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00:02Take three couples with a passion for entertaining.
00:04Wait, the kitchen is burning.
00:06Ask each pair to throw a dinner party.
00:08Do you want to take the shoes off?
00:09No, it's just a smuddy inside.
00:10And score each other in secret.
00:12Quick, march.
00:13Today.
00:14Come on.
00:16Boasting.
00:16Kevin is my own personal master chef.
00:19Show me some respect.
00:21Back to basics.
00:22And build fire.
00:24We just don't try and fit in.
00:25Fitting in isn't having your house fit for purpose.
00:28And body odour.
00:29You're actually attracted to their B.O.
00:31If she stinks, she stinks.
00:32It's absurd.
00:33I like that smell.
00:34We're going to get together.
00:36As each couple competes to win today's £1,000 prize.
00:40I wish you'd touch me like you touched a fish.
00:43Don't say that.
00:52Today on Couples Come Dine With Me, we're in Berkshire.
00:55The childhood home of raspy-voiced rocker Brian Adams.
01:00So grab her.
01:01But it was nearer to 89 when the first of today's three couples, florists, toots and joiner hubby Jamie, met.
01:07A bit unconventionally.
01:08I worked in a florist shop.
01:10And I was going in to order some flowers for another couple of girlfriends that I had on at the
01:16time.
01:16Right.
01:17And that was love at the first time, wasn't it?
01:19Well, touching.
01:20How lame is that?
01:22And they've lived by their own rules ever since.
01:24Fresh and clean.
01:25We just plan to live easy without the things that you think you need when you don't actually need them.
01:31Such as floorboards.
01:32There is nothing wrong with the odd field mouse running around the lounge floor.
01:36The bus!
01:37Shut up!
01:38Well, let's hope they stay hidden long enough for you to get your food cooked, which is random, it's hit
01:43and miss.
01:43It's out of the box, isn't it?
01:44It's something that's different.
01:46Of course it is.
01:47And we're starting with cheese and onion bites.
01:51Buffy style.
01:52Yeah, not sure that rocks my boat, really.
01:56Floats it even.
01:57Our next couple is designer Claire and her partner Kevin, a big-hitting sales manager.
02:02Bit one-sided, this.
02:04Everything I do, I try and do to the best of my ability and try and do it better than
02:08anybody else.
02:09I'm going to go on to Chester in a minute.
02:10Thanks for the heads up.
02:11Okay.
02:12He has been nicknamed Mr. Perfect on a few occasions.
02:15With his cooking, his exercising, his work, that's the way he is.
02:20He likes to be good at things.
02:22Crikey, toots!
02:23Jamie, I reckon this starter had better be up to scratch.
02:26We had a friend who actually tried these cheese bites.
02:31We thought they were the best barges he's ever had.
02:34Barges?
02:34But it's not a barge, it's a cheese and onion bite.
02:36It's a cheese and onion bite.
02:37Make your mind up.
02:38Gorgeous.
02:38Nice and gooey and gluey when it comes out.
02:43It's good.
02:44All right, give it a rest, you two.
02:46For their quirky twist on an onion bargey, toots sieves flour, turmeric and baking powder.
02:52Then adds onion, coriander, garlic and chilli.
02:55You're doing well, love.
02:57Oh, yeah, next season.
02:58What's that?
02:58Oh, you're playing love.
03:00You didn't see that one.
03:01Get on with rolling your gorgonzola balls.
03:04The best way of actually developing the right size ball is just soften it slightly.
03:09All right.
03:10There it goes.
03:11What?
03:12Don't do that.
03:14And out it comes.
03:16Now wash it.
03:17Wash it?
03:18How about binning it?
03:19We won't use that one, obviously.
03:21Well, I'm glad to hear it.
03:22The rest of the cheese balls will be frozen and have the bargey mix wrapped around them before
03:27frying later.
03:27We're off into the garden now, where Jamie's dug a big hole in his lawn.
03:32Man build fire.
03:34He make good salmon, yeah?
03:36Believe it or not, this is where caveman Jamie intends to cook his mane of salmon served with
03:42a hollandaise saucer.
03:43Yeah.
03:44I don't think I've got much competition.
03:46We like a good sauce hollandaise in Germany, so I'm going to be curious about how that is.
03:51I hope it's going to be a homemade one.
03:52We are really late already.
03:54Our final couple is German-born Kat and her partner Scott, a lighting salesman by day
03:59and meticulous air cadet officer by night.
04:02This is done.
04:03I've only just started, it's not done.
04:04Well, he's in love with his iron.
04:07Just a passion for having to look good.
04:09Everything has to be neat and tidy.
04:11But all those collars and cuffs don't leave much time for being lovey-dovey.
04:14I'm not the romantic star.
04:16I'm not, let's go out for the candlelit dinners.
04:18Whenever he comes to flowers, I'm a bit, what have you done, sort of type.
04:22I've probably got boot polish on the carpet.
04:24Would you like a cup of tea before?
04:25You love one, baby.
04:26Thank you very much.
04:27I thought you were running late.
04:29Back with primitive man.
04:32So the salmon, I've made this oak board up.
04:35This has been soaking in water for at least 24 hours.
04:38The idea is that this is going to sit on top of the hot coals
04:41and the steam comes through the board and actually cooks the salmon itself.
04:45And it's risky, you know, there's no temperature gauge.
04:48So why chance it when there's a ground at stake?
04:51I wouldn't say a lot of work goes into making that either.
04:54You'd be surprised.
04:56Hollandaise, a hollandaise.
04:56A hollandaise, if they make the hollandaise sauce.
04:58And they are with freshly laid eggs, complete with blood spots.
05:02Oh, natural.
05:03Do you want me to look that out or not?
05:05The blood?
05:05No.
05:06These are all adds to the flavour.
05:07You sure?
05:07Natural chickens, yeah.
05:08There could be an extra point set there for us.
05:10Oh, no.
05:11It's safe to eat, but I doubt it'll boost your score.
05:13Jamie slowly whisks melted butter into the egg yolks,
05:17adds parsley and finally horseradish.
05:20Hollandaise done.
05:22Last job is to give the salmon a rub with a sweet chilli marinade.
05:25I wish you'd touch me like you'd touch the fish.
05:28Oh, each to their own.
05:29We'll say that.
05:30And it's ready for the hole in the garden later.
05:33On to dessert.
05:34Chocolate and butterscotch mousse.
05:37Yeah, well, you can't go wrong with a chocolate mousse.
05:41This, to me, doesn't reek of effort.
05:43It sort of, like, says, OK, it's a bit half-hearted, really.
05:46Well, they're going to get their best china out.
05:49We're going to serve them in little fancy cuts,
05:51which we don't normally do.
05:52It's normally slob it on the plate job, isn't it?
05:55It is.
05:55Oh, we're being posh tonight.
05:57For the butterscotch, they heat syrup with butter,
06:00brown sugar, cream and vanilla essence.
06:03Next, they add rum to melted chocolate for the mousse.
06:06We've really got to get on with this because it's going to go.
06:08Where's it going, though?
06:09It's going wrong if we don't hurry up.
06:12Once mixed with whipped cream and egg whites,
06:14the mixture is piped into the posh cups.
06:16I'm not sure I've ever seen you so focused and so quiet.
06:20Yeah, the points make prizes,
06:21and this is going to be a winning pud.
06:23You hope.
06:24With a blob of butterscotch mixture in the middle,
06:27Jamie covers in mousse and leaves to chill.
06:30Tut said to me that I should just wear my tracky bottoms,
06:32which I live in.
06:33I feel they might score us down for that,
06:35so I might give them a really special treat
06:38and put a pair of jeans on.
06:39You spoil us.
06:40Good luck, love.
06:41Off they go in search of denim
06:42before the arrival of the first couple.
06:44It's well-ironed Scott and his German partner, Kat.
06:47Hi, guys.
06:47Hi.
06:48My name is Jamie.
06:49Hi, I'm Kat.
06:50Nice to meet you.
06:51Nice to meet you, too.
06:52Hi, Jamie. I'm Scott.
06:52Pleased to meet you.
06:53Scott, come on in.
06:54Do you want to take the shoes off, or...?
06:55No, it's just as muddy inside as what it is outside.
06:58Oh, a proper country welcome.
06:59You're quite big, aren't you?
07:00Yeah, I'm quite big.
07:01Oh, boy.
07:02Yeah, that's right. Make them feel comfortable.
07:03She's got a strange name. I didn't get it.
07:05She told me, and it just went in there.
07:07It's not that strange.
07:08You'll have to ask her what her name is,
07:10because I don't know what her name is.
07:10That's a bit of a banking situation.
07:12Go on. Go on.
07:24K-A-T.
07:25K-A-T.
07:26Yeah.
07:27Kat.
07:27How can it be so difficult?
07:29Last in, Mr Perfect, Kevin and his partner, Claire.
07:32Hi, guys.
07:33Hi.
07:34Welcome.
07:35Hi, this is me.
07:36Claire.
07:36Claire, hi.
07:37Hi.
07:37Please, come on in.
07:38I'm Scott, please.
07:39Scott?
07:39Hi.
07:39Nice to meet you.
07:40Hi.
07:41Tippy toes, please, Kevin.
07:42Hi.
07:43Yeah, they are really tall.
07:44We look like the hobbits.
07:45Right, let's have another go at her name.
07:47Cats.
07:48Remember cats.
07:49We have three cats.
07:50Different spelling.
07:52Coming up.
07:52Don't touch it.
07:54Low standards.
07:55I wouldn't have people into my house if it had been left half done.
07:59High flyers.
08:00I thought, actually, he's really tall.
08:02I better get his number off him.
08:04They don't want to be bending down all the time to get bad back.
08:07And a sniff test.
08:08I'm not going to be able to go up to 10 women and say,
08:10I want to smell you.
08:11He just hasn't sniffed enough women.
08:13You've got to go around giving them a sniff.
08:23It's a cucumber base with a crab and pepper top.
08:26We're in Berkshire, where quirky twosome Toots and Jamie are hoping their night of eccentric
08:31feasting and relaxed toasting will impress today's two other couples.
08:35Bit out in the sticks.
08:36We just had the taxi driver from hell as well.
08:38He didn't know where he was going.
08:39Oh, really?
08:39Didn't he?
08:40Oh, really?
08:41How do I get to Binfield?
08:42Girl, I'm sure you put him right, Kevin.
08:44Have you checked this year?
08:46A slightly statement-type thing, isn't it, really?
08:49Well, some people like to be statement, don't they?
08:53While Toots gets her bites frying for the starter,
08:56Jamie nips out to his hole in the ground to get the salmon cooking for the main.
09:02Back inside, Kevin and Claire are checking out the living room.
09:06Work in progress, unfortunately, at the moment.
09:08Looks like there's a lot of work to be done.
09:10Anyone know a good electrician?
09:11Don't touch it.
09:12Yeah, it could be live.
09:14It could be live.
09:14It could be live.
09:15I reckon I'm always here.
09:16I think this...
09:17It's just not finished, is it, really?
09:18This needs to be done as a matter of urgency.
09:21I personally wouldn't have people into my house
09:23if it had been left half done
09:25with light switches hanging down and things not finished.
09:30I actually thought they'd just moved in.
09:32If I did that to you, you know, I'd be sleeping with the dogs.
09:35Well, at least the starter looks finished.
09:38Ah, pretty golden.
09:39Hopefully inside there be tickety-boo.
09:41The first course from Toots and Jamie's out-of-the-box menu
09:45is cheese and onion bites.
09:46They're basically bhajis with cheese in them.
09:51Did you cook this in Toots?
09:52Yes, I did.
09:53Yeah?
09:53Yeah.
09:53Cool.
09:54Is it based on, like, a bhaji?
09:55Yes.
09:56Well spotted.
09:57I decided just one morning, I woke up and thought,
09:59right, this is what I'm going to do,
10:00try some cheese in an onion bhaji...
10:02For breakfast.
10:03...and see how it goes.
10:04Do you use a lot of recipes,
10:05or literally, you just cook what you come up with?
10:08Sometimes I just cook what I come up with
10:10and just messing about.
10:11I think that's quite nice.
10:12Cheese is probably one of your favourites.
10:15Yeah, it's one of my dad's.
10:16But it's got to be nice cheese.
10:17It can't be sort of, like, a plain, simple cheddar.
10:20It's got to be sort of like a Canadian cheddar,
10:22or it's got to be sort of like a blue cheese
10:24or something really strong.
10:25Only the best for you, Kevin!
10:27He seems to be a bit picky for some reason.
10:30I think that he's going to be the one
10:33that's going to be the most difficult one to please.
10:34Yes.
10:37Yeah, it was...
10:38Yeah, I sampled it.
10:40I wouldn't say it was my cup of tea, I have to say.
10:42I found it quite bland, I must say.
10:45I wasn't overly keen on how all the cheese
10:47and the actual onions really morphed together well.
10:51I wonder how Scott and Kat first morphed together.
10:53A very, what I call, a classic way of meeting
10:55just out in the local nightclub.
10:56I thought, actually, he's really tall,
10:59so I'd better get his number off him.
11:01So that was an instant attraction thing,
11:04because you were both tall anyway.
11:05To meet somebody who is actually that much taller than I am
11:08and I can wear heels, that is quite rare.
11:11How tall are you?
11:12I'm six foot one.
11:14I mean, yeah, they're a lovely couple, I have to say.
11:16You're six foot one. Not many girls are six foot one.
11:18You've got to grab them when you're very tall.
11:21Not when you're horizontal, it doesn't matter.
11:23We do get that a lot, like,
11:24people will always comment on our height.
11:26You don't want to be bending down all the time.
11:28You get bad back.
11:30Meanwhile, Jamie's got his own theory on the rules of attraction.
11:33You often find that the person that you fall in love with
11:35has the complete opposite set of genes that you've got.
11:38You're actually attracted to their BO.
11:40What?
11:41And if you're attracted to someone's smell,
11:43it can be a sign that you've got opposite genes.
11:45Or low standards.
11:47Try smelling ten women in a row
11:49and see which one you find most attractive.
11:51I'm not going to be able to go up to ten women and say,
11:53I want to smell you.
11:54I do agree somewhat.
11:56If she stinks, she stinks.
11:58It's absurd, really.
11:59I've just not convinced going up,
12:01sniffing someone's armpits and saying,
12:03I like that smell.
12:04We're going to get together.
12:05Yeah, a bit weird.
12:06Jamie's challenged to me,
12:08sniff ten girls and see which one you like.
12:09I don't want you to sniff ten girls.
12:10Yeah, I don't think you would.
12:12Yeah, a bit different.
12:14A bit different.
12:14But he just hasn't sniffed enough women.
12:16You've got to go around giving him a sniff.
12:20Ah, the secret of a happy marriage.
12:23Lovely.
12:24Bliss.
12:25Time to sniff out that salmon for your mane.
12:29OK, it's looking good.
12:30It's looking good.
12:31Man did well.
12:32With any luck,
12:33it'll give off an attractive aroma, too.
12:35Here it is.
12:36Salmon with a hollandaise sauce.
12:40Did you poach it,
12:42or how did you do it?
12:44I dug a hole.
12:46I then lit a fire in the hole.
12:50And then laid the salmon on top of the hot coals.
12:53OK.
12:53That is wicked.
12:54And then put the board over the top,
12:55and it just sort of cooks it very, very gently
12:57for about an hour and a half.
12:59That's amazing.
12:59So you've now got a hole in your garden.
13:01Yes, we have.
13:01Cool.
13:02OK.
13:03The salmon was really moist,
13:05and it just, yeah,
13:06it just looked beautiful.
13:08It was just a shame, really,
13:09that the sauce was sort of overpowering everything.
13:13Cooking the salmon in the hole in the garden.
13:15If I did that, Claire would kill me.
13:18So, you know, full marks for that.
13:22Did he pull it off?
13:23I don't think he pulled it off.
13:25And it isn't just the fish that's not to their taste.
13:28I thought you might be a builder.
13:29Yeah.
13:30With the work going on in your house.
13:33What work?
13:34What work?
13:35What's this?
13:36As far as the actual DIY priority,
13:39it comes low on the list.
13:40We just like to live our way in our life
13:43how we choose to live it,
13:44and don't try and fit in the typical stereotype shape
13:47that you tend to get.
13:49But fitting in isn't necessarily sort of like bad
13:53having your house decorated or a house fit for purpose.
13:56But, Kevin, that all depends on how you view it
13:58when you walk through the door.
13:59It wasn't fit for purpose!
14:04Do you think you could live like that?
14:07No.
14:09I think, though, love, with Kevin,
14:12there might be an air of not understanding
14:15our way of living.
14:18Well, luckily, you could still win him over
14:20with your posh-looking dessert.
14:23Oh, look.
14:24Ants.
14:25Ants.
14:26Did I speak too soon?
14:27It's on the phone.
14:30Oh, I think you'd better have that one, Jamie.
14:32Is there any more?
14:34I haven't got my glasses on.
14:35After a final inspection,
14:37here it is, an ant-free, hopefully,
14:39chocolate and butterscotch mousse.
14:42Oh, that's lovely.
14:43It's so pretty.
14:47It's really quite a simple pudding.
14:49Lovely.
14:50But you've got to get the ingredients right.
14:52If the ingredients isn't right,
14:54then you haven't got that flavour.
14:55What percentage of cocoa solids did you use?
14:5985%.
14:59That's quite rich.
15:00And it can be bitter.
15:02It can be quite a lot.
15:03For me, I'd have preferred a bit more butterscotch.
15:06You seem to have eaten it all, though.
15:08Taxes!
15:09The butterscotch wasn't that rich in flavour,
15:11but the chocolate was lovely.
15:13The mousse was OK.
15:14Not a bad texture.
15:45I thought the chocolate was rich enough
15:45and for the reason we've decided to give them a 12.
15:47The standard of food would not be what we would like to present as hosts,
15:52so in this respect, we would give them a 12.
15:57So, Tuts and Jamie's outside-of-the-box menu
16:00delivers a not-very-outstanding 24 out of 40.
16:07It's day two and the turn of meticulous air cadet trainer Scott and partner Kat,
16:12and they've got one guest in particular on their minds.
16:15I think Kevin, he will be very picky
16:19and he will be, you know, really watching what you do
16:23and will criticise happily everything.
16:25I think with Kevin, he's competitive, stern and confident of himself.
16:32But he does have a polite delivery occasionally.
16:36Well, that's something, I suppose.
16:37Jamie and Tuts are quirky.
16:39They're out there a little bit.
16:40But at the moment, I think I would have probably more in common with Scott and Kat
16:43than I would with Jamie and Tuts.
16:45Even though Scott was quite quiet,
16:47there was a little bit more, I think, to come from Scott.
16:50And the first thing to come from Scott and Kat is their dessert,
16:53salted caramel ice cream served with honeycomb.
16:56Caramel rice cream and honeycomb.
16:59Ice cream, not rice cream.
17:00Oh, ice cream and honeycomb.
17:02That sounds nice.
17:03Yep.
17:04Does it?
17:04I think we're going to win because we are very coordinated.
17:08It's all planned out very well.
17:10Very precise.
17:11Yeah.
17:12Scott starts as he means to go on
17:14with precise measuring of milk and cream.
17:17I want 500, please.
17:18Okay.
17:19That's 500 precisely, please.
17:22Steady.
17:24Well, that's got it now, surely.
17:26I do try and get everything just so.
17:28If I'm given a task and I want to do it right,
17:29and if it means measuring out to the actual attempt in the millimetre,
17:32then of course I'm going to get it right.
17:34That's fine.
17:35That's fine.
17:36I do get some cutting looks from Kat.
17:38With the precise quantity finally in the saucepan,
17:42it's time to warm it up.
17:43And you would need to turn the hob on.
17:44That would help a lot.
17:47I thought you turned it on.
17:48The heated cream and milk is poured into a caramelised mix of butter and sugar
17:52before adding beaten egg yolks and vanilla essence.
17:56Put it in the hand corner straight away.
17:58Yes, ma'am.
17:59Usually in the kitchen, it's me who's wearing the trousers.
18:02You would do more like the, what do you call it, sous-chef work?
18:05I do more what he's called in England the skivvy work.
18:08Finally, they ladle into an ice cream maker.
18:11Ladle who?
18:12Oh, no, that's wrong.
18:13Yep, don't get above your station, skivvy.
18:15Next up, the honeycomb.
18:17Honeycomb's honeycomb, but a nice combo to go with ice cream.
18:20But you can burn honeycomb very easily.
18:21Then it becomes bitter.
18:23Kat caramelises sugar with syrup before adding baking powder.
18:27That is magic.
18:29This smells good.
18:30Honeycomb done, it's on to the starter.
18:33Hey, there's two more courses to go yet, Scott.
18:35A cream cooker is a happy cooker.
18:38Roger that.
18:39Chicken liver parfait with homemade bread.
18:42Ooh, that's a bit of competition.
18:44That could be a winner for us.
18:45I think that's the sort of thing that we would like to eat.
18:49Scott, can you please dry this up?
18:50I need this for the only one.
18:51I'm good at that, I can do that.
18:53Well volunteered, that man.
18:55After frying a mix of shallots and garlic,
18:57Kat puts the chicken liver on to brown.
19:00I am a bit worried about the starter,
19:02because liver is not to everybody's taste.
19:05I hate liver.
19:06You do hate liver, don't you?
19:07Oh my God, yeah.
19:09Oh.
19:10Not good on the starter, no.
19:11Liver's not good, is it?
19:12No.
19:13But the good news is this one's covered in brandy.
19:15Yay, the kitchen is burning.
19:17The kitchen really is burning.
19:18Just let it cook off.
19:20I've done that before, Scott.
19:21Relax.
19:21Don't you know he's just cleaned that stove?
19:25Flames extinguished, Kat mixes the liver with shallots,
19:28garlic, butter and mace, and then blends.
19:33Oh, is it supposed to look like that?
19:35To be honest, it does look like poo,
19:38but then it does taste really nice.
19:40Well, that's at least something.
19:42With clarified butter spooned onto the surface,
19:45the parfaits are left to set.
19:47Next, Kat makes her bread.
19:49Being German, I grew up with good bread.
19:52Germany's just definitely in the lead.
19:53We do the best bread in the world.
19:55Just agree, Scott.
19:57She does got great buns.
19:58Yes.
20:00She does, actually.
20:02Anyway.
20:02All right.
20:03She'll bake the dough once it's risen,
20:05so she moves on to the main Spanish lamb shanks.
20:08Looking forward to that.
20:08No, that's a good course, yeah.
20:10Lamb can be really tough,
20:12especially the shanks,
20:13if they're not cooked right.
20:15Now, this is a beautiful piece of meat.
20:18It's going to be gorgeous.
20:19Yeah.
20:20Do you want to smell my lamb?
20:21Shanks for the offer.
20:22I'm going to go...
20:22Oh.
20:24Yeah.
20:25They'll be cooked in red wine and port.
20:26Oh, hello, measuring time again.
20:28Amuse yourselves, everyone.
20:30There we go.
20:31All done, baby.
20:32Thank goodness for that.
20:34In go the shanks,
20:35followed by carrots and onions,
20:36chorizo and paprika.
20:39If a little bit of spice is going to be...
20:41Yeah.
20:42Yeah.
20:42Cha-cha-cha.
20:44Go on, give her a twirl, Scott.
20:46I'll just be the Spanish waiter.
20:49Fair enough.
20:50Finally, Kat adds oil, stock and balsamic vinegar,
20:52then leaves to slow cook.
20:54Good luck, baby.
20:55It's going to be good.
20:56Yeah.
20:57Just time to get changed,
20:59ready to greet the first of your guests.
21:00It's Toots and Jamie,
21:01armed with a novel gift for a dinner party.
21:05Hi.
21:06Come in, come in.
21:07How are you?
21:08Good, how are you?
21:09I'm all right.
21:10I brought you some fresh eggs and the little chucks.
21:12That's amazing.
21:13There is food provided, you know.
21:14Just going to wait for Kevin and Claire now.
21:16What do you think of how the colour combination
21:17is going to be today?
21:19I sort of wore my flowery shirt in his honour tonight,
21:21so that's what I'm going for.
21:22I reckon gloss silver.
21:24Oh, you're not far off, actually.
21:26Here they are, Kevin and Claire.
21:28Hi.
21:29Good evening.
21:30How you doing?
21:30How you doing, Kevin?
21:31And you, come on in.
21:32Loving the shirt.
21:33You look lovely.
21:34Shiny silver.
21:35Yeah.
21:36Paisley.
21:37Paisley.
21:37Very nice.
21:38Why is this turning into a fashion parade?
21:40He hasn't let us down.
21:41He's looked absolutely dapper this evening.
21:44It's a fair play to us.
21:45It's a grey, a silvery grey.
21:48Who needs Gok Wan?
21:50Thank you, Jamie.
21:51Cheers.
21:51All right.
21:51Cheers.
21:52Okay.
21:52Coming up, survival of the fittest.
21:55Did you kill the chicken?
21:56Yeah, I killed the chicken.
21:57So, yeah, I got promoted afterwards.
21:59He is a born leader.
22:00Wannabe-born leader.
22:02A burnt turn.
22:04Trouble in the ranks.
22:05Get back in line, you.
22:07And body burps.
22:08That's more Trump.
22:10And that's when I get to call her Kevin.
22:12I'm now the butt, really, of everybody's jokes.
22:22To another lovely evening, I would say.
22:24Oh, absolutely.
22:26It's now the second evening in Berkshire, where Air Cadet Officer Scott and partner Kat are hoping
22:31their precisely delivered food will bag them a grand.
22:34I am feeling very competitive now.
22:37I definitely want to...
22:38Yeah, we're up for this now.
22:40While the hosts organise their starter, Kevin and Jamie are taking a look upstairs.
22:45Oh, okay.
22:46Wow.
22:46So, he's quite orderly, isn't he?
22:49Oh, look at this.
22:50Oh, oh, right, okay.
22:52You look like a bus driver.
22:54Oh, yeah.
22:54Suites you.
22:54Captain Scott.
22:55Well, is it Scott?
22:56Or is it Kat?
22:58Captain...
22:58Captain Kat doesn't go.
23:00Captain Scott does.
23:01Very regimented, look.
23:02They are all well-ironed.
23:03Quite a professional ironing board and iron system.
23:06Absolutely.
23:07Downstairs, Toots and Claire are admiring all the lovely flowers.
23:11I don't think Scott's got the flowers, do you?
23:14I think she's bought them herself.
23:16Do you think he's a romantic type?
23:20Um, possibly.
23:21Well, romance is on hold while they serve up the starter of chicken liver parfait with
23:26homemade bread and chutney.
23:30And that's for you, Kevin.
23:32Thanks, Scott.
23:32Lovely.
23:33Good.
23:33So, I have to ask, then.
23:35Yeah.
23:35Who cooked that?
23:36I did cook that.
23:38You did?
23:38But...
23:39With help.
23:39With help.
23:40Avery assisted.
23:41And the bread, is it homemade?
23:43Hand-kneeded.
23:44Did you wash before you...
23:46I did wash.
23:47She did wash.
23:48That from the man with ants on his pudding.
23:50As they tuck in, Kevin's holding court about his rise to the top.
23:55Many, many years ago, when I first became a manager, I had to go on to training for salespeople
24:00who wanted to become managers.
24:02Mm-hmm.
24:02And part of it was we were up in the Yorkshire Dales, orienteering, so we were given a map,
24:07given reference points.
24:08And the next task that we had was to cook for ourselves.
24:11So they provided us with all the cooking instruments.
24:14And then beside it was a live chicken, and that was the only way we were going to eat.
24:19Did you kill the chicken?
24:20Silly question.
24:21Yeah, I killed the chicken, so I came out of it and sort of, like, held my head high.
24:26Um, I was the youngest one there.
24:29Um, enjoyed it, yeah.
24:29So, yeah, I got promoted afterwards.
24:32I can't ever imagine Kevin admitting that he hasn't done anything well.
24:38He is a born leader.
24:41Wannabe-born leader, I think.
24:43That's the type of guy he is.
24:45If he wants to achieve something, he will do anything to achieve it.
24:50Fair enough.
24:51Killing chickens as well, so.
24:53Let's see how your chicken liver parfait has gone down.
24:57I wasn't very keen on the starter, but I did try it.
25:01You loved the starter, didn't you?
25:03I thought the chicken liver parfait was very, very good.
25:06I enjoyed that very much.
25:08Hats off to her.
25:08She did extremely well.
25:10Yeah, what we would expect from a dinner party.
25:13Yeah, there was a lot more effort.
25:14There was a total contrast to the night before.
25:18Back at the table, talk turns to romance.
25:22I'm not the romantic.
25:22One of them, like, we're both not, like, lovey-dovey.
25:26The flowers you see in the room are actually all from his mates.
25:29Oh!
25:30Because we did have a party last weekend.
25:33My friends put me to shame and taught me a lesson in, you must bring flowers.
25:38Never turn up empty-handed, you should always bring girls' flowers to a dinner party.
25:43Yeah.
25:43I shall try and remember that.
25:44When it comes to romantic gestures, don't do the same, think out of the box.
25:49Something that's different.
25:50If I had a choice, if Jamie come home with something, I'd prefer a leg of lamb than a bunch
25:54of flowers.
25:56Because I think, I think that, no, that's much.
25:59If I came home with lamb, you'd just think I'm just doing a normal...
26:02Well, you're cooking.
26:03Yeah, exactly.
26:03Well, as you always do.
26:05You know?
26:06It's each to their own.
26:07It's nice to see that, you know, after all that time, there's still that romantic gesture.
26:11Maybe I could pick up on a few of his hints and tips and put them into my repertoire for
26:15years to come.
26:16Yeah, for the record, it's definitely flowers over a joint of meat, Scott.
26:20Mind you, if it's lamb that does it for touch, she's in luck tonight.
26:24The lamb is just falling off the bone.
26:26It just couldn't be better.
26:28I'm so happy.
26:29I'm happy.
26:30I'm looking forward to it.
26:31Go on, let's get it in.
26:32And here it is.
26:34Romance on a plate.
26:35Spanish lamb shanks.
26:37See you, Jamie.
26:39You all right there, Kevin?
26:41Kevin, the sniff test?
26:43Yeah, you sniff armpits.
26:44I sniff food.
26:45Well, I hope your genes don't match the lamb.
26:48Yes, that could be very awkward.
26:50Anyway, time to iron out who does what round this house.
26:53Who is the professional ironer in the, in the, uh...
26:58I confess, Your Honour.
26:59You're, you're, you're the professional ironer.
27:02I'm the one that irons in my house as well.
27:04Yes, well, OK.
27:05You two doing the ironing, what is going on?
27:07Do you do a lot of the domestic work around the house, then?
27:10Yeah, very much.
27:11I do, I do more than my fair share.
27:13It's a very balanced.
27:15Yeah, OK.
27:16So, Jamie, how do you feel about this?
27:18I wouldn't touch that with a barge pump.
27:21Well, Kevin does always look good, though, doesn't he?
27:23He does.
27:23Oh, he does iron his own clothes, though, doesn't he?
27:25I mean, that goes to show how smooth he is.
27:28But that's their modern society role.
27:30It is.
27:30It's a bit weird men doing women's work, though, isn't it?
27:33Welcome to the modern world, Jamie.
27:35Generation gap there, so, um...
27:38Yeah.
27:39I'd be sleeping with the fishes if I did the same thing as him.
27:43Evening's going well.
27:44I think there's a good mood around the table
27:45and there's no major revoke against the food, so it's all good.
27:50I think it was a bit overdone, to be quite honest with you.
27:53It was a bit dry.
27:54Yes, it's quite an easy dish to do.
27:56It's a one-pot job.
27:57It's a one-pot job.
27:58I found the meat a little bit tough in some ways.
28:00I hadn't...
28:01I have to say, my shank was not tough at all.
28:05It fell off the bone.
28:06With mixed reviews from the ranks,
28:08it's time for Scott to share his secret passion.
28:10What I do at the evenings and weekends,
28:12I'm an instructor in the training corps,
28:15which is a RAF cadet youth organisation.
28:20And with that position comes to be in charge of all the discipline,
28:23how people look.
28:24So I myself have to look smart.
28:28It's quite impressive.
28:29It was another side to Scott that we hadn't seen before.
28:32I think we did see it partly in his personality.
28:33We knew there was something there.
28:35Definitely.
28:35But we'd never...
28:36I didn't guess he was involved in the cadets or the RAF or anything like that.
28:40No, it went deeper than we thought.
28:41Yeah.
28:42It did.
28:42Now outside, you horrible lot.
28:44Quick.
28:45March.
28:46Left.
28:47Right.
28:47Left.
28:48Right.
28:49Get your arms up now.
28:51Your arms, your shoulder height.
28:53As soon as you've got on that hat,
28:55and similarly, he had the postick
28:56and he was in...
28:58No, pace.
28:59Pace stick.
28:59Pace stick.
29:00Pace stick.
29:00He was in mode.
29:01He was enjoying it.
29:02Come on now, bags of swag.
29:05Here we go.
29:06Squad.
29:07About.
29:08Tack.
29:11Hello, where's he off to?
29:13Get back in line, you.
29:17I was heading where my body was taking me.
29:20Which is undisciplined.
29:23Doesn't want to conform.
29:25He just wants to do his own thing.
29:26Doesn't want to finish his house.
29:27No.
29:28Why should he?
29:29After all that marching, time for some nice, refreshing dessert.
29:33It's going to go down really well.
29:35It's not too heavy.
29:36You know, it's quite a light thing.
29:38It's nice and cold.
29:39So, yes, it will go down very nice.
29:42Well, time will tell.
29:44Here it comes.
29:45Salted caramel ice cream and honeycomb.
29:47Thank you so much.
29:49Oh, wow.
29:50Wow.
29:51That's superb.
29:52Very nice.
29:53And you may start.
29:57Yes, sir.
29:58Permission to make a strange confession, sir?
30:01You call me Kevin in the morning.
30:03Nice day.
30:03Told you it was strange.
30:05We sit in bed and occasionally...
30:08So it's more Trump.
30:10And that's when I get to call her Kevin.
30:12You all right with that, Kevin?
30:14I said something to do with...
30:15Kevin and Perry.
30:16That's what I was just thinking.
30:18I thought for a minute I was involved in your relationship and I was a bit concerned about that.
30:22I'm sure no one was suggesting that, Kevin.
30:25I'm now the butt, really, of everybody's jokes.
30:29So, yeah, I'm a little bit perturbed that every time she trumps I'm called a Kevin.
30:33You are called Kevin.
30:35Yeah.
30:35I thought the ice cream had good flavor.
30:37I thought the honeycomb was slightly bitter.
30:41There was a bit too much bitterness in comparison to sweetness.
30:43Nice presentation.
30:44Yeah, nice presentation.
30:45Martini glasses was really nice.
30:47The honeycomb was just right.
30:49There was lots of laughter, lots of chat.
30:52Everybody seemed to enjoy the food.
30:54I feel that their efforts weren't quite as much as ours last night in the way of the risk taking
31:00part.
31:01We had a great night, food all round was very good, Maine slightly let it down, so on reflection we
31:06are going to give them a 16.
31:09We are going to give them a 13.
31:12So, with a spick and span 29 points, Scott and Kat march into the lead.
31:22It's the third and final day and the turn of Kevin and Claire to make their bid for the grand.
31:26And guess who's feeling confident?
31:29Kevin is always in a competitive mood.
31:31Yeah, he's going, he's going, he's going for it, he's going for broke.
31:35Yeah.
31:35I know that I can bring out the flavors and wow people, so I'd be very surprised if we don't
31:40move.
31:40They've been talking the talk, but can they live up to their expectations?
31:44I am expecting they're going to present some very good food and they're definitely a competition for us.
31:50Kevin is my own personal master chef.
31:52I have every confidence in him.
31:54And Kevin's first creation will be the dessert of poached pears and vanilla ice cream.
31:59Well, that doesn't sound very master chef.
32:02That's a very simple dessert, isn't it?
32:05I'm a bit shocked at that one, yeah.
32:06I thought it would be more of a fancy dessert.
32:09Well, it is homemade ice cream.
32:11Claire's separating egg yolks.
32:12I'm making a bit of a dog's dinner with this, darling.
32:15No, Claire.
32:16Do you want to swap?
32:17No.
32:18Okay, shall we bin that one?
32:20Yeah.
32:20Oops.
32:20Do the, um...
32:22Yeah, I can do that.
32:22Split it down the middle, scrape all the...
32:24Yeah, I can do that.
32:25Demoted to vanilla pod scraping.
32:27How humiliating.
32:28So that's how you do it.
32:29Watch and learn, Claire.
32:31Yeah, in the kitchen I find it a little bit difficult to delegate and let other people do parts of
32:35the dish.
32:36It's your domain.
32:37No people are allowed in the kitchen.
32:38And I'm a little bit of a perfectionist.
32:41Just a little bit.
32:42Sugar is added to milk, cream and the vanilla.
32:45I'm making a good ice cream.
32:46Show me some respect.
32:48Show us a good Italian accent first.
32:50He adds sugar to the egg yolks and slowly blends in his vanilla concoction.
32:54Once cooled, it goes into an ice cream maker.
32:59Come on, give me what you got.
33:02Even Sylvester Stallone wasn't this bad.
33:04Oh, I'm just dying now.
33:07You and me both.
33:08Let's move on to the pears.
33:10We're going to pour this good quality Italian wine into that dish and then it's going to infuse over a
33:15couple of hours.
33:17It depends what they poach the pear in.
33:19If they do it in a nice poured wine, for example, infused with like cinnamon and bay leaves or something
33:25like that.
33:25It's not just any wine.
33:27It's a good quality Italian one.
33:29That's a real good smell.
33:30Vanilla.
33:31Vanilla.
33:32A little bit of bark as well in there.
33:33Oh, I wouldn't drink that then.
33:36In go the pears to poach.
33:38If you had that in a restaurant, I don't think you'd be too disappointed.
33:41And I doubt you'd listen to any complaints anyway.
33:43On to the starter.
33:44Ho, ho, ho.
33:45Now you're talking.
33:45Kevin's treating his guests to Asian tempura seafood platter.
33:50A very nice starter.
33:51Yeah, I do like that starter.
33:53He's got his own boat probably to go and get his seafood.
33:56Yeah.
33:56So he might have gone out.
33:57Yeah.
33:58Well, I don't think there's that much sea around Redding Way.
34:00So we've got some really big king-sized prawns.
34:03We've also got some calamari, squid, and some very juicy scallops.
34:08These are going to go into the batter of the tempura.
34:11To make his batter, Kevin mixes flour with soda water.
34:14Go on, flex your muscles.
34:15Oh, don't encourage him.
34:17After adding chopped red chillies,
34:19they set aside the batter to coat the seafood later on,
34:22when they'll also be making a sauce flavoured with saffron.
34:25They're going to tell us how rare and expensive saffron is now.
34:27This can be quite rare.
34:29I think it's more expensive.
34:30Yeah, it's more expensive.
34:32Weight for weight than silver.
34:32Yeah, gold and silver.
34:33You wouldn't get this at your local fish and chip shop.
34:35Let's put it that way.
34:36Adding a bit of class.
34:38We'd expect nothing less.
34:40On to the main.
34:40For the second night running, it's lamb shanks.
34:43This time Moroccan.
34:43Served with potato and parsnip douffinoirs.
34:47That's an interesting main.
34:49We have lamb shanks again.
34:50Lamb shanks again, which is always a pleasure.
34:53I think ours is nicer.
34:55I've had it before, so I'm slightly biased,
34:58but I think ours is a bit more refined.
35:01Yeah.
35:02Obviously, because he's under survival course,
35:04perhaps he's slaughtered the lamb.
35:05Well, he might have wrestled the butcher for it.
35:07These are the lamb shanks, all the way from Devon.
35:09So, nice English lamb as well.
35:11I always get the butcher to prepare it,
35:12so it's been French manicured,
35:14so that it really stands out.
35:15Well, unless he's given them a polish,
35:17I think you mean French trimmed.
35:18Do you trust me to do this?
35:20Er, yep.
35:21But he had to think about it.
35:23Claire rolls the shanks in seasoned flour.
35:25Doing really well.
35:26Just make sure the salt and pepper is on.
35:27Yeah, yeah, yeah.
35:28I'm rubbing its bottom.
35:30Technically, it's not its bottom.
35:31No, it's not its bottom.
35:32Yeah, I'd leave the jokes to Kevin, I think.
35:35With the shanks sealed and set aside,
35:37chef knocks up a cocktail of spices.
35:39What's that?
35:40That's allspice.
35:41Give it a bit of salt.
35:42Not oldspice, though.
35:43No, you don't want to be adding after cheese.
35:44No.
35:45Next, some onion tossing.
35:46Plenty of practice.
35:47Are you going to let me have a go?
35:48Well, you can try, but you won't be as good as Kevin.
35:50OK.
35:51Down and up.
35:52It's a really heavy pan, this one, isn't it?
35:54Yeah.
35:54Yeah.
35:55Down and up.
35:56Yeah.
35:57Down and up.
35:57Quicker.
35:58It's not working.
35:59No, it's not.
36:00Well, I did warn you.
36:01The contents of the pan are put into a slow cooker.
36:04In go the shanks and, lastly, some ale.
36:06But I bet it's not just any old ale.
36:09It's got some chocolate in it.
36:10Yeah.
36:10So that'll give a little bit of depth and richness.
36:13Do they call it a cocoa beer?
36:14Yeah.
36:15It's down to presentation, isn't it?
36:17We're not going to give large portions, but what we're going to present is going to be elegant.
36:21With the dauphinoise in the oven, that's all he can do for now.
36:24Let's go get ready, yeah?
36:24Let's go and make ourselves beautiful.
36:26Cool.
36:27And off they go to freshen up.
36:28Something exquisite and floral, I imagine.
36:30Oh, yes.
36:32And you look nice too, Claire.
36:34Oh, more floral.
36:36Here's Scott and his partner, Kat.
36:37Hiya, guys.
36:38Come in, come in.
36:39Thank you very much.
36:40There is a bit of a shirt-off going on here, isn't there?
36:43I think that's good.
36:44You might want to hold that thought.
36:45Fresh off his surfboard, it's Jamie and Toots.
36:50Hi, guys.
36:51We thought we dressed up a bit.
36:52We thought we put all the effort into the shirt.
36:54Yeah.
36:55Try and keep up.
36:56It's not really dinner party, but it's...
36:58It's a bit Hawaiian.
37:00It's a bit Hawaiian.
37:00It's a bit Hawaiian.
37:01Yeah, but...
37:01But, hey, it might be his only other shirt.
37:03Would you like some Kia Royale?
37:04Thank you very much.
37:05You haven't got a grass skirt and a coconut, have you?
37:08Coming up...
37:09Hair.
37:10Sorry, Jamie.
37:12Gutted, really.
37:13Really, really gutted.
37:14Beauty.
37:15You moisturised.
37:16I moisturise.
37:16You can cover up a crack with a piece of wallpaper.
37:19Yep.
37:20But it won't go away.
37:21And the winning couple!
37:24It is the lovely...
37:34Actually, I have got one thing that's going to help.
37:36It's the final night in Berkshire,
37:38where Claire and competitive Kevin,
37:40even with height, clearly,
37:41are hoping a night of faultless food and supreme hosting
37:44will win them the competition.
37:46Just want to wish you have a great evening.
37:48Cheers.
37:49Scott's taken the biscuit, really,
37:50a bit in 6'5",
37:51so I thought, you know what,
37:52let's see if I can have the upper hand...
37:55It's your evening.
37:56Well, it's our evening.
37:57Yeah, it's our evening.
37:58You ought to be the boss.
37:59Anything you can do, Kevin?
38:04For the starter, Kevin makes his saffron sauce,
38:06dips his prawns and squid in batter,
38:09then fries before moving on to the scallops
38:11and some chorizo.
38:12I would like to think that this is the best starter
38:14of the week so far.
38:16Yesterday's...
38:16The starter was really good.
38:18But easy to pre-prepare.
38:19We've got to cook all this fresh,
38:20dead on the...
38:20Yeah, this is fresh.
38:21This is more challenging.
38:22Prepare to be challenged, everyone.
38:24It's Asian tempura seafood platter.
38:27I have to say,
38:28the presentation is...
38:30Yes, it's stunning.
38:31Stunning.
38:32So who was the chef on this one?
38:34I would have to take credit for being the chef,
38:37but Claire really helps in sort of, like,
38:39letting me know if it needs something else.
38:41She might not sometimes know what it needs,
38:44but she knows it needs something.
38:47From how the menu was described,
38:49I expected, like, a proper flavour explosion
38:52and there was nothing, there was no taste whatsoever.
38:55I wasn't happy with that.
38:57I enjoyed it.
38:58He did the starter well, I thought.
39:00I thought that was a good starter.
39:01Kevin did do the starter, yes.
39:03Yes, Kevin did the starter.
39:05Kevin did do the starter.
39:06Yes, Kevin did the starter very well.
39:08Yes, he did the starter.
39:10He's not just a pretty face, you know.
39:12I've got to ask you this, Kevin.
39:14Have you got any cream in your bathroom?
39:17Have I got any cream in my bathroom?
39:18Cream in your bathroom, yes.
39:20I've got several.
39:22Right.
39:23I have several cream.
39:25You moisturise.
39:26I moisturise.
39:27I think I've moisturised since the age of about 22
39:30and I've just kept the regime.
39:33I thought women put cream on their face, not blokes.
39:36You can cover up a crack with a piece of wallpaper.
39:39Yep.
39:39But it won't go away.
39:40Says the DIY expert.
39:42Kevin certainly looks after himself.
39:44He looks very smart.
39:46He probably looks a lot younger than his years,
39:49which is great.
39:49I think Claire appreciates that.
39:51She's a lucky girl, all right.
39:52A smooth complexion and a master chef.
39:54It's literally falling off the bone as I pull it out.
39:58The lamb's looking really good.
39:59I'm really pleased with the whole of the dish.
40:02So, yeah, I hope it's a winning dish.
40:04Here's the main for the second night running.
40:07It's lamb shanks, this time Moroccan style.
40:12Everything all right there, Jamie?
40:14Oh, no, surely it can't be.
40:16No!
40:18Oh, what's that?
40:20Oh.
40:22Oh.
40:23Oh, whose hair is that?
40:24No, I don't know.
40:25It's not mine.
40:28Sorry, Jamie.
40:28I just wanted to point out that there was a humongous long black hair in my food.
40:33I think you made that fairly clear.
40:35That's not what you want if you present a really beautiful presented dish to your guests.
40:40And I'm sure he felt awful.
40:43I'm sure you're right.
40:44Yeah, gutted, really.
40:45Really, really gutted.
40:46It jeopardises, you know, everything I've tried to do tonight.
40:49Oh, cheer up, fella.
40:50I'm sure it's a well-conditioned hair.
40:52The lamb for me was very tender, was cooked perfectly.
40:55Was it better than our lamb last night?
40:57It was on a par.
40:59Was it better?
40:59It wasn't better.
41:00OK.
41:00The flavours last night were better than what they were tonight.
41:03And less hairy.
41:05But you can't keep a perfect man down for long.
41:08The way you live your life, as in sort of like, you know, you don't care about what
41:12it looks on the inside and some of it, you know, is a little bit of a health hazard and
41:16the light hanging switch.
41:17We couldn't live like that, I think.
41:19We couldn't live like that.
41:20I think you could be even happier with yourselves if you didn't strive for so much.
41:26And just drop some of the ambitious standards that you have, because you set the bar really
41:32high.
41:33Take a step back.
41:34Burst the bubble, and then start at the ladder at number one.
41:38Each to their own.
41:40I love them for what they are.
41:41Nice as possible way.
41:42And for what they have, and they have a wonderful balance.
41:45Our balance is different.
41:47And Jamie's got even more words of wisdom for romance-shirking Scott.
41:51One thing that's guaranteed to clock a few brownie points is just the odd spontaneous
41:56kiss on the side of the cheek.
41:58You know, a little massage around the back of the shoulder.
42:01Goes down really well.
42:02Well, if I don't get that from Scott, I know where to go to.
42:07You all right with that, toots?
42:10We can claw it back.
42:11Don't worry about it, darling.
42:13Yeah, chin up, Kev.
42:14You can still impress them with your dessert.
42:17I've got to try and wow them.
42:19I know the ice cream will taste nice.
42:21I know the pear will taste nice.
42:22So we'll see.
42:24We'll place it up and we'll take it from there.
42:26Let's make it look beautiful.
42:28Get it on the plate now, Kevin.
42:31Yeah, we're moving ice cream.
42:32All right, just leave it there.
42:34Let me do that bit.
42:35And here it is, standing to attention at last, poached pears with homemade ice cream.
42:41Oh, it's down again.
42:43Unfortunately, Scott, I've decided to give you the droopy pear.
42:46Well, I do love a big pear.
42:48Steady on, Scott.
42:50Excellent, super.
42:51The ice cream is made with double cream, full cream.
42:56So two vanilla pods with the seeds scraped out.
43:01In case you were wondering.
43:02That's boiled to the point where you're getting bubbles around to the side.
43:07I hope you're taking notes, everyone.
43:08I then add around about 100 grams of caster sugar.
43:11I thought, what an intense way of describing how we put the pudding together.
43:16And then put that to one side.
43:18In another instrument, I then whip up six egg yolks.
43:22Basically, it's very long-winded.
43:25You're telling me.
43:27A little bit less info would have been good.
43:29I thought the ice cream was very creamy.
43:30It was homemade.
43:31100 grams of sugar.
43:32Very tasty indeed.
43:33So, yeah, I think all around it was a good dessert.
43:36The ice cream was nice.
43:37Ice cream was love.
43:38Ice cream was nice.
43:39Yeah, everything's homemade.
43:41Don't get him started.
43:43Time to see if his homemade mosh was enough.
43:45Kevin and Claire need 30 points or more to beat current leaders Scott and Kat.
43:50I'm not going to go away.
43:51Not even for the presentation, which I thought was very, very good.
43:54Which is the one point more.
43:56Hairy mane, followed by droopy pairs.
43:59Therefore, we're going to score them a 13.
44:02Tonight, we're going to give them...
44:03Hang on a minute.
44:05All the scoring's been done in secret, so let's find out the winner together.
44:09Amazing.
44:10So, in third place, guys, the wonderful Toots and Jamie.
44:17Yay!
44:20Yes, I'm afraid so.
44:22So, in second place, it is the lovely Kevin and Claire.
44:31Scott and Kat gave them a 13, making a total of 26.
44:35So, the winner is the world deserves Scott and Kat.
44:40Kat, Kevin.
44:40Her name's Kat.
44:44Looks like Germany won again and no penalties this time.
44:47I'm absolutely...
44:48I just can't talk.
44:50I'm amazed.
44:53We're quite happy with the result, aren't we?
44:55Not so sure about us coming third, but...
44:58Someone had to.
44:59Squad to the front.
45:01Suits!
45:02To take part in couples, come down with me.
45:04Head to the Channel 4 website.
45:07Couldn't be more happier for them.
45:09Genuinely lovely people.
45:11Yay!
45:12We've lost two on-the-night better people.
45:14I'm not saying that their cooking was any better.
45:16Well, it was.
45:17It's not right, but it's okay.
45:20I'm gonna make it anyway.
45:24Close the door behind you, leave your key.
45:28I'd rather be alone than unhappy.
45:32It's not right, but it's okay.
45:35It's okay, baby.
45:37I can pay my own rent.
45:39Pay my life.
45:42Take care, my babies.
45:43Take care, my babies.