In this full episode, Jonathan Ross faces kitchen interrogation, Gordon revives tripe with teen taste tests, Janet Street-Porter critiques Bernard Matthews, and Gordon teaches fast family meals. Sara Cox challenges Gordon with her chilli con carne recipe. Plus, Gordon welcomes back lamb Gavin after Charlotte’s death. Tough female police officers from Lancaster cook for a chance to return to Gordon’s Mayfair restaurant.
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welcome to the F-word the best food on
telly on the menu tonight warm pigeon
salad with toasted walnuts roast skate
with beetroot and
Parmesan and Pano with caramelized
peaches plus Jonathan Ross invades my
kitchen is not being on the generation
game with my
dad it’s full steam ahead in my search
for Britain’s tastiest scolars no speed
cameras here is there [ __ ]
and Janet Street pter approves she’ll
drink anything and that is 100% Pig
blood I know you’re a pensioner but now
you’re a blood sucking
pensioner I love my mother and I love my
dad to have all that never had the F was
here the F CU my mother and I C my dad
and I love my mother and I love my dad
want to have all that never had
[Applause]
right ladies good evening even how are
you very nice to see four please wom yes
yes all from up North yes math what’s on
the menu pan rusted pigeon rested pigeon
on a mushrooms asparagus
right are you all that slow yeah damn i
a f to catch criminals going to that P
okay right starter let’s do one together
yeah let’s go right what’s the secret
about cooking pigeon don’t over do it
don’t over do it exactly now they’ll be
marinated in time
garlic pigeon in yeah and that’s the
sort of noise you want to hear yeah just
that nice little Sizzle mushrooms in
yeah yeah Touch of shalots and a little
touch of garlic in there yes y yeah okay
sparaga in what’s in the vinegarette
Cherry vinegar good groundnut oil good
and O Walnut o oil good sprinkle with
chives right pigeon out yeah that’s just
going to sit there and rest salad uh
rocket some walnuts in there yeah plate
mushrooms yeah on some asparagus on
little bit of salad on there it’s a warm
salad and then from the breast turn it
over so it’s a flat side down and just
slice the breast and then finally we’ll
have a little bit of vinegar over the
end and look Bingo anything complicated
there no Chef no chef chef okay first
order come on girl okay on order four
covers Table Three yes four pigeon salad
four skate four pan Purdue yes yes I
like Law and Order in my
kitchen we all know each other through
the police
force I love everything about food I
just you know love try buy new things
and don’t get a bom this big without
having a passion for
food we’re used to people being fiery
with us so if worse comes to the worse
we can always handcuff him to the cooker
bring it on
Gordon he’s not even going to be able to
swear and if he does it’s public C it’s
going
down we’re going to sell 150 plates no
problem just be very very careful when
you’re cooking these yeah they overcook
in seconds yeah very quickly with your
out quickly
good good let’s
go come on Le yeah yes sure why did you
join the police force well my modeling
for never took off really so and you en
Jo it I do yeah it’s a full it’s a
rewarding job pack with a motion no yeah
I try and use cooking to get over that
good service please you happy with that
Ma yes yeah so M table 12 let’s go
[Music]
J how are you how everyone nice to see
you again how thank you for having me
back I’m very well good to see you is
this in the way for the shot
there right
listen hey excuse me how many have you
got now three four if you count the one
for the show which I do a month later
you said bastard you’re still carrying
it around yeah but I had to pick it up
today and I said I’ll pick up Gordon’s
one and they went which one I said
didn’t golden win for the you’re an
Entertainer you should be winning those
how many Mission stars have you got
seven yeah
I bought them on eBay okay good to see
you again lovely to be here thank you
for having me back we enjoyed our
starter the asparagus was nice what
about the pigeon pigeon’s all white but
a pigeon belongs in trala square no it
doesn’t that’s just it’s a woodland
pigeon Jonathan you quite a fuss eatting
when you’re a child you were sort of
when I was a child you know what I would
eat I would eat
eggs my brothers called me egg boy and I
was in the top bunk as well was but you
must have had something more than sort
of egg surely well my mom was an okay
cook but you know we were I’m not the
you know pleading poverty here but we
weren’t a well our family so she
sometimes do a castle at the weekend but
it was just a big old bit of meat Sim
and she used Put a can of baked beans in
there and anything she had available and
that was fine or we used to have I used
to like chicken and chips when we had
that occasion you know but it wasn’t we
didn’t have much else we used to have a
lot of food that you buy in stores like
I remember you remember Vesta yeah they
used to make the kind of beef ratoo that
was the most exotic food I ever had
right I want to talk to about Fanny kic
please do amazing woman and and this
year we lost a campaign to help find a
new Fanny you’re looking for your own
Fanny I understand that and I applaud
that but why not just do what Mor M used
to do a little bit of Lippy a long long
weave double bubble you never know you
might win a b you’re the one with the
manoos I’ve actually not really got
manoos what I’ve got though is I’m
carrying a lot of weight down there feel
that feel that down there go on that’s
ack down
there you know you want Fanny um Fanny
CL you were the very last person to
actually interview I didn’t realize that
and I hope I didn’t finish off did
interview go well I can’t really
remember that much so so probably not
should we have a little look at it JB
please look at this so this is you back
in 1987 yeah as a skinny mini your show
was the most successful cooky show ever
I think probably yes what do you think
was the key to that success that I could
cook but I don’t believe you had any
formal training as a cook did you what
do you call formal training for being a
cook there aren’t people at that on TV
anymore they really aren I mean cuz
you’re actually same clearly and very
good at what you do what kind of advice
would you give to any woman out there
that’s thinking of becoming the next
sort of TV cook what you’re looking for
really is some of the personality but
but it’s a difficult thing because you
don’t want someone to be false well
thousands of them have applied have a
quick look at this right so this is
these are amateur fannies yeah the
amateur fannies
ready all that I know is that your dough
should feel like a fat lady’s ass
perfect C with one hand why is she in a
row she like me to blow she wants to me
n Jella yeah in here I’ve got about 100
G of chickp FL and then you have one of
the most
delicious you know I won’t show you my
my tits on TV but I might show you my
tattoos see look at that it looks like
she’s wearing egg on a head that’s a
terrible haircut it’s like a hair on
backwards straight in there now I’m
tempted to drink it myself but no we’ll
put it in the dish I think she might be
emotionally damaged I could see that
they’ve all they all obviously quite
confident yes they’ve all got different
things to work for them against them
they need to be strong charismatic and
someone’s not going to melt under the
pressure you want to get one of those Fe
female uh bodybuilders with the long
closes I’ll get your
m [ __ ] Oh no you’re [ __ ] mad I’ll
see you later holy
[ __ ] the pigeon is lovely actually I
really like the asparagus with it as
well as the warut um one of my friends
had the same obviously pigeon it was a
bit more cooked and it was a lot
[Music]
nicer right results ladies starters okay
JB okay here we go
Now ladies the number of customers that
paid like the lottery for their
starter it’s 34 out of
50 34 not bad why so little um
undercooked undercooked oh get I told
you to Pink is perfect when it’s brown
it’s fast I know don’t go down yeah
don’t let it get to you bounce back yes
yes on stations let’s go ladies
yes welcome back to the FW time for the
main
course pan roasty skate ring delicious
very very sweet easy to get a hold of
and more importantly very
cheap pack dry
season hot pan olive
oil butter now the fish is taking a
completely different color
based and that butter is on the verge of
becoming a benois zette a nut brown
[Applause]
butter beautiful slides off pull it back
leave that to rest for 2 minutes now the
garnish
lettuce
salt
pepper balsic
vinegar olive oil
Rosemary 30
seconds hot pan
beetroot and look at the glaze on that
beetroot
now
Capers
parmesan
parsley
vinegarette as the parmesan starts the
Melt take it
off literally 10 seconds in the
pan
out and wow that beats spinach any day
[Applause]
[Music]
that has to be the perfect way of
bringing skatee back to life pan roast
to skate with beetroot and
Parmesan
done Joe yeah the skate sticking yeah
was the pan hot enough uh because look
let me show you something look yeah not
enough color come on if it’s boiling got
completely different flavor oh good yeah
quite thick though H yeah little big
ones then well I like a big one one got
to base them if you don’t base them
they’re not going to cook on top yes be
root in good nice right good good good
watch when you place them in there watch
careful careful careful careful W oh
where’s them spry bade when you need
them watch your fingers Lisa Lisa that’s
nice beautiful color come on Le you’re
doing very well D let’s go yeah are you
always looking this [ __ ] miserable
come on why is that when I’m
concentrating when I’m trying to work
hard you like this at work I always look
Mis good go let go let go P more
away here we go it looks lovely thank
you watch out here’s the food snob with
the big
Gob in here is a food packed full of
vitamin B12 iron and protein which is
produced in Britain but unbelievably
almost nobody eats
it in fact we waste 36 million tons of
it a year which is a Dreadful
shame I’m going to get you all to eat
blood we should eat more of it but us
Brits find the thought of cooking with
blood pretty hard to stomach now that is
something I definitely wouldn’t be
putting past my lips I think it’s the
thought of it that that puts you
straight away if you was going to tell
me it was going to be good for you I
would I would I would taste it yeah I
would eat it does sound a bit sort of
like Hammer housee of horror type of
approach to cooking no it feels a little
bit too devil worshipping for me I’m not
a vampire sorry it might be out of
fashion but protein Rich pigs blood has
traditionally been used in cooking I’m
going to try some of the world’s best
blood recipes so I’m here at this
abattoir to Source some prime fresh
ingredient as in all abattoirs the pigs
are stunned before being bled is that my
bucket I’m taking my blood to renowned
butcher David lishman to learn how to
make the classic British blood dish
black pudding great it’s uh very rare
that we actually get fresh blood
nowadays after cooling for a couple of
hours the blood oxidizes and turns
brown the blood is mixed with barley
oatmeal pork fat and lots of herbs and
spices and poured into a sausage machine
are these bits of intestine then yeah
yeah it looks like a kind of um birth
control device oh my word lovely this
goes into the boiler now right okay for
45 minutes to an
hour excellent nice firm meeley British
black
pudding that it’s good well I have a bit
of that to take home there’s a lot more
to cooking with blood than black pudding
Andy Holtz is an enthusiastic blood Chef
who has collected recipes from all over
the world I’m here to learn how to cook
his special Italian blood dessert so
we’re just mixing the egg and the castor
sugar together what better way to
popularize blood with the British than
by appealing to our sweet tooth and into
that we’re adding melted chocolate just
sounds like a chocolate mousse so far
yeah and then the next thing we’re
putting in is the blood now why on Earth
did the Italians dream up making a
pudding using blood in a way it’s a way
to to use up a valuable resource because
the blood is actually very good for you
obviously it’s full of iron it’s uh full
of
vitamins W Andy look at that super I’ll
taste it you absolutely promise me I
honestly back memories that squealing
pig tast is sightly like chocolate M
exactly I’m now convinced that blood is
not only good for you it’s delicious
beautiful but it’s also tasty all I’ve
got to do now is persuade
Gordon right Gordon what I want to do
for you is Italian pancakes called Reni
it’s like a classic pancake mix and
instead of milk you’ve got blood I’ve
never had a blood pancake you know that
EG your kin yeah no water no milk no
just blood and this is all pigs blood
bloody hell it’s not something I donated
earlier no jeez look at that
it doesn’t look that nice as it it
actually looks like melted chocolate so
just get over
it okay good
Jesus right let it cook first before you
flip it I know how to make a panc so
what would you put inside the pancake or
would you actually serve them like that
I think for the purposes of testing I
converting you you should have nothing
but a blood pancake oh
no do you know what that looks like what
I imagine your scotum looks like
looks a bit testical
light right we ready yeah on to the
board look at that just a smell of it
though H it actually smells like fried
blood smells
nice smells nice just tast
what it’s very rubbery oh
moaning you can’t taste the blood did
you swallow that
gold that I finally come up with
something you won’t eat there’s nothing
absolutely nothing wrong with that it’s
[ __ ] disgusting Janet I don’t have a
problem with it that’s why I couldn’t
persuade you to eat the pancake how
about shot of
blood you’re turning [ __ ] hey
seriously golden and that is 100% Pig’s
blood did you swallow that
you’re
possessed drink
it you put lead in your
pencil oh [ __ ] it’s
fantastic you’re not the man I thought
you were no Janet I know you’re a
pensioner but now you’re a blood sucking
pensioner Janet that is not
nice
[ __ ] [ __ ] vampire no chance ah
[Music]
I’m heading down the Dorset Coast to go
diving follow of my all-time favorite
foods
SCS no speed cameras here is there [ __ ]
them I adore sculps and I’ve served them
on all my
menus but most of them are fished on a
commercial scale using dredging which
can damage the seabed
the sustainable way to catch them is to
go diving and pick them up by hand which
is what I’m going to do
today hand dive scallop especially is
something that is considered a bit of a
jewel in the crown
phenomenal I’m off to meet Tom Whittle
in Waymouth who’s been diving for sculps
since he was
12 have you got any shoes yeah I’ve got
some somewhere did you never we right
and temperature wise what’s it going to
be like down there 14° if we’re lucky
yeah yeah if we’re lucky yeah serious
cheers and are they um in abundance it
depends sort of where you go but
normally what you do is basically get
down there mhm and if there’s tons then
you just work them and if there’s none
then you just swim like [ __ ] until you
find them
that’s dangy bits yeah I’ve heard that
before
we’re heading out to the Blackhawk W
where we’ll start our
dive marine life congregates on re and
nearby there’s an abundance of
scallops how big are they average size
is probably about that here ready about
that cuz in lond at the moment we
getting them from the south coast and
the West Coast but they’re costing about
£350 £4 each each
each have to commercial scholar
the reason that hand dive scallops are
so expensive is that they are incredibly
hard to catch and a diver will only pick
up a fraction of the hord of a
commercial
fisherman um they’re difficult to see
aren’t they yeah yeah they can be I mean
especially uh if they’ buried themselves
into the sand but it’s all about getting
your eye into it
yeah why is it like this when you get to
this stage you’re always bursting for a
pee it’s it’s the way that it is it’s
it’s the rule of the game
unbelievable feel like that [ __ ]
condom again what are these things
[Music]
[Music]
visibility down here today is terrible
which makes spotting sculps that are
nestled into the sand almost impossible
[Music]
[Music]
here goes the beach
wh stand
[Applause]
back go
Jesus elegant isn’t it well done well
done yourself
than good quality scallops huh lovely
right beach time
Tom normally saves his scallops for
supper but I want to eat mine straight
away the fresher the better
right fantastic they look amazing going
to open them and clean them yeah so a
scallop tartar yeah basically a raw DIC
scallop mixed with lime yeah shovel and
then a little bit of creem fresh and
mascapone cheese
absolutely
amazing dive open the skull up and then
eat look I mean they’re still pulsating
now I feeling it’s still it’s
extraordinary mix some crem fresh with
mascapone cheese lime zest lime
juice some shovel and salt and
pepper right Dice and
sculps
in and all we do now is just fold that
in
there it’s so exciting eating raw
scallops so I’m going to serve the scol
T inside the lettuce
leaf so just open up the heart of the
baby Jem lettuce quite a robust Leaf
this so they can take the
scallop absolutely delicious and there
we are a very simple sculp tartar far
away buddy nice one
cheers very are they so
tasty 10 times better to use hand d and
not dredged and I’d rather pay double
for a hand dived yeah than cheap dredged
scops that taste of grip Cheers Cheers
scops
[Music]
away first time I had skates and the
fish was great so disappointing and just
greasy the beetroot was gorgeous it had
little bits of cheesing which gave a
really unusual
flavor okay ladies results of the main
course yes ladies M how do you think you
did did all
right 29 out of
50 what why the one just been be gason
too greasy unbelievable you I personally
felt you did a [ __ ] good job you can
pull it back come on Ladi with the
dessert yes back to the f word now time
for another Sly Challenge and it’s time
for me also to beat Sarah Cox confident
to meet me or beat me beat you beat me
all right uh nice to meet you yes I’m
quite confident actually that’s your
board there okay off you go Madam good
luck yes yes good luck to you too sir so
Sarah’s making a chili con Carney I’m
doing exactly the same minced beef um
fresh oregano um paprika sweet paprika
kidney beans slightly pure in the garlic
so it’s not so intense and then finish
with really nice Vine tomatoes so it
gives that really nice sort of rich dark
peppery flavor but not too spicy so
forar is chili
special chopped onion bit of chopped
garlic might Chuck in a bit of red
pepper some some uh good beef here I
don’t believe it’s Herford but it is
British beef good got a bit of tomato
puree might Chuck in a bit of wine
chopped tomatoes kidney beans I can it’s
like the BNG in method basically I just
BNG it all in do that and then drink a
bit of wine uh and my secret ingredients
bed
beans uh you’ve got an amazing food
background your father’s a a beef farmer
in Bolton is that right he certainly is
he does it mainly for the breeding
really you know I think he’ll send one
in when he’s got a big form bill and so
does he have to have a collection of
bull seing every other month well he’s
got a good stock bow and he got he
Imports them from Canada and that got
longer legs or something so you grew up
eating lots of meat yes well yeah pigs
cows did you ever get attached to them
yeah I really did I really did the
piglets cuz Charlotte’s Web was all the
rage wasn’t it and I know it sounds like
I need therapy from this story but I did
actually used to go to the to the avire
with my dad when it loaded all the pigs
in oh really and I used to cry myself to
sleep and then wake up when it was all
over you know never went into the Avatar
I don’t think no but the nice thing
about it you understood exactly from an
early age where meat comes from yeah
exactly so I’ve got glams in the back
Garden the main objective is to get the
kids up to speed exactly a where it
comes from and B I’m in that sort of
debatable mood whether or not to take
them to the Avatar and show them the
final thing I wouldn’t be expensive
though years of therapy that you have to
pay for either that or going to turn out
to be [ __ ] vegetarians aren’t they oh
I can hear some noise in your pan I’m
happy huh it’s sizzling sizz alive it’s
alive it’s in there so you got onions
garlic beef in there what else is in
there uh there’s my fresh chili in there
uh I’m going to burin this beef off and
then I’m going to whack in a glass of
red wine and let that bubble away I’m
using uh Liam parin what’s your secret
ingredient I’ve got a tin of baked beans
you’re using what tin of baked beans a
tin of baked beans yeah no so red wine
with baked beans I can’t wait to taste
this you know that the one thing I’ve
always admired about you you know that
is you’re a bit like me you speak your
yeah what’s the most embarrassing thing
you’ve ever said in your entire life oh
no there was my mom had taken out all
the stuff from her pop on the Christmas
meal I meant for us to go all go out and
dance but instead I asked the entire
table if we could all have a gang bang
and everyone did went completely silent
and my mom just went ashing and I didn’t
know what I meant and I still to this
day I kind of meant there’s a word out
there that isn’t that but at the right
old age of 32 now you’re fully aware of
what a gang bang is now don’t you yeah
yeah I mean not from personal experience
OB L but I learned quickly after
actually what it was and I was like all
right I’m now going to add my tomatoes
these big beef tomatoes are perfect
they’re very juicy and they’re full of
flavor so with tomatoes is it fine to to
keep the skin on cuz I always want to
put fresh tomato in and then I think oh
do I have to don’t them in boiling water
and get the skin off for something like
a Chili something easy and
straightforward like that keeping the
skin on it’s absolutely fine you know
that right Co you’ve got a great figure
you’re very slim do you watch carefully
what you eat or do you just sort of work
out at the same time I love food yep I
can be quite happily eating breakfast
and I’ll be planning what I want for
lunch and what I want for dinner you eat
well yeah I didn’t I used to model and I
didn’t eat well at all yeah it was like
7 and a half stor it was ridiculous like
my knees were fatter than my thighs I
was like 9 I lived on like you know malb
light and coffee how long we modeling
for a couple of years I mean I we that
successful I still managed to fit in
some shifts behind me Mom’s bar at the
pub you traveled across the world uh
modeled in yeah in so in South Korea on
two trips uh-huh did they ever uh try to
make you eat a dog out there in terms of
their I did eat dog I didn’t know I’d
eaten dog until I got to the Joint of
the bone and then I realized it wasn’t
chicken because it was kind of a
different yeah structure what did it
taste of taste is just deep fried meat
like kind of like chicken in really so
they both simmer now for 20 minutes okay
then the blind tasters will taste them
and you’ll lose fast food doesn’t have
to mean baked
beans I’ve run eight marathons 26 long
hard miles
each and if there’s one thing I’ve
learned is that eing right is just as
important as the training so you’d think
that two super fast Athletes Training
for the Olympics would be eating a
varied diet in between training but
they’re not and their excuse is they say
they’ve got no time we’ train in the
morning for 3 or 4 hours you know maybe
have half an hour for lunch um and then
back again train in the afternoon so
it’s and that’s 6 days a week so it’s
busy schedule lunch time’s a struggle
cuz it’s on the rush it’s on to go and
uh it is just food for Fu there’s
nothing interesting about it at all all
I eat is just a readymade pasta pot it’s
literally just pasta mix with a bit of
chicken a bit of sauce just because
we’re training for the Olympics we don’t
need anything special in particular we
just need to eat good amounts of the
right stuff I want to learn how to cook
something nice quick tasty and I want to
be able to impress my girlfriend that I
can actually cook so I’ve come to meet
best mates Chris and Andy to help them
be as fast in the kitchen as they are on
the
track lightning that looked bloody fast
yeah um how many times a day do you
train twice a day twice a day a day five
days a week six days a week six days a
week I mean that’s extraordinary for one
goal an Olympic gold that’s the it’s the
Olympics though it yeah who’s the
fastest wow he won’t deny it’s me his
personal best is better but the last
time we raced live TV you’re going to
hit out day took him out I took him out
will you do me a favor take me out I
want to see just how fast you are yeah
you sure 15 Stone 40 years of age yeah
so go easy on the old man yes good luck
let’s
go
[ __ ]
[ __ ]
[ __ ] oh [ __ ] I felt like [ __ ] Shrek
going over there you know that I’ll try
the sprinting you know that sprinting is
better so it’s all in the posture
posture yeah yeah
sprinting
up I wanted to say I beat two is that
don’t [ __ ] around come on don’t [ __ ]
okay sorry sorry sorry I just getting
excited on your marks
go
[ __ ] you know I’m [ __ ] now you just
confirmed you’re fast on the track I’m
going to show you how to be fast in the
kitchen ready when you caught your
breath when I caught my breath yeah
right time wise lunch you’ve got what
half an hour half an hour to Max yeah
run me through a normal lunch what did
you have yesterday pasta pot and that’s
it that’s it a pasta pot that’s a pasta
pot I mean it looks boring it is boring
yes you must be bored with it by now no
B I am fed up with it pasta doesn’t have
to be boring you know that so I’m going
to come up with three very exciting
pasta dishes we’re going to be fast
furious and delicious first recipe
spaghetti wi tomato sauce Basel chili
and finished with
prawns pasta is the ultimate fast food
and something I eat when I’m training
for the marathon how’ you find that good
how’d you find the marathon yeah it was
tough yeah very tough there she goes so
in the time it takes to cook that
spaghetti the sauce is ready is chil now
handy a little tip just give it a roll
like that right this releases the seeds
so you can discard them
[Music]
easily and eat vaselin please I mean you
guys eat well don’t you yeah yeah you
don’t have to follow a strict diet do
you no everything in moderation that’s
what you know that’s what it’s
about see that’s the perfect kind of
food that we
need right recipe to eatting faster yeah
Kili pasta petta leaks and
mushrooms and if you can’t get hold of
petta smoke bacon is absolutely fine
chop the leaks finally and add to the
bacon how the ultimate goal is um a gold
medal in Beijing yeah yeah or London
London would be better or win one in
Beijing and defend it in London I mean
the
in your home town your own country
hosting the Olympics after 3 minutes add
some crem fresh which lightens the dish
that’s fast isn’t it add some grated
Parmesan and finish with chopped parsley
that’s the kind of time scale that that
we’re working on so that’s
perfect recipe three this one’s with pan
chicken ghost cheese pine nuts and run
of
beans good run of beans in
garlic pine nuts in okay Rose me on
there please
Chris take the ingredients out the pan
and prepare the chicken chicken breast
I’m going to Butterfly okay that’s keep
the knife nice and flat and just open it
up cutting the chicken this way leads
the breast thinner and therefore it
Cooks
quicker wow that that loves that
beautiful that’s a really nice dry ghost
cheese and at work we keep them in the
freezer and perfect for finishing pasta
it’s a great tip cuz they never go off
this is not boring is it I’m not we
can’t rely on time as an excuse to not
look after yourselves no all three you
happy with of course this one I like
particularly we’ve got the world
championship coming up we have the end
of the summer yeah I just hope the fun
your times are faster the World
Championships know
that golden how are you very well thank
you how are you well it fine and once
when it all arrived it was nice do you
want our honest opinion though of course
I want your honest opinion the cheese
flavor overpowered the fish if you must
use a Parmesan next time great the
[ __ ] right we don’t want cubes of
Parmesan on there simple produce simply
prepared are you going to pay for it yes
that’s the most important not everyone
on the table is but I W oh my God what
you’re not paying for them all you’re
telling me how it should be done yes
that’s how it should be done [ __ ] it
come with me yeah two seconds you want a
lesson yes here we go let’s go yep here
we go right ladies this is our Moy Diner
to make up yeah for his negativity he’s
going to give us a hand with a dessert
[Applause]
get this is like something from like the
new Romantic Period ladies you’re going
to have to help him right did this turn
you
on time for dessert one of my favorites
can you stop eating the [ __ ] peaches
please
[Music]
yeah panu with camelized peaches
basically posh bread and the secret
behind this of course is using old bread
if we use old bread it doesn’t absorb
all the nice egg mixture and it gets
nice and crispy on the outside
peaches hot pan sugar the secret now is
to get a little bit of color on the
peaches but not getting the caramel too
dark
roast once we got the color on the
peaches then we’re going to start adding
the butter basil now the basil just
perfumes the camel and just gives it
this really nice lightwe sweet summery
flavor
out the sauce for the Pano a really nice
fresh vibrant raspber cooli
sugar lemon straight on the mixer
Blitz and then get the bottom of your
Ladle and just run that around
sa lovely eggy bread is very very simple
eggs vanilla smell
absolutely delicious IC and sugar
milk cream whisk so we got this really
nice sweetened fresh vanilla custard
mint that’s ready for the
BOS I’m going to cut lengthways nice big
long
slices hot pan bread in and then back
out not too long into the
pan up and over and it’s literally done
in
seconds my [ __ ] down one side mint
icing sugar panu with caramelized
peaches and rasp cooli done that is the
perfect summer on a
plate let’s do one at a time and we’ll
do it together yes one slice is that
being on the generation game of my
dad yes that
should in nicely beautiful peaches in
that’s it you caramelize them in good
good right L let’s go [ __ ] okay good
that’s nice M’s ready Chef yeah right
good onto the board please right
Jonathan you’re going to do the bread
yes yeah the girls going to do the peach
keep cooking absolutely I’ve just done
one no no hold on got 49 more to do [ __ ]
that little bit of bzel if I wanted to
work just just a little bit I wouldn’t
have bought my bath do it right ladies
let’s go Joe
that trust me you’ve lost weight already
you’ve only here this is easy I thought
I thought it was going to be difficult
right at least that’s two burnt there
now yeah downam yes not that that’s too
dark there quick come on in again Jan
keep it going yes thank you gold yes
chef I don’t mind saying yes chef but
saying hi Ramy I draw the line out chef
I made a smiley face with the butter in
my pan here we go so hot it Le I’ve lost
about three stor well I think I found it
little bit of cream on top m okay that’s
you happy with these yep are you happy
with them fresh pzzle on there five yes
service
please surely they’ve eaten up out there
the greedy pigs aren’t they I’m so happy
you’re sweating last time he did that
you were interviewing Fanny
KCK they’re looking good Lisa you’ve
perfected it now hasn’t she you want us
to come and C for you that’s fine I’ll
you want to my up
you gold on I’m being hared I said you
want me to come and cook for you oh come
and cook for you oh that’s a far less
interesting proposition now we got four
more tables to send yes we must have
done 50 now come on come on
Jonathan sound going I’m getting tired
welcome back to the f word now time to
find out who’s won the recipe Challenge
and who’s cocked it up see what you did
that was very good right generous
portion yes no skimping and we’ll plate
it up shall we okay r there yeah to make
a well in the middle all you do exactly
now feeling confident yeah do you serve
sour cream no I don’t no right you happy
with that can I take this home and
freeze it yeah right John Baptist please
sour cream spoon on yes yeah okay
Sarah’s Gordon good
Ali Hi how are you very well thank you
you go first dish and dish number two
thank you thank you thank you
lovely nice thick sauce is it’s not too
spicy though it’s quite sweet actually
tast it’s got that much chili in it and
I think they’re baked beans yeah they do
baked beans that’s that’s what you can
taste in it like earthy table that in
it that taste more like the Tomato to
take bringing the flavor fruit I detect
quite a lot of salt in this so right
don’t look all smug and arrogant and
French cocky how’d it go it went very
well fa yeah obviously it always goes
well yeah well done Gordon yes Christ
almighty oh dear well done thank you do
me a favor yeah yeah [ __ ] off out my
kitchen excellent thank you
my I’m still no closer to finding out
what happened to
Charlotte but I’ve now got to
concentrate on getting Gavin back
home farmer May has come to help me
relocate him c yeah no problem what a
[ __ ]
night I didn’t expect that at all it was
awful well I’m afraid you lose some in
farming I’m afraid a quick look on uh
the three you know these don’t look
damaged at all you know they haven’t got
a hold of these so you happy with their
condition oh yes definitely yeah they
they’re looking well Gavin’s not enough
to feed 50 diners at clares so to keep
him company and crucially give me enough
meat for my restaurant ma brought me two
new
Lambs
[ __ ] at 13 weeks Gavin is getting too
old to keep suckling from his mother so
he has to be weaned or separated from
the
parent splitting up a lamb and its
mother is a harsh reality of
farming so he’s going to be a bit of a
peculiar yeah five minutes for him now
yeah you know he’s calling they’re
calling for each other now and then uh
put those to to trailer and yeah we’ll
be going a ways May has taking the used
back to Wales drive carefully yes okay
take care thank
you and I’m taking the Lambs to my
garden in London where Hugh fly wiing
sto is
waiting you’ve now got the situation
where these two new incomers they’re
used to the Welsh Hills I’m not going to
send them anywhere else they’re staying
in my back Garden what you have to hope
is that um he’s going to teach them yeah
how to stay calm how to stay calm in
Suburbia welcome home listen
unfortunately we got some bad news to
explain Charlotte got eaten eat by what
we don’t know it may be a dog or a wild
cat the white one it was cat listen I’m
not blaming your cat for eating them
okay no good dear they seem to be
settling down well they I think they’re
settling down all right and I think the
really encouraging thing is that they
look like a trio already that’s a little
flock you’ve got there a nice little
flock of three can tell which one is the
original very easy to identify look
Gavin’s got the full tail and the other
two girls are not hard to tell them
apart no it’s not hard at all you know
what we did last time I was here when
when when Gavin was only small yes we
gave Charlotte and Gavin a hill that’s
right I think we’ve got to give him a
bigger
Hill Hugh’s pulling out all the stops to
make sure the Lambs are as happy as
possible in their final weeks over here
a bit nice that’s a snug fit not this
bloody roof again is that the front
could be yeah Jack or is it the let’s
get the grass on the
roof should end up with Utopia Gordon
just for me make a noise like
a just say get some more glass hang
around
there you
go get
[Applause]
out check it out phase
one that’s your man isn’t it yeah that’s
Kevin yeah he’s home do you still think
I’m mad later that evening all three
Lambs finally reached the top of the
mountain how cool is that huh cool are
you happy what do you think yeah of
course yeah but you’re not happy about
your grass that grow listen grass will
grow yeah and lamb is delicious that’s
the only thing you got to think about
tonight when you get back to bed they
hate
you last tables yes where to go Jonathan
yes all right six are the best now yes
okay here we go oh come on baby don’t do
that to me look this is your table shut
up R please nice ladies well done that
was fast I’ve never seen you work so
hard look at this oh dear
[Laughter]
Jack Jack we get a discount now listen
he didn’t letay you down did
he pleasure doing business with you
thank you
Chef the basil really complimented it
it’s not something that I would think of
cting with a dessert but it was great I
loved it definitely pay for this I’m
definitely happy to get as well okay GB
yes come on so ladies for St 34 out of
50 yeah yes sure yeah pretty good yeah
not perfect but not bad yes main course
2950 not good enough this yes is a big
moment Bring it on Bring It On on ladies
for desserts yes out of 50
diners 48 have agreed to pay
come well done well done well done
even the kitchen well done bloody good
work you know that [ __ ] good work the
total is yeah out of
150 is 111 I’m so sorry you will not be
coming back to clar the second best so
far [ __ ] close
yes decent recipe you’ve earned the
right to remain silent now [ __ ] off for
be well done
great
done thank you so muchy it was great fun
thank you I’ll do it again next week but
don’t put [ __ ] cheese on everything
what’s wrong with you simple produce
simply
prepared [ __ ] off out of me get out out
out out
[Music]
[Music]
[Applause]
[Music]
[Applause]
la
la la la la la