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00:01on today's show let's win this thing I'm rose competitive comeuppances I think
00:07you've already got it planted that you're gonna win this if he can't take it back
00:11then he's gonna be in trouble elevated expectations I was expecting you to
00:17stuff the chicken skin with truffles if it was gonna have truffles in it it
00:22would have been on the menu and a bear bear oh my god I've got something special
00:28for you as a squad of Sheffielders spar for a slew of silver in deed it's the
00:43final night in Sheffield once home to the world's longest sausage measuring 35
00:48miles that's not it and hoping not to make a pig's ear or any other porcine off cut
00:56of their evening his property developer Ambrose who's been disappointed by
01:00this week's food not impressed and I think I think I might be the one to be
01:05you'll see the week started with a mediocre Mexican menu from content
01:12creator Lizzie did you warm your titties I wish I did I wish I did I think Ambrose
01:17is hypercritical but I think he does have to be very careful when he does that
01:22because if he can't take it back then he's gonna be in trouble
01:28night two saw law lecturer Sally look at that showcase an authentic Shanghai spread
01:38the style of her food and the technique and the effort she put into it was fantastic it
01:43really tastes like I've died and gone to heaven oh thank you so much it's really nice I think I'm
01:47probably middle of the pack on the scoreboard on night three child care practitioner Leon
01:53brought island vibes to proceedings everyone's really feeling it getting down and boogieing but
02:02Ambrose wasn't feeling it I would have preferred the carrots to be a bit softer and I could have done
02:08with a bit more heat the danger of putting such high standards on other people is that you have
02:13to live up to your own standards cheers everyone and last night health science lecturer and mum of
02:19the group Lindsay stoked everyone's competitive spirit toes away with some hardcore hoofing we saw a
02:26different side of everyone last night certainly did the skeletal bullets feet back but her food
02:32failed to impress enjoy my starter and main course were palatable debatable which means Sally's
02:41currently in the lead on 33 points with Ambrose dishing it out all week though the group are chomping
02:48at the bit I think coming last he's got to really pull it out of the bag because if not
02:53it could
02:53backfire massively but before he starts Ambrose has an important announcement I don't like being
02:59disturbed in the kitchen I don't like when people get in my way so don't not my watch I think
03:05you
03:05might have misunderstood the premise here the food I'm cooking tonight is food we love it's comforting
03:11it's warm it's traditional and it's top quality we'll let your guests be the judge of that first
03:17up the starter scallops with boudin noir and p puree seafood again Leon not eating Lindsay's seafood in a
03:27main course I think was absolutely horrific if he thinks he's even going to try and pull that stunt
03:31at my place tonight he's got another thing coming you have been warned Leon the scallops I'm hoping we get
03:37the skirt because I love the scallop skirt you're gonna be disappointed I'm afraid I love it but I
03:44also like to save it so I have it on toast I mean for lutes and stuff well as long
03:47as you're happy
03:48love scallops Ambrose Lindsay Boudin noir is basically black pudding which is a blood sausage ah the
03:58unmistakable aroma of pig's blood beautiful once fried Ambrose crumbles and will reheat later pee puree
04:06is that just mushy peas fancy mushy peas for the pee puree it's frozen peas with garlic and a splash
04:13of
04:14cream I use cream I use butter I use everything that's probably bad for your butt that's what
04:19makes food tasty no complaints here it's just baby fume quite mushy no slurping at the camera please oh I
04:28see
04:28what you mean what do you think Ambrose perfect with a pee puree of perfection it's on to the veggie
04:35celeriac option will that be perfect too it's the ugliest vegetable I've actually ever seen you've got your work cut
04:41out
04:41then very ambitious but that's just Ambrose all over isn't it okay interesting yes it is go on give
04:51it some one more fall up I think it's worked has it really oh whoopsie they're poached in stock ready
05:01to be fried later with the scallops onto the main and the entire French nation quietly weeps coming
05:17from Ambrose I was expecting something a bit more exciting Ambrose begins by seasoning his boring
05:25chicken poulets chicken okay we've had a lot of chicken this week I would have liked a bit more
05:31variety that chickens better looking than Leon's feet he's not wrong that sounds like it could be
05:40technically difficult to do wishful thinking Ambrose will serve his mane with all Hasselback potatoes
05:49don't you shake your spuds at me and they're into the oven onto the champignon or mushroom sauce fried
05:57in butter and garlic oil a splash of brandy and it's way hey plombay good for you it sounds very
06:07wily red or white just white but that is right congrats that's good after a splash of cream it's on
06:15to
06:15dessert apple crumble with creme anglaise I'd had an apple based dessert last night which didn't go
06:23well so fingers crossed I'm yeah my prayers are with Ambrose I'm sure it wasn't that bad we haven't
06:30had a good dessert this week maybe it was so it's all very doable I think I'm in for a
06:34win I don't
06:35like apple crumble what if the apples are fresh from his neighbor Roz's garden I've got three trees
06:40one tree rubbish they've gone off for pressing and then I've got two trees which are really nice
06:46flavor whoopsie careful everyone I think that should be panty thank you very much hope it goes well
06:55thanks Roz the apples are cooked with caster sugar and then crammed into ramekins before moving on to
07:01the crumble topping the crumble though it's got a bit nice and crumbly it can't be too soggy and he's
07:07definitely got to make it himself why of course he adds flour to chopped butter before a moment of
07:13calm contemplation that is better I don't think this is a fine dining dessert it's a bit more common
07:26and I think that kind of suits my guests I didn't say that I'm afraid you did but it does
07:34they're common
07:34it suits my guests maybe best if you keep that to yourself maybe he'll even put some some pearls or
07:41some spheres some gels here and there pearls on a crumble I think it's important to have lots of
07:48crumble on an apple crumble otherwise just apple puree isn't it I wouldn't have put so much apple in
07:54then crumbles done it'll be cooked later I love apple crumble I think it's it's such a homey like
08:00good old British dessert and I love custard as well well this should take you to heaven and back my
08:07name
08:07in Greek is ambrosia food of the gods my custard definitely is going to give the gods a run for
08:14their money take not my custard in vain for the creme anglaise he takes egg yolks vanilla pods classy
08:23and sugar and whisks vigorously nice teeth this is definitely the whiskiest bit of the whole
08:30night oh dear that's a red card from me he combines the eggs with warmed cream before further whisking
08:37ensues that's good the only guest I'm really worried about is Sally I think she has a more refined
08:46palette than the others it's run-of-the-mill it's not very impressive to me no tough crowd ambrose is
08:55off to change but what will he be wearing dress code none I take that as permission to come stark
09:02naked permission denied tonight I've got something special for him slightly disturbing right let's win
09:11this thing we'll see about that first to arrive is currently to Sally yes salute day so when I saw
09:25your dress code I thought it meant it was we were having a naked party we've discussed this but you
09:30know the night is young the night is young you look lovely anyway yes your clothes are lovely leave them
09:37on next in and reassuringly robed it's Lizzie no dress code tonight Lizzie what did you think about
09:48well I think a dinner party without a theme is a dinner party wasted that's it everyone out oh no
09:56here's Lindsay how's your work Lindsay hello hello hello thank you did you look at the dress code and
10:04think naked party as well yeah yeah will everybody please keep their clothes on oh I give up in you
10:11go
10:11Leon oh my god hi I hope you're ready to party tonight so what did you think the dress code
10:20was
10:20what the dress code said whatever you wanted to wear I thought you know what oh this is what you
10:25chose
10:26yeah absolutely love this for you all right getting me the guns out in deed in deed stop that I'd
10:36just
10:36wish they'd have taken his coat with him well at least he wore something I hope everybody enjoys
10:40tonight and cheers cheers in deed yes thank you that's enough coming up Wow continual questioning
10:54is this a normal portion size in your household can't taste any Chanterelle can you put any Chanterelle
11:00in here I haven't the Chanterelle she's some silent assassin and the wonder is one excited
11:13it's the fifth and final night in Sheffield where bearded wonder Ambrose is hoping to battle this mostly
11:20correctly clad crew and one very naughty boy well son I didn't know you were going to turn up in
11:25your
11:25birthday soon to the thousand pound prize but now it's crunch time for Ambrose and
11:31his scallops very much like a a swan right now very majestic beautiful on the surface a beardy beautiful
11:39swan breaking it on the water let's see how you feel after Leon and Lindsay have had a sneaky peek
11:44around the house what the flip oh my god he's a proper dark horse in there he's a hairy horse
11:52look at
11:53his chest there like a grizzly bear I'm gonna call him Papa Bear no Papa Bear's March
12:01perfect potentially perfect but certainly skirtless scallops and a celeriac substitute
12:10Wow oh thank you I hope you enjoy it amazing
12:17so Leon how are you with seafood well seafood's not my favorite but I'm interested to see how this goes
12:26out
12:28that was more of an effort than he put in with the prawn I actually do like it all I
12:35would say is
12:37could have been a bit like a bit more crispier not burnt but like that one no it would be
12:42overcooked
12:44flavors could have been a bit better but I think I did like it overall perhaps he thinks color is
12:49flavor
12:49so because I'm quite colorful that doesn't mean you're flavorful oh ouch can I ask Leon how do you feel
12:59about Ambrose's little quips he's always got many of answers for everything he did tell me last night
13:05that he was gonna win this with ease I'm bros giving everyone stick on each now so tonight I made
13:16sure that I gave it back at the table Sally has a scallop question why did you not serve us
13:21his skirts
13:22I left the robot off because I'm greedy I like the road for myself oh you you're going to take
13:29all that
13:29oh I was very disappointed that Ambrose did not serve us the orange bit that is around the scallops
13:36he saved it for himself scandalous behavior to be fair do you like your style then Lindsay
13:41absolutely love it they were really tasty and it's possibly one of my favorite foods I was kind of
13:48putting it all on my fork at once and it complemented each other really nicely can I ask because I'm
13:54curious you've held your cards so close to your chest all week what on earth do you do for a
14:00living so my dream job is actually being a foster carer oh but my everyday job is a property developer
14:08wow it kind of showed the other side to him he has got a heart and he's got a genuine
14:15passion for
14:15working with kids being a foster parent and kind of how he cares for the people under his roof I
14:23thought
14:23that was really admirable I think a lot of people see me as a harder more picky really awkward type
14:30of person and they don't think I would be that nurturing sort of soul and it's something we love
14:37to do I don't want to offend you but I thought you were a professional drag queen you're a natural
14:46performer yeah and you're really funny I don't see I don't see myself as a performer this is just me
14:53I would have loved to have been a professional drag queen I just haven't got the legs for it
14:56nonsense there's still time lovely yeah delicious I think the scallop and the black pudding PPRA
15:05can't be beat a strong start so far winner winner chicken dinner on to the main I think the chicken's
15:12turned out perfect the potatoes are absolutely beautiful it's the perfect dish the chicken supreme
15:17is ready to go but that's not perfect okay maybe now plus a mushroom and aubergine steak
15:24gorgeous please dig in wow thank you amazing thank you so much it's really beautiful it's not tough at
15:33all but it's not slimy either which I think is a really hard balance to get it was nice and
15:37crispy
15:38on the outside but it was really soft on the inside it cut like butter I think the balance of
15:44flavors are all right thank you very much Leon the only thing I would say is it could have had
15:49a bit
15:50more seasoning and a bit of flavor and it could have been a bit more crispier for me the chicken
15:54was
15:54cooked really well and it was nice and moist and tender I just questioned why you went for the breast
16:00portion rather than a dark meat well it's a supreme of chicken which means it's still got the the wing
16:07attached but I just think it's a much nicer cut of chicken I mean okay so a few things the
16:17skin
16:18wasn't crispy the meat was dry and the other accoutrements were just kind of there and nobody
16:27needs their accoutrements is this a normal portion size in your household man size yeah I think Sally
16:33wanted to probe and just learn more about Ambrose and really see how we'd react to it she's on it
16:39she's on the ball she knows what she wants she knows what she wants to ask and she goes ahead
16:43and
16:43says it can I be frank I was expecting you to stuff the chicken skin with truffles oh really yes
16:51if it
16:52was gonna have truffles in it it would have been on the menu I can't taste any chanterelle have you
16:57put
16:57any chanterelle in here mainly oyster I didn't know if it's maybe she's some silent assassin not
17:07so silent assassin actually far from it so Ambrose Leon and I came across something yes oh my god this
17:19is not supposed to be a naked party oh my god show me more please careful what you wish for
17:26it was an Ambrose
17:28November if I had this calendar I would have the whole 30 or 31 days of Ambrose sadly only 30
17:35days in
17:35November Sheffield the Vulcans are UFC rugby union football club yeah so I play rugby for Sheffield
17:46Vulcans international gay rugby amazing Ambrose sporty man who plays rugby and makes scrummy food came out
17:59beautiful almost perfect everyone seemed to enjoy it I think the main went down well I have made
18:05creme anglaise more often than I have showered oh no that's not true glad to hear that oh no crumble
18:13overboard oh let's sell a little apples are over baked I'm not happy with the way the crumbles turned
18:19out hopefully it will taste good it's not a looker but here's the apple crumble with creme anglaise oh
18:26oh this is a cooked custard and they are local apples from my neighbor's garden it's lovely it's very
18:37sweet the apple crumble itself was lovely I really wish the custard was thicker I did wish it was a
18:45little bit thicker oh I mean you know creme anglaise is supposed to be thin but that's why it's thin
18:51at
18:52this rate I think I would have preferred a creme patissier oh all right I would never serve a creme
19:00pat with a
19:00crumble though no no that would be bizarre it would be rather bizarre actually it's not a creme anglaise
19:06it's more just like a heated cream with vanilla Sally's being a little bit over picky yeah picnic Sally
19:14maybe I don't know unfortunately mom his apples are a bit better than your apples how could you
19:23don't be calling me mum any longer than ambrose's dessert was not better than mine because he
19:30scrumped his apples from his neighbor's garden and mine were my own homegrown organic ones madly
19:36someone's got standards the only thing I would say are they're expected to be a bit more crumble here I
19:41overfilled the pots with the apple and it pushed the crumble over so we've got what's left of the
19:47crumble so would you say that dessert is kind of like out of your menu your least favorite of your
19:54menu I think especially tonight I think you've already got it planted that you're going to win
19:59this and it's just a formality so if you can I think if you've come here not wanting to win
20:04there's
20:05something wrong with you I've done okay I'm not sure if I've done enough win I don't know if they're
20:09gonna
20:10judge me on the food or judge me on my personality I don't know they're a funny bunch you said
20:18it
20:18to win the grand ambrose needs to top sally's 33 points the food wasn't quite perfect but it was
20:25pretty close so that's why I'm giving ambrose a nine I'm gonna give ambrose a nine ambrose has
20:33definitely changed my mind on seafood and he's been a brilliant host and for that reason I'm gonna give
20:38him an eight the standard of food was very high this evening but there were just a couple of
20:43details that let it down so I'm going to score it easy tiger we're almost there
20:52excited all right in fifth place lizzie
21:03it's okay in fourth place
21:19so it's between me and sally oh my god in second place is
21:32sally that means ambrose
21:35sally scored ambrose an eight which means he pipped her by one point with 34
21:44well deserved i will always bring the vines to a dinner party but hosting may not be my strong point
21:55i was absolutely on tenterhooks when it was between ambrose and sally and i'm just glad that
22:01sally wasn't upset being second is great but even better than that being part of the group has been
22:06better
22:10with this i'm gonna take my kids out for the day and we're gonna have an absolute blast
22:14it's gonna be amazing i think worthy hosts got a lot of experience cooking i need to learn a few
22:19things
22:20cheers
22:21now it's all out and you know
22:50so
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