In this double episode, Nicole Appleton and Melanie Blatt bring their mothers to the kitchen, and Janet takes cows to a school to teach children about food sources. The members of McFly take on a kitchen challenge, Janet visits an ostrich farm to promote ostrich meat, and comedian Ben Miller competes against Gordon in a sponge cake contest.
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welcome to the FW the best food in town for the next three months I’ve got families cooking in my kitchen this week rock chicks Nicole Appleton Mel blat and their moms serve a three cores dinner if there’s any food left stop eating it I’m trying and 50 demanding diners decide whether it’s good enough to pay for bit lumpy that’s the way you told us to make it well then he’s winging it then on the menu tonight angel hair pasta with clams succulent spiced pork chops with crushed sweet potato and a delicious apple tart to finish plus the raw Marines teach me a lesson I’ll never forget get him of on ra move your ass you lazy little [ __ ] off former Home Secretary David blunkett reveals how he likes to relax were you a big fan of the hash I was a great fan of the hat and Halloween comes early for the children of Yorkshire as Janet’s campaign for Vil hits the road we’re going to slaughter them and then we’re going to eat them the F was bad C my mother and I C my dad but I love my mother and I love my dad want to have all that never had the F was here the f c my mother and I C my dad I love my mother and I love my dad want to have all never [Music] [Applause] oh my God all sa in my kitchen Nick how you doing very very well I’m very excited actually excited I want to beat everybody what’s your strengths um I’m always very calm so I’m hoping then I’ll be able to cope with everything even laugh that accent’s very sexy you know that talk to me again my dad’s watching Meet tonight’s family Brigade The Appleton blats All Saints Wild Child turned domestic goddess Nick is the youngest daughter of Mom Mary who collects recipe books and loves cooking with them in the kitchen is fellow pop star and best mate Mel who reckons she’s a better cook than her rock chick French mom Helen who cooks up creative dishes every night o la they’ll be serving three cses to 50 diners and the food will need to be perfect if they’re going to be my number one Brigade okay stter Angel Hair pastor with clams now the most important thing about these clams highly seasonal yeah absolutely delicious what we’ve got to save is the juice okay right schot in okay garlic in and a chili in the secret of cooking clams we’re doing it quickly so we sort of part roast them part steam them right clams in yes roll that round okay then from there white wine in there a whole lot a whole lot okay that’s the noise we going to hear yeah if we haven’t got the noise in there we’re just going to boil them give a little sh Shake lid on pasta in right now our fresh basil be careful this pasta where it’s translucent completely clear it’s cooked but literally 2 and 1 half to 3 minutes and boil in water they’ve open now just started to steam open just smell right I love it I absolutely love it so out we drain them very quickly right stop back in okay we going to do that down literally 30 seconds it’s all so simple if you listen to me and we work together yeah yeah we’re going to get there okay clams the most exciting thing about this dish is it’s very healthy and they’re low in fat toss the pasta in when we serving this up nice Twisted pass in the middle I don’t want one with all the clams in one and all the spaghetti in the other want it nicely evenly done okay little taste Jesus chice Nick right will you stop eating cuz you won’t be moving in two minutes time yes you here to cook not to eat Jesus Christ okay good luck yes un order four C table five for pork for tart yeah let’s go that’s a lot of garlic in there though is it well I’m French Jes you’re French okay fine right so two little balls of pasta for portion yes can we them together yeah absolutely make sure the water’s boiling rapidly first though yes good now so far you’ve eaten more than your Serv Mary you okay you with me I’m with you tasted Helen too much garlic on too much garlic oh [ __ ] me it tast it tastes all right for me are they are they cooked now yeah good good good good I’ve BR my finger already oh for God’s sake on this next thing stop eating it St eating it now good yeah less garlic I know you’re French but less garlic yes t five please go please mine’s done I need a plate so four more as quick as you can yeah let’s see what Janet Street farmer has been up to this week in a quiet corner of The orire Dales the piece has been shattered your stupid animal Janet Street Porter is on a mission to get us all eating British ve Janet’s Ville cares are now 2 months old they’re getting through 13 L of milk each a day and like all young males her blls are getting thirsty and frisky come on get on the case fighting over one bucket I can’t believe this one look at him just such total bully but veil has an image problem I’m on the war path again and I want to get British Field back on the menu I want to tell people that the images of the ill treatment of animals are not only inaccurate that they’re just plain history many people don’t know that they can buy crueltyfree British Roseville rather than foreign Ville that can be intensively reared it’s actually great to eat it and it’s perfectly Humane to rear it even in this rural Yorkshire Village there are very few who actually eat it no way no I have never eaten ve been a lot of who are about it aren’t it you know my dad’s a butcher and he doesn’t sell ve and I want to eat it Janet’s determined to educate people about this fantastic and underappreciated [Music] meat she’s starting at Grassroots with the next generation of meat eaters hello don’t look frightened thever Janet decides to go for the gentle approach in a few months time they’re going to go to the slaughter house and we’re going to slaughter them and then we’re going to eat them around half a million bull cares are born each year as a byproduct of the dairy industry because they’re boys they can’t make milk their only use is to be eaten because we don’t eat much British ve many bull cars get shipped off on Long Journeys to Europe I’ve bought them so they’re growing up here in ndow yeah you like it don’t you do you want to stroke them that one is soy there’s hardly anything [Laughter] left it’s really important for kids to know where their meat comes from if Janet can get this lot interested in V perhaps their parents will start cooking it at home do they have good shelter yes I bet you the size of their room their living room is bigger than most of ours did they make milk no they don’t if they were clever enough to make milk they wouldn’t be slaughtered they would be C because we all want milk all right they poo they’ stopped having the runs now stop having diarrhea all the time not very nice but they did wi their bottoms on the [Laughter] wall well thanks very much have you all enjoyed meeting them yeah good bye bye hi looks like she’s got the local kids on side but Janet’s not going to stop there not until everyone’s heard a message loud and clear shut up we’re not bloody World there yet right hello pass that off is that right in your youth used to be a hippie I did a long time ago long time ago yeah and you took Mel to Glen when she was M right how old was she when she went there for the first time five five amazing you must remember if the clams haven’t opened after that length of cooking yeah okay they’ve gone off so don’t serve closed clams okay okay well done good very nice go please right tell your mother you have the last table too well done well done last table of two well done [ __ ] table 14 go well done the garlic and the chili and The Parsley was perfect the sauce was lovely the pastor was light now how are we very well right how was your starter there were quite a few little cles we quite disappointed with damn they shouldn’t be closed what about the ones that were open how were they they were very nice very flavor damn well sometimes as they um open and then sometimes they’re attracted and close as well so it’s not because they’re off or they’re stale but we shouldn’t have sell them cloes should spy that really sorry hope you enjoy your main course good to see you it’s not that bad lovely really cooked well the parsley the garlic the the anent P pasta was very flavorsome I would definitely be happy to pay for it it’s really tasty right Helen how well do you think you did STS I think about 46 47 46 T we are riding behind that confidence right Jose tough out there yes yeah so the amount of customers that are happy to pay you out of 50 for the starter t50 well done it’s not bad trust me 11 not pain well a lot of them had a closed clams in closed clams did you check them all Nick I did that M you didn’t check yours Tam that’s why 10 aren’t paying for it cuz you sent them with [ __ ] clothed CLS it’s moist it’s tender and it’s absolutely delicious marinade chili powder paprika coriander seeds Starin Crush thyme garlic olive oil salt pepper mix pork chops marinade chill hot pan olive oil pork chops into the pan color them both sides tilt the pan and baste into the oven 8 to 10 minutes 200° sweet potatoes peel chop chicken [Music] stock boil drain hot pan olive oil shots garlic season lightly caramelize the slots that helps to sweeten the potatoes up even more sweet potatoes Crush finish it with some fresh coriander and Sage [Music] mix what a delicious way of eating sweet potato pork chops out [Applause] rest sweet and delicious classic spiced pork Chopped with crushed sweet potatoes Done Right Mary out the pan they’ve got to be seasoned first before they go in there quick pour in there salt and pepper quick salt and pepp that’s it take off so as you put them in you lay away from you and the most important thing about cooking this meat on the bone it becomes nice okay and nice and sort of tender okay cuz the bone okay is giving it a lot of flavor right in the oven to go I want 50 out of 50 paying for this yeah M need okay that’s nice that is a lovely color yeah look at me look look wait you start your potatoes what’s going in first come on help me garlic sh garlic gar on yep listen Mary once we’ cook them they’ve got to rest if they don’t rest okay they’re going to be raw in the middle they must rest okay how much you good nice pan now when we crush them I don’t want them pureed just nice and lightly crushed how old was meel did she first showed an interest in food um well she was about five about five really this is is our dandelion and a rocket yeah I’m f it with everyone leaving dandelion to the [ __ ] rabbits yeah we should eaten more of it so rocket in good for that’s for four good don’t worry about the pepper just the salt yeah because the rocket is naturally peppery yeah come on ladies we can do this yes we do this yes and quick flick up up up okay and then from there off yeah out straight away good watch from there on there like that yeah okay pork chop just lay it on on top like that like that yeah exactly standing up lift up your wilted dandelion and rocket and just on just on top good right little bit Olive o let me show you the olive oil now but I don’t want to are you happy with that yeah good very ni very very nice go table seven please let’s go right we down first very I’ve run nine marathons opened 18 restaurants but I’ve never ever done anything as tough as this [Music] the RO Marines are one of the world’s Elite fighting forces their training regime is grueling so they need all the energy they can get from the food they eat these recruits have been pushed to the absolute physical and mental limits I’m dying to find out what fuel actually keeps them going look at them they look absolutely hard as Nails I’m meeting corporals Ben Slater and Tim Richards who served in Iraq and Afghanistan and are currently down in de to train up the new recruits right good to see you both these recruits train like maniacs and eat like horses but the food they’re given is blend and boring it’s the quality of the food that it’s important recruits are here for 32 weeks and they’re going to the same meals day in day out it gets quite mundane I’m here to show them that simple healthy food with all the nutrition that they need can be tasty too but first they’re going to teach me a lesson nervous head down and uh get on with it I’m going to join 20 recruits on the rugged terrain of Woodbury Common for today’s exercise the endurance course so time wise how long do it take to do this thing well if we can get off the tunnel’s course itself on 25 minutes we’ll be both happy the only problem is I’m running late as PTI Corporal Reggie red drop lets me know let’s go Ramsey get down here move right Ramsey you already press UPS you late sorry how many please 100 [ __ ] late now all the way to R is he always that miserable the first in the morning do smile [ __ ] me stand by 3 2 1 go I may be twice as old as these young recruits but there’s no way I’m going to let that affect my performance right let’s have a good time here then Ramsey yeah let’s go open the recruits obviously find it hard I think he’s going to find it especially hard there’ll be times there where he will not want want to carry on this course is all about endurance you run in teams of three and each man has to carry a sa80 assault rifle and Equipment waning at 32b within minutes I was feeling the [Music] pain you get don’t be sh asking for breath we reached the sheep dip here’s where that famous Marines teamwork kicks in then can’t change around after a lung full of air I get to return the favor grab your weapons R there you go take charge of it that’s heavy [Music] now a ro Marine recruit’s daily intake is over 4,000 calories a day nearly twice that of an average male I’m beginning to understand why they need quite so much fuel are we halfway yet utterly knackered we reached the smart tubes and my heart sinks when I realize which one they’re sending me through come Ramsey get a move on holding everyone up for [ __ ] sake get a move on Ramsey move your ass time’s sticking on Master the feed and all that think out then think my motivation let’s go your weapon Ramsey going to move on come go to keep it going then you’re not get yourself stuck in that time are you oh there he is keep going going to move on head up head up sh up head up try on 34 minutes and 3 seconds Ramsey that is shocking what they issued you lead boots I’ve not broken any records but at least I didn’t come last that has to be the hardest course ever been on Ever from marathons to double marathons you name it that was the longest 30 minutes my entire [ __ ] yeah guys are amazing I mean that’s what you call fit fit [ __ ] hell back to base to get into warm dried clothes then it’s time for me to teach them a lesson in cooking these guys aren’t fueling their body with the right food they’ve got no chance of getting through a day training let alone 32 [ __ ] weeks what are you eating in the field we have 10 man russan pack breakfast sausage and beans sausage and beans very nice oh [ __ ] me look at that it’s like inside a [ __ ] nappy holy crap smell Prince Harry was complaining about it recently on service in Afghanistan J mean it’s a far cry coming out of buccan and Palace you guys deserve better right we’re going to do something U exciting yeah spicy beef curry after putting me to the test it’s now my turn to give the orders for this substantial dish we’re going to use rump steak which is high in protein cut it in half and what we’re going to do now is get these really nice large [Music] cubes have you ever been out looked at the rations and just said [ __ ] that I’m not eating that yes quite C you Lads would take out the stuff herbs spices Tabasco anded to take the taste off of what you [Music] eating marinade the beef in garam masala yogurt olive oil and salt and pepper now we’re going to chop the onions a whole lot a whole lot grape fresh garlic and ginger over the onions I can think of the indigestion eating all those [ __ ] rations so Ginger a welcome spice add chilies sugar to help caramelize the onions followed by coriander cardamon and ground spice dry roasting will help intensify the flavor mix fennel coriander cumin and fenric seeds which are rich in dietary fiber and soothe the [Music] stomach quickly color the marinated beef to seal in the flavors that’s the noise I want to hear [Music] mixing the beef adding chopped tomatoes and tomato puree so the tomato paste goes in in place of any sort of cream of butter so it’s a really nice healthy way of eating a spicy curry stock in that’s just normal beef stock the spicy beef Curry is then left to simmer before being served with rice a virtually fat and cholesterol free slow release energy source gentlemen in come on guys is that it is it no I got put exra Spice in yours yeah [ __ ] press UPS this morning bit spit you want to spit in it already have G these guys are half my age right yeah I didn’t come last that’s the most important are you happy yeah I am yeah really nice going to do T next time I’m going to give you a [ __ ] run for your money no [ __ ] come on Grand [ __ ] it’s [ __ ] freezing M these chops look fantastic by the way really good color very nice Helen got another beautiful let’s go all tonight’s recipes on the website so get off the sofa and get cooking good next table is Liam yes yep right what do you think about Liam’s new haircut I love it I can see his face he got the most beautiful finally what like Bowl did you cut that with that can Liam cook yeah he can actually can he cook better than Robbie well he doesn’t eat pies put it he doesn’t eat P you’re eating again this is Liam’s dish Madam trying it [ __ ] eating it before it gets to your table I’m so sorry stting my life M yeah please yeah yeah you recognize him the one with the pork chop sideburns andp CH on a bit of a crushed sweet potatoes and then have the dandelion last table one table to to get paid ladies you remember going to n and M took you yeah I played violin was your cool hippie no of course I W no you does that does such a thing exist as a cool hippie anyway okay let’s go last table time holy [ __ ] go well done who1 seconds Mary well done I thought the D was lovely full of flavor really nice with the perfectly cooked pork hey good to see you and you brother you sho how you doing yeah very chilled out now now what you think of the food you’re [ __ ] sweet potatoes bobbins man because my M does better than that oh said bobbins means what [ __ ] [ __ ] yeah because it’s a bit clumpy and like clumpy it was all really nice but my M does a better sweet po than you she [ __ ] cooked it yeah but you told her cookie that way how do you think you and your brother would get on a through in the kitchen I reckon his head would be firmly pressed against one of them H things are you mellowing now in your 40s yeah without a doubt the kids are involved man yeah this his all just buing I mean just takes me a longer to recover from my mental nights out and our mental nights out and don’t listen a words she she’s just as [ __ ] mad as me is she yeah without a d man what’s with the new haircut I was gradually like you know [ __ ] it you know I mean tonight I’m going to [ __ ] shave it off and [ __ ] most Nicole said she done it with a frying pan been like a pudding Ball but that one my hair yeah she didn’t cut that did she you cut [ __ ] yours you look like you’ve been executed you [ __ ] been struck by lightning I’d really like the dandelion they were brilliant haven’t had those before I thought pork chop was excellent really well cooked succulent and juicy right time for the results yes right Mary how well do you think you did main course 47 47 optimistic happy eater male well I ate all of them 5050 50 right Jose okay results please yes demanding difficult customers okay results the number of customers that pays 50 out [Music] [Applause] of50 50 out of 50 well done 50 out of 50 that is absolutely fantastic that’s the first time this Series has and the Well Done Christ Almighty we on the appart okay we knew where everything was and we felt more confident maybe slightly I loved it it was good it was it felt easier this time around everything seems to just click and uh it’s a rhythm almost I think it was great I I was very surprised how well we pulled together time for the recipe challenge now we’ve always had blind tasters but tonight I’ve I’ve got a blind cook David blun you look great by the way well you’re a star as well what are you doing I’m doing um shepherd’s pie now are you feeling confident less confident than I ever do in the House of Commons or on the political stump so talk me through the recipe how’s it going to work the recipe is that I’m I’m Cho in the carrots and then I’m going to put those in with the onions in a little bit of olive oil Dave’s chopping his vegetabl I’m going to grate my vegetables I want to grate the vegetables first the carrots the onion the garlic soting them off in a little bit of olive oil so they sort of thicken and almost pure which gives a really nice thick base to the shepherd’s pie what’s your favorite food what do you enjoy eating I enjoy lamb which is why I’ve got shepherd’s pie rather than cottage pie my mother would do neam ready she did something called hash which actually was like an Irish SE laner outp were you a big fan of hash uh I was a great fan of the hash then you grew up and legalized it um thank you very much which is great nothing nothing of the sort uh but we’ll pass on that one I brought some herbs from my garden by the way going to chop Rosemary and a bit of sage because I’m I’m you know really keen on Sage right I’m going to fry off my onions and my garlic in hot Olive o well I’m a bit behind you but don’t worry I don’t want to distract you you are distracting me I’m sorry you’re a great distractor it’s part of the technique that’s my secret absolutely right I’ve got fresh Rosemary sweaty down with the vegetables that gives it a really nice earthy flavor right this is the dangerous bit for the fingers oh really yeah because I’ve got to get this mince in and I’ve got to make sure that it’s in the pan and not all over the cooker okay A little bit of fresh time in with a mints but I’m doing the stock just putting a little bit of stock in it is a problem if you put too much yeah cuz it goes so soggy and horrible well then you’re definitely going to lose it’s really not nice you politicians are competitive come on yeah we we are in our own Chef same and what was the food like in the cabinet well we never really got f the perks were a 16-hour day 6 and a half days a week when I was home secretary has not e being a chef well did you ever invite the cabinet round for a dinner party at home I I did uh invite Tony and Sherry Gord and Sarah oh nice they weren’t all there at the that would have been a dinner to remember wouldn’t it uh yes holy mackerel um now I’m just going to have a look at my recipe I’ve got it in brail were you amazed when you heard about John Prescott’s bulimia yes uhhuh but we’re all amazing people we never know anything about each other do we it looks as though I’m need to put my peas in okay peas all right um are you still in touch with Tony I am indeed what’s his favorite food what does he enjoy eating well actually they didn’t they didn’t eat all that well I mean they have takeaways and are you telling me Tony Blair is a big Kebab fan he can afford to eat well but that’s not the same thing as eating well no so there we go what about Gordon Brown he enjoys his food doesn’t he Gordon doesn’t have time for food he’s too busy for food I’ve added my minc to my vegetables he lay the pan now a little bit of red wine give it some body more importantly some color reduce the red wine down and then add my stock bring up to the boil season it and been ready for the mashed potatoes I’m not putting wine no in firstly because I think it’s just it’s sacri and second it actually flavors the meat too much I’m a chef and you’re telling me now how to cook my [ __ ] cheer’s pie I like that 200 Ms of chicken stock in bring it up to the bowl and that will give it a really nice sort of H rich flavor get it a little bit more Savory with some wor sauce I’m going to do Henderson’s relish cuz it’s made in Sheffield it’s vegetarian and it’s much better Henderson yeah but it’s not a relish though is it’s like a wor sauce it’s like wor yeah yeah now Crush potatoes egg yolks in that gives it a really nice richness to the top of the shepherd’s pie and then gr some Parmesan cheese in there this is where we different cuz I’m not doing the egg yolk or the cheese spoon and Spoon them on you see this dish yes same as yours is it yeah it is actually yes how the hell are we going to tell the difference between your dish and my dish if I lose I’d swear have DNA you add mine okay we’ll have a DNA test on the Cher pie excellent right right you going to get your mints into the tray now I’m going to ask you to put my potato of course I will I I would take about 10 minutes over it at home I I can really [ __ ] it up then and then I can win uh are you happy with the taste the potato yeah the potato’s fine it’s got some swed in is little sweet now your um your current girlfriend is a doctor right my Pap is a doctor lovely do you enjoy her bedside manner I uh rephrase that or I’ll punch you now how you doing this getting oh that’s all right are you fluffing it up a bit yeah just to get a bit of air into it absolutely okay Davis is going on the top with a tray so it doesn’t cinate Mine mine’s going on the bottom 20 minutes yes David takes the dog for walk comes back finds he’s been voted out of my kitchen and loses now there are some ingredients you can buy and there are some you have to stay up all [ __ ] night for for most of the year the river 7 flows peacefully through 220 Mi of British Countryside until this happens the seven ball a phenomenal tidal wave that charges in from the North Atlantic and carries with it one of the most mysterious and fascinating Delicacies I’ve ever come across years ago elvas used to be a poor man’s food they literally cost 50 PE a pine and millions of them swept through the river 7 every night now today is a different story stocks are down by 98% and tonight I’ll be lucky if I can [ __ ] catch two dozen elvas or baby eels have a unique delicate flavor they taste like a lighter version of eel and have a slight sweetness like scollops and lobster they swim upstream at night to avoid Predators so the only way to catch them is under the cover of dark I’ve enlisted the help of a local fisherman Richard cook I’ve been a lot of searches yeah but not in the dark what the [ __ ] are we doing here tonight we’re going to attempt to catch alers yeah baby e Fry at the seven so and not possible during the day not during the day no this is our only chance uh how long’s it going to take to catch them I think it’ll be Daybreak honestly yes I think throughout the whole night I think we will be here all night yeah yeah what in the [ __ ] is that it’s like a bathtub on a stick holy crap huh that’s what you’re wielding tonight big net Big Catch right I can’t come back empty-handed you know you will not come back empty-handed Elvis can fetch up to £300 per kilo so a very good night’s catch can be worth several th000 Fisher Like Richard have to take extreme care to keep their fishing spots secret due to an increasing number of illegal poachers trying to muscle in you know Alvin is not all about you know it’s not all about earning money no no no it’s a way of life you know historically it was never perceived as a delicacy it was an important source of protein for poor people yeah the aristocracy owned and the land owners owned the salmon fishing and the Sea TR fishing the poor own the Alvin the alv yeah absolutely shef to look forward to it yeah every year each and every year it’s getting harder to find them more expensive to buy them elvas are so rare that fishing them is controlled heavily by the environment agency I’ve been granted a license oh there’s some in there Gordon you’ve caught your first four alvers four elvers [ __ ] hell honestly I can’t believe the size of the [ __ ] net for four small elvas Christ almighty these incredible creatures are carried in the Gulf Stream thousands of miles to the UK all the way from the North Atlantic salaso Sea those that aren’t caught will one day make an attempt at a return journey in order to breed [ __ ] H me this is a labor of love you know that well that’s [ __ ] four more that’s four + 5 that’s nine [ __ ] me they look like giant sperm just under an hour for basically 35 [ __ ] elvas they’re pretty gruesome in terms of uh look presentation flavor-wise they are [ __ ] delicious I’m catching so few Elvis for my efforts thankfully Richard gets a call from one of the network of his trusted friends also fishing out on the seven giving him details of a potential shw further up the river great that wasn’t the most fantastic spot no that was a disappointing start yeah yeah half 12 at night so where are we going now we’re going to go to an area called the stank the 8we window for catching Elvis is extremely small which explains why competition is fierce and information on where to catch them is kept secret this is like an undercover Network here it is we all have people that we speak to it’s like governed by the [ __ ] mafiosa it [ __ ] is are the areas where you won’t fish on uh there are areas where I would be very nervous to go yeah serious I’m beginning to understand how Territorial and competitive fishing for Elvis is it’s clear we’re not the only ones receiving tip offs so in order to divert unwanted attention we go dark you know him I don’t know him no it’s [ __ ] extraordinary this we’ve been followed now two of the vehicles coming on board is that because they think that we’re going to a hot spot catch him they think there’s fish down here so they’re now following us [ __ ] hell right here we go here we go what we going to do if we meet some [ __ ] muscle heads hey and if I’m on somebody else’s patch yeah you’re on your own Jesus Christ it’s [ __ ] pitch black no huh do we say good evening to them over there or not no no don’t say anything how’s the fishing going guys [ __ ] sake they’re worse than chefs hey they don’t talk to us [ __ ] hell too bad though I mean I know it’s a delicacy and yeah totally [ __ ] get it but Jesus Christ it’s an extraordinary man at work they don’t come for free do they we’ve been at it now for nearly 2 hours and look [ __ ] hell thank [ __ ] they’re delicious you know that go on your bastards jump in there that’s better no yeah no yeah it’s not bad bad is it a move at River starts to pay off as my catch becomes much more respectable pry say we’re getting there anyway aren’t we yeah we somebody with be glad of that for a feed yeah there’s a lot of back work isn’t it yeah yeah we’re going the right way mate okay guys how are we doing yeah slackened off a little bit and uh that water’s dropped down again time to call it a night don’t you think what you reckon well 3:30 a fair shot yeah 4 hours yeah for the amount of hard work that’s gone into that it doesn’t look like a lot but as a nice catch I’ve managed to net about £75 worth just enough for a modest breakfast they’re [Music] [Applause] beautiful right it’s 2 to 600 in the morning and uh I’m now going to cook these little [ __ ] on toast for my fisherman are you hungry yeah okay elow on toast chop the shots nice and thin garlic it’s really important when you cook Elvis to get everything ready because they cook in literally seconds bread in season with salt and pepper add the shalot and a clove of garlic nice to a piece of paper to drain this is where we make the flour mix to take the Elvis to a different leag powdered mustard K and pepper that gives it a little bit of heat salt and [Music] pepper now the elvas are going to have a little bath washing them through [Applause] ooh look the drier we get them the crisper they become Elvis have a wonderful texture and flavor and this COA will give them a crispy outside to complement the smoothness of the Flesh and you little [ __ ] are going in the pan putting them straight into the pan is the quickest way of killing them frying like this ensures the elvas keep their unique flavor very very quick parsley salt and pepper lemon and they literally take seconds and them Bingo get your Elvis onto the toast gentlemen 6 hours to catch 30 seconds to cook Fant here we go thank you very much yeah gorgeous you can see why it’s such a delicacy now can’t he so same time tonight then I’ll call you yeah right time for the dessert apple tart f with caramel ice cream this has to be the simplest and the most delicious dessert in Britain today puff pastry cut prick it with a fork and this stops the pastry from bubbling up Ron apples they don’t hold lots of juice so therefore it doesn’t make the tart soggy core peel slice layer [Music] [Applause] butter sugar cover the apples completely and then straighten the oven 190 to caramelize beautiful a light dusting of iceing [Applause] sugar blowtorch and just lightly glaze those apples and then finally to the ice [Music] cream that has to be the best looking tart in Britain apple tart f with Cameron ice cream done if we win we get to come back yeah oh [ __ ] we want to come back we want to come back Gordon yes are you a natural blonde uh yes you are you want like to show yes I you are so bad because you got you are so bad cuz I highlight my looks like you slightly what am I doing I’m putting more of these on you’re making me nervous I’m just messed up how do you change now yes since youve become a mom have I changed I changed yeah oh yes it has I feel guilty all the time now yeah guilt because I go out my wig mail I work I shouldn’t work work is healthy no I know and he loves me he doesn’t mind me working right tart on and we don’t put the ice cream on until the Tarts are on the plate yeah these Tarts are beautiful where’s the blow torch through left good so on there okay we got to glaze them okay ice cream is it there get get an A system now okay keep keep your plates over there so least you stay nice and tidy now I want them to Ser straight away because the ice cream’s going to melt turn around and put on the hot plate good go come on please I don’t want hanging around the ice cream’s melting come on you did a great job keep it up yes two tables to go yes they are beautiful absolutely beautiful well done come on let’s go last one now time to find out what our blind tasters think of our shepherd’s pie feeling confident would you like me to serve yours yes if you would I think it will arrive on the plate in a better State okay yours looks well very nice I have to say it smells very good indeed mine smells delicious it do smell too bad Jesus Christ right Jose yeah take them away 5 Meal please it’s all right he can’t he can’t he can’t be bribed he can’t be bribed H we have the first one yeah it is it’s very smooth not a lot of gravy in it yeah that’s how I usually like go if I’m going to eat a whole one I’d like it to go down quite easily yeah look quite dense this one doesn’t it doesn’t it yeah that’s quite a strong um tomato t I think the meat is a lot chunkier in this the one without keys the red wine in this one brings out so much more flavor though yeah there’s a lot more flavor it brings out the cheese as well okay Jose come in what’s the vote the vote opinion po well they both they like them both they like them both well that’s flattering isn’t it we’re a winner that cut the crap stop acting like a politician and get straight to the point all right was a Gordon yes I never heard that you obviously enjoyed the rich no for Mr blanket it was actually the texture of the topping they liked they enjoyed David’s topping yeah they didn’t like my mint then but they like the texture they they they like the texture so they prefer David’s top but they liked your bottom but wow H there’s no answer to it congratulations Sherry men is going on again congratulations I’m I’m very pleased for you because your job’s at stake and mine is well listen before we go I got a present for you okay yes now I got this may especially okay as you know there you go do you know you can really really really go off someone thank you Gordon and God bless you you know where the door is I certainly know where the door is and next time I’m going to let you cook okay goodbye David best wishes thank you absolutely happy to pay for it it was perfect the pastry was very very well cooked it wasn’t soggy right I’m not you probably think I’m bullshitting like here but it was like it was bang on Amazing Jose let’s go Jose Jose here’s the bad news if you get 40 out of 50 you’re tied with a Wendy Peters Brigade if you get more than 40 you’re the best Brigade and so far that means you’re top of the tree I’m scared don’t open it yet for dessert you got 47 yes done done done amazing really well done yes [Applause] now well done well done well done there’s a strong possibility you may be coming back we want to come back oh well done okay well done well done well done [Applause] [Music] wooho I’m so proud of us and um I think that it was all very very worth it and uh hopefully no one will beat us when we come back and do it again welcome to the e word dinner is served the eward restaurant is open for business and full of hungry diners this week my kitchen Brigade are best mates and band mates M fly will they be able to handle the heat douy yep yeah I don’t want that sweat pissing on my beef okay I’m [ __ ] doing everything yeah you’re doing [ __ ] off stop M [ __ ] on the menu tonight seared beef salad with Pickled ginger herb crusted Brill with minted potatoes and Soule panc cakes with rubab compost plus my healthy food campaign steps up a gear when I help a firsttime marathon runner get his face out of the fridge and his ass over the Finish Line you’re doing all this training yeah and you haven’t lost weight you’re [ __ ] I’m pretty much [ __ ] yeah scientist turned comedian Ben Miller takes the recipe challenge a little too seriously nucleating particles are um particles that um cause anos tropy in a in a fluid and seriously have you got any jokes and the gobest bird in TV Street Porter finally meets her match is this affection mother and I C my dad I love my mother and I love my dad all that never [Music] had C my mother and I CCH my dad I love my mother and I love my dad want to have all never had [Music] [Applause] gentlemen welcome thank you hi good to see you mate Harry hi not bad fly good to see you guys yes what’s the menu Danny uh it is um seared beef fish with uh tomato salsa and bread Crum fish uh sorry uh what’s it called Brill fish me tonight’s Ade mfly heading the lineup of this Band of Brothers is Keen homecook Tom he’ll be cooking with Pizza Lover Harry and douge the weakest cook in the group joining them in the kitchen is Danny The Joker of the pack let’s see how funny he finds being in my kitchen tonight there’s no support act these boys will have to crank it up in the kitchen if they to get out a three course dinner for 50 diners time for starter a SE beef salad with pickled ginger this is a very um lean lightly marveled piece of beef it’s quite sweet and the herbs help to counteract that so it’s a really nice combination I Crush coriander salt pepper roll that around the coriander and cumin really nice combination quite a strong sort of bitter flavor the reason why we um sear these off in the pan is to reduce the heat in the spices okay has to be very careful here 30 seconds as I tilt the pan it’s just sort of rolling it around sesame seeds at the end into the seeds and again let the tongs do all the work beef sits there vinegarette soy okay rice wine vinegar nice peanut oils doesn’t matter what order that goes in is it can go doesn’t matter cuz we’re going to mix it up this is a pickle Ginger it’s a really nice way of cutting through the the beef and give it a nice vibrant kick okay Crest is very light and dainty yeah lightly dress and just just spread these out nice big slices of beef we put the base on the bottom to give it a little bit of height mix up the vinegarette and then look bang just over okay so three little crucial steps right have a little taste just do for it so nice yeah you like it awesome y right Tom and Danny you’re going to work over there yeah Harry and doggy yeah you’re on here of all you guys got girlfriends yes so who’s going to lose the virginity first right McFly yes are we ready now this is no rehearsal this is it okay on order for cover table 10 mcf four beef four Brill four Pancakes yes chef yes chef yes chef is that what happens when you’re on stage and one starts and three of you dribble behind like guys Harry seriously yes that’s better off we go right on order four cover table six four B four Brill for pancakes yes chef douggie louder yes chef beef in the pan douy yes good T SE on there right salad where is it Danny let’s go tast back in water who’s dressing the salad yeah good into the plate and just push around almost like you’re making a little Nest there there you go down and then from there round yeah okay good all right guys would you pay for that yes yeah good Table Six please salad back in the fridge and Doug yeah pour more away now quick in a couple of months time we’ll be eating Janet’s Veil I’m in charge of the cooking and the drinks I’m looking for the perfect drink to serve with the veil that Janet’s rearing for the fword restaurant [Music] but rather than Wine I’m going for a drink that’s come back into fashion in a big way beer and I want to brew my own but first I’ve got to taste a variety of beers to work out which flavors complement the delicate Taste of Janet’s ve I’ve come to the marquest tavern in North London to meet will Beckett an expert in matching Gourmet beers with food well how are you good thanks Gordon good to see you can you beer is the new wine that’s [ __ ] come on h no no absolutely not doesn’t it doesn’t have to replace wine but uh Beer’s got the whole range of flavor that that wine can do and it’s just as good with food I’m going to cook some ve so I can get the best possible match little spring of rosemy a little U Touch of garlic finding the right beer to drink with Veil is going to be tough anything too strong or too bitter will overwhelm the delicate flavors of the meat I need something smooth not too gassy and something which doesn’t have a strong aftertaste out and there’s yours there we are thank you very much excellent right here we go little taste of ve right it’s delicate it’s tasty mhm so I’m looking for something that can combine those flavors passic British Beer McDonald’s favorite well she’s a bloke anyway [ __ ] that’s not right for you this is one of my favorite beers really really nice quite multi flavor color-wise looks nice smells quite sweet see initially it’s nice creamy light but then there’s an aftertaste it’s a stout so it’s uh it’s cheers that was one of the ones I thought you’d like I’ve got some ones I don’t think you like try this one see that’s not too bad it’s got quite a strong aftertaste trying to eat food with that level of bitterness in the back of your mouth as well it’s a Scottish beer aged in Oak barrels you’re going to get kind of vanilla and caramel on the nose you get that more sweetness you can smell the caramel on that that there’s no aftertaste there’s no bitterness honestly I mean how hard is that going to be to replicate that the the key to this kind of beer is the the aging process you need to find those those kind of barrels that is delicious it is I honestly didn’t think we’d ever find that you know that we’ve done it cheers H hey douy I don’t want that sweat pissing on my beef okay [ __ ] hell look at that do you sweat on stage like this oh I sweat like a bit Jesus Christ dougy keep your pan yeah in the middle of the stove you’re not anything cooked there okay so um we want uh right come on how do I do it so my fingers don’t burn when I go near it [ __ ] h hold that away from there yeah and then like just more in the pan whil some concerned you’re getting hot and bothered and sweaty yeah keep the [ __ ] pan in the middle of the stone let’s go thank you Tom and Danny yeah that’s good yeah keep it up douggy I need to speed up a little bit yes dny Danny very nice yes go please go 11 let’s go Harry can you stop eating please it looks so bad in front of the customers yeah when they’re standing there [ __ ] looking at me scoring at you and you’re eating they’re not they get Stu yeah take it seriously T 12 yes hey well done yes didn’t think we were going to get there you know that Harry was eating more than the customers well I’m hoping of course that all 50 want to pay for the [ __ ] stars yeah stay down yeah we’ll get set up for the next course yes you enjoy good yes I was vegetarian right come back slowly i’ slowly started eating each meat and that was the first time I’d eaten beef and it was absolutely delicious I’m sure you agree a lot better than the plate of lentils right absolutely empty plates everywhere it’s always a good sign yeah the beef was really good it was really complimented by the sesame seeds and all the flavors in the oil it lovely really it doy out of 50 how many is going to pay I think 35 what you think you sweat it in 35 dishes okay let’s find out damn the number of people paying for the starter is 4950 that he who was it who was who was that who was that where is she who was it where is she stand up one individual know why you’re eating say that again salad was sloppy what can I say and what about the beef the beef was the beef was nicely cooked but there was too much dressing over all of it are you related to Janet Street por no herb crusted phets of course Brill this is a very sweet delicate fish packed with flavor but very robust in texture salt pepper olive oil hot pan we want to color the fish not boil it 1 minute each side take it out of the pan onto a tray and now we’re going to make a really quick tomato Basel salsa tomatoes shots you can hear the Tomato’s roasting in the flavor of the fish [Music] basil cool and now for the exciting part bread parsley parmesan it helps stick the crust together and more importantly gives it a really nice color Blitz that smells like provance beautiful salsa be quite generous on top of the drill really pack the breadcrumbs on there bake 6 minutes that is [Applause] beautiful olive oil balsamic vinegar basil herb crusted phips a Brill with tomato salsa done right all kinds recipes on the website to log on and get in the kitchen you’re on fire you’re on fire oh [ __ ] put the pan down yeah give me that [ __ ] [ __ ] sake let’s go guys we’re be here all night right Tom in the early days yes when you all used to live together in a b one big house who done the cooking then uh Pizza goo who who lived on Pizza somebody must cook we never switch on our oven you wait on through that I put on about two Stone in the first year now very nice what about spare potatoes no leave them over it’s always best to have one extra Clean Plate do we use the um quick Tom very nice yeah what am I doing now dude beautiful go please SM dud yeah we just wipe off through your top Tom come here yeah you happy with that yes yes yeah you happy with that that’s lovely hey [ __ ] slow but nice go 1 2 3 4 five six tables to go yeah come on Tom you’re taking this out yeah it’s a table 9 very very nice Table 9 yeah the lady didn’t want to pay for the starter no that’s fine Che that’s fine go please yeah go ready yeah yep good should be out come on let’s go clear down clear down clear down guys I got four tables left yes there you go delivering your hope you like it we didn’t spit in it wor enjoy it health eating is a marathon not a Sprint the London Marathon is the moment when a nation of couch potatoes finally gets off its ass and tries to run off the flab it’s a grueling run and to have any hope of finishing a good healthy diet is crucial preparing for the little marathon is bloody hard work I should know I’ve done ate myself I’ve come to South London to help a guy who’s been training for the marathon but not lost any [Music] weight in the mornings I’d have a bacon and egg sandwich during the day I’m snacking at chocolates and things like that I love Thai takeaways they’re my favorite lovely thank you very much my friends have been taking a piss out of me quite heavily for doing the marathon so I really would like some tips from Gordon with only two weeks to go he should be in bloody good shape morning Ben how you feeling yeah good two weeks to go indeed ready y jump you’re not ready first one yes indeed always the hardest I trust you’ve been eating well um not as well as I should be youve obviously shed some weight since you’ve started training not much really none you’re doing all this training yeah and you haven’t lost weight that’s basically down to your diet you’re [ __ ] I’m pretty much [ __ ] yet but positive mental attitude I’ll get through absolutely I’m not going to quit yeah there is a big Advantage there must be 72 takeaways along the way especially through the aisle of dogs yeah probably yes let’s go have you ever seen the movie run fat boy run Come on B I did uh 2 hours before yeah I was [ __ ] literally breathing out my [ __ ] ring I’m determined to show Ben that healthy food can still be delicious it might even get him to the Finish Line come on Ben Jesus how is he going to pull this one off right I know you like CES yeah they’re a big advocate of CES yes but did you realize down your street is this beautiful little market here A Time Market yes okay there’s no reason you shouldn’t be able to enjoy your favorite food asparagus yeah literally 30 seconds in the pan very healthy as well cook it yourself rather than get it from a t takeaway you’ll know what’s in it and can make sure it’s healthy as well as tasty it’s some really nice Basel couple of carrots pin they are absolutely delicious I’ve never seen them before combination between slight bitterness of the oine but a texture of a pee here’s a really nice way of making rice little bit more exciting vibrant we’ll steam it with some stares excellent right recognize this man’s face going seeing him a lot more yes hopefully so excent thank you very much that didn’t take long did it no quicker than getting a takeaway I’m here to show Ben that he can enjoy his favorite foods but with less than half the calories this delicious yeah Thai style stir fry yeah 400 calories Max cutting the vegetables that’s half the calories found in a takeaway equivalent and it’s packed with all the slow release energy Ben’s body needs and it won’t pile on the pounds cooking the rice water rice is a great source of carbohydrates which give energy add the stares and Thai Sweet Basel to the rice okay with the beef fillet of beef delicious and lean with virtually no fat it’s also packed with protein when you can’t get hold of beef chicken the same way is fantastic walks nice and hot the secret a stir fry is having the veg slightly crunchy beef in and where did you set it uni uh Cardiff Cardiff what did you read uh Sport Science Prett sport science Ben healthy Sport Science yeah Ben beef out mix the vegetables and the beef okay oyster sauce rice wi V 1 tbspoon soy sauce nice okay so we got all those juicies from the vegetables and the meat vegetables beef in that smells amazing brilliant really really good two weeks of this yeah these things yeah will be gone this Thai stir fry will help Ben with these man boobs and it’s so delicious his flatmates will love it too how are we good uh good yeah great good thank you tasty if I come across you on the marathon I’m [ __ ] okay yeah I want to wish you all the best going to put a spur in at the beginning put a spurt in at the beginning trust me by the time you get to cut Sal you’ll be F if you’re too slow I’ll catch you up we’ll see see how we get the big day arrives I’m fueled by my healthy food Ben’s raring to go i’ certainly feel I’m more prepared now than I was a few weeks ago I’ve changed my diet um and I’ve also been training a bit [Music] [Applause] more there he is a pretty good runner Gordon he’s run some pretty quick times over the marathon I wonder if he’s getting his diet quite right [Applause] Ben safely pass the 20 mile Mark a killer milestone for even the most experienced marathon runner and congratulations to Gordon Ramsey he’s finally crossing the Finish Line in roundabout 3 hours 45 not my best time but an amazing Buzz as always healthy food doesn’t have any boring food but um I’m starving now I tell you Ben comes in at a commendable 4 hours and 54 minutes good lad very much guys changing the way I’ve been eating is is a big thing but also doing the marathon has giv me a good kickoff so hopefully I can be a lot healthier lose a bit more weight maybe even do it next year maybe not Doug y look for four bits of Grill the same size why it would be fair on people Fair on other people F know they cook evenly Tom get the six fish in the pan listen to me now otherwise we going to go down yeah and Harry we’re falling behind now yeah I’ve asked for five there’s not even a [ __ ] pan on uh I know I’m doing the potatoes and I’m that fish together okay do the fish you do the fish you do the fish no a pan for the fish yeah put it on all right all right put sh in the wrong one get them out then quick yeah come on guys yeah know watch out Harry stop I’m [ __ ] doing everything yeah you’re doing [ __ ] all I don’t know what I’m is ridiculous I thought you were one [ __ ] out way out the way same [ __ ] different day he I’m doing what you having cold water on the bean Flor Tom stop bang M [ __ ] clear down yeah [ __ ] right back to beer I’ve been searching for the perfect beer to accompany Janet’s VE for the F-word restaurant I eventually found a winner a beer from Scotland which I’m going to use as the inspiration for my home brew there’s no aftertaste there’s no bitterness how you expert DG sharp has come down from the highlands to show me how to brew it in my back garden and the Miss is going to do a [ __ ] that when she sees the size of this bowel you know that she’ll love it she’ll love it and how many looks a bit like you yeah right that’s gone I’m very excited about this I mean it looks like something out of [ __ ] Charlie Than Chocolate Factory yeah Professor Bol faasa don’t worry think I’m brewing the kids or something when they’re naughty this this is the key thing 90% of the flavor of our beer is from this ble bourbon has been in the barrel first right uh and it takes out flavors that you wouldn’t want in beer smell that you got a little bit of citrusy notes in there yeah that is amazing sweet crey very creamy and slightly apricotty my Brew will eventually rest in the the barrel for 30 days and it will take on the smooth vanilla characters of the Oak and bourbon so we’ve got a tank of water at 80 80 deg y we’re going to mix that with these greens in this vessel that’s mashing the first thing dog instructs me to do is add salt to the hot water then add malt roasted barley and wheat malt incredible I it’s like a huge vat of porridge so we’ve got Mash we just need to cover it up leave it for an hour come te sounds good after an hour we are left with the wart which is a Sweet Water flavored by the grains super sweet great that is incredible tast huh that is absolutely incredible next we mix in the first batch of hops which will add flavor Aroma and a touch of bitterness to balance the sweetness of the Mt you have a smell there completely unexpected smell Inc it’s a bit like a penio this one it’s a bit earthy H it’s got a little little bit Citrus character and it’s your classic sort of British hop this mixture balls for an hour before we had some final hops for flavor Jack arrives home just in time to give us a hand do you play football today rugby today drink any beers today all of the above surely qu qu qu qu [ __ ] yeah hold on a minute that smell nice is sweet yeah have a smell that one in there you reach put your finger in there just see how black it is it gets burnt inside huh a little wall paint right you ready to put these in yeah in goes the second batch of hops it’s a bit like adding herbs to food it’s like a witch’s potion when you stir it around witch’s potion excuse me hey this is your dad’s very own beer Hobs yeah yeah I the thing we just put in that’s right so do me a favor yeah hop it homework now the final step is to pump the mixture into the fermenter where we add live yeast which turns the sugars in The Malt into alcohol so 6 to 8 days in this yeah we’re going to need to let it settle out a little bit and we’ll transfer it to the Oak and then it’s just all natural 6 weeks from now it will be ready to drink excellent should we Bless The Brew shall we Bless The Brew how do you bless it up north let’s hope this [ __ ] works [ __ ] it youve done it that’s good enough how are we nice to see you how’s the BR we’ve never heard of it but it was fantastic it was the loveliest fish I’ve ever tasted actually the idea of the tomato salsa was a sort of b a nice fresh tomato fondue over the grill which actually is a bit of a sauce but you can still taste the fish which was nice you going a pain oh I really really enjoyed the main course actually I particularly I mean you wouldn’t have thought that like fish and mint and shalots would all go together because they’re quite different flavors I actually thought they combined really well to make a really nice um really nice dish okay Jose let’s go how well do you think we did I’m praying for 25 to 30 25 to 30 the results are 35 out of 50 not bad yeah but not very good it’s no longer mug [ __ ] it’s m mediocre yes it was uh tough to concentrate obviously with golden shou and stuff but you kind of get used to it now I’m used to it and relaxed now in the kitchen atmosphere which is good well one thing’s cooking you got putting the other one on and it’s just nuts but um hopefully we’ll we’ll get it done for the dessert now time for the recipe Challenge and tonight’s competitor is comedian Ben Miller excited very excited youed even psyched yeah I’m nervous what are you making Victoria sponge the reason I chose the sponge is I thought it might be your weak point it is my weak point may this is an old family recipe that actually came from my wife’s grandmother here’s the good news yeah all our blind tastes are from the wi yeah they’re going to love my old oldfashioned sponge right Ben’s making a traditional Victoria sponge which is a [ __ ] worry um I’m going to do a Swiss roll I’m going to use fresh M seeds egg sugar whisk them up fold in the flour bake it roll it line it with some Jam a little bit of cremed of frois and then Mash some fresh raspberries in there and win what’s in there I’ve got all my stuff got my stuff Pro I’m not leaving anything to charge as well I thought you’re going to stitch me up you’re going to give me some [ __ ] equipment or something as you can see quite lightweight anodized very good at yeah yeah are my ovens good enough for you no uh I have been testing them is that your that’s my thermometer honestly that’s your thumb it was 5° out that’s reading 150 this is 155 so preparation is everything you’re weighing your eggs now as well look at you you’re such a buffet you’re right I am a Scientist and I think this is also why I thought a baking might be to my strength whatever the weight of the eggs is I use exactly the same weight of flour castor sugar and butter so you’re using an essence smell that fresh vanilla M no I have used have cooked with vanilla pods but I think next tip why not well well I find them a little bit sticky and I think they can nucleate the uh they can nucleate your your sponge sound like [ __ ] H blumthal nucleate my sponge yeah exactly nucleating particles are um particles that um cause anisotropy in a in a fluid so say for example if you want to make a crystal oh [ __ ] are you still here oh [ __ ] it’s like a child in the classroom how much you’ve been practicing a couple of evenings this week just just um just working on this this one recipe you know how competitive I am yeah you know that yes yeah I clearly hope you seriously F my hand is shaking look at my I’m watching you now is extraordinary from AAL to comedian struggling over a [ __ ] sponge Ben get a grip man huh I really want to win man my uh electricity you okay with that yes yeah okay good just regulation 240 BTS 13 yeah let’s whisk away shall we yeah yeah whole eggs in vanilla pot in there as well and sugar in and going to whisk it up into a really nice light creamy texture now creaming up the uh butter and the cast of sugar I want to get it almost white so what did you do before you got into comedy I was a physicist no wonder you’re so meticulous wear everything out now I am F where did you read um at Cambridge cdge and I stayed on I did a PhD there as well in fact recently there’s a lot happening in physics uhhuh cuz they’re building this particle accelerator in CERN in switzland have you heard about this it’s an amazing experiment it’s like 27 km track that they fire particles around Collide them into one another and they’re going to recreate the big Bank they’re looking for something called the higs particle which they also call the god particle which they think now Ben seriously have you got any jokes got a [Applause] joke I’m a chef you’re still creaming [ __ ] it I’m going to cream some more it’s the fresh vanilla causing you problems all right I’ve got mine to a really nice thick sapping on now okay and that is light and aerated with the vanilla running through I’m going to fold in the flour and then I’m going to be ready for the oven I cream the butter and sugar together then I add in my eggs and uh the eggs have got the a bit bit of vanilla Essence I’m using rather than the uh I think possibly nucleating pods I’m just folding in this flour um trying to do as little mixing as possible at this last stage so Ben’s using uh classic cake tins I’m using a tray cuz I’m going to turn this into the most amazing Swiss roll come out the oven I’m going to line it with Jam almonds crushed raspber I’m good to go are are you good to go yeah thank God for that so both sponged in the oven yes we come back and then Ben [Laughter] loses nice smooth paste yes something with no lumps in there yeah right time for the desserts Soule pancakes with rubab compt come on Tom put some [ __ ] muscle into it sule pancakes with a rubab compt first the pancake mix flour egg yolks sugar milk beats and what we’re looking for is a really nice smooth textured pancake and now our egg whites sugar whisk mix the secret now is just really folding in gently look that nice smooth texture compt rhubarb vanilla Ginger hot pan butter sugar the sugar stops the rhubarb from becoming really tart lemon water the pinkness of the skin has started to really color into this really nice soft rubab compost simmer pancakes hot pan [Applause] [Music] butter and flip [Music] ice and sugar the most amazing delicious pancake suet pancakes rubab compound done compound to heat up spoon in there put wooden spoon in there so it doesn’t burn yeah look y right Tom in all seriousness now is it true every time you go to swiming pool you have a piss in it that is true that is true Tom forg God’s sake man right roll it around right back on he also cries at Disney films way freaking on me you cry Disney films but Little Mermaids free willing nice flip it to the end Flip Flip Flip there watch push away and round yeah nice come on Danny okay ready for the mix yeah no so that’s the perfect amount hold it to the edge there yeah down and then around Bang Yeah I and sugar good boy come on quick quick quick come on guys come on Harry I want this to [ __ ] work yeah good go please let’s go that’s enough guys four tables of four one table of six let’s go 22 pancakes left come on guys come on come on come on come on right oh [ __ ] careful [ __ ] H what happened double flip yeah know [ __ ] hell Jesus Christ almighty uh right off too much mix less mix in there guys not so much mix in the pans they cook quicker Danny yeah when we flip them they don’t piss everywhere try try try go on try try go on ready for a toss yeah go on up good man that’s spot on very good wa nice how did you guys meet um I met Tom uh in Manchester actually cuz Tom failed to get into busted you know that you failed to get into busted yeah so join look fly Good Start started talk about fate yes yeah absolutely [ __ ] brilliant we made about a th000 I don’t know but we [ __ ] them oh 360 come on come on come on go come down let’s do double figures now yeah two pans on each Tom two pans on each let’s go come on Doug keep it in the pan game yes excellent stop that was hard here’s a bird with a big mouth and Janet reporter Jamie and Hugh have been banging on about free range Birds and intensive farming but neither of them have mentioned the healthiest bird of all ostrich it’s healthy and delicious but do people actually want to eat it no no no you normally just see them in the zoos and you think they meant to be there it do sound normal this tasty meat is a mystery to our Spritz what does it taste like is is it like dick or anything like that there are 35 ostrich farms in the UK but no supermarkets are selling them meet I’ve come to KY Farm in the Scottish borders to see if we’re missing out on something huge hi Walter hi joh Walter has been running the Family Farm for 10 years supplying meat online and to specialist butchers and restaurants serving ostrich all over the country why should I eat ostrich on the health side it’s low cholesterol low fat ostrich is healthier meat and out they come I’ve come as two ostriches are joining the flock hello [Music] very elegant is this affection they might look funny but ostrich is the fastest bird on earth they can reach 43 M an hour they really fly no they can’t they can run around and they run in quite a bizarre manner with their necks um straight and their body moves from side to side that sounds a bit like me running everything super sized oh my word even their eggs with each one the equivalent of 24 regular hens eggs wait Ros has started selling ostrich eggs in 19 stores as a trial the shell on them seems incredibly hard it’s very strong you should be able to stand on it all right if I stand on this egg and it breaks I don’t want Gordon to call me a fat old cow well are you sure can I have the other one stand right hold on ah right hold on right okay you can step away now oh no it’s disgusting I can’t wait to find out what these weird Birds taste like now the next off it just looks like huge turkey doesn’t it yeah it is I mean it is with 28 kilos of meat these big birds could feed over a 100 people for dinner so this is the fillet um so why don’t we cut your steak and then you can try it and see what you think okay Walter’s Aussie wife Dy is no stranger to ostrich and for once she’s shunning the Barbie in favor of a good oldfashioned British hob ostrich is really good at taking on fruit flavors um we often just have it with a bit of you know red wine reduction or something like that ostrich Cooks twice as fast as chicken lamb and beef it’s full of iron whilst being extremely low in fat so it won’t give you a big behind got to be careful not to overcook it that’s actually the Golden Rule with ostrich I want mine rare rare okay so you can see it’s just Browning up I don’t want mine cook anymore okay well let’s stick it on the plate I only like Ste rare I can’t see the point of turning it into a singer so now I just stick a bit of butter popping your berries nice black Brees or something like that a nice bit of plonk like that that’s ready to go it’s nice and rare oh yeah this is my rare steak get stuck [Music] in W it tastes great it doesn’t taste that gy it’s an incredibly tender red meat with a subtle flavor I can’t believe people aren’t curing up to eat this delicious healthy meat if only people tried ostrich they’d love it so I’ve got a plan right who’s first the Janet Street poter ostrich burger oh [ __ ] it’s boiling an a bger please an a I bet you thought you’d never say those words tell me what you think you got much more meat in them than a regular hamburger oh look at the size of that abolutely wonder do you like it what does it tastes like it just tastes a bit like pork it’s com from down the road all right no it is it’s really nice so a Nutty Nutty Flav I would I would even go back and have another now she wants a second one the C’s enormous the people of bicon Tweed would happily buy ostrich Burgers if they could get their hands on them well my ostrich Burgers have proved to be a Smash Hit with the people of bicon Tweed they loved it how D good to see you well yes you look great now what your mouth about this week what is it ostrich meat it’s fantastic meat it’s really high in iron low in fat mhm and low in cholesterol that’s incredibly tender isn’t it fantastic it’s free range organic and if you want to eat red meat that’s a brilliant alternative when you went to the family did you feel at home with those long legged Birds I did not Gordon no no no but they’re quite fascinating characters aren’t they they’re individual but have got nothing in common with the Lost trips thank you no no but they’re pretty gobby aren’t they they they big mouths only make sound when they’re shagging just you to know that that’s a fascinating fact so what do you do put a pillow in your mouth gorgeous I’ve got nothing in common with o kids I’m not going to Peck you okay but look see that egg you’re holding that is the largest Edible Egg I’d like you to stand on it oh come on I want to see if you’re as happy as I think you are I know you’re always going on about your bloody nine marathons they trick me into standing on this egg I heard you stood on one and it was impossible for anyone to smash one but however CH it you managed come on so here here’s the weird thing okay a 350 ostrich okay okay can sit on one without smashing it along comes Janet at home with her ancestors and come on have you seriously okay have you have you honestly put a few pounds on your old age ready no I haven’t right here we go 15 Stone oh no you got it my shoe how can you do that hold on I tell you what you just ruined my [ __ ] shoes for God’s sake woman look your very own hardboiled ostrich egg with your very own soldiers look imagine taking that to bed in the morning look now have a little donk I mean they are very rich aren’t they now um I’ve heard that it’s very good for arthritis ostage oil in terms of Y how I know I haven’t got arthritis you’re building up to one of your jokes about my age the question of leading to you know every week you mention the fact that I’m a pensioner people in Britain think I look [ __ ] great you’re a benchmark for a pensioner really good to see you see you next week and David yes thank you time for the results of the recipe Challenge and Ben Miller is about to lose I crushed my raspberries with some cream fresh vanilla lined the sponge with a little bit of um flate toasted almonds and look at that who needs a [ __ ] tin deia must say very pleas with texture there my son we have a lck ah [ __ ] out look at [Music] [Laughter] that however I’m getting in a position to nucleate Mr Miller what you put in the middle of yours I’ll go for Jam I’ve got a nice cream here with a little bit of vanilla and um a little bit of sugar dust mine with ice of sugar I like to do this little comparison Ben yours does look rather delicious yours look fantastic too Josie off you go good luck yes good luck yeah it looks lovely fabulous thank come back with the good news excellent obviously there’s only one winner [ __ ] off hello ladies the first blad you think quite a surprise little very pink right for my liking yes there are some aftertones with that do the squeeze test that looks ni and soft nice cream I um that’s the one I’d finished excellent this is my favorite bit I find out r one right Jose let’s go give me the results now did they enjoy them both obviously not they did it was very close actually very close very close what come on in it was actually Ben oh get out oh [ __ ] off with you get out here you Belgium little [ __ ] Gremlin what you mean what’s the score 41 oh get out they all deia Smith’s sisters what do they say well they actually like the flavor of the Swiss roll yeah but more the classicness of the cake was in the [ __ ] 41 41 I got a present for you I’m really sorry but read that please follow instructions carefully will unbelievable Ben so much thank you promise you won’t come back look you you’re back like a [ __ ] gas man you nucleating [ __ ] my was really good and the pancake was just the right thickness and I think the we was just at the right level of tness it wasn’t too sweet and it went really well with the ice cream pancakes are probably not something i’ normally order cuz I’m not that K on R i’ expect it to be a little bit stringy and maybe sour or something like that but it was actually really really nice really sweet I really enjoyed my pancakes I thought that pancake was nice and spongy um and the tartness of rubar went really well with the sweetness of the ice cream so it was a really good combination okay results of desserts yes how well do you think you’ve done in the dessert I think we did pretty good yes how’s it going customers happy very yes enjoy their desserts some of them some of them that I don’t like the sound of okay the amount of customers have agreed yeah to pay is oh damn damn that is a big kick in the bollocks 31 out of 50 what why we had the size of the uh pancake too small too big too much food too much food they complained about the size of the portions yeah for £5 oh my God I’m not impressed right okay that’s slightly disappointing yeah I thought we would on that so the total for tonight is 115 out of 150 we wanted to win yeah I know you wanted to win it was a great start the desert leave the f word Resturant with your heads up high yes right do me one more favor yes yeah I’m going [ __ ] off out of me yes get out of here yeah well done well done well done well done open those [Applause] eyes damn damn damn damn at first we were just so confused in what order cuz you have to get used to it and that’s that’s what I found hard getting used to it getting a little routine goid takes a lot of concentration um you know to make sure that you don’t burn yourself or you got to put the pan on while that’s doing that and just it’s quite hard but it’s good fun my feet hurt I Hest sit down I burnt my like burnt all the hair up here but never mind For the Love of Cooking [Music] [Applause] [Music] [Applause] [Music] [Applause] thanks for watching if you want like cook all tonight’s recipes and that like go to the website come on S Gord Ramsey rubbish at [ __ ] sweet potato [Music] [Applause] [Music] [Applause] la