Gordon is joined by four farmer’s daughters in the kitchen, confident they can impress. Together, they create three easy recipes: crab mayonnaise rolls with mango salsa, succulent beef fillet with mushroom gratin, and Gordon’s favourite, hot chocolate fondant. The episode also features John Thomson in a recipe challenge with Gordon, Janet Street Porter tackling supermarket giants, and an emotional farewell to the pigs as Gordon takes Trinny and Susannah to the slaughterhouse.
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Welcome to the fword on the menu tonight crab rolls with a fresh mango salsa beef fil it with mushroom Graton and a foolproof hot chocolate fondant all simple and delicious recipes that you can cook at home plus John Thompson gets me to try his favorite Tipple can’t handle it can’t handle it
And it’s time to say goodbye to my pigs I’m not very happy to see you girls go the F was bad Cur my mother and I Cur my dad then I love my mother and I love my dad want to have all that I never had
The F was here the was C my mother and I C my dad but I love my mother and I love my dad want to have all that [Applause] never right ladies hello good evening sh hello welcome Sarah how are you Sam hi Annette how are you fine thanks four farmers’s
Daughters yes indeed cooking at home for dinner party may sound somewhat glamorous but cooking for 50 customers is a different level Al together the most important thing is making sure that every customer pays for every plate that we sent and if it’s not right I’m not
Going to send it I want to see a little bit of inbuilt standards and if you’re not happy with it don’t bring it to me cuz if you’re happy with it how the [ __ ] are the customers going to be happy with it don’t let me down and more importantly don’t let yourselves down
Yes let’s go right on order four covers table four four crab mayonnaise four fet of beef four chocolate fondants yes sir thank you are you taking that one girls no excuse me are you doing that one girls you want to run it now no no I’ll tell
You who’s doing what if I had to leave it to you to decide what’s going on trust me yeah yes there’ll be a [ __ ] can come by Arles the coming up the [ __ ] TS by the time you get out trust me I’ll tell you what to do okay
Okay my name is Sarah and I’m very used to very kind of homely cooking it’d be your stews it’s your pies it’s your meat and your potatoes what you’d imagine would feed a family of far G to feed one farmer my name’s Charlotte I’ve always shoted and it’s really satisfying to see
Something that you’ve shot that day and actually see someone sit down eating it and enjoying it my name’s Sam my favorite meals to cook would be uh steak and chips I like the steak to be hung usually about 21 days and the more fat that’s on it the better the flavor it
Gives the meat my name’s nette I can draw birds I can take their Inns out and get them oven ready I’m not screamish when it comes to handling a bit of raw meat Farmers work on T time scales as much as the chef does you can’t stop the
Sheep popping out the Lambs can you you just got to get on with it when we say we’re going to do something it will get done we want to win I don’t like to lose tonight’s meal kicks off with crab rolls with a mango salsa the perfect summer
Starter quickly ladies please yes make sure the roll them nice and tight okay I don’t want them all bursting everywhere okay right for some B reason I don’t know why but yours looks terrible yeah not nice at all they’re not look they’re not even closed up take them back please
Yeah and start again yes Che yeah Sarah you got to let me show you one again look fresh pick crab meat yes it’s nicely chilled little touch of chili Touch of shalot and then Touch of mustard and mayonnaise mix that in good now roll it nice and tightly yes
The idea is to sort of almost like a spring roll yeah something nice and neat that you can pick up with the fingers then you get your mango salsa which combines mango chili red onion lime juice and mint leaves just a cut in there just to keep it nice and sort of
Positioned and then we can set sort of one roll don’t squash it madly just down nicely now there we go yeah if that’s all opened look that one goes they pick up that there you know look that’s what’s going to happen yeah come on let’s go come on ladies this is
Fantastically simple so something I think this simple has to be perfect when we go out yes yes chef thank you Annette are you happy with those Annette yes sir yeah would you pay for them yes sir yeah so would I let’s go table four please it was really good I really enjoyed the
Salsa it was really fresh and tasty nice crunchy lettuce the salsa wasn’t too strong and it think it was quite simple something we could all make at home probably so yeah enjoyed it John how are you good to see you well very well yes nice to see good evening
You enjoy your starter very much yes very light carand mint in there nice yeah that’s right yeah nice and fresh yeah lovely but I love sea food anyway I like to crab and robster yeah I didn’t beiz you’re such a big foodie because you’re quite obsessed about real good
Food yeah absolutely is it something you grew up with is just you enjoy news experience I think it’s something that I’ve I I remember living on my own really and uh Carolina hn came to see me uhuh and um she went and said in her standup John Thompson’s lost it because
I I went around to his bedset and he was steaming vegetables yes that’s that’s nor steaming vegetables is you’ve lost it yeah I don’t think about you steaming vegetables though you don’t look like a steamed veget that’s cooking for one you see and that put me off but what it is
When you get in a relationship that’s when you start to cook because you want to please your partner and see the reactions and then you take it further dinner parties so were you uh having a date with Caroline when she came around was it something no not at all no no no
No romance no I was cooking for myself she was just coming around caught me mid steam okay good Ste now are you feeling confident about the recipe challenge fairly yeah yeah fairly where’s the recipe from that’s been from a bit bit of my mom bit of Good Housekeeping bit
Of family circle and a bit of me yeah yeah you excited about it I am excited about cooking yeah any last minute changes or well I thought about caramelized apples with pork but pulled it out P knock that one on the [ __ ] whip your yes I’ll see you in the kitchen
Later J Baptist hey got it okay what was the feedback it went very well it went very well 48 people are paying for the starter 48 fantastic news yeah fantastic news fantastic news 48 yeah so two only two customers refused to pay for the starters well done well done now don’t
[ __ ] up the main course yes 50 out 50 for the main course okay yeah next on the menu a fantastic homegrown food delicacy I was 16 years of age when I had my first snail experience and to be honest I’ve been hooked ever since they are absolutely delicious
The problem being of course the snails I’ve eaten have all been bloody French the Brigade cooker Sumptuous beef fill it with mushroom Graton and the big mouth takes on the big supermarkets SB tried it they stocked it and then they dropped [Applause] it welcome back to the f word hands on for the beef get the beef out get them colored beef in let’s go get that pan piping hot yes yes Che yes Che right next challenge for this lot main course a fantastic fillet of beef with a mushroom Grattan fillet of beef that has to be the ultimate Indulgence when you bite into that it actually melts on your tongue like butter the flavor is phenomenal mushroom Graton chelot Garlic Crush it like that cuz what it does now it releases the flavor but it’s not too strong mushrooms chestnuts just cut into
Quarters the chestnuts have got that really nice nice light Woody texture the shitu have got a really nice heavy rich flavor and you got this delicate dainty oyster mushroom that is phenomenal seasoned the garlic that’s it job done take the mushrooms [Applause] out Cream Egg Yolk chives don’t start slicing the
Thick end there’s no flavor there the Chive flavor is at the end there nice oniony [Applause] Flavor look beautiful that’s it cooking the fet steak going to be a little bit precious with this because it’s a delicacy and it’s not lined with lots of fat color it but don’t Brown it too much otherwise it goes dry touch your salt and pepper
In and look at it yes it’s Sumptuous yes it’s expensive but boy is it worth it that is perfect be generous parmesan in the oven she goes hot oven 7 Minutes looks like a meal for six there look beautiful oh my God that has to be the perfect Indulgence I just want to die and [ __ ] off to heaven with my fet steak be fet with mushroom greton done ladies yes sir let’s be honest we had a really easy starter yes now we’re
Going to turn up the heat a little bit yes yes so I want the stakes nice and pink not medium yes yeah not well done nice and pink yes yes Che let’s go Charlotte yes chef yeah five yeah on S Sarah the Pan’s not hot you’re going to
Boil the steak make sure it’s piping hot yes yes Che yes no pan yet Chef Sarah they’re not even seasoned Sarah come on get them out of the pan they’re not even seasoned now you’re going Bland okay we don’t do Bland no chance Sam yes got to speed up
Now yes yes sir get those steaks out of there yes sir yeah okay get a little bit more color on there little bit more color every Sak’s different so touch it and understand it do you understand we want to serve them pink yes yeah just above rare So touch it and understand it
Yes once the steaks are in okay start your potatoes yes put it on there I just said you both you know what mushrooms what are they to you then Charlie you tell me you’re a bright girl they’re mushrooms Chef yeah but they’re burned D they are Chef Charlotte yes Che you know
How to cook a mushroom surely sure yes chef you do yeah yes chef hands on for the potatoes yeah start off the olive oil yes and then you finish with a little bit of fresh butter at the end yes you want to do bit a little bit more BR than
This yeah a little bit more Browner yeah but not not not burn yes Che Chef here stop put it down now take it off the heat you burnt it again huh look it’s all burnt [ __ ] hell they’re burnt as well come on we we’re going a little bit peir shaped now
Yeah once the mushrooms are cooked make the Grattan by folding them together with the egg yolk chives and cream the grat mixture yeah acts as a bit of a sauce okay so that’s why we keep it wet but not too wet okay for obvious reasons right in the oven yeah little
Bit of cheese on top chef good in the oven those potatoes look fantastic right watch up into the center just to the left of the center yeah yes sure right you do the next two yes sir yeah let’s go now put it on the plate with a little
Bit of finesse yes yes presentation is crucial service please wait I don’t know if they’re done I have no idea Sarah what do you think tell me have no idea yeah they look all right I don’t think they are plates You Ready for Me Chef four yes
Yes chef let’s go right two plates yeah so you dress two dress two yeah let’s go yes chef I’m dress Chef Sam you happy with that yes chef yeah let’s go chef now it’s almost time to say goodbye to my pigs it’s dday my two par of pigs triny
And Susanna have lived in my back garden now for the last 2 months but today they’re going to the abire I’ve raised the pigs myself to ensure the pork I’ll serve in the Ood restaurant is of the highest quality but this morning my mind isn’t on the
Recipes every morning the pigs run over to greet me but today for the first time they’ve stayed in bed it could be the rain but I suspect somehow they know what’s happening out we come hey come on don’t do this to me now come on luckily experienced pig breeders
Christine and Kevin are on hand to help they’re just like doile this morning no well they don’t want to come out in this weather huh they probably know as well they probably sense everybody’s anxiety too do you reckon yeah they pick up those things they pick up they pick up
On that very very quickly come on girlies thank you good girl you just go backwards I should just follow you you I haven’t fed the girls for 12 hours as the slaughter house demands empty stomachs there you go good girl come this way good girl see one good girl bye Piggies bye piggies
Okay guys right school time let’s go I think it’s worse for Gordon because he’s got to go to the slaughter and carry it through I think he’s going to be really quite quite upset that was difficult let know I’ve chosen this small family run abire as it caters for the independent
Breeder it’s owned by John Andrews who’s been a slaughterman since he was 18 hello morning how are you well not too bad thanks yeah yeah nice to meet you first time in abire is it h yeah Christ the first thing we got to do is
Knock them out yeah put them into a fit yeah and then what happens is I must get them up quick cuz everything dies by the knife in a stom house right all right so we got to do it so it’s humanely and they don’t they’re unconscious come on ladies come on there we
Go there you go I’m not very happy to see you girls go yes so I think it’s I think it’s sad and I think think it’s very very very unfair but you’re going hey just think of all those good times we had come on I’m got to get the [ __ ] out of here
Jesus um it’s [ __ ] hard saying goodbye I just want to get this next bit over done with just not looking forward to it and just hope it’s [ __ ] rapid Gordon Gordon five he good [ __ ] table five Charlotte come here quickly it’s supposed to be pink yeah
Not [ __ ] raw just look at that there look I said pink right Chef yes yes chef that’s what said but you got to keep them together in the pan and turn them evenly yes one more steak in there quickly yes yes Che okay stay tidy ladies yes nice and tidy go the first
Two last three go hot tray clear down let’s go please [ __ ] know that was hard work man it was like pulling teeth you know I’d rather milk a [ __ ] thousand Cals table 12 go steak was perfect for me really nice chunk great mushrooms brilliant don’t need anything more perfect perfect for
Me loved it greasy really greasy potatoes um there was there was an oil on the plate which seemed completely irrelevant absolutely I mean the the beef was very tender very kind of soft I mean you hardly need the knife to even cut it the mush was on top I don’t even like mush
Brilliant okay results of the main course yes John Baptist feedback from the customers what was the feedback quality of the beef was exceptional yeah quality was good but we still have 24 people who are not paying for the for the beef that’s just under half the
Dining room why it’s only half of the dining room yeah one was raw yes yes okay the main problem is uh the waiting time too long the waiting time the the potato is too greasy the potatoes too greasy yeah too syy they so potatoes I know but it’s too much too
Much did you drain the potatoes before we put them on the plate why do we drain them Sarah to remove all the grease I’m slightly pissed off about that yeah good I can understand about the one fine and then when they went out the customer didn’t want it but 24 yeah fund and
Chocolate I want 50 customers paying for it stations yeah let’s do it together let’s go now brace yourself here comes the biggest Gob in the food world do you eat Veil no no no I think that we just don’t like eating baby animals beleving the way that the animals are reared and
Cared for isn’t isn’t probably that Humane I keep seeing that carve space well the thing is most Foodies have got it wrong their reasons for not eating Veil are more down to ignorance than common sense because if you actually stop and think about it for a
Minute it’s cruler not to eat ve than to actually eat it the fact is people are just so extraordinarily ill still informed about Veil 10 years ago the animal rights crowd persuaded an awful lot of us that Veil had to mean baby carves in crates condemned to a short and miserable
Life I want to reassure all those viewers who still might be clinging to the idea that being a ve cough in Britain is a miserable existence I want to prove him wrong in Britain crates were banned 16 years ago so what is rosé Veil Rosé Vil is Vil
That’s been reared with access to Daylight access to roughage room to move around that’s why the meat is much Pinker hence the name Rosé people think that’s it’s better for being white but I don’t believe it is any better but what about lamb I mean how old is lamb when
It’s it’s about four months old it can be as young as four months and how old are these six or S months I’m sure the public think that c Vil is a cruel process and certainly British Ros Vil isn’t we need to start backing Farmers like Mike because the ban on live ve
Exports has just been lifted which means that little Dairy carves can now be exported to the continent I’m going to start my support for British Field Now by getting stuck into one of Mike’s Field Shops do I look like desperate D this is this honestly M this is the biggest shop
I have ever seen all I’ve done is season it and I’ve put some time on it so where do you sell most of the ve that you do a lot of the V goes direct to hotels uh specialist shops Outlets because the supermarkets aren’t really
Interested in a in a small n product but that’s ludicrous here we have this homegrown organic product that they’re not willing to take I can feel a rant coming on supermarkets get right up my nose none of the big for even stock British Rosé feel it’s a
Disgrace well I’ve got the full agit prop kit but I haven’t been on a protest for bloody decade Years ago I was more than a anti Vietnam demonstration I made signs and I marched on the American Embassy but when the police charged us I jumped over the hedge and ran away doesn’t fit the reason why I’m pitching my stool in front of sabur is because of the big
Four supermarkets they were the only only ones intelligent enough to sell British Rose Bill Sab tried it they stocked it and then they dropped it and now the only major supermarket chain that actually sells Roseville is weit Rose so I’m hoping to make a bit of a protest outside sabur but also to
Persuade people why not give it a go I don’t want to start off with anyone too stroppy excuse me right that was a very good start EXA Oxford Street is it oh excuse me you yeah wow free meat people are not buying British feel which is reared in
Completely Humane conditions do you know what feel is say through insides no it is not something to do with inside try a little bit for me tell me what you think it’s lovely it’s lovely it’s okay isn’t it yeah it’s nice is it nice yeah I just just normal so
You can get weight RS even now yeah getting weight RS now all right go and buy some okay this is the bottom line stop listening to all those lies all those myths all those half truths and just simply pay attention to me British Field tastes delicious persuade your local supermarket to buy it
Please the idea of eating beer was aent to me before I saw it but British Farmers no cages nothing and so they did change your mind definitely definitely I will and it’s going to be my first time so and I do like never ever ever because of that one reason
So very nice rare it’s nice isn’t it it’s got a lot of flavor do you think I could persuade you to try a bit I think i’ have to have a bit more of a think about it before I would should I put a bit in front of you there think about it
Till later now I know that it can be done in this country and it’s done to that standard I think that’s a far better advert than what we’ve been led to believe in the past hi Janet hi how’s that gone down it’s gone down very well I’ve got one
Woman she’s thinking about it I’ve converted everybody else really it tastes great doesn’t it you know what the most exciting thing about this kind of Vil you can serve it pink you know everyone thinks that V has to be cook like pork whereby it’s got medium or
Well done pink bille is perfect that’s lovely fascinated with your protest they went down well yeah obviously people do see me and cross the other side of the road bit like they do with you Gordon it’s a feeling you must know no no don’t they CR towards me they don’t cross
Against me no go they’re frighten on you and they’re frightened on me but I managed to persuade people to eat real Janet thank you next on the menu I tell John Thompson about my pigs triny and Susanna is that what they’re called yes are they all right with that what well the pigs
Are fine they’re very happy yeah okay see does the gags how do the cookie and the Brigade tackle my favorite dessert hot chocolate [Applause] fondant welcome back to the FW now time to find out if John Thompson is as good at cooking as he is at eating ready yes
Let’s go big boy nervous swearing now you’re a bigan foodie yes yes huge appetite cuz you enjoy food I do yeah what the [ __ ] are you doing making a sausage pie I just didn’t expect you to come in with a sausage pie recipe keep it simple that’s why simp keep it simple
Yeah so what’s the secret behind the recipe uh decent pastry yes nice short crust not flaky and also it’s just what you put in them sausage meat really so what’s the first thing you do roll out your pastry I’m rolling my pastry out first because I’m going to Blind bake
That and there’s a reason for that so John’s lining the bottom of his dish with a pastry I’m going to start steering my sausag is off they’re really nice flavorsome sausage a really nice rich cument sausage I’m just coloring the sausages and then I’m going to take
Them out of the pan and cut them into little sort of slices so it’s a bit of a almost like a sort of sausage pie stroke casserole now and John you’re baking it with cimil of the bottom that’s to stop the pastry Rising a lot of people will
Be scared of putting cimil in the oven it’s something only recently learned to be honest how but it works brilant where is me good right now sausage mate good what you like at dicing onions speed of those what do you think now what is that that’s my diced onions how do
You but not bad they’re all Immaculate dice youve done them so fast yeah exactly show me right is this the lazy [ __ ] kitchen absolutely no wonder he so [ __ ] fat you you wear 17 Stone you come down Stone I went to a health spa and this girl said oh you’re that blo
With a monkey and I thought she meant Cheeky Monkey from Alan Partridge and she didn’t she meant Johnny Vegas with mon anyway she said we sign your autograph here I said gladly I went what’s your name Karen Karen get some [ __ ] glasses good job while the pastry case bakes I’m
Softening off the spring onions and the onions just in butter and then while that’s softening uh in the sausage meat I’ll put black pepper in English mustard and some mustard sauce I could have gone for Cumberland sausage mate but I didn’t want to go for too much Sage cuz it can
Taste a bit medically hey good for your sperm count is it oh yes well that’s good cuz I’m gone for IVF at the moment oh really yes I’ll have to have a I got some Sage soup later serious yeah and T and I had a a tough time you know before
We started sort of um you know planning children and so we went through all those stages which is quite a quite pressure between your C in terms of you know you’re on a large family and there’s several complications you’re facing and I went to the doctors and
They told me had a very low sperm count and then they got that humida part where you got to go into the room with your magazines it’s like [ __ ] you know oh yeah we had that yesterday serious I don’t know chose you the mags but I’m bringing me own next
Time I’ve just sealed my CBL and sausages and here I got my celery my onions and my bacon and now I’m just going to put in a touch of seasoning wor sauce in now you haven’t told me what have you bought this down for are you going to ret my he
Trying make p go I’m going going back in the cover it’s like sleeping in the garden with my pigs huh triny and Susanna is that what they’re called yes are they all right with that what well the pigs are fine they’re very happy yeah okay they’re very good very good so
He does the gags I do the cooking but what have you brought it for I’ve got a wheat grass juicer there and that’s my own from home but we’re not going to drink that are’t we no but that is the equivalent of a pound of fresh wheat
Grass is the equivalent of 23b of garden veg so what I’ll do is I’ll juice them we have a shot of it stop watching QVC William turn over yes I didn’t get this on QVC it was a wedding present a wedding present it was would you do me a
Favor yeah would you go first of course but I like it I’m with it licoricey I’m not too sure if you winding me up okay so just swallow that’s it it’s not that bad it’s not going to turn me into some [ __ ] vegetarian go don’t you think there’s a he of
Licorice there afterwards not how bad can’t handle it you can’t handle it really that bad you think it’s [ __ ] disgusting G it on this show it’s so sweet you think do you don’t like it oh Christ Almighty I can live with that a kilo of vegetables for that yeah absolutely and vegetables on
So huh has it stay my tongue [Laughter] now look at that look then a few more spoons of my onions bacon celery now that means it’s pastry on top God just put it together now reminds me so much of my mom’s Sunday lunch cuz that’s what we sit down and eat every other
Sunday putting a pie crust on but slightly skew with I’ve just got I’m going to have to try and shift this now that way a bit o John you know I said they are blind tasters but they’re not literally blind you know okay they have they have sight oh
Really so just put a nice um egg wash on top of the pie rock salt pepper and thme flowers right big boy are you ready for the oven uh I just got a glaze man and then we’re in so oh I forgot something I
Put a little bit of time in the top no B you just seen mine cop me I saw it on deia all right I’ll [ __ ] leave it as it is deia yes she put some time out the poking out the sprig at the top serious
Yeah right here we go then you go 20 minutes 30 good luck big boy okay thanks right dessert now this is my favorite dessert chocolate fondant right eggs and sugar yeah whis up that’s nice and firm because really nice texture of the fondant chocolate this is the best quality chocolate Okay the
Better the chocolate Okay the better the fondant now from there okay just make sure it all melts down nicely yes in to the eggs yeah now yes sure once that’s in we start whisking all the chocolates evenly distributed across flour it’s been sied yes sir now you
Don’t throw all in there 1/3 1/3 and 1/3 okay what happens now it starts to thicken up okay but you don’t knock all the air out of it you just fold it in yes sir important part is keeping it really nice and liquid in the center okay now if
They come out undercooked they’ll collapse okay if they come out overcooked they’ll be dry so keep them nice and wet molds they’ve been buttered yes okay they’ve been buttered and dusted in cocoa powder that’s right yeah okay 3/4 full all the way up 34 Chef
That’s right cuz it rises off in try and get that in one okay right let’s go ladies yeah let’s go one of your Whi to spre yeah chocolate on the M quickly let’s go mold’s already done yeah now make sure you got no water in there okay yeah yeah if you put water
Into chocolate yeah it makes it get all grainy and it sort of sees up yeah yes chef okay so work it okay yes chef you got big biceps work it ladies make sure you always put an extra one in there we don’t want the customers to find out
That they’re overcooked that’s your job yes yes chef so that’s why we put an extra one in there okay so when they come out you can taste them and if it’s perfect then we talking about it for years yes tonight’s Brigade may be slow but they dite quicker than this Lot I was 16 years of age when I had my first snake experience and to be honest I’ve been hooked ever since they are absolutely delicious the problem being of course the snails I’ve eaten have all been bloody French now are the Brits actually better at producing snails than
The French and more importantly as a nation why aren’t we eating such Delicacies that are on our doorstep and if they’re not on your doorstep they must be in the [ __ ] back Garden David Bailey bellu retired from the police force 3 years ago and has been farming snails ever Since now how many snails have you got here all together this place can do 2 and 1/2 tons a year God it’s labor intensive La I can spend 5 to 6 hours a day in here I will use several hundred gallons of water every day in here while David works his ass off rearing the little buggers at a rate of a quar of a million a year his wife
Mora can barely make enough garlic butter to keep up I’ve never had a British snail yet you know that I’ve always been using the French here you go I’m amazed the texture the flavor and I have to say they do taste just as good as the French in a way that they’re
Uh they’re a lot sweeter we’ve got no reason to be screamish about them have we no no they’re lovely aren’t they and and is it to do with sort of I mean You’ see them in the back Garden yes um so you shouldn’t eat them which is crazy
Well people uh put slow pellets down and poison them and what have you and then go to a restaurant and Order half a dozen and and and pay a lot of money for that when they can eat what’s in their Garden the snail’s David Farms are the
Same variety as those found in your garden now there’s clearly millions and millions of farm snails but what excites me more than anything the fact that you can actually eat the snails from your back garden and obviously eating things that are wild are far tastier from a chest point of view than something
Farmed now rumor has it they like coming out in the wet hence the reason why I’m [ __ ] water in the garden for the first time ever I’m going to give you 5 P per Snell if you find them okay 5 wait yes look there’s one there have you
Got one H yeah but there thousands more I want the bucket up to there you got 20 P 15 10 15 2025 you can’t eat garden snails immediately you need to ensure any toxins they may have consumed are purged from their system for the first 2 days
Leave the snails without any food and regularly wash them on day three give them a carrot and leave them for a couple of days until you see their drop-ins turn orange finally wash the snails again and place them in the fridge in a SLE container the cold will
Send them into a deep deep sleep so goodbye to these little buggers and send them in there for a bath what frustrates me now when you see these in the pan is the fact that I pay a fortune for snails and there sort of freerange wild organic snails from
Southwest of France the fact that I’ve got all these snails in my bloody back garden and I’m not paying a penny for them we can finally say goodbye to the French drin get your tweezers and pick the tail now look at that small sweet and beautiful right with these snails now I
Want to sort of up the tempo a little bit and yes they’re wild and they from the back garden and they look delicious but I want to get away from that garlic butter so this is the most amazing sort of smoked petta and get it nice and crispy I think
We’re on the verge now of discovering the most amazing delicacy yes from [ __ ] wwor some fresh Sage snails in so them now to finish the snails I’m going put some fresh parley in there fresh lemon juice a little bit of olive oil that now now is ready for the salad
I want the salad lightly dressed because that’s been the big problem with snails they’ve been heavily doused with lots of garlic butter I want to keep it nice and light and it smells amazing the sage has got that really nice sort of sweet spicy flavor and you got that crispiness of
The bacon and you got that really nice fresh lemon juice squeezed all over them now let’s just see if I can get the zoo and convince them that the sells are [ __ ] delicious Jack Megan ready one two 3 and Lily chew then they taste nice and tasty nice and tast make what does yours Taste of uh nice nice Holly nice even though you got no teeth in there can you chew that yeah and Lily do you like the smell yes yes would you like another one yes oh my God
Amazing right wait let’s just check the first one an it yes out into your cloth okay and then onto your tray okay I want you to test one first yeah yes Che yeah and tell me if you’re happy with it lovely taste it yeah I’m so scared right that looks
Fantastic now we’re going to serve the these for the most delicious vanilla bean ice cream ice and sugar up okay don’t worry if it goes over the side of the plate just tap tap tap tap yeah nicely let’s go gently let’s go careful careful have you test
Sor Chef you’ve tasted it yes chef you happy with it yes chef good let’s go to on the plate let’s go plates out gently gently gently them out don’t lose it now please yes let’s go one of there is yeah let’s go they look fantastic and we’re moving our ass let’s
Go yeah ladies I don’t what I don’t know what’s happened but all of a sudden you’re all working fast huh yes sure why do we do this earlier 5 and 14 second time yes you’re making the waiters look slow go 5 and 14 slide them down so put the ice cream on
There please let me show you behind you do the last one let’s go huh let’s [Applause] go I thought dessert was fabulous I love the combination of the warm chocolate combined with the vanilla ice cream so the warm and the cold combined was really really great I love the way it
Fell away as you’re eating it it was really really really nice taste as well so excellent okay John Baptist please got it how’ it go okay very good very good an amazing dessert uh yeah 46 people 46 yeah paying for that pay yeah it’s [ __ ] great new so we got four
Non pair absolutely stunning that’s good that’s very good yes 46 well done thank you yeah okay let’s talk about the figures overall okay so two for starter 24 for Main and four for pudding that’s 30 plates out 150 not paid for yeah but the good news is 120 plates were paid
For and that is quite impressive you know that that is very impressive sadly you’re not coming back next week but when you do go back to those Farm yards you can hold your [ __ ] heads up high yes you did very well now very Farmer’s daughters yes yeah you all enjoy a drink
In the bar thank you thank you well done well done well done well done thank you thanks next on the menu the results of the recipe challenge uh but there’s one clear winner today of course there’s always a clear winner you don’t and it’s the end of the line for my [Applause]
Pigs welcome back to the f word time to see a grown man cry yes John Thompson you’re about to lose do you think so oh yes big time ready I don’t know keep it simple that’s I say Gord keep right spoon away yes all right chop in oh it’s cracking
Up we got a nice portion there John yeah yep that’s what they girl s Ali Jean Baptist got take them away yes yeah looks good by the way [ __ ] off with him good luck John thank you soir you today wow that looks really impressive pastry is really flaky saus is really soft almost
Py I’m not another bit not lover of the sauses very good nice M vegetables are gorgeous no flavor in the sausages all the flavors in the sauce yeah this looks more my mom would make yeah this this looks um I don’t like the it’s a bit dry tastes really siy
That one dry really it’s nicer I like this one it needs a gravy or something on itart from that the past is B well I don’t know it’s a bit CH it’s definitely not sa meat tastes really nice and S are you nervous uh yeah now I am you’ve be
The most relaxed and the most cheffy orientated guest so far we started I just thought who’s this talking to me cuz I cooked solitary but then I got got into it and I it yeah natural I can see it okay at results okay first they like both of them but there’s one clear
Winner today of course there’s always a clear winner your Donuts yes get in there Well Done big boy mind hey well done yes cheers it was a pleasure cooking with you absolutely you look all upset now no I’m all right no I’m all right no I’ve enjoyed it
That’s it yes but you know everyone wants the win yeah of course it do now [ __ ] off to the kitchen go the we sit down have a nice glass of wine yeah not grass next week in the EP restaurant we’ve got pork on the menu so you know
What’s going to happen next and let me tell you it’s not for the squeamish it doesn’t get that mess in there though does it no I feel it’s my duty to witness the slaughter of my pigs but it’s not something I’m looking forward to this is a Slaughter hole I feel
Guilty I’ve never been into an avatar you know that do you yeah but you know I’ve cooked so many amazing things but I’ve never [ __ ] been to an abire which is you know well you’re in now I’m in now exactly where should I stand uh what’s that in there John [ __ ]
Hell that’s a blood pit that’s today’s blood that’s today blood got blood pit hanging rail scolding tank right shaving table and away we go so just run me through exactly they come through the door I’m going to go and get them now going to walk them down walk them in
Here or should put them both in together okay good right yeah so I should be stunning one once that Pig’s been stunned enough it’s going to lay on its side but it’s going to kick right all right warn you that now y all right then
I’m going to put a shackle on okay where does that go that’s going to go on the back leg all right and she’s going to go up on that hoist y onto that blood rail yeah then we’re going to lean across and cut a Thro okay that’s one at a time one
At a time yeah what’s that that’s the that’s the tongs the tong it’s electrola stunning right all right so that tongue there it’s basically going to put a current between a between the brain right all right and you hit that just to the temple on the temple yeah right [Applause] [Applause] that’s
It right is it co [ __ ] hell why are they still moving like that is that just n that pig if you look at their eye it’s gone but she’s still grunting not grunting blowing bubbles see no finished [ __ ] hell painless no stress they walked in walked in I didn’t know
What’s happening when I was doing the first one the other one took no notice when will they stop moving see all that is that’s an involuntary movement just involuntary that animal’s got no control over it at all that’s the worst of it [ __ ] hell yeah I
Mean you um seeing fast it seemed like it was you know and it’s weird you know they’re here one minute and now they’re hanging with a throat slit so uh yeah not pleasant for the men of the abire slitting the pig’s throat is just the start of the
Process then they put triny and Susanna in a scolding tank that removes hair and several layers of skin I’m amazed that how white has come out like that unbelievable the animal is shaved of any remaining hairs then the pig is disbaled right so I’ve loosened that
Already now and now we’re going to drop that through now all right so we’re just going down there break the breast bone that’s it that’s your sausage skins okay you no see natural skins yeah yeah just cutting into the back of them straight out straight out after the
Guts comes and moving the the plug that’s the heart lungs and liver all still connected to the tongue that’s the tongue we have to remove the tongue that’s it and there’s the esophagus it’s an incredibly fast skilled process now the idea is to hang them now
And sort of dry them for a bit in the fridge the whole operation is extraordinary um I mean quite emotional in a way I felt sick as a [ __ ] dog in there um next um I’ll just you know think of something really exciting to
Cook with them in a way that can make me a little bit happier right now but uh it’s not a nice experience in there [ __ ]