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00:00Right, what's for dinner, slop jockey?
00:01Take three couples...
00:03Who love to entertain...
00:05Are you taking the mickey?
00:07Kind of reminds me of peeling off sunburn.
00:09Ask each duo to throw a dinner party...
00:11There's lots of, like, taps on the plates.
00:15The wine was disgusting.
00:16And get them to score each other in secret.
00:18I think 14 is the first go, what do you think?
00:20Today, bickering...
00:22Shut up and that's a joke.
00:24Don't listen to me.
00:26I'm talking absolute content.
00:28Blagging...
00:28So how are we going to make sure that the bacon and the scallops are cooked?
00:31We're going to wing it, same as we always do.
00:34And boasting.
00:34Let's see, another memo dish.
00:36This is one of my personal favourites,
00:37and I want it to one of Heston's classic dishes, snail porridge.
00:40That's boring.
00:41It was a lengthy journey.
00:42As each pair competes to win a £1,000 prize.
00:56Today on Couples Come Dine With Me, we're on Merseyside,
00:59which has one of the lowest numbers of young married people in the country.
01:03Not exactly spring chickens themselves are the first of today's three pairs.
01:0740-something Sandra and Graham, who met in the TA more than 17 years ago.
01:12Oh, I am sorry.
01:14Was it love affair site when we met?
01:16No.
01:17It was not.
01:18On my half.
01:20It wasn't.
01:21It wasn't on my half, no.
01:22I hated them, seriously.
01:24She was one of these people that just comes in with total attitude.
01:27Although Graham was in charge out in the field,
01:30it's Sandra who's hoping to dish out orders in the kitchen today.
01:33Sandra's getting her own back for many, many years of being...
01:38Picked on.
01:39Picked on.
01:39Not picked on.
01:40Picked on.
01:41Told what to do.
01:42Picked on.
01:43Well, if they can hold it together,
01:44they might just make a start on the cooking.
01:46Let's crack on.
01:47Right, what's for dinner, slop jockey?
01:49Oh, that's nice.
01:50First off, it's the main.
01:52Fillet of beef medallions with a red wine jus,
01:54dauphinoise, potatoes and veg.
01:56It's not a cheap menu, is it?
01:58I think if they're doing fillet...
01:59No, fillet steak.
02:00That's quite a good cut of steak, isn't it?
02:02Yeah, it's not.
02:03I think it's a posh one.
02:03It's not cheap.
02:04No.
02:05Meet our second couple with their simple eating ways,
02:08travel consultant Joanne and online car salesman Simon.
02:12All right, babe, how's it going?
02:13Oh, babe, I'm cracking that.
02:14Mid your brew.
02:15I'm not into fancy things.
02:18It doesn't matter whether you've spent 15 quid on a chicken
02:21that's lived in a nice apartment in a farm somewhere
02:24or whether it's just a chicken that lives with lots of his brothers and sisters.
02:29It tastes the same.
02:30We've been to some of the best restaurants in the world,
02:32quite literally,
02:33quite several three Michelin star restaurants,
02:35which is the pinnacle.
02:36We do spend too much money.
02:38A lot of time and a lot of money eating.
02:40On fine dining, yeah.
02:42Completing the line-up,
02:43a 31-year-old housewife, Helen,
02:45and her 29-year-old partner, bank manager, Adam.
02:50What do you reckon?
02:52Do they look OK?
02:53Yeah, they're looking good.
02:54He always has to be right.
02:56I'm always right, basically, you know.
02:57He thinks he's always right and he's not.
03:00I'm normally right.
03:01I think I've been wrong once in my life.
03:03No, no.
03:03I think we'll leave you to it.
03:05The fillet steak is the integral part of the course,
03:08so I don't want to get it wrong.
03:10It's a very expensive cut of meat
03:12and probably one of the best cuts of meat.
03:14These are not a date.
03:15Only kidding.
03:18There, let that be a warning to you.
03:19With the steaks to be cooked to order later tonight,
03:21Sandra entrusts Graham with prepping the veg.
03:24How's that, Serge?
03:26Er, not good enough.
03:27Why not?
03:28Because you've left some on the tray.
03:29You can either clean the toilet with a toothbrush,
03:32like you made me do,
03:34or you can get down and give me ten.
03:37Ten?
03:37Now.
03:38You heard her.
03:39Sandra's the officer in charge today.
03:41You've got in the room, any of you?
03:43I think she's enjoying this.
03:47This is like torture.
03:49Shouldn't we be cracking on?
03:50I've lost count.
03:51Was that really ten?
03:52Do we have to?
03:53Let's crack on.
03:53I'm enjoying that more.
03:56Feeling better, Sandra?
03:58The potatoes are layered with cream and cheese
04:00before leaving to cook.
04:01On to the starter.
04:03Chicken mousseline and mushroom duck-sell ravioli.
04:07I think the starter sounds very impressive.
04:09I think so, yeah.
04:10It'll be interesting to see if...
04:11I'm guessing I'll have made the homemade pasta as well.
04:14I'm lost already.
04:15It sounds posh.
04:17I'm scared.
04:18I don't do posh-nosh.
04:21Why have we picked this ravioli for the starter?
04:26We didn't.
04:27I did.
04:29Because we love pasta, don't we?
04:31She just wants to sound posh, don't you?
04:34Yeah, I'm like Mrs Bouquet.
04:36Bucket.
04:37Bouquet.
04:37Bucket.
04:38Residents with my ravioli.
04:41Mussolini with duck-sell mushrooms.
04:44I just crack on.
04:46Finally, Sandra cracks on with the pasta for the ravioli.
04:48Great.
04:49Get the semolina, please.
04:51Okay.
04:51It's not in the fridge.
04:54It's semolina, you pillock.
04:56She's really enjoying getting her own back.
04:59After kneading the mixture...
05:00Are we feeling under pressure?
05:03I'll be darn you, you carry on.
05:06That is enough and I couldn't refuse.
05:08For the ravioli filling, Graham is tasked with squeezing chicken through a sieve.
05:12I'm just moving it around the blum and sieve.
05:14It's not going to do.
05:15Meanwhile, Sandra gets on with the mushroom duck-sell.
05:18Cream and egg whites are blended into the chicken before adding the caramelised mushrooms.
05:22I know this doesn't look very good, but it will taste beautiful.
05:26The mixture is then carefully spooned onto the pasta and will be cooked later tonight.
05:31Last up is dessert.
05:32Dolce de Chocolato.
05:36Dolce de Chocolato.
05:41Dolce de Chocolato.
05:43Oh, the simple things.
05:45I don't fully understand exactly what it is, but that normally means it's nice when you're in restaurants.
05:52Flashy ones, maybe.
05:53It's just a posh name for an Italian cheesecake.
05:55Graham begins with a biscuit base.
05:58Can you speed up a bit, Gray?
06:00Chop, chop, chop.
06:01The crumbled biscuits are heated with butter and a splash of coffee liqueur.
06:04For the topping, Sandra mixes cream, mascarpone cheese and cream liqueur, while Graham watches from the sidelines.
06:12You just stand there, love, and you just watch me work.
06:14You don't change the habits of a lifetime, do you?
06:16You know what I think I need to do?
06:18I'll get a glass of wine.
06:19Oh, that's really helpful.
06:21The mixture is poured over the biscuit base, and after chilling, on goes the Chocolato.
06:26I'm going to do this.
06:28Right, OK.
06:29And shut up, you pillow.
06:31Oh, there's nothing like a bit of harmony in the kitchen.
06:33With all prep taken care of for now, and after a quick change...
06:36Let the battle commence.
06:38It's been going on all day.
06:40They're ready to meet their rival couples.
06:42Can I have it?
06:43Do you think that's their initials?
06:45No, it could be Stevie G.
06:46I doubt it.
06:47First up, it's Joanne and Simon.
06:51Careful.
06:52Good evening.
06:52Good evening.
06:53Welcome, Ernie.
06:55Hi.
06:56Nice to meet you, I'm Graham.
06:57Hi, Graham, I'm Joan.
06:58Nice to meet you, Joe.
06:59Nice to meet you, I'm Simon.
07:00Nice to meet you, Simon.
07:01Would you like to go in?
07:03It's, er, Simon and Jo.
07:06Simon and Jo?
07:07Yeah.
07:08Ooh, hang on.
07:09Simon and Jo?
07:10Yeah.
07:11That's two male names?
07:12No, it's no.
07:12Which one's Joan, which one's Simon?
07:14Female Jo and Simon.
07:15Jo's Joseph.
07:18Behave.
07:19Hiya, are you all right?
07:20Nice to meet you.
07:20Hiya, I'm Simon.
07:21Nice to meet you.
07:22Hiya, I'm Simon.
07:22Nice to meet you.
07:22You're all right?
07:22I'm very well, thank you.
07:24Sorry.
07:24Hiya, I'm Jo.
07:26Hiya, Jo.
07:26Nice to meet you.
07:27Nice to meet you as well.
07:27Do you like some champagne?
07:29Erm, yes, I love a glass, thank you.
07:30Speaking of which, here's Helen and Adam, armed with their own magnum of champers.
07:35It's a bit over the top.
07:38Hello.
07:39Welcome.
07:41Nice to meet you, I'm Helen.
07:42Nice to meet you, I'm Graham.
07:44Nice to meet you, Graham.
07:45I'm William, I'm Adam.
07:45Adam, nice to meet you.
07:47Help yourself, go in then.
07:50I thought he was being a small ally.
07:51No.
07:52That's a big ally.
07:54You can come more often.
07:56I'm sorry, I'm one of them.
07:57Come on, he's got a big'un.
07:59They obviously like to do things on a big scale, and quite showy.
08:04It's a good week.
08:05It's a good week.
08:05It's a good week.
08:06How was it?
08:07Coming up, showstoppers.
08:09I don't really have that been so wrong.
08:12It wasn't always in key.
08:14It was brilliant.
08:14It wasn't, it was totally awful.
08:16It was brilliant.
08:17And showing off.
08:18I've had a Porsche Carrera, but I've also had a Porsche Turbo, which was miles better than the Carrera.
08:22A big four Porsches.
08:23Yeah.
08:23When they walk in with a magnum of champagne, I knew there was a Porsche somewhere outside their door.
08:36It's night one on Merseyside, where three couples are competing to throw the best dinner party.
08:41It's a good week.
08:43Tonight, Sandra and Graham are hoping their Italian menu will impress their rival couples and bag them the £1,000
08:48prize.
08:48Like, get a plate out.
08:49While Sandra shouts orders, guests Joanne and Simon have a nose around.
08:53Well, that's handy.
08:55Do you think they both were in the army, then?
08:57I think so.
08:58I wonder if they're, erm, army love?
09:00So it does look like they've been together for a while, then, doesn't it?
09:03Yeah.
09:03Back in the kitchen.
09:05Oh, that's nicely done.
09:06The troops are showing great teamwork.
09:08Stress levels really high at the moment.
09:12Oh, it looks it.
09:14Do you know you're a pain in your backside?
09:17Right, get them pasta outside, please, quickly.
09:20Oh, no, don't you do it.
09:21You're breaking.
09:21Oh, there's nothing like a bit of confidence in your other half.
09:24Here it is.
09:25Chicken, mousseline and mushroom duck sale ravioli.
09:29You had me guessing with this.
09:30I wasn't sure.
09:31Really?
09:32It's actually fillet chicken.
09:33It's basically put through a sieve, and then you add the mushrooms.
09:39So I'm guessing you cooked this, then, with that expertise there.
09:43Well, we sort of both got involved, didn't we?
09:46Well, that's debatable.
09:47Are you impressed with your pasta?
09:48Your pasta's very thin.
09:50It is, yeah.
09:51It's really good.
09:51It's very well done.
09:52We actually made the pasta ourselves.
09:55I thought the starter was brilliant.
09:56Packed full of flavour.
09:57I was really surprised with the starter.
09:58Couldn't find fault in it, to be honest.
10:00It was absolutely gorgeous.
10:02You could not fault it.
10:03That was something that would be served in a Michelin restaurant.
10:07You'd get it at a posh place, wouldn't you?
10:07With the starter hitting the target, it's time for the hosts to reveal a little more about themselves.
10:13Graeme and I met in the army.
10:15Oh, wow.
10:16We've got a cell picture upstairs, don't we?
10:17Graeme was my recruiting sergeant.
10:20Sergeant.
10:21Sergeant.
10:21Sergeant.
10:22Recruitment sergeant, yes, to my detriment.
10:26She had an attitude.
10:28Don't listen to her.
10:29She's talking absolute cods, one of them.
10:31Sam was always, always one that would answer back.
10:34Whatever I asked her to do, it was always, why do I have to do that?
10:38I don't want to do that.
10:39And here you are now, happily married.
10:41How did we get that?
10:43How did we get that?
10:43How did we get that?
10:44To be honest, I absolutely hated you.
10:49Sandra and Graeme are definitely a funny double act.
10:52They work really well together.
10:54They bounce off each other.
10:56Well, let's see if the next course goes down as well as their banter, starting with a question.
11:00Right, I'm going to ask you now, not that you might get it that way.
11:04I'm asking you, how would you like your fillet steak cooked?
11:09Medium rare.
11:11Okay.
11:12Well done, please.
11:14Okay.
11:14Medium rare, please.
11:16Okay.
11:16Medium, please.
11:17Okay.
11:18Oi!
11:19I'm gone.
11:19You got that.
11:20What am I like when I cook steak straight?
11:24Be honest.
11:25She's not good.
11:26I'm not good with steaks.
11:28But I need her to have fillet steak because it's...
11:31It's the best.
11:32It's the best.
11:33It's the best, so you should be okay with that.
11:36Look like you mean it, Graeme.
11:37He's put in charge of veg.
11:39Cut that there, but don't jump me into these big chunks.
11:42And then boil it.
11:44And then whop it in there with some hot water.
11:46Yeah, hot water.
11:48Graeme, do you remember how they wanted it, love?
11:50More like medium.
11:52Are you taking the mickey?
11:54You haven't cut the broccoli up?
11:56I thought you just wanted a butter.
12:00Do you want me to cut it as well?
12:02I think that's the idea.
12:06Oh, for God's sake.
12:08Do you know what, Graeme?
12:10Unbelievable.
12:11That's one word for it.
12:12Here it is.
12:13Fillet of beef medallions cooked to order.
12:15Please tell me straight away if anybody needs their steak more done.
12:21If you want it less done...
12:23Not a lot of you can do.
12:25Please enjoy.
12:27I don't like doing steaks well done.
12:29I don't.
12:30A lot of chefs in France will refuse to cook it.
12:32Yeah, they will.
12:33They will.
12:34There's a lot of restaurants that we've been to
12:36that only serve things a certain way.
12:38I've just had to get on with it.
12:39Just get on with it.
12:40Which is fine.
12:41And I appreciate that.
12:43And I enjoy it.
12:44But personally, I do prefer it well done.
12:47I wanted well done.
12:48And I pretty much got it well done.
12:50I would say it tasted amazing.
12:52The only slice issue I would have is the wine.
12:55I personally do feel the wine has been a bit of an afterthought of the night.
12:58But it hasn't really been paired well, I wouldn't say.
13:00It's lovely, thank you.
13:01Personally, that is amazing.
13:03Is that all I paid to you?
13:05I think it was dead nice that they asked how everybody wanted the steak cooked.
13:09Because sometimes you just get it given to you.
13:12Back at the table, there's something Simon wants to share with the group.
13:15I have a very big obsession with Ferrari.
13:18Oh, wow.
13:19Okay.
13:20And Lamborghini as well.
13:21So you have one?
13:22Not yet.
13:23I've had a Porsche Carrera, but I've also had a Porsche Turbo,
13:26which was miles better than the Carrera.
13:28Four Porsches.
13:28Yeah.
13:29My first Porsche had the glass roof.
13:30There's a Targa.
13:31Targa, that was it, yeah.
13:33Didn't have that for long.
13:34And then I had the...
13:35Which one was next?
13:37Erm, Carrera.
13:39Carrera, yeah.
13:40Then I had the Turbo, and then I went back to a Carrera.
13:44I'm not surprised Helen drove a Porsche.
13:46When they walk in with a magnum of champagne,
13:49I knew there was a Porsche somewhere outside their door.
13:52And they're not the only show-offs around the table.
13:55Graham and I both do perform in our musical theatre,
13:59so we will do a bit of singing, a bit of acting,
14:03and a bit of dancing.
14:05So any of your musicals, Singing in the Rain, Annie,
14:07Guys and Dolls, all those, yeah, we've been there,
14:10done it, got the T-shirts, I'm afraid.
14:12Brace yourselves, everyone.
14:13A heart full of song
14:18I don't really have anything so wrong
14:21You sure you've done this before?
14:22A heart full of sleigh, be my moiselle
14:27It wasn't always in key,
14:29but to be fair, if we stood up in front of somebody,
14:33we wouldn't be either.
14:34No fear, no regrets
14:38My name is Marius Pontvesi
14:42I felt the love.
14:44I think there was a lot of passion in their singing.
14:47I really did.
14:47I thought it was very good.
14:49Is passion the right word for it?
14:51Oh!
14:58Yeah.
15:00Our singing was absolutely dire.
15:05I thought it was absolutely brilliant.
15:07It wasn't, it was awful.
15:08It was brilliant.
15:09It wasn't, it was totally awful.
15:10It was brilliant.
15:11All right, calm down, you two.
15:13Time for pud.
15:13It's not very thick,
15:14but I didn't want it to be too...
15:16Get off!
15:19Stop fapping around me back.
15:21You're just always in my way.
15:23It's like...
15:24I'll turn them up, yeah.
15:25Deep breathing, Naomi.
15:27Final touches added.
15:28Here it is.
15:29Dolce de Chocolato.
15:31Whose creation is this?
15:33Oh, it's obviously Sanders.
15:35In case you were still in any doubt.
15:39So, do you guys have any nicknames for each other?
15:43Like, Big Sarge or anything?
15:47Big, Big Sarge.
15:49Big Sarge.
15:51Just for our duty.
15:52The only Big Sarge we have here is a Big Sausage.
15:55LAUGHTER
15:57But that's mainly for breakfast of them alone.
16:00LAUGHTER
16:00Although I call Simon my baby boy,
16:05he is known in our house as the bum monster.
16:09I've been known to chase Joe around the house
16:11trying to bite her bum or binge her bum or smack her bum.
16:14But that's not her bum.
16:15And the bum monster was born.
16:18Better get the cabs!
16:19Dessert was amazing.
16:21I thought that was absolutely fantastic.
16:23Best part of the night for me.
16:25It's probably my least favourite course
16:26out of the three I've had tonight,
16:27but it was still a nice dessert all the same.
16:29It was a success, and I'm happy with that.
16:32We couldn't have done any more than what we've done.
16:34Scores out of 20, please.
16:3616 out of 20.
16:37No, well, what's that?
16:388 plus 8 is 16.
16:41Do you want to give it a bit higher?
16:43I give 7, so if you give the same, it's 14.
16:45I think 14 is a fair score.
16:47What do you think?
16:50Tonight, the only disappointment I would say
16:51would be the wine.
16:52The food was great.
16:54The guests were both great as well.
16:55For that, we're going to give them a 16.
16:58Great company, great food.
17:00We score 15.
17:02And with that, Sandra and Graham earn a commendable
17:0531 points out of a possible 40.
17:11It's day two, and the turn of Joanne and Simon
17:14to show their guests exactly what they're made of.
17:16Helen and Adam, I think, will be the challenge for tonight
17:19to impress.
17:20I think they are quite foodies.
17:22I get the feeling that they don't know a great deal
17:24about food, but I'm open for surprises,
17:27so I wouldn't be surprised if they did.
17:29I think Simon is the cook.
17:32I think Simon's.
17:33I think Simon's going to be a whiz in that kitchen
17:36and he's going to be very organised, you know.
17:37He's well practised at eating food.
17:58I'm, uh...
17:59That's them on, uh, the plate.
18:01Definitely.
18:03Not literally.
18:04I don't think our food's going to be described
18:07as fancy or little portions.
18:09It's not going to be little portions.
18:11It's that American style.
18:12Simon and Joanne begin by shoving onions and garlic
18:15into a slow cooker before putting in the pork.
18:18Next, Joanne makes up a spicy rub.
18:20I'm not sure whether the guests like the food spicy,
18:22but I like it spicy.
18:24You like it spicy.
18:26Spicy it is, then.
18:27To sugar, she adds chilli, cumin and paprika.
18:30How's that?
18:31Get them sausage fingers in there.
18:33OK.
18:33Get mixing.
18:34Charming.
18:34The rub's massaged into the pork.
18:37Babes, I want to eat this already.
18:39It smells nice, that.
18:41With stock added, the meat is left to slow cook.
18:44Next, Simon dons his chef's gear
18:45for his own spicy barbecue sauce for the pork.
18:48He makes his passata, onions, brown sugar,
18:51cider vinegar and Worcester sauce.
18:53So this is my spicy ingredient.
18:57Don't go too much.
18:59You heard her.
18:59Easy with the chipotle sauce.
19:01Whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa.
19:04Bad luck, Joanne.
19:05This is a training exercise for my sous chef,
19:07so although I'm asking her expertise,
19:09it's just to make her feel important,
19:11obviously, being my dish.
19:13Your dish.
19:14This is my dish.
19:15I think it's a 50-50 dish.
19:17This is my dish.
19:1850-50.
19:19Who's wearing the hat?
19:21That's just a stupid thing you bought.
19:24That doesn't make you no chef.
19:25It does.
19:26The barbecue sauce will be added
19:27to the pulled pork this evening.
19:29Next up, the hush puppies.
19:31I am stumped on the hush puppies.
19:33I have no idea what that will be.
19:36For these American-style dumplings,
19:38Jo combines corn flour, eggs and milk,
19:41then blends.
19:41The hush puppies will be fried just before serving.
19:45On to dessert.
19:46Simon's Rocky Road Biscuit Cake.
19:49I'm guessing Simon has come up with this creation himself.
19:52Nothing gets past you.
19:54Simon's Rocky Roast.
19:56Road.
19:58Oh, sorry.
19:59Someone pass him his glasses.
20:01Simon begins by bashing biscuits and melting chocolate.
20:03And whilst the cat's away...
20:05So we're just going to get a little bit creative now.
20:09Is that what you call it?
20:11You wouldn't go to a posh place and get it.
20:13But that being said,
20:14that's possibly a downfall on the posh places.
20:18It's just a well-rounded dessert.
20:20Next, he adds syrup and butter
20:22before piling in the crushed biscuits, marshmallows and cherries.
20:25Well happy with that.
20:26Jobs are good'un.
20:27Bang it in the fridge.
20:28It'll be served with homemade cherry ice cream tonight.
20:31Finally the starter.
20:32Pancetta wrapped scallop and fruit kebabs.
20:36Are scallops an aphrodisiac?
20:38Well if they are, you'll not have none.
20:39If they are, I'll have yours.
20:41I love scallops.
20:43I do love scallops.
20:44My initial thoughts of that is it's playing it very safe.
20:47This is probably our course that we've tried to be fancy with.
20:52Yeah.
20:52Yeah, it's not something we make on a regular basis.
20:55No.
20:55For the fancy starter,
20:57they prepare fruit before assembling the skewers.
21:00I did think the strawberries would be wrapped in bacon, I'll be honest.
21:03I'm not sure they should be.
21:04These will be griddled just before serving
21:06and that's all the prep taken care of for now.
21:10Watch it, bum monster.
21:12After a quick change, they're ready to meet their guests.
21:15First up, it's Helen and Adam,
21:17armed with a bottle of kava.
21:19Hi guys, good evening.
21:21Come through.
21:21Come through.
21:22Are you doing the UK?
21:23Yeah, great.
21:24Can you just head through?
21:25Thank you, you're right.
21:26Go through.
21:30How's that for us?
21:31That's for you.
21:31Yeah.
21:31Thank you very much.
21:33I wonder where our magnum of champagne was,
21:35the madam and Helen.
21:37It's probably in the taxi still.
21:39Hot on their heels,
21:40it's Sandra and Graham.
21:42Good evening.
21:44Come through, come through.
21:46Lovely to see you.
21:47Are you okay?
21:47Oh, yeah, I'm good, aren't you?
21:49Good, yeah, fine.
21:50Thank you, going through.
21:50Graham.
21:52Oh, man, kisses.
21:53How sweet.
21:54Hope you all have a lovely time.
21:56Cheers.
21:57Cheers.
21:58Cheers.
21:58Coming up, curious combos.
22:01I just never expected to have, like,
22:02scallops with fruits on the same stick.
22:05I don't know what it added, really.
22:07Didn't add anything.
22:08And strange techniques.
22:10This is the nail-biting bit.
22:12Adam will stay on the floor now
22:13until these are cooked,
22:15literally on tenterhooks.
22:23It's night two on Merseyside,
22:25and partners Joanne and Simon
22:26are hoping their simple menu
22:28will win them the prize.
22:29Cheers again.
22:30I hope you all have a fantastic night.
22:32While the hosts busy themselves in the kitchen,
22:34Sandra and Graham have a nosy round.
22:36Wow.
22:37Oh, he was a big guy, wasn't he?
22:39Flipping, so he's lost a lot of weight, hasn't he?
22:41If he's come from Wigan,
22:43where he's done that 10K,
22:44he was the original payita, wasn't he?
22:46Oh, yeah.
22:47He's still got that little smile, wasn't he?
22:49Only a mother could love that.
22:52Back in the kitchen,
22:53Joanne is griddling her fruity,
22:54meaty, fishy creation.
22:56So how are we going to make sure
22:57that the bacon and the scallops
22:59are cooked all the way through?
23:01We're going to wing it,
23:02same as we always do.
23:04There it is,
23:05pancetta-wrapped,
23:06scallop and fruit gibberbs.
23:08Can I ask you,
23:10who's the cook here
23:11that cooked the starter?
23:12Who do you think
23:13is the cook that cooked the starter?
23:15Who could it be?
23:16We think it's you.
23:18Really?
23:19Yes.
23:19Right, what makes you think that?
23:21Just,
23:22you were so,
23:23like,
23:24switched on about the menu
23:25that we'd done
23:26and stuff like that,
23:26so obviously it was,
23:28we feel that it was you
23:29who is the,
23:31the chef,
23:32shall we say.
23:33Yes.
23:34I just literally thought
23:35it was going to be Jo for some reason.
23:36I don't know why.
23:37Am I wrong?
23:39You bang on.
23:40Yay!
23:42I wouldn't have a clue.
23:43I wouldn't have a clue about it.
23:45I'm gobsmacked
23:46that Simon is not the cook.
23:49Seriously,
23:49Gravy,
23:50you are as well.
23:51Yeah, I'm totally,
23:53totally famuxed.
23:55And do you know what?
23:56If Simon was the cook
23:59and this is going to sound
24:00really awful,
24:01I think the food
24:02would have been better.
24:03It does.
24:05I can't believe
24:06you thought I was the chef.
24:07I can't believe
24:08you thought you were the chef.
24:09You know why?
24:10You know why?
24:11Why?
24:12Because you're gobby.
24:13I just never expected
24:14to have, like,
24:14scallops with,
24:15with fruit on the same,
24:17um,
24:18stick.
24:19So I was quite shocked.
24:21Very, very,
24:22Yeah.
24:22Different, the taste.
24:23It was the first time
24:24I've ever cooked this.
24:26The first time we cooked scallops
24:27is very, very easy
24:28to ever cook,
24:28the scallops.
24:29Yeah, yeah, yeah.
24:30It seemed to have smashed it
24:31very well.
24:32The scallop
24:33was cooked nicely.
24:34The scallop was cooked nicely,
24:35certainly, yeah.
24:35It was actually cooked
24:36really nice.
24:37It was perfect.
24:38Um,
24:39the fruit,
24:39I don't know
24:40what it added, really.
24:41It didn't add anything.
24:43No,
24:43didn't add anything.
24:44And he's not the only one
24:46with doubts.
24:46Simon's not the biggest fan
24:48of his own food, either.
24:49I've had to learn
24:50to disguise food
24:51because
24:52it's,
24:53well,
24:54kids and
24:54he's rubbish at drying stuff.
24:57I'm quite fussy.
24:57He's very fussy.
24:58I'm a really fussy eater.
24:59Really?
24:59Yeah.
25:00Yeah.
25:00I'm going to say something
25:01I didn't realise
25:02you said you're a fussy eater
25:04because
25:04from what I've seen
25:06I thought you were
25:06a big pie eater.
25:09I've seen a picture of you
25:11upstairs
25:13looking
25:13like you weighed
25:14about.
25:16Don't guess the way
25:17to me.
25:17No, no, no.
25:18Don't guess the way.
25:19Go on, it's fine.
25:20What, 28 storm?
25:21Not far off,
25:22to be fair.
25:23Wow!
25:24I was going to say,
25:24you're a bit rude there,
25:25aren't you?
25:26No!
25:27I didn't know
25:28you'd seen the picture.
25:29Right, you want to know
25:30how close you are?
25:32OK, here's a clue.
25:3426?
25:35That's my fridge hand,
25:36that's why it's there,
25:37so it's just to stop me.
25:38So let me tell them
25:39you go in your fridge,
25:40you look at that.
25:40Look at me at them.
25:41Wow.
25:41That's a really good idea.
25:43Yeah, I think that
25:43definitely takes
25:44some serious dedication
25:45to get down.
25:46Must have to eat
25:47ten less meals a day
25:48at least.
25:49Cheeky!
25:50That is not going
25:51to stop you
25:52stuffing that cake
25:53in your mouth.
25:54I'm sure it will.
25:55It will.
25:56Well, it looks like
25:56it's working for him.
25:58Food-wise,
25:59I think we've smashed it,
26:00the status is done,
26:01the mains is going
26:02to blow them away,
26:03and then the dessert.
26:05Man, the dessert.
26:06That's yours.
26:08You've got to
26:09serve the main first.
26:10After slow cooking,
26:11the pork is ready
26:12to be shredded.
26:13So this is why
26:13they call it pulled pork.
26:14I'm going to rip it apart.
26:16Get in there!
26:19It's already dead.
26:20You're not killing it.
26:22Just making sure.
26:23Next, Joanne pours
26:25on Simon's spicy
26:26barbecue sauce
26:27while he fries
26:27the hush puppies.
26:28Look at those puppies, baby.
26:31Not bad, are they?
26:32Here it is,
26:33southern-style
26:33barbecue pulled pork
26:35with twice the spice
26:36and hush puppies.
26:37Yee-haw!
26:41Everything all right,
26:42Sandra?
26:42Graham.
26:43You beat your tongue.
26:44You beat your tongue.
26:45You beat your tongue.
26:45No, I know.
26:47Now I've got a kick
26:48from your pork.
26:49Oh, yeah, I know.
26:51You can't beat a bit of a kick.
26:53He did get a little bit
26:54of a telling off
26:54before when he was
26:55making his barbecue sauce.
26:57Did you throw...
26:58Too much of it.
26:58Did you throw a little bit
26:59of extra chilli in there?
27:01To be honest,
27:02I think...
27:03I think the pork
27:04is probably spicier
27:05the barbecue sauce
27:06ended up.
27:07Ooh.
27:07Ooh.
27:09Ooh.
27:10Ooh.
27:11Ooh.
27:12Ooh.
27:12Ooh.
27:13Yeah!
27:14Ooh!
27:15Ooh!
27:16Ooh!
27:16I'm a huge fan of pork
27:18and I don't like spicy food
27:20and the dumplings...
27:23I didn't really like them.
27:25Well, maybe the wine was better.
27:27I do not think the wine's
27:28been great tonight,
27:29to be honest.
27:30I think it's just been
27:30quite similar to last night,
27:32quite just, like,
27:33wine for the purpose
27:33of being on the table.
27:34I told you
27:35you put too much spice in it.
27:37The pork was spicy on its own.
27:39It wasn't just for the barbecue.
27:40It was both.
27:41It was your spice
27:42and my spice
27:43and they had a fight.
27:46Can I ask you guys
27:46where's the meat from?
27:48Absolutely.
27:49We, um...
27:50So, we use our local
27:51wholesalers for the meat.
27:53It might sound a bit funny
27:54with...
27:54People can be funny
27:55with quality
27:57of meat and things like that.
27:58A lot of the time, as well,
27:59if you buy in bulk,
28:01it's cheaper anyway.
28:02Of course it is.
28:03Of course it is.
28:04Can I ask you a question?
28:05Question, Captain.
28:06Is any of this food, like, organic?
28:08Um, it...
28:09It could be,
28:09but I wouldn't have a clue.
28:11I think a carrot's a carrot.
28:12I get that some people
28:13will pay more
28:14for one that's been grown
28:15in a suitable environment.
28:17I think we get carrots
28:19that you can get a bag of.
28:20We do tend to purchase
28:22quite a lot of organic food.
28:23With some respects,
28:25particularly when it comes to meat,
28:26I really do feel
28:28if you buy meat
28:29from a really vegetable butcher
28:30that's been hung
28:31for a certain amount of time,
28:32you can actually taste the difference.
28:34You know,
28:34I'm a strong advocate of that.
28:36It does seem to be about
28:37how much something is worth,
28:40how much something is made from.
28:43It doesn't matter about
28:44what it is,
28:45but if it costs a lot of money
28:47to make it
28:48and produce it,
28:49then I'm going to use it.
28:50I think they're like
28:52the finest things,
28:53so I think they're quite happy
28:54to pay whatever it takes
28:56to get a particular type of mushroom
28:58or a particular type of cut of meat,
29:02which I think it's each to their own.
29:03Not sure what they'll make
29:04of your simple put, then?
29:06This is where winners are made.
29:08Fingers crossed.
29:09Here it is,
29:10Simon's Rocky Road Biscuit Cake
29:12with homemade cherry ice cream.
29:15There's lots of, like,
29:17taps on the plates.
29:19It's going to be...
29:20It's a Rocky Road.
29:21It's a tap-dancing theme.
29:24Which one of you two
29:25actually made this course?
29:27I think you might find
29:28the clues in the name.
29:30Oh!
29:32Home time.
29:33Dessert
29:34was the best part of the meal.
29:39It was really good.
29:40Wee!
29:40I think dessert
29:42smashed it out of the place.
29:43I think it was amazing.
29:46As much as it kills me
29:48to say that,
29:49I think...
29:50Yeah.
29:52Don't do it!
29:53Don't do it!
29:55Hosts this evening
29:56were amazing.
29:57Really friendly.
29:58Food let them down.
30:00The wine was diabolical.
30:01For that reason,
30:02we're going to give them
30:03a ten.
30:04Your food was really dire.
30:08But you pulled it back
30:09a little bit
30:10with the dessert.
30:12Eleven.
30:13With that,
30:14Joanne and Simon's
30:15simple but spicy menu
30:16leaves them
30:17with a disappointing
30:1821 out of 40.
30:22It's the final day
30:24of the competition
30:24and Helen and Adam
30:25have big plans.
30:27We do like to go
30:28to our Michelin star restaurant.
30:29Obviously,
30:30we're not going to be able
30:30to recreate it completely,
30:32but we would like
30:33to give our diners
30:34a little bit of an experience.
30:35I just think sometimes
30:36there's so much
30:37wanting to have
30:38the best of everything
30:39and the show side of it
30:41that sometimes
30:42it's taken over
30:44their personality.
30:45Without wanting
30:46to put them down,
30:46I think they're a little bit
30:47more boring than we are.
30:49I think they possibly
30:49take life a little bit
30:50too seriously.
30:52Well,
30:52they're not messing around
30:53when it comes to their starter,
30:55pan-fried sea bass
30:56and locally sourced
30:57shrimp with citrus-dressed broccoli.
30:58Oh, so there's shrimp
30:59in the starter as well?
31:01Prawns.
31:02Right, okay.
31:03Posh name for it.
31:04Posh prawns.
31:05Posh prawns.
31:06Pan-fried sea bass
31:07is an expensive fish,
31:10so it is very posh.
31:11It'll be the first thing
31:13that they see from us,
31:14so we really want it
31:15to have a bit of an impact.
31:16We want it to look nice
31:17and clean and fresh
31:18and inviting
31:19and hopefully,
31:20once they've seen that one,
31:21they'll be excited
31:22for the next course.
31:23With the fish to be cooked
31:24just before serving,
31:25Adam's keen to crack on
31:27with the citrus accompaniment
31:28whilst Helen clowns around.
31:30Okay, what we need to do is...
31:31Throw in the third one.
31:32Come on, I can do it.
31:34No, you can't.
31:35They begin by segmenting an orange.
31:38Fiddly.
31:39Juicy.
31:39These have to be perfect.
31:41There's no ifs or buts.
31:43It's quite hard, though.
31:44It's near as perfect as possible.
31:45Kind of reminds me
31:46of peeling off sunburn.
31:48Lovely thought.
31:49The perfect orange segments
31:50will be served later
31:51with broccoli and shrimp.
31:52On to dessert.
31:53Golden syrup creme brulee.
31:56I'll be honest,
31:57it's not one of my desserts
31:58of choice, that.
31:59It's a bit like a posh jelly,
32:01isn't it, really?
32:02Kind of.
32:03Very nice.
32:04And creme brulee
32:05is one of my favourite desserts, too.
32:06Yes.
32:07Well, we have been practising
32:08many times.
32:09We've cooked all of the courses
32:11several times,
32:12cooked the dessert
32:13in excess of 20 times.
32:15It's been crazy.
32:17It sounds it.
32:18Adam begins
32:19by heating milk and syrup.
32:20Do you need me to help?
32:22Do you want me to do anything?
32:23No, no, it's okay.
32:24You can just use watch.
32:25Maybe pat me on the back,
32:26give me a bit of emotional support.
32:28Come on, Adam,
32:29you can do this.
32:30Come on.
32:30I'm not sure that's helping.
32:32Next, he separates egg yolks
32:33and mixes in sugar
32:34before whisking in the milk.
32:36It's looking good,
32:36looking like it's tempered quite well.
32:38I think that'll be good.
32:39All systems go.
32:40And they're ready to bake.
32:42Yeah, oven temperature looks good.
32:44Okay.
32:45Need to be quick with this one, Helen.
32:46The pressure, the pressure.
32:51Quick with the next one as well.
32:53Quick, quick, quick.
32:54The oven's losing heat.
32:56Quick, Helen!
32:58Ambry!
33:00The oven's lost 20 degrees.
33:02Oh, no!
33:03Okay, we've just got to
33:05sit pretty here for a few minutes
33:06just to make sure
33:07that the oven gets to the right temperature.
33:09I don't think that's going to help.
33:11This is the nail-biting bit.
33:13Adam will stay on the floor now
33:14until these are cooked,
33:16literally on tenterhooks.
33:18Knock off.
33:19I'm just waiting to make sure
33:20it gets to the tent,
33:21then I can, you know, chill out.
33:24This could take a while.
33:26I think we'll leave him to it.
33:31Finally, the main.
33:33Pan-seared venison
33:34with spiced red cabbage
33:35and dauphinoise potatoes.
33:37I think there's definitely
33:38been no expense spared with the menu.
33:39Yeah, no, I agree with that.
33:41That, to me,
33:42is a bit of a pretentious menu,
33:45but that is Adam and Helen.
33:48Showy.
33:49With the venison being cooked
33:51to order this evening,
33:52Adam gets on
33:52with the spiced red cabbage.
33:54It really complements the venison,
33:57more so than a sauce would.
33:59It's really good.
34:00We've had it in a few restaurants before.
34:02Really enjoyed it every time.
34:04Michelin, no doubt.
34:05After blending the cabbage,
34:07in goes apple, cinnamon and butter,
34:09before getting topped off
34:10with red wine vinegar.
34:11With all the prep done for now
34:13and after a quick change...
34:14Let's win this!
34:16...they're ready to greet their guests.
34:18First up and dressed for the occasion,
34:20it's Simon with Joanne.
34:21HE SINGS
34:24How are you guys?
34:26Nice to see you again.
34:28Come in.
34:29How are you?
34:30I'm good.
34:31How are you?
34:32Nice to see you.
34:34You're looking sharp.
34:35You don't have to shout.
34:37I thought I could double
34:38as security on the door for you
34:40if Sandy gets out of line
34:43or anything,
34:43I can save her out for you.
34:45Well, here they are,
34:46the ones to beat,
34:47Sandra and Graham.
34:49Hi, guys!
34:52She's getting even higher!
34:54So do you!
34:55Good to see you!
34:58Cheers!
34:59Cheers!
34:59Cheers to a fab night.
35:01Coming up,
35:02liquid lectures.
35:04Tried ten different wines
35:05in eight different glasses,
35:07or seven different glasses,
35:08and we were blown away by it.
35:11The glasses is nothing wine,
35:13either.
35:13It hits the back of your throat.
35:15It's...
35:15Oh, it's OK.
35:17And the results are revealed!
35:19Oh!
35:21OK, are we ready?
35:30It's the third and final night
35:32on Merseyside,
35:32and Helen and Adam
35:33are hoping their posh nosh
35:35will win them £1,000.
35:36Cheers!
35:37Cheers!
35:38While they get on with the starter,
35:40the guests take the chance
35:41to snoop around.
35:43No way!
35:44What's that, Helen?
35:44Are they all tattoos?
35:45The tattoos?
35:46She's got tattoos!
35:47Oh, my God!
35:47I'm glad, though,
35:48because now she's not...
35:50They're not as pretentious...
35:52And primal proper.
35:53...as what I first thought.
35:54Not in a bad way.
35:55No.
35:56Because they're lovely people.
35:57Yeah.
35:57But they are a bit showy.
35:59What have we got here?
36:00Why would you take photographs
36:01of, like, food that you...
36:04You go and eat in the rest of us?
36:06Erm, I don't know, to be fair.
36:07It's not one for me, I'll be honest.
36:09I'll take photos on roller coasters
36:11and things like that,
36:12but I'd never sit in a pub
36:13and, ooh, look at this, er...
36:15This pasty.
36:16Look at this beef burger.
36:18I don't think they're sitting
36:19in any old pub.
36:20In the kitchen,
36:21Adam prepares veg
36:22and fries fish for the starter.
36:24I could murder a drink.
36:26Do you know what?
36:26It's been, what,
36:2715, 20 minutes
36:28since we've had a drink?
36:29It's...
36:30It's been a while,
36:31to be fair.
36:32It's a big, big empty glass.
36:34How's it going?
36:35Oh, it's not turned out, God.
36:36Too much fish in this pan.
36:37Take that mushy one
36:39that looks like poo,
36:40take that one out
36:41and then spread the others out
36:42and don't stress.
36:43Well, here it is,
36:44pan-fried sea bass
36:45and locally-sourced shrimp
36:47with citrus-dressed broccoli
36:48and some much-needed posh wine.
36:50We love wine pairing
36:51with the dishes.
36:52We think we're strong advocates of it.
36:54We were on a cruise
36:55a couple of years back
36:56and we were led into this
36:58wine tasting
36:59from a particular brand,
37:00how they have
37:01different shaped glasses
37:02and how they change
37:04the taste of wine.
37:04We tried 10 different wines
37:06in 8 different glasses
37:07or 7 different glasses
37:10and we were blown away by it
37:12and we've just been
37:12big advocates.
37:13These wines are going
37:14us in particular
37:14for like Sauvignon Blancs.
37:17That wine,
37:17if I put it into a different glass,
37:18if you put it into that tumbler,
37:20it will taste different.
37:21Special glasses.
37:22I'm going to go with that.
37:23Special glasses.
37:24Let's go with that.
37:25I'm not being funny
37:26but we all know
37:27that you have for red wine
37:29a wide-neck-based glass
37:30to swirl it,
37:32yeah,
37:32to make it breathe.
37:33And you have a smaller glass
37:35for white wine.
37:37The glasses
37:37is nothing.
37:38Wine either
37:39it hits the back
37:40of your throat
37:41or it's okay
37:42and that was okay.
37:44Sorry,
37:45I'm just moving me shrimps.
37:46I don't do shelfers.
37:47No, I understand.
37:48I do understand that.
37:49It's absolutely fine.
37:50That's fine.
37:51We're not offended.
37:52Move them on over.
37:53That's what he usually do.
37:54He usually
37:54ship them onto his plate.
37:56Do you know
37:56at the starter,
37:57it looked like
37:58somebody had smacked it around
37:59in the kitchen
38:00and then threw it on me plate
38:01because it was twisted upside down
38:03and my skin was half missing.
38:05I didn't like the fact
38:06that the skin was on there.
38:08Although it's crispy,
38:09it's just not to my taste.
38:10I just don't eat skin.
38:12I couldn't help but notice
38:14while we were upstairs
38:15you like to take photos of food.
38:18We do.
38:18I do.
38:20He does?
38:21It's you.
38:22It's him.
38:23It's not me.
38:24We're big advocates
38:25of fine dining.
38:27We love going to
38:28Michelin star restaurants.
38:29We know.
38:30We've been to
38:30Heston's restaurants,
38:31Fat Dog.
38:32That was a
38:33foie gras dish.
38:34Do you mean foie gras?
38:35That was a good dish.
38:37Let's see.
38:38Another memo dish.
38:39This is one of my
38:39personal favourites
38:40and I want it to
38:41one of Heston's
38:41classic dishes,
38:42snail porridge.
38:45Food, food, food, food.
38:47I'm sorry, Adam.
38:49Why would you
38:49take the photograph
38:50of your food
38:51when you go out
38:52for dinner?
38:53That's boring.
38:54What can I say?
38:55I'm a big foogie.
38:56Foogie?
38:56I am a huge foogie.
38:58I do follow
38:58and read into
38:59how things are done
39:00and I like to
39:01tell people
39:02about how things are done.
39:03I just think
39:03it's a great interest of mine.
39:04It's something
39:05I feel very, very
39:05passionate about.
39:07Yeah, we know
39:08how you feel.
39:08Well, for once,
39:09Adam is asking
39:10rather than telling
39:11his guests.
39:12Can I ask how
39:12you would like
39:13your venison cooked?
39:14Can I just mention
39:15as a bit of a word
39:16of advice?
39:16Spoke too soon.
39:18I wouldn't recommend
39:19having venison
39:20anything past medium.
39:21I'll have it.
39:22Medium.
39:23Too well.
39:24He doesn't care.
39:25The way he projects
39:26himself about the food,
39:28you feel
39:28patronised.
39:30Just chill.
39:30You keep forgetting.
39:32You're not the only
39:33one that likes food.
39:35Or why?
39:35I've never had it before.
39:37Yeah?
39:37So I will go with
39:38whatever you recommend.
39:40Orders in hand.
39:41Adam makes a start
39:42on the steaks.
39:43Bet he's got a fancy gadget.
39:45This is a meat probe.
39:46It ensures that you
39:48cooked meat
39:48exactly how it should be.
39:50Different meats
39:50have different
39:51internal temperatures.
39:52But, you know,
39:53it gets it exactly right.
39:54That is extremely clever.
39:56Just as long as you
39:57remember whose is whose.
40:00Oh, Jesus.
40:01I've got mixed up now.
40:03Don't.
40:03I think they're the
40:04medium, the less than ones,
40:06they're more done.
40:08After all that,
40:09I'll just serve them up anyway.
40:12Yeah.
40:13Panseared venison
40:14with spiced red cabbage
40:15and douffinoise potatoes.
40:17Why did you choose
40:18venison tonight?
40:19Is there a story behind it?
40:20Here we go.
40:21I was hoping
40:21to introduce you guys
40:22to something new, really.
40:24You know, rather than
40:24really sticking by
40:25something we know so well.
40:26So we hope
40:27we've pushed the boat
40:28out certainly
40:28and, you know,
40:29introducing you guys
40:29to some new food.
40:30That was the aim, really.
40:32Only got yourself to blame.
40:33What do you think
40:34of the venison, Graham?
40:35I thought it was deer.
40:38I kept saying that.
40:40I kept calling it veal,
40:42but it was venison.
40:43I think it's meant
40:44to be a joke, Helen.
40:45It was just too strong
40:46for me.
40:47It just isn't to my taste.
40:48I'm not a venison girl.
40:50Simon?
40:51Shit.
40:52Sorry.
40:53Thanks for that.
40:54Back at the table,
40:55Joanne and Sandra
40:56want to know
40:57about Helen's tattoos.
40:58We found some photographs.
41:01Saw the interesting
41:03artwork on you.
41:04Ah, my tattoo.
41:07Oh, yeah.
41:08Oh, hang on.
41:09We've not seen that one.
41:11We've not seen that one.
41:13Where do you guys think
41:14she's got a tattoo?
41:16I would say
41:17it's somewhere
41:18that's not very obvious,
41:20so I'm going with
41:21back or bum.
41:23What a surprise.
41:25I'll show you
41:26a little snippet.
41:27Just a little snippet.
41:28That'll do.
41:29That'll do.
41:31Wow, wow.
41:32This is.
41:33That goes all the way up.
41:34From my thigh
41:35all the way round
41:36and then up onto my boobies.
41:37I was shot good.
41:39I think it made me think
41:40that she wasn't
41:41as prim and proper
41:43as what I thought she was.
41:45OK.
41:47Did the silver spoon
41:49fall out a little bit?
41:50It did.
41:51It's quite cool
41:52that you've picked up
41:53on this side
41:53of me and Adam
41:54because we do have
41:55a little bit of a
41:56sort of rock side
41:57that we're into
41:58that you might not have seen.
42:00Obviously, Adam,
42:01he's got tattoos as well.
42:02I don't know
42:03whether you can see this one.
42:04I might change it
42:05to a different top
42:05but it's like a
42:06fantasy-based
42:07piece of artwork
42:08on this song.
42:09If you're into
42:09World of Warcraft
42:10you might like it.
42:11Do you know
42:11that is beautiful?
42:13I didn't expect
42:14for Adam
42:15of all people
42:16but that's wrong of me
42:18because I've
42:19automatically labelled him
42:20and you should never do that.
42:23And that's why
42:23I love being surprised.
42:25I'll be honest,
42:26at the start of the week
42:27I thought you two
42:28were quite serious,
42:30quite old-headed.
42:30I know you're the youngest couple.
42:32We're completely opposite.
42:33But you know what?
42:34Tonight I've learnt
42:35you're not.
42:36No, we're not.
42:37You've got secret desires,
42:38you like tattoos.
42:40Greg?
42:40What?
42:41Do you know what
42:41I've learnt about you?
42:42What?
42:43You're not as lazy
42:43in the kitchen
42:44as what you make out.
42:45Am I not?
42:45No.
42:46And I think it's all
42:47been a bit of an act.
42:48So do you know what
42:48next week, mate?
42:50You're getting cooking.
42:51Ooh!
42:52I don't know about that, mate.
42:53Yeah, you've just been
42:54stringing me along, mate.
42:56Do you know what?
42:57I think Simon's done
42:59exactly the same thing
43:00to me as well.
43:01We're going to have
43:01to all band together.
43:03Cook's here.
43:03And we're going to have
43:04to ensure our partners
43:05take over a little bit more.
43:07This has started
43:08something new,
43:09revolution,
43:09and we can't let it fall.
43:11It's the first time
43:11I've seen Adam
43:12come out of his shell
43:13all week.
43:14He's like,
43:15all of a sudden,
43:16I'm going to do this,
43:17I'm doing this,
43:18she's going to start...
43:19I love it, mate.
43:21I love it to see it.
43:22Mate, I wish you'd have
43:24give me that
43:25at the very beginning
43:26because you are
43:28so likeable.
43:29I've liked you from day one,
43:31but I like you a hell of a lot more.
43:32Aw, cheers.
43:33Thanks for that, hon.
43:34I think tonight
43:35has definitely changed
43:36their opinion of us.
43:38I think they may think
43:39that we're a little bit more
43:41crazier
43:41than when they first thought.
43:43Yeah.
43:43Yeah.
43:44Time for pud.
43:46After the sugar's been
43:47caramelised, of course.
43:48Good to go?
43:49Yeah, good to go.
43:50Good to go.
43:51Well, off you go then.
43:52And here they are.
43:53Golden syrup creme brulee
43:54accompanied by another
43:55lecture from Adam.
43:57Hey, guys.
43:57Got another dessert wine
43:59for this course.
43:59Just when you thought
44:00he'd chilled out.
44:01I haven't worried
44:01about the matching too much.
44:02Just going for something sweet
44:03and I felt something
44:04that was sweet
44:05and that I felt
44:05everyone would like,
44:06really.
44:07It's a Moscato diastia.
44:08I'm not sure
44:08if any of you guys
44:09have had it before.
44:10Very nice and fizzy.
44:11I think Adam did
44:12try to take us
44:13on a journey tonight,
44:16educating us.
44:17It could have been
44:18a very short journey.
44:19which we'd have enjoyed.
44:21It was a lengthy journey.
44:23So is all of it homemade?
44:25Everything's homemade
44:26from scratch.
44:28Throwing the raspberries
44:28on as well.
44:29The raspberries
44:29give the dish
44:30a bit of acidity.
44:31They balance the dish
44:31out a little bit.
44:32They cut into the sweetness
44:33a little bit.
44:34That dessert was the best.
44:35That dessert won mine
44:36hands down.
44:37I'd be a fool
44:38not to be honest
44:38and say,
44:39yeah, it was better than ours.
44:40Dessert for me
44:41was far too sweet,
44:42especially with the wine
44:43that they put with it.
44:44The wine was disgusting.
44:45I didn't enjoy
44:46that wine at all.
44:47I think we pulled it
44:48out of the bag.
44:48I think we claimed
44:50lost ground with the dessert.
44:51I personally still think
44:53that Graham and Sandra
44:55are the ones to beat.
44:57If we win,
44:59be elated.
45:00I wouldn't cry
45:01because I'm not that
45:02emotional.
45:03I might cry.
45:04Well, he would probably cry.
45:05I might cry.
45:06Well, there could be tears
45:08as Sandra and Graham
45:09are the ones to beat
45:10on 31 points.
45:12So, tonight's been quite
45:14mixed for me
45:14for scores.
45:15Right, okay.
45:17Tonight,
45:18they put a massive effort
45:19into the food
45:20but it wasn't quite for us
45:21and the hosting,
45:23that let us down a bit.
45:25I know a lot
45:25and it's a 14 from us.
45:27So, tonight,
45:28tonight, we score.
45:30Hold it right there.
45:31It's up to tonight's host
45:32to read out the results.
45:34Here we go.
45:36Oh!
45:39Good morning.
45:40Okay, are we ready?
45:42We're ready.
45:43We're ready.
45:43So, in third place
45:47is
45:49Simon and Joanne.
45:50Oh!
45:53Got it.
45:54Well done.
45:56Oh, thank you.
45:58In second place,
46:00it is
46:01Ah!
46:02I'm going to luck.
46:03It's us!
46:05We're second.
46:05We're second.
46:06We're second.
46:08We're second.
46:09Joanne and Simon
46:10scored 11,
46:11putting Helen
46:12and Adam
46:12in second place.
46:13I can't believe
46:14we're fourth.
46:15Blimey,
46:16he is crying as well.
46:17I'm absolutely gutted.
46:19But you know what?
46:20We've got two,
46:21three meals out of it.
46:23Fair play.
46:23Guys!
46:24Congratulations,
46:25well done.
46:25Well done, guys.
46:27Well done.
46:28Gutted.
46:28We're going to have to
46:29go find another
46:29Michelin star
46:30place to dine in,
46:31aren't we?
46:32Yeah.
46:33Yeah.
46:33Drown our sorrows.
46:34Yeah.
46:35Yeah.
46:35What are you crying for?
46:36Stupid old...
46:37We should be crying.
46:38We come last.
46:40We are...
46:41Winning!
46:45Winners,
46:46losers
46:47and great friendships.
46:49Cheers, guys.
46:51For more on
46:52Come Dine With Me,
46:53head to the Channel 4 website.
46:54So very cross the Mersey
46:59Cos this land's the place I love
47:03And here I'll stay
47:07And here I'll stay
47:12Here I'll stay
47:16Oh,
47:17I'll stay
47:17here I'll stay
47:18here I'll stay
47:23And here I'll be