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Nit Wit
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00:00Let the show begin.
00:01Take three couples who love to entertain.
00:04It's hot.
00:05It's alright, it's pretty quick.
00:06Ask each pair to throw a dinner party for the other two couples.
00:09Delicious. We did well.
00:11And get them to score each other in secret.
00:13They wouldn't certainly have full scores off me.
00:15No.
00:17Today, bossy behaviour.
00:18Can you not tell me what to do?
00:19She'll say something.
00:20Malfi, oh she's wrong then.
00:22I'm gonna have trouble here with this one.
00:24Holding court.
00:25I don't do anything to impress Brian.
00:27Except Green.
00:28He can be overpowering I think, can't he?
00:30Yeah.
00:31And spilling the beans.
00:33It is ironing outside, all his pants on.
00:34I do like him in his train drive, his uniform.
00:37That does it for me.
00:39As the couples compete to win the £1,000 prize.
00:44I think it's time for you to go.
00:45I really need to get upstairs.
00:54Today on Couples Come Dine With Me, we're in South Wales.
00:57Where tradition had it that suitors would propose to their loved ones with a carved wooden spoon.
01:03And hoping to stir things up today is our first couple.
01:07Project manager Esther and pension consultant husband Daryl.
01:11We met in the pub.
01:12We sort of liked each other.
01:14And we took it from there.
01:15I think what Esther's trying to say is she saw me across a crowded room and it was love at
01:20first sight.
01:20Have you seen any cars of it?
01:21I thought you had to drive.
01:22He didn't show off as much then.
01:24What?
01:25As you do now.
01:26Who's got the most points on the license?
01:27I think my car's unlucky.
01:29That's what it is.
01:29I'd reverse out of this conversation because you're losing it.
01:32He talks about himself all the time.
01:34I think he's the most important person.
01:36I just can't help sharing off.
01:38Bless.
01:39Are you sure you're doing that properly?
01:40Yes, it's for me.
01:41I don't think you are.
01:42There's a real spark in our relationship.
01:44One minute we really love each other.
01:46And the next minute we've got our hands around each other and throats strangling each other.
01:49Well, I wouldn't say quite that bad, but yeah.
01:52The first course for them to grapple with is their starter, butternut squash soup with pancetta and pine nuts.
01:58Super be safe?
02:00Yeah, not so keen on butternut squash.
02:02I'll see what they do with it.
02:03Meet our second couple, 46-year-old admin manager Louise and her partner, 49-year-old train driver David.
02:10I was attracted to David. I thought he was handsome.
02:12He's a train driver and, you know, his uniform was just the icing on the cake.
02:17I see him in his anorak. He's rough.
02:20Whoa.
02:2120 pounds. Oh, it's me 20 pounds.
02:23Only 20 pounds.
02:24You could get a nice new anorak for that.
02:26He's my rock. He's a little bit naff.
02:29Oh, naff. How endearing.
02:31Did I say that?
02:33Yeah.
02:34Oh, right. Um, naff.
02:36Well, this is awkward.
02:38In the kitchen, our first hosts are cracking on with their starter.
02:41I'm going to be responsible for getting this ready with Esther's help.
02:44I think it was my idea to cook it, though.
02:45Oh, is it?
02:45Yeah.
02:46I think what we finally agreed is this would be warm and hearty to kick off the party.
02:51Nice and easy. Staying cheesy.
02:54It's a bit like you. It's a bit hard-skinned. Thick-skinned and orange.
02:56Yes, you. Daryl's known for being orange.
02:58They're just ironing outside with his pants on. Just to catch the sun.
03:01Thanks for that, image.
03:03Can I do anything else now?
03:04Yeah, just not saying anything more derogatory about me.
03:06OK.
03:07With the onion and squash roasting, Daryl toasts and sets aside pine nuts.
03:11Just do it with your fingers.
03:12It's hot.
03:13It's all right. You can do it quick.
03:15I don't know what this is. It's a non-stick pan.
03:17What are you doing?
03:18He carries on regardless.
03:21With pancetta fried, he blends the roasted veg with cream, white wine and stock.
03:28It does look nice.
03:29Et voila. Mange tout, mange tout.
03:32So it's on to the main. Lamb tagine with rosemary potatoes and fine beans.
03:38I'd definitely order the lamb. I love lamb. How about you?
03:42No, I probably wouldn't order it, but I'm looking forward to it. I'm looking forward to trying it for sure.
03:46You're definitely going to like that, aren't you?
03:47Because I do. Lamb is...
03:49He loves his lamb.
03:49He's a favourite for me.
03:51And I like lamb as well, actually.
03:52They love lamb.
03:53Meet our third and final couple, 46-year-old Carl.
03:56Tomorrow.
03:57And his husband, 60-year-old Brian.
04:00Let's enjoy the show, then.
04:01Well, we do our best. If you keep quiet, then I'd listen to it, possibly.
04:04I would say I'm more of a show-busy, razzmatazz personality.
04:11And Brian, I would say, is more down-to-earth.
04:16Brian, is the tea ready?
04:18Yes, of course it is.
04:19Oh, darling, thank you.
04:20People say to me, oh, my goodness me.
04:22Yeah.
04:22You've got your hands full there.
04:24Can you just plump up my pillows, Doc?
04:25What would you say on that?
04:26What do you think?
04:27Well, high maintenance, yeah.
04:29Thanks.
04:30Well, you did ask.
04:31Back with our first toast.
04:33I'm in charge of the main, and it was my idea to do the main.
04:36And I think it was a fairly mutual decision, wasn't it?
04:38Yeah, sounds it.
04:40I've never been to Morocco, but this is an authentic lamb tagine.
04:43It's taken from traditional recipes, sort of blended together.
04:47Daryl toasts almonds, then adds onions and garlic, spices, and a request for Esther.
04:53Can I have the lamb, please?
04:54Is it here for you?
04:55Absolutely.
04:56Cheers.
04:56In goes the meat and tinned tomatoes.
04:59I'm just having a look.
05:00You need it to be quite, you want it to be quite sort of...
05:02You're grabbing the wheel, are you?
05:03I'm just having a quick stir.
05:05I think I would put in all of it.
05:08I was.
05:09Finally, Daryl adds chickpeas and apricots.
05:13Another five hours, and that will be as fruity and delicious as yourself, Esther.
05:18Thank you so much.
05:20And from one fruity and delicious thing to another, it's time for dessert.
05:24Raspberry liqueur trifles.
05:25Raspberry liqueur truffles.
05:27Trifles.
05:29Trifles?
05:30Trifles.
05:31Trifles.
05:31Oh, trifles.
05:33Yes, trifles.
05:34We're not big fans of trifles, are we, really?
05:37Not at all, no, no.
05:37We love desserts, though.
05:39This is the one that I'm in charge of.
05:41I'm doing the trifle.
05:43Best of luck.
05:45Esther whips cream and adds raspberry yoghurt.
05:48In trifle dishes, she assembles a homemade sponge and raspberries.
05:52Shall I just put a bit of this liqueur in, then?
05:54OK, just put a little...
05:54I need a tiny bit.
05:55Yeah, just put a little bit in.
05:57Whoops.
05:58You joker.
06:00Raspberry liqueur added, on goes the creamy mixture and more raspberries
06:04before Daryl can't help but take over.
06:07You can't pipe like that and expect to remain in charge.
06:10It is meant to be my course, Daryl.
06:11Are you sure you can do it properly?
06:13I'm going in.
06:14OK.
06:16Does that pass the test?
06:17OK, I'll put some of this on and then you can't really see
06:20when we put things on the top, then.
06:21Well, it's fine anyway.
06:22It's not about not seeing.
06:23I'll carry on, shall I?
06:24I can't see us stopping you.
06:25With a few sprinkles and grated chocolate, dessert is finished.
06:28Time for them to get changed.
06:31I'm just hoping our guests are really quirky, really interesting.
06:35The first couple to arrive are Louise and partner David.
06:39Hello there.
06:40I'm Daryl.
06:41Nice to meet you.
06:41Hi.
06:42Nice to meet you, Dave.
06:43Hello, I'm Louise.
06:44Nice to meet you, Louise.
06:45This is Esther.
06:46Oh, hello Esther.
06:47Hi, nice to meet you, Louise.
06:48Hi.
06:49Nice to meet you.
06:49Nice to meet you.
06:50Welcome to our home.
06:51Next in is Carl and husband, Brian.
06:54Hello there.
06:55Hi.
06:56I'm Daryl.
06:57Nice to meet you, Carl.
06:58Brian.
06:59Nice to meet you, Brian.
07:00Come on through.
07:00Hi, we're the guests, Dave and Louise.
07:03Hi, Louise.
07:03Hi, Louise.
07:04Nice to meet you.
07:05You too.
07:06You're not his mum.
07:08Yeah.
07:10Coming up.
07:12David's in reverse.
07:14You're going back on.
07:15It's the first time I've ever been on a cross train in my life.
07:18Stop plating it up.
07:19Esther grabs the wheel.
07:20It's a squeegee voice.
07:21Oh, you're just taking ages.
07:23And there's a bottleneck up ahead.
07:24I liken marriage to a bottle of tomato ketchup.
07:27I just think David has got his opinion and that's the end of that one.
07:30Yeah.
07:31And there's no compromise with him.
07:32Yeah.
07:41Do you want some more dick or anything like that?
07:42It's the first night in South Wales where three couples are putting their hosting skills to the test to win
07:47a grand.
07:48First to take charge of Daryl and his wife slash able assistant Esther.
07:54Do you like meeting new people?
07:55I love it.
07:56Yeah.
07:56Yeah, I do as well.
07:57With Brian, he loves new people but he's a bit more reticent than me.
08:00He's a bit more, oh, I'll take my time.
08:02Esther's a bit like that.
08:03Nothing wrong with that.
08:03How about yourself, Louise and Dave?
08:05What sort of characters are you then?
08:06I'm more reserved.
08:07You're more the outgoing getting to know people, aren't you?
08:10Yeah.
08:10He looks it.
08:11Yeah.
08:11You're more inquisitive.
08:12I would have said you were the one.
08:14Absolutely, yeah.
08:15David, initially I thought, I'm going to have trouble here with this one.
08:18You know, he seemed very sort of stiff, didn't he?
08:21I'd get warmed up.
08:22Yeah.
08:23Please.
08:25I think the conversation's flowing and everybody's having a really nice relaxing time at the moment, I would say.
08:29Yeah, I think it's going fine so far.
08:31Whilst the hosts make their final preparations for the starter, Louise and David are working up a sweat in the
08:37spare room.
08:43Oh, that's a nice one.
08:44Oh, you coward, you.
08:46That's the most I've done all year.
08:47I'm going on the cross train.
08:50Is there a speed on this one?
08:51Oh, yeah.
08:52Oh!
08:53You're going fast.
08:57It's the first time I've ever been on a cross train in my life.
08:59You look like a pro to me.
09:01When we found the gym, I thought there's two people that look after themselves.
09:05You just imagine that they, you know, they take great care in their appearance and fitness.
09:09So, yeah, it was totally in character for them.
09:11Yeah, it wasn't surprising.
09:12Perhaps Daryl will take as much care getting his soup out.
09:16Can we get closer now?
09:17Can you not tell me what to do?
09:18Ooh, touchy.
09:20We can always clear up afterwards, can't we?
09:22Mm-hm.
09:23That's enough, isn't it?
09:24Complete with a drizzle of cream, here it is.
09:26Butternut squash soup with pancetta and pine nuts.
09:30There you go, Brian.
09:32Bon appetit.
09:35I made the soup.
09:37That's good.
09:38Very good.
09:39Yeah?
09:40Glad you like it, Dave.
09:41Brian loves soup, don't you, Brian?
09:42Mm.
09:43Do you?
09:44I make it every day.
09:46Do you?
09:47Do you, Carl?
09:47You make soup every day, do you?
09:48No, I don't, but he does love soup.
09:50Oh, you tease!
09:51I love it as well.
09:52It tastes great.
09:53I've taken a recipe out of a book and sort of changed it a little bit, added my own sort
09:57of little bit of zing to it, so...
10:00You've turned up the volume.
10:01This works.
10:02Great.
10:02When I saw buttonut squash soup, I wasn't keen, but having tasted it, I thought it was delicious.
10:08The pancetta on the top was really delicious.
10:11It was certainly better than I expected it to be, but it was just...
10:14The consistency was too thick.
10:16It was heavy and it was filling, you know.
10:17Talk turns to how Carl and Brian met on a blind date.
10:20And I got chatting to him about, oh, I need some shells putting up, I need some DIY.
10:25He uttered that famous line, um, I'm good with my hands.
10:28I thought...
10:30I'd rather like the look of him and I thought, you know what, this might go somewhere and the
10:36rest is history, really, you know.
10:38Yeah.
10:38It's kind of a completely different lifestyle for me, obviously, because being married
10:42with two grown-up children, quite a different lifestyle, but it's worked out very well.
10:47It was good.
10:48We met online, actually.
10:50We met through a dating site.
10:52Ooh, I love it.
10:52Tell me more.
10:53I think I winked him or did something, whatever you need to do.
10:56Did you?
10:57I did.
10:57Absolutely.
10:58I did.
10:59You didn't wink as well, did you?
11:01No, I didn't actually wink, but anyway.
11:03It's always nice to hear that someone meets online.
11:05For me, I don't see how that can work.
11:09It's only my own view, but it obviously has for them.
11:12And that's not the only revelation about David and Louise.
11:14I do like to win.
11:16Do you?
11:16I do.
11:17You do?
11:17I do like to be the best.
11:19Me and her are always betting.
11:21She'll say something and I'll think, oh, she's wrong there.
11:24We even had a bet the other day about the temperature in the house.
11:27She's always cold and I said, I bet it's 24 degrees in this house now with the heating
11:31on.
11:31I bet it's 20.
11:32She said, no, nowhere near.
11:33We don't do that much for me, really.
11:35No.
11:36I just think David has definitely got his opinion and that's the end of that one.
11:41Yeah.
11:41And there's no compromise with him.
11:42Yeah, I'd agree with that, yeah.
11:43That's what I felt.
11:44Yeah.
11:45We went to a wedding and I think in the best man's speech, he said, I liken marriage to
11:50a bottle of tomato ketchup.
11:52Yeah.
11:53Because it looks very full from the outside, but it takes an awful lot of work to get anything
11:56out of it.
11:58I don't think the other couples have really sussed us out yet, have they?
12:01No, I think they're still trying to work us out.
12:04In the kitchen, Esther and Dowell are trying to work out why there's so much soup left over.
12:08Yeah.
12:08I'm not downhearted because everybody said they enjoyed it.
12:10Yeah.
12:10Honestly, it was nice.
12:11I just, you know, I'm a bit old fashioned.
12:13I'd like people clearing their plates.
12:14It was really nice.
12:15Time to see if they can clean up with their mane.
12:18What?
12:18Start plating it up.
12:19Why?
12:19That's what we're doing.
12:20And then we're just adding the, I'm going to, I'm going to do the beans last minute for
12:22you.
12:23What's that screechy voice?
12:24Well, you're just taking ages.
12:25People will be, like, dying of hunger.
12:27Yeah.
12:27There you go.
12:28Should we, er, leave?
12:29Right.
12:30What I'm going to do is I'm going to plate up.
12:32You're going to use your fingers now, are you?
12:33There's nothing wrong with that.
12:35Okay.
12:36Made with Daryl's own fair hand, quite literally, lamb tagine.
12:42Mmm.
12:44Very nice.
12:45Mmm.
12:46A lot of it is pretty much stuff I've sort of learned over the years.
12:49Esther brought me a tagine a few years ago from, um...
12:52Do you use it very often?
12:53We do use it quite a lot, don't we, yeah.
12:54Every sort of three or four months, something like that?
12:56Yeah.
12:57For me, the main was disappointing only because there wasn't enough meat content.
13:01I was expecting something a lot better in terms of the presentation.
13:05I had perhaps one or two very small bits of lamb in it.
13:10And, erm, other than that, it was a vegetarian dish.
13:12Far too many chickpeas for me.
13:14Tear up.
13:14With the food not hitting the spot, focus turns to the hosts.
13:18We went into your little gym.
13:20Yes, you did.
13:20We did.
13:21David had a right old play on the treadmill.
13:23You had a little workout upstairs, did you think?
13:25I'll tell you a little workout, yeah.
13:27They're both slim.
13:28They're quite in good shape.
13:29Mmm.
13:29I do the park run in Tredega Park on a Saturday morning.
13:33Oh, I didn't know that was it.
13:34I still play football as well, so...
13:35Oh, very good.
13:36Yeah.
13:36I think for them, yes, image and, erm, perception, I would say, as a stranger to them, is very important.
13:45I don't do anything to impress Brian.
13:47No.
13:47Except just breathe.
13:50Is that right, Brian?
13:51No, I'm kidding.
13:52I'm just kidding.
13:52We continuously talk.
13:54I don't...
13:54I think that Carl is a little tiny bit overbearing on Brian.
14:00Brian is very quiet and reserved and laid back.
14:03He can be overpowering, I think, aren't he?
14:05Yes.
14:06Those plates are looking a bit full again.
14:09I'm a bit disappointed to have anything more, yeah.
14:11I...
14:11I am wondering whether it is the food or whether it is just they haven't got big appetites.
14:15Only time will tell.
14:17Maybe they can stop the grand slipping through their fingers with a quick game.
14:22All about...
14:23Daryl.
14:24I will be telling you some truths and some lies, basically, about Daryl.
14:30One's correct.
14:30You've got to pick which one's true.
14:31OK.
14:33I lived with Bedermans in the Sinai in Dahab.
14:37I lived in the Amazon with Indians in the rainforest.
14:41I was once kicked out of a mosque for wearing Speedos.
14:45I can't imagine him going into a mosque in Speedos.
14:50He's slightly vain, isn't he, so I suppose maybe.
14:53We're going for the Speedos.
14:55We think he'd look dapper in a pair of Speedos and they wouldn't allow it in a mosque.
14:58We're going for Amazon Brazil.
15:00Oh, the correct answer was Daryl lived with the Bedouins in the Sinai in Dahab.
15:04Oh, so neither has got it right.
15:06I'd quite like to see you in the Speedos, though.
15:08Yeah, that's what I was thinking.
15:09It's not that kind of party.
15:12You know, that was the idea they decided on, that it was going to be questions about Daryl.
15:15We are couples, aren't we, so...
15:17I think you could have involved both.
15:19Yes.
15:19I think Esther is more reserved than Daryl.
15:23I think that Daryl is...
15:24He puts himself out there a little bit more than Esther.
15:27One final course to go.
15:29I hope they like dessert.
15:30I just hope that there's six empty dishes at the end of it.
15:33It'll be a first.
15:35Here it is.
15:35Raspberry liqueur trifle.
15:37Buy a little sugar and love me all the time.
15:40Mmm.
15:41Mmm.
15:43Love it.
15:45Mmm.
15:46Mmm.
15:46So much cream.
15:47Interesting noise you're making there, pal.
15:50So much cream, so little time.
15:52Anyway...
15:53Taxi!
15:55Well, dessert was a bit disappointing, to be honest.
15:57It was old raspberries and cream.
15:59It didn't seem very much like a trifle.
16:00Very dry.
16:01I guess, sadly, because I'm not really a trifle person.
16:05It just didn't hit the spot for me.
16:07No.
16:08We had a really nice evening.
16:09Everything's quite warm.
16:10Everybody said they felt quite relaxed.
16:12The only thing is, is I'm just wondering whether they're being polite
16:15and what they really think is the food wasn't that good,
16:17because they did leave a lot of food, didn't they?
16:19The couples need to score out of 20.
16:21We felt the food lacked taste and quality.
16:27Have we agreed?
16:28Absolutely.
16:29They wouldn't certainly have full scores off me.
16:31No.
16:32Tonight we're giving Esther and Daryl a 12.
16:35We're going to give Esther and Daryl a 14.
16:39Well done.
16:40So, with the food failing to hit the mark,
16:42first hosts Esther and Daryl are left with just 26 out of a possible 40.
16:51It's day two in South Wales, and second couple, Louise and David,
16:54are hoping to give their guests a Welsh welcome.
16:58We're passionate people in Wales, aren't we?
16:59Very passionate.
17:00Yeah.
17:01I think we'll be good hosts.
17:02We'll make sure people are looked after.
17:03Be a bit more relaxed with a bit of luck tonight,
17:05and we can start sort of letting our guard down.
17:08But Brian still has reservations about rival David.
17:11I certainly came across that he's bordering on someone that almost knows it all.
17:18That was my observation.
17:19Well, he certainly doesn't know it all in the kitchen, where Louise is boss.
17:24I'm going to be an overall charge.
17:25He's not a fantastic cook,
17:26but he can follow instructions and take direction really well.
17:30And he's a great fuller of the dishwasher and emptier.
17:32General Skivvy.
17:33Sous chef, I prefer.
17:35I think the Skivvy.
17:35Yeah.
17:36I think he's a little better.
17:37Sous chef Skivvy.
17:38Yes.
17:40Better put him to work then,
17:41because it's time for the starter.
17:42Savory Welsh cakes.
17:44There's a very Welsh feel to it, and we did anticipate that.
17:46There is.
17:46When you say Welsh cakes, there's a Welsh feel to it.
17:48Yeah.
17:48It's the word Welsh that's doing that.
17:50Seems an odd combination to me, I don't know.
17:52Quite sweet.
17:54Savoury Welsh cakes.
17:56Every single course that we've got,
17:57we've got something in there from Wales,
17:59something that has been produced locally.
18:01Unfortunately, basil's not grown in Wales,
18:03so we can't get basil in Wales.
18:07To their imported basil, they add garlic and pine nuts.
18:11I do feel nervous, because I just don't want to get it wrong.
18:13That's probably fine.
18:15Now we'll just add some Parmesan cheese.
18:17Which they blend with a glug of olive oil.
18:20Stop.
18:22Ooh.
18:23Good job.
18:24Excellent.
18:25Right then.
18:26Judging on what we've seen so far, they seem to be very organised.
18:28I think they'll both have designated roles,
18:30and those roles will be quite clear, and they'll stick to them.
18:33I'm trying to get the goat cheese out the fridge.
18:35Hop to it, David.
18:38No, that's not the goat cheese.
18:39The round one's the goat cheese.
18:40Oh, right.
18:41Get it right, man.
18:42They pop pesto onto ready-made puff pastry discs.
18:45We got this goat cheese from the farmer's market in Cardiff on the weekend.
18:50It's from West Wales.
18:51Shouldn't I just put half a dozen pine nuts or so on top?
18:53You should have put them on the pesto, shouldn't you?
18:55No, no.
18:56I think it's nicer on the cheese.
18:57Back in your box, David.
18:58I do try and get a little bit of romance going.
19:01You do?
19:01You're very good.
19:02He does give me a kiss, but it's usually duty rather than something.
19:05He feels, oh, it's that time, I've got to give her a kiss.
19:07They finish with a sprinkling of sesame seeds.
19:10You don't have to be quite so, you know, look, like that.
19:12Oh.
19:14Oh, yeah.
19:15Give her a proper kiss.
19:16Cheers.
19:18Nice.
19:18They'll bake their Welsh cakes later.
19:20With Louise and David, I think it'll be all about the ingredients,
19:24and I reckon that'll be fresh and locally sourced.
19:27And it doesn't get much fresher and more local than this.
19:31OK, so this is the milking parlour.
19:33This is where all the magic happens.
19:35This is one of our best cows, her name's Harriet.
19:38Give her teats a little wipe and make sure they're nice and clean.
19:41All of them?
19:42Yeah, all four of them.
19:43Don't worry, Harriet, it'll soon be over.
19:45Gosh, you can feel how full she is.
19:48Yeah.
19:48Do that one there on that front, on the front.
19:50Oh, suction, right, got it.
19:52OK.
19:52And so my milk is now going over to make my cream?
19:54As soon as she relaxes now, yeah.
19:56I think that one's relaxing.
19:58That milk will get pumped across, straight across the dairy now.
20:00It'll pasteurise it and get your cream off.
20:01So we can go and see what they do over there now?
20:03Yeah.
20:03Oh, fabulous.
20:05Keep going, girls!
20:06I've never milked a cow before.
20:08That's the first time I've never been down that end of a cow.
20:10And I sit with my hands, I've never been down that end of a cow.
20:13Oh, wow!
20:15So the milk gets pumped from the milking parlour to give you your cream that you're going
20:19to use in your meal tonight.
20:20You've got the cream there coming out for cream?
20:22Yeah, yeah.
20:22That would be great, wouldn't it?
20:24It's lovely on top of the trifle.
20:25It's a good look, that, David.
20:26Glad to see you're taking precautions.
20:29Fantastic!
20:30Harriet is well provided.
20:32She's well exceeded our expectations today, hasn't she?
20:34Yeah, definitely.
20:35Yeah, cream on the trifle.
20:36This will be the cream on the trifle.
20:38Trifle for the second time this week.
20:40And a chocolate brownie one, no less.
20:43That could be a bit sickly, I think.
20:44I'm not a massive fan of chocolate desserts, am I?
20:47I will never become a trifle lover, ever and now.
20:49Now, all the things that I have converted to, that's something I couldn't possibly imagine.
20:55Back at home, Louise has entrusted David with separating eggs.
21:00Oh, there it goes.
21:01I tell you what, you can stir it.
21:03Louise makes a basic custard.
21:06You concentrate in.
21:08Once stirred, they add chocolate.
21:10Quick, give it a good stir.
21:12In trifle glasses, Louise assembles chunks of homemade brownie.
21:16Then they cover with the chocolatey custard.
21:18Harriet's moment has finally come.
21:20Their freshly squeezed cream is whisked along with icing sugar and a splash of amaretto,
21:25before topping off the trifles.
21:27Just don't make a mess.
21:29I'm not going to make a mess.
21:30Can I run up to the angel?
21:31Job done.
21:32Last up the main.
21:33Another local find.
21:34Saltmarsh lamb with red gravy.
21:37I wouldn't imagine it would be a huge, huge challenge for roast dinner, I guess, isn't it?
21:44Yes, there's nothing complicated about that.
21:47This lamb came from the Gower.
21:48It's been fed on the saltmarshes down there, and it's renowned for its flavour.
21:52Served in the best restaurants up and down the country.
21:54Last night at Daryl Nesters, we had lamb tagine.
21:57It was quite disappointing.
21:58Our lamb should be streets ahead, really.
22:00That's just like roast dinner, though, isn't it, really?
22:02Yeah.
22:03Louise scores the lamb ready to season.
22:06Welsh salt, this is from Anglesey.
22:08He had it brought to us.
22:09It came through the post.
22:10She rubs with black pepper and sears.
22:13Put that on there for a second.
22:15Then braises veg for flavour.
22:17Yeah.
22:18I'll take the dirt off them.
22:19Oh, sorry.
22:21I'm wondering whether that's a joint menu
22:23or whether one person in particular has come up with that.
22:25Well, it's a joint effort of sorts.
22:27Gosh, that's heavy.
22:28David, there's a job for you.
22:30The lamb will slow cook in the oven till served.
22:34Food out of the way, they make a quick change
22:36before putting the final touches to the table.
22:40Just so that people know that they're in Wales,
22:42we'll just put the final touch on here.
22:44I know, but they probably don't appreciate it as much as we do.
22:48Oh, we're on.
22:49Here we go, yeah.
22:50First to arrive are Daryl and Esther.
22:53Love to see you again.
22:54Love to see you again.
22:55Hi.
22:56Come through, come into the living room.
22:58Have I not here yet?
22:59Oh, they were a hoot, weren't they?
23:00They are.
23:02He's definitely not shy in retiring, is he?
23:04No, at all.
23:05Here they are, it's Carl and Brian.
23:07Hi, how are you guys?
23:09Hi.
23:09How are you?
23:10Lovely to see you again.
23:12Nice to see you.
23:12Welcome to our home.
23:14Cheers.
23:16Coming up, a strange win.
23:19I used to have a towel in there on a hook,
23:21but they just smelt a bit after a while.
23:23A dark secret.
23:25I only like dark soups, I don't like light soups.
23:27Oh, thank you.
23:28Yeah.
23:28Yeah, that was a rather bizarre one, really, wasn't it?
23:31Hello.
23:31And a hair-raising moment.
23:33She's like a pass the parcel.
23:35Between each wrapper, there's like a new little surprise.
23:47It's the second night in South Wales, where Louise and David are trying to impress two other couples by hosting
23:52an evening full of Welsh produce in a bid to win the grand.
23:55Delicious.
23:56We did well.
23:57We did.
23:58Even if you do say so yourself.
24:00The Welsh theme seems to be going down well.
24:01Yeah, yeah.
24:02We've just had hors d'oeuvres and we've still got to save the rest of the meal, but yeah, we're
24:05feeling pretty confident.
24:06We haven't sat around the table yet, so things could change, but...
24:08With the starter in the oven, Carl and Brian pay a quick visit to the little boys' room.
24:13Oh!
24:14Oh, my God, a hair dryer.
24:19Oh, the breeze.
24:23Yes, I think it's a hand dryer, chaps.
24:25Having that dryer in the toilet does, I think, match their quokiness.
24:32It's somewhat bizarre, I would say.
24:34You're telling me?
24:35Now, stop messing about.
24:36Dinner's nearly ready.
24:39Oh, wow.
24:39They look good, don't they?
24:41I think the starter's going to be a winner, to be honest.
24:43It's one of my favourite dishes, so I'd be very surprised if they don't like it.
24:48Very surprised.
24:49Yeah.
24:49And here it is, their first Taste of the Valleys savoury Welsh cakes with marmalade.
24:55Here we go.
24:56Lovely.
24:57There we are.
24:58Fantastic.
24:59Thank you, Louise.
25:00So, what's in the Welsh cake?
25:01We've got goat cheese.
25:03Oh, nice.
25:04Welsh goat cheese.
25:05Welsh goat cheese, yes, which we got from Riverside Market in Cardiff.
25:07And we've got some pine nuts in there as well.
25:09Oh, nice.
25:09And this is a red onion marmalade.
25:12So, please tuck in.
25:16Absolutely delicious.
25:17The Welsh cake, which was something I was doubtful about, was light, it was really enjoyable.
25:22Yeah, it was.
25:22It really was nice.
25:23I can't afford it.
25:24Yeah.
25:25I wish I could, but I can't say that.
25:28All the ingredients was local.
25:30I thought it was a really, really nice thing to do and I really respect that.
25:33A little bit of filling because you've got a lot of pastry and cheese together, but it was very delicious.
25:38Well, it seems to be going really well.
25:40Yeah.
25:40It's nice.
25:40I'm really pleased.
25:41Everyone seemed to like the starter.
25:43Yeah.
25:44You know, plates were almost cleared.
25:45Yeah.
25:46Yeah.
25:47David, I'm interested and intrigued in the story behind the hand dryer in the downstairs bathroom.
25:53It's rather interesting.
25:55It's not that exciting, to be honest.
25:57Try sticking your head under it.
25:58I used to have a towel in there on a hook, but there's no window.
26:01It's fully enclosed.
26:02So, the towel never dries.
26:04If you washed your hands, it just stayed damp all the time and obviously smelt a bit after a while,
26:08which wasn't very hygienic.
26:10So, I thought, oh, about a hand dryer.
26:11David had a bargain, didn't you?
26:13He had a bargain on it.
26:14I don't think it's useful.
26:15I think, you know.
26:16It's definitely a boy's toy, isn't it?
26:17Yeah.
26:18Oh, Louise and David geeky.
26:19No, I wouldn't say so.
26:21I don't think that would be the right word, really.
26:24What word would you use?
26:25Um, unique would be one.
26:29I think it's quite funny with all, you know, David's thrifty ways.
26:33I think they've given a bit more away about themselves.
26:35Are you into bargains?
26:36Oh, absolutely.
26:37I love a bargain.
26:38Do you like getting a bargain?
26:39Yeah, it breaks my heart, to be honest, if I pay full price for anything.
26:41Brian is also very much into that.
26:44I think he and you could be brothers.
26:45I think he and you could be brothers.
26:46And you could find some brilliant deals.
26:48Same her style.
26:50That's not a getaway.
26:52We seem to have a lot in common, really.
26:54You know, a lot of his values and attitudes.
26:57Quirks and traits.
26:57Yeah.
26:58I've warned David because the opinion I had earlier on, what I saw tonight was something
27:03quite different.
27:03So, yes, I've changed my opinion.
27:06Onwards and upwards.
27:07With their lamb resting, Louise knocks up a gravy from the juices by adding red currant
27:12jelly.
27:13I'm not the best at carving.
27:14I had a lesson last week in how to do it properly and apparently let the knife do all
27:20the work.
27:20You just seesaw gently using the whole knife.
27:24Oh, excellent job.
27:24Yeah.
27:25It's astonishing what you can learn.
27:27Here it is.
27:28Perfectly carved salt marsh lamb with seasonal veg.
27:33I hope you enjoy the lamb.
27:34It's salt marsh lamb from the Gower.
27:37I slow cooked it, hoping to, you know, to try and extract some of the flavour.
27:41Oh, yes, good.
27:42Really good.
27:43Really tasty.
27:43I love the lamb.
27:45The lamb was cooked to perfection.
27:47Yeah, for both of us, I think the main was great.
27:50It was delicious, but to me that was more like a Sunday lunch dish.
27:53But I did really enjoy it.
27:55Yeah, I'd go along with that.
27:56But the lamb isn't the only food on Daryl's mind.
27:59I only like dark soups.
28:00I don't like light soups.
28:01Oh, really?
28:02Yeah.
28:02I can eat a soup, because I do some really nice soups in work.
28:06And I always say to the girls when they go downstairs,
28:08are there any dark soups down there?
28:10And they say, yeah, there is a dark soup down today.
28:12It's minestrone or it's maligatone.
28:15It could be, you know, dark vegetable soup.
28:16But as long as the soup's dark, I like it.
28:25Yeah, Daryl was a fan of dark soup.
28:29Yeah, that was a rather bizarre one, really, wasn't it?
28:31I really did find that quite odd.
28:33Yeah.
28:34So if I made him a really light soup,
28:36and I just put a bit of gravy banging in it,
28:38or something that was a food colouring,
28:40you'd eat it.
28:40You'd be happy.
28:40Yeah.
28:42Odd.
28:43Odd.
28:44Speaking of which...
28:45Well, this is more of a bit of a weird quirk about me
28:47rather than David,
28:48but I do like him in his train driver's uniform.
28:51Oh?
28:51Oh, do you?
28:53We haven't shared that with you, David's a train driver.
28:55I like it when he comes in and he's soaking wet.
28:58He's soaking wet in his uniform.
28:59That does it for me.
29:01Crikey!
29:02Woo-hoo!
29:03Watch yourself, dark soup man!
29:05I just can't get that thought out of my mind,
29:07actually.
29:07It's sort of taken over the evening for me.
29:09Oh, gosh!
29:10I'm glad she felt comfy enough to share it with the group.
29:13Oh, dear.
29:14Oh, God.
29:15It's quite eye-opening.
29:16Oh, my God.
29:16Do you think so, do you?
29:18I think Louise has done really well at the dinner table,
29:21interacting well, getting the conversation going,
29:24revealing some truths, which perhaps I wish she hadn't, but...
29:28With spirits high, there's one last chance to well them with dessert.
29:32These are our Welsh chocolate daffodils.
29:35These were handmade in Wales.
29:37Right, here we go.
29:38Let's wrap it up.
29:38Yeah, let's go for it.
29:40Here's Harriet the cow's big moment, chocolate brownie trifle.
29:44We actually milked the cow this morning that produced this cream.
29:47Wow.
29:48We chose her.
29:48We milked her.
29:49Was she an old cow or a young cow?
29:51She was a young cow.
29:53Oh, right.
29:53She was a very young cow.
29:55David, I'm desperate to see you in your train driver's uniform.
29:59Would you put it on for us, please?
30:01Oh, yes, come on.
30:02Put it on, put it on.
30:03Yes, and get yourself nice and wet.
30:05Yay!
30:08Oh, it's a shirt and tie, and he's not even damp.
30:12Woo-hoo!
30:14Very young.
30:16Right.
30:17Off, off, off.
30:18Once again, it's not that sort of party.
30:21On, on, on was fine.
30:23I think it's time for you to go.
30:25I really need to get upstairs.
30:26Run for your lives!
30:28You know, I had a vision of a sort of Casey Jones outfit
30:30with, like, a hat and overalls and a sort of woo-woo,
30:33and, er, it was a bit, bit more of a...
30:36Did you see me in it?
30:38I could see you in lots of things, I'm sure.
30:41You have to.
30:43Bit of fancy dress towards the end.
30:45Yes.
30:46Well, for one person, anyway.
30:47Well, you changed back pretty quick, didn't you?
30:49Giljoy.
30:49Yeah, I think it's been a good night.
30:51Yeah.
30:52Well, I feel the overall meal was better than last night,
30:55and that's why I...
30:55Yes, I agree, yeah.
30:56Do you want to give the extra points?
30:5814 or 15, I think.
30:5914 or 15, I think.
31:0014 or 15, I think.
31:00It's around that area.
31:02Tonight, we're going to give Louise and David a score of...
31:0414.
31:06We're going to give them a 14.
31:0814.
31:09So, Louise and David's Welsh night chugs into the lead with 28.
31:19It's the final day in South Wales, and Carl and Brian are looking forward to their chance to entertain.
31:2414.
31:25I'm looking forward to showing off, really.
31:27I like to show off.
31:28It's a shock, isn't it?
31:29But we do want to win it, obviously, and it would be lovely to win.
31:32I think we'll see the flamboyant side of Carl tonight.
31:35He's going to be king in his castle, isn't he?
31:37Putting on a show.
31:38Absolutely.
31:39I think he's going to be the liberati of his moment tonight.
31:42I think it's going to be a bit over the top.
31:45Outrageous, I think is probably the word I would use.
31:46A few surprises in store, I think.
31:48Well, here's one.
31:49Carl's not calling the shots today.
31:52Brian will be the main cook, and I will be the main host.
31:57Under instructions.
31:58No, I don't know about that.
31:59You're going to take instructions.
32:01I make just traditional, straightforward comfort food, I guess, yes.
32:06Yeah, it's very comforting.
32:08Tonight's starter is chicken liver pate with homemade bread.
32:12I'm a fan of pate.
32:13We both like pate, don't we?
32:14We do, yeah.
32:15That sounds really interesting.
32:17Hoping it's homemade pate.
32:18I'm sure it will be.
32:19We do like pate, don't we?
32:21We do like pate, yeah.
32:25Are we checking this onion, Brian?
32:27How many chocolate do you want?
32:28It'll all go in.
32:29Make sure you strip all this off, though.
32:31Yeah, you tend not to eat the skin, Carl.
32:33Why the devil we didn't do that with it?
32:36Honestly, I've never seen anything like it.
32:38Imagine Gordon Ramsay being here, he'd have a heart attack.
32:40It would if you saw that much butter.
32:43Brian, that's a lot of butter.
32:45Four ounces of the butter is used later on,
32:47so yes, you were right and I was wrong.
32:49That's the thing with the chopping, you see.
32:50It takes my nerve.
32:51Sorry, okay.
32:52I think Brian will be wanting to have everything
32:54ship-shaped and military style,
32:55and Carl will just be maybe getting in the way a bit.
33:00Skins everywhere.
33:01I can't watch.
33:02I don't have to break it up, at least.
33:03I can do that with a wooden spoon.
33:05Why didn't you send in the first place
33:06and it would save me doing all that?
33:08I think Carl's going to be the swan
33:10and Brian's going to be the legs.
33:12Going 20 to the dozen underneath.
33:14Next, it's time to add the chicken liver.
33:16Go and take the tops off, then.
33:18It's so bossy.
33:19Someone has to go.
33:21Put it in, come on.
33:21Don't be nervous.
33:23He's doing it.
33:23He's doing it, okay.
33:25In goes garlic, brandy and English mustard
33:27before popping the lot into the world's tiniest blender.
33:32I need a little mini one, isn't it, we've got.
33:33I haven't got a big-sized one.
33:36Most pity.
33:37With the final batch whizzed in his electric pencil sharpener,
33:40it's time for Carl to pass judgement.
33:43Could do with a bit more pepper, I think.
33:45It's a bit late now, isn't it?
33:47Put it in with it.
33:47It's a bit late saying get on the bus in Cardiff
33:49when it's in Newport.
33:51Why don't you blend it in if you put it in?
33:53Not unless you want congestion outside Bridgend.
33:55Okay, all right.
33:56Pate done, it's on to the bread.
33:58I don't want to get my fingers dusty.
34:00Can you roll it right in cos it'll dry out then?
34:01Okay, boss.
34:02I'm just helping, isn't it?
34:04Whatever you...
34:04I've taken control.
34:06If you say so, once the dough is proved,
34:08it's into the oven and on to the main.
34:11Braised beef casserole with cream potato and seasonal veg.
34:15It can be really boring, casserole.
34:17That's true.
34:18So let's see what the flavours are like.
34:19Yeah, yeah.
34:20I thought maybe something a little bit more flamboyant,
34:22but then Brian has been married for 30 years
34:24and obviously did a lot of family cooking as well.
34:28So...
34:28I've chosen this dish.
34:29I'm in charge of it because I find it easy to make.
34:32I enjoy it.
34:33It's something I grew up with.
34:35I always get compliments and people seem to enjoy it
34:37and enjoy the smell of it,
34:38so that tells me that it can't be too bad, you know.
34:40Praise indeed.
34:42Brian starts by dusting his beef.
34:44Just put it on there.
34:45It doesn't fall off the edge of that table.
34:47Okay, matron.
34:49The beef is sealed before going into the casserole
34:52along with red wine and tomato puree.
34:55Red for danger.
34:56I hope not.
34:57Next in are onions and garlic.
34:59I'll just cut it and slice it up, I think.
35:01The garlic press would not like be quicker than the garlic.
35:04It's important I did this right.
35:05Finally sliced, in it goes.
35:07Along with edge, stock and a parting quip from Brian.
35:10Is it on?
35:11Well, yeah, it would be a help if you put the oven on.
35:13It seems to make things cook better.
35:15That'll cook till their guests arrive.
35:17Last up, dessert.
35:19Welsh Snowden pudding with brandy cream.
35:22Do you think it's sort of like an Alaskan bomb
35:25or something like that?
35:26I don't know, it's interesting, isn't it?
35:27I'm wondering if it's a Christmas pudding
35:29and effectively with brandy cream on.
35:30Oh, right.
35:31No, I hope not.
35:31It's basically a steamed fruit pudding.
35:35It's a very Welsh dish, so I'm told.
35:37It's based really on the original steamed puddings
35:40of yesteryear, I believe.
35:42They begin by blending and weighing breadcrumbs.
35:45Wait a minute, stop.
35:47Doesn't it look like there's enough there?
35:48Look, there's nothing in it.
35:50No, put it back in, doesn't it?
35:51How's it going wrong there?
35:52There's no bread.
35:53Oh, that'll do, chuck it in.
35:55I've never been a fan of measurements.
35:57To raisins and breadcrumbs, they add suet, sugar,
35:59flour and citrus zest.
36:02I think we've got quite high expectations of tonight.
36:04Bit of glitz, bit of glamour, bit of bling.
36:08Is that what you had in mind?
36:10Never makes you happy.
36:12He slops in a mixture of eggs and marmalade
36:14before popping into his basin.
36:17Just pop the lid back over it.
36:19Job done.
36:20Their pudding will steam until later.
36:22Right, well, that's about it then.
36:24Let's get dressed up and party, shall we?
36:26Get on with the night.
36:27Fantastic.
36:27Let's do it.
36:28Come on, Brian.
36:30Think that control might just be slipping through your fingers, Brian?
36:33The first couple to arrive are Esther and Daryl.
36:36Good evening.
36:37Hey, welcome.
36:38Good to see you.
36:39Good to see you, Carl.
36:39Welcome to Cardiff Bay.
36:41How are you?
36:42Here we go.
36:45Thank you very much.
36:46You are.
36:47Good and well trained.
36:49Well, it's good, isn't it?
36:50Yeah.
36:50It's hard work, though, is it?
36:52Does it need a lot of encouragement?
36:54Yes, it does.
36:55Yes, it does, really, yeah.
36:56And next in are Louise and David.
36:58Hang on, she looks a bit different.
37:01Hello, darling.
37:02Good evening.
37:03Welcome to our home.
37:04Hello.
37:04How are you?
37:05I'm OK.
37:06Lovely to see you.
37:08The hair, Brian.
37:09The hair.
37:09Not a sausage.
37:11Hey, wow.
37:13You look a little bit different.
37:14Hello, darling.
37:16Wow.
37:17I'm fantastic to see you.
37:19I think me putting the wig on a surprise people.
37:22Yeah, I'm more than shocked.
37:23She's like a pass the parcel with, like, a...
37:25Between each wrapper, there's, like, a new little surprise
37:27and then there's, like, a final present in the middle.
37:29It's, like, a little bit like that.
37:30Well, do you know, I thought you were going to be
37:32as camp as I attend tonight, so I thought I needed to out-camp the campers.
37:38You've done it, darling.
37:39It's for you, really.
37:39It's for you and in your honour.
37:41Oh, really?
37:42I quite like the cut, actually.
37:43It seems to her face.
37:45I'm not sure about the colour, but the cut's good.
37:48Coming up...
37:48I'm just trying to think what goes in there.
37:50Alter egos.
37:51Dame Taylor Monroe.
37:53I was a size 12 then.
37:55Possibly around the wrist.
37:56I was.
37:58Altered opinions.
37:59Carl, I thought you were very loud.
38:00I don't like you two at all.
38:01You're not alone there, David.
38:03And the winners are revealed.
38:05Woo!
38:06Oh!
38:13What's my salmon blini?
38:15My favourite salmon.
38:16Fabulous.
38:16It's the last night in South Wales
38:18and Carl and Brian are the final pair
38:20trying to host their way to the Grand.
38:22Give them a great night tonight.
38:23A night they're going to remember.
38:24And the fun is about to start.
38:26Let the show begin.
38:29Time to get on with the starter.
38:31You just said to me the toaster isn't working.
38:32Well, of course you've got the kettle plugged in.
38:34No, it was plugged in.
38:35I've just done two pieces.
38:37I don't want it too brown though.
38:38Just slightly done.
38:40So they had it in Miami.
38:41You're in Cardiff.
38:42Oh my goodness.
38:44Meanwhile, Esther and Daryl are having a poke around.
38:47Shall I look at this one?
38:48Oh my goodness.
38:50Wow.
38:51Look at this.
38:52What cup size is that?
38:54I'm just trying to think what goes in there.
38:56I think you know what goes in there, Daryl.
38:59Brian's head, I think.
39:01I think we'll find out it's Brian's.
39:03Do you think that's a surprise?
39:04Yeah, I think that's a surprise.
39:06I thought they'd be Carl's, but they were quite small sizes,
39:09so then Daryl said, oh, they've got to be Brian's.
39:11Come on.
39:12There's some good outfits in there,
39:13and lots of shoes and bags and all the wigs.
39:16Look at these.
39:17Back in the kitchen, with toast troubles sorted,
39:20the starter's good to go.
39:21Our guests are going to love it.
39:23Come along, Brian.
39:25Here it is, chicken liver pate with homemade bread.
39:30Guys, your starter, here we are.
39:32Cheers, thanks very much.
39:33Cheers, guys.
39:34Spill the beans then, boys, who made the pate.
39:36Who did what?
39:37Well, we baked the bread together.
39:39Oh.
39:39And we got through that without a divorce.
39:42That was great.
39:45And the chicken liver pate,
39:46we used to do it most of that way, didn't we?
39:48Mm-hm.
39:49Oh, the starter was superb.
39:50I really enjoyed it.
39:51Did you?
39:51I did enjoy it, yeah.
39:53No, I didn't.
39:53I thought it was just grey, grey matter
39:56that arrived in a glass dish.
39:58The portions were quite big.
40:00I think that's a lot of pate to have,
40:02and there wasn't enough bread to put your pate on.
40:05But what was there was very tasty.
40:08I thought the pate was really nice, actually.
40:09I seem to have dropped the...
40:12What are you up to there, Daryl?
40:15It's cozy, isn't it?
40:16Oh, it suits you.
40:18Oh!
40:20I wasn't going to be outdone this evening.
40:22I wasn't going to be outdone.
40:23I love it.
40:24I was in the bedroom there,
40:26and I found it in the wardrobe, so...
40:28Was it a shared wardrobe?
40:30Or was it just yours, Brian?
40:32I think we should confess.
40:33It's me.
40:33It's my alter ego.
40:35Carl's alter ego is Dame Taylor Monroe.
40:37Wow.
40:37Oh, wow.
40:38Yes.
40:38Yeah, live singer extraordinaire.
40:40I was surprised when Taylor Monroe was revealed for you.
40:43Not really.
40:44The name, perhaps,
40:45but I thought there was something there,
40:47something showbiz about Carl.
40:49The first time I met Dame Taylor Monroe,
40:52as Dame Taylor Monroe,
40:54we went to a ball.
40:55I was a size 12 then.
40:57No, I don't say so.
40:58Well, she was, yeah.
40:59Possibly around the wrist.
41:00I was.
41:03Did you fancy him?
41:05Oh, very much so.
41:06Wow!
41:08The atmosphere tonight, I think, is going really well now.
41:11It's building momentum.
41:12I was rather nervous if that started.
41:15A couple seemed to eat it,
41:16so I guess it couldn't be that bad.
41:17It started off well,
41:18and we're going to get it even, you know.
41:20Yeah.
41:21Step it up another gear.
41:22Time to step it up with your mane.
41:24There's only meat in this, Brian.
41:26Absolutely.
41:26It's what my mother used to call a hooray stew,
41:29if you've heard any beef.
41:30But I don't call it chef, it's not.
41:31It's casserole.
41:32Here it is, braised beef stew,
41:35I mean casserole,
41:36with creamed potatoes and seasonal veg.
41:42Did you cook in a stove cooker?
41:44No.
41:45No, in the oven.
41:45Just in the oven.
41:46Just did it like sort of a casserole style.
41:49Red wine.
41:49Didn't the beef slept on?
41:50No.
41:51Very tender.
41:52I thoroughly enjoyed the main course,
41:54I thought it was lovely.
41:55Did you?
41:55I thought the beef was nice.
41:56Well, I have to disagree with you on that point.
41:58Here we go.
41:59Because I thought it was stew on a plate.
42:01Don't let Carly hear you say that.
42:02I thought there was nothing interesting about it.
42:04No, don't agree with you there.
42:06The beef was very tender,
42:08but I would say it wasn't very adventurous for a dinner party,
42:12and the mashed potatoes a little bit cold.
42:14Yeah, I'd agree with that.
42:15I thought it was a little bit cold, actually.
42:16I was pleased with how the meat came out, though.
42:18It was nice.
42:18I'm sure.
42:19Very well done, and it was.
42:20It melted in the mouth.
42:21Absolutely.
42:22That's nice with that.
42:23Yeah.
42:25Feeling relaxed after the main,
42:26it's time for the host to fess up about their first impressions.
42:30You came across as quite confident on the first night.
42:33I thought, oh, yeah, we've got one here.
42:35I thought that's what I was doing.
42:36LAUGHTER
42:37I liked it.
42:39This is going to be a challenge, and how wrong can you be?
42:43Yeah.
42:43I just formed the opinion.
42:44It seemed that you, you know, you seemed, in my mind,
42:46that you knew everything, or you thought you knew everything
42:49about everything.
42:50I do.
42:51LAUGHTER
42:52So I wasn't wrong with it.
42:54He was open and honest.
42:55I respect and I admire that.
42:57I think you can always deal with the truth.
42:59These people that I've met could be friends in the future.
43:02So if you start off honestly, they then know that they're not going
43:06to get anything more than honesty.
43:08On the first night, Carl, I thought you were very, very loud.
43:12You seemed to take charge.
43:14Brian was sort of shrinking violet in the background.
43:17By the second night, though, you'd changed, you know,
43:20it was more even.
43:21Yeah.
43:21And again tonight, you know, you seem a good partnership.
43:24Yeah.
43:25I don't like you two at all.
43:27LAUGHTER
43:28You're not alone there, David.
43:30You're not alone there, David.
43:31I think everybody has got along really well.
43:34Mm.
43:34And, you know, it's been a really nice experience with each other.
43:39It has.
43:40With spirits high, Carl whips up a brandy cream.
43:45What do you think of it, Brian?
43:46Are you happy with the consistency?
43:47I'm happy with it, yes.
43:47I'm really happy with it.
43:49It's really good.
43:49I just hope that the guests are happy with it.
43:51And it's ready.
43:53Welsh Snowden pudding.
43:56What exactly is Snowden pudding, then?
43:58It's basically a fruit steam pudding, really, you know,
44:01but it's supposed to have had a Welsh...
44:04Mm.
44:04It's really nice.
44:05I love Christmas pudding.
44:06It's a bit like that.
44:07It's really nice.
44:07It's lovely and light.
44:08It's really nice.
44:09It's a bit like you, Carl.
44:10What you see is not what you get, isn't it?
44:12Mm.
44:13I like that, Tara.
44:14Actually, I think it's more of a fruity little number.
44:17LAUGHTER
44:18I would actually say that's probably my favourite pudding of the week.
44:20Yeah.
44:21I thoroughly enjoyed the dessert.
44:22It was absolutely stunning.
44:24Did you?
44:24I did.
44:25So did I.
44:26Good.
44:26Oh, we agree.
44:27Finally!
44:28With dessert as success,
44:30there's just time for one last bid for the prize.
44:33Brian's got a magic thumb.
44:35Come on, Brian, let's see it.
44:38Oh!
44:39Oh, yeah, that's going to clinch it.
44:41Oh, dear.
44:43I mean, we feel a bit ill, actually.
44:44Yeah, your face would go a bit sort of...
44:46Yeah.
44:46It shook your face again.
44:48Yeah.
44:48It wasn't very nice.
44:49It used to be both, but no, only one works now.
44:52LAUGHTER
44:53I think the other one's been overused.
44:56Carl and Brian need 29 to beat Louise and David to the grand.
45:00Are we in with a chance of winning?
45:02I'd like to think I am, but I think it's a close call, really, to be fair.
45:06I'll do whatever you say.
45:08Ah, yeah, what, for tonight?
45:10Yadda yadda.
45:11Whatever.
45:12I thought that the food overall was pretty good.
45:16Not amazing, but pretty good.
45:18But they were excellent hosts, so for that we give Carl and Brian...
45:22A 13.
45:23I thought the hosting was on par with Daryl and Esther.
45:27So, for that reason, we're giving them...
45:29Let's find out together!
45:32Brian.
45:33Hosting words.
45:33As final hosts, it's down to Carl and Brian to announce the winners.
45:37It's just like the Academy Awards.
45:39OK, so in third place tonight is...
45:45Esther and Daryl!
45:47CHEERING AND APPLAUSE
45:51OK, second place is...
45:53This is really good for kids.
45:55Fantastic.
45:56Second place...
45:57Oh!
45:59You've got to join first.
46:00CHEERING AND APPLAUSE
46:02David and Louise gave Carl and Brian a 15, meaning they split the cash.
46:07Great myself.
46:07I'm really happy to share it with Brian and Carl.
46:10I think we acted as a team.
46:11We worked really well together.
46:13We did our best.
46:13We did our best and...
46:15And we...
46:15We...
46:16We won't!
46:19Yay!
46:20To get this is just...
46:22Well, I can't explain it.
46:24It's just...
46:25Yeah, it's great.
46:26Really good for you.
46:27Well done!
46:28To be fair, I don't think that our night was particularly better than anybody else's,
46:32so it's not that I feel cheated out of a winning or anything like that.
46:35No, and I must admit, they were two good nights.
46:37One for you!
46:38I'll take Brian's.
46:40One for me!
46:41Oh!
46:42The Queen's head, there's nothing right here.
46:45Our cash is in David's pocket.
46:47And that's where he's staying.
46:49Well done!
46:49For more on Come Down With Me, head to the Channel 4 website.
46:53No!
46:54Your love gave me such a thrill
46:58But your love don't pay my bills
47:00I need money
47:01That's what I want
47:04That's what I want
47:05That's what I want
47:07That's what I want
47:11That's what I want
47:12That's what I want
47:14We'll see you next time.