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00:00Don't poke.
00:00Sorry.
00:01Take three couples with a passion for cooking.
00:03I could do it better myself.
00:05You always have to just do it.
00:07This is the reason why I don't cook. It stinks.
00:09Ask them to throw a dinner party.
00:11There we go.
00:12Almost like a cook in the bag.
00:14It's terrible, Amber.
00:15No, I'm not.
00:15You can't say that.
00:17And get each pair to score in secret.
00:18I think we've got differences of opinion on the food.
00:22Today.
00:23I do it.
00:24Good to great.
00:26Oh, wow.
00:27Beauty.
00:27I'd love to say that I had the time to go and have them done.
00:31A man or cure.
00:32Duh.
00:33Bragging.
00:34A bit of Tom Cruise going on there.
00:36That's awesome.
00:37Michael wanted to show off a little bit.
00:39And base motives.
00:40Cheers to the chef, cos that was fantastic.
00:43That's a compliment and a half as welcoming for me.
00:45Do I want people to think, weren't they lovely?
00:48Of course I do.
00:49As the couples compete for a £1,000 prize.
00:52Key lime pudding.
00:54It could mean a hole there.
00:55A hole.
00:56That's a key hole.
01:03Today on Couples Come Down With Me, we're in the Blackburn area.
01:07Birthplace of TV's lovejoy, Ian McShane.
01:11Definitely not antiques.
01:13Cheers.
01:14And the first of today's couples, beautician Carla and her fiancé Marcus, a joiner.
01:18Oh, this is life.
01:19It's amazing, babe.
01:21It is.
01:21Cheers.
01:22I think we're best friends.
01:23We're soul friends, aren't we?
01:25Soulmates, babe.
01:25Soulmates.
01:26Soulmates, definitely.
01:27Yeah, we're soulmates.
01:28Your soulmate's good.
01:29And stylish to boot.
01:30I like to make sure that everything's well presented.
01:33We look good as a couple.
01:34We like to wear his and hers outfits, because we like matching when we go out.
01:39It symbolises our relationship, and obviously he's mine.
01:43Obviously.
01:44Look at the size of that.
01:46Don't prod it.
01:47They're talking about the fish, of course.
01:48Part of their starter, halibut in a parcel.
01:51It wouldn't be something that I would pick.
01:54If there's a bone in there, it won't float my boat.
01:59Our second couple today are whiskey salesman Michael and his wife Joanna, who's six years
02:03younger.
02:04We there, yeah.
02:05It was his braces in his waistcoat that I fell for, wasn't it, love?
02:09Yeah, and that was the braces on my trousers, not my teeth.
02:12Obviously.
02:13Thanks for clearing that up, and this couple will be leaving nothing to chance.
02:17Michael is a perfectionist.
02:19If I don't achieve perfection, I usually go and do it again until it is perfect.
02:24Hopefully these two will reach your dizzying standards as Marcus, head chef for today,
02:29trims the halibut.
02:29Oh, God, it smells.
02:32Fresh fish, love.
02:33I know.
02:33I know it tastes good, but this is the reason why I don't cook.
02:37It stinks.
02:39To the stinky fish, they add slices of pepper, mushroom and onion.
02:43They look really pretty then, babe.
02:44I'm impressed with them, love.
02:45We've got a bit of colour in there.
02:47Yeah.
02:47If we put the butter on now, is it still going to be all right in the fridge?
02:51Yeah, of course it is.
02:52It's not going to melt, is it?
02:53I don't think so.
02:55The parcels are finished with butter, garlic and wine for baking later.
02:59Next.
03:00The main course looks amazing and tastes fantastic.
03:04With an a la carte look?
03:06Bit of an a la carte look to it, yeah.
03:08Oh, looking forward to that.
03:09Must be something really fancy.
03:11No, it's not.
03:12Chicken with butter beans and a shallot and mustard sauce.
03:15Butter beans?
03:16Butter beans.
03:16Oh, my God.
03:18My mum used to buy them in tins when we were kids.
03:20I hate them.
03:21Our third and final couple are Trudy and partner Ansel.
03:26They first met in a nightclub 27 years ago.
03:29She was dancing with a lad.
03:31So I went to the dance floor and I asked her if she wanted to dance.
03:33In the middle of a dance when we were dancing with somebody else?
03:35How inappropriate.
03:36So she went, well, I'm not dancing, but you can buy me a drink first.
03:41So I said, right, OK.
03:42And apparently one drink was all it took.
03:44I just thought he was handsome, wonderful.
03:46He was really good looking.
03:48You mean was?
03:48Oh, sorry.
03:49Still are really good looking.
03:50Back with our first hosts and it's more about aroma than appearance.
03:54Smell, er, nice.
03:56Like a chicken breast does do.
03:58Not smelly fish.
03:59Better than fish.
04:00Don't pork.
04:01Sorry.
04:01Yeah, don't pork, Carla.
04:03The chicken's fried, then buttered.
04:05Ooh, another parcel.
04:06To be roasted later.
04:07Now Marcus makes the sauce with shallots, wine and cream.
04:12Wow.
04:13That's a lot of cream.
04:14He finishes with mustard, parsley and chicken stock.
04:17On to the hotly anticipated butter beans.
04:20We don't normally eat butter beans, but we think it'll look really nice for presentation.
04:24And it's a form of vegetable.
04:27I think.
04:28Is it a vegetable?
04:29It is a vegetable sweet tart.
04:30All right, yes.
04:31Actually sweet tart, it's a legume, which they'll steam later.
04:34Next up, dessert and a change of head chef.
04:37I wanted to do dessert because I don't class it as cooking.
04:40It's more of a baking aspect.
04:41It's fun.
04:42It's messy.
04:43I like the fact that you can use an electric whisk, add the chocolate.
04:48Bit more exciting on my side, really.
04:50And all that excitement should result in a Belgian chocolate souffle with a hint of chilli.
04:55A souffle.
04:56Wow, how difficult.
04:57Looking at the whole of the menu, I think they're probably quite a confident couple.
05:00Yeah.
05:01Confident in the kitchen, I would say.
05:03Yeah.
05:03Right, are you doing the whites or the yellows?
05:06I'll do the whites.
05:08I'll do the yellows then.
05:09Oh, yeah.
05:10Really confident, these two.
05:11Don't mess my dessert up.
05:13Yeah?
05:14Yeah.
05:15Yeah.
05:16Carla whisks the yellows with vanilla extracts and tops with flour.
05:20This is why I enjoy doing the dessert, because it's messy.
05:24Love the mess.
05:26In go melted chocolate and butter.
05:28Oh, that smells amazing.
05:29She'll add egg whites to the souffles and bake them later.
05:32Awesome.
05:33With prep complete, it's time for the much more important bit.
05:36Dressing up what we have been on.
05:37I need to decide what we're going to be wearing tonight.
05:40I don't know whether to wear white or red.
05:43The white one.
05:44Definitely that one.
05:45Yeah.
05:47Right.
05:47So I wear the shirt.
05:48Obviously the white shirt.
05:50Obviously.
05:50No.
05:52Yeah.
05:52Black tie.
05:53Yeah, go on, let's have a look.
05:55Yeah, I'm buzzing with that.
05:56Yes, I too am buzzing with that.
05:58Michael and Joanna are also matching.
06:00They may well be buzzing in tandem.
06:04Hello.
06:04Good evening.
06:05Hi there.
06:05Come in.
06:06Thank you very much indeed.
06:07Nice to meet you.
06:08Hi, I'm Michael.
06:08Nice to meet you.
06:09I'm Carla Michael.
06:10Come in, make yourself comfortable.
06:12Hi, I'm Joanna.
06:13I'll call me Jo.
06:14Nice to meet you.
06:14Aw, nice to meet you Jo.
06:15Come in.
06:16Make yourselves comfortable.
06:18Thank you very much indeed.
06:19Would you like a drink?
06:20Oh, yes please.
06:21What would you like?
06:22Oh, could I have a white wine please?
06:23Of course you can.
06:24What would you like?
06:26A beer of this, fantastic.
06:27Fabulous.
06:27I'll get you a beer then.
06:29Hey, love what we've got.
06:32Chocolate and...
06:33Sangria.
06:34Sangria?
06:34Oh, I thought it was sangria.
06:35What is it?
06:36Red wine.
06:36Wine?
06:37I'll drink it.
06:38There we go, Jo.
06:39It's Jo, isn't it?
06:40It tastes.
06:41I've got your lives.
06:43So we feel better.
06:45You're right, you're right.
06:45Nice to meet you.
06:47I requested a beer.
06:48Would I have preferred it to have been served in a glass?
06:51Of course I would.
06:52But that's why I asked for a beer, just to see what would happen.
06:54Yeah.
06:54There's always one.
06:56Last in to the more relaxed Trudy and Anselm.
06:59No matchy-matchy for them.
07:01Hi!
07:02How are you?
07:03Come in!
07:04Are you okay?
07:06I'm Colin.
07:07Trudy.
07:07Nice to meet you Colin.
07:08Nice to meet you Trudy.
07:11You too.
07:13I'm Colin.
07:14Come in.
07:17Hello, I'm Marcus.
07:18Hi, Marcus.
07:19You all right?
07:19Yeah, I'm Selm.
07:20Thank you very much.
07:21The second couple.
07:22I can't remember the names.
07:24It was...
07:25Sure.
07:26No.
07:27Can Marcus help?
07:28I don't...
07:28No.
07:29You probably weren't listening anyway.
07:30I just went, hi.
07:32Coming up.
07:33It's rather warm in the kitchen.
07:34Wow, that's really hot.
07:36Don't burn your armpits.
07:37I know.
07:37But at the table, things are cooling.
07:39The sauce's not staying very warm, has it?
07:41Never start a presentation with an apology.
07:43Yeah.
07:44I'd argue that Michael is highly competitive.
07:55It's the first night in Blackburn, where Carla and Marcus are hoping to impress two rival
08:01couples and bag the grand with their idea of a la carte food.
08:05And colour-coordinated outfits, of course.
08:08As the fish in a bag goes in the oven, their guests have a nose around.
08:12They're very visual.
08:15They're into what they look like.
08:16They like getting dressed up, don't they?
08:17They look good as a couple.
08:19Marcus and Carla have photographs all over the house.
08:22They're obviously happy with the way they look and they probably want to share it with the world.
08:27Some sort of resistance trainer, obviously.
08:30I should be good at this.
08:31I'm used to your resistance, aren't I?
08:34Well, he might be a big lad, but it's not set very hard.
08:36We're not in the gym now.
08:37Is it for Marcus, or is it?
08:39It's definitely for Marcus.
08:40You think so?
08:41Definitely.
08:41These are for Carla.
08:43Right, OK.
08:45So looks are important to Carla and Marcus.
08:47How's that food doing?
08:48Does it look all right?
08:49Yeah, not too bad.
08:51Are you sure?
08:53Anyway, here it is.
08:55Halibut in a parcel.
08:57So, with the halibut, you've got to peel the parcel open.
09:00Yes.
09:01Oh, the steam's going to come out, the smell should be amazing.
09:05We're hoping.
09:05We're hoping.
09:06The halibut in a parcel wasn't what I was expecting.
09:09So the parcel was made of tinfoil, but it looked like tinfoil that could have been done in the microwave.
09:13Isn't that dangerous?
09:14With disrespect to anybody.
09:15Almost like a cook in the bag.
09:19Although that's really demeaning.
09:20A fire in the bag.
09:21No, but it's not, though.
09:22Terrible, Anthony.
09:23No, it's not.
09:23You can't say that.
09:24Too late, he just did.
09:26The fish has shrunk a little bit, but hopefully it's enough to fill your tummies for a starter.
09:32You cooked this dish, did you?
09:33I have, yeah.
09:34You put it all together yourself in the parcels and...
09:36Yeah, with a little help from Carla.
09:38I'm in charge in the kitchen, Carla doesn't get involved, do you?
09:41No.
09:42Nothing.
09:43Can't cook, won't cook.
09:44It was a little bit well done.
09:46Slightly overcooked for me, but it's better to be overcooked than slightly undercooked.
09:50How long have you guys been together?
09:53Almost 15 years.
09:54Wow.
09:55And married for 13.
09:57Oh, that's amazing.
09:58That's amazing.
09:59I'm glad you answered that.
10:01And what about you two?
10:03We're not married.
10:05All right.
10:05But we've been together 27 years.
10:10Wow.
10:11Is she, is it?
10:12Not married.
10:13Oh, why have you not asked her?
10:14Not married.
10:15Well, I did do.
10:16I did ask her.
10:16Did she say no?
10:18Come on.
10:18I've loved you.
10:19Aww.
10:20How long ago was that?
10:2226.
10:2326.
10:25Most people think we're married anyway.
10:28People that have known us a very long time go,
10:30you and Ansel aren't married?
10:31I can't believe it.
10:32I might give him a dig now and again, but you know,
10:34it's my job.
10:3627 years.
10:37Yeah.
10:37Don't rush.
10:38Not what happened to me.
10:42You just don't go around to it yet.
10:44No, but even if you don't.
10:45Busy.
10:46Busy.
10:46Yeah, true.
10:47It doesn't change anything.
10:47Marriage, anyway.
10:49Well, we'll see.
10:50We're getting married in six weeks!
10:53Woo!
10:54Congratulations.
10:56Cheers.
10:57Thank you, Skye.
10:58Congratulations.
11:00Well, I think we'll be on the impact.
11:02Woo!
11:03I think you're all there.
11:05I love them.
11:06I think they're lovely.
11:07I think they're a lovely couple.
11:08I'm being nice to them anyway,
11:09because I want to go to the wedding.
11:11Bubbly.
11:14Is it right to say blonde?
11:15There goes your wedding invite.
11:17How do you think it went, babe?
11:18That went spot on.
11:19I thought it went amazing.
11:20Nice couple, aren't they?
11:21They're bubbly, innit?
11:22I know.
11:23I'm well impressed.
11:24Onto the chicken main, which, predictably,
11:26involves yet more of their favourite ingredient, tin foil.
11:29Well, it's like we've got trees growing out of them.
11:32Carla's task is to carefully steam the butter beans.
11:34Wow, that's really hot.
11:36Don't burn your armpits.
11:37I know.
11:38Armpits intact.
11:39It's time to plate up.
11:40I think that looks very, very good.
11:43It does look good.
11:43I'm very happy with myself.
11:44With presentation finessed, here's the main.
11:47Chicken with butter beans accompanied by a shallot sauce.
11:50There we go.
11:52There we go.
11:53Thank you, Kyle.
11:54You're welcome.
11:56The sauce is a bit, er, not stay very warm, has it?
12:00Let us criticise it.
12:01You just eat the tea.
12:02We'll criticise it for you.
12:04I bet you will.
12:05It's a competition.
12:06Let other people be your critics.
12:07Yeah.
12:08Never start a presentation with an apology.
12:10Yeah.
12:11I'd argue that Michael is highly competitive.
12:15Or do you think I'm so?
12:16I don't know if it's too early for him to make a decision on Michael.
12:19Sit on the fence on some.
12:20Good lad.
12:20You sit on the fence.
12:22So, guys, you haven't had time to eat today, but did either of you have time to use your
12:26gym equipment that's upstairs behind the table?
12:28No!
12:28Or I'm assuming it's gym equipment, isn't it?
12:31I feel it'll work out slides I do every now and again.
12:34You do a pump every now and again, don't you?
12:36Yeah, it's nice.
12:36Do you keep fit?
12:37Yeah, that's a good gym.
12:39Yeah.
12:39Yeah.
12:40You seem a very visual couple and everything looks beautiful.
12:44Aw, thank you.
12:45So, we moved in here and got really friendly with the neighbours and she went, we've got
12:51nicknames for you two.
12:52And we went, oh, God, what?
12:54Barbie and Ken!
12:56Oh, my God!
12:58I totally get where the neighbour is coming from.
13:00Cos when I was young, when you had Barbie and Ken, they had matching clothes too.
13:05Right, okay.
13:06You might not have had a Barbie and Ken.
13:08Probably not.
13:09We've actually tried to recreate our wedding menu.
13:12We went for our menu tasting and we loved the presentation, the way it looked, so we thought,
13:17right, we're going to do our own version.
13:18It was edible, but I also see the other point of view of, it could be a little bit dry.
13:24The only thing that was of concern to me with your mane was butter beans.
13:29Oh, really?
13:30Yeah, really.
13:32And because my mum used to give them to me out of the tin when I was little and make
13:36me eat
13:36them and I just thought, butter beans.
13:38There's obviously a generation thing going, because I was force fed them as well.
13:42Going off aesthetics, it all looked absolutely beautiful.
13:45Butter beans.
13:47The butter beans.
13:48No.
13:49The butter beans!
13:51I didn't think it would be an issue for anyone because it's not, I didn't realise back
13:56in the day it was a thing that was produced.
14:01Eh?
14:01I thought it was quite good.
14:03I'm very much like you two.
14:05I like my sport and getting outdoors and running and doing whatever I can.
14:10Whereas Joanna's the complete opposite.
14:12Joanna doesn't think there's anything clever in sweating.
14:17I'm built for comfort, not speed.
14:19End of.
14:20I don't look good in lycra, so I don't need to wear it.
14:24So we were members of a gym for, oh, almost two years.
14:30Yeah?
14:30Yeah.
14:30I went seven times.
14:32It was the seven most expensive showers I've ever had.
14:35They were nice showers.
14:37I like the running machine, the rowing machine.
14:39You found your favourite machine as well.
14:41I did.
14:41The vending machine.
14:42The vending machine.
14:44Amazing.
14:45Am I conscious that we're still playing in a competition, a game?
14:50Absolutely.
14:51But do I want people to think, weren't they lovely?
14:55Of course I do.
14:56For chef Barbie and cooking Ken, it's on to dessert.
14:59Right.
15:00Away from the dress.
15:02With the starter and main less than perfect, it's down to novice cook Carla to claw back
15:06points with her souffles.
15:08She folds egg whites into the chocolate mixture she made earlier.
15:11It's all in folding action.
15:14Slow but smooth.
15:16Slow but smooth.
15:18Maybe you can actually not try and spill it all over.
15:20I'm trying.
15:21The desserts are then baked.
15:23To impress the guests, they'll need to have risen.
15:26I think this winning dessert is going to crack it.
15:28So for their finale, Carla and Marcus's dessert is Belgian chocolate souffle with a hint of chilli.
15:34Let's see if it's fluffy.
15:37Oh my god, it's moist, it's amazing.
15:40That's not for you to decide.
15:42Sorry.
15:43Can I just take my hat off to you for even attempting to do a souffle?
15:47I know, I'm really impressed that it rolls.
15:50This is really good and I'm not allowing my souffle to fall off.
15:53Oh, it is really good, that.
15:55Who made it again, Carla?
15:57Me.
15:58Excuse me, madam.
16:01You say you don't cook.
16:02Well, if you don't cook and you made a souffle...
16:05It's worked on fluke, trust me.
16:07Literally.
16:08Babe, don't say that.
16:09OK.
16:11Cheers to the chef, cos that was fantastic.
16:13That's a compliment and a half as well coming from me.
16:16That dessert is excellent.
16:17The souffle could have been a little bit more undercooked in the middle and lighter.
16:22You said it was excellent.
16:24Carla's Belgian chocolate souffle with chilli was delicious.
16:28It rose to the occasion.
16:30It didn't sink.
16:31Rock and roll, man.
16:32It was amazing.
16:33I love that.
16:35I'm well impressed.
16:36I think that is just run as the deal.
16:39I do.
16:39Sorry.
16:41Hands in the bag.
16:42Scores, please, out of 20.
16:43Carla and Marcus were hospitable hosts.
16:46They weren't saying the food was good, so we're going to give them a 14.
16:50It's a seven from me.
16:52And it's a seven from me.
16:53So it's a 14.
16:55So a decent souffle inflates Carla and Marcus's score to a less saggy 28 out of 40, with two nights
17:01to come.
17:05Day two in the Blackburn vicinity and time for perfectionist Michael and Joanna to show how they host a dinner
17:11party.
17:12I've just done those ones.
17:13They look really good, but they're just not quite in the right order.
17:16Big, smaller, smallest.
17:18Michael can come across as fussy, but it is just high standards.
17:21But that is how Michael is through the whole of his life.
17:24And his high standards have been noted by one of tonight's guests.
17:28I think Michael will be a very self-assured host.
17:32I think he probably would rate himself quite highly.
17:35So he needs to be careful that arrogance doesn't kick in a little bit.
17:39I think it is dinner party.
17:40He loves competition, so I think that all stops will be out tonight.
17:45Yeah.
17:45Being organised, having everything in place is key for me to be able to succeed in the kitchen.
17:49Planning and preparation is everything.
17:52Come on then, Mr Fancy Pants, what are you cooking?
17:54Cherry trifle?
17:56I would have expected Michael to do a bit more of a restaurant-style dessert.
18:02Something quite fancy, something quite different.
18:05I can't imagine that just being a bog-standard cherry trifle.
18:09You'd be right, the ingredients are anything but bog-standard.
18:12Joe may not enjoy exercise, but she does watch the calories.
18:16We try and have a healthy lifestyle.
18:17So we're not using fresh cream, we're going to use some fromage fray and some quark,
18:22so it's very low in fat and calories.
18:24Into the creamy mixture go vanilla essence, sherry and low-calorie sweetener.
18:28Give it a whisk.
18:29No, no, no, other way.
18:34Not that you haven't done a superb job, but I'm just going to give it...
18:37You always have to just do it.
18:39I'm just going to give it one last bit myself, just to make sure that it's...
18:41Always.
18:42Absolutely.
18:43Whipped to Michael's satisfaction, it's on to the jelly,
18:45and of course another splash of the vital ingredient, sherry.
18:49Easy, tiger.
18:50The liquid is mixed with fresh berries and once cooled,
18:53it's finished with a low-fat custard.
18:55I think we've got enough on each.
18:57Do you think they're level?
18:58I think so.
18:59Dessert measured to the millimetre,
19:01next on Michael's culinary journey is the starter.
19:03Black pudding, bacon and poached egg tower.
19:06Not your typical opener.
19:07It's just like an all-day breakfast, really, isn't it?
19:10Yeah.
19:10I'm okay with the black pudding.
19:11A lot of people might not be, but I'm okay with it.
19:14As long as we don't talk about what it is.
19:16Mmm.
19:17I just...
19:17The thought of black pudding...
19:20Not for you, is it, babe?
19:21No, it's just not for me.
19:23It smells.
19:23It smells.
19:25It smells.
19:26It smells.
19:27It smells good.
19:28Fabulous.
19:29Fresh.
19:29Do you know, I think a lot of people are put off by black pudding,
19:33the fact that it's made from pig's blood with oats
19:36and pieces of pork fat.
19:38What's not to like?
19:40It all needs to be cooked immediately prior to serving,
19:42so the pressure will be on tonight.
19:44Now for the main.
19:45Polo peperoncino.
19:47Chicken with rosemary-scented potatoes.
19:50Polo peperoncino.
19:52I can't pronounce that.
19:54Neither can Marcus.
19:56Michael stuffs the poultry with mozzarella and spicy sausage
19:59before wrapping round pancetta.
20:01It's chicken and potatoes again, isn't it?
20:03Oh, Trudy was expecting more from you, Michael.
20:05I think this dish is going to be better than Carla and Marcus's.
20:09Well, of course you do.
20:10For the sauce, he fries shallots with Italian herbs then passata
20:14before moving on to the potatoes.
20:16I love watching any man work, particularly Michael,
20:19because it means that I don't have to do it.
20:20But if I did do it, I wouldn't be doing it right anyway,
20:23so that would be OK.
20:24Tossed in oil and rosemary,
20:26the spuds will be cooked in the fryer tonight.
20:29Time for a quick change.
20:31And first to the party in matching outfits, naturally,
20:34are lovebirds, Carla and Marcus.
20:38Hi!
20:39How are you?
20:40How are you?
20:42Great, thank you.
20:42So nice to see you.
20:44How are you?
20:45First chance for Michael to show off?
20:47Can I get you a drink?
20:48Oh, yes, please.
20:49Or I can do a cocktail if you're into cocktails.
20:51Oh, wow.
20:54That's awesome.
20:55The cocktail making, absolutely amazing.
20:58That sold it for me, that.
20:59It's the pineapple juice that reacts with the ice
21:02that makes it all nice.
21:03Oh!
21:04I didn't know that.
21:05Well, pay attention.
21:06You might be tested on this later.
21:07Wow!
21:08Look at that.
21:10You're welcome.
21:11Saved by the knocker.
21:12Next to arrive at Trudy and Anselm.
21:16Hi!
21:17I'm coming!
21:19Welcome to round two.
21:21Hello.
21:21How are you?
21:22I'm all right, are you?
21:23Good to see you.
21:24Good to see you.
21:42Hi, I guess.
21:43I felt almost pressured into having it.
21:45Michael wanted to, I think, show off a little bit and, um, or impress, possibly.
21:50Didn't impress you, then.
21:51There you are.
21:52Thank you very much.
21:54Cheers.
21:55Cheers.
21:55Cheers.
21:56Cheers.
21:57Cheers.
21:59Cheers.
22:00Coming up, a risky dish.
22:02Black pudding is cooked blood, isn't it?
22:04I did cringe a bit, eating it.
22:07And showing off backfires.
22:09I can read three books at once.
22:10Come on!
22:11I think Michael is very, very anxious to please.
22:14He wouldn't be satisfied with good.
22:15He'd weren't great.
22:23It's the second night around Blackburn and the turn of ultra-competitive Michael and Joanna
22:28to do all they can to host a faultless dinner party for two rival couples.
22:31I think now the guys are here, I'm much more aware that it's a competition.
22:35And everybody is in it to win it.
22:37Otherwise, you wouldn't be doing it.
22:40Absolutely.
22:40It is a competition.
22:41We're here to win.
22:42Leaving the host to their fighting talk in the kitchen, Carla and Trudy disappear to
22:46the bedroom.
22:47I think he sleeps on this side.
22:51This side?
22:51Because we've got to be a man plate going on there.
22:53Oh.
22:54Earplugs.
22:54Look at the book.
22:55Winning.
22:56Oh, yeah.
22:58It's got to be him.
22:59Good to great.
23:01Oh, wow.
23:02Winning.
23:02He's definitely got that winning spirit in her, hasn't he?
23:05Blue ocean strategies, that blue sky thinking and all that.
23:08Let's drill down into the issues.
23:10That's fab.
23:11While the girls are having fun, I wonder what craziness the men are getting up to downstairs.
23:16Oh, right.
23:18Well, this is a bit awkward, isn't it?
23:20Quick, let's get some food out to end the misery.
23:22Michael's starter hinges on perfect poached eggs.
23:25This is pressure.
23:26This is the only thing I'm worried about.
23:27Does it mean everything?
23:30Yeah, absolutely, of course it does.
23:31But they're not looking too bad.
23:33And here it is.
23:34Marcus's nightmare.
23:35Black pudding, bacon and poach steak tower.
23:37Yay!
23:38The eggs are running!
23:40It's one happy customer.
23:42I'm happy.
23:43So far, so good.
23:44Just don't mention the black pudding.
23:45I should have asked.
23:46Is everybody alright with black pudding?
23:47Uh-oh.
23:48I'll give it a go.
23:49Good man.
23:50Just don't think about it.
23:50Black pudding is pig's blood, isn't it?
23:53Too late!
23:53It is.
23:54It's made from pig's blood.
23:55Let's not talk about that, please.
23:58That's a no-no for me.
23:59I think it's when you talk about what it actually is.
24:02That's the thing.
24:02You don't think about what it is.
24:04It's nice and then you think...
24:04I did cringe a bit eating it.
24:07Yeah.
24:07I knew I looked like it.
24:08I've tried it before.
24:09Did you try the black pudding?
24:10I did try it, yeah.
24:11What do you think?
24:13Go on, Marcus.
24:14Yeah.
24:16It's not awful.
24:17It's not a bad taste.
24:18It's just...
24:19It is actually awful.
24:22It tasted fantastic.
24:24I really enjoyed the starter.
24:25Was it cooked correctly?
24:27Yes, it was.
24:27Did it look nice?
24:29Did it look beautiful?
24:30Do you always speak in questions?
24:31Yes, you do.
24:32I think Michael is very, very anxious to please.
24:36He wouldn't be satisfied with good.
24:37He'd want great.
24:39Cos, after all, he's a winner.
24:42Michael and Jo, we've had a little route around upstairs.
24:45It was very interesting.
24:46Oh, goodness.
24:47And I noticed your literature as well.
24:48Yes.
24:49I'm assuming you are on the left side of the bed.
24:51I am, yes.
24:52I saw your books.
24:53I was interested in that.
24:54Yeah.
24:54Business strategy.
24:56Right.
24:56The Art of Winning.
24:57Right.
24:57How to make a...
24:58How to go from good to great.
25:00Really?
25:01So, yeah.
25:02All things that inspire and I aspire to do.
25:06That was lovely.
25:06Great stuff.
25:07So, is that your bedtime reading?
25:09I'm one of those people.
25:10I don't know if it's...
25:12I don't know what you call it, but I can read three books at once.
25:15Wow.
25:16What an amazing skill.
25:17I think Michael would like to think he's quite knowledgeable.
25:20And he likes to impart that knowledge.
25:22I'm lucky if I can read the piano.
25:24And Michael's not just a stickler when it comes to business.
25:27On a Friday, we have somebody who comes in and cleans for us.
25:31Fabulous.
25:31And before I go out to work on a Friday morning, I clean up first.
25:37For the arrival of the cleaners.
25:38For the arrival of the cleaners.
25:40I clean up for the cleaners.
25:41For the arrival of the cleaners.
25:41And sometimes she arrives and catches me and goes, what are you doing?
25:45That's what you pay me for?
25:47Yeah.
25:47You've got to be her best client.
25:50I bet she comes, switches the TV on and reads the magazine.
25:54I think Michael's quite proud of the fact that he's very particular.
25:59I think he almost wants to celebrate it.
26:03But I think it could come across as a little bit anal.
26:07Ouch.
26:08Michael knows exactly where he wants it, at what time.
26:11Quite precise.
26:13Back in the kitchen, there's a precise assembly job unfolding.
26:15Looking good.
26:17Here's the main.
26:18Bolo Beberoncino with rosemary scented potatoes.
26:22Thank you very much.
26:23That was lovely.
26:27Chicken with cheese and a bit of bacon.
26:29Oh sorry, was it prosciutto or what was it?
26:32I thought it was bacon.
26:34I just had bacon with my black pudding.
26:36And I've got bacon again with my chicken and...
26:39A little bit repetitive for you then.
26:41The chicken was moist, yeah.
26:43But I think he might have got a bit more of the moisture because he's second in line.
26:48He timed it well.
26:50He timed it well.
26:51Yeah.
26:51Whereas if I was second in line then someone cut chicken on the first night, you're gonna...
26:56You would have made sure that it wasn't overdone.
26:59Back at the table, Marcus is dishing the dirt.
27:02Irritating habits.
27:04For myself?
27:05For you?
27:05No, you have.
27:06Have I?
27:07Yeah, bite to your nails like a...
27:08Oh yeah.
27:08Like a donkey.
27:10A donkey?
27:10I do have a habit of...
27:12Oh, like a horse.
27:13A horse!
27:14Tapping the fingers.
27:15It's not just me.
27:17Michael goes mad when I've had my dog a second.
27:19So when you bite your nails and you take them off, what do you do with them?
27:22The outside of Sophie.
27:23Oh, really?
27:24Not at all.
27:25Excellent.
27:26I'd love to say that I had the time and patience to go and have them done, I'm sure.
27:32A man or cue-er.
27:33A man or cue-er.
27:34A man or cue-er.
27:35A man or cue-er.
27:36So, Marcus, Marcus, Marcus, Marcus.
27:39I've had a man or cue-er.
27:41Man or cue-er.
27:45Not too man or cue-er, keep biting me.
27:47Yeah, they're not bad to say you were joining her though.
27:50Quite soft, aren't they?
27:51Yeah, you've got soft hands.
27:52Very soft hands.
27:53It's all that washing up, babe.
27:54Yeah, it is.
27:56Yours are rough, aren't they?
27:59Would you say I've got any habits?
28:00You literally smell everything.
28:03We would go to a really fancy restaurant and he would just open it up and go...
28:08Have a smell.
28:09And I'd go, why do you have to just eat it?
28:11And you do smell everything.
28:13He'd even walk past the table and go...
28:18That's what he does everywhere with everything.
28:20I can smell paper.
28:22Obviously.
28:23Yeah.
28:24Seriously?
28:25Yeah.
28:25I'll tell you what, there's nothing wrong with your nose anyway.
28:27It is paper.
28:28Well done.
28:31On to dessert.
28:32Michael and Jo's last chance to win Trudy over.
28:34Would you like to place one in the centre of each for me?
28:36Am I trusted?
28:38At this time of night?
28:39Yes, you are.
28:40Wow.
28:41You proved yourself today.
28:42Oh!
28:43Oh!
28:44And here it is, a calorie conscious sherry trifle.
28:47So, what's actually in a trifle?
28:51So, traditionally...
28:52Is that me being silly?
28:54Well...
28:54The fresh fruit at the bottom is in low-fat jelly.
29:00Fabulous!
29:01And it's low-fat custard.
29:02That's even better!
29:03And there's a reason they're sticking with the healthy option.
29:06I run groups to help people lose weight.
29:09Really?
29:11When I was pregnant, I was a disgrace.
29:14I ate anything.
29:15If it moved, I ate it.
29:16Yeah.
29:17And put on almost six stone.
29:19Really?
29:19So, I had to lose that.
29:20So, you've lost six stone?
29:22That's amazing.
29:23Well done.
29:24So proud.
29:25Yeah.
29:25Yeah, yeah, yeah.
29:26Don't make me cry.
29:28I'm rubbish!
29:28I'm not crying on telly!
29:31Taxes, please!
29:33It was a bit of a tearful moment when Jo said what she did for a living.
29:37And I held my hands up to her.
29:39I think that's amazing.
29:40Yeah, I do.
29:40Obviously, Michael was really proud of her.
29:42Yeah.
29:43I had my reservations, particularly about probably the Michael show.
29:49Okay?
29:50However, I think he's won me over.
29:53He's won me over.
29:55He has.
29:56Blimey!
29:56I'm feeling relieved now.
29:58Everything went almost as I wanted it to.
30:02I'm my own worst critic.
30:04Things could always have been slightly better.
30:06We're going to give Michael and Joanna a 17.
30:10Awesome food!
30:11Amazing night and a low fat dessert.
30:14You can't beat that.
30:16Michael and Joanna's evening's been really good.
30:18For me, at first, a little strained.
30:20But after dessert, I think they deserve a 15.
30:23The lightweight dessert is a hit.
30:26And even Trudy's warmed to Michael.
30:27So it's a hefty 32 for him and Joanna putting them into the lead.
30:31We want to walk away with the £1,000.
30:34But more importantly, we want to be the winners.
30:37Well, it's not over yet.
30:43It's the last day of the competition for our three couples and Trudy and Anselm's turn to host.
30:48They're hoping to win with a different style to last night.
30:52Michael and Joanna's hosting was a little over-attentive.
30:55So as long as they appreciate our sort of probably slightly more relaxed approach, then we're still in the competition.
31:01You might have a problem there.
31:03I'm not worried about anybody else.
31:05We had a good menu last night.
31:07I think that was a winning menu.
31:08Whereas if Trudy and Anselm want a winning menu, they'll have to pull together.
31:12When we're in the kitchen, we do not work well as a team at all.
31:15Not at all.
31:16I find it hard to give up the control to Anselm.
31:19I need the zest and the juice of about five limes.
31:22OK, Batman.
31:24Prep begins with their dessert.
31:25Key lime pudding.
31:28Key lime pudding, cheesecake.
31:30One of my favourites.
31:32I don't know where the key comes from.
31:34Key lime pudding.
31:36It could mean a holly.
31:37A holly, that's keyhole.
31:39What?
31:39It's a holly lime pudding.
31:41Could be.
31:41I mean, there's a hole of pudding with a hole in the middle.
31:44Still makes no sense.
31:46Key is just a lime from Florida.
31:48Anselm crushes the keys while Trudy constructs a cheesecake base
31:52with broken biscuits and melted butter.
31:55Frustrated.
31:56You're really slow.
31:57You're doing my editing.
31:58Oh, my gosh.
31:59Trudy, she's quite a busy person, quite a quick person.
32:03Pass me this, pass me that.
32:04Yeah.
32:04Maybe.
32:07I could do it better myself.
32:11Seriously.
32:13You should give it a heavy bottle.
32:14If anybody wants to lick the floor, it'll taste nice and zingy.
32:17Right.
32:18There we go.
32:18Done.
32:19That enough for you, Trudy?
32:20Well done.
32:21Clever boy.
32:24Oh, God.
32:25Didn't he do well.
32:27Disaster averted.
32:28Anselm combines condensed milk with cream, then adds the lime juice.
32:32It's quite thick.
32:34Like magic.
32:35Like magic.
32:36In goes the zest.
32:37Yes.
32:37Wonderful.
32:38Wonderful.
32:38I'm happy.
32:39It's nice and thick.
32:40Trudy layers them up and tops with luminous green jelly.
32:43I just had a cheeky thought.
32:45Drop a vodka in there.
32:46Anselm, don't suggest things, because it'll throw me off.
32:50I just know what I want to do and how I want to do it.
32:51So if you start making, like, random suggestions, it's going to throw me off.
32:55Is that all right?
32:56I'm sorry about that, darling.
32:57Yeah, button it, Anselm.
32:59The finished puddings are now chilled.
33:01For the main inspired by Trudy's Pakistani father, there's meatball curry and spicy lamb cutlets.
33:07I'm hoping that the guests tonight like spicy food.
33:09If they're not into spice, then it's game over for me and Anselm.
33:12I'm not good with spice.
33:13I love spice.
33:14You like spice, don't you?
33:15Yeah.
33:15I'm a korma mum.
33:17You're a korma mum.
33:18Sometimes a korma can be a bit spicy for me.
33:20Right, wait.
33:20She adds garam masala to minced beef to make the meatballs, while Anselm shows off his knife skills.
33:27You're like a little ninja, aren't you?
33:29Little ninja.
33:29Not that little.
33:30Mm-hm.
33:32Trudy fries the onions, adds garlic and mixed spice.
33:35I'm feeling happy.
33:37I'm feeling secure.
33:39I'm feeling the love.
33:42And you'll soon be feeling the heat, as next comes the crucial ingredient, chilli.
33:46Whoa!
33:47They're quite hot, so they'll do a little bit of damage.
33:52Oh, risky.
33:52It could be one that splits the other guests.
33:55In go chopped tomatoes before the meatballs and lamb cutlets are simmered in the spicy sauce.
34:00Job done.
34:01Give us a dance, Rudy.
34:04Ah, we're a bit happier now.
34:06On to the starter.
34:08Vegetable and chicken pakoras.
34:10Pieces of chicken in batter.
34:11Yeah, but I think you've got to get it right with the spices.
34:15Yeah.
34:15What are you doing?
34:15I'm just doing my own little thing now, freestyling.
34:18What have I told you about freestyling?
34:19Nope!
34:19Spoke too soon!
34:20You're moving the goalpost!
34:22You're freaking me out!
34:23I can't go when you do that!
34:24Oh, my God!
34:26When you're freaking me out.
34:26I'm putting my little slant on it now.
34:28All right, okay.
34:28You know, combined effort.
34:29Whatever.
34:30On your head be it.
34:32Okay.
34:32Still struggling with teamwork, Anselm chops veg while Trudy makes a batter, melding garlic, ginger and more chilli.
34:39They'll cook the pakoras tonight.
34:42Are they going to win with this menu?
34:44No, because we are.
34:46Is talking in questions contagious?
34:47Yes, it is.
34:49If we were to win this competition tonight, I would be off the moon.
34:53Absolutely.
34:54After a quick change.
34:55Nice shirt, Anselm.
34:57They're all set for their guests.
34:58First at the door are soon-to-be-married Carla and Marcus.
35:01Must have run out of matching clothes.
35:04Hello!
35:06Great to see you.
35:08Hi, Marcus.
35:10I'm Salm.
35:10Thank you very much.
35:11Let's go straight through.
35:13Come on, Anselm.
35:14Come on, Anselm.
35:15Come on, Anselm.
35:18Oh!
35:19It did, it did, but only a little bit.
35:22Not to worry.
35:22No wrong with a bit of spillage.
35:26Bringing up the rear.
35:27Is it Joe and Michael, the man Trudy's warm to?
35:29Yes, it is.
35:32I'm Salm.
35:32Hello, Michael.
35:33Come on in.
35:34Doing hugs this time.
35:35All right, Salm.
35:36Absolutely, thank you.
35:37Straight through.
35:38Good evening.
35:39Superb, yeah.
35:43Thank you, everybody, for being here.
35:45I think I'm going to really enjoy tonight.
35:46Brilliant.
35:47Cheers, everybody.
35:48Cheers.
35:48Cheers to the week that we've had.
35:51Thank you very much.
35:52Amazing.
35:53Coming up, a confession at the table.
35:55Michael, you rattled my cage a bit.
35:57I apologize.
35:58Oh, my gut's going a bit now.
36:00He's going to be a bit confident.
36:01And the winner is revealed.
36:03Second place is...
36:13It's the third and final night in and around Blackburn, where Trudy and Anselm are hoping their more laid-back
36:18approach will win them the thousand-pound prize.
36:20For the starter, pre-prepped pecora's are deep-fried.
36:23This is why I don't have beautiful fingernails like my other two lady friends.
36:28I've held back a little bit on the spices and things, so I'm hoping it'll turn out OK, and they'll
36:36turn my guests' case.
36:38Well, we'll soon find out, because here they are, vegetable and chicken pecoras.
36:42We've done a sharing platter of the starter, so I'm going to put this down here for you.
36:47Aw, thank you.
36:48Aw, wow.
36:49That looks amazing.
36:51Aw, Cher!
36:52We're couples, guys!
36:53Feel the love!
36:54Come on!
36:55Enjoy, please!
36:58Mmm!
36:59Judy, it's beautiful.
37:01Presentation is amazing.
37:02Aw, thank you, Carla.
37:03I appreciate that.
37:04Thank you very much.
37:05Very nice.
37:06So, these are all homemade?
37:08They are, yeah.
37:09The chicken pecora was beautifully cooked.
37:12Extremely well cooked.
37:13I love a sharing dish.
37:15Yes.
37:15They were absolutely perfect for my taste.
37:18They were nice chicken.
37:19Yep.
37:20Thanks for that searing analysis, Marcus.
37:22I've been brought up on spicy food.
37:23We've got a good tolerance to it, and quite often when we've made curries for our friends,
37:28and then when they've eaten, we've got to be really mindful about the level of intensity, yeah.
37:35So, what are your backgrounds?
37:37We're a massive mix-up in this family, to be honest.
37:40My dad came from Pakistan.
37:41Right.
37:42My mum's from England, so she's English.
37:44I'm going to assume, because of your heritage, that you would be the cook or the chef for
37:51tonight's meal.
37:52Assume correctly, Michael.
37:53Yes, I've done the cooking.
37:55Anselm's helped quite a bit, actually.
37:57Oh, that was going to be my next question.
37:59Oh!
37:59Just how much help has he been?
38:01Do you know what?
38:02Normally, when he's in the kitchen with me, I view him as quite a hindrance.
38:08We have to head to under your feet.
38:09Get out the bloody way, will you?
38:12I can do that quicker myself.
38:14You know, visually, you said it looks really nice.
38:16Well, it's thanks to Anselm, so it's worked on the visual aspects of things.
38:20So, I think it's been quite a fair...
38:23Division of labour.
38:25A fair division today.
38:26Today.
38:27Today.
38:27It's been nice, and I think we're going to do more of it, so I don't know what you guys...
38:30Back to normal next week, won't it for you?
38:33Oh, no!
38:34I've done good cooking.
38:36Yeah.
38:36My souffle was amazing.
38:38I'm saying next week, you'll be back to normal.
38:40Oh, yeah, all right then.
38:41Back to put old Marcus in the kitchen.
38:44Marcus, can I just ask you?
38:46In about five years' time, is Carla going to be saying,
38:49My souffle was amazing!
38:51Yeah!
38:53Happy with the way that went.
38:56I feel like there was a definite buzz around the table.
38:59Conversation was flowing.
39:01So, the happy team crack on with their main course curry.
39:04Give them a stare.
39:04Right, OK, OK.
39:05Go to the bottom.
39:06Right, Trudy, I will.
39:06Just give me a second.
39:07What was that you were just saying about working so well together?
39:10You've been taking instructions really well all day.
39:13Why are you getting strappy now?
39:14I'm not.
39:15Cos I know I'm doing.
39:17Feeling impatient.
39:18No, Trudy, you get panicky.
39:19I'll stop panicking then, and then that'll be all good, will it?
39:22Where's the relaxed atmosphere gone?
39:23Just getting a bit frustrated with on sale, but that's nothing new.
39:27Stop bickering and get it served!
39:29Meatball curry and spiced lamb cutlets.
39:31Thank you very much.
39:33Please tuck in and enjoy, everybody.
39:35Thank you very much.
39:38That is really good.
39:40Hots are.
39:40Hots are.
39:41Not too spicy.
39:43Yeah, love spice.
39:44Very spicy.
39:46I didn't think it was that spicy.
39:48I did, yeah.
39:48I would have liked a little bit more spice.
39:50No, I couldn't have tackled that.
39:51Oh!
39:52It was absolutely perfect for me, the spiciness.
39:55I thought the meatballs were great, the rice was excellent.
39:59Back at the table, Trudy wants to get something off her chest.
40:01My opinions have changed quite a bit.
40:04Michael, you rattled my cage a bit.
40:05I apologise.
40:07Don't apologise.
40:07But, erm, when we came to yours last night, you told your story.
40:11I just thought, you're like melting my heart.
40:14I know!
40:14It's so lovely!
40:16So, yeah, you know what?
40:17I'm going to hold my hand up there and say I was a little bit.
40:19You know, cos I think I'm really good with first impressions.
40:21But, you know what?
40:23Hold my hand up.
40:23Sometimes you can get anything.
40:35Come on.
40:35Yeah.
40:36It's about being able to recognise who you are, but also being able to take the blinkers off and recognise
40:42who other people are for their individuality.
40:45Yeah.
40:45The relationship between Trudy and I is very much like two equal poles of a magnet.
40:52Basically, we could rub each other up the wrong way, but I think we're both big enough characters to be
40:58able to say, do you know something?
40:59I like you, because actually you're quite like me.
41:02Thanks, Michael.
41:03Very deep.
41:03With even Trudy's biggest rival now on side, it's on to dessert.
41:07They look radioactive.
41:09Yeah, that's fine.
41:11Yeah, we'll go out with a bang.
41:13Boom.
41:13Key lime puddings, which are visible at night from space.
41:17Fabulous.
41:19Mmm.
41:21For me, it was lovely.
41:22Maybe just tanned a little bit.
41:26Yes.
41:27What's the word?
41:28Tangy.
41:28Tangy.
41:30Well, then cheesy.
41:31But I did enjoy it.
41:33The lime.
41:33Lime and jelly.
41:34I loved the dessert.
41:36I thought it was great.
41:37Ate it all.
41:39Bish-bosh-bosh.
41:40I just want to wish our Carla and our Marcus all the very best for your very up-and-coming
41:48special day.
41:49Still after that wedding invite, I see.
41:52Cheers.
41:52Cheers.
41:54Good luck.
41:55Good fortune.
41:57When are you two gonna get married?
41:59Do you know what?
42:00Mm-hmm.
42:01Joking aside and all the bit of banter and the jibing.
42:04Yes.
42:04I think, in my opinion, it's why mend what's not broke.
42:08Aww.
42:08Why fix what's not broken.
42:09It's worked for 27 years.
42:11Do we really need to?
42:13I'd love to get married to you, Trudy.
42:14I just want to know that when we're ready to do it, we can do it without any messing about.
42:19It's like, we're doing it.
42:20They're done.
42:21Amazing.
42:22I don't think they're ready for it.
42:23I don't think it maybe won't happen.
42:25I think they're gonna be...
42:26No, it will happen when it's ready.
42:28Oh, yeah.
42:28Well, maybe £1,000 will help seal the deal.
42:31They need 33 to knock Michael and Joe off top spot.
42:34I think we've got differences of opinion on the food.
42:38But I think, overall, we need to look as well at the whole night.
42:42What a great time we've had.
42:43The food wasn't quite where it is tonight, but we've had the most amazing night.
42:49So, we've decided a 15 tonight.
42:55That's all right.
42:55Tonight, we're gonna give Trudy and Anselm a...
42:58Hold it!
42:59As hosts Trudy and Anselm get to reveal the results.
43:03CHEERING AND APPLAUSE
43:06Oh, yes!
43:08Come on!
43:09OK, here we go, guys.
43:12In third place...
43:13Ooh!
43:15Conor Marcus!
43:17CHEERING AND APPLAUSE
43:19Well done!
43:22Well done!
43:23Thank you!
43:23Second place is...
43:28Trudy and Anselm.
43:29Which means...
43:30Oh, my God!
43:31The winners are...
43:32Michael and Joanna!
43:34Michael and Joanna gave Trudy and Anselm 15, so a total of 30 puts them two points behind.
43:40Come on!
43:41Well done!
43:43Well done!
43:44Well done!
43:45Well done!
43:45Well done!
43:46Super!
43:46What a beautiful thing!
43:48Amazing!
43:49This is a bonus.
43:50We've met some fantastic people and made some new friends.
43:53But, God, what a good feeling that is.
43:56Well done, guys.
44:04We've had a fantastic night.
44:06We've had a fantastic time.
44:07It's been good.
44:08It's been a fantastic experience.
44:10Cheers!
44:11Cheers!
44:14It's been rocky!
44:17To take part in Couples Come Down With Me, head to the Channel 4 website.
44:21After all of this, babe, I could make a souffle!
44:24Yeah!
44:24You're not still going on about that souffle!
44:27Everyone, still everybody, wants a happy man to hear.
44:36La, la, la, la, la, la.
44:39La, la, la, la, la, la, la.
44:45I get so scared when I see the evidence against our case.
44:54How can I manage my face?
44:54I'm gonna be interested in carrying out the freedmen.
44:54I'm really interested in having some cancer.
44:55I do want to get rid of it.
44:55I really like a lot of people getting into my head.
44:55I really like how these things go.