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Hollyoaks Does Come Dine With Me (2025) Season 1 Episode 3
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FunTranscript
00:00Oh!
00:01On today's show...
00:03Ooh!
00:04Excuse me.
00:05Diminutive dishes.
00:06Oh, it's not as big as I thought it was going to be.
00:09This could be a disaster.
00:11Ooh.
00:12Joint judgment.
00:13When I read your menu, I did say it was very basic.
00:16So did I!
00:18Some brilliance from James tonight, but also some disasters.
00:22And a bug-filled buffet.
00:24Oh, that one's really big!
00:25I dread to think how many bugs I've ate.
00:27It was just full of insects dead and alive.
00:31As a posse of players grapple for a grand for charity.
00:35I mean, I might be a kitchen genius.
00:44It's day three of our Hollyoaks 30th Birthday Bonanza,
00:48a show which has its own on-set pets,
00:51including real-life fish, a cat and a waddling of ducks.
00:56Hoping he doesn't quack up tonight,
00:58his veteran Hollyoaks heartthrob James Redmond,
01:01who plays cheeky chancer Finn.
01:03Three eggs, please, James.
01:05Trying to get my shoulders right for once.
01:07And it's not his first time on Come Dine With Me either.
01:10I need to redeem myself because I was on the show 15 years ago.
01:14In fourth place, James.
01:17Oh, what?
01:19Well done.
01:20I finished rock bottom.
01:22I'm not a great cook.
01:23There's a good chance that I could break records today.
01:27I'd be the only person to ever come last twice.
01:30He's planning to swerve this title by bringing the good vibes
01:34with his Scouse theme tonight.
01:36I'm very passionate about Liverpool, the city and the people
01:40and the culture.
01:41Woo-hoo!
01:42Nicole Barber Lane, who plays Myra McQueen,
01:44made a sweltering start to the week's contest
01:46with her tropical treats.
01:48Very good.
01:49The chicken was well done, the sauce was brilliant.
01:52Although the evening took a spicy turn for Charlie Wernham,
01:55a.k.a. Robbie Roscoe, who faced a chilli challenge.
01:59They're really hot, mate.
02:01And regretted it.
02:03I played it down a lot, but I was dying.
02:06Milk!
02:08After a totally tropical score of 31,
02:11things got decidedly frosty when Izzy Smith,
02:14otherwise known as Frankie Osborne, hosted night two.
02:17Ooh!
02:18I like the chicken and bacon combo.
02:22Because you said it was quite easy, actually, didn't you?
02:24Well, that's the thing, is it sounded, like, quite basic,
02:28you know?
02:29Which I thought might sue your personality, but basic.
02:32But, um...
02:37Watch out.
02:38The claws are coming out.
02:40But Anya Lawrence, who plays Vicky Grant,
02:42brought the love back in the room over Izzy's jam tarts.
02:46That's so good.
02:47For me, Izzy is an 11 out of 10.
02:51Personal feelings aside, with Izzy scoring an average 27,
02:55Nicole is the one to beat.
02:58So, how's everyone feeling about tonight?
03:01I don't want it to be good, because I do want a win.
03:05Right.
03:06Watch out, James.
03:07You should be worried.
03:09Yikes.
03:10Anything special up your sleeve then, James?
03:12I mean, the main thing is to enjoy it and don't poison anybody.
03:16Always good.
03:17He begins by making the starter.
03:19Prawn cocktail.
03:21I'm also doing a prawn cocktail.
03:23So, I've got a bit of competition.
03:26No, it's not going to be any competition, is it? It's James.
03:28The main reason I'm doing it is because it sounds quite easy to do.
03:32Selling it so far.
03:34Now, I've never chopped lettuce before.
03:37Right.
03:38They do have a video available.
03:40Really?
03:42Take off the outer leaves, give it a rinse.
03:44Good idea.
03:46My, this is riveting.
03:48This might take some time.
03:50I've got most of the mud off it.
03:52Well, that's good to know.
03:54I think that there is a dead fly.
03:57So, we'll probably just move that.
03:59Having removed the flies, he piles in the lettuce.
04:03Looks about right to me.
04:05And the prawns?
04:06I do love prawns.
04:08Just checking them for poo.
04:10They are obviously bottom feeders.
04:13Yummy.
04:14He leaves them to chill.
04:16Oh!
04:17Excuse me.
04:18Excuse.
04:21James mixes ketchup and mayo for the sauce.
04:24I think it needs a bit of a kick.
04:25So, I'm going to add some crushed chillies.
04:28Steady on now, fella.
04:31That's pretty good, I think.
04:32I love prawn cocktail.
04:33So, okay.
04:34Yeah.
04:35No, that's fine.
04:36It's very simple, isn't it?
04:37And he said that Izzy's was basic.
04:41Come on.
04:43On to the main.
04:44Blind Scouse.
04:46So, I was looking at, you know, famous Liverpudlian dishes.
04:50Scouse is the obvious one.
04:52Meat and all the bits in it, potatoes.
04:54There's a bit of veg in there and it's supposed to be thick and nice and warming.
04:57Why is it blind?
04:58I've done a blind scouse, which is basically the same stew but without any meat in it.
05:05I love a veggie stew.
05:07So, I'm good.
05:08And basically, she's just going to give us a bowl of veg.
05:11Basically, yes.
05:13Swede.
05:15James also peels potatoes and carrots.
05:19I've done one.
05:20We've started well.
05:21Indeed.
05:23Beef stock goes into the slow cooker, closely followed by the veg.
05:28Oh.
05:29It's not as big as I thought it was going to be.
05:32I may have not thought this through properly.
05:36So, I'm having to get rid of some of it.
05:39Not a great start.
05:40I mean, I have no idea what I'm doing now.
05:41This could be a disaster.
05:42He adds a can of stout to the potential disaster.
05:46I mean, I could be inventing a better dish, couldn't I?
05:49It's unlikely.
05:50In a sort of Heston Blumenthal way.
05:53He adds thyme, salt, pepper and a good old dollop of Worcestershire sauce.
05:58I'm going to give it a quick stir there.
05:59I've not used a slow cooker ever before.
06:01Not sure if that's coming across.
06:02Just a little.
06:04Quick taste of the flavours now.
06:06See if it's all right.
06:09And?
06:10It's actually fine.
06:11I mean, I might be a kitchen genius.
06:14You might be.
06:16So, I'm serving my scouse with the traditional pickled red cabbage.
06:20I've used a professional.
06:21So, I've got it in a jar.
06:23I mean, you can bake your own bread.
06:24But as we know from last night with Izzy, it tastes awful.
06:28OK, then.
06:29Dessert next.
06:30Bread and butter pudding.
06:32I wanted to do wet nelly, which is a dessert.
06:36But I couldn't get hold of any stale cakes and stuff.
06:38So, I'm doing a bread and butter pudding.
06:40It's kind of very similar.
06:42I've never actually had bread and butter pudding.
06:45So, I don't have any thoughts on that.
06:48Well, thanks anyway.
06:50I like bread and butter pudding.
06:51Do like it.
06:52It sounds like it's going to be quite tricky to get right.
06:54There's not loads to it.
06:56It's not, you know, it's not going to blow your mind.
06:59Mind-blowingly, James decrusts some bread.
07:03I used to have this at school, actually.
07:06Really hated it.
07:07What a great choice it is, then.
07:09You can use your crusts here to butter your dish.
07:14Oh, thank you.
07:16Smash it round this dish.
07:18Notice I'm doing this myself.
07:19I'm not getting my dad dressed as a rabbit to do it.
07:22He layers up the dish.
07:24We can fast forward this bit, probably.
07:26Don't mind if I do.
07:29Et voila.
07:31Raisins.
07:34Nope.
07:35I need a man for this.
07:37Give it over.
07:39Luckily, I've had my spinach.
07:41He tips in the raisins.
07:42That's quite good, I think.
07:44And knocks up a custard with eggs, sugar and cream.
07:48Hmm.
07:49Bowl's a bit small.
07:51There seems to be a theme developing here.
07:53Let's try and transfer that into there.
07:55He adds vanilla extract, cinnamon and milk and gives it a stir.
08:00Moment of truth.
08:02Is this going to fit in there?
08:04That does look all right, I think.
08:07Right, that's all done.
08:08I'll chill it for a bit and bung it in the oven tonight.
08:11I think I've done better than they will imagine I've done.
08:15I'm not impressed with that.
08:16I think at least one course will be edible.
08:19Vastly improved as a cook, so I'm hoping for fourth.
08:25Basic.
08:29Very, very basic.
08:32And what's the vibe tonight?
08:34The theme tonight is plastic scouse.
08:36I don't know what that means.
08:37Because I am not a proper scouse, I'm a second generation,
08:41so I'm hoping the guests rock up in pro-Liverpool outfits.
08:47It's going to be fun, isn't it?
08:50Hopefully the other contestants will help me redeem myself
08:55and probably forget what I've been saying about them
08:57the last couple of days.
08:59I think James is going to come last again, based on attitude.
09:03I will be saying whatever I want tonight.
09:05I am not looking forward to James' night.
09:08At all.
09:10Fred Dunn, time to practice that genial host approach.
09:13You look lovely.
09:15Can I get you a drink?
09:17Thanks for coming.
09:18Lovely to see you.
09:19Please come in.
09:21First to the plastic scouse soiree, it's Izzy.
09:23You all right, girl?
09:27Hello, look.
09:28Thank you so much.
09:30Here we go.
09:31Now, I've made up the name.
09:32It's called Aliverbird.
09:34Oh, it's strong.
09:35I'll need it.
09:38Yes.
09:40Anya's next.
09:42Oh, is that the door?
09:43Yeah.
09:47Aha!
09:48Hello.
09:49Isabel!
09:51Yes, out of the way, James.
09:53I turned up in a little bit of a grump,
09:56and I think that is just because I'm quite protective of Isabel.
09:59Cheers!
10:01You look so cute, honestly.
10:03Next up, it's Charlie.
10:08Hello, mate.
10:09How are you doing?
10:10How's it been going?
10:11Fine.
10:15I think I heard the door, actually.
10:16I'm going to go and...
10:17Yeah.
10:19Check.
10:20I didn't hear the door, did you?
10:21No.
10:23Neither did James by the look of things.
10:26Finally, it's Nicole.
10:30Aha!
10:31Hello!
10:32Hello, Nov.
10:33Hey!
10:34Hi!
10:35Hi.
10:36How are you?
10:37What's happening?
10:39Everybody's like...
10:40She's got the rollers!
10:44It's Elderflower Presay with Cassis.
10:46Is that all right?
10:47Just Elderflower.
10:48I'll get it, yeah.
10:49OK, thank you.
10:50I'm glad I've got these eyelashes on,
10:51because it's protecting my eyes from the sun.
10:54And the awkward vibe, perhaps.
10:56Cheers, everyone.
10:57Cheers!
10:58Cheers!
10:59To my night.
11:00To James' night.
11:01Yeah.
11:02To James' night.
11:04Coming up...
11:05Fanciful Fiction.
11:08What if he's immortal?
11:10That's a Hollyoaks storyline.
11:14And a pudding pleaser.
11:16Love it.
11:17I don't have it enough, actually.
11:18But it's one of my favourites.
11:20You've smashed it.
11:21With a bit of luck, I might not come last.
11:23It's the third night of our Hollyoaks 30th anniversary special.
11:34Cheers!
11:35Cheers!
11:36Cheers!
11:37Where James Redmond is already struggling to keep his guests on side after some dastardly behaviour last night.
11:43OK, you guys just talk amongst your...
11:45Well, keep talking amongst yourselves, and I'll get the starters ready, OK?
11:49Thanks, James.
11:50Cheers, James.
11:52The girls seem a bit off with me, and I'm getting flashbacks of some of the stuff I said.
11:56I think the banter might have been a bit strong, so I've got to say less offensive things, really.
12:00I mean, it's just in jest, so it should be fine.
12:02I think he's a bit nervous. I think we just need to...
12:05Oh, yeah.
12:06Maybe, yeah.
12:07We should maybe lay off him a little bit.
12:09Yeah, we all agreed to squish and move on.
12:13What I'm going to have to do is just be very complimentary and hope that they like the food.
12:18Fingers crossed!
12:20Prawn cocktail, you can't go wrong, can you?
12:22Well...
12:23I did just spot some flies and a few bits of dirt.
12:27Extra protein, I suppose?
12:29But I think they've gone.
12:30Let's hope so.
12:31He adds the chilled Mary Rose sauce.
12:34I know that Charlie doesn't like the sauce.
12:36It's going to be a bit dry for him.
12:37I'm feeling a bit like a prawn, but I'm hoping my cock-tail saves the day.
12:42There it is, prawn cock-tail with a splosh of Mary Rose.
12:47Mmm.
12:48Ooh!
12:49Here you go, ladies.
12:50Oh, thank you very much.
12:52Oh, that looks good.
12:53That looks great.
12:54Thanks.
12:55Thank you so much.
12:56Thanks, James.
12:57I like the glass idea.
12:59Cute.
13:00I've never had this before.
13:03Haven't you?
13:04No, I've had prawns before, but not prawn cocktail.
13:09Does a fly on my fork.
13:12Really enjoying it.
13:13Oh.
13:14Until we saw the first bug.
13:17I've got a little creepy crawly on mine as well.
13:20James, did you wash the lettuce?
13:22Yeah.
13:23I feel like it's not giving washed.
13:26The sauce has got chilli flakes in it.
13:29It might be that.
13:30Chilli flakes don't have legs, James.
13:32I've got, like, five of them in here.
13:35It's like a...
13:36Oh, that one's really big!
13:38Oh!
13:39Yeah!
13:40It's crawling.
13:41James, look.
13:42Oh!
13:43Oh, yeah, that is a fly.
13:44It's eating the prawn!
13:47She's still playing with the bugs.
13:50There was so much potential here, James, that it tastes really lovely.
13:55I dread to think how many bugs I've ate.
13:57Yeah.
13:58I was steaming through that.
13:59Yeah.
14:00It's just full of insects dead and alive.
14:03I think I didn't wash the lettuce well enough.
14:06I mean, has anyone ever got minus points on this?
14:09Not yet.
14:10I didn't understand what plastic scouser was.
14:13Well, I'm not really a scouser.
14:15My dad was, my dad's side.
14:18But I'm a big Liverpool fan.
14:19I love the city, the football club, the Beatles.
14:22I think it's maybe sort of a yearning to feel kind of, like,
14:25a connection to one place, really.
14:27Do you feel at home in Liverpool?
14:28I think I do.
14:29It's quite a homely city, though, isn't it?
14:32It really is welcoming, isn't it?
14:33Yeah, definitely.
14:34Also, of course, although it's set in Chester,
14:36Hollyoaks is filmed, as you all know, in Liverpool mainly.
14:39Yeah, I love it up here, especially at 18 when I joined the show.
14:42Exactly.
14:43It was like my uni.
14:44Yeah.
14:45I was getting paid, so it was great.
14:46I loved it.
14:47When people, like, work at Hollyoaks,
14:49you make so many friends there, and it feels like family.
14:53I struggled when I first moved here with the accent, though,
14:55because I lived in a place called Walton,
14:58and there's also a place called Walton.
15:00There is.
15:01But when I say it, it's the same.
15:03Walton.
15:04And Walton.
15:05Right, well, I'll get the mains ready.
15:08Thank you, James.
15:09There were a lot of flies.
15:11I do feel a bit disappointed, because it felt like they were enjoying it.
15:15I mean, we couldn't count how many flies there were.
15:18There were that many, I think.
15:19Hmm.
15:20Look at this.
15:21What is this?
15:22While James gets on with the mane, Nicole and Anya have a snoop.
15:26Ooh, this is old.
15:28Is that James?
15:29He's not that old.
15:31Oh, please, I hope it...
15:33No, it can't be.
15:34No.
15:35Yeah, look at that.
15:36Look at the eyes.
15:37He looks like a little pixie.
15:38Maybe it's his dad or his one dad.
15:40Put it down.
15:42Do you think it is, James?
15:44Yeah.
15:45But why is it black and white?
15:46Why is there an owl on his head?
15:48What if he's some sort of, like, immortal?
15:52So, he says he's like...
15:54I don't know how old he says.
15:56That's a Hollyoak storyline, Nicole.
16:00How's the mane coming on?
16:02I'm worried that the veg might be a bit mushy or too crunchy.
16:05I mean, it smells nice and I can't see any flies.
16:08Promising.
16:10James slices bread.
16:12Lots of butter.
16:13Well, it looks all right, I think.
16:15He adds the pickled cabbage and it's good to go.
16:18Blind Scouse with pickled red cabbage and Britain butter.
16:22Here we are, ladies.
16:24Oh, thank you.
16:25That looks really good.
16:26That looks lovely.
16:28Thank you, James.
16:29There you go, guys.
16:30Oh, mate, lovely.
16:33I love stuff like this now,
16:35but when I was younger, if I'd come home from school
16:38and see the slow cooker, I'd be like,
16:41I'm going to...
16:43I'm going out.
16:45You get in and it's cold.
16:47Yeah.
16:48See, now I love it.
16:49When you get in and it's cold, you can smell it cooking.
16:50Yeah.
16:51It's so good, isn't it?
16:52I know.
16:53Now I love it, but I used to think,
16:54put the slow cooker away.
16:56Mum, I don't want that.
16:57Do we have any more of that cabbage?
16:59Yeah, I can get you some.
17:00Is that all right?
17:02Just love it.
17:03I'm such a pickle girl through and through.
17:05I have pickles on everything.
17:06I've never had this before.
17:08Shall I put it with, like, a carrot?
17:10Yeah.
17:11What is it like?
17:12It doesn't look like how it tastes.
17:13It's, like, vinegary.
17:14It's quite surprising.
17:15Yeah.
17:16It's really good for your gut health.
17:18Mmm.
17:19It's probiotic, isn't it?
17:20Yeah, that's it.
17:21Mmm.
17:22I like it.
17:23I like that.
17:24I do like that.
17:25I loved the main course.
17:26It was really, really lovely.
17:28We found some really lovely sort of antique photos.
17:32Who was the little boy?
17:35That's my dad's dad.
17:37He's outside the house he was born in.
17:39And I went there a few weeks ago and took a picture.
17:42Well, that's the same house now that he was standing in front of.
17:46Oh!
17:47113 years ago.
17:48The only difference, apart from being painted red, is that the railings are missing.
17:53Yeah.
17:54Because Churchill, during the Second World War, got everyone to cut all the railings off and make guns and ammo out of it.
18:01I didn't know that.
18:02And the other picture, the guy with the owl on his head.
18:04Yeah, is that you?
18:05That's my dad.
18:06Oh!
18:07OK.
18:08OK.
18:09His pet owl, Flash, would just come in to the house and sit on the dog's head, on his head, whatever, and was really docile and lovely.
18:18He moved out of that house and went back about ten years later and knocked on and said,
18:23is it OK if I just make some strange noise in the back garden?
18:26It didn't come back.
18:27And the owl came back and landed at his feet.
18:29No!
18:30Yeah.
18:31Amazing, isn't it?
18:32Really moving.
18:33We got to actually know a little bit about him and that, I think, is when he had us all in the palm of his hand then.
18:41He tells things really well and I'm genuinely invested in them.
18:45It was just really good conversation for the table.
18:47It makes a change for us lot, actually.
18:49You know, a bit of etiquette.
18:51That's really good.
18:52That's really good.
18:53That's really good.
18:54If you're doing a pigeon.
18:56Twit-twit-twit-twit!
18:58Ooh!
18:59Ooh!
19:00Ooh!
19:01Ooh!
19:02Ooh!
19:03Ooh!
19:04Ooh!
19:05Ooh!
19:06I'd love a pet owl.
19:07That'd be so cool.
19:09Right.
19:10Hope you enjoyed your mains.
19:11I'm going to go off and prepare the desserts.
19:15I think it's going well.
19:16I mean, they enjoyed the blind scouse.
19:19I'm amazed.
19:20I've got a feeling that, with a bit of luck, I might not come last.
19:25All right.
19:26Let's not go crazy.
19:27It's looking really good and it smells great.
19:30It could be a winner.
19:32Well, it's good to go.
19:33Bread and butter pudding.
19:35Mmm.
19:36Here we go, guys.
19:37Ooh.
19:39Oh, thank you.
19:40Smells good.
19:41Smells great.
19:42There you go.
19:44Thank you, mate.
19:46Pleasure.
19:51Love it.
19:52I don't have it enough, actually, but it's one of my favourites.
19:55I'll be honest, you've smashed it, so well done.
19:57But it's got seeds in it.
19:59Erm, I hope they're not flies.
20:01No!
20:02It's got raisins, obviously.
20:03Bread.
20:04Was it seeded loaf?
20:05But it was really nice, really tasty.
20:07Cooked well.
20:08Thank you, James.
20:09I'm really enjoying it.
20:10Mm.
20:11Yeah.
20:12No complaints, really.
20:14You know, the top bit was really good, but then it's a bit...
20:17Look, it's like...
20:18No, I like it.
20:19It's like scrambled egg-ish.
20:21It was dead tasty.
20:23Erm, it was a bit mushy underneath.
20:26Mm.
20:27I did really struggle with it.
20:29I think I'm such a texture person.
20:31And the, erm, the crust...
20:34I just...
20:35I'm sorry.
20:36I'm sure this is exactly how it's meant to be.
20:39I think it's just because it is my first time that I'm just...
20:41Oh, I got that.
20:42It's a bit of dessert.
20:44And you're traumatised.
20:46But in the end, it's all back to basics.
20:49I can't believe that you called Izzy basic and said her menu was basic.
20:54It wasn't basic at all.
20:56When I read your menu this morning, I did say it was very basic.
21:00So did I!
21:03This is basic.
21:05This is basic.
21:06But you've done it really well and I've really enjoyed it
21:09and I've had such a lovely night.
21:11Yeah. Great.
21:12And I actually like you.
21:14Praise indeed.
21:15Let's see what everyone else thinks.
21:17Some brilliance from James tonight, but also some disasters as well.
21:21So I'm going to give James a six.
21:23I couldn't eat the starter.
21:25It had bugs in it.
21:27I'm so sorry, James.
21:29It's five.
21:30James was Prince Charming, but it wasn't a perfect dinner.
21:35So it's a six.
21:37I do really appreciate the effort that James went to tonight,
21:42but I can't overlook the flies and the food.
21:44It's a six from me.
21:46It's a six from me.
21:47Putting James in last place with a pretty basic 23 and every chance of becoming a come-dine-with-me record breaker.
21:56Yeah.
21:57Cheers.
21:58Gamma.
21:59Gamma.
22:00Gamma.
22:01Next time.
22:02A buffet boogie.
22:03I'm doing my happy food dance.
22:06My idea of good food is like picky bears.
22:10Right.
22:11Would you like to follow me for a little surprise?
22:14And a vintage visitor.
22:15It was sneaky for Mania though, because she knows we all love him.
22:20Boo!
22:50Is this a little bit here in Class?
22:52And this grades are going to happen.
22:54I thought you should jump over half and half.
22:55The pulling person is up here to fly.
22:56It's a little wood material.
22:57So many layers and eyeballs are not jumping off of my trend.
22:59Feel Wimjizing.
23:00Let's go.
23:01Footers to Skyy biết.
23:02Feels like the bee says he is a handful of fair times.
23:03The painting is like Hawaii water.
23:04Then there's a Fukushima water.
23:05There's three fairyakers here.
23:07That's partly because I have a wonderfulость foradox withары.
23:08It's a very great artist.
23:09They gather there's just neither what they hear.
23:10You know, such as an almighty new dude.
23:11And a pretty estudel tongue is in the beginning.
23:12The two kids days the kids are about.
23:13Hey!
23:14Veryfulonym what will be like before,
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