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00:00Wowie-woo-wah.
00:01On today's show...
00:02Yes!
00:03Loose limbs!
00:04I call my lucky arms.
00:06I think it's OK, but I suggest it just checks with the doctor.
00:11Dazzling dancing!
00:13I'm impressed, Joe! Seen a different cycler!
00:15Raver Joe was probably the best thing I have ever seen.
00:20And nitpicking noshers!
00:21So it should be perfectly al dente.
00:24It's OK.
00:25Woo-hoo!
00:26They were stuck together and it was all sadly entangled.
00:30As five chowhounds clash for a cloche of cash.
00:34Pretty rich in the house.
00:42It's day four of the competition in the West Country,
00:45birthplace of trip-hop legends, Massive Attack.
00:50And hoping for some divine intervention tonight
00:53is our fourth host, Richard.
00:54This is going to be my night, my house, my rules.
00:58Me, the centre of attention for a change.
01:00Absolutely ready to rock it tonight, so let's go.
01:02Feisty!
01:03Yamas!
01:04The week kicked off with globetrotting Kirstein's Greek-inspired evening.
01:08I'm still really impressed with my night
01:11because I think my night's the best so far
01:13and it's been the most fun.
01:15We need to go Greek.
01:17Hey! Hey! Hey!
01:18But spiritualist Joe's candid comments landed her in the doghouse.
01:22I thought it looked like dog food. I'm really sorry.
01:25Oh!
01:26You're going to make me think that it's dog food now, Anna Canoica.
01:29No. No, no, no.
01:29No, please don't think it's a dog food.
01:31No, I don't...
01:32I'm not saying it is.
01:34I think it offended other people more than me,
01:37even though it was my cooking.
01:38Let's have a great night.
01:40Yeah!
01:40Cheers!
01:40Tuesday saw Neapolitan Pepe push the boat out
01:44with some proper Italian grub.
01:46Some nice lasagna.
01:48We had such a fun time.
01:50I had such a lovely comment from the guest, too.
01:53The reason I don't like Italian food
01:55is that I don't like pasta,
01:56but the filling is amazing.
01:59Oh, thank you very much.
02:00And Joe's canine comments came back to bite up.
02:03I never said a food was dog food.
02:04I said it looked like...
02:06That is calling a food dog food.
02:07It's not, sorry.
02:08Only I can know what I meant.
02:10I enjoyed Pepe's night until the friction.
02:13Ew!
02:14Then on Natalia's 90s night,
02:16the pair came to blows.
02:18Are you holding a grudge because I said that?
02:20No, I just stated...
02:22I'm honest, I'm up front.
02:23I just stated that was rude.
02:24It was very, very, very tense.
02:26All right, guys, that's at the point I leave
02:29because I've had enough of that, all right?
02:30I don't like awkwardness
02:32and I didn't enjoy last night at all.
02:34Coupled with crumbling cake,
02:36I wouldn't serve that to any guest,
02:38let alone me dog.
02:39The night ended in pieces.
02:41I think it is going to be
02:42between Rich and Pepe, to be honest.
02:45Fair point.
02:46Pepe's out in front with a healthy 27 out of 40,
02:49so it's all to play for.
02:54Having seen what we've had so far,
02:56I'm hoping that my menu this evening
02:58is a little bit of a cut above,
03:00but we haven't got to the end of the week yet.
03:01We certainly have not,
03:03but everyone's expecting big things from Richard tonight.
03:05I think he's a bit of a perfectionist,
03:07so he's going to want everything right,
03:09and if it goes wrong,
03:11I don't think he'll be very happy.
03:13I think Rich is quite competitive.
03:16He's got his eye on the prize,
03:17and I think he's probably going to nail it,
03:20to be honest.
03:20Because he cares so much,
03:22I think he's going to be doing us some quality food,
03:24which I look forward to.
03:26What's for dinner then, Dickie?
03:28This evening, I'm hoping we're going to have
03:29some really top-notch gastro, bistro pub,
03:32really delicious British food.
03:34Kicking off with a classic British dessert,
03:36eat and mess with shortbread.
03:40I don't know what the eat on mess means.
03:43Does it mean it's going to look a mess?
03:44I think this could be really good.
03:46Too trifle-y,
03:47and it just becomes children's party food.
03:49Done well, and we've got fine cuisine.
03:52Excellent, Richard.
03:53I think making a meringue is easy,
03:55to be honest.
03:56Even I can do that.
03:57I've been practising,
03:58and I'm pretty sure that they'll be OK.
04:00Best get cracking.
04:02Only egg white can go in here.
04:03If there's any bit of yolk in there,
04:04it'll mess it up completely,
04:05so you have to be really careful.
04:08Gently does it.
04:10Oh, that's it.
04:11Screwed it.
04:12Oh!
04:12So, it's got to go in the bin.
04:14Because he's very organised,
04:16and he knows how to follow the structure
04:18step by step,
04:19he may have some nice food for us.
04:21Meringue mix back on track.
04:23Oddly.
04:24In goes sugar.
04:25Because my dad's the master chef,
04:28the patisserie maker,
04:29I'm just going to take a picture of my dad,
04:30just so he can see you.
04:31Hopefully, I'll be doing him proud.
04:33Surely.
04:34Let's test those stiff peaks.
04:37Ta-da!
04:39And they're in to bake.
04:40And bottom there.
04:42Don't let me down.
04:44Oh, I wonder if he's actually made the shortbread.
04:47He's certainly giving it a go.
04:48I think it's mixed with flour and butter and sugar,
04:52so I don't think it's very, very difficult to do, huh?
04:56This is all about different textures,
04:58and my mum's always told me
04:59to make sure that you've got some different crunchy textures
05:01through something nice and soft and whipped,
05:03like an eating mess,
05:04so hopefully I'll do her proud.
05:05Mum and Dad to please.
05:07Meringue check.
05:08They are going to be amazing.
05:10I can't wait to smash them up later.
05:14Top shortbread tip, please.
05:15I've got a little trick here.
05:18Barbecue spatula.
05:19Nice one.
05:21There we go, my little beauties.
05:22Bake for me.
05:24Next up, the starter.
05:26Garlic and cheddar stuffed portobello mushroom
05:28with black pudding.
05:31Black pudding.
05:32Mm, OK.
05:33Quite liking the sound of that.
05:35It depends if it's homemade black pudding,
05:37if it is good luck to him.
05:39I'd like there to be plenty of garlic
05:41and lashings of cheddar cheese.
05:45So, garlic.
05:49Garlic giving you jib.
05:52I'm mirroring Gordon Ramsay, really.
05:55Trying to look like I know what I'm doing,
05:57but probably being really clumsy.
06:00Not sure he'd be very happy with that comparison.
06:02The garlic joins oil, breadcrumbs, butter
06:06and a load of lemon zest.
06:08The zest will bring a really nice zing to this mix.
06:11Hopefully, this will dazzle my guests later on.
06:14How dazzling is it at the moment?
06:17Delicious.
06:18Mm.
06:26Look at these bad boys.
06:28What an absolute winning starter right there.
06:29They'll head for a grilling this evening.
06:32Last on Richard's British menu,
06:34something Italian.
06:35Corn-fed chicken breast with pancetta
06:37and chestnut mushroom tagliatelle.
06:40No more Italian food, please.
06:44No pasta.
06:46A potato would be nice.
06:49I hope it's not like pasta that you throw
06:51and stay on the wall, you know,
06:53like this really sticky pasta.
06:55I'm not making my own pasta.
06:56It's the only thing I'm not making tonight.
06:58I haven't got a machine.
06:58I can't roll it out.
06:59I would be rubbish at it.
07:00So, we're having some fresh pasta
07:02and I'm hoping that everybody can forgive me
07:04for that little indiscretion.
07:06Maybe not pepe.
07:07And it's on to the garlic bread.
07:09I know we've already had that this week,
07:11but hopefully I can show that little Italian
07:12how garlic bread actually should be made.
07:14The dough's whipped up.
07:16Nice and glossy.
07:17And left to rest.
07:19There's an element of what I would call finesse here.
07:23We need that this time in the week.
07:25This menu is totally rich.
07:26I read the menu and I can see his face inside.
07:29Smells lovely.
07:30For the sauce, pancetta's popped in.
07:33Well, most of it.
07:34Those pigs escaped.
07:37Smells good, doesn't it?
07:38Not bad.
07:39Think it might be time to add those mushrooms, though.
07:41The chestnut ones.
07:43That's it.
07:43I'm hoping Pepe's going to like this.
07:45This is Trebbiano.
07:46This is an Italian white,
07:46so always use good wine in your cooking.
07:49I think he's talking to you, Pepe.
07:52Any good?
07:53Lovely.
07:54Terrific.
07:55Posh plonk sloshed in.
07:57The sauce is thickened and left to sizzle.
07:59So, what would Mummy make of it?
08:01I think Mum would like this.
08:03She's not Italian,
08:04but I'm sure she couldn't find any fault with this.
08:06Oh!
08:07And the chef's verdict?
08:09Oh, fantastic.
08:11Fantastic.
08:13More wine.
08:16Do you know what?
08:17That is lovely, actually.
08:19Chef's perks, innit?
08:20Sorry to disturb the drinking,
08:22but how's the dough looking?
08:23Look at that!
08:26I can't wait for Pepe to try this.
08:28It's in to bake,
08:29and the prep is all done.
08:32Now for the competition.
08:34Pepe, I think, might be in the lead at the moment,
08:35but I'm going to show that Italian stallion
08:37how things are done.
08:38This is just a posh menu
08:40done for impress,
08:41but it's not passioning.
08:44I do think his evening is going to be really good.
08:46I think he's going to pull out all the stops
08:47and be a little bit bougie.
08:49It is Richard all over, definitely,
08:51and let's see if he can bring the goods to the table.
08:54It's time to find out.
08:56Good vibes only tonight.
08:58Yep, the door's just over there.
09:00Ah, here's Joe.
09:02Hey!
09:03Hello!
09:03Nice to see you.
09:04Come on in, come on in.
09:05Could you take my wrap for me?
09:06Yeah, of course.
09:07I'd be a gent.
09:08Yeah, absolutely.
09:09You look stunning.
09:10Have some champagne.
09:12Ooh, actually, could I have my wrap back?
09:14You may, yes, absolutely.
09:15Let me redress you.
09:17Make your mind up.
09:17We're at the red way.
09:18OK.
09:18Lovely, sweetheart.
09:20All right.
09:20Thank you, darling.
09:21Have I impressed you?
09:22In terms of the outfit,
09:24yeah, I've never been disappointed with them.
09:27Very diplomatic.
09:28Ah, that's lovely.
09:29Thank you, sweetheart.
09:30That's nice.
09:31You're welcome.
09:32Next up, it's Pepe.
09:33Oh, my God, what are we here?
09:37Prince Pepe from Italy.
09:39Oh, enchanted to meet you, sir.
09:42Oh, if I can.
09:43Um...
09:52It's Prince Pepe.
09:54Prince Pepe.
09:55You look beautiful.
09:57Oh, thank you.
10:02all right darling oh my gorgeous how are you sorry last thing Natalia hello gorgeous how are you
10:15oh my lady you look very handsome I know yeah I'm your king you're gonna be my queen tonight
10:27here's to a knockout night without any fighting
10:32coming up astonishing anecdotes my legal first name is lady Natalia I often call myself lady
10:41Joanna Joe is one of those sort of people that if you've done it she's done it five times better
10:46than you and Huffy hosting who I need to put a biscuit inside like you can do whatever you like
10:51can we just can we just stop the questions now and enjoy it
11:01it's day four in the west country we're self-proclaimed cuisine connoisseur Richard
11:07is hoping to knock the socks off the competition and bag himself the thousand pound prize
11:12how's that black pudding smelling great just like me I was about to say ah fantastic some golden brown
11:23looks like a seagull's gone to town on your mushrooms wow look at that what you're sculpting
11:29there then a little bird's nest of rocket that's the idea anyway it's working if they're not
11:36impressed with these they're gonna be nuts aren't they stuffed portobello mushroom and black pudding
11:41oh wow okay oh look at that thoughts anyone I'm half Scottish oh yeah so I've grown up eating a
11:53lot
11:54of black pudding and I actually really like it fantastic I was worried not everybody does enjoy it
11:59today oh I love that as long as you don't think about what's in it it's a what's in it
12:05brace yourself
12:06it's made with pig's blood straight straight from the animal absolutely keep it down it's good
12:15thank you the portobello are be small usually they are the first thing I got is a taste of something
12:22really astringent it's not garlic is there lemon in there there is yeah some lemon zest in there
12:27actually I think he's covered a little bit other favors I would disagree it didn't cover it it was
12:33there just giving you that zing I didn't taste the garlic I didn't taste the cheddar I tasted the lemon
12:41so one of the things you also don't know about me is I'm an aromatherapist so I love flavors I
12:47don't cooking with herbs as never Joe for God's sake it's like it's not just about you seems to be
12:53like every evening she's got a new profession that she brings to the table anyone else my legal first
13:00name is lady Natalia that's my legal name yeah in my passport my first name is lady good on you
13:13why I thought it'd be really funny because I'm never technically gonna be a lady you know I often call
13:18myself Lady Joanna yeah if when I go to somewhere a little bit more upper-class and like to introduce
13:24myself I say it's lady Joanna very regal Joe is one of those sort of people that if you've done
13:31it she's done it five times better than you I do cut the mustard when it comes to a little
13:35bit of
13:36elegance and finesse maybe it was the way I was brought up maybe it's all the culture of the years
13:40I've had in the arts could be either moving on something I didn't tell you guys I have a lucky
13:47armor a lucky arm yeah yeah sure you like can I show you like oh yeah I call my lucky
13:57arms I think
13:58he's okay but I suggest he just checks with the doctor don't tell me you're one of those two oh
14:06can
14:06you hear that yes that did not sound great I think the starter was executed pretty well I'm
14:11not going to count my chickens just yet probably wise chicken searing the garlic butters whipped up
14:18that's smelling pretty garlic I think that's fit for pepe jolly good and they're in to grill
14:24chop-bought pasta goes on to boil usually I like my pasta al dente but typically with dinner guests you
14:30do it slightly longer so it's better cooked and then they actually can't complain about it being raw but
14:35we've got an italian at the table so hold on to it is pepe will be pleased you're happy
14:43perfect the mains good to go chicken with pancetta and mushroom tagliatelle and garlic bread
14:50wow oh wow oh my god
14:54oh look at that even i want a photograph of that
14:58i got a question for you go on how did you cook the pasta three minutes in the pan boiling
15:03water bit of
15:04salt that's it no oil boil the water first and then add the pasta so it should be that's good
15:10timed it with a timer so it should be perfectly al dente
15:16perfect pasta prince pepe it's okay
15:23i want to know from kirstine that she don't like the pasta what she think can we convert you kirsteen
15:32no rush take your time kirstie all right it's very cheesy um and yeah no it's lovely thank you
15:49no you're not fooling anyone i don't like pasta the pasta was not up to my standard it was not
15:57al dente it was stuck together and it was all sadly entangled it didn't have that
16:04lovely voluptuous movement apart i'm doing my happy dance i only do a happy dance
16:11when i'm happy thank you funny that the chicken was really nice really flavorsome did you make the
16:19garlic bread yeah yeah i did from scotch homemade yeah oh fair play well look try some have you tried
16:26some yeah not yet this is the real test who's the best with the garlic bread should i try at
16:36the same
16:36time hold on it's good this is a garlic bread yeah that's good very good i've been beaten from british
16:47man that knows how to do a very nice garlic bread the smell of aroma of garlic was gorgeous but
16:53it was
16:54really hard a bit disappointed in richard's garlic bread it wasn't very garlicky it wasn't very cheesy
17:00bit style um but it was still better than pepes so something i'm really interested in actually is
17:07conspiracy theories i love a conspiracy story i'm obsessed everything so talk to me about the moon
17:12landings i don't think they happened i mean do you think this is a conspiracy yeah really yeah i do
17:19tell me why i think there was a huge race to get to the moon so i think they did
17:24go to the moon but
17:26they went later so the first time was all in the studio okay i don't care about if we land
17:31or we no
17:32land on the moon who cares about that you know what i mean like uh it's the end of the
17:37world if we
17:37in the land of the morning with the beauty of the moon and the goddess of the moon and the
17:42silvery moon
17:43i would not in a million years think of landing on it good to know what that's fine but say
17:48they did
17:49good on them but you know until you understand there's other species out there there's all sorts
17:54out there you cannot play god with the planets in the universe agreed actually good good friends now yeah
18:02yeah yeah i actually am quite spiritual like she is i just don't um go on about it i've seen
18:11a
18:11completely different side to natalia she's warm we're having fun it's been really pleasant to be in
18:19company tonight hello hello hello dj dickie on the decks
18:28oh my god are you on the laugh no but you are not are you
18:38wow what a shock fair play to him he's got it
18:45i'm impressed joe i've seen a different side laugh i've also been a professional dancer sorry
18:50it's not a boast sounds like one rave with joe was probably the best thing i have ever seen
18:56actually and i actually really loved it because i could see that she was letting loose and she was
19:00so comfortable that she could do that joe tonight was a different person she still won the attention
19:07but she was different tonight and i really like the joe tonight
19:14i so got into it i love dance anyway i really expressed myself techno techno darling pretty happy
19:22with the first gig for the bedroom dj pretty rich in the house pudding is soft delicately blob that in
19:31there it is and there it is eat and mess shortbread and lashings of raspberry coulee
19:42add the meringue make fresh yeah absolutely really yeah made it this morning well done thank you
19:47and the cream so whipped the cream made the meringues and the shortbread do i need to put a biscuit
19:53inside like you can do whatever you like coffee coffee like can we just can we just stop the
19:58questions now and enjoy it can i make a statement i wouldn't if i were you okay so it's like
20:02a
20:03disconnected uh eating mess oh not quite deconstructed that's what i said okay uh yeah i mean it's meant
20:10to be mixed in the glass but it's a very limited space there i like it okay i like it
20:14it really meant
20:15a lot to him that it went down well and i think unfortunately he hasn't enjoyed himself as much as
20:21he
20:21could have done shortbread is a bit short yeah yeah it's hollow it's hard on the outside but soft
20:28on the middle which is strange just careful with your teeth oh he's not happy stop i think we're
20:36offending richard no no when when you hit um richard's evil serial killer laugh that's when you've got
20:46the raspberries reminds me of childhood oh nice there you go yeah great yeah you're welcome thank
20:51you speaking of childhood when i was five or six my parents took me to the zoo down in bristol
20:59okay and
21:00they had a tiger in a cage and my mum wanted to take a picture so she made me go
21:04and stand next to the
21:04cage and then all of a sudden i thought it started raining but actually the tiger was weeing on
21:10me from behind yeah was we yeah and my mum's got it on a photo mine's far worse than that
21:16all right
21:16go on no you don't i've had more than enough thank you tonight for me that was a really good
21:20vibe
21:21everyone really sort of relaxed and enjoying themselves couple that with some fantastic food
21:26really nice dessert to top it all off yeah i think it was a winner let's see what your guests
21:30thought schools please rich made a very good effort but the tagliatelle was no al dente and the dessert
21:37was too sweet and shortbread too hard so i'm scoring him a seven so tonight i'm gonna score rich an
21:45eight
21:46i love the starter the main didn't quite come together and i nearly broke my tooth on the shortbread so
21:54it's a seven the food didn't live up to my expectations so i'm giving richard a five
22:03so richard and pepe are level pegging at the top on 27 points next time
22:11venerable visitations a lot of known people are wanting to come back elvis is one of them
22:18george michael is another one honestly i feel like i'm in the twilight zone and someone wins the
22:24wonga in fifth place is that's right that's right that's right that's right i really love your tiger
22:37your tiger feet
22:43your tiger feet
22:46your tiger feet
22:48all right
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