- 12 hours ago
- #nextlevelchef
- #realityinsighthub
Next Level Chef (UK) Season 1 Episode 4
#NextLevelChef
#RealityInsightHub
🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️
👉 Official Channel: />👉 THANK YOU ❤️❤️❤️❤️❤️
#NextLevelChef
#RealityInsightHub
🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️
👉 Official Channel: />👉 THANK YOU ❤️❤️❤️❤️❤️
Category
😹
FunTranscript
00:01Every great chef started at the bottom
00:04and worked in the toughest kitchens
00:06to make it to the top.
00:12The contestants have seconds to grab.
00:14Grab ingredients.
00:15Minutes to cook, 45 seconds, and you're still cooking.
00:17And moments to deliver their dishes.
00:19Get it off, get it off, get it off!
00:20Go, go, go, go, go!
00:28This is next level, Chef.
00:30They want to push you to the max.
00:32Go, go, go, go, go!
00:33The platform is just hectic.
00:35Unfortunately, it's overcooked.
00:36The pressure is high.
00:39It just all fell apart.
00:41Gold, please, come on, go, gold!
00:43There's no way we can eat undercooked turkey.
00:45Ah!
00:46It was raw.
00:47Layla and gold, you'll be facing off against each other
00:50in the cook-off.
00:51Go, come on, let's go!
00:53Layla, unfortunately, you're not going
00:54to be our next level chef.
00:56Next level chef, next level chef, next level chef.
01:02Tonight is all about family favorites.
01:06Would you like to do the family secret?
01:08It's actually my mom's recipe.
01:11What have we got, what have we got?
01:12It's going to be tough.
01:13We're in the basement.
01:14You get what you're given.
01:15What am I going to do?
01:17Come on, girl.
01:18Stop setting things on fire.
01:19Make sure it's cooked.
01:20It's a family favorite.
01:21It's not raw pastry, right?
01:22None of us can take it.
01:23It's too stressful.
01:24Oh, no.
01:25Do not let it lift.
01:25Do not let it lift.
01:26I can see you getting emotional.
01:28I think for the first time in this competition,
01:30I'm lost at words.
01:35This is Next Level Chef.
01:50Yes, Chef.
01:51Yes, Chef.
01:55Welcome back.
01:56We good?
01:57Yes, Chef.
01:58I'm absolutely buzzing.
02:00I did not think I'd make it this far in the competition.
02:03It's getting proper serious now.
02:05Come on in, guys.
02:06Line up, please.
02:07All right.
02:08All of you, welcome back to Next Level Chef.
02:11As you know, we've lost three great chefs already.
02:14So you know this is tough.
02:17Yes, Chef.
02:18Yes, Chef.
02:19Last week, I really thought that I might be going home.
02:21But I think I've got more confident that I might be able to win,
02:24having gone through that elimination.
02:25But I mean, there's still a long way to go.
02:27The rewards for winning are way bigger
02:29than any other cooking competition in the country.
02:32Because our Next Level Chef will win an extraordinary year-long
02:36mentorship with Nyesha, Paul, and myself.
02:38And that comes with a check for 100,000 pounds.
02:42Who likes the sound of that?
02:43Yes.
02:44Sure.
02:45Team Ramsey, we are still riding high.
02:46Yes, Chef.
02:47And tonight, we're in the top kitchen, thanks to Jay.
02:50Last week, winning best dish.
02:52Team Arrington.
02:53Yes.
02:54You know, we lost Layla in the cook-off last time.
02:56And of course, that means we're down in the basement again.
02:59But we know there's only one way out, right?
03:01Cook your asses off.
03:03Yes, Chef.
03:04Yes.
03:05Ronan, I mean, you're a resident dentist.
03:07Tell us, what's more difficult, tackling a tricky root canal
03:11or cooking in the Next Level kitchen?
03:13I thought I knew how to deal with stress.
03:15This competition has shown me I've got a lot more to learn.
03:17Today, we need to make sure one of us gets top dish.
03:20Otherwise, it's going to be an elimination round.
03:22But I'm ready for this challenge.
03:24I'm ready.
03:25Now, for tonight's challenge, family favourites.
03:30Yes!
03:32Jade, you look excited.
03:33Oh, yeah.
03:34I don't want to mess up on this.
03:35Family favourites and home cooking.
03:38It's what I do.
03:39It's what my social media is about.
03:41All of you tonight need to show us the food that made you the chef you are today.
03:46Dishes that you grew up eating, but this is Next Level Chef.
03:51And honestly, tonight, I don't want to feel like I'm having tea around my nan's, okay?
03:56But it's important you retain the DNA, the flavour of the original idea, but elevate it into something unique.
04:04I know you can do that.
04:06Yes, Chef.
04:07Good.
04:08I had one amazing grandma, and I still have an incredible grandma making incredible food.
04:13So those two will be in the back of my mind.
04:16I'll have to do them proud.
04:18Now, to get you thinking, we're going to show you our family favourites that we've given that Next Level Twist.
04:26I like it.
04:28Okay, this was an absolute favourite in our household, and it's my dad's meat and potato pie.
04:34So we've got corned beef, potatoes, onions.
04:36I've elevated it with thyme, and I've put some sherry vinegar into that stock.
04:41Now, the top of the pastry, I've got cheddar and parmesan to give it that lovely savoriness.
04:47And then finally, and this is the killer, killer tip, I've got pickled walnuts blitzed with some pickle and brown sauce.
04:56And there you have my elevated meat and potato pie by the old man.
05:03Wow.
05:04When I saw the mentor's food, I was so inspired, just looked so delicious.
05:09So for me, my family favourite is meatloaf, an American classic.
05:13Essentially, it's minced meat formed into a loaf.
05:17My mom, she actually used to glaze it with ketchup.
05:20And so I've actually elevated it by reducing beef stock with a little bit of vinegar and ketchup to make a glaze, right?
05:29I also serve this with a potatoes dauphine oise, and my tip is to cut this beautiful pave or square shape that makes it sort of a restaurant feel to it.
05:41And then I finish this with a little bit of gravy or beef jus.
05:46Wow.
05:46Just great to see what they've done.
05:48It started me thinking, what things do I cook at home that could go on that same journey and be taken up a notch?
05:54I've got a bit of a confession to make.
05:57I've been a little bit lazy of late.
05:59And given it's family favourites, I've got my daughter Tilly.
06:02Help me out.
06:03Tilly!
06:04The old man needs some help.
06:06Oh, nice.
06:08Look at Tilly!
06:10Tilly!
06:12Hey, guys.
06:14I've actually had to cook this dish because Dad literally never even cooks at home.
06:21So, it's our Ramsay shepherd's pie.
06:25Look at that.
06:27Would you like to know the family secret?
06:29Yes.
06:30Yes.
06:31It's actually my mum's recipe.
06:32You don't even do the cooking at home.
06:36I'm busy.
06:37I was shocked to hear that he doesn't cook at home.
06:39Just because, like, if Gordon Ramsay was my dad, I'd keep him in the kitchen all the time.
06:43I added the star anise into the mince as my top tip.
06:47I infused the cream with rosemary and parmesan.
06:49It really elevates the mash and makes it delicious.
06:52Right.
06:53You've just witnessed our family favourites.
06:56Tonight, you'll have 40 minutes to recreate a dish and tells us who you really are.
07:02Yes, Chef.
07:03Good.
07:04Right, Team Ramsay, all three of you head over to the lift.
07:07I'll see you there shortly.
07:08Good luck, guys.
07:09You got this, yes?
07:10Yes, Chef.
07:11Let's go, let's go, let's go.
07:13Come on, Team.
07:14We've got this.
07:15I can't wait to see this kitchen.
07:16Do it.
07:17Oh, welcome home.
07:19Shiny, shiny, shiny.
07:21It's beautiful in that top kitchen.
07:23It's where I want to be.
07:25It's just that pressure.
07:26With everyone having the first grab of ingredients, they expect you to deliver a next level dish.
07:33Home sweet home.
07:34Back again.
07:35Back again.
07:36Back again.
07:37Last week was a shambles for our team.
07:39We can't end up in elimination anymore.
07:41None of us can take it.
07:42It's too stressful.
07:43Come on, Team.
07:44It's going to be a good one.
07:45Yes.
07:46We need to get back to the top kitchen, basically.
07:50Right.
07:51Back in the hole.
07:52When I knocked down to the basement, it was really disheartening.
07:54You're left with the bare bones of equipment.
07:57You are left with the worst ingredients.
07:59I know what to expect down in the basement.
08:01It's time to bring it.
08:02It's time to do it.
08:03Hop behind you.
08:04Right behind you.
08:05Let's go, Team.
08:06Come on.
08:07How you feeling?
08:08Feeling good.
08:09Feeling good.
08:10We may be in the basement with the worst equipment and choice of ingredients,
08:13but we still need to make a winning dish.
08:15So let's see how we can elevate and work around the ingredients that we do have in front of us.
08:20Good luck.
08:21This is four chefs on this board.
08:23You wish him luck with his three.
08:26All right.
08:27Come on.
08:28How you doing?
08:29Yeah, good.
08:30I'm going to bounce back now, Chef.
08:31That's it.
08:32We're still a four, and we're a four because we're fighters.
08:34Absolutely.
08:37Right, let's go.
08:38How are you feeling?
08:39Let's go, Chef.
08:40Feeling good?
08:41Feeling good, yeah.
08:42Yeah, good.
08:43Paul Ainsworth is not going to look in.
08:44He may as well go straight to the cook-off because we're gunning for him.
08:46Right, family favors.
08:47What are you thinking?
08:48Hi, Chef.
08:49Hi.
08:50Love that.
08:51What time?
08:52Chicken and a leaf.
08:53We'll see what comes down.
08:54There's no margin for error now, so make sure you elevate them.
08:55Yeah?
08:56Yes, definitely.
08:57Yeah, good luck.
08:58Let's go.
08:59That platform is about to descend.
09:01We want it more.
09:03Yes, Chef.
09:04Yes, Chef.
09:05Let's go, let's hustle.
09:06Let's do this.
09:07I'm just ready to rock and roll.
09:08Ow!
09:09The team Arrington help.
09:10Come on.
09:11We've gone up a level.
09:12Okay, guys, the platform's moving.
09:13Stand by.
09:14When that turns green, grab your ingredients.
09:19Family favors dish, right now.
09:21And go!
09:2230 seconds starts now.
09:23Go, go, go, go, go, go, go, go.
09:25Grab a protein, pork chop, lamb mince.
09:28I just grabbed that pork chop.
09:30As soon as I had that initial protein, I knew where I was going from there.
09:34I was hoping to eat chicken and leek pie.
09:37Grab, grab, grab.
09:38There's some chicken thighs there.
09:40I don't know what happened.
09:41I grabbed some gammon, and then I didn't know what to do.
09:45Big, big, grab it.
09:46Grab, grab, grab, grab, grab, grab, grab, grab.
09:48All right, here it is.
09:50Get ready.
09:51Go, go, go!
09:55Play to your strengths.
09:56It's all about the ingredients you get on the drop, calf's liver.
09:59As soon as I saw it, I was so happy that it had come down to the middle kitchen, and it was mine.
10:03Grab a protein.
10:04There's still a sirloin steak up there.
10:06I picked up a lovely bit of sirloin steak, but panic set in, and I was like...
10:11Cheese is a great flavor.
10:13Look, there's pastry.
10:14I picked up the pastry and a few other bits.
10:17Grab, grab, grab.
10:18Keep grabbing.
10:19Come on.
10:21Come on.
10:22When that light changes green, you go, yes?
10:24Yes, chef.
10:25Grab it.
10:26Go.
10:29Grab a protein, build around it.
10:31You're in the basement.
10:32You get what you're giving.
10:33Oh, flank steak.
10:34Nice.
10:35Luckily, I got the flank steak, got the butternut squash, so I'm happy with that.
10:39As soon as I saw lamb leg, I knew I had to use it.
10:43Be intentional with your grab, okay?
10:44Come on.
10:45That was intense.
10:47Three, two, one.
10:48If it's still here, grab it.
10:51Smart.
10:52Onions.
10:53Okay, team, so remember, this is one family favorite dish.
10:58And your 40 minutes starts right now.
11:03That's a bit of grab.
11:04Look at that.
11:05That's a bit of grab.
11:06Happy days.
11:07Whoo!
11:08Yes!
11:09Yes!
11:10We're going to make the finest family tea, yeah?
11:11Yes, chef.
11:12Yes!
11:13Oh, no.
11:15Jade.
11:17What happened?
11:19Jesus Christ, girl.
11:21What did you grab?
11:23Not a lot, chef.
11:24That's it?
11:25Yeah.
11:26Gammon and sausage meat.
11:27Yeah.
11:28Jade, Jade, Jade.
11:29I thought we were going to do a pie.
11:31I saw chicken thighs on there.
11:33Where?
11:34Oh, I did not see chicken thighs.
11:36I was like, what have I done?
11:38What can I make?
11:40I'm going to change my dish.
11:41I'm going to have to.
11:43Bloody hell.
11:43What the hell's that?
11:45Shit.
11:46She's become a social media star on these kind of dishes.
11:50This is Jade's to lose.
11:52But the grab was terrible.
11:54We're .
12:05Kelly?
12:06Yes, chef.
12:07Good grab?
12:08Yeah, it's a bit of a mixture.
12:10Yeah?
12:11What's worrying you?
12:12Um, I'm just worried that it's not going to go together.
12:16Yeah.
12:17And it's going to be a bit weird.
12:18I didn't know what I was making.
12:19I just couldn't see past.
12:21What am I going to do with what I've got?
12:23I just couldn't see it.
12:24Most important thing for me, how you cook the steak.
12:26Gordon and Aisha are going to be looking for that steak to be spot on.
12:30Okay, cool.
12:31Kelly was really panicking.
12:33She just couldn't see how she was going to make this dish come together.
12:37After nine years of no professional kitchens, I wanted to prove to myself that I've still got it as a chef.
12:43I need to think positive and just smash it.
12:46Ah, lamb leg steak.
12:50Nice.
12:51Talk to me about your plan.
12:52I'm going to make a quick naan.
12:54I'm going to get the lamb leg on first, because that's going to take a long time.
12:56How are you bringing colour and flavour into your lamb?
12:58Oh, I'm going to make one of my mum's actually favourite curry that she makes us.
13:01My mum doesn't make all that many curries, but she does make one that is so good.
13:05And then the naan.
13:07That was my grandma.
13:08So they were the two big ladies in my life, and they were there.
13:11All we have to do is just colour on the lamb.
13:14Maybe get all the flavours of tomato inside there as well.
13:17We've got chopped tomatoes as well.
13:18Smart.
13:19Lamb leg is a really difficult cut.
13:21It needs long, slow cooking, but in 40 minutes, that's really difficult.
13:25Smartest move that he could have made today.
13:27Putting it straight in the pressure cooker.
13:29Ronan may be a home cook, but he's intelligent about how he's bringing this dish to life.
13:33Tony, what ingredients did you grab?
13:36Uh, so I've got like, um, steak, tomatoes, aubergine, fennel, cannellini beans.
13:41What's the dish you're making?
13:42Finish it with the cannellini beans.
13:43It's like a rotolo.
13:44Classic.
13:45And then you roll it out and you roll it up, thingy, and poach it.
13:47It's a take on almost like a lasagna, but just roll it up.
13:51Talk to me about how it is a family favourite.
13:53Well, classically, we used to have that kind of dishes on a Saturday night.
13:56Quite Italian, a good plate of pasta.
13:58Yes, I want to see that storytelling in this dish.
14:00That's exactly where I'm going.
14:02I've got to say, thanks to all those chefs up there for leaving us steak and lamb leg in the basement.
14:07I mean, thank you very much.
14:09It's time for these gentlemen to get me out of this basement.
14:11Come on, boys.
14:15Right, young man, what'd you grab?
14:16I grabbed lamb mince, chef.
14:17Lamb mince.
14:18Give us an insight.
14:19Where are you going?
14:20I'm going to make it like a shepherd's pie, but kind of level it up a bit.
14:23Nice.
14:24Get some nice creamy mash on top of that mince.
14:26Nice, nice, nice.
14:27Is this a mum's favourite, dad's favourite?
14:28Mum's favourite chef, yeah.
14:30And what's mum's name?
14:31Mum's name's Bridget.
14:32Bridget.
14:33Bridget, yeah.
14:34All I wanted to do was make my mum proud.
14:36I just didn't want to go into that cook-off and it scared the life out of me.
14:40Get some really good colour on that lamb.
14:42Get that gas cranked up.
14:43Shepherd's pie to the next level, young man, yeah?
14:45Yes, chef. Absolutely.
14:46Great grab on ingredients.
14:47Thank you, chef.
14:48At last, I feel that I'm going to see a real bit of gold today.
14:53Finally.
14:54I love calf's liver.
14:55Yeah.
14:56What are you going to do?
14:57Liver and onions, I'm a huge offal fan.
14:59It's something that I've cooked for my family before, but it really comes from the sort of
15:03liver and onions that I used to have as a kid.
15:06Now, you know that that calf's liver is dangerous also.
15:10Yes.
15:11Because we don't want to serve it raw.
15:13We just want it lightly pink.
15:15It's one of those things that if you cook it perfectly, it's brilliant.
15:18But the margins are quite tight.
15:21It can go over or under really quickly.
15:23Gurpreet.
15:24Yes, chef.
15:25How are you?
15:26I'm okay.
15:27Good grab?
15:28It's going to be different from how I've usually made an Indian dish.
15:31I picked up cod and I thought, what am I going to do with this?
15:34It's going to make dal and cod pakoras.
15:38Yeah, cod pakoras.
15:39Yeah.
15:40Cod pakoras were like a take on what my mum used to do.
15:43So I want this dish to just be a combination of me and my family.
15:47I'm going to try and make a dal with no tomato.
15:50Yeah.
15:51Which is going to be a bit difficult.
15:52I was like, for fuck's sake, I don't have everything I need.
15:55I was worried.
15:56I think I can add some like acidity with the lemon.
15:58Yeah.
15:59And add some sugar and then use the spices and salt.
16:02Gurpreet didn't have the best grab.
16:05But dal is a versatile dish that can be improvised in a number of ways.
16:08And that's exactly what she needs to do.
16:12Right, Toby.
16:13Yes, Chef.
16:14Give me an insight.
16:15What did you grab?
16:16So, I got the pork chop.
16:17I got some green veg, some herbs.
16:19Now, why the pork chop?
16:20Give me the history.
16:21I mean, what's the connection there with the family?
16:22So, my mum, she does an amazing pork and mustard sauce.
16:25Love that.
16:26And that's exactly what I'm going to deliver today.
16:27Love that.
16:28Just, again, next level.
16:29And what was so special about mum's pork chop?
16:31Every one of us loved it and we always went back for seconds.
16:33And we were awkward kids who didn't like mustard, but we loved this dish.
16:38Toby's got a big smile on his face because he's got that pork chop.
16:41So, fingers crossed he's going to do himself proud and his mum justice tonight.
16:45All right, stand by, guys, for the unexpected as always, yes?
16:49It's another mid-round drop and it's everyday kitchen cupboard essentials.
16:53That falls in, guys.
16:55Grab, sauces, tins.
16:57When the platform come down again, it was nuts.
17:00It just adds another level of pressure.
17:02I was absolutely terrified at this point.
17:04It was a complete panic grab.
17:06Baby carrots.
17:07I didn't see anything I wanted and when it started to go, I just reached down and it was apple sauce.
17:11Yes!
17:12Damn!
17:13The platform returns and it's kitchen cupboard essentials.
17:16Use them to elevate your dish.
17:18It's hectic.
17:20You just literally can't see anything.
17:21Look, fruit!
17:22I was really glad to have capers, which go brilliantly with calf's liver.
17:26I don't know what possessed me.
17:27I picked up cornflakes and felt like, oh, fuck's sake, why'd you pick that up?
17:31Okay, grab, grab, grab, grab.
17:34Guys, you hear that platform, right?
17:35I know you do.
17:36Let's have a look.
17:38What have we got?
17:39What have we got?
17:40Cupboard essentials.
17:41It's the adrenaline rush.
17:43There's tins, there's jars.
17:45Being in the basement, you don't get first dibs.
17:47Come on.
17:48I just grabbed a good tomato in sauce to elevate that flank steak as best I can.
17:56Cornflakes.
17:57Where are we going with these?
17:58Cornflakes is a nice batter on chicken, so I was just like, I'm going to try it on fish, see what it's like.
18:03Cereal is probably one of the only foods that I ate that was an Indian.
18:07So when I saw it, I was like, oh, my God.
18:10I wanted a deep fryer for fish and batter it, and then place it on top of the bar.
18:15So it's just the fish speaks for itself.
18:17You batter it in deep fryer?
18:18OK.
18:19Do you do all the cooking at home?
18:20Yeah, most of the time.
18:21Yeah?
18:22And who are you cooking for?
18:23Um, my dad, mostly.
18:25Your dad?
18:26My dad's like a very important man in my life.
18:28Like, he is not well.
18:30So, like, parents just, they're not going to be there forever.
18:34And when you sometimes realize that, it's just freaking heartbreaking.
18:39It reminded me of why I'm here.
18:41Like, I want to make my dad proud.
18:43I want to make my mum proud.
18:44And I just thought, you know what, I can do this.
18:48Right, Jade, where are we going with this?
18:51I'm going to still sit with the pie.
18:53I know it's got a lot of flavor gammon.
18:54That's fine.
18:55Um, I'm just going to have to get creative, chef.
18:58Yeah, I've never seen you freeze like that.
18:59I know.
19:00I don't know what happened.
19:01I mean, there was pastry on there, there was short crust, there was puff pastry.
19:04Oh, my God, are you joking?
19:05And so, all those ingredients for that amazing pie.
19:07Yeah, yeah.
19:08I'm going to have to make pastry, chef.
19:09Right.
19:10So, you can caramelize them and saute them down.
19:12Yeah.
19:13Caramelize that, cut that up and mix that.
19:14Yeah.
19:15And then what are you going to do, like, sauce-wise?
19:16Beshmer. Beshmer, yeah.
19:17Yeah, yeah.
19:18Okay, good. You've got your work cut out.
19:19Jade messed up her grab.
19:20She's still trying to do a pie and then trying to make a pie crust.
19:23Time's running out for Jade.
19:25Can she turn it around?
19:26It's going to be tough.
19:28Tell me, what's this inspired by?
19:30This is something that I cooked for my sisters.
19:32Yeah.
19:33So, I've made a coconut curry salmon.
19:35Once you put the salmon in the curry,
19:37the salmon soaks up that lovely flavour and it's delicious.
19:39Salmon is delicious.
19:40Yes, chef.
19:41I love what you're saying as well about infusing that salmon into the dish.
19:44Yes, chef.
19:45Big thing for me, make it look awesome.
19:47Yes, chef.
19:48Make it look awesome.
19:49We're not flinging this onto the platform today.
19:50No, not at all, chef.
19:51Okay, all right?
19:52And what about the rice?
19:53The rice is cooking.
19:54Rice is cooking, lovely.
19:55I've finished it with a little bit of olive oil or a little bit of butter
19:58so it's nicely glistened, all right?
19:58Yes, chef.
19:59Do that right now.
20:00But not sticky.
20:01Team, ten minutes left.
20:03Ooh, okay.
20:04Kelly.
20:05Yes, chef.
20:06How are you getting on?
20:07Are you going to do this as a steak or are you going to wash your thoughts?
20:10I'm thinking steak.
20:11Yeah.
20:12Flavoursome salsa to go on top.
20:14Yeah.
20:15And what have you made?
20:16Talk to me about this.
20:17So, this is my pastry.
20:18Yeah.
20:19Sage, stilton, feta, sweet corn.
20:22Yeah.
20:23I'm going to roll it up.
20:24Yeah.
20:25I'm going to slice it.
20:26Just make sure it fits with the dish, all right?
20:29Make sure that when Gordon and Aisha are tasting it, there's a story that it connects, okay?
20:33Yeah.
20:34Just couldn't work out how I was going to incorporate that pastry without just completely ruining
20:40the steak.
20:43Season it.
20:44How's it looking?
20:45It's still raw.
20:46Yeah, you need to cut it down.
20:47You need to cook it down more immediately.
20:49Don't panic.
20:50But you need to cook the lamb down more, okay?
20:53Chop it up.
20:54Yeah, exactly.
20:55The lamb was raw in the middle.
20:57Seven minutes left, team.
20:59The only thing was, chop it up, burn your hand a little bit, and then just get it back on the heat.
21:04You've got to get it cooking.
21:05It's the most important thing right now.
21:07You can't serve the judges under cooked meat.
21:09Six minutes to go, guys, yes?
21:20Yes, chef.
21:21Yes, chef.
21:22Just thinking about how we're going to bring this home now.
21:24Yeah?
21:25We're going to elevate this pork chop, okay?
21:26Yes, chef.
21:27Shit.
21:28Right, Jade, what are you doing now?
21:30When you're in that situation and the time's ticking away, you make stupid mistakes.
21:36Jade, make sure it's cooked.
21:37I was taking the pie out the oven.
21:39I was putting it back in the oven.
21:40Family favorite is not raw pastry, right?
21:43I was absolutely terrified.
21:45The elimination round is not where I ever want to be.
21:48You okay, Ronan?
21:50Is it raw?
21:51Is it raw?
21:52I'm just really hoping that it's cooked.
21:56I just don't want to be going to that cook-off.
21:58Three minutes left, guys.
22:00Come on, girls.
22:01Stop sending things on fire.
22:02Flavor, flavor, flavor.
22:03Don't stop tasting, okay?
22:05Gurpreet.
22:06Is that the cod in here?
22:07Yeah.
22:08So you've cut the cod up, cornflakes with texture, then deep fry?
22:11Yeah.
22:12Okay.
22:13The cod, the cornflakes are so random, but I just wanted to make sure that it's like something
22:17I would serve to my dad.
22:18I just wanted to do him proud.
22:20Kelly, you all right?
22:21This isn't going well.
22:22No.
22:23I was trying not to panic.
22:25You're just seeing I've got to get something on the plate.
22:27Gold?
22:28Yes, chef.
22:29Carved liver.
22:30Now, like a steak.
22:31Turn it.
22:32The reason you turn it is so each time the juices are just going up and down, up and down.
22:35Fantastic, chef.
22:36Right, chef.
22:37Exactly like you were cooking a steak.
22:38Yes, chef.
22:39Cook it pink, all right?
22:40I can't give Gordon anything else that's raw.
22:42I cannot be in the elimination cook-off again.
22:47Okay, guys.
22:4890 seconds to go.
22:49Yep, chef.
22:50Start plating now.
22:54Start plating your dishes.
22:55Fuck.
22:56We are not heading in that to that cook-off today.
22:59Absolutely not.
23:00Today is all about winning immunity.
23:02The platform starts here first, right?
23:04Yes, chef.
23:05No missed plates.
23:06You know what happens if you miss the platform, right?
23:08Yes, chef.
23:09Platform's here.
23:11Hurry up.
23:12I was worried the lamb is undercooked.
23:14There were a few bits a little bit softer than others,
23:17so I'm hoping that I put the soft pieces in.
23:23Nice one.
23:24Oh, my God.
23:26Platform is here.
23:28Come on.
23:29Get your dishes on there.
23:30Come on.
23:31I'm not confident with my plating,
23:33but I'm confident with the flavours on the plate.
23:35Ten seconds to go.
23:36Don't let me down.
23:37Please, gold.
23:38I was cutting it fine.
23:39Gold, gold, gold, gold.
23:41Come on, man.
23:42I got shouted at a little bit by my team.
23:43Gold.
23:44Come on.
23:45All right.
23:46All right.
23:47Amazing.
23:48Gold.
23:49Cheese.
23:52Let's go.
23:53It's here, guys.
23:54Let's go.
23:55I'm really nervous about the pastry.
23:57I don't think it's cooked.
23:58That was horrendous.
23:59Good, Tommy.
24:00Back, back, back.
24:01Seconds to go.
24:02Well done.
24:03Yes.
24:04Well done.
24:05Come on.
24:06Well done.
24:07Come on.
24:08Jesus, God.
24:09What are you doing to me?
24:10I'm so sorry.
24:11Shit.
24:12I smashed that.
24:13I smashed that.
24:14Thanks, Mum.
24:15I hope you get top dish because...
24:16Come here.
24:17I'm cooked.
24:18Right up on that.
24:19I need some water.
24:21So disappointed.
24:23It should have been my week.
24:25It just wasn't my week.
24:27You make pastry from scratch?
24:29It's not cooked.
24:30How do you know?
24:31I don't know.
24:32Fingers crossed the lamb leg is not undercooked.
24:35Hopefully, I've delivered enough.
24:37Pastry and a steak.
24:39It doesn't quite go, but I was just praying that it would work.
24:42Let's have a look.
24:49Let's have a look.
24:52Uh, okay.
24:54Nine very different takes on family favourites in front of us.
24:58Remember, whoever cooks the best dish tonight wins immunity for themselves and their team.
25:04Sadly, whoever has cooked the worst dishes from the remaining two teams will end up in that cook-off.
25:12From that cook-off, one of you will be leaving the competition for good.
25:16You shouldn't know until they try it and what they're going to say.
25:18So, there's always a lot of nerves in that judging.
25:21Naisha, shall we kick off?
25:23Yes, please.
25:24In the basements?
25:25Oh, my Lord.
25:26Look at these.
25:27So, we'll start here.
25:29This is a lamb curry made with a leg of lamb with a sort of crispy eggplant, fresh naan bread.
25:37The lamb, beautifully cooked, and the depth of flavour in that is unreal.
25:42Making your own bread, fantastic.
25:45I'm amazed that someone's got that depth of flavour in that curry across 40 minutes.
25:51I think for the first time in this competition, I'm lost at words.
25:55There was a real sense of relief.
25:57The lamb is cooked.
25:58I mean, I'm so, so happy.
26:00Next up, we have a butternut squash, sort of cannelloni with a flank steak.
26:06Making handmade pasta down in the basement.
26:09Beautiful.
26:10I mean, really beautiful.
26:11Shall we head up to the top kitchen?
26:14Okay.
26:15It's a take on a mustard sauce with a pork chop.
26:19Red pepper puree and chorizo oil.
26:22I really love the fruit with the apple and the pork with the mustard flavours coming off the sauce.
26:28That pork is sensational, and the chef that's cooked that has really done it justice.
26:34Just that inspiration from my mum, it really delivered for me today.
26:38This is a gammon and sausage pie made with a bechamel and a short-crust pastry on top.
26:43When the mentors were tucking into my pie, I just wanted the ground to swallow me up.
26:48The pie. The problem I've got is the topping.
26:51It feels just a bit undercooked, a bit grainy, a bit beige, a bit stodgy.
26:56But I really appreciate the crispiness coming from these sort of potato skins on the side.
27:00I cook family food every single day on social media.
27:05So disappointed in myself. What have I done?
27:09This is a take on their mother's shepherd's pie.
27:13Let me start by saying, 40 minutes, what a valiant effort.
27:19The ratio of potato, the filling underneath is delicious.
27:22Wonderful, wonderful, homely pie. Amazing.
27:26To the mid-level.
27:28So, first dish here.
27:31As we know, most chefs are running away from this.
27:34This chef went for the calf's liver.
27:36Fried onions, beetroot, spring onions and some jalapenos.
27:40What we're really going for is dish of the week.
27:42If the calf liver's cooked perfectly, then I could be in with the shell.
27:46This is a chef's dish right here.
27:47Onions, caramelized beetroot, sweeteners and served pink.
27:50But having got the color on it as well, so it doesn't turn gray, that's hard to do.
27:55Well done. It's delicious.
27:57So here, this chef wanted to do a chickpea curry.
28:01They marinated the salmon and char-grilled it.
28:05Chickpea curry, delicious.
28:07I think at this stage in the competition, we're watching everything.
28:10So, you know, just be careful about portioning and how you're really elevating the dish and telling that story.
28:16I think I put too much curry on the plate.
28:18But, yeah, I'm just hoping that there's something there to save me.
28:21This person grabbed, obviously, the prime protein that was on there, and that was a sirloin steak.
28:24They grabbed shortcrust pastry, which they rolled with some blue cheese and some feta on the side.
28:29Great color on the steak, whoever cooked that. Beautifully done.
28:34I'm not too sure where the cheese biscuits comes in.
28:38I'm not too sure if it works together as a cohesive dish, if I'm honest.
28:41I don't honestly know if I feel the essence of the story being told here from a family favorite.
28:47Mm-hmm.
28:48A bit disappointed.
28:49I'm just hoping that I'm safe.
28:55So here we've got a dal.
28:56They took the cod, marinated the cod, then they also grabbed cornflakes in the mid-round drop
29:01and turned that into their version of a pakora.
29:06Well, if this is a family favorite, then I'd like to come around to this person's house next time around for a dinner.
29:11I just love the intuition of cornflakes around cod.
29:14And this dish just screams inspiration.
29:18I absolutely love the textural contrast between something stewy like a dal and then crispy cod.
29:25Beautiful dish.
29:26We need a very strong chat now.
29:30It's going to make this decision very hard to come to a consensus.
29:35Let's go, you two.
29:36Oh, my Lord.
29:37It's going to be tough.
29:38Very tough.
29:39Man.
29:40They're nitpicking now, so I think anyone could go into the elimination ramp.
29:45The one I didn't enjoy in your kitchen was the gammon.
29:48You picked it.
29:49It was all soft.
29:50It was all beige.
29:51It was...
29:52It was hard to sort of even understand.
29:53That was undercooked on top as well.
29:54It was undercooked.
29:55You start on starch served pie with a crust and potato.
29:59Salmon with the jasmine rice.
30:02The flavors were on point, but he let himself down with the presentation.
30:06That sirloin steak.
30:07I don't understand the family history here.
30:09Where's the favorite here?
30:10Because a little bit all over the place.
30:12I just couldn't get out of that.
30:14What am I going to fucking do with it?
30:16We've got to decide the best dish at lamb curry.
30:18Holy mackerel.
30:20I mean, just to get it cooked properly in 40 minutes.
30:23The lamb was sort of like melting in my mouth.
30:25Absolutely.
30:26I think Gertby's got it.
30:27Yeah, she has.
30:28But you came a close second.
30:30I've got to talk about that dal with those cods coated with the cornflakes.
30:34Are you kidding me?
30:35I thought it was knockout.
30:37The level of competition is insane, so this is going to be a difficult decision tonight.
30:41Yeah.
30:42Absolutely.
30:43We clear on our favorite?
30:44100%.
30:45Yeah.
30:46Absolutely.
30:47Oh, here we go, guys.
30:49Oh, boy.
30:51Never easy.
30:52Never easy.
30:54This is so hard to choose a winner.
31:00But we did come to a unanimous decision.
31:03And the best family favorite dish tonight is...
31:11The lamb-legged curry.
31:16Congratulations.
31:17Rona.
31:18Well done.
31:20Well done.
31:21Really.
31:22Cooked in the basement by a very talented home cook.
31:25Congratulations, young man.
31:26Thank you so much.
31:27Thank you so much.
31:28I mean, the reason why I've been cooking all these Indian foods is just because of my...
31:34After this is my granddad to COVID, he's brought me and my grandma so close to each other.
31:40So this is...
31:42Ronan, you're bringing tears to my soul right now because I watched you pull that story out of these ingredients.
31:49Best dish of the day.
31:50Thank you so much.
31:57Well done, mate.
31:58Well done.
31:59Well done.
32:00You're both safe for another week.
32:03Head to the lounge, please.
32:05Enjoy.
32:06Great job.
32:07Well done, Ronan.
32:08Definitely earned it tonight.
32:09I'm just really happy.
32:11Really, really happy.
32:14That was one of the closest calls so far for Top Dish.
32:17Because, Gurpreet, I could feel the love that you wanted to put in there.
32:21The story we were chatting about with your dad.
32:23I can see you getting emotional.
32:24Sorry.
32:25Do you know what?
32:26Let it out.
32:27All right?
32:28Do not apologise.
32:29Well done.
32:30Phenomenal.
32:31Today, just having my family in my head at all times and, like, thinking of my dad completely.
32:37It just, like, yeah, it just really helped me.
32:41Okay.
32:42So now it's time to decide who will be facing off in the cook-off tonight.
32:48And fighting for their place in the competition.
32:50So I need to ask both of you guys.
32:53Who are you sending into the cook-off?
32:56Who are you sending into the cook-off?
32:58Oh, my days.
33:16I haven't cried in years, man.
33:19It was tough for my boys in the basement, but Ronan won Dish of the Day.
33:24and they represent Team Arrington with all of their heart and soul.
33:29Every single day they bring it.
33:30I'm so proud of how far they've come in this competition.
33:33None of us deserve elimination at all, so I'm happy we did it.
33:35I'm so happy we did it.
33:39So I need to ask both of you guys.
33:42Who are you sending into the cook-off?
33:46I am feeling nervous.
33:49I'm not going to lie.
33:51Definitely don't want to be in that cook-off.
33:53No way.
33:53I'm not confident because there are mistakes in my plating.
33:57Your dish has to either be perfect
33:59or you could just find yourself in that elimination round.
34:03Gordon, please.
34:05Oh, this is tough.
34:07The dish going into tonight's cook-off.
34:13It's the gammon pie made by Jade.
34:17Now, I know you can bounce back, let me tell you.
34:20And I just hope you dust yourself down,
34:24take a big, deep breath,
34:25and get back to what you're good at doing.
34:29It means the world to be here
34:31and getting that mentorship and that money is life-changing.
34:36So I just need to make sure that I'm staying in the competition now.
34:41Right, team, I've got to send someone into the cook-off.
34:46And that dish is a sirloin steak.
34:52Kelly, I think you know you just couldn't make it work.
34:57You couldn't put that jigsaw together to create that final picture.
35:01I'm a bit disappointed.
35:03I was just hoping I'd escape the cook-off.
35:06But it is what it is.
35:08Jade, Kelly, it's a head-to-head challenge for survival.
35:12In this cook-off, we want you to make a next-level chicken dish.
35:17Sounds simple, right?
35:18But here's the catch.
35:19This dish must cost less than £2.50.
35:24Oh, my God.
35:25I'm used to cooking on a budget,
35:27but having 30 minutes to do that is what scares me.
35:32There's no reason that a cheap eat cannot be next-level.
35:36All the ingredients, they'll be individually priced.
35:40So you'll have to keep track of what you're spending.
35:43I'll be up there with you to oversee the cook.
35:46Kelly and Jade, good luck to you both.
35:49Everyone, please head up to the top level.
35:51Let's go, let's go, let's go.
35:53You got it, Kelly.
35:56Wow, this is going to be tough.
35:58Cook like you did before.
35:59If you've done this once before, you can smash this.
36:02Do you know what?
36:03I'm feeling all right.
36:04This isn't my first radio.
36:06I've done cook-offs, but I can't go out on a bad note.
36:10Let's give it a go.
36:11Paul, you're in the cook-off again.
36:13Yeah, just in case you forgot.
36:16But I've still got four chefs.
36:17Not for long, kiddo, not for long.
36:21Chefs!
36:22There we go.
36:23Right.
36:24Oh, Kelly and Jade.
36:27Let's go.
36:28Here we go.
36:30I'm feeling nervous going up against Kelly.
36:32She's a good cook, and she's an ex-professional chef.
36:36And that terrifies me, actually, saying it.
36:39Jade, Kelly, please head over to the lift.
36:41Let's get ready.
36:42Come on, girls.
36:46This is it.
36:47Platform's on the move.
36:48One chicken dish.
36:51Two pound 50.
36:53Go!
36:53Go, Kelly!
36:55Come on, Kelly!
36:58Grab the chicken, build around it.
37:01Put it into your calculator.
37:02This cook-off was tough from the beginning.
37:06I've had a plan.
37:07Just need to grab some bits and just make sure that I don't go over the two pound 50.
37:13You're looking at the time.
37:14You're looking at the budget.
37:16It's so hard.
37:18Take it slowly, Kelly.
37:19You've got to get this right, and then you can crack on.
37:20This is such a hard challenge.
37:23I know, right?
37:24These elimination cooks, you really need to get off to a good start.
37:27Jade's grabbed well, but Kelly's finding it difficult to find the right ingredients for her dish
37:33and also stay under that two pound 50 limit.
37:41Okay, Jade, what are you thinking for your dish?
37:43I'm going to make a curry chef.
37:45Lovely.
37:45I'm going to make like a dough piazza, so it's like twice onion,
37:48and then I'm going to make a type of roti that's really flaky and like the one that you smash.
37:52Roti dough from scratch.
37:53Incredible.
37:54Are you going to use the chicken bones in any way?
37:56Probably in the curry.
37:57I felt that mixing the bones into curry would give much more of a depth of flavor.
38:03You need to put something back.
38:05You're just a touch over.
38:06What's it going to be?
38:08The cheese.
38:09The cheese.
38:10Minus 22p.
38:12Okay, Kelly, you're back in budget.
38:13Four minutes gone, ladies.
38:15Okay, Kelly, let's get cooking.
38:16Okay, make up for a little bit of lost time.
38:19What's your plan with your dish?
38:20Um, fajitas.
38:22Fajitas?
38:23I make it all the time.
38:24Kids love it.
38:25And I was just hoping that I could pull that off in 30 minutes.
38:28And what are you using for the tortilla?
38:30I'm going to make it.
38:31You're going to make it?
38:32Yeah.
38:33Kelly needs to get a move on.
38:35She needs to get a move on with this.
38:36I'm just going to start the chicken now.
38:37I'm going to do like a tandoori type rub.
38:40Tandoori chicken.
38:41Yeah, so like just a go in my...
38:42Yeah.
38:43Human rice.
38:43The question to you is, do you think you have enough time to get this chicken cooked?
38:47We'll see.
38:48Jade's making a curry with a roti and Kelly's making fajitas.
38:52Both are making their best effort to bring those dishes to life on a £2.50 budget by
38:57making the doughs from scratch.
38:59But they need to move quickly as time's against them.
39:02Ladies, there's 15 minutes down, okay?
39:04Kelly, Jade.
39:05Yeah.
39:05Yeah.
39:06Feeling very generous for you.
39:08So, I'm going to give you each another 50p.
39:13Yes!
39:14Yes!
39:15Okay?
39:15Use it to elevate your dish.
39:18Amazing.
39:18I've never been so excited about 50p in my life.
39:22I was thinking wicked fresh stuff that we could use.
39:26I picked up tomatoes and I was happy.
39:30Excellent choice.
39:31Fresh, fresh, nice.
39:31Excellent choice.
39:33Jade?
39:33Yes?
39:33With that 50p?
39:35Yeah.
39:35Additional?
39:36How did you use that?
39:36I'm going to get a lemon.
39:37I really need lemon.
39:38I need freshness at the end.
39:39I got that lemon and I was so happy with that.
39:42It was really important to the dish to give it some acidity.
39:46Kelly, you look so like you're in your element right now.
39:48Yeah, you do.
39:48Really, honestly.
39:49Don't forget, the drumstick, it has a lot of sinew in it.
39:51You want to make sure that has time to cook out, right?
39:53Yeah.
39:53I was trying not to panic, but, yeah, I felt the pressure.
39:58Eight and a half minutes, chefs.
40:00Eight and a half minutes.
40:02Come on.
40:02These bastards are not cooking.
40:05These are a bit shit.
40:07Yeah, you need to pivot.
40:08So Kelly cooks the fajitas and the dough's not quite right.
40:11She needs to think on her feet and act fast.
40:14Maybe do a nice tostada, right?
40:16You can pivot as a chef.
40:17If you're not going to do a fajita, which is generally folded,
40:19you can still serve it open-faced.
40:20Yeah, no, I'm going to.
40:21Right?
40:21Yeah.
40:21You're doing great, Kelly.
40:22Honestly, you're doing really good.
40:24Smells so good, Kel.
40:25Less than three minutes left, okay?
40:27Lovely.
40:28Beautiful.
40:29Jade, that's going to be banging.
40:30Gorgeous.
40:35Oh, beautiful, Kel.
40:37Superb.
40:37Beautiful.
40:37Superb.
40:38Happy?
40:40We'll be in a minute.
40:41Flavor, flavor, flavor.
40:42Flavor.
40:43Watch the spice, okay?
40:44Make sure you taste that.
40:45Don't blow the palates out.
40:47Poppy.
40:49Okay, Kelly, Jade, please start plating.
40:55Let's go, let's go.
40:56Elegant, take your time.
41:03Ladies, 60 seconds left.
41:0560 seconds.
41:06You got this.
41:07Focus.
41:07Make sure you get everything on the plate.
41:09Oh, Kelly, yes.
41:10Use your hands if you need to.
41:12Keep it neat, keep it neat, keep it neat.
41:14Yes, come on, Jade.
41:1615 seconds, ladies, 15 seconds.
41:18Come on, Jade.
41:19Welcome, buddy.
41:19Unbelievable.
41:20That looks amazing.
41:21Fantastic.
41:21Is there a little bit of lime?
41:22Nine, eight, seven, six, five, four, three, two, one.
41:30Come on, Jade.
41:31Oh, hey.
41:33That's incredible.
41:36Oh, that looks good.
41:37That looks really good.
41:38Way to cook, girl.
41:39Incredible.
41:40Good job.
41:41Good job.
41:42Looks awesome.
41:43I think I've done enough.
41:44I tried my best.
41:46You know, that's all I can do.
41:50It smells good.
41:52I am feeling nervous.
41:55I don't want this to be my last cook.
41:57No way.
41:58I need to stay.
41:59It means so much to me.
42:02How was that, Marisha?
42:04Yeah, it was intense.
42:05It was really tough.
42:07So, start with the first one.
42:10Here we have a take on a fajita.
42:13Sort of this layered approach.
42:15So, this costs £2.72.
42:18I gave them 50 extra P to spend.
42:21It's good.
42:26Chicken's delicious.
42:27Love that.
42:28It's spicy.
42:29It's got the heat there.
42:30Slightly concerned about some of the dough.
42:31Just a little bit sort of undercooked there.
42:33It's actually quite raw, which is a shame.
42:36Love the heat.
42:37The balance is nice.
42:38The acidic, the tomatoes.
42:39Because the flavors are delicious.
42:42But this, it's undercooked.
42:45It's got a real rawness to it.
42:50Okay.
42:52Second dish.
42:52We have a take on a chicken curry.
42:55So, this costs £2.71.
43:00And the chef used chicken thighs.
43:09Is that a bone in it?
43:11No.
43:12No, no, no, no.
43:14That could have cost that.
43:16Chicken's delicious.
43:17Really delicious.
43:19It feels like it's a little short of time.
43:22Big bone to negotiate there.
43:25This is a lovely plate of food, I've got to say.
43:28The bread is delicious.
43:30The rice is fluffy.
43:31Every individual grain is cooked.
43:34Even the crispy onions.
43:35It's a good use of ingredients as well with that minimal spend.
43:40Okay.
43:41Gordon, Paul.
43:42Which dish deserves to stay in the competition?
43:46This is tough.
43:48What dish, for me, delivers the best flavor?
43:52The dish I'm saving tonight is the chicken curry.
44:00Okay.
44:01Paul, same question to you, please.
44:03Which dish are you saving?
44:06Okay, so the dish I'm saving is...
44:08..the chicken curry.
44:15Yes!
44:16Come on, Jeff.
44:17Kelly, that means you're not going to be the next-level chef.
44:22I was so happy, but I was also gutted for Kelly.
44:26So, it was such a mix of emotions, because she's my friend.
44:31She deserves it.
44:33Kelly, you should walk away here the proudest woman, because you're an incredible person.
44:44You're an amazing chef.
44:46It's been an absolute pleasure and an honor to be your mentor.
44:50And what you've done and achieved in this competition confirms you're going to walk out of this with your head up high and keep on chasing those dreams.
44:59Thank you so much.
45:00I'm really sad to be going home.
45:03Like, I've enjoyed every minute of it.
45:05You've got this.
45:06You've got this.
45:07You've got it.
45:08You've got it.
45:09Have a long, Jeff.
45:10Have a long, Jeff.
45:11Bye, Kelly.
45:12Bye, Kelly.
45:13We are down to the final eight, but all of you need to listen very carefully, because next week, everything you know about this competition is all about to change.
45:30Good night.
45:31Good night.
45:32Good night, chefs.
45:33Good night.
45:34Good night, chef.
45:35Good night.
45:36Good night.
45:37The team competition is over.
45:39You're competing as individuals.
45:41Oh
45:44The team competition is over you're competing as individuals no one is safe anymore
45:51Sebas never got my my life. Has anyone got one of those blenders? Why would I give it to you?
45:55Everything has got really intense. We're not in Kansas anymore. These guys are pushing themselves beyond but leave
46:04This dish is next level
46:11You
46:41You
Recommended
47:03
|
Up next
46:48
46:32
44:26
44:26
43:45
44:17
43:22
43:45
45:49
43:12
36:33
1:10:28
41:35
41:26
41:56
41:26
41:26
43:35
43:47
43:38
Be the first to comment