog vet Helen Lee had received a second postmortem report that morning I’ve got report from the um pathologist at the veterinary
Laboratories agency she actually um sought advice from a full-time forensic veteranary pathologist up at edinb University so it’s going right to the top to try and get the answers for you he confirmed that pration by a large cat cannot be excluded in this case given the method of killing by dislocation of
The neck and the removal of large portions of the body you know I mean that’s a very intense report but it is yeah they’re not ruling out a possible cat there’s lots of speculation about soal big cats being around in Brick pumers links they’re the possible cats
That people claim to see a lot of I me it’s such a Savage exctly attack and stripped of the carcass hardly any flesh left you’re saying it’s been um strangled bit bite around the neck and which is classic for for a cat kill the meat was actually eaten off very very
Neatly that’s what pathologist commented on which which niggled on her mind cuz the dog would normally sort of savage at it and break bones and tear at the flesh it’s certainly unusual yeah can’t roll out the small possibility of one of these cat I find this whole big cat
Story absolutely incredible so I want to talk to the locals to see if theyve spotted one big enough to kill Charlotte there is a cat on the loose yeah definitely I was um couple of miles away on an early morning run uh I just saw this kind of black creature cat thing uh
And it it didn’t Trot it kind of glided across the road I was going home from work late it was quite dark really great big muscular black thing front of my car flaten me to death and it was the size of a dog but it looked like a cat it was
A sign one about four years ago when it down the back it was big enough to sort of eat a lamb yeah no doubt in my mind it could do something like that an animal of that size that was probably about 3 or 4 weeks ago I’m convinced
They’re out there and um certainly there’s one around the Harford chure area I contacted the police but they said there’s not enough evidence so therefore they’re not going to be launching a full investigation but personally I’m so desperate to find out what really happened to Charlotte
It was actually a little bit uh too sweet the cherries and the mascapone could be a little bit more evenly distributed inside sometimes the ends are a little bit dry but on the whole it’s very very nice very tasty time for the results for the desserts yes Jackie how do you think you
Did 50 50 that’s confident you know that yeah okay 50 this mosta queen they not the Indian way but 50 Heather 50 50 48 48 the amount of customers that happy to pay 5 pound for the spons is 46 out of 50 well done yes well done well done well done well
Done did it that means a grand total of 109 out of 150 and unfortunately you will not be coming back to clarities the experience was fantastic Well Done Right backck off and get yourselves a beer yes thank you well done well done well done on the menu next week I’m heading
Down to Dorset Coast to go diving one of my all-time favorite foods scallops Cheers Cheers scallops away I give two Olympic athletes a run for their money with my fast food 15 Stone 40 years of age yeah so go easy on the old man yes [ __ ] and I kick Moone Dy of Jonathan
Ross out of my restaurant and into my kitchen right ladies egg mix let’s do one at a time and we’ll do it together yes this that being on the generation game and my dad tonight’s Brigade made those simple dishes look difficult believe me they’re easy thanks for watching good [Applause] night if you think you know anything about the big cat sightings please get in touch
