Gordon Ramsay joins forces with four Bolton cooking enthusiasts for a diverse menu, featuring summer garden soup and rhubarb soufflé. Dermot O’Leary introduces an Irish stew challenge. In a separate episode, Gordon collaborates with London A&E doctors on dishes like salt and pepper squid and bacon-wrapped chicken legs. Additionally, Gordon’s pigs participate in a unique event at the Royal Bath & West Show: Crufts for pigs.
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Welcome to the FW food we’re fighting [Applause] for everything on tonight’s menu is something you can quite easily do at Home and to prove it I’ve got a bunch of amateur Cooks cooking with me in the kitchen I don’t know whether to laugh cry or [ __ ] jump in the temps but this is the first sou play serve with a [ __ ] straw each week is a different Brigade and they better be bloody good
Because we got 50 paying if they don’t like it they don’t pay it’s as simple as that what do you want me to say Well done for [ __ ] the I don’t want you to say I want you to say something once Mr Ramsey and then shut the [ __ ]
Up my dad want to have all never had the F was here the F was b c my mother and C my dad but I love my mother and I love my dad want to have all that never had [Applause] gentlemen good evening good evening how
Are hello Jason good to meet you D how do all right thank you and good to see you Adrian how are you f you see you all Brothers yes who’s the oldest me unfortunately who’s the best cook these two it’s got be between these it it’s not okay the restaurant’s full tonight yeah
Each and every customer coming in to eat our food is paying for dinner that means we got to get it [ __ ] right I’m not here to be your best mate so when the [ __ ] hits the fan just listen to what I got to say and let’s get on with it yeah
We’ll start arguing at 11:00 not before it very good yeah yeah so let’s go through the menu so it’s a summer vegetable soup with cfish Tails finished with a touch of wut pesto and main cause is a sort of Fric aay of rabbit served with wild mushrooms a little bit of U
White wine finished with a really nice mustard cream sauce Jason what’s the dessert a rhubarb sule um which is beautiful and nice and it’s going to be done with a white chocolate chpp are we ready yes let’s go guys on order four covers table 10 four Sumer soup four rabbit FR four
Rhar thank you on order four covers table two four summer soup four rabbit FR four rhub sou what are you doing Dean doing a soup yeah how many four two two yes I didn’t even call out two well D going to do two sorry we doing two each two each two each yes
Why no why not yeah can I run the kitchen yeah sure and if you do as you’re told we’ll get through this you know Adrian I’m waiting for you to give me instructions good man my name’s Jason cooking is a mad passion for me I like the way food looks
I think the first thing about any meal is how it appeals to the eye my name’s Adrian I’m confident and happy with how I cook I’ve never had a complaint I think they frighten of complaining my name is Dean my favorite dish would be black buted with a chicken fet on the
Top with a la a steak Dy on Saw and it’s lovely I’m D I enjoy good wine good food TR for the P iner everything I C eats thinks another man C good yeah but we can and we don’t wash pans if he thinks he’s Shing one of those in a car
Cleaning up no with artists pressure is not an aspect rushing flying fire G [ __ ] Bing and shooting not interesed everything will go out right that’s it we will definitely be the best Brigade bam the Brigade have been shown how to make this summer soup finished with
Walnut pesto but to get things off to a good start I’m going to go through it with them again one more time bacon in yes onions just a small amount of seasoning okay and the carrots are sliced thinly so they cook very very quickly okay turnips now it’s really
Important to start sweating these vegetables down like this to enhance the flavor potatoes they’re going to take a lot longer to cook than the beans yeah okay beans leaks little bit of cabbage good last minute crayfish Tails we got four portions eight tails little bit of fresh mint yeah olive
Oil and crayfish I just like crns do I mean so don’t overcook them be very very careful they just stay nice and pink happy okay l let’s go nice array of vegetables and then get your tails in there so the pesto in there is walnuts pine nuts parmesan garlic basil yeah an
Olive oil that’s it is that enough that’s nice just enough little teaspoon in the middle service please go right wipe down please yeah wipe down uh Dean yes you you made a delicious soup and it looks [ __ ] disgusting why you put so much in there huh portion too much huh portion is too
Much yeah yeah know but you got to eat and sort of drink the soup not have a [ __ ] bath in it back in here come on why is it gone all black yours give why is it all black the the stock you burn the bottom of the pan cuz it looks
Like it’s been burned look at the color of it look yeah one goes out nice right yeah one goes out shitty start again let’s go hey guys while we’re doing this yeah the only thing to remember is that if this soup is not good enough Dean the
Customers don’t pay for it it’s as simple as that yeah then you look stupid okay yes chef it’s a delicious yeah really flavorsome and there’s just so many different things going on in the pl um just perfect I really enjoy it good balance as well I
Thought it was great I thought it was nice to have a clear suit for a starter so you don’t feel it’s too heavy and especially it being a summer souit it works really well because it’s very light and very refreshing last table yes yeah that let’s go go please yeah four on table
Four now we’re going to find out who’s paying for the suit yes and who’s not paying for the suit okay very good news tonight it went very well go on uh out of 50 only four people are not ready to pay so 46 said they would pay and four
People said they wouldn’t pay they want yeah well you know that’s not [ __ ] perfect but it’s bloody good you know that considering for the main course we’ve got to get 100% yeah yes sure I’m looking for the best Brigade you’re here to be part of that and to prove to
Yourself and to me and to them as well yes show me that you’re sort of you know hey hungry keen and [ __ ] determined to shine as the best Brigade in the FW yes rather than being a bunch of grumpy old [ __ ] overweight fat [ __ ] from Balon yeah Fu there you go that’s what
You are now is there you go you’ve seen you’ve seen [ __ ] so far trust me next on the menu foodie gosh Janet Street Porter makes a new friend I’ve got a very expensive perfume I’m hoping it’s the right one before our recipe challenge me and der o talk bollocks whose ghes are these
Oh for [ __ ] sh and the pressure’s on for the Brigade can we just raise the [ __ ] game a little bit that way they’re all going to pay for the main course I’m not embarrassed I know are you when you [ __ ] off back to Bolton welcome back to the FW this series I’ve
Set myself the challenge of getting the whole nation cooking Sunday lunch all you have to do is get off your mobile and get your ass in the Kitchen Sundays are just a nightmare it gets to about 5:00 and songs of praise I hate absolutely hate songs of praise um comes on and I just think that’s it the weekend’s over I’ve done nothing and normally I reach for my phone and text you know at least five of my friends and
Say you know what are you doing you know now being um Juliet and one daughter you know we haven’t got this Sunday lunch family thing so what did you have for last Sunday lunch what did you eat tuna sandwich for Sunday lunch for Sunday lunch TR from teenager
Up to mid 20s I made dinner proper dinner um then I got married to Master Chef who took over the kitchen for 10 years and and didn’t let me in oh really um and then when we divorced couldn’t remember what to do so I’ve got your husband your ex-husband to
Blame for this one yeah well I’m going to pickle these B absolutely inside here that’s it inside your cupboard what’s he doing in there H what is he doing in there well well it was it was saving me buying a takeaway jerk seasonings H we should put that one next
To him there we go yeah that sits there nice and comfortably I like the idea of your friends coming around I like the idea of something that they can share that can go in the middle of the table and they can all dive in yeah that’s
Perfect p in terms of you know using that involves rice rice and chicken yeah what’s wrong with rice well it’s cooking it can’t you make disasters with yeah no no no but I mean with the stock water in fact and things like shizo and saffron it Cooks itself
300 G of squid and 300 G of prawns please thank you what did you have for Sunday lunch last week uh Chien I think how many was at the table Sunday lunch about probably about 10 there you go See is piler when was the last time you ate one never okay to yeah just smell it nice spicy and it actually flavors the rice as well at the same time good get a hold of the chilies why are you taking the seeds out well they are
Really hot and I want to use the sort of the whole chili rather than the seeds just slice it down like that and the nice thing about sweating the shito down with the onions oh what was that chili you see that nice romantic moment when you’re not crying over a foam Bill
You’re crying over a piler I’m using chicken but you can also make this with fish or rabbit adding Cherry gives it a deeper flavor once that’s evaporated what I want you to do is pour the rice in and this is where you always get a little bit confused isn’t it sprinkle
The P mix all in I want to get that Rice nicely colored okay there you go so next I want you to do is to get the saffron what does this do the saffron gives it an amazing color and gives it a really nice flavor as well uhhuh and to finish off prawns
Squid and clams so far so good so far yeah understood come on you’re doing good little bit peppery there at the back the tomatoes we’ll bring that down and there we are look P fit fre a king and then my dear lady we’re ready to Roll ladies oh yes to say it’s been a long time since I sat around a table like this but ladies you know I’m starting to feel slightly intimidated I’m going to ban Tex in okay no more texis on a Sunday afternoon no no no cuz you don’t need a texis you
Don’t be that frustrated cuz you’re going to be here yeah P rice it’s like a rice however if you can’t find P rice then choose the long grain oh Madam you have to promise me something today yeah that name your price once a week yes that you’ll start cooking something from scratch from
Scratch good girl I’m going to make a decision to go shopping with my list and I’m going to Mo around that Supermarket avoiding all the prepacked pre-cooked pre- readymade and I am definitely definitely going to cook right uh Damon sure show me one portion of pasta in your hand please
Chef is that a fat bastard portion or is that a good portion look at the size of the [ __ ] thing all I want to see you big boy it’s sweat a little bit that’s all sweat like a pig Chef sweat like a pig and [ __ ] look like one right
Let’s go Baptist well I need a [ __ ] reaction from it like having a [ __ ] vegetarian in my [ __ ] now now I can hear him in the background we go cheeky yeah we’ll have a nice big [ __ ] armrest for after service there you go are you pissed off now I’m
[ __ ] an night good now do some [ __ ] work time for the main course a gorgeous rabbit Fric aay with fresh tangler Telli rabbit is a gy chicken flavor absolutely delicious butcher I’m going to take out the liver and that’s a bit of a chef’s treat there then underneath the liver beautiful rabbit kidneys remove legs poach bring up to the ball and just leave them to post for about 45 minutes remove
Loin set aside sauce hot pant olive oil shots bacon nice big thick chunks mushrooms th rabbit is a very mild delicate flavor so we have to think in terms of mild delicate herbs need lays the pan with white wine reduce stock in reduce cream and we’re now starting to
Form this really nice cafe latte color this is the secret agent a pomy grain mustard parsley just chop through it once in set aside fry rabbit loin take the legs out from the stock add poached legs now look wow the smell is amazing tag what I’m trying to do is combine the earthiness
Of the Fret to the sort of classy Rich pasta on non-stick pan this liver is absolutely delicious in to the pan liver kidney season that is fit for a king rabbit for Cay with tag telli done keep the pan on the stove otherwise you’re going start boiling it let’s go
Little bit of salt in there lad shots mushrooms yes now if you work nice and tidy yeah you produce something nice and tidy if you work in a mess you produce a mess that’s all tidy M Chef yeah good man tidy mind come on agent they look burnt in
There agent no have you burn the [ __ ] onions it’s a [ __ ] cream sauce and they’re burned yeah okay start again yes yeah I’d rather stop now at the beginning then you come to me in the hot plate with [ __ ] burn bits of [ __ ] in there Adrian yes chef it’s the same
Mistake you made with the starters you got to learn from it yes I’m not disputing it Chef sorry Chef let’s say a good man let’s go [ __ ] the sorry let’s move your ass very good sh Damon how long for you 4 minutes sh thank you call on adri we’re lagging behind now let’s
Go P nice and hot not too much of each that’s it that’s it let’s go let’s go Jason keep an eye on in please yes Chef keep the plates nice and tidy let’s go come on guys service Please come on two seconds please right come on not enough there Chef you look a little bit lost come here come here with that pasta let’s go just come on second lot I’ve done yeah hey is that c yeah it’s so [ __ ] piss come on Big Boy start again all right Chef yeah
Come on don’t where’s your rabbit fre where’s your casserole there Chef okay good that’s ready then come on get the pasta back in Adrian keep smiling team come on where’s your Li Big Boy take them out the pan then get them on the tray let’s go be ready Che yeah I’ll be two
Seconds okay Adrian come here two seconds Dino yes Che Damon come here that was one table each yeah okay and there the fastest I’ve seen you move which is great but if things go wrong don’t worry about it just Rectify it cuz what I was really concerned about is the
Rabbit overcooking while we’re arguing about the pasta yeah yes and the fter takes 1 minute to do again and the rabbit takes [ __ ] 8 minutes to go again yeah clear down and one more table each again yes let’s goly right what’s the matter yeah the
The the liver is not cooking off he too too too bloody oh come on look I mean [ __ ] what is liver Ser pink look no no no I mean look soorry it’s pink it’s pink yeah so you move it to the side and you eat your rabbit do I mean I mean that’s
Pink yeah you’re French aren’t you you know what [ __ ] pink is don’t you sorry but the liver’s pink and we’re going to serve it pink the boys are cooking at the last minute clean down please Jason that means hot plate as well yes yes chef out of that palava
We’ve served eight tables that’s basically two tables each can we just raise the [ __ ] game a little bit and make sure these last five tables yes is immaculate please that way they’re all going to pay for the main cause I’m not embarrassed and nor are you when you
[ __ ] off back to Bolton right let’s go let me just ni in there oh between you and P down I’m so sorry your liver was slightly pink yeah not scary ready scary the sense that pink is quite tasty now you sent it back didn’t you you didn’t like pink liver no there’s me
Thinking I’ve given you a nice treat tonight and you’ve turned your nose up it are you chewing gum you are toffee and you’re sending a [ __ ] pink liver back you’re a [ __ ] insult hi guys hey how are you yeah I’m not are you well yeah he tiring all this
Cooking laugh know nightmare nightmare I I was blown away with the main C the rabbit yeah how many times you C we get home it’s It’s tricky at the moment cuz a big brother but um if I’m at home i’ probably normally 3 to 4: and and then
I’ll probably eat out a couple of nights a week yeah there’s much more to you than just big brother because you’re a patron of a an amazing charity yeah a patron of every man which is every man which is the yeah mular and frost awareness cancer charity just wrote to
Me and said look you’re a young guy um you you you essentially in our demographic how long ago was this this about 2 three years ago and then I’ve been P ever since you never feel embarrassed to to to fill our bollocks you do me a favor I can do that for you
But I well no one’s going to say my a on there they appear to be fine that was my [ __ ] okay that appears to be fine as well now listen um clearly an expert on what they feel like I want to find out if you have an educated palet on what
They taste like yes John Baptist little surprise yes oh no no no no you of all people you shouldn’t be screamish about testicles you’re the patron of the charity for [ __ ] sake so whose goodies are these don’t look squeamish come on D don’t look squeamish we’re on the marathon have
They been cooked of course they’ve been blanched and fried finished with a little bit of salt pepper and a little bit of fresh lemon juice okay cool oh for [ __ ] sh can you guess what animal that is whose ghes are these that’s a ball a ball
You got it right it’s a car’s B you know I don’t mind done T isn’t too bad it’s yeah it’s the texture that kills now my worries how the [ __ ] did you know what that tasted [Laughter] on now this one it is John Baptist what is
That the vein the vein the vein the vein right [ __ ] you’re not going to forget this day in the hurry here we go a little bit that bollock whose is it what is that one is that is that like a um Venice that’s a lamb a lamb’s bollocks
They’re normous I know a huge look at the blue veins right last one okay I promise you now right John Baptist now now who now whose nuts are these I w’t know in the taste right um well he’s got Ginger hair who Evans no close close try it let one
Each that’s an World Thompson [Laughter] bullets they were rabbit bullets yeah they’re nice they’re very nice you have an expert palette in [ __ ] balls you know well done and congratulations to every man um don’t get nervous of the challenge I’ll see you in the kitchen yes okay thank
You had never um had rabbit before um and I was saying I think I’m actually spoiled for rabbit now um if I ever order it again this is The Benchmark um I thought it was fantastic it was just overpowered by the whole grain M it might as well been whole grain mustard
With a bit of rabbit and a bit of tag tell unfortunately uh yeah it’s very good the um the rabbit has got a very distinct flavor so you don’t really need anything really heavy to go with it and so like a creamy sauce with it just sort of compliments it quite
Nicely okay uh John Baptist we having 13 people who are not paying for the main course 13 people yeah why so many the main reason is the the sauce the mustard was overpowering and some people didn’t they just didn’t like the kidneys well they could have took the kidney off at
The [ __ ] rest yeah but that’s one of the reason they are not ping everything you sent yeah you taste it before you send it everything yes everything yeah let me just say something the mustard enhances the flavor of the [ __ ] rabbit we know them well that dish worked perfectly well because it’s just
Exquisite they got an extra treat with the [ __ ] oples and the kidney and they still complain so I’m not [ __ ] interested the only chance now we got of making them happy right now is making them [ __ ] you know over the moon with this [ __ ] rhar and ginger sou flake
Yes yes yeah next on the menu Derma o gets a little help from his mom in the recipe challenge I’m freaking out a little bit looks a bit inck how does it taste it tastes rubbish Janet Street Porter gets her hands on a new lowfat super food I’ve got it on my
Fingers and the pigs in my back Garden have driven me to drink no more after this one I’m going to be I’m working tonight welcome back now time to see if Big Brother’s little brother has any bollocks my ass let’s go right what are you doing I’m doing Irish stew with beef
But um but a traditional Irish stew is made with lamb I know I know it is um but I think to be honest with there’s two things I think that um you’re an NX boy to start with yes uh and secondly my mother prefers to taste of beef the lamb
So that means you’re going to blame her if you lose now that’s so unfair you can’t do that to your mom and uh I don’t know I think I think beef tast in Lamb I like um uhuh I like lamb and I I I like
Roast lamb but in a stew I I don’t know why I always just think that yeah but isn’t that just because you’re an Essex boy you don’t know anything about food well Jamie Oliver is an Essex boy who Jamie Oliver is an Essex boy okay I’m
Just carry on with that must be a nightmare now that Russell Brand stolen a bit of your credibility in terms of the sexiest man on Channel well I think Russell’s more sexy than I am are you a little bit jealous of him yeah probably a little bit my only issue with Russell
And I love in the Peters but my only issue with Russell is that um Russell used to be addicted to drugs yes he made Russell’s great biggest get out clause on God’s Earth is that he used to be addicted to drugs Ergo he has an addicted personality Ergo he can now be
Addicted to sex and and and that kind of negates all all the behavior that he you know so he can sleep with who he likes cuz he addicted the sex and um and you know I’m not slagging the guy that’s what he says yeah and I just want to
Stick my hand up and go can I be addicted to sex please [ __ ] tough addiction to keep up no my god I think I’m weird but I think I am I just addicted to sex with one person so derma’s making an Irish chew um I’m doing one using a neck of lamb
Which is a very sort of cheap cut but the nice thing about this cut is surrounded by fat because an Irish juw basically Cooks about 90 minutes so as it Cooks it gets more more tender and you don’t use an expensive cup so first
Of I’m going to Brown off the meat in a pan salt pepper I’m not using flour because I don’t want to get it too thick and Ice stew is nice and sort of almost like runny it’s like lamb cooked in a stock nicely seasoned and then more
Importantly into a hot pan just to color it now what are you doing there you frying the beef off yeah is that all right yeah no no I’m just fascinated what you’re doing look don’t I fascinated is not good no no I’m just intrigued and you even worse than you
Wrapped it in flour yeah I just well okay here’s the thing yes you would do this you’re sort of I know you don’t you’re not doing it intentionally but you’re intimidating me no come on I did stick a bit of flour in there which now Einstein over there CU I shouldn’t have done
Which is just terrific but what should happen is in about 15 20 minutes or so as you can see already all that fat starting to come to the top which my mom calls scum I’m just going to skim that off right now when you tasted that
What’s going on in there it tastes like [ __ ] I’m D yeah I’m freaking out a little bit I’m going to put some more stock in really is that right yeah of course listen this is your recipe I know but you know that hello hi yeah hello how’s it going
All right how are you guys I’m freaking out a little bit looks a bit insipid and I use proper stock rather than um rather than um a stock Cube so it looks kind of anemic in color yeah well have you got one have I got what stock Cube yeah but I’ve put some
I’ve already put some stock in but like but like proper beef stock should I put should I put some stock cubes in yeah how does it taste huh how does it taste it tastes rubbish put in a stock Cube leave it for a little while yeah about
10 minutes and then come back to it then get the taste yeah and if there isn’t enough taste you put another one in all right rather than put too many in at the one time is that yeah Maria how are you are you well my daring I’m very well
Thank you and how are you yeah very well inde thank you I’m just so sorry and we got off a really good start but it’s gone a gray color yes and it’s got lots of scumming coming out at the top which doesn’t look good and he’s getting very stressed out I
Don’t want him to get stressed out no no tell him not to get Str we’ll put a little bit more what about some red wine in there or something no red wine would be lovely it’s not traditional Irish STW but does that matter no no it’s definitely not traditional Irish STW no
Okay I’ll pass you back okay Dy bye mom’s back yeah thanks was that Gordon Ramsey huh was that Gordon Ramsey yeah that was Gordon Ramsey I wasn’t 100% sure thanks m’am love you bye love you too bye time flowers in and then whilst it’s cooking just to
Give it a little bit of lightness I’m going to grate a really nice fresh zesty lemon into it and what that does it just gives a touch of acidity to the stew and lightens up the flavor right both the shoes are now going to simmer for an hour and then D’s
Going to lose poor mom in a few weeks time I’ll be cooking roast pork in the restaurant I’ve started preparing the ingredients already Every day I fed the pigs 5 kg of nutritional wheat pellets and a few bits of fruit and veg but now I’ve discovered a Japanese delicacy called kabuta which is the pork of a bar pig that’s been treated to a regular supplement of beer and it sounds like a great idea to
Me come on what I’m hoping is going to happen is the actual beer The Barley the maltt will in enhance the flavor of the pig it’s hard work drawing pigs while the kids play indoors I’ve invited Hugh F witting all over to get his expert opinion on weaning one of the
Pigs on booze um for me the most important thing is the flavor isn’t it at the end of it I mean for sure everything that that the little extras the cabbages the carrots the apples not only is that going to keep them very healthy and they’re going to enjoy that
Extra bonus it’s definitely going to improve the flavor of the meat for sure I’m going to do something quite different I’m thinking about weaning one of them on like a beer on beer on beer now I I’ve never done it but I have heard about this yeah and start it you
Know are you going to do grad both of them no I’m just going to do one as an experiment to see if hopefully okay you’ll be able to tell the difference down the line oh Christ you know in terms of I mean I’m fascinated by it we
Going to do a taste test the taste test okay and see if we can spot the beer Pig spot the berry Pig okay on Good Luck go for it let’s do it let’s do it before I make any changes to the pig’s diet Hugh’s advised me to check with the
Vet on please yes let’s go oh dear eight legs on a pig one two three four five they don’t look like pigs at all right let’s go see them the best come on M extraord well you yeah very one excent ex what do you think I think it’s Pig
Heaven I think I think if I was a pig this is exactly where I’d like to live so do is make sure these pigs get the most amazing feed and at the end of the day for me from a chest point of view T they taste delicious they are going to
Taste good so you you agree with me feeding one with abely in the sort of quantities that we’re talking about uh about 200 Mills of beer three times a week I think that’s not going to cause any problems and it might uh it might improve their well-being with a bet seal of approval
I’m off to meet two beer connoisseur in CLA and to choose a delicious natural additive free tiple for my girls here they have hundreds of imported alses good to see you Gordon nice to meet you Alex Alex please to meet you so I’m um I’m looking after um and rearing in my
Back Garden two bar your pigs they love beer if I can feed them mm between now and the end of the summer kind of self marinating well just think of the belly of Po you know just bu that’s it um that’s the most popular beer which one
Would it be this is one of our most popular yeah cool [ __ ] H it’s like liquid niten that and this one’s called banana Tana my wife called some of these so we’ve got Creek which is Cherry that’s nice what did you have any of favorite flute fruit I do actually flute
Fruit oh God that’s strong that’s lovely though but it tastes of true fruit the r they’re very popular no more after this one I’m going to be P I’m working tonight Christ Jesus God I have to say out of the the array here um my favorite has to
Be the Cherry yeah the Cherry beer it’s lovely not too sweet which is nice but just the aroma is interesting happy pigs good luck I they like it cool [ __ ] out see you soon thank you hello girls hey hey which one you going to give it to um the fat one this
One here come here come here hey come here come here look how quick he drinking it look ow it just hit me hey hey you you look [ __ ] it just bit my out no you really got the knck of this look is he going to
Wobble see me down the Gard more come on hey come on not for you how much did you drink there you go I think I’ve got an alcoholic Pig on my hands here look she’ll be flaked out in a minute you know that who suggested this I’m trying to
Improve the flavor who suggested it you um right payback time yes yes 13 are refusing to pay for the main course four are still refusing to pay for the starter see if we get 50 customers happy to pay for the Sul yes right rubab a ginger sou get it right it works
Perfection yeah works sofly you got a [ __ ] disaster on your hands okay simple basically pasted cream is like a a thick custard that’s the base okay if we haven’t got a proper base in the sou it doesn’t give any mum okay and inside the pastry cream is eggs sugar cream
Milk that’s it and a touch of corn flour to thicken it this base is always the same in every Soule first thing you do is get your whisk and whisk in your pastry cream with your rhubarb okay okay look then beat your egg whites now they’re getting really nice and
Fluffy I’m going to sprinkle one lay of sugar in there very slowly vigorously beat 2/3 of your egg whites into the Pasty cream and rhar puree everyone thinks you got to be really delicate with a Soule but if you are really delicate with the sou what
Comes out is just a lumpy mess of egg white no lumps anywhere nice and smooth yeah the rest of the mix this is where we fold it in now okay we don’t beat it in we just sort of fold and turn and obviously crucial the molds have got to
Be buttered properly and when you bang down it all evens down the bottom of the mold so there’s no unevenness if we didn’t do that and it sits uneven the suls just explode out okay fill up the mold now take your pallet knife and look
Off in one over there like that yeah off and just to get a little lip on there look get your thumb and roll it down the side and that puts a little bit of a lip on your Sul it’s really important for you to get this one you know that because so far
Throughout T night every first [ __ ] dish you made of every course [ __ ] up I want you to get this one right yeah hey guys Sul means puffed up yes yes sure not Bolton’s cow Pat bear that in mind I want to see stunning suls Adrian
Yes sure let’s go guys yes come on guys any in yet come on it’s official Janet Street Porter the f-words conry Cru missile has definitely got the hump I’ve come to Germany I’m in about an hour’s Drive outside stutgart in very pretty Countryside um and I’m on route to a camel
Farm the last time I had anything to do with camels was in front of probably 8 million television viewers on I’m a celebrity get me out of here Samson Samson no no no no no no no Janet Samson and they tried to bite me um and they wouldn’t do what I
Said that was the most bloody annoying thing oh my words camels United Nations scientists are raving about a new superfood real camels milk hello hello hi I’d like to ask him why in Earth he’s opened camel farm in Germany yeah he told me that several
Years ago he went to a journey and then he fall in love with these camel you fell in love with camel yes the mil C mil it’s very good it’s got lots of vitamins and it’s got lots of minerals what scientists are now realizing is that Camel’s milk is
Extremely rich in calcium iron and vitamin C Camel’s milk has far lower levels of fat than cow’s milk which is bloody great news if like me you’re watching your weight if you want to milk them then you have they have to get your smell I’ve got a very expensive perfume
I’m hoping it’s the right one common common yeah for this baby seem a bit kinky what I do just P Hur oh yeah she doesn’t want to do it yeah smells like normal milkk yeah just tastes like milkk yeah good yeah good CH it very good taste
Five now if the United Nations gets its way we’ll all be putting the stuff on our corn flakes in a few years time one problem though it’s currently illegal to commercially import camel milk into the UK right the success of Camel’s milk as a new superfood depends on two things
First of all the regulations have got to be changed so the stuff can actually be imported and secondly people have actually got to like the taste of [Applause] It okay I can’t promise you that it’s better than Viagra it seems to be sweeter and creamier than than full fat meal to me it tastes more like those milk sweet tastes like a milk bottle sweet I don’t think you’ve got a future career as a wine
Tast got how are you Donnie fine did you see my camel milk film amazing in Germany of all places I know had go JY and like Hamels yeah and what was it like actually trying to milk them because it it’s gross serious it’s gross yeah not as gross as you drinking out of
That bucket was it warm when you sort of yeah it was fine there’s a bit of a strange arter taste there you know that I have another one just to double check yeah it’s creamy huh I thought it was fine but it’s got all these healthy properties really what’s the secret
Behind sort of milk in a camel two hands or one hand well it’s kind of one hand but a little like twisting next on the menu has Derma o got the Luck of the Irish they like both of them first oh get out is good however
There is one winner one clear winner and it’s not just the supls that are exploding just tell me once you’re not happy and then leave me alone do me a favor get [Applause] out right welcome back uh judgment time for the little lepre corn nervous yeah I am actually vegetables carrots woo
That’s lovely it’s just not OSG that’s a curry to intens oh [ __ ] off will you hello hello very good okay the meat’s very soft quite tender actually lots of flavor in there I like the mint actually sauce is a bit runny just you but it’s it’s nice and Simple and Clean it’s not
Too fussy this one looks that looks slightly richer doesn’t it in color yeah that’s really fruity oh my God tastes quite tomatoey it’s delicious but little bit too rich doesn’t evoke any feelings of Island no that is so true no no no but I mean you I’m happy with the dish
The most important thing right stand up nice and straight Sor yeah delivers the bad news they like both of them first I’ll get out is good however there is one winner one clear winner one clear clear winner yeah there was okay up or down it one clear winner go oh get oh
Shut up shut up will you what do they say they said yours is a bit too much they find d one very authentic very Harish authentic you had beef in it lemon in yours when lemon been it just lifted up a little bit you
Fond on my [ __ ] now you beat me in the [ __ ] challenge will you do me a favor yeah [ __ ] off out my kitchen yes oh my God right guys the first tol should be in by now Damon yes are those mold spotless I can see [ __ ] and Gunk and egg
White all over them and it’ be ashamed to make a perfect sule then spoil it with a filthy dirty mold Adrian Adrian have you put the puree at the bottom just realize Chef oh come on big boy I just said to you earlier how important it was for you not
To [ __ ] this first table up come on yeah just feel look on the side look sounds like You’ got too much egg in there right yeah and not enough pastry cream yeah what’s the upshot do you think yeah the upshot is the bin and don’t slam the [ __ ] thing you’ll
Knock the air out the sulake come on [ __ ] hell guys um obviously [ __ ] Bolton’s not famous for Su this is a first for me hey I know I’m [ __ ] laughing I don’t know whether to laugh cry or [ __ ] jump in the temps but this is the first Sul sered with a
[ __ ] straw they’re exploding now look at those molds are they all right oh come on the mold sorry come on look at the molds guys gentlemen yeah it’s an hour ago since that first ticket come in Dean Dean it’s taking us an hour to get this
Out so basically hello guys just step up a gear and sort of move our ass a little bit yeah yeah we’ve been waiting probably about 90 minutes for our sefl and I think we were working out between us it must take about 25 minutes to make a sefl
Individually so it been quicker for us to make it ourselves gentlemen there customers out there now on the verge of leaving cuz they’re waiting too long for their [ __ ] dessert all I want is 50 customers serve with 50 Sul and 50 [ __ ] bills paid you got to help me guys yeah guys
You can at least put them on the tray for me or do something on the plate yes right I’m going to ask you an honest question now yeah look at those molds and tell me you’re happy for that I’m not happy no nor M do you want me to
Check him back do them again I’m asking you are you happy with them no I’m not happy with them would you pay for them no nor would [ __ ] I well the five people who are getting them I’ll pay the [ __ ] bill all right Adrian yes sir if you thought you were coming
In this restaurant to run it with your standards you even bothered coming I’m running it with my standards because whether you like it or not it’s my reputation on the line and the [ __ ] story yes chef thank you Chef you finish him off you [ __ ] speaking to me okay
You’re finish him off speaking so you’re going home what you want me to say Well done for [ __ ] the I know want you to say I want you to say something once Mr Ramsey and then shut the [ __ ] up oh what do you mean shut the just tell me once
You’re not happy and then leave me alone do me a favor get out and cool down take some [ __ ] fresh air and have a big think thank you get the plates please I’ll dust them you put them on the plate thank you thank you could he deliver [ __ ] 10
Beds out of my van to satisfaction for customer spending 10,000 phone without damaging a piece of wallpaper I [ __ ] not it how long you there please Damon five years Chef thank you where is he right come on yeah sorry it’s really important for me yeah to get you back in
There and finish it and the reason why I push you so hard is cuz I want the best right yeah and take me out of the equation I don’t give a [ __ ] if you hate my guts I don’t it’s the customers you got every right to be upset cuz they’re
A pile of [ __ ] it’s really important for me for you to get back in the kitchen and do the last two tables on your own right your brother no I’m not up to it no I’m not up to it no let’s do it together then come on then let’s do
It yes yeah thank you let’s Go that’s it beat the [ __ ] out of it good good pretend that’s my head in there okay let’s go more egg white please there you go it’s amazing how you [ __ ] sped up now [ __ ] h thank [ __ ] we’re ending on a high good up we go service please look at that beautiful
Go that’s the best one of the night yes [ __ ] now well I’m not going to [ __ ] Bolton for holiday that’s for sure we’ve waited over an hour and a half for the dessert and um it it was a bit of a disappointment really love suls not sure about
This not sure how many people would pay for that okay guys 2 seconds please how the sou gone down not very well we’re having 39 people who are not happy to pay for the desserts out of 50 39 out of 50 so only 11 customers would pay for the Soule
Yeah main reason is waiting time and um bad consistency so that’s four they didn’t want to pay for the soup 13 that didn’t want to pay for the main and 39 that didn’t want to pay for the sou FL so just 94 were paid for out of 150
That’s over a third guys yeah yeah that’s not [ __ ] good is it no no more importantly yeah whatever we went through the tempestuous [ __ ] service that we went through no one [ __ ] gave up and I’m glad you came back thank you I for me I’m glad you came back you may
Have been slightly shy but you’re not [ __ ] quitters if you invited me back next week to again I really would sincerely and if you were back in my kitchen [ __ ] me will i’ be down the gym a week before on next week’s show I travel to France
To try and get a Brit to cook a proper Sunday lunch the shrine to England isn’t it this place is fested with baked beans yeah I’m cooking a fantastic chicken dish bacon wrapped chicken leg stuff with pork and pistachio and my kitchen Brigade are four doctors from accident and emergency
What’s the worst ever sexual accident you’ve had in the middle of the night [Applause] welcome to f word it’s feeding time on the menu tonight three simple dishes that you can cook at home Sal pepper squid with sweet chili sauce bacon wrapped chicken stuffed with pork and pistachio and one of the all-time
Classic desserts crep suette and to cook it I’ve got four doctors from accident and emergency what’s the worst ever sexual accident you’ve had in the middle of the night plus to take triny and Susanna to the CRS for pigs if he thinks he can beat us experienced pig breeders he’s got another think
Coming was here and the was bad C my mother and I C my dad and I love my mother and I love my dad want to have all that never had here the my mother and my dad but I love my mother and I love my dad want to have all that
Never ladies Fran how are you darling welcome Peter likewise and what does it mean J what the full name is b b b Fu me H nice to meet you likewise good to see you so um clearly you ladies can handle pressure you see it each and every day
Yes seven days a week yes all of you are faced with a tough task tonight cooking for 50 customers yes and the objective of tonight of course is to make sure those 50 customers pay for their starter their M and deserve now you all put yourself forward as talented Cooks now
It’s time to prove it ready ready ready here we go okay Franchesca what is the starter it’s small calamari shallow fried yes with sweet chili sauce and then some B Choy at the bottom with some oyster sauce exactly so you score the inside to keep it flat okay so give them
A little Shake okay so it’s not too thick with corn flour okay in and lay away from you yes okay lay away again lay them away okay B chy in okay and you got to do this really quickly Touch of olive oil and it WIS very quickly like
Spinach a few small flakes of chili in there to roast off little bit of oyster sauce in a few flakes of garlic sliced very very thinly and then you just toss that over okay quick toss okay and then out nice crispy squid 1 2 3 Touch of sauce inside the chili
Sauce there’s sugar garlic chilies okay and a little bit of soy sauce just visualize that in your head I’m trying yeah there you go yeah done don’t look so worried relax yes I think I normally look worried that’s more importantly I’ll tell you what to do the one person
Controlling this kitchen and four of you cooking if we listen do as you’re told y yep it’s going to be a [ __ ] great night only stations and good luck yes thank you Jean Baptist let’s go Prem cat how is everybody out there very good very nice atmosphere
Yes okay um on order table five yeah four covers table five four squid four chicken Ballentine four crep suette right yes Gord Gordon that was a really pathetic response yes yes Gordon yes shepher it’ be nice if we’re getting a bit vocal so it sort of geers you up
Ready for a really good service yes I’ll start that again okay all right on order four covers table five four squid four chicken Ballentine four crep suette thank you two each side no no no are you telling them what to do or should I tell them what to do you should
Tell them what to do thank you so shut the [ __ ] up then right we’ll do my name is Peter I like to do anything that is a bit unusual puts together unusual flavors my name is Lucy I have been obsessed with food since I was about a year old and being able to
Actually produce something and see enjoyment on people’s faces I think it’s just brilliant my name is GB I like to cook everything really quickly I don’t have much by way of patience so if it can be done fast I’ll do it fast my name is Franchesca and we’ve all had a lot of
Experience dealing with aggressive and irrational people so I think that that will help us prepare for meeting Mr Ramsy A&E is the busiest Department in the whole Hospital everyone running around everything frantic to me it’s the closest you get to running a professional kitchen I think we’re all excellent cooks and I think we’re all desperately competitive I don’t think we have anything to worry about being in
The kitchen with Mr Ramsey I think he’s the one that needs to watch out right GB yes Gordon how you doing you have the first ticket on four squid how I’m doing good yeah give me at least four minutes please four minutes thank you Peter my presentation’s crap no no
Listen to me listen listen listen Peter come here come here there’s no garlic in your back Choy and there’s no chili there was I put some chili in where is it then where’s your garlic then I’m not here to argue okay Peter you’re not here to argue there’s nothing in there start I’m
Going to be going to the [ __ ] mental home in a minute any chance of going quicker otherwise I’ll get them to put a sign up average waiting time for Peter’s table 45 minutes join the queue okay can we get the plates cleaned yeah that looks lovely but the plates are [ __ ]
Disgusting so get a little cloth out there and clean the plates yeah yeah okay so you must see all sorts of accidents you know that you do you do what’s the worst ever sexual accident you’ve had in the middle of the night ah now you’re talking what you mean at work
Or at home no no at work no no at work yeah not at home my god oh no I knew that get you going I can’t possibly disclose that here what what type ofac we’ve had some interesting vacuum cleaner injuries serious yes what they’ve got the nozzle stuck that sort
Of thing oh my God vacuuming with their dressing gown open you know Peter the food’s looking fantastic but we can’t afford to keep the customers waiting too long let’s go yes otherwise they won’t be paying for anything yes let’s go nice and tight those Plates I don’t like squid and I was really surprised I’ve never had squid that wasn’t rubbery and stuff before and this was really really good um I loved it um I really like squid anyway but the squid was cooked Perfection I thought the texture was really really good love
The sweet chili sauce the honey and that sort stuff perfect really okay ladies on order yes four cover table three three salad of squid three chicken balantine three crep suette yes Gord ladies that’s the last order let’s go GB yes Gordon have you been the fastest tonight let’s
Go last table for you four away it three nice bits look 1 two three there and then drizzle your sauce around yeah watch just over the top and that’s it yeah I can’t make it any simpler than that good please go let’s go well done Peter finally yes okay John
Baptist right yeah slightly slow the results four in total I’m not happppy to pay tonight only four customers not paying for the starter that’s fantastic yes good very good that’s [ __ ] good news Well Done 46 of paying four ANS huh it’s not perfect but it’s bloody good
The main course I want everybody paying yeah 50 paying for that chicken leg yeah let’s go next on the menu I’m off to France with the help of British expa who’s letting the side down it’s a shrine to England isn’t it I mean this place is fested with baked beans yeah
The Brigade tackled the main course a delicious bacon wrapped chicken leg with a PE and Broad bean risoto and triny and Susanna finally get a makeover just don’t put the brush inside his bum [Applause] okay welcome back to the FW my pigs may not be long for this world but they’re still as competitive as their dad come here hey we’re going to a show yes you and I are going to a show I want to get fully involved in the pig world so I’ve
Entered my girls into an agricultural show the ru bath and West which is like CRS for pigs in order to show them I need to teach them to walk to heal they say that pigs are as intelligent as dogs so teaching them should be a piece of Cake oh [ __ ] hell so I’m in a bit of a awkward situation because I don’t want to make myself look stupid at the show and uh you know I I don’t go into it to come out third or fourth you I want to win this [ __ ] thing
Now so if I want to win I’ve got to train hard I’m really [ __ ] competitive so we don’t settle for bronze we don’t settle for silver we’re going for gold get in there come on hey oh [ __ ] me come here house he there you go nice and snow good girl [ __ ]
Hell getting better later Christine and Kevin who we brought the pigs from arrived with a surprise gift thank you the kids are going to love that you know that this for the pigs you having a laugh now no we’re not having a laugh now you want me to Bath the [ __ ] pigs
In a swimming pool y oh [ __ ] and I’m going to get the kids so we got to work preparing a nice warm bath for the pigs is that nice in the pool in the pool quick the no l why don’t you put the water in there like that I mean they just love
The water and they love all the attention I mean you saw the one roll over and have a tummy tickle she thinks it’s brilliant just don’t put the brush inside his bum okay quick lift at the tail right ready nice big splash here we go yes oh sorry Meg I’m
Sorry Daddy I thought they were going to be P oh no they roll over don’t roll over don’t roll over don’t roll over I mean the difference is extraordinary in terms of how well presented they look how smart they look for what a [ __ ] palava with the pigs clean as a whistle
They’re off to the show early to get settled in but will Trinny and Susanna win any prizes right ladies step up a gear now yeah four covers table two GB four chicken away please yes okay away now four covers table five Franchesca four chicken away please it let’s go thank
You time for the main course a bacon wrapped chicken leg stuffed with pork and Pistachio chicken legs this is a thigh and the drumstick boned out and that brown meat is so full of flavor stuffing sausage meat pistachio nuts and the pistachios give it a really nice sort of nutty flavor with a nice crunchy texture and slightly sweet time parsley salt pepper stuff place that in the
Center get your leg and fold it over tin foil season olive oil streaky bacon it gives a lot of flavor but more importantly keeps it nice and moist place it in the center and just roll it around squeeze the ends nice and tight poach 25 Minutes chill 30 minutes unwrap look at it already it looks sophisticated hot pan olive oil season And the secret now is to get that bacon really nice and crispy you just roll it round leave it to rest for a minute Cherry vinegar delay the pan with some cherry vinegar and it’s really important that we did delays inside that pan cuz that’s what that flavor is and it’s not just
The flavor of the chicken it’s the flavor of the bacon as well at the same time Masala wine it’s a real sweet dense Rich sauce that goes brilliantly with the pistachios stock reduce there we have a really nice 30 second sauce and Slice on an angle because you
Really want to show off those pistachios that smells amazing absolutely delicious stuffed chicken leg with Masala sauce sauce done so chicken leg is served with a very summmer Roto done with broad beans and peas yes and as you make a rotto the most important thing is cleaning your
Pan down all the way around the outside so all the rice is building up okay it’s cooked evenly right yeah good and how did you tell when it’s ready to add the next bit good question yeah look you can see the color of it inside the risotto
Is a little hard core there so the more translucent that becomes the more cooked it see like a little bit in there little white bit as that disappears it signifies that the rice is cooked peas an ice handful of broad beans yes right butter in let’s go thanks quick right
Palmes and cheese in there yeah yep get your spoon and start tasting please now when the palms and cheese goes in it dries it up put butter in on the other side nice season is okay y right I think we’re ready for that one so give the plat a little
Shake now we just slice them into two or three yeah so they stay nice and hot yeah yes you put them into really thin slices and try to decorate it it goes Stone Cold okay okay and we want to keep that heat in there now fres are you happy with those
Uh yes yeah would you pay for them yeah good good they look fantastic I have to try well done first play out go let’s go let’s go your boy coming now there is some strange black debris in My Pan what anyway what you doing there what is
That what how do you manage that I don’t know sound like a plastic container in there get them out yeah did you start off with a clean pan I did you sure I was thought I thought I did I may be wrong I don’t think you did you started
Cooking a dirty pan anyway pet let’s get it in the bin and start again yes throw them away just put the plates down that’s it oh you got you’re you’re not even thinking now Lou I don’t know why but you’re not you’re not helping clean the plates it’s almost like you’re
Giving up yeah I haven’t given up well you should be putting dirty plates up there then that’s all sorry we’re halfway through the [ __ ] main course go 14 please yeah go hurry up yeah service please that’s nice two seconds JB no source of rest I’ll do that yes JP what’s the matter
The one of the one of the customers saying that the chicken is not cooked enough the chicken is not cooked enough the bacon or the chicken no the chicken are you sure yes is it raw it seems fine to me to be H post for 20 minutes I’m sorry JP but they’ve
Already been pre-cooked so we’re getting them crispy okay where’s it raw chicken St please come Sor yeah look it’s it’s it’s well cooked look there’s nothing raw in there okay m m MCH MCH come on hurry up eat it [ __ ] hell look that’s dry that is not raw sorry okay
Yes Franchesca three chicken away table 12 please let’s go I need more chicken please one at a time guys yeah go Peter I want you starting with a clean pan yeah yeah yeah absolutely spotless yes right fres let’s go come on please time oh [ __ ] sorry sorry [ __ ] H there you
Are guys sorry are you all right yeah we got to take the pan to you take the pan to you next time yeah that way we don’t please let’s go place out yeah Lucy you got to be careful here when you work in the kitchen yes huh I know yeah [ __ ]
How can I turn up a [ __ ] accient an emergency tonight yes right ladies can we all get on there please yes and finish this last Table Three I want excellent okay my ambition to get the nation cooking Sunday lunch has throwing up some real tough challenges some of them
I wouldn’t even trust a bowl a pan of water I’m here in groba in France and surprise surprise it Tak me all bloody day to get here because the French on strike what’s wrong with them miserable [ __ ] they may have done better than us in the world cup but we can beat them in the kitchen I’m here to
Help a Yorkshire couple who are letting the side down they think their food is the best in the world their wine is the best their cheese is the best their meat is the best I really need someone to teach me how to cook so I can wipe the smile off the Faces hello how are you Vicky you’re neighbors because obviously all French the neighbors we’ve been around to his neighbors for dinner however we’ve not had the confidence to invite them back over we’ve come around for some drinks but not nothing cooked they’re inviting us to their house for a
Meal and we’re too ashamed to invite them back fast food fishing chips potatoes and for me it’s not very elaborate and uh very often greasy and not very good what kind of food did you eat when you went around to their house oh they had um they had Wild bar Patty
That one of the women had actually gone and caught the Wild bar made the pat it was out out of this world I don’t know how to cook with the food they have here right because it’s like um vegetables meat fish cheese and you can’t put it in a microwave and
Go ping it’s a shrine to England isn’t it this is not real you know that this is this is this this is this is and bear in mind none of this stuff you can get here baked beans and soup what’s in there right so in here we have more
Beans I mean this place is fested with baked beans yeah it is get your cat we’re going Shopping Sunday lunch three of them yeah nice on the vine lovely good now that’s not too scary is it no that’s okay he’s your best he’s nice perfect you there you go and do you know the nice thing about this when they get to see you once a week twice a week they
Get to know the kids’ names they get to understand you become a bit of a local then you get the stuff cheaper yeah I’m going to get Vick to cook a very simple dish using a cheap cut of lamb rump they’re going to Bone It Out roll it and then tie
Thank we’re going to cook the Lamb with cuscus and an oine puree it’s the perfect Sunday lunch because you can make it for a lot of people and it’s very easy to do score the top like that for me right so why do we do that and so when it goes
In the marinade it starts to absorb the marinade look what we do now just get where the fat is into the marinade the marinade okay that doesn’t have to be done for S 3 or 4 days it can honestly be done an hour before you need it that
Smells gorgeous so OB I thought OB jeans were really complicated and you had to Salt them first or soak them but the reason why you have to Salt them first is to get rid of that bitterness okay and then mixing your hands through there yeah definitely good onions straight into the pan
Season it also with a nice uh cumin so have a look at the oine now okay see don’t worry about that discolor yeah it’s changed color slightly all that water again little squeeze out there and look oh wow yeah yeah that’s the bitterness yeah okay over into the
Pan cook the OB jeans with fresh tomato mix them with onion and cumin and then puree M the lamb okay now remember no color no flavor okay now end the pan now let me just show you something I don’t want to waste that that goes over the top back cuscus is the perfect
Accompaniment to lamb I’m using half a bull Cube which don’t worry is acceptable even in France but with fresh time for added flavor St okay and just add Apple Sultan’s olive oil and gently heat over bamy until it’s fluffy so beautiful yeah okay over you have changed my idea of English
Cooking it’s really good thank you Chef thank you there you go M so our cooking is better than theirs and we’ve got the Olympics England 2 France nil I thought yeah the risoto was well balanced with the parmesan and really good El Dente beans and peas that snap
In your mouth and the chicken was was well cooked and the bacon was nice and smoking it’s really fatty and the broad beans are not C properly and also in a restaurant if you have Roto it’s usually like in a little like they’ve stuffed it into something to make it look like a
Little circle I don’t know some kind of and it was just like on the plate there was too much F mine was perfect I really really enjoyed it it’s lovely okay ladies come over the results please leave the pancakes on the side ladies let’s go yeah this is a
Crucial part for me yes I know very slow however what was the result how many customers out of 50 are paying for the main cost 32 32 are paying 18 18 aren’t paying why not why so many uh main reason is the meats a little bit fatty
There’s not a breast of chicken it’s a chicken leg so it’s a rustic cut yeah but that’s what they said the pistachios the pork stuffing no they love that they love that but you know a bit of too much fat on around the chicken well that’s crazy because every plate these girls
Sent out was [ __ ] fantastic I know we’re slightly slow but 18 yeah no that’s a disaster nightmare okay yeah don’t drop your heads on that one we going to come back keep up there I want all the customers paying for the dessert yeah all 50 of them yes next on
The menu Galloping Gourmet Janet Street Porter goes fishing for lowfat food that’s cuddles I give political rockweiler John humph a grilling in the recipe challenge when I hear you on the radio just the puming you give those poor politicians honestly like lter Slaughter you’re worse than a [ __ ]
Vegetarian and the doctors tackle FL with crep suette stand by with a fire blanket make sure you do not set fire to Dean’s [ __ ] chest it’s insured for a lot of [Applause] money right welcome back to the f word this week’s recipe Challenger is a real serious foodie and he’s even grumpier than Janet Street Porter you say that to all the girls right I’m going to start chopping then okay are you ready you do I’m ready right the rules are simple the
Challenger has to come up with their best dish and then I have to try and beat with my version have you been cheating by the way and looking at my recipe U no this recipe has been well rehearsed apparently it’s not right he’s been in the family for some years about
15 years my son right is a musician he’s a chist and his favorite food for hundreds and hundreds of years has been curry curry that’s amazing apparently your son is the same age as me 39 shut up no no no but it’s like I’m prepared can we can we stop the recording I’m
Going home now it’s like having an all man in the kitchen fantastic good to see you and you look great for 63 I was 11 when I had him yeah okay serious yeah Fant I was 11 when I had it I do have one who’s only five his name is and his
Name is Owen Owen that’s right and he’s a he’s a joy should I confess at this stage I not a natural Chef yeah you’re highly competitive I am highly comp you get up early in the morning you don’t like losing so that makes me a chef
Right yeah it sounds like a great chef to me trust me you got nothing to worry about how are you going to sex that Curry up I’m using the best end of lamb lots and lots of red onions the usual spices obviously um T yeah garlic ginger
Turmeric chili and chili Anda paprika so John’s making a lamb Curry and it’s from his son’s recipe now I’m doing a lambro as well very simple in spices with turmeric kayenne a little bit of chili and then sweat it off with the onions seal the meat and then we’re going to
Blend some almonds and poppy seeds now because the curry is actually quite spicy what I’ve done with the almonds is ground the almonds up with poppy seeds and that makes it a lot more meow so really nice and mild and takes the heat out the spices why do you not
Want yours to be too hot Gordon um I’m not very good at things burning your pallet from the minute we start what do you think about Don Prescott he adds to the to the uh to the humor of the nation doesn’t he you know I asked him about
The green belt once he said Green Belt one of Labor’s great achievements we’re going to build on it well you know there is the man has a sense of humor he is much maligned is uh is Mr Prescott now I’m this is a I’m going to mix my stuff
Up in here right uh that’s amazing when you listen to your show in the mornings how on the ball you are now you’re just cooking chopping a few on making your son’s Curry and you’re all over the shop John I’m I’m absolutely pathetic should
I get a seat out for you we’ll sit down and turn the lights out there’s going to be a lot of politicians getting Sweet Revenge on watching this now you know that John how are we doing well this is the crucial stage this is where the real
Creativity comes in Gordon is I’m dying to taste yours you know that this is the it smells amazing really I just realized I scratched my eye I had a call the other day yes some months ago from my uh son he’d been cooking a curry oh no went
To bed and all the rest it woke up at 3:00 in the morning in agony absolute an Agony thought he was going blind but he got a tiny tiny bit of chili in his eye and they said he could have gone blind if he hadn’t thank God he didn’t go for
A pee no just imagine it’s happened before in chef when they’re busy flat out Midler service chili chop chop chop chop Chef going to go for a pee and they come back and they’re like doubled up I mean like really doubled up dangerous stuff especially when it’s a really hot
Chili do you know something g go on I didn’t want to know that sorry nice oh I made a complete pig’s ear of this it doesn’t look that bad come on total pig doesn’t look that bad oh thank you no it doesn’t what are you
Going to do are you put the spices in there no no spices in there spices have better go in haven’t they you’ve been deliberately distracting me haven’t you that’s is is is this is this the technique that you use Gordon no no but just John I honestly thought you’re
Going to be a lot more together than this you know that being such a well organized man let when I hear you on the radio just the pummeling you give those poor politicians honestly like L to slaughter you’re worse than a [ __ ] [Laughter] vegetarian can I have a little taste
Yeah that’s nice is it that’s lovely that’s very very nice it it does taste like an authentic Curry I’m not starting to worry or panic but I have to say it’s nice and the tomatoes panicing just a little bit just a little bit now Contin
A bit but it looks like a curry you know it does look good right that’s ready now just needs to be brought up to the ball and left to simmer for 10 minutes both curries happy John delirious delious and may I say yes confident mhm ladies how are we how are you big
Boy are you well good to see you how en your chicken it was lovely yes nice what I liked about it was that it was it was it was like Ron seal it was what it says on the tin it has it is what it is I
Like the dark meat so it’s nice I think a lot of times the chicken leg tastes 10 times better than the breast definitely what was the food like on shamess lots of liquid lunches I was fish and chips every Friday serious good salad every day we were encouraged not to eat
Carbohydrates cuz your energy levels dip in the afternoon yeah so uh the food is good what’s the most difficult scene could done probably being I was I was naked full frontal in front of six crew all men serious I insisted and it was the coldest day in July freezing cold so did
You did you we I’ve got other strong assets I know you everyone knows what my weak spots are is it his hairy chest no that’s a strong point hairy back God i’ hairy feet I should have been a hobbit is that for of De natural we had an it’s natural the
Worrying thing is it’s still growing it’s still growing you know I’ve got it insured no seriously it’s insured Daisy Duke in short legs in Dukes of haard I thought oh that made me think would you pay for your dinner so far see you later yes I didn’t think it was possible but
Foodie gobshite Denis reporter has found something with a bigger mouth than her the British are certainly getting more adventurous when it comes to exotic meats I’m off to Britain’s first crocodile farm which sounds somewhat extraordinary as they’re not exactly indigenous to camb BRD show now crocodiles are very lowfat meat and it
It has got a pretty nice taste so I can see that um a farmer might think oh well it’s a new way to make money but I’d be worried that they it might be kind of cruel and if it but if it’s not cruel if they’re happy if I can be assured that
They’re happy Crocs then I don’t really have a problem with it looking at this Countryside it doesn’t exactly remind you of the Everglades does it helloy Britain’s CL Croc farmer are these particularly vicious crocodiles you’re leading me towards only one of them that’s kissy’s over there she’s the
Most aggressive of all of them that one yeah isn’t this a bit cruel to keep these crocodiles in this confined space the enclosure is um about four times as big as it actually needs to be they got 4,000g tank there they can swim around they can jump out the water so what
About escaping I mean if the villagers uh got a bit anxious and put extra bar water around the gardens um no because these are cold blooded animals they can’t survive in their climate if they go outside they’d slow right down and stop and we just pick them up again so
What would you normally feed them um usually they feeding uh feeding them on chicken we’re feeding them with pigs today stillborn pigs oh I wish you hadn’t said that it’s important to remember that these would have been incinerated why have you got the pig on
A rod if you don’t mind me asking I so you can fish a crocodile we’re going to get you to dangle him in and see if you can catch a Croc so you don’t just like Chuck them in yeah you take take that of this side and do this just seem a very
Dangerous way of feeding here she comes there’s cuddles that’s cuddles cuddles it’s your Auntie Janet so what what bits of the crocodile uh do you eat if I catch a little one that’s going to be the easiest way to actually show you this one’s smaller not very happy he
Gets be ribs which obviously is a rib cage on anything the legs they call crocodile wings and then the prime meat is actually on the tail here which is a solid muscle it’s uh cutting Stakes like swordfish or anything else I’m good right there we go
Smiler it will be a few years before Smiler and Chums are ready to eat so I’m going to an exotic meat supplier in battery who are the cream when it comes to Croc hello is this in case you forget what all the meat is cuz by the time it’s in the
Packet it all looks more or less the same do you really sell goo yeah wilderbeast is a better name now what about crocodile yeah I’ve got some got some in here is it a novelty or is it something that there’s really a growing demand for it was a novelty now we are
Selling between 5 and 600 kilos a month that’s a lot of crocodile bloody lck crocodile we’d love to get more people are now ordering it reordering it because they like the product not because it’s a gimmick would you like to try some I’d love to oh great there some
Crocodile fabulous any chance of taken a bit of kangaroo yeah absolutely go for it pick that one that’s that’s great I have no idea how to cook this Croc so it’s time to ask Massimo head chef at cinnamon K in South London where crocodile is always on the
Menu is it popular is very popular he’s been in the menu for 3 years now so so for 3 years these people in this area of South London they’re all vied up about crocodile why is it so popular well he a nice new piece of meat and he’s nice and
Healthy no F there’s no fat at all and U it’s quite good okay well why don’t you show me how you cook it I’d like to the go okay so what we’re doing today is a crocodile skewers with three fried noodles the crocodile is going to be
Marinating in ginger and lime what’s my first task skewers doing skewers like that down the middle so I got to marinate it squeeze some uh time like it’s dead simple yeah very Simple I want the three best looking bit wow well let’s go and taste it Master mom staring eat a crocodile then put some noodles in your mouth okay tastes really interesting for me is like between mfish and chicken um looks a delicate flavor yeah it is it’s got more flavor than chicken
Mhm hi there hello hello right I’ve got a mystery a mystery food for you here what do you think here um a cross between chicken and chuna see it’s a meaty tat it could be a meaty fish it’s fish it’s fish right what kind of fish like John squid that a giant
Squid that is such a stupid answer G it’s me tell me what you think of that right crop it’s fresh it’s fresh it’s did you catch it yourself no what you w a bit chewy it’s a bit chewy maybe it wasn’t marinated long enough and it’s like a dry swordfish
Yeah the texture is quite weird isn’t it funny enough when I asked people what it was some thought it was chicken and some thought it was tuna because there’s that Crossover with really really meaty fish is it going to take on I mean that doesn’t do much for me you know that do
You serve anything like that in your restaurant you’re having a [ __ ] laugh on you what a salad of crocodile would you ever serve crocodile i’ never serve it I mean you know that’s tasteless I think that you were a [ __ ] crocodile in your previous life you know that before
You got here no I wasn’t a crocodile listen in your restaurants do you serve any exotic meats at all maybe on the [ __ ] [ __ ] great Barry Reef I can understand but in the middle of London would not serve [ __ ] crocodile on my plate [ __ ] is there a shutter here we
Can pull down for [ __ ] sake Janet I got to go on with dessert yes right ladies come around please quickly uh this is Martin yes Martin’s from the the gondola restaurant in Derby and he has to be the number one crep suette man in the country today he’s going to show you
Exactly what to do very quickly watch carefully what he does cuz you’re then going into the restaurant okay and doing it at the side of the table from the master sugar some butter so what you making now is a caramel caramelizing the sugar testing yes ladies this is not the
[ __ ] generation game you’ve all got to get it right yes this one counts big time yes yeah big time Big Time Yeah GB Peter and franisco I want all 50 Cals playing for their Pancakes yes all right so you take it a little bit further to get look light golden brown yes yes
You’s got to go clim my eyes yes almost like a treeo color exactly yes now we put the orange juice in oh nice orange segments in I’m trying to keep the orange segments whole yeah we don’t want them all broken up the little bits right now what we do now is
We add the pancakes here we go look in there like that okay over that over there like that now watch he the in I’m going to have to practice that on a pancake these are very dangerous get the flame there we go look you just tip it
Over just tilt it yeah and then just just likeing Christmas there you go off the alcohol see it’s a Flay it’s whole idea of a crep suette yeah look so I’m not saying that no flames no FL so organize your trolley get the oranges into a smaller Bowl get your
Pancakes on there yes make sure there’s no paper between your pancakes yes let’s go Martin Peter let’s go okay where are ches this is the exciting thing about creps this theater yeah these C love it yes M good there we go Okay a little bit more color yeah and then we’re going to wait for that color to go and then add the orange ju looking for that kind of alcohol last that’s right yeah it’ll be fine absolutely fine yes you shocked when you know that you play rugby you saved lives and now
You’re worried about making a simple pancake let’s go I will never complain in a restaurant again I have to say if my food is late I just that’s fine the good news is we can all treat if there’s an accident just need to heat the grand man come on cook cook cook
HRA it is on fire then pan on again another table yes yes yeah stand by with a fire blanket make sure you do not set fire to Dean’s [ __ ] chest it’s insured for a lot of money or to his feet yes and good right got it in good and
Good nice lovely right burn off the alcohol y don’t put that thing down before you [ __ ] burn me good come on D give a round of applause my God Almighty now thank you next on the menu will triny and Susanna make me proud in the World Cup for pigs waiting for you
Now the pigs are in the ring so we need to get them move on and the doctors find out what the diners thought of their bedside Manor how many of the customers are paying for the Dessert welcome back to the F-word now before we find out how the desserts went down time to make a grumpy old man start crying oh you’re a confident git look doesn’t it look beautiful just tell me that looks beauti it does look nice I just like this little moment this
This is my moment now it what how can anyone judge against my dish okay the moment of truth so dish number one this is dish number two okay Happ you go oh it smells great so hot yeah it’s got a kick but it’s not got taste no spices apart from
Chili should we TR the other one this looks better looks looks creamy it’s still quite lumpy I that’s much better I think there are too many almonds just floating around in it the me and the other dish was a there I think the sauce is a bit
Bland John I’m not a curry expert you know that you don’t have it on the menu anywh I understand although Chef Curry normally about 12:00 at night on Friday night okay I have the results okay well who won he’s annoying isn’t he he is annoying he’s French well done yes get
In there well done it was a great pleasure I knew I was going to win yeah I know you knew do me a big favor what [ __ ] off out my kitchen thank you John take care see you go it’s the moment of the truth the World Cup final for pigs
The bath and West show the Royal Bath and West show is the biggest agricultural event in the country attracting 160,000 visitors animals of all shapes and sizes have been judged with only the finest livestock receiving Awards by entering my VES I want to raise awareness about these English rare
Breeds and Jack look at them AR they beautiful I’m also determined to win if he thinks he can come down here with those wretched barkers and beat us experienced pig breeders he’s got another think coming with the competition this Fierce I’m glad Tana’s agreed to walk one of the pigs herself
Very nice you’re you’re in there as well oh de there you go you look like a evil matron yes you want to go see the little pigs come on my girls don’t let me down now come on ladies and for moral support mom’s turned up with the whole
Family how’s it going I didn’t know everybody was coming but there’s worse around the corner king of pigs Hugh furly whitting would be watching no pressure then slightly [ __ ] myself are you it’s a nerve-wracking moment have you done a lot of training no I have done a lot of
Training yes anything you can give us as a last minute bit of advice well you you know the sticking board but the board is just to like a blinker use it like blinkers to stop them being distracted and just to turn them yeah waiting for
You now the pigs are in the ring so we need to get a move on okay finally it show time six rosettes will be awarded for the best quality pigs but any misbehavior will be frowned upon here we go here we go stand still you little [ __ ] come
Oh hey hey hey hey hey he’s not watching the piggy enough he’s watching around more than he’s watching the pig so occasionally she’s getting away from him whereas Tana is doing what she was advised to do which was to concentrate on her own Pig and not worry about
Anybody else’s he’s taking T’s Pig very seriously giving it a proper look that means he’s thinking of controlling the pig means the judge gets a proper look and can give points for criteria such as shape mobility and te Alignment good Ros on the desk they start dishing
Them out in a minute all right moment of truth the votes are counted all we can do now is hope the steward is about to announce the winner my Trotters are crossed me what no the rosettes are slipping away second place goes to a teenager
Third four no fifth no oh [ __ ] oh come on there’s only one place left it’s got to be Gordon Gordon yes thank you very much thank you despite T keeping triny under better control it turns out Susanna is a much higher quality Pig bana gets a special
Award for her Pig handling skills priz yes much better thank you especially controlled I thought she’d do even better I thought she’d be placed nearer the top I thought she would come first to second yeah I can’t believe you beat me I think mine was much better than
Yours I I really enjoyed it and I’m quite shocked that I did enjoy it I mean Tana amazed me I was amazed the way she managed to control her Pig and just how I suppose um calm she was with it cuz it’s [ __ ] hard in There they are delicious really good the winning course really wasn’t it you can’t fult that made it your table alcohol didn’t overwhelm the orange ju it was just beautiful really nice and fruity lovely flavors not too sweet not too bitter just right okay John Baptist please wait got
Him okay yeah slightly manic out there frantic but theater wise it looked fantastic yeah and the color looked brilliant how many of the customers are paying for the dessert everyone everyone that’s fantastic everybody that’s the first time ever God everyone actually PID for dessert well done so four customers
Refused to pay for the starter 18 didn’t pay for the main okay but everyone agreed to pay for the pudding that’s [ __ ] good news so out of 150 plates you served 128 of them were paid for well done yes it’s not perfect but it’s [ __ ] brilliant telling you now so far
You’ve been the best performing Brigade and yes I’m really happy you liked it because there’s a strong possibility you may be coming back and it’s my [ __ ] kitchen okay yes yes chef you back Chef next week on the f word I get to grips with the eels on the for [ __ ]
Sake no they will huh my kitchen Brigade are for Oxford students so why wouldn’t you eat it sorry Chef I haven’t seen it you haven’t seen it open your [ __ ] eyes big and I show Jonathan Ross what to do with recycled celebrity [Applause] cookbooks la