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00:00Come on. I am.
00:02Take three couples who love to entertain.
00:08Ask each pair to throw a dinner party.
00:11I am phobic of eggs.
00:14Right, we're going to have to get a chip shot before we go.
00:16And get them to score each other in secret.
00:18Fifteen.
00:20Today, caring couples.
00:21I got hold of Sean's mole and bit Sean's mole off.
00:25And squabbling spouses.
00:27There are serious cracks appealing in your relationship.
00:32What you've just said tonight is I find quite offensive.
00:34Yeah.
00:35As each pair competes to win a £1,000 prize.
00:40It was nice, but it was a boiled egg.
00:43It wasn't just a boiled egg, Sean. That was quite complex.
00:51Today on Couples Come Dine With Me, we're in Birmingham.
00:54A city that tops the list for failed marriages,
00:57with 2,800 applications for divorce last year alone.
01:00Not that our first hosts have any plans to add to that statistic.
01:0442-year-old Amanda and her 45-year-old hubby Anthony,
01:07who've been together 18 years.
01:09Come on.
01:12Whoopsie!
01:12We met in a bar and, as corny as it sounds, our eyes met across the room
01:18and it was literally love at first sight.
01:22Lust.
01:23Charming.
01:24And that was it. We've been together ever since.
01:2618 years.
01:2718 years.
01:28Long years.
01:30But at least Amanda could spend that time getting used to her husband.
01:34Slow down!
01:36It takes a long time for someone to go,
01:38do you know what, he's not a bad bloke.
01:40But when people usually meet me, it's not the greatest in the world.
01:44Well, that bodes well.
01:46Anthony will be taking charge in the kitchen with Amanda ably assisting.
01:49But you only want it on a low heat, so...
01:51Yes, yes, yes.
01:52Yeah, but you keep using that big one and that gets...
01:55Yeah, but that gets too hard, so if you put it on a smaller one.
01:58I don't want to put it on a smaller one.
01:59Hog chosen, it's time to prep the starter.
02:02Dippy duck eggs and soldiers.
02:05My hate.
02:07Oh, my God.
02:07Total hate.
02:08This is hilarious.
02:09Is eggs.
02:10Any type of egg.
02:12Our second couple are 30-year-old Elsie and 32-year-old Ollie,
02:16who both run businesses at the festivals.
02:19Jump on it, jump on it.
02:21I take it the business isn't erecting tents.
02:25Elsie moved in fairly quickly after we first met,
02:27about six weeks after we finished one of the festivals.
02:31It's very exciting.
02:33We're definitely not an old married couple yet, I don't think.
02:35Can you give us a minute, guys?
02:37Oh, don't mind us.
02:39We're both quite different.
02:40I'm vegetarian.
02:41Ollie's now a part-time vegetarian.
02:44Aren't you, darling?
02:45Yes, darling.
02:46Jolly good, darlings.
02:47Back in the kitchen, Anthony starts by boiling duck eggs for five minutes.
02:51Once cooled, they're ready for peeling.
02:54Don't tap it too hard.
02:56Don't tap it too hard.
02:57I didn't.
02:58It just popped.
02:59Just be careful.
03:00Give her a chance.
03:02Do you not think I don't understand that?
03:06What are you doing?
03:07I'm...
03:09I'm...
03:10You've put it into the egg, you dozy bird.
03:12No.
03:16Oh, dear.
03:21Try again.
03:22Do you want me to have a go?
03:26Yes, yes.
03:28Yay!
03:29Thank goodness for that.
03:30The eggs will be deep-fried in breadcrumbs just before serving.
03:33Next up, dessert.
03:34Burnt English cream surprise with honeycomb and a chocolate brownie.
03:39You don't really like cream, do you?
03:41I'm not a big fan of cream.
03:42I like burnt things, and I love honeycomb and chocolate.
03:47Sounds nice.
03:48I like the sound of that.
03:50I don't like the sort of burnt.
03:52It could be...
03:53I'd do that without trying, so God knows what they're going to do to make it early there.
03:57Completing the line-up, a 35-year-old financial advisor, Stephen,
04:01and his 30-year-old civil partner, Sean.
04:04You really ought to get a new car.
04:06Why?
04:07That's perfectly fine.
04:08I know, but it looks a bit rubbish next to my car.
04:10Sean and I are complete opposites.
04:14Complete.
04:15We have nothing in common whatsoever.
04:18I don't even know why we're together, really.
04:20Well, apart from the fact that we love each other.
04:23Yes, Sean!
04:24Are you going to do the alloy as well?
04:27Sean!
04:28The best thing about Sean is his loving, affectionate...
04:35Don't grimace.
04:37Can we do that again, please?
04:38Don't grimace.
04:39Let's just leave them to it.
04:41For the honeycomb, Anthony adds glucose and honey to sugar before heating.
04:46That's got to go up to 150.
04:48Unfortunately, it only goes up to 140 on the gauge.
04:51I couldn't find one with 150.
04:54Look, it's time to burn.
04:55But I don't know where your timer is on your phone.
04:59In goes bicarbonate of soda.
05:01Whisk, whisk, whisk, whisk, whisk.
05:02And the fizzing mix is poured out to cool.
05:06That's looking really good, actually.
05:08Yeah.
05:08I won't taste it now.
05:11So you've got to...
05:12It needs 150 degrees.
05:13Yeah, you've got to let it cool now.
05:14So it'll be cooling for the next sort of like five hours and then it'll go brittle.
05:17The second part of dessert is the burnt surprise, a creme brulee which they'll torch later.
05:23Basically, I'm going to make the brownies because that's what Anthony's letting me do.
05:27Good luck.
05:28Amanda starts by melting chocolate and butter.
05:30You should have done the chocolate first and then put the butter in.
05:33I thought you were letting her do this bit.
05:35Amanda adds sugar and vanilla.
05:38Make sure you get all them lumps out.
05:40Just do it right, will you?
05:41Well, I'm holding a hot...
05:44...dish.
05:45She's stressing me out.
05:46This is stressing me out.
05:47Well, because you're making me hurt.
05:48No, but you're stressing me out, aren't you?
05:50And you're really helping.
05:52In go eggs.
05:53Don't scramble it.
05:54I won't scramble it.
05:56And ground almonds.
06:01Oh, you couldn't resist, could you?
06:04There.
06:04Yeah, all right.
06:05Okay.
06:06Finally, Anthony lets Amanda pour the mixture onto a tray for baking.
06:10Last to prep is the main, hand-fried duck breast with a vegetable fricassee.
06:14I hope the duck breast is cooked properly and the skin's nice and crispy, but it's still pink.
06:21There's nothing worse than overdone duck breast.
06:25I think Sean agrees.
06:27I'm going to do this part of the course and you can stand there and look pretty.
06:31Anthony whips up a garlic, soy and honey marinade, coats the breasts,
06:35and will cook later.
06:36For Veggie LC, he's making a chestnut bourguignon.
06:40We've eaten quite a lot of chestnuts as well.
06:42Yeah, over the summer there's a couple of trees in the local parks that we go around and we've collected
06:46the chestnuts and that kind of thing.
06:47So, I'm not sure what relevance that's got to this conversation, but I like chestnuts as well.
06:52Thanks for sharing.
06:53Anthony fries chestnuts, mushrooms and onions.
06:57Oh, we're quite the tosser, aren't we?
06:59On goes the pastry ready to be cooked tonight.
07:01Beautiful.
07:04Prep done.
07:05Time to open some wine.
07:06Oh, you're joking.
07:08I knew it was going to do that.
07:09Oh.
07:10I don't know what to do now.
07:12It doesn't...
07:16I'd put a new shirt on if I were you.
07:18Your guests are about to arrive.
07:20Oh, cheeky.
07:22First to the door, it's Sean and Steve.
07:25Hi.
07:26Hi.
07:26Welcome.
07:27Nice to meet you.
07:27Hi, I'm Sean.
07:28Hi, Amanda.
07:28Nice to meet you.
07:29Hi, Amanda.
07:30I'm Steve.
07:31Nice to meet you.
07:32Take you through here.
07:33That's a very interesting portrait up there.
07:37It's lovely.
07:37You'll see there's quite a few.
07:39Anthony, who you'll meet in a second, he's a bit of an artist.
07:42Oh, wow.
07:43I'm brilliant.
07:43Most of the art around the house is his.
07:44Oh, fantastic.
07:45That's brilliant.
07:45Grab a drink.
07:47Don't Bloody Marys.
07:47I hope you like that.
07:48Okay.
07:49Thanks, Amanda.
07:52First couple are here.
07:54Yes.
07:54It's two boys.
07:55Oh, excellent.
07:56That's great.
07:56Great stuff.
07:57Sean and Steve.
07:59I'll never remember that.
08:00You know that.
08:01How are you?
08:01How are you doing?
08:02Nice to meet you.
08:04Andrew.
08:05Hi, Anthony.
08:06I'm Anthony.
08:06I'm Steve.
08:07And if you remember rightly, that's Sean and Steve.
08:10No, Sean and Steve.
08:11That's such a bad memory.
08:13Sean and Steve.
08:14S and S, anyway.
08:15At second to arrive are festival lovers Olly and Elsie.
08:19Hi.
08:19Hi.
08:20Welcome.
08:21Amanda.
08:21Nice to meet you.
08:22Lovely to meet you.
08:23Your name is?
08:25Elsie.
08:25Elsie.
08:26Lovely.
08:26Hi there.
08:27I'm Oliver.
08:27Hi Oliver.
08:28Amanda.
08:29Nice to meet you.
08:30Coming through.
08:31Thank you very much.
08:34Cheers.
08:34Cheers.
08:34Cheers, guys.
08:36And I'm glad our night's over tonight.
08:39Coming up, remarkable revelations.
08:42What do you both do for a living, then?
08:44Well, I'm going to do this.
08:45Wow.
08:46If you said that about me, I think that would be the end, wouldn't it?
08:49And egg-straordinary reactions.
08:51I'm not even joking.
08:55I can't even look at it.
09:05It's the first night in Birmingham where three couples are competing to throw the best dinner
09:09party, and tonight's host Amanda and Anthony are hoping to impress their rivals and win
09:14a grand.
09:14Cheers.
09:16Cheers, guys.
09:16I have to say, I hadn't given any thought to them being a gay couple.
09:22But they'd seem really lovely.
09:23Come on, are we a gay couple?
09:23Well, they might not be, I suppose.
09:25Yeah, well, yeah.
09:25And the others are quite young, Elsie and Oliver.
09:29God, you remember names well, don't you?
09:30I know.
09:31By the end of the night, I've probably forgotten.
09:33While Anthony cracks on with the starters, Sean and Steve have a wander upstairs.
09:37I'm very glad.
09:40Oh, okay, we have a boudoir.
09:43I have to get you doing one of these?
09:44Absolutely not.
09:46And a pair of French knickers?
09:47No.
09:48She's brave, and I bet that floor was cold.
09:50Well, the starters all Amanda's got to worry about now.
09:53I just hope that these duck eggs come out soft boiled.
09:56Anthony coats the eggs in breadcrumbs.
09:58If the eggs don't go right, then he'll feel as though this cause has been a disaster.
10:04I will go to bed.
10:06No, you can't go to bed, you've got to finish cooking.
10:08No.
10:08You can't leave me to it.
10:10No.
10:10The eggs are then deep fried while the asparagus cooks, and it's ready.
10:14Dippy duck eggs and soldiers.
10:17Wow.
10:19Yeah.
10:20Not what I expected.
10:22You feeling all right, Ollie?
10:24Guys, I've just got to tell you, I am almost phobic of eggs.
10:29Excellent.
10:29All right, okay.
10:29So, I'm going to have to put the egg to one side, the asparagus and the...
10:32No problem.
10:33That's fine.
10:34No, that's fine.
10:34Don't worry.
10:35No, it's fine.
10:38Um...
10:39The thing is, you're never going to please everybody.
10:42No.
10:42And the fact that he just turned round and said I don't like eggs, it didn't offend me,
10:45it didn't do anything for me.
10:46Everything apart from the egg was...
10:48was fantastic.
10:50Yeah.
10:50Why...
10:51You didn't eat your bread, though.
10:52Why did you not eat your bread?
10:53Well, because the egg would have dripped onto it.
10:56Okay.
10:57What's on the outside of the egg?
10:59That's, um, saffron breadcrumbs.
11:02It just gives a really nice coat on the side.
11:04It really works.
11:05Lovely.
11:06I'm glad about that.
11:08Here's a boiled egg.
11:09Um...
11:10It was nice, but it was a boiled egg.
11:12It wasn't just a boiled egg, Sean.
11:13That was quite complex.
11:15It was very complex as a starter.
11:18From my taste, it was a boiled egg.
11:20Okay, but I'm just...
11:22From a technical point of view, it wasn't a boiled egg.
11:25It was a very accomplished dish.
11:27Have you got that, Sean?
11:28What do you both do for a living, then?
11:31Guess.
11:32No, cos I don't want to offend.
11:36Well, Amanda's a transvestite.
11:38Well...
11:38And you were worried about offending.
11:40I'm not! Promise!
11:42She's looking at me as if you could be!
11:44I don't think she looks like a transvestite!
11:47No, I'm not looking at her!
11:48No, I'm not looking at her!
11:49Are you?
11:50You're very open-minded.
11:51You're not telling me.
11:53If you said that about me,
11:54I think that would be the end, wouldn't it?
11:56But she just goes,
11:57Oh!
11:58Hilarious, darling!
11:59You'll get used to him!
12:00It's okay!
12:01And that's what makes it okay.
12:03There's us thinking,
12:04Well, is she?
12:05What are we going to have to do the cough and drop?
12:07But no!
12:08Well, you never know!
12:11Transvestite, you know!
12:12That's what he put in my head!
12:14But she's not.
12:15We met in a club called Bakers, and I turned round and she turned round and she had a zipped
12:22-up dolce and cabana dress, which was up to her with.
12:26And I just went...
12:29She turned round and went, and that's it, we've been together ever since.
12:32Oh, 18 years.
12:3218 years.
12:33So it was love at first time.
12:34Oh!
12:35On to the main.
12:36Duck breasts are sealed and then cooked in the oven.
12:39What do you want now?
12:40Oh, no!
12:42Big colander?
12:43Yes!
12:44You keep putting stuff away.
12:46I'm not putting, I'm just trying to do what you want me to do and clear up around you.
12:52Wash.
12:52Please.
12:54For the fricassee, Anthony fries up onions and mushrooms.
12:58Oh, dear.
13:01Right, we're going to let's cook gently for a minute.
13:02We keep coming out!
13:03Can't blame Amanda for that!
13:05In go chicken stock, bacon, lettuce and peas.
13:08That looks fab and...
13:09Is it?
13:10Well done.
13:10Here it is, pan-fried duck breast with a vegetable fricassee.
13:14And for vegetarian L.C., chestnut bourguignon.
13:18Cheers.
13:21You've got a phobia against ducks, have you?
13:23No, no.
13:23I've got a phobia with ducks.
13:24Just the eggs!
13:25You don't like something...
13:26What's the match?
13:28This is pan-fried duck breast, marinated with a fricassee and a mash.
13:34That's delicious.
13:35When we were upstairs...
13:37Right.
13:38...your photo shoot.
13:39Okay.
13:40Amazing.
13:41Was it a private one that you did yourself?
13:46Because some of them...
13:47No, I wouldn't be able to show you the private ones.
13:49LAUGHTER
13:51It definitely wouldn't be in a book.
13:53Part of it was because I really wanted to do it, because I've recently lost quite a lot of weight.
13:59Erm...
14:00Because...
14:00Well, when we came back on holiday in August...
14:05No, that's not me saying it.
14:06No, no.
14:07No, that's not...
14:07Did you say that?
14:08Yep, he said it.
14:09In my head.
14:09In my head.
14:11No, that's not me saying it.
14:12No.
14:13That's what she said to me.
14:14Right.
14:14She felt fat.
14:15I thought...
14:15I thought that was...
14:16That was really offensive.
14:17I would never say that to you.
14:19I...
14:19You know...
14:21I can't really see...
14:23An opportunity when that would be appropriate to say to anybody's partner.
14:28Would you ever do...
14:29Would you ever do something like that?
14:31Erm...
14:31Well...
14:32I don't...
14:34Erm...
14:34I don't know.
14:35I've got a camera.
14:36Steady on.
14:37Thank you, Anthony.
14:39Erm...
14:39Quick, Ollie.
14:40Change the subject.
14:41Erm...
14:42Every summer, er...
14:43We both run, er...
14:44A couple of businesses at the music festivals.
14:46But...
14:47Do you think...
14:48Let him speak.
14:49The original plan when we finished the festivals...
14:51Was I was going to move down to London.
14:53And I was going to rent my house out.
14:55And we were going to rent a flat out in Islington or somewhere.
14:57You've got a flat in Islington?
14:58Shut up!
14:59Ooh, Birmingham.
15:00You're monopolising the conversation.
15:01Will you shut up?
15:03I haven't spoke hardly.
15:04I don't think that, er...
15:06Anthony has given Elsie and Ollie sufficient time tonight to...
15:10To talk about themselves.
15:12No, I agree with that.
15:13But if that happens in our night, then we will definitely put him in his place.
15:17He's going to be shut down.
15:18Yeah.
15:18They'll start talking about something.
15:21And Anthony wouldn't interrupt.
15:23And cut them off before they've even had two seconds to talk about.
15:28That's because they're boring the hell out of me.
15:29No, but you're not letting them expand on what they're saying.
15:32And so, before you know it, you've lost track of that conversation.
15:37You're on to something else and they didn't get...
15:39So, are you more interested in them then?
15:41I'd like to get to know a bit about them.
15:43I know about you already.
15:46Let's see how Anthony does this time.
15:48So, Steve, what do you do?
15:49I work in financial services.
15:52Ah!
15:56That was a conversation starter.
15:59Thoughts on the food?
15:59It was a very good piece of duck.
16:02However, the skin wasn't crispy and it was lacking a sauce.
16:09Yes, definitely.
16:09It was a little dry.
16:12My chestnut bourguignon was very good.
16:15It was a little bit dry, but I've never had chestnut bourguignon before.
16:19I was really, really not happy with the mayonnaise.
16:22You weren't happy with it, but I think it went down really well.
16:25Maybe dessert will meet Anthony's high standards.
16:27He sprinkles his crème brulee's with sugar.
16:30Do you need to put the brownies and the pie in...
16:32I will do that.
16:32...and the plates with the peppers?
16:34Ooh!
16:36The sugar's torched, the honeycomb cracked, and it's ready.
16:39Burnt English cream surprise!
16:46So, get the bit of the chocolate as well, and the strawberry,
16:49but the most important thing is you must have a bit of this on top,
16:53because that's the bitterness in the whole...
16:56So, have you got enough room in your mouth, after all?
16:59I don't think I'm doing it. I'm a problem.
17:07You are not seeing him outside of this house, ever.
17:11That was brilliant!
17:13Why, can you all go now?
17:15You do realise they're about to score your out of 20?
17:18Taxes!
17:19The dessert was very nice.
17:20I liked the dessert.
17:23I thought it was good.
17:24The crème brulee wasn't set, however...
17:26It wasn't a crème brulee.
17:28I enjoyed the textures.
17:30I'm not really a big fan of honeycomb,
17:32but actually it was really delicious.
17:34The dessert was amazing.
17:37I'm just saying...
17:38It was?
17:39I absolutely...
17:40Oh, my God.
17:41I wolfed it down.
17:42Wasn't that good?
17:43I thought the food was fantastic.
17:45I thought Anthony was a little bit too overpowering.
17:48I thought Anthony and Amanda just weren't quite attentive enough.
17:51And for that reason, we're going to give them 14.
17:55Anthony was a little bit goby for my liking.
17:57But Amanda's lovely.
17:59But...
18:00All right.
18:00Well, overall...
18:01So our score will be 13.
18:0313.
18:04That gives Amanda and Anthony 27 out of a possible 40, with two more nights to go.
18:11It's day two in Birmingham, and the turn of festival lovers Elsie and Ollie, who are hoping for a less
18:16dominant Anthony tonight.
18:19Anthony I found a bit overly confident at times.
18:21He was a little bit loud and forward on some issues.
18:25So I think hopefully tonight he can just relax.
18:27We aim to make him feel relaxed anyway.
18:30And hopefully everybody get on and have a good time.
18:33Last night was more about the Anthony show.
18:36Tonight we're going to rein him in a little so that Elsie and Ollie can enjoy their night.
18:42I think Anthony should make sure that everyone gets their turn.
18:52I won't say that.
18:54No, but you did have a lot to say.
18:56Let's see what he's got to say about dessert.
18:59Poached pears with chilli chocolate ice cream.
19:02I'm not a sweet person to be truthful.
19:04I don't eat an awful lot.
19:05We never eat.
19:06No, we're not really.
19:07We never eat dessert.
19:08But I'll have a bit of that.
19:10Really, really like dessert.
19:11That's my favourite dessert so far.
19:14Chilli chocolate ice cream.
19:14Winner.
19:15Ollie is head chef for dessert, and his first task is to tackle his arch enemy, eggs.
19:21Are you ready?
19:22Are you kidding me?
19:23Babe, this is your doing dessert, so you have to do it.
19:26You've got to face your fear.
19:27Right, let's do this.
19:29I'm not even joking.
19:40I can't, I can't, you'll have to do that.
19:42Looks like the eggs won that battle then.
19:44I can't even look at it.
19:45While LC takes over, Ollie moves on to the less threatening chilli.
19:49You have to be really careful when you're handling these type of chillies,
19:52because if you get the juice on your fingers and rub your face or you go to the toilet,
19:55you can get some serious consequences.
19:57Can't be as bad as eggs.
19:58In go milk and dark chocolate.
20:01It smells good.
20:02It does smell pretty good, doesn't it?
20:04The mix is poured into an ice cream maker as the pears poach in spiced wine.
20:10Well done, that's great.
20:11Next it's LC's turn with a vegetarian main, African sweet potato satay stew.
20:17That sounds nice.
20:19I really like the sound of that.
20:20That sounds very nice.
20:21I'm intrigued.
20:22The African sweet potato though.
20:24What's that going to be?
20:25African?
20:25Probably.
20:26Is a stew a main course?
20:30Is that just, have I read stew there?
20:33A satay stew.
20:37Right, we're going to have to get a chip shot before we go.
20:39I defy someone to not like this.
20:42It's really, really good.
20:43You'll have your work cut out with Anthony.
20:46LC starts by blending ginger and garlic.
20:48In it goes with sweet potato, curry paste, vegetable stock and water.
20:53Doesn't look too appealing just yet.
20:54We just have to give it some time.
20:56Keep the faith.
20:58Finally, LC adds peanut butter.
21:00They'll serve with chickpeas and a herb salad.
21:02LC and Ollie will be hosting drinks in a specially erected festival tent tonight.
21:08I think they all seem fairly up for a bit of a laugh.
21:11I think we should be able to pull it off.
21:12Even if they don't like it, they won't let on.
21:15Because they'll be wanting to be as cool as we are.
21:19Yeah, cool man.
21:20Last to prep is the starter.
21:22A festival of vegetables.
21:25See, festival.
21:26So that theme is coming in.
21:28Yes.
21:29A festival of vegetables.
21:29I reckon that's going to be quite flamboyant.
21:33It's going to have vegetables in, we know that.
21:34Yeah, we know that.
21:36It's difficult to really gauge what that's going to be, other than just vegetables.
21:40Maybe we're going to have dancing vegetables, eh?
21:43A lot of it's about kind of educating people and just showing them the sorts of stuff that you can
21:47do with vegetables and not having to eat meat.
21:49I'm not 100% vegetarian, but I love a lot of the dishes that LC makes.
21:53LC starts by making a coriander marinade, which she adds to roasted aubergines before drizzling with tahini.
21:59I feel like I'm just in the background doing the washing up.
22:02That's because you are.
22:03It's to be accompanied by a tofu and sesame salad.
22:06Prep done, it's time to get ready.
22:09First of the ten to Amanda and her outspoken hubby, Anthony.
22:15Hi, guys.
22:17Welcome to our festival night.
22:19Do you want to come in?
22:20Woo!
22:21You?
22:22Oh, lovely.
22:23Hello.
22:23How are you doing?
22:25Yeah, great.
22:26Good to see you.
22:26Cheers to another good night.
22:28Cheers to another good night.
22:30I'm looking forward to the chicken.
22:32Oh.
22:33You might be waiting a long time for that.
22:36And next to bitch up, it's Sean and Steve.
22:39Hello.
22:40Hello.
22:40Guys, come in.
22:41How are you doing?
22:42Welcome to our...
22:43I'm still ready.
22:44Welcome to our festival evening.
22:46Hello.
22:47Great to see you.
22:48I knew something was going to open the way of a tent, so I'm not surprised by the festival theme
22:51at all.
22:52I thought they put a lot of attention to detail into tonight's theme.
22:56It portrays them very well.
22:58Well, I guess it does, partners.
23:00Cheers, guys.
23:01Cheers, cheers, cheers.
23:02Coming up, astonishing admissions.
23:04To be totally truthful, we just don't enjoy eating out.
23:10I do think that's a bit odd.
23:11And clashing couples.
23:13No, hang on a second, now.
23:14You said some...
23:15No, Anthony.
23:16Anthony.
23:17Anthony.
23:18Where did that come from all of a sudden?
23:20You know, is that something Dick Davin saw that you felt you needed to say to get a
23:23reaction?
23:32It's night two in Birmingham where happy campers Ollie and Elsie are cooking for two rival
23:36couples in the hope of winning a grand.
23:38Cheers.
23:39While the hosts prep their veggie starter, Anthony and Amanda have a nosy upstairs.
23:45They've got rats.
23:47I love rats.
23:50Oh, yes.
23:51Oh, yes.
23:51Oh, they're lovely.
23:52What's that?
23:53The Birmingham chilli eating content.
23:55Oh, no.
23:56I saw that on the TV.
23:57But I told you we should have bought them a chilli plant.
23:59Yeah.
24:00That's Ollie, isn't it?
24:01Pre-beard.
24:03That's Ollie?
24:03Yeah, I'm pretty sure it is.
24:05Is it?
24:06Oh.
24:06Oh.
24:08Oh.
24:08Has he been sick?
24:09That's...
24:10Oh, that's gross.
24:11And if they've still got an appetite, the starter's nearly ready.
24:14Elsie tosses vegetables while Ollie bashes nuts.
24:19I don't think you're beating me up.
24:21Shut up.
24:23And here it is.
24:24A festival of veg.
24:27Amanda.
24:28Thank you very much.
24:29Ooh.
24:31Marge two.
24:32Marge two.
24:33Marge two.
24:33The only thing I cannot eat in this world is aubergine.
24:37Really?
24:38I have a real phobia about it.
24:40Oh, no, really.
24:40However, it doesn't bother me that it's there.
24:42Okay, you're going to be all right.
24:43It's just that I'm just not going to eat it.
24:45I really, really dislike aubergine as well.
24:48Right.
24:48But I'm willing to give it a go.
24:50Popular choice?
24:51I must admit, it's just so good.
24:53And I was willing not to like it.
24:56See, I wouldn't miss meat if it tasted like this.
25:00Praise indeed.
25:01The starter for me was a complete revelation.
25:05It was absolutely gorgeous.
25:06And fair play.
25:08Loved it.
25:09Every single bit.
25:10The starter was absolutely amazing.
25:14It was gorgeous.
25:15It wasn't what I expected at all.
25:16Back at the table, talk turns to Birmingham's curry district.
25:20When are you going to have a curry at the Balti Triangle?
25:23Never would I have a Balti at the Balti Triangle.
25:26Would you not?
25:27Why?
25:27Because it's not very good, to be truthful.
25:29I disagree with you completely.
25:30Well, you obviously haven't...
25:31You haven't had one of ours.
25:33Oh, I hate the challenge then.
25:36Yeah, but hey, do you know it's not any good if you haven't been there?
25:38To be totally truthful, we just don't enjoy eating out.
25:43We've literally struggled to find a good restaurant in the last ten years.
25:48Just never happy with food.
25:51In ten years?
25:52Do you go out every so often just to check that it hasn't got any better?
25:56That just sounds ridiculous, like not having a good meal in ten years.
25:58We look forward to going out.
25:59We have to stop ourselves from going out.
26:01Because it's not just like the standard of...
26:03It's just like not having to cook it yourself.
26:05So I do think that that's very...
26:07I do think that's a bit odd.
26:08We're quite open though, and I think they're quite shut off to their standards of living,
26:12and I think that's where they stay.
26:14And if it's below that, they say, no, we're not going there.
26:16Well, is that because of Amanda or Anthony though, do you think?
26:21Anthony.
26:22So, we had a little trip around the house earlier,
26:26and we found a couple of visitors in your bedroom.
26:30Oh, Will and Oscar.
26:31And they're so cute!
26:33They have been long-standing members of the family.
26:36And then, no and behold, we see a picture of you,
26:41have to say, being sick.
26:43Yeah, there was a picture, that was the after effects of my life.
26:46Nice to see.
26:47No.
26:48So, yeah, it was the Birmingham Chill Eating Contest.
26:49The first year I entered it, I came third.
26:51Wow!
26:52Out of about 12 people, I think it was.
26:54Well, not so well.
26:55Not so well.
26:56And then the next year that I entered, I came 11th.
26:58There was an OAP in there, a couple of girls, and I thought I'd hang my coat up.
27:03So, yeah, I don't enter them anymore.
27:08That went really well.
27:10Yeah, no, it went mwah, it really does.
27:13I was quite surprised, actually.
27:14I thought Anthony was going to be our biggest critic.
27:16And he was actually massively positive about it.
27:19He was waxed lyrical, yeah.
27:20It was really good.
27:20Couldn't shut him up about how amazing it was.
27:22So, if we can keep this up with the moon, then I'll be really happy tonight.
27:26Let's get it on the table, then.
27:28Vegetarian dish number two, African sweet potato satay stew.
27:33Bon appetit.
27:33I have to say, even just the look looks amazing.
27:40Anthony, what do you think?
27:42It is a bit washy for me, to be truthful.
27:44I would not expect a stew to be served to me at a dinner party.
27:49But we don't go to dinner parties, so whatever we are served is happily received.
27:54It tasted beautiful, but there was no main piece of it.
28:01There was so much chickpea.
28:02All I kept getting was chickpea.
28:05So, it was kind of like the sauce.
28:08It was like having a film without a star.
28:12Yeah.
28:12The main course was fantastic.
28:14I'm not converted to vegetarian, but I'm willing to try that a lot more now.
28:19You could take that into your dietary requirements, couldn't you?
28:24Yeah.
28:24And mix it in.
28:25It was really, really good.
28:26Personally, I think that was one of the best African stews that LC has ever made.
28:32That's very good.
28:34Me and LC were a bit concerned today, spending 12 hours in the kitchen together.
28:38Because we've both got habits that sort of annoy each other a bit.
28:41But actually, we've gone on quite a while.
28:42But I just wondered if you guys have got any kind of habits.
28:46Amanda Farts.
28:47He's back.
28:48But I don't think I really do in the way that it causes a problem.
28:56My husband cannot close a flipping drawer if his life depended on it.
29:02Oh, wow.
29:02And especially, especially the dishwasher.
29:06Oh, I forgot.
29:07He leaves it on a ledge.
29:09I told you there was problems.
29:10I told you there was problems.
29:11You've got smells coming out.
29:12You're hardly going to trip on it.
29:13It's not about that.
29:14It's about the smell.
29:15It should do.
29:15It's about the smell.
29:16Close a drawer after you.
29:18Right.
29:18He has skin marks in his pants.
29:19What?
29:20Skin marks.
29:21That annoys me.
29:23Oh, someone's not happy.
29:24There are serious cracks appealing in your relationship.
29:32No, no, no, no.
29:33Really?
29:34No, no, no, no, no.
29:35No, no, no, no.
29:35Anthony.
29:36They really aren't.
29:39No.
29:39You don't think so?
29:40No, they really aren't.
29:42They really aren't.
29:43Anthony, I do think that might be a mistake.
29:45No.
29:45And also very wrong.
29:47So, hold on, hold on.
29:48No, hang on a second now.
29:49Because you said so basically you need to speak and you need to speak.
29:52Anthony, Anthony.
29:53What you've just said tonight is I find quite offensive.
29:56Yeah.
29:56Where did that come from all of a sudden?
29:58You know, is that something deep down inside that you felt you needed to say to get a reaction?
30:03Um, no one agrees with it at all, do they?
30:08I just, I find it really hurtful because I really like Anthony.
30:15Yeah.
30:15And, and Amanda.
30:16I feel that you deeply offended you guys.
30:22But I would not offend you.
30:24And I feel very sad and upset.
30:25In a way that Amanda thinks that I've offended you.
30:29Do you think I'm right about their relationship?
30:32No, actually, no, I don't.
30:34In this case, no, I don't.
30:35Oh, fair enough.
30:36That's good.
30:37Really rude.
30:38Really unjustified.
30:40And, um, well, I don't know.
30:42I don't even know what to say.
30:43Oh, shall we have some dessert?
30:44Poached pears with chilli chocolate ice cream.
30:51Has anyone got anything to say?
30:54Oh, home time.
30:56I'm very disappointed with Anthony tonight.
30:59Um, I've let him into my inner circle and he's disappointed me.
31:06Yeah, he's let us down a little bit because we thought we knew him and it's just shown a different
31:10side to him completely tonight.
31:11It was very unexpected.
31:17Yeah, it was very nice.
31:19Worked very well together.
31:20Um, the chocolate ice cream, I thought, was a nice touch with the chilli and the warmth from the chilli,
31:24I thought, come through very well.
31:27Hope it's not a long journey home.
31:30The food seems to have been quite successful.
31:32Um, but the kind of social aspect has been a bit tricky, trying to manage that.
31:36And we kind of, I think, took a bit of a back foot and let it run its course.
31:40Um, but we hope that that doesn't really impact too much on the scores that we get from the other
31:44guests.
31:45Well, it's time to find out.
31:47So, Elsie and Ollie tonight, perfect toasts, executed the menu very well, very impressed.
31:52From my point, I'm going to give an eight.
31:54And from my point of view, an eight as well.
31:56Really good vegetarian menu, so we're going to score...
31:59Overall, 16.
32:0016.
32:02Unfortunately, we had a little bit of a disagreement.
32:05So, I think overall, we're going to score them 14.
32:11Despite the friction, Elsie and Ollie's vegetarian menu gets 30 out of 40, putting them in first place.
32:20It's the third and final day in Birmingham, and the turn of Sean and Steve to host, who are keen
32:25to put last night behind them.
32:26I don't hold grudges.
32:28Once I've said my piece, it's done, it's out there, you know, you move on.
32:32There's no point in dwelling over things.
32:34So, when Anthony arrives tonight, we're welcoming him to our house.
32:38Yeah.
32:39And, you know, we'll just take it as a new day.
32:42Yeah.
32:42A new chapter.
32:43I hope for the sake of Sean and Steve that tonight is a good night.
32:47And also for our sake, because last night was really awkward for us.
32:50And after a good night's sleep, Amanda and Anthony are also keen to move on.
32:54I was more than a little bit upset by what happened last night with Anthony.
32:59Well, you're always upset anyway.
33:01And I still feel that your behaviour wasn't really great.
33:10And I think we are going to have to just agree to disagree on our feelings over that.
33:15Probably for the best, back in the kitchen, Sean and Steve are about to get cracking.
33:20I'm going to be Sean's sous chef for the dessert and the rest of the courses I will be cooking.
33:29Because otherwise it wouldn't be edible.
33:30First to prep is dessert, mango creme brulee with homemade shortbread.
33:35I don't get excited.
33:36You know, like some people, we really get excited about creme brulee.
33:39But shortbread, I do get excited about.
33:41Yeah, I'm looking forward to the shortbread.
33:43Never had a creme brulee with mango.
33:44And I'm not really sure whether it's going to go.
33:50But we shall see.
33:51There won't be any mango if Sean can't open the tin.
33:54This is the most ridiculous can-out room in the world.
33:57For some reason, it just doesn't work for me at all.
34:01It's piercing it, but it's not taking the lid off.
34:04Oh, you do it.
34:09It's a conspiracy.
34:11It's a simple job.
34:12Sean adds the mango to cream and eggs.
34:15In goes sugar and it's given a whisk.
34:18I don't like these.
34:20Oh!
34:21Careful!
34:23Can you get me a cup, please?
34:25The mix is then poured into ramekins.
34:27And just make sure that you clean around the edges.
34:31I'm going to.
34:33Otherwise it's going to burn.
34:35Cleaned around the edges, it's covered and left to bake.
34:37Next up for Sean, the shortbread.
34:39He mixes butter with sugar and flour.
34:43Come on, chip-chop now.
34:44I am!
34:45Before rolling out and chopping into biscuits.
34:48Just make sure they're the same size.
34:52Breathe.
34:53Evenly sized, the shortbread is given a bake.
34:57Glad my part's over.
34:59And I'm just your sue now.
35:01Yeah, this is where the hard work begins, though.
35:04Oh, Sean.
35:05Next up, it's the starter.
35:07Pan-fried scallops with chicken wings.
35:10It's a very interesting combination, having fish and chicken.
35:15Some people, when you say it, they sort of give you a double take.
35:19But it really does work.
35:20Be interesting to see how scallops go with chicken wings.
35:24I wouldn't necessarily have put the two together.
35:27That's a strange one, to be truthful.
35:28Hmm.
35:28Mixing the scallops with the chicken wings could be a little bit unusual.
35:31I presume they're not going to be southern fried or something like that.
35:34Slow cooked, actually, but first Steve breaks the wings.
35:38This is brutal.
35:41Poor chicken.
35:42Are you turning vegetarian now, Sean, after last night?
35:45Hardly.
35:46Breaking bone and...
35:48I don't want to hear that.
35:49I just want the food on the plate.
35:50It should just magically appear.
35:52Well, it does usually.
35:55It's just you're involved today.
35:57Well, that's told you.
35:59To a slow cooker, Steve adds duck fat, garlic and the chicken.
36:02He'll fry the scallops just before serving.
36:05Last to prep is the main.
36:06Salt crust venison and a stuffed mushroom for Veggie LC.
36:11This is a pretty fantastic menu, isn't it?
36:13So this could potentially be, if they get it right, a threat to us winning.
36:18You've got to cook that.
36:20And on a salt crust.
36:20Spot on.
36:21The timing's got to be good on a salt crust.
36:23Yeah.
36:24Because it does keep, it keeps all the flavouring, but you go, you can't see it easy.
36:28You won't be able to see what flavour, what state the venison's at.
36:32I really hope Anthony likes our main course tonight.
36:36You know, we're going to give him a nice big slab of meat and hopefully, you know, hopefully that will...
36:41Fill his mouth.
36:42Steve starts by searing the Gobstopper.
36:45When you carve it, it looks caramelised on the outside and then it will be very, very pink in the
36:50middle.
36:51He then moves on to the crust, mixing salt with spices, egg whites, flour and water.
36:58When Steve made this for me the first time, I never saw all of what goes into it.
37:02But seeing it now like this, I'm very impressed.
37:05The venison will be cooked in the salt crust later.
37:08Prep done and the hosts are bracing themselves for tonight.
37:11I'm worried potentially what Anthony's going to be like.
37:13Put the past behind us and we're not going to dwell on it.
37:16It's a new night, a new chapter.
37:18Try and have a laugh.
37:19Better get changed then.
37:20Your first guests are nearly here.
37:22It's Anthony and Amanda.
37:28Hello.
37:29Welcome.
37:30Come in.
37:31How are you?
37:33How are you?
37:35How are you?
37:35How are you?
37:36How are you?
37:37How are you?
37:37How are you?
37:38Good, good.
37:39If you got through, still meet you.
37:41Hello.
37:42How are you, mate?
37:43All right?
37:43Listen, listen.
37:44I've got you a little present for the last night.
37:46OK.
37:46I do apologise.
37:47And that's for you, some hated rollers.
37:50Thank you very much.
37:52I'll have great pleasure in curling my armpits.
37:55Oh, God.
37:57I'm really pleased with the way Anthony came in and apologised.
38:01And I'm very proud of him.
38:03And now we can all move on.
38:04Everyone's at ease with each other.
38:05Yeah.
38:06We had a laugh straight away.
38:07That's it now.
38:08Done dusted.
38:08To be honest, a bit of a thick head this morning.
38:12I have to say.
38:13I had a bit of a thick head as if she stopped it to me.
38:16There you go.
38:17Thick hair.
38:18And here's the couple to beat.
38:20Ollie and Elsie.
38:21I'm guessing that's a fake for her.
38:24Good evening.
38:26I love the hats.
38:27Fantastic.
38:28Mwah.
38:29How are you?
38:31I'd like to say something, by the way, chaps.
38:32I hope I didn't spoil your evening last night.
38:34And I do apologise if there was any mis-
38:36Not a problem.
38:38It's a new night.
38:39It's a new night.
38:39Steve and Sean tonight, so let's make the most of it.
38:42When we walked in, Anthony apologised immediately,
38:45and we were really pleased about that
38:46because it kind of drew a line underneath last night.
38:49It meant we could start afresh.
38:51To the final night.
38:53Cheers, cheers, cheers.
38:54Coming up, a wedding faux pas.
38:56I drove home from my reception at 9 o'clock
39:00and went and watched the X Factor after there.
39:02There'd been annulment in the post pretty swiftly.
39:05And the winners are revealed.
39:08Show me the mummy!
39:19It's the third and final night in Birmingham,
39:22and couples Sean and Steve are hoping to wow their opponents
39:24and win the £1,000 prize.
39:26Cheers.
39:26Cheers, guys.
39:27To the final night.
39:29While their guests enjoy a cocktail,
39:31the hosts get on with the starter.
39:34So then wipe the pan out, please.
39:37And that's the pan you're going to use for the tofu.
39:39Can I put them out first?
39:40I'm just explaining what you need to do, sweetheart.
39:43Just acknowledge.
39:44Don't sweetheart me.
39:45And then we'll be fine.
39:46Now, now, you two.
39:47The scallops and chicken wings are fried off.
39:50And it's ready.
39:51Pan-fried scallops with chicken wings.
39:53And a tofu version for LC.
39:56Here we go.
39:58Wow.
39:58That looks lovely.
39:58I hope you enjoy.
40:01I know it's quite a strange combination to put chicken with fish,
40:05but I actually quite like the chicken and the scallop with the celeriac puree.
40:10I think it does work for me.
40:12When you bring something to the table that looks so good,
40:15it's got to taste so good.
40:17The scallops were overcooked.
40:18I was chewing my scallops,
40:20where they should be sliced and they should melt in your mouth.
40:23There should never have been chicken on there.
40:25No.
40:26The starter looked fantastic,
40:28but the flavours were a bit too subtle.
40:30Right.
40:31And I don't think the fact that we had chicken and scallops there
40:33added anything to the dish.
40:34How long have you been married?
40:36About five years now.
40:37Five years.
40:38So these are pictures from the day, are they?
40:40Yes.
40:41Two of the ceremony.
40:42I drove home from my reception at nine o'clock
40:45and went and watched Dex Factor and left her there.
40:48You did it!
40:49Really?
40:49It was the final of Pop Idol.
40:51Yeah.
40:51And he just disappeared.
40:53I'm sure you're not...
40:54None of you can be shocked by that, I'm sure.
40:57I don't remember.
40:57That's another level.
40:59They had to come and get me.
41:00They had to come and bring him.
41:01I was naked watching Pop Idol.
41:03And they were knocking on the door,
41:04all right, please come out.
41:05It's your wedding.
41:06I was like, no, I've had enough.
41:07I'm going to sleep.
41:07If we got married and Ollie left our wedding reception
41:12to watch Pop Idol,
41:13I think there'd been an annulment in the post pretty swiftly.
41:17You will never cease to amaze me.
41:19You are absolutely unique.
41:21I just...
41:22Oh, that's brilliant.
41:23That's brilliant.
41:24I'm surprised you're still married.
41:27Oh, brilliant.
41:28At the time, I was so angry.
41:32Were you angry about that?
41:33No, I...
41:34No, I...
41:35No, I was.
41:36Why?
41:36Why would I not be?
41:38It's our wedding reception.
41:43Erm...
41:44Would you be hanging on?
41:45Oh, just make sure you hang around for the main.
41:48The venison's wrapped in a salt crust and then baked.
41:51Sean whips up a pea puree ready for Steve to plate up.
41:54Do you want me to mop your brain?
41:56Not really at the moment, Sean.
41:58Maybe later, fella.
41:59And it's ready!
42:00Salt crust venison with a red wine jus
42:02and a stuffed mushroom for Elsie.
42:04Oh, my goodness.
42:06Wow.
42:07Wow.
42:07I hope you like your meat pink.
42:09Oh, my goodness.
42:10Wow.
42:10It's raw.
42:11It certainly looks pink.
42:12Top in, everyone.
42:15The main course, the dopamine was lovely.
42:18They were delicious.
42:19But the meat, which is your star, was still moving.
42:23I mean, I love red, pink, pink meat.
42:26That's how I want my meat.
42:28But it kind of was looking at me raw.
42:30It was raw.
42:30It was raw.
42:31I think it was a little bit undercooked for a lot of people's taste buds.
42:36They were very gracious in not bringing it up.
42:38I'm a bit disappointed about that.
42:40Perhaps a good story will go down better.
42:42We were in a club in Birmingham.
42:44It was a gay club that had a phone party on it on a particular night.
42:49Oh, God.
42:49And I decided, I thought it'd be quite funny,
42:52to lift Sean's T-shirt up with my teeth.
42:55However, I got hold of Sean's mole and bit Sean's mole off.
43:01Oh, my goodness.
43:03And he had to have surgery.
43:05It was very embarrassing at the time.
43:08I think they were a great couple.
43:10They've been together quite a long time, quite established.
43:14They're awesome.
43:15They want to bite each other's moles off.
43:17Leave them to it.
43:18And it seems Amanda loves Anthony, warts and all.
43:21To you guys, you've only had a very small experience of Anthony.
43:26I've had 18 years.
43:27And so I know that in there is a really lovely person.
43:33And unfortunately, I kind of feel that some of that has been lost a little bit.
43:38And that some of his character has maybe come across the wrong way.
43:43And I think that, for us, it's got to be a learning curve.
43:48I think you're a lovely couple.
43:50It's blatant to everybody how much you idolise each other.
43:55Yeah.
43:56And if we can be in the same place that you are in 18 years' time,
44:00then I would count myself a very, very happy man.
44:02Yeah, definitely.
44:03Aw, that's lovely.
44:06And I mean that from the bottom of my heart.
44:08Aw.
44:09They've obviously been together for a long time.
44:11They love each other very much.
44:12They're aware of the differences of opinion that each other have.
44:16And I really respect them for that.
44:18Most relationships don't last two years, never alone 18.
44:21No.
44:21But it doesn't matter whatever knocks at the door, we can deal with.
44:26Yeah.
44:26Done and dusted.
44:27Yeah.
44:28Just one final course to go.
44:30Mango creme brulee with homemade shortbread.
44:32I've done this myself, which I don't cook.
44:35Well, you've made this?
44:36I've made it from scratch.
44:37Oh, my God.
44:37And the shortbread.
44:39Pretty good.
44:39The shortbread tastes like I've just been to a really good Scottish...
44:42Oh, thank you.
44:44...biscuit factory.
44:45I was really nervous about doing a shortbread.
44:46Because that's really, really lovely.
44:48The mango gave it a little bit of extra depth, and it was delicious,
44:52and I finished off Ollie's as well.
44:54It would just really top what's been a wonderful experience off.
44:58Yeah.
44:58If we could win.
44:59You're gonna need 31 or more to walk away with the cash.
45:03I had a really good night tonight.
45:05The only thing I would say is that my starter was maybe a little bit bland,
45:08but otherwise perfect, so I'm giving tonight an eight.
45:11My venison was a little bit raw, so tonight I'm gonna give it a seven.
45:15Together we're going for...
45:1715.
45:1815.
45:18So tonight we're gonna score Steve and Sean.
45:22Hold your horses!
45:24All the scoring's been done in secret,
45:26so it's down to the host to reveal the results.
45:29Woo!
45:29Woo!
45:31Woo!
45:32Jeremy and the mummy!
45:34Woo!
45:35Right, are we ready?
45:37Third place.
45:40Amanda and Anthony.
45:42Oh!
45:45Woo!
45:48Woo!
45:55Woo!
45:57Woo!
45:58Woo!
46:00Woo!
46:01And Anthony scored Sean and Steve 13.
46:04Oh!
46:04It's good to unite.
46:05After what happened last night?
46:06Well done!
46:07Well, thank you so much.
46:08For us, yes, we would have loved to have won, but it's not for the money.
46:12It's about the winning that was the important part.
46:15The money was a bonus.
46:17The money was a bonus.
46:18We don't need the money.
46:19Good job you didn't win!
46:21Did that make sense?
46:22Yes, it made perfect sense to me.
46:25But that just shows a vegetarian menu can come through.
46:30Yeah.
46:30It's been a brilliant week.
46:32We've won a thousand pounds.
46:33I don't think we could have done any better.
46:36Well done, darling.
46:42Right, let's go.
46:46I personally feel that I would like to keep in touch with Stephen Sean.
46:49I'm not...
46:50I think, personally, Anthony won't keep in touch with anybody, which is probably a good
46:55thing, really.
46:56Probably.
46:58For more on Come Down With Me, head to the Channel 4 website.
47:01Why do I love you?
47:04Don't even want to.
47:07Why do I love you like I do?
47:10Like I always do.
47:12You should have told me.
47:14Why did you have to be a true?
47:18Love you like I do.
47:20Why do I love you like I do?
47:31And I'm a 죄.
47:32No part of my other actions...
47:32Who?