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Come Dine with Me - Season 53 - Episode 12: Manchester, Richard (2)
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00:00Did somebody order a drag queen?
00:02My word.
00:05On today's show...
00:08A contented culinarian.
00:10That's really good.
00:13Really good.
00:14I feel like a bender boy.
00:16Uncomfortable, Andes.
00:18This is the lowest part of my life, Vanessa, I'm going to be honest with you.
00:22And profession probing.
00:24Originally, we thought, like, interior designer.
00:27But then I'm wondering, are you like an exotic done-so?
00:30Strip on the side.
00:31Oh, wow.
00:33Who's going to pay to see this?
00:34As five marvellous Mancunians match up for a massive moolah.
00:40Why did the chicken cross the road?
00:42It was running away from me.
00:49It's the second day in Manchester.
00:53Where the record for the most number of toots on a party blower was once set.
01:00Oh, dear.
01:03Hoping to blow away the competition is tonight's host, Richard.
01:06I'm obviously quietly confident that a lot can go wrong,
01:10because I'm making everything from scratch.
01:12So I need to kind of get my skates on and just get things done and moving on.
01:19Leopard-print-loving Pauline certainly got the week off to a tuneful start on Monday.
01:26I thought my night went very well.
01:29I think people enjoyed it, and I was pleased with how my food turned out.
01:33Oh, my goodness.
01:35Hey.
01:36And her years of hosting...
01:38Oh, yeah.
01:39...didn't go unnoticed by dental nurse Amy.
01:42Last night was really, really good.
01:43Pauline, she was an amazing host.
01:45She had put you at ease.
01:46It was really nice for the first night.
01:48Despite her dinner party experience, though, there were some moments to forget.
01:52I don't know, by myself some...
01:53Which, for professional crooner Danny, added to the fun of the night.
01:57Sir.
01:58I've got wine.
01:59Just some food.
02:00Oh, it's good.
02:02Pauline was a wonderful host.
02:04Just a slight deviation.
02:06Excellent menu.
02:07Really solid, solid food.
02:09When she remembered it.
02:12But it was the musical number that ticked cabaret artist Vanessa's box.
02:18The choir was so sweet.
02:21Seeing her, like, in this fabulous, performative light, it was wonderful.
02:26Yeah, she definitely stepped the standard high.
02:28So, yeah, it's been a good week to see how people do now compared to Pauline.
02:33Well, they'll have to be 29 to be in with the chant.
02:38What's the plan then, Richard?
02:40For a dinner party, I think it needs to be indulgent and really naughty.
02:43So I think that, obviously, doing that sort of menu tonight
02:47will hopefully back me the grant.
02:50And first to prep on the indulgent menu is the main Marry Me Chicken with Tagliatelle.
02:56Chicken and pasta isn't a combo I would go for.
03:01I'd say Marry Me Chicken is just his own recipe.
03:04It's really, really nice.
03:05I want to marry him after I eat it.
03:08It's actually because all the flavours all marry together really well.
03:12And I'm not really sure that I'd want anyone around that dinner table to be marrying me anyway.
03:16After hammering his bird, it's dipped in flour.
03:20Why did the chicken cross the road?
03:22Because it was running away from me.
03:24And it wasn't just the chicken.
03:26Crikey, that's a lot of butter.
03:28But dinner party doesn't happen every day, so I'd say it has to be indulgent.
03:31Yeah, but they do have to survive the night, though.
03:33The chicken gets a buttery bath.
03:35Fry, my little beauties.
03:38This kind of dish, it's like, this is absolute heaven in my mouth.
03:42Yes.
03:43For the sauce, Richard adds stock to onions and garlic before adding thyme and...
03:49Just a sprinkle of chilli.
03:51In pots, un-dried tommies and the fried thighs.
03:54I can smell that cash.
03:56You sure it's not the onions?
03:57He'll add cream and cheese before serving.
04:00I would be very impressed if he'd made his own pasta, yeah, I would,
04:03because it takes quite fiddly to make your own pasta.
04:05Makes your kitchen very messy.
04:07Not if you use a bowl, into which goes flour and eggs.
04:11The first time I tried to do this, I did it on the worktop with the flour in a well.
04:15However, it gets really, really messy.
04:18It goes everywhere.
04:19So today we're using a bowl.
04:20You hear that, Pauline?
04:22Bowl ditched, Richard gives the dough a good knead.
04:25That's perfect.
04:26Really am breaking a sweat here.
04:28You know, if he's going to make his own ag pesto and roll it out and cut it into ag
04:31tellies,
04:32fair play.
04:33But then it still has to be good.
04:35Oh, this just feels so Italian.
04:37I can almost hear the music now.
04:41There we go.
04:43The pasta sheets are shredded into strips.
04:47See, look at that.
04:48How easy is that?
04:49Homemade pasta.
04:50Ding dong.
04:52No one else has made homemade pasta yet, have they?
04:53We've only had one night.
04:55Pasta done.
04:59Next up, dessert.
05:00Chocolate brownies with chocolate fondue.
05:03I think it's a very rich dessert.
05:05My word, that's rich.
05:09Yes, rich ard.
05:11Just anything covered in chocolate, it's always a winner.
05:14Richard starts by whisking butter.
05:17I'd say that's nearly done.
05:18Butter beaten.
05:19Yeah, it's cocoa powder.
05:21And sugar.
05:22Quite a bit of it.
05:24Still going there.
05:25That's got to do, surely.
05:27Come on.
05:29Oh, my goodness.
05:314.02.
05:31That's close enough.
05:33Half a bag later, it all gets a big old mix.
05:35But it makes your arm really tired.
05:38Stick an electric whisk on your Christmas list.
05:41Oh, my God, my arm.
05:42Or possibly a gym membership.
05:44I'll definitely be needed to be rolled out the house into the taxi on the way home.
05:49Very fool-friendly afterwards.
05:52In go eggs and vanilla extract.
05:55Er, I mean, I think that'll do.
05:57Another work of the arms.
05:59Honestly, breaking a sweat.
06:01Honestly, get a machine.
06:03In goes, er, coffee.
06:05Along with white choccy chips.
06:09And flour.
06:10Oh, it looks like Christmas, doesn't it?
06:12Oh, 122.
06:13That'll do.
06:14Yeah, that will do.
06:16It's folded in.
06:17The guests better appreciate how much love went into this bowl.
06:20Because there's a lot of love in this bowl.
06:21And a bit of paper and some sweat.
06:24Do-dong.
06:26That is just sexy, isn't it?
06:30Delish.
06:31The attractive mixture is spooned into a dish, popped into bacon.
06:34It'll be served up later.
06:37So, last to prep is the start-up.
06:39Chorizo and mozzarella, arancini.
06:42I don't know what it is.
06:46Do you want to take a guess?
06:49I have no idea.
06:50Okay.
06:51Love it, love it, love it, love it.
06:52I love Chorizo.
06:53I think it's a really good, good flavour.
06:56Delicious.
06:57Arancini are pretty tricky to make.
06:59Arancini balls aren't difficult to make, but there's a lot of steps in it.
07:04Richard starts by adding risotto rice to shallots and garlic.
07:07I won't be meany with my arancini.
07:09Everyone will get a decent-sized bowl.
07:12Well, that's good to know.
07:13Next in, a carefully measured amount of stock.
07:16We'll go with this.
07:19Oh, do you know what?
07:20Let's just pour the whole lot in.
07:21That'll do.
07:22Yeah, forget it.
07:23He adds parsley and pepper.
07:26Oh, that's terrific grinding before lots of parmesan cheese.
07:30They're going to love my balls.
07:32They will if they're a decent size.
07:34The risotto is spread and left to cool.
07:37Well, that's the balls nearly sorted.
07:39Now time for the sausage.
07:41Looks tasty.
07:43Chorizo chopped.
07:44It's fried.
07:45Spanish sausage, deep-fried.
07:49Indulgence.
07:50Chorizo done.
07:51Time to get serious.
07:54Richard shapes his risotto balls
07:56and surgically inserts chorizo and mozzarella.
08:00I'm just doing it.
08:01I'm just doing it.
08:01I'm going in for it.
08:02The balls are coated in flour, egg and breadcrumbs.
08:06Icky, sticky balls.
08:08They'll be deep-fried before serving.
08:10Right, well, that's all my cooking done,
08:11so I guess I'd better go and get tarted up.
08:16This menu kind of matches Richard's energy, for sure.
08:20Better keep that energy up
08:22as your first guest is here.
08:25It's Danny.
08:26Hello.
08:27How are you?
08:28Welcome to my home.
08:30Look at this.
08:31Very flush, very flush.
08:32Thank you very much.
08:33Literally, welcome to the jungle.
08:35I'm looking forward to it.
08:36Leopard print plants.
08:37I'm hoping Pauline's rocking...
08:38Yeah, let's hope she's rocking leopard print today.
08:41Well, Vanessa's got something furry going on.
08:43Hello.
08:45How are you?
08:46How are you?
08:47Okay.
08:48I feel like we've all just patterned up right here.
08:50Let's be honest.
08:51We're on the same colour story.
08:52I feel like I'm really coming for Pauline's gig.
08:56Let's see what she turns up like.
08:59They're about to find out.
09:00Here she is.
09:02Hello.
09:04How are you?
09:04You look lovely.
09:05Thank you very much.
09:06I knew you'd approve.
09:08I knew you'd approve.
09:08It's time for you to relax.
09:10In the eyes.
09:11In the eyes.
09:13What does that mean?
09:14If you cheers a drink without looking in the eyes,
09:18it's seven years bad luck in the bedroom.
09:20Oh, dear.
09:21Yeah.
09:21Calm down, then.
09:22Calm down.
09:23In the eyes.
09:25That's the situation, right?
09:26No more bad stuff.
09:28Oh, dear.
09:30A broken glass is ten years, Pauline.
09:34And finally, very appropriately dressed,
09:37it's Amy.
09:39Hello.
09:41I love your outfit.
09:42I think we might lose you in the background.
09:44I know.
09:45Amy, if we're not careful.
09:47You very much matched my decor.
09:50Let's have a very gentle eye.
09:52No more smiles.
09:54In your eyes.
09:55In your eyes.
09:57Coming up.
09:58Let's do it.
09:59Deep old drama.
10:00I became Richard Tropez,
10:03which actually originated from the side of a bottle of self-tan.
10:07He could have been Richard Pizz one.
10:09Oh, look at this.
10:10And drag queen duet.
10:12It was great.
10:14It got everyone, like, really hyped up as well.
10:16It made everyone, like, really excited.
10:18I will survive.
10:29It's the second night in Manchester.
10:31Here's to another good night.
10:35Where host Richard is hoping his rich and indulgent menu
10:39will galvanise his guests in his bid to grab the grand.
10:43I committed to this.
10:45I prepped it.
10:46Everything's ready.
10:48Let's get it done.
10:49Let's do it.
10:49Let's do it.
10:50I've just said that.
10:51Whilst Richard readies his stutter...
10:53And I'd say it's time to get my balls warm.
10:56Fibing hot, I'd say...
10:57His guests have a little ogle at his office.
11:00Oh, this is a very shrunky office.
11:02Very nice.
11:03Go on.
11:04Looks a bit...
11:05Ah!
11:06OK.
11:07It's a bit more information.
11:09Uh, yeah, OK.
11:10Go on, you're going to have to show me now.
11:11OK, here we go.
11:14Here we go.
11:15Got a lovely...
11:15A lot of neon.
11:17Yeah.
11:18A lot of...
11:18A lot of neon.
11:20There we go.
11:20Um, is that a...
11:22Yeah, it's a pouch.
11:23Oh, my God!
11:24Oh, it's not worn, is it?
11:25Is it worn?
11:26No, I think it's fresh out the box.
11:28There we go.
11:29I feel like a Venger boy.
11:32This is the lowest part of my life, Vanessa.
11:34I'm going to be honest with you.
11:35This is...
11:35This is about as low as it goes.
11:37I suspect it's about to get lower.
11:39This is a whole new year.
11:41Just have the faith.
11:42Have the faith.
11:42There we go.
11:43I'm not convinced.
11:45Oh!
11:45And we'll keep this between us and we'll never mention it ever again.
11:49All right?
11:49That'll be great.
11:50That'll be great.
11:51It will stay in my dreams.
11:53You've got some messed up dreams, Vanessa.
11:56In the kitchen, the arancini is bubbling.
11:59Always looking for absolute golden balls.
12:03I'd say they're spot on, then.
12:05With a simple marinara sauce ladled, it's done.
12:09Chorizo and mozzarella arancini with damp rocket.
12:12Here you go, my love.
12:15It looks amazing.
12:16Wow.
12:16Oh, yes.
12:17Oh, yes.
12:17That looks so good.
12:19Enjoy.
12:20Wow.
12:20Wow.
12:21It looks amazing, Richard.
12:28Absolutely delicious.
12:29So nice.
12:30Perfect.
12:31I found out arancini is a ball of risotto.
12:34I've never had it before.
12:35I've never had risotto either.
12:37So, yeah, it was really, really nice.
12:39The crunch on the outside of the arancini is chef's kisses.
12:44My compliments.
12:45I won't give you a kiss.
12:46Well, I mean, we'll see how the evening goes.
12:48Richard, it's really, really nice.
12:50Thank you so much.
12:51The sauce was nice.
12:52It was beautifully presented.
12:54The only thing I would say with the arancini, like, with the risotto rice,
12:58I would have liked it to be a little bit more softer.
13:01So, we did have a little wander around.
13:06You've been snooping around my house.
13:09And found some very exciting underwear.
13:12Which nobody tried on.
13:14Okay.
13:14Nobody was forcibly made to try on.
13:17I think you actually enjoyed it, to be honest.
13:21Which piece did you try on?
13:23It was a pouch.
13:24Some sort.
13:26A pink pouch.
13:26So, if you were to guess what I do for a job,
13:30bearing in mind, I have two.
13:31Okay.
13:32So, originally, we thought, like, interior designer.
13:36Definitely someone like this, like, interior design.
13:38And then, after hearing that, maybe, like, a stripper on the side.
13:42Oh, wow!
13:44I don't think anyone's going to give me 50p
13:46to see what I've got going on after here.
13:48I would say interior designer, like everybody else, to begin with.
13:51But then I'm wondering, are you, like, an exotic dancer?
13:54Oh, wow!
13:56I love that!
13:58Exotic dancer?
13:59On what planet?
14:00Who's going to pay to see this?
14:02I am a plumber by trade that specialises in bathroom fitting.
14:07Right?
14:08No way!
14:09That's a shock, right?
14:10No way!
14:11However, I have come to work for a chain of adult LGBT merchandise,
14:18which entails a bit of creativity in terms of design with underwear,
14:23other merchandise and things like that that we then stock in stores.
14:26I can imagine him, you know, being there in his work gear, doing some plumbing.
14:32The fact that I now know what a plumber looks like, that has totally changed my perception
14:37of what plumbers and handymen look like.
14:41So, like, yeah.
14:43Off to a really good start, but it could all go downhill from here.
14:47Not for their cholesterol levels.
14:49In goes cream to the chicken sauce.
14:51There's not a vegetable inside.
14:53Bit of parsley won't hurt then.
14:55So, all we've got to do is pasta, pasta, pasta.
14:59It gets a quick bathe before a taste of the salt.
15:03Well, that's good, you know.
15:04That's really good.
15:08I think someone's happy.
15:09Composure, Richard!
15:11I've got this.
15:13Pasta done.
15:14I say that was a winner.
15:16The chicken gets acquainted.
15:18That, my friends, is a winning dinner.
15:21Right?
15:22Marry me now.
15:23We've only just met.
15:25Oh, I see.
15:26Marry me chicken with homemade tagliatelle.
15:30There you go.
15:32Wow.
15:32There you go, my love.
15:34So, this is my marry me chicken with handmade tagliatelle.
15:39Wow.
15:40I'm impressed.
15:46I'm really impressed you made your own pasta.
15:48I've made pasta once before, and my kitchen was never the same since.
15:53The tagliatelle is immaculate.
15:56Okay.
15:56I'm a little bit annoyed, I'm going to be honest.
15:58I'm happy with that.
15:59I loved how, like, creamy it was and the flavours, but for me, it was just a little bit too
16:04much pasta.
16:05What is the reason for the marry me name?
16:10Funny you should say that.
16:11Hold on.
16:12Let me get the ring.
16:12No, here we go.
16:14I didn't want to.
16:14I was going to wait until the end of the night.
16:16It should go.
16:18I still like to keep my head in the clouds and imagine that I'm going to cook this for someone
16:21one day and they're going to say, do you want to marry me?
16:24Oh.
16:25Wasn't wow.
16:27I would date Richard's chicken, not marry the chicken.
16:31Obviously, you're engaged.
16:33Mm-hmm.
16:33Are you going to change your name?
16:36Yeah, definitely going to change my name.
16:37There's a reason behind my question.
16:39A few years ago, I actually changed my name, which actually originated from the side of a bottle of self
16:45-tan.
16:46So, I became Richard Tropes.
16:50Driving licence, passport.
16:52Everything.
16:52And is it Tropes, not Trope?
16:54It's Trope when I'm feeling pretentious.
16:56So, it's San Trope, isn't it?
16:57Yeah.
16:57I could see it on a festival line-up and it's like Amelia Estefan and Enrique Iglesias.
17:04Ricky Tropez.
17:05Tropez.
17:07He's on, he's on, he's warm-up.
17:08Oh, God.
17:09He could have been Richard Pisbouin and that's not quite as, not quite the same ring to it, has it?
17:15Richard Hombres Soler.
17:17That's a good point.
17:18If you could rename yourself after something else, what would it be?
17:23Danny Marmite.
17:24Danny Marmite.
17:25People either love me or hate me, mate, you know what I mean?
17:27I'm not seeing that from you right now.
17:29I'm really not seeing it.
17:30Oh, mate, people don't like me. Trust me, trust me.
17:33Pauline Champagne.
17:35Oh, yes.
17:36Like Champagne, but Champagne.
17:37Yes.
17:38Yes, we did get that.
17:39Amy, what are we going for?
17:40I really don't know.
17:41I mean, you've got the greenery and the sort of, you know, that sort of thing.
17:45What about Amy Wilderness?
17:47Quite nice.
17:48I sound like a naturist, you know.
17:49No, no.
17:50You don't necessarily have to get your kit off.
17:53Molly and Champagne is getting a kit off.
17:55You can stay fine with that.
17:56What are you going for?
17:58Pseudonym sorted.
18:00It's showtime.
18:01Did somebody order a track?
18:07You don't like to sing it along?
18:09Join me.
18:10Come on.
18:11Yeah.
18:14At first down the frame, I was petrified.
18:19OK, we've got this absolutely fabulous drag queen.
18:23So you're back from outer space.
18:26OK, let's pay attention.
18:30I love the drag queen.
18:32I know how you know how you're up.
18:34I think I might have got up and danced as well with the drag queen at some point.
18:41I know, I've only been a bit.
18:48Oh, look at this.
18:50It just never crossed your mind to have a drag queen come as entertainment, but it was great.
18:55It got everyone, like, really hyped up as well.
18:57It made everyone, like, really excited.
18:59I will survive.
19:08I'm just really, really, really happy with how that went down.
19:11Just dessert to survive now.
19:14You can't tell me that's not a winner.
19:18Oh, my God.
19:21You all right?
19:23I've got this.
19:25I've got this.
19:26Good.
19:26Right, some fruit.
19:28Strawberries and brownies dished.
19:30In plots the melted chocolate.
19:32Chocolate on chocolate.
19:33Who could go wrong?
19:34Augustus Gloop.
19:36Google it.
19:37Chocolate brownies with chocolate fondue if you're posh, melted chocolate if you're not,
19:42and a helping of some healthy strawberries.
19:45Here you go.
19:46River of chocolate.
19:47There you go, my love.
19:50Dig in.
19:53Also, just make sure the flavours are in there.
19:56It's my three favourite things.
19:57Strawberries, chocolate and brownies.
19:58Oh, wow, you've done well there, then, haven't you?
20:00Tick, tick, tick.
20:02It's unbelievably delicious.
20:04Yeah, really opulent, but the flavours are unbelievable.
20:06I tried the brownies, but, like, I think for me, it was just, like, the chocolate overload.
20:11Yeah, yeah, yeah.
20:12I would be bouncing off the walls.
20:14It was really, really nice.
20:15It was just a bit, like, a bit stodgy after, obviously, all the food.
20:18I think I was the only person that ate it at all.
20:20It was delicious.
20:22Has anyone had or have any views on getting personal, sort of, work done?
20:28I've had my lips done quite a few times.
20:31That's a filler, is it?
20:32Yeah, filler.
20:33I think, for me, I just want more tattoos.
20:35This is my tattoo.
20:36Like, this is, like, I've got quite an interesting scar, like, a window broke in my arm.
20:41What?
20:42And, like, it's kind of made this quite interesting pattern on my arm, and I quite like that.
20:48That's my tattoo.
20:49That's quite a serious injury.
20:50It was, like, a car, yeah, so I put my car at a tree and, like, the glass hole went
20:54in my arm.
20:55And, um...
20:55I love how cows would really...
21:00Well, to be honest, as first impressions go, I'd say you were absolutely smashing.
21:05Let's not try and smash a glass.
21:08All of you.
21:09Thank you very much for a wonderful evening.
21:12Couldn't have asked better.
21:13Nailed it.
21:14Nailed it.
21:15Scores, please.
21:17Tonight, the food was amazing.
21:19His hosting was amazing.
21:20A great night.
21:21So, for that, I'm scoring him a nine.
21:23I never expected, in my world of dreams, to be dancing with a drag queen.
21:29I really enjoyed it.
21:31It was really good fun.
21:33So, that's why tonight I've scored Richard an eight.
21:36He was an absolute darling and played it a little bit too safe.
21:41So, for that reason, I'm giving him a seven.
21:46The starter was great, the pasta was great, and I absolutely loved the drag queen.
21:52And I'm going to score him a nine.
21:54So, Richard leaps into the lead with a positively fabulous 33 points.
22:00Next time, garrulous guests.
22:03I like hot beef salad.
22:05A hot beef salad.
22:06No, no, but it is warm.
22:07It is warm, but the salad's warm.
22:09It doesn't world the salad.
22:10No.
22:10I think Danny was trying to dominate the conversation a little bit at times.
22:14And not so glorious games.
22:18Ah!
22:19It was all a bit sort of basic.
22:21Life is a drag if you don't dress it up.
22:25Life is a drag if you don't dress it up.
22:29So, take your higher shoes and your box of cheap makeup.
22:33Life is a drag if you don't dress it up.
22:38Dress it up.
22:40Dress it up.
22:42Dress it up.
22:44Dress it up.
22:46Dress it up.
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