Weekend Entertaining Food & Drink

It's the weekend. It's the best part of the week.

It's time to celebrate.

And what's not to love about food that's easy to eat

and feels like a treat?

Ching He Huang is a passionate cook who loves informal eating.

-Hello, Tom!

-All right, you!

-I was going to creep up on you.

How are you? Are you all right?

-Yeah, good, thank you.

-Come on in.

She's the queen of flavour fusion, and knows how to whip up

top-notch finger food that makes her everyone's favourite host.

That, with the really good chilli sauce, I'm telling you, it's amazing.

I'm challenging her to come up with

a couple of dishes to impress your guests.

This is blow-your-head-off hot.

..to rival my own fantastic finger food.

Not a normal chicken nugget, it's a super nugget.

Oliver Peyton gets the inside track on the future of ice cream.

Rock and roll. I feel like I'm at a Thin Lizzy concert!

Drinks expert Joe Wadsack has some shocking news about beer...

-Stop the press! Cans are better than bottles.

-Really?!

Before we find out whose food gets the weekend off to the best start.

I've seen the size of Ching's chopper. It's all right,

I'm going to say this just hiding behind the ice bucket slightly.

I'm Tom Kerridge, and this is Food And Drink.

Weekends are all about good food and having fun - in that order.

Four in ten of us now think of family gatherings

and weekend entertaining as a chance to experiment with cooking,

and nearly half of us are choosing to entertain at home

rather than going out.

-Hello there, chief. How we doing?

-Hello, Tom. What brings you here?

-Chicken breasts.

-These suit you?

I'll take the skin off. That sounds perfect.

Weekend food is about entertaining.

There's just something about small plates of food

and eating with our hands that feels indulgent and a bit naughty.

And there we go, sir. Thank you very much. That looks incredible.

Today is all about the ultimate gourmet grub in miniature -

a couple of mouthfuls, no cutlery, two dishes.

-This is where we're going to be cooking.

-This is amazing!

So, Ching, something for the weekend.

Food for family and friends.

What sort of thing do you like to eat?

I like things that are, you know, uncomplicated, not fussy,

but if I've got friends over, lots of little bites.

Something where there's lots of people milling around,

-having fun, chatting, doing whatever.

-Yeah, really relaxed.

OK. What sort of things are you going to cook for me today?

-What are you going to show me?

-I'm going to go east-meets-west.

So I've got my umami chicken and mushroom pie,

and I'm putting a Chinese spin on it.

I love chicken and mushroom pie.

That already sounds amazing.

OK, good. Cos I know you're the pub man.

And then the second thing I'm going to make is

some spicy salmon rice balls.

Those both sound amazing.

I've been doing lots of finger food for a while,

so it is a challenge, isn't it?

OK, mate, well, don't count your chickens,

-cos we're going to get cooking.

-Sounds good!

Ching's mini chicken and shiitake mushroom pies

are perfect for eating in just a couple of bites.

And, as if that wasn't enough, she's also making some brilliant

east-meets-west spicy salmon balls in sushi rice and sesame seeds.

I'm going to have to go some to beat those dishes,

but I'm feeling quietly confident with my own flavour fusions -

top notch chicken nuggets with a zingy

paprika and anchovy dipping mayonnaise

and my carrot and pistachio baklava for pudding.

So, how many layers of filo are you going to be using?

Loads and loads and loads and loads. I'm just going to use, like...

-Loads?

-Yeah, seriously, a couple of packets of filo.

So, are the carrots going to go in between the layers of the filo, then?

-You know like you're doing east-meets-west?

-Yeah.

This is kind of, I suppose, Turkish-Greek meets... I don't know.

-A carrot cake.

-British?

-Yeah, exactly.

So it's kind of like a mix of a carrot cake and a baklava.

Are you a good loser?

-No.

-No?

-I'm a sore loser.

-Yeah, me too.

-Ask my husband.

That's a substantial chopper you have there, Ching.

It is good. It's weighty. I'm not going to lie.

It's the ultimate cooking weapon!

Ching looks like butter wouldn't melt,

but behind that winning smile is one determined cook.

Time to start bigging up my baklava.

The best thing about baklava is just the way that they're

soaked in syrup, and a flavoured syrup,

so the first thing I'm going to do is just make my syrup.

-Do you cook much on the weekend?

-Do you know what?

Weekends are a special time. They're great. I'll always cook.

-I love cooking.

-Cooking for friends is different.

I mean, do you feel stress and pressure sometimes,

-cooking for friends?

-No, I love it.

Cooking for customers is one thing, cooking for friends is another.

It means you can chill out, relax, enjoy it,

and create food that everyone's going to love.

'And I love experimenting on my friends -

'like using veg in this dessert!

'I mix the grated carrots with lemon zest and salt

'into a clean tea towel.'

And the salt is there to draw that moisture from the carrot.

It's going to help to keep the filo pastry nice and crispy

when I bake it.

So, that's the mushrooms, and that's also the umami, which means,

like, deep savoury note. It's not salty,

it's kind of that sort of addictive savouriness that you get.

And, kind of, soy sauce is full of that?

Yes, soy sauce has got umami, yes.

But ingredients have natural umami.

We're going to introduce a little bit of Shaoxing rice wine.

-It smells fantastic.

-It's just brought out that natural...

-It makes a mushroom-y... More mushroom-y.

-Yeah! That's it.

'The perfect way to describe umami.

'It's like Dictionary Corner in this kitchen!

'Ching adds poached chicken breast to her veg...'

-There's nothing worse than a pie...

-Go on.

-..with not enough filling.

-Yeah.

And that looks like that's got plenty of filling.

This is a lot of filling.

'..followed by some stock.'

You're getting me worried, I have to be honest.

There's a lot of lovely flavours going into that.

I can't wait to try this.

'Ching's all over this challenge,

'but I'm not ready to throw in the tea towel just yet!'

OK, so I'm squeezing out all that carrot.

-Now that I'm right here, I can smell the orange.

-It's the orange.

-The carrot and the orange go really well together, don't they?

-Lovely.

So you can see that. Look. It's really dry,

and this is going to act as kind of like a carrot sponge...

-Yeah.

-..to absorb all of this syrup.

Ooh, I love ground almonds.

Mmm.

-This is going to be a good dish, this.

-Yeah.

-I'm worried.

You can already tell, can't you? Good! Good! I'm glad you're worried!

'And not content with just one type of nut,

'I'm also using some fantastic pistachios

'for another layer of flavour.'

Body, crunch, texture,

running all the way through this dish.

'It's just not worth making filo pastry. Even chefs buy it.

'I'm separating the layers and buttering each sheet

'before starting to layer my baklava up.'

-So, I've got four layers here.

-Yeah.

Put that into the bottom of the tray.

I'm going to put a nice layer of this carrot and pistachio mix.

And really squeeze it in.

'Ching's also on pastry duty -

'the final part of both our processes

'before we pop our pies and pudding into the oven.'

I'm going in the top oven. Means you can have the bottom one.

-OK. Is that a metaphor there? Top, bottom.

-No, no, no!

It's like bunk beds when I was a kid. I always had the top one.

-My brother was always on the bottom.

-Really? Awww.

I remember as a kid, one of the best things

is getting a 99 ice cream with the Flake in the top.

Hearing that ice cream van a couple of streets away,

grabbing some money off your mum,

and running out trying to find the ice cream van.

-I did that!

-Ice cream has moved on a long way since then.

There's some super flavours,

and all sorts of things going on in the ice cream world now.

Oliver Peyton's been getting the inside track

on the future of ice cream.

It's the simple things in life that give us so much pleasure,

and what's not to love about a portable pud?

Irresistible with all that sugar creaminess on a sunny day.

You would think it doesn't get any better than this.

Only it does.

Here in Camden Lock, North London,

the humble ice cream has hit the 21st century,

and making it is now more like a chemistry lesson

than catering college.

Ahrash Akbari-Kalhur is one of the best gelato artists

in the business, and he's got all the awards to prove it.

This is slightly freaking me out here.

It's not like any ice cream place I've ever seen before in my life.

I know! It's an ice cream lab.

-It's Willy Wonka, right?

-Well, a little Willy Wonka.

What we like to do is, we like to make all of the ice cream to order,

so we freeze your ice cream with liquid nitrogen.

It's a long way from a 99, then.

Yeah, yeah. It's a big step up from a 99.

With options like beetroot chocolate chip,

strawberry and hay, or even salad cream,

Ahrash has proven he can make fantastic flavours

out of almost anything.

One of the flavours we're going to do is called green grass,

and for that, we're going to get parsley.

I also need lime leaves and lemongrass.

-You're not going to pretend to me it's healthy, are you?

-No!

-THEY LAUGH

-There's no need for that.

Exactly! Sorry to use bad language there.

Why don't you pick up an ingredient,

and we can see what we can do with it?

Lemon thyme. I like lemon thyme.

'Ahrash starts most of his ice creams with a base mix

'of eggs, milk and sugar.

'But it's a brave man who then throws in parsley and lime leaves.'

How about we put a little lemon thyme in? Come on! That is it.

Now we're talking!

So do you want to pluck a few off the stem,

and then every now and then,

we're going to get a little burst of lemon thyme.

'With my secret ingredient added in, and the base finished...'

I'm going to pour it in.

'..it's time for the fun bit.'

What we're going to do now is get some liquid nitrogen.

I'm going to ask you to put some gloves on and a pair of glasses.

I've been dying to do this!

-Now I'm definitely feeling like a scientist now.

-Are you ready?

-Yeah, I'm ready.

-OK.

Rock and roll!

-And straight into the mixing bowl.

-All of it?

-Yeah, be brave.

Wahey! I feel like I'm at a Thin Lizzy concert in the 1970s.

All of the nitrogen evaporates.

The speed at which we freeze it means you don't get ice crystals

that kind of ruin the ice cream.

OK. We're going to put it into the cup.

And this is your green grass ice cream.

Come on, let's try it on the unsuspecting public of Camden!

Let's go.

'It's all well and good us loving our own creation, but will the public?

'And will they work out what our secret ingredient is?'

-Do you like ice cream?

-Yes.

So try and guess the main ingredient in that.

-Green tea?

-No, it looks...

-Coconut.

-No.

It does taste kind of like a grassy sort of thing,

like it's all from, sort of like, natural stuff.

-Think herbs.

-Garlic!

-No!

-It's parsley. There's parsley in there?

Parsley! Oh!

-I was going to say chives.

-That is the lemongrass!

-Thank you very much!

-This is a dream customer right here!

I love you. Give me a hug. Come here!

LAUGHTER

That was a triumph.

I scream, you scream, we all scream for ice cream.

Ahrash is doing fantastic stuff with nitro ice cream.

I really believe this is not a fad. It's the future of ice cream.

Tom, I know how much you love salad cream.

Get down here and try salad cream ice cream.

'Oliver knows me too well - that sounds lush!

'And something else that's best served chilled -

'but not using liquid nitrogen - is booze.'

Very well, thank you.

-Joe is the whirlwind of wine.

-OK. That you are, and the judge, I heard.

-Yes, I'm the judge.

-Yeah.

-Yeah.

I've got a question for you both, actually.

If somebody comes to your party with a warm bottle of wine,

how would you go about chilling it? How would you do it in your house?

Don't know. Ice bucket, plenty of ice, water?

Stick it in the freezer?

Wine doesn't actually freeze until it gets to about -3,

because it's got booze in it.

If you get it that cold, and you forget about it,

it has to warm up by eight or nine degrees

before you can taste and smell it again, which can take ages.

But the ice bucket's the way to go.

However, there's one little trick I want to show you.

-Salt.

-That's the secret ingredient?

-It is the secret ingredient.

-OK.

Now, this is how it works. We put salt in the ice bucket first.

-Yeah.

-Two or three tablespoons.

Like that. One third of a bucket of ice.

A bottle of sake, which we're going to try with your food later.

-Ooh, yum!

-And then, we pour the water in.

Now, you'll know when you've put enough water in here, because...

The ice starts to move.

What's happening is, the salt's melting the ice,

and what's actually chilling the bottle is the liquid

round the bottle, not the chunks of ice touching the bottle.

If you put salt in there, it melts at a much lower temperature.

So it's bringing the temperature lower?

If you put your finger in, you can feel that the water's

already colder than an ice bucket's cold.

-Wow.

-There is very, very cold.

I have to be honest, though - it might just be easier

if your friends come over with an already cold bottle of wine!

That would be the polite thing to do, yeah!

'Top tip, Joe. Is there anything that man doesn't know about drink?!

'Instead of using salt, Ching seasons her boiled sushi rice

'with rice vinegar and caster sugar,

'ready to make her spicy salmon rice balls.'

So, as that cools and comes to room temperature, I'm going

to get on with my salmon.

-So, you like salmon?

-I love salmon.

-Japanese absolutely love it.

They're obsessed with it.

And in Taiwan, we have a lot of influence from the Japanese,

because they occupied us for 50 years.

So when you go to Taiwan, the street food there's amazing.

It's like a real fusion.

What's your favourite type of street food?

Well, there's so many. You know what, it's very difficult.

-When I go back to Taiwan, I have to have stinky tofu.

-Stinky tofu?!

Yeah, it's my absolute favourite.

That sounds like a nickname for someone at school, to be honest!

It's smelly, it's fermented tofu,

it's got this sort of pungent sort of fishy flavour, but deep-fried.

That, with a really good chilli sauce,

I'm telling you, it's amazing.

Stinky tofu and the word "pungent" is not something that I'd go,

"Oh, yeah, I must get on the next flight to Taiwan and try that"!

'Whatever floats your boat, Ching!

'A fan of strong flavours, Ching's adding mayo, mirin,

'coriander stalks and another secret weapon to the rice ball filling.'

-Thai-style chilli sauce?

-Yeah, you got to try this. This is hot.

-How hot?

-This is blow-your-head-off hot.

Go for it!

You're going to be fine. There's a whole bucket full of ice and water!

You know what, we have a bucket of salted ice water.

So, what do you think? It's tangy, it's spicy.

-Are you crying already?

-No, that is lush! I've gone back for seconds.

-In goes the mirin, and this is just sweet Japanese rice wine.

-OK.

It's lovely. You can have a sip of that as well, if you want.

And it just really enhances any salad dressing.

-It is really sweet.

-It's magic, yeah.

-It's almost like a syrup.

-Yeah.

Although I have to be honest, any flavour in it has gone,

because I had extra chilli sauce,

so I can't taste anything for the minute!

'Ching's been super busy over her side of the island.

'I'm not going to let her steal a march on me.

'Time to get on with the batter for my chicken nuggets.'

So what are you doing over there, then?

OK, so I have tapioca flour, polenta flour, bicarbonate of soda,

and some sparkling water. It's a little bit, I suppose...

-It's like a tempura batter.

-Very similar to a tempura batter,

-but it'll be really lovely and crispy.

-Wow.

This, my friend, is going to just be not a normal chicken nugget.

It's a super nugget.

I'm going to show you a trick now.

So, I'm going to put some clingfilm on the bottom like that,

and that just keeps it steady, and just holds it together.

And what I want is a nice piece of clingfilm to help me make my balls.

OK.

This way, you're not getting your hands all mucky and covered in rice.

Exactly.

-Nice golfball-size shape.

-That is amazing.

I have to be honest, I don't make rice balls very often,

but looking at that, with that clingfilm,

that's a really nice tip.

To go with my super nugget, I'm going to make a mayonnaise,

but again, this isn't just a normal mayonnaise.

This is one that is full of flavour.

-OK.

-Big, powerful kicks, it is.

-Salted anchovies.

-Ooh!

-So we're going to put a whole tin of those in.

-Yeah.

-And I'll keep the oil.

-A whole tin? So it's surf and turf, really.

It's chicken, and you've got some salted anchovies,

you know, mixing seafood.

-Do you need a little teaspoon?

-I wanted a tablespoon.

-A tablespoon!

I'm going to go for two teaspoons, or one tablespoon.

So I'm just adding vegetable oil, kind of a no-flavoured oil, to this.

There's already loads of flavour coming from the paprika,

and the mustard and the anchovies.

-They're Spanish fusion-style nuggets.

-Yes, do you know what?

I suppose it is a little bit like a Spanish-style mayonnaise.

'We're going all over the world for our food today!

'From Spain to Greece, Japan to Taiwan,

'and right back home for chicken nuggets and pies.'

-Six minutes has passed, guys. What do you think?

-Yeah!

Feel how cold that is. It's perfect.

That's got me thinking.

-Stay there, guys.

-I hate these moments.

I'm just going to my pantry.

-It's a surprise!

-What do you have at parties?

What's the first thing you do when you walk through the door...?

Vegetable spring rolls?

That's it, OK. That's at your house.

-Chips and dips?

-Chips and dips?

-I'll go with that. Yeah.

-Ahhh!

Crisps, yeah. Absolutely.

'But these are crisps with a difference!

'I've dehydrated some ingredients and made two flavours of my own -

'crispy duck and red wine.

'But can my party guests guess what they are?'

-Wow.

-Have a taste of that one.

-Have a taste of that one.

-This has got, like, a deep burgundy.

A red wine sort of...

colour to this.

What did you put on it?

This is a Merlot crisp!

Oh, my God!

You are amazing!

It's a red wine crisp.

-Really?

-Yeah!

-No way!

That is absolutely delicious.

And what was the first crisp you had?

-What's this one?

-It tastes like a really nice chicken crisp.

We're poultry.

-Not turkey?

-No, not turkey. What other poultry is there?

Well, duck... Duck! Duck!

-It's hoisin duck!

-A Peking duck crisp!

-Yes!

Joe, you were rubbish at this game.

-Ching, you're the winner.

-Yay!

'That spicy sauce clearly hasn't ruined Ching's palate!

'Nice work, girl.'

I tell you what, my friend.

I was very, very impressed with you tasting those wine crisps

and choosing those. Personally, I would have gone for the meat ones.

They're my favourite.

I've got an outdoor wood-fired oven at home, which, on a weekend,

there is nothing better than setting fire to some wood,

sticking a lump of meat in there, and getting it cooking.

Channelling my inner caveman.

'And I'm well jealous of food writer Kimberley Wilson.

'She got to go to Meatopia,

'the biggest barbecue festival in Europe.'

If flames, the smell of wood smoke and dripping slabs of meat...

..are your idea of heaven, this is the barbecue promised land!

Welcome to Meatopia!

Chef Richard Turner is the man behind this chest-thumping,

finger-licking, real-fire barbecue festival.

He brought it across from the States last year

to sell-out crowds in East London.

There's a big resurgence in meat-eating at the moment,

and natural cooking. I find, natural cooking, people get excited by it.

Obviously, barbecue tastes great. It's a simple, but great idea.

Over the next couple of days,

the carnivores here will get through five tonnes of meat,

all cooked by some of the best names in barbecuing.

Do you have any tips for someone barbecuing at home?

You could build this at home. It's cheap. I mean,

you wouldn't need to build it this big.

But really, I mean, barbecues, unless you're cooking

for a long time, are really just bricks and some coal.

And there's no cooking on gas here, so what about your fuel?

There's nothing better than cooking over sweet wood.

Like, I started a lot of times with cherry wood and plum

and sweet chestnut, and I blend my woods like I would blend my spices.

And by keeping a lid on your barbecue,

the meat becomes infused with all that sweet, smoky flavour,

and talking of meat, I've noticed that around here,

the bigger, the better.

If you're at home trying to cook a steak,

it's really hard to get that kind of sear on the outside

and still have the inside pink.

If you cook a large piece, it's a bit more forgiving.

You know, you can take a bit more time, you can move it over,

you can allow it to cook through.

Now, you may have spotted that it's mainly blokes

doing the cooking at Meatopia.

Food writer Tim Hayward has a theory about this barbecue bromance.

There's a fire cooking tradition naturally in every culture.

It's getting back in touch with that.

I mean, thousands and thousands and thousands of years,

we've evolved to do this, so perhaps if there is

a slight gender skew here, it's maybe forgivable?

I'm fast becoming a convert,

and one chef proving it's not just dude food is Gizzi Erskine.

They've been saying that all barbecue chefs are

-blokes with beards. Is that right?

-LAUGHTER

I've shaved mine off today!

You know, for me,

it's sort of frustrating that it's perceived that women, for so long,

are wanting to have salads and light dishes,

because more girls need to be doing this kind of food,

cooking it and eating it.

So some female advice in this male-dominated world -

it's all about the prep.

This time round, I've brined them in some beer, some brown sugar,

loads of salt, coriander seeds, Szechuan pepper, ginger.

Loads of sort of bits and bobs.

What brining does is, it draws out all of the excess moisture,

which leaves in all that real chicken-y flavour,

and also, it seasons it.

So, right, I suppose we'd better try some food.

OK. Go to town.

Amazing.

There's a list of about 47 different

extraordinary good ingredients in this.

Sweet and hot and then...

-The sriracha comes through.

-Mmm.

-Mmm.

When it comes to barbecuing, I'm a complete novice,

but after everything I've seen and eaten today, I am totally on board.

It's fun, easy, delicious, and everyone can do it.

-You all right with your pies, mate?

-Yeah! Oh, look at that.

-And they look lush too.

-Golden! Yeah.

-Yes.

That's a beautiful goldenness.

-They look fantastic.

-Thank you.

We've got the tricky part, turning my baklava out now.

-Wish me luck!

-Good luck.

-No good luck... I'm joking.

-No good luck.

LAUGHTER

'My carrot and pistachio baklava

'is bursting with sweet, syrupy goodness.

'And my super chicken nuggets

'with smoked paprika and anchovy mayonnaise

'reinvent this most favourite of finger foods.'

That's the one thing I'm missing on mine.

There's no clean, fresh herbs.

No clean, fresh herbs? You want a little bit?

-Nah, it's all right, don't worry.

-Sure?

I'll just stick with deep-fried stuff and a tub of mayonnaise!

Those spicy salmon balls with their oyster sauce mayonnaise

look irresistible, and as for Ching's chicken and mushroom pies,

they're serious competition for my nuggets.

-All right, then. Let's get them over to the table.

-There you go.

Look at that!

-OK.

-OK.

-Tell me what you think.

-Quite warm still.

Full of flavour. Full of meat.

-You happy?

-That is delicious!

-You a happy chappie?

The mushrooms in that are beautiful.

-Shiitake mushrooms are fantastic, aren't they?

-Mmm.

-Mmm.

They taste absolutely stunning.

Really, you know, heart-warming mouthful of food.

-That's only half the story, though, right?

-This is the salmon.

-Yes, this is the salmon.

-That is just delicious.

-That salmon comes through really nicely, doesn't it?

-Mmm.

-The salmon is so nice and pink in the middle.

-Nice and pink.

It's creamy inside. I've chosen something to go with this.

We chilled it earlier, of course. So we've gone with sake.

-Oh, I love sake!

-Yeah, sake's a weird thing.

-It's become really, really popular in restaurants recently.

-Mm-hm.

Yeah, in London, in the top Japanese restaurants in London,

some of them cost as much as £500, £1,000 a bottle.

What's the reason for that? Is it aged, like a vintage wine?

It's made from very special grains of rice,

and the outside of the grain is where all the fat and protein is.

It's the pure centre that makes the special, special sakes.

So sometimes, they polish away the whole grains

so there's only about 17, 19% of the grain left.

So that's why it's expensive,

because you're making it from little bits of powder.

So this one - widely available, Sawanotsuru.

-What percentage volume is it?

-Lovely.

-This one is 14.5. It varies.

-Wow.

-It can vary between 14 and 16, 17, something like that.

So it's a little bit stronger

than you would normally associate with wine.

-Yeah.

-And that's why we get a smaller measure.

It looks... LAUGHTER

I was just checking!

It's got a wonderful kind of sour alcohol-y kick going to it.

It's lovely, isn't it?

It always reminds me of candyfloss, there's a little sweetie-ness about it.

There's no aftertaste, there's no huge amount of cloyingness

in the mouth or anything. It's just really refreshing.

-Refreshing, yeah.

-Really clean, really beautiful.

If you can't find sake, dry sherry does most of the job.

'You can find some more of Joe's drink suggestions

'on the Food And Drink website, along with all our recipes.

'Now it's the moment of truth for my super nuggets!'

Mmm!

-Wow.

-The batter is lovely and crunchy.

And the meat inside, the chicken is really still nice and juicy.

That's a proper nugget.

That dip is amazing. OK.

It's like a tear and share, isn't it!

Yeah, that's part of the fun of baklava.

Tear and share, that's exactly it.

-It's not pretty, is it, eating the stuff, but it tastes so good.

-Mmm!

None of this is pretty.

And eating it, you look even unprettier!

Seriously, Tom, that is delicious. It's really tasty of carrot.

-I've got something for you, Tom.

-Delicious. So good.

-Beavertown Neck Oil.

-I love the sound of that already!

I've fallen in love with it.

You haven't even got to open it! I just want it.

It's almost the best beer name ever.

All their beers have got cool names.

But this is one of the great new vanguard

of craft beer in this country.

It's a West Coast American-style IPA, which is hoppier,

it's got more acidity, it's fresher, it's tangier,

and it goes with all the flavours we're talking about here.

It is in a can, and a lot of people say,

"Well, why can't we have it in a bottle?

"Isn't it better in a bottle?" Well, stop the press.

-Cans are better than bottles.

-Really?

This is the best way to store beer for transport,

and you'll see more and more cans appearing

and fewer and fewer bottles.

-Do you know what that is?

-That's bitter.

-That is amazing.

A bitter brew. But the more you taste...

We could just leave the food.

A couple of tins of Neck Oil, who cares what we're eating?!

THEY LAUGH

So, the big question is, which dish do you prefer?

Look, I've seen the size of Ching's chopper.

Sorry, I'm going to say this just hiding behind the ice bucket

slightly. Tom, I love the fact you did baklava.

I didn't expect to see such delicious pudding-y finger food.

But I think I want to give it to you this week.

-Awww!

-I'm so sorry, Ching. You know how much I adore your food.

I'll be honest - I've given him a tenner to say that,

and it's probably because I pinched your garnish anyway,

but thank you very much.

Do leave the pies on the way out as well!

No, I'm taking them with me now! Forget it!

'Next time, Daniel Clifford is pitching his little luxury...'

You can see the pressure's starting to kick in now. My head's gone blank.

'..up against mine.'

Why did you do that to me?! We're supposed to be friends!

I am your friend!

And Arabella Weir gets pushy in the patisserie.

-Gentle, gentle, gentle, gentle!

-No, no, no!

Just learn to let go!