Express Cooking Food & Drink

I'm Tom Kerridge and this is Food & Drink.

This is it, Castle Kerridge.

'I'm going head to head with Britain's best cooks and chefs...'

-So it's a competition, is it?

-Are you ready?

The final proof will be in the eating.

'..to whip up some top tasting dishes

'that really show off the best of food and drink in Britain today.'

Eat my shorts! Yo-ho!

It needs to be quivering.

-Delicious.

-It makes everybody laugh.

'We get the inside track on what's going down in our kitchens,

'restaurants and pubs.'

-Rock and roll!

-Gentle, gentle, gentle.

Just learn to let go!

'And our new maestro of wine, Joe Wadsack,

'is a font of drink facts and fashions.'

It's cool these days, by the way, to be drinking rose.

'This time it's all about speed.'

Everyone's short of time,

and tasty home cooking often gets shelved for a takeaway,

but you can have a proper tasty meal on your dinner table

in the same time it takes for that takeaway to arrive.

'The perfect pair to cook against the clock with

'are The Very Hairy Bikers...'

-Tom!

-How's it going?

'..breaking all records with their fast chilli spiced salmon

'and speedy toasted brioche with pear, pecans and ginger.

'But will they beat my quick sausage and bean casserole?'

Absolutely perfect.

-Ya little baldy, we love ya!

-Aww!

Good times and great company on Food & Drink!

'We're taking less and less time to prepare our evening meal.

'An hour in the '80s,

'45 minutes in the '90s,

'and now just 32 minutes.

'So the secret to a fast and delicious dinner

'starts with the ingredients.'

-Hello, my friend.

-How are you, are you well?

-Good, thanks, chief.

-You all right?

-Yeah, not so bad, guv.

-OK, I need 700g of salmon.

You want this filleted off for you?

-Filleted would be lovely.

-Filleted and pin boned?

'This is what those Hairies ordered. I wonder what they've got planned?'

-Lovely fillet there for you.

-Thank you very much.

Right, boys, do you think you can come up with a tasty meal

in the time it takes for a takeaway to arrive?

Oh, crumbs, we can come up with a tasty meal by the time you've dialled for it!

See, I'm convinced that with a bit of organisation you really

can get proper tasty food on.

I am going to do a sausage and bean casserole, you know, based on

that kind of tin of beans that you open with the little sausages in?

-I love them.

-This is my version of it

that will take just a little bit longer

but quicker than a takeaway arriving.

You've got two Michelin stars and you're doing beans on toast!

-It's wrong, Dave.

-It's wrong!

I've been tearing me hair out, what little I've got left,

-thinking of something interesting and fast.

-What are you doing?

I am going to do a chermoula spiced salmon en papillote -

that's kind of done in a paper bag for you.

TOM LAUGHS

He's a worry, isn't he?

I'm going to have to be honest, I am very worried. Chermoula.

-And what are you going to be cooking, Si?

-Eggy bread.

-Eggy bread.

-Oh, God.

-Brilliant.

I'm doing...

I'm doing brioche toast and caramel pears with pecans

-and all manner of ginger loveliness.

-Is it like a pain perdu?

-It's like a pain perdu, yeah.

-Pain perdu, Tom.

It's like...it's not a nappy, like, it's just like something...

-Shall we go and get cooking, then?

-Yeah!

-Yeah, we might as well.

'Dave's chilli spiced salmon cooked in a parcel

'and Si's toasted eggy brioche with pear and pecan

'sound fast and fantastic!

'The pressure's on!

'But I think my quick sausage and bean casserole

'with its crispy pesto topping will come out on top today.'

-Nice box, Dave. Come to do a bit of planning?

-No, no!

This will plumb your taste senses, Tom.

I have everything in here to produce chermoula.

Once you've got a jar of chermoula in your fridge you will never look back.

It sounds like a made-up word to me, I have to be honest with you.

Well, I did think chermoula was a breed of small dog, but it's not.

It in fact is the most do-it-all

Middle Eastern spice/paste/marinade/dip.

Right, first off, I need some olive oil, so I'll have that.

-Flipping Nora!

-Let us begin.

Garlic.

Ginger.

One chilli.

Paprika.

Smoked paprika.

Cumin.

Coriander.

Saffron.

-White balsamic vinegar.

-Oh, gawd!

Coriander.

Cayenne pepper.

That, my friend, is the building blocks to victory.

Chermoula we go!

-Well, my secret weapon's a lot simpler.

-Yeah.

-Shall I get it?

-Yes.

-Maple syrup.

-I love maple syrup.

It's brilliant cos it has a savoury note

and yet it has the hues of autumn.

'Well, I'm up against double trouble.

'Si's helping Dave with the salmon.'

Sliced like this, yeah?

Yeah, and then just sweat the pepper and onion down.

'While Dave whizzes up his chermoula paste,

'I'll crack on with my secret to great flavour -

'browning bacon and sausages,

'and then chop my veg up small, to help the casserole cook quickly.'

Tom, don't you know a casserole's, you know, a nice slow, easy dish?

They're nice and slow and easy

if you're using meat that needs to be slow-cooked and long braised.

-Sure.

-I'm doing sausages.

-Sausages don't take long.

-That's true.

But of course the casserole is the name of the vessel rather than

-the dish, isn't it?

-Indeed.

-It is, yeah.

-I hear cassoulet!

-There you go.

-We went to the Academy of the Cassoulet, didn't we?

-We did, it was good, that.

-Oh, aye.

-So you ate proper, proper cassoulet?

Oh, yes! And they had a song, which was The Ballad Of The Bean.

They sang a song to the bean?

-# Du-du-du, the ballad of the bean

-Oh, hee-ho-ho... #

It's true.

# In the only way the French can Oh, hee-ho. #

Then he gave us badges and a certificate.

-I'm actually very jealous of that.

-It's like Blue Peter but wrong.

'Fair play to Dave.

'He's made a paste, sung a song,

'got Si to cook peppers with white wine in just a matter of minutes -

'and the salmon's ready to go.

'Meanwhile, I've put some borlotti beans in the pot

'with a splash of white wine vinegar,

'a spoonful of sugar and some stock,

'and now I'm putting the bacon and sausages back in,

'and I'll leave the casserole to thicken.'

Right, me home-made boil in the bag's ready, Tom.

Just going to stick that in a preheated oven, 180 degrees,

for about 15 minutes.

-We're going to need to get finishing.

-We are.

'Well, Dave's dish really is fast food!

'But Arabella Weir is taking a fresh look at the sandwich,

'one of the quickest bites of all.'

'Perhaps Britain's greatest contribution to gastronomy,

'we eat 11 billion sandwiches every year.

'But can they ever be more than production line produce?

'Maybe this is the place to find out.

'Afternoon tea at the Dorchester Hotel in London.'

'Not quite a meal, but much more than a snack,

'they've been serving tea here daily since 1931.'

-If you'd like to join me, of course.

-Thank you very much.

'And for manager Pierre Le May,

'sandwiches are central to this oh-so-British of traditions.'

Afternoon tea at the Dorchester always starts with sandwiches?

Yes, indeed. We would serve traditionally

the sandwich to start with.

That would usually be complemented with a glass of champagne

as entry to the sequence of service of the afternoon.

-Sequence of service? Great.

-Indeed.

I think I can see my first sequence.

So for today we're going to have chicken and mustard on a basil

and pesto bread. Cucumber and cream cheese on a caraway seed bread.

Some egg mayonnaise and some cress,

and the rough vegetable, which is the Sandwich of the Day.

Right, I'll take the whole tray. WAITER LAUGHS

-I'm not supposed to do that?

-No, madam.

I will suggest you've to take one of each.

'So these are clearly cut above the rest.

'But at £45, what exactly am I paying for?'

Expertise from the kitchen

on designing what filling they're going to have.

The quantity of the fillings used is very, very important.

You don't want to overdo or under-do.

It's been really carefully proportioned.

I genuinely didn't realise that a sandwich could be

such a kind of gourmet feast.

My children's packed lunch are not like this.

'Below stairs, Henri Grosi oversees a kitchen making up to

'3,000 sandwiches a day.

'I'm determined to leave here knowing how to make my kids' lunch boxes

'the envy of their friends,

'but with these slices of bread they might need bigger lunch boxes.'

The reason why we've been using, actually,

the slice that size is purely because of the speed.

-If I had one more child it'd be worth me getting that bread.

-Exactly.

-So...

We're starting off.

Take granary bread and then it's like at home a little bit

and wallpaper it.

I'm never wallpapering and I am always making

packed lunch sandwiches, so I'm familiar with this.

You're being very generous. My children would definitely like this.

I'm thinking that's way too much.

The worst thing you can have is actually a skimpy sandwich.

The fillings is the most important bit in any sandwich.

Long-standing argument in my house -

tell me that you don't butter the other slice of bread.

Only buttered on one side.

-Well, I butter two sides.

-Oh, no!

-No, always.

You don't do half measures.

'So, seems I've been doing it all wrong!

'Lots of filling, butter on both sides, plenty of seasoning,

'and for the upper crust, no crusts.'

Yes! Come on. Round of applause, please.

In comparison, you're actually not that bad.

'Not bad?

'That's the best sandwich I've ever made.

'But up against this one -

'sturgeon with black and gold caviar,

'I've found out what a luxury sandwich is all about.'

That is delicious! And that's about 500 quid?

Not, not as much, but nearly about 200.

'I think that makes the point

'a sandwich is not always just a sandwich,

'but somehow I don't think caviar is going to make it into

'the lunch boxes at my house.'

Right, Dave, Si, I know this is the time we're looking forward to,

-it is drinks time.

-Yes!

-Get in!

-And this is Joe, he's the whirlwind of wine.

-Hello, Joe.

-Si, how d'you do?

-Joe, good to meet you, man, how are you doing?

And Joe looks like he's brought us over some tea.

Yes, I've brought tea.

We British are famous for a quick cuppa, aren't we?

There's always time for a cuppa. Milk or no milk?

-Oh, milk, please, yeah.

-Milk in before the tea or afterwards?

I always put it in after.

There's a story that you're supposed to put the milk in first

with bone china to stop it cracking,

when in fact it's the other way round.

If you put cold milk in, it creates a shock and the porcelain can crack,

so, actually, in a royal household, tea goes in first.

-We've got, erm, builder's tea.

-So it's just builder's...?

-Builder's, nice and strong. Nice cuppa?

-Yeah, nice, nice.

-Perfect.

Well, I've got something a bit special for you to try.

This is a tea which was grown on an estate in Cornwall.

-They planted it about 15 years ago.

-It smells...ooh, gawd.

-It smells kind of toasty, doesn't it?

-I'm with you on that.

There is like an earthy, hoppy note to it.

So, this is very tasty, it's very nice.

-Is there a difference in price?

-A little bit.

The tea that's in the teabags, less than a penny a gram.

This? £1.50 a gram.

JOE LAUGHS

-£1.50 a gram?!

-Look how much is there, right?

I made this pot of tea, and there's not quite enough for two pots,

-that's about 35 quid's worth.

-What?!

This is nearly a tenner a cup.

-Well, if that's the case, I'll have another one.

-Don't mind if I do.

-Line them up, line them up.

-There they are, OK.

-But is it...?

Would you say that's 150 times better than a cup of builder's tea?

No, but I think that you can always treat things like that...

If you treat booze or beer or anything like that,

then you can say the same thing.

You can buy a six pack of economy lager or buy something worth having.

Well, I'll leave you guys to it.

I have something a bit more interesting for you to try later.

-Thanks, Joe.

-Thank you very much, Joe, thank you.

-Nice to see you.

-Tea.

-Tea.

-Tea.

-I'm taking that.

-D'you remember a Teasmade?

-I do.

-Yes!

-See, my mum used to have one.

I remember, by the time the Teasmade had actually made you

a cup of tea, you could have got up, gone downstairs,

filled the kettle up, boiled the kettle, made a cup of tea,

gone back upstairs, got back into bed by the time the Teasmade

had actually made a tea.

-And that's got me thinking...

-BOTH: Yes?

-I'm just going to my pantry.

-What's he doing in the pantry by himself?

-I don't know.

-Right, boys, talking about technology...

-Yeah.

I want to see if you guys can slice two onions quicker

and better than I can slice two onions.

-But I'm going to use a knife, you can use that.

-Right.

-You ready?

-Steady, go!

-Oi, hold on a minute!

-Put the machine together, Kingy!

I am, I'm putting it together, dude. Nearly had me flaming fingers off!

-We don't need the bottom blade, do we?

-No, no, we don't.

This, my friends, is man versus machine. Plus, there's two of you.

-Right, go!

-Hold on.

-Oh, Kingy!

-Shurrup.

-Captain Fingers(!)

-Right.

-He's chopping, he's chopping.

-Where's the thing?

-Oh, you lummox!

-It's not on!

-Turn it on!

-I have turned...stop!

Stop right there. We've got a fault on the electric.

-You sure?

-Yes.

-Are you sure?

-Yes.

-BLENDER RUMBLES

-All right! Ha-ha-ha!

-Yay!

Go on, mate, whack another one in.

-Yay-hey! Eat my shorts!

-Finished!

-Golaccio!

Hey, Michelin tyres, not Michelin stars!

BIKERS SING AND CHANT

-Chop, chop, chop.

-Oh, God, haven't you finished yet?

-No.

No, because unfortunately, I played by the rules.

'Beaten by those tricksy Hairies!

'Better make sure my casserole is Biker proof!'

So, boys, it looks like there's a change of dish there.

-It doesn't look like salmon anymore.

-No, no, it doesn't, you see.

You get two recipes for the price of two bikers, you see.

Two recipes for the price of two bikers, OK, I love that.

Now, look, Tom, all I'm going to do, it's a really quick dessert

and it's great, so I'm going to get cracked on with it.

D'you want some brioche? I seem to have...

Yes, please. I'd like four slices, about that.

Perfect, mate, thank you very much.

All we're going to do, we've got four eggs in there,

you need about 60... 60...60 thingies...

That's the technical cooking term.

It is, 60ml is what I'm trying to say, Tom, of maple syrup.

And I'm going to put the seeds...

Is it the brioche that smells really sweet?

-Yeah, yeah, vanilla.

-And the vanilla.

The butter in brioche is ridiculous when you make it.

Oh, it's lovely. Oh, hello.

-Mm.

-Oh, it smells fantastic. It does smell gorgeous, don't it?

-And maple syrup.

-Maple syrup.

-And vanilla.

-Nice and... You see?

Right, just going to give that a whisk.

Now, look, little bit of salt in this. Just a little bit.

So you get that really nice...

You know, it's like a caramel vibe, isn't it?

Kind of like a salt caramel thing going on?

Yeah, little bit of a salt caramel thing.

'The eggy brioche is fried in butter until it's golden brown.

'The pecans get crispy and sweet in melted brown sugar.

'And I'm making my cabbage pesto.

'This might just give my sausage casserole

'the edge over those speedy Bikers.'

-Oh, that sounds umami to me!

-It is umami!

-It is umami!

Lovely bitter flavours coming from the cabbage, bit of parsley,

Parmesan, pine nuts, garlic, olive oil,

the same as you would any other normal pesto

and, basically, it's because I had a bit of a ropey old Savoy cabbage

left in the fridge and it's a way of using it up.

'More chopped cabbage goes into my casserole.

'Some more with stale bread for a crispy topping

'and I'm done in a fifth of the time

'it would take to cook a normal casserole.'

I must admit, Tom, that your simple sausage and beans

is beginning to look rather exotic.

Right, my cabbage pesto is going to go on.

Full of flavour.

-Spreading it on the top.

-Smells beautiful.

-You like pesto?

-Love it, yes!

-Can I taste the cabbage pesto?

-Yeah.

-Give us a go.

-It's lovely. It's earthy, isn't it?

Earthy. Earthy, dark, the little bitter flavours

-that come from that cabbage.

-Oh, wow! That is amazing!

And then, on top of that, is the breadcrumbs.

You see, you can tell it's Tom Kerridge because, you know,

you're into a false sense of security and then he torpedoes you

-at the last minute.

-This is like a tin of baked beans

with the sausages in. It's exactly the same as I had

-when I was growing up.

-No, no, no.

It's about 875,000 nautical miles away from that, mucker.

This is now just going to go under the grill.

Those breadcrumbs are going to get toasted.

Sausage, in terms of competition, boys,

is always going to be a winner.

-Only with chermoula on.

-OK, with your chermoula.

Now, we all like a bit of machinery that can actually save us time,

and chef Andy Bates has been to see if a retro bit of kit

can actually help us getting our modern-day dinner to the table.

Fast living, fast food.

That's all very well, but there are certain things

you just can't cook when you're in a hurry - or can you?

To cook quick, you have to think slow.

In fact, you have to think slow cooker. Really?

-You're thinking, how can a slow cooker make anything faster?

-Indeed.

The thing about a slow cooker is it's very little prep time.

Once you've prepared your food and put it in there,

you don't need to babysit it.

So you're saying you could go to work for the full day,

you could leave the house for eight to ten hours?

Yep, I think the thing about them is you've got to kind of forget

the preconceptions of how you slow cook in an oven or on a stove

and remember that it is a different method of cooking.

Once you've cracked that,

really it's as far as your imagination will take you.

That's a hell of a claim for a £15 supermarket gadget

I think of as repeatedly churning out the same bland, mushy stews.

But Nicky insists she can convince me with three different recipes,

and she's starting with apple-glazed pork ribs.

Slow cookers can make flavours a little bit flat

because of the long slow-cooking,

so you simply get round that by adding more flavour.

I always find meat, especially, needs a little bit more salt

in a slow cooker than you would on the stove.

With paprika, honey and Worcester sauce, these ribs ought to be tasty,

and they've taken all of eight minutes to prepare.

All we need to do is turn it on.

Next up, a simple vegetarian casserole

using dried and soaked beans and, for a Middle Eastern hit,

pomegranate molasses.

We're just going to put the lid on, cook it for eight hours, that's it.

So far, so good, and, while the slow cooker does the...

well, slow work for us,

we are doing something that feels distinctly wrong.

If you just beat that all in for me, that would be great.

I can't help but thinking that I'm cooking a brownie mix

that's going to go in a slow cooker. It's a first for me.

I know, it seems contradictory, but something like a brownie,

when you cook them in the oven, they can overcook really easily.

This gives you a little bit more leeway.

So, we're going to do a cream cheese topping

for a little bit of extra richness.

Now, the secret to a slow cooker is that it traps in moisture,

which is great for the last two dishes,

but, surely, it's going to make a soggy brownie.

What I do is add some kitchen roll on top.

It'll absorb any extra moisture from the slow cooker,

so it'll allow the brownie to bake rather than to steam.

That's us finished.

Now we can just let them get on with the slow-cooking.

We've spent a grand total of 43 minutes preparing three dishes

that would normally take my full attention for at least three hours.

Now, the obvious question is,

did anyone like what came out of the slow cooker?

I like the really soft texture

-and I thought the depth of flavour was there.

-There was a fruitiness

-which I quite liked.

-The cream cheese gave it quite a nice tangy taste.

I mean, I inherited my mother-in-law's one

and, you know, normally you think it's just for stews and stuff,

but, you know, this has really shown the versatility.

Well, Nicky was right.

A slow cooker can help cut time spent slaving over a hot stove

and come up with all sorts of surprises,

but one thing it can't do is the washing up.

If you want to improve your cooking skills

and get some great recipes and tips from me,

then go onto the BBC's food website and click on Dish Up.

Over the next year, we are going to be encouraging everybody

to get clever in the kitchen.

A few minutes under the grill and my quick sausage casserole is done.

Mine is ready to go at the table. Where's yours?

-Oh, about three minutes if you don't want it crudo.

-Crudo?

That's were it opens a packet and swears at you.

Now, that looks a bit good too.

Pears lightly fried in butter and ginger syrup

piled on top of that eggy fried brioche and then caramelised pecans,

fresh pear, stem ginger and a sprinkle of lemon zest.

Do you want to check your fish, Dave?

-I think your fish might be ready.

-Thanks, Tom.

Need a hand? I'll get the other one out, shall I?

Can you smell the chermoula?

'Each of these dishes takes under 30 minutes to make,

'but it looks like we've been at it for hours.'

-Are you ready, Si?

-Aye, not too far away, mucker.

-OK.

-He's on one.

-Look at that.

Considering he messed about and didn't have much to do,

he's actually made something look incredible, hasn't he?

You see, he's a bit of a creeper, is our Si.

-He's going to overdo it now.

-I'm not.

Do you think a cherry would look nice on the top, Si?

Yeah, I wouldn't mind, actually.

Oh! Look! Hold on! Hold on! Watch!

-That one's mine! I've blown on it!

-Thank you.

-Look at the state of us now.

-That looks incredible.

-Come on, let's serve it up.

-Get in!

I knew that would happen.

The crust on my casserole is crying out to be broken

to reveal the sausage-y, bean-y goodness underneath.

Si's brioche looks like the best bit of toast ever,

piled high with all sorts of good things,

and Dave's salmon parcels

with vibrant peppers and spicy chermoula look amazing.

-Wait for the gasp of aroma.

-Oh, yes, mate! Get in!

-That does smell nice, that, Si.

-It does smell incredible.

Are we going to eat out the paper or put it on the plates?

Let's eat out the paper. It looks fantastic.

Oh, God, Dave, man.

-Is it all right, Tom?

-That is delicious.

Spicy, nice kick to it, I love the freshness of the peppers

and the creaminess of the salmon. I mean, it just feels right

-in the mouth.

-It does. Nice textural differences. It's lush.

-It's cool these days, by the way, to be drinking rose.

-Yes.

Now, there's different kinds of rose, obviously.

I like these pale ones. They smell and feel like candyfloss.

They're really soft and low in acid and the reason why I picked this

is because of that. The salmon with all that creamy, fatty texture,

if you have a high acid drink, that takes all the fattiness out.

-You're just left with a stringy fish.

-My goodness, that's fantastic.

-The colour.

-Isn't that great? And that's £7.50,

so you can get really good dry rose these days for under a tenner.

So, Joe, the paler the rose,

does that mean it's a higher quality drink or is it less acid or...

It's really that the colour actually doesn't tell you the quality.

It kind of gives you more of an impression of what style

you're going to have. If it's pale in colour,

the chances are it's going to be dry but kind of low in acid,

so round and cuddly and soft. If you drink wine that's very vivid

-in colour, it hits you in the face.

-The different colours

-are nothing to do with quality, it's to do with style.

-Absolutely.

-OK.

-So, you're happy?

-Oh, over the moon.

-We've done it justice.

-Absolutely superb.

-One tick. One tick.

Keep the knives and forks, boys, because you're going to need them.

The smell of that cabbage pesto.

That vinegar in the swede. Absolutely perfect.

It's lovely, isn't it?

Very similar to a tin of beans with the sausages in

that you had growing up as a kid.

Not like any tins of beans I had, mate. It's lovely.

It's amazing that you've got such ordinary cupboard ingredients

and this is actually a very majestic tasting dish.

The cabbage pesto, that's wizard.

Now, why I've chosen this wine to go with your food

is that the sausage casserole, fatty, comforting,

all these things make sharp, big, dry wines much juicier and softer,

so this is a kind of a fresh, almost sour wine, in a good way.

So, we've got a bottle of Beaujolais here.

You can get a good Beaujolais from most retailers between £5 and £10.

The more money you spend, the better it gets.

Does that put a different perspective on Beaujolais to you?

I mean, everyone thinks, "Oh, Beaujolais, no."

That's almost the complete opposite of the dish.

With the dish you expect a really rich, unctuous red wine

that would just kind of soak you into a big comfy chair.

That is something that has turned it around, completely different,

hits you in the mouth with massive, massive flavour.

There's sour, sour cherries, like you were saying.

Shall we get stuck into the eggy bread? Si, you can dish up.

-Aye, go on.

-Nicely down the line, mucker.

-That looks fantastic.

It looks brilliant, doesn't it?

I love the elegant way you've just dusted it with icing sugar.

That final touch of class and creativity.

Perfect, quick, easy dessert.

-What do you reckon?

-Honestly?

I think that is absolutely delicious.

It's all those little bits of extra stuff that you've put on.

The crunch of the nuts, the soft beautiful fried pear is delicious,

then the raw pear, the ginger, the hit of ginger is amazing.

When you look at these flavours,

they're all a bit wonderfully exotic and Christmassy, aren't they?

This wine that I've chosen is a fortified Muscat from Spain.

It's about £9.

They've basically made the wine just for a day, so it's only 1% alcohol,

and they whack in loads of colourless brandy,

which stops the winemaking process and keeps it sweet,

and there's lots of other information about these wines

I've chosen on the Food And Drink website.

It's that mixture of that dehydrated, sun-dried,

beautiful sweetness with the freshness of the grapes.

-That's what it tastes like.

-It's quite resinous.

On the aftertaste, you get this taste,

like you do with old cherries, of muscovado sugar.

And there's, like, caramel bits and chocolate bits there as well.

-It's just a remarkable wine.

-It's gorgeous wine for the money.

Right then, Joe, you've had three dishes.

All three I've been really impressed with,

and the wines today have blown me away.

-They've been phenomenal.

-Thanks, Tom.

But if you're going to choose one, which one would it be?

God!

I have to work with him every day, you know?

Also, I slipped him a tenner.

-I think...

-You don't.

-It's all right. It wasn't enough.

I think I'll give it to you boys today.

That's a whole meal right there.

-Sorry, Tom. It was a close-run thing.

-Guys, honestly...

Tom.

With your little curvy barnet, we love you.

I couldn't have lost to two better hairy chaps in the world.

There you go, people, that's how easy it is to do.

You too could cook a dinner in the same time it's taken

to watch this show. What's not to love about that?

'Next time, I challenge Monica Galetti to come up with

'a flavour-packed meal using only a handful of ingredients.'

-And you cook with that?

-Cook with that, we could get you some hair

-with it if we rub it on every night.

-It's good for hair growth?

'Leaving our emotions running high.'

Look at me, I'm like a blubbering wreck.

You're crying because you know you've lost already.

'While Oliver Peyton ditches wine in favour of something a tad unusual.'

I was wrong about the kimchi.

There's no reason I'm not going to be wrong about the rhubarb.