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00:00This is like taking a penalty for your country, you know, you've got to be cool
00:03Each throwing a dinner party
00:07Rubbish
00:07Lovely
00:08The result, red card offences
00:12Get, get
00:14Full on tackles
00:15Roadblock
00:19He absolutely annihilated me
00:21And dressing room banter
00:23I was a great believer having sex before a game
00:27Before secret scoring leaves one of them
00:29The winner of a £1,000 charity prize
00:32This is horrible
00:33Where did it all get away?
01:01Move over, WAGS
01:03In tonight's World Cup special, four former England internationals are looking to reach the pinnacle of the competitive cooking game.
01:11And kicking off the week is proud ex-England and Liverpool hard man, Neil Razor Ruddock.
01:16I was lucky enough to get one England cap, sorry, two England caps, me first and me last.
01:22Shh, the Queen might be watching. And there could be more shocks in store from him.
01:28No embarrassment, fresh shoulder too when it comes to Big Razor.
01:31Yes, I'm beginning to realise that.
01:35Let's get back to safer subject, shall we? Dining, baby!
01:38The most unusual thing that I've ever eaten myself is the eyes of a pig.
01:46Nice.
01:47It didn't go down well at all. Well, truth is it didn't go down. It came back up.
01:51Lovely.
01:53Our next competitor is ex-Wimbledon striker, former Gladiators frontman and karate black belt, John Fashionoo.
02:01Ouch!
02:04Oh, yes. I was born feeling good.
02:06What was my catchphrase on Gladiators?
02:09Hawalka!
02:12Something which I've heard in Nigeria and I don't even know to this day what it meant.
02:16Let's hope it's not rude.
02:18Hey!
02:19Thanks!
02:19But if it is, I won't mention it.
02:22Razor's starting his day with his main course, Big Boy's Pasta.
02:26I've always been very open-minded about anything and everything, so I will look forward to that.
02:32Good for you.
02:34Next up, it's the 70s superstar famed for his silky skills on the pitch and even silkier ones off it,
02:41Frank Worthington.
02:42Some beautiful females, they need a charmer and some need a predator, so I could go either way.
02:51Really?
02:52Clever.
02:53Clever? It's ruddy genius!
02:56Oh, look out, Frank!
02:59And first host Razor is also under attack from his fiancée, Leah, and his mum.
03:04I used to.
03:05Ow!
03:06Yeah, go on!
03:07This won't be doing his hard man image any favours.
03:10He's different when he's with his family.
03:12Very different.
03:13He's a good dad.
03:14Good cook.
03:16Great shag.
03:18Your mother's in the room, man!
03:19I'll take half your father.
03:21Oh, he's good in bed.
03:22He's rubbish.
03:22Please let this conversation stop now.
03:25That's it.
03:26Come on, clear out.
03:27Let Neil get on with his pasta.
03:28He adds a tomato and wine sauce to meat.
03:31It's going to be perfect.
03:32Before mixing the whole lot in with the pasta.
03:34Breathtaking!
03:35With his mane prepped and ready to heat later, it's on to dessert.
03:39Banoffee pie.
03:40Now, I know there's nothing like banoffee pie in any of the menu books I've ever read.
03:47That's because it's banoffee pie.
03:49I'm assuming it's a pie.
03:51Oh, sharp!
03:52I've never had it before, and I wouldn't have a clue what's in it.
03:55Thanks for that.
03:56Completing our ex-England line-up, and with 18 caps to his name, is leggy midfielder turned
04:01coach, Carlton Palmer.
04:02Simple things it is with penalties.
04:04Pick your spot and go for your spot.
04:06Go on, then!
04:09Taken like a true Englishman.
04:10At least he's trying to perfect his cooking.
04:12I'm not a cook, but I'm going to practice the dishes I'm going to do.
04:16We'll have a few drinks, and hopefully by the end of the night, if my food's that bad,
04:20they won't remember. And if it's that good, I'll remind them about it.
04:24That sounds like a plan. Sort of.
04:26Back with Razor, he's busy with his banoffee pie.
04:29My mum told me this morning what to do, so this is, I'm just going to wing it, really.
04:33For his base, he mixes melted butter and crushed biscuits.
04:36Onto this, he spreads toffee, followed by a layer of bananas and whipped cream.
04:41Oh, my goodness.
04:43He finishes it with a dusting of chocolate.
04:44That, my friend, is what you call a banoffee pie.
04:48Dessert done. Razor moves on to his starter, eggs florentine.
04:53I do like eggs, so, and I do know the sauce that it comes over, so that is nice.
04:59So, I'm assuming that's eggs in some kind of sauce.
05:02Brilliant, Carlton.
05:03It's a cheese sauce, in fact, which Razor makes with milk, butter and cheddar.
05:08A spoonful of flour, about thus, thus.
05:12He'll add the sauce to spinach and eggs later.
05:15Before that, there's just time for a discussion on gender politics with his three-year-old daughter.
05:20Boys power.
05:22Boy power.
05:24Girl power.
05:25Girl power.
05:25Boy power.
05:26Girl power.
05:27Well, this could go on forever.
05:28Come on, Mr Ruddock, your guests are on their way.
05:31Time to slip into something a little more comfortable.
05:34And the first of the former England players in tonight is striker John Fashionoo.
05:39Hell's teeth, Razor.
05:41I didn't mean that comfortable.
05:43Bobby!
05:44Yeah!
05:45Razor!
05:46Thank you, mate.
05:48Good to see you, mate.
05:49You've got taste.
05:51You've lost weight.
05:52Oh, thank you very much.
05:53Come in, son.
05:56Whoa!
05:58Razor has ballooned up with a size that's incredible.
06:01I wasn't sure whether it was Razor Ruddock or a horse coming to meet me.
06:04I wasn't sure what to do, whether to jump on his back and ride him or shake his hand.
06:08Thank heavens you went for the hand.
06:09And Neil has another bizarre surprise up his sleeve, a very unusual butler.
06:13Come on, son.
06:15Orange juice for Mr Fashionoo and hurry up now.
06:18Go and get the orange juice, quick.
06:19That doesn't surprise me in this place, that razor.
06:22Do you want ice?
06:22No, no, no, ice.
06:24No ice, Gib.
06:25I think they work very well.
06:26They don't answer your backs.
06:27They're not allowed.
06:28I can see that.
06:30Thank you very much.
06:31No back in your cage.
06:32Go.
06:35Here's a man who loves a bit of naked flesh, and there's plenty of it.
06:38Legendary 70s ladies' man, Frank Worthington.
06:46Frankie.
06:47I don't believe it.
06:49Frankie.
06:50I don't believe it.
06:51There you go, son.
06:53Don't even talk.
06:54Don't shut your...
06:55Get lager for Mr. Frank.
06:59Last in is midfield maestro, sort of.
07:02Carlton Palmer.
07:04Bonjour, monsieur.
07:05Comment ça va?
07:10How are you, sir?
07:11Hello, Carlton.
07:12Nice to see you, bro.
07:13Good to see you.
07:14How are you doing, mate?
07:16I'm all right.
07:17Nice to see you.
07:17Would you want to drink some?
07:18Give Mr Palmer a nice beer and hurry up about it.
07:22That's it.
07:23Give him one from me.
07:24Coming up.
07:26Burning bread.
07:27Oh, my God, boys are quick.
07:29You're the one that's done with his cooking.
07:31Clueless cooking.
07:32200 grams.
07:33Easy.
07:34That is 200 grams.
07:36And fussy footballers.
07:38Did we get a napkin thrown in?
07:40There you go.
07:44Cheers, lads.
07:45Cheers.
07:45It's the first day of the competition
07:47as four.
07:48Ex-England footballers compete to be best host
07:50and win £1,000 for charity.
07:53First up is Razor Ruddock,
07:54who's kicked things off in unique fashion.
07:57He's put on so much weight.
07:59Yeah, yeah, yeah.
08:00How much, what is he now?
08:01How much is he weight?
08:01All right, all right.
08:03He's always been big, though, hasn't he?
08:04Oh, well, that's just ginormous.
08:06About 30 stone, isn't he?
08:07And while his guests discuss his weight,
08:10a thankfully now clothed Razor finishes off his starter.
08:12So I'm just eating my cheese sauce up.
08:15Have a smell.
08:17Yeah, it smells lovely.
08:18Beautiful.
08:19He adds an egg to spinach,
08:21followed by his cheese sauce,
08:22and after 15 minutes in the oven...
08:24Now, that is what I am talking about.
08:27Here it is.
08:28Straight out of the 1970s,
08:30ex-Florentine.
08:31Mr Palmer, thank you very much.
08:33Wonderful.
08:34Thank you, Razor Ruddock.
08:35Lovely.
08:36Looks good.
08:37Frankie, it looks good.
08:38Cheers, Razor.
08:38Lovely.
08:41This is good.
08:42This is nice.
08:44Oh, no, it's nice.
08:45This is excellent.
08:46I don't really like cheesy stuff.
08:47Why are you serving it, then?
08:48Egg Florentine doesn't exactly suggest
08:51it's going to have any difference
08:53to a normal boiled egg or fried egg,
08:56but, you know,
08:57the Florentine part comes into play,
08:59and it was quite tasty.
09:02Razor, what's it there?
09:03Oh, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no,
09:09no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no,
09:13no, no, no, no, no.
09:13There's Barnsie.
09:14There's Barnsie.
09:15Stevie Nielsen.
09:16Stevie, yeah.
09:17Fantastic.
09:17Talking about the photos, lads.
09:20There's my little bird.
09:21I think the less we say about that, the better.
09:23No, no, no, well, I'm just reading it, so we'll just leave that one out.
09:27Good idea.
09:27Let's leave that one.
09:29Back in the kitchen, Razor is getting on with his mane.
09:31They probably won't even eat it.
09:32I don't care, but it looks nice.
09:33Well, actually, when I said Razor, what I really meant was his little bird.
09:37Yep.
09:38Well, you know, I had one or two suspicions, whether that was really Razor's cooking or not.
09:45But when you've got such a beautiful wife, you're not going to question it anymore.
09:50I shouldn't be doing this.
09:53Get out now.
09:54That is disgusting.
09:56You are in the kitchen, though.
09:58Are they to poo?
09:59Yeah, I think so.
10:01Oh, my God, Razor, quick!
10:03You're the one that's meant to be cooking!
10:06Not me!
10:09Oh, I believe it.
10:15Quick, get the main course out before you ruin the rest of it.
10:19No, haven't.
10:21Somehow, it finally makes it to the table.
10:23Big boy's pasta.
10:25That's a portion.
10:27That's, er...
10:28If you don't eat it, you're not allowed to go out and play with your friends.
10:31Here you go, friends.
10:32Thanks.
10:33We've had mess about in a lot of guys' home.
10:35Here you go.
10:36Salad, bro.
10:37I can't get it on the plate.
10:38Use that bit.
10:40Use one of them.
10:40Use one of them.
10:41Let's make some limters.
10:42Bit of bread, look.
10:43Seriously.
10:44Absolutely brilliant.
10:45I appreciate that, Frank.
10:46I wouldn't tell you for your s***.
10:48Anyhow, I just eat it.
10:49I know.
10:49Razor, he's tried hard.
10:51Not necessarily in the top level of cuisine, but he's really had a go, and I think he's actually succeeded.
10:58I'm not sure everyone would agree with you there, Frank.
11:01It's a lot.
11:02It's a lot.
11:02I love you.
11:02I love it.
11:02No, I love it.
11:03Really?
11:04The whole plate was full of pasta.
11:07Not much meat.
11:09Very, very filling.
11:10If you come to Razor's house, you've got to eat a lot, haven't you?
11:13You've got to eat a lot and drink a lot.
11:15Are you trying to say he's fat?
11:17Well, what we have to talk about is the World Cup.
11:19Who you think should go, who you think shouldn't go, because the debate's a big debate.
11:24Big debate, sorry.
11:25And WAG.
11:26WAG shouldn't go, the WAG shouldn't go.
11:27They should stay at home.
11:28Really?
11:29So, you think our boys will be out there for a month, month and a half?
11:31No, no, no, we're working.
11:33You're there to win it, aren't you?
11:34People say the WAG, so I think it's a sex thing that comes in the thing, you know, no sex
11:37before games, which is like rubbish.
11:39I was a great believer having sex before a game.
11:42Good.
11:43Not to free, Frank.
11:44Absolutely.
11:45I had one or two experiences pre-match, so that never affected my performance on the pitch.
11:55And we'll leave you with that thought.
11:57On a Saturday, we expect you to do your job.
12:00And if you score a hat-trick or you've done well, if you've had sex, glory be to God.
12:04Well done.
12:05If you haven't, unlucky.
12:07The only little portion of these ones, as you can tell.
12:10Yep, tiny.
12:11I think opening the door with a bare bum, put the lads off their dinner.
12:16Well, maybe your cooking had something to do with it.
12:19Here's dessert, banoffee pie.
12:21There's only one razor rudder.
12:24There's only one razor rudder.
12:25No, it's me mum's thingy.
12:27One razor rudder.
12:29There's only one razor rudder.
12:32Yeah, Frank, I think we gather it.
12:33There's only one razor rudder.
12:35I swear to God, I made that from scratch myself.
12:37That's beautiful, that razor.
12:38First time I've ever done it.
12:39This is all I creme, do I creme.
12:41Well, let me enjoy my hospitality.
12:46It's been a great night, but I'll tell you what, that sight of me seeing you when I walked in
12:50the house will live with you all forever.
12:52We can supply counselling, Carlton.
12:54Taxes!
12:55He told me he made it himself, so I'm happy with it.
12:59Do I believe him?
13:00No.
13:00The company's been great, the food has been excellent, and it's got to be a nine.
13:07You what?
13:08Taking all the factors into consideration, I give him a six.
13:12The food was manageable.
13:15Preparation was okay.
13:16The wife, gorgeous.
13:18I'm giving him eight.
13:20And that confused logic means that razor somehow posts a heavyweight score of 23.
13:29Day two, and the turn of the man who's flown in specially from Nigeria, Mr. John Fash-the-Bash-Fashinu.
13:35I would say that I'm quite proficient in the world of cooking, but you out there and the viewers might,
13:40after this, call me an expert.
13:42Yes, you might.
13:43I doubt it.
13:44His first job in his borrowed flat is his dessert, chocolate mousse.
13:48I've never had chocolate for dessert.
13:52You've never had chocolate for dessert?
13:54I've had it, but I haven't particularly liked it, so this should be pretty good.
14:02That clears that up, then.
14:03Simple, but he'll do it well.
14:05My late grandmother gave me this recipe, and I'll never forget it because she gave it to me before she
14:10sadly passed away.
14:11So it's a little bit emotional.
14:13Trouble was, before she passed away, I didn't get the last bit of the recipe.
14:19Never was able to complete the recipe.
14:22Very sad.
14:24Yeah, we can see that, Fash.
14:28Chocolate, as you can already see, is starting to melt.
14:30Smells lovely.
14:31Most people would melt the chocolate in a Bain-Marie.
14:34But not Fash.
14:34Oh, no.
14:36Add the water to the chocolate.
14:38Unfortunately, it didn't say how much water to the chocolate.
14:41Well, none.
14:42So I'm going to use my own discretion.
14:45Mmm.
14:46Smells lovely.
14:47It looks horrible.
14:49Let's try and have this section here for the moose.
14:52This section here for the cottage pie, and this section here for the prawn cocktail.
14:58Is everybody following so far?
15:00Not in the slightest.
15:01Next is his main course, I think.
15:03Shepherd's pie.
15:05M&S do an excellent shepherd's pie.
15:10But this should be very interesting.
15:13Again, simple.
15:14But he'll do it well.
15:15Interesting.
15:16Back with Fash.
15:17He's peeling his potatoes with a blunt knife.
15:19It's not a beauty competition, so it doesn't matter what the potato looks like.
15:23And I believe, to the best of my ability, that potato is now peeled.
15:27Good for you.
15:28That's it.
15:29While boiling potatoes for his main, he decides to get on with his starter.
15:33Look, it makes sense to him, all right?
15:35Prawn cocktail.
15:37Prawn cocktail?
15:38That ain't cooking.
15:39Simple.
15:40But he'll do it well.
15:41Well, first job on the starter is the Mary Rose sauce.
15:44I think once you've been cooking for a while, you get the feel of it.
15:47You get the flair of it.
15:48You don't need to go and measure.
15:50Use a bit of common sense.
15:52200 grams.
15:53Easy.
15:54That is 200 grams.
15:56Is it, though?
15:57Into a bowl.
15:58Fash then adds tomato ketchup, followed by Tabasco, cayenne pepper, lemon juice and Worcester sauce.
16:05Stir to combine.
16:06And I think I am allowed just to have a little taste.
16:10It's just a little taste.
16:11Notice the little finger.
16:13Oh, excellent.
16:14Excellent.
16:16Excellent.
16:17I think he thinks it's excellent.
16:19Next, it's back to the main course.
16:20Are you keeping up?
16:21It's the shepherd's pie, remember?
16:23Mmm, fresh meat.
16:25I always smell the meat.
16:26Yeah, it's very fresh.
16:27Fash fries off his very fresh mincemeat before draining off the excess liquid to make gravy.
16:32In Fash's kitchen, we don't waste anything.
16:35We're going to take a couple of OXO cubes, crumble one full OXO cube into the grease.
16:41You make it sound so tasty.
16:44Next, it's back to the mousse.
16:46Fash folds in creme fraiche.
16:48Mmm.
16:48Dishes it up and the puds go into the fridge.
16:52I'm not going to score myself out of ten, but if you ask me, ten.
16:55Is that all?
16:57He finishes his rather confusing prep by assembling his shepherd's pies before heading off to get changed.
17:03And first to turn up is Carlton.
17:08Hey, I know that face.
17:10Come on, come on in, son.
17:12Good to see you, mate.
17:12You're looking well.
17:13Good to see you, mate.
17:14Good to see you, Carl.
17:16Next in is walking chessboard Frank Worthington.
17:20The legend.
17:21Frank.
17:22Hey, how are you, mate?
17:23Good to see you, mate.
17:24Good to see you, Frank.
17:24Come in.
17:25Come in, mate.
17:26You're welcome.
17:27And bringing up the rear, and thankfully keeping it covered, is last night's host, Reza Ruddock.
17:34Reza!
17:35Oh, you're looking very smirk.
17:36Good to see you, Carlton.
17:37Good to see you.
17:38My man, my man, my man.
17:39With his guests in, non-drinker Fash has a plan to ensure he serves his wines in the right order,
17:45numbering them.
17:46Number one wine.
17:47No mistakes.
17:48There's number one.
17:49Yeah, shouldn't that white be in the fridge?
17:51I, myself, use a little of this wine, just to blend in with the boys.
17:56Now, I thought you didn't drink.
17:58I don't ever drink, but this is not wine.
18:00This is sweet wine.
18:02I never did drink until today.
18:03So now, if you want to say I drink, yes, I drink.
18:05Okay?
18:06Clear as ever.
18:07Remember, we said 95% is presentation, presentation, presentation.
18:11If you look like a bag of potatoes, I assure you, you'll be treated like a bag of potatoes.
18:16And you wouldn't want that.
18:18Here's his starter, prawn cocktail.
18:20Let's make that come alive.
18:22It's amazing, and he's got these flash pentows, but it obviously doesn't keep the wine cool, Reza.
18:26Oh, it doesn't keep the wine cool, Reza.
18:28Oh, you've noticed as well.
18:29A sign of a non-drinker, but it's not too hard to put white wine in the fridge.
18:33Frankie.
18:34Thank you, Chef.
18:36Lovely, lovely bit of the old corn.
18:37Oh, that looks very nice.
18:38And a Reza.
18:40Yeah, baby!
18:42That's a potion!
18:45That's a potion!
18:46First, I think we need some wine, mate.
18:48Yeah, of course.
18:49Wine.
18:50That's fair.
18:50You know, even wine.
18:52First, did we get a napkin thrown in?
18:58There you go!
19:01I love napkins.
19:03At home, we've got so many napkins, so many different ones.
19:07You appear to be wearing one.
19:09If my missus is going to Harvey Nicks in Leeds, I say, I'm coming with you, and I'm going to
19:13the napkin department.
19:14Talk about easily pleased.
19:15Hmm.
19:16I love prawn cocktail.
19:18Keep it simple.
19:18I do.
19:19Keep it there.
19:20Yeah.
19:20Don't try and reinvent the wheel.
19:21Do you know what I mean?
19:22Anything they think, oh, no, it'll be a bit of a wheel.
19:25We've got a big radic potion, which was nice.
19:27It was all right.
19:28The sauce went the best, to be fair.
19:30That was a 10 out of 10 in my book.
19:32For them, they might be going to be 7, 8, I think, that range.
19:35But I wonder what they'll give you a gravy.
19:37Any chance at the main?
19:38Oh, there, yes.
19:39We don't want any delays.
19:40I can see these guys are hungry.
19:41You see how quickly they ravish through the prawn cocktail.
19:45Oh, yes, no, no, they're ready.
19:47I'm not sure they're ready for this.
19:49Shepherd's pie, with a side order of dirty dishwater.
19:52Mr. Fash, what are you doing?
19:54Your first aid, guys.
19:55Boy, the way that looks good.
19:57What's that on the side there, Fash?
19:58The gravy, just a little bit, just in case.
20:02Everything was raw, and the gravy was like it melted some lard in the oven.
20:08On a hob, actually.
20:09Rubbish.
20:10Top drawer, absolutely fantastic.
20:13Absolutely fantastic.
20:13Loved it.
20:14What?
20:15Razor.
20:15Yes.
20:16Give us your most embarrassing moment in football.
20:20That's when we were at Everton, and the balls, and they wouldn't give me the ball back.
20:23It was like last minute, so give me the ball, give me the ball.
20:25Give me the ball, so the ball, as the ball's come out of the truck to me,
20:28I'm going to head it back to the goalkeeper, and then someone's stuck a pie on it.
20:34So as it's come, I've gone like that, the guys, and it's gone,
20:36right, I haven't got meat and pie.
20:38Could have been worse, could have been Fash's pie.
20:41Anybody else, any more?
20:42Have we got the ice, Fash?
20:44Yeah, hey, we've got everything here.
20:45Yeah, we've got ice.
20:45Apart from ice.
20:48Love that, Fash.
20:49Fash don't give a flying, you know what I mean?
20:51He just, he don't care, does he?
20:53See, don't point having a go at him or winding him up at it,
20:55because he just don't care, you know what I mean?
20:58Shepard's pie went down like a bomb.
21:01My guys enjoyed that.
21:03I've got to be fair, I was delighted, myself, eating it.
21:06I was at the level where when I tasted it, I said,
21:09I don't even interested in what anybody else thinks, this is good.
21:12Frankie left a little bit, but he's not a big eater.
21:15Razor, Colton, finished, wipe out.
21:18I finished him, roadblock.
21:21Ten out of ten.
21:22Ignorance is bliss.
21:23Perhaps you should get on with your dessert, Fash.
21:25Well, I think we've gone further than just looking good.
21:28I think we're now at the level where people will say it tastes good.
21:32Well, that is kind of the idea.
21:34Let's find out just how good it tastes.
21:35It's poured chocolate mousse.
21:37Drinks, anyone drinks?
21:39Red wine.
21:40Chilled or wet and warm, which one?
21:42Fash, you're such not a drinker,
21:43because you chill white wine and you keep red wine room temperature.
21:47That's what you do.
21:48No, this is chilled.
21:49Yes, but you don't chill red wine.
21:50No, you don't.
21:51You chill white wine and you keep red wine room temperature.
21:55Vainly trying to dodge more criticism,
21:57Fash attempts to put some positive spin on his dessert.
22:00What word would you use to describe the taste?
22:03I've used succulent.
22:04No, not succulent.
22:05That's for meat.
22:06Okay.
22:11What word would you use to describe the taste of the cream and the chocolate?
22:17I think the word.
22:18Can you spell it?
22:18Palatable.
22:19Wow, palatable.
22:21Can you spell it?
22:22I'm not so sure that's a word.
22:23Palatable, that just means you can eat it, doesn't it?
22:25Yes, that's exactly Frank's point.
22:27How did you get your chocolate mousse to slew?
22:30Dark chocolate.
22:31Yeah.
22:32Sauce spoon.
22:33Yeah.
22:34Slightly on.
22:35Yeah.
22:36Melted.
22:36You just put the chocolate in the sauce spoon.
22:38Oh, yeah, very easy.
22:38Sounds easy.
22:39Razor.
22:40Sounds easy, son.
22:41You did put your chocolate in a bowl and eat water underneath it.
22:44No, no, no, no.
22:44Just broke it down gently.
22:46Yeah.
22:46Fash is beautiful.
22:47Fash.
22:47Sounds like sex to me, Fash.
22:49We've done that far.
22:50Bro, Frank's eyes are watering.
22:52Yeah.
22:53With the evening over, Fash tries to predict his score.
22:56I think Frank was probably a seven or eight.
22:59Got to go with an eight.
23:01Not bad.
23:02I would say Colton would give me an eight or nine.
23:05I'm going to give Fash a six.
23:08No, a little bit off.
23:09Razor could be nine up.
23:12Could have even been the big one, ten.
23:15Your white wine was warm.
23:16Your red wine was cold.
23:18Your food was terrible.
23:19For that reason, I'm giving you a two.
23:22Oh, that's not even close.
23:23Razor's rather harsh two puts Fash bottom of the table with 16 points.
23:29Coming up, poor poetry.
23:31The master chef is on his way.
23:33And I'm going to do the vineyard grain.
23:36Airborne afters.
23:41And doubtful diners.
23:43I defy Colton Palmer to be able to produce that.
23:51It's day three and we're now in Huddersfield with our third former England star to play host, 70s smoothie Frank
23:57Worthington.
23:57What I'm actually preparing here for me is excellent, but how it will actually turn out on the night is
24:06question mark.
24:08Come on, positive thinking, Frank.
24:10He's starting his prep with a rather simple sounding summer fruit jelly.
24:15Is this a 12-year-old's party I'm going to?
24:18No, Frankie, no.
24:21This is not what I expected.
24:23But despite opting for a pretty basic pud, Frank's not going to fly solo on this one.
24:27Carol!
24:28Come here!
24:30Hi.
24:31Come on in, gorgeous.
24:32We need some help here.
24:34OK, get your jelly out.
24:35Yes, that would help.
24:36Frank cuts up his shop-bought jelly.
24:39Keith Floyd, eat your heart out.
24:41Cutting jelly in slow motion.
24:45Well, that was never quick.
24:46You know, it's like when you control a football.
24:48You know, you can't control a ball fast or quick.
24:53OK.
24:54Right?
24:54I've heard it all now.
24:55He then put strawberries and raspberries in a bowl before adding his now-melted jelly.
25:00Just one moment.
25:01No, don't!
25:02Hey!
25:03Hey!
25:04Get!
25:05That told him, Carol.
25:07Bottom, Sean.
25:08Bottom.
25:10Bottom!
25:10It is on the bottom.
25:12Er, no, it's not.
25:14Hey, presto.
25:15Magic!
25:16Time to prepare his main, wait for it, spaghetti bolognese!
25:20This menu redefines the word simple.
25:23Well, I love pasta, eh, pasta?
25:25At least twice or three times a week.
25:28What is it with these ex-footballers?
25:30Can't they cook or what?
25:31Spaghetti bolognese.
25:32It's easy.
25:33Pot, kettle, black.
25:36See how steady I am?
25:38This is like taking a penalty for your country.
25:40You know, you've got to be cool.
25:42Right?
25:44OK, Frank.
25:45To his pan, he adds onion, garlic and minced beef,
25:49followed by red wine, tomato puree,
25:51tinned tomatoes and oregano.
25:53I'm going to leave it to simmer for one hour.
25:57OK.
25:57With that left to slow cook,
25:59Frank moves on to his starter.
26:01Devilled partridge breast.
26:03Slow roasted on a bed of lark tongue.
26:05No, sorry, wrong menu.
26:06Here it is.
26:07Avocado vinaigrette.
26:08That's more like it.
26:11Avocado.
26:12I expected that.
26:13Did you?
26:14The master chef is on his way
26:16and I'm going to do the vinaigrette.
26:19Wow, he's a poet.
26:20It rhymes.
26:21That's often the way with poems.
26:22We're going to try and do this one on our own.
26:26Fantastic.
26:27Carol, come here.
26:29That didn't last long.
26:30OK, you peel, peel your garlic clove.
26:34Avocado vinaigrette.
26:35Spoken like a true Frenchman.
26:37Yeah, fluent in French.
26:39My very first French class.
26:41Into the classroom,
26:42I walked to a Brigitte Bardot lookalike.
26:44Put my hand up when she first addressed the class.
26:47And she said,
26:48Excuse me, miss.
26:51Do you have a boyfriend?
26:53And she went,
26:55No.
26:55I said,
26:56You have now.
26:5811 years of age.
27:01Oh, Frank, you old charmer.
27:03After mashing his garlic,
27:04he adds vinegar and oil.
27:05And that's it.
27:07All you have to do now is slice the avocado.
27:09OK.
27:10When they arrive for their starters.
27:12Not now.
27:13Not now.
27:14You have arrived, yeah.
27:16Thank goodness Carol's here.
27:18There's just time for Frank to change into his outfit
27:20for his Elvis-themed dress code.
27:23Elvis night.
27:25Wow.
27:26He ain't gonna blink of me from his rubbish cooking
27:28and his rubbish menu.
27:30Or his rubbish outfit.
27:31I didn't know Elvis played darts.
27:33Elvis is in the building.
27:35Yes.
27:36First in tonight is Razor Ruddock,
27:38who clearly thinks Elvis had a pern.
27:41Oh.
27:41Oh.
27:44Oh, is it Elvis?
27:45It's Elvis.
27:46Is it Elvis?
27:46Not that you'd know.
27:47Nice to see it, fam.
27:49Brilliant.
27:49I was not being freezing up here, you know.
27:52Next in is Fash.
27:53Not sure which period of Elvis's life he's representing.
27:57Fash!
27:59Good to see you, Frank.
28:00How you doing, brother?
28:01Good to see you.
28:01What have we got tonight, Frank?
28:02Something special for you.
28:04Hopefully.
28:05Presumably.
28:06Yes.
28:06But we...
28:06Special, huh?
28:07That must be different to the menu we saw then, Razor.
28:10That can't be what we saw.
28:12Steady, Fash.
28:13And finally, it's Carlton.
28:14Come on, come on.
28:15Carlton!
28:16Are you lonesome tonight?
28:19At least someone's made an effort.
28:22How you doing, mate?
28:22How you doing, mate?
28:23That is fantastic.
28:24I've just come all the way from Memphis.
28:27Come on!
28:30Nice.
28:30Who's that?
28:31John Fash is in the building.
28:33How you doing, Ben?
28:34Oh, I'm doing okay.
28:35Are you lonesome, lonesome tonight?
28:38Don't you know any others?
28:39Here we have the avocado guys.
28:42This is a beautiful starter.
28:44Not very complicated, though.
28:46The vinegary.
28:48Hang on.
28:49The vinegary is over there.
28:51That's just straight vinegar.
28:53Into the avocado.
28:55He finishes by garnishing with some ground pepper.
28:58This looks good.
28:59Maybe in a Meals on Wheels kind of a way.
29:01Here it is.
29:02Avocado vinaigrette without the vinaigrette and bruised at that.
29:05Have a look at that.
29:06Yes, have a look at that.
29:09Frankie.
29:09Razor.
29:10Top man.
29:11No, that's it.
29:11I hope you like this, guys.
29:13All right.
29:14This is one of my favourites.
29:16Impressed, Razor.
29:17I hate that one.
29:18Oh, no.
29:19Shall we say a prayer to the good Lord?
29:20I think so.
29:21Make it a short one.
29:22Like the starter.
29:23We hope this food is what you like.
29:24It's been blessed by David Icke.
29:27Another good one.
29:28Another good one, Frankie.
29:29No, no.
29:29Never lets you down.
29:30Unless he's cooking.
29:31Oh, harsh.
29:32May I ask, what is the liqueur on top?
29:34Vineyard grey.
29:35Vineyard grey.
29:36Did you just make that one up, Frankie?
29:38Did you pull it out of the bag?
29:39I think they called it vineyard grey.
29:42I love that.
29:42I love that.
29:43It's Andy Gray's brother.
29:44The vinegar was very bitter.
29:46An even razor.
29:47And razor, he will eat anything.
29:50For razor to reject it,
29:52it tells you that wasn't so good.
29:54It was just avocado cutting half with vinegar on it and pepper.
29:58So, it took the easy option.
30:00When you was playing, was there special diets when you played?
30:02We were just sensible with food.
30:03Pre-match wheels.
30:04Would you have pre-match wheels?
30:06Was it like, will we have tea in the first?
30:07Pre-match wheels, my pre-match wheels, always fish.
30:09Fish.
30:10I love white fish.
30:11Well, you are.
30:12At 30, at the top flight, I was finished.
30:14I was 30.
30:14But in our area...
30:16If I hadn't had a diet, I'd have been top flight for a longer time.
30:18Would you have, Colton?
30:19West Bromwich with steak and beans and all that.
30:22But then, you know, you have a steak at quarter past twelve.
30:25The dietician people are telling me
30:26that there's not a cat and a l's chance
30:28that can be digested before you kick off at three o'clock.
30:31I would have known QPR with Vinnie Jones.
30:33He said he'd never used to eat.
30:35I said, why don't you eat during the games?
30:36It's because I'm horrible when I'm hungry.
30:39And talking of horrible, actually, maybe it doesn't look too bad for once.
30:42We've got nice mushrooms in there.
30:44We're not too many mushrooms, aren't we?
30:46Otherwise, there won't be mushroom for anything else, right?
30:50Oh, dear.
30:51Right.
30:53My pasta guys, I'm not quite pasta hit.
30:57Oh, now even Carol's given up humouring him.
31:00You never lose it, do you?
31:01I wish you were as good at your cooking.
31:03As good?
31:05Finally, the main's ready.
31:07Frank's take on school dinners.
31:09This ain't bad, is it?
31:10It isn't very nice.
31:11It ain't bad?
31:12No, it is very nice.
31:13It's beautiful.
31:14One of the best homemade bolognases I've ever had.
31:16Spaghetti bolognese was lovely.
31:18I think Carol might have cooked that
31:20or had something to do with that.
31:22Where'd you meet Carol?
31:23I first met Carol in a club called The Rum Runner
31:26where she was going out with Michael Barrow
31:28who managed Duran Duran, right?
31:30Carol, come here.
31:31Carol, come here.
31:32Come here.
31:33Come here.
31:33Sit down, sit down.
31:34Right.
31:35Yeah.
31:35He nicked you off to Duran's manager?
31:37No, I was engaged to him.
31:38What?
31:40And Franky nicked you.
31:41Did Franky Frank nick you?
31:43Yes.
31:44Yay!
31:45Franky!
31:47Hey, what are you, Franky?
31:49Tonight's good atmosphere.
31:50I think we needed a good atmosphere
31:52and a good drink after Fash's night.
31:54Give me your last game.
31:5550-50 tackle, Ryan Giggs.
31:57Giggs, he came in late,
31:59snapped my knee ligaments.
32:00That was the last game I played.
32:01As I was being carried off the stretcher,
32:03I was actually very happy that premature ending.
32:06This has ended this.
32:07This is it.
32:0850,000, Old Trafford, Giggsie, accident.
32:11Not his fault.
32:12But what a way to go out.
32:13I wouldn't tell you my last game,
32:15but I'm going to tell you the last game
32:16when I thought it was all over.
32:17Coventry against Arsenal at Ivory.
32:21Thierry Henry was in his pomp.
32:24Tortured me.
32:25Absolutely tortured me.
32:26I said to Gordon Strachan,
32:28I said, it's all over for me.
32:30Gordon says, well, give it the weekend.
32:32Have a think about it, Colton.
32:33I phoned my dad,
32:34and my dad says,
32:35it's all over.
32:40And so's the main.
32:41Time to dish up dessert.
32:43This looks really,
32:45really stunning dessert.
32:47M&S, watch out.
32:49That's right.
32:49Talk it up, Frank.
32:50Someone's got to.
32:53We need some red wine, mate.
32:54Red wine?
32:55Oh, it's the ongoing pizza.
32:56OK.
32:57We need some red wine.
33:09Yes, please, red, please.
33:11Beautiful, Frank.
33:12Is it nice?
33:13What's fresh laughing at?
33:15What are you laughing at?
33:17Colton.
33:19He just put all of it in his goblet one day.
33:22Look at that, look.
33:23Who threw that?
33:24Frank, look.
33:25One gob.
33:29You can't do that on his gear.
33:31Hey.
33:36That's lovely.
33:38No, no.
33:39Frank, I would like to congratulate you
33:41for a wonderful evening.
33:42I'll tell you what.
33:43This evening is different.
33:44That was beautiful.
33:45Yes.
33:45I don't know who drew the gun first.
33:47I do.
33:47Whether it was Colton.
33:48No.
33:49Whether it was Razor.
33:50No.
33:50Whether it was even me.
33:51Yes.
33:51I don't know.
33:52But all I know is Jelly moved around.
33:55Not up to fashion Razors.
33:58I'm going to score it as a five.
34:00Not sure about the food, but lovely evening.
34:02Frank, I'm giving you seven.
34:04He was getting a six, but after the food fight with the jelly, he's getting a seven.
34:09Because I didn't have to eat it.
34:11And that sees Frank score 19.
34:13Not enough to knock Razor off the top spot.
34:20It's day four.
34:22And in Sheffield, final host Carlton Palmer is feeling confident.
34:26Mine will be the best menu because it's the most difficult.
34:30But to make sure he pulls it off, he's having a final practice with chef pal Chris, who's helped him
34:35put the whole menu together.
34:37Right, Carlton.
34:38That's what we're cooking.
34:39And Christian's making no allowances for his protégé's inexperience.
34:42Watch your fingers.
34:43Yeah, I've got it.
34:44Just fillet it.
34:45Steady.
34:46I need these.
34:46You've got your fingers off.
34:47Nice, isn't it, Carlton?
34:48Sorry, mate.
34:49Sorry, mate.
34:50Concentrate, Carlton.
34:50I'm concentrating.
34:51Yes, concentrate, Carlton.
34:53Look, not too much to do all.
34:54Sorry.
34:55In fact, no.
34:56Let's start again.
34:57Let's start again.
34:57Crikey, he's not messing around.
34:59I'll try and speed up a bit.
35:00Yeah, I think...
35:01That's not quite central, is it?
35:02No.
35:03Oh, that'll do.
35:04Right.
35:04What, like this way, Chris?
35:06Yeah, a bit like that one, till the crossover.
35:08Oh, right.
35:09That's it, Carlton.
35:11That's yours.
35:11That's mine.
35:13And whose do you reckon looks the better?
35:14Mine.
35:16Honest is the best policy.
35:17And hopefully the no-nonsense tuition has whipped Carlton into shape,
35:20because his starter is the complicated-sounding baked crab pot,
35:24with Swiss cheese and whole-grain mustard.
35:26Ooh, get him.
35:28This smells of Carlton's wife.
35:32Cut!
35:33It has the look, the imprint,
35:35everything to do with that wonderful wife of his.
35:38Oh, ye of little faith.
35:40With Mrs P nowhere in sight, Carlton adds egg to crab meat.
35:44So I'll crack the egg, just get rid of the rest, and here we go.
35:49Actually, I didn't do that very well.
35:50No, you didn't.
35:51No, that wasn't good, to be fair.
35:54He then adds cheese, cream and whole-grain mustard.
35:57I just want the lads to think,
35:59bloody hell, he's cooked that to see if he...
36:02They're going to take some convincing.
36:04If he pulls that off, I'll give him £1,000 myself.
36:07I defy Carlton Palmer to be able to produce that.
36:12He finishes the crab off with some tarragon.
36:14I hope I haven't ruined it with that egg.
36:17Before dishing it up into ramekins to be baked when his guests arrive.
36:21Bang.
36:22We're ready.
36:24And it's on to the main.
36:26Grilled line-caught sea bass with pesto-crushed potatoes,
36:30sauce vierge and balsamic syrup.
36:32And no, he's not joking, folks.
36:34Grilled fillet of line-caught sea bass.
36:39Well, Carlton has never put a hyphen in a sentence in his life.
36:43I'm really looking forward to this one.
36:46This is good.
36:47We'll see.
36:48For now, Carlton's concentrating on his sauce vierge.
36:51I'm not particularly brilliant at this, to be honest with you.
36:54To the tomatoes, he adds olives, chives, spring onions, lemon juice and olive oil.
37:00So there you go.
37:02Ready.
37:03Voila.
37:03He'll prepare the rest of his main later, which just leaves his dessert.
37:07Bailey's Cheesecake with Strawberry Compot.
37:10As we say in France, pas pour moi.
37:13Not for me.
37:14Très bon, Francois.
37:16Carlton adds a cream cheese mixture to a homemade biscuit base before garnishing with chocolate.
37:21Then it goes into the fridge to set while he boils sugar and water for his compot.
37:24I'm just going to gently stir it.
37:26And it looks like some overconfidence is beginning to creep in.
37:29I've absolutely nailed it.
37:30Absolutely nailed it.
37:31As long as I don't burn the sea bass tonight and get that just right.
37:35Because fish is one of those things, isn't it?
37:36But it's not all going to plan.
37:38No.
37:39I think it's not right.
37:42I've got to do it again.
37:43I think I burnt it, to be honest with you.
37:45No, it's not right.
37:46So we'll do it again.
37:48And to make matters worse, you've stuck it to the sink.
37:50So let's get off the sink before the missus kills me.
37:53She's going to kill me.
37:54Take two.
37:56Carlton has another go.
37:57And this time it works.
37:58He then adds his strawberries.
37:59Oh, blimey.
38:00I've just got to go and buy the missus a new set of pots now.
38:03Don't worry about that now.
38:05There's just time for Carlton to slip into full kit for his World Cup-themed night.
38:10Nice legs.
38:11Sorry.
38:14First up, in Nigeria's colours, Fatch the Bash.
38:17Welcome to the Palmer Household.
38:18Steady, Colton.
38:19Come and here.
38:20How are you doing, Fash?
38:21Good to see you, man.
38:21How are you doing, bro?
38:22Good to see you.
38:23Next in, representing Brazil, it's Huddersfield's answer to Pele, Frank Worthington.
38:28My good friend.
38:29How are you doing?
38:31Legendary Brazil strip.
38:32How are you doing, Tom?
38:33Good to see you, mate.
38:34Thanks very much for a lovely evening last night.
38:36Hard on his heels and already eating is Honorary Dutchman, Reza Ruddock.
38:41I'm coming, I'm coming.
38:43I can only be one person.
38:45Good evening, Mr. Ruddock.
38:46Hello, England's number four.
38:48How are you?
38:48How are you doing, mate?
38:49Can we do a little something, Frankie, just before we start, gentlemen?
38:51Oh, what's this, Fash?
38:52Colton, I think you will bear testimony.
38:56The old England team, some big names there.
38:59Massive.
38:59Colton, can you do the footballer's oath?
39:01I cooked all the food that you are going to eat tonight.
39:06The only thing I have done is I have sought lessons to cook because I have never cooked before.
39:13Oh!
39:15All right!
39:17It's taken lessons from his pal, but good luck to him because he made the effort to do well and
39:23please people.
39:24Going up, revelations from the past.
39:26Fash was the first player to wear coloured boots.
39:29Everyone laughed.
39:30So everybody laughed?
39:31I didn't know that.
39:33Table football mayhem.
39:35Yes!
39:36Yes!
39:38And the winner is revealed.
39:43Let's go out with a bang.
39:45Yeah!
39:46It's the final day of the competition among our ex-England stars,
39:49and Colton Palmer is pinning his hopes for the £1,000 charity prize on a surprisingly professional menu.
39:55But his rivals won't be giving up without a fight.
39:58Frankie, I don't see fish forks.
40:01No.
40:02Good point.
40:03It's a problem, Frankie.
40:04Good point.
40:05It's like anything.
40:05Big game.
40:06You want it to go right, don't you?
40:07Right.
40:08Can't wait.
40:09Let's get them out.
40:10Let's get them out.
40:11I think they're ready.
40:12I think you're right.
40:13Here they are.
40:14Baked crab pots.
40:17Colton, which set of cutlery shall I use?
40:21Outside in.
40:22Outside, thank you.
40:23Outside in.
40:23Just always testing, always testing the host.
40:27Très bien, monsieur.
40:29Very nice.
40:30It is beautiful.
40:31Excellent.
40:32Touch of salt.
40:33I would like a touch of salt.
40:34Would you like some salt?
40:34Would you like some salt?
40:34Would you like, sorry?
40:35Yes, please.
40:35Colton really produced.
40:37It was tasty.
40:38The presentation was excellent.
40:40Wonderful.
40:42Exquisite.
40:43Frankie, wonderful words.
40:46Exquisite.
40:46I would call it again, succulent.
40:49Good, Fash.
40:50I would call it again, ready.
40:52That really comes into succulent.
40:55Fash come out with the old favourite, succulent.
41:02I just hope I beat him.
41:04Please let me beat Fash.
41:05Excuse me.
41:06I'll get the girls to come and clear away.
41:08And I will be with you shortly.
41:10Are you going to get changed?
41:12Listen.
41:15Get a shot of that.
41:1644.
41:17Look at that.
41:18Been running to date.
41:19They're looking meat-ass.
41:20Wonderful.
41:22Yeah, meat-ass.
41:23How many England caps?
41:2416 or 17, I believe.
41:2618.
41:26And look at that.
41:26You see all of them giving that.
41:28Well, he's got a two-pack there.
41:29It's OK.
41:29Very nice, Carl.
41:30OK.
41:30Get me, Fash.
41:33But Carlton's not taking his eye off the ball.
41:35Back in the kitchen, he removes his fish from under the grill.
41:38Absolutely beautiful.
41:39He then dishes up his sauce vierge.
41:41Potato now.
41:43In there.
41:44And tops it off with the sea bass.
41:46It looks good.
41:47Let's hope it tastes good.
41:48And here's something Carlton learned earlier.
41:51Grilled sea bass with all the frills.
41:56Yeah.
41:56I hate to say it, but yeah.
42:00It's annoying me, because yeah.
42:01I didn't think he had it in there.
42:02Razor.
42:03Fash.
42:04Let him.
42:05Frankie, let me, please, please, listen very carefully, gentlemen.
42:07Let's just hear these beans.
42:10Oh, yeah.
42:11That's a fish.
42:13A bit of potato.
42:14Not too much.
42:19You did say not too much.
42:25Yeah!
42:28The fish just right, Fash.
42:30Lovely.
42:31That's beautiful.
42:33I thought that was one that surely Carlton was going to trip up on.
42:38He absolutely annihilated me.
42:41I'm a real fish lover, and I thought tonight was excellent.
42:47I remember Fash was the first player to wear coloured boots.
42:50God bless you, sir.
42:51All these fancy damn boots they wear now.
42:54Early 90s, Fash used to wear coloured boots.
42:56Fash red boots.
42:58First man to do it.
43:00When they come out, everyone laughed.
43:01So everybody laughed.
43:02I didn't know that.
43:03Oh, that.
43:03Yeah.
43:05That's, that's a bit painful for me.
43:08Behind your back, everyone laughed.
43:10I like the truth.
43:12I can walk away tonight, the whole week and say I learnt one thing.
43:16For 15 years, I was the first person to wear red, bright, shiny football boots, and everybody thought I was
43:23a bloody fool.
43:24Oh, dear.
43:25Let's get on with dessert.
43:26Oh, my gosh.
43:29Oh, my gosh.
43:32Do you want to pay me now?
43:33Don't count that charity money quite yet, Carlton.
43:36They've got to taste it fast.
43:38Well, I don't like Bailey's, the drink.
43:40Right.
43:40OK.
43:41Well, you shouldn't really.
43:42No, no, no.
43:43I'm sorry.
43:44I'm just going to.
43:45Please.
43:52Oi!
43:53Come on, CP!
43:55Bastard.
43:55Come on!
43:57I hate them.
43:58That's just why.
43:59Raise that.
43:59I hate him.
44:00He put himself under a lot of pressure, because the first two he nailed, and we made him under pressure
44:05to make the third course.
44:07And he'd come through it with flying colours.
44:09That dinner was worthy of a world championship medal.
44:13Congratulations.
44:13Razor.
44:14Cheers.
44:15Subtly put.
44:16Can I tell you that?
44:16Thank you very much indeed.
44:17Can you spell it?
44:18No.
44:19Subtly put.
44:20But it's not all over yet.
44:22Carlton has one more surprise up his sleeve.
44:24His very own mini World Cup tournament.
44:26Oh!
44:27Yes!
44:27Oh!
44:28The same!
44:29Silton!
44:29Oh, he's in a punch!
44:31It's all right.
44:31I've never done it.
44:32Yeah!
44:32Oh!
44:37Boys will be boys.
44:39Yes!
44:40That's what I goad us to you.
44:42Yes!
44:43When you score, Frank grabs you like a bear, and he will throw you from pillar to post before
44:48he realises he's broken both your arms.
44:51Watch out, Fash.
44:51You're finally about to win something.
44:53Steady.
44:54Yes!
44:54Yeah!
44:55Yeah!
44:56Yeah!
44:58Yeah!
45:00Steady!
45:01Steady!
45:02Steady!
45:03Steady!
45:03Steady!
45:03Brazil!
45:04England!
45:05Brazil!
45:06England!
45:07Brazil!
45:08Absolutely brilliant.
45:09Certain things never go away from you, and when you've got that cup in your hands,
45:14that is everything that you, you know, you want to achieve.
45:17We won the cup.
45:18We won the cup.
45:19Nigeria.
45:20We won the cup.
45:21We won the cup.
45:22Time for the scores that really matter, and Razor with 23 is the man to beat.
45:26I've got to go with a nine.
45:32Roadblock.
45:33That is the best meal I've ever had outside a restaurant.
45:38Carlton Palmer, for that, you get a ten.
45:41Well done, son.
45:43Hiya lads, here we go.
45:44As host for the night, it's up to Carlton to announce the winner of the thousand pound charity prize.
45:49Look at...
45:55Let's reveal...
45:56Please let me beat Fash in her.
45:58Yeah.
45:58In fourth place...
46:00This is horrible!
46:01Oh no!
46:02Where's it all going to end?
46:05Fash.
46:05Yeah!
46:07I have won!
46:09I beat you once in my life!
46:12Razor?
46:15In third place...
46:18Frank!
46:21I'm still involved.
46:23I'm still involved.
46:23I'm still involved.
46:23All right.
46:24All right.
46:25And in second place...
46:26Is...
46:27Razor Ruddock!
46:29So that means...
46:32Colton!
46:33Colton!
46:35Yeah!
46:35Yo!
46:36That's what I'm saying.
46:38Well done.
46:39You deserve it.
46:40Razor wants a recap!
46:41Cheers!
46:42Come on, Razor.
46:44Well, my nickname is Worthy, but he was...
46:48Gart was an absolute worthy winner.
46:50There always has to be one winner.
46:52Unfortunately...
46:53And we didn't have lessons.
46:57Fash would be devastated.
46:59Let's come last.
47:00He'd be gutted.
47:02But to be fair, he was rubbish cook.
47:04I don't look at his fourth place.
47:06You know, it might be fourth place,
47:07but I'm not going to accept it's fourth place.
47:09Don't spill it to grill ya.
47:11I'm totally, totally delighted, as you can see.
47:14I'm sober tonight, but not for long.
47:16Come on, England!
47:17I'm not doing anybody else.
47:19Come on, Rooney.
47:20I've got you, son.
47:21Los committee members...