In this double episode, Tom tackles a full pig dinner, while Edith and Gordon duel with haggis dishes. Janet showcases her calves, and Matt Dawson’s family cooks up a storm. Meat Loaf challenges Gordon with a tuna bake, while Angela Griffin’s family joins in cooking. Gordon fishes with son Jack and builds a salmon smoker with family and an expert.
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Welcome to The F Word’s official channel – your ultimate culinary escape with the one and only Gordon Ramsay! Get ready to dive into the heart of The F Word (also known as Gordon Ramsay’s F Word), an electrifying show packed with mouthwatering recipes, behind-the-scenes food magic, and the hottest celebrity food trends.
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welcome to the f word now if you want
great food You’ come to the right place
tonight’s menu every dish something you
can cook at home stir fried duck in a
lettuce cup saffro marinated bream with
sweet and sour peppers and summerberry
miloy with lemon curd and if you’ve room
for more I’ll be cooking some healthy
burgers for a female firefighter I love
the heat but from the kitchen point of
view not from a house on fire I’ll be
smoking my own salmon if I can actually
catch some have you caught anything yet
no not yet mate no pressure
and myv cars are getting tastier by the
day thanks to Janet Street farmer who’s
becoming an expert in her field what’s a
pig doing in here excuse
me to have all never had the eward
hereward C my mother and I C my dad I
love my mother and I love my dad want to
have all never
[Applause]
right the Angela Griffin Brigade how
are are and the lady in charge how are
sweet thank good to see you hello Gord
Freckle face nice to see you thank you
right and very competitive so
unbelievably comped you don’t want to
fail at this do you no we’ve we’ve had a
little pep talk beforeand have you got
what it takes Stevie I think we have we
a come here to M we come here to Win
It meet tonight’s family Brigade The
Griffins ex- chorey actress Angela is
joined by competitive husband Jason
who’s determined to outdo his wife in
the
kitchen Angela’s mother-in-law Joan a
fitness instructor should have no
problem handling the fast pace of my
kitchen and Bly brother Steve a prison
officer will be on the receiving end of
orders for a change if this family’s
fighting talk is anything to go by they
could be in with a Chance of be my top
[Music]
Brigade right Stuy duck now the most
exciting thing about the duck it’s
slightly gamey very succulent but packed
with flavor little F Spice in there
don’t over season it with f spice yeah
touch your salt right heat the olive oil
s the duck not borle the duck the big
difference now open it up so it doesn’t
all clog in the center of the pan nice
little toss again don’t leave it off the
heat too long the secret is getting a
really nice sear on the meat spring
onions in spring onions was and sauce
don’t go crazy don’t flood the pen with
the sauce just start off you can always
add but you can never take away yeah and
again just tilt the pan and just toss if
you got the heat in the pan it does
itself you know that the job Works
itself do that like a glaz that’s
exactly what you do good question what
we’re doing is Ling the meat yeah okay
good cucumber on has been sliced the
seeds have gone the most important thing
about taking the seeds out the Cucumber
okay it stops it from becoming really
watery all the water in the cucumber is
in it seeds get rid of that I’m learning
all
sorts see we’ve still got the heat in
the pan you can just hear the heat nice
crisp blessedly into the center and then
from
there over and
again right over the pant smells amazing
and it’s so quick most exciting thing
about this okay it’s vibrant it’s very
very healthy and more importantly so
straightforward sure have a little taste
e right now Jay you like that beautiful
you can really taste spice in that
beautiful now let me tell you something
if you get 50 fortunes out like that 50
very demanding diners will pay for that
okay are we ready yeah someone order yes
four cover table eight four duck four
sebr four mil fo yes sir excellent good
one
each nice clean I like that two portions
each two and two cuz you’re doing one
table of four each turn what we’ve got
between I put those in there Steve all
right don’t get to wor you’ll get there
come on Jason yes sir you two have got
the same match in pajamas right you know
that do you feel at home now with a s of
Chef whites on yeah how do you know that
hey trust me I’ve done my homework yeah
right here’s the perfect way to get rid
of stress salmon fishing let’s go Stevie
Wonder
up weaving across the borders of England
and Scotland is the river Tweed 97 miles
of stunning scenery and more importantly
home to some of the best salmon fishing
in
Britain Jack and I love fishing and
we’re here to try and catch our very
first salmon in Scotland with the help
of experts Bill stanworth and Ian Wood
gentlemen good morning morning I hope
he’s not a jinx
today good to see you B good to see you
hi Ja nice to see you now never fished
on the Tweed before what’s the chances
yeah was a good chance it’s not an easy
River to fish is it so when you get down
to the bottom end of the Tweed bit wide
down there but where we are today I mean
this is one of the Prime middle beats so
yeah this a good chance I’ve caught lots
of trout but I’ve never ever caught a
salmon thoughtfully yeah are you ready
this is an amazing River you know that
yeah there’s a lot of big fish out there
but fish seriously bigger than you okay
so if you hook into one stand strong
Scottish salmon is world renowned it’s
organically farmed here to the highest
standards but court wild it’s a true
delicacy the Tweed has one of the
highest salmon catches in Scotland and
Jack and I are determined to hook one of
our own you and I can’t look like idiots
today we’re going to have to catch
something cuz these guys are hard asses
they’re serious come on jump
in Waiting through the water will
improve our chances so looking a bit of
a knob is a small price to
pay you look like a wble all the gear
yeah and no
idea we’re heading to some of Bill’s
favorite fishing spots to learn how to
fly fish the Holy Grail of fishing on
the Tweed it’s a completely different
technique isn’t it from TR TR fishing
yes yes Christ it’s a case of you’ll
feel when it’s right there we are you’re
fishing sir you need to walk the river
casting every couple of minutes out of
the 380 fishermen doing this yesterday
only eight salmon were caught I was
hoping Jack would double our
chances right jack go and get your Rod
okay maybe you have a lot more luck than
I’m having at the moment don’t catch one
before I do why you’re in trouble I’ll
send you back to school with the two of
us fishing and no quick catch I was
starting to appreciate while wild salmon
is such a delicacy and I knew exactly
what I’d be doing with ours if we got
any when it’s smoked salmon is at its
most flavorsome and it’s most delicious
I plan to make some at home that will
taste a 100 times better than anything
you can buy in the shops but in the
middle of the Tweed that looked like a
distant dream dad have you caught
anything yet no not yet mate thank you
Jack no pressure they are difficult fish
to catch aren’t they bill that’s old
part of part of the fun of it at 41
years of age Scottish I cannot leave
here until I’ve got one midafternoon we
moved to some faster flowing water known
as the
cold in desperation I changed tactics
and ditched the fly fishing for spinning
the way my dad taught me when I was
Jack’s age the technique of spinning
allows us to cover a lot more distance
across the water than fly lot quicker
and you’re constantly reeling in The
Lure imitates a small fish okay Jack
yeah fine
than to maintain salmon stocks
conservation guidelines ask you put back
every other fish you
catch but that didn’t look as though it’
be a problem
today mate time is running out fishing
for salmon is all about patience not my
strong suit but I wasn’t stop until Jack
and I got one once we catch one we’re
going to smoke it and mate is the only
time in your life I’ll allow you to
smoke come on where are
they finally a bite on my line
[ __ ] yep he’s on [ __ ] he’s just running
down the wheel Don’t Let It
Go Jesus oh [ __ ] he’s
strong nice and
easy look at the size of that
fin as this was the first salmon I
caught in Scotland if I could land it I
could keep
it yeah Beauty excellent on the
there you go he’s
[Music]
done come on you’re going to kiss a few
old salmon trouts in your days come on
kiss one more one more wow yes first
ever an a mate you’re here as well yeah
together let’s go buddy thanks well
we’re going to smoke it now y going to
be really
nice let’s go and Ste stops a little
taste you’ve got to taste on enjoy
yourself J it I feel like I’ve lost
about four
ston right guys you’re doing a great job
there’s three tables to go yeah nice
nice nice if you can’t stand get out of
the
kitchen [ __ ] she’s alive while that
one [ __ ] me amazing here’s the question
if you’re both in the kitchen at the
same time who’s the most
dominant probably me I allow forg
lost keep the pan away from the pl D
good girl
well done nice and gently yeah then we
all nice and clean last minute sprinkle
up let’s go well done well done five hey
well done now let’s hope they all pay
for it yes well
done good evening ladies gentlemen
welcome nice to see you how was your
started slightly peppery for me little
bit too hot or um yeah quite a lot of
pepper it’s overpowering damn the idea
of the Cucumber going in of course was
to sort of cool it down a little bit
combined with the lettuce course to make
sure it wasn’t too hot something you
could try at home yes definitely yeah
either was fantastic the duck was well
cooked I not not overdone which I can
get a bit tough absolutely are you on
half turn this week uh
no should you be drinking um yeah my mom
my mom knows
she’s sometimes duck is too rich for me
cuz it can be really lots of oil in
there but actually this it it’s quite
delicately
flavored Jose
okay the number of customers that are
paying out of
50 that is fantastic 46 15 really good
really good yes 46 out of 50 really good
now for main call I won Perfection hey
we’re on the roll now we’re on the roll
50 out of 50 well done great start right
on your session clear
down Joan any seasoning on that
fish let’s go welcome back the f word
time for the main
course saffron marinated fets of sea
bream a nice sweet delicate flavor and
the skin once it’s crisp is
delicious
score olive oil saffron place the fets
skin side up and just leave that to
marinate in the fridge sweeten out
Peppers slice the thinner they are the
quicker they cook hot pan olive oil
season the secret now is to start the
caramelization
sugar red wine vinegar that gives it
this sour flavor out onto a plate
cool bream most exciting thing about the
sea bream now is that it’s changed color
pop pan skinside
down
lovely season Once that’s in the pan
take your peppers Basel and all you do
is just just mix that fresh Basel
through those wonderful sweet and sour
Peppers
base olive oil and that has to be the
perfect way of eating sea bream with
sweet and sour Peppers saffron marinated
bream with sweet and sour Peppers
done I set your cross I’m going to go in
nice Stevie we can do this Joan yes come
on get all these out we’re going to get
good Absolut let’s just get them out
fish has got to come out of the pan
ladies yeah J this looks a bit not it’s
AB it’s absolutely fine but if you don’t
get it out yeah it’s going over cook
let’s go an stay here that fish is
beautifully cooked by the way absolutely
perfect Well Done Right and you happy
with those absolutely you for thematic
that’s very nice here Che very nice
right J four more now big boy Che can I
start latting up Chef wait not yet 2
seconds okay Chef right stop stop stop
stop stop stop stop stop sry your fish
is [ __ ] start again yeah Stevie I want
you to finish this table with Joan and
then we’ll do a four together okay you
and I yes sh [ __ ] hell come on guys
we got to step up again now yes now this
lot need help and it’s a real food
emergency firefighters need the right
food to have the strength to tackle
their dangerous job you’d think they’d
eat properly but when they’re on call
they often take the easy way out with
fast food and take takeways Alison
odonnell is one of the 4% of female
firefighters in the UK and the only one
working at this station we tend to eat a
lot of study food Curry chips with
everything it does make you feel quite
heavy take a leg I don’t like vegetables
at all they don’t smell nice they’re
just horrible it looks like I got my
work cut out for me
here I’m in Old them to meet the white
watch firefighters who seriously need
help with what they eat Allison how are
you hi Gordon nice to meet you likewise
good to see you too my darling that
looks like hard work it is hard work run
me through a normal dinner what would it
be uh a normal dinner we probably have
say Curry chips in terms of um budget
wise I mean how much have we got to
spend on food realistically it’s about2
per meal per person so you don’t get an
allowance no we pay our own food that’s
why we’re so stingy anyway bless of the
talking let’s get you some kit on and
get joined us right you’re right boss
you I’m going to show white watch how to
cook a healthy alternative to their
usual fast food but first to give me an
idea of what they face dayto day they’re
sending me into a fire simulation
building to find a
Survivor cook a chicken up roast chicken
180 190 180 well typical house fire
1000° the simulation is designed to
recreate the conditions of a burning
building and disorientate me in
constantly increasing temperatures I’m
wearing a fog filter which impairs my
vision exactly like real smoke wood this
is all I can see through my visor
for us put this over my
shoulder it’s bloody H each room is full
of Hazards and I can’t see anything I’m
totally disorientated finding a casualty
in these circumstances is like finding a
needle in a hay
stack the more I exert myself in the
heat the quicker my oxygen supply goes
down you got 120 come on it’s personed
come on with virtually no visibility
Allison and I eventually find the dummy
victim and I start carrying it to safety
guide you
backward then my Air Supply runs
out whist and I have to scramble to get
outside under
he he’s on zero
a had this been a genuine fire I’d have
been in real trouble Jesus Christ
almighty that’s manic in there oh my God
I love the heat but from a kitchen point
of view not from a house on fire [ __ ]
man having trained with Allison and her
team I know that filling their bodies up
with stodgy food is the last thing they
need I’m going to show them a healthy
version of one of their favorite foods
burgers and chips today it’s Allison’s
turn to cook so I’m taking her down to
the supermarket to get everything we
need for just £2 ahead are they valy
when was the last time the station saw
some lettuce in there oh years right
Capers for the relish tast oh excuse me
you put me in a house yeah with a mask I
couldn’t see
oh it’s all right actually I don’t think
this light will be under 20 quid you
don’t think so I’m
hoping that is going to come under that
1969
1969 yes look at
that my healthy homemade beef burgers
will give the firefighters the energy
and nutrition they need Burgers don’t
have to be full of fat if you make them
yourself you’re in control of exactly
what goes into them the most amazing
Burger yeah yeah a beetroot redish and
homemade chips right okay right mince
season with salt and pepper and then
mix smoked paprika gives depth to the
flavor K and pepper add some heat
Tabasco sauce for even more kick I’ll
have to remember not to scratch my eyes
after no no it’s going to be hot add
wora sauce and ketchup to
season mold the burger mix into patties
and place them in the fridge to firm
them up easy to cook later on guys how
do you like your Burgers r medium big
big
large large cut potatoes into wedges and
part boil in salted water baked potato
wedgies are a healthier and tasti
alternative to chips then prepare the
baking tray for the wedges with salt
pepper and olive oil Jeff do you need a
lift with anything
hey what is that you need a hand don’t
worry about Smith with a dick get in
there season the parbo wedgies with
olive oil salt pepper a little tobasco
sauce chili flakes and finish in the
oven on preheated
trays right uh beetroot and capers
behind you okay we’re going to make a
really nice relish now beetroot is rich
in iron add balsamic vinegar salt pepper
Olive or Capers and then
blend flat leaf parsley adds an earthy
fresh quality to the
relish that’s quite nice actually light
Beet Root y That’s lovely
done that quite quickly hasn’t it
nice chop salad to add color and toast
your baths to stop them going soggy then
we’re ready to
[Music]
go I hope you’re
[Music]
hungry
lovely Googling
Tomatoes a nice healthy quick yeah under
2B yeah cheap
Burger well done well done to you very
good come on guys let’s just speed up a
little bit we can finish this one
properly let’s
go I’m on three I’ve got three here guys
last two tables yes I got one six and
one table of two yes let’s go let’s go
let’s go oil in oil
done fish
done make that the best John pleas okay
gold yeah come on guys two TBL on the
fish just concentrate on the fish I’ll
do well we’ve got eight here
going them that BR Lovely by the way how
many PL yeah want four beautiful fish y
nice color nice and gentle not too big
Jason the garnish never exceeds yeah the
main
dish and fish is still
raw still raw go back in the pan quick
quick quick quick go back in the pan
care
that’s Pepper’s on well
done yeah good check it check check
check clean the ples and don’t run away
from me come on double check that fish
Steve let’s go fish
go well done yes Jason seriously well
done yeah that was hardest ever okay
clear down guys yes [ __ ] yes
chef right time to find out what Janet
Farm has been up to
over the last two months Janet Street
Porter has gone all Old McDonald raising
F cars for the fword restaurant in a
back Garden in North
[Music]
Yorkshire come on get on in the case so
far Janet’s been keeping the boys
indoors on the advice of Joe
collingborne a ve expert with other 20
years farming
experience Joe’s help make sure Janet’s
cares are happy and healthy with lives
that are a million times better than
cars kept in V crates
he’s advised keeping them indoors
because he reckons Barn rear carves are
less muscular than free range carves so
they produce more tender meat however
some Farmers think slightly
differently well this is such a dilemma
whether to let David and Alton out of
their barn and be free range well I need
to discuss this with someone who’s a bit
of an expert so I’ve come up to
Scotland Janet has come to D and
Galloway on the Scottish borders to
visit Dominic Smith’s Farm where he lets
his cars run free because he believes it
produces better
meat hi hi so you don’t think that
keeping the cares outside makes the meat
tougher because that’s what some people
say certainly not in our experience um
we found the meat very tender um but
it’s got a bit more character about it
almost all V cares begin their lives
indoors so in here we have our very
young carves that are still feeding milk
what’s a pig doing in here excuse me the
cars don’t seem to mind them and they’ll
lick the milk off the floor I can’t
believe
[Music]
it right where are they go on at
Dominic’s farm at 12 to 14 weeks the
cares are let out to
pasture go
on go on
L and when you sell your meat you’ve got
happy custom whove never said it’s tough
no well they do look very
healthy soill L
guys he’s coming in with us he wants
lunch
too have you got a big
car pre- range farming clearly appeals
to Janet but is it any good for the meat
the truth is in the
tasting never before has so much
depended on one steak if Janet likes the
flavor and the texture of Dominic free
range Ville David and Elton could live
out their remaining weeks in The Great
Outdoors
cry you have me worried then for a
minute there strong silence I was
thinking about it
having seen and tasted both sides of the
story Janet heads back to Yorkshire to
decide how to raise the calves for the
remaining few weeks you say his meat’s
tender but um it’ll be a different type
of meat than what I’m producing you see
mine is on whole milk right the way to
death I can say this 12 rounds right I
know I’m sorry Joe don’t apologize I’m
sorry you’re a woman of principles I’m
sorry very few men could move you w sure
I’m sure I’m sorry I’ve seen how Dominic
does it and I think for for the bit of
Life they got left I want them to have
the same view that I have and stop
crapping all over each other and wiping
their asses on the wall I’ve made my
decision they’re coming
out
on
[Laughter]
jailbreak oh yes yeah go for
[Music]
it I should have trained that one for
the Grand
National didn’t want about Gordon’s fi
dinner definitely the right
[Music]
decision so Janet and her cares are
happy the only Beast locking horns on
this Farm are Joe and
Dominic there a severe physical stress
there so we Janet’s free range gamble
pay off we’ll find out in a few weeks
when David and Elton are slaughtered and
served in the fword
restaurant let’s just hope she’s not
having second
[Applause]
thoughts Janet welcome back nice to see
you my darling thank you always a
pleasure oh now good news David and Elon
yes come out I just thought they’ve been
in that barn now for quite a few months
and it’s boring they’ve only got a few
weeks of life left let them have a bit
of fun now that they’re free range yeah
it’s not that far away the end is inight
are you getting attached or have you you
know I’m involved with the process you s
to them you’ve slept with them you’ve
wed with them kiss them you danced for
them and I’ve watched up their poo are
you going to be sad when they’ve
gone I’ll be sad if they don’t taste
really great after all that effort see I
think you’re getting soft do you know
that because already you’re me is
getting soft not one [ __ ] bit I’ll
tell you Gordon I that my goal is to
produce meat that you are not going to
moan about that you’re going to be proud
of you’re going to say Janet you did a
good job yes that’s why I’m doing it you
look great by the way yes you’ve been
definitely rambling a lot you look free
range and
wonderful ladies good evening gent how
are we it’s nice to see you now you look
like a mad them do small portions no no
how was your main course very good very
good especially with the peppers as well
that was gorgeous comine flavors when’s
the big day when’s the wedding you got
your CH you got your suit ready ready to
Smart you know that what’ you do place
offic no you’re far too short to be
pleas off exactly stand up
[ __ ]
up seam is cooked to Perfection the
flavors and everything just literally
just very subtle but they all come
through together and it really really
works and the presentation is
perfect right Jose results of the main
course need me nerves thank you okay the
number of customers that are paying out
of 50 for their main course
is 46 out of 50
[Music]
[Applause]
well
done really well done now what do we
want for dessert 50 come on what do you
want we need 50 it’s in sight now yes 50
out of 50 for DT yes when you get a dish
out and it looks fantastic and you get a
nice compliment then it’s it’s it is
worth it that was hard I’m I’m wrecked
do I look like a wet rag cuz I feel like
one that was pretty stressed
I’ve never felt heat like that I
actually feel like I am in an oven
rather than a Kitchen it’s insane right
welcome back to now time for the part of
the show where I take on S and beat them
at their favorite dish tonight’s
Challenger is Mr loaf meatloaf do I do I
have to do this I’m excited can tell I
just wondered if this is part of the
show are you ready to cook I’m ready to
cook what’s the dish cook you know I’m
making meatloaf tuna fish casserole
surprise the surprise the surprise what
there in in I’m not I’m telling you can
a beer no I’m not telling you what they
are okay and is the dishes evolved over
the years or something that you’ve had
your it evolve it evolved last night
actually yes hold on I’ve been watching
I’ve been watching your show yeah know
what I’m am I distracting you in any way
I’m doing something very very similar
I’m going to do like a tuna pepper ad
finished with some really nice
breadcrumbs and then baked in the oven
my secret ingredients is this a Cito
sausage to give it some heat and more
importantly give a really nice color
you’re boiling celery that’s right
disgusting you grew up in Dallas I did
what was the food like everything fried
yep when I was a kid there was a
commercial poor fat Marvin can’t wear
Lis and that was me my name was Marvin
and I couldn’t wear Levis and did that
make you miserable as a child did that
make you sort of yeah hell yeah you know
what yeah you’d get there would be
parents that would say you’re too fat to
play with my kids so how would that make
you feel that’s disgusting when was the
turning point in your career that you
started eating healthily I don’t know
January no no no since ‘ 89 ‘ 89
seriously is it true you used to be a
vegetarian I was for 11 years did you
change your name from meatloaf to
nutloaf now that’s a stupid thing to say
Gordon okay I’m going to start sweating
off my pepper shots garlic with this
little baby here at srio slice it nice
and thin so the oil comes out very very
quickly and we’re going to fry it off
okay here we go it’s a bag of frozen
peas hold on a minute boiled celery
frozen peas and a secret ingredient
that’s right I’m wetting myself with
excitement thank [ __ ] I’m not a blind
taster I’m just going to quickly roast
my Vine Tomas just straight into the pan
now I have a bag of frozen
corn really important to roast these
peppers chizo onions garlic off give a
really nice flavor okay while you’re
doing that I’m going to do this right
opening my bag of noodles now 3 or 4
tablespoons of cherry into the peppers
into SMS and leave that to evaporate
you’ve had an amazing career you know
that b over hell s over 30 million
records yeah but that’s not near as good
as you know how many contests I’ve
cooking contests I’ve won with this
recipe go how many you didn’t check that
research huh you’re so
cocky tune her in literally 30 seconds
in the pan flash fry then out to drain
you still party hard like an
oldfashioned
rocker are you getting a little bit deaf
in your old
age I said are you getting a little bit
deaf
yes yes as a matter of fact now what
I’ve done so far is I boil celery peas
corn and carrots and now I’ve put them
all in a big saucepan with a little
olive oil and I’m going to stir them
around for a few
minutes tomatoes have almost pureed down
secret ingredient what is it me come on
nope not tell them till after it’s over
what is that
go away what that’s not custom no get
enough what is that macaroni cheese what
is that ah he doesn’t even know after
he’s tasted it that’s wonderful it’s so
secret even I can’t tell what what is
it’s so pasty yes yes you know what I
don’t care anymore if I win I
scored chopped Tomato’s gone in roasted
Tomato’s gone in peppers and now we got
this really nice rich sort of pepper rad
roasted garlic peppers shalots and
tomatoes so flavoring there is wonderful
but the oil out the sausage are given
this really nice dark Rich taste Haro
beans in when are you going to start oh
that’s fantastic seriously oh man I hit
it you have that’s the best ever that’s
the best ever that’s the best ever and I
did it on TV
so right past on top as well jeez I’m
getting more excited Serio Peppers at
the bottom Tuna on top
well see if your judges are looking for
sophisticated taste they’re going to go
with you if they’re looking for comfort
food that they really would want to eat
this is comfort you no n n n now I want
to finish this with some breadcrumbs
parmesan and tomatoes I want the
tomatoes sort of roast and get really
nice and crispy on top the end is I take
my crisp the end is near I hope and I
and I break them up like this see right
on top are we ready for the oven yeah
yeah top or bottom what would you like
uh which uh I’m going to have the middle
[ __ ] me okay quick quick okay there okay
okay good now they both go the for 20
minutes we come back and meat
[Laughter]
loses Jack and I have caught our very
first summon together yeah now for the
best part smoking it at
home to help I’m inviting an expert to
London Michael ler makes award-winning
salmon which he smokes to perfection in
chimneys fitted with old
wardrobes lowte is all you need when
building your own salmon
smoker as long as you can get smoke in
and keep it there you can hang your fish
in just about
anything I can’t smoke the fish in the
house as I’d stin the place out so
Michael’s family what he thinks is the
perfect
solution it’s self-contained waterproof
can live in my back garden and even has
wheels oh oh dear oh dear what is that
hello how are you
Tilly how are you yeah good are you well
yes good to see you it’s slightly
shaking but I’ll say what a pile of [ __ ]
oh my it’s a thing of beauty no I’m
baffled to how we can smoke salmon
inside this well we chose this cuz it’s
got a good floor area and there’s enough
space from the roof to the floor to get
the salmon in Salon to hang then we’re
just going to board it in put rails in
we’ll have the the
we’ll pipe it in we’ll put a chimney in
it so we can vent it out unbelievable in
the back now quickly let’s go in here
let’s go to the shops oh jeez right
we’re off the clarities for lunch here
we
[Music]
[Applause]
[Music]
go woohoo
[Music]
having tried and tested our mobile
smoking machine it’s back to the job in
hand before a salmon can be smoked it
needs to be pinbone filled and cured
which removes the moisture and helps
preserve the
flesh so we’re going to cure it with
rock salt sea salt sea salt and are we
going to add any flavors to that you can
add molasses you say you can sweeten it
you can add some herbs so at this stage
you could put things like um Dill yeah
do hot smoked salmon and we had time
with that crucial we leave the skin on
and the scale so that gives it a prot
really yeah because if we took the skin
off the fish would just Fall to Pieces
salt on top loads of salt now when you
look at it it looks like it’s going to
taste nothing but salt and then within
minutes it’s fascinating CU it starts to
go watery right it’ll just it’ll start
drawing it out yeah curing will help
keep the fish’s color and give it a
firmer texture so we’ll cure that now
for how long 8 N9 hours 8 N9 hours yeah
then after that we wash it off wash it
off string it through the tail and hang
it up to dry good
the salmon is left in salt whilst we
turn this piece of junk into our very
own smoker right let’s go let’s build a
smoker we make a compartment from wood
just about big enough to hang the
salmon so this will be a complete flat
board on the bottom add a couple of
curtain
rails and a couple of holes to Let the
Smoke
in and the Smoke Out keep the fire
separate to allow the salmon to smoke
without
heat and you you’ve got yourself your
own simple smoker wooho brilliant the
smoke will be made separately and cooled
down before it gets into the car so as
not to cook the fish so this is a cold
dry smoking yeah this is cold smoking
rather than hot smoking hot smoking is
smoking and then roasting almost
smoldering Oak sawdust will burn slowly
to create smoke that will give our
salmon its wonderful
flavor and that’s the oak is it’s quite
sweet isn’t it yeah it’s it’s almost
caramelly M so it’s a very delicate slow
process yeah well it’s Just Like You
Can’t Hurry it so you won’t get the
depth of flavor and the balance you’ll
get a superficial almost like a crust of
smokiness we’ll replace and relight the
sordas twice in 24 hours just enough
time to flavor the
fish and how quick will that smoke go in
there it’s coming through already it’s
smoking yeah now it’s ready for the fish
Jack ready to put the salmon in there y
let’s go with the smoker finished and
the oak sord us lit it’s in with the
salmon that Jack and I caught in
Scotland the salmon Jack got is the one
we caught and the one the girls have got
was also caught that morning yeah
filleted cured and now for the final
process smoking it smells quite sweet
doesn’t it
yeah okay up just spread them out so
they’re
evenly that’s brilliant 24 hours for a a
mild flavored 24 hours for a mild flavor
you want to be tasting salmon first and
then the the sweetness y caramell sort
of flavor the smoke comes
along the longer you smoke a fish like
this the deeper the flavor we’re leaving
ours
[Music]
overnight the next day the ramsy boy
smoked salmon is ready for the family
verdict right ready for some smoke
salmon yes all night last night and then
this morning wow look at the color of
that who’d like a little taste
first that is delicious is amazing
should we have some sandwiches yeah sour
cream Capers grates some lemon in there
some shovel chop that up on there the
smoke salmon goes on top mate that was a
lot of hard work yeah but the results
are worth it
Tilly there we go is delicious caught
gutted cured smoked and eaten M anyway
we’ve all agreed mommy said that we can
keep the robin reion y
yes 3 minutes 41
seconds let’s go guys work and talk at
the same time Stevie we can definitely
get 50 out of 50 on this course yeah no
burnt one from there nice yeah good
right Steve they’re well and truly
[ __ ] yeah again right time for dessert
summerberry midf with lemon curd very
nice
J some are very miloy with lemon curd
and miloy basically means a thousand
layers lemon curd sugar eggs lemon
zest and then squeeze all that juice in
there butter onto a low heat with and as
it starts to come up to temperature the
egg Yoles thicken and now we’re going to
pass out all the
[Music]
zest beautiful cool miloy boo pastry egg
whites and just brush
across the filo pastry second layer on
top egg wash finally our third layer of
felo pastry take your cutter and push
hard dust the plate with IC and sugar at
the
bottom filo pastry on top of the plate
and then Dust on top hot pan clarified
butter doesn’t burn as easy as a normal
butter because all the fat and the
water’s been taken out
into the
butter it literally take
seconds
out lemon curd as it’s cooled down look
it’s thickened absolutely delicious
lemon curd on the bottom of the plate to
stop the fer pastry shaking around lemon
curd on the disc first take your
fruit top it with lemon curd and then
another
disc another teaspoon of lemon curd
thir one more
spoon sit on top icing sugar and that
has to be the perfect way of eating
summer berries with lemon curd
summerberry
miloy
done Steve yes sir I can’t afford for
you to burn anymore yeah yes sir okay
come on J this one’s about systems yeah
yes keep it going yet what’s going to
work team
work sck there I’m getting this golden
brown effect now that’s it it takes a
whale and then eventually really good
well done thank you Che come
on Fant ladies see you got to pick up
the P you’re doing a great job yeah come
on an they are beautiful by the way
thank you sh well done
an
[ __ ] H you’re a [ __ ] expert at
burning these you know that huh come on
come on come on let TR on the hot plate
ready yeah they’re perfect don’t burn
them Stevie so we can plate them up off
we go let’s
go thank you here we have our meat red
fruit and lemon C enjoy lovely thank
you there you go yeah and another good
[ __ ] cook them perfectly now you
[ __ ] let’s go
trust me next time you cook these discs
at home for your friends you’ll never
[ __ ] them up but even you Steve I would
know take a photo and send it to me yes
[ __ ] well done yeah CLE down guys you
get some water cheers right welcome back
to the f word now time to find out if
meatloaf is a s loser excited ready oh
here we go there’s yours there let me
carry over for you cuz it’s very very
hot much out of the way trust me I won’t
trip oh look at that look at that okay I
like this bit look at that that’s
exactly what I was looking for M look at
that baby mine’s perfect just what I
wanted right now seriously before they
go to get tasted okay what in that tin
okay I’m going to tell you what’s the
secret ingredient please cream of
chicken soup cream of chicken soup right
where’s the little look at that Belgian
fighter pilot let’s go this is not going
to be hard for them to figure this one
out
hello thank you first one it’s very
hly yeah like the tomatoes I love the
beans in there the crust is a little bit
dry though to be honest and you actually
get a little bit too much of it doesn’t
really add to it at all it’s like a
creamier sort of very creamy looks very
cheesy it’s not as heavy as you would
think but it’s definitely cheesy I think
the texture is quite thick though
difficult to get down prefer the one
with the
noodles the flavors are just uh lighter
fresher it’s just a tastier dish I
prefer the one without the
noodles I really like the use of the
beans and it gives a really homey
comfort food flavor I like the one with
the
noodles I just think the cheese and
creamy sauce really complement the tuna
there I prefer the one without the
noodles has a lot more complex stronger
flavors in it right here we go say now
you think you’re going to win don’t you
know it was close what yeah what do you
mean it was close it was close the line
[ __ ] mine was good what was the score 32
oh [ __ ] off 32 who won he used yes but
you know what they say two out of three
ain’t bad sucker
[Laughter]
goodbye how are we yes how was your
dessert it was absolutely lovely g can I
just say that yeah please um really
straight forward very simple to do
something you could try at home I will
try at home yes I had everything
multivitamins the antioxidant it was
absolutely fully loaded and every
mouthful I took is St me swearing it was
fantastic how do you think you’ll do
ladies under she’s like I think she’s
been absolutely fantastic Joanie is the
light of my life and she’s been so
Sensational in there I think all the
gang did great they did very well very
well indeed were you pleased with them I
was very pleased and everything they
sent I was very happy with so yeah job
well done and a very talented close nit
family nice to see you both yes
excellent good to see you thank
py was fantastic lemon and the fruit
worked very well for me I really like
the biscuit with it as well because it
just gave a little bit more texture to
it so yeah I really really enjoyed it
Josie give me the results please thank
you very much indeed right the number of
guests that are happy to pay for the
dessert 36 out of 50 really good not bad
at all thank you thank you everybody
well done well very good very good not
perfect but very good tomorrow if
you I love you Inus you know that yeah
now take your talented family Brigade
out of it and get yourselves a beer well
done well done well done well done next
week fire and again I got a plain simple
lesson how to catch pigeon if only we
had pigeons and essic that [ __ ] size
Tom Parker balls takes nose to tail
eating to extremes that’s the [ __ ]
[Applause]
and dizzy Rascal Pops in for dinner what
is that roast chicken it’s a lamp of
[ __ ] thanks for watching why not try the
recipes this weekend and let me know
what you think of them via the website
good
night it’s just been bril to know you
don’t get to do this kind of thing all
the time working under Garden Ramsey in
a
kitchen I think I keep my job in a
prison Garden can keep his it’s the
hardest day work I’ve ever done in my
life however I would do it all again
tomorrow night I’ve really got a a great
buzz on I just want to go and have some
wine now welcome to the f words eat
drink and be married because
tonight I take some Essex birds
out [ __ ] FID are half that size Tom
Parker balls goes the whole hog that’s
the
[ __ ] and Janet’s at a country show
using all her charm to persuade Farmers
to
reveal now you’re talking out your ass
if you don’t mind me saying
the F was bad C my mother and I C my dad
then I love my mother and I love my dad
want to have all that I never had the F
was here the f c my mother and I C my
dad but I love my mother and I love my
dad want to have all never
[Applause]
[Applause]
the da Brigade how are we okay good to
see you guys yeah and you highly
competitive family yeah two highly
competitive families that’s healthy all
the aggression comes from his mother
just like my mom so who is The Talented
Chef who is the strongest I absolutely
love cooking but I’ve learned it from
mom really yeah learn do they tuck in or
they out there like that for the whole
night I’m glad he’s got big ears you
know because he can listen to me for
once tonight yes this is the most
important part of opening up and talking
about what’s going through your mind now
all I want you to do is just cook your
heart out you don’t want to know what’s
going through my mind
now go tell me give me a little spp it I
didn’t see a taking a share or Lo are
you flirting with me
no you just SP me
ony your mom SP me then you’re spanking
me on the
ass meet tonight’s family Brigade The
dwson retired Sportsman Matt is a Rugby
World Cup champion who is now as
competitive in the kitchen as he ever
was on the
field tonight he’ll be trying to cook
glaz salmon with noodles and salad
gringham duck with madira and Cherry
sauce and Greek yogurt with homemade
honeycomb and mixberry COI on his team
his proud M and ex dinner lady Lois
girlfriend and former beauty queen
Joanne and completing the lineup his dad
big Ron together they’re ready to tackle
anything the whole thing is teamwork you
know more about that than anybody all
over it Chef all over it okay right
starter glay salmon with spinach and
radish salad you really nice marinade
noodles little seasoned L easier to
season them now in a bowl then it is in
the pan and just Place those noodles in
as it Cooks it sort of thicks together
the salmon that’s been marinated with
honey soy dejon mustard and lemon and
ginger grated Ginger nicely seasoned and
salmon in as they’ve cooked on the
bottom we can take off the ring
yeah yeah and all you’re looking for is
just a nice little light Cris if the oil
is cold yeah the noodles are going to go
greasy salmon if it’s a thick slice like
that turn it on all four sides top
bottom and both sides yeah yeah vinegar
soy sauce yeah honey grated Ginger
tahini okay which is really nice smooth
paste of sesame seed to let the salmon
rest take it off that is ready to come
out nice and crispy little bit of baby
spinach just use the vinegar to season
it lightly no nox no season no don’t
need it cuz that’s quite salty s now
look at the center of the plate and just
fan out just a little touch of dressing
over there okay cuz underneath sometimes
the radish can be a little bit Bland
around the outside noodles
on and then your salmon I’m so hungry
watching this have a little taste yeah
get familiar with it yeah going to give
me
Somey right any questions no Chef good
very good right the dwson Brigade yes
first ticket on order four covers table
two four salmon Four duck four yogurt
yes sir yes not too much in there Joan
otherwise it’ll be a nightmare cooking
there you go you only need just
literally there you go it’s a nice thin
base there you go that too much that’s
AB fine Matt try and make sure the
salmon you put in yeah all pretty much
the same size so they cook evenly yes
okay Che right good there you go little
bit more oil in there because we’re
storing it as a Clos yeah run what are
you doing I think you’re taking them out
too early and when you put them in the
ring push them down a little bit when
they come out good girl they come out
onto a nice cloth and drain that’s it
well done oh they’re going to be too
you’re going to say that’s too much now
aren’t you yeah way too much quick right
Rish is on here in the B quick so you
were Miss Island 10 years ago is that
right I know it seems like yesterday
Jesus I know it was fantastic it was the
best experience in my life have to say
have you still got the sash I have well
done so you feel that salmon down the
middle Beauty CL nice and pink right
yeah just be careful yeah up and on
there yeah and I’ll put the vinette on
good girl right are you happy with those
yeah beautiful you play with them I love
them they look fantastic right four more
now let’s go quick sight off please
T9 right time for Janet Street farmer to
take her carves for a family day
out for the past few months Janet’s been
rearing Vil cares David and Elton for
the fword
restaurant I should have trained that
one for the Grand National last week
they went free range definitely the
right
decision Janet’s campaign to raise the
popularity of British Ville began by
trying to get school kids interested in
eating it
[Laughter]
SL next you try to encourage consumers
at rippen Market to buy it can i t you
with some ve St now Janet is tackling
the beginning of the chain the farmers
who should be rearing
Veil all of
yksh today is the Yorkshire young
Farmers country
show an annual bash that attracts
hundreds of farmers from all over the
region Janet needs to persuade these
Farmers to to keep their Surplus Dairy
carves and raise them for
meat in the barn Janet’s grooming her
boys to be the perfect ambassadors for
her eat British real
campaign you look fantastic you do I
don’t want any more [ __ ] in don’t do one
now it’s showtime for David and
Elton but back at the country show
things have taken a turn for the worst
well it’s pissing with rain in North
Yorkshire I’ve got up and I’ve spent the
first day of my day wiping mud off a
Cal’s bum and I wonder what Golden’s
doing despite the weather Janet’s hoping
her squeaky clean ve cars will create
quite a stir here
today hello where have I got to
go so far she’s been doing pretty well
without them
oh
[ __ ] you’re going to have to back it
Janet I’m afraid it’s too tight [ __ ]
useless well hold on Janet you’re going
to jack knife it well it’s a bit tight
isn’t it yeah right out here
now about a deal there
yep I thought you going to make a right
ass for that but you did very
[Laughter]
well
[ __ ] ah Janet Sideshow is certainly
attracting plenty of
attention no I can’t but these are
hard-nosed traditional Yorkshire Farmers
if she to persuade them to rear Veil
first she needs to change their
perception of veil
farming hi hello what do you think of
them are going to make you a lot of
profit I doubt it because it wasn’t
really about making money on these two
it’s talk to do with economics but there
was a market for it can’t make them Pi
because it cost too much money to to go
on if we could persuade the British
public to eat Veil yeah yeah then it
would be economically viable for you to
rear it you never eaten v a child you
don’t find it you don’t e little CES you
don’t find it on menu it’s still GLA
little cabs now you’re talking out your
ass if you don’t mind me
say because these are slaughtered at
exactly the same AG as lamb I bet you
eat
lamb are you getting a lot of
positive a lot of people very saying
their wise yes well I mean we are York
we don’t like
CH Janet’s getting nowhere it’s no
wonder with these outdated attitudes
that there are currently less than 40
Vil Farms across the UK what she needs
is some divine
intervention maybe some refreshments
will help the young Farmers see the
light have a biscuit if we hadn’t bought
them they’ll be shock
are gone to the continent which I think
is cruel it’s a was is it it’s a
complete waste
theage success she’s dug in her heels
and Janet’s finally persuaded some of
the young Yorkshire men to consider
taking up Vil farming they look good
don’t they would you like one of my L
one thank
you with a bit of luck the fields of
Yorkshire will soon be full of ve
caraves just like David and Elton
after their big day out as standard
bearers for the British ve industry
Janet settles a beloved Boys in for the
night it’s just so
exciting being a film
[Music]
star the Salmon’s really soft and it
works really well with the noodles and
the radish and the spinach compliments
it well because it gives a light side to
the dish as
well nice to see how was your stter uh
very nice thank you uh salmon was cooked
ction I just think that there might have
been well there was a fine line between
crispy and crated with the noodles
tonight created oh they a little bit too
colors something you try it home if he
cooks it if he cooks it hold on a minute
so who wears the trousers in your house
I wear the trousers he wears the pining
he wears the pining you going out on
tell I’m in the Army Believe It or Not
What measurement I’m in the W signals
give us an indication in mors C whether
you’re going to pay for this or not
D that means yes that’s a big
[Laughter]
yes was great texture and real contrast
between the noodles which are very
crunchy and the salmon very soft
succulent beautifully
cooked right Jose let’s go results
please here we go whatever’s in there I
thought you did a [ __ ] good job yeah
the number of the customers that willing
to pay for their
starter 45 out of 50 well done Excell
that is a very good Star hey a very very
good start but here’s the good news the
highest score Brigade so far I’m team
have only scored 39 out of 50 for the
starter so already you’re six in front
yeah keep it up yes yeah now clear down
on your sections get ready for the main
yes right welcome back to the f word
time for the main
course gressing up with Madera and
Cherry sauce packed with protein and
absolutely
delicious score
season rub hot pan the secret here is
seaming it on the fat side of the duck
breast that will give it a really nice
crispy color in the oven 8 to 10 minutes
190° madira sauce hot pan olive oil
shots
mushrooms
season the secret of the madira sauce is
keeping it really nice and sweet
slightly fruity to help match the
richness of the duck madira wine
absolutely perfect for making sauces
with Rich gy meat
reduce chicken stock bring that up to
the
boil
sa duck rest out rest that’s what I want
all that flavor in there in my sauce
cherries cut them in
half and then add Amad sauce back into
the pan
lovely
butter
cool
[Applause]
dark
sauce grassing them duck with madira and
Cherry sauce served with caramelized on
Done Right Matt you can turn them on the
fat yeah put the another pan on get
another four on there yeah yeah and then
propose your girlfriend hey
Lois yes you like to see your son
married wouldn’t you I would as long as
he’s happy with her then that’s fine by
me give over M why do you think he’s
waiting so long is he scared you’re
celebrating 40 years is sh the perfect
recipe excuse me boring is it boring
he’ll be going out with him for 40 years
before he proposes to it Matt pepp good
color keep on turning around it cools
the pan down so it doesn’t get too hot
for you A B the SCE run we’ve got to
start working together as a team again
guys yeah yes take that P on there for
your self there there you go very nice
this one here last one yeah very nice
well done first table n
please
okay dizzy welcome
to yeah I’m good man you’re a bit of
foodie aren’t you yeah man anywhere I go
around I try and eat and what kind of
food you favor like T food chick that
stuff like you enjoy cooking when you
get a chance to do it I like the
achievement the sense of achievement at
the end when you make something quite
nice so you started young rapping right
yeah about 13 14 I djed first I used to
mix Dr my Bas I started doing it for a
joke and I started taking it seriously
once I could vent but at 13 years of age
that’s Young by the time I was 15 yeah I
was on part radio outside the school I
do 1: in the morning till 3:00 in the
morning serious on par radio then go
school and ask everyone did you hear me
and they didn’t cuz obiously they were
asleep fast sleeping bed but all the two
children so your own record label now
dirty stunt yeah d i r what is that
roast chicken it’s a lump of
[ __ ] it’s from here it looks like a
roast chicken something out Jamie
Oliver’s cook
yeah whyland P [ __ ] for a record label
it’s the gamest nastiest thing I can
think of this actually came from a lyric
I had a least to have a lyrical lyrical
tank boxing MC like my name was Frank
going on dirty going on stank robbing MC
like bank so I just took the dirty and
the stank made that the lab from here it
looks like a rast chicken with lemon thy
and herbs there you go appetizing yeah
yeah hey we should do something together
maybe you know that we should do a song
should do imagine yeah man I’ll do the
roast chicken you do the [ __ ] there you
go enjoy the rest of the
milk how nervous were you watching your
son in the World Cup oh I can’t tell you
where were you for the final there we
were there you were there on the pitch
on the pitch at the end yeah
fantastic another Cherry just more few
more cherries in the bottom there your
shaking okay uh a little bit you can win
a rugby well cut but you’re panicking
putting one dug dress on the plate Panic
no Panic last table they are beautifully
cooked yeah my bag’s good really well
done yeah Ron really well done Matt I
can see where your cooking schools came
from yeah and don’t forget we like the
duck breast slightly Pink So when the
sauce goes on top we finished cooking it
yes yeah we don’t serve the duck breast
medium right Ron you happy with those so
yes yeah very very good
[Music]
indeed right the best way to get rid of
pests is to eat
them some people are screamish about
pigeon as a food because we make the
mistake of thinking these dirty little
boogers are the ones you
eat but out of town There’s a different
species and a different
pest wood pigeon are rich gy and
delicious but it’s because they Gorge
themselves on millions of pounds worth
of crops a year so to help farmers we
should be eating as many as
possible I’m inan Essex to learn how to
shoot these birds properly with the help
of pigeon big gun Gary green where did
you shoot it were we looking for the
head good head kill you don’t want to
spoil the meat a nice clean kill the
lead passes through the bird nothing
worse than eating a pigeon breast and
you got these little small barbarians no
that’s right and it is it is crop
protection is what we’re doing I’m doing
it for food yeah I’m starving yeah
pigeon are one of the tastiest Birds to
eat but one of the trickiest to shoot so
I’ve opted for something as fast agile
and unpredictable as they are to
practice with
they bring a little bit [ __ ]
[Music]
closer these remote control planes will
mimic the pigeon movement and if they
don’t explode I’m a [ __ ] shot [ __ ]
pigeons are half that
size [ __ ] track the bird track the bird
move off and
fire well done Direct Hit that
one with my shooting skills improved I
put the fact that these planes were much
bigger than the size of a wood pigeon to
the back of my mind she’s well I’m truly
done right now for the pigeons yeah
excellent thank you very much P Al thank
you that was good practice we’re heading
to a rate field that should be in full
yellow Blossom but it’s been eaten away
and if it isn’t protected soon it will
be gone
completely Gary’s laid out decoys to
convince passing Birds it’s safe to land
and that’s going to track them over yeah
sure you sure you didn’t get them from
[ __ ] Coronation Street look at them
huh stuck on the wall and it’s crucial
they don’t see us first are you [ __ ]
real seriously seriously all jokes apart
I mean do we need this [ __ ] thing you
will do we’re talking about a pigeon
yeah yeah if we want them at 25 yards
this is what we’ve got to do seriously
and I’m going to sit that’s it are you
taking the piss out of me or what
seriously no this is it this is it I’ve
got mine here go on for [ __ ]
sake we’ll get arrested oh yeah so
that’s it we’re ready to
shoot all we had to do was
[Music]
wait
[Music]
[ __ ] you’re not expected to do well
straight off it takes a while I am
[ __ ] do you see it actually came up
to me and stuck the finger up shot on my
head and then [ __ ] off the pigeons
were Lightning Fast and the excitement
was getting the better of
[Music]
me [ __ ] fing out but there were plenty
of birds look at that lock for you and I
had plenty of cartridges how about this
one safety off
shoot and
again yes lovely shot well done well
done finally Jesus on your third shot
well done Brock the dog is used to find
the birds quickly and prevent further
damage to the
crop yeah that’s your bird sir your very
first paluma Columbus about time no well
done [ __ ] a top- notot shot can bag
hundreds of pigeons a day like this many
of which are exported to the
continent been into it now aren’t you
yeah where pigeon is very popular again
well done with Gary’s help I shot three
in around 3 hours and they weren’t going
anywhere well done [ __ ] couldn’t wait
Jesus
Christ a lot more difficult than you
think you know that H oh yeah I knew it
was going to be tough but I didn’t quite
think it was going to be that [ __ ]
hard in the kitchen I’d pluck the
pigeons first but Gary has a method I’ve
never seen before so you’re not plucking
them no oh no no it’s too messy right
and takes too long yeah so I’m just
going to
dislocate the
wings yeah be and just roll it out so
bloody hell and no mess yeah and no
feathers everywhere so dislocate the
dislocate it and wind it off and then
break out right-handed that’s
it yeah just pick that off there it’ll
skin right off Jesus well done Christ
might so much quicker a lot easier to
cook with as well you know that look how
rich that is huh I’m very lean yeah lean
healthy and [ __ ] delicious Gary’s
taught me how to shoot and pluck them
now I’m going to show him a delicious
way to cook his pigeons I’m going to do
a really nice um salad of pigeon black
pudding yeah and
Panetta cut through the wishbone which
makes it easier to remove the pigeon
breast nice thing about pigeon it’s
slightly gy not too strong but bloody
delicious that’s what I want there look
really nice thin marbling of for fat in
there marinade in salt pepper and olive
oil to keep the pigeon tender whil I’m
waiting got up The Panetta into nice
sort of
lons place the marinated breast in a hot
pan
beautiful and literally 1 minute each
side whilst the pigeon rest fry The
Panetta in the same pan Pancha
in we make a very very quick dressing
I’m making a dressing with olive oil and
Cherry vinegar now Cherry vinegar gives
it a really nice tart exciting flavor
add salt pepper and lemon
juice just a little tablespoon of the
vinegar so as the pigeon start to cool
down it absorbs that really nice Cherry
vinegar and this is where we get the
black pudding the black gives it a bit
of a spice just crumble into the bacon
that is a chef’s dream that was
fantastic did LA the pan with Sherry
vinegar gives it a really nice sort of
vibrant flavor drain it through a SI
onto a plate that is Fit For A King
dress a Water Crest rocket and fris
salad and add the black pudding and
Panetta mix that three colors are
extraordinary but the real star is the
pigeons look at that I never thought an
Essex bird could be so [ __ ] tasty
pigeon on touch of
vinegar off you go my man cheers thank
you tuck in nice crispy bacon and a
really nice pink pigeon what lovely way
of eating black pudding as well m in a
salad crispy fried and the bacon
fantastic I can clearly cook but I can’t
[ __ ] shoot you
know last table quick quick Lis run well
done thank you ah sauce hold on Jud yeah
sure she’s on well
done I haven’t had those combinations
before um the pack Choy work beautifully
with it really crispy the duck was
really tender beautiful
dish now how was the duck awesome really
good yeah I really enjoyed it something
you could try at home I reckon so yeah
yeah I thought sauce might have been a
little bit thin but other than that it
was wicked really good are you trying to
shut off your chest ha or you forgot
your shirt it’s actually stitched into
the T-shirt what theck yeah I’m not I’m
I’m be as a baby’s do you like his hair
is yes it’s all right that means
no to see save room for dessert
yes
[Laughter]
Che the deck is really succulent um the
madira sauce wasn’t too overpowering and
the cherries really added something to
the flavor um it was just absolutely
delicious felt amazing to be part of a
kitchen cooking for actual people you’re
just on the go all the time and and also
you’re thinking about it too you know
where you go to do this that and the
other we are here to have an
unbelievably good
time we also want to
win right result from M Jose let’s go be
tough right the number of guests that
going to play for the main course
is 29 out of
5050 that’s good that’s not bad that’s
not bad not bad so 11 not pay what are
the reasons the uh sauce the sauce too
watery anything else sauce too thin
under Seasons under Seasons under
Seasons welcome back to the f word now
time for the recipe Challenge and
tonight’s Challenger is the heavily
pregnant e b good to see you good to see
you too and if you lose you’re going to
call your baby Gordon right well middle
name without Ado what you cooking H I’m
going to do haggus going traditional
Scottish on your ass with h NEP and
parties now where did the recipe come
from um mom basically oh really yeah I
grew up in hotel so um so your love of
food comes from growing up in
restaurants I grew up in a kitchen so it
was it was you know kind of instilled in
me from a really early age was my
granddad and Grandma had started the
hotel and then my mom’s one of Seven
Daughters all beginning with e um we’ve
got Elsie Elizabeth Edna Ellena eeve Ela
and Enid that is very Scottish so um
Ed’s doing a classic um haggus basically
so I’m going to do a really nice haggus
hash brown um mixed with sweed potato
little bit watera sauce onion and then
I’m going to crumble my haggus into to
my hash brown fry it and stick a
beautiful fried egg on top of that very
good nice skills by the way nice fine
dice you’re making me nervous that’s
idea yeah you’re only making harsh
BR so what else you doing you the tell
me a little bit about the sauce You’ve
Got Cream whiskey mustard a little bit
of lemon juice kind of just makes it a
little bit tart and brings out flavors
how many times a year do you get a
chance to get back to Scotland oh I go
back every couple of months are you a
big fan of deep frii Mars Bars never had
one never tasted one here’s your chance
now just feel it
first just feel dra it’s got legs on it
God oh my
God bloody good a true I really never
thought I’d ever eat
one they’re ready look at that
caramelized onions at its absolute best
so fried them off a little bit of olive
oil salt pepper little touch of sugar
and then wora sauce hugus is in the oven
swed and mash are pretty much cooked off
so I’ve stuck in some butter some black
pepper and some salt and uh giv it the
old fashioned Marsha E’s going to have
lumps in hers and mine’s going to be a
nice fine puree smell the reek oh I
wanted dress you oh look at that I can
do the first verse go on Fair for your
honest Sun face great Chie of the P race
B them all you T your place much youi
can do huh smell it that smells
delicious see pretty good really need to
make this sauce now needs and taddies
yeah right French mustard yes Irish
whiskey cream from Jersey there’s
nothing Scottish in there and you’re
checking every recipe but look at you
it’s I’ve got pregnant
brain right I’m going to start crumbling
my mix together now okay the idea now is
just to crumble the haggus through the
potatoes have you had contractions yet
had lots of Kicking and things you feel
things that you’ve never felt before
obviously it’s my first so you’re kind
of like what’s that yeah don’t get fed
up people touching all the time no I
like that oh really I like well I like
people are not touching it random
strangers in the street wash your hands
first please oh come on it’s got haet on
there excuse me Infuse the ha the child
you
touch okay I thought the Scottish baby
would like the
haggus
okay I’d love right now are you in there
big man come out not yet it’d be nice we
have a very own f word baby come on it’
be great
I’m dying to taste that do you mind look
at you catching the Pips as well I’m not
finished
yet oh [ __ ] what it’s actually quite
nice is actually quite no it is nice you
haven’t put the whiskey in yet yeah I
know no I don’t mean you sound so
surprised but it is absolutely
delicious I’ve just fried mine finished
with a wee bit of butter yeah and I’m
going to put it in the oven to get nice
and crispy okay okay yeah and I’ll be 2
minutes and then we’re going to ready to
serve okay get my egg ready in terms of
when you grow up basic in the kitchen
yeah someone Dad working hard involved
in restaurants you never wanted to go
into the industry no I I kind of I
worked in it from the age of 11 I needed
to get out of that environment small
town as well I kind of wanted to get to
the bright lights big city look at that
beauty let me just remove my R look You’
even done the layers as well you are
such a [ __ ] Chef go girl I’ve get it
simple and if that wins I’m going to be
pissed huh right Jose come back with the
best results
right here’s Tom parab balls the human
dust
bin when we think of eating pork we tend
to think of sausages and bacon but every
part of the pig can be eaten from the
toenails through to the
snow we’re all looking for ways to save
money on food bills and the cheaper cuts
of pork could be the
answer one of these boys is my pig there
he is in front of you this one here yes
ah I mean look at the size of his
bollocks that was huge to prove the
entire Pig can be eaten those to tell
I’m going to attempt to prepare and eat
21 dishes out of this Porky little
[Music]
fellow costing just over £100 my boy
weighs 87 kg about third of that weight
would normally be thrown away I’m going
to find out just how far a whole hog can
stretch it just makes me feel a bit old
just looking at this aul’s not much to
look at but tastes fantastic it’s used
in many great traditional recipes we
should all still be cooking so this
being nose to tell nothing goes to waste
not even the toenail so I’m going to
take these
B looking forward to eating
these some of the awful needs to be
prepared straight after Slaughter so I’m
taking my pig to a specialist butcher
nearby some that’s still connected to
the traa okay so all of this here is
edible all of it’s edible even the lungs
there that would normally be used for
the something like haggies and then it’s
back to London to deal with the rest of
the carcass so this is the whole pig
here we got really isn’t it everything
okay legs y loins shoulders
bellies and opposite the other side we
got the same as well seeing my entire
Pig laid out in front of me makes me
realize just how little of the animal we
normally consume and just how dating a
challenge I’ve set myself very important
the [ __ ] of course that’s going to be in
my mouth later on
[Music]
today’s the day I’m going to take on the
challenge of eating my entire pig nose
to
tail I start with an Italian breakfast
dish known as
toigo that contains kidney liver and
black pudding oh that
beautiful now for the rest of the Beast
traditionally one Pig could provide a
family afford with enough meat to get
them through the
winter it’s too much for me so I roped
in my wife and some friends to to help
me out and what dinner party would be
complete without one of these wonder if
you can guess what that is yep it is the
pigs [ __ ] I mean look at that tongue
although they may seem obscure these
ingredients if cooked properly are
delicious I’m using them to create a
soup with a difference make this Sichuan
style soup Sichuan is a province of
China the Chinese are great offer eers
and the Chilean spices should make this
dish a real treat for the taste buds I
mean it’s something really fundamentally
repellent about putting knives into eyes
even if it’s a pig’s
eyes I mean look at this this is this is
this is that pig that nice little porker
that not very long ago was running
around the
field
transformed I’m going to be serving 21
Sumptuous dishes including a wonderfully
decadent stuffed stomach of swine
half-head roast glazed in Honey and
cider a delicate Sichuan tongue eye and
penis soup
crisp Trotters with toenail
garnish and testicles and brains soed in
seasoned
flour right on Q are my swine gorging
friends just in time for canipes quite
spicy now you’re going to tell me it’s
like testicle or something you there’s
no testicle there’s no [ __ ] there’s
no nothing in there that’s a
heart it wasn’t too scary that bit of
lung bit of liver bit of heart but
actually in that spicy sauce no worri at
all so so far so good hunting F we have
no
tail that’s half the head okay I might
try the snout if anyone wants
it
no why is there so hair on it this Del
this is all the nice parts of the head
that’s actually really
nice I can’t resist snaffling the chef’s
perk and the tastiest part of the head a
crisp pig’s ear very very good we go on
to enjoy a feast of pig Trotter served
on a bed of griddle IO with herb
vinegarette it’s the nail on the end it
is actually
amazing some succulent ribs marinated in
chili and expresso it’s quite um Asian
isn’t it saw the the nose I’m was all
about 34 of the way down now and there
have been no complaints I’m really
enjoying it and the unusual fits more
than the the straightforward then onto
my stuffed Pig’s stomach a great way to
use the fat gristle and skin seasoned
with thyme sage and parsley it’s like
stuffing delicious a t to
see up until now everything has slipped
down without
incident however as we approach the back
end of the pig the last few dishes will
really test the stomachs of my guests
might don’t worry about the description
this is the bullets in the brain I’m
just
going bit
chewy I’m feeling a little bit
queasy we are grinding bones what I need
to do just sprinkle it into this this
suit now hopefully the flavor of the
cetan peppers the chili will stop anyone
tasting the bone the [ __ ] the
[Applause]
eyes final
item that this let’s have a little lucky
see is that an eyeball yes it is I think
it must be it must so let there the
eyelashes come on do the f word see the
world e an eyeball not nearly I bet it’s
not as bad as it
looks pretty [ __ ] disgusting oh God
this is like a horror dip it’s that’s it
that’s the
assle that’s the assole bub look that’s
come on oh man myy black [ __ ] no that’s
you’re not going to e you’re not going
to eat that no which ends wor well I say
the bit of the [ __ ] comes out of I wish
this pig had had a sort of backsack of
crap
accident you’re all man I’m
not it’s just thought there’s nothing
wrong with the tast I’m just thinking I
got an [ __ ] in that oh come on that
doesn’t taste nice surely tastes bit of
[ __ ]
actually
no Tom nice to see you my son how are
you well very well than good I can’t
believe Tom par balls ate a pig’s
[ __ ] I had to eat it it sounds
sensationalist but I want to eat it no
to tell to show that you can eat every
single bit of a pig I was fascinated by
it you know that was it tasty it was
like eating a just a very long bra
muscle it was just to prove that we
waste too much of a pig we waste you
know a of the pig we don’t need off
enough I mean the true definition of off
Falls varies yes how would you define
well the official thing is offall I
think when you hang out the cars it
falls off but that doesn’t take in the
dip doesn’t take in the assle doesn’t
take in the brains doesn’t take so
actually I say there anything inside
that most British hate but it did have a
serious point the fact that we don’t eat
enough of the pig these are cheap good
nutritious cuts that we just ignore yeah
now I know we’re entering our credit
crunch so honestly on the menu there
should be more awful eating right liver
kidneys try is cheap has you know chips
but yet we all hate discussing cook well
it’s delicious but this is the thing we
don’t eat any of these pots supermarkets
just wrap all these things and tell us
to eat all these nice boring bits it’s
rubbish we should eat most of it not the
you missed a trick why a big trick
because the world’s oldest condom made
back in 1640 yeah was made from Pig
testing did you try that yeah what I try
to use a condom yeah no I didn’t it was
just to prove that we shouldn’t be
scared of these things rather you than
me really good to see you oh Jesus
right time for
dessert homemade honeycomb with mixed
berries this is the secret the honey
inside the honeycomb hot pan
sugar
water glucose
syrup
[Music]
honey the color is getting darker and
darker what we’re looking for is a
really nice light
toffee baking soda when the baking soda
hits the camerel it creates a really
nice light bubbling sort of eruption
almost like a a live volcano out and
onto a tray what this cool down straight
into the fridge mixed berry [ __ ]
raspberries blueberries
sugar lavender Essence be very careful
it’s very pungent incredibly powerful
[Applause]
Blitz
save the color is beautiful
honeycomb
smash not too small otherwise the
honeycomb becomes powder yogurt
honeycomb into the yogurt
mix so it’s got this really nice
textured yogurt with honeycomb folded
through take your Berry [ __ ] and just
drizzle on top dried lavender flowers
finish it with some tiny fragments of
homemade honeycomb and that has to be
the perfect summer dessert
yogurt with mixberry [ __ ] and homemade
honeycomb
done that is perfect Lo yeah really well
done me please don’t get any of it on
your skin yes can seriously burn you
okay fine perfect well done all the
berries in don’t forget lavender Essence
one two this is not the same lavender
you put in your bath it’s a culinary
lavender Essence give a little Shake
Matt just a little Shake
perfect please do not mix too much
yogurt with a honeycomb otherwise it
will go
soggy is it honey perfect guys got
honeycomb throughout yeah good and then
get your ladel don’t add your [ __ ] you
bury [ __ ] until all the glasses are
even yes put too much in the first one
Chef Lo they are beautiful really nice
see that’s weighed out perfectly well
done absolutely perfect glasses nice and
clean guys yeah right first table table
9 please yeah Lois’s table Yeah
lovely back to the now time to find out
who’s a tall blonde talented Scottish
cook and who’s
e quite salty it’s really rich that
would be a really good hair for
breakfast much prefer the look of this
one I think this one looks fantastic
yeah it’s a shame to break into it
really I’m not sure about that Source I
like the way you can taste the different
flavors the time of the night where I
get really excited right give me the
good news they
prefer hash brown flake with hagget and
a nice fried egg go on um come on then
it’s Edith oh get what yes what do you
mean yes it was lighter yours they
believe was a bit too rich a bit too
rich yes and and what was the score 32 5
n get out of there you belgi cabbage
that is a [ __ ] joke and you may have
won but it’s not for you it’s for we
Gordon
yes okay my mom went on the f word come
on
hen my kitchen Oh
No 5
N I believe everyone can cook healthy
food and you’re never too young to start
I’ve come to Darlington County Durham to
meet Lindsay and Ian Dade and their huge
family Ian works as a binman and like
Lindsay he’s also a part-time student
but feeding eight children is no mean
feat and they’re struggling to cope feed
them stuff we find in the freezer this
easy quick convenience food I feel
guilty feeding the kids frozen food I
know it’s not the best food for them I
know they’re not getting enough
nutrients but um it’s it’s I don’t see a
way
out hello hello hello how are you Dy hi
F nice to see you all now eight of them
yeah eight of them are you mad no no we
enjoy it we enjoy it are you stopping at
eight or are you going for double figers
no stopping at eight stopping at eight
God for that little bit of baby weight
you see who stocks this um well I do the
internet shopping chicken TVs fish
fingers it’s not me roasted vegetable
selection roasted Frozen and then
defrosted B in there it’s it’s an easy
option isn’t it I’ve lost a lot of
inspiration for cooking I do I need to
get them eating healthy again fresh veg
yeah is absolutely crucial who wants to
go
shopping
[Music]
yes Lindsay needs to get excited about
fresh produce again and get the kids
involved too to make the shopping easier
ask them for yellow peppers with no
bruises some yellow peppers with no
bruises you can ask for the Cucumbers
nice firm dark green cucumbers please
can they have some nice firm dark green
cucumber good girl lovely you’re star so
your next sat you heard that yes be here
okay
great I’m going to show Lindsay how to
make a fast fun and healthy meal that
the family will
love right this dish is exciting very
nutritious for the kids and more
importantly very very simple to do leg
Stakes of lam they’re low in fat for
Lindsay and great for making the
ultimate finger food for kids
so it needs a simple marinade seasoned
oregano mint rosemary of dried taragan
do the kids like garlic yes they do love
it yeah great it the zest of lemon lemon
juice we’ll leave that in the fridge 45
minutes to an hour the trick to getting
kids eating vegetables is to make it fun
I’m going to get the kids making their
own salads who’s going to be the best me
you’ve got okay 1 minute each starting
from now off you go I can’t reach
anything come around come around quick I
want to see the best one spray out the
Cucumber five 4 3 2 1 and
stop nice are you ready for the kebabs
yes out with the marinated
lamb delicious finished with mushroom
nice and hot lightly drizzled with olive
oil and then land
[Music]
yogurt into the bowl yogurt contains
potassium calcium and plenty of other
vitamins fresh
mint it also makes a fantastic dip not
just for the lamb also for the salad as
well so it becomes really nice and
healthy Pitter bread C spoons of the
sauce
kebabs m t what do you think it’s nice
no more frozen roast did vegetables
promise who would like this for dinner
again everybody everybody that’s right
take care sweet
thanks good to see you thank you very
much early Christmas present yes use
them now baggot stop at eight for God’s
sake it was just wonderful it was
perfect it was orgasmic it was
everything you’d want in a pudding it
was just perfect
wonderful the lavender really
overpowered the dessert
and um the yogurt seem to be slightly
fizzy right T yes yes you look [ __ ]
absolutely shatters yes right Jose let’s
go resoled please okay the number of
guests that I happy to pay for the
deserve
is
2350 hold on a minute you why you’re on
Jose um not cold enough not cold enough
not cold enough course did anyone put
hot honeycomb in the yogurt no no what
else and the honeycomb being quite soggy
as well honeycomb was
soggy oh it’s a bit disappointing that
isn’t it really d That’s just under half
107 out of 150 damn oh no where does
that put us is not the worst
unfortunately it’s not the best good
effort
yes it’s been a pleasure having the dwon
Brigade in in the kitchen yes apart from
that obviously yes now thank you very
much go to get yourself a big ice cold
beer you deserve it well
[Applause]
done next week I help a fussy zookeeper
eat as healthily as the animals she
feeds fennel spinach broccoli we’ve got
Michelin starred monkeys Joe Brown
throws Down The Gauntlet in the recipe
challenge if it doesn’t taste nice
enough I’ll just chop up a vegetarian
and put them in and I go back to the
Flor exp a sue Chef in a Chinese
restaurant I’ve never been in a kitchen
where I’ve never been in control so this
is really [ __ ]
weird right that’s it for tonight hope
you enjoyed the food and trust me I
thought that dessert was [ __ ]
delicious good
night it was absolute Topo adrenaline
pumping do it with Mom and Dad and Joan
BR loved it I’m feeling like I need a
nice big soak in the
bath great absolutely brilliant that was
fantastic really really enjoyed every
second I’m sry it’s over actually I want
to go and make something else
[Music]
[Applause]
[Music]
[Applause]
[Music]
[Applause]
[Music]
[Applause]
[Music]
[Applause]
la for