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Short filmTranscript
00:00Na na na!
00:01Woo!
00:01On today's show...
00:03So high.
00:04...meddling mums!
00:05Can you put them into cubes, please?
00:07Not chips. Thank you.
00:09Nuclear nosh!
00:11Let's jerk it up!
00:13Don't fire!
00:14I could feel my face flushing, my body temperatures rising.
00:20And cringy crooning!
00:21Oh, oh, happy day!
00:25Probably gives me the ick.
00:26As five culinary contenders clash for the coveted cash.
00:31Fingers crossed. I execute it out of the park.
00:40It's the third day in Sheffield, the capital of bells, hankies and sticks.
00:45That's Morris dancing for those not in the know.
00:47And hoping to rattle and roll his way to the top of the competition
00:51is tonight's host, childcare practitioner Leon.
00:54I would describe myself as a little bit of a Tasmanian devil.
00:57I'm always on the go, here, there and everywhere.
00:59My mind is at rest and when I've got something to do or I'm excited,
01:03I'm just buzzing all over the place.
01:06Getting the party started on Monday with her Mexican fiesta
01:09was content creator Lizzie.
01:11Thank you. Tuck in. Go for it.
01:14My night didn't go quite as well as I thought it would.
01:17I think it all just kind of fell apart when it came to serving.
01:20Cold. Did you warm your titties?
01:23I wish I did. I wish I did.
01:25I don't think I'm going to win this competition, if I'm honest.
01:28I don't think my food was up to scratch
01:30and ultimately this is a cooking competition.
01:33Ambrose agrees.
01:34If I lost to Lizzie, I would be absolutely devastated.
01:37I would question my ability completely.
01:40Sally's definitely my competition.
01:42Let the evening begin.
01:44Tuesday saw fashionista law lecturer Sally out to impress
01:48with her authentic old Shanghai menu.
01:50Whoa.
01:51Lovely.
01:52Beautiful.
01:53Beautiful presentation.
01:56I think my evening was pretty refined.
01:59I was very attentive
02:01and, um, I think I met everybody's needs and more.
02:06Lecturer Lindsay was all compliments.
02:09The flavours are really subtle.
02:11It's really nice.
02:12Last night was stupendous.
02:14Sally's food was so good on presentation.
02:19Really tasty.
02:20The percentage chance of me winning
02:22went down significantly after Sally's night.
02:25Er, she's going to be a tough act to follow.
02:28You're not wrong.
02:29She notched a very impressive 33 points.
02:32So, what's everyone expecting from Leon?
02:34I would assume Leon is an absolutely abysmal cook.
02:38High hopes, then.
02:40I'm hoping that Leon gives us
02:42some very authentic Jamaican food.
02:44I'm bringing a taste of the island vibe
02:46and Jamaica and the Caribbean culture to my menu.
02:49And it's definitely a good take on it, I feel.
02:52I want to bring loads of flavour,
02:53loads of energy, loads of colour,
02:55and I think I'm going to execute it well.
02:57Woo-hoo!
02:58Woo-hoo!
02:59You've got the enthusiasm part covered.
03:01Leon kicks off with his main
03:03jerk chicken and iri rice.
03:05I've never tried authentic jerk chicken before,
03:08so I'm really looking forward to this.
03:10And I'm hoping it's going to be
03:12very, very well-seasoned and spicy.
03:14This is a dish that needs to be spicy.
03:17Traditionally, it's a spicy dish,
03:18and I love spice.
03:20So,
03:22so this is what we call the jerk seasoning.
03:25Loads of fire and spice,
03:27and knock you off your feet, no man.
03:28I'm not holding back.
03:30Anyone that knows jerk,
03:31it's got to be fiery.
03:32If you go to an event
03:33and the jerk's not jerking,
03:35you might as well jerk off
03:36because you want your money back.
03:37You know what I mean?
03:38Oh, I do.
03:39And will your veggie guest
03:40get the full jerk treatment?
03:41I'm hoping it's not an afterthought.
03:43I'm hoping that, you know,
03:45I'm just as much of a priority
03:46as my other guests.
03:47What's the name again?
03:49It's Lizzie.
03:50If I do crispy tofu,
03:51that would be really good
03:52and jerk, actually.
03:53That could be good.
03:55Either that,
03:55or he's going to buy
03:56a packet of fake chicken
03:57from the supermarket.
03:59I know where my money's going.
04:00So this is my foreign
04:02vegetarian drumstick,
04:03especially for my meat-free guest,
04:06Lizzie.
04:07At least he's finally
04:08remembered your name.
04:10Jerk's horse is slathered on
04:11with a liberal lashing
04:12of all-purpose seasoning.
04:14Woo!
04:15I can smell the jerk.
04:17I love it when a plan comes together.
04:19Jerk chicken always tastes better
04:20on a barbecue,
04:21at least on an open flame.
04:22So maybe he's got his own bite.
04:23No such luck.
04:24It'll be blasted in the air fryer
04:26later and served with rice.
04:28On to the starter,
04:29reggae sunshine soup.
04:32Come on, Mum.
04:34Huh?
04:34Mum,
04:35have you got a bigger pan?
04:37I need a bigger pan for the soup.
04:38Can you bring me a bigger pan?
04:39Please?
04:40Oh, OK.
04:41I'm coming.
04:41Right, OK.
04:42Hurry up.
04:42Hurry up.
04:43Reggae sunshine soup.
04:46Brightly coloured vegetables in there.
04:50So maybe some sweet potato
04:52or some butternut squash.
04:54What's yellow?
04:55I can't think of any
04:56yellow vegetables right now.
04:58Turnips?
04:59They're white.
04:59And I don't think
05:00they're very Jamaican.
05:02Well,
05:03neither are potatoes
05:04and yet here we are.
05:05Here you go.
05:06Oh, thanks, Mum.
05:07How nice of you to come round.
05:09About time at all.
05:10What time do you call this?
05:11I've been waiting.
05:12So I'm just about to
05:13chop the carrots up.
05:15Don't do any more.
05:16That's enough
05:17because it's not carrot soup.
05:18The executive chef's arrived.
05:20This is where the cookie crumbles.
05:22But sometimes in life,
05:24when you put under pressure,
05:25you've got to rise to the gauntlet.
05:26The occasion.
05:27I like my soups chunky,
05:29so I'm hoping it would be
05:31a broth with chunky vegetables inside.
05:34Don't worry, Mum's on the case.
05:35Can you put them into cubes, please?
05:37They're not chips.
05:40I would never serve soup.
05:43Not for a dinner party.
05:45It's too messy.
05:46Excuse me, Mum.
05:47I need to crack on.
05:48OK.
05:49Get on with it.
05:50See ya.
05:51Bye, Mum.
05:52Hello, packet soup base.
05:54Some extra seasoning and curry powder.
05:56That is my soup done.
05:59I can relax now.
06:00You've still got bud to prepare.
06:02Jamaican ginger cake.
06:04I didn't have him down as a baker,
06:06I'm not going to lie.
06:07I'm just going to chuck it in.
06:10I'm a man of many talents
06:13and it's something that I love.
06:14I've not really made it before,
06:16but I think I'm going to give it a good shot.
06:18I love my Jamaica ginger cake.
06:19I like it stodgy.
06:21I like it moist.
06:22I like it dense.
06:23I like it sticky on the outside.
06:25That is what I'm going to be looking for.
06:27In your head, when people used to have that thought,
06:28what came first, the chicken or the egg?
06:31That's me doing this,
06:32trying to work out what ingredients,
06:33going in what order.
06:34You could read the recipe.
06:36Into butter and sugar go flour,
06:38baking agents,
06:39and some gravy browning.
06:41Right?
06:42I like the fieriness of ginger.
06:43I like to taste ginger in it.
06:44If it's going to have ginger in the name,
06:46make sure you can taste it.
06:47Otherwise, that's the point.
06:49Squirty, squirty.
06:50Squirty goes ginger paste and an egg.
06:52Just like that.
06:53How's it looking?
06:54At the moment,
06:55it's not looking like what I expected.
06:58I think it's lacking some more eggs.
07:00Are you sure egg is the answer?
07:02Still a bit dry.
07:04Hmm.
07:05If they're not terribly rich and moist ginger bun cakes,
07:09it might be a bit dry to eat.
07:11That's an understatement.
07:13Ah, got it.
07:14The milk.
07:15Finally, a liquid.
07:17See, there's refit in the madness, tell you.
07:19Have to take your word for that.
07:21So what I'm going to do,
07:22instead of weighing it out,
07:23I'm just going to keep adding it
07:24until I feel it's the right amount of milk that I'm adding.
07:26Winging it then.
07:28Ooh, appetising.
07:29It doesn't look appetising at the moment,
07:31but when it's cooked,
07:32I think you'll be presently surprised.
07:34It's dolloped into a loaf tin.
07:37Into bake, and that's the prep done.
07:39I'm so glad I've done it,
07:40and I feel a lot more relaxed now,
07:42and I'm excited for tonight.
07:45Ooh.
07:45Come on, get a move on.
07:46They'll be arriving soon.
07:48Leon could well surprise us all.
07:52I hope he does.
07:53I hope he has a good night.
07:54I hope he makes mistakes.
07:57But I hope his food is good,
07:59because I am hungry.
08:00Let's get the island vibe started.
08:05Bringing the sunshine and scrutiny,
08:08it's Ambrose.
08:09What are you saying, man?
08:09Are you feeling good?
08:10I am, Leon.
08:11How are you?
08:13So you've got a bit of taste on the island?
08:15Yeah.
08:15Would you like a cocktail?
08:16Oh, yes, please.
08:17There you go, sir.
08:18Thank you very much.
08:18I like your shirt.
08:20I'll tell you a little secret.
08:20I went to my local charity shop,
08:22and I thought,
08:23Lord, please present something for me,
08:25and I found this.
08:26And you prayed for that?
08:27I did.
08:28You know what the Lord says?
08:30He works in mysterious ways.
08:32Positively mystifying.
08:33Next up,
08:34honorary mum of the group, Lindsay.
08:36I am your mother.
08:37Ooh, Lucy.
08:39Very colourful.
08:39Wow.
08:40Who's Lucy?
08:42Lindsay.
08:43Woo, how you doing?
08:45Hello.
08:45I've had a cocktail about a few to drink.
08:47I forget my name.
08:49Wow, I'm loving the colours.
08:50Just avoided the naughty step.
08:53Here's Sally.
08:55Hello.
08:56Is she?
08:57Oh, hi.
08:57Hey.
08:58How are you?
08:59Wow, you all right?
09:00Ooh, Sally.
09:01Finally, you got one right.
09:05And last up, it's Lizzie.
09:07Ooh.
09:08Hello.
09:09I'm looking for you guys.
09:11Wow.
09:11Ooh.
09:12Wow.
09:13I'm nervous.
09:14My heel is just going to go straight through.
09:16Ooh, Lucy.
09:17Hello.
09:17Lizzie, babe, Lizzie.
09:19I give up.
09:20Hello.
09:21It's been three days.
09:23You're getting it right by Friday.
09:25Unlikely.
09:25So how do you say Chin Chin in Jamaican?
09:28It's like Wagwan.
09:29Wagwan.
09:30Wagwan.
09:30Wagwan.
09:31Right, ready?
09:33Wagwan.
09:33Wagwan.
09:35Coming up.
09:36Modeled memories.
09:37I bet by now you know everybody's name as well, don't we, honestly?
09:40Without any prompting.
09:42Lindsay.
09:43No!
09:44You can definitely remember Ambrose's name.
09:47And tongue-tangling.
09:48And again, back to the silent book, Deadly.
09:50You just said his name in a different way.
09:52It still doesn't make it not sound like a fart.
09:54LAUGHTER
09:55That is definitely code for fart.
10:05It's night three in Sheffield.
10:07Wow!
10:08Where childcare practitioner Leon is bringing the tropics to South Yorkshire.
10:13I hope they like the food.
10:14And I just want to be myself and enjoy it.
10:16Fingers crossed.
10:17I execute it out of the park.
10:19Execute your starter better than that phrase.
10:24I'm happy with that.
10:25Great!
10:26There it is.
10:27Reggae sunshine soup.
10:30Delicious.
10:32Thank you so much.
10:35Ambrose.
10:36Thank you very much.
10:37So, this is sunshine soup.
10:39Dig in.
10:43I'm really glad you kept the soup chunky.
10:46I love chunky soups.
10:49I was kind of, like, hoofing entire carrots into my mouth.
10:52Feels like the kind of thing you'd eat when you were ill.
10:55The main thing with me is basically making sure that I didn't overcook it,
10:59the vegetables weren't soft.
11:02That's the main thing for me.
11:03They're definitely not soft.
11:05It's like dog sick.
11:07It actually tasted way better than it looked.
11:11But my carrots, like, rock hard.
11:13I do like vegetables al dente.
11:15So, that suited me down to the ground.
11:18I would have preferred the carrots to be a bit softer and I could have done with a bit more
11:22heat.
11:23And I like a bit of spice.
11:25OK.
11:25Mmm.
11:25But it's nice.
11:27Cool.
11:27I think the group know by now that I am critical.
11:30And...
11:31But I'm critical about myself.
11:33So, if I can judge myself, I can judge anybody.
11:36Have you ever cooked this dish for anyone else?
11:38Yeah, so, I work in a children's home.
11:41So, I support a young black boy that's into Caribbean food.
11:45So, I have cooked it before.
11:48It must be really fulfilling.
11:49It is.
11:50Because it's taught me a lot.
11:52Growing up, I was one of those boys that used to listen to people, do what I want to do.
11:57Would you say that you've had any moments where you've kind of been a bit of a tyrant?
12:00I was going to say, I'm sure Ambrose has loads of stories.
12:03Ambrose?
12:04I'm sure you was a tyrant.
12:06As far as my mother knew, I was literally the perfect child.
12:09Really?
12:10Really?
12:11The face of an angel.
12:13She does.
12:14She's a good boy.
12:15Ambrose has the face of a Greek god.
12:19I wouldn't say he's an angel, but I would definitely say that Apollo would have been interested in him.
12:25Well, he is named after a rice pudding.
12:27Some might say I've got the face of a bulldog, but that's their opinion.
12:32I love me.
12:33Quite right.
12:34Why a bulldog, though?
12:36Ugly.
12:38Aw.
12:39You ain't nothing but a handy dogger.
12:41I was pretty feral as a child, actually.
12:46Yeah, I was crashing on the local golf course with my friends and pulling moonies at the posh golfers.
12:54Cut your ass out.
12:55And running away, and, yeah, and then we'd get the groundskeeper of the local golf club knocking on the door,
13:03saying he'd call the police.
13:05My mum said, you know, it's a wonder she's still got any hair.
13:09I can totally imagine her doing moonies at the golf course.
13:12I can imagine her doing it now.
13:14I literally wouldn't put it past her.
13:16After a few bevs, why not?
13:18I think my starter was amazing.
13:20Caribbean food, it's got that real spice, so they better be ready for this spice.
13:24Air-fried jerk chicken.
13:26Let's hope the spice is authentic.
13:29All right, enough island rhythm.
13:31Check that chicken.
13:32Woo!
13:33Let's jerk it up.
13:35There it is.
13:36Jerk chicken and iry rice with a veggie version for Lizzie.
13:45Stunning.
13:48Stunning?
13:49I'm assuming this is jerk cauliflower.
13:51No.
13:52Oh, my gosh, please tell me.
13:54I thought, what could I do that looks similar?
13:56So I decided to do a meat-free corn drumstick option.
13:59Okay.
14:01I will admit I got really disappointed when I thought I had cauliflower because, as a vessel,
14:07I think it's such a versatile vegetable, and then I found out it was just fake chicken from a bag.
14:13How are the spice levels?
14:15Wow.
14:17Dumbfire.
14:18I could feel my face flushing, my body temperatures rising.
14:24I get that doing extreme yoga.
14:26It's got a tingle on my tongue.
14:27Okay.
14:28And I love it.
14:28A tingle!
14:29Yeah?
14:29Just a tingle.
14:30It's not really spicy.
14:31Yeah.
14:31You're a hardcore girl.
14:33The spice level was perfect for me, but I definitely think a few more aromatics would have made the dish
14:39better.
14:40With the main course, I expected to be jerk chicken.
14:45Spicy, vibrant, flavoursome.
14:47I think Leon's dish was just a little bit lacking.
14:50Good ask.
14:50How did you cook the chicken?
14:52Obviously, I wanted to make sure the flavours and the juices were there.
14:55I kind of just used kind of a similar style to an air fryer style instead of cooking it in
14:58the oven.
14:59So you air fried it?
15:00Yeah.
15:00Yeah.
15:01And that's quite common with, obviously, jerk chicken.
15:03Air fry is not a traditional Jamaican kitchen appliance, though, is it?
15:08No, but it's the way you cook it.
15:10I thought you might have used a barbecue, but you might have just actually just gone to some effort.
15:15He even had a barbecue stand in his garden.
15:17He could have done it.
15:18I have an air fryer myself, and it does actually give a very good result, but at the same time,
15:23it's kind of a shortcut.
15:26So, me, in school, I was in the back of my music class, and there was a boy stood up,
15:32so I thought, you know what, let me play a bit of a joke.
15:35So I pulled his chair away, and he smashed his head on the cabinet.
15:39Oh, dear.
15:40Oh, God, that backfired.
15:41That was just very impulsive.
15:43Has anyone else got any stories of doing things like they wish they'd never done?
15:46I really regret auditioning for the school choir in junior school, because I made it, and I was in that
15:53choir for the last two years.
15:55In junior school, it was terrible.
15:56You didn't sing the song, you know, Oh, Happy Day. Remember Sister Act?
16:00Oh, happy day.
16:01Oh, happy day.
16:06Oh, happy day.
16:08Enjoying it, Ambrose.
16:09Hell, yeah.
16:09When Jesus washed, he washed my sins away.
16:14Oh, happy day.
16:17Come on, Ambrose.
16:18Oh, happy day.
16:19When Jesus washed.
16:21When Jesus washed.
16:25I find impromptu singing and performing really awkward and a little bit cringy.
16:30It properly gives me the ick.
16:31Not my thing at all.
16:33Good of you to hide it, though.
16:35He washed my sins away.
16:40Woo!
16:42You do have such a beautiful voice.
16:44I know.
16:45I see what you're doing.
16:46Yes.
16:47Yes.
16:47If Leon had a signature tune, it would have to be bonkers.
16:51To be fair, because of the work I do, shift work, I don't really have a lot of time to
16:57spend time with people I genuinely want to spend time with.
16:59Yeah.
17:00And I feel like you're the people that I would love to spend a lot more time with.
17:04Oh, that's so sweet.
17:05It's lovely.
17:06And I bet by now you know everybody's name as well, don't you, Leon?
17:09Oh, yeah.
17:09Without any prompting.
17:10Why don't you just go around and name everybody around the table?
17:13Just go, just name them.
17:14Yeah.
17:15You name everybody first.
17:16Lindsay.
17:17No!
17:20Don't you know your own mother?
17:22Jane knows.
17:23I'm going to wear my work lanyard next time.
17:26You can definitely remember Ambrose's name.
17:29He has addressed Ambrose by name so many times.
17:33Mm.
17:33Leon and Ambrose do get on really well.
17:35It's a bit of back and forth.
17:37We just bounce off each other.
17:39It's easy.
17:40It's comfortable.
17:41You've obviously made your tableware.
17:43Was that to go with the theme?
17:44I made the mats, but not the...
17:47Who made those?
17:48My dad made those.
17:49Oh, sweet.
17:50And if you met my dad, I would call him silent assassin.
17:57This sounds like a fart.
18:00And I'll explain that.
18:01I really think you should.
18:04I'll explain that.
18:06Please do.
18:07Oh, heavens.
18:07Lindsay's lost it.
18:08He's very quiet, but he does a lot for charity.
18:11And again, back to the silent but deadly.
18:13You just said his name in a different way.
18:15It still doesn't make it not sound like a fart.
18:21Silent but deadly.
18:23I don't know if Leon knew what silent but deadly meant.
18:27That is definitely code for fart.
18:30I think he's not doing his dad a justice.
18:31I think his dad's more like a really guardian angel mod than a silent assassin.
18:35I think my jerk chicken went down a storm.
18:38It did give him a kick to begin with, but as they started getting through it, I think
18:41they really enjoyed it, and the compliments were fantastic.
18:44Just pudding left to go.
18:46As we say in Yorkshire, it's other ganders.
18:48Less ganders, more gobble.
18:51Marks out of ten.
18:53Ten out of ten.
18:54Ten out of ten.
18:56Ten out of ten.
18:57Ten out of ten.
18:59Let's see if your guests agree.
19:01Jamaican ginger cake.
19:07Have you got any more of the kind of drizzle?
19:09I didn't want to put too much on because I didn't want it to take away from the ginger.
19:12No, it's stunning.
19:13No worries.
19:14Yeah, I just like it to be a little bit more moist.
19:16I was really hoping for a dense, gooey, saucy, sticky cake, and I just, I didn't get that, unfortunately.
19:24It was just a little bit dry.
19:26And what about the ginger?
19:28Yeah, so I basically used the ginger paste.
19:30Ah!
19:31The reason why I used the ginger paste is because raw ginger can be very strong, and obviously
19:35I didn't want to overpower the cake with raw ginger, and I thought it was a happy medium.
19:41I really could not taste any ginger in the cake.
19:44I literally thought he made it with molasses.
19:47I would have added maybe a cream.
19:49Because the golden syrup is very sweet.
19:51Yeah, yeah, yeah.
19:52Yeah.
19:53I would have, like, preferred more ginger flavour.
19:56And maybe an additional sauce to improve it.
19:58It was very dry.
19:59It needed the syrup.
20:01It needed a custard.
20:02It needed a cream.
20:03It needed something.
20:04It needed saving.
20:05So, guys, I've got a bit of entertainment outside.
20:07So, come and follow me.
20:09Oh, my God.
20:10Oh, yes!
20:12The party has reached its climax, and I want you to get down.
20:16One, two, three, follow me.
20:19To the left.
20:20To the right.
20:21To the right.
20:22To the left.
20:23Take it back.
20:23One, two.
20:25Of all the nights, Leon would have been the one to bring out a dance party.
20:30Flick it up.
20:31Woo!
20:32Don't split your trousers now.
20:33Leon's clearly been part of a dancing troupe and performed clearly.
20:39Yay!
20:40Yay!
20:41Go, is it?
20:41Yay!
20:42Do the box.
20:43Do the box.
20:44Hey!
20:45Hey!
20:46Oh!
20:47It was nice to see everybody just enjoying themselves, being a little bit more relaxed, and just taking the night
20:52as it comes.
20:53We haven't had that yet, so it was good.
20:55Go, Leon!
20:56Go, Leon!
20:57Go, Leon!
21:00Woo!
21:01Woo!
21:02Woo!
21:03Woo!
21:03Woo!
21:04Everyone was bumping and grinding and getting down, feeling the island vibe, the love, and the dance moves to top
21:10it off.
21:10What can I say?
21:11Absolutely.
21:13Smash it out of the park!
21:14Let's get some scores!
21:16The starter and the dessert were a bit of a letdown.
21:20The main I loved, but I wish he served more of it, so I'm going to give Leon a five.
21:25Tonight was really good fun, really high energy.
21:28However, the cuisine wasn't quite up to scratch, so therefore I'm giving Leon a six.
21:34Tonight I'm going to score Leon a six.
21:38His jerk should have been spicier, his pudding should have been moister, but we had a great time, we had
21:42a good laugh, so I score him a seven.
21:45Which means Leon's Caribbean cuisine gets him 24 points, leaving him middle of the park in second.
21:53Next time!
21:56Perplexing poetry!
21:57Now with your laughs, and your tips, and your snorts.
22:03What the heck is going on in that man's brain?
22:06And tussling toes!
22:13Absolutely horrific.
22:15It's like candy
22:16I can feel it when you walk
22:19Even when you talk
22:21It takes over me
22:23You're so dandy
22:26I wanna know
22:28Can you feel it too
22:29Just like I do
22:34This stuff is starting now
22:36It's the same feeling
22:38I always seem to get on
22:41Yeah
22:41Yeah
22:42It's the same feeling
22:44I'm so dandy
22:45I'm so dandy
22:45I'm so dandy
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