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00:00Oh, no more stuff.
00:02Take three couples who love to entertain.
00:04Cheers. Cheers, everybody.
00:05Can you please explain what you're going to do with that carrot?
00:08Because I'm not.
00:10No to the minute.
00:12Ask each to throw a dinner party for the other two.
00:15She's a big girl. She needs many more balls than that.
00:18Yeah, I do.
00:19And ask each pair to score in secret.
00:21I think it's worth probably 16, 17.
00:25No, absolutely no chance.
00:26Today.
00:27Now you do not stop.
00:30Keep going.
00:30Sparring.
00:31I couldn't find the coconut oil.
00:33So you think you might have thrown it away?
00:35Mmm.
00:36Spluttering.
00:38Oh, my goodness.
00:39I'm glad I didn't have it.
00:40It was awful.
00:41And a bit of sauce.
00:42Oh, my goodness!
00:45I had to pick my jaw up off the ground.
00:47My gob has never been so smacked.
00:49As the couples compete to win a £1,000 prize.
00:53It was beans.
01:00It's day one of our couples competition in Cardiff and Newport.
01:04Where duos can also be found in carrot form.
01:07Aww.
01:08But slightly less in sync are our first hosts of the week.
01:11Teachers 48-year-old Rachel and husband Mark, age 50.
01:17Who's also a DJ.
01:20Who's also a DJ.
01:21A kids DJ.
01:22Best dancer.
01:24We're very different types of people, really.
01:26We're extremely different.
01:26We're chalk and cheese big time and we tend to fall out over most things.
01:31And yet, miraculously, we've never split up.
01:35She obviously doesn't mind a man in a quirky hat.
01:37OK!
01:38But despite opposite interests...
01:40Ain't nobody low enough!
01:42..he's voting with his feet.
01:43One thing the college sweethearts do have in common
01:46is a love of all things Asian.
01:48Oh, there's Mark looking young and handsome.
01:50What do you mean the look's still the same?
01:51He's probably still got that hat, actually.
01:53Yeah, you're wearing it.
01:54We are very, very passionate about travelling
01:56and travelling has bonded us together.
01:58So, we've travelled all over Asia, experiencing different cultures,
02:02different people, different places.
02:04And tonight, they'll be sharing their love of the Orient
02:06with an Asian-themed menu.
02:08Kicking off with Mark's sushi starter, California Rolls.
02:12California Rolls?
02:13California Rolls?
02:14Well, what comes from California, then?
02:16I haven't got a clue.
02:17No, no, me.
02:17My job, if he's hopeless.
02:18What sort of roll, do you reckon?
02:20Cat bread.
02:20No.
02:22Confused duo number two are inseparable siblings.
02:2553-year-old Sue and elder sister Joyce, who's 16.
02:28Hiya!
02:29Hello!
02:29Come on in!
02:30What's good out there?
02:31It's all right, you've got your slippers.
02:32We're really close, aren't we?
02:33Yeah, we are very close.
02:35Yeah.
02:35And we support each other through lots.
02:38Thick, thin, good, bad.
02:41So...
02:41Go on.
02:42Give me the cast.
02:42What's been going on?
02:43Anything new?
02:44Anything different?
02:44We don't stop talking, do we?
02:47We never chat.
02:48We do.
02:48Do you know what?
02:49We can talk to each other every night on the phone.
02:54Never finish the phone conversation.
02:57We'll meet up on a Saturday and still carry on where we left off.
03:02Sorry, I'm going to have to stop you there.
03:03Back to Mark's California Rolls.
03:06He spreads rice on sushi nori, smears on a tuna filling,
03:09then rolls into a tube and slices.
03:11You're not eating all that, are you?
03:12There'll be none left for the guests, OK?
03:15Rachel!
03:16Mark adds to the sushi selection with crab stick and avocado fillings.
03:20It's really delicious.
03:22Really delicious.
03:23But it is delicious.
03:23It's just that it looks a bit rubbish.
03:25Can you please explain what you're going to do with that carrot?
03:28Because I'm not...
03:29It knows at the minute.
03:31I'm not impressed at all.
03:32OK, so what I was going to do is peel the carrot,
03:34then get the potato peeler and do a little curly bit of carrot
03:40and just put it on the edge of the plate.
03:42Oh, my God.
03:43Have you actually done this before?
03:45No.
03:46Take it off.
03:47No, no.
03:47I think we should keep it on.
03:49That's ridiculous.
03:49You can't give them bits of peel.
03:52I wouldn't take up origami any time soon.
03:54Take these off.
03:55That was a failed experiment.
03:58Rolls done, it's over to Rachel for a taste of Thailand
04:00with her coconut ice cream dessert.
04:03Sort of like an Indian menu, as in you get a coconut,
04:05you know, you'll get coconut ice cream in a half a coconut at the end.
04:08Oh, that's really nice.
04:09And if that's homemade, that'll be...
04:12Yeah.
04:13This is a nice menu.
04:14It is, isn't it?
04:15Probably not my favourite at all.
04:18I do not like ice cream at all.
04:21I like ice cream on a beach, on a holiday, in a hot sunny weather.
04:26Talking of sunny weather, meet third and final pair loved-up newlyweds
04:3153-year-old French-born Philippe and 47-year-old Trish.
04:35We're very together, aren't we? We do everything together.
04:38We love being together. It's more important than anything else.
04:41Even if we had nothing, I think we should be happy.
04:44He's very, very romantic.
04:46We're very competitive.
04:48He can be very arrogant as well.
04:50But one thing Philippe's not sure about is British food.
04:55English food to me is that it doesn't exist.
04:57It does not happen.
04:59No matter how many chefs you have on the TV, it's not happening.
05:04Good job you're getting Asian food tonight, then.
05:06It was Rachel's idea to do the dessert.
05:09And to be honest, I was not consulted on this at all.
05:12No, you weren't.
05:12Rachel squeezes out coconut cream and adds coconut milk.
05:15Over a third round of it.
05:16Yeah, just over a third.
05:18That's it. Whoa, whoa, whoa. Steady on.
05:19Can you put it in the fridge?
05:21Are you sure this hasn't gone off?
05:22Shut up. Just put it in the fridge.
05:23Shut up. Just put it in the fridge.
05:25Milk, 50 mils in there, that's...
05:28I thought I wasn't allowed to do anything.
05:30I need cream. There's cream in the fridge, please.
05:32I think you can check that, cos I haven't waved.
05:34What? I said, I haven't waved!
05:36How do you know how much is in there now?
05:38That was ridiculous, Rachel.
05:40More cream and vanilla are added to who knows how much milk
05:43and heated with eggs, sugar and coconut to thicken.
05:45It's, like, really thin. I think it's your fault.
05:48What? It's my fault?
05:50Yeah, cos you put too much milk in it.
05:52No, no, no, no, no, no. No, no, no, no.
05:54You put too much milk in it.
05:56Now, now, maybe just add a bit more coconut?
05:59Oh, that's much thicker.
06:00The ice cream's left to freeze and it's on to Rachel's main.
06:03Thai prawn curry.
06:05That sounds nice. Yeah, I do like the sound of that.
06:07Yeah, me too.
06:08I love prawns. I love prawns.
06:10We love curry and the Thai combination is always, to us,
06:13a good combination.
06:14And it'll be combined with rice from the Asian food store.
06:17If it's a Thai curry, probably we need fragrant rice.
06:20It'll be lovely.
06:21It's got a little, nice little elephant on it.
06:24You've got prawns already.
06:25Yeah, but they're much more impressive.
06:27Yeah, but...
06:27What? How much is that?
06:28Nine pounds.
06:30Farm raised in China.
06:32Ooh, nine pounds?
06:33Yeah.
06:34Oh, no, no, no.
06:35Put that back.
06:35We've got, we've got prawns.
06:38Nice little teapot.
06:40Put it down.
06:41It's really sweet.
06:42I think we've got enough of these already. Put it back.
06:44I'll get her to the checkout quick, smart.
06:47Anato no namae wa?
06:49Ooh, you picked up more than souvenirs in Asia.
06:51As you are.
06:52Namae wa Jason.
06:53Jason?
06:54Oh.
06:55Ah, Jason.
06:57See you again.
06:58Bye.
06:58Sayonara.
06:59Arigatou gozaimashita.
07:00Bye, Jason.
07:03Pleasure.
07:03Back in the kitchen, Rachel's taking the reins.
07:05I'm in charge of this dish, and I'm going to instruct Mark what to do.
07:10So, he has to be the chief vegetable chopper.
07:14She fries ingredients for the red curry paste, including ginger, garlic and chilli,
07:18then adds passata and coconut milk.
07:21Have you done carrots?
07:22Oh.
07:24What do you mean?
07:24I did...
07:25Oh, not more stuff.
07:26Rachel blends the red curry sauce ready to be stir-fried with veg and prawns tonight.
07:31Yeah.
07:31I'm excited about it.
07:32I'm also a bit nervous.
07:33Why are they better than us?
07:34Because we're going to win.
07:36Well, yeah, so why are you nervous?
07:39Yeah.
07:39OK.
07:39I would say that menu...
07:41I don't know, I don't see.
07:43It sounds like someone who hasn't got good cooking skills.
07:49My opinion.
07:50Oh!
07:51Well, the hosts have managed to get their coconut ice cream to set.
07:54Mmm!
07:55That's really nice.
07:57Prep done, there's time for a quick change.
08:00Are you ready?
08:00I reckon we're going to win.
08:02This is it, we're going to win.
08:03And a new hat.
08:04I think I preferred the last one.
08:06I'll out the cloth and you do the door.
08:08You can't do things and leave me doing nothing.
08:10No, I can't.
08:11Give me the cloth.
08:11No, you can't do it.
08:13What do you mean I can't?
08:14I do most of the clean in the house as it is.
08:16Sister.
08:17All saved by the door.
08:18First to arrive are sisters Sue and Joyce.
08:21Hi.
08:22Hi.
08:23Hi.
08:23Hi Joyce.
08:24Hello, I'm Rachel.
08:25Hi, nice to meet you.
08:26Hi, how are you?
08:27Sorry, I'm freezing cold.
08:29That's all right.
08:29Come on in, come on through.
08:31Hi, Rachel.
08:32Hi, I'm Sue.
08:32Hi, nice to meet you.
08:34Pink wall!
08:35Right, can we get you a drink?
08:37Er, yeah.
08:39Could I...
08:39What have you got?
08:40Mango margaritas.
08:42I'm teetotal.
08:43Are you okay?
08:44I've got mango juice, that's fine.
08:45Oh, mango juice is lovely.
08:46Mango juice.
08:47Okay, I'll go get the drinks.
08:48Lovely.
08:49Joyce and Sue have just arrived.
08:51Joyce and Sue, they're a couple, are they?
08:52Joyce and Sue, I have no idea if they're a couple, are they?
08:55So...
08:55And, erm, they seem very pleasant.
08:58Hi, Sue.
08:59Kon ban wa.
09:00Hello there.
09:01Kon ban wa.
09:01That means good evening in Japanese.
09:03And your name?
09:04My name is Mark.
09:05Sparky Marky, they call me.
09:06Sparky Mark.
09:07You're an electrician.
09:08No, I'm not an electrician.
09:09I'm just a sparky person.
09:09I'm not an electrician.
09:11When I first met Mark, I thought, wacky.
09:14Mark's a bit of a character, isn't he?
09:16Yeah, a bit way out, flowery shirt, bright coloured jeans and the hat.
09:21And an open flowery shirt.
09:23I don't like open shirts.
09:26Last in, it's lovebirds, Philippe and Trish.
09:29Oh, hello.
09:30Good evening.
09:31Welcome.
09:32Hi.
09:32My name's Trish.
09:33Hi, Trish.
09:34Nice to meet you.
09:35Hi, Mark.
09:36Hi, Mark.
09:37I'm Philippe.
09:38Hi, I'm Philippe.
09:39You sound French.
09:41I am French.
09:41Oh.
09:41Well done, Clouseau.
09:43Hello.
09:44Hi.
09:44French.
09:45Céline.
09:47I didn't expect a French one since we'd be turning up, so that's good.
09:51Ça va très bien.
09:52Merci.
09:52Bonjour.
09:55What do you think, then?
09:57I don't know.
09:58I feel a bit relieved, actually, that there's not any young, trendy, attractive people.
10:03Charming.
10:04Unfortunately, my French is better than my wife.
10:06Me too.
10:07I know for some very odd reason, I know how to say, and I'm probably going to say this
10:12wrong now, tiwidi cal flombola.
10:15Do you know what that means?
10:15No idea.
10:16I've got no idea.
10:16I just about had a belly full.
10:20Ball ready?
10:21Coming up, Sneaky Sisters.
10:24Would you look in somebody's diary?
10:26I was a bit embarrassed because it's kind of my private life.
10:29I thought it provided good entertainment.
10:30Oh, yeah, good entertainment to you.
10:32And comedy balls.
10:34Coconut balls.
10:35Sorry.
10:47It's night one in Cardiff and Newport, where three duos are competing to throw the best
10:51dinner party.
10:52And tonight, married couple Rachel and Mark are hoping to impress with their Asian-themed
10:56menu.
10:57But they're already concerned about Gaelic guest Philippe.
11:00I know how classical French people are, Rachel.
11:03He seems really pleasant, so there's no problem.
11:05He's very pleasant, yeah, but...
11:07Remember we lived with a Frenchman once?
11:09We did, but...
11:10And how did that end up?
11:12Hmm.
11:13Disaster.
11:14They threw us out.
11:15Bodes well.
11:16While Mark cracks on with his Japanese starter.
11:19Lovebirds Philippe and Trish grab a minute alone.
11:22Stinky breath.
11:23Yeah, it was a bit.
11:24Upstairs, siblings Sue and Joyce have a route around the study.
11:27Look, there's a diary.
11:29Can we look in somebody's diary?
11:31Would you look in somebody's diary?
11:33She's read yours.
11:34Four.
11:35Twenty.
11:37Five.
11:39Six.
11:40Can be.
11:41I can't even begin to imagine what it would be.
11:44I think it's a man thing.
11:44It's awful small writing though.
11:46There's just way better things to do in life than spend all that time filling in a diary,
11:51living in the past.
11:52Yeah.
11:53Live in the present, live in the now.
11:54Right, should we write something in here?
11:55What should we write in here?
11:56Something nice.
11:57Hang on.
11:58Not gonna like this.
11:59Good luck for the rest of the night, but we are going to win.
12:06We are going to win!
12:07Yes!
12:08Downstairs, the avocado tuna and cramp stick sushi get a final tweak.
12:12Happy?
12:13Yeah, I'm happy with that.
12:14Looks okay.
12:14Okay.
12:15As good as it's gonna get.
12:17California rolls!
12:18We weren't sure, to be honest, if you would like sushi or not, so fingers crossed.
12:24They don't look convinced.
12:25In Japan, they say before they eat, itadakimasu!
12:30Itadakimasu!
12:31Itadakimasu!
12:32Itadakimasu!
12:33Itadakimasu!
12:34I'll try Biann Philippe!
12:35Not my stuff at all.
12:38Not the kind of stuff I'd like to buy and I even like to eat in a restaurant.
12:42You know, it'd be too dry for me.
12:44A lot of thought went into them.
12:45They made them themselves, so I enjoyed what I had.
12:48I'll admit, I've never eaten sushi.
12:51I've always thought, there's no way I'd eat that.
12:54So this is gonna be quite an experience.
12:57Not for you!
12:59Oh, I hated the sushi!
13:01It was awful!
13:03And if you thought that was bad...
13:05Do you think you could pass me the wasabi, please?
13:07Not too pungent.
13:08I wouldn't put too much on, though.
13:09Not that much!
13:11It's mostly...
13:12Oh, Mark did warn you.
13:14Medic!
13:16Wasabi!
13:17Wasabi!
13:17Wasabi won't eat in there again!
13:19Oh, my goodness, it was...
13:21I'm glad I didn't have any.
13:22It was awful.
13:22I'll stick to the soy sauce.
13:25Moving on, attention turns to romantic couple Philippe and Trash.
13:29You've been together, is it two years or something?
13:31Just under four years.
13:32Four years, is it?
13:33Four years, yeah.
13:34And we only got married, wasn't it?
13:36Nine months ago.
13:38You're still on your honeymoon period.
13:40I think they're quite romantic.
13:43Yeah.
13:44And they've only been married for nine months.
13:46You're only saying that because he's a Frenchman.
13:48Trish seems different to Philippe, I find.
13:50I wouldn't put them together.
13:52No.
13:52She's much quieter.
13:54Yeah, she is.
13:54Much, much quieter than Philippe.
13:56Actually, you might like to consider what relationship we have.
14:02I wouldn't like to make a preconceived gentleman.
14:04You may have been together a long time and just grown to look like each other.
14:10We are sisters.
14:13We are also absolute best friends.
14:16She is my best friend.
14:19Sue and Joyce are a little bit different.
14:22I think...
14:23No, I think they're great.
14:25I do think they're great in their own little ways.
14:27Read that as you will.
14:28Hopefully they'll appreciate Rachel's main course more than Mark's sushi.
14:32I couldn't find the coconut oil.
14:34Why do you think that might have been?
14:35Well, I was...
14:36I was cleaning up.
14:38So you think you might have thrown it away?
14:40Mmm.
14:41OK, so if this curry doesn't go down very well...
14:44That's not the visa because you can't blame it on a little bit of coconut oil.
14:49Welcome to my world.
14:51A coconut oil-free one.
14:52Rachel adds red curry sauce and prawns to the veg.
14:55And it's ready.
14:56Thai prawn curry.
14:58It was a fantastic chili, really.
15:00It's actually quite spicy.
15:01I just don't like the sweet corn.
15:03Oh, I don't really like sweet corn.
15:05I just had a couple of prawns and no veg.
15:07It wasn't a very good balance, but I enjoyed what I had.
15:10I like to have napkin on the table and a glass of water available.
15:14The fact that the plate wasn't preheated, to me, it's like a...
15:18It's a turn-off.
15:20It's a detail, but we have to see.
15:22Yeah.
15:23Gosh, yes.
15:23Here I go again.
15:27Sorry.
15:28I must have a really sensitive tongue.
15:31Nice flavours on the curry, I have to say, very nicely.
15:34Yeah, I enjoyed that.
15:34And the prawns were beautiful.
15:35Just out of interest, what would be your favourite kind of foods?
15:38I like Italian because I have Italian.
15:40Oh, right.
15:41Italy's our favourite country.
15:42I think we go to Italy quite a lot.
15:44I love Italy.
15:44I love Italy so much.
15:46I've travelled all over the world.
15:47I've travelled to India, to China, to Taiwan, to everywhere.
15:51We love Italy, I love the culture.
15:53I don't know, I'm very much European man.
15:56I prefer the Latin culture to the Anglo-Saxon culture.
16:00And I do.
16:01Although Anglo-Saxons weren't in Wales.
16:03I think Philippe was a little bit opinionated.
16:06He wasn't an overbearing, bombastic French person,
16:09but it was still all Philippe.
16:11It was still all his view.
16:13I struggle with all of this.
16:14I struggle with all of it.
16:15Why do you want to go somewhere else?
16:17I love Wales.
16:18I love living in Wales.
16:19I do like going on holiday.
16:21Yeah.
16:21I like coming home again.
16:22So if I go on holiday and the weather's lovely and hot,
16:24and I'm lying on the beach and I'm thinking,
16:26wouldn't it be nice to run a bar here?
16:27No, it wouldn't actually, because this is a holiday
16:30and this is not the reality.
16:32I think Sue feels a little bit left out about our conversations of travel.
16:36Too close-minded, you know?
16:38Very Welsh.
16:39And Sue's also intrigued by the not-so-secret diary of Mark,
16:42aged 50 and three quarters.
16:43How long have you been doing diary there?
16:46I started it when I was 18.
16:49Whoa.
16:49And have you kept a diary up anything?
16:51Every day.
16:51I've never missed a day.
16:53It's kind of like just become part of my life, really.
16:55Really?
16:56It's like having a shave.
16:56There's a little number on each page,
17:02and we were quite intrigued by what it could be.
17:07So number five?
17:08So five, that means that day's got a five out of ten,
17:10which means it was a kind of average day.
17:12It was all six and fives.
17:13It didn't get any better.
17:14No.
17:14It was just all six and fives.
17:16Perhaps if he stopped the diary, he'd have more ten.
17:18HE LAUGHS
17:20The diary thing is a bit odd, a bit random, you know?
17:25It's not my thing.
17:26I was a bit embarrassed because it's kind of my private life.
17:30Really?
17:31Yeah, a little bit, I think.
17:32I thought it provided good entertainment.
17:34Oh, yeah, good entertainment for you.
17:36Yeah, it was me, the laughingstock.
17:38No.
17:39Sorry.
17:40Tonight's exotic theme is completed with Rachel's
17:42homemade coconut ice cream and a garnish of chocolate
17:44sprinkled coconut balls.
17:47I don't like ice cream that much.
17:50Oh, don't you?
17:50Coconut is my thing.
17:52You're not a dessert person, then?
17:53No, I would have a piece of cheese.
17:55I don't think we were in a situation we could have made our own cheese.
17:58HE LAUGHS
17:59So...
18:00One of the balls.
18:01Right.
18:01Balls are coconut balls.
18:05Sorry.
18:08HE LAUGHS
18:09You can't get me balls out of the balls.
18:13HE LAUGHS
18:14Oh, dear.
18:15Scores out of 20, please.
18:17The ice cream was quite nice.
18:18I built a big lump of ice in mine, but other than that...
18:21Did you?
18:22OK.
18:23Oh.
18:24Tonight, the evening was lovely.
18:26Very fun.
18:26Good company.
18:27Lots of love.
18:27But the food didn't rock my vote at all.
18:30What do you reckon?
18:3115?
18:32Do you think...
18:32Oh, I don't know.
18:33I think that's a little bit high.
18:35So we score a...
18:37Do's.
18:38Tonight, we're going to give Rachel and Mark a 14.
18:42And that gives Rachel and Mark a total of 26 out of 40,
18:46with two nights to go.
18:48You should be recommended.
18:49You mean congratulated.
18:50Well done.
18:51Congratulations.
18:52That's better.
18:53Whoo!
18:57It's day two in Cardiff and Newport,
18:59and the turn of Thicker's Thieves sisters Sue and Joyce
19:02to play host at Sue's Gaff.
19:03I'd like to think that the guests would think the menu was poshed up,
19:07but we don't really know what they're used to,
19:09so, I mean, this is poshed up for us.
19:12Basic food, poshed up, hopefully.
19:14Yeah, it is.
19:14Yeah.
19:15They might have an advantage because they're two women,
19:17and they're two quite wily women.
19:19I'm expecting kind of a traditional Welsh,
19:23possibly British food, honourable,
19:25good wholemeal food, stodgy, heavy,
19:29and that kind of stuff, you know, winter food.
19:32Optimistic, then?
19:33And that's if Sue and Joyce get round to cooking
19:35instead of gossiping about rivals Philippe and Trish.
19:38What do you think he's going to be like tonight?
19:40I don't know.
19:40I'm hoping that what he'll do is let...
19:44Trisha.
19:46Come out a bit and shine a little bit more
19:49because we didn't see much of her.
19:50Do you know what? That's why you couldn't remember her name.
19:52Yeah.
19:52Because he took over, didn't he?
19:54And she didn't have much of a chance.
19:56Enough chatting.
19:57You've got a dessert to make.
19:58A poshed up version of the classic summer pudding.
20:01I'm going to be a pain again.
20:03I just don't like that type of pudding.
20:05I guess it's bread.
20:06White bread stuffed with red fruit.
20:09I like summer pudding, no?
20:10I'm looking forward to that part.
20:11In the winter?
20:12Any time of the year.
20:13But if you like it with cream, you might be disappointed.
20:16I can't find the cream.
20:18I can't see it in this fridge.
20:19I thought everything went in that one.
20:20Well, it's not in here, Joyce.
20:22And I bought it.
20:23I was with you.
20:24Well, it's not there now.
20:25I'm feeling really frustrated.
20:27It's a terrible start.
20:29And I can't believe I've forgotten something as basic
20:33and as essential as cream.
20:35You could just go to the shop.
20:36It's not going to go downhill.
20:38Just don't... don't even go there.
20:41Sue soaks sponge fingers in raspberry and apple juice
20:43before stuffing the mould with summer fruits
20:45and improvising with squirty cream.
20:47There you go.
20:48See?
20:49Yeah, I don't know why I panicked.
20:50Confidence in yourself, girl.
20:52I think I rescued it.
20:53It's not as good as I would have liked,
20:55but I still think it's going to be nice.
20:57The pudding's left to chill
20:58and will be served tonight with a strawberry coulis.
21:02Next, the main.
21:03Meatballs in a spicy tomato sauce with tagliatelle
21:06or spinach and ricotta cannelloni
21:07for pescatarians Rachel and Mark.
21:10Fantastic.
21:10Well, there you go.
21:12That sounds great.
21:12I didn't expect Italian.
21:13I thought it would be very British.
21:16First up, the meatballs made with crushed crackers.
21:19Very Italian and seasoned mince.
21:21Don't do regular shapes.
21:22Just do different sizes.
21:23No.
21:24No, they've got to be regular.
21:25Kind of regular, I suppose.
21:27I do a lot of meatballs,
21:28but mine are so beautifully made that I'm concerned.
21:33The balls will be simmered in a spicy tomato sauce tonight.
21:37Because of my Italian background,
21:39I'm hoping that they will make the tagliatelle fresh.
21:43Looks like you're in luck.
21:44Never made pasta before, so this is going to be a bit scary.
21:47Always shop-bought pasta.
21:48But there's a first time for everything.
21:50Brave, but a posh touch.
21:52Sue adds eggs to flour and mixes by hand.
21:55It's weird.
21:56Do you want me to turn the bowl rather than you turn and move the body?
21:59Leave me alone.
21:59All right.
21:59Stop stressing me.
22:01I'm not.
22:01It's just been a nice experience.
22:03You are.
22:03It's weird.
22:04Is it?
22:04It's seriously weird.
22:05Bit like your kneading technique.
22:07Don't press it down into the work surface,
22:09because you're breaking it.
22:11I'm not.
22:11I'm kneading it together.
22:12I'm not breaking it.
22:13I'm kneading it together, woman.
22:16The finished dough is shoved through the pasta machine.
22:19Err.
22:20Err.
22:21Well, there's some tagliatelle shapes there.
22:23Right.
22:23Tell you what.
22:24Put it on a clothes dryer rack to let it separate out.
22:29The pasta is left to air, and it'll be cooked later,
22:33along with the spinach and ricotta cannelloni.
22:35So it's on to the starter.
22:37Stuffed mushrooms.
22:40I like mushrooms, but you're not massively keen on mushrooms, are you?
22:45You always say they're boring.
22:46Call it disease.
22:48I never liked the big, big mushroom who becomes to be soggy, watery.
22:53And test list.
22:54But you need to stuff it with a lot of good stuff, you know?
22:57To make it exciting.
22:58I'm having to put a little bit of a twist on it,
23:01so I'm doing a cheesy bean one for the vegetarian.
23:06Pescatarians, actually.
23:07And that does sound exciting.
23:09First of all, I've never done a cheesy bean mushroom,
23:11so it could be absolutely awful, for all I know.
23:14Look forward to that.
23:15The cheesy bean concoction will be created tonight,
23:17so Sue cracks on with the meat filling
23:19using posh pancetta and breadcrumbs.
23:21Need the time next, Joyce, please.
23:23It is now.
23:25Ah, ha, ha, ha, ha.
23:27Sue fries chopped mushrooms and onions.
23:29Very much feeling the pressure.
23:31How much time do you want?
23:32An extra hour.
23:34Time to get a new joke, I think.
23:36The fried flat mushrooms are stuffed with pancetta mix
23:38and left to cool.
23:40That's all we can do till they arrive.
23:42Apart from a quick glam-up...
23:43Thank you, big sis.
23:44That's OK, little sis.
23:46Big sis and little sis are ready for action.
23:48Come on, let's go.
23:49We've got an absolutely fabulous menu.
23:51Let's get cracking with it.
23:52Let's do it.
23:53First rivals to the door are Philippe and Trish.
23:55Hi, hello, come on in.
23:57Salama.
23:58Yeah, merci.
23:59Très bien.
24:00We've cooked all day, and it's been interesting.
24:04We have done things we've never done before.
24:06And you are definitely our guinea pigs.
24:08Oh, that sounds fabulous.
24:10I don't like a big guinea pig.
24:16Hopefully we won't poison you, and hopefully you'll enjoy it.
24:19Bet you can't wait now.
24:20And the next guinea pigs to arrive are Rachel and Mark.
24:25Nice peach trousers go well with a hat.
24:27Hiya.
24:28Lovely to see you again.
24:32Cheers.
24:33Cheers, everybody.
24:35Coming up.
24:36Snail tails.
24:38How do you kill them?
24:39You salt them to death, and they just...
24:43Doesn't make me see them in a different light.
24:45Um...
24:45Snails, French people, French people, snails.
24:48And gobsmacked guests.
24:49Oh, no.
24:50What do you say?
24:52Oh, la, la.
24:53You had to pick my jaw up off the ground.
24:55My gob has never been so smacked.
24:57It's smacked.
25:05Night two in Cardiff and Newport, and sisters Sue and Joyce are hosting a dinner party for two rival couples.
25:11Cheers.
25:12And they're hoping to impress with poshed-up versions of classic dishes.
25:16Five minutes.
25:17Those go in.
25:18Yeah.
25:19While the hosts get going with the stuffed mushroom starter, Rachel and Mark peruse an old family photo.
25:24Sue looks so cute.
25:26Look at a quiff.
25:27Oh, she's the baby of the family.
25:29Joyce is holding Sue's hand.
25:30Yeah.
25:31Almost like motherly.
25:32I think so.
25:33Aw.
25:34And in the kitchen, the starter's getting a bit of TLC, too.
25:37This is the one area that we probably haven't done much posh, isn't it?
25:41Well, I was actually thinking, could you sort of spice them up a bit?
25:45Is there anything that we could put in there?
25:47I'll cut a bit of dill in there.
25:49Can't get posher than a bit of dill.
25:50Actually, chives, but just as novel.
25:52No.
25:53Posh it up a bit?
25:54Posh it up a bit.
25:55Never try dill with baked beans, so it'll be...
25:58Very much an improv situation.
26:01Not going to try it either.
26:04The beans are topped with matching orange cheese.
26:07Lovely.
26:07All ready for a quick grilling, alongside pancetta-topped versions.
26:10Here come the stuffed mushrooms.
26:12The bean ones are for lucky pescatarians Rachel and Mark.
26:16Hello.
26:17It looks like bean and leicester.
26:19The red ones are baked beans and cheese.
26:20I knew they'd be baked beans tonight.
26:23We were a little bit stumped for the vegetarian option,
26:27I have to be honest, for the mushrooms.
26:29And so we thought of something beany.
26:32We decided to do a fairly simple baked bean,
26:35but we poshed it up with a bit of dill in it.
26:37May start a trend, you never know.
26:39Dig in before it gets cold.
26:41I thought, oh, that's beans and mushrooms.
26:43Joke, joke, joke.
26:44And then actually I realised, oh no, it is beans and mushrooms.
26:48And I thought, oh.
26:51It was beans.
26:53If they don't like them, mine will not be offended.
26:55It was an interesting combination.
26:56We thought that.
26:57We thought that.
26:58It reminds me of a typical English breakfast.
27:02As I expected, the mushroom starter was a disaster.
27:05I knew it from the start.
27:06I didn't like it.
27:07I'll tell you something that was a mistake,
27:09a very definite mistake, was the red leicester on the top of the...
27:12Yeah!
27:12What?
27:12I don't know what happened to that.
27:14It went a bit stringy.
27:16Yeah.
27:17Classicky, didn't it?
27:18Yeah, it did, didn't it?
27:18I was a bit surprised.
27:19It should have been an ordinary cheddar.
27:20Yeah.
27:21So, we saw a photograph of you.
27:24It was obviously a very retro photograph of you.
27:27You were really, really small.
27:29You looked very maternal in that picture.
27:32I looked nice.
27:32When we were growing up, I practically brought Sue up.
27:36As she developed a character and became slightly more individual,
27:40she then asserted herself and became the boss.
27:43I am quite bossy, naturally.
27:45I think it's because I want things done now.
27:49Now, because there's something else to do, so...
27:51Does that cause conflict, or is it OK?
27:53Mostly it's OK.
27:54Sometimes Joyce will go,
27:55Well, I'm not doing it now!
27:57I think so.
27:58She's outspoken.
27:59Lad.
28:00Bossy.
28:01And, er...
28:02And, I mean, I'm not a diplomat,
28:03but I think she's far worse than I am.
28:06On that note, on to the main.
28:08The Italian meatballs are simmered in spicy tomato sauce,
28:12while the cannelloni is baked for Rachel and Mark.
28:15Oh, hello, here comes Joyce.
28:16That's the mamma with the pasta.
28:17Exactly!
28:19It's the homemade tagliatelle.
28:20Talk about teamwork here.
28:21It is!
28:22It's looking good, isn't it?
28:23The pasta's a little bit stuck together.
28:26Yeah, it's a bit sticky.
28:27But I think, overall, I don't think we've done a bad job at all.
28:31I like your confidence.
28:32Here's Sue and Joyce's take on an Italian classic,
28:35Meatballs on Tagliatelle, or pescatarian-friendly cannelloni,
28:38also made with homemade pasta.
28:40I tell you now, it is fresh, homemade pasta.
28:47Oh, cool.
28:48Never made before.
28:49Well done.
28:52Meatballs on pasta, that's not party food.
28:55So that was a bit of a...
28:56The texture was not quite right to me for the pasta, but, you know, they did do a good effort.
29:02Not enough for me.
29:03It was a tiny portion, two meatballs.
29:06Could have done with a lot more.
29:08Yeah, she's a big girl.
29:09She needs many more balls than that is.
29:11Yeah, I do.
29:11How's the cannelloni?
29:12It's lovely.
29:13Good.
29:14It's lovely.
29:15The pasta's homemade as well.
29:18Is there a reason that you need to spend a lot of time making pasta
29:21when it's just going to taste the same as normal pasta?
29:25Yeah, but Mark, to be fair, that pasta didn't taste the same
29:27because it was very thick in places and it was very, very chewy.
29:32The bean wasn't too bad, was it?
29:33It looked like it went down okay.
29:35Yeah.
29:35I think they were quite impressed when we made our own pasta.
29:38We were impressed.
29:39We were impressed.
29:40Yeah, if nobody else was.
29:41And that's not the first time Sue's tried something different.
29:44I've beaten escargot, I suppose.
29:46For me, that's quite bizarre and weird.
29:49Yeah, it is adventure.
29:50Yeah, it is.
29:50And I did enjoy it, but I just had to keep saying to myself in my head,
29:54this is not a slug that goes along the ground.
29:58No.
29:59I used to breed escargot.
30:01Breed snails?
30:02Yeah.
30:02And when my mother was ready for the snail lunch or whatever,
30:06we had to kill it.
30:08How'd you kill them?
30:09Boil them?
30:10You sold them to death.
30:11Eh?
30:12Oh, they died.
30:13Oh, they don't...
30:14It's not like...
30:15And you sold them to death.
30:16Oh, sold them!
30:17Then you can make a lot of that conversation.
30:20He's French.
30:20French have a special relationship with snails.
30:23I know, I know.
30:23He's French.
30:23Maybe it makes me see him in a different light.
30:26It doesn't make me see him in a different light.
30:28Um...
30:28Snails, French people, French people, snails.
30:30Moving on, the summer pudding dessert should be less controversial.
30:34Well, the problem with dessert was I forgot to buy the cream.
30:37Does the cream hold it together, then?
30:39It does.
30:39It stabilises it and moulds it, so it might collapse.
30:43Or maybe not.
30:45Well, it sounds good.
30:46Sounds like it's frozen a little bit.
30:48Somehow, in the fridge, it has frozen.
30:51Yeah.
30:51The classic is a frozen dessert.
30:53It's only fruit.
30:54Won't kill them.
30:55That's right.
30:56Bluff your way through it.
30:57Slightly frozen summer pudding, anyone?
30:59Light disaster.
31:01So much for bluffing.
31:02Hopefully, it'll taste better than it looks.
31:04I can't imagine why it wouldn't.
31:06So, why the disaster?
31:07Normal summer pudding only has fruit in it,
31:11but I layer mine with whipped cream.
31:13And, unfortunately, I forgot to buy any cream.
31:17And the other thing is, I don't know what happened in my fridge,
31:20but this is very cold, if not frozen.
31:23Apart from that, it's perfect.
31:24The bread bit, I never done the standard.
31:27Which is why I haven't done bread in this one.
31:29OK.
31:30This one's sponge fingers.
31:32It's cold.
31:34Yeah.
31:35That's the frozen bit.
31:37Great.
31:38I'm out of trouble.
31:42Taxes!
31:43Dessert was a bit of a disaster, I would say.
31:46I would describe dessert tonight as a crushed animal
31:52put into my plate.
31:54It looked gory.
31:55Absolutely gory.
31:56I think we've got to do a 16-17.
31:59Do you think?
32:00Why is that?
32:01Yeah.
32:0116-17.
32:02Why would it size this 14-15?
32:05Maybe I would give it 11?
32:09No.
32:10No?
32:1111's a bit generous, I think.
32:13Do you think so?
32:13I do.
32:14We score a 10.
32:1610.
32:16Tonight, Sue and Joyce, we're going to give you a 10.
32:21So Sue and Joyce score just 20 out of 40, putting them out of the running for the prize.
32:25I think we've done a really good job, and I actually think we've got a chance of winning.
32:31I really do.
32:32Do you?
32:33Yeah, I really do.
32:34Oh, bless.
32:38It's the third and final day of our couples competition in Cardiff and Newport,
32:42and it's the turn of French foodie Philippe to show off his skills with a French-themed evening,
32:46helped by Skibby, I mean wife, Trish.
32:49Tonight, I'm going to be the head chef, not the cook, and Trish is going to be the comey.
32:55But she's really good anyway, and she follows orders.
32:57I'm very confident in Philippe's cooking.
32:59He is a really good cook.
33:01I mean, me not so good, but he is an excellent cook.
33:04So, yes, I think the food, without a doubt, will be better.
33:07The only thing I'm really worried about tonight is some food that I'm just really going to struggle to try.
33:12I agree.
33:12I think it would be the sort of frog's legs-y type of French food I don't like either.
33:19Trish looks like she means business.
33:21First up, the dessert.
33:24Floating islands.
33:27Floating islands of what?
33:30And where?
33:31Sort of fluffy, soft meringue in a caramel sauce.
33:34What, just a meringue?
33:35I think so, yeah.
33:37Philippe's first job is teaching Trish to stiffen egg whites with sugar.
33:40You do not stop.
33:41You keep going.
33:44That will do.
33:46That's fine.
33:46Philippe then poaches the meringue in hot milk.
33:49Can I put the next one in, though?
33:51I want you to try one first, with the timer.
33:54Oh, okay.
33:55You don't mind.
33:57I'm in charge, yeah.
33:58Oh, go on, let her have a go.
34:00Gently, gently.
34:01Put the lid on.
34:02Put the spoon back in the water, please.
34:04He's a bossy chef, isn't he?
34:06Not too bad, really.
34:07I think I'm pretty okay.
34:08She's so laid back.
34:10And keeps a cool head.
34:11Unlike me.
34:12Trish needs to be laid back.
34:14The meringues will be floated in creme anglaise tonight.
34:17Onto the main.
34:18Popier de pork avec sauce au vin blanc.
34:21Stuffed pork in a white wine sauce.
34:23Or...
34:26Black cod with sweet pepper and tomato sauce for Rachel and Mark.
34:29That sounds fine.
34:30What's a black cod?
34:31It's a cod that's black.
34:33Just the skin, actually, but it's now skinless.
34:36French food has a lot more to offer than what we got this week.
34:40This week was disappointing.
34:43Trish slices pepper and tomato for the sauce.
34:45I always get the chopping for the sauces and the peeling.
34:49That's my job.
34:50Yeah.
34:52The veg goes in a pan to cook down and simmer.
34:54Stir, stir, stir.
34:55While Philippe coats cod fillets in a breadcrumb and herb crust.
34:58I never consult Trish, ever.
35:00You trust me.
35:01I do.
35:02She completely, completely, no matter who it trusts me.
35:08Card ready to cook later, Philippe moves on to the pork.
35:12I like the soda there.
35:13I like the soda there.
35:13Depends what it's stuffed with, I suppose.
35:15True.
35:16But it sounds nice.
35:17Trish has been promoted to trussing up sausage meat in pork.
35:22Look at that.
35:23Philippe then fries the pork parcels and makes a sauce with white wine,
35:26fried veg and veal stock.
35:28He'll simmer it all together tonight.
35:30That's it.
35:31Not yet it isn't.
35:33They're off to the florist for some blooms to brighten their love nest.
35:37Philippe always buys me flowers every week.
35:40They're very special to me.
35:41It's something we've always done.
35:44Very kind.
35:45You remind me of the flower.
35:47Beautiful, elegant, smelly.
35:50I mean...
35:51Should have quit while you were ahead, Philippe.
35:54Just the start of the go, endive au fromage.
35:58Chicory in a cheese sauce.
35:59Never eaten chicory.
36:00I've never wanted to eat chicory.
36:02I'll probably find I won't want to eat it again.
36:05But who knows?
36:05I don't know.
36:05I'll try it.
36:06It's very, very much a French dish.
36:08It's so easy.
36:09Yeah.
36:09I made the cheese sauce and you take care of the steaming.
36:12Yeah.
36:12You couldn't even have that before they cook.
36:14Do you?
36:15Yeah, because when they cook they go...
36:16They go all over the place.
36:17That way or that way?
36:18No.
36:19The long way, obviously.
36:20Chicory steaming, Philippe makes his cheese sauce by mixing flour and butter to make a roux and allows Trish to
36:25pour in milk.
36:27Go.
36:28Gently.
36:29Go, go, go, go, go, go.
36:31The whole lot.
36:32That's fine.
36:33To complete the sauce, he adds cheese, while Trish wraps the carnivore's version in ham.
36:38Make sure it's like a real straight.
36:41What angle would you like it?
36:4290 degrees?
36:44I think Trish is fighting back.
36:45It's all covered in sauce and grated cheese.
36:49That's French Emmental, is it?
36:50Yes.
36:51French Emmental.
36:52Ready to be baked tonight, when Sue and Joyce reckon Trish will still be the wallflower.
36:57Philippe will be the controlling person.
37:00Even if Trish has an opinion or a view, I'm not sure it will be taken on board.
37:05I think they really have a wrong impression on me.
37:07They think I'm really quiet.
37:09Yeah.
37:09They really do.
37:10That's so funny.
37:11They said you are the quiet one, are you?
37:14And they'll have a bit of a shock tonight, I think.
37:17Really.
37:17A real shock.
37:21Zootel, oh, you weren't joking.
37:24Oh, I didn't know French onion sellers war maker.
37:29Good luck tonight, honey.
37:31Good luck tonight, honey.
37:31My fingers crossed.
37:33Yeah.
37:33First to the soiree are Rachel and Mark.
37:36Oh, soiree.
37:38Oh, soiree.
37:39Oh, soiree.
37:39Oh, soiree.
37:39Good to speak, Trish.
37:41Oh, look at this.
37:45Crikey, Trish.
37:46I know.
37:46It's very nice.
37:48And everyone, you leave.
37:49I'm in a French way.
37:50Why didn't you warn me?
37:51I would've...
37:51You would've what?
37:53Clearly, Trish doesn't do that all the time, and it was part of the French theme.
37:57Erm, I mean, yeah, it's totally cheesy.
38:00Totally cheesy and rather tasteless.
38:03It's rather a sexy pad, isn't it?
38:05I'm not sure what Sue and Joyce are going to make of this.
38:07Oh, my goodness!
38:09Oh, my goodness!
38:12Oh, my goodness!
38:13Oh!
38:13Oh, what do you say?
38:15Oh, like that!
38:16I've had to pick my jaw up off the ground.
38:19My gob has never been so smacked.
38:21Smacked?
38:22Yeah.
38:22Are you shocked?
38:23Yeah, I am.
38:24Seriously, are you shocked?
38:26Yeah.
38:26I think it was unnecessary.
38:28I've got to ask, is this your normal evening attire?
38:30Yeah.
38:31This is what you change into when you get on the moon?
38:33Yeah.
38:33No, not quite.
38:36I'm not surprised at their reaction to my outfit.
38:38I thought they'd be pretty shocked.
38:40I did say that all along.
38:42But, hey, I'm into shocking.
38:44Who knew?
38:44It's always the quiet ones.
38:46It's the last night, so welcome to a lovely home.
38:50And sauté.
38:51Sauté!
38:52Let's all have a lovely time.
38:54Coming up.
38:55Why was Joyce so shocked?
38:57Trish reveals all.
38:59You know nothing about that side of me.
39:02No.
39:02You actually know nothing.
39:03There's something else about me that you have no idea.
39:05And the winners are revealed.
39:07In second place...
39:10In second place...
39:12In...
39:13In second place...
39:36In...
39:37I was so shocked.
39:39I'm...
39:39Well, they all think I'm the quiet ones.
39:41Yeah, they do.
39:42They do.
39:42They do.
39:44You're probably the worst one of many ever women I've ever met in my life.
39:47With a liking for surgical gloves.
39:50You're the worst of them all.
39:53Bit of a theme, I think.
39:55Yes, I know it's the folks.
39:57Hang on, I'm sure I can try harder.
40:01It wasn't quite the same, was it?
40:03It wouldn't work with me.
40:04In the kitchen, the starter's baked and ready.
40:07Voila!
40:08Chicory in a cheese sauce with a non-ham version for Rachel and Mark.
40:11This is a French dish which she used to have as a boy.
40:14Mama used to cook it for us.
40:16The main veg is what they call endive, which is in English chicory.
40:19Yeah.
40:20It's a kind of sweet and bitter kind of veg.
40:22It looks like a leek.
40:25Yeah.
40:25Yeah.
40:27Is it...?
40:27I haven't tasted it, but am I right in saying it tastes...
40:30Chicory tastes like aniseed?
40:33No, that's fennel.
40:34That's fennel.
40:34I don't think she likes it.
40:35No?
40:38Ham and cheese, lovely.
40:39What about that again?
40:40A salad, lovely, but not that, I'm afraid.
40:43You're right as well.
40:44There goes another one.
40:46Can I have some water?
40:48Can I smell some water?
40:49Can I smell some water?
40:49I'm sorry, I don't like it.
40:50Oh, dear.
40:51I struggled, put it in my mouth and thought,
40:53oh, God, I don't like the consistency and I still don't like the taste.
40:56Cheers.
40:57I like tuberculosis.
40:59Are you OK?
41:00The thing is, it's contaminated the cheese.
41:02Because it's so bitter, I like the cheese bit.
41:05And I was going to eat the cheese bit.
41:06You don't like it?
41:07No.
41:07The chicory was horrible.
41:11Bitter.
41:12And I hated it.
41:14Personally, I like the chicory.
41:16I really like to try new foods.
41:18One out of four's not bad.
41:19Actually, it is.
41:20That was a bit of a shock, but not so much of a shock,
41:24because what we chose was very French, so it was a bit of a gamble.
41:27Back at the table, Sue's about to be more controversial than the chicory.
41:31There's no way I dress like that in front of other people.
41:35I would no way wear this to any other dinner party.
41:39You're really kind of a shy person.
41:41Yeah.
41:42Very quiet.
41:43Are you comfortable in what you're wearing tonight though with us?
41:45How can you say you're a very shy person with us?
41:49The pictures we need.
41:51No.
41:51My skirt is no shorter than Joyce's.
41:54But I don't have pictures of myself the same way you have pictures of yourself in the house.
41:58That is something you do not know anything about.
42:01You know nothing about that side of me.
42:03No.
42:03You actually know nothing.
42:04There's something else about me that you have no idea.
42:07Are we going to find out?
42:08I do lingerie modelling.
42:10Oh, right.
42:10And it was a big step for me, so to do that, if you would have asked me a year
42:16ago, there
42:17was absolutely no way.
42:18Trish is much more confident than I gave her credit for.
42:21Quite fine with the fact that she models lingerie if that's what she wants to do.
42:24It's great.
42:25I believe you.
42:26And Trish also likes declaring her love for her man.
42:30We value what we've got very much.
42:33Sometimes people might perceive that as almost an insecurity that you need to say it all
42:38the time.
42:38I never feel I need to say anything like that to Rachel.
42:41We don't bother, do we?
42:42No, we don't bother.
42:44Our relationship is completely different to Philippe and Trish's.
42:47We are quite independent, single-minded.
42:52Rachel and Mark, you know, they met at 16.
42:55I don't think they got a clue.
42:57I really don't think they've got a clue on love.
42:59You know, it's a brother and sister relationship.
43:01Sacre blur.
43:02You've come out your shell.
43:04Onto the main and after a shaky starter it needs to impress.
43:07Philippe simmers his stuffed pork fillets in white wine sauce and fries cod for Rachel
43:11and Mark.
43:12Oh, that's delicious.
43:14Very tall lady.
43:15Here are the mains.
43:16Stuffed pork or black cod.
43:18The fish is a pure standard.
43:19Do you like that?
43:20It's nice, yeah.
43:21The sauce is nice.
43:22I like the sauce.
43:24I like the cod.
43:25Flavour was good.
43:26I like the fact that it fell apart when you tasted it.
43:29Struggled a little bit to get the string off.
43:32Yeah.
43:32I'm doing that now.
43:33I did enjoy the pork.
43:34It was nice.
43:35I thought the pork, yeah.
43:36The flavour was lovely.
43:37I think we've learnt something about ourselves with this experience.
43:40Obviously, people don't see us the way we feel we are.
43:45That's interesting.
43:45In what sense?
43:46Some people think we're a bit over the top, maybe.
43:49Well, you did dress as a French maid.
43:51I have a feeling we won't stay in touch with Philippe and Trish.
43:56Not because we dislike them or whatever.
43:59But I think that they're so wrapped up in each other and self-contained.
44:03And we're so busy, it just won't happen.
44:06For the last three days, we've been kind of forced to be together all the time.
44:11I realised that actually, we should spend more time together.
44:15Maybe anything.
44:17Limey, Philippe must be rubbing off on you.
44:19And with the maid a hit, Philippe's also determined to impress with homemade caramel sauce for his dessert.
44:24Where's the maid?
44:25She's ladling your creme anglaise.
44:28I think in France, we know how to do things right, don't we?
44:30See, it's something a bit fancy and different.
44:32Don't push it, Frenchy.
44:34We're done.
44:35Voila, le pièce de résistance.
44:38Il flotande with caramel sauce.
44:40Floating islands.
44:41This is impressive.
44:42Honestly.
44:43Look at that.
44:44Caramel is just fresh.
44:45It's not quite set yet, but it's a little bit fettig.
44:49Yeah.
44:50Mmm.
44:52Mmm.
44:52It certainly gets you crunchy.
44:55Fillings all right.
44:57Didn't you find it was, like, very noisy?
45:01Crunch, crunch, crunch, crunch, crunch.
45:03It was the very, the noisiest dessert table I think I've ever heard.
45:05I'm afraid for my fillings.
45:07I know, but...
45:08Take that out and put it on the side.
45:10The caramel nearly broke my fillings, so that wasn't...
45:13So good.
45:14I was a bit self-conscious eating it.
45:16I think Philippe has just pulled it out the bag.
45:20I think he's done really well.
45:21I don't think so.
45:22I never feel I do well enough, ever.
45:25I'm too much over, like, you know, for sports.
45:27And you're about to find out how fussy your guests were.
45:30Philippe and Trish need 27 or more to snatch victory
45:33from leaders Rachel and Mark.
45:35Definitely quite a lot better than a 10.
45:37It's not that much better than a 10.
45:38It's definitely higher than 14 is where we go above it.
45:41How high we go above it.
45:42I think it's worth probably 16, 17.
45:45No.
45:45Absolutely no chance.
45:48So tonight we'll give Philippe and Trisha a...
45:5116.
45:52We're giving Philippe and Trish...
45:54Hold it there.
45:56The hosts are about to reveal the winners.
45:58Woo!
46:01Third place is Sue and Joyce.
46:06We're in the top three.
46:07Yay!
46:09In second place is Rachel and Mark.
46:17Philippe and Trish finish top on 31.
46:18Which means we are the winners!
46:20With a score of 15 from Rachel and Mark,
46:24Philippe and Trish finish top on 31.
46:27Woo!
46:27Well done, Helen.
46:28Well done, Helen.
46:29You're best ever.
46:30And thanks for your help.
46:31You know what you said earlier about sharing an act amongst the three of us?
46:36Oh, a bit disappointed come third.
46:38What do you think?
46:39No, I think I expected it.
46:41Woo!
46:42But we said we were going to be more effective in this argumentative.
46:46Are you serious?
46:47No.
46:47Oh, come on.
46:49I'm not speaking to you because we didn't win.
46:51Just because we didn't win.
46:52Woo!
46:54Now you can go home now.
46:55Don't worry, we want to.
46:57For more on Come Down With Me, head to the Channel 4 website.
47:01There it is, it's on the screen.
47:12We'll be right back to you.
47:24Let's go home now.