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00:00Ah! That was really hot!
00:02Take three restaurants.
00:04Cheers!
00:07All experts in delectable dishes.
00:11Throw in three cracking courses.
00:14I've got carb loads in tonight.
00:16And get them to score in secret.
00:20On today's show, spicy suppers.
00:26It was really, really tasty and then all of a sudden, oh, my God.
00:29I was like, whoa, I need an ambulance.
00:32Cabbage casualties.
00:34I knocked myself out with a 3.4kg red cabbage once.
00:38I don't know Jack that well,
00:40but I imagine that's what he'd be doing on a daily basis.
00:43He does nothing cabbages.
00:45And clashing competitors.
00:47Jack, you don't want to find me.
00:49Oh, I do not want to be on the receiving end of a Maria tirade.
00:52As six go head-to-head for the Mega Moolah.
00:55Rawr!
01:02Today's professionals competition comes from in and around Middlesbrough,
01:06birthplace of the Chicken Farmo.
01:08So popular in these parts, it even has its very own postal service.
01:12Oh-ho, sign me up.
01:14And hoping to deliver tonight to manager Maria and head chef Joe
01:18of Lost Property Restaurant and Bar.
01:21Our restaurant's called Lost Property,
01:23and the type of food we serve is seafood and steak.
01:26We don't think anyone does a sharing board as good as we do.
01:29We are like a married couple,
01:31because we just argue and fight day in, day out.
01:36What time's got this?
01:38Do you mean? I'm on time.
01:40But I am definitely the boss.
01:45She bought me a mug and it says Big Boss, so...
01:48It's a pink mug that says the boss and it's mine.
01:51It's black?
01:52Oh, I must have took mine home.
01:54Yes, let's just crack on with the starter, shall we?
01:57Scotch egg with pickles and ketchup.
02:00It's all about getting that yolk.
02:01If the yolk's overdone, then there's no point.
02:04It literally goes on that runny yolk.
02:05So if I get a fully cooked yolk, I wouldn't be a disappointed boy.
02:08Meet our next pair of restauranteurs,
02:11General Manager Jack and Chef Tom from Finkle and Green.
02:15We do, like, small tapas plates, but, like, worldwide,
02:18so we do, like, things from all over the place.
02:19We've got Asian dishes, Teesside dishes, Mediterranean dishes.
02:22We've got the food, we've got the service, we've got the vibes.
02:25It's just a nice place to be.
02:26Yeah, with a full package, to be fair.
02:28Rawr! Rawr!
02:30When people first meet us, I do think we can be quite overwhelming.
02:33We like a laugh and we can be a bit full-on
02:35because we're quite intense people.
02:37I was the head chef here and then I went to General Manager
02:40and have, like, kind of left my role in the kitchen a bit.
02:42I will pop in the kitchen and pick up a knife
02:44and do something and just have... I miss it.
02:47Never lose it, do you?
02:48I have to take your word for that.
02:50Over at Lost Property.
02:52Sous chef for the day.
02:55Look at them vampires!
02:57Oh, you've got me some pink crocs!
02:59Been asking for pink crocs.
03:00You buzzing?
03:01Yeah!
03:03I'm buzzing!
03:04Crocs and socks, not for me.
03:06Look at that, perfect!
03:09Footwear finalised, their eggs go on to boil.
03:11So the ketchup, basically, it needs to be not from a bottle, you know?
03:14Oh, yeah, like...
03:15A nice homemade ketchup would be nice, yeah.
03:17Yeah, it could be an amazing thing.
03:18Yeah.
03:18You're in luck!
03:20Last up, manager Jenny and head chef Jack
03:23of Asian fusion restaurant Ban Mi.
03:26The food that we do here is Pan-Asian food,
03:28inspired from all around that region.
03:30We've got some Korean bits on there,
03:32we've got a little bit of Japanese,
03:33quite a bit of Chinese.
03:34There's some Thai in there.
03:36It makes my job very easy when the food's amazing.
03:38Like, people literally say it's the best food they've ever had.
03:41Ooh, impressive!
03:42The motto of the place is,
03:44we work too long, we work too hard for it to not be fun.
03:47So, we've got to keep it chill, we've got to keep it relaxed.
03:49About many corners do I have to turn...
03:52Just nod along, Jenny.
03:54Back at Lost Property,
03:55the Tommy K is whizzed till smooth,
03:58and it's time to taste.
04:00Oh!
04:01Good?
04:01Yeah.
04:02Yeah.
04:02Yeah.
04:04Take it easy on those boiled eggs.
04:06I bet you have peeled this one faster than you.
04:09Told you!
04:10I broke it.
04:12You can't use that.
04:13Is it knackered?
04:14Yeah, it's done.
04:14I'll tell you what, why don't you stick your finger in
04:15and see if it's got a runny yolk.
04:18Hooray!
04:18Yeah, it does!
04:19Get in!
04:20I refuse to make scotch eggs,
04:22because they're just really infuriating to make.
04:24I just end up smashing the scotch egg.
04:26It's like...
04:26It's a delicate hand, innit?
04:27It takes precise delicacy in Tom's ham-fisted...
04:31I'm more of a hammer than a scalpel,
04:33to be fair.
04:34You and Maria both.
04:36The eggs are wrapped in pork mince and black pudding.
04:39Excellent, that.
04:40Oh, hey!
04:41Very good.
04:43They'll be cooked this evening
04:44and served with the ketchup and pickles.
04:47Next up, the main surf and turf sharing board.
04:51I'm hoping from surf and turf sharing board,
04:53we're getting a bit of steak here, aren't we?
04:55Yeah, definitely want a bit of steak.
04:58Bingo!
04:59Can't go wrong with a bit of local beef.
05:01I would never go out to a restaurant and order a steak.
05:03I can do it just as good at home.
05:04Like, it's not hard.
05:05Bit of garlic, bit of butter.
05:06Get it done.
05:06Joe marinates his skirt steaks for the turf,
05:09then it's on to the surf bit.
05:11I don't like seafood at all.
05:12Well, I don't mind, like, cod and stuff like that.
05:15I'm more than happy to eat your surface, I like.
05:17Yeah?
05:17Not out of my turf, though.
05:19Shellfish.
05:20The lobster will be laid out alongside the steaks later
05:23and served with a fish massaman curry.
05:25Just put to go.
05:27Yoghurt panna cotta with granola and poached plums.
05:30Yoghurt's too sour in desserts.
05:32I understand it can be a sweet thing,
05:34but I like it on top of, like, a kebab or something,
05:36you know, like, a bit of mint yoghurt sort of thing.
05:37I like a panna cotta.
05:38I love granola.
05:40I think that'll be nice.
05:41Yeah, it'll probably be quite refreshing after...
05:43Yeah.
05:44..you know, a big rich meat you made.
05:45Mmm.
05:46Hopefully.
05:48Grab two lemons from round there.
05:49Two lemons.
05:50Yes, chef.
05:54You any good at juggling, Maria?
05:56No.
05:57Oh, ****.
05:58No.
05:59Sorry I asked.
06:01They throw together the panna cotta base,
06:03adding lemon and yoghurt.
06:04Panna cotta just needs to have that, the right wobble.
06:07If you over-set it, horrible.
06:09Texture in your mouth, disgusting.
06:10If you're under-set it, it's like water on the plate.
06:13Like, you don't want that.
06:14Stop.
06:15What's up?
06:16Didn't put the gelatin in, did we, bud?
06:19Nearly had a posset there.
06:21Just imagine.
06:22How's it tasting?
06:23Oh.
06:24Fresh.
06:24Ah, it's really nice.
06:26Yeah.
06:26Hope I tingled my taste buds, that.
06:28It's good.
06:29The zingy mix is portioned into pots and left to set.
06:32It'll be served with granola, poached plums and a plum compote.
06:36It started brilliant, quite well-balanced,
06:38then you've got a big, fat, sexy mane,
06:40and then, erm, yeah,
06:42and then dessert's just going to clean it all off nicely.
06:45It's a well-balanced menu, I like it.
06:46It's got the legs on it,
06:47but it's there, you need to pull it out now.
06:49It's up to them, pressure on.
06:50Everything's gone to plan, I think so anyway.
06:52Yeah.
06:52With this little helper.
06:54Hey, smashed some good jobs there.
06:55Yeah, we did.
06:56God was in your house.
06:57You dare leave me, Hannah?
06:58All right.
06:58Better not, cos your first guests are here.
07:01Dressed to impress, it's Jack and Tom.
07:03How are you, guys?
07:04Good to meet you.
07:05John.
07:05I'm Tom.
07:06Tom.
07:06Good to meet you.
07:06Maria, nice to meet you, Tom.
07:08Jack, nice to meet you.
07:09How are you?
07:10Jack, nice to meet you.
07:11How are you?
07:11Jack, how are you?
07:13Oh, look at those!
07:15Bobby Dazzlers.
07:16Certainly Dazzling.
07:17Maria's actually got some matching ones, but they're not on yet.
07:19No, I'm not wearing them today.
07:21That was just in the kitchen, Ash.
07:23Along with your socks.
07:24Bye, would Jack a drink, guys?
07:26Yes, please.
07:26Have a good one.
07:27Cheers.
07:29Last in, Jenny and Jack.
07:31How are you doing?
07:32Hello, nice to meet you.
07:33Joe.
07:33Maria, nice to meet you.
07:35How are you doing?
07:37How are you doing?
07:38Jack, how are you doing?
07:39Nice to meet you.
07:40Jack, all right?
07:41Jack.
07:42Jack on Jack.
07:43Tom, you worked for me as well.
07:44Long time ago, man.
07:45It's good to see you.
07:46Only for about four years.
07:47Yeah, only for about four years.
07:48It was just nice.
07:49I was like, yes, get in.
07:50It was nice to see him again.
07:52I know Jack from school.
07:53Do you?
07:53All right, yeah.
07:54All right, OK.
07:55Maybe, like, work together for a little bit over Christmas, so...
07:58I know he's background in caring, so...
08:00I know we're definitely going to be on for some decent food.
08:03Ooh, it's game on!
08:05Cheers.
08:06Cheers.
08:08Coming up, cutting criticism.
08:11No, I'm not a fan of steak.
08:11It's really overrated.
08:13Steak's overrated?
08:14What an outrageous thing to say.
08:16Oh, yeah.
08:17Yeah.
08:18He's getting in there.
08:19He's getting me a little bit.
08:21He's getting in there.
08:21And exotic escapes.
08:24I'd probably either run away with a circus or run away at sea.
08:28I'm imagining.
08:29Trim the beard to just the tash.
08:31Leopard print unitard.
08:32You know, one of the strong men.
08:33Yeah, that's why I'm seeing beard lads.
08:43Cheers.
08:44Cheers.
08:45Cheers.
08:46Cheers.
08:46And at Lost Property, Maria and Joe are hoping to outclass their rival restauranteurs
08:50for the £1,000 prize.
08:52While Joe sets off with the starter, Maria's checking how he's treating her scotch eggs.
08:57Yeah, look lovely though, Joe.
08:59It's funny because I made them.
09:01Smash them.
09:02But how's the middle?
09:03Oh, mate, it's definitely running.
09:05Oh, yeah, that looks good.
09:07Great.
09:07Here it is.
09:08Scotch egg with pickled veggies and a dollop of homemade ketchup.
09:13Amazing.
09:14No problem.
09:15Thank you, Chef.
09:16You're welcome.
09:17I hope you guys enjoy.
09:22Oh, gorgeous york.
09:23Lovely and runny.
09:25It's nice.
09:26Yeah, loving.
09:26As a scotch egg, it was done really well.
09:28The york was runny, the bread in was crispy, the meat was cooked, it was warm, like it was nice.
09:33Did you make your own ketchup?
09:35Yeah, boy.
09:35Yeah, boy.
09:36Yeah, we did.
09:37I think the ketchup's actually the only thing Maria didn't get involved with,
09:41in the kitchen today.
09:42Really?
09:43I put it in the oven.
09:45Did you?
09:46With the ketchup there and the pickles cutting through everything, it's class, man.
09:49It's a really good dish.
09:50The scotch egg was everything we wanted, I think.
09:53We had runny centre.
09:54Homemade ketchup.
09:55Yeah, ketchup was brilliant.
09:57It was bang on.
09:58And then, obviously, the homemade ketchup and the pickles, that, like, balanced out nice.
10:02It was really nice.
10:04How's it been in the kitchen today?
10:05Sound, isn't it?
10:06It's a bit...
10:07He thinks he's been sound, but you know he's a normal, typical chef when they go,
10:11you know, meh.
10:12On a daily basis, you know, I'm like, argue quite well totally because it's a bit...
10:15Oh, yeah.
10:15No, we don't argue.
10:17No, not argue.
10:18We've got banter.
10:19We've got banter.
10:20Good bit of banter, don't we?
10:21That's it.
10:21Another bit of banter.
10:22What about you guys?
10:23Trying to keep it totally chilled.
10:25Yeah, very chilled.
10:26Not very stressful, people.
10:28As soon as anyone looks a little tiny bit stressed, we'll...
10:32You all right?
10:32Are you all right?
10:33Yeah, yeah, we keep each other...
10:35You might have to teach me how to do that because I'm not the complete opposite.
10:40I'm normally the one that looks stressed.
10:42How about you guys?
10:43Are you all right?
10:44Yeah, we're like best mates outside of work because we literally spend almost every day
10:47together anyway.
10:47Yeah, yeah.
10:48So...
10:48Like, I basically live at his house on the weekend.
10:51So...
10:52Sleeps my house four days a week, like.
10:53So they're spending more time together than they need to.
10:56Yeah, yeah.
10:57Seems a bit extra.
10:58Yeah.
10:59I thought, like, chefs and, you know, you were meant to argue.
11:02Yeah, no.
11:03You've got to love a bit of drama.
11:05Keeps your life interesting, wouldn't it?
11:06I personally look for it now, mate.
11:08You seem like the kind of person who wants a bit of drama.
11:10I mean, look at the chef.
11:11Like, come on.
11:12It says it all.
11:13We're doing the same day every day.
11:14You've got to have a little spice.
11:14They seem like they can cause a little bit of a stir.
11:19We haven't seen a lot yet, but I feel like we've got a lot to come.
11:22How are we all fixed for medium-rare steaks this evening?
11:25Sirloin and a stir?
11:27Yeah.
11:27Medium-rare.
11:28Medium-rare.
11:29Everyone wants medium-rare, so let's give them medium-rare
11:32and show them what we're made of.
11:33Do what you do.
11:34Chef.
11:35Yes, chef.
11:35You're the best chef.
11:37You're a chef.
11:38Joe sizzles his steak and assembles the other elements
11:41before moving back to the meat.
11:43It actually looks really nice, don't you know?
11:45Oh, I'm all over a bit of that.
11:47Oh, I'm all over a bit of that.
11:48All over a bit of steak.
11:49I sound like what?
11:49You sound like Curricudona, don't you?
11:50You should have.
11:51I'm all over a bit of that.
11:54It's combined with its compadres, and there it is.
11:58It's better than all right, kittens.
11:59It's a surf and turf sharing board.
12:02Amazing.
12:04That's a lot.
12:06Every time you, like, sort of pick things up,
12:08there was just, like, a full steak underneath.
12:11It was crazy.
12:12Yeah, Tom does like fish, so...
12:14No, but I looked at it, it looks beautiful.
12:16But I don't really like C3D with Tom, so I'll try it.
12:20Yeah, yeah.
12:20Well, that's good.
12:21Let's do this.
12:23Trying to get him to enjoy it, and obviously,
12:25I put myself out there.
12:26I actually did enjoy the lobster, you know?
12:28There we go.
12:28I did.
12:29I like the lobster.
12:30I tried a bit, it just, it's still not for me.
12:33Mmm.
12:35The steak is, like, perfect.
12:38I think presenting it with the lobster on top of the steaks...
12:41Yeah.
12:41..with sort of, you know, the rest induces out of the lobster
12:43going around the steak, because it's a good touch,
12:45good idea.
12:46Yeah, yeah.
12:46No, I'm not a fan of steak.
12:47It's really overrated.
12:49Steak's overrated?
12:50I hate steak.
12:51What an outrageous thing to say.
12:52I'd never order a steak in a restaurant.
12:54Sorry.
12:54Sorry, Jack.
12:55It's just not my thing.
12:56He's putting his little bits in there, isn't he, Jack?
12:59He's a wind-up...
13:00He's definitely a wind-up Jack, yeah.
13:02Very happy to eat it,
13:03and the bit of lobster makes it a hundred times better.
13:06Like, I'll eat lobster and prawns till the cows come on me.
13:08I'm made out of steaks.
13:09That's the one, mate.
13:11Sort of like the king of foods, isn't it?
13:13It is.
13:14Food for kings.
13:15Yeah.
13:16So, mate, if you lost the ability to cook,
13:19what would you do instead?
13:21I'd probably either run away with the circus
13:23or run away at sea.
13:25And what would be your act?
13:27I would do the, like, five men on the see-saw,
13:30you know, where they go and fly...
13:31Like, yeah, yeah, sky high.
13:32I like that.
13:34I can't imagine Jack going anywhere.
13:35I think he might get his beard stuck.
13:39I'm imagining trim the beard to just the tash,
13:42ball the head, leopard print unitard,
13:44you know, one of the strong men.
13:45Yeah, that's why I'm saying beard, lads.
13:47That's what, yeah.
13:48I think I'd still be in the industry.
13:49I'd just do your job, wouldn't I?
13:52Yes, I could.
13:53The easier bit.
13:54You what?
13:56LAUGHTER
13:58Amazing.
13:59You know what gets me?
14:00They think it's easy.
14:01Oh, no.
14:02I did them both, thank you.
14:04Neither of them are easy, man.
14:06No, none of them are easier.
14:06See, I like it.
14:07None of them are easy, one is easier.
14:10You've only got to serve customers, pull them a drink,
14:12give them the menu, remember and order.
14:13It's not hard, I've done them both.
14:14Time for dessert, I think.
14:16They all look pretty full, so it's a good job we've got a bit more
14:19of a light dessert to finish off with.
14:21Nice and fresh.
14:22Yeah.
14:23Fruit finds its way in.
14:25They smell to class, that.
14:26Smell nice?
14:27Yeah, smell it.
14:27Fresh?
14:28Oh, yeah, it's fresh, that.
14:31And it's given a granola garnish.
14:33Yoghurt, panna cotta with granola, plums and a tiny bit of lemon balm.
14:38Mmm, fancy.
14:44So the textures are amazing.
14:46I could know it's spot on.
14:48I could have a full bowl of that.
14:50I would normally not go for that, like, on a menu,
14:53but it was really nice.
14:55I loved it.
14:56That sort of dessert is absolutely perfect, isn't it?
14:59Like, it's your palate cleanser, isn't it?
15:00You couldn't have had, like, a big chocolatey dessert after that,
15:02after that, man.
15:03Like, this is, like, the spot on.
15:04For something that's cream and yoghurt,
15:06you'd expect it to be a lot heavier than it was,
15:09but it wasn't.
15:09It was, like, still nice and light.
15:11I think serving panna cots in, like, tubs,
15:13that is a bit of a cop-out.
15:13Like, you've got to turn down the plate
15:14and give it a little shimmy, personally.
15:17Second dig that, Jack.
15:19I think that one landed.
15:21Oh, yeah.
15:22Yeah.
15:23He's getting in there.
15:24He's getting me, getting me a little bit.
15:25He's getting in there.
15:26He is.
15:27He's winding him up.
15:28I'm still not sure on how they've receptive me there.
15:31I'm a Marmite sort of person.
15:32I'm a love you or I hate you.
15:33I'm not quite sure they're on the love side.
15:35I'm sure you can win him over.
15:37You hear him play each other in a movie?
15:39A toss-up with Leonardo DiCaprio or Lewis Capaldi.
15:42Which one do you want?
15:43I mean, I know which one I'd prefer.
15:46He's not the best good-looking cap,
15:47but he is a national treasure.
15:48I said DiCaprio as well.
15:49I dangled a heartthrob in front of them
15:51and they missed it.
15:52Yeah.
15:52I apologise.
15:54Martha Ruffalo.
15:55Martha Ruffalo.
15:55Who for you, yeah?
15:57Martha Ruffalo, are you talking?
15:58She's the one that turns green, though.
16:00LAUGHTER
16:05I think the vibe was great.
16:07Everybody was laughing.
16:08I'd give us an 18.
16:10Yeah, I'm happy with an 18.
16:11I'll be buzzing with an 18, like, to be fair.
16:13So the vibe tonight was really nice.
16:15Yeah, the food was pretty much spot on.
16:17So tonight we're going to score Joe Maria is 17.
16:20We had a cracker night.
16:21We're going to give Joe Maria...
16:2318.
16:24Meaning lost property lay claim to an impressive 35 points.
16:32It's day two of the competition
16:33and the turn of Tom and Jack from Finkel and Green.
16:37These dishes that we've got on our menu today,
16:39they're some of our most popular ones,
16:40or the ones that aren't the most popular,
16:41they're just mine and Tom's personal favourites.
16:43Yeah, yeah.
16:43Everything's going to be a slimmed-down version of what we'd sell
16:46in the restaurants,
16:47rather than just absolutely slamming them with loads of food
16:49and stuffing them.
16:50Yeah, yeah.
16:50Very considerate.
16:52Got to hang out, baby.
16:56Got to hang out.
16:57I'm not sure you do.
16:59So what's everyone expecting from today's hosts?
17:01I can't imagine Jack and Tom's day's going to be stress-free.
17:07I don't think there's room for Tom in the kitchen with Jack.
17:10No, I don't think so either.
17:11We shall see.
17:12First up dessert.
17:14Jam roly-poly blondie
17:15with vanilla custard and marinated berries.
17:18I'm all over that.
17:20You're all over a blondie.
17:20Now, I'm all over that dessert.
17:22Yeah.
17:22That is right up my street, that dessert, yeah.
17:24I think it's probably a blondie with bits of jam and bits of jam and some...
17:28Yeah.
17:29Spot on!
17:30A melted butter and white choccy concoction is churned up with eggs and ground almonds
17:34and it's ready to bake.
17:37Oh, do you think it's going to make its own custard?
17:39I don't know.
17:40I hope so.
17:41You're in luck.
17:42A little secret ingredient for the custard, a nice big pinch of sea salt.
17:45Was that your idea?
17:47Yep.
17:48Now, how's that roly-poly dough?
17:51Maybe it's a little bit.
17:52Nah.
17:54She done?
17:55She done.
17:57Let her rest and cool.
17:58Nice.
17:59They'll roll it later.
18:00Yep.
18:01Now, who's up for a mega main?
18:03Birria tacos, palmo bites, mac and cheese, potatoes bravas and fondant potato chips.
18:09With a little lie down afterwards, highly recommended.
18:11I think birria tacos is maybe something, you know, we might have a bit of a dip in sauce
18:14or something there and maybe make it a bit more messier.
18:17Yeah, I'll have to Google that.
18:19I've made birria tacos before and I found it was really important that the sauce
18:23that goes through the meat has to be really good, has to be deep, there's plenty
18:26of flavour in it.
18:27So birria is a traditionally spicy and super savoury Mexican beef or goat stew.
18:33That's slow cooked.
18:34I'm not eating goat.
18:35I wouldn't mind a bit.
18:36It better not be goat.
18:38And it's beef!
18:40Beautiful British beef cheek here.
18:42Maria will be relieved.
18:43I think I used to do it smoked.
18:45I used to do it smoked.
18:46Yeah, hope it was spicy.
18:48We like a bit of spice.
18:49Yeah.
18:49Two chillies in the birria today.
18:51I'll give it a little try so I just want to split open.
18:53And they're not too bad.
18:54But you want to boil anyone's head off.
18:57Into a pan go onions, carrots, chillies and tomatoes with the brown beef cheeks,
19:02a slosh of stock and their special spicy mix.
19:05Meanwhile, Tom's chipping away at the potatoes.
19:07Well, that sounds like it's going to be rich and full of butter.
19:10Yes.
19:11So I'm going to go with a full block of butter.
19:13Bang on.
19:15Herbs say hello, along with a big salty sprinkle, garlic and a load of stock.
19:20And it's left to reduce.
19:21Onto the chicken parmo.
19:23There had to be a parmo on...
19:25Somebody's menu.
19:26..on someone's menu.
19:27And it was going to be their menu.
19:28Yeah.
19:29All perfect chickeny boy.
19:31The chickeny boy is chucked in flour, egg and breadcrumbs.
19:34It'll be baked tonight with bechamel sauce and cheese
19:37and served with the bitiest stuffed tacos.
19:40Sorry, man.
19:41Onto the starter.
19:43Parmesan crisps with red pepper relish, focaccia with red pepper hummus and tabernard,
19:48Korean fried chicken and Thai green chicken spring rolls.
19:51Crumbs.
19:52Sounds like they're trying to beat us at a sharing bar, is it?
19:56That's another big load.
19:58Yeah.
19:59More chaos.
20:00Heavy.
20:01They kick off with the Thai green marinade for the chicken spring rolls.
20:05I absolutely love spring rolls, to be fair.
20:07They are obtaining the backside, though, once you start rolling.
20:10There you go, beautiful spring roll, ready for frying later on tonight.
20:13And how's Tom's effort?
20:16I'll do it.
20:17Huh?
20:18I'll do it.
20:18That one can be ours.
20:20I'll have it.
20:22For the cheesy crisps, parmesan and flour are popped into moulds
20:25and go off to bake.
20:27Can't get my head around that one.
20:29I've made it.
20:30Have you?
20:31Oh, cool.
20:32Prep done.
20:33They'll put it all together later.
20:35I think tonight might be a little bit louder than our night,
20:37but a little bit more out there.
20:39Yeah.
20:39I'm hoping so.
20:40Bit more crazy.
20:41Yeah.
20:42I like crazy.
20:43There's sort of no flow to this menu, is there?
20:45Yeah.
20:46But it all does sound nice.
20:48It just sounds like it's going to be a lot.
20:49There'll be something for everyone to love,
20:51or there'll be something for everyone to judge.
20:53So you can be looked at one or two ways.
20:55Yeah, yeah.
20:55And hopefully it's the latter.
20:56Really?
20:57No.
20:57No.
20:58The former.
20:58The former.
20:59Hopefully it's the former.
21:00Good.
21:01Let's get them in then.
21:02First to arrive, it's Maria and Jo.
21:04Allie, you all right?
21:05Hi, guys.
21:06OK.
21:06Nice to see you again.
21:08Nice to see you.
21:10Right, so these are record spinners.
21:12Cocktails of my own creation.
21:13Yeah.
21:14And what's in this?
21:15Have a little drink first and I'll tell yous.
21:18Oh, that's nice, that.
21:19That's fresh.
21:20It's good, that.
21:22Yeah.
21:22It is tasty.
21:23Has it got rum in it?
21:23So, you know, you've got vodka, elderflower liqueur,
21:26orange liqueur and energy drink in there.
21:27It's good, that.
21:28And what?
21:28Energy drink.
21:29It's good, energy drink.
21:30It spins your record a little bit as you're going.
21:32Do you know what I mean?
21:33I don't think we need extra energy here.
21:36Last in, Jenny and Jack.
21:38Allie, you all right?
21:39Welcome to Finkel.
21:40All right.
21:41Evening.
21:42Hey, look, darling.
21:43How are you doing, my darling?
21:44You OK?
21:45Cheers.
21:45Cheers.
21:47Bon apple teeth.
21:49Coming up.
21:50Woo!
21:51Knock out names.
21:52Jackie T and Tommy D's culinary menagerie.
21:58They're thinking of opening their own business.
22:00God love them.
22:01And a Britney bop.
22:03I must confess.
22:05I still believe.
22:07Still believe.
22:08We're down our way.
22:10I wanted to sing a couple more sometimes.
22:11I think I nearly kicked the table over.
22:13We were on that.
22:21It's day two in and around Middlesbrough.
22:24Cheers!
22:25Where Jack and Tom are hosting their rivals
22:28at Small Plates Restaurant, Finkel and Green.
22:31Come on, come on.
22:32Get the towel out your mouth.
22:33That's one way to keep him quiet.
22:35Jack divvies up for ketchup
22:36while chicken's floured for frying.
22:39Spring rolls are sliced
22:41and chicken's chucked about.
22:43I've got a brand new combine harvester
22:45and I'm giving you a king.
22:46Focus, Jack.
22:47Now let's get together and hurry.
22:50And with a few final flourishes, it's good to go.
22:53Woo!
22:54Let's go.
22:55And I ain't got a brand new come...
22:57Parmesan crisp for ketchup, fried chicken and a spring roll.
23:01Can you tell me what's spicy on this?
23:04Nothing's overly spicy.
23:06The gochajang's got a little touch of a kick to it
23:07but it's nothing intense.
23:08Wow.
23:09You be sound.
23:14Yeah, I haven't had a parmesan crisp like that.
23:16It's like a parmesan scone.
23:19Life.
23:20A typical parmesan crisp would be a crisp
23:22but it was like a full cake.
23:25I didn't enjoy it as much
23:26but I could see what they were trying to do.
23:28I enjoyed it.
23:30I did.
23:31They are a hefty sort of...
23:33It's a beefy little...
23:33It's a hefty crisp.
23:34Yeah, it's a thick bit, isn't it?
23:36It's a little bit spicy.
23:38Is it?
23:38Like, the tarniest...
23:40Like, I'm really...
23:40Which one's spicy?
23:42I'm a wimp.
23:42I'm an absolute chicken.
23:44Really?
23:44The tarniest...
23:45I can't eat...
23:47Yeah, I'm not getting any spice.
23:49Not like a ding, but...
23:50No.
23:51It's just a really nice bit of chicken.
23:53The spring roll was banging.
23:54I love that.
23:54The spring roll's probably my favourite on there.
23:57It's really tasty, yeah.
23:59If they had just had the spring roll as a starter,
24:02like a big one or loads of little ones with a nice dip,
24:04that would have been an absolute winner for me.
24:06Just wondering what your most embarrassing or funny moment is.
24:10So, I had a kitchen pot once.
24:12Ah, a kitchen porter.
24:13Anyone we know?
24:14I gave him about...
24:15I think it was probably about six nets of muscles.
24:19And I simply cleaned him, you know,
24:20like, pick him down, clean him off.
24:22And about 20 minutes later,
24:24the whole kitchen just filled with the smell of cooked muscles.
24:27As the guy opened the dishwasher...
24:28Oh!
24:29You never did it!
24:29You never did it!
24:31So, is that about Tom?
24:33No way!
24:36I can neither confirm nor deny.
24:38LAUGHTER
24:39Oh, wow!
24:40Well, they're still in the net, so...
24:41Oh, mate, they were cooked!
24:43They were busted out,
24:44the whole kitchen's, like, stunken muscles.
24:46And we were all like...
24:47Oh, my God!
24:48Oh, no, no, no, you haven't, you haven't, you haven't.
24:50I believe...
24:51I believe I recall your exact words were,
24:53Tom, I'd usually have your back,
24:55but you're on your own in this time.
24:57LAUGHTER
24:58LAUGHTER
24:59The one regret is I should have made him eat the lot.
25:01LAUGHTER
25:03Honestly, I didn't know what any of us were going to do.
25:06That was like a weekend's worth of...
25:08LAUGHTER
25:09Oh, man.
25:11I generally thought when they were telling the story
25:13that we were going to hear about a sink full of hot soapy water.
25:17Do you know what I mean?
25:18Not through the washing machine.
25:19No way!
25:21Mull's fairy liquid.
25:22LAUGHTER
25:24No-one can beat that story, that's unbelievable.
25:27I knocked myself out with a 3.4kg red cabbage once.
25:30LAUGHTER
25:30So, you did what?
25:31Pardon?
25:32Yeah, so one of the cabbages that came from was supplied,
25:34it was massive.
25:35So one of the lads had picked it up,
25:36we were like, playing with it,
25:37it looked like a footy,
25:38so he just threw it up,
25:38and I was like,
25:39EAT A CHEDRARDS!
25:40He did it and just hit the death.
25:42LAUGHTER
25:43I don't know, Jack, that well,
25:44but I imagine that's what he'd be doing on a daily basis,
25:47just nothing cabbages.
25:48LAUGHTER
25:49Hopefully no lasting damage.
25:53On to the main.
25:54The starter's good there,
25:55so let's go through for the main course
25:56and see how we're going.
25:57Let's go on.
25:57Let's go on, baby.
25:59The bitterest stew is sizzled.
26:01Ah!
26:02That was really hot.
26:03You all right?
26:04Yeah, I'm sound there, don't worry.
26:06I've moved on.
26:07While Tom loads up the tacos,
26:09Jack smothers sauce on the chicken parmo bites.
26:12Does that look all right?
26:14Tom hasn't.
26:15It's just a bit thick.
26:16Ooh!
26:16Nothing an avalanche of cheese can't fix.
26:19Teesside Delicacy,
26:21Parmo Bites.
26:22You work.
26:23And it's showtime!
26:24Woo!
26:25Ha-ha!
26:26Viriot Tacos,
26:27Parmo Bites,
26:28Mac and Cheese,
26:29Patatas,
26:30Bravas and Fondant,
26:30Potato Chips.
26:31Loosen your belts.
26:35There you go.
26:38A lot of beige.
26:40Yeah, it was a lot of beige for me.
26:42And it's like,
26:44carbs and carbs and carbs and carbs.
26:50So, initially, it's really tasty,
26:51but I can taste the spice already on it.
26:53Mmm!
26:54Nice, huh?
26:55Which bit spicy?
26:56All of it.
26:58That gravy's spicy for a minute, so bad that, isn't it?
27:00Yeah.
27:01There's a level of not liking spice,
27:03but then being very sensitive with spice,
27:04to the point where things aren't spicy,
27:06she's like,
27:06Oh!
27:07Thank God we haven't put black pepper in the food,
27:08she'll be fuming.
27:10Even though it was really, really tasty,
27:12the spice spoilery for me,
27:14I would have finished it if it wasn't for the spice.
27:15I have, like, carb-loading tonight.
27:18Yeah.
27:19We're bulking now.
27:20Yeah, there's a lot of carbs for me.
27:22I like these.
27:24Carb-loading?
27:24Yeah.
27:25Same fondant process, or what?
27:27The exact same fondant process you would, yeah, yeah.
27:29And then chilling, portioning, deep-frying.
27:32I think the main is them guys on a plate, like, full-on, rich food,
27:37like, you know, bold, boisterous, like, just whack-bam.
27:42I couldn't do it.
27:43I literally had a little bit of each to try it all,
27:47but I think that was it.
27:49It was a lot of food.
27:50Yeah.
27:51We just wanted to get our feel, our favourites,
27:54our bestsellers out there.
27:55So if that was the wrong choice, it was the wrong choice.
27:57We took the dart.
27:59It is what it is.
27:59So if you did own your own restaurant, what would you call it?
28:02Jackie T and Tommy D's culinary menagerie.
28:06You...
28:08I'll give you 100% of what you asked for
28:10for 20% of the company.
28:13LAUGHTER
28:14I mean, I mean...
28:16They're thinking of opening their own business.
28:18God love them.
28:20I think it's probably like an angle on the market
28:22that I'm totally not into.
28:24But I'd go once, man.
28:27Yeah, just to say we'd go.
28:28Yeah, we would go.
28:30Right, who's up for a good old sing-song?
28:33Ladies and gentlemen, for one night and one night only,
28:36Mr Thomas Dryden singing Britney Spears.
28:38CHEERING AND APPLAUSE
28:44This is Tom's time machine.
28:48Oh, baby, baby, how was I supposed to know?
28:54I would not expect that from Tom.
28:56I wasn't expecting it to happen.
28:59Nobody expected Britney Spears to come out of his mouth.
29:01Now that I'd like to see.
29:03My loneliness
29:05Is killing me
29:07And I
29:08I must confess
29:10I still believe
29:12Still believe
29:14When I'm not...
29:16We were all pretty full into that.
29:18Yeah, I wanted to sing a couple more songs.
29:20I think I nearly kicked the table over.
29:22We were on that.
29:23Give me a sign
29:27Hit me, baby, one more time
29:30He had a voice on him, though, when he did a hit.
29:33Hit me, baby!
29:33I know.
29:33Like, that bit, it was, like, it was great.
29:38CHEERING AND APPLAUSE
29:40That was great.
29:41That was really strong.
29:42Yeah, that was fast up, really, bro, yeah.
29:44Thank you, man, thank you.
29:45Hit me, babe, all my time?
29:46Oh, yes, of course.
29:48So, how's that roly-poly looking?
29:51Oh.
29:51You know what?
29:52I'll take that, ladies.
29:54It's topped off with berries and custard, and it's good to go.
29:58Roly-poly
29:59Jam roly-poly blondie.
30:00There you go, sir.
30:01It's an actual roly-poly.
30:02Oh, man.
30:03There you go, Jack.
30:04Amazing.
30:06This is a jam roly-poly with brown sugar and vanilla custard
30:10with the sea salt thrown in there.
30:12Nice.
30:13So, tuck in.
30:16Really nice.
30:17Yeah, you killed it on this one.
30:18Yeah.
30:20I really like the custard.
30:21I like the salt.
30:23Little touch in it.
30:24Yeah.
30:24Jam roly-poly blondie, I thought it was unbelievable.
30:28I wasn't expecting it to be as roly-poly as it is.
30:32Thought they were going to cop out and just make a blondie
30:34with some bits of jam in it, but they didn't.
30:37They still roly-poly'd it.
30:39Roly-poly...
30:40Roly-poly?
30:47Roly-poly?
30:48It's like one dish and it's like you can enjoy it as a one,
30:51if you know what I mean.
30:52Yeah.
30:52That's probably the best we've ever made it,
30:53including for restaurants.
30:54Yeah, yeah, yeah.
30:55Right, so...
30:56Take that.
30:57Yeah, absolutely.
30:57Well, I know everyone's stuffed,
30:59but there's only one way to finish it off in there.
31:01Oh, he wouldn't.
31:02Oh!
31:05He would!
31:06Scores, please!
31:07The atmosphere was great tonight.
31:09The flavours of the food were good,
31:11but there was just a bit too much going on,
31:12so we're going to score 16.
31:15So, tonight, we're going to give Jack and Tom 14.
31:1714.
31:19Which puts them in second place with 30 points.
31:27It's the final day in the turn of Asian fusion restaurant Ban Mi,
31:31where manager Jenny and head chef Jack are ready to cook up a storm.
31:35Any worries?
31:36I'm a little bit concerned.
31:37Maria doesn't like spice,
31:39so we're going to try and keep...
31:40We've got a couple of fish bits on as well.
31:42Yeah, they don't like fish.
31:43Tom and Maria don't like fish,
31:45so we...
31:46Yeah.
31:47But...
31:47Yeah, we'll convert them.
31:49Yeah, yeah.
31:50Yes, we will.
31:51You're not sounding overly convincing.
31:53So, how confident are the others feeling?
31:56I think we're in the lead after last night.
31:58Yeah, I think our night was a bit more cleaner,
32:00a bit more fought out, maybe, with our three courses.
32:03I think Joe and Maria, food-wise, they did better than us,
32:07but I think, entertainment-wise, we did.
32:08So, you know, I'd like to stay confident.
32:11As long as we don't come last, I'm not bothered.
32:14High hopes for this evening, then.
32:16Jack's got a really good reputation as a chef,
32:18so I'm expecting some really nice flavours, a nice balance of menu.
32:22Are you worried?
32:24Er...
32:25Yes.
32:26Yeah, slightly, yeah.
32:28At least you're honest.
32:30Jack and Jenny are kicking off with one of their most popular mains,
32:3410-hour lamb shank massaman curry with sticky rice
32:37and pickled papaya salad.
32:39I love a massaman curry.
32:40I'm a big fan of that.
32:42I love a lamb shank, I love a massaman,
32:44so I'm absolutely buzzing with that.
32:45Might even get served on the bone.
32:48I am not.
32:49Yeah.
32:50Fingers crossed.
32:50Joe, you're in luck.
32:52Maria, you're not.
32:53The shanks are trimmed and seasoned,
32:56then sealed in the wok, and it's on to the curry sauce.
32:58Carrots are sizzled with onions, celery and lemongrass.
33:02Yes, smash it.
33:04Go on, Jenny, give it some welly!
33:06Smashed and bashed, it's in to mingle
33:08with a dollop of massaman curry paste and coconut milk.
33:11I'm definitely looking for loads of flavour.
33:14The sauce is sloshed on and it's in to slow roast.
33:17It'll be dished up tonight with sticky rice and topped with pickles.
33:20So it's on to dessert.
33:22Yuzu and lime meringue tarts with vanilla and scorched coconut ice cream.
33:26The citrusiness of that will cut straight through the richness of the main
33:29and it'll be a really nice finish on that, yeah?
33:31I love coconut.
33:33I love coconut ice cream.
33:34Mmm, that's right with my straight dark.
33:36Yeah, that sounds really nice.
33:37The ice cream base is whipped up and knocked down.
33:41I get knocked down!
33:43Enough left over?
33:44Rolls of ice cream.
33:46Whoa, whoa, whoa, whoa!
33:48Surely a mop will do!
33:50Oh, it's for the desiccated coconut.
33:52That's fine, then.
33:54Once torched, it's combined with what's left of the cream.
33:57I'm a bit worried it's going to be a bit of a bitty ice cream.
34:01Crunchy.
34:01Crunchy?
34:02Texture.
34:03Texture.
34:04Texture's good.
34:05And we're all about texture.
34:06Hopefully your guests are, too.
34:08It's churned and then frozen.
34:09On to the yuzu and lime curd.
34:12Yuzu can be a tricky ingredient.
34:13It can be really overpowering and things.
34:15Sugar, butter, eggs and lime zest are gently heated.
34:18Isn't it?
34:19What's happening over there?
34:20Excuse me, Jack.
34:22Can I do it again, then?
34:23Just shot it in the bed.
34:25Can someone tell me what's going on, please?
34:26Jack's in the way.
34:27Might have scrambled the eggs.
34:29No wonder you were hiding it.
34:31Maybe attempt number two will go better.
34:33In goes yuzu.
34:35We could maybe put a little bit more in there.
34:37Definitely expecting the tart case itself to be homemade,
34:41full of flavour, no soggy bottom, well cooked.
34:44Well, there's no soggy bottom, at least.
34:46So, you have to use a pre-made tart case.
34:49Yeah.
34:49Because this kitchen just gets...
34:50It's so small, so tight and so hot to do full pastry work.
34:55Right, OK.
34:56Yeah.
34:56Curd cascades in.
34:58Beautiful.
34:59Yeah, it's really good, that.
35:00A final zesty flourish, and it'll be topped tonight with Italian meringue and the coconut ice cream.
35:07On to the starters, chicken satay skewers, prawn nori rolls and grilled haken lemongrass lollipops,
35:13with gochujang mayonnaise, jazz flute.
35:17To be fair, I'm looking forward to that, that sounds lovely.
35:20Gochujang mayonnaise.
35:21That's the stuff you moaned about last night.
35:22What was that?
35:23On the Korean chicken.
35:24Oh, spice!
35:26Yes, look away now, Maria.
35:28That might be a bit too much for Maria.
35:30You might not taste the mayo.
35:31Oh.
35:32You don't sound too fussed.
35:34I think the hake and lemongrass lollipops are really interesting.
35:37I want to see how they do that.
35:38Spices, shrimp paste and some big chunks of chilli are whizzed into a paste and mushed
35:43up with the hake.
35:44Prep done, they'll cook the hake lollipops and satay skewers this evening and serve with
35:48the prawn nori rolls.
35:50I'm really looking forward to the dinner party tonight.
35:52You know, one last hurrah, final night with the guys.
35:55You see where we go, nice atmosphere, great food.
35:57Really looking forward to it.
35:58This menu is definitely competition.
36:02Even though I probably won't like the spice in it, it's still going to be good for
36:05everybody, isn't it?
36:06I mean, look at it.
36:07Right, so can I go and get ready?
36:09Yeah, let's get these people in here.
36:10Yeah, cool.
36:13First to arrive, it's Maria and Joe.
36:16Hello.
36:17How are you doing?
36:17How are you doing?
36:18I'm good.
36:19How are you?
36:20How are you?
36:21How are you?
36:22How are you doing?
36:23You OK, darling?
36:24So this is a rum punch.
36:25Normally it's got chilli and ginger, but we haven't put any in yours.
36:29We've toned the drink down for you.
36:31There's still chilli in yours, Joe.
36:33Yeah, I'm cool with that.
36:34Del Boy would be proud.
36:36It's nice that.
36:36I have to wait when I see that.
36:38Yeah, I love pineapple.
36:39Can I put any spice in my food?
36:42Oh, fingers crossed, please.
36:44We may be toning it down a little bit, but there'll be plenty of water.
36:47Noted.
36:49Right on cue, it's Jack and Tom.
36:51Welcome.
36:52You OK?
36:53You OK?
36:55You too?
36:55Yeah, good, thanks.
36:56Would you just like a drink?
36:57Yes, please.
36:58So welcome to Ban Me, everybody.
37:00I hope you have a nice night.
37:01Cheers!
37:02Cheers!
37:04Coming up, mistaken munching.
37:06Don't eat that.
37:07Don't eat that.
37:07Because that's why I say it.
37:08Don't eat that.
37:09I thought it was asparagus!
37:12I thought it was asparagus!
37:13I thought it was asparagus!
37:14Just chubbing away a bit of lemon grass.
37:16I was like, mate, it'll taste nice when you hope you eat anything else on the rest of the day.
37:19And who'll get their claws on the cash?
37:22In third place is...
37:30It's the last night in and around Middlesbrough.
37:33Cheers!
37:34Cheers, guys!
37:34And at Ban Me, Jack and Jenny are hoping to dish up some knock-out nosh.
37:40Lollipops are sizzled, chicken cooked up and spicy sauce poured out.
37:45Jenny, just go and get the milk and sugar and water ready for Maria.
37:48Yeah, I'll do that.
37:50Wise move.
37:51There we have it.
37:52Chicken satay skewers, prawn nori rolls and hake lollipops.
37:56Ooh, and some pretty pickles.
37:57There they are, look.
37:58Ooh!
38:00All right, let's go.
38:01Service!
38:02Take it away.
38:05There we go.
38:06Mm-hm.
38:11Fish-hating Toms, braving the hake.
38:13Good man.
38:15No.
38:17Zinc.
38:18Mm-hm.
38:18It doesn't even taste like fish.
38:19I don't know if I'll be a fish convert, but I didn't hake it, so...
38:23I've heard worse.
38:25Come on, mate.
38:27One little note.
38:28Ooh.
38:29Mate, you didn't have to go that back.
38:30Yeah, it was commitment, though.
38:31As soon as I taste it, I can taste how tasty it is.
38:33Success, then!
38:34Let me get some chilli blitzers.
38:37Woo!
38:38Oh, it did.
38:39Get some water.
38:40Maybe not.
38:41Are we on the milk?
38:42Are we on the milk, order?
38:44Cook.
38:45Get it tight.
38:46Yeah.
38:48It was really, really tasty, and then all of a sudden, oh, my God.
38:51I was like, wow, I need an ambulance.
38:54It's a little bit.
38:55Look at the draw, because I left some quite big bits of chilli in the hake skewers.
38:59She could have gotten on.
39:00I think she might have got a couple of big bits.
39:02Absolutely love the chicken, by the way.
39:04Nice.
39:04Very nice.
39:05The satay chicken was unbelievable.
39:07The hake lollipop was stunning.
39:10It had a lovely bit of heat to it, but it was, like, fishy.
39:12It was fragrant.
39:13That was absolutely perfect.
39:16Really enjoyed it.
39:17Really enjoyed it.
39:17Don't eat that.
39:18Is that why I say it?
39:19Well, it's just lemongrass.
39:21I thought it was asparagus!
39:23I thought it was asparagus!
39:26It's lemongrass, Maria!
39:27What an idea!
39:28Just chomping away a bit of lemongrass.
39:30I was like, mate, it'll taste nice, but you owe me anything else for the rest of the day.
39:35Why Southeast Asian cuisine?
39:38I've just always loved it.
39:39I spent a bit of time out there when I was younger.
39:41I was working on yachts at the time, on boats.
39:43I was a sailor.
39:44He fits the role, doesn't he?
39:46I could see him in a tricorn hat.
39:48I could see him being a great...
39:51Like a pipe out of his mouth or something, sailing the seas.
39:54I'm Captain Bird's eye.
39:56You're going a bit more like a pirate there.
40:00So, the start was great.
40:01Happy, clean plates.
40:03So, let's smash up with the maids.
40:05Smash it out of the park.
40:06Yeah.
40:07A lot of smashes there.
40:08Smashing!
40:09Smashed it!
40:10The Massaman's reheated.
40:12Yeah, so, next show we've put a little bit of coconut milk in for Maria.
40:14Put one aside.
40:15Yeah, I'm going to let a bit down here from Maria.
40:16That's quite hot, actually.
40:18Good idea.
40:20Veg is fried.
40:22And there you have it.
40:24Lamb shank Massaman curry.
40:27So, Maria, this is yours.
40:29Special one.
40:30Ooh!
40:31Oh, it's not too spicy.
40:33There you go.
40:34Thank you very much.
40:37Mmm, that's tasty, that.
40:39The sauce, no spice, absolutely beautiful flavours.
40:43It was absolutely great.
40:45I think it's absolutely stunning.
40:46It's just a really, like, creamy...
40:48Like, you can't even pick the meat up cos it's that tender.
40:51Mmm.
40:51I really enjoyed the main course.
40:53I definitely would have liked a few more pickles just to cut through how rich and fatty the lamb was.
40:59The lamb itself, it had fallen off the bone.
41:02The sauce in the curry was stunning.
41:04The rice was sticky and perfectly cooked.
41:06Like, I really wish I could fault that man, but I cannot.
41:09Yeah, I think the last three days has been amazing, but I think the more we've got to know each
41:12other,
41:13maybe we've all calmed down or chilled out a little bit more.
41:16I think I'd bring a calm head, to be fair.
41:18Yeah.
41:19That's a very...
41:19Yeah, very strong.
41:20Yeah.
41:22You put on an act until you're walking upstairs in the kitchen and he goes,
41:25Now, I'm being serious! I'm being deadly serious!
41:28And you do that a lot.
41:29Keep your cool, Joe.
41:31You do.
41:31Look how.
41:32Just staying calm.
41:34Nice.
41:35I genuinely bring a bit of chaoticness to everything that I do.
41:38Just a bit of a whirlwind of a person, anyway, so...
41:42You never know what's going to happen.
41:43Could be sound.
41:45Could not be.
41:45I'm not going to like it.
41:46When I first met, I thought,
41:47Oh, we're going to fight.
41:49Jack, you don't want to fight me.
41:50Oh, I do not want to be on the receiving end of a Maria tirade.
41:53Like, absolutely not.
41:54Hurricane Maria, I'm good me.
41:57They always blow over eventually.
42:00So, the starter was, like, really positive.
42:02The main was even better.
42:04We've got this.
42:05We've got this for the dessert.
42:06A bit of pressure on the dessert now.
42:07Yeah, it is actually.
42:09Better crack on, then.
42:10Jack whips up an Italian meringue,
42:12tops off the tart,
42:13and after a quick scorch, it's ready.
42:16Yuzu and lime meringue tart
42:18with vanilla and coconut ice cream.
42:21Thanks very much.
42:23Enjoy.
42:29The dessert's a bit too sharp for me.
42:32Try to be a bit refreshing at the end of, like, you know, after that lamb shang.
42:35Maybe if it was a little bit quicker after the lamb shang.
42:38That's, yeah.
42:38That's very much the thing as well, yeah.
42:39Yeah, yeah, yeah.
42:39I like cleansing.
42:40Biscuit base is, like, perfect on the bottom as well.
42:42The base of the tart.
42:43Right.
42:44A lot of work in there, though, so...
42:46Didn't make the pastry.
42:47I'm going to be mad, like, honest about that.
42:50Did you not?
42:50See what, innit?
42:51I felt a little bit let down with the dessert.
42:54He didn't make his own pastry for his tart case.
42:57Maybe spoil it a little for me.
42:59The ice cream is a little bit too scorched for me.
43:01The coconut that's left over in the ice cream.
43:03Yeah, yeah.
43:04Probably could have passed a bit more of the coconut out of the ice cream.
43:07There's a bit too of a desiccated coconut.
43:08Yeah, I think so.
43:09Yeah.
43:10For me, the texture was great, cos I love coconut,
43:14but the taste of the coconut wasn't there.
43:16Like, I could feel it.
43:17I just couldn't taste it.
43:18I think the dessert worked how it was supposed to.
43:21Apart from the ice cream.
43:23But...
43:25Still, bloody good.
43:26It was really good.
43:27I enjoyed it.
43:29With Maria and Joe in the lead,
43:31Jenny and Jack need 36 to knock them off top spot.
43:34Tonight, we really enjoyed our evening.
43:36It was packed full of flavour, but, unfortunately,
43:38the dessert wasn't what we expected.
43:40So, tonight, we're going to give Jack and Jenny a 17.
43:43We're going to give Jack and Jen...
43:45Hold it!
43:46Over to Jenny and Jack for the results.
43:49Yay!
43:49Yay!
43:52In third place is...
43:56Finkle and Green.
43:57Yay!
43:58APPLAUSE
44:01In second place is...
44:06In joint first place...
44:08Yay!
44:10He's lost for the game ball, didn't he?
44:12Nice!
44:13Jack and Tom gave Jenny and Jack 18, meaning ban me and lost property share the win.
44:21That is the best outcome we could have hoped for.
44:25Yeah.
44:25Oh, my God.
44:26They were our competition and to come, like, first place joint is just, like, the best.
44:31Yeah.
44:31So happy.
44:32Well, happy with that, darling, well done.
44:36CHEERING
44:39Buzzing.
44:40I'm buzzing.
44:41I'm buzzing.
44:41I'm buzzing.
44:42I was a little bit worried thinking, oh, they're going to win, but I'm really happy that it was a
44:46joint...
44:46Don't win, honey.
44:48Joint win, yeah.
44:49Why not?
44:51I must confess
44:52That my loneliness
44:55Is killing me now
44:58And you know I still believe
45:01That you will be here
45:04And give me a sign
45:08With me, baby, one more time
45:12My loneliness
45:13Is killing me
45:16And I
45:17I must confess
45:19I still believe
45:22When I'm not with you
45:24I lose my mind
45:26Give me a sign
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