Can 2 Chefs Make Amazing Dishes From Scraps?

The chefs are being challenged to create a foodie delight using ONLY food scraps. Can they come up with something spectacular?!

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(upbeat music)
– On air, filming with, “Sorted”, we film 12 videos, and yeah, they generate a lot of food but also create quite a lot of extra food scraps and leftovers. So we’ve rummaged around
the entire building and in some of the bins and put all these bits
and pieces together. And because we’ve got our
two chefs in the building, Ben and James, we’re seeing what dishes
the chefs can come up with with this eclectic selection
of challenging ingredients. You’re both on your creative tippy toes, what’s in your heads? – As many dishes as we can get done. – Lots of inspiration, lots of little bits.
– I’m sorry. Oh sorry.
– Lots of different flavors. We’re gonna start with dessert ’cause they’ll either take time to bake or to cool or to set.
– Okay. Short pull cupcakes.
– Where’d they come from? – We used… They come from the car. Did a video with Izzy Hammond. – Oh nice.
– Testing kitchen gadgets for the car. What do you do with that? – I’ve never used oat cream before, but I’m hoping it’s gonna work. I’m gonna whip it up and I’m
gonna make a quick ice cream, a birthday cake ice cream. – There’s a time limit of an hour and you’re making ice cream. – We’ll put it, we’ll spread it out nice
and thinly on a tray, chuck it in the freezer
and hope for the best. – Can I, you got… Is there a tray freezing
in there already or not? – No.
– Would that help? – Yes.
(Ben laughs) – James has said he’s gonna
take the buttercream icing off of the cupcake. So I thought, what’s underneath
is kind of stale cake, so I’m gonna use it like sponge fingers, like lady sponge fingers
and make a tiramisu. (Barry gasps)
– If there’s enough. ‘Cause I was also gonna put the cake in. – Oh, save me some. – So I’ll take the icing off all of them. – And-
– And then save two. – Sure. Plenty.
– Is that okay? – But instead of using coffee, we’ve got this really over brewed tea. – Oh, is that from- – The 35-year-old aged tea- – [Barry] Why didn’t you drink that? That was delicious.
– It was delicious. but it was quite a lot of it. And it’s very over brewed. But actually to soak
into our sponge fingers. – Okay.
– With Mascarpone, well a little bit of Philadelphia, egg yolk, whisk it up, sugar. And the other advantage I have is that knowing we were filming this, I have been stashing away
little bits and pieces as the week goes on, including some orange
peel from the other day, which I dehydrated. Normally the orange peel, once
you’ve eaten in the orange, definitely goes in the bin. – Where’s the orange from?
– We always have a fruit bowl kicking around.
– Oh okay. Right. With other filming. Yeah.
– Literally like another, there’s another five left
over from just squeezing now. – You know where those
brownies go really well with? – What?
– Ranch. – Oh yeah.
– That was a celebrity combination.
– Ben was telling me this. – That didn’t not work. (upbeat music)
(blender whirring) – [James] That’s good. Whipped cream, sugar,
cupcakes, icing and brownie. – Baz get your nose in that. – That smells like Christmas. – That is just orange peel.
– I love doing that, I love doing that.
– So these are a combination of leftovers and scraps. These were scraps that would otherwise completely
have been thrown away. – Yeah.
– I just chopped them up, dehydrated them, blended them. And it’s like a marmalade crumb because it’s pithy and zesty and citrusy. It’s going in with our
sweetened Mascarpone and egg yolk mix for our tiramisu. – It’s gonna taste a bit like our beer. Toss in coriander seed then? – Do you know what? It would be wonderful wouldn’t it? – James, you’re moving
on to a main course? – I think so. Yeah. – I can see you eyeing up
a hundred years of burger. – I’m looking at burgers. I’m looking at burgers
for their meat content. I was thinking of making
like a red wine stewy thing. – Ragout?
– Like a beef stew. Like a ragout, yeah. Like a ragout. Because Ben showed me this earlier. – Oh yeah. Iron Maiden red wine. – Ben, how’d you get fresh stuff? There’s nothing fresh. – Not a lot. Got some (indistinct).
– No it’s all scraps. Dom, you’re in shot.
– Hello. – Okay so some of our tea,
a little bit of vodka. One of the white spirits
that goes into iced tea or Long Island iced tea. And this is cold tea. I’ve sweetened it slightly. I’m gonna make some sponge fingers, soak them and get them into a dish. – I found an onion. – [Barry] An onion? – I’m cooking a little bit of onion with some butter that I see. I’m also gonna scoop out some tomatoes. – From our staff lunch? – From, no, this is, we made this. I was here for this one. This is Stanley Tucci’s minestrone. – [Barry] Oh, I was somewhere else. (Barry laughs)
– But to be fair, Baz, most the food we cook ends up upcycled as some kind of team lunch. – Yeah.
– So yes, you came back and that was upstairs as a big
pot of minestrone for lunch. – That was my lunch. – Some people had some. What was left, I scooped
out the nice bits, the tomato and some veg there. But I’ve also got all of
the stock from it there, so we’ll see if we can use that. – I’m just gonna like
press this in my hand to try and make a mince.
– Okay. – Like texture.
(upbeat music) – Can you pop that into the fridge? – Ooh.
(upbeat music) – How many eggs we got there? – You got three eggs and some eggshells. – I’m gonna also make another dessert because we’ve also got
leftover from an event. Sometimes the studio
when we’re not filming, we’re hosting and we have
brands, agencies, all sorts in. And these are literally pastries left over from the start of the week. Fresh pastries, nothing better. Stale pastries, need a bit of loving. I’m gonna give them a bit of loving. (upbeat music) – Dom, you are in shot again. – I know. I’m sorry. (Barry laughs)
(upbeat music) – So far Ben, you’ve got two
very moist looking desserts. – Well one’s a tiramisu
and it’s gonna set up, as the Mascarpone orange cream mix soaks into the stale cupcakes
that’s been soaked in tea. And this one is stale croissants, so an enriched laminated dough that we’re gonna pour a custard
over the top and then bake, so think bread and butter pudding. What have we got? Apricots, that’ll do. – Okay so while my ragout is going, almost ready for the wine, I found some hash browns and I’ve found some spaghetti
with chili through it. – Ah, they were Jennifer Lawrence’s. – I’ve combined them and
I’m gonna flour, egg, possibly try and find
some Panko breadcrumbs and then deep fry them. – We’ve got some stale burger
tops you could blend upstairs. We didn’t bring down, but let’s use those. – Want me to get those? – Stale burger tops and some oil. – I’ll get the burger tops.
– That’d be wonderful. (upbeat music) – We’ve always got jams kicking
around, long shelf life. This one’s been open a while. Not from this week’s filming, but probably from the one before. Jam, sugar, egg yolks,
thickened with hot milk. Not taking it to full custard stage, but then we’re gonna pour it over our croissant and apricots. (upbeat music) – [Barry] Here you go. You have all pat buns.
– Thank you sir. Wonderful, I think. – Oh hang on a minute. Are you gonna pane something?
– Yeah. – That’s a much better use of egg wash. There’s some egg wash left over. I was gonna use it to thicken my custard, but you might as well use it as egg wash. I’ll just use the egg yolk. (upbeat music) Stale croissant, it’s gonna
soak into that custard. We’ll give it 20 minutes to
soak and then bake it off. (upbeat music ends)
– Barry, you’re in my shot. – You’re in my shot. – No, you’re-
– You’re in my shot. Get out.
(Dom laughs) (upbeat music)
(Barry laughs) – [Ben] Did you use all of the chicken stock?
– No. – Chefs, you’ve had 16 minutes. – Oh yeah, it’s here if you want to use it. Yeah.
– Oh, excellent. So one challenge, which is different when you’re
writing Sidekick recipes, it’s for filming, when you want to construct a burger and you need two or three lettuce leaves, you still have to buy them as two heads. So we’ve got literally one and
a half heads of lettuce left. So I’m gonna make the
classic dish, lettuce soup. – That’s the first thing I’ve
heard that I’m not sure about. – I’m gonna quickly
boil it, just to blanch, and then refresh it. And then I’m gonna blend it
with whatever is left of this. (blender whirs)
Not a lot of yogurt, some fresh herbs and some stock. – Why did you keep making things wet? – It’s a-
(blender whirs) Have you never heard of lettuce soup? – No.
– Oh it’s a classic. (upbeat music) (blender whirs)
(upbeat music) – [James] Is this telaggio? – Unidentifiable. Couldn’t work it out. (Barry laughs)
I forgotten even already. – [Kush] You can’t waste that. – The moldy bit. Uh…
– Yeah. (upbeat music) – (censored)
– You all right? – We’ll see.
– Oh no, Ben. – When’d you put that in? – [James] Ben’s been
cooking that for six hours. – This I’ve been drying for a while. So another event we had a while ago, we had three different
classes of kids come in to give them like topical fruits. As part of something
with the Country Trust, Food Heroes Program. And they came in just
to experience new food and we had loads of fruit juices for them. – Yeah.
– And we had three quarters of a carton
of guava juice left. So I’ve just reduced it down, dried it out and see if we
can make some fruit rollups. – Did you turn the oven up and forget? – I turned it up for my
bread and butter pudding and completely forgot. Now we’ll let it cool
and then we’ll get there. – [Barry] They are some big balls, James. – [James] Hefty, aren’t they? (Barry gasps)
– Surprise cheese. – You weren’t supposed to see that. – He’s hiding the telaggio . – Let’s see how this goes, shall we? Flour, egg, bread crumb. – So I’ve got all the lettuce, which I’ve blanched off and chilled. There’s a few ice cubes left
in there, it doesn’t matter. Some yogurt, some stock, some seasoning. Little bit of gremolata in here ’cause it’s got a little bit
of raw garlic and some herbs. Gremolata was from Jamie
Oliver’s Kitchen Gadget. (blender whirring)
(upbeat music) Can you pop that in the fridge? Thank you. Bread and butter pudding is
absorbed some of the custard, it’s going in the oven. Rollups, we’re gonna
see if they’ll roll now. We’ll just roll them up. (upbeat music) – I’m frying. I’m doing it. – I’m excited by these hash brown balls. We’re nearly halfway
through your challenge. How many dishes do you think
you’re gonna be making? – How many have we made already? – Well so far we’ve got three desserts, two savory, a fruit rollup.
– Three. – Soup.
– You’ve got that soup as well.
– Oh let’s, yeah, it’s happened so quick. (Barry and Ben laugh) And we need to do something
with the watermelon. That’s a bit hot, chef.
– Oof. – We’ve got lots of leftover watermelon because we had to square a watermelon into a sandwich with Ollie. So we have some big off cuts. – And I think again, if this works, my mind’s
taking me to two places. One leftover watermelon. Two, scraps of watermelon rind. – The rind. We nearly always
throw that in the bin. What else can you do with it? – I’m going to pickle it. So you take off the green skin and you get rid of the red flesh. And the white bit in the middle, it behaves a bit like turnip. Which makes it, or like
a mole or a radish. – Right. Yeah, yeah, yeah.
– And therefore it is great for pickling. So it’s a great pickled thing. You can chop out very fine
and put it through salads or you can even cook it and soften it in stews or casseroles. So that’s what I’m gonna try and do, which means I’m gonna make a pickle with some wine we’ve had open
in the fridge for far too long and I’ll throw into it
whatever I can find. Oh, freshly squeezed orange juice from a pretentious gadget. – That you really liked. – Which I really didn’t
have a problem with. And I think the mystery… – Mystery ingredient,
– I’m not… Why are you picking that up? – This is not great and it’s not sealed.
– Oh it’s mold. – And there’s a little
bit of mold on here. But this bit-
– What you mean? No Ben, no. – Yeah, but it’s no, no, no.
– No, no, no. – That’s preserved. And now I’m gonna heat it up and I’m gonna cook it
in our pickle mixture. – There’s mold on the… – Yeah.
– It’s gone. That’s gone. That’s in the bin. – [James] That is gone. That’s gone. – Grow up boys.
– Really? So if Gordon Ramsey came in
in, “Kitchen Nightmares”, you’d be closing the restaurant. – Absolutely. But the restaurant is guilty of about 10% food waste. They have to be. When you’re at home, it’s really important
that you use your senses to get the best out of food. And just because something
says best before 11th of May and today’s the 21st?
– 22nd. – 22nd. That’s 10 days
out of date apparently. It’s been in the fridge. It’s sour cream. Absolutely nothing wrong with that. And we’re gonna use it. And I would say this pickle’s the same. It’s got a bit of a fur coat. But even like a good jam or something, you can always get down to
the bit that’s preserved. Use your senses, use your sniff test. Taste a tiny bit, see how it go. You’re probably okay. Too much food is wasted
because of scaremongering. (upbeat music) – How do 10 different
burgers taste in the ragout? – Butter, a lot of cheese and burgers. – You put that much good stuff together, it’s not gonna taste bad is it? – No. What’s this? – Pulled pork from lunch. – Oh is that where it went? – Keep some of it back. I’ve got an idea.
– Oh. – I need-
(Barry chuckles) Yeah, plenty. ‘Cause I need to find
a way of using this… Unless you’ve gonna use watermelon. – This, this is mine. – Fine.
– Do you have an idea? – Oui chef. It’s going in
there right at the end. It’s just gonna be a simple
pork pasta with some croutons. (upbeat music) – You’re learning. Well done. – I’ve still got a whole
cheeseburger to deal with. – Flesh? Delicious, still be used. Peel? No, not much good. The bit in between? Treat it like a vegetable, like turnip. It still has some of that melon flavor, we’re just gonna make a slight pickle. We’re just gonna cut it into
sort of matchstick size pieces. – I guess it’s super absorbent as well, so it will take on more
that pickling flavor. – Yeah. And we’ll just pickle just enough to go on the side of a
dish in our wine vinegar mystery jar concoction. – Sub croutons.
– (indistinct), aren’t they? – Yeah.
– You’re gonna plate these as a pasta dish, is that-
– Yeah. Done, done. That needs something to go with it. – If we just lay it up into a
pan with some bread tortillas and put it in the freezer. As in treat it as a make ahead. – Lasagna.
– Yeah. – Or we could just do it now. – Sorry. They’ve just started
whispering to each other. What are you planning? – Well I don’t have a
starch to go with this yet. But we do still have these and we’re thinking we could put them in a dish.
– Dorito? – And make like a lasagna style thing. – Or just a stack of quesadillas. – Bolognese quesadillas.
– Or that, yeah. – You have used nearly
everything, which is remarkable. – Yeah. We have lots of
odds and ends of cheese because we did the identify
16 different cheese episode. Now the big chunks that were left, people have taken home,
they’re wrapped up. But there’s all sort of like one of those, little bit of manchego left. I don’t know why there’s an Italian flag in a piece of cheddar. But there’s all sorts. So I’m just gonna use some feta and mix it with some gremolata and make a little bit of like a topping. – Boys, you got 10 minutes left. – That is, that’s okay. That is okay.
– Excellent. Pulled pork.
– I’m gonna do a quesadilla. – Gonna do a little cheesy thing. – ‘Cause we’ve got so much stuff. – A cheeseburger quesadilla.
– Yeah, why not? So I’m gonna do some manchego, some… – I like how you’re looking around, scrounging.
– We’ve got cheeseburger. Oh.
– Bacon. – Okay. So we recently had
an interview in the Telegraph that was looking at 20 years of YouTube, since YouTube’s 20th birthday’s this year and 20 food trends. And one of the trends I had to talk about was cheeseburger everything. And there was a trend about 10 years ago where they just made
cheeseburger lasagnas, cheeseburger sushis. If you could find a food format, they would put a cheeseburger in it. – Make a burger pizzas.
– So cheeseburger quesadilla. – I’ve kind of got two ragouts on the go, I’ve got pulled pork pasta, which is really just the pulled pork and the pasta dish mixed together. And I’ve got my ragout that, should I make it into lasagna on or not? – I’ve got.
– What is that? Oh, it’s a burger.
– It’s a cheeseburger. But it’s got cheese, bacon and burger. So if I just chop it up and put it in the middle
of our cheese quesadilla with a little bit of pickle
and some fresh spring onions. I wanna talk to you about
the spring onions, Baz. – Alright, where are they?
– Because we talk about the difference between leftovers, scraps like orange peel
that you can dehydrate or watermelon rind that you can pickle. But you can also, and
this was a bit long ago, I took the ends of spring onions and I put them in water and
I grew new spring onions. – Ben’s been planning
this video for months. – So that… – Actual months.
– Two weeks. Two weeks we decided we were gonna do this.
– And I found out about it an hour ago.
– And I thought actually, that is all absolutely free. – Wow. These are the things you see as you’re scrolling through Instagram and going, “Oh, that’s
cool, I’ll do that one day”. And you never do. – Can be done.
– He’s the man who does it. – Can be done. Right, cheeseburger filling. – What are you doing? Quesadilla. I’m doing a lasagna. – [Barry] An enchilada, isn’t it really? – [James] Yeah, kind of. Yeah. Bit of a cross between the two. – What was that? Oh, yogurt. – Just sour cream. – Just sour cream.
– Just a bit of creaminess. – [Ben] This is the manchego and cheddar. Little bit of pickle,
cheeseburger condiments. – I didn’t expect to see
Ben make a cheeseburger. – Every cheeseburger needs mustard. – Happy with that? – Oui chef.
– Oh wow. Yeah.
– It’s wobbly, it’s wobbly. – What you want from a
bread and butter pudding is a slight wobble, nice crispiness and a bit of custardy goo inside. – Oh, this is where the
artist comes out in James. Oh, look at this. Looks like an old school Sidekick recipe. (upbeat music) Oh yeah. Good looking first dish. – This is a pork and pasta ragout. – Resurrected spring onions. Easter onions we’ll call them. (upbeat music) – What? Okay.
– Oh, okay. Third dish you have?
– Fruit rollups. – Fruit Rollups.
– More of a snack. Chef, you’ve got some
croutons on the go, right? – I have.
– Can I use them on my soup? – Absolutely.
– A beautiful chilled soup. – [Barry] James is playing
a bit of pickle ball. (upbeat music) Oh yes. Oh, he’s got sticky balls now. – Spaghetti, chili.
– What? – Taleggio.
– With confidence. – Balls with pickle.
(Barry laughs) I’ll just call it pickle balls. – This is some of the leftover feta, the regrown spring onions.
– Ice cream. Ice cream. – [Barry] Ice cream. – [Ben] Could you fetch
the tiramisu please? (upbeat music) – Set.
– Well nicely soft, yeah. And then we’ve got some
leftover meringue kisses. – Ooh.
– From Paris Hilton. – This episode is star studded, isn’t it? – [Ben] To go with the orange and tea. (upbeat music) – Ah quesadillas, that’s so good. – [Ben] Cheeseburger quesadillas with some pickled watermelon.
– Yes! – [James] I saw some mint
in here. Ben will like that. (upbeat music) Do you want crouts, Ben?
– Yeah, yeah, go. – A little bit?
– Yeah, yeah, yeah. Sure. – Four, five, six, seven, eight, we’re on eight, we’re on eight.
– We’ve done that in 50 minutes?
– Yeah. – Let’s bring it all to the front, James. We’ve got a cheeseburger quesadilla with pickled watermelon rind. James, what was that?
– Damn it. We’ve got… – Pickle balls, James! Pickle balls.
– Chili bolognese. Chili bolognese balls with
pickle and sour cream. – Meat ragout lasagna with tortilla. We’ve got a chilled lettuce soup with fennel and regrown spring onions. Pulled pork pasta minestrone thing. Bread and butter pudding
with apricot and pecan. A tea and dehydrated orange
rind tiramisu with kisses. James’ birthday ice cream
and some fruit rollups. – Eight very impressive
dishes and some fruit rollups. (all laughing)
(upbeat music) I had no idea what to expect
from those ingredients. – [James] Nor did we. – Nor did we.
– I’m pretty pleased with how we did that. – Chipping.
– I think that went well. – There’s a good variety. And I’m not sure anyone would set out to deliberately do any of this, but the point is loads of ideas. And I don’t think in my head
any of it’s gonna be bad. – No.
– Should we see how good it is though?
– Yeah. – I want to try one of these.
– Oh. – ‘Cause I didn’t really
see what went into it. I was busy making this… Oh!
– That came through. I was a bit worried.
– Oh yuck. We’ve gotten to the cheesy middle.
– I was a bit worried at that, yeah.
– You got the cheese pull the internet needs, as well.
– Well done. – [James] I’ve been trying
not to say arancini. – Cheers.
– But it’s kind of like a spaghetti arancini. – Hm. But with potato and spaghetti. (upbeat music) Oh.
– And then a yogurt, kind of sour cream number with pickle. – You’ve got something there. – [Ben] Was this all
the meats in the ragout? – Yes. Sausages, posh burgers. – Oh, the sausages was from
our 1970s ketchup, wasn’t it? – Oh gosh.
– Yeah. – Oh James, it’s very sweet.
– Red wine. Red wine. – [Ben] It’s quite sweet but it’s rich. – I’m glad you suggested
doing it lasagna at the end, ’cause I was kind of worried about how this was gonna be served. – It feels-
– But it worked so well. – I think what’s interesting there is if you are in a
position where you’ve got, after a barbecue maybe, some like expensive
high value proteins left and probably things like cheese left, which are also expensive high proteins. You didn’t need to cook this off, we could have just smooshed it together between the tortillas and
whacked it in the freezer. Come back to it a week later and then just bake it off to order. I think that’s great. – Right. No pressure Ben, but both of James’ so far
have been sensational. – Yep. Right. Welcome to lettuce soup. (all laughing) And a cheeseburger quesadilla. (upbeat music) That’s a summer in a bowl, that. – It tastes of lettuce.
– It tastes of lettuce. – But I assumed ’cause
you boiled the lettuce, I thought it would’ve
lost its lettuceness. – Gets rid of all the water in lettuce and keeps all the good flavor. And then you blend it up with
yogurt and herbs for sure and a little bit of stock. But yeah. – Do you know what’s so nice about it? Is that it’s all subtle. So you can taste lettuce,
you can taste the olive oil, you can taste the cheese-
– Yeah. Yeah. – You can taste the croutons. So everything kind of like
comes together really nicely. – And it’s the perfect dip
for a cheeseburger quesadilla. – Is it?
(all laughing) Why are you dipping that? – Manchego cheddar.
– Oh, oh. – Cheeseburger, gurkin.
– Oh. – English mustard and ketchup. – That’s actually quite good.
– That is brilliant. I was expecting it to taste
a bit like one of these two, but it’s-
– Use proper three that together.
– It’s clearly unique. – And then some watermelon rind, still got a crunch. But they’re pickled. – A lot of pickle, a lot of texture. – Yeah, that’s good.
– Still no idea what the flavor from that pickle is. But with orange juice
and white wine, works. – [James] I feel like
this is a pretty safe one. This is just pulled pork with minestrone. – That does not taste like minestrone. That has now been taken to Texas or one of the Carolinas. – Doesn’t have to be complicated, like you can literally
have two different dishes that you cooked on two different days, chuck them together if they work, you know, like we know
that pork works with pasta. – And beans.
– That’s right. – It’s like a bean stew cowboy country with a bit of pasta in it. – You don’t have to do a load of work to just make something
good from leftovers. – Who’s got a sweet tooth?
There’s one hot, two cold. – [Barry] Should we go cold first? Before it gets-
– Probably. – [Ben] Let’s do the ice cream
first, ’cause it’s melting. (upbeat music) – It’s um, yeah, froyo. – But I love all the textures going. – Mm. Oh, I just got a bit of cake. – Yeah, bit of cake. – Bit of cake, a bit of brownie. – It’s just (indistinct). – That feels like old school, “Sorted”, it does.
– Yeah. Did this set in time? I eyeball the egg yolk to milk ratio. (upbeat music) Yeah. I mean that’s old school dessert. – That’s taken me back. We did that. We did all that before,
as a leftover dish. A test show shoot where
the kitchen moved around, you did a croissant and chocolate bread and butter pudding.
– Oh! – I’ve just remembered that. – So this is a nice fruity apricot, vanilla pecan version of that, tiramisu.
– What we’ve done is, we had?
– I forgot there was tiramisu. – [Ben] Well it’s not really tiramisu. – [Barry] You’ve got a good… – [Ben] Good consistency for tiramisu.
– Yeah. – I thought those-
– It does look good, actually. – I thought the cupcake
would’ve disintegrated. (upbeat music) – Couldn’t be further from tiramisu with coffee and chocolate, but orange and tea. – It works.
– Not again, you put in very sweet cupcakes into that, very sweet things. But because of the tea and the vodka, it’s very, it’s actually… – Yeah the vodka works.
– Balanced and vanilla. – And the cream cheese
mix isn’t too sweet, it’s got more of that orange
dehydrated skin through it. – Let’s celebrate with these. I don’t think these count, because you’ve been planning
on these for a long time. – Well we reduced down some guava juice and for about four hours
they’ve been in the oven. – Yeah. But we shouldn’t
eat them on camera. – They’re a bit of sticky teeth. – They’re delicious. – They’re a sucker in our chewer. – Chefs that was sen-flipping-sational. Let us know what you guys think, if we should do this more often at the end of every filming week. – Well we always have different leftovers that aren’t worth throwing away. – It felt so nice to cook like that. – Yeah.
– That’s really good. – Really enjoyable. Let us know if you liked
it by liking the video and we’ll see in the next one.