- 6 minutes ago
Category
📺
TVTranscript
00:00Mmm.
00:02Cheers!
00:03On today's show...
00:04Have you made these off your bottom?
00:07Grow, my babies, grow.
00:09Disappointing deliveries.
00:11Oh, gosh.
00:13We do have a run of the litter, so that's going in the bin.
00:17Precise pronouncements.
00:18I wouldn't say it was OK. It was better than OK.
00:23And giggling guests.
00:25Open that mouth and gobble.
00:29Smell the moolah!
00:31As five fabulous foodies face off for a fistful of the folding stuff.
00:35And I just couldn't understand what the Yorkshire pudding was doing there.
00:44It's day two in Bradford, home to the highest urban water fountain in the UK,
00:49which can blast water over 100 feet.
00:52Just not today, apparently.
00:55And hoping his dinner party doesn't turn into a complete shower is tonight's host, Jason.
01:01So tonight I'm going to win because it's Yorkshire's finest,
01:04but it's going to be elegant and it's going to be fine dining.
01:07But with that real rock solid, we're Yorkshire.
01:11Champion!
01:12Cheers!
01:13Cheers!
01:14Queen chef Kulvir...
01:15Ladies first!
01:17Immediately got things cooking on Monday with a menu that mixed East and West.
01:22I'd like to think I've set a really high bar for people to match, and I'm hoping they don't achieve
01:28that.
01:28Naughty.
01:29Kulvir's night certainly got health and wellbeing coach Gabby's tongue wagging.
01:32Go on then, Gobby Gabby.
01:36I thought I'd been here five minutes.
01:38Sussed!
01:39I hope they think that I was, you know, chatty.
01:43Check.
01:44And the group discovered that sales director Tom isn't shy himself.
01:47I'd like to come play with some things.
01:49Not tonight.
01:50I've been thinking of some things.
01:53Yeah, if you're with me in a restaurant.
01:56I think the food was good, as I said, I enjoyed it, but I think...
01:59I'm not yet, like, massively worried.
02:03Without being sounding, you know...
02:05You know what I mean.
02:07Insufferable.
02:08But there were no complaints from holistic therapist Akili about Kulvir's magic mate.
02:13No!
02:14CHEERING AND APPLAUSE
02:16That is amazing.
02:18I need to come see you.
02:22I really loved the entertainment last night.
02:25I'm still blown away.
02:27I'm mind blown.
02:29Kulvir's fusion cuisine conjured him a solid first night score of 31.
02:34Let's see what Jason can pull out of the hat this evening.
02:37Tonight's dessert is definitely a show stopper.
02:40Big talk.
02:41And an even bigger dessert.
02:42He's serving Harrogate almond tart, Wensleydale ginger and apricot cheesecake and a park-in slice with a trifle shot all
02:50on a giant Yorkshire pudding. Yikes!
02:52That's a lot.
02:54There is a lot going on there, isn't there?
02:57I am going to be absolutely stuffed.
02:59For the park-in, Jason chucks oatmeal into a blender and all over the kitchen surfaces.
03:05I'm a messy cook.
03:06No kidding.
03:07He then shakes the living daylights out of the blender.
03:10Out of mine and my husband's relationship, I'd say I'm the muckiest.
03:14He runs around cleaning up after me.
03:16Well, someone needs to.
03:19He heats up a treacle and syrup mix and adds...
03:21Lemon zest.
03:23Give that a bit of zing.
03:25And a couple of large knobs of butter.
03:28Park-in is one of my favourite ever things, because it was part of my childhood.
03:33My mum used to cook really amazing park-in.
03:35In a separate bowl, he mixes the oatmeal, nutmeg, mixed spices, ground ginger and a slurp of brandy.
03:40He then adds a couple of whisked eggs and the melted treacle mix.
03:44A heart attack waiting to happen.
03:46The culinary coronary goes into the oven.
03:50Beautiful.
03:50And it's on to the cheesecake.
03:52What's making this dessert Yorkshire is the Wensleydale cheese.
03:56From Yorkshire?
03:57Where else?
03:58For the base, Jason blends ginger biscuits and combines them with melted butter before pressing the mixture into a tin.
04:05And into the fridge.
04:06For the topping, he grates the Wensleydale.
04:09Bloody flying everywhere.
04:10Combines it with cream cheese and chopped apricots.
04:14Bob on.
04:15Add single cream and mixes.
04:18Mmm.
04:20Really good.
04:21The mixture goes on to the base.
04:23So you've got to be really careful when you're putting this on to the base,
04:26because the topping, as we say in Yorkshire, is really gooey.
04:30Happen.
04:31And it's back into the fridge to sit.
04:33Next up, Harrogate almond tart.
04:35Again, we've got another tart.
04:37Erm.
04:38I'm not referring to myself, by the way.
04:40Moving on.
04:41Jason separates egg yolks.
04:44What's better than your fingers?
04:45Keeps the yolk.
04:47Erm.
04:48I've just thrown the yolk.
04:51It's pretty much more eggs, isn't it?
04:53But this time, we're not putting it in the bin.
04:55We're saving it.
04:56Good idea.
04:57He makes an almond custard and pours it into a pastry case.
05:01And in she goes.
05:02It's then left to set.
05:03Finally, Jason prepares the giant Yorkshires, in which the other desserts will be served.
05:08Seven eggs and eight eggs going in.
05:12Insane, but we're going to get them big.
05:14We want them big, don't we?
05:15We're making large Yorkshire puddings.
05:17I've never seen a Yorkshire pudding part of a dessert.
05:20So, I'm just going to see how does it work.
05:25Let's find out.
05:27Jason pours his egg, flour and milk batter into preheated tins.
05:31Come on, grow my babies, grow.
05:33It's like a dad waiting in the delivery room for baby to be born.
05:37So, this one's really, really perfect, because the desserts are going to sit in there.
05:42This one's a bit of a problem.
05:43Better make some more.
05:45Well, that was quick.
05:47Really, really proud of them.
05:49A proper, proper Yorkshire pudding.
05:51We do have a runt of the litter.
05:52So, that's going in the bin.
05:54But I'm overjoyed with these five.
05:59Buzzing!
06:00Jason will make the trifle shot for his dessert bonanza later.
06:03Next, he can begin prepping his starter.
06:07Smoked haddock and cream cheese fish cake with a minted pea puree.
06:11That's my cup of tea. I'm a big fan of smoked haddock.
06:16Jason combines steamed smoked haddock, boiled potatoes and fried leeks
06:21before applying what will be the crispy coating.
06:23Into the flour, into the egg, into the breadcrumbs, into cook.
06:31I think a fish cake is always a bit of a winner to go for at a dinner party.
06:36It's easy to prepare in advance.
06:38You'd think it would be.
06:40Oh, gosh.
06:41No, I'm abandoning that.
06:43Just one big mash.
06:45I am panicking now.
06:46Where can I put this?
06:51Look at the state of that.
06:52Big disappointment.
06:54But we will not be defeated.
06:57Jason works some flour into the mixture and starts again.
07:01I absolutely can hear the clock ticking.
07:03Them guests are coming.
07:03I've got to get ready.
07:05And I'm beginning to fluster.
07:07Right, I'm going to put them in the oven.
07:09Finish them off in the oven so I don't burn them anymore.
07:12I'm not happy with it.
07:13But let's see.
07:14Let's see how it goes.
07:15That's all I can do.
07:16He'll serve the fish cakes with homemade minted pea puree
07:19and a green cheese sauce.
07:21Finally, it's on to the main sweet chilli crispy duck
07:24with sweet potato mash and a rocket and walnut salad.
07:30Sounds fit.
07:32That sounds really good.
07:33I'm hoping it's going to be a great main.
07:35I'm just a little bit apprehensive now because of how the starter's gone.
07:40Jason scores the duck skin.
07:43Just cutting the skin so that the flavours of the sweet chilli
07:47can infuse the actual breast.
07:50The duck goes into a griddle pan where he braises it
07:53with homemade sweet chilli sauce.
07:55Crispy duck.
07:56It needs to be crispy but not too crispy that it takes your teeth out.
08:00If I don't get a crispy skin, I'm worried again.
08:03Yes!
08:05That's good.
08:06I'm liking that.
08:08He'll reheat the duck in the oven later.
08:10Oh, yeah, look at that.
08:12With a sweet potato mash.
08:14Prep's done.
08:15It's now time to rock and roll.
08:17I think I've got serious competition.
08:20When I've read this menu, mine looks basic now.
08:23There's a bit of a mixed bag.
08:24I don't know whether it's going to flow through the whole way through.
08:28Erm...
08:29We'll have to wait and see, won't we?
08:30But not for long.
08:32There's a 50s dress code for the evening.
08:36Not that first guest Tom seems to have noticed.
08:39Hi.
08:40Hi.
08:41How are you?
08:41How are you, Tom?
08:41Nice to see you.
08:42Good.
08:42Good for you there.
08:44Are we OK?
08:44Yeah, good to see you again.
08:45Looking good, looking good.
08:48Well, cheers.
08:50Night two.
08:50To night two.
08:51To your night.
08:53Wow.
08:54That's very nice.
08:55Good.
08:58Damn-de-dum.
08:59Well, have a good night.
09:00Yeah, looking forward to a really good night.
09:02Good stuff.
09:03Yeah.
09:03Got the others here and get it going.
09:05Yeah.
09:06Yes, the others.
09:08Where are the others?
09:11Oh, thank the Lord.
09:13Achilles here.
09:16Hi.
09:16Good evening.
09:18How are you?
09:19How are you?
09:19Oh, really good to see you.
09:21Oh, you're looking dapper.
09:23Followed by the Fonz.
09:24I mean Kulvir.
09:25Eeeee.
09:27Good evening.
09:28Nearly.
09:29And finally the girl with the gob.
09:31Gabby.
09:32Gab, Gab, Gab.
09:34Now we're all here.
09:35Cheers.
09:36Cheers.
09:38Coming up.
09:39Nighty-bye.
09:39Guys.
09:40Confounding comments.
09:42Mmm.
09:45Mmm.
09:46Adult portions.
09:47That's a big one.
09:50Wow.
09:51That is a lot.
09:52And fishy tails.
09:54I felled by this rug.
09:56Odd.
09:57I think it's absolute rubbish.
10:06Guess which night it is in Bradford.
10:08Cheers.
10:08It's night two.
10:09Yay.
10:10Yes, it's night two, where private healthcare provider Jason is hoping his 50s night finds favour with his guests.
10:17And to kick things off...
10:19Right, guys, should we go around to the side of the house? I've got something special to show you.
10:22Ooh.
10:23Nice.
10:24Follow me.
10:24You're after you.
10:26Thank you, darling.
10:26Here we are, guys.
10:27Jason's hidden four fellas in his garden.
10:29Mm-hmm.
10:30Mm-hmm.
10:31Mm-hmm.
10:32Mm-hmm.
10:33Mm-hmm.
10:34Mm-hmm.
10:36Well, shake it up, baby now.
10:38Shake it up, baby.
10:39Twist and shout.
10:41You don't have to be brilliant for me to enjoy live music, but they were brilliant. They were really good.
10:46Yeah, it was a super smart way to start the dinner party, get everyone off onto the right foot and
10:52into a good vibe.
10:54Woo-hoo!
10:56Woo-hoo!
10:58Woo-hoo!
10:58Jason needs his starter to be equally fab for his guests. I'm so sorry.
11:04The fish cakes were a bit of a disaster on the prep. One went in the bin.
11:08Probably don't serve that one.
11:10Because I think Tom is going to be the one that complains, I'm going to give him the best fish
11:15cake.
11:15Cunning.
11:16The biggest fish cake, I think, is Gabrielle's.
11:19Oh, result!
11:20She's got a big appetite as that girl.
11:22All right, steady on.
11:23Jason's starter is smoked haddock and cream cheese fish cake with minted pea puree.
11:28Tom?
11:29Thank you very much.
11:31That looks lovely.
11:32So, your starter is smoked salmon fish cake. It's not really smoked salmon, what the hell?
11:37It's smoked salmon.
11:38Smoked haddock.
11:40Have you made these? I'll be bought them.
11:42LAUGHTER
11:47So, the pea puree is, like, really fresh. With it being colder, it's, like, really refreshing with the fish cake.
11:54It hit the mark with the starter. It was tasty, it had flavour, it was well-seasoned, it wasn't overly
11:59dry and lots of flavour going on.
12:01I'm a big fan of smoked haddock as well. And in the fish cake, really lovely crispy shell.
12:08I wouldn't say it was OK. It was better than OK, not brilliant. But I'd say just probably a little
12:17bit below brilliant.
12:19Suboptimal, then.
12:21This is absolutely lovely. Really nice. Lovely flavours.
12:25It was a big fish cake and I sort of had a look at the others and mine seemed to
12:28be, like, I don't know whether it was just feeding me or something, but it seemed to be a bigger
12:31fish cake.
12:34To be fair, I managed it though. I still ate it all, didn't I?
12:37So, what a great start to the night with the music. That was a really good surprise.
12:40They were really good and, for me, I knew the lyrics. Yeah, back in the day, I used to love
12:46it.
12:46Bradford Town Centre was pretty much the place to be.
12:50Are there any nightclubs in Bradford still? Well, there are.
12:54But you wouldn't want to freak away? You wouldn't want to necessarily go.
12:56Oh, right, OK. Yeah.
12:57I think if you go further out and kind of come out of the city and go towards, like, the
13:02Eyre Valley, the Worth Valley, you know, Bronte Country, then I think you've got some really interesting pieces.
13:08Those people that live in those areas that you've mentioned don't want to be tanned with the brush that they're
13:12from Bradford?
13:13No, exactly. They don't. You're right. You're entirely right.
13:16Which is here.
13:17Yeah.
13:18This is a BD postcode and everybody around here is livid that it is a BD postcode.
13:24BD postcode. Yeah, yeah.
13:25Mmm.
13:26Everything OK, Akili?
13:28Mmm.
13:30We'll get back to you.
13:31And then a little bit further, that's where you're then going into LS postcode.
13:35So you get the Leeds postcode. Yeah.
13:36So is that what you want, a Leeds postcode?
13:37We'll do anything together.
13:39We can't have any postcode other than BD.
13:41It's a bit pretentious, isn't it?
13:43End of day, postcodes are man-made constructs.
13:48Like a tree? No.
13:50Yeah, I'm not really sure that it mattered that much, but clearly it did to some.
13:55I think the starter went actually, for me, quite surprisingly well.
13:59Because of the couple of hiccups that I've had during the day with putting them together,
14:04I actually didn't expect that response.
14:07Jason just needs to slice up the duck for his mane.
14:11For me, that's cooked perfect.
14:13Inside, really tender, really moist.
14:16I just love the word moist.
14:18I have a lot of colleagues at work that absolutely detest the word moist.
14:22I just don't get why.
14:24How often do you use it?
14:26His moist mane is sweet chilli crispy duck with sweet potato mash and rocket and walnut salad.
14:35Gorgeous, thank you very much. Enjoy.
14:41It's really, really delicious.
14:44And I've got a little bit of crisp.
14:46I think if you say that it's a crispy duck, it needs to be crispy.
14:50I actually love the rocket.
14:51Normally I'm not a fan of rocket, but with the walnuts and the vinaigrette.
14:54Very nice.
14:55I was a little disappointed, to be honest with you,
14:57but I definitely didn't see much crispiness going on with the duck.
15:00I was worried that it was going to be pink in the middle and I'm not fond of pink duck
15:04really,
15:05but you've cooked it beautifully and it's very tender.
15:08The only thing for me that could have improved was a little bit of more the sweet chilli sauce
15:14and maybe the duck could have been just that little bit more crispy on the outside.
15:19Can I just ask, did you catch the duck yourself?
15:25I've just been saying that in the kitchen.
15:28LAUGHTER
15:29The duck is from the Liverpool and Leeds Canal.
15:33LAUGHTER
15:34Aw!
15:36So it's funny you should say it because back when I was 15, 16,
15:41I did used to go hunting.
15:43Oh, right, OK.
15:44With a good...
15:45..what I thought was a good friend of mine.
15:47Yeah.
15:48..we saw a hare in the field.
15:51I pumped up the air rifle, aimed.
15:54And as I shot, my mate saw exactly the same hare and stepped into my...
16:00..vision.
16:01So that hit him in the side.
16:04Oh!
16:04But thankfully I didn't pump the air rifle up hard enough to actually penetrate.
16:09Oh, my word.
16:10However, he decided that I did it deliberately,
16:13so he spun round and shot me.
16:15Oh!
16:16And he had pumped the air rifle up enough
16:18and it actually went into my leg.
16:20Oh!
16:21So I've still got an air rifle pellet embedded in my leg
16:24cos they couldn't take it out.
16:25Oh, naughty boys!
16:27Naughty boys!
16:28I think Jason's been very authentic from day one.
16:30Just one of those childhood stories that happens.
16:33Yeah, weird that it's still in there.
16:35I think Jason's one of those guys
16:38that I could definitely become friends with.
16:40What you've seen today and what you saw yesterday,
16:42I believe that to be the real Jason.
16:44Have you guys had anything happen that's stuck with you?
16:48The comedy fall that no-one really believed
16:50when I told them the story, but it was perfectly true.
16:52I was wandering around, paying no attention to where I was walking,
16:55cos that's typically me, and I slipped.
16:58It was a spectacular...
17:00Like, I went into the air with my briefcase,
17:03papers all flew out of it everywhere,
17:06right onto the pavement as hard as you can on your cocksuits.
17:09And I thought, what the hell was that?
17:11Like, black ice?
17:12I turned around and it was a...
17:14Well, not any more, but it was a battered cot.
17:18It was a fish.
17:19Yeah. What?!
17:20Someone had obviously dropped their fish and chips on the pavement.
17:22What?!
17:23And the grease on the cot just flew up into the air.
17:27It's, like, felled by this rogue cod!
17:30Tom gave a story about him falling on a bat of cod
17:33and it was really interesting that he started it off
17:35by saying that people didn't believe him.
17:38Well, neither do I.
17:39Cos I think it's absolute rubbish.
17:41I mean, how can you be so specific
17:43about what actual fish you've actually just slipped on?
17:46Jason is a host, he's a lovely, lovely guy.
17:49Erm, he's the type of person you could actually see,
17:51you really see yourself going and having a drink with down the local pub.
17:54Not sure the feeling's mutual.
17:56I think the main cost went nearly well.
17:58I think I'm well in the game here.
18:00Well into the competition, yes.
18:03Better make sure it's a good pud then.
18:05Jason just needs to make sure his cheesecake is set.
18:10Slice the old parking.
18:12Brilliant.
18:13Slice the almond tart
18:14and knock up a trifle shot of Grenadine Advocar squirty cream and sprinkles.
18:20Then he sticks it all in a giant Yorkshire pud.
18:24Jason's substantial sweet course is mini Harrogate almond tart
18:28and loads of other stuff on a giant Yorkshire pudding.
18:33Welcome to Yorkshire.
18:35Oh wow!
18:38That's a big un.
18:40My first thoughts when I saw the dessert, it was just, wow, that is a lot.
18:45That's a lot in every way.
18:47A lot of work, a lot of food, a lot of chewing, a lot of everything.
18:52Follow my lead.
18:53Are you ready?
18:54Must we put all that down?
18:55How are we going to get all that down?
18:56Are you ready? Oh!
18:58Come on!
18:59Open that mouth and gobble!
19:05On three, one, two, three.
19:09It was really nice.
19:10It packed a punch of flavours and, yeah, it was nice and boozy.
19:15I liked that one.
19:19Lovely flavours.
19:21There is something that's getting stuck.
19:23I don't know about it. I think it might be.
19:24Might be the oats.
19:25Can you taste it?
19:26Or feel it?
19:27Mmm.
19:27No, I'm fine.
19:28Yeah, I mean, it's lovely.
19:29I didn't want to be mean, but there was something lumpy in it
19:32and I couldn't put my finger on what it was.
19:35It wasn't a patch on my mum's pocket.
19:37It was too mealy and way too overspiced.
19:40And I just couldn't understand what the Yorkshire pudding was doing there.
19:44Loving the size of Yorkshire.
19:46The biggest one I've ever seen.
19:49It's nice and crispy around the sides and a flexible bottom,
19:52that's just what I look for in a Yorkshire.
19:54Is it just the Yorkshire pudding?
19:56Is it just the Yorkshire pudding?
19:56Is it just the Yorkshire pudding for in a flexible bottom?
19:58LAUGHTER
19:59I don't think the dessert worked.
20:03It was just different elements.
20:05I didn't really understand it.
20:08I think the dessert went really, really well.
20:10I think it was worth all the sweat and tears.
20:12I couldn't have asked for any better, really.
20:14Ignorance is bliss, I suppose.
20:16When I moved in, I said, come on, we'll go up to the local club
20:19and we'll have a drink.
20:20So in we go, and typical village pub, club...
20:25Everyone walks.
20:26..as soon as we walked in, the whole room went silent
20:29and everybody just went...
20:32..and looked at the door.
20:34So I casually walked over to the bar,
20:37gets me wallet out and give her my card,
20:40and she said, oh, I'm really, really sorry,
20:42but we don't accept card.
20:44So I said, oh, well, I'm really sorry.
20:46I said, I'm new to the area.
20:47I said, I didn't know that.
20:48And she went, oh, no, no, don't worry.
20:50We'll run a tab here for you.
20:52And I said, but it's the first time I've been here.
20:54What do you mean you'll run a tab?
20:55And she went, oh, no, we know where you live.
20:58LAUGHTER
20:59And we know that you two are the only gays in the village.
21:03LAUGHTER
21:03She didn't actually say that?
21:05She did.
21:05Oh, my God.
21:06She did.
21:07Now we have a tab.
21:08LAUGHTER
21:11And your horses, you need to score his knight first.
21:13The starter was great.
21:15I enjoyed it.
21:16The main lacked seasoning.
21:18The dessert was a little incoherent,
21:20but Jason put in a massively great effort.
21:23So that's why I'm giving him a seven.
21:27Great starter.
21:28Good main.
21:30And dessert definitely, I think, let it down a little bit.
21:34So for that reason, I'm going to score Jason a seven.
21:37I'm scoring Jason a seven.
21:40Great effort from Jason tonight.
21:43But for me, there was just too much going on with the menu overall.
21:46So for that reason, I'm scoring Jason a six.
21:50That gives Jason a total of 27, putting him into second place.
21:56Next time.
21:57Oh, yeah.
21:58A surprise serenade.
22:01I think everyone enjoyed Xavier singing.
22:03Achilles cried.
22:06And nauseating noises.
22:09Oh!
22:11I found it revolting.
22:13Jason's appalled by it all.
22:15That sound is just awful.
22:17tomar чувotism.
22:18I've heard it dessa.
22:23I've heard it gross.
22:25I've heard it.
22:26I've heard it JERSE.
22:29I've heard it DERE genuine.
22:29And if there's anybody left in here
22:31Who doesn't want to be an heir
22:34I've heard it!
22:38I've heard it DERE ERudo cann� «d …»
22:40I put it to rest
Comments