Gordon reunites with top A&E doctors, cooking scallops, roast pork featuring pigs Susannah and Trinny, and a delicious apple dessert. Family joins to enjoy the pigs they helped raise. The episode also includes spearfishing, a Scotland trip to find his grandfather’s butcher shop, teaching David Walliams Sunday Lunch, and recipe showdown challenges with Hugh Fearnley-Whittingstall and Janet Street Porter.
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Welcome to the f word time to Fig out on the menu tonight three gorgeous simple dishes you can cook at home scholet with Summer truffles a delicious apple dessert and a feast of pork but not any old pork it’s my pigs plus it’s a double whammy in the recipe challenge
As Hugh and Janet both take me on that’s the hole that the minced meat goes in where’s the volume hole isn’t it and I tried to stop David wam has been a lady about fresh food they hold it nicely here in the was bad C my mother
And I C my dad let I love my mother and I love my dad want to have all of 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 never
Hey good to see you welcome back yes how are you I’m fine thank you stoppy diers at home [ __ ] for that nice to see you good to see you good to see you all welcome back thank you the best performing Brigade congratulations on that however it wasn’t perfect was it
Last time we had 22 complaints that was 22 too many yeah tonight we got the perfect meal so want perfect results right 150 plates all paid for okay we got the most amazing menu something I’ve had in the back Garden for months you’re cooking my pigs tonight okay it means a
Lot for me and you’ve clearly proved you’re good but tonight is the chance to prove you’re great okay yes are we ready abolutely let’s get cooking on the sections let’s go Franchesco and Peter here GB Lucy over there yes so the salad of roasty scolars with new potatoes is a
Signature dish put the pans on get the scallops out and we’ll do it together yes okay let’s start off how many per yep there we go go I knew you’d be first but in there Fu may have I missed you okay potatoes nice hot pan that’s coloring nicely now the scallops into
The hand and open we got curry powder and salt 2/3 to 1/3 back in and we go round from 12:00 why do we do that so that you know where you started every time exactly that so they’re not overcooked now it’s so important not to overcook scolars give them a little
Shake to make sure they’re not sticking finger on and turn got a nice color on there and look see the color yeah now touch they’re nice and firm and out see you don’t get better fast food than that I’m going to show you out look summer truffles yeah I
Mean amazing great delicacy as they hit the scallop it Cooks the Truffle so perfumes a scallop salad creamy vegr and that has to be the best starter yeah in London tonight look yes okay ladies here we go yes oh boy yes well done getting this far now you’re here make it
Worthwhile yes okay on order four cover table three four SE scup four roast por four apple desserts thank you let’s go ladies yes tonight’s Brigade are Peter Franchesca GB and Lucy oh [ __ ] sorry sorry are you right yeah last time the doctors were in the kitchen they always
Blinded me but they were by far the best of all my amateur brigades what do you want me to say Well done for [ __ ] the I don’t want you to say I want you to say something once Mr R and then shut the [ __ ] up take the all off the stone
Quickly oh [ __ ] me what are you doing for the last 3 hours you’ve been call me mate Gordon Gordon James it be greatly appreciated for the next 20 minutes Gordon I’m not your [ __ ] mate right where’s the scops come over you got no come on how many scops five
And five be five and five nice tight Circle I’m not very good yeah don’t go too wide come on ladies please I can’t get any more simpler than this yes come on come on come come on come on let’s go go please Table Three Peter Francesca
Start your third table good let’s go GB step up a again please let’s go g the excitement about cooking this at home yes yeah you can actually sit down and eat it with your guest you understand it’s not something you have to spend [ __ ] 3 hours in the kitchen
For right Lucy watch yep creamy vinegarette we’ve got creem fresh in there chopped truffle it’s basically the vinegarette finished with creem fresh it’s nice and light very nice that’s beautiful maximum amount of salad let’s go quickly please go table eight you wieding store yes the scruffy one table
14 it’s a very messy cook you know that I only have eyes for your cookery Gorden yeah I’m glad to hear it Peter service please £7 for that I’d pay 17 for that go please go table eight let’s go well done is a perfect time of year for a
Barbecue and no barbecue is complete without a good pork sausage hello Brian H good to see you mwise good to see you too nicely my pigs Trin in Susanna have been hanging for a week now my local butcher Brian Randall is going to help me get them ready to Cook the cuts I’ll be using for the restaurant are the belly and the loiner pork the loin is at the top of the pig where the back bacon comes from I don’t want to waste any of my pigs so Brian is going to make the other bits into mint
So I can make my very own sausages for the barbecue along here please let’s go Jack come down Megan come down this is triny meat we got to mix all what with our hands okay we’re adding thyme Sage Apple onion and whole grain mustard and for the casing I’ll be using natural sausage
Skin trin’s lower intestine sausage mix into the machine cool dear okay got lots of people to feed Matilda that big uh bigger happy with the size yeah yes thank you guys first time made the sausages thank you right let’s get ready for the barbecue guest how are you very well I’m very
Good okay ladies and gentlemen your triny sausages are ready Lily large one medium one or small one no there we go up off you go my Dy the sausages are going down a storm but I’ve saved a special cup for Janet Street Porter yeah you’ve had all sorts
In your mouth yeah yeah I’ve got a bit of a surprise come Janet Street Porter what do you mean what do you mean that trinny’s tail have a little taste oh come on meat tastes good isn’t that delicious even the taals are getting the thumbs up but
Will I win my wager with Hugh cheers Che good he thank to see a couple of months ago I bet Hugh that he wouldn’t be able to tell which one of my pigs I’ve been feeding Cherry beer and which was beer free right you ready for the taste test
Yes first of all so this is the loin this is The Tender Loin Tender Loin the liver yes that’s so juicy delicious to me that just that just Taste of quality pork very very good pork so this is from the other Pig but I don’t know which other pig that’s
Right if you thought of one plate that had been treated differently with alcohol which would it be the red or the blue I would go for the blue one because it’s tastier it’s just everything’s that the liver’s a bit sweeter and the pork a bit porkier well that’s extraordinary because the
Blue plate is no beer no beer okay and the red plate is the beer is Susanna okay we got fed the beer interesting Hugh got it wrong for the best of reasons the meat from Susanna the berer pig has lost a little of the pork’s natural sweetness so he chose the
Tastiest but not the beerest well done that was worthwh an interesting experiment definitely time to marinade myself it was the scolars that were you know King there without a doubt just fell apart had a really wholesome taste to it and it still had that sort of
Meaty texture which you look for in a scolar considering I don’t really eat scallops at all and it was probably the second time I’ve tried it so yeah really good presentation was beautiful looked lovely was a little bit chewy but um overall compliments to the chef yeah uh
Right feedback for the scholars very good 49 people are paying 49 yes great news Well Done fantastic yeah very good not total Perfection but it’s bloody good I mean really good now the next course yeah I’ve really seriously looked after these pigs like you’ve got no idea like having a patient
That you fall in love with over the last 3 months so you know the ports a little bit more difficult but well done thank clear down thank you very much thank you hello I’m so sorry to hear you didn’t enjoy your stter what was wrong with it potatoes some of the potatoes
Was a bit harder than the other potatoes do I look bothered no cuz 49 customers have agreed to pay for it cuz they loved it I’m looking forward to the next one you don’t pay for the next course you’re I’m going to smash your sunglasses next on the menu the Brigade
Cooked Trinny and Susanna’s belly and loin David Williams learns that cooking Sunday lunch means getting your hands dirty can I wipe them on your child go quick because you you you already them it’s and I get Ted up to go hunting I feel like a [ __ ] Action [Applause] Man welcome back teaching people to cook Sunday lunch has been a real challenge but little Britain’s David Williams beats them all I’ve never actually bought fish from a fish buker serious no I’ve only ever bought it in a packet from the supermarket honestly CU that quite a shameful you SW the Channel I didn’t see any fish that day no I saw that one actually hold it oh David [ __ ] say hold it Nicely take it what else what else what else have we got wiping your fingers on your jeans have to wash those jeans you have to take them straight off when we get home Salmon well Salmon’s nice but it’s a bit boring it’s a bit Bor here have a lovely
Beautiful halib Hal is amazing lovely Scottish in short halib I think we’ll do can you fill it in yeah sure sure sure sure there’s nothing better than getting a fishmonger to fill it fish we’re celebrities so we won’t be paying but thank you very much
Oh disgusting have you can I wash my oh just put them on the back of your trouser I’m not doing that come on can I wipe them on your trouser go on me quick because you you you already B them F thank you David Williams says he’s 70%
Straight but one thing is crystal clear he’s a lot happier in a dress than he is in the kitchen I’m going to get him to cook a simple Sunday lunch of halib but and vegetables in red wine okay do we need to put the aprons
On or something uh have you got an apron I’ve brought a couple your ones it’s a bit more masculine cuz it’s got little dogs on it f Camp no you’re Camp you a very very big camper peel put it on stop misbehaving you know a lot of women when
I said I was coming on this show were very jealous and said they fancied you serious I said that to my mates and they said the same about you how much they fancy you really what your male friend yes well that’s no bad thing no that’s a
Nice thing well I want you to take the skin off when was the last time you took the skin off fish well I’ve never taken the skin off okay now watch best thing to do keep the fish I feel so funny just get on with it compl please please come
On be professional leave the knife flat and just pull it so you’re just loosening it really you’re not really cutting it absolutely just slide it through I didn’t know you’re left-handed in the kitchen I am that’s great all good chefs are left handed really again even Jamie ol he’s right-handed he’s
Lovely though isn’t he cuz he’s kind of got it all isn’t he oh God it’s going to be a great lunch when was the last time we had an actual dinner party what was the last time you actually threw don’t know probably quite a few years ago
Really and was it successful no right we’re going to cut up some Panetta what I want you to do is just cut what they call lardons the garish are going to be quite straightforward um bacon mushrooms roast them all off okay and make a bit of a sauce they’re quite fatty the petta
Yeah they are so we’re going to so them with no oil get these chilot and just sort of cut them in half timing is crucial you know that yeah I know but that’s normally where people come on St especially with like Sunday lunches and
Stuff they yeah a lot to do a lot to do what I’m doing this you’re in touch with your feminine side aren’t you we are you are as well aren’t no but all your sketches are all sort of basically dressing up as women and that kind of
But is that a sort of transvesti or is that as a just for fun really just for fun I don’t know I’ve never dressed up as a woman you know that well your wife’s out sorry all her clothes are upstairs I can show you a thing or to
Shots in there shots in in in together yeah some pepper little bit of rock salt please sprinkle that with a little bit of sugar now yeah teaspoon yeah nice and what that does now it starts to caramelize okay I want you to TI mushrooms into there for me oh there a
Lot of food Gordon okay now I’m going to open some wine get a nice sort of glass in there a glass okay yeah you um you seem to change girls like seasons in cooking you know I go through autal seasonal then we go on to something
Lighter every time I see you you always go a I’ve got a lot of friends they’re not girlfriends they’re just friends of mine um the perfect girl would be who my mother a mared really know Denise van outon would be pretty Top This would she I mean cuz she’s funny and she’s very
Beautiful I mean she and she’s fun yes and Lively and intelligent yeah she she’d be fun I mean you’ve got to think when you’re getting married or something you think oh you know I’m going to be with this person for at least 6 months the idea now this fish is to
Actually put some color on there in we go good good right that’s coming down nicely get a spoon okay and have a little taste and just tell me if you think needs a little bit more seasoning it’s delicious I don’t think it needs anymore because certainly not salt
Because that that um bacon is very very salty y that’s perfect nice if you just touch that there look it’s sort of you got a little bit of resistance there so it’s just a little bit pink in the middle okay you’re waiting for it to go hard and then you
Put it in your mouth is that right that’s exactly that yes okay now try not to dribble around the outside of the plate that’s really impressive one last little thing what I want to do put a bit of that on top of the fish exactly look wow see that
Wasn’t too bad was it it was great I loved it I’ve actually cooked the meal you done very well you did very well that is delicious this is the nicest meal I’ve ever had that I’ve ever had a hand in cooking really well done thank you very
Much time for the main course triny and Susanna now I’m going to be serving the din as two cuts the belly of pork and the loin of pork the belly takes a lot longer to prepare but it’s worth every second there’s definitely no waste on a
Pig this is a belly of pork it’s cheap and delicious and look it’s got these wonderful layers of fat it’s packed with flavor score season olive oil garlic thyme season both sides and lay it on top of your garlic lifts the belly of pork off the tray and stops it from drying
Out white wine tin foil hot oven 2 hours look underneath there [Applause] lovely gravy glaze the tray with the white wine reduce the smell of that is amazing cuz the Garlic’s been roasted slowly and it’s got that really nice sweet flavor to it chicken stock reduce we just smell that gravy
Now you know damn well it’s going to taste magical Sie push all that garlic through there that [ __ ] delicious pressed pork Place another tray on top of that way down and set it in the fridge chill 6 hours look at that I could take a slice and actually eat that cold
Cut they’re like little caramel slices compact full of flavor and now ready for the oven hot oven 10 minutes look at those absolute Beauties and just look at the textures and that nice crispy top Rich Sumptuous full of flavor and absolutely delicious press belly of pork
Done this for me is the most important main course will’ll ever cook in the Ood restaurant yeah I’ve had these just after birth we’ve hand readed them and we’re going to look after them belly of pork be careful yeah it starts to spit we’re going to put three or four
Portions in some Tim fall over and just put it to the back of the stove okay so with the pork tonight we’re serving yes the mustard mash the broccoli and the caramelized apples now you need some heat in that pan sugar in and that’s going to form a nice caramel
Okay a nice teaspoon of mustard right at the last minute in with a mashed potato a nice mustard Mash so right GB what’s with the broccoli what’s in the pot with it onion onions almonds and papers that’s right apples nicely colored and then finished with some fresh spring
Onions in a little bit of chopped taragan yeah okay now the taragan the Apple the spring onion is amazing look that is just mindblowing good belly of pork is cheap and delicious but it’s the loin that’s the real classy Cup loin up pork Rich Sumptuous is the most tender part of the pig this is better when it’s slightly pink yes that’s right granny pink first of all you have to score that fat on the outside you get some really nice crispy crackling score if you haven’t got a
Sharp knife I mean really sharp use a standing knife it works brilliantly stuff just slice into the center and open it up and look lemon zest it gives it a really nice summery zesty lightness Sage sage and pork go brilliantly well together parsley garlic nice little thin shards salt
Pepper olive oil it’s like a blanket of Aroma fold it over just like an envelope tie put the string in the pot to stop it from running around salt pepper olive oil mop it up it smells amazing it’s not even cooked yet straight in hot oven 45
Minutes just the smell of that is amazing look crispy crackling rest I’m tie carve nice thick slices that’s what I like to hear that noise the crispy crackly tender and delicious fragrant lemon zest with the sage and the past extraordinary pork loin with lemon and Sage done I want every single Diner paying
For the main CA let’s go right ladies four nice Bell pork Peter four pork away right let’s go Lucy Lou GB four por of the pork away let’s go please yes I can do that let’s put apples on you want get that pan really hot next time let’s go
Quick so that has to be the perfect way of eating triny and Susanna yeah go 10 10 Lucy yeah GB please four more away belly of poring going get the arm I’ve got a question are Fran you’re going to have to shout at me I can’t
Hear you are these Burns or are they caramelized show we toss them they’re caramelized yes okay right okay lovely y we go let’s go just need the potatoes doesn’t that look fantastic it does table eight yeah go let’s go take that pan away from me yeah I need two fours
Now yeah two fours Away Ladies last tables yes yes G yeah make them the best just like the first table yes like the first Oho careful this is great I love it fastic right okay what you pay for those 100% 100% table eight go thank you come here
Two seconds please well done yeah hard a lot going on there yeah well done you didn’t let yourselves down more importantly you didn’t let the girls down did you Trin and Suzanna well done I thought it was amazing I really really liked it there were loads of different uh varieties of textures and
Sort of tastes in there um I thought that obviously there were a lot quite elaborate flavors but they merge together quite well the belly of pork i’ I’ve never had before so I was a bit right about that but I absolutely loved it absolutely loved it that was superb
Like the different variations I don’t know I’ve never had like crackling before as well thought it was absolutely fantastic the accompaniments as well the mash and the vegetables so can’t fault it can’t fault it at all lovely so nice to see you how are you well Marie didn’t get any crackling
So we we had a little word and look look what came we got a extra crackling are you managing being married to this hippie always looking for free beers always on the scr and such a messy cook that you’re right honestly you must go mad no um as
An expert with pigs yeah um what do you think of the lawy in the belly delicious really lovely coming from you that means a lot you know that a big thanks for all the help you put those pigs I don’t think enoy yeah I have enjoyed them and
It’s been an amazing experience but highly emotional you know I didn’t think I know you had a tough time when you took for Slaughter I mean the children obviously they’re over here tucking in they’re tucking in away and they’re obsessed with the crackling but I’ve never thought they’d been that excited
About it from 3 months ago when they start sort of getting in the pen and they’re all they’ve got over it quicker than you have I’m looking the challenge yes I can’t believe got some cooking I know me I’m natur lovely relaxing time get prepared to L I’m not feeling
Competitive guess what I’m not feeling competitive you I’ll see you later I will do when I get in there thank you cheers right hello hello how are you hello my ladies how are you jack did you enjoy the pigs Megan did you enjoy looking after the pigs yeah yes do they taste better
Because you rared them and grew them honey is still eating you suggested that we have cows in the back Garden not on your Nelly when you were going morning we had the new grass l no cow so there we go it’s not no Comon it’s no bloody
Cow what about a donkey for Christmas yes Lambs lambs yeah baby lambs I’m so glad you enjoyed the pigs good to see you see you later guys save room for dessert yes hey JB where is he how did he go down very well very well yes very very well the
Feedback was what um very juicy they love the flavors nice combination with the app and the pork uh they love the mash absolutely beautiful fantastic tell me how many customers are not paying for the main course none yes seriously not one not one no one that’s fantastic well done well done
Well done that’s [ __ ] amazing next on the menu Hugh and Janet take me on in the recipe challenge studge studge Dodge these people have to lie on the bloody carpet afterwards and a carbohydrate overload and I’m going fishing for bass sea bass I’ve never caught a fish from a
Spear and not bad first time [Applause] out I’ve come to Devon to go spear fishing for my favorite fish everyone thinks you got to be on the great bar Reef to go but now we’re here in Plymouth I feel like a bit of a [ __ ] Hunter because we two experts and we’re
In search of of the Rolls-Royce of the sea the sea Bass spit fishing is a controversial sport some people think it’s cruel but in fact it’s one of the most sustainable methods of fishing some keing to give it a try this is edstone Lighthouse 10 Mi off the Plymouth Coast I’ve been brought here by two of Britain’s best spear
Fisherman Dave Thomasson and d o Callahan it works more or less like a crossbow yeah you put but of the gun against your chest and just pull that back and hook it into the notch on the spear put barbs on the end stop the fish coming off yeah
Pull the trigger yeah shoot and out it comes this are the best place to shoot in the head in the head yeah yeah enough champ it’s time to get tooled up and into the water hopefully we’re going to catch something visibility is not too bad fingers crossed I feel like a [ __ ] Action
Man I’ve got to dive about 10 m down settle into the kelp and wait for the Seabass to swim past me spear fishing using an oxygen tank is frowned upon for giving the fisherman an unfair advantage over the fish so we’re doing it with a snorkel which means holding your breath
And it’s not as easy as Dave makes it Look this is supposed to be the perfect place to hunt for seab bass because they flocked to the rocks to feed but so far all I can see is seaweed I missed one right in front of me by the time I reloaded the fish turned around and went like that and then [ __ ] Off Cass are challenged the catch but they’re bloody delicious and I’m not quitting until I’ve got one and finally they all come at once and I’m on a roll I’ve got three stunning seab bass I’ve never caught a fish from a spear and not bad first time out amazing
Experience bloody hard work I’m [ __ ] going to get out fishing etiquette says that you should only catch what you’re going to eat just try and stop Me you put your elbows inside and pull out Jesus now we’re going to score them about an inch and a half apart just makes it cook evenly and more importantly it Seasons it inside salt lemon saffron this is where it gets really exciting because the saffron’s flavoring the salt and coloring the
Salt now fennel and bass go brilliantly I’ve been serving it for years and it’s just that really nice rustic Ana seed flavor that just goes brilliantly with the bass open it up and place all that lemon and fennel in there and that keeps the bass really nice and whole so it
Cooks evenly and more importantly got that amazing flavor wrap it in tin foil and just drizzle that with olive oil and that keeps it really nice and moist and leave yourself a little handle on the end so you’re not pissing around when you’re come to turn
It the SE bass only need to cook for 8 minutes on each side I didn’t realize it was going to be that hard I mean you got to be physically fit yeah it helps you haven’t got to be supero fit though I know people in their 80s he still
Spearfish is it a spot now that’s getting popular all the time becoming a lot more popular it’s a good way of getting some fresh seafood and having fun at the same time can spear fishing become commercial no it’s actually legal to sell spared fish it’s a European regulation it’s legal to sell fish
Caught with a projectile from what I’ve seen spear fishing is very efficient only the target fish is caught and it doesn’t damage the seabed and that has to be a good thing nice presentation’s not good well who the [ __ ] needs presentation on the beach huh now they may have beaten me before
But it’s time for the ultimate Challenge I’m going to whip their ass are you ready in your dream very ready let’s go ladies first are you in a good mood or a bad mood medium thank [ __ ] for that so we’re all doing apple desserts yes okay the perfect dessert simple apple dessert
The perfect dessert to follow pork yes Janet now the most important thing about this challenge okay the winning dessert is going to be served in the rest of this evening straight after the main C that’s a bit of pressure right Janet what are you doing surpris me apples do
You think the diners are going to want to pay for a baked apple it’s so simple I’ve gone to hars and bought minc meat has it got sew it in there it has got a tiny bit of s not a lot what’s your ass pulsating In Those Jeans again yeah why
Are you why have you got past for exactly because because I’m making uh a rice pudding apple tarar so got pastry filling custody rice pudding filling that should set very nicely and the apples are going to go on top just sort of lightly fried in a little bit of
Butter with a bit of sugar slightly caramelized but you before people before this have had scallops and potatoes roast pork I didn’t know about the potatoes potatoes are now studge studge studge not studge L fresh apples I mean these people have to lie on a bloody carpet afterwards and get over their
Carbohydrate overload ladling in the Harold’s mince meat it’s not exactly Slimmer special is it look look you that’s the hole that’s the hole that the minc meat goes in where’s the volume hole isn’t it and that much Ms meat is it going to make my ass two sizes bigger
Is it it’s a small hole it’s a very small hole try to shut her up I’ve never managed it in the last two months have a [ __ ] go will you please yeah so whilst you doing a rice pudding top with apples Madam’s doing a baked apple I’m
Going to keep it really simple doing Apple tar just a very simple apple tart but I’m using all the trimmings of the apple to make a little bit of a puree a little bit of cinnamon and then a fresh vanilla seed open up scrape out the seeds and we
Going to put that on the base of the tart and then Apple slic really thinly it’s sort of wa for thin and they’re going to go all the way around the tart you’re slicing yours thick H yes quite thick yeah cuz just want one layer of medium thickly sliced apples over the
Top of the rice pudding this is so so lovely it’s comforting I’m going to serve it with ice cream and when you serve this at your Exquisite dinner parties at home to all your friends yes yeah do they enjoy it yeah do they I have people clear nuts come around my house for
Dinner um so I’ve rinsed the the pudding rice I’ve blanched it and rinsed it and now I’m just going to cook it but instead of baking in the oven I’m going to cook it in a sauce with a little knob of butter and a splash of whole milk
Right it’s so just a little bit like cooking a roto well mine’s ready to go in the oven what sorry laughs we’ve just started you got you’ve got to have yeah because I’m cooking something that in the real world you feel like cooking after you cut the
Other two courses the way I see it this is really kind of a final between Janet and myself we’ve both beaten you before can you [ __ ] off and you’re just can’t believe you finished already but there again you had [ __ ] all to do Bud take
Out the jar stick it in an apple and bake the [ __ ] so my past has been rolled out not too thick in the what we’re going to do now is just turn it around hit your finger and nip the pastry so it forms this little
Lip and what that does it helps to keep the apples in the center of the tart give it a little Pierce so it stops the Pasty from rising and then we’ll be ready in 5 minutes put that pure in there then our apples on there apples look nice though don’t they a
Little bit of color on them they do look ni that make my dessert that’ be perfect why are you bothering with all the pastry that looks I should you be serving out with a B of ice cream you’re probably right that looks absolutely fantastic I’ve got a little bit of
Calados in the Apple puree it looks like it looks like a real mess sick it looks like cck oh for God’s sake Hey listen guys it’s a puree Jan’s not happy cuz it didn’t come out of a jar by the way I put the minc meat into to the ice
Cream I’ve beaten it into the ice cream and I’m putting it back in the freezer and then I’m going to rained it’s homemade the hot cream goes into the egg yolks and sugar whisking all the time so it doesn’t curdle doesn’t scramble little bit of rice fill in
There might as well that might as well go in and then over here the rice it’s been simmering for just 15 minutes it’s it’s almost tender so it’s ready to put the two together so now it’s all come together we got the rice the cream the milk the egg yks the
Sugar all in the same pan we just need to Stir It gently over the heat for it to start to thicken up as a custard that’s come together beautifully now don’t want to fill it right to the top because I got to have room for my
Apple slices over the top let’s give a little Shake look at that Rice putting in a tart rice putting in a tart why not cool it down apples go on top serve it at room temperature little bit Apple puree oh that’s very fancy I see so you
Use the paste to kind of stand it up look like cement exactly probably going to taste like cement as well Co dear Gordon you haven’t got any spare apple slices have you I got these loads there he got F I’ve got a terrible feeling I haven’t quite fried enough for the top
Of my tart spread them out a bit here well they won’t look as good will it J this is what’s called cooking the real world yet not apples out a jar this is what I go and byy down a pastry shf why am I going to waste time making it it
Looks lovely I’m not knocking it it is an artwork Gordon Gordon you get you know you can’t do this in a hurry can you Gordon I can now I can now we’re holding us up H have you finished very very nearly I’m just going
To make a tiny bit of a glaze for the top oh no you get on with it just a tiny bit more tiny bit of this syrup on the top that’s pretty much ready it just needs to settle down for 10 or 15 minutes we’ll serve it at room
Temperature what’s that butter butter butter and you’re going on about my minuscule amount of l oh look he’s so anxious to win Janet can you [ __ ] off let me finish for God’s sake now we’re going to cook this for 10 minutes then turn it over and cook it
Upside down so it presses it nice and flat and squashes all those apples into the pastry don’t mess up my hang on hang on 15 minutes then we’ll turn it over for how long 15 minutes right janny’s apples are in my T is going to take
About 15 or 20 minutes once that comes out we’re going to let to rest Hughes tart is resting and then we’re going to Ser them all to the blind tasters I’m back home up here in Scotland in greenook where my grandfather used to have a butcher shop
And I’m here to see if it’s still there when my grandfather came back from the war 1945 he opened a butcher on Green’s bustling High Street in those days everyone brought brought their meat from the local butcher and there were cues outside the shop and it wasn’t just
Like that in Greener when I was a kid everyone brought their meat from local butchers like my grandfathers but Britain’s butchers are beginning to look like an endangered species where’d you get your meat from tesos tesos out of tesos out of tesos tesos supermarkets and what’s wrong with your butchers got
One I found it now according to these photographs this is where my grandfather’s butcher shop used to be and it’s actually a sort of health food shop now which is quite sad in a way because all I remember from him in the early days is just how long and hard he used to
Work sh was just there that’s right yes used to be that’s right yes these days 75% of our meat is bought from supermarkets and sadly butcher shops are closing across the UK and it’s not just the lack of customers that threatens our High Street butchers they’re also struggling to find
People who want to work in them every thought about becoming a butcher no never would you ever consider becoming a butcher no you’re leaving school a couple years time yeah every thought about becoming a butcher no why not it SMS if we lose the high streight butcher
We lose a crucial food skill the average age of a British Butcher today is 57 years of age so if there’s any chance of the High Street butcher surviving we’ve got to encourage more youngsters to come into the industry I’m here in Le at the Thomas Danby College to see if there’s a
Glimmer of hope morning guys how are we these three 17-year-old Lads are bucking the trend and training to be skilled butchers at one of the few colleges that still offer a Butchery course what’s your Ambitions hopefully to take over my father’s shop he’s got a shop in the bur Market women like
Butchers I thought it was fireman no butchers so butchers are the new fireman right they love a good butcher they love a good butcher if these Lads are going to succeed they need to know how to cut meat but they also need to understand how to cook it okay cooking the steak
And it’s a bigger Advantage when customers walk in and ask you um how to cook a steak perfectly I’ve got a fou safe trick to make sure your steak is cooked perfectly every time so we got rare medium well done is just there is that nice and rare
Y yeah that is a rare steak Danny how you cooked yours medium good man so touch it how’s that cooked cool [ __ ] H yeah that is well done yeah looks like a pair of Dr Martins and you cook this for your girlfriend two weeks ago yeah
Yeah is she still with you yeah is she still chewing as well give these guys a chance and support your local butchers these guys are here to stay and we need more of them next on the menu I reveal which chef came bottom of the p in my
Celebrity cookbook amasty my top three unofficial losers in the poll are and we get the results of the recipe challenge will the diners get to eat my classic apple tart Hughes rice pudding or janx baked Apple okay for the first time we’re having a draw a what a draw
Oh get out a draw wi yes with you someone’s going to feel a bit ropey then AR [Applause] they hey welcome back now time to decide whose dessert we’ll be serving this evening excited yes yeah sign for losing yes no hello how are you thank you it’s quite rustic it’s really nice and comforting there’s a there a mixture of being sweet and acidic as well right you prefer the ice
Cream to the Apple presentation isn’t quite as good on this one I’d say kind of looks slightly burnt around the edges but it I do like it it’s quite simple I mean the flavor is nicer than that but it’s yeah it’s simple and it’s not overpowering either nice crisp pastry
Actually I don’t know about the texture it’s a bit cold it’s fun is it if it’s meant to be it’s quite eggly us but I really like it okay right for the first time we’re having a draw a what a draw I’ll get out a draw wiers yes with two so going to
Feel a bit ropey then AR they so we’re having two vote for Janet two okay two vot it’s going to be me don’t you D yes oh I’m sorry that’s all right well done I we have to serve we’ll have to you obviously serve them both that’s not
Really a problem for me okay I’m quite glad to be out of this frankly you start now because yours is going to take about 10 bloody hours service sorry get working now you know get I go back to my table and enjoy pudding yes please now
[ __ ] off both of you thank you and don’t come back Janet [ __ ] right ladies for some bizarre reason yes yes I drew yeah with Janet o now it’s called a tart fiend okay so it’s a nice caramelized thin apple tart this is just puff past tree nip it over
And nip it in apple puree we cook it for 20 minutes then we turn it upside down and cook the pastry now the important part is to pack the tar with all the apples pack the apples on there yes don’t worry about them being broken quite large now soft butter we just
Brush the past yep I think feel my heart attack coming on right now well you know what to do if one happens [ __ ] H yeah exactly what’s the first thing you do rushing rushing to sure make sure it was safe yes and it was you i’ have to make
Sure it was safe first thing you do is is remove the Hoover off their Cup oh dear ladies right Lucy yes every time I come over here you disappear come here this is your tart let’s go I’m here let’s go well stay here then is that enough G
Enough and round the bottom round the bottom let’s go ladies TS in the oven let’s go yes 180 over the last two months I’ve been running a Sly cookbook amasty encouraging people to send me their unwanted celebrity cookbooks I made it my mission to help you clear your kitchen bookshelves of
The cookbooks that you thought were crap meals in minutes shredded in seconds as well as shredding some I also made some celebrity chef toilet paper a you know what that is the scariest Freddy Krueger the Freddy Krueger of the kitchen you sent in cookbooks from almost every Chef including six of my
Old cookbooks you cheeky buggers but there were three who came out top or bottom my top three unofficial losers in the poll are asley Gary and deia what in the [ __ ] are you doing down there I didn’t expect the safety net of British cooking to be in that category
The numbers were too close to call so to find out who’s bottom of the pile I’ve come down to the temps to ask some random passers by to do a taste test I’ve gone through angley’s deas and Gary’s most sent in books picked out a
Cod recipe well we are right next to the river and asked people to tell me which one they like least right Gary Rosie Pary cod with roasted potatoes and a mustard sauce which one of those three dishes is the worst that one that one yeah you spit it out or yeah
Okay which one is the worst for you let me think that one yeah this one that is toilet ouch sorry Gary de Smith that’s Cod wrapped in Nori on a sober noodle salad oh no don’t like it you don’t like that no there’s nothing to it Bland all
Cordelia Angley harriets a citrus trust with salsa Cajun potatoes steamed broccoli no it’s got no flavor got no flavor which one is the worst oh oh oh oh probably an ay’s moans in minutes someone had to come last and based on my totally unscientific survey the most unpopular slly cookbook of
Those sent in under my amast is Gary so there’s any one place for this I know where that’s going damn going to get your hair Wet John Baptist okay what happened with the desserts come on [Applause] 100% everybody yeah everybody seriously well done well done only one well done well done happy now one final thing yeah everyone agreed to pay for the dessert yeah but which dessert yeah obviously fantastic news which dessert
Did they prefer don’t tell me that [ __ ] baked apple which one did they prefer okay they prefer yours y many out of 50 34 people pre4 is that all yeah and 16 Pro and 16 yeah well done well done one happy very very happy ready to stick a tchis Jack in my ass
Never no never I’m never going to [Applause] Chelsea F Word Series 2 done