John Thomson’s Wheatgrass Shot 😂 | DOUBLE EPISODE | The F Word

Gordon, joined by confident farmer’s daughters, creates three delicious recipes: crab mayonnaise rolls, succulent beef fillet with mushroom gratin, and his favourite hot chocolate fondant. The episode includes a recipe challenge with John Thomson, Janet Street Porter taking on supermarket giants, and an emotional farewell to pigs taken to the slaughterhouse. Additionally, Gordon reunites with top A&E doctors, preparing scallops, roast pork with pigs Susannah and Trinny, and an apple dessert. The episode features family enjoying the pigs they helped raise, along with spearfishing, a Scotland trip, teaching David Walliams Sunday Lunch, and recipe showdown challenges with Hugh Fearnley-Whittingstall and Janet Street Porter.

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Welcome to the fword on the menu tonight crab rolls with a fresh mango salsa beef fil it with mushroom Graton and a foolproof hot chocolate fondant all simple and delicious recipes that you can cook at home plus John Thompson gets me to try his favorite Tipple can’t handle it can’t handle it

And it’s time to say goodbye to my pigs I’m not very happy to see you girls go the F was bad Cur my mother and I Cur my dad then I love my mother and I love my dad want to have all that I never had

The F was here the was C my mother and I C my dad but I love my mother and I love my dad want to have all that [Applause] never right ladies hello good evening sh hello welcome Sarah how are you Sam hi Annette how are you fine thanks four farmers’s

Daughters yes yes indeed cooking at home for dinner party may sound somewhat glamorous but cooking for 50 customers is a different level Al together the most important thing is making sure that every customer pays for every plate that we sent and if it’s not right I’m not

Going to send it I want to see a little bit of inbuilt standards and if you’re not happy with it don’t bring it to me cuz if you’re happy with it how the [ __ ] are the customers going to be happy with it don’t let me down and more importantly don’t let yourselves down

Yes let’s go right on order four covers table four four crab mayonnaise four fet of beef four chocolate fondants yes sir thank you are you taking that one girls no excuse me are you doing that one girls you want to run it now no no I’ll tell

You who’s doing what if I had to leave it to you to decide what’s going on trust me yeah yes there’ll be a [ __ ] can comeb by Arles the coming up the [ __ ] TS by the time you get out trust me I’ll tell you what to do okay

Okay my name is Sarah and I’m very used to very kind of homely cooking it’d be your stews it’s your pies it’s your meat and your potatoes what you’d imagine would feed a family of far G to feed one farmer my name’s Charlotte I’ve always shoted and it’s really satisfying to see

Something that you’ve shot that day and actually see someone sit down eating it and enjoying it my name is Sam my favorite meals to cook would be uh steak and chips I like the steak to be hung usually about 21 days and the more fat that’s on it the better the flavor it

Gives the meat my name’s nette I can draw birds I can take their Inns out and get them oven ready I’m not screamish when it comes to handling a bit of raw meat Farmers work on T time scales as much as the chef does you can’t stop the

Sheep popping out the Lambs can you you just got to get on with it when we say we’re going to do something it will get done we want to win I don’t like to lose tonight’s meal kicks off with crab rolls with a mango salsa the perfect summer

Starter quickly ladies please yes make sure the roll them nice and tight okay I don’t want them all bursting everywhere okay right for some B reason I don’t know why but yours looks terrible yeah not nice at all they’re not look they’re not even closed up take them back please

Yeah and start again yes chef yeah Sarah you got to let me show you one again look fresh pick crab meat yes it’s nicely chilled little touch of chili Touch of chelot and then Touch of mustard and mayonnaise mix that in good now roll it nice and tightly yes

The idea is to sort of almost like a spring roll yeah something nice and neat that you can pick up with your fingers then you get your mango salsa which combines mango chili red onion lime juice and mint leaves just a cutter in there just to keep it nice and sort of

Positioned and then we can set sort of one roll don’t squash it madly just down nicely now there we go yeah if that’s all opened look that one goes they pick up that there you look that’s what’s going to happen yeah come on let’s go come on ladies this is fantastically

Simple so something I this simple has to be perfect when we go out yes yes chef thank you Annette are you happy with those Annette yes sir yeah would you pay for them yes sir yeah so would I let’s go table four please it was really good I really enjoyed the

Salsa it was really fresh and tasty nice crunchy lettuce the salsa wasn’t too strong and it think it was quite simple something we could all make at home probably so yeah enjoyed it John how are you good to see you well very well yes nice to see good evening

You enjoy your starter very much yes very light carand and mint in there nice yeah that’s right yeah nice and fresh yeah lovely but I love sea food anyway I like to ATT crab and robster yeah I didn’t beiz you’re such a big foodie because you’re quite obsessed about real

Good food yeah absolutely is it something you grew up with is just you enjoy news experience I think it’s something that I’ve I I remember living on my own really and uh Carolina hn came to see me uhuh and um she went and said in her stand up John Thompson’s lost it

Because I I went around to his bedset and he was steaming vegetables yes that’s that’s nor steaming vegetables is you’ve lost it yeah I don’t think about you steaming vegetables though you don’t look like a steamed veget cooking for one you see and that put me off but what it is when

You get in a relationship that’s when you start to cook because you want to please your partner and see the reactions and then you take it further dinner parties so were you uh having a date with Caroline when she came around was it something no not at all no no no

No romance no I was cooking for myself she was just coming around caught me mid steam okay good Ste now are you feeling confident about the recipe challenge fairly yeah yeah fairly where’s the recipe from that’s been from a bit bit of my mom bit of Good Housekeeping bit

Of family circle and a bit of me yeah yeah you excited about it I am excited about cooking yeah any last minute changes or well I thought about caramelized apples with pork but pulled it out P knock that one on the [ __ ] whip your yes I’ll see you in the kitchen

Later J Baptist hey got it okay what was the feedback it went very well it went very well 48 people are paying for the starter 48 fantastic news yeah fantastic news fantastic news 48 yeah so two only two customers refused to pay for the starters well done well done now don’t

[ __ ] up the main course yes 50 out 50 for the main course okay yeah next on the menu a fantastic homegrown food delicacy I was 16 years of age when I had my first snail experience and to be honest I’ve been hooked ever since they are absolutely delicious

The problem being of course the snails I’ve eaten have all been bloody French the Brigade cooker Sumptuous beef fill it with mushroom Graton and the big mouth takes on the big supermarkets SB tried it they stocked it and then they dropped [Applause] it welcome back to the f word hands on for the beef get the beef out get them colored beef in let’s go get that pan piping hot yes yes Che yes chef right next challenge for this lot main course a fantastic fillet of beef with a mushroom Grattan fillet of beef that has to be the ultimate Indulgence when you bite into that it actually melts on your tongue like butter the flavor is phenomenal mushroom Graton chelot Garlic Crush it like that cuz what it does now it releases the flavor but it’s not too strong mushrooms chestnuts just cut into

Quarters the chestnuts have got that really nice nice light Woody texture the shitu have got a really nice heavy rich flavor and you got this delicate dainty oyster mushroom that is phenomenal seasoned the garlic that’s it job done take the mushrooms [Applause] out Cream Egg Yolk chives don’t start slicing the

Thick end there’s no flavor there the Chive flavor is at the end there nice oniony [Applause] Flavor look beautiful that’s it cooking the fet steak got to be a little bit precious with this because it’s a delicacy and it’s not lined with lots of fat color it but don’t Brown it too much otherwise it goes dry touch your salt and pepper

In and look at it yes it’s Sumptuous yes it’s expensive but boy is it worth it that is perfect be generous parmesan in the oven she goes hot oven 7 Minutes looks like a meal for six there look beautiful oh my God that has to be the perfect Indulgence I just want to die and [ __ ] off to heaven with my fet steak be fet with mushroom greton done ladies yes sir let’s be honest we had a really easy starter yes now we’re

Going to turn up the heat a little bit yes yes so I want the stakes nice and pink not medium yes yeah not well done nice and pink yes yes Che let’s go Charlotte yes chef yeah five yeah on S Sarah the Pan’s not hot you’re going to

Boil the steak make sure it’s piping hot yes yes Che yes no pan yet Chef Sarah they’re not even seasoned Sarah come on get them out of the pan they’re not even seasoned now you’re going Bland okay we don’t do Bland no chance Sam yes got to speed up

Now yes yes sir get those steaks out of there yes sir yeah okay get a little bit more color on there little bit more color every Sak’s different so touch it and understand it do you understand we want to serve them pink yes yeah just above rare So touch it and understand it

Yes once the steaks are in okay start your potatoes yes put it on there I just said you both you know what mushrooms what are they to you then Charlie you tell me you’re a bright girl they’re mushrooms Chef yeah but they’re burned D they are Chef Charlotte yes Che you know

How to cook a mushroom surely sure yes chef you do yeah yes chef hands on for the potatoes yeah start off the olive oil yes and then you finish with a little bit of fresh butter at the end yes you want to do a bit a little bit more BR

Than this yeah a little bit more Browner yeah but not not not burn yes Che Chef here stop put it down now take it off the heat you burnt it again huh look it’s all burnt [ __ ] hell they’re burnt as well come on we we’re going a little bit peir shaped now

Yeah once the mushrooms are cooked make the Grattan by folding them together with the egg yolk chives and cream the grat mixture yeah acts as a bit of a sauce okay so that’s why we keep it wet but not too wet okay for obvious reasons right in the oven yeah little

Bit of cheese on top chef good in the oven those potatoes look fantastic right watch up into the center just to the left of the center yeah yes sure right you do the next two yes sir yeah let’s go now put it on the plate with a little

Bit of finesse yes yes presentation is crucial service please wait I don’t know if they’re done I have no idea Sarah what do you think tell me have no idea yeah they look all right I don’t think they are plates You Ready for Me Chef four yes

Yes chef let’s go right two plates yeah so you dress two dress two yeah let’s go yes chef I’m dress Chef Sam you happy with that yes chef yeah let’s go chef now it’s almost time to say goodbye to my pigs it’s dday my two Parn of pigs triny

And Susanna have lived in my back garden now for the last 2 months but today they’re going to the abire I’ve raised the pigs myself to ensure the pork I’ll serve in the food restaurant is of the highest quality but this morning my mind isn’t on the

Recipes every morning the pigs run over to greet me but today for the first time they’ve stayed in bed it could be the rain but I suspect somehow they know what’s happening out we come hey come on don’t do this to me now come on luckily experienced pig breeders

Christine and Kevin are on hand to help they’re just like doile this morning no well they don’t want to come out in this weather huh they probably know as well they probably sense everybody’s anxiety too do you reckon yeah they pick up those things they pick up they pick up

On that very very quickly come on girlies thank you good girl you just go backwards I should just follow you you I haven’t fed the girls for 12 hours as the slaughter house demands empty stomachs there you go good girl come this way good girl see good girl bye Piggies bye piggies

Okay guys right school time let’s go I think it’s worse for Gordon because he’s got to go to the slaughter and carry it through I think he’s going to be really quite quite upset that was difficult let know I’ve chosen this small family run abire as it caters for the independent

Breeder it’s owned by John Andrews who’s been a slaughterman since he was 18 hello morning how are you well not too bad thanks yeah yeah nice to meet you first time in avire is it h yeah Christ the first thing we got to do is

Knock them out yeah put them into a fit yeah and then what happens is I must get them up quick cuz everything dies by the knife in a stom house right all right so we got to do it so it’s humanely and they don’t they’re unconscious come on ladies come on there we

Go there you go I’m not very happy to see you girls go yes so I think it’s I think it’s sad and I think think it’s very very very unfair but you’re going hey just think of all those good times we had come on I’m got to get the [ __ ] out of here

Jesus um it’s [ __ ] hard saying goodbye I just want to get this next bit over and done with just not looking forward to it and just hope it’s [ __ ] rapid Gordon Gordon five he good [ __ ] table five Charlotte come here quickly it’s supposed to be pink yeah

Not [ __ ] raw just look at that there look I said pink right Chef yes yes chef that’s what said but you got to keep them together in the pan and turn them evenly yes one more steak in there quickly yes yes sh okay stay tidy ladies

Yes nice and tidy go the first two last three go hot tray clear down let’s go please [ __ ] know that was hard work man it was like pulling teeth you know I’d rather milk a [ __ ] thousand Cals table 12 go steak was perfect for me really nice chunk great mushrooms brilliant don’t

Need anything more perfect perfect for me loved it greasy really greasy potatoes um there was there was an oil on the plate which seemed completely irrelevant absolutely I mean the the beef was very tender very kind of soft I mean you hardly need the knife to even

Cut it the mush was on top I don’t even like mush brilliant okay results of the main course yes John Baptist feedback from the customers what was the feedback quality of beef was exceptional yeah quality was good but we still have 24 people who are not paying for the for

The beef that’s just under half the dining room why it’s only half of the dining room yeah one was raw yes yes okay the main problem is uh the waiting time too long the waiting time the the potato is too greasy the potatoes too greasy yeah too syy they so

Potatoes I know but it’s too much too much did you drain the potatoes before put them on the plate why do we drain them Sarah to remove all the grease I’m slightly pissed off about that yeah good I can understand about the one fine and then when they went out the customer

Didn’t want it but 24 yeah fund chocolate I want 50 customers paying for it stations yeah let’s do it together let’s go now brace yourself here comes the biggest Gob in the food world do you eat Veil no no no I think that we just don’t like eating baby animals beleving

The way that the animals are reared and cared for isn’t isn’t probably that Humane I keep seeing that carve space well the thing is most Foodies have got it wrong their reasons for not eating Veil are more down to ignorance than common sense because if you

Actually stop and think about it for a minute it’s cruler not to eat ve than to actually eat it the fact is people are just so extraordinarily ill still informed about Veil 10 years ago the animal rights crowd persuaded an awful lot of us that ve had to mean baby carves in crates

Condemned to a short and miserable life I want to reassure all those viewers who still might be clinging to the idea that being a ve cough in Britain is a miserable existence I want to prove him wrong in Britain crates were banned 16 years

Ago so what is rosé Vil Ros Vil is Vil that’s been reared with access to Daylight access to roughage room to move around that’s why the meat is much Pinker hence the name Rosé people think that’s it’s better for being white but I don’t believe it is any better but what

About lamb I mean how old is lamb when it’s it’s about four months old it can be as young as four months and how old are these six or S months I’m sure the public think that c Vil is a cruel process and certainly British Ros Vil

Isn’t we need to start backing Farmers like Mike because the ban on live ve exports has just been lifted which means that little Dairy carves can now be exported to the continent I’m going to start my support for British Field Now by getting stuck into one of Mike’s Field

Shops do I look like desperate D this is this honestly M this is the biggest shop I have ever seen all I’ve done is season it and I’ve put some time on it so where do you sell most of the ve that you do a lot of the V goes direct

To hotels uh specialist shops Outlets because the supermarkets aren’t really interested in a in a small n product but that’s ludicrous here we have this homegrown organic product that they’re not willing to take I can feel a rant coming on supermarkets get right up my nose

None of the big for even stock British Rosé feel it’s a disgrace well I’ve got the full agit prop kit but I haven’t been on a protest for bloody decade Years ago I was more than a anti Vietnam demonstration I made signs and I marched on the American Embassy but when the police charged us I jumped over the hedge and ran away doesn’t fit the reason why I’m pitching my stool in front of sabur is because of the big

Four supermarkets they were the only only ones intelligent enough to sell British Rose Bill sa tried it they stocked it and then they dropped it and now the only major supermarket chain that actually sells Roseville is weit Rose so I’m hoping to make a bit of a protest outside sabur but also to

Persuade people why not give it a go I don’t want to start off with anyone too stroppy excuse me right that was a very good startu EXA Oxford Street is it oh excuse me you yeah wow free meat people are not buying British feel which is reared in

Completely Humane conditions do you know what feel is say through insides no it is not something to do with inside try a little bit for me tell me what you think it’s lovely it’s lovely it’s okay isn’t it yeah it’s nice is it nice yeah I just just normal so

You can get weight RS even now yeah getting weight RS now all right go and buy some okay this is the bottom line stop listening to all those lies all those myths all those half truths and just simply pay attention to me British Field tastes delicious persuade your local supermarket to buy it

Please the idea of eating beer was aent to me before I saw it but British Farmers no cages nothing and so they did change your mind definitely definitely because I will and it’s going to be my first time so and I do like never ever ever because of that one reason

So very nice rare it’s nice isn’t it it’s got a lot of flavor do you think I could persuade you to try a bit I think i’ have to have a bit more of a think about it before I would should I put a bit in front of you there think about it

Till later now I know that it can be done in this country and it’s done to that standard I think that’s a far better advert than what we’ve been led to believe in the past hi Janet hi how’s that gone down it’s gone down very well I’ve got one

Woman she’s thinking about it I’ve converted everybody else really it tastes great doesn’t it you know what the most exciting thing about this kind of Vil you can serve it pink you know everyone thinks that V has to be cooked like pork whereby it’s got medium or

Well done pink B is perfect that’s lovely fascinated with your protest they went down well yeah obviously people do see me and cross the other side of the road bit like they do with you Gordon it’s a feeling you must know no no don’t they CR towards me they don’t cross

Against me no go they’re frighten on you and they’re frightened on me but I managed to persuade people to eat real Janet thank you next on the menu I tell John Thompson about my pigs triny and Susanna is that what they’re called yes are they all right with that what well the pigs

Are fine they’re very happy yeah okay see does the gags how do the cookie and the Brigade tackle my favorite dessert hot chocolate [Applause] fondant welcome back to the FW now time to find out if John Thompson is as good at cooking as he is at eating ready yes

Let’s go big boy nervous swearing now you’re a bigan foodie yes yes huge appetite cuz you enjoy food I do yeah what the [ __ ] are you doing making a sausage pie I just didn’t expect you to come in with a sausage pie recipe keep it simple that’s why simp keep it simple

Yeah so what’s the secret behind the recipe uh decent pastry yes nice short crust not flaky and also it’s just what you put in them sausage meat really so what’s the first thing you do roll out your pastry I’m rolling my pastry out first because I’m going to Blind bake

That and there’s a reason for that so John’s lining the bottom of his dish with a pastry I’m going to start steering my sausag is off they’re really nice flavorsome sausage a really nice rich cument sausage I’m just coloring the sausages and then I’m going to take

Them out of the pan and cut them into little sort of slices so it’s a bit of a almost like a sort of sausage pie stroke casserole now and John you’re baking it with cimil at the bottom that’s to stop the pastry Rising a lot of people will

Be scared of putting cimil in the oven it’s something only recently learned to be honest how but it works brilant where is me good right now sausage mate good what you like at dicing onions speed of those what do you think now what is that that’s my diced onions how do

You but not bad they’re all Immaculate dice youve done them so fast yeah exactly show me right is this the lazy [ __ ] kitchen absolutely no wonder he so [ __ ] fat you you wear 17 Stone you down Stone I went to a health spa and this girl said oh you’re that blo with a

Monkey and I thought she meant Cheeky Monkey from Alan Partridge and she didn’t she meant Johnny Vegas with mon anyway she said we sign your autograph here I said gladly I went what’s your name Karen Karen get some [ __ ] glasses good job while the pastry case bakes I’m softening off the spring

Onions and the onions just in butter and then while that’s softening uh in the sausage meat I’ll put black pepper in English mustard and some mustard sauce I could have gone for Cumberland sausage mate but I didn’t want to go for too much Sage cuz it can

Taste a bit medically hey good for your sperm count is it oh yes well that’s good cuz I’m going for IVF at the moment oh really yes I’ll have to have a I got some Sage soup later serious yeah and T and I had a a tough time you know before

We started sort of um you know planning children and so we went through all those stages which is quite a quite pressure between your C in terms of you know you’re want a large family and there’s several complications you’re facing and I went to the doctors and

They told me had a very low sperm count and then they got that humida part where you got to go into the room with your magazines it’s like [ __ ] you know oh yeah we had that yesterday serious I don’t know chose you the mags but I’m bringing me own next

Time I’ve just sealed my CBL and sausages and here I got my celery my onions and my bacon and now I’m just going to put in a touch of seasoning wor sauce in now you haven’t told me what have you bought this down for are you going to R my he

Trying pastry go I’m going it’s going back in the cover it’s like sleeping in the garden with my pigs huh triny and Susanna is that what they’re called yes are they all right with that what well the pigs are fine they’re very happy yeah okay they’re very good very good so

He does the gags I do the cooking but what have you brought it for I’ve got a wheat grass juicer there and that’s my own from home but we’re not going to drink that are we no but that is the equivalent of a pound of fresh wheat

Grass is the equivalent of 23b of garden veg so what I’ll do is I’ll juice some we have a shot of it stop watching QVC William turn over yes I didn’t get this on QVC it was a wedding present a wedding present it was would you do me a

Favor yeah would you go first of course but I like it I’m right with it licoricey I’m not too sure if you winding me up okay so just swallow that’s it it’s not that bad it’s not going to turn me into some [ __ ] vegetarian go don’t you think there’s a he of

Licorice there afterwards not how bad can’t handle it you can’t handle it really that bad you think it’s [ __ ] disgusting G it on this show it’s so sweet you think do you don’t like it oh Christ Almighty I can live with that a kilo of vegetables for that yeah absolutely and vegetables on

So huh has it stay my tongue [Laughter] now look at that look then a few more spoons of my onions bacon celery now that means it’s pastry on top God just put it together now reminds me so much of my mom’s Sunday lunch cuz that’s what we sit down and eat every other

Sunday putting a pie crust on but slightly skew with I’ve just got I’m going to have to try and shift this now that way a bit o John you know I said they are blind tasters but they’re not literally blind you know okay they have they have sight oh

Really so just put a nice um egg wash on top of the pie rock salt pepper and thme flowers right big boy are you ready for the oven uh I just got a glaze man and then we’re in so oh I forgot something I

Put a little bit of time in the top no B you just seen mine cop me I saw it on deia all right I’ll [ __ ] leave it as it is deia yes you put some time out the poking out the sprig at the top serious

Yeah right here we go then you go 20 minutes 30 good luck big boy okay thanks right dessert now this is my favorite dessert chocolate fondant right eggs and sugar yeah whis up that’s nice and firm because really nice texture of the fondant chocolate this is the best quality chocolate Okay the

Better the chocolate Okay the better the fondant now from there okay just make sure it all melts down nicely yes in to the eggs yeah now yes sure once that’s in we start whisking all the chocolates evenly distributed across flour it’s been sied yes sir now you

Don’t throw all in there 1/3 1/3 and 1/3 okay what happens now it starts to thicken up okay but you don’t knock all the air out of it you just fold it in yes sir important part is keeping it really nice and liquid in the center okay now if

They come out undercooked they’ll collapse okay if they come out overcooked they’ll be dry so keep them nice and wet molds they’ve been buttered yes okay they’ve been buttered and dusted in cocoa powder that’s right yeah okay 3/4 full all the way up 34 Chef

That’s right cuz it rises off in try and get that in one okay right let’s go ladies yeah let’s go I one of your Whi to spre yeah chocolate on the MK quickly let’s go mold’s already done yeah now make sure you got no water

In there okay yeah yeah if you put water into chocolate yeah it makes it get all grainy and it sort of sees up yeah yes chef okay so work it okay yes chef you got big biceps work it ladies make sure you always put an extra one in there we

Don’t want the customers to find out that they’re overcooked that’s your job yes yes chef so that’s why we put an extra one in there okay so when they come out you can taste them and if it’s perfect then we talking about it for years yes tonight’s Brigade may be slow but

They dite quicker than this Lot I was 16 years of age when I had my first snake experience and to be honest I’ve been hooked ever since they are absolutely delicious the problem being of course the snails I’ve eaten have all been bloody French now are the Brits actually better at producing snails than

The French and more importantly as a nation why aren’t we eating such Delicacies that are on our doorstep and if they’re not on your doorstep they must be in the [ __ ] back Garden David Bailey Bell retired from the police force 3 years ago and has been farming snails ever Since now how many snails have you got here all together this place can do 2 and 1/2 tons a year God it’s labor intensive La I can spend 5 to 6 hours a day in here I will use several hundred gallons of water every day in here while David works his ass off rearing the little buggers at a rate of a quar of a million a year his wife

Mora can barely make enough garlic butter to keep up I’ve never had a British snail yet you know that I’ve always been using the French here you go I’m amazed the texture the flavor and I have to say they do taste just as good as the French in a way that they’re

Uh they’re a lot sweeter we’ve got no reason to be screamish about them have we no no they’re lovely aren’t they and and is it to do with sort of I mean You’ see them in the back Garden yes um so you shouldn’t eat them which is crazy

Well people uh put slow pellets down and poison them and what have you and then go to a restaurant and Order half a dozen and and and pay a lot of money for that when they can eat what’s in their Garden the snail’s David Farms are the

Same variety as those found in your garden now there’s clearly millions and millions of farm snails but what excites me more than anything the fact that you can actually eat the snails from your back garden and obviously eating things that are wild are far tastier from a chest point of view than something

Farmed now rumor has it they like coming out in the wet hence the reason why I’m [ __ ] water in the garden for the first time ever I’m going to give you 5 per snail if you find them okay 5 wait yes look there’s one there have you

Got one H yeah but there thousands more I want the bucket up to there you got 20 P 15 10 15 2025 you can’t eat garden snails immediately you need to ensure any toxins they may have consumed are purged from their system for the first 2 days

Leave the snails without any food and regularly wash them on day three give them a carrot and leave them for a couple of days until you see their drop-ins turn orange finally wash the snails again and place them in the fridge in a s container the cold will

Send them into a deep deep sleep so goodbye to these little buggers and send them in there for a bath what frustrates me now when you see these in the pan is the fact that I pay a fortune for snails and there sort of freerange wild organic snails from

Southwest of France the fact that I’ve got all these snails in my bloody back garden and I’m not paying a penny for them we can finally say goodbye to the French drin get your tweezers and pick the tail now look at that small sweet and beautiful right with these snails now I

Want to sort of up the tempo a little bit and yes they’re wild and they from the back garden and they look delicious but I want to get away from that garlic butter so this is the most amazing sort of smoked petta and get it nice and crispy I think

We’re on the verge now of discovering the most amazing delicacy yes from [ __ ] wwor some fresh Sage snails in so them now to finish the snails I’m going put some fresh parley in there fresh lemon juice a little bit of olive oil that now now is ready for the salad

I want the salad lightly dressed because that’s been the big problem with snails they’ve been heavily doused with lots of garlic butter I want to keep it nice and light and it smells amazing the sage has got that really nice sort of sweet spicy flavor and you got that crispiness of

The bacon and you got that really nice fresh lemon juice squeezed all over them now let’s just see if I can get the zoo and convince them that the snails are [ __ ] delicious Jack Megan ready 1 two 3 and Lily chew then they taste nice and tasty nice and tast make what does yours Taste of uh nice nice Holly nice even though you got no teeth in there can you chew that yeah and Lily do you like the smell yes yes would you like another one yes oh my God

Amazing right wait let’s just check the first one an it yes out into your cloth okay and then onto your tray okay I want you to test one first yeah yes Che yeah and tell me if you’re happy with it lovely taste it yeah I’m so scared all right that looks

Fantastic now we’re going to serve the these for the most delicious vanilla bean ice cream ice and sugar up okay don’t worry if it goes over the side of the plate just tap tap tap tap yeah nicely let’s go gently let’s go careful careful have you test

Sor yes chef you’ve tasted it yes chef you happy with it yes chef good let’s go on the plate let’s go plates out gently gently gently them out don’t lose it now please yes let’s go one of there is yeah let’s go they look fantastic and we’re moving our ass let’s

Go yeah ladies I don’t what I don’t know what’s happened but all of a sudden you’re all working fast huh yes sure why do we do this earlier 5 and 14 second time yes you’re making the waiters look slow go 5 and 14 slide them down so put the ice cream on

There please let me show you behind you do the last one let’s go huh let’s [Applause] go I thought dessert was fabulous I love the combination of the warm chocolate combined with the vanilla ice cream so the warm and the cold combined was really really great I love the way it

Fell away as you’re eating it it was really really really nice taste as well so excellent okay John Baptist please got it how’ it go okay very good very good an amazing dessert uh yeah 46 people 46 yeah paying for that pay yeah it’s [ __ ] great new so we got four

Non pair absolutely stunning that’s good that’s very good yes 46 well done thank you yeah okay let’s talk about the figures overall okay so two for starter 24 for Main and four for pudding that’s 30 plates out 150 not paid for yeah but the good news is 120 plates were paid

For and that is quite impressive you know that that is very impressive sadly you’re not coming back next week but when you do go back to those Farm yards you can hold your [ __ ] heads up high yes you did very well now very Farmer’s daughters yes yeah you all enjoy drink

In the bar thank you thank you well done well done well done well done thank you thanks next on the menu the results of the recipe challenge uh but there’s one clear winner today of course there’s always a clear winner you don’t and it’s the end of the line for my [Applause]

Pigs welcome back to the f word time to see a grown man cry yes John Thompson you’re about to lose do you think so oh yes big time ready I don’t know keep it simple that’s say Gord keep right spoon away yes all right chop in oh it’s cracking

Up we got a nice portion there John yeah yep that’s what they girl s Ali Jean Baptist got take them away yes yeah looks good by the way [ __ ] off with good luck John thank you soir you today wow that looks really impressive pastry is really flaky saus really soft almost

Py I’m not another bit I’m not not lover of the saes very good nice M vegetables are gorgeous no flavor in the sausages all the flavors in the sauce yeah this looks more my mom would make yeah this this looks um I don’t like the it’s a bit dry tastes really sagey

That one dry really it’s nicer I like this one it needs a gravy or something on itart from that the past is bit well I don’t know it’s a bit CH it’s definitely not meat tastes really nice and S are you nervous uh yeah now I am

You’ve be the most relaxed and the most cheffy orientated guest so far we started I just thought who’s this talking to me cuz I cooked solitary but then I got I got into it and I it yeah natural I can see it okay at results okay first they like both of them but

There’s one clear winner today of course there’s always a clear winner your Donuts yes get in there Well Done big boy mind hey well done yes cheers it was a pleasure cooking with you absolutely you look all upset now no I’m all right no I’m all right no I’ve enjoyed it

That’s it yes but you know everyone wants the win yeah of course it do now [ __ ] off to the kitchen go the we sit down have a nice glass of wine yeah not grass next week in the F restaurant we’ve got pork on the menu so you know

What’s going to happen next and let me tell you it’s not for the squeamish it doesn’t get that mess in there though does it no I feel it’s my duty to witness the slaughter of my pigs but it’s not something I’m looking forward to this is a Slaughter hole I feel

Guilty I’ve never been into an avatar you know that do you yeah but you know I’ve cooked so many amazing things but I’ve never [ __ ] been to an abire which is you know well you’re in now I’m in now exactly where should I stand uh what’s that in there John [ __ ]

Hell that’s a blood pit that’s today’s blood that’s today blood got blood pit hanging rail scolding tank right shaving table and away we go so just run me through exactly they come through the door I’m going to go and get them now going to walk them down walk them in

Here I should put them both in together okay good right yeah so I should be stunning one once that Pig’s been stunned enough it’s going to lay on its side but it’s going to kick right all right warn you that now y all right then

I’m going to put a shackle on okay where does that go that’s going to go on the back leg all right and she’s going to go up on that hoist y onto that blood rail yeah then we’re going to lean across and cut a throw okay that’s one at a time

One at a time yeah what’s that that’s the that’s the tongs the tong it’s electrola stunning right all right so that tongue there it’s basically going to put a current between a between the brain right all right and you hit that just to the temple on the temple yeah right [Applause] [Applause] that’s

It right is it co [ __ ] hell why are they still moving like that is just n that pig if you look at their eye it’s gone but she’s still grunting not grunting blowing bubbles see no finished [ __ ] hell painless no stress they walked in walked in I didn’t know

What’s happening when I was doing the first one the other one took no notice when will they stop moving see all that is that’s an involuntary movement just involuntary that animal’s got no control over it at all that’s the worst of it [ __ ] hell yeah I

Mean you um seeing fast it seemed like it was you know and it’s weird you know they’re here one minute and now they’re hanging with their throat slit so uh yeah not pleasant for the men of the abire slitting the pig’s throat is just the start of the

Process then they put triny and Susanna in a scolding tank that removes hair and several layers of skin I’m amazed that how white has come out like that unbelievable the animal is shaved of any remaining hairs then the pig is disbaled right so I’ve loosened that

Already now and now we’re going to drop that through now all right so we’re just going down there break the breast bone that’s it that’s your sausage skins okay you no see natural skins yeah yeah just cutting into the back of them straight out straight out after the

Guts comes and moving the the plug that’s the heart lungs and liver all still connected to the tongue that’s the tongue we have to remove the tongue that’s it and there’s the esophagus it’s an incredibly fast skilled process now the idea is to hang them now

And sort of dry them for a bit in the fridge the whole operation is extraordinary um I mean quite emotional in a way I felt sick as a [ __ ] dog in there um next um I’ll just you know think of something really exciting to

Cook with them in a way that can make me a little bit happier right now but uh it’s not a nice experience in there [ __ ] 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 whamming the recipe challenge as Hugh and Janet both take me on that’s the hole the minced meat [ __ ] where’s the volume isn’t it and I tried to stop David Williams being a lady about fresh

Food hold it nicely was here and the was C my mother and C my dad I love my mother and I love my dad want have all that never had the F was here the f b CCH my mother and I CCH my dad but I love my mother and I

Love my dad want to have all that never had good to see you welcome back yes how are you I’m fine thank you girl stoppy is at home yes like [ __ ] for that nice to see you hello good to see you good to see you all welcome back 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 I want perfect results all 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 a chance to prove your 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 all right so the salad of roasty scops 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 I knew

You’d be first button in there [ __ ] me 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 yeah 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 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 look summer truffles yeah I mean amazing great delicacy as they hit the scallop it Cooks the Truffle so perfumes the scallop yeah 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 covers table three four SE col up four roast PW four apple

Desserts thank you let’s go ladies yes tonight’s spaghet of Peter Franchesca GB and Lucy oh [ __ ] sorry sorry are you all right yeah last time the an doctors were in the kitchen they always blinded me but they were by far the best of all my amateur brigades what

You want me to say Well done for [ __ ] the want you say want you to say something once Mr Ramsey and then shut the [ __ ] up take the all off the stone quickly well [ __ ] me what are you doing for the last 3 hours you’ve been calling

Me mate Gordon Gordon James been greatly appreciate for the next 20 minutes Gordon I’m not your [ __ ] mate right where’s the scse come over got no come on how many scops five and five be five and five nice tight Circle 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 on come on let’s go go please Table Three Peter Franchesca start your third table good let’s go GB yes Gordon step up a again please let’s go Gordon the excitement about cooking this

At at home yes yeah you can actually sit down and eat it with your guest do you understand it’s not something you have to spend [ __ ] 3 hours in the kitchen for right Lucy watch yep creamy V grip we’ve got creem fresh in there chopped truffle it’s basically the Vette

Finished with crem fresh it’s nice and light very nice that’s beautiful maximum amount of salad let’s go quickly please go table eight you fell wieding store yes the scruffy one table 14 it’s a very messy cook you know that huh I only have eyes for your cookery Garden 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 it’s 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 Pig’s TR 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 loin of pork the loin is at the top of the pig where the back baking comes from I don’t want to waste any of my pigs so Brian is going to make the other bits into mints

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 a mix all with our hands we’re adding thyme Sage Apple onion and whole grain mustard and for the casing I’ll be using natural

Sausage skin trinny’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 yeah yes thank you guys first time made the sausages thank you right let’s get ready for the barbecue

Yes how are you very well I’m very good okay ladies and gentlemen your Trinny sausages are ready Lily large one medium one or small one there we go up off you go my doy 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 pter what do you mean what do you mean trinny’s tail have a little taste oh come on meat tastes good isn’t that delicious even the tails are getting the

Thumbs up but will I win my wager with Hugh cheers Che good he thank you good 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 little bit 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 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 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 Suzanna okay who got fed the beer interesting H got it wrong for the best of reasons the meat from Susanna the beer Pig has lost a little of the pork’s natural sweetness

So he chose the tastiest but not the beerest well done that was worthwhile an interesting experiment definitely time to marinade myself it was the scallops 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 on a scolar considering I don’t really eat scallops at it was probably the second time I’ve tried it so yeah it’s really good presentation was beautiful looked lovely was a little bit chewy but overall compliments to the chef yeah uh right feedback for the scolars very good 49

People laughing 49 yes great news Well Done fantastic 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 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 and the other 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 I’m going to smash your sunglasses next on the menu the briet cooked Trinny in Susanna’s belly and loin David Williams learns that cooking

Sunday lunch means getting your hands dirty can I wipe them on your CH go me quick because you you you already B them at time and I get tooled up to 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 brought fish from a fish buker serious no I’ve only ever bought it in a packet from the supermarket honestly is that quite ashamed for you SW the ch I didn’t see any fish that day no I saw that one actually yeah hold it oh David

For [ __ ] sake hold it Nicely take it what else what else what else weing your fingers on your jeans I 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 boring here have a lovely beautiful halib halib is

Amazing lovely Scotti in short hand of I think we’ll do can you fill it in yeah sure sure sure there’s nothing better than getting a fishmonger to fill it your fish you know that we’re celebrities so we won’t be paying thank you very much oh disgusting have you can I watchh my

Just put them on the back of your trouser I’m not doing that come on can I wipe them on your child go me quick because you you you already WIP them it’s fine thank you David Williams says he’s 70% straight but one thing’s Crystal Clear

He’s a lot happy in the 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 fake Camp no you’re Camp you have a very very big Camp appeal 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 I want you to

Take the skin off when was the last time we 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 come on be professional leave the knife

Flat and just pull it you’re just loosening it really you’re not already cutting it should I do that 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 Oliver 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 when 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 petta what I want you to do is just cut what they call lardons the garish is going to be quite straightforward um bacon mushrooms roast them all off okay and make a bit of a SA

They’re quite fatty the petta yeah they are so we’re going to so them with no oil get these chots 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 sign aren’t you we are you are as well AR no but all your sketches are all sort of basically dressing up as women and that kind 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 well your wife’s out sorry all her clothes are upstairs I can show you a thing or two shots in there now 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 tip the mushrooms into there for me oh there a lot of food Gordon okay

Now I’m going to open some wine give 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 I just got a lot of friends they’re not girlfriends they’re just friends of mine um the perfect girl would be who my mother mared I don’t really know Denise van Alon would be pretty toess wouldn’t she I mean cuz she’s funny and she’s

Very I mean she and she’s fun yes and Lively and intelligent yeah she’d be fun I mean you got to think when you’re getting married or something you going to 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 it needs a little bit more seasoning it’s delicious I don’t think it needs any more 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 you 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 youve 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 diner’s 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 seasoned olive oil garlic th 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 the glaze the tray with the white wine reduce the smell off that is amazing cuz the Garlic’s been roasted slowly and it’s got that really nice sweet flavor to it chicken stock ruce we just smell that gravy now you know damn well it’s going to taste magical

Sie push all that garlic through there that it’s [ __ ] delicious press pork Place another tray on top of that wait 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 Sous full of flavor and absolutely delicious press belly of pork done this for me is the most important

Main course we’ll ever cook in the Ood restaurant yeah I’ve had these just after birth we’ve hand raed them and we’re going to look after them belly of pork be careful yeah it starts to spit we’re going to put three4 portions in some Tim fall over and just put it to

The back of the stove okay so with the PK 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

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 on onions almonds and papers that’s right apples nicely colored and then finished with some fresh spring onions in and 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 Lin of 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 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 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 untie carve nice thick

Slices that’s what I like to hear that noise the crispy crackly tender and delicious I fragrant lemon zest with the sage and the Pasty 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 belly of pork

Peter four pork away right let’s go Lucy Lou GB four porch of the pork away let’s go please yes I can do that b 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 Lucy GB please four more away Bell poring I’ve got a question Fran you’re going to have to shout at me I can’t hear you oh these Burns or caramelized Sher we toss them they’re caramelized yes right okay lovely y we go let’s go just

Need the potatoes doesn’t that look fantastic 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 yeah make them the best just like the first table yes oh careful this is

Great I love it fastic right okay would 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 Susanna well done now 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 of quite elaborate flavors but they merged

Together quite well the belly of Paul 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 accompaniment 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 extra crackling are you managing and

Being married to this hippie always looking for freebies always on the SC and such a messy cook that you’re right honestly you must go mad no and as an expert with pigs yeah and what do you think of the law of the belly honestly delicious really really lovely coming

From you that means a lot you know that a big thanks for all the help you put into those pigs I don’t think you enjoyed yeah I have enjoyed them and it’s been an amazing experience but highly emotional you know I didn’t think Pig I know you had a tough time when you

Took to 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 three months ago when they start sort of getting in the pen and they’re all sort of theyve got over it

Quicker than you have I’m looking for the challenge yes I can’t believe some cookie in a I know is a 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 rear them and grew them hone still eating you suggested that we have cows in the back Garden not on your

Nelly when you were gone this morning we had the new grass laid no cows so there we go it’s not no Comon it’s no you about a donkey for Christmasy Lambs lambs yeah baby lambs 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 apples 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 are have to lie on the bloody carpet

Afterwards and get over their 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 the Rolls-Royce of the sea the sea Bass spit fishing is a controvers IAL sport some people think it’s cruel but in fact it’s one of the most sustainable methods of fishing so I’m Keen to give it a try this is edstone Lighthouse 10 mil off the Plymouth Coast I’ve been brought here by two of Britain’s best spear

Fishermen Dave Thomasson and d o Callahan it works more or less like a crossbow yeah you put butt of a gun against your chest and just pull that back and hook it into the notch on the spear barbs on the end stop the fish coming off yeah pull the trigger yeah

Sho and out it comes this a best place to shoot in the head in the head yeah yeah enough chant 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 SE Master 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 flock 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 a 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 basss 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 tinf 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 come to turn

It the SE bass only need to cook for 8 minutes on each side I didn’t realize it going to be that hard I mean you got to be physically fit yeah it helps you haven’t got to be superfect though I know people in their 80s you still spear

Fish is it a spot now that’s getting popular all the time becoming a lot more popular it’s a 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 speared fish it’s a European

Regulation it’s legal to sells 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 but 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 a 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 course

That’s a bit of pressure right Janet what are you doing surprised me baked apples do you think the diners are going to want to pay for a baked apple it’s so simple I’ve gone to cars and Bol minc meate has it got sew in there it has got

A tiny bit of sew not a lot what’s your ass pulsating In Those Jeans again yeah why are you why have you got pastry exactly because I’m making uh a rice pudding apple tart so got pastry filling a 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 potato potatoes are now studge studge Dodge not studge L

Fresh apples I mean these people are have to lie on a bloody carpet afterwards and get over the carbohydrate overload you’re ladling in the Harold’s minc Meat it’s not exactly Slimmer special is it look look you that’s the hole that’s the hole that the minced meat goes in where’s the volume hole is

And that much minc me is it going to make my ass two sizes bigger is it it’s a small hole it’s a very small hole I 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 topped with apples Madam’s doing a baked apple I’m going to keep it really simple doing an apple tart 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 slice 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 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 saucepan with a little

Knob of butter and a splash of whole milk right it’s so just a little bit like cooking a risoto well mine’s ready to go in the oven what sorry LS we’ve just started you got you’ve got to 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 I can’t believe you finished already but there again you had

[ __ ] all to do but take out the jar stick it in an apple and bake the [ __ ] thing Sor lovely so my past has been rolled out not too thick what we’re going to do now is just turn it around hit your finger and nip the paste 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 nice nice that make my deser that’ be perfect why are you bothering with all the pastry that looks I should just be serving out with a bit of ice cream you’re probably right that looks absolutely f fast I’ve got a

Little bit of calados in the Apple puree it looks like it looks like a real mess all it looks like CS 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 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 return it’s homemade the hot cream goes into the egg yolks and sugar whisking all the time so it doesn’t curle 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 give a little Shake look at that Rice putting in a tart rice pudding 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 it’s like cement exactly probably going to taste like cement as well oh dear Gordon you haven’t got any spare apple slices have you I got he’s going to have loads there he’s got 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 by down a pastry shift 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 holding us up here have you finished very very nearly I’m just going to make

A tiny bit of a glaze for the top 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 look butter and you’re going on about my minuscule amount of l oh look he’s so anxious to win Janet can you [ __ ] off please yeah 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 M 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 the rest hug T is wrestling and then we’re going to serve them all to the blind tasters I’m back home up here in Scotland in Greeno 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 greenu busling High Street in those days everyone 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 grandfather’s but Britain’s butchers are beginning to look like an endang DED species where’d you get your meat from tesos tesos out of tesos of t t 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 used

To be that sh y 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 ever

Thought about becoming a butcher no never would you ever consider becoming a butcher 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 Street 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 take over my father’s shop he’s got a shop in the B 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

It’s a big Advantage when customers walk in and ask you um how to cook a steak perfectly I’ve got a foul 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 and is she still with you yes 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 with a pile 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 Janet’s baked apple okay for the first time we’re having a draw a what a draw I’ll get out a

Dra yes with two someone’s going to feel a bit ropey then AR they [Applause] hey welcome back now time to decide whose dessert will be serving this evening excited yes yeah sign for losing yes no hello hello how are Youk it’s quite rustic it’s really nice and comforting there’s a there’s a mixture of been sweet and acidic as well actually prefer the ice cream to the

Acne 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 on that it’s yeah it’s simple and it’s not overpowering either like 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 eggy us but I really like it okay right for the first time we’re having a draw a what draw I’ll get it now yes with two someone’s going to feel

A bit ropey then AR they so we’re having two vot for Janet two yes okay two vot for it’s got to be me don’t you D oh I’m sorry that’s right well done I we’re have to serve we 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 better start now because yours is going to take about 10 bloody hours the 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 I drew yeah with Janet o now it’s called a tart fiend okay so it’s a nice caroled thin apple tart this is just PFF face tree nip it over and nip

It in 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 TP 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 y 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 brushing too make sure it’s make sure it’s safe

And then it was you i’ have to make sure it was safe first thing you do is is remove the Hoover off their C oh dear ladies huh 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 enough and around the bottom round the bottom let’s go ladies TS in the oven let’s go yes 180 okay over the last two months I’ve been running a celebrity 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 you know what that is the scariest Freddy Krueger the Freddy Krug of the kitchen you sent in cookbooks from

Almost every Chef including six a mile cookbooks you Che 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 passes 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 one that one yeah you spit it out or yeah

Okay which one is the worst for you that one yeah this one that his toilet ouch sorry Gary Deus Smith that’s Cod wrapped in Nori on a sober noodle salad oh no I don’t like that you don’t like that no there’s nothing to it Bland hor Cordelia Angley Harriet’s a citrus crust with

Salsa Cajun potatoes of steamed broccoli no it’s got no flavor got no flavor which one is the worst oh oh oh oh probably anley angley’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 myam is Gary so

There’s only 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 100% every 100% yeah everybody yeah everybody seriously well done well done only one person well done well done happy now one final thing yeah everyone agreed to pay for the dessert yeah which which dessert yeah obviously fantastic news but which

Dessert did they prefer don’t tell me that [ __ ] baked apple which one did you prefer okay they prefer yours yes how many out of 50 34 people prefer 34 is that all yeah and 16 and 16 yeah well done well done one happy very yes

Ready to stick a tchis Jack in my ass never no never I’m never going to Chelsea [Applause] West FW Series 2 done