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Come Dine with Me - Season 53 - Episode 05: Bradford, Tom (5)
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00:00Hopefully, this will be the only beef around the table tonight.
00:03On today's show...
00:05Shake it up.
00:06Simple, but savoursome.
00:08Is that a word?
00:09Bitter barbs.
00:10You do bore the hell out of me sometimes when you go on and on and on.
00:14Unspeakable scram.
00:15I don't know what the word would be, but even now it's like making me...
00:19And hosts with you.
00:21It was completely unjustified, and he knows it's unjustified.
00:25Malamoola.
00:26As five of Yorkshire's finest boobies skirmish for a shedload of sterling.
00:31It's almost as though I'd blanked him out of my mind and I couldn't see him.
00:41It's day five in Bradford, birthplace of world-famous artist David Hockney,
00:46who has a gallery right here.
00:48And hoping to create a masterpiece with his menu is sales director Tom.
00:53My friends always tell me that I light the room up, I'm the party.
00:57If I'm not there, the party isn't there either.
01:00So, yeah, I think I definitely bring a lot of energy and exuberance to any occasion.
01:06And so modest with it.
01:07Cheers!
01:09On day one, bank auditor and dad joke connoisseur, Culver...
01:13Ladies first.
01:14...set the bar high with his fusion food.
01:17It is absolutely delicious.
01:20If not his humour, what did one dinner plate say to the other dinner plate?
01:25Dinner's on me.
01:28Deep down, I think I've got one hand on the cash and it seems to be slipping away.
01:33But let's just see what happens.
01:35Cheers!
01:36It's the night two.
01:37Night two saw private healthcare provider Jason...
01:41Welcome to Yorkshire.
01:42Oh, wow.
01:43...provide more than enough food for his flummoched guests.
01:46I just couldn't understand what the Yorkshire pudding was doing there.
01:50I think I'm well in the pecking order of being first.
01:55Definitely.
01:56If only you're definitely second on 27.
02:00Health and wellbeing coach Gabby gave her guests a Sardinian extravaganza on day three.
02:06Questo menu è un menu vincente.
02:08Perfect.
02:09Which menu is a winning menu?
02:12This menu...
02:16But not everything was to Jason's taste.
02:19Well, I'd rename the Long Island Ice Tea 2.
02:23Come here.
02:24As soon as Cully sat down, I started to get bored.
02:27I have been manifesting this morning and last night.
02:30Every day I've been manifesting.
02:33Give me that money.
02:36Beautiful.
02:37Last night saw Reiki master Akili serve up some special powers.
02:42This middle one is really good for, like, calming the energy, bringing in intuition and a bit of love.
02:49So it's quite...
02:50But once again, it was Jason who ended up dominating the dinner.
02:55So intrigued.
02:57So what did I think to Jason's gift?
03:00I don't know.
03:01Pretty much what I think to Jason.
03:04I've seen a ghost, but nobody believes me.
03:06Are you just making up the story just for a chat around the table?
03:09No.
03:11At this stage, because of a few different varying factors, I'm not sure if I'm still in the lead to
03:17win, but, you know, we'll see.
03:20The varying factors left Akili in last place, meaning Tom needs 33 to beat Gabby.
03:26He'll be drawing on his heritage for today's menu.
03:29I am half French, and there's nothing more that I enjoy than going back to France and having French food.
03:34Deep, rich, punchy flavours that, you know, that are really memorable.
03:40Ah, formidable, and nothing says French cuisine more than to local butcher.
03:46Morning.
03:47Morning.
03:47How are you?
03:48All good.
03:48Yeah, I'm very well, thank you, very well, thank you.
03:50What can I get for you today?
03:50I would love a pound of that fantastic rump.
03:53The butcher is handling Tom's rump for a starter of Mediterranean beef caprese salad.
03:59Interesting to see if it's going to be rare, medium, or chenobalised.
04:05So it's probably a salad with some beef thrown in.
04:10Some people won't know what caprese is, but if you are a true foodie, you'll know that an
04:15insalata caprese in Italy is like the tricolo salad, tomato, mozzarella, and basil, and that's
04:20coupled with the beef and the vinaigrette.
04:22So a salad with some beef thrown in.
04:24Tom begins his vinaigrette with good old balsamic vinegar.
04:28Now we're adding a little bit of maple syrup, proper maple syrup, just to give it a little
04:31bit of sweetness, not too much, a bit of smokiness as well to the vinaigrette.
04:35He adds Dijon mustard, salt, black pepper, garlic powder, and olive oil.
04:39Here we go.
04:42Arriba!
04:44Shake it up, a bit like a cocktail, and it's all in the wrist action.
04:48Voila!
04:49Ben, commence on.
04:50Let's prepare the repas for ce soir.
04:54No idea what that means.
04:55Let's now marinate our beef.
04:57Ah, Tom uses some of the vinaigrette to marinate his beef.
05:02The rest will go over the salad before serving.
05:05That's the beef done.
05:06Let's get it in the fridge to marinate.
05:09Tom then adds fresh basil to tomatoes and mozzarella balls.
05:13So that is all prep done for the salad element of our starter.
05:16So later, we'll add the cooked beef and the vinaigrette.
05:19He'll add a homemade tzatziki to the dish on serving.
05:22On to the main.
05:23So tonight, we're aiming to, with the main course,
05:26to transport the guests through the south of France,
05:30over the Mediterranean, and down to Morocco.
05:32I hope you've got travel insurance.
05:34Tom's main is halibut, with a carrot, onion and mustard seed salad,
05:38and saffron-infused Moroccan rice.
05:41There doesn't seem to be any sauce there,
05:43so there's the potential for it to be a bit dry,
05:45if there isn't a sauce with it.
05:47Macaron rice? I've no idea. I've never had it.
05:49Not many have.
05:50It'll be interesting to see.
05:51For the Moroccan rice, he fries flaked almonds in butter.
05:55We really don't want them in here too long,
05:57because what will happen is they'll burn,
05:59and if they burn even slightly, they'll go as bitter as Jason.
06:03Ooh!
06:05Tom will add the almonds to saffron-infused rice before serving.
06:08For the accompanying salad,
06:11he adds fried onions and mustard seeds to grated carrot and mixes.
06:15I'll add some seasoning and lemon juice to that a little bit later
06:18before we serve it.
06:19So that's one element of our main course.
06:22That is complete.
06:25On to the marinade for the halibut.
06:27I've never cooked halibut.
06:29I've tried a little bit of it once.
06:31It's a little bit fishy.
06:34Halibut isn't something that I'd choose for a menu.
06:37I'd probably go with the cod.
06:39Well, you're getting halibut.
06:41Here we've got some prime pieces of halibut.
06:43I don't think it matters if I had 24-carat goldfish on the menu.
06:48Jason would still be unimpressed.
06:50Quite possibly.
06:50Tom brushes cumin, coriander, a blend of spices and lemon juice
06:54over the halibut pillets and leaves to chill for later.
06:57On to dessert.
06:59Stuffed caramel plums with galliano and orange mascarpone.
07:03This dessert sounds great.
07:05My only worry is that it may be a little bit too sweet for me.
07:09Nothing can really go wrong with this dessert.
07:11It's pretty foolproof.
07:13He halves the plums and de-stones them, ready for filling.
07:17Then wraps ginger biscuits in cling film, ready for crushing.
07:20I've got a vision of Tom in the kitchen putting this together.
07:25Bashing around with his tantrums if things don't come together.
07:31And he'll be screaming like that child if things don't go right.
07:35Violence is never the answer.
07:40Doesn't mean you can't think it.
07:42Tom combines the bashed biscuits with melted butter.
07:45So this really does add amazing crunch.
07:48Nice change in texture.
07:50He adds light brown sugar and golden syrup and stirs.
07:54That's ready.
07:55We can now stuff our plums.
07:56Tom will serve his stuffed plums with galliano-infused mascarpone.
08:01OK.
08:02Je suis prêt.
08:02It's now time to go and get the Gladwags on.
08:06If it's perfect, which it's very doubtful, I will give a score to reflect that, because that's the kind of
08:13person I am.
08:14But I'm really confident it won't be perfect.
08:18Marchant to victory.
08:20Indeedy.
08:22First in tonight, Tom's nemesis, Jason.
08:25All you've got to do is make your mind.
08:27Hi.
08:28Hello.
08:28You look amazing.
08:30How are you?
08:31You look so dapper.
08:32Pleased to meet you again.
08:33Yeah, I know.
08:33It's nice to see you again.
08:34Here we go, sir.
08:35Lovely.
08:44Next, the man Jason labelled boring.
08:47It's Cully.
08:47Cully!
08:48Hey, my man!
08:49Lovely to see you.
08:50Yeah, lovely to see you too, pal.
08:52Thank you very much.
08:53Here we go.
08:54He's behind you, Cully.
08:56You going to say hello to Jason?
08:57Oh, yeah.
09:00I wasn't surprised that Cully totally ignored me.
09:04Because I think I'd touched a bit of a nerve with him last night.
09:09Because I was wary as to what I was going to say,
09:12it's almost as though I'd blanked him out of my mind
09:14and I couldn't see him.
09:17Fortunately, Gabby is here for Swat!
09:22And completing the quintet, it's Akili.
09:25Oh, there she is.
09:27The glamour's on.
09:28Cheers to good vibes tonight and to the last night.
09:32Cheers!
09:33Coming up.
09:34What have you been saying about me?
09:37Defamation.
09:38You do bore the hell out of me sometimes when you go on and on and on.
09:41Coronation.
09:42Bit of a drama queen.
09:44He likes his crown.
09:45And abomination.
09:46That was a bit deep.
09:48It was a bit harsh.
09:48Yeah?
09:49It was completely unjustified.
09:51And he knows it's unjustified.
09:59It's the final night in Redford.
10:01Cheers!
10:01Cheers!
10:02Where sales director Tom is hoping a menu of simple classic dishes will bag him some bread.
10:08He just needs to griddle the meat for his starter.
10:11It's a beautiful cut of rump.
10:13And the key thing really is to just ensure that it's tender.
10:16So obviously we don't want to cook it for too long.
10:19Hopefully this will be the only beef around the table tonight.
10:22Good luck with that.
10:23While Tom cracks on, Gabby and Jason go for a wander.
10:27I'm guessing this is where he's travelled.
10:29Yeah.
10:30Where's he been?
10:31So we've been to China.
10:32Some of the Middle East.
10:34Bahrain.
10:34Yeah.
10:35But it's all mainly Europe.
10:37It's not great.
10:38He's not the trepid traveller I thought really.
10:41Iceland is with us Iceland.
10:43Maybe that's where he's got his personality from.
10:45Oh.
10:47I'm starting to see your personality.
10:49Yes.
10:50What have you been saying about me?
10:53Blissfully unaware of his travels being trivialised,
10:56he dresses the salad and beef for the Mediterranean beef caprese salad.
11:01Jason.
11:04For my starter tonight, we have Mediterranean beef caprese.
11:08Enjoy.
11:15I could do with a little bit of salt on the beef, if you've got any.
11:18Yeah, I would love that.
11:19It needed seasoning, which is fine.
11:21I'm happy to season, but I also quite like it when it comes to the table, ready to eat.
11:27It's a little bit overcooked for me.
11:29I like my beef mooing.
11:31Yeah.
11:31I know we're all different now.
11:33No, absolutely.
11:34I think, to take the point, I think there were some pieces with a size that I think went a
11:37little bit overcooked.
11:38Unfortunately, some pieces of beef were tough today, and others were, like, really nice and tender.
11:45For me, it was a little bit chewy.
11:47I think it was a little bit overdone, and it lacked flavour and seasoning.
11:52I didn't find that it was overcooked.
11:54I think people were being quite picky, to be fair.
11:57Simple, but savoursome.
11:59Is that a word?
12:00It is now.
12:01Because we're nosy.
12:02We found a map with pins around.
12:07Presuming they are all the places you've travelled to.
12:09Yeah, correct.
12:11Are you a posh hair steward?
12:13Hair steward!
12:14You know, funnily enough, I did want to be an hair steward.
12:17But, no, I work for a luxury skincare brand, and we...
12:21Not E45.
12:23Not E45.
12:24I just was always being fascinated by skincare and cosmetics, so...
12:29Is that because you're vain?
12:32Just because somebody loves themselves and takes care of themselves doesn't necessarily mean the vain.
12:37Maybe that might be a little bit of a, you know, an envy issue there from Jason.
12:42So, Tom, it's my turn.
12:45I'd love to get this gift.
12:46Again, I know your luxurious travel that you do.
12:50Right.
12:50I feel that that would be very, very helpful for you in your future travels.
12:56Ah!
12:57Flight...
12:58Flight socks!
12:59Flight socks!
13:00They're actually really good, but I don't know why I was expecting it.
13:04I was a little bit disappointed with his reaction when I gave him his gift,
13:08because it was a sarcastic gift.
13:11Sarcastic flight socks novel.
13:14Am I allowed to open the card?
13:15You can indeed, and I want you to read what it says on the top as well.
13:18OK.
13:18To Tom the trepid traveller.
13:21Nice gesture.
13:22Say thank you.
13:23Just for future reference, it's intrepid traveller.
13:26I think it was a dig, Tom.
13:28After his starter, spelt bang average, he needs a good main to stay in the competition.
13:34He sears the halibut and prepares the rice and salad.
13:38Yep.
13:39Let's bang on.
13:40Well, bang it on the plate, then.
13:42Tom's main is halibut, with a carrot, onion and mustard seed salad and saffron-infused Moroccan rice.
13:51Wow.
13:56I'm really enjoying the main, it's not at all fishy, like one of the things that I was a bit
14:01worried about, there's plenty of lemon that's gone on there and stuff.
14:04The halibut and the carrot and onion salad was so nice.
14:08The rice, I enjoyed that as well, but I thought it might have been like a little bit more of
14:13a punch in the rice, seeing that it is Moroccan.
14:16The fish is definitely a meaty one.
14:19The fish is definitely a meaty one. Personally, I would have wanted maybe something to drizzle over it.
14:23I'm a little bit with colour, it'd be nice with some sauce, a bit more salt for me.
14:30I agree, it needs a little bit of seasoning. So for me, if I can have a little bit of
14:33salt...
14:33Would you both like a little bit of salt?
14:34I would absolutely love a bit of salt, and for me, I think it would be lovely with that. Thank
14:38you.
14:39It needed seasoning. The carrot salad was really nice, it had a little bit of tanginess to it, which I
14:45liked.
14:45The Moroccan rice was a little bit bland, and then once it was seasoned, it was really lovely.
14:51The carrot salad thing complemented the dish quite well, and I would say that was the only positive.
15:00Everyone seems to have more or less finished their plates, apart from Jason.
15:04I think it doesn't really matter what I do tonight, I still think that he's going to, you know, score
15:11low and find fault.
15:13I've just noticed that picture there, who's in the picture?
15:17One of them's me, and then one of them's my husband.
15:20No way!
15:20One on the right is me.
15:22I can't see it.
15:23And that's 11 years ago.
15:24I'll put it down.
15:25Yeah, yeah, let's have a look.
15:27So you probably don't recognise me, because I had a hair transplant.
15:30Yeah, yeah, yeah, yeah, there you go.
15:32In 2015, so two years after that...
15:34What are you saying?
15:35I had a hair transplant because it was something that was really affecting my self-confidence.
15:39Would you ever have any elective procedures?
15:42I remember a time when I was match officiating, and I was running up and down the touchline,
15:46and I heard one of the crowd shouting,
15:48Oh, look at him! He's got bigger boobs than me wife!
15:51Yeah, that...
15:52And that just absolutely killed my confidence.
15:56It completely changed my life.
15:57I've had liposuction in my chest, because I had man boobs.
16:00Yeah.
16:00Because I'm very conscious of that, which is why a lot of the time I'll wear something that's quite baggy,
16:06so that it actually hides that excessive skin.
16:08When I heard at the table that Jason's had a little bit of work done because of the nasty comments
16:13he has received over the years,
16:16that doesn't really change my thoughts.
16:17I don't have any more empathy for him because of that.
16:21At the end of the day, we've all taken a lot of stick,
16:23and if we had to change each aspect of ourselves that people point out, we'd be total different people.
16:29I have empathy, of course, for, like, you know, different difficult things he's gone through in his life,
16:35but I think we're two very different people who approach life in a different way.
16:40Tom will hope to sweeten the mood with his pudding.
16:44Stuffed caramel plums with orange and galliano mascarpone.
16:53Plums are a bit tart for me.
16:57It was, it was, ah, I don't know, I don't know what the word would be,
17:01but even now it's, like, making me, ah.
17:03And no-one wants that.
17:05Now, I'm opposite. I like a tart.
17:08So I quite like the plum.
17:11There's a surprise.
17:14I'd have loved them to have melted when I opened them up, and they didn't.
17:19The plums were a bit hard. I thought they'd be a little bit softer.
17:23But I was a big fan of the caramel and the ginger nuts and the spice that was in there.
17:28I really enjoyed the dessert, as you can see.
17:30I've polished it off already. I love, like, a fresh fruit dessert.
17:33I really enjoyed that.
17:35With it being the final dinner party,
17:37time to discuss everyone's impressions of each other over the week.
17:41One thing I noticed about Jason is he's a straight talker.
17:44Sometimes it, like, it hits home and it's, like, not a fan of it.
17:50What I think about you, Cully, is you're a working-class guy,
17:53and what I admire about you is your passion and your love for your family.
17:58You do bore the hell out of me sometimes when you go on and on and on.
18:02With me, it's always a 50-50.
18:04I like to get a little bit of humour out of the truth.
18:07Yesterday, I was really annoyed by Jason's comments,
18:10and I'm just glad we aired our differences out on the table today.
18:15So, Tom, when you walked in the room, I thought,
18:17oh, goodness me, we're going to be in for a challenge here,
18:21cos somebody's going to try and take the crown from me.
18:25And that ain't going to happen, unfortunately.
18:27You are a bit of a diva, but I'm a bigger diva.
18:32Yeah, I'd echo that.
18:38The only person around this table that has an issue with me is Jason.
18:42He admitted to the fact that he wants to be the biggest diva
18:45and the centre of attention, and there you go.
18:47Well, well done, buddy.
18:48I wasn't even competing with you.
18:50So, guys, who would like to find out a little bit more about their night?
18:55Me.
18:59It's like Russian roulette, this.
19:02As a Roman emperor in a previous life,
19:06if the food that was given to me tonight was served at my banquet,
19:10she'd be beheaded.
19:18That was a bit deep.
19:20It was a bit harsh.
19:21Yeah.
19:22Well, I'm guessing it was Jason.
19:26I think I get Jason.
19:28I think I understand him.
19:29I get the memo.
19:31He's just a little bit of a...
19:33..a bit of a stirrer, a bit of a drama queen.
19:36He likes his crown, and that's fine by me.
19:39I'm all good with it.
19:41Having experienced Gabby's night was completely unjustified,
19:44and he knows it's unjustified.
19:46Frankly, I'm quite happy to say even tonight,
19:48standing here on my night, Gabby nailed it this week.
19:50Well, Tom, pick me one.
19:52As I just thought, wow, that's a lot.
19:56Like, like, that's a lot in every way.
20:00A lot of work, a lot of food, and a lot of chewing.
20:04A lot of everything.
20:11So, which one of you made that comment?
20:16Was that you, by any chance?
20:18I don't think it was, but it was a lot.
20:20LAUGHTER
20:23Time to find out who's going home with the grand.
20:26Tom needs 33 or more to win.
20:29Good food, good chat, and a top vibe,
20:33so I'm giving Tom an eight.
20:35Today, I was expecting a lot more from Tom's food,
20:38but because I love Tom a bit, I'm giving him a seven.
20:42The food let him down tonight,
20:44so for me, the score is a six.
20:46Tonight, I came with the intention
20:48of finding something to score him down,
20:51but he did a damn good job of it himself.
20:53So, for that reason, I've given him a five.
20:56CHEERING
20:57As host, it's down to Tom to reveal the results.
21:00Come on, come on.
21:01Just give it to him.
21:03LAUGHTER
21:04CHEERING
21:06In fifth place is...
21:10Akili.
21:11Oh!
21:12LAUGHTER
21:14In fourth place is...
21:19Tom!
21:20Yay!
21:22In third place, we have...
21:26Jason!
21:27Yay!
21:29LAUGHTER
21:31Here we go.
21:32And now, in second place,
21:35Cully!
21:36CHEERING
21:37CHEERING
21:39The winner is Johnny!
21:42CHEERING
21:45My dinner party was great.
21:47All I needed was better guests.
21:50Aw, man!
21:51CHEERING
21:53Of course I wanted to win.
21:55I'm not going to say it any different.
21:56But I think the experience was something
21:59I always wanted to do.
22:00CHEERING
22:01Three new friendships and one I wish you well.
22:04Congrats!
22:05Thanks, darling.
22:06Do you mean that?
22:07No.
22:08LAUGHTER
22:09I beat Tom, so...
22:12I'm happy with that.
22:13Give me that bloody money!
22:16My wife's going to kill me.
22:18How dare you go on TV and come in second place?
22:21CHEERING
22:22CHEERING
22:24As they say in Sardinia...
22:27Buonissimo.
22:53To be continued...
22:58You
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