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00:03take three couples who have a passion for entertaining oh oh ask each pair to throw
00:09a dinner party and to score each other in secret the pudding was par excellence today culture
00:17clashes started talking about astrophysics it's really interesting because it was all about how
00:21stars sort of throw out matter and how they're created I actually lost the plot somewhere along
00:26the line we're probably gonna bore them with our low standard of conversation and musical revelations
00:34you know it's really good but why do you need to lay underneath it as each couple competes to
00:40win the thousand pound prize thank you
00:54we begin today's show in Hertfordshire where one couple got married only to later become the
00:59world's oldest divorcees at the age of 99 but keeping the marriage tradition alive and well
01:06are Dawn and Simon who've been husband and wife for 27 years and don't they know it
01:13be married to someone for 27 years you'd get less than that for a life sentence yes you can't even
01:20poo without me knowing about it and that's true lovely while Simon works as a builder Dawn's a
01:28triathlon trainer and loves nothing better than putting Simon through his paces at home
01:32love and marriage I describe Dawn as easy tiger um careful she's a very um she's very forceful in
01:47her ways what she but it's all to the good nicely done and with a thousand pounds at stake it's
01:53no
01:53surprise that dominant Dawn will be taking control in the kitchen I'm the chef she's the chef she's in
01:59charge and you have to say yes dear and Simon's first job is helping Dawn with the main course
02:06almond cod in saffron sauce saffron is wonderful I think it's one of those amazing spices that you
02:14just don't get enough of it's fantastically expensive meet London power couple business
02:20strategist Stephen and his lawyer partner Aisha we work a lot we work long hours and we work sort
02:27of all the time weekend after that and then we get we're going to Paris we almost never get to
02:33eat
02:34at home because there are events pretty much every night we fly all over the world for work week after
02:40that oh you're going to Amsterdam at the Hague well thanks for fitting us in but mixing with high
02:46society means this pair know how to put on a dinner party it's one thing that we really like doing
02:51is
02:51is musical soirees where we get a lot of our friends around and everybody performs something
02:56to everybody else sometimes it's musical sometimes it's poetry sometimes it's drama we even had
03:01somebody do yoga not sure yoga's on the agenda this evening as our first host Dawn and Simon are
03:06concentrating purely on the food and start by preparing the fish for their main course this is a
03:13cod loin it's the best cod that you can get all right go on try and get it on the
03:20cod and not on
03:21the pan fish prepared it's on to the saffron sauce Dawn fries onions adds garlic fish stock and the
03:29all-important saffron then leaves to simmer that's all they can do for now so it's on to dessert
03:36toffee apple roulade I'm not a huge fan of fruit in desserts or hot fruit you like toffee though
03:46completing today's lineup is building contractor Darren and fashion sales manager Sean who decided
03:51they were more than just good friends three and a half years ago she admitted first I didn't admit it
03:59first I just said maybe we should kiss and see if we like it we liked it but one thing
04:08guaranteed to
04:09stop the kissing is that age-old problem baby seriously where am I going to put these shirts my
04:14overwhelming amount of clothes is mine and Darren's constant struggle isn't it babe yes that fight for
04:21his little percentage of the wardrobe yes never gonna get it though meanwhile you ready for it Simon's
04:32adding a DIY twist to peeling apples please don't try this at home not even a professional can do it
04:44what about that that's terrible it's still got the peel all over it going all over my kitchen
04:52apples drilled and chopped they're left to cook in sugared water Dawn then tops meringue with toffee and
04:58cream but whatever no finally she adds the apples and it's ready to roll this is the moment of truth
05:09really going away you go easy does it get get your great big mix out it's all going to come
05:21out
05:21but apply up there to hold it all in it's fine dessert done it's on to the starter caramelized garlic
05:30tart
05:31with jelly jam I love garlic so I can't really get enough garlic unfortunately we'll all be eating it so
05:38we can't you know just sort of we're not gonna be offensive to each other dawn starts by making
05:44pastry with the ever-helpful Simon just wait just wait a minute what's your obsession with the egg now
06:01the egg yes you can put the egg in egg finally added dawn gets the pastry ready to blind bake
06:07go on tip them in you're so heavy-handed aren't you you're not lame bricks next she caramelizes the
06:17garlic oh now they're browning lovely oh and assembles with goat's cheese
06:29they'll cook them when their guests arrive and serve with a homemade chili jam I'm not a tart fan
06:34you are a tart I'm a tart fan what actually says I'm a tart fan thanks for that job done
06:42we're all
06:53back is the new black it's the ever-fashionable Darren and Sean hello good evening lovely to meet
07:00you I'm Sean I'm Simon lovely to meet you Simon and you I'm Darren Darren nice to meet Sean and
07:06Darren
07:07Simon yeah nice to meet you please come in thank you what are they like very nice yeah half our
07:15age
07:16oh that's not difficult Sean and Darren I thought I heard him say Gary you sure it's Darren it's Darren
07:24all right okay don't start confusing me I'm just driving enough as it is taking a break from foreign
07:30travel it's Stephen and Aisha hello hello good evening I'm Stephen I'm Simon nice to meet you
07:35I'm Aisha how's your team hello nice to meet you to come eat very nice to meet you hi Stephen
07:43I'm Darren
07:44hi Darren very nice to meet you straight away we was like oh my god dude's offs yeah we did
07:50think
07:50they were a little bit past champagne no water or something water or anything so you want tap water
07:56fizzy water ice water you've got it fizzy yeah water no that's fine is that fine both of you
08:04yeah both of you yeah okay do you like ice in a slice no that's not just water on a
08:09champagne
08:09glass there it makes it feel a lot more fun that's good that's good she would have got in the
08:15champagne glass anyway yeah she would have got it in the champagne glass anyway we would only give
08:20her the best yeah you too going up style tips lace I've always said I'd go for lace I like
08:31the
08:31style cool suit friend mafia they're a little bit of us back in the day I reckon a little bit
08:36of me
08:36in the future and divorce advice what are they called when you try and protect all your money
08:40prenups prenups do they actually hold any rounds in the UK yeah because they won a case in the
08:45Supreme Court prenups no that's one thing I don't agree I do it's the first of three dinner parties and
09:01we're in Hertfordshire and while tonight's host couple Dawn and Simon get on with the starter
09:07Darren and Sean are picking up some fashion tips I could totally see you with that that hat and that
09:15dress lace I've always said I'd go for lace I like it I like this style cool suit very mafia
09:22oh my
09:23goodness is that Vegas no no very very colorful wedding and colorful weddings are pretty Vegas yeah
09:35Vegas totally cool oh I say I think we're done I'm really pleased with my starters they've come out
09:42really well they're really I'm amazed absolutely amazed at it you've done a wonderful job wife excellent I
09:52hope it chokes you our wedded bliss here's caramelized garlic tarts with chili jam I have a pot like this
10:03in
10:03my bathroom that has dead sea mud in it okay you don't want to be on my face there's no
10:09dead sea mud in
10:10there the top was beautiful and that chili jam wow I must just be less more enthusiastic I just think
10:19it's like not my vibe for real I found the flavors overall to be very mild I mean what one
10:27might say
10:29bland which of you is in charge of the starter was that you was that yours Dawn I'm in charge
10:35of
10:35everything everything I'm in charge of everything and I just had a little little elf in the kitchen
10:42didn't I which is me yes I'm the gopher yeah okay yeah he was my gopher he was very helpful
10:49gopher
10:49though weren't you and he even did a bit hoovering this morning really never been known I love Dawn
10:54you can tell she wears the trousers can you great she's pretty much my idol he passed the dogs now's
11:00the dogs do you say them in with you enjoying yourselves so the picture upstairs we had a
11:12little look at that was our wedding 27 years ago why that's my age where was it I'm very intrigued
11:18where
11:19you got married yeah I was totally right I told you I guessed that Sean and Darren are they they
11:28seem
11:28to have the likeable factor I mean she's a lovely looking girl and he's not bad looking boy I mean
11:35not being funny oh we still got the suit because that suit is on point on what it is so
11:42cool honestly
11:43they're cool man yeah they are cool they're a little bit of a little bit of me in the future
11:51hopefully however that works out I don't know you know what I'm saying it doesn't and I don't think
11:57your fellow guests do either online that's what they're calling it apparently it's on trend we might
12:02not run into Dawn and Simon or Sean and Darren it socially because our paths just might not cross
12:10we probably took something of a backseat have we all finished did you enjoy that the starter went
12:20down pretty damn good didn't it yeah result I think they really really liked I think Darren was gonna
12:26lick his plate enjoyed it so much onto the main and while the fish bakes Simon's in charge of the
12:32saffron sauce marvellous is it all got got a milk is it no it just needs to be heated oh
12:38and it's
12:39ready to serve almond cod with saffron sauce and Sam fire I love some fire some fires just coming into
12:52season literally only 18 months ago I learned what Sam fire was it used to be really hard to get
13:00hold of
13:00but now you can get hold of it in supermarkets oh food hall Stephen shortly it all looked very nice
13:05and was presented beautifully but for me it was perhaps a little bit bland Dawn cooked the cod
13:13absolutely perfectly I mean it was absolutely done to perfection yeah I agree I second all of that
13:19so what do you do I'm a family lawyer so it's all legal things to do with families and I'm
13:28probably
13:28most known for for money claims for carving up the finances on divorce what like getting the females
13:36a really good portion of the divorce settlement sometimes it's women needing a really good
13:41settlement sometimes it's men sometimes it's whoever's got the money wanting to hang on to it
13:45and I've always wondered because obviously in America um what are they called when you try and
13:50protect all your money pre-nup pre-nups are so prevalent do they actually hold any sort of
13:56grounds in the UK I'm saying no I don't know and do you know why because yeah because I yeah
14:02because
14:02I want a case in the Supreme Court that that changed the law and made them well that's amazing
14:12pre-nups no that's one thing I I don't agree on I do so if I if I'd asked for
14:19one when we got married
14:20what would you say we didn't need one dear because I have my own house everybody gets married today no
14:25no no no no I sure and Steven seem very intelligent yeah yeah we're probably gonna bore them with our
14:33low standard of conversation and so how did you two meet we met in the pub in the pub that's
14:40around
14:40the corner from our house and I went in to get a glass of champagne before a dinner party and
14:45we
14:46ended up talking we found out we'd been to the same university we started talking about astrophysics
14:50so just talking about astrophysics in the pub yeah because because because that's his thing
14:56it never fails it's a real it's a really good chat-up line yeah so I did I did a
15:02PhD in
15:03astrophysics it's really interesting because it was all about how stars sort of throw out matter
15:08and how they're created I actually lost the plot somewhere along the line it was a bit over my
15:12head you're not the only one I absolutely love stars I know nothing about them but I love
15:17Jay-Z and Beyonce astrophysics done with it's on to dessert and Dawn reckons she's looking at a
15:26winning finish I think they're going to be really impressed no no no no thank you here it is toffee
15:35apple roulade oh my goodness absolutely delicious so good I've got to tell you I don't normally like
15:43fruit in desserts yeah I think I think that's right for me as well this is utterly delicious
15:53yeah wow mm-hmm I know you were worried darling that was one of the most delicious puddings I've ever
16:08tasted it my entire life oh wow delicious delicious really good that's what I can say it was literally
16:14one of the best desserts I've ever eaten I think it went down really well it's sitting about here yeah
16:21scores out of 20 please absolutely amazing hosts really great people and we love them a lot and an
16:27impeccable dessert however because we think that they could have done a little bit better on the starter
16:32in the main we'll be giving them a 14 food got better and better through the evening and the
16:38pudding was par excellence we both completely agree it's a 16 super Simon and Dawn kick off the
16:46competition with 30 out of a possible 40 it's in the bag it might not be but I think I
16:53have to believe it
16:59it's it's day two and we're now in North London where it's the turn of fashionistas Darren and
17:04Sean to host but right now all thoughts are on mr. astrophysics I haven't really got to know Steven
17:10as well as I would have hoped what is he star man no he's not a star man he's a
17:19he's a physicist
17:20tonight I'm hoping he relaxes a little bit more and I'm sure there's a lot more to come from him
17:25because he's the super intelligent guy I think the whole dynamic worked incredibly well I think all
17:29six people contributed to the conversation and had something interesting to say the the dynamics
17:34within the couples were interesting but then the dynamics between the couples were also interesting
17:37or in in all the combinations sorry I think you've lost me star man oh boy today's host Darren and
17:43Sean are planning a fun-filled Mexican themed night and kick off the day with a main course of bald
17:47pork baby eel I'm really excited to put the main course it's actually my favorite thing to eat
17:52so I can't yeah I can't wait for people to taste the people the what it could be Arabian pulled
17:58pork
17:58people with homemade tacos that would be Russian wouldn't it which it isn't I'm sure no it isn't
18:04it's Mexican and Darren and Sean have been marinating the pork overnight ready to slow cook for the rest of
18:11the day it's just gonna melt it's gonna fall to pieces it's gonna be so amazing hope even the
18:18pescatarian might give it a go the pescatarian is dawn who's getting margarita grouper fish instead
18:25very nice maybe it's in alcohol some sort margarita spot on Darren and Sean mix triple sec and tequila
18:34with lime juice then season and after coating the fish in oil they cover with the marinade margarita
18:40meat fish amazing maybe that's just because I like the smell of tequila well that makes two of you
18:48and no surprises it's also in the dessert tequila pie tequila isn't actually my favorite drink it's
18:56it's a taste I'm not I'm not wild about but um but in in you know in a in a
19:01dessert like that I think
19:02it could work really nicely I get to be in charge of dessert which I think is my forte seeing
19:07as I
19:07enjoy it the most so yeah I'm excited to get the rain with boyfriend watching on Sean starts by
19:13making a biscuit base before Darren takes over it definitely needs to be mixed up chill chill chill chill
19:20I'm always taking control of my cooking guys guys actually overriding me sorry would you say
19:31I think Sean and Tara has a great banter between the two of them I think in the kitchen they'd
19:35be
19:35quite a lot of fun so it's gonna be fine yeah okay oh my god don't do that to me
19:42I actually can't
19:44believe it just stayed there hold it by the sides babes yeah babes safely in the oven Sean moves on
19:50to
19:50the filling and starts by separating eggs there's like an actual way to do this and it's actually
19:58not like that for you think I've just doing it no you're not yeah yeah just put it in there
20:08don't break the yoke with a knife oh yeah that's why it's not work hallelujah yay I did it no
20:17high
20:17fives with that eggy hand finally Sean mixes the egg with condensed milk tequila and lime juice then
20:25pours onto the cooked biscuit base that is perfect get in the fridge and let it sit and that's a
20:29winner
20:30so it's on to the starter soft shell crab that's fantastic well you know that I completely love
20:37soft shell crab yeah I love soft soft shell crab as well yum yum pig's bum
20:44from Simon there will be no comment this is a little soft shell crab it looks a little bit
20:50obscure when it arrives on your plate and I think people might be if they haven't eaten it before
20:53they most certainly might be a little bit taken aback by what it looks like we actually haven't made
20:58this before that bodes well to make the batter Darren and Sean mix eggs milk beer and fizzy water
21:09they coat the crab in flour and cover with the batter mix ready to cook before serving
21:13you did pretty well so far I'm pretty impressed that we didn't kill one another no you definitely
21:20need to get a change though because you're supposed to be a fashion icon and you're an absolute mess
21:24yeah so not on point and after a quick change the night gets underway
21:31Arriba indeed and first to the door it's the man everyone wants to get to know Stephen and his
21:39partner Aisha good evening very very good may interest you in a virgin margarita guys oh that would be
21:57fantastic there we go finally last night's host Dawn and Simon hello darling hello darling how are you you look
22:06absolutely stunning again I love those shoes wow hello darling how are these
22:21so we actually get photo why do you think we were sat there you twit and calamities Aisha we have
22:28a bit of a problem here oh my god got some more apples
22:45It's the second night of the competition
22:47and North London hipsters Darren and Sian
22:49are hoping to wow their two rival couples
22:51with a night of Mexican fare.
22:53But their fishy starter is already a cause for concern.
22:57I really am actually a bit anxious
22:59what they might think about the softshell crab.
23:01But we're about to find out.
23:03While Darren and Sian crisp up their crabs,
23:06Dawn and Aisha are having a snoop around their bedroom.
23:09That's very cool.
23:10That's Sian and that's Darren.
23:12He's a bit like John Lennon.
23:14He does look a bit, yeah.
23:15And that says Cog.
23:18Cog love?
23:19Love is all you need.
23:22But Cog there.
23:23I think Cog is some sort of nickname of Darren's
23:26because if you notice, he's got these dog tags around his neck
23:30that say Cog on.
23:32Oh, I didn't notice that.
23:33I don't know what that's all about.
23:34You're very observant.
23:36Downstairs, Cog and partner are still wrestling
23:38with their tricky starter.
23:39This is not hot enough, which is a big problem.
23:43Minor disaster, quite possibly,
23:44but let's not go that far right now.
23:46It's not crispy enough.
23:48Oh, this one's actually looking a little bit better.
23:50OK, OK.
23:51We might have just clawed it back.
23:53I see what you did there.
23:55Here's softshell crab with avocado tostada.
23:58I love softshell crab.
24:00I shall always order softshell crab.
24:02Always, always.
24:03Really?
24:03Yeah, exactly.
24:04Oh, wow.
24:05This is such a treat.
24:05Looks like we lucked out.
24:07Actually, I don't like crab.
24:09Really?
24:10Not at all.
24:11But you've eaten it all.
24:13Do you enjoy it?
24:14Yeah.
24:15Oh, that's amazing.
24:16Oh, my God.
24:18I'll tell you that.
24:18It's an absolute compliment.
24:19I didn't think the crab was as crispy as I would have liked.
24:23I thought the tostada was a little bit dry.
24:26You couldn't actually taste the crab, and it was a little bit greasy for me.
24:30I really enjoyed it.
24:32You like that kind of thing, don't you?
24:33Yeah, obviously, you've got to say, it covered up the taste of crab.
24:37Yeah, it covered up the taste of the crab.
24:38But I really enjoyed it, but, you know, to someone, I mean...
24:40But the crab is very delicate food.
24:42The taste of crab is very delicate.
24:49Yeah.
24:50You've had your go.
24:50If it tasted horrible...
24:52They wouldn't have eaten it.
24:53I wouldn't have eaten it.
24:54I wouldn't have eaten it.
24:55I wouldn't have eaten it.
24:55I thought it tasted nice.
24:56Yeah.
24:56Yeah.
24:57I've never been to Mexico, and it's somewhere that people talk about it as being really lovely.
25:01So, you've been a few times?
25:02Yeah.
25:03Is that where the picture, upstairs...
25:05We love the picture, upstairs, the portrait of the pair of you.
25:09That was so sweet.
25:10The drawing?
25:11Yeah.
25:11It was actually originated from a photograph.
25:14What did it say?
25:15The cog.
25:16The cog.
25:16What's the cog?
25:17What's on your dog tail?
25:18Oh, well, very well known to you.
25:20Yeah, I love you.
25:21It's kind of a pet name.
25:22A cog needs another cog in order to work.
25:25Oh, that's so sweet.
25:26We need each other to function, really.
25:28That's kind of where it came from.
25:29I thought it was really sweeter.
25:31They think of themselves as two cogs.
25:33That's actually rather a nice analogy.
25:34I think it's sort of rather how I think of Aisha as well.
25:37Oh!
25:38I think Sean and Darren are very romantic, but they're only 27, and they've only been together
25:42two and a half years.
25:44Three and a half.
25:45Well, what's a year?
25:46I think they're...
25:47Makes a lot of difference.
25:48Oh!
25:49Aisha, Stephen, any pet names?
25:51I feel really unnomounting.
25:53No, but it's not...
25:54It's just...
25:55We don't have any.
25:56Shall we create some now?
25:58Darling.
25:58Darling.
25:59There's a lot of darling, and sweetie, and sweetie pie, and honey, and that kind of thing,
26:06honey pie, but nothing, you know...
26:08I'm breathing.
26:09Oh, my God!
26:11Are you blushing, or is it the virgin margarita?
26:16I don't think that Aisha and Stephen call each other honey pie in real life.
26:21What do you think he does call her?
26:23Mum.
26:26He's suppressed.
26:28I think he's a suppressed man.
26:31I would imagine he went to boarding school, you know, where his whole emotion and...
26:36And I'm getting a bit philosophical now.
26:38What?
26:38No, I do.
26:39That's a load of old balloons.
26:40I think...
26:41When I first met you, I thought you'd been to boarding school.
26:43You're lucky I married you.
26:46Stephen is absolutely a romantic.
26:48You wouldn't actually expect it beneath this sort of, you know, physicist's exterior that he would be.
26:55But he gives me the soppiest, loveliest Valentine's cards, and he's incredibly romantic, actually.
27:03Yeah.
27:03Well, aren't you the dark horse, Stephen?
27:05Oh, my days.
27:07Why?
27:08Oh, my God.
27:09That looks amazing.
27:10If they don't like this, babes, then they can just go home.
27:13Toots!
27:13And after dishing up the pork, Darren fries the fish for pescatarian Dawn.
27:19Here's pulled pork pibil and margarita grouperfish with homemade tacos.
27:25Here we go, you guys.
27:27Oh, lovely.
27:27This is the meaty side and the fishy side.
27:30And then we have a little extra something in case you fancy a little bit.
27:35Very good.
27:36I hope you enjoy it, because this is literally one of my favourite dishes.
27:40What fish is that?
27:41Dawn, what you've got there is grouper.
27:43It's like chicken.
27:45Well, it's not.
27:46It's fish.
27:46Can I try?
27:47Can I try?
27:47Can I try?
27:49God, you are getting down.
27:51The fish was really beautiful.
27:56But I only got two tacos, and everybody else got the option of having more.
28:01But because I was a pescatarian, there wasn't any extra pesky fish.
28:07You've had enough to eat.
28:08You've got the sweet to come.
28:10Is it pibil or pibil?
28:11I suppose it's pibil.
28:13It's pibil, yeah, with a Spanish accent.
28:17The ancient way that they used to actually cook and prepare the meat.
28:21Right.
28:21I really enjoyed the pibil.
28:23It was rustic and eating with your hands and fun and down to earth and really delicious.
28:31So, do any of you guys speak any other languages?
28:35Aisha speaks just about every language you're going to teach in.
28:39Really?
28:39Such as?
28:40I speak French and Italian, sort of fluently.
28:43I used to speak Spanish fluently, but it's become sort of pretty rusty.
28:48And Russian, again, used to be fluent, but it's become rusty.
28:52Wow.
28:52And Urdu, I learned in my gap year and when I was able to...
28:56Don't tell me, rusty!
28:57It's become really rusty for so many years since my gap year.
29:01Do you possibly speak something in Italian?
29:04This was a delicious pasto, really, it was really beautiful.
29:09In fact, the whole evening it was really beautiful.
29:12Oh, my God!
29:12I'm so glad you enjoyed the pork.
29:17That was basically...
29:18It was absolutely splendid.
29:21Thank you very much.
29:21You're learning!
29:22I think we've done a really great job tonight of actually loosening people up and getting them a little bit
29:27more in the mood
29:27and learning a little bit more about them.
29:29Hopefully, they've had a fun time.
29:32And just in case they haven't, Darren and Sian invite their guests into a Mexican-themed photo booth.
29:42Ariba!
29:47But it seems the point of the exercise has been somewhat missed.
29:51Are we actually get a photo?
29:53We actually get a photo.
29:54Oh, do we?
29:55Yeah.
29:56Oh, I thought it was just sitting there and going like...
29:58Why do you think we were sat there, you twit?
30:01With some spirits lifted, Darren and Sian bring their night to a close with a Mexican finale.
30:07It's just dawned on me that tequila doesn't set.
30:10It's not quite as firm as it should be.
30:14However, let's just hope that the taste there...
30:16Here's tequila and pie!
30:26There's a certain technique in which you eat this.
30:29Make it look soft.
30:30I don't think that's possible.
30:32Yeah.
30:32No!
30:33Ah!
30:34Taxes!
30:35The dessert was, um, different.
30:39You had to think of it as a biscuit and a soup.
30:42And if you thought that, then it was a really yummy soup.
30:46We've agonised and scrutinised and we've come to a decision of 15.
30:54So our score this evening is going to be...
30:5715.
30:5815.
30:58Gracias y buenas noches.
31:01That puts Darren and Sian level-begging with Dawn and Simon on 30.
31:10It's the final day of the competition in North London and tonight's hosts Stephen and Aisha are hoping to steal
31:15victory with a very carefully designed menu.
31:18The idea of the evening is that we go through each of the areas that mean something to us.
31:22So we're starting off with Italy where we have a house.
31:25Then we're going to move on to Morocco, which is a place that we love very much.
31:29And then we'll move back to England, um, with Aisha's pudding.
31:32Sounds fabulous!
31:34Sadly, your guests aren't convinced you can even cook!
31:37I don't think he cooks.
31:38No?
31:38He's too busy, I think.
31:40You think he's too busy?
31:41Yeah, he wouldn't have the time.
31:41But then Aisha's a very busy person, so...
31:44No, I don't think she'd have the time, so I don't think we have anything to eat.
31:47I can't actually imagine either of them in front of a pot or a pan.
31:52I'm going to put those into a bowl.
31:56Because we only stay here during the week and we tend to be in Winchester at the weekends, this is
32:01actually the very first time that I've cooked in this kitchen.
32:04Oh, I'm flippin' G!
32:06If Stephen can find the right utensils, their main course is Moroccan lamb with couscous and hurray, sir.
32:13That sounds lovely.
32:14Perfect.
32:16Love, love, love lamb.
32:18I don't like Moroccan food.
32:19Not at all.
32:20I make him poop.
32:23Brilliant.
32:24Back in the kitchen, Stephen leaves the lamb to brown and fries onion, peppers, carrots and parsnip.
32:30There's nothing like the smell of frying onions, I think.
32:33He then mixes dried mint with a blend of 35 Moroccan spices.
32:37Actually, they smell...
32:39Mm.
32:40Absolutely fantastic.
32:42Oh, it takes you straight back to the souk.
32:44Oh, it does.
32:45Stephen then adds tamarind paste, olives and fish sauce before moving on to the lamb.
32:51What I'm going to do, basically, is get rid of the bones and the gristle.
32:54Lovely.
32:55It's really nice that you take off all the, kind of, oinky bits.
32:59Wrong animal!
33:00The lamb's then added to the vegetables and spices.
33:03I'm going to cook these now for about two hours or so to really infuse the flavours into the meat
33:11of the lamb onto the harissa.
33:12You sound like you know what you're doing.
33:15What's going on, look.
33:17Wrong way!
33:18Wrong way, Stephen!
33:24Good.
33:25OK, there we go.
33:27Having mastered the blender, Stephen pops in red peppers, mint and zest of lime.
33:32Right, I'll blend it all up.
33:33And your time starts now.
33:36We've got it going in.
33:37Yeah, what was the little trick?
33:40Both Stephen and Aisha attended Cambridge University.
33:45Let's get out of here.
33:46Aisha read law and Stephen, natural science.
33:48It doesn't look quite engaged.
33:52Both graduated with flying colours.
33:54And don't forget, Stephen also has a PhD in astrophysics.
34:00OK, think.
34:02I can't get it off now.
34:04You're going to need to get another one.
34:06Oh!
34:07Hey, there we go.
34:08How did you do it?
34:08I've absolutely no idea.
34:10And hoping never to see a blender again, Stephen and Aisha move on to dessert.
34:14English apple and custard tart.
34:18That is a bit safe.
34:20A bit safe for a dinner party.
34:22For me, that's a winner.
34:24For Sian.
34:25No, but I'm converted now.
34:27I like apple in dessert.
34:29Good, because there's plenty in this one.
34:31And after slicing the apples, Aisha moves on to the pastry.
34:34This is marble.
34:36And this is lovely marble, actually.
34:38This marble came out of an old bank, an old branch of a bank.
34:42And I think marble is really the best thing to do.
34:44I mean, pastry, it just has to be really, really cool.
34:49OK.
34:50Aisha pours over homemade custard and carefully layers with the sliced apple.
34:55She'll cook before serving, so sets aside.
34:58Well, ever.
35:00Yeah, that's probably not the safest place.
35:02I like that.
35:03Seems relatively stable.
35:05Well, starter next, scallops in Moleson truffle dressing.
35:09OK.
35:09Scallops is slightly predictable.
35:11But I have no idea what Moleson truffle is.
35:13It's some sort of mushroom, right?
35:15Sounds expensive.
35:16I can see your stomach doing some sorts, but I'm going to like that.
35:22You will like that.
35:22Some truffle oil from Moleson.
35:26The house we own is in the mountains in Moleson, and that's where they grow the truffles.
35:31Our land is actually equipped for growing truffles, and we're thinking about trying to do that.
35:36You all right there, Stephen?
35:38Hopefully we'll be able to get into it.
35:39It's well sealed.
35:42Careful with that knife.
35:43It's like the blender all over again.
35:44It smells absolutely fantastic.
35:47Oh, that's so good.
35:48So, in the end, Stephen combines the truffle oil with egg and olive oil.
35:53It's going to take you a very long time.
35:54It does take a very long time.
35:56However, will you pass the time?
36:17fantastic thank you you're welcome try some truffle sauce
36:25oh that's really good that's really good and with all the prep done what could possibly go wrong
36:32aisha yeah i need you now
36:39right well this is gonna be fun aisha we have a bit of a problem here
36:46what is the problem oh my god i haven't don't think i've done anything
36:59with no time to spare aisha recycles the apples while steven frantically knocks up a second batch
37:05of pastry how long have we got oh god leaving their guests to ponder where they might be heading
37:11tonight i think steven and aisha's house would be very nice three story victorian half basement
37:20probably only a london pad so it might only be like five or six bedrooms
37:23and just the one kitchen which quite frankly has seen better days
37:30okay great confectioner's custard almost done perfect
37:34with minutes to spare steven and aisha transform into the perfect hosts
37:40it's like nothing ever happened first couple to the door why it's dawn and simon
37:48hello hello come on in oh it's lovely to see you hello darling
37:54i'll get you a drink it's a prosecco
37:56i've got italian this is very nice at least for some of it
38:00and fashionable to the end it's sean and darren
38:09nothing awkward about you kissing steven on her lips whatsoever i didn't actually get the lips
38:15it was a very near miss
38:21you snobbed sean which was rather hilarious an irresistible magnetism it must be building up
38:28today it must be nice
38:32coming up a fishy problem oh you're struggling for life i'm sorry but i feel really bad but i just
38:38just tried the truffle sauce yeah almost not and the results are revealed
38:58it's the final night in north london and at their five-story townhouse host steven and aisha
39:03are treating their guests to a night of international cuisine beginning with an italian inspired starter
39:09it's so fiddly because you have to get them just right and not not too much otherwise they go tough
39:15i think they are done it's scallops with a melissan truffle dressing
39:22the thing about the truffle sauce is it's very special to us because truffles
39:25in italy one of the big areas that they come from is our area of italy melissa oh amazing
39:30is that when you have your home exactly exactly so lovely so buon appetito oh wow yeah you chase
39:37the truffle i really can it's absolutely stunning i actually really enjoyed the starter the scallops
39:44could have perhaps been a little bit more done for me but the truffle sauce was insane but it seems
39:49not
39:49everyone is quite so keen you're struggling oh you're struggling politely i'm sorry but i feel
39:55really bad but i just just tried the truffle sauce yeah i think simon was clearly embarrassed about
40:02about not not liking scallops i don't think it was anything about the cooking that he didn't like he
40:06just doesn't like scallops i didn't want to offend them but i didn't try it but it's just not my
40:11my sort of food that's the spirit steven and aisha move on to the main i love this absolutely love
40:21it
40:21i can eat it for breakfast this one's for darren oh don't get mad darling looks a bit heavy for
40:27breakfast but here's moroccan lamb with couscous and harissa and monkfish for dawn and the reason
40:32we've chosen this is that morocco and marrakesh in particular is one of our favorite places should we
40:37absolutely you're drooling aren't you john i am literally drooling um so it's lovely flavor
40:44no yeah the flavors were really delicious but the lamb needed to be more tender yeah it did
40:53it needs to fall apart man the meat was very nice but it's it's going to take its toll the
41:02uh
41:02uh simon i think we should change the subject what is this instrument here because it looks so
41:09interesting i mean have you made that i have made that wow wow i actually made that i actually made
41:17that it's called a spinet he creates instruments to play them for fun who does that actually what
41:25i'm going to do is not just play the spinet but i'm going to play it in a particularly special
41:28way
41:29and a particularly special way that i suspect you've not seen before anything oh my oh my goodness
41:36well i've definitely not seen that before
41:50steven is very talented but when he crawled underneath the spinet and started playing i thought
41:56well yeah that is really good but i why do you need to lay underneath it philistine
42:01steven's my new hero actually i've been waiting for him to come out of his show all week
42:05and tonight i feel like it's happened and it's been beautiful
42:19steven really is a renaissance man i think most of the people who get to know him are quite knocked
42:24out
42:24by the range of talents that he has and he's mine with the night back on track steven and aisha
42:31move
42:31on to their rescued hopefully dessert steady as you go now fella
42:37it's just just perfect as far as i'm concerned so that's great great here's english apple and custard
42:44tart mark two wow thank you so much this is a very english portion of the dinner english apple tart
42:53devon clotted cream and even english apples so we're back home it's your fave it is but i
43:01ice cream would be nicer god that's just no pleasing some people i really enjoyed the dessert actually it was
43:07more impressive than i anticipated so i'm pleased with that yeah after this week you think you'll
43:14be using the london kitchen again i think we probably will now we've got some kit up here
43:18i think you probably should i think because you've done a sterling job here tonight i think it's such
43:25a mixed bag of responses that i think it was pretty unlikely that we're going to win but you know
43:31here's hoping well it's that time and stephen and aisha need 31 points or more to take away the
43:37thousand pound prize the lamb wasn't soft enough the apple tart was lovely all in all i think we're
43:45gonna hit them with a 14. we're going to score stephen and aisha hold it it's down to tonight's host
43:54to
43:54reveal the winner in third place we have steven oh yeah in second place no in joint first place
44:16dawn and simon and darren and sean
44:20dawn and simon scored steven and aisha 12 putting them last on 26 points
44:27we didn't lose we didn't win either we did win you absolute pessimist
44:36oh lovely because now we've got enough money for me to go to lake garda and for simon to stay
44:43home and look after the dog so that's fine congratulations very very for more on come
44:49down with me head to the channel 4 website i think it's lovely that it's a joint result i think
44:53that's
44:54so nice and it's just wonderful seeing them all so happy
44:58so
44:59so
45:12you
45:13you
45:13you
45:29You