Gordon Explores Scottish Buffalo Mozzarella | Full Episode | Season 3 – Episode 6 | The F Word

In this full episode, Gordon herds wild buffalo in Scotland for Scottish Buffalo Mozzarella. In the restaurant, he competes with Ian ‘Beefy’ Botham in the Cliff Richard Celebrity Wine Challenge. Janet Street Porter introduces Gordon to a new superfood – blood. Four housewives from Nottingham cook a three-course meal for fifty portions in the restaurant.

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welcome to f word I hope you’re hungry on the menu tonight there’s tragic news about my flock I’m absolutely [ __ ] Gob smacked and it was definitely Charlotte I find out that b Botham knowsy celebrity plon I can’t believe you and baron Mano share the same nose for fine wine and I ride the Buffalo rodeo in search of the perfect mozzarella have you stop him oh [ __ ] last three fantastic recipes everyone can cook at home broad bean and Scarlet risoto roast pork chops with apple and adicio and Cherry samosas and our tonight’s Brigade desperately enough to win the chance to cook at my Mayo restaurant clar and I love my the never here the C my mother and I C my dad I love my mother and I love my dad want to have never ladies right ladies so how are welcome right so the [ __ ] was that and then we’re supposed to go and rip your clothes off rip your clothes off holy [ __ ] what is it the spicey girl has gone wrong noves Desperate Housewives I do not want desperate diners this evening Now 50 diners yeah I want them all to pay there’s the dog B so far they did Bloody well yeah you can better that but it’s going to take a lot of concentration let’s do the starter together yes ready yes okay good really nice fresh fragrant Broad Bean risoto with soé scallops finished with lemon zest and some really nice peas shoes yeah one cup yeah stock in the rice has been cooked for 2 minutes so we’ve just opened up the secret behind the rotto is keeping it Al Dente yeah broad Bean purey mix it in little bit of palms and cheese touch mascapone cheese what does a masoni do Heather cre that’s right gives it texture and makes it really nice and velvety Jackie yes have you ever cooked a scallop no I’ve never cooked a scallop you never the scop I’ve never eaten a scallop either have you eaten the prawn no holy [ __ ] why not chewy don’t like the smell how do you know they’re chewy if you never eaten them my darling just cuz I’ve seen other people sort of just look of it listen SC is one of the most delicious shellfish across the world yeah it’s [ __ ] expensive to look after them yeah 30 seconds before those skullets come out in goes my broad beans out and drain right Roso just nice and liquid taste Madam I’m sorry if you can’t cook it and not taste it now what’s rubbering discussing about that nothing Touch of olive oil just to glaze it gently on that olive oil yeah that’s it let’s go Heather that side Jackie that side yeah so Jackie just describe me the flavor that Scarlet we just roasted there describe it to me it’s absolutely gorgeous it soft melted in my mouth it was sweet actually very sweet yeah delicious yeah next week we’ll go to a prawn yes by September would have got through every [ __ ] shellfish yeah okay good so on order four covers table three four four pork chop four Cherry samosas excellent right Sarah four portions yeah bigger pan yeah bigger pan there you go come on K it should be on should be on the stove already scops in nice hot pan so the sculls don’t boil yes sure come on what do you think of that perfect I think it’s delicious let’s go then come on follow me ladies I can’t do it all on my own that result is lovely Sarah yes really really nice come on work as a team good go very nice let’s go sah Brigade is Jackie K Heather Sarah The Desperate Housewives The Desperate Housewives we started a year and a half ago we realized that we had something in common we like to laugh we like to drink we like food we cook different dishes and take them around each other’s houses we just taste each other’s food and we have fun right we’re ready I love eating food um I love cooking food so I like to experiment with you know meats and Fishes I’ve just ventured into Chito you couldn’t have a cookery Bo big enough for how many recipes that you could plan in your own head we’re a bit feisty AR we yeah I just love to cook with G I want to learn some new things yeah bring it on he’s a pussycat really that looks too watery from there what I shame the first one was perfect but that looks like water ladies yes we got to speed up here now yeah yes sir what have you done to these Scholars just taste that they’re like rubber bullets now you can we start that again please yeah Sarah Jackie yeah get rid of that [ __ ] let’s go pan on Jackie have you any idea how expensive those scallops are this is what really upsets me we’ve done the hardest part by making the Roto when it comes to the easy part we’re so letting ourselves down it’s like we’ve given up come on please now back to beckingham Palace where my sheep are living the High Life my sheep have been staying in David and Victoria’s vast Garden for the last week put them in a field of lush grass and they become SPO little bastards the summit’s here and my sheep are getting hot and bothered luckily farmer May and his shearing mate Robin are here to show me how to give them a trim are we he okay how do we stop the little [ __ ] oh you don’t want to stop it even though the fleeces are only worth about 50 P each we still have to Shear the sheep in the summer he should guide them in command will be what hel is bring them here sounds like a [ __ ] Greek cheesei hel well that’s [ __ ] worked hasn’t it yes good boy do you want to get hold of on for him no if you grab his right away we’ll get sharing not only keeps them the call but also stops parasites and flies laying eggs in their thick wall so you start from the belly yeah so quick my gosh I’m amazed how much came off it doesn’t look that big when it’s on her does it she looks a lot smaller now unbelievable are you feeling nervous yeah after watching him share the first view it was time to have a go myself put this leg in between your legs in between my legs these boys share 400 sheep a day the pressure’s on you keep the teeth on the skin a bit flatter like that flatter then it goes like that [ __ ] hell but isn’t not going to go into her it shouldn’t no there’s hardly [ __ ] anything left on her no that’s the Ide at all the secret is to share as close as possible to the skin without cutting the flesh this keeps the fleece in one piece back’s killing me I got a [ __ ] hole in mine this will make socks maybe will it low aage Charlotte and gav are too young to be sheared their wool hasn’t grown long enough yet it’s amazing how big the Lambs look now with just over 5 weeks to go they need to be over 30 kilos I can’t see any problem with that can you no no that there should be around the 35 kilos yeah when they will be ready yeah yeah but they’re in bloody good condition aren’t they condition yeah I’m going to take these home and start contemplating my jumpers it’s been a memorable day but little did I know it was the last time I would see my lamb Charlotte alive okay yes chef the last table goes out just like the first table yes yes chef just as important let’s go made it nicely right you happy with those yes service please very nice yeah table L good go CU RTO can be stodgy sometimes but there was something slightly acidic which broke through it and it was really good then with the scallops it was really a bit on the alont side for me and I’m still kind of bringing out of my teeth now so that was for me let the dish down completely right results for the starter wait Heather how do you think we did I’d like to say 50 50 confident Jackie 40 40 okay I’m afraid only 30 out of 50 why so and undercooked undercooked yeah tast it has to have a little Al yes 20 mhm yeah refuse to pay yeah you’re still in with a Chance yeah the langes only got 33 pick it up yeah’s next on the menu is a battle of celebrity PLS with beefy both of them number two shocking it’s [ __ ] that I wouldn’t even put in my [ __ ] bnes I joined busy mums on the school run I always thought it was Dro them off Pilates back glass of wine but I’m sure we’ve all got nannies somewhere oh no and there’s a death in my flock Could It Be the Beast of beckingham Palace this is a possible wild cat on the loose welcome back to the f word now it’s time for the main course pork chop very nutritious low in calories very versatile I’m going to roast it with sage finish it with some braon apple and Rico perfect combination this thick line of fat around the back the most important thing now is just cutting through it and it stops the pork chop from curling up season hot pan olive oil it’s really important to get the Cho and roll it down the back of the pan get the out side layer of fat nice and crispy garlic butter base Sage Sage gets nice and crispy drain Masala that’s going to glaze the pork chop let’s leave that to rest because pork is a very dense meat we’re going to serve Ron Apple with redico chop leaving the skin on protects the apple and it doesn’t disintegrate when it hits the pan [Music] [Applause] redio olive oil apples in season time and then finally the Rio salad in there side of vinegar and then just finish it off a tablespoon of olive oil and make this wonderful warm soé salad with a side of vinegarette inside take your pork run it through his juices and then just sit that beautiful Chop on there and just cut that with a touch of olive oil that is delicious who said pork boring pan roasted pork chop with a diso braon apples done so Co we’ll serve two P portion yes yes yeah into the batter it’s a really nice way of eating cett corett are normally slightly Bland nicely shied like this with a tempor batter just made nice and light crisp gets rid of the water and makes a cette yeah Taste of something right take them out the oil niely seasoned yeah rock salt shred away so it absorbs the salt okay plate out please out right prico Apple Center of the plate Chop look at that beautiful on there sit it on yes sir yes yes sir and just crisscross then and then your Sage Le now Jackie yes sir please tell me yeah that you’ve eaten a pork chop before yes I have eaten a pork chop yeah good no bit of sauce yeah one side of the pork chop Touch of olive oil to cut the richness of the sauce would you pay for that definitely right are we ready yes yes four pork chops away yeah let’s go and Sarah do not forget to smile m go yes chef when we get the chops out make sure they’re all the same size why y they cook even they cook evenly that’s right the but then in the oven be quick Sor come on ladies watch out watch out watch out I got that right Jackie you know that oil is not hot enough yeah you’re a bright girl and I don’t need to tell you that we ready to start the leave them to rest they look fantastic right come here Jackie Chef leave that yes chef you got to be together yes chef you know desperate you’re desperate dressing a row you stand there like that yes JB it’s uh it’s raw it’s what it’s raw it’s raw yeah actually the old table was pretty much raw no it is it’s under Co what table was that H that’s Table Three okay I have her come here look it’s nice to have it just under medium but what is that come on come on so sorry Chef come on ladies yeah we do that whole table again yes now touch that come here come on touch that now yes or no they’re ra look everybody’s just start to n off a little bit yes if you got any hope in Hell of coming to clar and cooking you’ve got to pick up the PES yeah seriously come on come here thank you Jackie you’re welcome I believe anyone can cook great food fast and I mean anyone let’s go well as a mom you start at certain app in the morning and you cannot stop George come down please it’s time for Cricket come on Harry it’s time to go football got your coat let’s go you can’t suddenly go up half 5 that’s it grab my coat and I’ll leave Molly can you come down please it never stops running this household is just the busiest job in the world I think me me sometimes food’s just the lowest priority of the day if just to get fuel in them and let’s go marar at the moment I feel that I’m getting the wrong food because that’s lovely darling that’s brilliant all by the FR do May there a good girl I really love cooking and I love cooking from scratch but I don’t have the time to do it I believe everyone has the time to cook so I’ve come to spend the day with Sally to show how she can cook delicious and healthy fast food even with her busy schedule so busy mom of four very yeah I know how you feel because we’ve got four kids as well what are you cooking at the moment for the kids um the OD frozen pizza that’s not actually cooking for them is it chicken nuggets what are you personally cing I’m not saying you’re a bad mom you’re a busy M no no yeah no no I know I I mean on the weekend I will make my roasting of course I will when I’ve got the time and the energy but otherwise in the week it’s quick fast convenience convenience food what’s what’s next on your list this time I’ve got loads of jobs you can come and help me [Music] actually it’s not easy is it I’ve got so many I’ve got loads of ones so the other half of these May in there somewhere in there my bed’s made here yes yes uh next so another load going in this must be on constant this one he’s on probably about I’d say about three times a day yeah yeah thank God I cook for a living you know that cuz when Tana sees what I’ve just done I’m in trouble um just on what I’ve seen you know you are one hell of a busy mom you know that yes yeah and you know you’ve got everything so well coordinated the only thing you haven’t got right yes is the food isn’t it yes I’m going to come up with a dish that will be done in two parts start it mhm stop it go off pick up the kids come back and finish it perfect got to get the kids in 15 minutes got toys so we’ll be cooking a fast and delicious leak and smoked heck rotto everyone thinks a rotto is about standing over a pan for 45 minutes but with this fast risotto you par boil the rice in stock for 4 minutes to speed up the cooking later the reason why I kept the garlic whole kids you know don’t like garlic all he do is just flavor it so it’s a lot easier to take the garlic out and what type of rice was it Al Borio rice that basic there is one portion p as that comes up to the boil you just take it off and it just sits there in It’s milk just turn it off after 4 minutes spread the rice on a tray to cool down that’s really good now if the kids saw that they wouldn’t eat that yeah no not in a million years but the fact that we flavored the rice it’s got a bit that’s exactly what they’ll say I don’t want Twigs in my rotto exactly I’m going to come with you and pick up the kids just to show you how easy this [Music] is oh thank you Rosie that’s nice that’s ticklish next stop picking up George and Harry and a chance to meet some of the other moms at the school Gates something I don’t get the chance to do every day so hectic as well in terms of trying to find time to cook in amongst the manic schedule I’ve got three children yeah and I have to feed them and then my husband works really late hours so then I have to feed feed him again what we were saying so you got the same problem you just find it you’re difficult to cook in amongst of everything else You’ got to do I always thought it was Dro them off Pilates back glass of wine husband say that’s what my husband say yeah and absolutely but I’m sure we’ve all got nannies somewhere oh no so with the kids picked up it’s back to the house what about homework I don’t like homework kick it and there’s only 30 minutes before Sally has to take George to football practice time to get cooking right stage two the rice is part boiled and the hads cooked so this stage is about bringing the ingredients together [Music] quickly I like the fact that I’ve coming now and I’m halfway there already you just get that hello mate it’s something they’re not used to eating leaks so I’m going to cut them up really small so they don’t get to see them well the rice goes in now couple minutes right oh dear what’s the matter Donnie sweetheart oh dear well using the milk that we posted had again earlier for a really flavorsome stock so what happens after dinner swimming trying to get reading or homework done so it’s still full on isn’t it it’s still full on probably till about it’ll be gone 8:00 a spoonful of mascapone cheese will give a lovely creamy taste that the kids will love what do you think the kids will think that is gorgeous now this is the spinach now it’s going to need about another 3 or 4 minutes is that all it’s tailor made for your busy day yeah definitely now this is perfect time for the h Dad’s on his way home to look after the kids before Sally takes George the football time to Dish up nice to meet you I’m very well that’s for you my man thank you very much Susan hello sweetheart how are you do you have a good day are you ready for some risato check this out SMS it smells nice isn’t it brilliant Molly what do you think my Dy so Prett nice you like it Harry Harry yummy yummy to have something nice and sweet and easy like this is fantastic I hope you’re going to keep it up yes definitely promise me I promise yes and I would seriously stay behind and help you you know that but to be honest I think going back to my own rest tonight will be a lot easier yes he come on ladies please Gordon yes yeah yeah and there’s a one oh no yeah that’s from 11 how come they’ve eaten half of it it’s not raw sorry come on that’s perfect you weren’t very happy no I mean I thought it was too RW so sorry 30 years ago you know I think you got a valid point because everyone thinks pork’s got to be cooked the hell out of to become tasty that I’m really sorry H is it’s cooked perfectly what did you do for a living what I do for a living yeah just out of Interest stay Co [ __ ] I know more than anyone in Britain today that [ __ ] estate agents cannot cook so I wouldn’t expect you to understand how that’s cooked perfectly thank you holy mackerel [ __ ] me I’m going to state agent poor bastard good to see you buddy are you well very well yeah thanks so much for coming pleasure now you love food mhm you love wine I love wine I enjoy it and I like tasting wines from all around the world and was it true that you actually named your dogs after wine is that right what they well we’ve got Pino who’s chat Russell we’ve got Mero who’s a bulldog you must sound like some P head in the par it is p you do get get some strange look because you got your own label now both them Merl Willis and the Vineyard comes from it’s in McLaren Veil and kunara Australia okay original French grape these grapes go back the vines go back a long way yeah yeah I want to test the palette all right okay um now I want to see what you are capable of what am I doing so this is the cliff rid wine challenge okay you’re going to go through this is last year Cliff came on the f word and he did pretty appalling in this challenge you know that the challenge for you now is to do better than he did yes we’re going to present two wines which is a good wine and which is the celebrity [Music] plunk my paleto that uh-huh number one is Barry Mano Shard fl10 the bottle the second one Ian it’s my favorite bamar G crew 19966 a bottle my favorite and would you believe Cliff Richard’s favorite as well you don’t like that no I wouldn’t do that I can’t believe you and bar Mano share the same nose for fine wine [ __ ] next please thank you m take your time I think I prefer that one you take this very serious I love that level of competitive I think I prefer that yeah congratulations that there is a very expensive Cham mon yeah tell your 7y £70 1996 and the first one was a plunk on Madonna there you go yeah at £20 a bottle yeah well done you’re equal just a cliff right okay JB next wine please one of my favorites now okay yes wine number one okay loving which is the wine and which is the plonk wine number two I like that I like the that it’s got ly it’s well it’s well made uhhuh would you pay for that I wouldn’t I wouldn’t like that style of wine no I’d buy that if you had a bunch of vegans around for dinner would you serve that to them put them in the garden i’ I’d keep that one for myself that one okay good right my man congratulations well done well done it’s yours the one you like well done well done well done uh you’ve been practicing before you got here you [ __ ] what’s the other one and this one yeah [ __ ] H bad news for Cliff not only you beaten him but you don’t like his wine either you the way shocking it’s [ __ ] that would even put in my [ __ ] bnes right it’s official Cliff Richard’s wine is shocking yes okay well done see you later sh excellent por was lovely very smoky flavor the stock was also very nice and also the corette was very well done it was extremely good the pork was um was really moist not at all dry like it sometimes is okay all right ladies results of the main course please quickly come over so Jackie how many do you think I Happ you to pay for the main course 45 Chef 45 good Terra 42 I like that level of confidence okay the number of people that are willing to pay for the main course is 33 out of 50 so why didn’t the others pay the 17 decid not pay what did they say too slow too slow and two pink two pink yeah there were two tables that came back and they were pink yes damn now do yourselves a favor go out on a high next on the menu I get behind buffalo in search for the perfect mozzarella milk Garden milk [ __ ] out it’s time for dessert a mouthwatering cherry Samosa and Dom Jolly’s up to his old tricks in the recipe challenge oh please hello no down know f word welcome back to the f word now time to beat Dom Jolly in the recipe Challenge and no he’s not on the phone he’s in my kitchen yeah Christ you’re sweating already my man yeah I know the rules are simple you choose your favorite dish okay I have to try and match that and of course obviously beat it the dish is from where uh well it’s a kind of slight hybrid but it’s basically a Lebanese dish that my mom used to make what’s it called well I made it up it’s called it’s called chicken cffs that’s the village I grew up in Lebanon but it’s a kind of lemon garlic chicken thing in the oven with a lebonese green bean salad good luck thank you yes so don’t doing a lebonese style chicken dish and I’m doing something sort of slightly Moroccan it’s the most amazing breast of chicken sauteed we’re going to do a really nice couscous but finished with a ratat in and apple and then saued with a really nice lemon olive oil are you okay yeah I’m doing my Keith Floyd up up up to me okay first we’re going to steam the cuscus salt pepper a little bit of vegetable stock and then some olive oil and then just gently over bamry just steam the cuscus so what you got in there garlic uh yeah so of crushed garlic I’m just going to fry off some onions and garlic with a bit of sumac in olive oil then Brown the chicken and then put it all in the oven for about 40 minutes and you get like a really lemony garlicky chicken if it works if it doesn’t tastes horrible now you’re natural with food uh well I grew up in Lebanon so we had lots of Lebanese food which is I like Lebanese food there lots of different little dishes and it’s kind of influen from everywhere what was it like growing up very uh it was cool till I was about 6 and then the Civil War started yeah and then it was things like going to school here in England uhhuh and bringing out my shrapnel collection and realizing that I was the only one with one you know it’s that kind of thing so what you got in there garlic uh yeah sort of crushed garlic thing and this is Sumac which I really like oh lovely which is a kind of Lebanese I’m not quite sure as you can tell me but it’s very lemony a dry Berry you know like it is a dry ber dryberry absolutely and it’s used a lot sort of instead of lemon but I’m putting it in with some lemon to make it U lemony so people don’t like lemon they’re a bit buggered on this one rumor has it used to be a vegetarian yes yeah do you not regret all those Wasted Years do you not totally do you not feel guilty you don’t look like a vegetarian or a man or a man that has been a vegetarian but I did when I was younger I was a very thin goth so I was a I was worse I was a go I was a goth vegetarian I was now all I’m going to do is just color the chicken breast I love that glass of wine you know that you haven’t put that down since you’ve been in I know I’ve KN down the bottle great hilarious and what you doing with the beans and basically just fry them off with garlic and onion lots of salt and then put in can of really thick tomato uh Inside My Pan here I’ve got my red onion oine and cette quickly soed off with a little bit of cumin and the cumin flavor is going to really sort of enhance the vegetables and then we’re going to mix that through the cuscus chopped tomato sweeten it up a little bit of coriander can I put my thing in the oven you ready for the chicken gear in the oven yeah y right I’m ready okay y That’s Right best of Lu both do and my chicken go in the oven now then it comes out quite simple Dom loses now it’s time for dessert Cherry [Music] samosas English cherries absolutely phenomenal they’re only here to the end of August so take full advantage of them reassuringly expensive worth every penny we’re going to make the most amazing fresh cherry Samosa cast of sugar hot pan as a sugar starts to turn into caramel add the cherries roll them round lemon kers goes brilliantly well with the cherries in the camera [ __ ] hell PL and then just add a couple of tablespoons of water lemon [Applause] mint leave them the cool down for 5 minutes and then we’ll wrap them in felo pastry the most important thing about felo past paste never ever make it always buy it it’s a very thin stretch pastry and perfect for a samosa we going to cut the F up in half a nice long rectangle shape clarified butter four or five cherries in the corner clotted cream and sit it on top bold a little brush and just fold over and stick it down perfect hot pan cloudified butter in she goes 35 40 seconds each side out onto the plate of sugar roll little touch of cherry compt on the plate Cherry samosas with clotted cream done let’s go let’s go yes can I just ask a question we an Indian why are you putting fruit in a s my mom would not Beed I’ve never heard have you made a s before yes a fruit Samosa I’m sure if you try this at home would love it good come on ladies let’s go I’ll dress the placeat you the samosas let’s go uh where are they please [ __ ] H all we’re doing is shallow frying them come on okay I thought we could cook soses if there’s one person here can get this right it should be you not Cherry one Chef let’s go ladies please no’s helping me SAR let’s go this it be nice end on a high yeah come on go t nine time for a new Scottish delicacy Buffalo mozzarella I’m on my way to a Buffalo farm in 5 hoping that we can make Scotland’s first ever batch of fresh buffalo mozzarella cheese W as a nation we now produce more mozzarella than Italy sadly it’s processed mozzarella all from cow’s milk and nothing to do with Buffalo’s milk so this from a chess point of view is a very exciting [Music] Journey I’m going to meet Buffalo farmer Steven Mitchell in five who’s got me at my sports car and into something more suited for hering beasts that weigh a ton Steven’s been farming Buffalo for meat for 3 years but he’s never made cheese until [Applause] today we need to round them up to milk them but they don’t all move without a fight oh get out of the water come [Music] on who here they come let’s go buddy now we’ve rounded them up we’ve got to pick out the females with the bigest UTS to milk but I’m a bit distracted by the size of Steven’s bull he’s monstrous what’s his name he’s called Maly come on I’m dying to jump on him but know he kick me off he flipped me off before me how do you stop him press break Maly oh [ __ ] you better hope he doesn’t try and jump a c got gy how’ you turn it back round Maly I think that one’s in season oh [ __ ] seriously I’m will joking that’s quite impressive good for you I want that one 660 you see her get in front of her that way go go go stop her hey hey hey hey what she’s going to beat you gon get in front of her hey hey hey hey hey oh side step over the gate Dave no cancel gate cancel gate go get in front get in front no [ __ ] hell this wor than trying to f a marathon here she comes go go go shut the gate shut the gate once she’s through Dave watch out watch out well done [ __ ] good I’m knacked already and we still got to milk the thing and make the cheese I’m going to let you have a shot see if you can get some of that milk out when you’re bent down there though you you’re maybe more worried about the the kicking I’d watch out for the [ __ ] ready well you’re right below her bum how don’t stop from getting further back okay she’s not going to come back she can’t come back okay so r no you’re nervous Gord you’re nervous [ __ ] CL be confident you know size of oh [ __ ] on Q now she’s pissing [ __ ] you know got combination of [ __ ] and piss you’re stimulating the wrong organms you’re just using one finger watch G you you know so you’re you’re just squee bringing it down but not pulling hey oh hey milk Garden milk okay finally just when I thought i’ got the hang of it the milk came out in pints all over me where’s the the dry cloth behind you yeah no no I just want it’s all down my [ __ ] neck I’m glad I don’t have to tell you I’ve got another AP to do twice a day twice a day I’m [ __ ] glad to be out there I tell you once we’ve extracted the first better of milk by hand the machine does the rest which keeps the milk squeaky clean for the cheese that’s amazing that you know well they say the fresher the better for the old mozzarella making as this is going to be Scotland’s first ever mozzarella Steven has called in experts Horus and his son Mike to give us a hand gentlemen how are we very well morning well this is the first of me I’ve never made a mozzarella ever before so we’re going to heat the milk up to what temperature well we’re going to heat it up to 42° okay and to better an hour then we’re going to add the um culture straight into the pan into the pan sir please please look at that milk look at that yeah the first stage is to heat up the milk and add the cultures this starts the cheese making process just mix in just mix it in yeah um so we take it off the heat leave that to cool down now after an hour the water in the milk called the way separates and is thrown away the curd is left and is melted with boiling water to make mozzarella 4% nothing processed okay good we’re now turning it from curd into mozzarella put it right in quick as you can okay so we’re just mixing together melting it together push it together that’s what kneading it together that’s it lovely look at that stretch there no no no leave it again form it together it’s like a giant piece of chuno check it in there beautiful should make one each need the all the need the corners into the other side that’s the B crack on with up for your fingers push it up for your fingers now that’s the way you’ve got it Steve you got it that’s it there we go that’s the first Scottish Monster Ball look at that it’s perfectly shiny he’s got a bigger ball he has hey congratulations huh I may have a bigger one but yours is more perfectly round maturity my man maturity that’s it Steven’s are some friends and family over and I’m doing a barbecue to celebrate burgers with buffalo meat and Scotland’s first ever Buffalo mozzarella I can’t wait the perfect burger except this time we going to use buffalo meat yeah definitely so far I can’t wait mix the Buffalo mins with red onion mustard garlic and a good splash of Worcester sauce and Tob go don’t make them too small a p if your mate they’ll get they’ll get upset yeah yeah again yours is bigger than mine when the burgers are nearly done I’m going to top them off with mozzarella but first I’m going to use it to make a delicious salad okay here we go that’s beautiful see how wet that is there look milks is oozing out of it God it’s so creamy that’s beautiful that I’ve got a really nice feeling about this I think this is going to take off you know just put them on there like that nice and now with a Big Tomato just get it sliced season with salt and pepper whole new extra virgin olive oil look got to color the olive oil now when it hits the mozzarella it’s extraordinary and I’m just going to chop the Basel and then just sprinkle that over there and then finally lemon juice just brings it together this is the bit I’ve been waiting for I swear to God right have a little taste oh my god oh that’s FY tasty that’s good well done well done he can I have a percentage of this please that is delicious this is fantastic absolutely I’m speechless to be honest pressure’s on now pressure’s on now here G here we go right who’ like a burger don’t be shy do not be shy hold it with both hands look at that and the trim is the mozzarella on top as well beautifully melted what do you think guys little first ever yeah Scottish Buffalo mozzarella well done buddy yes Cheers Cheers Cheers Cheers Cheers Cheers yes unfortunately my hands still smell as [ __ ] sorry sorry now time to find out the results of the recipe challenge oh please sorry hello no I’m down no f word Ramsey I’m just about to thres him’s that’s my phone play up yeah sort of yes are you ready right are you excited uh no I’m terrified are you nervous no I’m not nervous but I’m competitive so I want to [ __ ] win yeah but you got a bit of an advantage in that you’re a top chef and I’m a squirrel so did you actually taste yours yes I did did you it was delicious I’d always like to see them together like that look I’d eat that I’m not you know I’d go for that see that’s too puncy think mine’s just decent peasant food uh yeah it looks like a [ __ ] camel’s hoof right John Baptist I’ll you go my man yep yes just let them know yeah lemon chicken cfra with a soup sa of Citron soup sa yeah hi how are you okay good so first dish and the second one what up you thanks [Applause] very it’s very well cooked I think the lemon a little overpowering but the cuscus cuscus was good but the chicken’s cooked well it’s not dry so I like that it’s very succulent it’s very well cooked you try the second one love green beans that’s really nice the chicken is again I think it’s done really well it’s not as flavorsome as the ctit yeah I prefer the flavors and the green bean chicken um I think the chicken was a lot more succulent give me the good news um obviously egg vegetarian uh squirrel lever can I just say I’ve had a B of A Bott wine as well yeah what was the score uh 322 oh 322 yeah so quite close no 322 he’s French oh got two that’s not bad at all excellent come on come on no yes dude [ __ ] off [ __ ] a yeah Gordon what can I say you know what put in a bit more work be fine I’m really quite ched about that we doing me fa [ __ ] off [ __ ] off out my kitchen all right been yeah I wish I could say the same next on the menu is it just desserts for the Desperate Housewives the amount of customers that happy to pay5 for the SP is and there’s tragic news from the beckhams estate I’m absolutely [ __ ] Gob smacked and it was definitely Charlotte welcome back to the fword now some shocking news about my lambs and trust me it’s not for the faint-hearted [Music] my sheep had been at the beckhams for Just 2 weeks when their estate workers made a terrible Discovery hi goldness Clark got a bit of bad news for you mate pH went over to check the Sheep this morning and couldn’t find one so he no he’s looked on the field he’s found one and his uh it’s dead mate I’m afraid he’s dead yeah yeah not a lot left of it at all either and unfortunately we found it he’s the female as well [ __ ] now I’m absolutely [ __ ] Gob smacked and it was definitely Charlotte yes yeah definitely [ __ ] M would a dog do that do you think well we can just presume something of a bigger nature as some got a hold of it and killed it [ __ ] hell I can’t believe it after just [ __ ] seeing how happy they are can ask the vet to come down and just you have a look at least like that we’ll find out exactly how she was killed or eaten we’ll do I’ll get back to you about it damn H [ __ ] hell bad news H later that day the boys called in vet Helen Lee and she rushed to the scene I think you’re going be have to find out what’s killed it we can try I think we’ll have to take the carcass away to do a post [ __ ] I asked Clark to put the rest of my flock in a safe place they put them in the Beckham stable block where they could be locked up at night Charlotte was born at Ma sheep farm in Wales so I called him to break the news and ask if he’d ever experienced anything like this before I mentioned the T I haven’t even you know started to thinking how I’m going to break that one to the kids does that happen up there I’m afraid it’s a part of fing you got to be you got to be used to things like that happening a bit it’s not easy but you got to take the good and the bad really you’re right you’re absolutely right when you’ve got a flock of three 400 sheep fine but when you’ve got four yeah you got to keep your head up and look after the you know keep going look after the other just when I thought I’d had enough surprises Victoria’s father sent me a newspaper which deepen the mystery can run away this is recent this is a piece in the local newspaper of a possible wild cat on the loose I heard back from the vet worryingly her autopsy couldn’t rule out a big cat attack so she sent the results to a specialist forensic scientist for a second opinion with so many questions I had to find out what happened to Charlotte so I returned to the beckhams field yeah and this is where you found her police was here ends were sort of going around there and then there rest of the body was pulled over to just help us that longer grass there I invited coling elham a big cat Keeper at the local Wildlife Park to join us to see if you could lend some insight the only way we could find out what had killed Charlotte was to view some footage in detail nothing could have prepared me for this God I mean the meat’s been stripped off it’s been absolutely Savaged absolutely would a dog do that it’s very extreme for a dog vet Helen Lee had received a second postmortem report that morning I’ve got the report from the um pathologist at the veterinary Laboratories agency she actually um sought advice from a full-time forensic veter pathologist up at Edinburg University so it’s going right to the top to try and get the answers for you he confirmed that pration by a large cat cannot be excluded in this case given the method of killing by dislocation of the neck and the removal of large portions of the body yeah I mean that’s a very intense report but it is yeah they’re not ruling out a possible cat there’s lots of speculation about soal big cats being around in Brick pumers links they’re the possible cats that people claim to see a lot of it’s such a Savage exctly attack and stripped of the carcass hardly any flesh left you’re saying it’s been strangled bit fight around the neck and which is classic for for a cat kill the meat was actually eaten off very very neatly that’s what pathologist commented on which which niggled on her mind cuz a dog would normally sort of savage at it and break bones and tear it the flesh certainly unusual yeah you can’t roll out the small possibility of one of these cats I find this whole big cat story absolutely incredible so I want to talk to the locals to see if they’ve spotted one big enough to kill Charlotte there is a cat on the loose yeah definitely I was um couple of miles away on an early morning run uh I just saw this kind of black creature cat thing uh and it it didn’t Trot it kind of glided really across the road I was going home from work late it was quite dark really great big muscular black thing in my car frightened me to death and it was the size of a dog but it looked like a cat it was exciting one about 4 years ago when it down the back it was big enough to sort of eat a lamb yeah no doubt in my mind it could do something like that an animal of that size that was probably about 3 or 4 weeks ago I’m convinced they’re out there and um certainly there’s one around the harer area I contacted the police but they said there’s not enough evidence so therefore they’re not going to be launching a full investigation but personally I’m so desperate to find out what really happened to Charlotte it was actually a little bit uh too sweet the cherries and the mascapone could be a little bit more evenly distributed inside sometimes the ends are a little bit dry but on the whole it’s very very nice very tasty time for the results for the desser yes Jackie how do you think you did 50 50 that’s confident you know that yeah okay 50 SMA Queen not the indan wave at 50 Heather 50 50 48 the amount of they happy to pay5 for the sponsor is 46 out of 50 well done yes well done well done well done well done did it that means a grand total of 109 out of 150 and unfortunately you will not be coming back to clarities the experience was fantastic well done thank you right back off and get yourselves a beer yes well done well done well done done on the menu next week I’m heading down the Dorset Coast to go diving one of my alltime favorite foods scallops Cheers Cheers scops away I give two Olympic athletes a run for their money with my fast food 15 Stone 40 years of age yeah so go easy on the old man yes and I kick Mooney Diner Jonathan Ross out of my restaurant and into my kitchen right ladies MI one our time and we’ll do it together yes this that being on the generation game of my dad tonight’s Brigade made those simple dishes look difficult believe me they’re easy thanks for watching good [Music] night [Applause] if you think you know anything about the big cat sightings please get in touch