Gordon Ramsay is joined by four Oxford student cooks in his kitchen, creating dishes like Dublin Bay Prawn Toast. Meanwhile, Trinny and Susannah enjoy the garden as Gordon discusses pig farming. Michelle Collins takes on a recipe challenge, and Jonathan Ross visits the F Word restaurant with live eel interaction. In addition, cooks from the West Midlands prepare dishes like artichoke tart. Gordon shares Sunday Lunch chicken secrets with twin sister midwives. Highlights include Nick Knowles challenging Gordon, Hugh Fearnley-Whittingstall aiding Trinny and Susannah, Jessie Wallace joining for dinner, and Janet Street-Porter exploring the Shetland Islands.
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Welcome to the fword on the menu tonight three gorgeous simple dishes that you can cook at home doublin Bay prawn toast with Japanese cucumber lemon so and papot and an amazing Plum tart with clotty cream and cooking it with me I’ve got four Ops for students so why wouldn’t you eat it
Sorry Chef I haven’t seen you havn’t seen it open your [ __ ] eyes big boy B and Jonathan Ross is back in my restaurant and he’s turning on the charm it’s lovely to be here again I’m as surprised as you are you got a second series so congratulations was here and
The was bad C my mother and I C my dad then I love my mother and I love my dad want to have all that the never had the F was here the f c my mother and I C my dad but I love my mother and I love my
Dad want to have all [Applause] never [Applause] right sopie Sophie sopie yeah like tofy confusing very nice me yeah likewise good to see you too hi Ollie fantastic hi Tommy Tommy good to see he welcome and you’re crem CR out of Oxford is that right obviously the bees need the best cooks they got offer oh yeah yeah sorry
Um now none of you have been anywhere near professional kitchen before um this is nothing to do with a flash [ __ ] dinner party I don’t give a [ __ ] how many thousands of acres of land you own yes um tonight my standards yeah my organization quite frankly I don’t care
Whether you hate my guts between 7:00 and 11 I just want it right got you now you’ve all been shown how to do the starter yeah yes and it’s pretty straightforward there’s only two things on the plate there a prawn toast with a cucumber salad okay I’m going to show
You once more together that way there’s no excuse for fuckups okay Tommy absolutely good man yes chef okay dou pay prawns okay first thing we going to do is break down the prawns okay so we just pulsate the the machine half the egg whites in okay yeah so we’re making
Basically a really nice prawn mousse yeah cornflour in is that thicking it off that just gives it a little bit of body okay which in a way that it stops it from sort of disintegrating when it hits the heat yeah we’re just spreading the puree of prawns onto the
Toast yeah from there here we go Sesame sides as well okay and then here we go the most important thing about cooking these sesame seed toast is making sure the Pan’s nice and hot yeah okay right four covers Table Three yes four porn toast four lemon salt on papot
Four Plum tart I order four covers table six four prawn toast four lemon Sal and pepiot four Plum Tarts yes sir come dear hey guys and Bonnie Y what did I just say there so just didn’t hear yeah exactly you didn’t hear so work with your ears open okay
My name is Barney I’m really into British games for instance rabbits really lean meat really good F most important they all really really tasty my name is Tommy when I’m cooking I really like to find things that people won’t often have had so I got really
Into buying the cheaper cuts of meat the more interesting things that could be really fun to serve people I’m sopie my favorite thing at the moment is scallops wrapped in bacon they’re absolutely amazing in a kind of provinal tomato sauce being the only girl I think it’s my responsibility to
Bring a bit of you know flare my name is olle I’m good cook I’m cool Under Pressure I think I’m good enough I know I’m good enough actually even I say so myself people say I look like him I could become the next Golden round who knows Oxford’s a very competitive place
People do everything competitively I won’t settle for anything but the absolute best oh win no question about it sopie sopie that’s I may not have any [ __ ] A Levels but I’m not going to argue right now what are you doing okay I’m doing one set I don’t know why I’m
Doing one set by itself okay one portion is going to get us nowhere yeah so I need to do three start again and do four portions together four thre are what 12 there we go right bnie you have the first ticket big boy how long um 5 minutes Che uh
Barney yep the oil Stone Cold bring the pan here it’s stone cold so it’s like an allil slick it’s like xon Valdes on there come on get the pan hard h Huh what happens if it’s cold Barney he’ll send it back Chef that’s right
Yeah just you can use one of my PS we’ll just do one of mine for yours honey okay come on yeah cheers [ __ ] hell don’t start giving me that [ __ ] yeah olace slow down and stay in control of what you’re doing don’t start giving me that [ __ ]
Yeah okay top of the plate 12:00 presentation the Cucumber has been cut into ribbons then marinated in rice vinegar sugar sake and sesame seed oil simple and then the toast right four plates come on I can’t just serve yours and his at the same time four plates Ser this table clean
The plate this is your food yeah yeah leave him he’s fine right you happy with that would you pay for that yes sure that’s very nice come on let’s go up we go gently gently gently gently service why are they all look at that I’ll get
You no come on Bary I’m [ __ ] I come here a minute you eat that for me we’re done let’s do it that way then no seriously now cuz you’re an educated man eat it so why wouldn’t you eat it sorry Chef I haven’t seen you hav’t seen it
Open your [ __ ] eyes big boy B you’ve got a check Barney Chef I know I’m not having ear a day you clearly not having a very good day you ready yeah are you happy with them yes good thank [ __ ] for that it took you long enough let’s go Chef let’s
Go did you enjoy your stuff I wasn’t overly impressed I’ve got to be honest come on tell me why not um well to me it just tastes a little bit greasy and very Sesame CD I couldn’t really taste oh really that was a dou b pra underneath that toast yeah and I really
Couldn’t taste it how much did you pay for that bull bearing on your tongue you don’t need to bring that into it sorry but I mean you’re talking to me about an educated palette and you’ve got yours K [ __ ] strael sorry put your tongue out
No show me your B bearing you got a B bearing on your tongue and your Panic is [ __ ] end the story sh on your tongue you what well years ago I used to occasionally get who here we go you guys how are you very well than how are you
Very well thank you welcome back to the FW it’s lovely to be here again I’m as surprised as you are you got a second series so congratulations you [ __ ] they made a lot of changes I would have thought they’d start with a host but anyway Anthony was busy was
He the food here the food here so far has been very good so you’re happy we are so far quite happy thank [ __ ] for that apparently we’re paying this even is it right yeah I know everyone’s paying that’s the idea you know that what’s what’s going on 7 quid for those
Come 7 quid looking hell when you said play up at50 tops yeah but [ __ ] extract that from 18 million [ __ ] your L it’s not that much it’s only 17 and a bit a bit now have you bought a cookbook for me I’ve come up with a great way of recycling these unwanted celebrity
Cookbooks what are you going to do come with me okay I need you for 30 seconds nous just to come into the bathroom with me 30 seconds if I’m not back in a minute then help all these [ __ ] cookbooks are flooding in I had to think
Of some way of recycling them and using them check what do you think of that you know what this up why this upsets me yes cuz sometimes you come to the toilet not to go to the toilet well I can’t knock one out while he’s staring at me judging me
Hey have a look at this one this one you’ll really enjoy you know what that is the scariest Freddy Krueger the Freddy Krueger of the kitchen and the last one I don’t know I don’t know if I can go on sorry look what a way of utilizing unwanted Sly
Cookbooks have a look at that oh last scene killing his career on a talent show Chef shouldn’t be on TV no listen it’s all done with bottom safe ink you know that yeah I’m leave a little bit trailing at the back there you go how’s that working for You I thought the texture of the Cucumber with against the texture of the pra toaste it was it worked really well it wasn’t dry it was succulent moist the prawns were really really really nice thoroughly enjoyed it Jean Baptist guys come over please results yes for the
Starters let’s go ol right how many customers are paying 27 27 are paying yeah what there’s 23 that are not paying 23 I’m not paying yeah why so many the main the main problem is a bit greasy a bit greasy Barnie what do we talk about no
Grease they no grease and why were they greasy there too much all in the pan No going into a cold pan I saw you ting time put them into a cold pan so we’re going from one extreme to the other this is just a [ __ ] prawn on toast that’s
All you know I’m really sorry but 23 customers not paying is a [ __ ] embarrassment clear down start thinking about the main course and we’re not going to keep customers waiting that long for the main course I don’t care how many [ __ ] degrees we’ got we’re not going to let them wait that length
Of time next on the menu I say something I thought I’d never say it’s enough to make anyone turn [ __ ] vegetarian for God’s sake the Brigade get to work on the main course lemon Sal on papat and Michelle Collins takes me on in the recipe challenge but she doesn’t
Even know what she’s cooking je pie cottage pie mine’s a shepher pie oh for God’s [Applause] sake welcome back to the f word oh wa now four covers Table Three yep four lemon so Table Three Barney your table let’s go s in Sophie yes away now four covers table 10 four lemon so
Papot away let’s go time for the main course a mouthwatering lemon so and papot with red shard and Jersey Royals lemon salt for me one of the most flavorsome flatfish twice as much flavor as the DOA salt and more importantly half the price skin side
Down skin just nip at the end grab it like you sort of almost pulling hair and let the knife do the work season deal Dylan fish go brilliantly because it’s got that really nice sort of fennel flavor that sort of aned flavor and just roll almost like a sausage leaks
Carrots spring onions garlic a very delicate dainty fish this so we don’t want to overpower with garlic and then something to sort of weight them up a little bit time rosemarine the time goes brilliant with the leaks and the Rosemary Goes Fant fantastic with the carrots baking paper if I had to put
Them on my board like that then they’re going to curl up so I turn the paper almost Inside Out ad veg we’re looking for a bed like a nest of vegetables season and then just drizzle generously with olive oil it looks delicious now it’s not even cooked second piece of paper that goes
Over the top wrap you get the top right hand corner and you just fold that over and then over again fold and push and just follow it round fold and push we’ve left almost like a little snout white wine what the wine does as that so
Is steaming there it makes a really nice Aroma with the vegetable the olive all and keeps everything really nice and light and fruity seal pan on there and push down and look just seals the paper hot oven 20 minutes and this is the bit of magic in and just
Look and look at that absolutely delicious and the perfume of the herbs extraordinary Solon pepperon done now Barney chef yes Sophie Ollie Tommy I’m trusting you guys to get this absolutely spot on you know that because this gets cooked in the oven and the surprise the excitement is when it hits
The table on pepiot slightly Sula and that lovely surprise in front of the customer we open that bag yes let’s go guys yes don’t forget the wine in there as well herbs wi in L yeah best thing to do is is to get four 1 2 3 four and then you
Know you work four times faster Che see what I’m saying a simple mathematics so one there you’ve got two there now it’s fine but on there on there stage stage and then wrap them all at the same time than let’s go good let’s go put right in the oven
Let’s go and come on get them in the oven come on come on come on come on check what time it is Chef yeah no no but put them in the oven they look at your watch oh my God level level keep that oven door closed Barney yeah otherwise nothing’s
Going to [ __ ] we open the oven door we close it straight away okay we don’t sit there and discuss timings open close stad away with the Solem serving potatoes with mint and charred with garlic now that’s loads for get back off a little bit more seasoning yeah and
Then all we do is just toss it that’s all toss it it Cooks so quickly that’s it so we take it off the stove off the heat okay see how it breaks down yeah yes and we just Wilt it very quickly watch watch please there that’s it
Cooked done and the lightness of the chard with the Jersey Ryals is a perfect ACC compliment you know that see how it’s still got texture in there come on please let’s go right hello Madam yes taste that and tell me what you think it needs y Shard more garlic has there’s
Not even salt in there either can we have the chard cooked nicely with a bit of texture yes and the reason why it looks like there’s nothing in the bowls cuz we’re overcooking it it’s like a spinach leave like a wilted lettuce leave needs texture there yes put the
Pan down please straight off there into there and out give a little Shake okay then back into your pan like that and then from there into there okay right four please yeah go let’s go my mission to get the nation cooking Sunday lunch just thrown up some real
Challenges none bigger than the family without a dining Table we never sit down and eat together you know um the three boys uh Liam Jordan and Luke they’re out playing football at different times during the week they’re coming in from school and it’s everything’s rushed so when was the last time you actually sat down together as a family
Um I’ll take together literally yeah all around the table three boys and yourselves I can’t remember it’s as long ago as that so where would you eat we have like a little be store table now family of five table could only fit two yeah yeah every night we’re out um and
Our work shift so this TOS are on nights the only way around this to eat around the table is to come up with something like a stew or casserole right yeah prepare on a Saturday to reheat for a Sunday first off we’ve got to get a table We happy with this one yes yes it’s quite nice I think go well in the kitchen now that’s just a really nice chunk of brazing steak can I just say though if I was buying this yes um I would be put off if there was a bit of
Fat like that if there’s no fat on there it will go dry so you’ve got to look for the fat whilst mom’s doing that I want you to do the vegetables okay first of all shots take off this that’s the root but we don’t take the whole thing off
Because if you cut the whole root off all the juice will come out of it and then you’ll start crying now what the flour does all right It Coats the meat and so when the casserole is cooking it gives it a little bit of body and the nice thing
About this casserole you know that is the fact that you don’t have to be precious with it I’ve noticed that I thought you were a bit rough yeah well nothing wrong with a bit rough trust me and you just take your brazing steak don’t be scared of this because you’re
Putting color on it and color means flavor yeah I’m going to putting some really nice smoked bacon smell that do you like bacon you don’t like bacon oh Luke I thought you were a chef my man what we’re going to do now is cook that bacon and then we’re going to put the
Vegetables on top of it then add the thyme bay leaves tomato puree the brown meat and finally the star that doesn’t it y if you think that’s tasty now just imagine what it’s going to be like in 2 and 1/ half hours time so just after 15 minutes preparation tomorrow’s lunch lunch is
Sorted so this is this is it every Sunday this is this is exactly what it’s like every Sunday got me dinner prepared though have a nice well that’s the most important thing we’re here now having a great time support Luke and the nice thing about it is that everything’s done
At home pick them up Luke get them lift them [Applause] Luke great go that a great goal right guys you ready yeah let let’s go we’re 2 minutes away from getting everybody around the table for the first time in a long time Chin Chin Chin cheers it’s not that
Difficult is it really no no I’m really confident I’ll be able to do it myself okay all of you around the table uhhuh I want you to make me a promise that you will continue to do this every Sunday yep that’s a promise where’s the
Twoa two seat is gone for good raag bone man’s taking it away yeah rag bone man fantastic right Ollie and Tommy three each away again now yes one table with three three on table one three on table five please M you got table one let’s go Tommy you
Got table five listen Tommy three and three let’s go three yes chef service please Bonnie I’m going to do your potatoes as well okay is your four what is yours four one More potatoes here he’s just you do me a favor and do your own and stop depending on each other to do because that’s what’s confusing it just do your own pan one each one for five one for four end the story there’s one more table to come please yeah a
Minute now you can see it’s enough for five in there easily yes that’s right it’s got texture there it’s lightly wilted taste it please understand what we’re doing yes let’s Go service please going table 14 yeah [ __ ] listen to me please yes my hand reared pigs have been really fatting up nicely over the last couple of months but now the clock is really Ticking the pigs won’t be around for long but while they’re with us I want them to have the best life possible constant access to water every day they can drink up to 5 L each a nutritious breakfast of wholesome grains and these Posh pigs have their poo cleared up twice a day come
On the 70 square meters in their Pig Pen gives them plenty of room to play these two are very social animals who love each other’s company see you later and the pigs spend more than 70% of their time sleeping but the good life doesn’t come cheap the way we’re keeping
These pigs is turning out to be very expensive in terms of just on what they eat every week is on average between sort of 35 and 40 quid a week on feed for both of them um and so far we spend just over 2 and a half Grand on getting
Them where they are today they don’t look like they’ve got a worry in hell to be honest what a happy life for a piece of bacon Christy Co who I bought my bar from is a passionate advocate of freerange farming but her concerns go Way Beyond the flavor of meat and she’s
Come to show me how some commercially farmed pigs are kept day after you pleas okay so I’m fascinating to see how a real commercial pig is sort of reared okay you a look at this yeah most British pigs are reared in commercial units like these now you see
How many pigs are in a very small area God they’ve got food constantly which is which is good and they’ve got water but then their whole aim is to just fatten up so they don’t go outside no they don’t I mean an indoor rear Pig does not
Go outside you see fing crates are are used to stop the SS lying on the piglets but it’s not natural in the sense that normally a s would build a nest she would make sure that the piglets were were in a particular place 2third of pork in Britain is imported from Europe
And it seems that their standards can be much lower the sours are literally put into rows and rows where they can’t turn around these are not legal now in the UK all day all day I mean they can just about lie down but they can’t turn
Around God that’s gross look at that how many are crammed into an area and bearing in mind that we import 88,000 tons of pig meat into the UK yeah again 70% of all of the Imports would not meet UK welfare standards really but there’s another unpleasant
Practice which is common in the UK in Europe tail docking what they do is because pigs are social animals and they like to have lots of space to run around as we’ve seen the girls doing if they’re in cramped circumstances and they get bad habits and one of the bad habits is
They chew each other’s Tails so so what what they do is they actually take the tails off to save them chewing them God dear flipping he and this is but the most disturbing thing for me is castration it’s r in the UK but common in Holland and Denmark my God I mean
Just getting a ball in the nuts by playing football or getting kicked in the nuts can you imagine getting them cut off it looks painful but if it’s done in accordance with EU guidelines then Pig licks over 7 days old should be antiz as BS get get older and their
Hormones start coming through then the smell of their urine is very very strong so you get that with a load of of sort of nearly mature BS the smell is going to be horrific so C some producers think this smell can taint the meat but whatever the reasons I’m still shocked
By what I’ve seen from Europe um it’s enough to make anyone turn [ __ ] vegetarian for God’s sake and I’ve always sort of Knocked vegetarians and vegans for you missing out on you know the most amazing flavor you get from meat but you can see why so many people change instantly I didn’t
Think he’d be quite a shocked as he was he seemed really taken back and it it touched him is no way would we ever treat you like that you know hey good girls hey love the flavor of the deal um went very well with the with the fish the vegetables were
Fantastic um just thought it was a really good uh good dish I enjoyed it but it wasn’t amazing good flavor was simple simple was nice subtle flavors and uh loved it loved it I pay for it where is he okay guys let’s go Sophie Barney Let’s go okay go Ollie
Come over please results of the main course yes yeah it went it went fairly well 38 are ping so only 12 non pay yeah and what do they say the 12 um slightly um too watery but that was the main complaint they really love it actually it’s a delicate dainty sweet fish yeah
38 paying 12 not paying yes let’s [ __ ] do it on this one let’s definitely make up for the next 12 yes okay good well done yes is that lumpy that next on the menu Michelle Colin tells me about her food issues go something what did you weigh
Then about 5 and 1 half six St you’re joking yeah [ __ ] I can’t imagine you being five and a half Stone my God the Brigade learn how to make a fantastic Plum tatan and jonan Ross gets the grips with heels there you go don’t upset him we’re
About to kill it there you go shap [Applause] me welcome back time for the recipe challenge now Michelle con is going to take me on with her mom’s recipe yeah her very own cottage pie good luck shepherd’s pie cottage pie mine’s a shepherd’s pie oh for God’s sake right we’re both doing cottage pie yes no
We’re doing shepherd’s pie oh for [ __ ] sake we’re doing shepher with lamb no well we can change it it doesn’t matter it’s home cooking it’s what fancy I’m doing what you’re doing well I’m doing Shep’s pie oh [ __ ] hell Michelle Collins listen to me we’re both making [ __ ] cottage pie with beef shepherd’s
Pie is made with lamb all right okay good fine when was the last time you made this well to tell you the truth I did a bit of a dummy run yesterday ah and I did two I did one with the tomatoes and one without the tomatoes really and my daughter hated
One with the tomatoes is your daughter going to be one of the blind taster today I did ask her but she didn’t want to come she never heard of you damn anyway good to seeo zilly though what you know say that again she likes Aldo zilly not that knob on the karaoke
Machine again you weren’t on the expect to then yeah you’re [ __ ] joking aren’t you no no no no no no rumor has it okay Michelle that he doesn’t charge you for when you go for dinner he bloody does charge me I can’t believe you pay for that [ __ ] seriously he’s not a chef
He’s a waiter so you enjoy your food don’t you I do yes you don’t have to be that conscious about what you eat surely you know I’m an actress and I did have sort of food issues when I was a teenager I was anorexic oh really and uh and it’s
Something that I think you don’t ever really get over and how did you get out of that I mean how did you get excited about food I tell you what happened I went to um a casting and they said that I look like a heroin addict oh seriously
Yeah and I should um I looked very ill and I should do something about it go what did you weigh then about 5 and a half six St you’re joking yeah [ __ ] I can’t imagine you being 5 and a half Stone my God but looking back at
Pictures I just looked awful I have God do you know you may be burn with bloing onions talking to me oh [ __ ] hell Ser don’t talk to me anymore they’re fine and I’m not just saying that cuz I’m going to win they’re fine you’re not going to win you don’t win very often
Anyway do you do you [ __ ] mind excuse mey so I’m frying the onions off first and frying them away to give a little bit of color and then the mints once it’s got color on the mints we’re just going to put it in a colander and just
Leave it to sit there that stops a really greasy sort of film of oil on top of the cottage pie which I don’t want so drain it off its fat and Fry off the onions I’ve drained the mint and I’ve used the um the water from the carrots
To make a stock so I’m putting my potatoes back in the pan basically to dry out and then we’ll put them through what they call a riser and everyone should have one of these at home have you got one of these at home no no what’s it do it just pushes the potatoes
Posh things it’s not Posh oh it is look and it just makes sure those in Ikea there’s no not smash oh please oh I can’t believe you said that a very dry smash finish look how nice and light and fluffy that is now look Michelle huh so see that’s too smooth
That’s that’s too smooth a mash [ __ ] hell I think are you always this fussy that’s too smooth look that’s beautiful my god look is that lumpy that mashed potato you’ve got there no what’s that hold on hold on hold on I haven’t finished yet looks like you’ve
Had a [ __ ] cheap plaster come around to do the bathroom yeah Nick no’s in the house [ __ ] H look at you H [ __ ] me I don’t want a bestes i it was this look at the state of me when was the last time you worked this
Hard long time ago I can tell you right are we going in right we in the oven yes cottage pie with Michelle Collins shepherd’s pie oh [ __ ] hell don’t start that again cottage pie right are you happy with that want look happy right it’s in there actually
It looks all right yes but let’s just hope it Tastes I’m really passionate about sourcing fresh local ingredients and you can’t get any more local than that the [ __ ] River temps running past your back door there’s nothing more British than a pot of jelly deals and for hundreds of years they were our favorite fast food snack but now they’re so unpopular the
Wild e fish industry is in danger of dying out alog together no no no no no that’s disgusting they’re slimy I prob be sick the temps is the cleanest Metropolitan river in the world it’s teaming with life above and below the water line including the much maligned
Eel so why is Dave Pierce The Only commercial eel fisherman left oh really the market has dropped a lot and when the market drops the man drops yeah why is it not a trendy thing to be doing on the temps because there so little demand for eels in Britain Dave sells his
Entire catch to Holland where wild eels are considered a great delicacy them out right how’d you catch an NE we’re going to show you shall we yeah I can see them coming through there now yeah and now you pull up Bilo I’ve never caught a wild deel D now
You got three there by looks of it okay yeah three HS in the first end nice size a big one though yeah yeah that’s don’t want too big there they’re too big to eat if you get them too big aren’t they yeah that’s sh yeah that’s a
Pound and a half 2B maybe that is beautiful look yeah and that’s nearly 20 years old good well be thanks Dave no worri mate good to see them man see you too it’s crazy that we’re ignoring our wild eels they’re part of our culinary Heritage and I want to make sure that
They don’t disappear from our tables first stop Frank Bradley who after 40 years in the eel business is an expert in the art of killing eels apparently is a buger of a job how many eels have you beheaded oh I don’t know we do three ton a week so
It’s a lot of three tons of ills a week yeah so it’s a lot of ills so the secret is what the secret is when you get old yeah that’s it then got then when they’re live like this that’s always trying to turn up split the bound like
That God shall we go yeah so down down straight on on the fins for [ __ ] sake yeah I take the one on the bench there you go look I got it now look on the side of the fins there like that on the side of the F just
Straight down oh for God’s sake the art is to hold them gently that’s it [ __ ] the [ __ ] thing’s still moving oh he still wants it’s just like a chicken unbelievable I mean I eat those every day I’m getting past Myself by day eels keep me young you you’re famed for
Your jelly deals what’s the secret behind the recipe in terms of you know a jelly deal is a jelly deal jelly deals jelly the the art of cooking eels is when they’re overcooked they fall apart but if they’re undercooked they’re hard as rocks and did you cook yours in we
Just boil them in water in water and that makes the jelly because in the Bon there so much comes out and then all you do is add a little bit of gelatine little bit of salt and then when we get them out say they they’re beautiful jelly Deals that is delicious the flavor is amazing yeah I’m going to get these off cook them and help sort of change the nation’s attitude to something squeamish that can be absolutely delicious jelly deals have been served in London through traditional pie Mash shops for years jelly deals not as popular as they used
To be mate really hopefully I’m going to change that I’m going to do something a little bit more sort of um not delicate but just a little bit more flavor sounds lovely yeah ready sounds lovely y kitchen where is it kitchen’s that way help yourself now there’s more than one
Way than cooking an eel and it doesn’t have to be in a jelly now I’m going to boil them in water and then coat them in breadcrumbs almost like a really nice Posh fish finger into the pan salt pepper 2/3 of the way with water bring the water up to the boil
And then just poach them for 3 or 4 minutes while we’re waiting for the oels to boil I’m going to season the breadcrumbs now that’s just normal white breadcrumbs in here we got some nice fresh chopped parsley salt a teaspoon of c and pepper and some finely grated
Nutmeg Now drain the oels once they’ve been poached get your butter lightly melted and then just drop that into the breadcrumbs this is where the Posh fish finger comes out Pat them nicely and look how sexy is that into the oven and then just before you serve
Them a drop of fresh lemon juice there’s nothing squeamish about that baked heel in a herb crust beautiful not even a hint of slime let’s see if this persuades those Wims to give eels a chance you happy with that yeah nice thank have you eaten eels before
Never tried them why not cuz it’s just something I’ve never even thought about don’t like the look slime jelly or just yeah probably it’s all that yeah as I thought take the eel out the jelly and Bobs your uncle f [ __ ] excellent delicious yeah so what
Do you think it tastes like heel it tastes like heel thank God for that okay did you jooin the main course no no go on there’s like a FedEx package in the middle out there I couldn’t get with the knife some sort of like parcel
And when I got in there on pap never mind that papy art is not good such a but we’ve got pigs in the back Garden I hear you’ve got pigs in the back Garden I have pictures are they old spots are they no they’re little baby pigs they’re bread to be small that’s
Sugar pie that’s not a pig that’s a little baby pig it’s a sweet Pig and we used to have him in the house is it dur battery pig or is it a real pig it’s a lovely Sugar Pine she’s nice I pick her up and cuddle her and she she used to
Come and sit on my lap while I was watching Doctor Who you and if it was scary I used to cover her eyes look there’s Jack who’s our shitu having a talk with them and you leave them outside or well we did have them living in the house but unfortunately the smell
Of piss got tooo much even for me okay did you enjoy the eel film uh yes I did enjoy seeing the E film I like eel phenomenal but I tried cooking something for my wife once really right I bought the eel cuz she loved the eel fres and
You no I didn’t buy fresh I bought it frozen and also it was a couple of days past the cell by day right but I thought there wouldn’t be bad and it smell when I got it out but I thought once I cook it up she won’t notice the rice was
Perfect cheap the ear wasn’t so good and then I put more sauce on the normal and she ate it and she was vomiting in the bath within an but I like that cuz the view was spectacular you’re fluent in Japanese not fluent I speak a little bit sukashi
Wakar that’s not bad you love Japanese Cuisine I love it yes I’ve got the most amazing treat for you in the kitchen by a top Japanese eel specialist wait you’re not going to make me kill it you eat them you got to kill the bloody
Things I don’t have to that’s what I pay lesser men to do right listen it’s an aphrodisiac so Jan’s going to love it oh she will and this is an expert you’re saying she needs an aphrodisia to get in the mood no no [ __ ] at that Jonathan
Mr this man is an expert and he’s going to show us how to prepare a live eel okay so very Gentry Jonathan hold this for me please there you go don’t upset it we’re about to kill it little fish there you goate me how long does it take
To become a skilled eel Man eel Chef is very unique one unique yeah yeah so at least five or six years five or six years yeah they’re specialist aren’t they so it’s not just like fting a normal fish no no what do you do that for but when you
Kill it like this does it feel any pain I don’t think e cannot feel it no then just because should be very hard to stay here being because you cannot open it you see I just realized I’ve got I’m on a parking meter look I see stay here you
Wi I going to get clamp wait don’t do that put them back together you now GS out yeah look at the heart oh Jesus Christ This is a heart yes have you seen this done before no not even Japan no amazing absolutely amazing never seen anything like that
It’s still beating several hours after oh my goodness why is it still going what’s it done what did he have a red ball before you killed him because he he was a very strong Creator and how would you eat that in Japan now St pulan what
Would you do just to put on your T then Jonathan what you have a bite all right go on then if you have some I’ll have some toss of coin all right yes that way is fair all right yeah heads or tails okay heads it’s heads you get to keep it well
Show me that coin is not two heads on that you got heads it’s still [ __ ] pulsating so how do you do it just on your tongue and swallow you better take uh with water water I’ll do it I’ll do it you sure I need water do you chew it or
Swallow not Che just swallow that then just good good window an and deck come out tell me I’ve won something well done I’m surprised you [ __ ] at that okay okay thank you very much thank you very much thank you okay you’re going to grill them we have a taste later yes
Okay thank you very much [ __ ] out white dessert Yeah the secret behind a tatan is getting a really nice caramelization on there it’s the same with apples pears even pineapple to a certain extent yeah first thing you need is a basic caramel using butter and
Sugar you can do in advance and leave it to cool so your pans are ready when you are so plums now like any tatan try and compact them in there like that yeah so when they compact like that okay basically okay they don’t move okay yeah
Yeah so there’s eight seven or eight six of the big ones okay pastry nip it with your fingers at the end and we do that to tuck the pastry yeah under the plum past you over see and that’s wider than the pan so over yeah get the back of
Your spoon lift up the pastry lift up the plum and Tuck it’s really important to manipulate the pastry with your fingertips okay this is even simpler than the [ __ ] prawn toast push down Tuck the pastry under that’s ready to go you put a little hole in the center
There okay and that lets the air come out okay and that stops the plums from steaming okay into the center of the stove yeah and what we’re going to do now we’re going to bring it up on the stove to melt we’re not going to melt it
In the oven okay if we put in the oven straight away it just boils it I want to get a really nice color on there yeah get the camel really nice and hot now it’s coming up to the top okay you can see the steam coming through the little
Hole there now if we didn’t put the hole in there it goes soggy underneath and everyone thinks the p p is undercooked but it’s not it’s just soggy pastry from there into the oven 8 to 10 minutes oh that’s sorry that’s the first one right okay watch again please be
Very very careful that is piping hot out in with a juice like that that’s amazing now we get pass me that com fresh please bunnie right we got to do that everyone is capable of doing that here the plums have still got a nice texture the pastry is cooked it’s caramelized
Yeah let’s stick together on this one yeah and get 50 customers paying double for that yes let’s go next on the menu I find out if Michelle Collins Cooks better than Al zilly what were they saying they like both of them but there is one who actually they
Prefer and my student Brigade get their results okay joh bti got it what the results um [Applause] welcome back now judgement time for Michelle Collins ready to serve they do like nipples actually they do look like nipples they hello okay first one very creamy isn’t it I like the mash
It’s it’s not too crispy either it’s not too gra it’s very rich m is really creamy I actually really like that see this looks like a cottage pie uper theis on the top this time as well there’s no sauce looks more like presentation this more like potatoes more very um mashy
Though there’s a lot mashh okay they went down well yes very well yeah what are they saying they like both of them but there is one who actually they prefer of course and uh I’m sorry Michelle it’s Gordon yes I’m sorry yeah the very claws M they they
Thought that Gorden ones were a bit more fliy the mash was more chees CU they used a rer yeah don’t rub it in [ __ ] go easy on her for God’s sake show a little bit respect M’s recipe I go very easy and no they were all very good but
Just too much [ __ ] lash don’t like basic simpli lovely well done my darling no now do me a favor yes yes I’m up to my eyeballs and [ __ ] right off out the kitchen thank you my darling good luck okay Plates out plates I’ll go get them backs please we take the both we take these over to the hot plate watch service please table one first yes stand right look Hy come here say yes please clotted cream in the center 2 seconds in the center on top theyy look look fantastic
By the way yes all right please uh table one John Baptist yes clear that away please again please be careful yes watch the Juice look very very careful go table one please yes let’s go jump AP table one let’s go they start sticking y okay just release them
Again on top of the stove okay look they’re beautiful well done they are fantastic Green Spoon there in the bowl honey plums were good bitter and sweet just worked I thought it was really soggy and really sour I didn’t like it at all the pastry was sweet the plums were a bit bitter
And it just worked perfectly I absolutely adored it I’m going to 100% pay for that course I I kind I’m glad I don’t know what your homeor I like this you like that yes was that bat or cream on top U no that was a like
A clotted cream a de cream rich I like it yes what about the tart the plum tart it’s not ear heart but it’s not bad John Baptist yeah come here please yes right this getting more and more like Jimmy car every time I see him okay ah this I like this has been
Grilled kabaki by the way J Baptist is French there’s no point in talking Japanese to you know that you say he’s French he’s not French he’s from That is good that is good very good you know he hasn’t overdone the sauce often you get when you go to a not such a good Japanese restaurant they’ll overdo that sauce on top which is quite a rich quite a sweet sauce Japanese pepper I ate his
Pulsating heart and I’m feasting on his flesh an amazing delicacy are you happy with that this is good I can eat this until the cows come I mean you s of them good to see glad you’re going to pay for dinner you tight bastard some of it come
On all of it all right come on you’re not short of a Penny well done got the point Thank You [Applause] Gold okay John Baptist wa got it what the results 18 are paying and 32 are not paying 32 not paying yeah that’s ridiculous yeah it’s quite a lot yeah yeah why uh the main reason is it’s too acidic it’s not sweet enough it’s a new season plan for God’s sake for just
Philistines yeah well let’s have a quick look overall okay 83 paid out of 150 plates that’s not even a [ __ ] 2 two Tommy is it no no no no no no if you’re in my [ __ ] kitchen all four of you got sacked after the [ __ ] brwn toast
Now will you do me a favor [ __ ] off over there and get a drink yes AB we can do that next week it’s double trouble as I Tred to get twin sister midwives to cook Sunday lunch when the Firearms go from the house when they start going then I
Know that dinner’s oh it’s done come on I’m cooking a fantastic recipe for breast of duck with Goosey sauce and I’ve Got The Adams Family as my kitchen Brigade I don’t want to argue with you guys I just want to get it right to get it out every time I say
Something you’re all a [ __ ] bunch of chippy little [ __ ] that want to tell me that how good you are cuz right now I think you’re [ __ ] yes chef [Applause] chef welcome to the FW on the menu tonight onion TP with fried qu’s eggs breast of up with Goosey
Sauce and a 4-minute chocolate mousse all simple and delicious recipes that you can cook at home plus I declare war on an American Invader they’re overfed over sexed and they’re over here and my chat with Jesse Wallace doesn’t quite go to plan now you’re famous for having a glass of wine
I’m famous for having a glass of wine yeah s of V I’m famous for having a glass of wine my dad that I love my mother and I love my dad want to have all that never had F was here the f c my mother and I C
My dad but I love my mother and I love my dad want to have all [Applause] never gentlemen good evening nice to meet you Joe how are you Chris are you well very well thank you and Josh Gord and Stuart very well thank you so birmingham’s finest we are apparently the outskirts of Birmingham are you being snobby now yeah yeah yeah you’re here because you’re talented Cooks yeah
Tonight’s going to be completely different to how you’d run a [ __ ] dinner party at home yeah I can imagine let’s get started then yes Co let’s go okay gentlemen on order yes first ticket of the night for me the first ticket is the most important if we get
This one right the whole night moves forward start off like a bunch of [ __ ] donkeys it’s going to be a long night yes wakey wakey yes I’ll order four covers table 10 four art y tart four breasts of duck and four chocolate mousse tonight start is a simple onion
Tart on a puff pastry base served with soft and creamy quaal’s eggs so onion puree covers 90% of the base yes these asparagus been lightly blanched in boiling water yes lightly cooked yes yes sir AR chokes asparagus yeah this is not that difficult is it no sir three or
Four tomatoes make the tart look fruitful Chef the nice thing about this Tart Is you can do any time of the year with different kind of vegetables from the season right don’t put them oven yet okay first of all get eight quail’s eggs in a pan don’t get them too hot
Otherwise the eggs start blistering okay right once all your qu eggs are in there put your Tarts in the oven right Stewart yes chef get those [ __ ] chipa fingers working let’s go right guys we should start getting some Tarts in the oven by now yes yes chef come on come on
Boys yours in po Sho the crow egg is the easiest thing to do you’re here because you’re a good cookie even fry a [ __ ] egg come on my name’s Joe I feel at home in the kitchen the knife feels at home in my hand my dream is to have a chain of
Exclusive small boutique hotels around the world with fantastic restaurants in them my name’s Chris Gordon Ramsey is a hero for me a few of my friends think it’s a bit of an unhealthy Obsession I think my name’s Josh I tend to be very quick thinking in a fast restaurant you
Need that um I wouldn’t say I’m the best cook I just wouldn’t say actually I would time on the best cook my name is Stuart cooking for me is all about timing and precision myself and the other guys are 100% committed we’re in it to win it Gordon Rams used
To be a [ __ ] cat really he can shout he’s like deia Smith and uh Simon cow’s love child isn’t it really we’re very good at cooking special for us it’s all about winning I’m not interested in coming seconds service please how much vinegar you put on there why did you do that
Look look I mean I’m not being funny but look I mean how much vinegar we put on there huh look just touch your finger on that [ __ ] thing now what soaking yeah soaking wet huh it’s [ __ ] wetter than you start again yes yep fuing out right
Joe are they ready yes yes yes where’s the chives I thought it was on the plate sorry Chef come on guys that’s enough just look just a dribble yeah the idea is a nice crispy Basse yeah nothing soggy that’s it a dribble nothing more than that let’s go
We don’t serve soggy pastry do we service please thank you okay one more table coming in come on guys please some got make sure five coming here in one minute uh Chris yes Che come here a minute sh as well yeah cuz you two have
Like [ __ ] G off the ball a little bit just touch that with you come on there and you come on hurry up touch it so [ __ ] cold fridge cold can we get them in the oven and get them warm please yes come on did they go in the
Oven yes they did Che you’re lying aren’t you yes I am Chef you are why’ you find it funny when you’re lying I forgot Chef sorry oh no hey hey hey hey yeah what well okay then what’s what’s what sorry Chef that’s creamy [ __ ] Yoles and I’ve got another omelette
Again Chef there’s there’s four there that are perfect hey guys go Hey listen come here a minute just stop what you’re doing hey two seconds all of you come here a minute come here come here come here how are you going to feel at the
End of the night if I just bang this [ __ ] out you’re arguing with me with a [ __ ] a flat [ __ ] pile of [ __ ] I don’t want to argue with you guys I just want to get it right to get it out every time I say something you’re all a
[ __ ] bunch of chippy little [ __ ] that want to tell me that how good you are cuz right now I think you’re [ __ ] yes chef shf service go go please last table yes clear down yes [ __ ] Hell there’s just one more week before my pigs triny and Susanna go to the slaughter house and as it’s one of the hottest days of the year I have to take extra care that they’re coping they’re not moving very fast in the heat no well don’t forget they suffer sometimes the Heat
Come here please Meg behind the ears there you go see she likes that he pigs have no sweat glands so to keep cool they like to cake themselves in Mud look at them they really are enjoying that that’s hello mate all right pig man you I’ve called H early witing St to see if there’s any more I can do to keep comfortable in the heat now why is their skin gone all flaky like that Hugh well
It could be a little bit of sunburn but I I don’t think it’s too bad I think it’s it doesn’t look sore it looks like it’s going to be a few more scorching hot days so I did bring them a little bit of this [ __ ] it out Factor 20 godam
They’re not always very sensible about sunbathing pigs they’re a bit like people the pig’s skin produces less natural oil than most animals making them particularly prone to sunburn behind the ears Gordon’s going to have to deal with a difficult very emotional day when they go to slaughter come on
Lady they’re beautiful he’s feeling really quite attached to them at the moment he said a a great spring looking after them it’s going to be a shock for him the thing is Gordon actually you’ve you’ve probably far exceeded the normal level of contact even from a you know a
Regular pig man looking after his pigs probably doesn’t get as emotionally involved as you have you got a little under a week now you’ve really got to start focusing on the fact that this is not family they’re not even family pets no you’ve reared them for meat you’ve
Reared them for food feel guilty though because that’s what I’ve been feeling over the last two weeks I think you’re going to feel guilty I don’t think there’s any way around that I mean you could argue forever about the morality of whether we should or shouldn’t eat
Meat one thing’s for sure if we are going to eat meat we should look after our animals well and you’ve done that and and in the end it’s sort of something you you kind of have to deal with on your own but I think you’ll be right [ __ ]
The artichoke the egg everything it all went together really well I thought it was all quite tasty I actually really enjoyed it I found the pastry a little bit tough to get through um but everything else was absolutely lovely Gordon okay what’s the results 24 people are not paying for the for the
Why not two different reason one of them is the uh the base is solid uhhuh uh another one is the uh toi as well SOI yeah with the vinegar you know too much vinegar so solid and Soggy yeah I could understand it being soggy cuz they
[ __ ] sit too long okay but solid it could be if they overcook them but they flash them to the oven for 30 seconds how long you put them in the oven for 30 30 seconds anyone put them in there longer than that no Chef no Chef no or
You forgot to put them in at one stage if it’s hard and they can’t cut through it that’s either it’s been in the oven too long or yeah they’re Stone Cold Che Chef so 24 customers don’t want to pay for their stup they’re not paying at all
That’s just under half the dying room yeah it’s bad hope they like Duck let hope they like Duck I think they’re [ __ ] Christ alight half the dining room that’s a [ __ ] joke next on the menu I get twin sister midwives to deliver the perfect Sunday lunch when the fire alarms go from the
House when they start going then I know that dinner’s always done and in the recipe challenge Nick Nolls takes on an fword classic I have cooked it before uh for a woman and I have to say it’s gone down very well do you get [Applause] They’re overfed over sexed and they’re over here the American signal crayfish has taken over in the 1970s freshwater crayfish tals were all the r but our puny native crayfish were considered too small so farmer started breeding the fatter and metor American signal crayfish big mistake the Americans took over and 30
Years on they’ve invaded 85% of our British Rivers virtually wiping out our native crayfish and now they’re destroying our river banks we’ve got to fight back fight back by eating as many as we can there are over 250 million American crayfish in our Rivers Mike Robinson
Owns a pub where they’re best seller on the menu he’s brought Jack and I to the river Pang in barire to show us how to catch I reckon that fish is the best bait cuz if you think about it what do they probably eat the most of is dead fish on
The bottom of the river they’re scavengers slash them yeah right that’s irresistible to a crayfish all we have to do is Chuck it in and tie it to a tree I mean it’s like the same process of a Lobster Pot exactly it’s a perilous game this you do need to get a license
From the environment agency to do this but just like the crayfish they’re free so this is perfect it’s a natural feeding ground for the crayfish they’re going to come out the bank and they’re going to smell that and they’ll come 100 yards up River to that bait go for it
Beautiful I could catch 20 kilos of crayfish in here in here in one night when the water temperature drops below 10° you can forget it really yeah they go they hibernate they just go to sleep so in the winter where do they go under the river banks and that’s when they
Cause all the damage cuz they burrow deep to get away from the cold and they just curl up and hang out oh Jack look is there a fish no there’s a crayfish down there where look just there he is a huge crayfish P him back quick Daddy
Just P here you go here you go here you go look at that the size of him he’s like a lobster that’s a that that is a monster that’s honestly that I mean that’s incredible just look at that there though in terms of meat I know how much claw meat’s in there it’s
Unbelievable you look after him jack you’re going to keep your an eye on it that’s your first crayfish okay let’s go you keep your eye on that one e crayfish are night feeders so you leave the traps out overnight we’re collecting traps that might put down yesterday if you
Were a prawn trapper in the sea yeah You’ be delighted to get that that’s one night look at them what would a native you know cish look like I mean same color no they’re they’re sort of pale paler whiter in color that’s a that’s an adult native would be that size whereas
These guys 5 to 6 in Long ow if people ate them more and more then it would help the environment and it would where can you go and get 20 kilos of free prawns yeah if you don’t want to catch your own you can order American freshwater
Crayfish from your fish Monga now it’s time to get these Critters home and into the pot guess who caught the biggest crayfish Jack a she gums is it not PCH let give a little rinse okay and let’s get cooking them shall we there’s a big one fresh crayfish it doesn’t get any
Better than this these are going to be turned into the most amazing crayfish salad Bing water and crayfish in and just watch them change color now within seconds they cook within 2 and 1 half to 3 minutes max and look at the color of them straight
Out if you peel them when they’re warm they come away from the shell a lot easier bodies off on the tow look at that that is delicious Slow roasty tomatoes green salad freshwater crap fish tails and vinegarette there you have a delicious crayfish salad that cost [ __ ] all 24 [ __ ] customers are refusing to pay for their starter I want 50 customers pay for their duck otherwise we’re [ __ ] we’re not going to be [ __ ]
Let’s go pan on season the duck get ready yes good get on there yes Che let’s go guys yes Che right Chris yes Che Four duck away table three please yes chef Josh yes chef Four duck away please table 10 yes chef let’s go time for the main course roast duck
With spring greens and Goosey Sauce duck breast bit of a chef’s favor because it’s absolutely full of flavor y me very rich and the texture is extraordinary score don’t go all the way through just the layer of fat cesan pepper lightly roast them in a dry Pan the smell is amazing season grind rub almost like you’re massaging
And this is one of the most amazing seasonings in Chinese cook cre and makes the duck very aromatic mop it up into a dry pan on a low heat slowly cook Gooseberry sauce sugar water lemon zest boil Goose spre you got that sweeten sour tanginess against the rich
Sumptuous of the duck is delicious just bring back up to the bow and take off the heat set aside red wine season now that’s reduced down to a really nice syrup and that gives us nice shine to the sauce and starts to give it some Bing chicken
Stalk reduce that’s the basic method of making a sauce in all our kitchens goose sprees in Honey get your spoon put it into the sauce and watch a nice hot spoon how easy it drops off butter take off the heat and just shake look at that gloss very velvety
Beautiful Goosey sauce that’s ready to go now look What’s happen to the duck turn up the heat start coloring the duck the nice thing about this San pepper now is starting to smell slightly sweeter and it’s becoming a lot more aromatic that side down into the oven hot oven 10
Minutes now the smell is amazing three or four slices Max onto the plate and glaze those gooseberries are just nice and soft and plump give me give me give me D with Goosey sauce done come on guys yeah it’s payback time yes one table each yes come on you P should go on
First and stew yes the trick with duck is to lose the fat and keep the flavor yeah yes and the San pepper sort of gives it a little bit more oomph there yeah okay right cook on his SP couple more minutes right potatoes soé potatoes oil
In the pan potatoes in try and get them really nice and crispy now I’m going to put a teaspoon of garlic in there a little bit of shellant okay another a butter in there and watch what happens they start saing beautifully yes pass me the duck Chris
I’ll show you how to dress the plate watch little bit of cabbage potatoes this size four yes okay watch the duck look come here fat side turn it round yes one 2 3 four nice turn it back around as it goes on the Cabbage it fans out nicely sauce
Over the duck and when you sauce over the duck like that on top it just gives it a little bit of extra heat yeah yes sure up Source the last two let’s go that’s how I want them okay move your ass let’s go Chris yes are they burning there turn it over
Quick [ __ ] hell Chris yeah it’s burnt yeah it is burnt start again Chris please Chris don’t [ __ ] the duck start again let’s go come on guys Josh what in the [ __ ] have be done there Josh take Josh oh come on oh come on Joe don’t leave your brother in the
[ __ ] open up guys I need you to help me a little bit there [ __ ] cooked the [ __ ] Josh come on speed up guys yeah not only just moping around the kitchen but no one’s got any [ __ ] oomph in them you’re walking around like you’re [ __ ] buying a new pair of
Trousers get I’m I here to work come on get the sauce on I’m doing I’m going right now service please s over up put it up put it up please shf put the [ __ ] plate up please sorry guys I’m [ __ ] trying so hard here but it’s a [ __ ] nightmare
Watch let’s go let’s go let’s go service please all like that yes yes sure let’s go go last one table 10 yes don’t make a [ __ ] mess yes everything’s on there perfect yeah don’t make a mess let’s go [ __ ] H last table yes [ __ ] hell Charles yeah I would say so
Nice to see you but what the [ __ ] is that to see me what that it’s like it’s like UFO what is it that’s a Jaffer cake what happens in your misp you do you know eat Jaffer cakes I love Jaffer cakes but that I mean my God on my is it
Serious it’s a pin Jaffer cake who made it well I made it Britain home of the giant carrot and the unfeasibly large leak just what is it about old people and the growing of gigantic vegetables whatever it is the ra for creating Giant Food stuffs has
Been passed on to the young as well but they’re not interested in huge fruit and vegetables oh no they don’t even know what vegetables are what they’re doing is making giant predominantly carbohydrate based snacks biscuits chocolate bars that sort of thing something known on the street as pimping
I’m not making this up snack pimping is a real thing it’s it’s even got his own website at pimp that snack.com it’s a genuine phenomenon the pimp snack site has nearly 200 Mega Munchies for us to Feast our eyes on I mean get a load example of this custard cream see how
The cup of tea gives it the scale it’s it’s a Whopper every stage of the pimping process is photographed and documented this is fantastic the chap has really really pimped his Scotch egg having weeded my way into the pimping Community I’ve been lucky enough to secure an introduction to a Mr soup dog
Hello soup hello chares now you pimped the the Fantastic fist of fudge didn’t you indeed it did yeah very enough but why pimp anything at all a lot of it is the challenge it’s um you know can you deconstruct the snack and then rebuild
It up from its uh from its kind of core ingredients and you know hopefully then improve upon it clearly then the first step for me is to take soup’s advice and deconstruct the traditional Jeffer cake sponge base humant disodium di phosphate smashing orangey bit excuse me um where do you have the
The dextrose monohydrate uh if anybody stops and asks personal consumption righty ho I need 240 G of butter that’s 1.5 kilos 450 of sugar six tablespoons of corn flour 18 eggs the base is the key if I can crack that I can surely crack the giant
Jaake voila now the problem is of course that the domestic up and particularly mine is not big enough to cope with a giant Jeff cake a pimp snack I’m hoping you fit this in your oven okay see how it’s turned out it has Jaffer Cate written all over
It to make the orange filling I used a couple of packets of tangerine jelly mixed with boiling orange juice and some additional gelatin okay the zesty jelly center in its wet state right time for the Smashing orangy bit easy another picture it just rolls off the
Edge you have to remember that I’m not just baking a cake I’m pimping a snack I’ll send my pictures to the website where they’ll join the other 200 snacks pimped to date and be subject to peer review I named my pimped snack Jaffer Quake within 24 hours of my posting it
It went straight to number one with over 300 voters giving it an average score of 9.25 four out of 10 I love Jaffer cakes but Christ almighty that is fantastic how about that that really looks like a Jaffa Cake got one of your hairs in there J is that hairs or that’s
One of my girlfriend’s hairs a girlfriend’s hair yeah we did it in my kitchen at home I have to say it you know I thought it was going to be delicious it doesn’t taste that good you know that tastes terrible it tastes [ __ ] plastic do me a favor [ __ ] off
And take a jack with you thank you very much I hope you have success in all you do thank you Charles go dear Darl you well F thank you you’re looking great thank you nice to see you ladies how are you um you enjoy your main C happy with fantastic would you pay for dinner yes I would definitely thank [ __ ] for that good to see you than you you like would you playay for my dinner
Che I heard you like your meat pink no no oh damn no in terms you like sort of you know you like not not too rare no not too rare but pinkish yeah which is great so you’re not one of those girls at squ and cook it well done for me you
Like is nice now you’re famous for having the OD glass of wine I’m famous for having a glass of wine yeah well sort of you know I’m famous for having a glass of wine you’re girl you’re a girl that knows how to enjoy herself acting not
Famous for having a glass of wine gold no no I said how you going glass of wine yeah which is nice I’m not famous for it I didn’t think at first the Gooseberry would work very well with the duck I thought it might be a bit too tart but
It was actually just complimented the tenderness of the duck really well brought out the flavor of the duck and I really enjoyed that it was really nice taste to it really nice crunch as you sort of tasted the duck it was um it was very good guys come over please the results
Of the main course I know the starters went slightly Pere but I hope the [ __ ] you got some good news for the duck yes very good news good news yes how many have paying for the duck 47 47 yes 47 is [ __ ] brilliant well done uh they mainly said that the the
Duck was over cooked overed yeah it was cooked for 4 minutes everything was pink I thought You’ done a [ __ ] great job to get that back up there I think you can understand why I was [ __ ] pissy to make sure that what left this kitchen was absolutely spot on right down to a
Potato yes well done now let’s make sure that 50 customers pay for their [ __ ] desserts yes let’s go well done next on the menu Ladies Man Nick nolles takes on my classic Beef Wellington in the recipe challenge I always thought you were the most amazing handyman yeah but not with
Building and the men in white coats come for Janet Street Porter don’t worry I don’t touch you I just listen I’m not going to do you for sexual harassment while I’ve got a plate of C in [Applause] my now what you been doing with those [ __ ] things huh look that’s like a
Sack of potatoes that’s just how they are huh welcome back now we all know that Nick NS is no good with a paint brush anah Hammer but will he be any better with a [ __ ] frying pan no let’s go what are you doing going to do uh a filler steak wrapped in porini
Mushrooms and herbs uh wrapped again in uh palah ham right so you’re wrapping it twice mushrooms and palah ham herbs mushrooms palah ham it’s exactly the same as mine except I’m going to go a little bit further and wrap it in pastry yes listen I’m making this up as I go
Along I haven’t been taught by anybody I’ve had to teach your right haven’t you got any work to do well we started are we for the last 5 minutes all you given me is [ __ ] excuses is this going to work listen I don’t need to make excuses
Because this is quality stuff mate the whole point is to make something that looks good tastes good that’s fairly easy because obviously I’m not a chef but fairly easy to do and has the desired effect when you serve it up to a young lady I have cooked it before uh
For a woman and I have to say it’s gone down very well did you get a shake listen wait um it’s it’s terribly bad form to talk about women behind you know after you’ve actually been yes that’s that’s a no then so it’s very fragrant this dish then it’s very lovely
And what it should do is when you open up the parcel there should be a little line of greenness sort of with the with the herbs all the way around the inside so that should make it look good so I’ve got to do something very similar so it’s
Very easy for me because I’m going to just do a fillet of beef wellington again wrapped in mushrooms but the mushrooms are chopped so we call that a dukel chopped very very finely in the blender and then onto the stove to get the water out of them we’re going to
Wrap them around the beef then wrap them with paham and then finally wrap it in puff pastry so hot pan and put your beef in and seal it once the beef has been sealed we take it out of the pan and then just rub it with some really nice
English mustard as it cools down it goes through the center of the beef and gives it a really nice flavor right Nicholas how we doing I’ve just wrapped the the steak and dipped it in the herbs and then put some bini mushrooms either side wrapped up the
Palmer around it because I don’t know how to wrap a steak so what I did was I decided that I would just wrap it in foil yes and then about halfway through the cooking process I take the thing out of the oven unwrap it and it should hold
Itself together Nick that looks like a jack of potato about to go on the [ __ ] barbecue listen I don’t care what it looks like at the moment it’s what it looks like when it comes out on the plate that’s important but that’s me done there that’s that’s me that’s me
Ready to go into the oven and all I got to do now is make the little sauce that goes with it so you don’t just get the thing you get a sauce with me there’s a sauce as well oh yeah I thought why you going to put that in the other you could
[ __ ] off for a [Applause] shave by the way what I’m doing is you’re using a ladle to take some of the mushrooms and uh and the juice out because it gets this PO you get a lot of grit in with porini mushrooms yeah it depends where they’re from yes so the
Best thing to do is to do it from the top like that with a lader then you don’t get the grit in it cook that up and uh with a little bit of lemon not too much though that would do uh let’s get some I like lots of pepper in with
My stuff so so it’s really important to cook the mushrooms so they go really nice and dry got nice strong flavor in there and it stops the pastry from going really soggy when Nick’s got that nice dark green line of herbs will have a nice dark line of mushrooms around the
Fillet of beef little bit of garlic it looks like you’ve tacked some T hand t look my my plas could finish that off nicely for you you’re sounding like Nick the Builder now people think that I know about DIY cuz I present a DIY program you do know about DIY though well not
Really I always thought you were the most amazing handyman no yeah but not with building you know and people say things like I get an enormous amount of satisfaction out of like working for 14 weeks on doing a skirt why get a hobby or a girlfriend don’t do DIY
Seriously and pay a builder um so I’m wrapping mine now next’s wtor is in Tim for I’m wrapping mine in tfilm and the idea of wrapping is to get a really nice even shave look hang on what happens isn’t it going to melt when you cook it
We take the clam off your [ __ ] banana so we wrap it nice and tight like that the most important thing is now that it’s nice and even so if it’s wrapped evenly it Cooks evenly you cook okay yes to P women right that’s not only
To the main objective on a date oh God that’s disgusting hey and you’re still single the difficulty is like if I if you work as much as I do and you’re away as much as I do who’s going to put up with that really seriously who’s going
To that’s horrible what am I going to do with that what have you put in there the porini mushrooms the juice from the porini mushrooms a little tiny bit of lemon juice it’s a glass of red wine are you normally pissed when you make this dish listen it’s worked before I’ll tell
You what that needs the meat juices you’ve ruined it because I’ve had to wait for you to cook my steak otherwise by now I’d have the steak juices to put in it to make it okay what am I going to do with this to make this to bring this
Track around again so pastry on and then egg wash it and the egg wash obviously helps to stick the pastry together so it’s a very similar recipe to what Nick’s doing except mine’s just finished whereby it’s wrapped in puff pastry and then rolled well I’m ready for the oven
Now are you yeah I’m ready to go yes going to quickly lightly season it in she goes so they’re both of the other 20 minutes each I take mine out to rest you take yours out and then I win good luck you reckon let’s go nice Sunday lunch is the most important
Me of the week and even two identically incompetent Cooks can do it Sunday lunch is a big deal for me I dread it because my kids expect their Sunday lunch it’s difficult cuz I wear night shifts when I come home I’m tired and all I want to do is just get the
Dinner done I tread it because everyone is going to moan at me as soon as I sit down there’s going to be something wrong mommy’s food is very bad I don’t like it I burn everything I cook absolutely everything Sunday lunch it’s pretty non-existent in this house there’s no preparation it’s all thrown
Together right I’m just going to pick up the nurses that have just finished their night shift take them home show them two or three things and hopefully they’ll keep their uniform on oh my God ladies now who’s who no one at a time cool [ __ ] seat belts on please
Ladies you know I’ve never been to delivery yet I can’t believe that I’m only been honest with you because four children and they Del I know but if I was a lady and I had a vagina nothing would be coming out of it the size of a [ __ ] 8
Baby you’ve got four children between you yes yeah who gives them a good dinner they have a school dinner eat school anyway I know but they have a they get decent meal to eat have sandwich when they get home so the kids know they get better food at school than
They do at home yeah that’s right oh my God what’s in here what is that honey glaz’s roasted parsnips they are [ __ ] disgusting oh [ __ ] me that’s roast potatoes I Jesus Christ [ __ ] frozen roast potatoes Frozen parsnips and now there’s not even any markings on the [ __ ]
Oven how do you know if what’s hot and what’s cold I know we just turn it full back actually I do know when it’s done when the fire alarms go in the house when they start going then I know that dinner’s oh it’s done come on Christ you
Look [ __ ] great in uniform but I don’t think we can start cooking in those yeah yeah uh go and get changed don’t come downstairs with the same clothes please right ladies and what we’re going to do is keep it simple so we’re going to do something that’s all
In one pot something that’s not stressful straightforward so it’s a chicken freret a little bit of flour on the plate okay now I want you to put the chicken on there please now the idea of coating it in flour a it gives it really nice color on the chicken and B it helps
To thicken the stock whilst it’s cooking good into the pan careful wash your fingers good and then in there okay we’re going to do the vegetables now um what going to put put in there is carrots onions and celery okay okay so we’re going to try and keep it really
Nice and sort of chunky so it don’t cook too quickly you now vegetables in just put them in there a little bit of rock salt in there please what do you think we’re going to do now what are we going to do yeah on a plate yeah know you’re going to [ __ ]
Poison someone the chicken’s raw what a [ __ ] nightmare white wine in then add stock and simmer for 30 minutes the flavor is 10 times better yeah than that [ __ ] in your fridge serious it seems quite straightforward doesn’t it it is yeah sh hello it smells good for a
Change now who would likes some chicken some carrots what you’ve got to help me with is to make sure that mom cooks all the time so Mom I know you’re busy I know you work nice yes but we can still have that delicious chicken dish again yes m delivering two cats changing thank
You this has to be the easiest chocolate mousse to make and it tastes [ __ ] delicious chocolate petal into a bowl again bmarine so it melts very very quickly bring that to the boil now boil the cream what that does straight away is sort of almost thickens the chocolate mousse before we actually
Combine the cream and chocolate now look chocolate’s virtually melted already in that short period of time time cream on yes all the cream in there whisk whisk whisk and then the rest of it straight away quickly now you whisk that over ice okay whis if we whisk it over R it sets
Quicker Joe yeah okay the idea this of course is 4 minutes right amoretto into the chocolate okay to perfume the chocolate egg whites where are they touch of sugar wh that up all the egg white in still over the bowl of ice yeah then we’re now amti biscuits in
There fold them in look right get glasses on the hot plate please quickly little bit of biscuit we don’t need to set it in the fridge okay let’s go the FW Cy cruise missile Janice reporter insists she wouldn’t put any old thing in her J time to find out what
She’s been putting in this week well I’m making one of my favorite dishes baked cod but with Cod stocks at an all-time low we’ve just got to find an alternative I’m traveling to the shetlands to the world’s first organic Cod Farm well I really care about what I
Eat and I’m not really prepared to eat farmed fish fish call me bonkers but I think if a fish has had a decent life you can taste it and I know that if I catch a macel on a line it tastes [ __ ] great tastes Brilliant and it’s not just about the taste I can’t help being a little bit skeptical about any type of fish farm I do feel like off no lemons Mr [Laughter] Blobby time to make 50,000 Cod I know the fish farmed here are fed to sustainable organic diet but what I really want to know is whether they are kept in good conditions so what’s the size of this pen the volume inide is the size of three Olympic siiz swimming pools maximum that we have in here would
Be 50,000 fish fish t sh together they like being close together the fish are graded in size to stop them eating each other and the Nets are doubled up to stop escapes so far so good but what about the taste how would you normally cook your C
If it’s really really fresh I would Grill it Grill it yeah just that I’m trying my fee way to eat L butter and you obviously don’t care no not yet all it TS good the downside is that this farmed Cod cost a third more than the
Wild stuff and I’m not sure that people will pay the extra so I’m taking it back down to London to put it to the test down at my local chippy I’ve got you a present what’s that it’s special card yeah let just shuck it all in oh don’t
Start criticizing me for a bloody started I don’t touch you listen I’m not going to do you for sexual harassment while I’ve got a plate of C in man I’ve done one bit can I put it in yeah put it in be careful go close the Ben close letting
Go if you bought the regular kind of cod in here it would be 390 but this B card is 520 would you pay that big a difference possibly 520 for a size like that seems a little expensive to be fair it’s more slightly drier maybe than no well I cooked it
Oh it’s nice and fresh yeah tastes like cod uh the batter is um just right yeah I give it the thumbs up definitely next time I go to a supermarket I will be buying farmed Cod because if we don’t make that choice there will be no more
Cod left in the sea but perhaps the answer is for the Great British public to stop being so bloody boring and eat different kinds of fish anyway play out golden yes right one is Farm Cod yes and one is wild Cod would you like to taste
Yeah all the way from Shetland right y right that one there first nice and this one little bit more flaky slightly sweeter that I think that one for me is the farm is that right though yes you’re completely right but slightly more people like the farm than like the wild
But it was pretty even really but when I tell them it cost £350 extra for half a kilo of that but why would Farm be a lot more expensive you mean wild be more expensive than Farm why well it’s because farmed is in its early days because wild is forget wild but you
Won’t be getting wild cod in a few years time because you won’t be allowed to fix it anyway so that is the future and hopes that the price comes down and what about this lot are they agreeing to pay extra they are saying they would pay more because they feel more comfortable
Eating a fish that’s sustainable that comes with sustainable soul I can’t [ __ ] believe that cuz half of them I’m paying for my [ __ ] starter and that was a delicious Tas I talk to you about your starter no go on don’t puff pastries in your ass already yes yet p p
Has not reached my ass have you had a nip and tuck on that cuz it’s so [ __ ] no part of me has been ni tuck and the first time I met you you totally got on my tits by saying I was the same age as your [ __ ] mother 59 thank you you
Want to tell all what people Janet I can see potatoes look oh for [ __ ] sake can you [ __ ] off and let me cook please yes dear oh dear next on the menu is the results of the recipe challenge so far it’s three wins to me and three wins to the
Challengers will Nick NS make it 4 three is this man going to stay single for the rest of his life or is he got a chance of pulling a bird that actually enjoys his [Applause] food welcome back now it’s judgment time for Nick Nos and I think his dish needs
A little bit of kitchen SOS let’s see what our blind tasters have got to say oh look stop laughing at my dish look I’ve got I want plent plenty of stuff for them to look Don’t Laugh at My Dish listen okay where’s my French man JB
Please yes last time Hey listen last Ser I lost after as well I have lost a lot of [ __ ] challenges so I still [ __ ] myself but however this one I’m not okay don’t drop that plate in case you make it look better oh here we go Wellington so there’s the green dish
Okay very tast past so crispy seasoning is superb and you can taste the mushroom as well mushroom the DU I want another bit of meat I want a bit of the past okay looks a bit thrown on the plate doesn’t it it certainly doesn’t have the presentation over cooked that’s nowhere
Near as chainsaw anyland you can’t actually taste meat there’s Lo so many other flavors but like the time flavor inside it I think the time overpowers everything else nervous nervous for you I don’t know how you’re going to live it down so well I know but
I mean Pro the flavor yes yes um is this man going to stay single for the rest of his life or has he got a chance of pulling a bird that actually enjoys his food I’m going to tell you so um actually it might be hard but the the overall winner today
Is yes get in there was it um did I get was it a close score or was it no actually five out of five for you five out of five yeah get in there taking a Mickey five out of five yeah but yours was a pile of [ __ ] so
It five out of five I can live with that Well Done big boy yeah then do me a favor yeah stop cooking and [ __ ] off out of kitchen thank you take care that sucks glass is out yes Piping Bag there ready guys here we go come behind sht with a four yes yes
Cheers M come on come on guys don’t yeah biscuits biscuits biscuits biscuits yeah and look chocolate Okay glasses on the plates 11 11 yes come C thanks okay good tell me 11 please ladies go thank you two seconds I thought it was absolutely delicious on the on the first
On the first Spoonful it was just it was very light and fluffy but there was also some crunchiness it was like a very sexy mtia I think it finished the meal off perfectly it wasn’t cold so it’s a little little bit Angel Delight here a
Little bit it was kind of soft and warm and no it’s a bit nothing so I wasn’t a great fan of it really I loved it I could have carried on eating that until tomorrow morning nonstop and probably just had 20 minutes to go and lie down and then Carri it on
Again it was Bloody brilliant Jean Baptist hi G yeah okay good results for the dessert yes so I know we’re slightly slow however yeah we weren’t missing that little final drive that little bit of oomph right for the end 12 people are not paying for the chocolate mous really yeah 12 12 yeah
Why so many two simple two one two simple two simple desserts so a sophisticated really smart summer tart then a really nice rich duck a nice light chocolate Mose and they said that was too simple yeah clearly clearly too simple just the mov with you know yeah
Well let me tell you something I think they’re slightly [ __ ] simple that Mose was perfect yeah yes let’s just sum up the night yeah the chart 24 customers refused to pay for the tart but then you pulled it back miraculously in a way that only three customers didn’t pay for the [ __ ]
Main Court which was brilliant news and then the big kick in the bollocks I think was the 12 that didn’t pay for the [ __ ] delicious simple chocolate mousse AB so that means 111 plates that we served tonight were paid for and 39 refuse to pay that’s not good you know it’s not [ __ ]
Diabolical but it’s along the [ __ ] mediocre level yeah serious yeah and I’m not here for [ __ ] mediocre now clear down yes and let’s get [ __ ] home yes y yeah back to our day jobs yes little polish on the stove please yes yes Che yes thank you next week Don Thompson takes me on
In the recipe Challenge and gets me to try his favorite Tipple don’t you think there’s a heat of licorice there afterwards not that bad can’t handle it can’t handle it I’m cooking my favorite dessert recipe an easy and delicious hot chocolate fondant and it’s time to say goodbye to my
Pigs I’m not very happy to see you girls go [Applause] yes la la la la la