- 16 hours ago
Come Dine with Me - Season 53 - Episode 08: South Wales, Daffyd (3)
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00:01On today's show...
00:02Yay!
00:04Busted blenders!
00:06Don't even do that to me.
00:09What can I do?
00:11Futuristic fromage!
00:12It almost looks like a little alien.
00:15Like you don't want to poke it,
00:16because someone might be like,
00:17I am barata!
00:19I just imagine that's what it would look like,
00:22a little wibbly-wobbly dome of cheese.
00:23And terrible tofu!
00:25It's rich, isn't it? It's an acquired taste.
00:28The dessert that we had tonight
00:29was the worst course we've had this week.
00:31As a clutch of kitchen connoisseurs
00:33compete for a clutch of cash.
00:35The winner is...
00:36Watch this space.
00:44This week we're in South Wales
00:46where recently a village was
00:47tormented by a mystery plague of flies.
00:51Well, they do love smelly socks, don't they?
00:55Got it.
00:58And hoping not to bug the other competitors
01:00is today's host, hotel receptionist, David.
01:03How are you feeling?
01:04I've never actually hosted a dinner party,
01:06but I'm really confident in my menu
01:08my night is going to be a winner.
01:10That's the spirit.
01:11Yay!
01:14The week started with Farmer Clare,
01:16who served up a sizeable Welsh spread.
01:20I was really happy with the way everyone enjoyed my food.
01:23There were lots of nice comments
01:25and I think I managed to get away with my burnt crumble.
01:28You certainly did.
01:29A lovely way to finish off the meal, that was.
01:33And Clare's piggy balloons certainly impressed
01:36civil servant Sandra.
01:37For once in my life I'm not fatter than anyone else!
01:42That was funny.
01:43It was a good laugh.
01:45Surprise, surprise.
01:46You run a pub?
01:47Yes.
01:48You little dark old.
01:50It was bottoms up on night two
01:53as account director Richard
01:54threw a good old fashioned knees up in his pub.
01:56Yay!
01:58Come on!
01:59And his pud was the perfect pill for paediatrician Sophie.
02:03Richard's cheesecake was the best cheesecake I've ever had.
02:06Welcome to Hyrule, over to the team,
02:08out in the valley!
02:10And it wasn't just his food that sparkled.
02:12A two!
02:13Ah!
02:14After last night,
02:15I think I'm top of the table,
02:17it's going to take something special about me.
02:18And you'd be right,
02:20as Richard has raised the bar
02:22and is currently in first place
02:23with an impressive score of 35 out of 40.
02:27So, what's everyone expecting from Davies tonight?
02:31I would be surprised if it was, like,
02:33a very classic British menu.
02:35I reckon he'd experiment a bit and, you know,
02:37give us some surprises.
02:38I think Davies would be quite a basic type of cook.
02:40He wouldn't want to do anything extravagant.
02:42I can't wait to see what he has in store.
02:45So, my night is going to be special
02:47purely for the fact I am hosting the night.
02:49Like, I'm going to bring the energy,
02:51I'm going to bring the fun,
02:52I'm going to make sure everybody has a nice time
02:54because who wants to go to a boring dinner party, eh?
02:56Not me.
02:57Davies starts with his mane.
03:00Vegan Wellington with garlic mash and broccoli.
03:04If he can pull that off, I'd be very surprised.
03:07I've never had a vegan Wellington before.
03:10I've had a beef Wellington before.
03:12I've had a Wellington boot before,
03:14but never a vegan Wellington.
03:15You've eaten a Wellington boot!
03:17So, I actually got the inspiration from my nan.
03:19So, she was like,
03:20well, why don't you make something
03:21that maybe people wouldn't have thought of?
03:24Good idea, nan.
03:25Davies begins his unique cuisine by chopping onions.
03:29OK, the onion is hitting me.
03:33Really badly.
03:34Man down!
03:36Ooh!
03:37OK, that's fine.
03:38Take a deep breath!
03:40Breathe through it, breathe through the pain.
03:43I am really hoping that there's no mushrooms in this Wellington
03:45because I won't eat it.
03:48Ah!
03:49I think in Richard's pub,
03:51he should definitely put this on the specials board
03:53and he should say Davies recipe.
03:55Think he'll need some convincing?
03:57Mushrooms, onions and garlic are fried along with...
04:00In one stock cube.
04:02So, I often choose vegan Wellington
04:04when I'm out for a Sunday dinner.
04:06It's got to be moist.
04:09I see Davies as a takeaway guy,
04:12not a man who is in the kitchen a lot.
04:14So, I'm hoping he's made this before
04:16instead of just tonight.
04:18So, I've never actually made this before,
04:19this vegan Wellington.
04:20Sometimes the best things come when they're unplanned.
04:23Yes, sometimes.
04:25Sweet potato, carrots and broccoli are chopped
04:27and added to the bubbling stock
04:29along with chickpeas.
04:31He probably is going to make his own pastry from scratch.
04:34If he doesn't,
04:35then he's going to get marked down certainly from me.
04:37I think it's just a myth of people saying
04:39that they make their own pastry all the time.
04:40Like, get out of here, stop lying.
04:42Like, this is shop-bought and I'm proud of it.
04:45His proud pastry is filled.
04:48I've got this in the bag.
04:49And it'll be cooked tonight
04:50along with the garlic mash and broccoli.
04:53This is my Wellington.
04:54They are going to love it.
04:55They're going to absolutely love it.
04:56Best Wellington they've ever had. Yay!
04:59Next up, dessert.
05:01Chocolate tofu mousse with a homemade biscuit.
05:05Sounds delicious if it wasn't made with tofu.
05:08It doesn't sound great, but it's David.
05:13Like, I don't think he'd give us something
05:15that wasn't really tasty.
05:16It's quite a unique dessert, I think.
05:18I mean, I've never actually seen it on the menu.
05:20I see a theme developing here.
05:22I've never had tofu in a dessert before
05:23and I'm really not looking forward to it, if I'm honest.
05:27Cocoa powders added, along with a squirt of honey
05:30and melted dark chocolate.
05:32Look at that!
05:34Oh, my God!
05:36Yes, David.
05:37Someone's happy.
05:38You best have this in the bag.
05:40You've got to get a mousse quite right, haven't you?
05:42You know, it can't be too set.
05:44It's got to be nice and fluffy.
05:51Uh-oh.
05:52What does that mean?
05:53It's stopped.
05:55How can that have happened?
05:56You put too much in.
05:57What does that mean?
05:58It's broken now.
05:59Don't even do that to me.
06:02What can I do?
06:04Wait, what can I do about this?
06:05Oh, my God, wait, no, don't.
06:07Oh, my God.
06:08Wait, is that burning plastic in there?
06:10Is that safe?
06:12I've made mousse before, so I know it can be quite tricky,
06:15but it should be fine.
06:19Oh, wow.
06:21OK, that's nice.
06:23Mmm.
06:24OK, that's going to work.
06:26Mmm, yummy tofu lumps.
06:28This is going to be a bit more of a crunchy texture.
06:31So, now, I've actually just improvised this.
06:33Maybe I've started something new.
06:35Maybe I've started a trend.
06:36I doubt it.
06:37With Davith trying his best to disguise his dodgy dessert,
06:41they're popped in to chill.
06:43Onto the homemade biscuit.
06:45It's really hard to make a good homemade biscuit.
06:48Very easy to burn them or have them soggy.
06:51Davith's cranberry biscuits are shaped and baked.
06:54They'll team up with the tofu later.
06:58Finally, the starter.
07:00Burrata with homemade bread.
07:03What's burrata?
07:04Is it, like, a bruschetta or something?
07:07Sandra?
07:09I don't know what a burrata is.
07:12Help them out, Davith!
07:13So, a burrata, I believe,
07:15from doing, obviously, extensive research on this dish,
07:18is a more of a creamier version of a mozzarella.
07:22Aha!
07:23He starts with his bread by mixing flour, yeast,
07:26a sprinkle of salt and some lukewarm water.
07:29I'm fairly impressed.
07:30It's not easy to pull off making your own bread.
07:33You really do get your arm muscles working on this.
07:37Put your back into it!
07:39With the dough wrestled, it's left to prove.
07:42I'm impressed with that.
07:43I would have gone to the shop and bought that.
07:45Once proved, the bread is sprinkled with chia seeds
07:49and it's in to bake.
07:50It'll be served alongside the burrata tonight.
07:53I don't think this will be the winning menu tonight
07:56because I think Richard's was better.
07:59I'm really curious about it.
08:01It's something that I can't quite picture, so that's exciting.
08:03As there's no meat on this menu,
08:05I might, on the way home, just go and grab a burger or something.
08:11Dress code, elegant and classy.
08:13Time to pull out the diggy roll.
08:18Let's get this party on the road.
08:21First of the classy crew, Sequin Sandra.
08:24Hello!
08:25Hello, my love!
08:27Oh!
08:28Hey!
08:32Aw, cheers, Bert.
08:33Cheers, yeah, here's a good night.
08:35Of course.
08:35Every night's good when we're all together.
08:38Next up, it's 007 himself and current leader, Richard.
08:43It's Richard!
08:44Hey!
08:45Oh, Jesus Christ!
08:46How are you?
08:47Good for you?
08:48Good for you.
08:49Oh, my God!
08:51It's James Bond!
08:53I'm going to be Miss Moneypenny.
08:55Why, thank you, Miss Moneypenny.
08:57Next to be party popped, it's Claire.
08:59Oh, beautiful!
09:01Hey!
09:02Classy and elegant as always!
09:04How are you?
09:04Welcome to my home.
09:07Hello!
09:07Party animals!
09:09Hello!
09:10How are you looking at?
09:11Look at you!
09:12Here she is, you okay?
09:13Oh, my God!
09:14You okay, guys?
09:15Here you go, my love.
09:16Cheers!
09:17Cheers, guys!
09:17Thank you so much!
09:19Cheers!
09:19Thank you for coming, everybody!
09:21Finally, Sophie!
09:22Brace yourself!
09:24Sophie Bach is...
09:26Hi!
09:28Hi!
09:28Hi!
09:28Hi!
09:36Thank you so much, everybody, for coming.
09:38Here's to my party night.
09:41Yes!
09:41High energy, good vibes.
09:43Everybody's going to have a good time.
09:45Here's to our good night!
09:48Yay!
09:49Coming up, pitiful press-ups.
09:52Well...
09:53Two!
09:53Two!
09:54Three!
09:54I never thought she'd get back up after the first press-up.
09:57My hat goes off to her.
09:58And I'm going to go.
09:58And a duplicitous diner.
09:59This is the first time I've ever made it in my life.
10:01You smashed it, babe.
10:02Aw, thank you, my love.
10:03The vegan Wellington was absolutely disgusting!
10:14It's the third night of the competition in South Wales,
10:17where hotel receptionist Davith is hoping to check out with the grand.
10:21Yay!
10:23Everybody's on such a good hype.
10:24I'm just ready to get the party started.
10:26Woo!
10:27Let's get it done.
10:28Let's get it going.
10:30There's not really much effort in putting the baratta from the packet it was in onto the plate.
10:35I mean, anybody can do that, really.
10:37If you can't, I'd be worried.
10:39With a nutty dressing added, how's that bread looking?
10:43Oh, my God!
10:44That's amazing!
10:45That's actually crazy!
10:47Wow!
10:49The slabs of bread are plated next to the baratta, and the starter is ready.
10:54Here's the baratta.
10:55It's time for the starter.
10:56Let's hope it isn't a disaster.
10:58Here it is!
10:59Baratta with homemade bread!
11:01Yay!
11:02Here we go!
11:04Aw, thank you!
11:05Aw, thank you!
11:07I slaved away all day, OK?
11:09Absolutely.
11:11There you go, my love.
11:12That's for you.
11:14And here you go, King Richard.
11:16Thank you, my man.
11:17Enjoy!
11:18Woo!
11:20If you need any butter, I don't actually have any.
11:23So, please just enjoy what you have, OK?
11:28Dig in!
11:39Richard, give me honest feedback.
11:41I wouldn't be offended.
11:42Honest feedback?
11:42Just let me know.
11:43The bread's lovely.
11:44You could tell it's homemade as well.
11:45Oh, thank you.
11:46Is there rosemary in there?
11:48So, it's just white, strong flour with just a bit of love in there, to be honest.
11:53Oh, that's OK.
11:53Yeah, I can taste something in this.
11:54Nice.
11:54The bread was nice, but there was no butter to go with the bread.
11:57I could have done with a bit of butter.
11:58But, yeah, not quite an easy starter, if I'm honest.
12:04The bread is gorgeous.
12:06Oh, I know it's a bit dry.
12:08I'm so sorry.
12:08It's not actually.
12:09Some bread is dry, but it's not dry.
12:12I was really impressed with that homemade bread.
12:15It seemed two big doorsteps when he brought it, but it was so light, it was delicious.
12:22If I had something better on this now, I'd be in heaven.
12:25Aw, well, you're at my house, so you are in heaven, Sandra.
12:29I was going to churn one of the cows in my back garden, but then it was too late for
12:32that,
12:33I'm afraid.
12:33So, yeah, I just had to go with what I had, which was nothing.
12:36Claire, my love, what did you think of the burrata?
12:38I love it.
12:39I think it's fantastic.
12:40Aw.
12:40I really appreciate that.
12:41Thank you so much.
12:43Now tell us what you really thought.
12:45I thought it was quite bland.
12:47There wasn't much flavour going on.
12:51Also, Faves, what did you think?
12:53Oh, I love it.
12:54So, I had no idea what burrata was.
12:57OK.
12:58But it's so cool, isn't it?
12:59Like, it almost looks like a little alien sat there.
13:02Like...
13:02Yeah, obviously.
13:04Like you don't want to poke it, cos someone might be like,
13:07Yoo-hoo, I am burrata.
13:11I imagine it's something like if you end up on Mars and then, you know,
13:15the natives come and give you their version of cheese,
13:19I just imagine that's what it would look like,
13:21like a little wibbly-wobbly dome of cheese.
13:25David, what inspired tonight's menu?
13:27I do like to have, like, a healthy lifestyle.
13:31So, two years ago, I used to be 18 stone.
13:34Oh!
13:35Yeah.
13:36Oh, my God.
13:37So, over the last, like, couple of years, I've had, like,
13:39a complete body transformation.
13:41And, like, I'm now training to become a personal trainer.
13:43I've actually passed my qualification.
13:44Oh, my God!
13:45Well done!
13:46Amazing!
13:47I think it's amazing that he's lost that amount of weight.
13:50It is unbelievable that he did it in two years as well.
13:53So, I take my hat off to him.
13:54That's very commendable.
13:55Would I be able to ask you, would you become my personal trainer
13:58and give me the guidance I need?
14:00Nothing would make me happier.
14:01I so would love to lose weight.
14:03Nothing would make me happier, my love.
14:04But I've got to be firm with me.
14:05I'll be firm with you.
14:05Because I'll mess about and train.
14:07Let's have a shot instead.
14:08The firmer I am with you, the firmer that burn will be.
14:10Okay, Sandra?
14:11Yes!
14:12Hey!
14:13I'm telling you.
14:14I've done really well tonight because I've come away with a personal trainer.
14:18Watch this space.
14:21So, one of the skills I've actually, like, developed and taught myself
14:24is, like, the top body upper fitness.
14:26So, I've actually been able to do 50 press-ups in a minute.
14:29Woo-hoo!
14:31Someone wants you to prove it!
14:33Let's do it.
14:34We'll do it now.
14:34Okay, the cheesy baratta might need some time to get down to me.
14:38I'll have you a press-up off.
14:40LAUGHTER
14:42Here we go!
14:43Come on, guys!
14:44Let's get on the hyper!
14:45This could get interesting.
14:48Ready, steady, go!
14:49Go!
14:50One!
14:51Two!
14:52Two!
14:52Three!
14:53I never thought she'd get back up after the first press-up.
14:55My hat goes off to her.
14:57Sixteen!
14:58Seven!
14:59Come on, down!
14:59Come on, down!
15:00Tickle, tickle, tickle!
15:02Come on!
15:03Tickle, tickle, tickle!
15:06Yay!
15:07Well done!
15:07Nice!
15:08Nice!
15:10Impressive, after all that cheese.
15:11So, really happy with how the style went down.
15:13I feel like everybody enjoyed it.
15:14You know, we've got really clean plates.
15:16So, less cleaner for me to do later.
15:18Win-win!
15:18How's that Wellington?
15:20Wow!
15:20That looks banging!
15:21Look at that!
15:23Isn't it?
15:23Not bad!
15:24What about the inside?
15:25So, this is the Mona Truth.
15:27Let's see if the vegan Wellington is exactly how I thought it was going to be.
15:30Oh, it smells amazing.
15:33Oh, wow!
15:36Oh, that's a lot nicer than I thought it was going to be.
15:39Better than expected Wellington is plated with garlicky mash, broccoli and a red wine
15:45jus.
15:46So, it's time to give this vegan Wellington some welly.
15:48Back of the net!
15:49The main vegan Wellington with garlic mash and broccoli.
15:54That's for you.
15:55Oh, thank you.
15:56You're welcome.
15:57That looks nice.
15:58There you go, Richard.
15:59That's for you.
16:00You're welcome.
16:02There you go.
16:05This is the first time I've ever made it, so please enjoy digging and, yeah, get full, hopefully.
16:09Excellent.
16:11Oh, yay!
16:12Thank you so much.
16:14Your support means everything.
16:15Thank you so much.
16:22I've never tasted vegan Wellington, but this is nice.
16:26Really?
16:27Do you like it?
16:27Yeah.
16:28Oh, thank you so much.
16:29I don't like broccoli, I'm sorry.
16:30No, that's fine, my love.
16:31Honestly, the thing is, I think it's an acquired taste, isn't it, broccoli?
16:34It's a little bit dry and it would have been nice to have a little bit of gravy or extra
16:39juice.
16:41I always order vegan Wellington when I'm out and sometimes they can be a bit dry and
16:46a bit disappointing, but you've smashed it out the park.
16:50Thank you, my love.
16:50It's brilliant.
16:51It's so perfect.
16:52It's just juicy and it's flavourful.
16:54It was so delicious.
16:57It had all the right flavours in.
16:58It was the right texture, consistency.
17:00It wasn't dry.
17:01It was perfect.
17:02The 10 cent broccoli is like my favourite and it was cooked really lovely, nice crunch
17:06to it.
17:07Yeah.
17:07The Wellington, you can definitely see you've put lots of effort into that.
17:10Pastry is lovely.
17:11This is the first time I've ever made it in my life.
17:13You smashed it, babe.
17:14Aw, thank you, my love.
17:15Was that a vegan porky pie?
17:17The vegan Wellington was absolutely disgusting.
17:22Oh, the pastry was lovely, but everything that was inside was not my cup of tea at
17:28all.
17:29Definitely not in a rush to try that again.
17:30So the pastry, the pastry is really, really nice.
17:32It's one of the nicest parts of the plate.
17:34How do you make the pastry?
17:35Because it's really nice.
17:36So the pastry, I'm not going to lie to you, is short bought.
17:38Oh, okay.
17:39But if you ask anybody, it's a myth that anybody actually makes their own puff pastry.
17:44Nobody makes their own puff pastry.
17:45I'm telling you right now.
17:46I can't say I'm not going to fault it because he did make his own pastry, but the bottom
17:50wasn't soggy, which is quite difficult to get right.
17:53And he got that right.
17:54But it was short bought.
17:55I'm not bothered about that.
17:57Pastry is pastry.
17:58Whether it's homemade or bought, I thought it was really nice.
18:01And I agree with him.
18:03Nobody got time to waste doing things like that.
18:05Just whack it out of the packet.
18:07No problem.
18:08So David.
18:09Yeah.
18:09What do you actually do for a living?
18:11So currently, Sandra, I am a hotel receptionist.
18:15Oh, okay.
18:16I do like to be a bit flirty, you know, a bit like chatty to people.
18:20I could so totally see you being flirty.
18:22Oh, thank you.
18:22Honestly, I get in trouble all the time for it.
18:24When I get flirty, like, I do tend to chat too much.
18:26And then I just make myself like an idiot.
18:29Perhaps you need a good chat or blind.
18:31Yeah, what would you tell me your chat or blind would be for me?
18:33Are you a suggestion for me?
18:34Mine's dangerous, right?
18:35You've got to use it with caution.
18:36See me in a bar.
18:37Yeah.
18:38And with these three beautiful ladies in there.
18:40Pick one for me to chat up.
18:42I'll do a chat or blind on them for you.
18:44Claire.
18:44Claire, here we go.
18:45Pass on your seat bills.
18:47If I make you say 15, you've got to give me a kiss.
18:50Are you ready?
18:51Ready.
18:51What's five and five?
18:52Ten.
18:53Where's this going?
18:54Double it.
18:55Twenty.
18:57Add five.
18:58Twenty-five.
18:59Double it again.
19:01Fifteen.
19:02Yay!
19:03Give me a kiss.
19:04Fifteen.
19:05Yay!
19:08Hook, line and sinker.
19:10Give me a kiss.
19:11Oh, you've got to remember that.
19:13I think Richard's chat or blind would work on me.
19:16Of course, anyone's chat or blind would work on me.
19:19You know, you get to my age, you're not fussy.
19:23The main actually went fantastically.
19:24I can see everybody's enjoyed it.
19:26So, it's time to get our desserts and get some chocolate mousse out.
19:29Oh, yes, the lumpy tofu.
19:31How's that looking?
19:31So, I'm really not as impressed with this as I hope.
19:34It's really not set properly.
19:35But I still hope it tastes great.
19:38It's the hope that kills you.
19:39It's the hope that kills you.
19:39I'm feeling extra moussey tonight.
19:41So, let's give our people a chocolate tofu mousse.
19:45The final course of the evening.
19:47Chocolate tofu mousse with a homemade biscuit.
19:54Oh.
19:57You enjoying that, Claire?
20:00Oh, Claire, be honest with me.
20:02I hear you.
20:03I see you.
20:03I really don't like tofu.
20:05No, that's OK.
20:06No, that's fine.
20:07But it's more chocolatey than I thought it was going to taste.
20:10And the texture of the top bit was really nice.
20:13Thank you so much.
20:14It was lovely.
20:15Claire!
20:16I will not be eating tofu ever again.
20:22Chocolate tastes lovely.
20:24Aw.
20:24The biscuit is a bit hard, but it's really nice.
20:26You've got another one going if you want.
20:28No, you're all right.
20:28Don't bother.
20:30The dessert that we had tonight
20:32was the worst course we've had this week by some way.
20:35It's rich, isn't it?
20:37It's an acquired taste.
20:38Mm.
20:39Would I have tofu mousse again?
20:41Er, no.
20:42So, I'm really impressed.
20:44I've never...
20:45I eat tofu but as part of main courses.
20:48But I've never had them as a dessert.
20:51I liked it, but I can get why you might not.
20:54With dessert disappointing,
20:56Davith tries to win them round with a song.
21:01Richard, Claire, Sophie, Sandra,
21:06I hope you had a good night.
21:09Let's pop these poppers together!
21:13Yay!
21:14If I'd have seen which was the worst, his cooking or his singing,
21:17probably his cooking and his singing was bad.
21:20Oh, dear.
21:21You know, I have to rate my overall night tonight like a 9 or a 10.
21:24I really do.
21:25I thought it was fantastic.
21:26Confidence is high, but are there scores?
21:29So, Davith gave us three delicious courses.
21:32I think we all learned something new about food today.
21:34I'm going to give Davith an 8.
21:37His starter and his main were lovely,
21:40but what let him down was the dessert.
21:42So, for that reason, I will be giving him a 7.
21:46The dessert was inedible.
21:47So, for that, I'm giving Davith a 5.
21:51His hosting is definitely better than his food.
21:53So, for that reason, I'm scoring Davith a 6.
21:57So, Davith's night was more motel than hotel as he scores 26 out of 40,
22:03leaving him in last place.
22:06Yay!
22:07Next time, a joyful jiggle.
22:10I'm really happy we ended up doing a valid answer today
22:12because I feel like I've got the perfect outfit.
22:14And meaty mishaps.
22:16Chicken a la bitten.
22:18I feel like my chances of winning this just went right down the drain.
22:22I just found it a little bit dry.
22:25Sefych chi wrth y tan, sefych chi wrth y tan.
22:30Wedi dres yn lan, wedi dres yn lan.
22:36Roedd na gan oedd o popol yn ar.
22:39Ond ar unig un o'n i chi'n gweld o'ch di.
22:43Ar unig un o'n i chi'n gweld o'ch di.
22:46Tivi gau'n de mi.
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