Celebrity Lambs and Curry Challenges | Full Episode | Season 3 – Episode 5 | The F Word

In this full episode, Gordon Ramsay challenges Chris Moyles to a curry cook-off against a local takeaway. Meanwhile, Gordon’s celebrity-named lambs cause chaos in Sarah Beeny’s garden before moving to Victoria and David Beckham’s estate. The sheep get a stylish makeover. Four North London Estate Agents cook a three-course meal for fifty diners, aiming to return for the series finale at Claridges.

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welcome to the fword it’s feeding
time on the menu tonight black pudding
potato rosty and pan fried eggs V scet
with caponata and tiasu plus Chris mes
Cooks a curry in a hurry bring the plate
man you forgot tell me to bring it I
take my son jack on his first hunting
trip and my sheep move to very Posh
pastures your sheep are going to be
[ __ ] all over my Garden tonight
Brigade of estate agents think they’re
hot property what that [ __ ] sake open
the [ __ ] Windows yeah before the
customers choke to death but have they
got what it takes to make it in my
Mayfair restaurant
cles but I love my mother and I love
my
never my mother and I my dad I love my
mother and I love my
dad
[Music]
[Applause]
course that’s the
ve let’s go on with the starter Steph
how you doing how are you big boy how
you do little Chris how you doing Andrew
you all right that’s me and big Chris so
four talented estate agents we are and
very talented amateur Cooks right right
yes estate agents have the most amazing
reputation yeah I think so as well for
being great bullshitters yeah tonight
there going to be no [ __ ] tonight
we’re going to look out for custas and
we got to deliver okay guys come here
let’s do this together any questions as
we go along please I’d really appreciate
if you asked yeah right what you got in
here Sage onion and potatoes don’t flood
it with butter otherwise it goes soggy
okay so nice and flat that’s it and push
it down around the sides yeah so this is
called a potato rosty basically a nice
sort of crispy potato cake yes potato is
cooked so it doesn’t take that long but
be careful you don’t catch it yeah I
don’t want to see it burning okay eggs
make sure you don’t break the yolk guys
very very quiet no questions uh black
pudding is cooked already it’s already
made yeah it’s nice and spicy three
scies per portion turn them over let
your black pudding rest right so far so
good yes so first off potato cake nicely
on there yes eggs out on back pudding
over when you mix the black pudding and
the egg yolk it’s delicious yeah okay
little bit of salad just the top of the
plate right let’s
do wait wait wait wait wait then put it
in over would you pay for that St oh
would yeah t 9 yeah let’s go guys yes
right listen up for customers table one
please yeah four black puding four V SC
four T yes let’s go
guys yeah boy I was made for the [ __ ]
and the Y first there is it sorry first
yes it has it’s first you’re right sorry
Chef that be sorry just [ __ ] change
it let’s go all
right [ __ ] hell it keeps on breaking
[ __ ] [ __ ] egg stupid [ __ ] egg
keep P down let’s
go worry M Chris wor if you guys we
start
again [ __ ] hell what man I’m doing
another
one you just scraped it off the stove
yeah and you put it back there would you
eat that no prob not get in the [ __ ]
bed let’s go quick Chris look best thing
to do like I showed you little pan like
that and just slide off like that now
put up to the
rest give give me a
spoon this is such a simple starter each
and every one of you are capable of
doing this but right now we’re all over
the shop
yes right potato cake on the plate
Andrew let’s go sorry watch back watch
back eggs please don’t put the trays on
the thing don’t burst the Yol yes
definitely Sal please in there why dring
in there watch me shake shake video must
is at the bottom drizzle drizzle drizzle
just watch roll around do a little dance
yeah [ __ ] the dance now clean the plate
please Chris there we go service please
the long I waited yes T 14 sorry about
the delay okay let’s go 14 let’s
go this lot are convinced they can
[ __ ] cook never ever trust an estate
[Music]
agent
[Music]
being a chef being a buildup you have to
work for your money whereas I can pick
up a couple of phone calls and I’ve made
my £6,000 there’s opportunities to make
a lot of money I’m motivated by money
and success the way I see it everyone
needs bricks and water everyone’s out
there to make money just the red wine
don’t need the red wine as a team we’re
very good at cooking got to be gold and
brown on both sides fries know your baby
sweet corn your peppers chickens and
things like that it’s a challenge I like
losing my hands I like to be busy I
think you’re fine I’m the hardest worker
no stop blowing your own trumpet son if
anyone’s going to wind up Golden the
most it’s got to be Steph Steph he
doesn’t mean to he’ll just will I can’t
take all the from anyone and I’ll do
that it’s a brigade going to be the best
45 minutes have gone we start four
tables move your ass a little bit
yeah how are you my man good to see you
welcome ladies how are we enjoy the
starter no no I couldn’t leave
[Laughter]
would you pay for it yeah I’d pay for
that £8 in in here yeah not like in a
calf no it’s way too much you wouldn’t
get food like that in a calf well you
get B you get you know black pudding in
egg you get like that you a CF though
you get sausages with it did you
understand the menu cuz I devised a
little easy format menu something to
make you feel less intimidated pictures
at the side little exilation you know as
much as you choke I I didn’t know that
Vil was a baby cow oh no get away I
didn’t know that and in general you’re
actually quite a fussy eater aren’t you
I’m not a
fussy you’re demanding [ __ ] no no no
cheese no fruit no it’s no no cheese
yeah no onions no tomatoes no mushrooms
now sadly [ __ ] now they’re in most
you are a confirmed fussy [ __ ] what
yeah all right yeah you you you you know
you eat well what’s that what they my
tits no it’s no I I I don’t eat I really
don’t but I what I do eat is is not that
great for me shocker I’ll see the main C
glad enjoy the start you happy to pay
for it yes absolutely happy very happy I
don’t know about the rest of these
they’re very tight I’m glad you’re
happy personally I think the egg was
well overcooked the starter was okay but
it was something that I’d get at home my
mom would probably cook a bit better
okay results for the starters let’s go
what you reckon Define 25
255 25 number of customers prepared to
pay for the
starter Co [ __ ] H 14 yeah only 14 Now
50 MH yeah that is [ __ ] good it’s not
good I wouldn’t laugh there’s nothing
funny about that [ __ ] laughing for
that shitur 36 customers refuse to pay
yeah why too long obviously and the egg
or RA are overcook of burnt unbelievable
yeah so far that is the worst score ever
seriously yeah [ __ ] what can we do
though man turn around there that’s it
St you can come back you know then where
we can come back from that that crap
let’s make up for it and get 50 for main
yes next on the menu my son Jack goes
from boy to action man when you think
you’re in line reach forward and pull
the
trigger yeah good shot first time
round it’s time for the main course a
delicious beis scolar with
caponata and the heat is on for Chris
Moes yes wa it’s fire what’s the matter
with you for on
fire welcome back to the f word now it’s
never too early to teach your son about
birds I’m taking jack off in his first
ever foodie Adventure in search of
something that we really stop eating a
rook Rook pie is an Old English class
but today it’s almost entirely
forgotten that’s a shame because
thousands of Rooks are shot every spring
they’ve become a real pest damaging
crops and stealing other bird’s eggs
you’re not scared about going in the
Woodlands no you look like an action man
like
that we’ll be shooting with gamekeeper
Dave Whit an old mate of mine who’s got
a problem with Rooks on his land welcome
good to see you mate good to see you
first time ever shooting a gun yes yeah
excited yeah do you want to go back and
call Mommy no no oh let’s go buddy pound
I bet you miss yes I bet you miss that’s
enough when you think you’re in line
reach forward and pull the
trigger yes good shot first time round
good shot you got the tongue in you
ready for another one more yeah take
care for L when you’re
ready wa what was the p no no that’s two
P out you oh no Jacks a chip off the old
block but today it will be me shooting
the Rooks we’re heading into the woods
where the bird’s
nest the traditional way to call Rooks
is to shoot the young as they leave the
nest okay buddy load me up
please all give me five don’t miss
Dad don’t miss D don’t scare them bloody
hell Jack there’s one through there look
oh just up through there safe to catch
off
yeah you got a leaf instead damn right
see if you can spot me
Jack I think I can see one that black
there okay good
man good man excellent good shop thanks
buddy see if we can spot another one see
there good Shob wow there’s not much
meat on a rook so we’ll need at least
six to feed the three of us uhuh how
exciting is is this
buddy
there right good one just landed through
here
mate good
shot good excellent now can we go and
get them yeah there one go and get it
then quickly go and get it Jack may not
be old enough to hunt for real but he
makes a damn good gun dog well on Jack
here pass’s got blood on it feet yeah of
course he’s going to have blood on there
let’s girl stop acting like a girl you
have warm wiers come here huh amazing
huh quite clean shots aren’t they yeah
well good
man I’ve never eaten Rook before so I
have no idea what it tastes like but
with a little TLC we can bring this
forgotten food back to people’s plates
now want you to pull the skin back for
me and rip off the breast please quick
as that isn’t it yeah but listen mate
you’re doing a great job there you know
that huh that’s is Li yeah we could eat
that as well look and there’s it heart
there look turn it upside down that’s it
on his
breast now from there look watch turn it
around and then we’re just going to take
the breast off there okay there we go
see yeah not that small a breast is it h
we’re going to do something very very
simple just a really nice Rook salad
almost like a pigeon salad with green
beans spring onions beetroot and a
hazelnut Vette so we’re going to sort of
lightly marinade The Rook first some
salt and pepper on there please nicely
and rub the garlic over there please
Jack now a little bit of hazelnut oil
and a little bit of cherry vinegar now
get your fingers in there it smells
really nice nice yeah good while The
Rook marinades it’s time for the salad
green beans beetroot spring onion and
Oakleaf lettuce good lovely drain the
beans and add some salt Haz onut oil and
coriander smells absolutely Divine ready
for the rock yes yeah
okay so Touch of olive oil in very very
quickly wow literally second for the
rest of the marinade in there as
well
okay look at that
huh you don’t want any Rook cuz you
don’t like Rook do you I do no you don’t
I do that’s go
buddy they’re a lot more tender than I
thought they would be no this for me is
as good as if not better than pigeon it
just looks like a bit of venison yeah I
think it’s about time that something
like this bird Brook should find it way
back on traditional British menus yeah
absolutely I I’m truly surprised how
good that was you happy with yours yeah
yeah that was
delicious now it’s time for the Brigade
to take on the main course God help
[Music]
me it’s got a bavil konata it’s
delicious it’s very lean it’s good for
you and it’s a great alternative to beef
now kinata basically it’s like a ratou
but without all the tomato puree so you
can identify exactly what’s in it Cho
Peppers
celery
onions OB jeans now it’s really
important to have something like an OG
inside of Kata it gives it that sort of
Bitter Sweet flavor hot pan olive
[Music]
oil season
[Music]
red wine vinegar and that sort of wakes
everything
up
tomato basil olives Capers lovely smells
amazing
out onto a plate and that stops IT from
overcooking and turning mush wow just
got up aeve now we’re going to panate it
basically that means flour egg wash and
bread crumb three very simple stages
couple of tablespoons of flour
eggs breadcrumbs parmesan but these
going take it to a different
[Music]
dimension a nice heavy coating of
breadcrumbs and palms and cheese
prevents the veil from drying out and
now she’s ready for the
pan olive oil just just starts to smoke
in she goes I love that sound if it goes
into a coal pan with olive o youve got
the escallop greasy we only turn it once
it can rip or tear quite easily check
the
color
wow now this is where it gets really
exciting pine nuts Capers butter and
that helps to toast the pine nuts fry
off the Capers and really give the most
amazing
flavor lovely basil and just the heat
out of the butter we’ll start to cook
the Basel
konata be generous with
it wow and then with a ve
up and
on sumer’s here ve scet with
konata
Done Right pasta it’s a very fine
spaghetti it’s already cooked so we just
reheating it yes in literally 30 seconds
onto the hot plate let’s go okay Pary
running through there top of the plate
fresh pasta capata
on the F goes on if you make 50 portions
like that we do it man you will have the
biggest comeback ever okay
boys wait wait wait wait wa and then
just go come on boys come
on let go Chris four let’s go hey Chris
we’re not [ __ ] this up right come on
come on come two coming you have to
season it first season the ve so sh you
have to season the ve that’s right
yeah don’t put put don’t put the but on
you we wait till the first side Cooks
you wait just wait relax just wait until
the first side cook is that right are be
tast it little Chris are you happy with
it are the C is in there I want this
more than no sorry flip your thing bro
flip your wheel bro we’re burning it on
that one guys can we [ __ ] watch the
pans please they’re all on fire now yes
guys oh [ __ ] I mean this is a joke is
just insult cing you put what you mean I
haven’t touched it I’m just dealing with
a V where’s my place we do the pl then
guys at least show that you care a
little [ __ ] bit Yeah service please I
told you yes let’s go
down
go St yes
sh ready to go here I told you but fli
it ear where’s the [ __ ] gas wait come
on you come
on guys the rest is full of smoke J open
the [ __ ] Windows yeah before the
customers choke to death yeah
please it didn’t need to be that [ __ ]
hard seriously did not need to be that
hard clear down guys
the ve is quite soggy so it’s it’s not
got that kind of nice light crispiness
around it it’s quite wet and a bit sort
of stodgy on the plate I like the Capas
and the olives with the veil it was
really nice yeah i’ definitely have it
again I’m not particularly enjoying it
it’s the the feel is woefully soggy it’s
like a piece of like wet Brillo pad
results yes main calls let’s go quickly
right Steph how do you think you did I
don’t think we did that badly 25 30 and
that’s not bad for you well after the 14
I don’t think 25 or 30 is bad let’s see
main course okay out of 50 how many
customers paid for the main
course 21 what decided to pay [ __ ] me
that’s not bad that’s
[ __ ] right here we go again um enjoy the
main course yeah lovely yes yeah I’m
surprised you [ __ ] got it they are an
absolute nightmare in there State agents
all right I thought they had a look of
tosses about them I liked it but um I I
wasn’t sure what everything was right
the Kata the what capata Italian version
of like a ratat but without the heavy
Tomatoes was like in Charlie Brown I
just I all hear wahah don’t listen I’ve
eaten it so I’m not being rude okay okay
okay okay now you clearly love your food
who cooks at home Sy Cooks
Domin come on truthfully now yeah no
[ __ ] how often do you have takeaways
couple couple of times a week I wouldn’t
say four four yeah five four times a
week I got Christmas card from mycan
restaurant
Jes custom I’m going to get a surprise
for you yes I’m going to phone them
please don’t upset them I won’t upset
them do hi it’s Gord R I’m calling on
behalf of your regular customers Mr
Chris Moes do you know him yes I do he’s
a regular
customer what’s what does he normally
take away what is it I think it’s the
chicken curries with no onion the
chicken curry no
onion is that right yeah yeah Maru right
now I’d like to place the exact same
order delivered to the EP word
restaurant listen I’ll give you a 20 tip
if you get here within 20 minutes okay
yep sure no problem okay we’ll see you
shortly okay thank you by right this is
a challenge no no I’m serious I’m going
to show you before he gets here that
we’ll cook together yeah when now
something fresh delicious fast food
Curry okay let’s go right Ginger chilies
garlic lemongrass all into there just
pour it all in pour it all in okay e
lemongrass so we’re going to make it
like a curry paste okay A bit of oil
right shake shake shake that’s good okay
good
good right into the pan yeah good nice
oh no no the thing fell off not the
[ __ ] blade okay but you didn’t tell
me Chicken in right I’m doing exactly
the same you know that okay exactly the
same lime leaves in soy sauce in all the
way around how much about 100 Mil okay
we got to move our ass now otherwise
[ __ ] my boo will get here soon trust
me trust me he’ll never be here in 20
minutes huh what’s that seriously come
on what is that this come on I really
don’t know I don’t know what is it come
on I don’t know I don’t it’s a cinnamon
steti right okay what cinnamon is okay
Chicken St off yes wa come it’s fire
what’s the matter with you for on fire
okay again okay right smell that what
does it smell of cream oh [ __ ] off come
on it’s coconut milk coconut milk all
right okay in she goes now aren’t you
happy with that well um yeah what do I
do with these right they’re green beans
yes right that just gives it a little
bit of sort of body you have to put them
all if you don’t want no I’m not putting
them all in don’t cut your fingers off
right now yeah please what do I do with
it look yeah that’s it and then throw it
in I’m going to chop it now hand on do
not cut your fingers
please you
[ __ ] okay do it right now cor under in
really okay out the way come on okay
listen C’s nearly here okay now off and
in look I’m watching yeah just all in
there nicely okay okay okay good I’ve
never made that noise forever in my life
as you can come on no no come on come on
come on I am I’m coming I’m coming out
fire right that’s it quick no bring the
apron on come on I bring the Qui this is
part of the challenge bring the plate
man you forgot you tell me to bring it
that’s the challenge with the plate it’s
there it’s you food oh [ __ ] oh god let’s
go
okay
okay dear oh dear oh dear well done
fcking hell look
here how are big boy B nice to see you
let’s see what’s in there chicken curry
no onion you should also get a free POA
Dum is there a free POA in there there
is
okay we have a taste now side by side
yeah okay okay I I just cook it right so
you have a taste and you as well I
cooked this by the way how’s that I
don’t know I’m going to wait for God’s
reaction before I use it that is nice
really seriously but it’s very
nice I think you did it you know what
that’s nice do you like that seriously
yeah
right please don’t get me banned no but
oh too big it’s nice but very greasy but
Mr M loves it anyway doesn’t he I have
to say I actually prefer the one you
made thank you no no seriously and let’s
be honest a lot easier a lot quicker and
just think good food can be made faster
and better than a takeaway yes I did I
did a good job you you did I know yes
yeah okay thank you my thank you thanks
for coming good to see you buddy thank
you very
much to see keep the open you be using
that at home yes thank you well
done next on the menu Builders put their
junk food ways behind them um I’m going
to show you my tool now yeah it’s time
for dessert an Italian classic
tiasu and comedian Mir is hot stuff in
the recipe challenge well it’s quite
instantaneous actually sexy
grandma welcome back to the word here’s
the first Builders doing things
quickly we all think that Builders are
lazy ass Slackers who are always on a
tea break so when I heard there were
three Builders from Essex that were
constantly winging the fact that they
never had chance to eat properly or cook
for themselves I had to meet
them these boys rip out and replace
kitchens across essic and they reckon
this leaves them no time to cook or eat
properly
I’m fed up eating the same thing every
day it’s just uh PK pies uh chocolate
bars crisps you just really don’t get
the time to go out there and get
something to eat on a prop basis it’s
always the case nearest location where
you’re working that’s where you’re going
to go and eat we love golden to help us
uh create something ideally within half
an hour to keep us on fire throughout
the day everyone’s got time to cook if
they’ve got the right recipes and I mean
everyone Essex
Builders now they’re probably having a
[ __ ] bacon sandwich will set on their
ass gentlemen good morning how are wey
Tony good to see me boy you well arry AR
nice to see you oh mate Gary Gary how
are you Bo good why mate so why have you
got a reputation of being such lazy
[ __ ] uh not us definitely not this S
no way we’re dealing with people’s homes
this is not some you know building site
where uh if you are sitting on your ass
in a pter cabin or something you can get
away with it right how long would it
really seriously take to to to rip the
kitchen out with without any tea breaks
or bacon
but rip about an hour maximum I’d like
to see how difficult it is ripping out a
kitchen I’d like to become a proper
Builder yeah I like to become a proper
Chef maybe not with [ __ ] bling bling
like
that Jesus Christ there’s more gold than
that there is
[Music]
fages
sh go d f mate can you get my Hammer
four out that box first place mate
Hammer four yeah [ __ ] me what is a
hammer four bing
na what tattoo have you got on there
what is it the tattoo PG tips
yeah well you’re not just doing this cuz
I’m here today are you joking every
single day after every day you’re
[ __ ] grafters you work your ass off
yet you’re [ __ ] abusing yourselves
I’m going to show you my tool now
my tour is a powerful gas stove in the
Builder’s tent there’s still half an
hour demolishing left to do so I’m going
to show the rubble brothers that they
can cook a delicious lunch in less than
25
minutes yeah we haven’t got much time
yeah we’re going to do a very quick easy
Beast
[Music]
stew onions garlic
thyme hey look at the style of
this leave the the secret behind this
this is one pot say it’s like a one pot
wand yeah yeah okay good M simple
philosophy no color no
flavor the reason why I’ve cut them into
small chunks like that is to cook it
faster right these guys had better get a
move on I am not going to be beaten by a
builder with a bump crap big enough to
park a bike in yeah very good that
smell tablespoon of tomato
puree so cream fresh just lines up a
little little
bit that is that is so such time amazing
how quick it comes together Gary this is
where all the hard work’s been going on
is that what it is yeah Gary you’ve been
working hard my money together You’
never get this quality food from a
takeway no I can’t believe you cook this
mate yeah I’m going back to my own
kitchen now but first
here
this it’s for you guys yeah I want it in
the back of the van I want you to use it
turn it on get it hot put your pen on
and cook yeah yes definitely I’ve always
wanted a dry machine
so okay stick to your pears work
together let’s go start whisking Icey
sugar
in put some effort into it now yes let’s
go yes enough vanilla Masala y yeah good
right cream in let’s go you continue
with skin cream in let’s go Steph taste
it
yes little Chris put it in the back Frid
set please yeah let’s go time for
dessert yeah Italian
[Music]
classic tiu basically pick me up that’s
what it means in Italian but it’s easy
simple delicious and very very
fast we split it into two bowls
mascapone put that into the bowl and
just let it go nice and soft in the next
Bowl 150 mil of cream IC and
sugar
whisk now it’s really important that we
don’t over whip this cream we’re just
looking like a nice sort of thick laa
consistent and SE no more than
that already within seconds it’s got
nice and sort of light and soft vanilla
extract now we’re using extract over
fresh vanilla because it gives a really
nice sort of dense dark color Masala
wine it’s got really nice sort of Cafe
color now on the
cream coffee now it’s really important
that coffee is iced cold just add in
thirds don’t add it all straight
[Applause]
away fold
in a cream and IC and
[Music]
sugar
lovely so it’s a really nice
light U that is fast and sets within 20
minutes in the fridge Bowl coffee L’s
fingers and just into the coffee turn
them around and out again so what
happens now they’re soggy on the outside
but still nice and crispy in the
center take your martini
glass fingers
in PE gous with
[Music]
it fridge 20
[Music]
minutes chocolate great and look nice
little
shards and then
finally cocoa
[Applause]
[Music]
powderful Italian t with L’s
fingers
done St Chris four away let’s go try not
to [ __ ] it up please St do you want to
do the cream or should I do it I’m going
to dip and get this ready for you come
on bro presentation four away big Chris
let’s go far away away far
away it’s going too soy yeah be careful
not too long see they’re coming out
really soggy you want them come out to
really hard put it in the most important
thing about this challenge is get it out
fast now yes how they coming out so is
your
soy the [ __ ] thing bro do
it
please fuing not fuing that’s what it
should be
like
come you there get a line going get some
form of organization going now come on
come on come on they should be flying
out there’s actually nothing cooked guys
you’re just putting it together and put
it in a glass that’s the one CHR give me
glasses me glasses go please double 14
let’s
go myself that for me [ __ ] service
from
hell it’s not good but I’ve been here
for hour so I’m starving so I’m going to
it Chu dessert was absolutely gorgeous
really light and fluffy and I love the
the moist biscuit it was it was really
really stunning really really loved
it got some around your mouth what you
got some around your
mouth now goodness gracious me Mira say
is going to try and beat me in the
recipe challenge ready as I’ll ever be
now you’re cooking something authentic
yeah I’m I’m cooking my um my tural
tural yeah which is a kind of staple
Punjabi dish yeah very much St simple so
the idea is that you stake the dish and
I have to come up with my own version of
it so I’m going to do um a vegetable
cormer some use lentils um squash oene
carrot and you’re going to have what in
yours basically Tomatoes lentils and
spices it’s very basic fantastic I
cannot believe I’m cooking vegetarian
food in a challeng head to time down F
to me isn’t it my God now why did you
choose this particular dish I cook it a
lot it’s it’s a real favorite with the
family and of course lentils are really
really good for you does it make you
fart uh yeah really badly well not me
I’m a lady I don’t do that yeah why is
that ladies don’t fart we don’t fart
it’s never never we blow our noses very
loudly and we spell the air that way my
wife farts no don’t say that and and and
then she blames the children which is so
unfair yeah children are very useful for
that aren’t they and dogs fantastic I’m
so glad we’re talking about bottom
things while we’re cooking this is
lovely I know I know now my God your
ring is enormous Mr
Ry mirror dear oh dear goodness gracious
me my rings are normous thank you for
that my darling right I’m not used toing
on such a a big thing what are you doing
there I’m basically frying up the ginger
garlic cumin seeds and mustard seeds
which are going to form the basis of the
D you have to really make sure that
cumin seeds are cooked they need at
least 2 minutes cuz if you undercook
them they make quite a bitter taste in
the dll so you got to be quite careful
with them now in here garlic ginger
shalots I’m just going to make a very
quick sort of paste and blend them that
helps to thicken the Cora and give it
some sweetness what are those spice you
put in there my dling um I’m putting in
garam masala and um ground coriander
lovely now I’m using gar Masala as well
it’s the allpurpose spice oh yes what
lentil are you using there I’m using a
mixture of red lentil and split Mo I
find that moong on its own is very
watery yeah and if you mix them the red
lentils are a bit firmer so you get a
nicer consistency so onions mustard seed
stares and cinnamon stick now that’s
just to infuse the oil just to get
everything going in a way that we’re
sort of getting it nice and spicy and
making the foundation and I’m going to
pop in a whole green chili oh hole a
rather large one that is a very large
one yeah yes have you ever been in an
Indian Kitchen and actually you know
cooked I live in a bled Indian Kitchen
why do I need to go to one in a
restaurant no no no but in terms that’s
what I do you get paid for if you do it
in a restaurant but I’ve spent a
childhood my whole childhood watching my
mom and my auntie’s cook really oh yeah
from when I was really little is that
how the inspiration for the cumar is
that how it’s sort of arrived from the
family point of view absolutely that is
hysteric I grew up surrounded by very
strong funny women you know completely
away from the cliche of what people
think Indian women are about and food
was a huge part of my childhood food is
a huge part of Indian culture it’s how
we connect and it’s I think for my
parents as well it’s how they keep home
alive when we were little it was like
soul food Indian food was like the
living connections about home you know
that’s what food should be about food’s
about love isn’t it family food is Love
In fact I couldn’t love anyone that
didn’t love food y really no I don’t
like hot food no I know that seems
Blasphemous for an Indian but actually I
think a lot of what people mistake for
curry yeah is just a whole lot of chili
and not much else and I think good
Indian cooking has layers of flavor in
it is that because you get ring thing
yeah I do actually see it’s it’s quite
common in chefs you know that is it and
chefs love curry normally Friday night
yeah normally Friday night but you see
that’s the clear sh it’s like yeah we’ll
you know we’ll come out of the pub we’ll
have a ruby marray we’ll eat something
really hot that’ll impress our mates and
we’ll throw it up on the pavement
outside afterwards and that’s quite an
insult to what is a fabulous I know comp
Cuisine really yeah but that’s that
legendary sketch isn’t it going out for
an Indian and sort of overindulging and
going out for an English which I have to
say was one of the funniest sketches
I’ve ever seen what are you doing can I
come and see of course you can so
vegetables are in butter not squash cett
and oine yeah yeah then I put my almond
paste in with a ginger shalot and garlic
almond paste that’s clever I’m going to
add my lentils now which ones are those
then these are the pee lentils peee pee
yeah very nice yeah after that come back
my wind factor I this dish yeah warn
your wife so yeah I know bloody hell are
you working on new series The Kumar no
well we’ve done seven Y and I suppose
there is something about going out in a
high you don’t want to hang around to
people think oh God not them again so
was great though yeah it was fun that
sort of voice you put on how long does
it take you to sort of you know get up
to speed with that well it’s quite
instantaneous actually sexy grandma so
what are you going to do to yours next
oh is that it oh I don’t know let me
have a look how many Asian mothers does
it take to change a light bulb I don’t
know don’t worry about me I’ll sit in
the
dark hey no all right pleas yourself
Lely H that looks all right and you see
it doubles as a face mask cuz you can
just put your face on here and Ste and
steam your pores and steam away yeah so
I’m just finish mine with a little touch
more of coconut milk couple of
tablespoons freshly chopped coriander
and then squeeze a fresh lemon in there
tell what you doing now you’re putting
your garlic in there yeah it’s very
simple it’s just garlic Tomatoes yeah
and what do you call that d a Turka I
think it means like a sauce or a topping
maybe don’t
know right they both simmer now for 20
minutes then our blind taster get their
hands on it and then I’m going to win
simple as
that next on the menu I take my sheep to
palacial pastures we’re going to
beckingham palace look at the size of it
they found it very delicious both and I
find out who wins the recipe challenge
uh but the winner for this time yes
is for the past 5 weeks I’ve been
looking for the next great female TV
cook to fill the aprons of deia Nigella
and Fanny kadok I’ve had thousands of
applications so far hi I’m Ellie welcome
to my kitchen so let’s see if we can
bring back the
fanny but what I want to do today is to
make sure that we use everything that
we’ve got in the ladder so see a bit i’
got some stirring to do now this will be
perfect for some people other people
prefer richer chocolate flavor there we
go while that’s cooking I’m going to get
on with the
mayonnaise start off by making chocolate
magic melting
M just going to check on my
Ste she pretty nicely and I’m hoping
that you’ll give me a chance on your
program an Asian funny what do you
reckon those are some of my favorites
welcome back to the f word now time for
the results of the recipe Challenge and
I’d like to say a big apology to all
mir’s aunties cuz she’s about to lose
ready thank you ready my D let’s play it
up
manage good okay Cy leaves out right
dinner that looks Lovely by the way you
know that have a little taste of
course was nice [ __ ] SP would you like
to taste mine
damn
damn D quite
nice yeah right are you ready my DL yeah
okay where is he my little French B
pilot right good luck yep come back with
some good
newsy Hi how are you okay so dish number
one and this is your dish number
two you can really taste the lentils and
that’s delicious can taste the Cor as
well it’s really nice brings out flavors
nice creamy it’s very kind of FR should
we try it on the bread yeah there’s a
really nice consistency as well yeah
should go with the second dish okay
let’s try this one this one quite
colors got
peppercorn a lot of flavors in this one
very different good mixture stronger
isn’t
it I think there is
must okay mon me how tasters um are they
happy yeah very they they love both both
of them by the way uh it’s very close uh
but the winner for this time yes is come
on stop [ __ ] around who’s the
winner
yes
yes um can I just say that was delicious
oh thank you thank you very much and
you’ve been an absolute star and that’s
one of the most exciting challenges I’ve
ever had um M check please thank you my
darling well done now [ __ ] off out the
kitchen taking my tip with of course you
can thanks
bab several weeks ago I brought my
crossbreed Lambs Charlotte and Gavin to
London soon my flock had eaten me out of
house and home scoffing over 2 kilos of
grass and veg every day it’s damn hard
work like having a second family of
vegetarians my special sheep I’ve been
staying in Sarah Bean’s Garden for a
couple of weeks
ow she’s done a great job personally
ensuring that they’re happy and healthy
where are they in just a few weeks time
they’ll be the centerpiece of the F-word
menu at clares good to see you my
darling they have grown haven’t they
they have yeah and they eat a lot they
do don’t they the grass has gone down
hasn’t it my yeah and we’ve been giving
them a lot of little extra titbits
they’re very friendly actually they get
on very well with us and they play
football they love
it sheep will Gorge themselves on good
grass and even Sarah’s Lush Lawn has has
not been
enough following Shaggy sheep farmer
Hugh fly whitting st’s advice it’s time
to move them up the property ladder to a
new
home none of you know where they’re
going yet Grandma’s Grandma’s no I don’t
know them we’ll be there in about 1
minute is it David and Victoria’s house
who said that he well done tyy that’s
right David and Victoria I said that
we’re going to Beckham Palace how lucky
are they thank you mate I’ve got the zoo
with me and the Sheep thank
you how cool is that David and Victoria
were in Madrid and couldn’t greet their
new guest
personally grass and grass and
grass we were shown round to the Back
Garden all 17 Acres of it hi guys the
grass is so long estate manager good to
see Garder Phil how are you and it’s all
safe and it’s all fenced off and Victor
made it very clear you want it all
checked out make sure it’s all okay for
yeah it’s a big
moment time to see if my sheep will take
to the new home come out come on stand
back stand back stand
back look at the size of it
huh thankfully my flock settles quickly
into the Lush grass of beckon and Palace
it’s better than being in Wales that
will shut up H early W still winging
about them being in the city yeah I’m
going to call Victoria and say thank you
hello first of all thank you I mean this
place I thought we were going to put
them in a pen but we’ve got the whole
back garden thank we want we wanted to
treat your sheep well so I hope they’re
going to be happy have you SE long the
grass is here honestly I’ve lost my feet
we can barely see Jack we’ve lost small
children in that
grass so your sheep are going to be
[ __ ] all over my garden uh but you
know can I just say there’s an advantage
having sheep [ __ ] in your back Garden
you actually fertiliz is the ground
really really
okay I’m going to miss my sheep they’ve
become part of the family and now
there’s so much further away from home
it’s going to be hard not to worry about
them okay starters 14 out of 50 Mains 21
out of 50
desserts
27 out of 50 i’ agreed to playay let’s
be honest that is a [ __ ]
embarrassment there’s one bit of good
news you’re definitely definitely
definitely not coming back to [ __ ]
cles now do me a favor yes [ __ ] off out
my kitchen yes go yes out [ __ ] hell
62 out of
150 that is shocking The Worst by
Miles [ __ ] me
on the menu next week I ride the Buffalo
rodeo in search of the perfect
mozzarella F me how do you stoping oh
[ __ ] Janet Street Porter proves she
really will drink anything there’s
golden that is 100% pigs
blood I know you’re a pensioner but now
you’re a blood sucking
pensioner and I get some shocking news
about my lamb Charlotte we don’t know so
obviously I wanted to ring you straight
away with like the bad news and uh what
you wanted to sort do
next thanks for watching good
[Music]
[Music]
[Applause]
[Applause]
night buets
I’ve got all your pans I’ve got all your
[Music]
pans
[ __ ]