In this full episode, Gordon takes his flock to the abattoir. Cat Deeley learns about champagne, Gok Wan challenges Gordon in the recipe challenge, and Gordon hunts for a massive conger eel. Britain’s best chef proves fast food can be served at a dinner party. In the dining room, 50 women compete to be crowned Gordon’s Fanny, while in the kitchen, four ex-Army Captains from the Light Dragoons cook up a storm. Will they sell enough plates to return to Gordon’s Mayfair restaurant, Claridge’s?
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welcome to the FW tonight the F stands for Fanny for the last nine weeks I’ve search the country to find the next Fanny crra tonight I fill the restaurant with the 50 finalist on the menu pea asparagus petta and goat cheese for tataa honey roast duck with green beans and baked Alaska plus I go hunting for Britain’s ugliest fish [ __ ] size of it God they’re so strong cat de pops her Cork and 4x Army boys go into battle to win the right to cook at my mayare restaurant [Music] clares C my mother and I C my dad I love my mother and I love my dad what I have all never had here the C my mother and C my dad and I love my mother and I love my dad want to have all [Applause] never JB put them on eyes you got lot to celebrate tonight yes let’s go on with the star [ __ ] me my ears gentlemen good evening for ex army officers you’re all used to pressure you served in Iraq yeah clearly you’re all very used to giving out orders yeah tonight there’s only going to be one person giving out orders that’s me yes you’ve got four ladies lassi standing in between you and the final at clares yeah you should really do better than that yes yeah uh Ed what’s on the menu what’s on the menu we’ve got sum of fora Gordon we’ve got rais duck breast with um fine green beans and sty potatoes and we’ve got a baked Alaska wonderful thanks and now perfect [ __ ] Vata I’m going to do one with you now get the pan hot bacon in first yeah what’s next onions onions on onions that’s right the sparas in yeah Pease in egg mix at the bottom the secret is to have it a little bit running the center but not liquid yes ghost cheese over asparagus tips under the grill bang in the idea of that is to melt all that ghost Cheese look and it’s a really nice sort of creamy textured fata yeah first ta’s on Okay so Charlie yes on order four CS table five four P asparagus petta fata Four duck four Baked Alaska yes excellent well done tonight’s Brigade is Ed Charlie Adam and Chris the Army boys let’s go guys please we’ve known each other for about 5 years we’ve all served in various parts of the world we’ve been in some pretty tough times together very passionate about eating food I really like my food tuna steak fish cut yourself yet no not yet probably I think we got a really good chance of beating the Lan lasses we will beat the competition I think we can definitely beat them if we don’t I think we might as well go into hiding um we’re going to win it um and we’re going to go clar I know they’re fussy out there so be careful make sure you get some really nice color on those L yes that’s done more salad please need just a little bit over there they’re very nice good Chris now would you pay for that I would say yeah good they’re very nice t five go please well done I saw bits of black in there now what is all that in there make more no you’re real bright guys look you know don’t what we’re not going to serve that okay we can’t hide it under the old under the we can’t hide [ __ ] come on all the same size start again [ __ ] it’s not just the meat for my Lambs that I’m going to be using in the restaurant [Music] it’s hard to believe they’re going in a week I’ve been looking after my sheep for 3 months since they were just 6 weeks old it’s amazing how friendly they become isn’t it I know when we first got them they were like running away from the fence I now have to turn my thoughts to why I kept the Lambs in the first place to serve them in my restaurant and today we’re going to weigh them okay I want to make sure that we’ve got sufficient meat on there yeah all right here we go should we wait Daddy yeah no chance yeah right listen listen seriously if you want any pocket money open the bloody door guys Matilda Jack come on buddy you don’t do that to your best mate Jack Jack I’ll be serving my Lambs to 50 pain diners they’ve been bulking up on grass and hard feed if they weigh anything above 30 kilos it means it’s all been worth it daddy that’s gav I know I’m holding gav I’ve just got my knees PED in [ __ ] there you go okay what does Gavin weigh 35 kilos that’s great yeah Gavin’s across Welsh 50% and 50% Chet so the 100% Chet are always going to be a lot bulkier that’s a great wait for Gavin yes fantastic that was easy wasn’t it right one more task yes do you see all the poo poo everywhere I need a bucket full of poo guess what we going to make paper how do you know he told me it a secret that’s a big one is it 100% poo a yeah smell right we’re going to meet a poo man I don’t want to waste anything so we’re going to make quality paper out of my Lamb’s poo then I’ll print the resturant menus on it the night my Lambs are dished up what’s the first stage well the first thing we’ve got to do obviously is sterilize this the last thing we want to be doing is handling something that might have any pathogens in it no germs we need to extract the fibers from the Poo to make the paper right on she goes sterilize I’ve never ever cooked poo before are you okay with that in the washing machine it’s been late to ask you no no no but I mean just make sure my socks aren’t in there wash okay here we go [Music] examine Blitz pour spread lift rest throw [Music] payback T we’re making paper Okay concentrate peel mangle come on Lily pie come on Lily sheet poo paper done nice now that’s good enough for the menus at claries isn’t it um it was very fresh it was very light the vegetables were perfectly cooked above all it was I’m speaking French you understand right results that’s the target to beat yes yep okay the number of fanes that are prepared to pay for the starters yep 33 out of 50 ouch that is exactly the same number as the lankage lasses so you’re on target You’ve Been Under Pressure before yeah now you’re under even more pressure yeah get it right for the duck yeah okay let’s go main course welcome back to the f word time for the main [Music] CA duck normally burnt to Cinder or stuffed inside a pancake roll what a waste it’s nice and light and gy absolutely delicious score season five spice quite generous with a five spice this makes the duck really aromatic dry pan fat side down push it down in the pan as that fat starts releasing itself from the duck breast get a pan now save that fat that’s duck fat delicious for sauteed potatoes honey soy sauce for me the most important thing now is the duck stays nice pink absolutely [Music] stunning green beans perfect ACC compliment with duck into boiling water literally 1 and 1/2 minutes hazelnuts these are dried roasted hazelnuts more intense flavor season Crush beans nice and crunchy when the beans are warm they take on the vinegarette olive oil hazelnut oil Cherry vinegar delicious slice lovely honey roast up with hazel up green bean salad done [ __ ] delicious nice and hot yes it’s so easy there’s three things on here duck beans potatoes couple of spoonfuls Adam that’s it garlic in there cook with noise yeah yes yeah how many you got there Ed four four good that’s all houseful good beans please yeah the beans four table eight please yes beans are there beans potatoes beans or potatoes one of them you having fun yet they’re not cooked they no taste them then come on taste them need some don’t throw them away just put them back in the water very very quickly Adam there’s crunchy and there’s raw yeah oh going to handful of beans on there okay good right stck on Chris come here yeah are you happy with them yeah some the cuts are a bit dodged but I’ll show you again when just it okay we use a carving knife yeah yeah that knife is just wasn’t show enough okay go please table five yes wow right Adam I want the [ __ ] beans please yes yes sir still not cook Come On You’ got no [ __ ] water in there yeah yeah always keep that pan of water boiling out in there yes [ __ ] hell surely you can cook a beam my man [ __ ] hell right let’s go he it’d be really nice we can serve you food yes stand there pissing your [ __ ] nickers let’s go service please sorry to keep you waiting sorry to cook beans four [ __ ] times nothing to laugh about yes table a let’s go Conger real they’re sustainable and delicious but sadly no one wants to eat them because they’re so [ __ ] ugly congal are monstrous creatures they can grow up to 10t long and can weigh up to 250 thousands of them live in the sea around Britain and it’s a waste not to eat them I’ve come to exmouth to meet Dave Curley he’s one of the few people I could find who fishes for conas and he sells it in his fish and chip Shack yeah when was the last time you got your haircut ah weeks ago right huh like Jan Jan huh these things are huge aren’t they I mean you know completely different to a freshwat wheel related to the same family but they’re I mean they humongous yeah y I’ve seen 100 pound 100 lb I’ve seen it yeah Cong often live inside RS so we’re heading out to sea to fish over one the fascinating thing about congre you know they look [ __ ] ugly they are ugly looking but you cut through that flesh and it’s white gold it is just it is lovely and it’s just hasn’t quite got the flavor of C but you’re going to prove me wrong on that okay we’ll be catching the Congers with rods which is going to be a real challenge as they’re very difficult to fish so there going to be a slow tug tug tug tug and then bang bang and when you know it’s on it’s on when they’re on they’re they’re verocious aren’t they ah it’s nonstop it is actually physically very tiring to one up to the surface congas are tricky to catch because they live within the wreck they come out to take the bait and then niit back into hiding got G yeah oh he got something on there damn fucker’s gone just come off there damn I load up my hook with more bait and try again oh done uh they’re fighting yeah this is definitely a Conger on here Gordon is it oh he’s gone oh [ __ ] no why are they coming off so [ __ ] frequently it’s frustrating but exciting at the same time he’s on Jesus Christ they’re so strong oh there he is [Music] oh fantastic [ __ ] what size is that that’s casserole size I call it bloody hell that’s not bad is it not bad at all no God they’re so strong [ __ ] we’ll uh go absolutely right yeah I think if you just jum them straight across there these buggers can really bite so the quickest and most humane way to kill them is to sever their spinal cord that’s it that’s it Jesus Christ you got him I think you got him bully Bay is one of my favorite french fish dishes but I want to create a British version using Conga to show Dave and his customers that this eel can be even more delicious so going to season it first okay and start the process of a congal bull Bas yeah very similar to a classic French bull Bas but no gra mullet no monk fish no pors no l just just coner pure coner olive oil then add a little black pepper salt and saffron oil in skin side down into the pan and this one we’re going to start getting the vegetables going nice hot pan add some olive oil fenel carrots celery and star Andes crush a whole garlic add a handful of shalots and lastly K and pepper that puts a little bit of heat inside the soup and really helps to season give that little stir for me please so we can take that out we got the color there that’s what we wanted on there fishing but it smells amazing lovely it play the p a little bit of perno don’t sit down set fast and Sh oo [ __ ] bur off the alcohol and uh mix in the vegetables yeah and the fish evenly add a splash of wine fish stock potatoes fresh tomatoes Basel and parsley to finish the dish cook it out for 20 minutes and then we’re going to blend it that’s right okay buddy should we go yes look at them all fishing chips is off the menu yes can we try yeah please Cong that’s good very good it tastes like it abolutely delicious we love Conga it’s so frustrating that we do not eat enough coner real so please start buying it because in there they clearly loved it it may be ugly but it’s [ __ ] delicious thank you very much cat how are you D I’m good how are you doing nice to see nice to see you to see you nice absolutely fabulous thank you um enjoying dinner I am you know so far yeah it’s all good very good how long you in La uh I’ve been out there for just under a year so I’ve um bought a house out there foodwise and what’s the work out there what you what you eating on you know what I pretty much eat anything and you look well look you put weight on since the last time I saw you maybe I have in a nice way no not in your wife taught you nothing no no no but I mean I’m not calling you a fat or anything I you look great you look great with a little bit of weight on it’s fantastic you know what I’m very lucky that I kind of don’t have to worry about it too much they are obsessed with food out there yeah yeah but no one seems to drink which is terrible I know I order a glass of I order a glass of wine at lunch and it’s like check out the alcohol I know check out the Brit in the corner that’s a that’s a second sip of wine but you still drink don’t you yeah of course favorite drink ooh well for me it’s always champagne lovely girl best friend well no it’s just for me there’s happiness in every bubble you know it’s one of there’s a lot of bubbles in the glass champagne exactly as a country now we’re the second largest drinkers of champagne outside France you are a font of information it’s all up there now yeah uh JB y right little challenge now yes um I’ve got a series of Champagnes and I want you to taste them all and see if you can spot the difference between them this is not a a test this is a really nice way of sort of you know understanding champagne better have a little [Music] taste second [Music] one I I I prefer that one cuz it’s actually a bit more kind of bubbly and sparkly absolutely spot on because that is expensive one Tazer the one you liked and that’s a cheap sparkling wine yet at $4.99 you spotted it straight away you know did I yeah because the most exciting thing about champagne it’s got those tiny bubbles that rise from the base of the glass all the way up constantly and sparking wine has a lot bigger Bubbles and they disperse quicker literally yeah well done do you think fantastic so this is a vintage champagne and a non-vintage champagne oh God okay you tell the difference little bit more difficult and obviously in terms of of age um a completely different set of grapes um have a look at that one I’m going to be pissed that one uh-huh okay well done you’re right they’re both lovely absolutely extraordinary vintage and non-vintage now the big difference between vintage and non- vintage champagne is that vintage champagne is a lot stronger and richer in flavor complexity comes with age right number three it’s quite interesting this one okay yes now they’re both champagne one’s a cheap brand and one’s an expensive brand right it’s really important not just to focus on label and by the [Music] label what do you think I definitely prefer that one and why’ you prefer this one because it’s lighter and are you’re going to call me cheap now so you preferred the cheap one I did prefer the cheap one said do I the own Brands produced by the supermarkets often come out on top in competitive wine tastings it’s nice now the secret of opening champagne is making sure it’s opened just with a little sort of whsp at the end okay not a b no no no I like the part it’s the thing that signifies woohoo and just a small twist nice slowly and then just come to the end and just tilt the cork there nice right on show a really exciting way of opening a bottle of champagne yes okay yes yes I’m cat nice to meet you H this man is an expert an amazing expert in um opening wise a completely different way yes indeed indeed it’s excited so they started opening champagne like this in the Napoleonic Wars with a great time yes the Cav the Cavalry was sort of waiting to go into battle take a bottle out of the saddle bag and chop away if the French soldiers can do it I’m sure weekend here in the f word right ready lay the saber on there never take it off the glass slide it straight up away it flies slowly or fast quickly like that quickly like that yeah off 3 2 1 ding ding ding D ding ding I think you have to have a go there we go Sunday lunch will never be the same here we go right yes oh so you lay the sword flat on there and way you just you just go up there with 1 two three and bang away you go am I doing it off to completely off go one two three [Applause] yeah I so much fun well done well done well done oh there’s more there’s more there’s more there more it’s like are there’s your cork and we have to say to you in the name of Noah father of the vine of St Vincent the pain of Vons I hereby declare that you are a s of the confu Sabor fantastic thank you so what are you got down one me for are you have to thank you so much buddy nice to see you going back the kitchen see you take care my D bye good to see you bye uh by the way do you want your weapon back no I’m left here on my own with bottles of champagne and a sword meat was delicious really well cooked um quite liking the little hazelnuts on the beans was a bit of a interesting touch i’ say the duck was extremely well cooked in the sense that it’s nice and tender still holding itself together and it tastes great right guys results of the main call is okay good right Chris how do you think you did I think we did well actually I think we had a few hiccups but slow but good yeah yeah okay JB results 26 out of 50 guys alas disappointing that’s not so good feedback from the customer what did they say yeah so a bit slow and the greened beans a bit oily that was a vinette it wasn’t oily greasy it was like a really nice hazelnut vinegarette wom heart please tough customers out there tonight you more capable get 50 out of 50 for the dessert yeah don’t be down and out come back welcome back to the FW time to find out who’s got amazing taste and a sense of style in the kitchen and who has got Wan ready you you bet your ass I’m ready oh dear so my cook off with Gordon I am doing a family recipe which is a prawn and Chinese mushroom one ton in a soup noodle and it’s all about the prep of Chinese food it’s not about the cooking time so G’s doing a wanton soup and I’m doing something very similar but I’m going to do a bit of a sort of wanton soup but mix with a little bit of sort of hot and sour and then make some nice W tongs but with some fresh scallops in there so we can just sort of glamorize it a little bit can I just say you’ve got bloody good knife skills there you spend a lot of time in the kitchen yes you know what my dad has been in catering all of his life and he’s actually got a fish and chip shop in Lester now but really I was brought up in the kitchens you I was brought up in the restaurant and from a very early age dad was teaching us you know how to cook and how to look after the restaurant so C’s a massive part of my life really I have to say that’s fantastic you have a fascinating background with food because when you’re younger you used to be a little bit Porky which I find hard to believe no no hold on but I was a chunky monkey once I got up to just under 18 Stone right okay six years ago just constantly eating not looking after myself and yeah I find it hard to believe cuz you’re you know you look good all my family are big still and you know and I was and I I was 21 stone at my biggest weight and I was a big yeah I was a big guy you know I never had a really bad relationship with food it’s just that we were surrounded by it and the Chinese culture is anything you do whether it’s a celebration a commiseration doesn’t matter what you’re doing e you eat alongside it so that I mean that was that was it really I’m going to make the stock first these are uh prawn heads we’re sweating off with some garlic some chili Ginger lemongrass once I’ve made the stock I’m going to put the prawns back inside and poach the prawns inside the stock finish with a coriander noodles spring onions and some little beautiful B Choy got in the pot now I’m going to make a stock out of the praw heads and the Tails uhhuh because that’s what’s going to make most of the soup watching you work in a kitchen it’s almost like watching a chef you know that oh really yeah but you know oh I like that you’re attentive you’re taking the [ __ ] out of the oh my God you know what I was just thinking when you were talking then this is the rankest job I would much rather be putting naked women on buildings than doing this I’m telling you you do have the most amazing job you are the luckiest man in the world I love my job I love clothes I love the idea of image you know and it’s about making people feel good not changing them whatsoever not rocket science really is it it must be a huge turn on well you know what not really my bag I have to be honest um have you ever been sort of temp to sort of change direction no do you know what I I love penises I mean I can’t I’m not going to lie to you now I do you know I’m I am gay I’m very very happy about it I’m out to my family which is you know the biggest part of my life more than anything else you know me liking guys has got absolutely nothing to do with my job whatsoever you know you think they feel safer because well of course they do because I’m not trying to hump them and I’m there’s no you know there’s no competition with them at all it’s you know we we do our job and and and that’s that’s pretty much it isn’t it okay I’ve got some ginger in there a little bit of garlic fresh scallop coriander and a little bit of lme juice I’m just going to bind that together lightly season it and put it in between the wons and then poach them off so what I’ve got so far then a little bit behind but it’s fine I’m still going to win I have the uh filling for my on tons which is basically the mashed up prawns bamboo shoots water chestnuts and the Chinese mushrooms which is the very very good quality Chinese mushrooms and you know what I have to say you are one of the gentlest nicest man I’ve ever met in my entire life you really are thank you are you flirting with me absolutely [ __ ] loot I hear that you’ve got a little fetish didn’t you uh hello what is going on with those [ __ ] Cardigans th in they are absolutely heus come I just say you’re swearing more than me you don’t like terrible I I swear to God I don’t care I don’t care honestly they’re not they’re bonfire food I’ll dump The Cardigans okay you know image and clothing it’s got to be representative of who you are as a person right and the character that you give off with your clothing um to me it’s a bit slony bit slony I grew on a canser state go so did I so did I I’ve got a restant in SL square but I I’m not SL trust me but no but the thing is you give off that impression that’s what it looks like from yeah from a unluer and you know what you’d have a lot more knickers in the post if I sorted out your water you’re just trying to distract me now so you can win you know that without blaming your D in case you lose what you wearing now let me see let me see oh no I just got a chef trousers on Chef exactly see how much money have you got when you’re wearing Chef trousers cuz I’m a chef so just to make sure we maximize the flavor in this stock with these um heads of the prawns I’m going to crush them now cuz inside that head is where all the flavor do you know about noodles uh I love noodles these are just egg one ton noodles but the consistency is just absolutely amazing oh this is really hard talking and cooking at the same time [ __ ] hell got migraine um right they’ve both got a Simon now for what 10 15 minutes yeah yes we come back and then you lose what [ __ ] ever now it’s time for [Music] dessert baked Alaska absolute classic everybody’s heard of it but no one knows exactly what’s inside basically layers of sponge ice cream and then wrapped in Mer but a special mer Italian mer sugar water bring that up to the boil and cook it out for 3 minutes egg whites lemon that strengthens the egg white for the sugar half of the sugar in pours for 10 seconds and the other half in classic Italian mering look be [Music] Ginger sponge lovely [Applause] cut rasp raspberry lure be quite generous with that ice [Music] cream and then your second sponge push that down now merang into the bag pipe [Music] straight into the freezer 10 minutes to get nice and [Applause] [Music] solid cognac F bait in front of your very own eyes bait Alaska done B Alaska in the dining room yeah come back with 50 out 50 let’s go yes let’s go up right guys let’s go up here we go we’ve got these two coming up first US excited well I’m pretty excited too coming thank you very much guys hope you enjoy it sorry you didn’t get Cris guys but I will send them over I hope you’re not wearing too much hairspray you see the flaves oh my God it’s bit hard than light but there I promise that’s where he was there we go we got a g here thank you girls perfect however fast your life is there’s always time for good homemade food dinner parties can be hell the pressure to perform well in the kitchen means menus are often safe or stuck in a Time Warp I tend to cook um a three course meal um starts off with prawn cocktail spaghetti bolise and then we tend to have a frozen dessert chocolate gate to cook a nice meal and be adventurous you need to have time to be able to do that and at the moment I just don’t have the time to do that Carol’s been cooking like this for 13 years I’m here to show her a dinner party menu that can be done in under 30 minutes dinner parties a [ __ ] Chef’s nightmare that looks like cat food in there what is that no this is spaghetti bolog andise run me through the spag Bowl spag Bowl pasta spaghetti mints tomato run me through your bolog sauce that is is my bolog sauce what you mean that’s it the tin the jar sauce onions vegetables garlic no onions vegetables garlic no straight onto the spaghetti 13 years Carol 3 months fine but 13 years cooking the same old [ __ ] that let’s start off with that in there go in there yeah we’re going to do three dishes salmon chicken and a cheesecake that can be done easily whilst you get ready and lay the table at the same time right first of all we’re going to do the salmon it’s on my menu at the restaurant perfect for summer very very light and it’s a ladi’s dish so we’ll get the marinade done first uh spring onions while you’re doing that I’ll chop the chili and the nice thing about this it can vary you know that you put chopped ginger in there as you get a little bit more adventurous I’d like to think over the next 13 years that’s exactly what you’re going to do add finally chopped coriander the juice of one lemon olive oil sesame oil and soy sauce now that is the most difficult part done me right and it’s quicker to do that than it is make it por [Music] cocktail don’t dress the salmon with the marinade yet put it in the fridge and start the main course okay chicken a simple dish with chicken creme fresh and capers always go to the outside of the pan first that is really nice and hot okay that’s it so everything will go in here so there’s not any the pan that I need to eat no we have one pan and one pan only one pan for the husband to wash out when he gets home yeah when you’ve got color on both sides add some white wine after 2 minutes take out the garlic and rosemary and put some capers in chicken stock crem fresh in bring it up to the bowl and we leave it happy with that straight forward happy so quick quicker than Boles very quick the beauty of this chicken dish is that you can leave it to finish while you lay the table when was the last time you made a cheesecake time for dessert and no baked cheesecake this is going to wipe the floor with a gate start creaming it for me please just squashing it in creaming it right 6 tbsp of sugar fresh vanilla pot 3/4 whipped the cream just taste that now with the vanilla in there lovely add the vanilla cream to the cream cheese mix next crem de cassis a black currently cure I know you girls like a little bit of alcohol but look so everyone thinks cheesecake has to be long windy but look now where’s that [ __ ] gate in the bin in the bin it’sing there right look at you old GL right this menu is so quick Carol’s even had time to get changed before her guests arrive oh a right you finish them yeah no and I’ll get the ladies in and sat down it’s the prong cocktail girls come in come in come in come in nice to see you whne in hand nice to see my darling Oh Jesus pissed already take a seat Christ it’s like the calendar girls right take a seat now there’s no porn cocktail there is there no there’s not yeah I don’t think they’ll be upset do [Applause] you better than normal she much better look no problems ladies good to see you sorry about the porn cocktail they’re gone you’re going to have to wait another 13 years for another one for the last two months I’ve been offering the women of Britain a chance to have their very own slice of the f word thousands of passionate female Cooks have applied and now it’s time to put my favorites to the test good evening fannies evening right which one do you find oh God right calm down get yourself a glass of wine my darling yes okay good now listen the good news is that you lot yes were the best of the best out of the thousands of female cooks that applied to be in my kitchen and three of you are going to show me who really is the best right here in my kitchen ravinda [Applause] Bogle I’ve got from coriander my absolute favorite herb Denise tfield straight in there now I’m tempted to drink it myself but no we’ll put it in the dish the M salad G Hammer my top tip is to crack the egg and to gently hold it over with some of the whites coming out just so it Cooks first now it’s time to see what you like under pressure you’ve all got 20 minutes Blow Me Away with something exciting [Music] what you going to cook tell me I’m going to do this piece of chicken stuffed with chopped mushrooms lemon zest lots of garlic and lots of chopped coriander good JMA what you going to do I’m going to do Tusc and chicken which is lemon thyme Rosemary basil sheril nice good good good Denise what are you doing Dy I’m going to do chicken with a bit of a Spanish flavor got some peppers got a shot bit of garlic some of the paprika lovely all right that looks nice so you’re roasting it with lemon her garlic and you’re going to put some fennel in there I’m going to roast fennel SE okay how you going to roast it I’m just going to roast it with chili and olive oil when did you learn to cook well when I was about 5 years old my mom said to me if you don’t learn to cook now you’ll never get married and and you’re married with Children right no that’s the irony I can cook but I haven’t found a [Music] husband don’t you film that let’s not put turmeric I’ve got in there but quite a lot of it has it turned out okay fine I probably didn’t want it quite so orang hey h ready to Plate up yes rinda shma Denise yeah I think let’s go yes now my three Fes have cooked their amazing dishes and it’s time to find out how good it tastes I’m the right hand side here Angela har one of the best female chefs in the country and Mark Sergeant my right-and man at clares right Gemma um what have you cooked please my tuskan chicken and then added roasted fennel with chili lovely do you get that spice as soon as you eat it nice slightly overpowering ni delicious though I love the fennel because the fennel is like um you’re right about the sugar and crch but brought out the sweetness of it it’s really nice and for me slightly hot I’m told that an awful notot it’s a bit too hot I like the lemon in there okay good rava now tell me about your dish D I did some chicken stuffed with chopped mushrooms garlic lemon zest lemon juice and balsamic vinegar reduction presentation wise very neat thank you you know as well you got that sweetness at the end haven’t you that’s nice you s Welles Denise tell me what you’ve done d right I’ve done a sort of Spanish style chicken saffron rice Tomatoes garlic shellock and P excellent s first impressions that really good rice is nice got a really nice texture I got slightly nervous when you put half a tin of turmeric in the rice but pretty nervous myself when I saw that Rice skin a little bit too crispy unfortunately burnt apart from that impressive what I like like about all three dishes that you worked at it yeah I said to you get the idea and evolve it and I think you just did that so I made my decision the woman that I want to be my fanny is ravinda well done done well done my I’m just feeling like I need to be woken up dream you better wake up because you’re in dessert next week yes yes well done oh my God okay big round yes let’s go right welcome back to the f word now time to find out who has won the recipe challenge nervous [ __ ] myself look at me I’m shaking what you’ve done to me py honest winner loser right JB come back with the good news yes and you know what if I don’t win I’m not sleeping with you just just consider that so Edition number one and Edition number two thank you quite strong Seafood taste definitely it’s quite it’s very light though C very well though yeah though they are brilliant the texture is quite nice instantly tastes corand yeah strong really nice and there’s actually there’s a lot of flavor in them bring in the good news yes okay uh the winner and I’m quite happy actually oh oh come here oh God come back I hate you Hey listen listen listen what on what grounds um I want to reat how coffee in the kitchen in chineseeasy a kitchen yeah something like that now get out my kitchen love you so much I’ll send you C yes commiseration well done see you later it’s time to say goodbye to my Lambs It’s the final day for my flock at 17 weeks my Lambs are old enough to go to the slaughter I’ve been a sheep Farmer for 3 and a half months and it couldn’t have been any more eventful one of my sheep died at Birth and then my lamb Charlotte was mysteriously killed at the [Music] beckhams Gavin is the only original member of my flock still alive I like Gavin the most CU he really friendly he’s living in my garden along with two French Lambs which repl Charlotte 3 weeks ago I called the other two the ugly too cuz they are ugly but on the day of the slaughter there’s a final twist Gavin’s been diagnosed with pneumonia and being prescribed antibiotics official regulations State a lamb can’t be slaughtered for a month after these kind of injections so at the last minute Gavin has escaped Slaughter hey buddy we had the most amazing rest recipe for shepherd’s pie and you evaded it come on he’s saved luckily for me the two purebred Lambs are good for the chop so we load them up for their final Journey we can’t leave Gavin alone in our garden so he’s coming too Gavin you are one lucky little boy mate I tell you huh hey hey oh dear Here We Go Again you’ve never actually been inside a avatar no I think it’s one of those situations where I don’t quite know how I’m going to find it hello Mark how going how you well I’m well I’m well good to see you we’ll um get them off the get them off the trailer for you okay great up up up up uh Mark it’s quite a quick process yes very quick I’m not very good when it comes to these kind of situations um it’s done instantly instantly seconds throat and then up onto the line yeah oh from start to finish how long uh what 20 seconds from stun to stick time maximum okay let’s [Music] go to put the electric tongs on yes if you if you hold them steady okay they’re going to fall over induce an epileptic fit chained up and then put on the elevator and go upstairs and you can follow it up and watch M stick them right side if you want to in terms of the the emotional impact you know they’ve been in the garden but they’re new arrivals so thankfully I’m not attached purposely I didn’t get close to them watching now being part of it now it’s crucial for me right but it’s awful when you see them just before it’s going to happen yeah I’m going to be holding my Lambs as they are stunned with tongs that charge to 200 volts okay let go the shock stuns the lamb so they feel no pain when they’re throat is cut it’s so professionally done it’s quick that’s the most important yeah I me he hav done within seconds that’s true oh that’s just nerves Dy last thing on my mind right now is [ __ ] shepherd’s pie ready next one moments later my second lamb is slaughtered the same way very very odd experience I mean very traumatic I think when you when you just see you know one minute you’ve got this live land wriggling around next minute that’s it I really wanted to learn all I could about what happens after the Lambs are killed we start by skinning them it’s an incredibly skilled job initial cuts are called ripping lines cuz they’re ripping through the skin and now it’s just brot force so you push over both sides and really just pull in the the Sheep out of the wall really yeah it’s amazing how hot the animal is yeah hold it there and put some put that hand on there as well and push towards the Wall come on push lean on it lean on it the rest of the skin is removed by a machine to save time unbelievable I mean the lamb looks fantastic now doesn’t it in terms of quality wise yeah so next stage evisceration takes it up over you got the lungs the liver there the heart the liver’s amazing that look at the liver looks very healthy does look very healthy doesn’t it as a kid amazed how hot they are yeah it’s hard to believe that you know literally 5 minutes ago these things were rolling around that’s right yeah yeah all meat slaughtered in the UK is examined by government inspectors if the carcass passes it gets a stamp of approval one final job I’ve promised you fly witing stall the brains to cook with I don’t want the brain full of [ __ ] skull yeah a little shrap off the top of the cranial cavity that’s good there you go there’s the brain exposed that’s good and there you have the brain they’re beautiful huh no bits of the skull God amazing it’s still [ __ ] warm [ __ ] what process thank you pleasure honestly it’s been a a really big eye opener I can relate to it now cuz that’s how we get it that’s how we would arrive at clares straight from the farm now time to start thinking about burning out the legs breaking it down the rack the neck good a good pair of lambs there okay JB results for the desserts yes the amount of ladies that are happy to pay for desserts [ __ ] me 16 out of 50 what 16 what do they say um two alcoholic two alcoholic yeah the girl what’s wrong with that that’s the most hilarious thing I’ve heard all [ __ ] year you know that so total that is 75 out of 150 sadly in the end 4X army officers by beat by a bunch of lasses you you were beaten by a bunch of G [Music] [Applause] [Music] [Applause] la la la la la la la la