In this double episode, Gordon Ramsay hosts a fast-food race with Chris Moyles and estate agents compete for a spot at his Mayfair restaurant. Dining room chaos unfolds with David Gest, Alex James brings a unique recipe challenge, and an East London foodie family competes for a chance at Claridges. Janet Street-Porter explores foie gras, while Gordon encounters unexpected challenges during a wild deer shoot.
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Welcome to the FW it’s feeding time on the menu tonight black pudding potato rosty and pan fried eggs V scholet with caponata and tia soup plus Chris Ms Cooks a curry in a hurry bring the plate man you forgot you tell me to bring it I take my son jack on his first
Hunting trip and my sheep move to very Posh pastures your sheep are going to be [ __ ] all over my garden tonight’s Brigade of estate agents think they’re hot property what that [ __ ] sake open the [ __ ] Windows yeah before the customers choked to death but have they
Got what it takes to make it in my Mayfair restaurant clares but I love my mother and I love my never my mother and I my dad and I love my mother and I love my dad M course that’s the ve let’s go on with the starter Steph
How you doing sir how are you big boy little Chris how you doing Andrew you all right that’s meet you and big Chris so four talented estate agents we are and very talented amateur Cooks right yes estate agents have the most amazing reputation yeah I think so as well for
Being great bullshitters tonight there going to be no [ __ ] tonight we’re going to look out for and we going to deliver okay guys come here let’s do this together any questions as we go along please I’d really appreciate if you asked yeah right what you got in
Here Sage onion and potatoes don’t flood it with butter otherwise it goes soggy okay so nice and flat that’s it and push it down around the sides yeah so this is called a potato rosty basically a nice sort of crispy potato cake yes potato is cooked so it doesn’t take that long but
Be careful you don’t catch it yeah I don’t want to see it burning okay eggs make sure you don’t break the yolk guys very very quiet no questions uh black pudding it’s cooked already it’s already made yeah it’s nice and spicy three [ __ ] per portion turn them over let
Your black pudding rest right so far so good yes so first off potato cake nicely on there yes eggs out on back pudding over when you mix the black pudding and the egg yolk it’s delicious yeah okay little bit of salad just the top of the plate right
Let’s wait wait wait wait wait then put it in over would you pay for that St oh would yeah t 9 yeah let’s go guys yes right listen up for customers table one please yeah four black pudding four V SC four two let’s go guys yeah boy I was made for the [ __ ]
And the Y first there is it sorry first yes it has it’s first you’re right sorry Chef Z sorry just [ __ ] change it let’s go all right [ __ ] H keeps on breaking [ __ ] [ __ ] egg stupid [ __ ] egg keep P down let’s go mate Chris if it goes on we just fight
Again [ __ ] hell what man I’m doing another one you just scraped it off the stove yeah and you put it back there would you eat that no proba not get in the [ __ ] bed let’s go quick Chris look best thing you do like I showed you little pan like
That and just slide off like that now put up to the rest give me a SP for this is such a simple starter each and every one of you are capable of doing this but right now we’re all over the shop yes right potato cake on the plate
Andrew let’s go sorry watch about watch about X please don’t put the TR on the thing don’t burst the Yol yes definitely Sal please in there dressing in there watch me shake shake video must at the bottom drizzle drizzle drizzle just watch roll around good little dance yeah
Fu the dance now clean the plate please Chris there we go service please the long I waited yes T 14 sorry about the delay okay let’s go 14 let’s go this lot are convinced they can [ __ ] cook never ever trust an estate agent being a chef being a buildup you have to
Work for your money whereas I can pick up a couple of phone calls and I’ve made my £6,000 there’s opportuni to make a lot of money I’m motivated by money and success the way I see it everyone needs bricks and water everyone’s out there to make money just the red wine don’t need
The red wine as a team we’re very good at cooking they got to be gold and brown on both sides itir fries know with your baby sweet corn your peppers your chickens and things like that it’s a challenge I like using my hands I like
To be busy I think you find I’m the hardest worker no stop blowing your own trumpet son if anyone’s going to wind up Golden the most it’s got to be Steph Steph he doesn’t mean to he’ll just will I can’t take all this from anyone me and
I’ll do that put it’s a brigade going to be the best 45 minutes have gone we start four tables move your ass a little bit yeah how are you man good to see you welcome ladies how are we enjoy the starter no no I could
It would you pay for it yeah I’d pay for that £8 in in here yeah not like in a calf no it’s way too much you would get food like that in a calf well you get B you get you know black pded in egg you
Get like that you a CF though you get sausages with it did you understand the menu cuz I devised a little easy format menu something to make you feel less intimidated pictures at the side little exilation you know as much as you choke I I didn’t know that Vil was a baby cow
Oh no get away I didn’t know that and in general you’re actually quite a fussy eater aren’t you I’m not a fussy you’re demanding no no no cheese no fruit no it’s no no cheese yeah no onions no tomatoes no mushrooms now sadly [ __ ] now they’re in most you
Are confirmed fussy [ __ ] well yeah all right yeah you you you you know you eat well what’s that what they my tits no it’s no I I I don’t eat a lot I really don’t but I what I do eat is is not that great for me shocker I’ll see the main C
Glad enjoyed the start you happy to pay for it yes absolutely happy very happy I don’t know about the rest of these they’re very tight I’m glad you’re happy personally I think the egg was well overcook the starter was okay but it was something that I’d get at home my
Mom would probably cook a bit better okay results for the starters let’s go what’ you reckon 25 255 25 number of customers are prepared to pay for the starter [ __ ] now 14 yeah only 14 Now 50 MH yeah that is [ __ ] it’s good it’s not good I wouldn’t laugh there’s
Nothing funny about that [ __ ] laughing for that shitur 36 customers refuse to pay yeah why too long honestly and the egg or RA are over or burnt unbelievable yeah so far that is the worst score ever seriously yeah [ __ ] what can we do though man turn around
There that’s it se you can come back you know that where we can come back from that that crap let’s make up for it and get 50 for main yes next on the menu my son Jack goes from boy to action man when you think you’re in line reach forward and pull the
Trigger yeah good shot first time round it’s time for the main course a delicious beus scholet with caponata and the he is on for Chris Moes yes wa it’s fire what’s the matter with you for on fire welcome back to the f word now it’s never too early to teach your son about
Birds I’m taking jack off in his first ever foodie Adventure in search of something that we really stop eating a rook Rook pie is an Old English classic but today it’s almost entirely forgotten that’s a shame because thousands of Rooks are shot every spring they’ve become a real pest damaging
Crops and stealing other bird’s eggs you’re not scared about going in the Woodlands no you look like an action man like that we’ll be shooting with gamekeeper Dave Whit an old mate of mine who’s got a problem with Rooks on his land welcome good to see you mate good to see you
First time ever shooting a gun yes yeah excited yeah do you want to go back and call Mommy no no let’s go buddy Pam I bet you miss yes I bet you miss that’s enough when you think you’re in line reach forward and pull the trigger yes good shot first time round
Good shot you got the tonget you ready for another one more yeah take care for L when you’re ready wa what was the p no no that’s 2 out you oh no Jack’s a chip off the old block but today it will be me shooting the Rooks we’re heading into the woods
Where the birds nest the traditional way to call Rooks is to shoot the young as they leave the nest okay buddy load me up please I’ll give me five don’t miss Dad don’t miss D don’t scare them bloody hell Jack there’s one through there look oh just up through there safe to catch
Off yeah you got a leaf instead damn right see if you can spot me Jack I think I can see one that black there okay good man good man excellent good Shob thanks buddy see if we can spot another one see there good job W there’s not much meat
On a rook so we’ll need at least six to feed the three of us uh how excited is this buddy there right good one just landed through here mate good shot good excellent now can we go and get them yeah there one go and get it
Then quickly go and get it Jack may not be old enough to hunt for real but he makes a damn good gun dog well done Jack here pass’s got blood on it feet yeah of course he’s going to have blood on there let’s go stop acting like a girl feel
How warm it is come here huh amazing huh quite clean shots aren’t they yeah well done good man I’ve never eaten Rook before so I have no idea what it tastes like but with a little TLC we can bring this forgotten food back to people’s plates
Now need to pull the skin back for me and rip off the breast please quick as that isn’t it yeah but listen mate you’re doing a great job there you know that huh that’s his liver yeah we could eat that as well look and there’s it heart there look turn it upside down
That’s it on his breast now from there look watch turn it around and then we’re just going to take the breast off there okay there we go see yeah not that smaller breast is it huh we’re going to do something very very simple just a really nice Rook
Salad almost like a pigeon salad with green beans spring onions beetroot and a Haz on that vinegarette so we’re going to sort of lightly marinade The Rook first some salt and pepper on there please nicely and rub the garlic over there please Jack now a little bit of hazelnut
Oil and a little bit of Sherry vinegar now get your fingers in there it smells really nice nice yeah good while The Rook marinades it’s time for the salad green beans beetroot spring onion and Oakleaf lettuce good lovely drain the beans and add some salt hazelnut oil and coriander smells absolutely Divine ready
For the Rook yes y okay so Touch of olive oil in very very quickly wow literally seconds for the rest of the marinade in there as well look at that huh you don’t want any Rook cuz you don’t like Rook do you I do no you don’t I do that’s good
Buddy they’re a lot more tender than I thought they would be not this for me is as good as if not better than pigeon it just looks like a bit of venison yeah I think it’s about time that something like this bird Rook should find its way back on traditional British menus yeah
Absolutely I would ad I’m truly surprised how good that was you happy with yours yeah yeah that was delicious now it’s time for the Brigade to take on the main course God help me it’s got a bavil konata it’s delicious it’s very lean it’s good for
For you and it’s a great alternative to beef now kinata basically it’s like a Ratatouille but without all the tomato puree so you can identify exactly what’s in it chop Peppers celery onions OB jein now it’s really important to have something like an ogene inside of konata it gives you that sort of
Bitter Sweet flavor hot pan olive oil season red wine vinegar and that sort of waks everything up tomato basil olives Capers lovely smells amazing out onto a plate and that stops IT from overcooking and turning mush wow just got up aeve now we’re going to panate it
Basically that means flour egg wash and breadcrumb three three very simple stages couple of tablespoons of flour eggs breadcrumbs parmesan with these going to take it to a different dimension a nice heavy coating of breadcrumbs and palms and cheese prevents the veil from drying out and now she’s ready for the
Pan olive oil just just starts to smoke in she goes I love that sound if it goes into a coal p with olive oil you’ve got the escalet greasy we only turn it once it can rip or tear quite easily check the color wow now this is where it gets really
Exciting pine nuts Capers butter and that helps to toast the pine nuts fry off the Capers and really give the most amazing flavor lovely Basel and just the heat out of the butter we’ll start to cook the Basel caponata be generous with it wow and then with a ve up and
On some’s here B scet with konata Done Right pasta it’s a very fine spaghetti it’s already cooked so we just reheating it yes in literally 30 seconds onto the hot plate let’s go okay Pary running through there top of the plate fresh pter Kata on the ve goes on if you make 50
Portions like that boys we got to do it man you will have the biggest comeback ever okay boysit wait wait wait wa and then just go come on boys let’s go Chris four away let’s go hey Chris we’re not [ __ ] this up right come on come on come got two you
Have to season it first season the veil sry Chef you have to season the veil that’s right yeah put don’t put the until we wait till the first side Cooks you wait wa relax just wait the first side cook is that right have you tasted little Chris
Are you happy with it are the C’s in there I want than no no sorry flip your thing bro flip your V bro we’re burning it where’s on that one guys can we [ __ ] watch the pans please they’re all F now yes guys oh [ __ ] I mean this is a joke
Insing you put what you me I haven’t touched it I’m just dealing with a V where my we doing the pl then guys at least show that you care a little [ __ ] bit Yeah service please I told you yes let’s Go Go De yes
[ __ ] ready to go here I told you but the [ __ ] guess come on you guys the rest is full of smoke J open the [ __ ] Windows yeah before the customer choke to death yeah please it didn’t need to be that [ __ ] hard seriously did not need to be that hard clear down guys
The ve is quite soggy so it’s it’s not got that kind of nice light crispiness around it it’s quite wet and a bit sort of stodgy on the plate I like the Capas and the olives with the veil it was really nice yeah i’ definitely have it again I’m not particularly enjoying it
It’s the the feel is woefully soggy it’s like a piece of like wet Brillo pad results yes main call let’s go quickly right Steph how do you think you did I don’t think we did that badly 25 30 and that’s not bad for you well after the 14
I don’t think 25 or 30 is bad let see main course okay out of 50 how many custers paid for the main course 21 what decided to pay [ __ ] me that’s not bad that’s [ __ ] right here we go again um enjoy the main course yeah lovely yes yeah I’m
Surprised you [ __ ] got it they are an absolute nightmare in there State agents all right I thought they had a look of tosses about them I liked it but um I I wasn’t sure what everything was right the capata the what capata Italian version of like a ratat but without the
Heavy Tomatoes W was likeing Charlie Brown I just I all hear wahah don’t listen I’ve eaten it so I’m not being rude okay okay okay now you clearly love your food who cooks at home C cook Domin come on truthly now yeah no [ __ ] how often do you have takeaways
Couple couple of times a week I wouldn’t say four four yeah five four times a week I got a Christmas card from my local restaurant Jes customer I’m going to get a surprise for you yes I’m going to phone them please don’t upset them I won’t upset
Them do hi it’s Gord R I’m calling behalf of one of your regular customers Mr Chris Moes do you know him yes I do he’s a regular customer what what’s what does he normally take away what is it I think it’s the chicken curries with no onion the chicken curry no
Onion is that right yeah yeah my right now I’d like to place the exact same order delivered to the f word restaurant listen I’ll give you a 20 tip if you get here within 20 minutes okay yep sure no problem okay we’ll see you short okay thank
You right this is the challenge no no I’m serious I’m going to show you before he gets here that we will cook together yeah when now something fresh right delicious fast food Curry okay let’s go right Ginger chilies garlic lemongrass all into there just pour it all in pour
It all in okay e Lem grass so we’re going to make you like a curry paste okay bit of oil right shake shake shake that’s good okay good good right into the pan yeah good nice oh no no the thing fell off not the [ __ ] blade
Okay but you didn’t tell me Chicken in right I’m doing exactly the same you know that okay exactly the same lime leaves in soy sauce in all the way around how much about 100 Mil okay we got to move our ass now otherwise [ __ ] my boo will get here soon trust
Me trust me he’ll never be here in 20 minutes what’s that seriously come on what is that this come on I really don’t know I don’t know what is it come on I don’t know I don’t it’s a cinnamon steti right okay what cinnamon is okay Chicken
St off yes wa come on it’s fire what’s the matter with you for it’s on fire okay again okay right smell that what does it smell of cream oh [ __ ] off come on it’s coconut milk coconut milk all right okay in she goes now aren’t you
Happy with that well um yeah what I do with these right they beans yes right that just gives it a little bit of sort of body you have to put them all if you don’t want no I’m not putting them all in don’t cut your fingers off right now yeah please what
Do I do with it look yeah that’s it and then throw it in we going to chop it now hand on do not cut your fingers please you [ __ ] okay right now cor and in okay out the way come on okay listen cor’s nearly here okay now and in look I’m
Watching yeah just all in there nicely okay okay okay good I’ve never made that noise before ever in my life you can come on no no come on come on come on I am I’m coming I’m coming L fire right that’s it quick no bring the apron on
Come on I bring the this is part of the challenge bring the plate man you forgot you tell me to bring it that’s the challenge with the plate it’s there you f oh [ __ ] oh god let’s Okay okay dear oh dear oh dear well done [ __ ] hell look how are you big
Boy nice to see you let’s see what’s in there chicken curry no onion you should also get a free POA is there a free Papa in there there is yeah okay we have a taste now side by side yes okay okay I I just cook it
Right so you have a taste and you as well I cook this by the way how’s that I don’t know I’m going to wait for God’s reaction before I use it that is nice really seriously but is very nice I think you did it you know what
That’s nice do you like that seriously yeah right please don’t get me banned no but oh too big it’s nice but very greasy but Mr MOS loves it anyway doesn’t he I have to say I actually prefer the one you made thank you no no seriously and let’s
Be honest a lot easier lot quicker and just think good food can be made faster and better than a takeaway yes I did I did a good job you you did I know yes yeah okay thank you my thank youed thanks for coming good to see BU thank you very
Much keep the open you be using that at home yes thank you well done next on the menu Builders put their junk food ways behind them um I’m going to show you my toour now yeah it’s time for dessert an Italian classic tiasu and comedian Mira is hot stuff in
The recipe challenge well it’s quite instantaneous actually sexy grandma welome back to the f word here’s the first Builders doing things quickly we all think that Builders are lazy ass Slackers who are always on a tea break so when I heard there were three Builders from Essex that were
Constantly winging the fact that they never had chance to eat properly or cook for themselves I had to meet them these boys rip out and replace kitchens across Essex and they reckon this leaves them no time to cook or eat properly I’m fed up eating the same thing every
Day it’s just uh PK pies uh chocolate bars crisps you just really don’t get the time to go out there and get something to eat on a proper basis it’s always the case nearest location where you’re working that’s where you’re going to go and eat would love golden to help
Us uh create something ideally within half an hour to keep us on fire throughout the day everyone’s got time to cook if they’ve got the right recipes and I mean everyone S6 Builders no they probably a [ __ ] bacon sandwich will set on their ass gentlemen good morning how are we T Tony
Good to see me boy you well gold I’m Harry Harry nice to see you oh Gary Gary how are you boy good so why have you got a reputation of being such lazy [ __ ] uh not us definitely not S no way we’re dealing with people’s homes this is not
Some you know building site where uh if you are sitting on your ass in a pter cabin or something you can get away with it right how long would it really seriously take to to to rip the kitchen out without any tea breaks or bacon but
Yeah rip about an hour maximum I’d like to see how difficult it is ripping out a kitchen I’d like to become a proper Builder yeah I like to become a proper Chef maybe not with [ __ ] bling bling like that Jesus Christ there’s more gold than that there
Ises go D fight mate can you get my hammer four out that box first please mate Hammer four yeah [ __ ] me what is a hammer four Nails what tattoo have we got there what is it the tattoo PG tips yeah to well you’re not just doing this cuz
I’m here today are you Jing every single day of the week every day you’re [ __ ] grafters you work your ass off yet you’re [ __ ] abusing yourselves I’m going to show you my tool now my tour is a powerful gas stove in the Builder’s tent there’s still half an
Hour demolishing left to do so I’m going to show the rubble brothers that they can cook a delicious lunch in less than 25 minutes yeah we haven’t got much time yeah we’re going to do a very quick easy Beast stew onions garlic thyme hey look at the style of
This leave that the secret behind this this is one pot say it’s like a one pot W yeah yeah okay good M simple philosophy no color no flavor the reason why I’ve cut them into small chunks like that is to cook it faster right these guys have better get
A move on I am not going to be beaten by a builder with a bump crap big enough to park a bike in yeah very good know smell tablespoon of tomato puree so creem fresh just lines up a little bit that is that is so such a Time
Amazing how quick it comes together Gary this is where all the hard Works been going on what it is yeah Gary you’ve been working hard my money get up You’ never get this quality food from a takeway no I can’t believe you cook this mate yeah I’m going back to my own
Kitchen now but first here this it’s for you guys yeah I want it in the back of the van I want you to use it turn it on get it hot put your pen on and cook yeah yes definitely I’ve always wanted a dry machine so okay here stick to your purs work
Together let’s go start whisking ice and sugar in some into it now yes let’s go yes enough vanilla Masala y yeah good right cream in let’s go you continue whisking cream in let’s go Steph taste it yes little Chris put it in the back fridge set please yeah let’s go time for
Dessert yeah an Italian classic tiu basically pick me up that’s what it means in Italian but it’s easy simple delicious and very very fast we split it into two bowls mascapone put that into the bowl and just let it go nice and soft in the next Bowl 150 mil of cream ice and
Sugar whisk now it’s really important that we don’t over whip this cream we’re just looking like a nice sort of thick LGE consistency no more than that already within seconds it’s got nice and sort of light and soft vanilla extract now we’re using extract over fresh vanilla because it gives a really
Nice sort of dense dark color Masala wine it’s got really nice sort of caol color now on the cream coffee now it’s really important that coffee is iced cold just add in third don’t add it all shred away fold in a cream and IC and sugar lovely so it’s a really nice
Light U that is fast and sets within 20 minutes in the fridge Bowl coffee L’s fingers and just into the coffee turn them around and out again so what happens now they’re soggy on the outside but still nice and crispy in the center take your martini glass fingers in be generous with
It fridge 20 minutes chocolate great and look nice little shards and then finally cocoa powder beautiful Italian t with L’s fingers done step Chris four away let’s go try not to [ __ ] it up please St do you want to do the cream or should I do it I’m
Going to dip and get this ready for you come on bro presentation four away big Chris let’s go four away four away four away it’s going too soy yeah be careful not too long see they’re coming out really soggy you want them come out to really hard put it in the
Most important thing about this challenge is get it out fast now yes how they coming out so is your soy dip in the [ __ ] thing bro do it man done [ __ ] please [ __ ] not [ __ ] that’s what it should be like I away now please wait fcking come on give me four you in
There come on get a line going get some form of organization going now come on come on come on they should be flying out there’s actually nothing cooked guys you’re just putting it together and putting glass one give me glasses glasses go please double 14 let’s
Go myself that for me was a [ __ ] service from hell it’s not good been here for 7 hours so I’m starving so I’m going to e it Chu dessert was absolutely gorgeous really light and fluffy and I love the the moist biscuit it was it was really really stunning really really loved
It got some around your mouth what you got some around your mouth now goodness gracious me Mira Sayad is going to try and beat me in the recipe challenge ready as I’ll ever be now you’re cooking something authentic yeah I’m I’m cooking my um my tural
Dadal yeah which is a kind of stapled Punjabi dish yeah very much St simple so the idea is that you stake the dish and I have to come up with my own version of it so I’m going to do um a vegetable cormer so I’m going to use lentils um
Squash OB carrot and you’re going to have what in yours basically Tomatoes lentils and spices it’s very basic fantastic I cannot believe I’m cooking vegetarian food in a challenge head to CL VI to meet man isn’t it my God now why did you choose this particular dish
I cook it a lot it’s it’s a real favorite with the family and of course lentil are really really good for you does it make you fart uh yes really badly well not me I’m a lady I don’t do that yeah why is that ladies don’t fart
We don’t fart it’s never never we blow our noses very loudly and we spell the air that way my wife farts no don’t say that and and and then she blames the children which is so unfair yeah children are very useful for that aren’t they and dogs fantastic I’m so glad
We’re talking about bottom things while we’re cooking this is lovely I know I know now my God you’re ring is enormous Mr Ry mirror dearo dear goodness gracious me my ring is enormous thank you for that my ding right I’m not used to do on
Such a a big thing what are you doing there I’m basically frying up the ginger garlic cumin seeds and mustard seeds which are going to form the basis of the dll you have to really make sure that cumin seeds are cooked they need at least 2 minutes cuz if you undercook
Them they make quite a bit of taste in the dll so you got to be quite careful with them now in here garlic ginger shalots I’m just going to make a very quick sort of paste and blend them that helps to thicken the Cora and give it
Some sweetness what are those spice you put in there my Dy um I’m putting in garam masala and um ground coriander lovely now I’m using G Masala as well it’s the allpurpose SP spice oh yes what lentil are you using there I’m using a mixture of red lentils and split moong I
Find that Mo on its own is very watery yeah and if you mix them the red lentils are a bit firmer so you get a nicer consistency so onions mustard seed Starin and cinnamon stick now that’s just to infuse the oil just to get everything going in a way that we’re
Sort of getting it nice and spicy and making the foundation and I’m going to pop in a whole green chili oh hole a rather large one that is a very large one yeah yes have you ever been in an Indian Kitchen and actually you know cooked I live in a bleeding Indian
Kitchen why do I need to go to one in a restaurant no no no but in terms that’s what I do you get paid for if you do it in a restaurant but I’ve spent a childhood my whole childhood watching my mom and my auntie’s cook really oh yeah
From when I was really little is that how the inspiration of the cumar is that how it’s sort of arrived from the family point of view absolutely that is hysteric I grew up surrounded by very very strong funny women you know completely away from the cliche of what
People think Indian women are about and food was a huge part of my childhood food is a huge part of Indian culture it’s how we connect and it’s I think for my parents as well it’s how they keep home alive when we were little it was
Like soul food Indian food was like the living connection to back home you know that’s what food should be about food’s about love isn’t it family food is Love In fact I couldn’t love anyone that didn’t love food y ready no I don’t like hot food no I know that seems
Blasphemous from an indianan but actually I think a lot of what people mistake for curry yeah is just a whole lot of chili and not much else and I think good Indian cooking has layers of flavor in it is that because you get ring thing yeah I do actually see it’s
It’s quite common in chefs you know that and chefs love curry normally Friday night yeah normally Friday night but you see that’s the cliche it’s like yeah we’ll you know we’ll come out of the PB we’ll have a ruby Murray we’ll eat something really hot that’ll impress our
Maides and we’ll throw it up on the paven outside afterwards and that’s quite an insult to what is a fabulous and complex Cuisine really yeah but that’s that legendary sketch isn’t it going for going out for an Indian and sort of overindulging and going out for
English which I have to say was one of the funniest sketches I’ve ever seen what are you doing can I come and see of course you can so vegetables are in butternut squash cett and oine yeah yeah then I put my almond paste in with the ginger shalots and garlic almond paste
That’s clever I’m going to add my lentils now which ones are those then these are the pre lentils pee pee yeah very nice yeah after that come back my wind factor I say this dish yeah warn your wife so yeah I know bloody hell are you working on you series The kumas no
Well we’ve done seven yeah and I suppose there is something about going out in a high you don’t want to hang around to people think oh God not them again so was great though yeah it was fun that sort of voice you put on how long does
It take you to sort of you know get up to speed with that well it’s quite instantaneous actually sexy grandma so what you going to do do to yours next oh is that it oh I don’t know let me have a look how many Asian mothers does it take
To change a light bulb I don’t know don’t worry about me I’ll sit in the dark hey no all right yourself lovely H that looks all right and you see it doubles as a face mask cuz you can just put your face on here Ste and steam your
Pores and steam away yeah so I’m just finish mine with a little touch more of coconut milk couple of tablespoons freshly chopped coriander and then squeeze a fresh lemon in there tell what you doing now you’re putting your garlic in there yeah it’s very simple it’s just
Garlic Tomatoes yep and what do you call that d a Turka I think it means like a sauce or a topping maybe don’t know right they both simmer now for 20 minutes then our blind taster get their hands on it and then I’m going to win simple as
That next on the menu I take my sheep to palacial pastures we’re going to beckingham palace look at the size of it they found it very delicious both and I find out who wins the recipe challenge uh but the winner for this time yes is for the past 5 weeks I’ve been
Looking for the next great female TV cook to fill the aprons of deia Nigella and Fanny crok I’ve had thousands of applications so far hi I’m Ellie welcome to my kitchen so let’s see if we can bring back the fanny but what I want to do today is to
Make sure that we use everything that we’ve got in larer so see in a bit i’ got some stirring to do now this will be perfect for some people other people prefer richer chocolate flavor there we go while that’s cooking I’m going to get on with the mayonnaise start off by making chocolate
Magic melting manance just going to check on my Ste she nicely and I’m hoping that you’ll give me a chance on your program an Asian funny what do you reckon those are some of my favor faor welcome back to the f word now time for the results of the recipe Challenge
And I’d like to say a big apology to all mir’s aunties cuz she’s about to lose ready thank you ready my D let’s play up manage good okay C leaves out right dinner that looks Lovely by the way thank you you know have a little taste of
Course was nice [ __ ] SP taste mine damn damn damn quite nice yeah right are you ready my darling yeah okay where is he my little French figh pilot right good luck Y come back with some good news yesy Hi how are you okay so dish number one and this
Is you can really taste the lentils and that it’s delicious con taste the coriander as well it’s really nice brings out flavors nice creamy it’s very kind of FR should we try it on the bread yeah love it’s a really nice consistency as well yeah should go with the second
Dish okay let’s try this one this one is quite colh Peppe lot of flavors in this one very different good mixture stronger isn’t it stronger there is must punch okay came on to me how are that tasters um are they happy yeah very they they love both
Both of them by the way uh it’s very close uhhuh uh but the winner for this time yes is come on stop [ __ ] around who’s the winner yeah yes um can I just say that was delicious oh thank you thank you very much and you’ve been an absolute star and that’s
One of the most exciting challenges I’ve ever had um M check please thank you my darling well done now [ __ ] up out the kitchen taking my tip with me of course you can thanks several weeks ago I brought my crossbreed Lambs Charlotte and Gavin to
London soon my flock had eaten me out of house and home scoffing over 2 kilos of grass and veg every day it’s damn hard work like having a second family of vegetarians my special sheep have been staying in Sarah Bean’s Garden for a couple of weeks oh she’s done a great great job
Personally ensuring that they’re happy and healthy where are they in just a few weeks time they’ll be the centerpiece of the F-word menu at clares good to see you my darling they have grown haven’t they they have yeah and they eat a lot they do don’t they the grass has gone
Down hasn’t it last yeah and we’ve been giving them a lot of little extra titbits they’re very friendly actually they get on very well with us and they play football they love it sheep will Gorge themselves on good grass and even sah Lush Lawn has not been enough following Shaggy sheep farmer
Hugh fly whing st’s advice it’s time to move them up the property ladder to a new home none of you know where they’re going yet Grandma’s Grandma’s no I don’t know them we’ll be there in about 1 minute is it David and Victoria’s house who said that me well done Ty that’s
Right David and Victoria I said that we’re going to beckon and Palace how lucky are they thank you mate I’ve got the zoo with me and the Sheep thank you how cool is that David and Victoria were in Madrid and couldn’t greet their new guest personally grass and grass and
Grass we were shown round to the Back Garden all 17 Acres of it hi guys the grass is so long the estate manager good to see F how are you and it’s all safe and it’s all fenced off and Victor made it very clear you want it all checked
Out and make sure it’s all okay for you yeah it’s a big moment time to see if my sheep will take to the new home come out come on stand back stand back stand back look at the size of it huh thankfully my flock settles quickly
Into the Lush grass of beckon and Palace it’s better than being in Wales that will shut up H early w all winging about them being in the city yeah I’m going to call Victoria and say thank you hello first of all thank you I mean this place
I thought we were going to put them in a pen but we’ve got the whole back garden thank well we want we wanted to treat your sheep well so I hope they’re going to be happy have you SE long the grass is here honestly I’ve lost my feet we
Can barely see Jack we’ve lost small children in that grass so your sheep are going to be [ __ ] all over my garden uh but you know can I just say there’s an advantage having sheep [ __ ] in your back Garden you actually fertilizes the ground really really
Okay I’m going to miss my sheep they’ve become part of the family and now they’re so much further away from home it’s going to be hard not to worry about them okay starters 14 out of 50 Mains 21 out of 50 desserts 27 out of 50 i’ agreed to P let’s be
Honest that is a [ __ ] embarrassment there’s one bit of good news you’re definitely definitely definitely not coming back [ __ ] cles now do me a favor yes [ __ ] off out my kitchen yes go yes out [ __ ] hell 62 out of 150 that is shocking The Worst by Miles
On the menu next week I ride the Buffalo rodeo in search of the perfect mozzarella me how you stoping oh [ __ ] Janet Street Porter Pro she really will drink anything your’s golden that is 100% pigs blood I know you’re a pensioner but now you’re a blood sucking
Pensioner and I get some shocking news about my lamb Charlotte we don’t know so obviously I wanted to ring you straight away with like the bad news and uh wonder what you wanted to sort of do next thanks for watching good night I’ve got all your pans I’ve got all your pans
[ __ ] welcome to the f word the F stands for food on the menu tonight A SE tuna nissis salad pan fried chicken with asparagus and caramelized apples and pears blurs Alex James introduces me to a new lowfat drink drinking breast milk I really like it and you witing St is in
For a shock when he moves my sheep your pooing is leaking up and now I’ve been electrocuted plus a comedy double act join me in the kitchen this is another fine mess I got myself into CB hoping to win the chance to cook at my Mayfair restaurant
Clares here and C mother and c myad I love mother and I love my dad one all never had the the cuz my mother what my dad that I love my m and I love my dad want to have all never right hi guys hi ladies good to
See you good to see you go how are youy Wendy how are you my D Alison how are you thank you ready to go ready to go I like that so Three Sisters you’re not the sister are you no brother-in-law brother-in-law now tonight is all about
Good food made fast yeah C we haven’t started cooking it’s the heat heat are you ready we’re ready Jane and cut that side Wendy Alice on this side yes okay good right Wendy yes chef the menu what is it the menu toight Chef is for our start we’ve got a fresh tuna with
Oh holy [ __ ] I’m now starting to [ __ ] myself haven’t cooked anything you’re sweating like a pig when hasn’t got a clue what’s going on and I’m getting slightly nervous okay it’s a seared tuna salad Nas okay that was a [ __ ] start yeah it was it was it was terrible let’s
Do the first table together time 6 minutes for the eggs let’s do the first table right listen the only thing we’re cooking is a tuna at the last minute and the eggs three or four potatoes each yes handful of beans yes and pitted olives I lot Rings yes cherry tomatoes yes what
Are they called anov an chov fets good dress that that’s done olive oil in the pan nice and hot in literally 1 minute each side yeah turn turn it bring the heat back up into the pan B with vinegar and we just go over flavor off the oven sliced careful I
Don’t want it ripped look seared beautifully pink in the Center eggs out please then from there open Where’s the eggs now I’m sorry but there’s nothing difficult there is there no let’s go good girl good girl come on got careful careful careful [ __ ] when you like a
[ __ ] like a bull in China shop watch up and then oh [ __ ] oh it’s a bit that’s nice look listen to me sit that there and let it drizzle inside and that there is Fit For A King right would you pay for that c I certainly would you haven’t
Touched it and you still do I can’t help you know lovely go only Val tonight’s Brigade is Wendy Allison Jane and Cur well as you can see by my physique I really do love food I go abroad I want to taste what they cook and if I don’t
Like it at least I’ve tried it I do love cooking since I’ve been the age of eight I’ve been cooking some people find cooking or I’ve got to go and cook dinner but when I get up of the morning I wonder what am I going to cook for
That evening meal my favorite is I like doing fishing chips I use a nice pint of ler in me better family is very important to us there’s so many of us and you don’t need anyone else if you’ve got family and you’re close I think me Alis and Wendy
Have always enjoyed cooking she doing too little look it’s little too many bits I Alis and we definitely call Sparks in the kitchen with golden and they both know about the f word I’m the most aggressive I definitely am I know that but it’s probably cuz I’m going for me
Change I don’t know I believe we are going to be the best Brigade golden has ever had eat your ey Out Mr rsey we’re on you two C9 two two roast chicken two apple and pear away right cuff putt two tuna salad two tuna salad one egg for
Two portions you got four [ __ ] eggs in there sorry Chef one egg two portions one egg two portion let’s go big man so we want two Chef cuff one egg two portions sorry Che I’m doing it again I can’t count Chef sorry Chef right listen one should be dressing the salad should
Be getting the tuna ready who’s doing the salad I’m doing tuna oh [ __ ] man you’re doing the salad [ __ ] this is another fine mess I got myself into CB Alison get that pan nice and hot TR to get it won’t get any than any quicker ready Chef be careful cutting it very careful
Sorry about that nice and pink however very very nice okay go please Soul well done let’s go my LS have eaten all the grass in my back Garden so I’ve decided to send them up the property ladder Jack you’re scaring them Jack you’re scaring them right guys come here
Quick right my gorgeous lamb Charlotte and Gavin are now 9 weeks old putting on 2 kilos a week my flock is eating me out of house and home hu fly weding store suggested I find New Pasture as fresh grass will help keep their mothers producing Rich milk and good grazin will
Give Charlotte and Gavin great flavor Johnny Vaughn’s got AST Turf and you’ve got no grass left is that right sorry I can’t help damn that’s a no actually You’ really seriously pulled me out the [ __ ] I can assure you thank you oh that’s no problem bye Charlotte and Gavin see you
In two weeks see you in two weeks today is moving day but moving livestock is not my bag luckily Hugh has volunteered to help hopefully he also knows how to dismantled a sheep HUD I really hate DIY so you’re not telling me who where they’re going Gordon she has an amazing
It’s a she is it yes amazing Garden has it got a decent bit of grass on it yes it’s got long grass [ __ ] literally your poin is leaking oh I know I’ve been electrocuted God here you’re worse than T you know what Gordon on you’ve even got a builder
Crack sorry about that we need to spread straw in the trailer to make the Sheep comfortable during the journey just so that they think of the trailer as being a nice place to be it also helps you to feel at home no h stop [ __ ] around
I’m going to look like you now [ __ ] you stop [ __ ] around come on there you go they’re off off how easy is that look they’re in they’re in it’s common practice for Farmers like you to move sheep from pasture to pasture you’ll be right just just go and the trailer will
Follow but not so ual in Southwest London anymore can’t believe how good they were getting in there yeah they’ll be quite comfy back there I’ll find out later what H makes of their new home I loved it I D tuna anyway uh the tuna was cooked superbly it was a little
Bit pink and the eggs were very flavorsome they were lovely the the tuna was well cooked if a little bit cold all in all I enjoyed it results uh JB here we go so for the starters 37 hour go listen keep it going you are now
In the lead yes okay don’t [ __ ] it up you got 37 out of 50 okay next on the menu the gobshite gives me another mouthful can’t believe I’m 40 years of age and Janny reporters blind feeding me yeah just look at it as kinky sex oh my
God the Brigade serves up a delicious main course of chicken in a morel sauce with seasonal asparagus and the Centric talent scout David guess helps me in my search for a new female cook I found a vagina cook we can find him a fatty what you welcome back to the FW now time
For the main course h no stop stop stop they’re burn pan fried chicken breast with Morel sauce chicken is the nation’s favorite meat we’ve roasted it we stir fried it we’ve CED it this is a new dimension so with a wonderful Rich Morel sauce just
Before it goes in the pan get your cloth and just Pat it dry that gets rid of any excess moisture therefore when it goes in the pan it doesn’t spit at you season skinside down into the pan garlic thyme no butter in straight into the oven 8 to 10 minutes
180° maral sauuce and the most important thing about these dried morals is you just Add boiling water it rehydrates the mushroom then there’s an added bonus you got your own mushroom stock drain off our mushrooms feat into the pan chalant garlic thyme splash of white wine the white wine starts to sweeten it
Up mushroom stock ruce cream bring that up to the boil and literally just cook it for 1 minute and the secret now is to pass the sauce through the Sie get your Ladle and just push wonderful color not too thick and full of flavor perfect asparagus they’re
In seasoned and it’s British cut off the bottom part of the spear that’s the Woody part don’t throw it away great for stocks and great for Soups first we’re going to cook them from raw on a griddle pan olive oil fresh Morale mushrooms just cut them
Into halves SE to the mushroom hot olive oil fresh th and finish at the very end with a touch of butter we’re ready to serve start from the top and just slice in half our fresh morale mushrooms sauce over goodbye stir fry goodbye roast chicken no more curries that’s British at its
Best pan fried chicken with Morel sauce done no keep it on the skin a little while get some color on the potatoes yes yes sure don’t keep on mushing them in a way that they get too broken up be very careful right that’s a nice color on
There good nice mushrooms nice hot band you do not boil the mushrooms you serty the mushrooms yes yes Al look at your sauce look at your sauce sauce let’s go taste the sauce Wendy don’t get it too dark those PS have always got to be hot Alison yes chef Alison yes chef
You’re slicing the chicken right yes chef okay look on the hot plate Wendy this what I’m trying to say but we’ve got things we’re SP you put the food in the bowl first the chicken gets sliced last potatoes aren’t cooked mushrooms aren out the pan and now you want to
Argue so I’m just trying to get you organized stop slicing the chicken for 5 minutes and help get the food in the [ __ ] Bowl right where’s the bowl watch out here is the biggest Gob in the food World pressed fagra marinated in White Pool fagra marinated in Pino Noir
Caramel for this menu honey and soy roasted Quail with fuagra and spiced pear chatne well if you ask me Gordon is bloody obsessed with fagra if you go through the menus of his restaurants fagra features on nearly everyone f is a foodie’s delight it has a unique buttery
Taste and texture that makes it often irresistible but the trouble is the way that the French made it is by false feeding ducks and geese holding their beaks open and shoving down a lot of food and quite frankly that’s a bit repulsive isn’t it well I think the French think that
Fagra is a French food nobody else can produce it and they own the copyright on it if you like but that French Monopoly is now being challenged by a so-called ethical F gr from Spain I want to know if the French and Spanish products can even compare if
They can I’m going to challenge Gordon to change his mind and his menus to get to the bottom of all this hooa about [ __ ] gr I’ve decided to come as the heart of rural France to the door d and pay my first visit ever to a f gr Farm
For it’s cruel no it’s not cruel it’s not cruel okay look at this lot they’re not rushing towards dinner so that makes me think they don’t really want it they are friend no no no I’m told the birds on this Farm receive 6 kilos of grain a day
It’s the actual business of putting the tube down the throat that I find quite hard to look at French Farmers insist that only Force feeding can create the taste and texture what seems like a cruel way of producing a delicacy is simply a continuation of a centuri old
Tradition sorry I know not the most intelligent of animals but they must have a little brain and do they really like this I mean the plus is they’ve had a massive dinner the down decided their life’s going to end in a few days time this poor animal 10 days more Al
Death row and probably the last nightmare he’s going to have is Janet Street Porter holding him after 2 to three weeks of force feeding the liver is at its most engorged and the duck is slaughtered look how big it is oh God it’s disgusting the Li is 10
Times bigger than normal and it’s this unnatural amount of fat that creates the distinctive taste now I’m having second thoughts devil’s food I wasn’t very happy seeing how the geese were fed it’s giv me a lot to think about and probably I’m going to have nightmares now not very happy about
It at all and I won’t be eating it anymore definitely now what’s really pissed the French off is that the Spanish producers have won the prestigious medal for Innovation at the Paris International Food salon and they’re not happy now it’s time to put this Spanish product to the test if I’m
To have any hope of changing Gordon’s mind I’ve got to find him an alternative that Rivals the taste of the French how many geese are here 6,000 where are they farmer Eduardo explains that if we kneel down the geese will come freely to us I going to pray to a goose I can’t
Believe I’m going to do this each year the geese binge eats local acorns and olives to prepare for their migration so what this is like a festar hotel luxury hotel for guests but unlike most hotels the best fed guests get slaughtered how do you know when the
Liver is ready when they’re ready to be um C they eat nonstop sounds like a lot of people I know Eduardo seeing the birds in their natural environment was a refreshing sight but I couldn’t help wondering would their livers be as stuffed with fat as their ethical
Credentials now I can already say that this is much smaller than the French liver that is an ethical Goose liver but most crucially would the Spanish taste as good as the French I’m going to taste it delicious very good at water well this product has got all the taste and none of the
Cruelty tastes bloody marvelous this is food that you can eat with a clear conscience so I’m going to go back home I’m going to bloody going to force feed it gold golden the difficult Diner hello good to see you right I just show bus pass [ __ ] off excuse me just [ __ ] off
Right why oh why do you have fagra on all your menu is delicious and it’s delicacy and it’s just you night knowing that geese have had things Ram down their throat false do properly R half F half fing it’s still fing God Jesus Christ have you got hearing Aiden cuz
You’re shouting so much more than last Ser because they’re crying behind you you hearing aid there no of course not just don’t wind me up can we do a deal here if you can’t tell the difference between the ethical fagra and the horrible J down your G fagra that you
Serve the ethical F trust me if I cannot tell the difference I will serve it in my restaurant okay okay off we go first one here’s the first one okay thank you right I like you a blind fold stop getting kinky for God’s sake have you
Swallowed it yet oh my God okay next one please can’t believe I’m 40 years of age and Janice reporters blind feeding me yeah just look at it as kinky sex oh my God right get on with it mhm first one was very smooth and it
Sort of you know it sort of lined the roof of my mouth the second one was a lot rougher but didn’t have the impact of the richness of AA which one would you like to serve in your restaurant uh the first one smooth and yeah yeah the
Second one is the ethical one which goes to show that Gordon doesn’t mind listen listen excuse me hey that confirms that my pette is 10 times better than yours JB help Janet back to her wheelchair please let’s go 30 seconds guys I’m sorry but this is 1 hour and 20 minutes
I’ve got enough potatoes here for two Jane you’re part of this everyone just disappears when it gets to the this is supposed to be the exciting part yeah no one’s here is this okay shf right that one’s got no sauce that one’s got sauce that one’s all splatter at the side I’m
Not going to argue just get some sauce on there okay dirty plat dirty plate dirty plat come and clean the plates what are you doing right no [ __ ] all’s next too late I can’t ask these people hey to pay you’ve got to serve them but they are
Not expected to pay 1 hour 25 minutes sorry sorry about the white that did not need to be that hard you’re a family there’s nothing close knitting what you’ve just done the last hour service no teamwork thank you right now for the dessert you have to
Work as a team will Chef you were slicing chicken and Wendy wasn’t oblivious that you’re doing it and all I said to you from the out I did say get Chef play say Chef not blaming Wendy but she’s a [ __ ] I did say get the plates
Out I did did I did I not say get I did not say get the plates out this is not about blame it’s about working together for the dessert we have to work together dessert won [ __ ] [ __ ] very nice David good to see you my man how
Are you see you are you well I’m very good guys ladies good evening evening and how’s the main course excellent this was good you enjoyed it yes yeah really good the chicken was nice the mushrooms are nice yeah what’ you pay for that I didn’t you invited me as your guest you
Can afford £12 can’t you £8 for the starter no you you won’t pay £12 for that I have a gift for you oh already yes that’s very kind thank my housekeeper vagina ciman right is this person real she’s real she wants you to know she is writing her own cookbook the
Vagina ceman cookbook and she has a very special seman cake very salty but you’re going to get it she’s sending you meal this is from vagina cuff links a blind man made him for her but there’s a V for vagina you’re a very generous man I no
Yes now you were married to Liza yes did you ever cook for her no she once cooked for me mhm she used a lot of wine wa were you I just was joking lawyers I give the right Amendment she didn’t use wine she used beer and she used vodka
Okay did you ever argue over food no because we both like the same foods and she would always steal from my plate and I’d steal from her plate we she she had a great appetite now you’ve got an eye for talent yes very much so I’ve been
Searching to find a new talented female cook I need your help now to get the word out there spread the word to the nation right and I think this is going to be right up your street I want you to get out on the street find me a f I love
It okay I will yes please so we’re on Greece I found a vagina coat we can find him a fanny thank you that’s been a pleasure I love you I love you and don’t forget that t-shirt yes I won’t thank you holy [ __ ] what in the [ __ ] is he on
Time was okay little unseasoned possibly but um now I really enjoyed it the potatoes were a bit hard and I don’t Al Dente is nice for vegetables and pasta but not potato okay um we were slow what a shame here we go let’s find out how many
Customers out of 50 paid for the main 30 customers paid for the main course 30 30 that means 20 didn’t sorry Chef for what reason what did they say so obviously too long too long again raw potatoes potato a bit Bland but we didn’t have potatoes on the main meal sorry we
Didol now you scar me now you know was on your plate let’s get 50 out of 50 yes paying for the dessert yes next on the menu blurs Alex James takes me on in the recipe challenge Alex is using hey I’m not because it’s [ __ ] disgusting it’s a cockney tits
Up when desserts get burnt all the others if you look I put them in the [ __ ] beIN I missed one and I become the deer hunter no no welcome back to the f word now time for me to beat Alex James in the recipe ch ready ready right what am I doing what
Are you doing Alex I’m doing breast of lamb breast of lamb rolled and stuffed up with mushrooms bake it in Hay on a a bed of spinach with uh some baked shalots nothing fancy you are quite a secret little foodie aren’t you I do love my well when you live in the
Country kind of life does tend to revolve around food really I mean it can take all day making uh making dinner rumor has it you’re turning into a bit of a sort of hu furly witting store yes the sort of the Trout Farm phase of the the sort of Rockstar trajectories as
Inevitable as the sort of model chasing boozy phase you know so Alex is doing a stuff breast of lamb I’m going to do a saddle of land stuff with wild mushrooms Sage little bit of mint and some musone cheese bound together with some spinach um Alex is using hay I’m not because
It’s [ __ ] disgusting why hay it’s nice it gives it a it does give it a nice flavor I’m going to give it a bit of a Scorch so you get like caramelized hay be a bit sweeter you’re going really far I’m going at the city speed you’re going at
The country speed you see it’s very hard for me to imagine that you’re a rock star and now you’re this laidback Countryman can you see through all that hair Alex yeah man got this curtain coming through one you see you’re looking through one eye yeah I get this right it’s
Flash so you got the mushrooms in there yeah just giving it a little roll nice huh it’s quite a well trimmed piece actually yeah you going to tie that in string yeah if I can that’s the tricky bit excellent very cheffy that you know that okay after so many years as a
Highly successful band and a Rock and Roll Lifestyle to go with it don’t you miss it I kind of I wouldn’t like to think there’d never be another blur record but I don’t I don’t sort of yearn for it no I think it’s you know it’s
It’s it’s a hard thing to sort of Leave Behind of course but um I think it you know it’s been good that there’s not been sort of a blur record for a while cuz we all kind of needed to learn how to sort of be be grown-ups yeah that
Looks all right it I tell you what from from a chef point of view it looks like it’s tied nice and tightly and more importantly now you stuffed it nothing’s leaking out this is right the guy who sold me my pigs I showed him this hair
And he said that’s too good for p holy [ __ ] you’re serious so what are you doing with the hair you’ve wet it Alex wet it and then give it a bit of a I haven’t tried this before now you’re going to set fire to it you’re like a Countryside arsonist I
Can’t believe you set fire to the hay Alex it looks like a large bird’s nest yes and you just mag in it so mushrooms are in there spinaches in there I’m just going to season it now with some lightly grated nutmeg salt pepper and a tablespoon of mascone
Cheese bind all those mushrooms and the eggs together and stuff that inside the saddle of lamb Alex you wrap the breast in Hay you then wrapped it in clim film now you wrapped it in Tim foil what’s next carpet what are you doing look at that can’t argue with that mate that’s that’s
Posh yeah that yeah but you got so I’m just going to fold mine Sage on top little fets on top and then just wrap nice and tightly over hoping all that stays in there so the idea of the hay is to what perfume it yeah it just give it gives it a bit
Of flavor you know and then uh it keeps it quite moist as well actually so then you just give it a little Fry at the end oh so you’re crisping yours now I’m going to crisp up get a really nice and uh crispy on the outside season it and
Once it’s all sealed then I can put it straight in the oven it’ be very hard to get this color on the oven straight away sure ready into the oven 30 minutes each yeah I’ll go the top shelf just in there like that yes yeah okay good yeah 30 minutes
Um now I want to talk to you about your unusual sort of calcium intake you once drank your wife’s breast milk I did what’s that about well she had twins and she’d been in hospital for like 3 months with them and then she got out and went
To see the food Fighters had a few beers right the milk was condemned so I didn’t want to throw it away it’s got to be good for you I it’s got uh less fat more protein it’s got to be better for you than cow’s milk I mean it’s it’s human
Milk and you’re looking at me now as if you just put it in your [ __ ] new cheese recipe have you made cheese with it yet people have tried but it won’t coagulate but we could do a pretty good cappuccino you out for it with breast milk rock and
Roll now time to see if the copies know they’re apples and pears yes apples and pear stairs yes [ __ ] rized apples and pears a perfect dessert for this time of year this is a brone Apple nice and crisp full of juice hardly any acidity this is a Comm pair
Now quite robust quite dense in the center but the most amazing flavor very very sweet right when we Cary fruit you’ve got to core the center down in twist and pull out nice thin slices as you peel the secret behind roasting apples and pears is making sure that
They’re not too ripe if they’re slightly too ripe then the whole thing disintegrates in the pants look at that smells amazing and now we’re going to form a really nice carel but we’re going to season this can with black pepper stares and clothes and that gives a really nice
Spice flavor when you’re caramelizing the apples and pears pan sugar get it really nice and even therefore the caramel starts cooking evenly and doesn’t burn in the corners butter that stops IT from separating and splitting spice cinnamon stick paars and apples in put the fat side down and now
That I’m happy with that color I’m going to add my Calvados and it sort of enriches the caramel oh Jesus then finish with apple juice it just sort of liquefies the caramel and just takes the the heaviness out of it bring that to the boil and just coat the
Apples and pears let it glaze over and serve that smells amazing and now just finish that with some ice cream on caramelize apples and pears with ice cream done we serve the mine because it’s a really nice ACC compliment ice cream is ice cream it’s like a nice little sort
Of baked sponge once you’ve tasted the perfect melin yes trust me you’ll never ever forget it 50 like that and they’re all going to pay for it right first of all M’s in what am I doing the apples or the pears I’m doing the pears the P I’m doing the app em not
Doing calos first apple juice last wash your fingers pull it back get the bottle away from the flame you’ll go up in a [ __ ] oh that’s it let’s go can we send that please keep the pan don’t toss it with calv in there you’ll [ __ ] set
Yourself on fire come on we can do this skills come on you come come on come on G come on careful careful careful careful careful you’re going to you really hurt yourself yeah very careful now yeah unfortunately my um part of my dessert is burnt I’m going to S back get changed
Of P hey guys guys hey guys guys everyone’s laughing a [ __ ] around let me just show you something hello look there you go yeah let’s just come back before it goes on please don’t over and check it right now right now you’re all making look [ __ ] stupid okay hey no no don’t
Chef me don’t Che me there because I didn’t have nowhere to put the other T got it off as quick as I listen listen listen don’t serve black madelin’s end the story okay Chef that was a mishap all the others if you look I put them in
The [ __ ] bin I missed one sorry it’s come back but I said I missed one every other magaline that’s burn is in the bin I threw him in there I must have missed one the customer just sent it back I know apolog no I’m not arguing I’m apologizing because I thought because I
Thought I got them all off that’s the standard of your apology hello hey sorry Chef I am sorry chef but these ones are burnt as well Chef that be the bird one such a there go right burn are they underne turn the tray out turn the tray out no
They not burn lovely right we got some mandolines you got another tray left in there wild deer are the most loved and respected of game they’re beautiful majestic creatures whilst their meat is widely regarded as the most Regal of Delicacies now I’ve been given the chance to hunt and kill a deer myself
I’m in the middle of forest here in thatford right in the heart of norfol I’ve never shot a deer I’ve never been stalking before and I cannot not wait I’ve always wanted to stalk wild deer it’s one of the ultimate standoffs between man and Beast a centuries old
Tradition with a huge payoff a chance to eat some of the finest game in the world Alan how are you sir how you going and welcome to thatford expert Deer Hunter Alan McCormick is going to show me the ropes it doesn’t sound easy and what you’re looking at doing is lining
Up on the back of the leg all right and it’s a third to halfway up and essentially that’s going going to go through the vital organs of the heart and lungs and the deer and that’s a clean that’s a clean sh okay good excellent how exciting very you can see
That okay nice and steady three breathe Bree when you’re ready Stags can weigh up to 350 kilo almost four times my weight and it takes great skill to kill a fully grown and of course the problem is is that if you need that second shot we need to
Then sort it out quickly I only hope I can make the all important clean kill when it’s my time to pull the trigger [ __ ] I can’t see any holes there oh there’s one there’s two three oh God now every one of those shots would have taken that de and killed it really
Outright you’re obviously a a driven and competitive person this isn’t a competition we got to wait till this is all right Absolut and every time it’s right then it’s fine sh we take course well done we’ll hunt for real tomorrow in the meantime Alan’s got some fresh
Venison liver from a kill fing this morning it will make the perfect Hunter’s meal what fascinates me with this particular dish is that the deer stalkers back in the early days would sort of treat this as their main meal fry up some chelants petta a bit of wild garlic and some
Mushrooms that smells [ __ ] delicious just leave them there I’m just going to do a really nice sort of Crouton for the bacon to sit on into the olive oil and now for the liver times like this I feel a little bit like Hannibal lectar nice big thick slices it’s really important
When you’re cooking with liver just season the liver at the very last minute otherwise it dries out look at the color of that liver 1 minute each side pan smoking almost treat it like your cooking a nice piece of fet steak a tail piece of fet and I tell you what it
Doesn’t become any fresher than that I’m I’m surprised there’s no more deer that rock up that smells amazing right look at that man that’s so rich that is nice that really is nice it’s off to bed early to rise the stalk starts at dawn we need to be really quiet here
Okay you could have a deer at any point anywhere the plan is to stalk in silence before we see a deer then take Aim and fire but with a film crew a thick mist and my inexperience that’s easier said than done there’s two deer just done the side of the
Field [ __ ] they’re just gone after 2 hours of trudging around on the ground we still had no luck it was time to move to a high seat which in this weather should give us more chance okay take as as much time as you can and need oh what’s that there yeah it’s a
Hair I love hair look at him Lovely hunal isn’t he can I take him out no you bloody won’t damn what’ you do when you’re this high up and your desperate need for number two oh there you go just come out Stu yeah steady steady steady it’s all right
Well they may come back again [ __ ] oh no I know it’s too far there it is there it is there steady there they are steady for a clean quick kill a de needs to be side on and standing still come on you little bastard turn side on no no no damn so
Frustrating damn there is a condition called Buck Fever and it’s essentially when people get excited and they anticipation and adrenaline of trying to but like I’ve now exactly there’s another one there’s another one anytime now finally after hours of stalking I had the perfect clear shot of a beautiful wild deer in my
Science no wait till he stops no but something didn’t feel right you’re going to have to do it shortly instead of pulling the F I took my finger off it that was really frustrating after all those hours spent stalking the deer and then the chase is exciting as no to
Always about that that’s very sort of boyish but it’s really weird when you get it in your sight and you think God should I pull that trigger or not I don’t know maybe I’m becoming a vegetarian next on the menu Alex James tries to persuade me breast is best I really like it
Alex Hugh’s itching to know who owns my New Pasture I feel like I’m On Through the Keyhole Gordon I can’t imagine who lives here someone with a bit more taste than you that’s for sure such a [ __ ] give me and the East Enders find out if they’ve done well enough to come
Back and cook in my West End restaurant results of the desserts out of 50 diners come on come on Welcome Back to the f word now time for the results of the recipe challenge time to play it up nervous I was a little bit nervous in the kitchen what
Are you serving with it uh going to do a little bit of spinach and shots smell this hay man it’s very SM [ __ ] hell it’s quite honey Honeys wouldn’t you say or just Alex no it smells like a [ __ ] pig sty it smells very sweaty smells good to me I think
Getting the hay off the worst thing the way those fingers are the way you’re roasting things with your fingers you’re not using any T very cheffy that you know that it’s all right you happy with that I am yeah yes so you should be JB so roast belly of lamb yes stuffed
Saddle of lamb Alie the besta hello hi you so this is the stff number one okay and the number two which number one number try one number one moist very moist a little bit fatty beautifully cooked let’s try the other one shall we I like mine little
Bit more oh yeah I love the flavor good flavor coming through mushrooms lovely that for me is is absolutely Sublime well you put me to the test I’m going to put you to the test now I want to see if you can taste one of my very special cappuccinos uhhuh with breast
Milk yeah let’s go yeah can you fro breast milk yeah should it’s all about how fresh the milk is that’s how well it froths right okay I can’t believe you never tasted it before no be missing you know that in in in California that the ladies are all having it after their
Pilates no scares breast milk cappuccino on your corn flakes all over the place it’s sweet it’s really sweet isn’t it [ __ ] love it I really like it Alex we get some more and if you have started a new [ __ ] CRA it’s all your fault you know that
Okay right ready for results well I wasn’t happy with that at all [ __ ] breast meat cappuccino oh Alex okay give me the good news because yeah one’s rolled and wrapped in hay and one was a beautiful salad of lamb don’t [ __ ] around no okay so on this on this OCC doing now
Yes in there yes no well done mate thank you buddy uh good luck with the Christmas single come here now do me a favor yes [ __ ] off out my kitchen get back to that cheese cheers mate today Hugh is helping me transport my lamps to passers new we arrive at my
Sheep’s tempor new home while the owner is still at work happy with the grass I think I was hoping for slightly more acreage I’ll admit it but look at the length of this what I like you know that’s good grass well don’t waste it I’m going put it back down I’m going
Make you eat it I do not want to look stupid in front of Madam you know that hang on you’ve got it on the hammer you need to be able to see daylight yeah I can see daylight now it’s upside down W that’s the back right or is it
The front I’m intrigued I feel like I’m On Through the Keyhole g i I can’t imagine who lives here someone with a bit more taste than you that’s for sure are you’re such a [ __ ] well um she has a creative eye I think she’ll be pretty
Much impressed with the way we put this together a this familiar little Palace will help my sheep adjust to the new environment and give them a sheltered place out of the rain hello hello how are you well well very well thank you how are you first of
All a big thank you amazing that’s a pleasure good to see you thank you so much for having them that’s antic pleasure hello how are you good to see you you’ve been uh you’ve been building you’ve been the mystery guest all afternoon I didn’t know whose Garden I
Was in I did say it was a a woman of T and taste though didn’t I well I’m so glad you recognized that that a look at that straight in oh I’m liking this we could who did this who did this that’s can you behave do I need to read
To them do you read to them did you read to them in your garden when I come home at night sometimes and to get them out pen I come by come by come by it’s a bit of a Welsh thing with may my shepherd
You got to try it sir you do that okay go on so come by come by come by yeah too loud too loud you wa they’re going to be really really looked after here they’re going to have a lovely time going to be happy I’m glad to hear it
They my voice I do think that happy meat tastes better I it does doesn’t it absolutely with any problems I’m only 5 minutes down the road we get some Sal and rain more grass no problem hope that shed stays up I’ll call you if it doesn’t the dessert was really delicious
Some of the apples were a little bit undercooked and a little bit hard to cut into to um but the ice cream and the sauce was really really delicious and I would definitely pay for the dessert the pears and the Apple were really really quite raw really hard to the bite
Couldn’t even get your fork through I scraped my plate clean the whole thing was really delicious really complimented each other really well and really tasty good end to the meal okay let’s go ladies please here we go let’s go let’s go GTH let’s go results of the desserts how do you think
Youve done we worked a lot out of our think on the dessert done a bit more teamwork on the dessert than we did on the mine so 37 out of 50 for starters 30 out of 50 for main out of 50 diners yes come on come
On 29 I’m happy to pay for it oh my God it was really OD that’s a grand total of 96 out of 150 oh my God that terrible that’s terrible we ain’t coming back if you worked harder as a team and spent less time shouting each other achieved
Little bit more you could have done it a lot better why are you so gobby I was trying to be the leader yes yes right hey there’s only one [ __ ] leader here nice you on the menu next week I take my son jack on his first Action Man adventure don’t miss
That having Munch through beanie’s backyard I find some poser grass for my Lambs at the beckhams hello first of all thank you we want to treat your sheep well so I they going to be happy Chris Moes makes a curry in a hurry bring the
Plate man you forgot you to tell me to bring it that’s the challenge with the plate is there thanks for watching good night la la
