In this full episode, Gordon herds wild buffalo in Scotland for Scottish Buffalo Mozzarella. In the restaurant, he competes with Ian ‘Beefy’ Botham in the Cliff Richard Celebrity Wine Challenge. Janet Street Porter introduces Gordon to a new superfood – blood. Four housewives from Nottingham cook a three-course meal for fifty portions in the restaurant.
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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
b Botham knowsy celebrity plon I can’t
believe you and baron Mano share the
same nose for fine wine and I ride the
Buffalo rodeo in search of the perfect
mozzarella have you stop him oh
[ __ ] last three fantastic recipes
everyone can cook at home broad bean and
Scarlet risoto roast pork chops with
apple and
adicio and Cherry
samosas and our tonight’s Brigade
desperately
enough to win the chance to cook at my
Mayo restaurant
clar and I love
my the
never here the C my mother and I C my
dad I love my mother and I love my dad
want to have
never
ladies right
ladies so how are welcome right
so the [ __ ] was that and then we’re
supposed to go and rip your clothes off
rip your clothes off holy [ __ ] what is
it the spicey girl has gone wrong
noves Desperate Housewives I do not want
desperate diners this evening Now 50
diners 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 risoto 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 broad Bean purey mix it in
little bit of palms and cheese touch
mascapone cheese what does a masoni do
Heather cre that’s right gives it
texture and makes it really nice and
velvety Jackie yes have you ever cooked
a scallop no I’ve never cooked a scallop
you never the scop 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
if you never eaten them my darling just
cuz I’ve seen other people sort of just
look of it listen SC is one of the most
delicious shellfish across the world
yeah it’s [ __ ] expensive to look
after them yeah 30 seconds before those
skullets come out in goes my broad beans
out and drain right Roso just nice and
liquid taste 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 to 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 Scarlet we just
roasted there describe it to me it’s
absolutely gorgeous it 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 would have
got through every [ __ ] shellfish yeah
okay good so on order four covers table
three four four pork chop four Cherry
samosas 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 sculls don’t boil
yes
sure 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 sah
Brigade 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 food 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 Chito 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 feisty AR
we yeah I just love to cook with G I
want to learn some new things yeah bring
it on he’s a pussycat
really that looks too watery from there
what I shame the first one was perfect
but that looks like water ladies yes we
got to speed up here now yeah yes sir
what have you done to these Scholars
just taste that they’re like rubber
bullets now
you can we start that again please yeah
Sarah Jackie yeah get rid of that
[ __ ] 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 Roto 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
beckingham Palace where my sheep are
living the High
Life
my sheep have 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 fleeces are only
worth about 50 P each we still have to
Shear the sheep in the summer he should
guide them in command will be what hel
is 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
of on for him no if you grab his right
away we’ll get sharing not only keeps
them the call but also stops parasites
and flies laying eggs in their thick
wall so you start from the belly
yeah so quick my gosh 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 him share
the first view 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 it
shouldn’t no there’s hardly [ __ ]
anything left on her no that’s the Ide
at all 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
it low aage Charlotte and gav are too
young to be sheared 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 there should be
around the 35 kilos yeah when they will
be ready yeah yeah but they’re in bloody
good condition aren’t they condition
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 yes
chef just as
important let’s go made it nicely right
you happy with those yes service please
very nice yeah table L good
go
CU RTO 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 a
bit on the alont 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 for 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 tast it has
to have a little Al yes 20 mhm yeah
refuse to pay yeah you’re still in with
a Chance yeah the langes only got
33 pick it up
yeah’s next on the menu is a battle of
celebrity PLS with beefy both of them
number two shocking it’s [ __ ] that I
wouldn’t even put in my [ __ ]
bnes I joined 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 f word 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 Cho
and roll it down the back of the pan get
the out side layer of fat nice and
crispy
garlic
butter
base
Sage Sage gets nice and crispy
drain Masala 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 Ron Apple with redico chop leaving
the skin on protects the apple and it
doesn’t disintegrate when it hits the
pan
[Music]
[Applause]
redio 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 warm soé salad with a side of
vinegarette
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 boring pan roasted pork chop
with a diso braon
apples
done so Co we’ll serve two P portion yes
yes yeah into the batter it’s a really
nice way of eating cett corett are
normally slightly Bland nicely shied
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
niely seasoned yeah rock salt shred away
so it absorbs the salt okay plate out
please out right prico Apple Center of
the plate Chop look at that beautiful on
there sit it on yes sir yes yes sir and
just crisscross then and then your Sage
Le now Jackie yes sir please tell me
yeah that you’ve eaten a pork chop
before yes I have eaten a pork chop yeah
good 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 definitely right are we ready
yes yes four pork chops away yeah let’s
go and Sarah do not forget to smile m go
yes chef when we get the chops out make
sure they’re all the same size why y
they cook even they cook evenly that’s
right the but then in the oven be quick
Sor come on ladies watch out watch out
watch out I got that right 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
leave them to rest they look fantastic
right come here Jackie Chef leave that
yes chef you got to be together yes
chef you know desperate you’re
desperate dressing a row 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 raw no it is it’s
under Co what table was that H that’s
Table Three okay I have her come here
look it’s nice to have it just under
medium but what is that come on come on
so sorry
Chef come on ladies yeah we do that
whole table again yes now touch that
come here come on touch that
now yes or no they’re ra
look everybody’s just start to n 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 PES yeah
seriously come on come here 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
app 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 up half 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 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 getting the wrong food
because that’s lovely darling that’s
brilliant all by the FR do May there 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 OD frozen
pizza that’s not actually cooking for
them is it chicken nuggets what are you
personally cing I’m not saying you’re a
bad mom you’re a busy M no no yeah no no
I know I I mean on the weekend I will
make my roasting 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 you can come and help
me
[Music]
actually it’s not easy is it I’ve got so
many I’ve got loads of ones so the other
half of these May 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 he’s on probably about
I’d say about three times a
day yeah yeah 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 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 toys so we’ll be cooking a
fast and delicious leak and smoked heck
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 stock 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 just
flavor it so it’s a lot easier to take
the garlic out and what type of rice was
it Al Borio rice that basic there is one
portion
p as that comes up to the boil you just
take it off and it just sits there in
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 a million years but the
fact that we flavored the rice it’s got
a bit that’s exactly what they’ll say I
don’t want Twigs in my rotto exactly I’m
going to come with you and pick up the
kids just to show you how easy this
[Music]
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 what we
were saying so you got the same problem
you just find it you’re difficult to
cook in amongst of everything else You’
got to do I always thought it was Dro
them off Pilates back glass of wine
husband say that’s what my husband say
yeah and absolutely but I’m sure we’ve
all got nannies 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
[Music]
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 so they don’t get to see
them well the rice goes in now couple
minutes right oh dear what’s the matter
Donnie
sweetheart oh dear well using the milk
that we posted had again 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 kids 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 Susan hello
sweetheart how are you do you have a
good day are you ready for some risato
check this out SMS it smells nice isn’t
it brilliant Molly what do you think my
Dy so Prett 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 would 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 he 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 RW 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 H
is it’s cooked perfectly what did you do
for a living what I do for a living yeah
just out of Interest stay Co
[ __ ] 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 going to 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 Pino who’s chat
Russell we’ve got Mero who’s a bulldog
you must sound like some P head in the
par it is p you do get get some strange
look because you got your own label now
both them Merl Willis and the Vineyard
comes from it’s in McLaren Veil and
kunara 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 um now I want
to see what you are capable of what am I
doing so this is the cliff rid 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
[Music]
plunk my paleto that uh-huh number one
is
Barry Mano Shard fl10 the bottle the
second one Ian it’s my favorite bamar G
crew
19966 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 Mano
share the same nose for fine wine
[ __ ] next
please thank you m take your
time I think I prefer that one you take
this very serious I love that level of
competitive I think I prefer that yeah
congratulations that there is a very
expensive Cham mon yeah tell your 7y £70
1996 and the first one was a plunk on
Madonna there you go yeah at £20 a
bottle yeah well done you’re equal just
a cliff right okay JB next wine please
one of my favorites now okay yes wine
number one okay
loving which is the wine and which is
the plonk wine number two I like that I
like the that it’s got ly it’s well it’s
well made
uhhuh would you pay for that I wouldn’t
I wouldn’t like that style of wine no
I’d buy that if you had a bunch of
vegans around for dinner would you serve
that to them put them in the garden i’
I’d 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 you got
here you [ __ ] what’s the other one and
this one yeah [ __ ] H bad news for
Cliff not only you beaten him but you
don’t like his wine either you the way
shocking it’s [ __ ] that would even put
in my [ __ ]
bnes right it’s official Cliff Richard’s
wine is shocking yes okay well done see
you later sh
excellent por was lovely very smoky
flavor the stock was also very nice and
also the corette was very well done it
was extremely good the pork was um was
really moist not at all dry like it
sometimes is okay all right ladies
results of the main course please
quickly come over so Jackie how many do
you think I Happ you 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
decid 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 yourselves a favor go out on a
high next on the menu I get behind
buffalo in search for the perfect
mozzarella milk Garden milk [ __ ] out
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 know 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 lebonese green bean
salad good luck thank you yes so don’t
doing a lebonese style chicken dish and
I’m doing something sort of slightly
Moroccan it’s the most amazing breast of
chicken sauteed 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 so of 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 had lots of Lebanese food
which is I like Lebanese food there lots
of different little dishes and it’s kind
of influen 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 of crushed garlic thing and
this is Sumac which I really like oh
lovely which is a kind of Lebanese I’m
not quite sure as you can tell me but
it’s very
lemony a dry Berry you know like it is a
dry ber dryberry absolutely and it’s
used a lot sort of instead of lemon but
I’m putting it in with some lemon to
make it U 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 do you not 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 I was a goth 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 KN down the bottle great
hilarious and what you doing with the
beans and basically just fry them off
with garlic and onion lots of salt and
then put in can of really thick tomato
uh Inside My Pan here I’ve got my red
onion oine and cette quickly soed 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 gear
in the oven yeah y right I’m ready okay
y That’s Right best of Lu both do and my
chicken go in the oven now then it comes
out quite simple Dom loses now it’s time
for dessert Cherry
[Music]
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 a sugar starts to turn into
caramel add the
cherries roll them round
lemon kers goes brilliantly well with
the cherries in the
camera [ __ ] hell PL and then just add
a couple of tablespoons of
water
lemon
[Applause]
mint leave them the cool down for 5
minutes and then we’ll wrap them in felo
pastry the most important thing about
felo past 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 F up in half a nice long
rectangle shape clarified
butter four or five cherries in the
corner clotted 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 let’s go yes can I just
ask a question we an Indian why are you
putting fruit in a s
my mom would not Beed I’ve never heard
have you made a s before yes a fruit
Samosa I’m sure if you try this at
home would love it good come on ladies
let’s go I’ll dress the placeat you the
samosas let’s go uh where are they
please [ __ ] H all we’re doing is
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 SAR let’s go this it be nice end on a
high yeah come on go t
nine time for a new Scottish delicacy
Buffalo
mozzarella I’m on my way to a Buffalo
farm in 5 hoping that we can make
Scotland’s first ever batch of fresh
buffalo mozzarella
cheese
W as a nation we now produce more
mozzarella than Italy sadly it’s
processed 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
[Music]
Journey I’m going to meet Buffalo farmer
Steven Mitchell in five who’s got me at
my sports car and into something more
suited for hering 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 milk
them but they don’t all move without a
fight oh get out of the water come
[Music]
on who here they come let’s go buddy now
we’ve rounded them up we’ve got to pick
out the females with the bigest UTS to
milk 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 kick me off he flipped
me off
before me how do you stop him press
break Maly oh [ __ ] you better hope he
doesn’t try and jump a c got gy how’ you
turn it back round Maly I think that
one’s in season oh [ __ ]
seriously I’m will
joking that’s quite impressive good for
you I want that one 660 you see her get
in front of her that way go go go stop
her hey hey hey hey what she’s going to
beat you gon get in front of her hey hey
hey hey hey oh side
step over the gate Dave no cancel gate
cancel gate go get in front get in front
no [ __ ] hell this wor than trying to
f a 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 I’m knacked 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 don’t stop from getting further back
okay she’s not going to come back she
can’t come back
okay so
r no you’re nervous Gord you’re nervous
[ __ ] CL be confident you
know size
of oh [ __ ] on Q now she’s
pissing [ __ ] you know got combination of
[ __ ] and piss you’re stimulating the
wrong
organms you’re just using one finger
watch 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 i’ 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 AP to
do twice a day twice a day I’m [ __ ]
glad to be out there I tell
you once we’ve extracted the first
better 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 well
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 temperature well we’re going to
heat it up to 42° okay and to better an
hour then we’re going to add the um
culture straight into the pan 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 4%
nothing processed okay good we’re now
turning it from curd into mozzarella put
it right in quick as you can okay so
we’re just mixing together melting it
together push it together that’s what
kneading it together that’s it lovely
look at that stretch there no no no
leave it again form it together it’s
like a giant piece of chuno check it in
there beautiful should make one each
need the all the need the corners into
the other side 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 Monster
Ball look at that it’s perfectly shiny
he’s got a bigger ball he has hey
congratulations huh I may have a bigger
one but yours is more perfectly
round maturity my man maturity that’s it
Steven’s are some friends and family
over and I’m doing a barbecue to
celebrate burgers with buffalo meat and
Scotland’s first ever Buffalo mozzarella
I can’t wait the perfect burger except
this time we 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 Worcester
sauce and Tob
go don’t make them too small a p if your
mate 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 milks 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 just put them on there like
that nice
and now with a Big
Tomato just get it
sliced season with salt and pepper whole
new extra virgin olive oil look got to
color 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 FY
tasty that’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 shy do not be shy hold
it with both hands look at that and the
trim is the mozzarella on top as well
beautifully
melted what do you think
guys little
first ever yeah Scottish Buffalo
mozzarella well done buddy yes Cheers
Cheers Cheers Cheers Cheers Cheers yes
unfortunately my hands still smell as
[ __ ]
sorry
sorry now time to find out the results
of the recipe challenge oh please sorry
hello no I’m down no f word Ramsey I’m
just about to thres
him’s that’s my
phone play up yeah sort 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’d eat that I’m not you
know I’d go for that see that’s too
puncy think mine’s just decent peasant
food uh yeah it looks like a [ __ ]
camel’s hoof right John Baptist I’ll you
go my man yep yes just let them know
yeah lemon chicken cfra with a soup sa
of Citron soup
sa yeah hi how are you okay good so
first dish and the second one what up
you thanks
[Applause]
very it’s very well cooked I think the
lemon a little overpowering but the
cuscus cuscus was good but the chicken’s
cooked well it’s not dry so I like that
it’s very succulent it’s very well
cooked 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 ctit 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
lever can I just say I’ve had a B of A
Bott wine as well yeah what was the
score uh 322 oh 322 yeah so quite close
no 322 he’s French oh got two that’s not
bad at all excellent come on come on no
yes dude [ __ ] off [ __ ] a 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 fa [ __ ] off
[ __ ] off out my kitchen all right been
yeah I wish I could say the same next on
the menu is it just desserts for the
Desperate
Housewives the amount of customers that
happy to pay5 for the SP
is and there’s tragic news from the
beckhams estate 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
[Music]
my sheep had been at the beckhams for
Just 2 weeks when their estate workers
made a terrible Discovery hi goldness
Clark got a bit of bad news for you mate
pH went over to check the Sheep this
morning and couldn’t find one so he no
he’s looked on the field he’s found one
and his uh it’s dead mate I’m afraid
he’s dead yeah yeah not a lot left of it
at all either and unfortunately we found
it he’s the female as well [ __ ] now
I’m absolutely [ __ ] Gob smacked and
it was definitely Charlotte yes yeah
definitely [ __ ] M 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 [ __ ]
seeing how happy they are can 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
H later that day the boys called in vet
Helen Lee and she rushed to the scene I
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 Ma sheep
farm in Wales so I called him to break
the news and ask if he’d ever
experienced anything like this before I
mentioned the T I haven’t even you know
started to thinking how I’m going to
break that one to the kids does that
happen up there I’m afraid it’s a part
of fing you got to be you got to be used
to things like that happening a bit it’s
not easy but you got to take the good
and the bad really 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’d had enough
surprises Victoria’s father sent me a
newspaper which deepen the mystery can
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 there rest
of the body 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
you could lend some insight the only way
we could find out what had 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 the report from the um
pathologist at the veterinary
Laboratories agency she actually um
sought advice from a full-time forensic
veter pathologist up at Edinburg
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 yeah 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 it’s such a
Savage exctly attack and stripped of the
carcass hardly any flesh left you’re
saying it’s been strangled bit fight
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 a dog would
normally sort of savage at it and break
bones and tear it the flesh certainly
unusual yeah you can’t roll out the
small possibility of one of
these cats I find this whole big cat
story absolutely incredible so I want to
talk to the locals to see if they’ve
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
really across the road I was going home
from work late it was quite dark really
great big muscular black thing in my car
frightened me to death and it was the
size of a dog but it looked like a cat
it was exciting one about 4 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 harer 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
desser yes Jackie how do you think you
did 50 50 that’s confident you know that
yeah okay 50 SMA Queen not the indan
wave at 50 Heather 50 50
48 the amount of they happy to pay5 for
the sponsor
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 thank
you right back off and get yourselves a
beer yes well done
well done well done
done on the menu next week I’m heading
down the Dorset Coast to go diving one
of my alltime favorite foods scallops
Cheers Cheers scops
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 Mooney Diner Jonathan
Ross out of my restaurant and into my
kitchen right ladies MI one our time and
we’ll do it together yes this that being
on the generation game of my
dad tonight’s Brigade made those simple
dishes look difficult believe me they’re
easy thanks for watching good
[Music]
night
[Applause]
if you think you know anything about the
big cat sightings please get in
touch