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Come Dine With Me S2026E30 Sheffield Ambrose
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00:01on today's show let's win this thing I'm rose competitive comeuppances I think you've already
00:07got it planted that you're gonna win this if he can't take it back then he's gonna be in trouble
00:14elevated expectations I was expecting you to um stuff the chicken skin with truffles if it was
00:21gonna have truffles in it it would have been on the menu and a bear bear it is oh my
00:26god I've got
00:27something special for him as a squad of Sheffielders spar for a slew of silver in deed
00:43it's the final night in Sheffield once home to the world's longest sausage measuring 35 miles
00:49that's not it and hoping not to make a pig's ear or any other for sign off cut of their
00:56evening
00:56is property developer Ambrose who's been disappointed by this week's food not impressed
01:02and I think I think I might be the one to be we'll see the week started with a mediocre
01:10Mexican menu
01:11from content creator Lizzie did you want your two tears I wish I did I wish I did I think
01:17Ambrose is
01:18hypercritical but I think he does have to be very careful when he does that because if he can't take
01:24it back then he's gonna be in trouble night two saw law lecturer Sally showcase an authentic Shanghai
01:34spread the style of her food and the technique and the effort she put into it was fantastic it really
01:43tastes like I've died and gone to heaven oh thank you so much it's really nice I think I'm probably
01:48middle of the pack on the scoreboard on night three child care practitioner Leon brought island vibes to
01:56proceedings everyone's really feeling it getting down and boogieing but Ambrose wasn't feeling it I
02:04would have preferred the carrots to be a bit softer and I could have done with a bit more heat
02:08the danger
02:09of putting such high standards on other people is that you have to live up to your own standards
02:15cheers everyone and last night health science lecturer and mum of the group Lindsay stoked everyone's
02:21competitive spirit toes away with some hardcore hoofing we saw a different side of everyone last night
02:28certainly did the skeletal want his feet back but her food failed to impress enjoy my starter and main
02:36course were palatable debatable which means Sally's currently in the lead on 33 points with Ambrose
02:46dishing it out all week though the group are chomping at the bit I think coming last he's got to
02:51really
02:51pull it out of the bag because if not it could backfire massively but before he starts Ambrose has an
02:57important announcement I don't like being disturbed in the kitchen I don't like when people get in my way
03:02so don't not my watch I think you might have misunderstood the premise here the food I'm
03:08cooking tonight is food we love it's comforting it's warm it's traditional and it's top quality
03:14we'll let your guests be the judge of that first up the starter scallops with boudin noire and pea puree
03:22seafood again Leon not eating Lindsay's seafood in a main course I think was absolutely horrific if he
03:30thinks he's even going to try and pull that's done at my place tonight he's got another thing coming
03:33you have been warned Leon the scallops I'm hoping we get the skirt because I love the scallop skirt
03:39you're gonna be disappointed I'm afraid I love it but I also like to save it so I have it
03:45on toaster
03:45and pollutes and stuff well as long as you're happy love scallops Ambrose Lindsay
03:53budema is basically black pudding which is a blood sausage ah the unmistakable aroma of pig's blood
04:00beautiful once fried Ambrose crumbles and will reheat later pea puree is that just mushy peas fancy
04:09mushy peas for the pea puree it's frozen peas with garlic and a splash of cream I use cream I
04:15use butter
04:16I use everything that's probably bad for you but that's what makes food tasty no complaints here
04:22it's just baby filled quite mushy no slurping at the camera please oh I see what you mean what do
04:29you think Ambrose perfect with a pea puree of perfection it's on to the veggie celeriac option
04:37will that be perfect too it's the ugliest vegetable I've actually ever seen you got your work cut out then
04:42very ambitious but that's just Ambrose all over isn't it okay interesting yes it is
04:50go on give it some one more fall up I think it's worked has it really oh whoopsie they're poached
05:00in stock ready to be fried later with the scallops on to the main poulet au vin blanc au champignons
05:13and the entire French nation quietly weeps coming from Ambrose I was expecting something a
05:19bit more exciting Ambrose begins by seasoning his boring poulet who lays chicken okay we've had a
05:28lot of chicken this week I would have liked a bit more variety that chickens better looking than Leon's
05:34eat he's not wrong that sounds like it could be technically difficult to do wishful thinking
05:46Ambrose will serve his mane with oh Hasselback potatoes don't you shake your spuds at me and
05:52they're into the oven onto the champignon or mushroom sauce fried in butter and garlic oil a splash of
06:00candy and it's way hey flambé like a bit of fire good for you it sounds very whiny red or
06:09white just
06:10white but that is right congrats that's good after a splash of cream it's on to dessert apple crumble
06:17with creme anglaise I'd had an apple-based dessert last night which didn't go well so fingers crossed I'm
06:25yeah my prayers are with Ambrose I'm sure it wasn't that bad we haven't had a good dessert this week
06:31maybe it was so it's all very doable I think I'm in for a win I don't like apple crumble
06:36what if the
06:36apples are fresh from his neighbor Roz's garden I've got three trees one tree rubbish they've gone off of
06:43pressing and then I've got two trees which are really nice flavor
06:49whoopsie careful everyone I think that should be plenty 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 to be 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 calm
07:14contemplation 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
07:34common it suits my guests maybe best if you keep that to yourself maybe he'll even put some some
07:40pearls or some spheres some gels here and there pearls on a crumble I think it's important to have
07:48lots of crumble on an apple crumble otherwise it's just apple puree isn't it I wouldn't have put so
07:53much apple in then crumbles done it'll be cooked later I love apple crumble I think it's it's such
07:59a homey like good old British dessert and I love custard as well well this should take you to heaven
08:06and
08:06back my name in Greek is ambrosia food of the gods my custard definitely is gonna give the gods a
08:14run
08:14for their money take not my custard in vain for the creme anglaise he takes egg yolks vanilla pods
08:22classy and sugar and whisk vigorously nice teeth this is definitely the whiskiest bit of the whole night
08:30oh dear that's a red card from me he combines the eggs with warmed cream before further whisking ensues
08:40that's good the only guest I'm really worried about is Sally I think she has a more refined palette
08:46than the others it's run-of-the-mill it's not very impressive to me no tough crowd ambrose is off
08:55to
08:55change but what will he be wearing dress code none I take that as permission to come stark naked
09:02permission denied tonight I've got some special for him slightly disturbing right let's win this thing
09:12we'll see about that first to arrive is currently to Sally yes salute day so when I saw your dress
09:25code I
09:26thought it meant it was we were having a naked party we've discussed this but you know the night is
09:31you look lovely anyway yes your clothes are lovely leave them on next in and reassuringly robed it's
09:41Lizzie hello no dress code tonight Lizzie what did you think about well I think a dinner party without a
09:52theme is a dinner party wasted that's it everyone out oh no here's Lindsay how's your work Lindsay
09:59hello hello hello thank you did you look at the dress code and think naked party as well yeah yeah
10:06will everybody please keep their clothes on oh I give up in you go Leon oh my god hi I
10:17hope you
10:17are you ready to party tonight so what did you think the dress code was Leon when the dress code
10:22said whatever you wanted to wear I thought you know what oh this is what you chose to wear yeah
10:27absolutely love this for you all right getting me the guns out in deed in deed stop that I just
10:36wished he'd have taken his coat with him well at least he wore something I hope everybody enjoys
10:40tonight and cheers cheers in deed that's 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 have you put any
11:12assassin it's the fifth and final night in Sheffield where bearded wonder Ambrose is hoping to battle
11:19this mostly correctly clad crew and one very naughty boy well son I didn't know you were going to turn
11:25to pin your birthday soon to the thousand pound prize but now it's crunch time for Ambrose and his
11:31scallops 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
11:53at his chest there I'm gonna call him Papa Bear no Papa Bear's March perfect potentially perfect but
12:04certainly skirt the scallops and a celeriac substitute Wow 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
12:28out that was more of an effort than he put in with the prawn I actually do like it all
12:35I would say
12:35it could have been a bit like a bit more crispier not burn but like that one no it would
12:42be overcooked
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
12:59feel about Ambrose's little quips he's always got many of answers for everything he did tell me
13:05last night that he was gonna win this with ease ambrose giving everyone stick on each now so tonight I
13:15made sure that I gave it back at the table Sally has a scallop question why did you not serve
13:21us
13:21the skirts I left the robot off because I'm greedy I like the rope for myself oh you you're going
13:28to
13:29take all that oh I was very disappointed that Ambrose did not serve us the orange bit that is around
13:36these scallops he saved it for himself scandalous behavior to be fair do you like your style then
13:41Lindsay absolutely love it they were really tasty and it's possibly one of my favorite foods I was
13:47kind of putting it all on my fork at once and it complemented each other really nicely can I ask
13:54because I'm curious you've held your cards so close to your chest all week what on earth do you do
14:00for a
14:00living so my dream job is actually being a foster carer oh my everyday job is a property developer
14:11it kind of showed the other side to him he has got a heart and he's got a genuine passion
14:15for working
14:16with kids being a foster parent and kind of how he cares for the people under his roof I thought
14:23I
14:23was really admirable I think a lot of people see me as a harder more picky really awkward type of
14:30person 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
14:47performer 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 nonsense
14:56there's still time lovely yeah delicious I think the scallop and the black pudding pea puree
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 thank you thank you so much it's really beautiful it's not tough at all but it's
15:34not slimy either which I think is a really hard balance to get it was nice and crispy on the
15:38outside
15:38but it was really soft on the inside it cut like butter I think the balance of flavors are all
15:45right
15:45thank you very much Leon the only thing I would say is it could have had a bit more seasoning
15:50and a bit
15:50of flavor and it could have been a bit more crispier for me the chicken was cooked really well and
15:56it was
15:56nice and moist and tender I just questioned why you went for the breast portion rather than the dark
16:02meat well it's the supreme of chicken which means it's still got the the wing attached I just think
16:08it's a much nicer cut of chicken I mean okay so a few things the skin wasn't crispy the meat
16:20was dry
16:20and the other accoutrements were just kind of there and nobody needs their accoutrements is this a
16:29normal portion size in your household man size yeah I think Sally wanted to probe and just learn
16:35more about Ambrose and really see how we'd react to it she's on it she's on the ball she knows
16:41what
16:41she wants she knows what she wants to ask and she goes ahead and says it can I be frank
16:45I was
16:46expecting you to um stuff the chicken skin with truffles oh really yes if it was gonna have truffles in
16:53it it would have been on the menu I can't taste any Chanterelle if you put any Chanterelle in here
16:58I haven't put Chanterelle in no mainly oyster I didn't know if it's maybe she's some silent
17:05assassin or not so silent assassin actually far from it so Ambrose Leon and I came across something
17:15yes oh my god this is not supposed to be a naked party oh my god show me more please
17:25careful what
17:26you wish for it was an Ambrose November if I had this calendar I would have the whole 30 or
17:3231 days
17:33of Ambrose sadly only 30 days in November Sheffield the Vulcans are UFC rugby union football club yes so I
17:43play rugby for Sheffield Vulcans international gay rugby amazing Ambrose a sporty man who plays rugby
17:55rugby and makes scrummy food came out beautiful almost perfect everyone seemed to enjoy it I think the
18:03main went down well I have made creme anglaise more often than I have showered no that's not true glad
18:11to hear that oh no crumble overboard oh let's sell a little apples are overbaked I'm not happy with the
18:18way the crumbles turned out hopefully it will taste good it's not a looker but here's the apple crumble
18:24with creme anglaise oh this is a cooked custard and they are local apples from my neighbour's garden
18:35it's lovely it's very sweet the apple crumble itself was lovely I really wish the custard was thicker I
18:44did wish it's a little bit thicker oh I mean you know creme anglaise is supposed to be thin but
18:50that's
18:51why it's thin at this rate I think I would have preferred a creme patissier oh all right I would
18:59never serve a creme pat with a crumble though no no because that would be bizarre it would be rather
19:04bizarre actually it's not a creme anglaise it's more just like a heated cream with vanilla Sally's
19:11being a little bit over picky yeah picnic Sally maybe I don't know unfortunately mom these apples are a bit
19:18better than your apples how could you don't be calling me mama any longer then yeah Ambrose's
19:27dessert was not better than mine because he scumped his apples from his neighbour's garden and mine were
19:34my own homegrown organic ones madly someone's got standards the only thing I would say are they're
19:39expected to be a bit more crumble here I overfilled the pots with the apple and it pushed the crumble
19:44over
19:46so we've got what's left of the crumble so would you say that dessert is kind of like out of
19:52your
19:52menu your least favorite of your menu I think especially tonight I think you've already got it
19:57planted that you're gonna win this and it's just a formality so if you can I think if you've come
20:02here
20:03not wanting to win there's something wrong with you I've done okay I'm not sure if I've done enough win
20:08I
20:08don't know if they're gonna judge me on the food or judge me on my personality I don't know they're
20:16a funny bunch you said it to win the grand Ambrose needs to top Sally's 33 points the food wasn't
20:24quite perfect but it was pretty close so that's why I'm giving Ambrose a nine I'm gonna give Ambrose a
20:31nine Ambrose has definitely changed my mind on seafood and he's been a brilliant host and for
20:37that reason I'm gonna give him an eight the standard of food was very high this evening but there were
20:42just a couple of details 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 in fourth place Leon
21:13in third place we have Lindsay so it's between me and Sally oh my god in second place is
21:32Sally that means Sally scored Ambrose an eight which means he pipped her by one point with 34
21:44well 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 is been
22:06better with this I'm gonna take my kids out for the day and we're gonna have an absolute blast it's
22:15gonna be amazing I think we're the host got a lot of experience of cooking I need to learn a
22:19few
22:19things cheers
22:37now it's all out and you know
22:40you
22:42you
22:45you
22:47you
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