In this double episode, Ozzy Osbourne tasks Gordon Ramsay with teaching Sharon to cook, featuring a turkey recipe and a showdown against Hugh Fearnley. The episode also intensifies as Gordon’s commis chefs compete for a job. Adding to the drama, Gordon refines Kathy Burke’s taste palate and collaborates with Birmingham butchers to serve 50 diners, promising a free meal if expectations aren’t met. It’s a high-stakes culinary journey filled with celebrity challenges, intense cook-offs, and the pursuit of gastronomic perfection.
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Welcome to the fword tonight I have to win the dessert challenge I’m going head-to-head with him H early wiing scho unfortunately there’s a new judge in the house I’m going to be firm but fair it’s Christmas in the fword restaurant and my menu wouldn’t be complete without deia Angley Jamie Anthony Nigella and
Gary I get banged up for Christmas [ __ ] [ __ ] and the pressure’s on for Russell and Miller by the end of tonight one of these two will be coming to work for me if I had to make the decision on those last two tables there Russell you’d be going
Home love mother and I love my dad want to have all never had hereward C my mother and C my dad that I love my mother and I love my dad want to have all that never had ready on order four cover t 10 for soup main course for turkey yes one no
Breadcrumbs watch out table yes Russell and Miller are the two commies in the kitchen this evening by the end of tonight one is going to win a job in one of my restaurants the other one’s going home sorry Gordon [ __ ] you’re nearly going home watch the tickets Please Russ I’m trying
To run a [ __ ] hot plate here and you’re knocking them all over the place yeah come on yeah you’re like a baby [ __ ] rhinoceros come on Russell move your ass Table Six yes four o of soup yeah yes try and serve it before [ __ ] midnight now tonight’s
Starter is oysters in Champagne with a cucumber papadeli don’t turn your nose about oysters they are delicious and a real Gourmet treat if you don’t like raw oysters try cooking them because they taste amazing and can be enjoyed by the most squeamish guess now first of all
Got to open the oysters don’t be scared of doing this because it’s actually quite straightforward all we have to do is get the knife and Pierce inside the muscle not at the side not at the end cuz that’s where the Shell’s really brittle just push down on top of the
Oyster until you get through and then just twist and the shell just pops off open up just cut through the muscle and out into the bowl these are rock oysters and they’re from Devon and they’re one of the tastiest you can get this time of year right cucumber not too much
Cucumber yes all we do is get the peeler place a cucumber down and peel these really nice strips of cucumber and they not only look fantastic but it means they actually sort of look identical to papadeli pasta and they take seconds to cook bring to the boil a couple of
Ladles of vegetable stock add the Cucumber oyster juice and the cream bring back to the boil and add your oysters you’ve really got to move your ass because the oysters overcook within seconds so you’ve really got to be quick and 30 seconds off the Heat next add a pinch of salt and a
Sprinkling of fresh chives and then we’re going to finish the soup with champagne the only thing is missing now the touch of lettuce and that literally goes in seconds before you serve it take your cucumber and that is a fantastically light tasty Sumptuous beautiful soup that’s been finished with champagne and lettuce
Service please t7 Jean Baptist Alie go use a ladle please we’re going to be all night at Russell I said a ladle I can’t keep on telling you again yes there’s no lettuce in there oh come on excuse me get me the soup back from the table got is very
Happy with sorry hurry up yeah GL you find it funny you’re laughing away I want the [ __ ] suit back just get the [ __ ] bowl from the table let’s go two more pans what happened there Miller half the table had lettuce the other table didn’t get a pan
Please back up to the boil quickly and the oysters are overcooked M let start again hurry up hello ladies you got the best table in the house three ladies all to yourself I’m a lucky man do you enjoy your oysters it was very good first time as well oh really anything happening
Downstairs not quite yet I Mighty should have happened half an hour ago help huh dear oh dear how are you Dy good to see you thank you Merry Christmas Merry Christmas welcome welcome welcome now Christmas yes in the old born household yes that must be mad no it’s really you
Know hustle bustle hectic dogs kids a whole lot and I can imagine oie biting the head off a turkey before it goes in the oven no he ends up cooking it he does he ends up cooking cuz I can’t I can’t believe that he does the [ __ ]
Cooking in your house what’s he like what kind of things does he cook Good Old English thick chips he does and they’re brilliant ready you get excited about going out to dinner with good food I do I really I you know there’s such a difference between good food and food
Yeah now it’s been well documented your relationship with food Bia for instance it’s a thing of when we all need to eat and I would need to eat but I would hate the fact that I needed to eat so I’d want to get rid of it and then I I just
Wouldn’t feel clean I had to just get it out of my body cuz it was crap that I was eating I mean that’s all under control now that’s been yeah it is extraordinary the fact that you look amazing how did you keep it up and what
Was the last thing you had done oh Cosmetics yes my boobs your boobs yeah but I don’t like them now they’re too big so I’m going to have to change does aie think they’re too big no he likes them but they’re amazing you don’t need to change them know they’re too big they
Weigh a honestly they do they weigh a lot and it’s like ready yeah have you ever had oysters before I haven’t cuz I think they look like Bogies big Bogies Jean Baptist the play oh did you hear that that accent no I I don’t think you’re going
To chew Sharon being Sharon you’re going to swallow ready babe just have a little smell smells like an old Fanny this is a high quality oyster you can absolutely can’t believe you just said that about my oyster I’ll take this big one ready so up til down finger
Go all right let’s smell your breath now and the low fat as well this one that’s a little bit smaller this one you okay maybe turn around the other way cuz that see that’s it’s like a a pearl that there is to sort of fit onto your mouth
Okay can’t wait it feels like a testicle all right come on babe straight down well done and swallow no no what was that like it’s like being and bleeding brighten and taking a mouthful of sea water damn you didn’t like that no they’re supposed to be an
Aphrodisiac he’s a in for a good night not with this breath he’s not it’ll murder him next on the menu the kids get to eat Anthony and if things go wrong I’ll be stuck with a family of vegetarians bye Anthony bye watch out go I’m off to
Harate in North Yorkshire to get a vica’s wife back in the kitchen the freezer is Central to my cooking give us this day our daily bread and I leave the commies in charge of the kitchen so it could be me that ends up stuffed
Is it [ __ ] warm no it’s not no so you want to serve that no Che no get the Sprouts off and get them in the [ __ ] pan let’s [Applause] go Russell you’re sending table 16 16 you’re sending table three table three welcome back to the f word now next up
The main course homegrown roasted turkey turkey the one hit wonder um absolutely amazing bird stuff onion orange garlic time and Bailey season truffle butter this little beauty helps to take the turkey to a different division these cost 50 Quid for that size yes it’s expensive but boy is it worth It don’t chop the Truffle too small because we want to taste and identify the Truffle parsley t AR salt Touch of pepper tablespoon of olive oil and that stops the butter from burning take your Piping Bag and fill it separate skin from meat P bag in piped butter massage salt pepper olive oil
Roast Citrus breadcrumbs [Applause] Panetta [Applause] onion time you don’t need to good old Chef’s trick and pull down and just peel it off his lovely flowers pine nuts [Applause] butter bread orange Lemon and as it starts Browning sprinkle your orange and lemon breadcrumbs lemon juice there we go beautiful rest timle gives you nice and warm and it cool down slowly so the breast become really nice and moist calm what you can of course is that amazing truffle absolutely beautiful turkey with truffle butter and
Citrus breadcrumbs done now let me show you something quick come here Anthony nigell and de are all in the oven have a quick look don’t touch there you go that’s Anthony in there for the past 3 months my kids Megan Holly Jack and Matilda have been rearing their their own turkeys for
Christmas tonight they’ll finally get to eat them wave goodbye Anthony quick you’re in there bye Anthony bye right watch out go right at the table up at the table scary to see he’s gone he’s going in the oven come on at the table Matilda H dear dear [ __ ]
Hell now four minutes on hot plate yes so move your ass yeah a little bit of energy yes in fact lots of energy yes and yes it is a race Miller let’s go D now with the turkey we’re serving roast potatoes carrots and Brussels sprouts brussels sprouts always get a hard time
And we only get to eat them once a year however do not put a cross at the bottom like my mom does when you crisscross the bottom of that you end up with them soggy overcooked Sprout leave them whole into the boiling water and cook for 3
And 1 half to 4 minutes then take them out and dump them straight in ice water so it stops them from over cooking then we’re going to se to them very very quickly with some almonds so the Sprouts just start to color and the almonds just start going that really nice nut brown
Flavor now the roasted potatoes that go with the turkey are Charlottes they’re small rich and very waxy so you don’t need to part boil them before you roast them and this way the flavor is extraordinary into the pan seasoning color on the stove in Goose or duck
Fat and if you give the potatoes color before they go in the oven you get this really nice crispy flavor around the outside come on come on come on really important now the fingers are moving fast yes come here you don’t serve it are you happy with that yeah reason boy
You are yes you haven’t even tested it to see if it’s warm yeah should still warm cuz this bit’s warm as well yeah touch that there come on Russell yeah it’s not quite warm is it [ __ ] warm no it’s not no so you want to serve that no
Che no get the Sprouts off and get them in the [ __ ] pan let’s go so delicious turkey nice hot potatoes yeah roasted carrots and [ __ ] Stone Cold Russell sprouts come on right Russell come here Miller come here that wasn’t good enough little bit all over the shop you
Know that you Stone Cold vegetables your turkey carving is shocking how can you call that carved it’s like you’ve been in there with a [ __ ] shovel if I had to make the decision on those last two tables there Russell you’d be going home pull it back Che one table of five each
Let’s go again how about getting the turkey sliced on the tray this time yeah getting your vegetables piping hot and plating your turkey and your veg at the same time yes Here We Go Make It Count move your ass yes clean your [ __ ] place come on nice portions piping hot
Vge let’s go good well done Big Boy Yes you saved your skin there big boy go table 12 nice go please come on Miller yes go 12 please [Applause] go Right I’m going to nip in there how was nigela breast moist I have to say you you’ve pulled off the hardest thing in turkey cooking really which is moist breast with I’m a turkey skeptic as I know you are you’re a plucking [ __ ] finicki turkey grower I yes and I and
I’m fussy about turkey and very very rarely is it it cooked properly and that’s really hard to put off coming from you I’m honored thank you no it was really really good how do you feel about nigela being a man confused Nigel a man cared for by Jack
Age five I mean there’s a Provence I mean I like menus where they talk about the Providence of the meat you know traceability yeah traceability now I’ll see you later for dessert yes I’ll see you for the pudding CH how are you feeling about that I’m slightly nervous huh good to see
You turkey is lovely and moist there’s a lot of lemon in it sometimes I’m not sure about lemon you know so much lemon but I did enjoy it and I thought that the actual texture of the meat is lovely and the Sprouts are just the kind of el
Dente that I struggle to get she said you’re a little dog hey to see you what did you notice different about your sprouts and my Sprouts a lot harder not cook excuse me excuse me hold on hold on hold on hold old are steady don’t you
Start ganging up on me there was no crisscrosses on my sprouts wer so they weren’t soggy mom yeah we Ser them whole for once they were hard you don’t remember every time Mom served Crown she served them by the leaves see you shortly yes given it Christmas I thought I’d get
A vica’s wife back in the kitchen and believe me she needed a miracle Christmas for a vickerage family I would say it’s wall to- wall Church Mark does all the cooking except at Christmas when does fall to me I don’t think I’ve ever really leared to cook
Give us this day our daily bread the freezer is Central to my cooking and forgive us our trespasses as we forgive them that trespass against us an alternative Christmas lunch would be would be interesting a the ideal Christmas meal for me would be something that could be prepared in advance that
Was easily cooked and served but that also was exciting and that I had done for myself and I would really love to see the family’s face when I put that down hi Ruth hi Gordon how are you right how are you I feel like Santa Claus great
Glad to see you um Christmas yeah what’s the problem on Christmas morning I’m up really early trying to um prepare vegetables or whatever can be done in advance which is when I get really stressed my solution to this of course is be something simple and something
Like a salmon on crout right you can get prepped yes go off Church return cook in the oven once that’s cooking in the oven then you get the vegetables on that will be done within the time with the salmon being cooked fantastic first and foremost important get the salmon done
So it’s just going to be um layers of salmon sandwiched together between the fets be some butter saana some ginger some lemon and Thyme and the nice thing about this particular dish is quite you it’s quite festive there’s the salmon me skinned pin bone get the butter paste this all over the
Sun we get the head and the tail yeah opposite one other right so you lift up the salmon place that on there any particular reason for that or this is so it Cooks evenly this is short crust yeah roll the pastry out get the salmon on
The pastry I’m going to use an egg wash to stick this together I want you to brush around the whole Rim nice lift over on your tray that goes in the fridge excellent imagine it’s Christmas morning right Salmon’s done yeah big off your shoulders you’re back from the church
What’s next check the oven temperature yep whack it up and then get the salmon yeah straight in and we’re going to do like a cream leak looks fantastic at the table tastes amazing and we’re going to season with a little bit of C powder right don’t wor a little bit wash on
There please we don’t want any dirty leaks on Christmas day do we no that’ll spread like wildfire around here yes the vica’s wife got dirty leaks to leas into the pan nice and it’s lightly seasoned curry powder yeah that was delicious cream in the leaks right job done take it out
Beautiful nice slowly it feels really meaty that slice is beautiful I want you to put the potatoes on right main ingredient on the left hand side of the plate look at that cream leaks there we go now my dear vica’s wife yes you’re a star you’re the star happy Christmas wow wow Wow oh yeah have this massive Improvement that is super now how was that really good it’s very nice yes yeah and Ruth not too stressed out very children fantastic I’ve never said this to the Vicor before but get out the kitchen yes and stay in the church where you belong New Year’s
Resolution get back in the kitchen absolutely Merry Christmas Chas bye bye bye hello Ruth how are you nice to see you Mark how are you you well yeah fine thank you are you feeling less scared now about cooking are you I’ve done a bit you’ve done a bit done a
Bit fantastic tried the pastry again and it didn’t stick to the pin already plenty of flour that’s great news fantastic well done nice to see you take it Merry Christmas good to see you thank you how’s the turkey it’s really nice yes very nice um as you know it’s been my objective to
Get women back in the kitchen and it’s gone very well thousands of requests not just from Desperate Housewives but some from men as well and one that really sort of I suppose touched my heart was this man Sharon happens to be in my opinion the worst cook on the face of the Earth
She couldn’t even make a piece of toast burnning it Gordon would you do me a big favor I’m fed about having takeaway for we delivered to my house teach to cook um what would I really like lamb chops and Min sauce he likes lamb chops thank you very much teacher please please I’m
Starving help you when did you do that it was his ple it was his message to me to get how cute is he listen that’s one man I definitely don’t want to do upset come on Mrs Osborne good to have you in the kitchen I can do this I know I can
Now these are very simple lamb chops pan onto the stove this olive oil Touch of olive oil that’s right if I started off with butter it will burn too quickly so it goes black so little bit in nice hot pan rumors has it okay that you didn’t
Even realize a how to work the oven and B what was in your kitchen for is that true you weren’t that bad no my oven has always had the instructions how to work it still inside tape to the side of the oven cuz I never turn it on no it was my
Husband finding place for his booze cuz he knew I’d never open it unbelievable he used to have his everything everything and rosemary special Rosemary Moroccan black yes right I want you to turn them now they’re ready for turning there’s one thinger on there like that and turn it over now be careful you
Don’t don’t don’t don’t Splash yourself now my kids are constantly banging on about me even at the age of seven six and five that I’m embarrassed them every time I go out do your kids ever get embarrassed about some of the things that you say and do please my
Kids have been so I mean come on look at their momy come on can you imagine the old man and me turning up parents night at school I mean my kids went through hell and back with us I mean their dad turning up in Black Velvet and all his jewelry for school
Meetings and sports day yeah used to fall asleep at parents’ meetings he be there snoring yeah honestly but no matter what this is the one thing no matter what you look like what you do every kid is still embarrassed really so you might as well be something to be
Embarrassed about yeah I’m going to make a little doggy bag now and take these back MH best thing to do is keep them wrapped in the tinf okay put a little KN of butter in there yes and into the oven and what would be best to serve with
That with that you know what a nice mashed potato you know how to make a mashed potato yeah you get powder and you pour boiling water in it oh I better come down Christmas day you know that H and have some help I’ll see
You in a minute yes next on the menu is dessert time Hugh fly whing store takes me on with these chocolate chest truffle cake suddenly all your confidence is just sapping away and Sharon Osborne is doing the judging one of them I really love and the other one I
Do not like and J’s kin finds out why we should eat Christmas dinner every day they’re less likely to become addicted to alcohol cigarettes drugs so sitting there in front of the TV eating their TV dinners basically they’re turning themselves into the crackheads of [Applause] tomorrow these taable for my wife yes and
Children let’s go one table I do not want to [ __ ] up come on let’s go come go up wakey wakey C down yeah how are you Meg fine good Holly what do you think good good yes Megan nice m Jack what do you think good and you like
The brown meat as well yeah Matilda what do you think of Anthony nice does he taste the way you thought he was going to taste oh no I we should have baby CH so you want to have turkeys back in the garden again what about pigs in the garden pig
Let what do you think about Matilda’s idea with chickens pigs is probably more encouraging you happy with the pigs yes Mommy said yes to the pigs that’s fantastic new I got to get back to the kitchen my te give me yes we take some for your
Teacher give me a kiss M see you later I’m going back to work back in the kitchen right listen clean plates yes or no dessert yes what’s for dessert hopefully chocolate tart see you later ice cream now this man H fly wooding store is going to attempt to beat me with his
Chocolate Chestnut cake no chance you reckon and what are you doing exactly I’m going to do a a nice gooey chocolate and Chestnut cake should be quite soft and mousy in the middle one of the things you could you could literally eat it straight out of the oven as a as a
Kind of hot chocolate pudding yeah good and it you won’t even manage to slice it you just have to scoop it out oh nice good luck good luck so I’m doing a very simple straightforward chocolate tart No Frills no spoils no creem fresh no vanilla chocolate tart with roasted
Hazelnut um we’re going to make the most amazing pastry um roll it out line it in this um flan ring put the cream of the milk onto boil add that to my little chocolate buttons there’s a very well-known Elizabeth David chocolate cake that uses ground almonds instead of
Flour and keeps it lovely and moist and quite fudgy in the middle this is really based on that except I’m just using chestnuts cooked in a little cream and milk mashed instead of the ground almonds but really it’s a tribute to to her recipe but it’s lovely at Christmas
Cuz it’s got the chestnuts in milk cream up to the Bowl hazelnut prene on top of the chocolate buttons and then quite simply cream and milk onto the chocolate and stir away now the thickening agent of this particular tart are whole eggs and what the egg does is as the cream
And the chocolate and the milk cook of course the eggs help to set it lightly whisk up the eggs and fold that in to the chocolate now I’m just going to lightly toast my nuts now you you’re highly competitive aren’t you even though you’re living in the countryside you still have that Chef’s
Competitiv streak in you don’t you yeah I yeah I I like to win Gordon whoa no it’s all right you thought it had all gone horribly wrong for me there didn’t you I was hoping it had you know that cute I’d get fired from your kitchen so
Fast when I look at my look at that look at oh my God does that actually bring you out in a sweat I’d be getting clip around the head if this was I probably am about to be clipped by the head W you from the River Cafe for being a messy
Puppy yes in a word yes in the heck there we go we’re baking the tar blind that means we’re going to line this ring with a pastry and then bake that off first so that’s an added insurance policy that a the pastry stays nice and crisp and B
All we have to do then is just cook the chocolate filling so baking blind simply means cooking it twice you miss not being a professional chef Running a Restaurant full time I don’t miss it at all cuz I was quite I was quite a bad professional chef really
I just I know a bit like Jamie I haven’t got the discipline but what I do now I I enjoy very much you know what we do in dorson isn’t really a restaurant it’s more informal than that it’s about telling people where the food comes from I have a great kitchen team
But it’s sort of more of a cookery School than a restaurant uhhuh and um did you have long straggly hair at the River Cafe I’ve always had long straggly hair how many times a year do you wash it I think I’m due for about once a month seasonal seasonal did you have to
Wear a hair Knack I could be due for my pre- Christmas wash any day now you’re distracting me and you’re making me overwhip the egg whites the thing about folding in egg whites is never fold more than you need to but you do have to get it properly Incorporated which means
Going deep to the bottom of the bowl and just lifting the mix and that’s it and in it goes that just goes in there for 25 minutes the really important not to over cook it so that you don’t want it to dry out so out nuts sprinkle the nuts at the
Bottom chocolate in does look very good we don’t fill the tart right to the very top here 2/3 of the way in open the oven door and then get the rest of your mixture and top up the tart ah so that’s so you don’t have to carry a really full
Over to the exactly so it gets really nice and full that’s obviously a very useful tip for chefs who’ve been drinking too much on Christmas Day absolutely oh [ __ ] I dropped the cloth in it I’ve already messed up my pudding are you okay yeah I just went in to have a
Little look and I dropped the cloth you see that’s where I got fired things like that I dropped the cloth in the middle of my cake I hope that’s a clean one now it’s all down to [ __ ] Sharon Osborne you know that and you I’ve got for the
First time in the FW series a proper Chef in my kitchen so if there’s any time now that I really want to win it’s [ __ ] today h that’s that’s very kind of you to describe me as a chef I’m not a good loser you know that huh well you
Better be I got I’m now in that state of mind where I actually really want to win serious yeah mine’s in the oven now it’s got to go in there at 90° for an hour and 10 to an hour and 15 minutes so it Cooks nice and slowly we can’t afford to
Turn up any higher than 90 95° otherwise it splits and separates and I’m damned if I’m going to lose this challenge for me the best thing about Christmas of course the food the worst thing about Christmas the leftovers now I’ve come to see a bunch of guys that
Just can’t escape from that unwanted turkey dast the prison may not be renowned for his good food but like many prisons it runs a professionally recognized catering course to help rehabilitate inmates this is our kitchen Garden again with bars on there yes flipping egg this is a real Hell’s Kitchen [ __ ] hell
There are 3 and a half th000 meals a day going out of this kitchen 3 and half th000 meals a day yes not too concerned about my dog tag I’m just concerned the fact I can get the [ __ ] out of here in an hour’s time that’s all okay turkey leftover
Curry hello guys I’ll be cooking with Kieran baby Daz and Jacko I’m told the keenest cooks on X-Wing serious BR has it h and you’re supposed to be a sort of Curry expert yeah I want say an expert no but you love a curry I like a curry yeah yeah
Curry is the most popular dish in the prison and is also a great way to deal with left over Christmas turkey so I’m going to show the men of X-Wing how to make a thae red curry uh red chilies okay obviously uh garlic lemongrass and ginger um have you used lemongrass
Before no no cut it in a half okay yeah have a little smell lovely that’s very nice and fragrant you smell that before have a smell that lovely fresh lemongrass beautiful don’t that I’ll do it just cuz it’s smells nice and sweet almost like vanilla really nice and
Lemony and fresh and fragrant that lightens up the curry so this is where we make the paste and their way to mix it now is just get all the ingredients into a blender we’re doing it today with turkey but you know this paste is great if you’re
Making a you know a fish curry right there’s your onion yes there’s my onion hold on hold on hold on hold on hold on hold on let’s have a competition you know how competitive chefs are yes huh right what you reckon we take him at the
First uh half or do you reckon he’ll be finished before me pretty good he’s pretty good right Knife Down the whole thing chopped and ready to go right that’s set go come on K first [Applause] half hold on a minute hey hey fancy a jum hey am serious fancy a jump yeah not
25 quid a week Big Boy 25 quid a day yeah when you out 2007 okay 2007 give me a call and come spend a day with me at the kitchen okay to make the curry we fry off the onions add our curry paste and then pour
In coconut milk for a rich creamy flavor nice then as it Cooks down we add some MCH to for color and a bit of bite look they’re called MCH 2 or snow peas snow snow peas yeah it gives a really nice sort of um texture slightly sweet as
Well now the turkey meat and mix it through nice keep on mixing that in my man back up for the bowl um now with the rice we’re going to make a almost like um a sticky rice and we got some cream coconut here and the idea of course is
To get the rice cut up the coconut and then just crumble that through there like this y then from there sprinkle the coriander through there and what it does it makes a really nice fragrant rice okay um 30 minutes for the rice once that’s cooking um I’d love to go a
Look where you uh where you sleep in the cell excellent Co fuing SN yeah huh who snores the loudest T me you yeah who farts the loudest [ __ ] you mind have it lie down that’s mine that’s yours that’s mine yeah [ __ ] guys [ __ ] hard no that’s all right you it’s quite firm
Then there it’s all right let me just think [ __ ] can you just dim those lights down a little please Jacko um how’s the rice lovely good should we get over there how are you big boy smells lovely that finished with fresh coriander yeah good man so what you recommend so
Far right enjoy that yeahor beautiful Merry Christmas big man Merry Christmas you Merry Christmas to you than not at all let me see Merry Christmas mermas got don’t be late don’t be late look at that suddenly all your confidence is just sapping away you’re absolutely [ __ ] right that’s ready
That’s ready for Sharon now now look it’s not quite firm but it that’s good isn’t it you want it a bit gooey little bit gooey that’s right we oh that looks beautiful it does look very very nice homemade villain ice cream looks lovely Mr whing store it does look
Rather yummy that you know that I’m slightly concerned that it looks too [ __ ] good however it’s going to be close isn’t it it’s going to be very close they look great they both look good don’t they can I just they do look fantastic can I just have a little
Slither of yours yeah of course come on just a little [Applause] it’s all right please right have a little bit of this one and the cream it’s very good it’s incredibly Rich okay John Baptist take them over to Sharon hope she likes them M yes yeah and listen remember she doesn’t you’re
[ __ ] yes you’re out of a job I know that yeah I’m fed up with [ __ ] [Applause] losing hello Sharon what I got I’m fine here we go so we have two desserts yes so I let you try the first one m I love desserts it’s my favorite part of the
Maal I love to me too this is interesting mhm have you made your mind on this one yeah yeah yeah okay so this is des number two Compared to the first one well let’s leave it like this one of them I really love and the other one I do not like I’m very excited I’m very excited you’ve been working really hard I’ve been having a lovely dinner I I know I’m in a state of deep relaxation
About this hi huh how are you sorry Sharon H very well this is very tense you know that what why well because well I must say that I have heard that your desserts have not been going down great no rumor has it on the street Yes precious on I am the chocolate Queen
Good good over there don’t get too close you already done a lot of sucking up okay it’s my turn put us out our [ __ ] misery put you out these [ __ ] Misery the winner is which one would you go back to a restaurant for oh okay this is the one that’s absolutely and
Completely [ __ ] wonderful Jesus Christ and what about this one with the hazel nut I would never eat that that is [ __ ] brilliant Sharon I born I did love you I do love you too oh my God this is wonderful can I finish it please do can I spoon feed
You oh yes darling that was just fabulous M hug Sharon yes yes darling may I yes please what else do you cook here what do you like Gordon may I you like no you must come on next on the menu is decision time I give one of the commes the break of a
Lifetime a job in my kitchens the person that I’m going to offer a job to is and J’s Corin here’s an amazing excuse for eating in front of the Telly there’s always the excuse the dog always eat something that’s no good you eat in front of the Telly cuz the dog at the
[Applause] table welcome back to the f word now time to find out what our diners thought about the desserts did they agree with Sharon’s stupid verdict let’s go Russell light moist chocolaty gooey Yumm it’s great the cream that he made with his with the satana was fantastic very
Tasty but a little bit too sweet and a bit too rich Christmas is hard work but not for our professional eater jles Corin he wishes every day was Christmas Day wish Christmas at this shopping center it’s been Christmas every day since the end of October but what if it really worked
What if we had Christmas lunch every day of the year Well presumably we’d all be fat broke and miserable because Christmas dinner is famously fattening expensive and stressful but maybe we’ve got it all wrong there’s some convincing evidence around that if we ate Christmas lunch every day we would in fact be
Happier healthier and better off the first excellent reason to have Christmas lunch every day is that it’s a meal you prepare from scratch and not a ready meal that means it’s likely to be a lot better for you well if you look at these labels you see a list of additives and
Preservatives and many of them are high in salt and fat so you’ve got less control over what you’re eating uh so so Christmas din is better for us than what people eat every day well if you think about it turkey breast without the skin is a great lowfat source of protein
You’ve got carrots parsnips brussel sprouts a great selection of vegetables helping you to achieve your recommended five a day but don’t smother them in butter nor salt that’s the key steamed vegetables lightly cooked then you’ve got your potatoes well if you keep them large keep the skin on explain if you
Keep them large they absorb less fat so actually you’ve got a lower fat potato just by keeping the potatoes larger so a big flowy not too crunchy potato with its skin on the thing that sounds delicious it certainly does another potentially worrying thing about eating Christmas lunch every day is that it
Costs so much money it is a big claring occasion is and it is a big meal so do you think it’s more expensive than a normal meal I would say yes I think you want to go a little bit extra at Christmas with a food preparation everything else yeah that’s where you’re
Wrong because the second reason to have Christmas lunch every day is that it’s actually a bargain according to the Good Housekeeping Institute your Christmas food shop actually cost 40% less than your normal food shop you go to the um supermarket and you buy all all these ingredients and then when you take them
Home you can cook um one big meal but then you have leftovers everything else this is the famous turkey Curry that I’ve heard so much about exactly and turkey sandwiches and turkey sule and turkey Creme Brule that’s right turkey soup turkey pasta turkey rice risoto stir fries sandwiches well I think
That’s about enough turkey the third reason we should have Christmas lunch every day is that it’s a meal we eat at the table with our family unlike the rest of the year where do you eat do you eat in front of the Telly or yeah at the moment most the dog at the
Table there’s always an excuse the dog always eat something that’s no good you eat in front of the Telly cuz the dog at the table they’re not alone a recent survey found that three quarters of people eat dinner in front of the TV and one in five families only eat together
Once a week so why does it matter then why why why should we all sit around together eating a a freshly prepared meal instead of sitting in front of the TV I don’t see why well if you’re sitting down and you’re eating and you’re watching television then you’re
Not speaking to each other and communication is actually the the way that we form strong strong bonds in a family is there any proof I mean it sounds a nice idea is there any proof that it’s true I mean there have been loads of surveys into this particular
Subject but there was a really big survey to thousands of teenagers and their parents by the University of Colombia and that stretched out over 10 years and it found that it sort of improves children’s um skills communication wise their academic skills they’re less likely to become addicted to alcohol cigarettes drugs they’re less
Likely to become addicted to drugs if they sit down to a square meal every night yeah absolutely so sitting there in front of the TV eating their TV dinners basically turning themselves into the crackheads of Tomorrow well I suppose you could say That so there you have it eating Christmas lunch every day could make you happier healthier and better off and best of all it might make your children less likely to end up on Crack right I got a present for you yes um I thought long and hard and spent a fortune on it and something that I’ve been dying to sort of give you they heavy yes you wanker excuse me anything to get you more noticed now make you look a bit taller try them on
Hey I’ve already got a pair not yeah thank you very much give the audience a 12 give give a little tail over there give yes tonight the F-word commies have been fighting out for a job in my kitchen how are you totally [ __ ] in it didn’t think
I did myself Justice well we all make mistakes trust me how are you I I really enjoyed being in the in the kitchen it was um yeah it was the hardest it’s been it All Began 3 months ago when I Scout the country to find new chefs with
Promise over a th000 applied WE shortlisted 12 now what in the [ __ ] do we have here each week two comies have gone head-to-head in the F-word kitchen now two remain but only one of them will get a job with me Russell he’s creative quietly confident and he has flare good
Well Done big boy yes but sometimes his judgment is off taste it you tasted it yes sure yeah and I think it’s okay Chef pass is stop if I don’t win I would be abs absolutely gutted Miller she’s a fast learner confident and she has an KNE of detail one minute sh nicely
Saued but big question is can she cope with pressure having got this far I really want to win this Miller look at the bass that’s going in the bin where’s your passion there there’s a lot of passion I hope you realize by now um that I’m obsessed with all things for
Food people look at me and tell me I’m crazy why do you want to do this because of the food because I want to work with food because I want to cook see not really just posht you really want to cook for a living I really want to cook
For a living you really want to really want to cook for a living yeah describe your day today I felt that I’ve done crap to be honest I just didn’t perform I felt you’ve got to be able to take the pressure and when the [ __ ] hits the fan
It hits the fan yeah and my reputation’s at stake as well if you can’t handle this this evening and you made so many fuckups what’s it going to be like when you’re in a real serious kitchen well that’s why I want to have that opportunity to try and get myself up to
Scratch I feel that you’re a person that can naturally IR me out anyway my conclusion to you both is you’ve come a long way I have to base my decision on individuals that can absorb more be push more and ones that can become stronger under more pressure
And the person that I’m going to offer a job to is Camila well done thank you and well done to you well done thank you and well done to you yes don’t give up yeah keep cooking stay focused yes and push yourself yeah well done thank you well done you do
It you m girl thanks for watching the f word hope you enjoyed your meal please please keep cooking you’ve got to eat so you might as well eat well happy pluckin Christmas as a chef oh oh [ __ ] welcome back [ __ ] hell oh that body Fu my ass hurts welcome back to the
F word the food show that puts your mouth [ __ ] off that’s [ __ ] [ __ ] [ __ ] oh B help this is all about [ __ ] [ __ ] sorry FID EG [ __ ] it [ __ ] [ __ ] that [ __ ] I’m going a little bit [ __ ] loop the loop thank you for watching bollock welcome to the FW I’ve got a new
Restaurant but all the dishes on the menu are still things that everyone can cook at home and to prove it I’ve thrown all the professional Cooks out of the kitchen and replace them with passionate amateurs that’s all I want you to do right now big boy yeah is [ __ ] wakey
Wakey a little bit yes take the oil off the stove quickly oh [ __ ] me what are you doing each week is a different Brigade and they better be bloody good because we got 50 paying customers the last three tables have been perfect that’s [ __ ] if they don’t like it they
Don’t pay it’s as simple as that and then what do you think of me if I let you send that you’re going to think I’m a right [ __ ] [ __ ] also this series I’m searching out the very best of bridges ingredients hello then you are a very luscious bakon sandwich now look at
You sh in the was bad C my mother and I cat my dad let I love my mother and I love my dad want to have all that never had the here C my mother and I C my dad but I love my mother and I love my dad have all [Applause] Never gentlemen good evening welcome have any of you ever actually spent a day in a POA restaurant no no no never never [ __ ] me please do not [ __ ] let me down yeah let’s get cooking yeah let’s go up how is everybody so far so good so is
The wine flowing yes starting yes just nothing okay on order four covers table three four S of red mullet four settle of lamb four on the pudding yes chef thank you Nigel four salad away Table Three how long uh give me a time 7 Minutes
Chef the star is a simple salad of red mullet the brigade’s been shown how to make it but to ensure they know what they’re doing I’m going to run through it one more time now watch hot pan potatoes are coloring nicely yeah yeah seasoning on the fish red mullet in
This takes literally seconds to cook look watch the red mud is nearly half cooked you can see it there it’s just sealed on the bottom nothing more but then watch you take them out nice and gently okay watch the dressing’s a mixture of anov is garlic olive oil white wine vinegar and
Tagan red mullet on red mullet on little bit of salad in there enough for three and then drip little bit nice and gently pass meet down please please gently five five covers Chef yeah hey I want it all nice now make me [ __ ] two more of
Them on your own yeah Che Nigel careful there’s not too much thought on there yes what’s in the dressing what are they they’re salty be careful Lawson yeah I think that fish is burnt yeah I can see it from here turn it over turn it turn it over
Quickly oh my God so do it again you go let me ask you a question would you eat it no I’ll start again would you pay for it no I’ll I’ll do it again the Brigade have got to get it right because I’ve told the diners if they’re not happy
They don’t have to pay they may be cooking but it’s my reputation on the line my name is Nigel I’m a good cook I’m a big lover of Greek and Portuguese food I think I’ll be able to hack it in Gordon’s kitchen he’s a big man with a
Big personality but so am I my name is Robert Jones this is my signature dish and it’s an award-winning Long Boat of lamb to accompany that I use an onion and garlic potato Grattan and some roasted Mediterranean vegetables my name is Kevin the largest number of people I’ve cooked for is
Probably about 10 people in one city so to go into Gordon’s kitchen and cook for 50 it’s going to be a big challenge my name’s Lawson maish is a roast beef dinner a nice thick gravy over the top with a nice big Yorkshire Pudding we believe Gordon Ramsey is one
Of the best chefs in the country we know that we’re the best butchers in the country we’re entering into that kitchen to be the best of the series that’s our own Lawson yes you’re doing me three salad of red mullet youve got four bits in there three twos of
What six you got four in there can I do your four for now no so you want me to serve two at the table and leave one on their own come on [ __ ] hell guys listen listen you’re just rushing calm down you’re okay you can do thisal J Christ
Take you completely off the E you got enough time please think about what you’re doing concentrate one table each yes Robert yeah it’s not a racer it’s about perfection okay this is not a [ __ ] bang it out okay and hope for the best now we put the food up are you
Happy with that yeah you are yes you are yes come on yes I am good so you should be [ __ ] off Kathy B please yes no Nigel who’s spill that hold on stop stop stop what’s going on the P’s going on oh come on come on guys they’re
Going to send us all on [ __ ] fire watch out watch out take the oil off the stove quickly oh [ __ ] me what you doing Lawson just for 5 minutes go and pick some [ __ ] strawberries go out the back and [ __ ] pick some strawberries I think Gordon is right I did
Panic I was trying to do everything too quickly too fast I’ll have to calm down and do things slower 3 minutes Chef look at that I’m the yeah but the first ones are immaculate yeah and that’s that’s perhaps the worst [ __ ] [ __ ] you’ve cooked so far in here Robert
You can’t be happy with that I thought it would have clean sorry you can’t be happy with that honestly no chef because you know what the last three tables have been perfect that’s [ __ ] okay Chef problem and then what do you think of me if I let you send that you’re going to
Think I’m right [ __ ] [ __ ] it’s an hour and a half since the diner sat down and the last starters are only just going out this Well’s been getting me going anyway to be honest and what I really want to do is just pick it up and chove it
In I’ve got a little bit toor so about do that it’s really sort of succulent light I mean a a nice light flaky fish and it was cook just right gentlemen good evening how are you very well thank you good um what’s a matter with your starter I found a bit
Bland a bit Bland yeah red m is very delicate so it’s a very subtle flavor slightly sweet a nice crispy skin you’re clearly not paying for that are you no I’ll make sure you pay for your main calls trust me I don’t think so I don’t think so
Hello hello you’re all right nice to see you very nice to see you good to see you now I can’t believe you’re a [ __ ] vegetarian that’s not true is it well no I’m not a vegetarian cuz I eat fish okay so not but I don’t eat meat right I
Haven’t eaten meat for 24 years any chance having a little conversion later no would you never eat meat again no I have tried but I don’t think my stomach can angle it anymore would you like to sneak with me behind the scenes have a nice lovely pink steak the most amazing
Sirloin well get around the back and CH on some meat with you golden I’m no well you especially I’m going to do the most amazing rotti but don’t tell the other [ __ ] they all want it okay special treatment very nice good to see you my Dar see you later you don’t like risoto
Not really oh for [ __ ] sake cuz when you’re a veggie that’s all you get given is Roto but people’s ases for dinner and yeah no but I will try cuz you’re cooking it if you’re unsure about the rot yes no no no no no I’ve got an
Amazing tangl tell wild mushrooms to be happy yeah you prefer I would prefer the tangl Telly with wild mushroom Tang wild mushrooms yeah thank you so much thank you be back see you later really John Baptist how many customers are paying for their starter 34 34
Paying 16 are not paying for the starter 34 are paying for the starter why not for the other 16 the main reason is blend Bland yeah the fact they had to wait [ __ ] 90 minutes couldn’t have helped you know that TI but I mean you
Go to a restaurant you sat there an hour later you haven’t got your [ __ ] starter it’s PS a taste like you said there may be 16 customers out there refusing to pay for the [ __ ] St but I want 50 customers wanting to pay for their land so Lawson yeah get a grip
Cuz right now it’s me plus four butchers that starting to look a little bit [ __ ] silly concentrate and don’t send it unless we’re [ __ ] happy we’re already pissed off 16 customers bring it back next on the menu a suent stuff saddle of lamb Angela Griffin gets hot in the
Kitchen in the recipe challenge I think you were up last night practicing until [ __ ] midnight I was practicing something but it certainly wasn’t cooking and will the butch just finally crack gentlemen we’ve only served five tables so get a grip wakey wakey and Lawson make some ground up do something for me
Yes welcome back to the fword now in a few weeks time I’m going to be cooking roast pork and I’ve started preparing the ingredients already before I do anything radical I’m traveling to the river Cottage in Dorset to talk to Hugh furly whitting about growing my own special ingredient to be
Served in the FW restaurant Pork hello girls come on are they all female these ones actually two girls and a boy two girls and a boy have you named them poite no I haven’t named these I don’t name the piglets who aren’t going to be around for too long they run to
You oh yeah well they want their breakfast God what sort of pigs are you thinking of getting I mean I’m a big fan of these saddle backs but and that’s a popular local breed but um we’re looking at a rare breed so essential to keep these rare breeds alive yeah some near
Neighbors of mine had some bches and they had kids they were good pigs and they work very well for them bches are nice pigs yeah yeah it’s going to be a completely different Fascination for the kids because this time round they’re not going to be as cuddly and as friendly
With them I don’t think however well I think you’ll find they will get quite attached to them do you think so well they’re Charming animals pigs you you don’t want to underestimate the the dangers of getting attached it’s going to happen to you g you might think I’m
Gone nuts but it’s going to happen to you I also want to see how Hugh makes the most out of cooking every last bit of the Pig this really is no the tail eating right from the back troter here on the tip of this tail to the end of the nose we we use pretty much everything everything yeah and that’s the excitement of it I mean it’s so versatile that beautiful isn’t that nice
And that that is just a world away from commercial pork the color the texture everything and that what they say on the bar shes oh absolutely I thought the ears we might make these your special treat today ready yeah your first job might be to get the ear wax out of the P
But isn’t it best just to clean his ear as he goes along God I have to say this is a the first you know that so we going to sing the hairs off now yeah this the best tool for the job with the ingredients prepared Hugh shows me his recipe for Chinese style
Pig Trotters and crispy pigs ears okay just lift that off this is where the ears get a bit of an outing on their own the special treatment just just to celebrate if you like their rather peculiar but delightful texture do you cut them up or did even yeah I’m going
To cut them into little strips now brush them in a bit of mustard and then press them nice L into the breadcrumbs love the extremities thank you my goodness it’s all from the head the head in the trots amazing how nice and crispy they are that is lovely you think it’s going
To be a problem sending the pigs to the slaughter for your kids who knows they could get very attached to the pigs never stop talking about the food and you’re going to get from them from day one from day one make sure you get as
Much of that Garden for your pigs as you can negotiate with your dear wife getting on for half of it half the garden certainly a third the more space they’ve got the happier they’ll be and you’ll have the best possible pork at the end of it all it’s about half the
Garden you Christ I mean t of think there going to be a little small pen your garden will be liquid mud will you do me a favor C Tana yeah sure we got to pull this back now guys yes I want 50 customers all agreeing to
Pay for their main cause then we end on a high with a dessert Robert you team up with Lawson over there now Nigel you team up with Kevin and work as a team now tonight’s main course is a beautifully stuffed satad lamb served with pom puree and caramelized red
Onions sad lamb this has to be one of my favorite Cuts because look you got a double Wham you got two nice eyes of meat and these beautiful little fillets inside a very lean meat absolutely delicious toasted cumin salt pepper grind and then just rub it into the lamb
Cumin is a really nice way of bringing out the sweetness of the lamb and then just mop it up stuffing apricots that’s it out pine nuts again these PS have been toasted so we’re just improving the flavor every time salt pepper we’re going to bind that together
With a tough of olive oil and it’s a really nice Moroccan feel fruity fresh fragrant stuffff down in the center there and the smell of those apricots and tast of [ __ ] is extraordinary get your fet and run alongside the stuffing and just nice and tightly roll that over just look at
That wrap palah ham you got this really nice marbling of fat running all the way through there that just gives the saddle of lamb so much flavor lamb down down you lift that up over and roll pull it nice and tight like we make an amazing big Swiss roll
Just twist the ends opposite each other in and out in and out if it’s rolled evenly it’s going to cook evenly chill 1 hour unwrap tie a loop around the outside of the lamp Loop it around and then slide it over the lamb olive oil into the pan salt
Pepper and the flavor of that cumin now I can actually smell it it’s absolutely amazing hot oven 40 [Applause] Minutes it’s important to leave the lamb to rest so it just starts to relax therefore it becomes a lot more tender remove string carve first one through one slice and look beautiful lamp and it smells so sweet delicious Lamb with apricot and cumin done that cooking okay Robert are we
Ready with the lamb tonight I’m serving saute spinach with pine nuts chili and garlic creamy mashed potato and caramelized red onions this is a really nice thing to do with onions and it just makes it sort of a lot more classier caramelized and it’s a really nice way of having it as a
Proper vegetable yes let’s go you find the hottest part of the stove right taste please taste little bit of and just a touch more vinegar in there yes Robert how long for that first table please um I’m ready with with mash I’m ready with caramelized onions I’ve just
Got to do spinach right little bit of garlic half a spoon of chili sweat that off Nel are we ready to go with five how long 2 minutes five just just no no come on you got speed up now now just one table we got 12 behind so how long 2
Minutes Che yeah I mean 2 minutes quickly yes yes let’s go then yes right I want you to come back on this one now you know that I want you to shine through this [ __ ] M spinach on a little bit of seasoning yes just wit the spinach yes toss the spinach
Yes see how quick it just lightly o lightly yeah I don’t want it greasy yeah okay five portions where are the onions good mashed potatoes come on I’ll show you the first one let’s go get your [ __ ] hands off my hands watch B and just follow me that’s all I’m not
Asking you to do anything difficult Lawson but just all I want you to do right now big boy yeah is [ __ ] wakey wakey a little bit yes watch don’t sabotage it okay okay didn’t right straighted Ed your knife watch stay with me little bit of seasoning on there
Little bit now that’s it good now watch come on Lawson for [ __ ] sake move down you [ __ ] donut huh where’s your V oh oh come on lawon [ __ ] me I’m here I’m here you make a [ __ ] snail look fast move your ass come on right Robert
Watch now on and then just glaze that’s how I want it that is beautiful you’re a butcher it’s nice and pink yes yeah one table down 11 to go and that’s great now get a [ __ ] move on yes go please go table six and Lawson Lawson you think I’m here as your
[ __ ] Dusty bin yeah no bollocks mate move your ass all the flavors in the spinach were really good and the stuffing was lovely the creaminess of the match I just love it the tallness of the onions I thought it was great I’d love to I’d love to
Criticize it but I can’t it was perfect my ideal dish potato and you’re scooping it aren’t you just watch just watch where’s the spinach where’s the onions come on guys [ __ ] out let’s go where’s the spinach what’s all that burnt stuff in there what did you burn you burnt the
Chili or the black bit everything else is nicely done but the Chili’s all black and burns okay Chef yeah Kevin get some spinach on Nigel leave them to do that you work on these plates come on there’s no point cooking lamb perfectly making the most amazing mash potatoes caramelized onions then we
Got burnt spinach on there Nigel no sorry start again okay so care more poon please hello how was the past it was lovely yes very nice now you’re a serious foodie yes yeah well I like to F Well I’m serious about food now everyone would assume you actually eat like waya but
You’re actually quite a fussy eater you don’t just scoff it down you’re quite articulate when it comes to very healthy the reason why I’m a big girl is because I drink beer cuz I love beer uh and what’s your favorite beer Stella Stella and do you get your beer goggles on you
Get in there in a way that you really seriously it’s the only time I’ve ever had any sexual satisfaction really is when I got the beer goles on no no no no I mean but I don’t drink as much as I used to obviously when I was younger
Yeah I could certainly drink the boys under the table now that you you’ve made it quite [ __ ] clear that you hate Pony food yeah now in your mind what’s the difference between good honest tasting food and pony food when does it become ponified when there’s about that
Much of it and it all looks really pretty but there’s there’s a little pile about that high and that’s it [ __ ] out do you think my food’s Pony well this is my first taste of your food when you finally came back in the [ __ ] restaurant when it finally
Arrived at the [ __ ] table but hold on how many cigarettes you smoke a day well out there waiting for me food about 20 thanks Bandit normally about 10 what would make you give up if I got pregnant which isn’t going to happen now why because I don’t want to get pregnant you
Can get pregnant your age is not that old I don’t want to get I’ll do anything to make sure you stop smoking you know that and you’re going to impregnate me then I’ve got a Lo bur C after service maybe yeah when all the customers G out
But what strikes me rather bizarrely is that all that [ __ ] smoking you do all day long all the logger you do all day long that means in my mind you got a [ __ ] palette like a cow’s back side so I want to know how good your palette
Is right okay I’m going to test it going to kiss me uh uh not yet oh [ __ ] hell put your teeth back in first I’ll give you kiss after that later so blindfold this is quite a uh this is quite a moment some yeah yeah I bet this before
See this is quite sexy ready right now simple test yes right very very simple test okay what is it real or process does it taste like it’s been freshly cooked or does it taste like it’s come out of a packet okay so what is that got no taste whatsoever uh so it’s
Soft cheese like a dairy Le or mhm have a taste oh no go on that’s the [ __ ] Dairy Le and the other one was like one of your Pony cheeses that’s got no taste absolutely right the first one’s a really nice slice of Brie and the second
One’s [ __ ] Dairy Lee right right here we go you’ll like this one give me fingers there you go have a taste is it proper food or is it processed food yeah like a flat bit of breadcrumb fish or something M this one you like fish yeah second one’s a fish finger a it
Which one do you prefer I suppose the second one cool [ __ ] H the first one was a really nice Gan of soul and the second one you know the second one was a [ __ ] filo fish on McDonald’s really and I hate filo of fish [ __ ] hell I never eat F fish of
McDonald’s I can’t bear it right here we go swill it down with this which one of these do you prefer H oh steady cool [ __ ] hell Jesus God here we go hey we got to work tomorrow second one you like a little tiple a special Brew really and what was the second one
It was a [ __ ] quality ler the second one no check ler I prefer the special bro and you like the [ __ ] tr piss listen mate I’m a cheap date what [ __ ] believe you can tear that off now bab huh well dear oh dear a special brew that was the [ __ ] worry the TR
Piss I know especially when he started knocking it back it started worrying me I haven’t drank special Bo for years um I’m going to get back to the kitchen all right mate where’s my pudding pudding’s coming stop [ __ ] smoking stay inside the restaurant and I’ll get your pudding
Organized all great to see you thank you and stay off the tramp’s piss yes I know I could believe that through I’m paying all that money for Stella just get special Brew or Tenants that was without doubt the most succulent lamb I’ve ever had I’m not going to have another one like that again probably when I cook lamb at home it’s okay for it to be a little bit pink in the middle but this is rare look this
There was blood coming out of it it was completely underdone I would have this again and again and again and it’s just giving me a whole Insight how I’ve been doing my Sunday roast completely wrong so Gordon Ramsey I salute you okay John Baptist results of the
Main course yeah please okay so people who are not happy with the main course it’s nine all together nine customers want play for the main course yeah main reason is um undercooked and cold so a little bit too pink slightly too pink are they from ladies the complaints or
Are they from men both both half half yeah which is a big difference from the stter yeah well done now yeah let’s finish on a high and you you know to be honest the desserts a summer pudding so you can’t really [ __ ] that one that’s nothing coach let’s go yes okay
Yeah next on the menu a summer pudding with lime creme fresh I tried to get two fast food addicts to kick the junk there’s no food in there it’s all beer there H 3 weeks old just have a we smell a we yeah be careful you don’t get [ __ ]
Bitten and LW and pull it together if you can do this all on your own Hey Big Boy tomorrow morning you’re going to wake up with the biggest heart on in [ __ ] Birmingham let’s [Applause] go welcome back to the f word now Angela Griffin is going to take me on in the
First recipe challenge in the series can she cut it in my kitchen yes I can move your ass get in there girl right the rules are simple the Challenger picks their best dish and I have to try and beat that with my version there is one winner of course there’s one winner and
The winner is we done there get out ke and Hy oh get out no you’re joking aren you so exited so lasagna lasagna where did you steal the recipe from my fell actually serious yeah what’s the secret ingredient mixture of beef and lamb beef and lamb together yeah why you just get
A little bit of an extra taste in there I like it in here yes yeah this the first person ever said that they’re always complaining how hot it was I like the heat do you yeah just sweating off my vegetables putting in some my Panetta as well
Putting a bit of oregano now so how do you get into cooking because you seem very relaxed and very natural in a special environment yeah you just taking it into cuz I really like it who got you into it my mom mainly because she not
Very good at it right yeah and so I was kind of making my own food from when I was very very young what’s the kitchen like at home what’s the kitchen like great although we’re moving house are you yeah we’re moving house and I’m getting an arer oh no do you hate arar
You’re too [ __ ] young to get an arger no I’m not that happens when the bus pass comes Janny Street Porter’s got one say that don’t say that Jesus Christ don’t cuz we’re moving out to the country and I’m a bit like are we giving up on life by moving out there you’re
Far too young for an arar think yes I started sweating off my vegetables tomatoes onions carrots Panetta mushrooms and garlic but I’m sweating them off in olive oil and then adding some red wine reducing the red wine so it really gives a nice cat and glaze on
The vegetables you enjoy food a lot yes oh God I bet there’s not a Sunday lunch that goes by that you don’t have some form of roast or something on hey I’m a mean Sunday Ro cooker got yeah the most important Mo of the week would you not
Agree what Sunday Sunday lunch yeah absolutely crucial would you sit down as a family yeah and friends as well we’re very social we like having our friends around a lot fantastic that wrist action is extraordinary my God there’s definitely going to be no lumps in there is there there really
Isn’t cuz I will cry if I have lumps in this what’s the secret ingredient what you put there oh God nothing there must be something in there that’s going to make oh the love of my hand passion that’s exactly what I going to say the discipline
Wrist and your Amber deck as well using both I am I’m got to say I’m finding that a little bit hard I’m styling it out aren’t I so I’m just going to let my mints cook out there now and just C is the right color sorry is that the right
Color it is the right color what I’m going to do now is just put some basl in there ah so you put your baselin at the end I’m going to put the baselin right at the end so it doesn’t go all sort of you know but I quite like that does the
Does the taste not just um soaking if you put it in earlier on or do you think it just uh dies you look [ __ ] sexy when you’re you know that look at that [ __ ] [ __ ] H are you putting yours together already yeah of course I am
[ __ ] and you are going about 900 M an hour yeah I know I’m getting nowhere come on don’t over complicate everything okay I think you were up last night practicing till [ __ ] midnight I was practicing something but it’s certainly wasn’t cooking wait get in there mint’s over and a really nice
Generous dollop of creeme fresh in the mints mix that in the last minute and it gives a really nice richness to the mints how you doing Anie oh I’m doing great yeah a I love cheese lasas do you know what I really am I it shouldn’t be
But I really am I can’t believe yours is ready got some of my cheese mix I’ve got absolutely loads my darling it’s very kind but that’ll be unfair cuz if I win then you provid halfth recipe completely lusted it was all quite joky before it’s getting a little bit serious now I
Really hate having a I’m going to tid you up now cuz I can’t bear having aide God you can’t bear mess as well perfect woman you are you know that huh so here she goes okay right yours is in for 40 yes mine’s going in for 20 let’s see what they look
Like and taste like when they come out of the oven yes okay confident oh absolutely supremely I’m more confident you would make a [ __ ] good Chef you know that you’re so passionate about food I do love it kid I’ve set myself a challenge to get the nation cooking again this week I’ve
Come up with a curry that even the real life Men Behaving Badly can do easily Sunday for us is just basically a day of slothing we order pizza open a beer and just bed out for the whole day we basically haven’t moved on from University we’re still eating extremely
Unhealthily we live in a house with you know there’s five of us and we never eat together Gordon and dve ciz skills live an awful lot to be desired uh all I ever seem to see the meeting is take away Foods that’s s the thing I’m having to
Live with both of them and nothing but pizzas and curries are just like a pin in the backside and I think it’s about time that they moved on if we don’t make a change I can imagine as uh still sitting on these couches in 20 years single still eating garbage but weighing
Like 30 Stone and and just having the worst life possible Yeah hi guys how you doing hi Gordon you this is I’m Dave nice to meet you good to see I am Gordon what in the [ __ ] is that over there this is toast and Patty with curry flavor super noodles so tell me about the noodles what have you done
To the you measure out half a pint of water with then you put the the PO Doge sauce on top what a pile of [ __ ] I don’t think I’d feed that to my pigs you know that I’ve been in some [ __ ] scary households in my time but I’ve never
Ever quite come across this from a chef point of view um let alone you know girlfriend position work mean that you should not be eating I swear to God I mean cuz that is just like [ __ ] huh where’s the fridge oh my gosh what is all that in there cool oh [ __ ]
Hell guys there’s no food in there it’s all beer there’s some H there’s some good for sandwiches wait was it’s it’s 3 weeks old just have a we smell a we yeah be careful you don’t get [ __ ] bitten that’s that’s not great yeah that’s that’s high these yogurts are now 4 and
A half weeks out of date a freezer packed full of pizzas yeah chicken nuggets yeah when you come home at night do you eat this stuff pissed yeah when you just basically eat anything that’s in the house when we were drunk so we just you’re [ __ ] disgusting two disgusting pigs that are
[ __ ] hibernating and clap them gentlemen the first thing I’m going to do yeah before we touch anything else I want a good [ __ ] Cleanup all the stuff is out date Gordon in going to bin all yeah hot noodle pot noodle I think you can say goodbye to that it’s on his last legs yeah the Mexican chili it’s like an old friend an old friend yet get rid of It this little array of takeaway menus you [ __ ] without them okay cuz they’re going in there and they’re staying there yeah yeah this is look good day now we’ve cleared out the crap I want to buy some proper food that still appeals to the guys so this is local
Parade of shops right yeah here we go this one of our favorite this is one of our favorite it’s very vill so when was last time we in here hello hi guys what’s the first thing you smell in here what do you smell um spices something that can’t go off so
We’ll think of things like turmeric mustard seeds and fennel seeds lovely spices you got how you doing he does my he does my kebabs he does your kebabs you serve him kebabs these people always come for the kebab sometime three time four time in a week that’s a that’s a slight over a
That’s an over four times a week on top of the pizzas the take away CES may we got some work to do yeah know right we do something simple cool something that won’t stress you out and something can be done quicker than order a takeaway a very straightforward easy
Malaysian Curry we’re going to make a curry paste right okay the most exciting thing about this paste is that you can make it the start of the week yeah use a bit of it and just keep it in the fridge it’s there ready like butter okay Dave I want you to peel the
Ginger G now need to cut the chilies in half garlic lemongrass and shots what we’re going to do with these ingredients we’re not going to chop them all we’re just going to blend them into a paste bung everything in a blender add turmeric and Blaze then add a drizzle of ground oil
And Blitz again give a little shake and that should past okay put a little smell of that in there oh well get it all nice and hot yeah and watch little bit in there and start cooking that out okay now once we start cooking off this paste then we’re going to slice
The onions put the onions in okay just look at the color of that now look that’s the little magic ingredient in there now this is what it should be like at the weekend you guys cooking you know that yeah yeah how’s it feel to be cooking I’m actually really enjoying it
Really superb how are they doing those onions sweating down nicely swe down ni see it see the way it’s all starting to break down yeah that’s ready now for the chicken so don’t worry about burning a little fingers all right yeah on there like that look down okay and start
Sweating the chicken down so you decided to keep them on The Bone Garden rather than them off the reason I’m going to keep on the bone okay is as it’s cooking I don’t want the chicken drying out coconut milk in please okay take your time full work then add a tin of coconut
Milk followed by some stock [ __ ] and soy sauce now one thing I haven’t seen in here is anything sort of slightly healthy so the curry is going to be finished with some green beans all right okay we’re going to finish it with green beans but hey you can finish it
With spinach you can put broccoli in there you put cauliflower in there you can put potatoes in there at the end but you’ve got to start eating a little bit [ __ ] healthier yeah h no how could you compare that in your fridge standing next to that [ __ ]
Roll of furry sticky stinky [ __ ] ham I’m embarrassed about that I’d be [ __ ] embarrassed I was embarrassed at the beginning about that this has made me even more Embarrassed how’s it going here we go look at that oh awesome that smells amazing it’s not on number 59 I can tell I’m living we’ll go for a beer it good it’s the healthiest food you’ve eaten in delicious for me the most important message is for you guys to keep it up
Cuz you can slick back into your own ways no not at all and you’re going to have a [ __ ] pot belly bigger than my [ __ ] in the back it’s so nice to see you around the table Yeah guys do you do me a favor and stay around the table
Yeah and stay off the [ __ ] telephone ordering [ __ ] seriously guys do this more often okay John Baptist ticket please wa five summer pudding away please let’s go Chef okay thank you Chef this is a very classic okay summer dessert yeah rather than that stodgy white [ __ ] horrible
Anemic bread we got a really nice tasty Brios okay right Nigel just explain to me yeah work and talk at the same time tell me what you’re doing quick right we’ve um di the brage into a black Cur koola good we’re then layering it mhm with uh fresh strawberries y another Bri
Dipped in the co yeah be Ling it with black currant blueberries and then it’ll be yeah served with a creme fresh with a lime zest good good good good let’s go lawon if there’s anyone yeah in this country tonight that could set fire to that it would be you okay stay off the
[ __ ] stove let’s go five a right Ras round good Ras round like got done and always hit the center of the plate yes and then with a [ __ ] watch just on the top one there and then a little bit what just a little bit but don’t don’t don’t don’t [ __ ] the plates
Up you nice and gently watch little bit there and round I asked you to hit the middle of the [ __ ] plate look where yours is C sorry oh come on sorry Ian I can’t L I can’t keep on saying it okay in the Middle come on Kevin let’s go I’m ready
You ready why are your plates always so dirty [ __ ] hell Robert you get a hot spoon and it’s called a quel quel watch so you get a hot spoon like that it just melts the cream don’t get it too hot otherwise it [ __ ] slides off
Off and then on yeah no [ __ ] off you do it yourself cool dear service Please presentation was great it looked like it was going to be really fantastic but it was just a bit too acidic I actually thought that was really nice really really nice that’s the best out of the three I think this last table okay I want you to
Do from start to finish and [ __ ] finish on a high for me three summer puddings way let’s go big boy yes okay then yeah good man okay [ __ ] me on good G’s on there get everyone looking like that and we’re going to end on a [ __ ]
Heist Robert off you go yeah let’s go make it work Lawson you owe this one to yourself let’s go now Lawson if you can do this all on your own Hey Big Boy tomorrow morning you’re going to wake up with the biggest hard on in [ __ ] Birmingham let’s go okay good nice two
Seconds go that’s fine don’t worry they got an extra bonus go yes service please go double s yeah Qui at law they look [ __ ] beautiful so far so don’t [ __ ] it up please yes laon can you hear me now yeah I can is there anything in there between those
Ears come on yeah yeah so please okay good nice well done start clearing down Fu me Well Done big boy you pulled that back there the end yes yeah yeah I feel like I let me team down when I first don’t worry about that we
Got there in the end you hit me in the face and stay at it I’m going to keep working at it I’m knocking the bottle out that last table was fantastic yeah clear down well done good boy all cheers next on the menu is Judgment time in the recipe challenge very very closed
Very closed yeah but um the winner for today is the Brigade finds out what the diners really thought of their food they taking the P some people know about absolutely [ __ ] anything you know that and it’s time to Christen the pigs I you start thinking about some
Names one’s got a fat someone’s got small [Applause] nipples welome back to the f word now she’s calm and confident but will the blind taster prefer her dish over mine ready come on then kid get in there hello how you hello okay so we’re going to start with the red dish quite
Strong strong flavor strong mushrooms mushrooms the mushrooms are very very nice I probably could eat about half of this half a portion cuz I think otherwise is too rich has bit cold at the edges quite light carrot nice yeah nice the meat and the vegetables that’s
Really nice I do you yeah and first of the series of course for me is the most important I like to get off to a good start okay Al right very close once again very very closed very closed yeah but um the winner for today is welcome well done no
Really they find you too rich too rich yeah no don’t look so [ __ ] smart you may have a job tomorrow hey come on come you can cut it in the kitchen will you do me a favor yeah [ __ ] off out of here now yes thank you my darling thank you cool dear Jesus
Christ time for a bit of Sanity here are the pigs come on guys quick let’s go quick Jack come here quick what are we getting Pig right how much space do you think they need two lots of space lots of space okay is that enough room room
You’re the little pig legally a pig pen needs to be no smaller than the length of the pig but I’m following Hugh’s advice and giving them a whopping 70 square m the area for the pigs is that enough space for the pigs yeah now listen you know they’re going to be
Sleeping out here okay and they’re going to be getting nice and fat okay and once to get nice and fat guess what we’re going to do to them what eat them yeah we’re going to have the most amazing bacon sandwich stop their look how much room they’ve got see
Can see T’s face thinking this is my this is my garden it was looking very pretty and very lovely um but Gordon’s very persuasive the only way to get this into the ground is actually think it’s anti W Thompson’s head the pig pen is nearly ready so
We’re off to see top bar of breeders Christine and Kevin to bring home the bacon look at them they are beautiful these are rare unique and the flavor of these things are extraordinary oh these are fantastic Pork pigs do you want to see some little ones love to see little
Ones come on then let’s see some little ones we bring them in Li look at this there you go wow two days old L Megan you’re attached to that one already aren’t you dear oh dear now oh dear hello now you are a very luscious bacing sandwich there look at
You look at them they’re beautiful they’re very cute aren’t they the Pig would be a good choice of pig for Gordon because it is that little bit smaller but the barkshire is a particularly friendly Pig and you can feel safe to have it around children we won’t be
Taking these little piggies home they need to stay with their mother until they’re 8 weeks old now we have to decide which two we’re going to have I want to serve pork as the final meal of the series so working backwards from the optiman slaughtering age Christina’s recommended two 12 week old
Girls now you need to think about when you want to send these pigs off to the butcher you don’t want an over fat pig no no no no but you need nice rounded bottoms yes this one here you know two two yeah that’s nice good thing that one
And that one yes shall we should we put them in the Back sleep Ry T I’ll get the um where’s the board watch out guys let’s go hello we go it has to be the perfect way from a chest point of view to start with a raw ingredient nurse it wow then eat it you can’t get any better than that we just
AR thinking about some names way daddy that’s it B TR and sus one’s got a fat ass one’s got small nipples okay Gordon miss you yeah 2 seconds 9 let’s go okay okay the result for the desserts are 13 people refus to pay for the desserts yeah what it said is too acidic
Too acidic yeah and over juicy over juicy [ __ ] now they’re taking a piss some people Mo about absolutely [ __ ] anything you 16 diners refuse to pay for their starters nine refuse to pay for their main and 13 didn’t pay for the pudding so of the 150 plates of food
Served only 112 were paid for it started off slightly shaky and for a bunch of amateurs to come into this Kitchen tonight and then pull it back through the main hats off and Nigella thank you promise me you’ll stick to Butchery yeah yeah I will yeah don’t get a restaurant
Okay thanks [ __ ] good to see you smell you know because I tell you what for a small guy you got a big pair of bollocks on next week’s show there’s a new amateur Brigade in the kitchen why are you so [ __ ] chippy I’m not chippy man right Gordon Gordon James be greatly
Appreciated for the next 20 minutes Gordon I’m not your [ __ ] mate okay and I get some expert help to judge celebrity Chef’s recipes right asley get you big [ __ ] chops in [Applause] there la la la la la la la
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Hello ppl
17 hours and only 2 comments? And nither one are about eating a bat???
Cheeky Gordon named the turkeys like his fellow chefs.