(classical music)
- I dunno what to do.
(classical music)
(egg cracking)
(splatters)
(torch burning)
(classical music)
- That's annoying.
- Looks terrible.
We're hiding these.
- Oww!
- What is going on here?
- This is a joke.
- Where's the dish?
- This should be really obvious.
- [Janice] Oh dear, oh dear.
- Woo
- Woo. We can do this.
- It's a game of teamwork
Us versus Janice.
- It's not, Ebbers.
It's us versus each other
- Yeah.
- And we can't help it.
- No.
- [Janice] Hello boys.
- Hello Janice.
- Hi-de-Hi
- [Janice] Today's theme is leftovers.
In front of you are a number of leftovers
from "Sorted" filming and recipe development.
You must repurpose as many of these
as you can with additional ingredients
from the table to make a delicious new dish.
- Okay, one new dish.
- Out of lots of...
- Can we lift?
- Are we allowed to lift these?
What?
- Oh, quite literally leftover.
- So as many ingredients as possible, but not all of them?
- Up scaling and up cycling old pies.
Monkey gland sauce.
- Oh my Gosh.
- How have we still got that?
- Well, it's pretty much a preserved thing.
Some lasagna.
Do you know what, that was from lunch today?
Pita, custard.
Oh no, it's not custard.
What? How?
What the hell is that?
I just looked at it and presumed it was custard.
- What is it?
- Not much the wiser.
Is that a tin of soup?
- Is that cold soup?
- Soup is savoury.
- Cold chicken soup or something?
- It's cold chicken soup.
- Oh, thank goodness it's not me.
- Is there an order, Janice?
- [Janice] The order will be decided by
most to least chest hair.
Thanks to "Fluffy's Junior" for the suggestion.
- Well, I'm putting myself down this end.
- I'm probably number one.
- Probably number two.
- I, This is the most disgusting thing.
For some reason, leftovers can be
a little bit off putting at the best of times.
However, with their chest.
- Get a few big chest hair of theirs in that soup.
- Stop it, I don't care.
I don't like it.
- Jay is definitely hairier than you, Ebbers.
- Yeah, definitely.
If we include Jamie's bum, he's definitely hairier.
- Okay, we have our order.
- We have lots of food.
- I'm worried.
- Teamwork.
Think carefully.
Turn things on its head.
- Bye.
(upbeat music)
(alarm honking)
- Okay, I've got, I've got a plan.
I think it's a strong plan,
but I'm gonna have to work quite quickly to get it done.
We have to create a dish.
I'm not gonna create a dish.
I'm gonna create a meal and let's see how that goes.
So, another one.
Saw these were over here as well.
I'm gonna pop those here, cause we don't need them yet.
But, if I put them there, that's gonna help direct somebody.
Right.
First up:
Pizza.
Let's make a savoury pizza
topped with leftovers in different areas of the pizza.
And then we can make a sweet pizza as well.
Cause I think we've got
a couple different bases that could work.
So, first thing's first, flour.
Flour, flour, flour, flour, flour, flour, flour, flour.
Yep.
Yeah.
Now, yeah.
Yeah.
We're doing it.
Pizza.
Pizza toppings.
What have we got?
We use a little bit of that.
Oh, how did I not.
Snacking pie
Our noodles.
Prawns, beans, peppers.
More difficult as a pizza topping.
However, we have got the mince.
What else have we got?
Some lovely mushrooms.
Chicken and mushroom soup.
That's a thing.
So why not use some of these oyster mushrooms.
Chanterelle.
Oyster?
Oyster.
Some of that on there.
Right?
And then,
in here, have we, have we, should of checked this before.
Yes.
Great Mozzarella.
Yes.
Yep.
Looking good.
Bit of polenta.
Also, little tip, little bit of salt
so you don't have to put as much salt on the top.
All right, easy.
How?
Oh dear.
How heavy has he made the pizza?
Not too heavy.
It's going in.
Right.
One dish done.
Let's crack on.
Little.
Stop for a little...
Do we do a sweet pizza
or do we do something a little bit different?
Do like loaded dough balls?
Let's do loaded dough balls.
That sounds like a good idea.
These are gonna go straight in the fryer as they are.
Chuck them in, chuck them in.
You get going.
And in the meantime we can get something to top them.
So I'm thinking some sugar.
First of all, is that sugar?
- [Janice] Shall we not tell him that that's salt?
- What I'll do is create a cinnamon sugar
to toss them in and then we can do like a loading exercise.
Go on it, chilli, honey.
- [Janice] 60 seconds left, J bear.
- Minute left.
All right.
It's the hardest honey in the world.
- [Janice] Here, try this.
It's for my personal stash.
- Yep. Honey.
Some chilli flakes.
Get that on a really low heat.
Cinnamon.
Into there.
Got cinnamon sugar to roll those in.
You've gotta eat that.
Three, two, one.
(alarm honking)
That was a good use of 10 minutes.
I feel like we've got a savoury dish.
We've got a sweet dish.
Nine and a half.
Nine and a half
Ebbers.
(angelic music)
(Alarm honking)
- Right, right, right.
What have we got?
I'm surprised Jamie just didn't do snacking pie.
Something viscous, sticky and chilly like chilli and honey.
Excellent.
Salty cinnamon?
Why salty cinnamon?
He made a pizza with soup and Singapore noodles on
and some mushrooms.
Oh my God.
- [Janice] I don't think even God could save this dish.
So best of luck Ebbers.
- Okay.
Some interesting flavour combinations.
Honey and chilli is good.
Mess everywhere.
These have been fried.
Except for that one, but I don't think they cook through.
So I'll just whack 'em in there to finish.
And then what I'll do is I'll tot 'em into the chilli honey
and make like a savoury chilli honey dipping bowl
for whatever we actually create.
Right.
Let me explain what's going on in my head.
I'm gonna do the base to a sauce that we can then do
with plantain.
We can combine the pie filling and the soup
in like etouffer.
So, I'm thinking, plantain instantly took me
to kind of Cajun Creole.
So some Cajun spice with the holy trinity.
- [Janice] I used to be in an R&B group called
"Holy trinity" in the nineties.
Had to give it up when I became a Scientologist, though.
That and the fact that there are only two of us in the band.
- The bits we never get round to using,
the parsley stalks,
great for flavour, the base to things
but otherwise gets wasted.
And then some spice.
The wonderful thing is you shout Cajun
and the wonderful food team brings you all the spices
rather than just a Cajun spice,
which I also thought was on there.
Okay, we're making our own
- [Janice] While he turns up the heat.
I think I have the perfect thing for this one second.
Incoming.
- Etouffer is...
Ask and you shall receive.
Thanks Janice.
Etouffer is a kind of, I always think New Orleans,
Louisiana, kind of Cajun Creole.
all of those influences.
And I think, for us, it's gonna be perfect to add this too.
It's typically tomato based,
but if we haven't got any, we'll avoid it.
(fast paced music)
What we'll be left with, is like a thick, soupy,
kind of saucy thing
which we can then serve over,
which is where the whole thing started, plantain.
(Fast paced music)
(coughing)
I think that chilli might have been a bit warm.
Chicken pie filling into chicken soup.
If we don't get chance to use the pastry,
it would be a shame.
But I've taken what is the high value element
of that leftover and made use of it.
Etouffer would typically then have like a rue base.
Essentially this thick soup is gonna do that job for me.
So, into the veg, to heat up that,
to be served with fried plantain.
And then maybe a fresh herby salad.
We've got loads of parsley.
Our spicy dough balls on the side,
which we can also spice with honey chilli and all spice.
Toss together, which will all bring this dish together.
You can see how firm this is.
So, surely they'll realise that needs to be fried.
Please, please, please pan fry the plantain.
Jamie's snacking pizza.
Done.
The dough balls going through our all spice chilli honey
as dipping things for our etouffer.
I hope the boys realise what on earth it is.
(alarm honking)
That is my time up.
- [Janice] The face of confidence.
Feast your eyes.
- I think I took pizza and dough balls,
which was perfectly good vehicles for leftovers
and took it to the other side of the world.
I'm gonna give myself seven and a half, cause I always do.
Baz!
(upbeat music)
(alarm honking)
- Okay, right.
What have we got going on?
We have a hollowed out pie.
Amazing.
Then you've got...
Hello!
Why?
Why is that pizza...
That's genius.
Either, there are two dishes going on here,
and we have a pizza on the go
and we have a fish pie filling.
- [Janice] Hum, Barry that's...
- Or we have a fish pie filling with an elaborate pie top.
- [Janice] Nevermind.
Chicken of the sea as they say.
- Lovely, beautiful, delicious pie base.
This is amazing as well.
But, I can't think how the two go together.
We need just one dish.
I could put it on top.
That's what, Jamie would do.
But I can't do that.
That feels wrong.
So I'm gonna put this aside.
These, I think, can go into the pie.
But I also think you could also put something else
that I saw laying around.
A fish pie base is just mashed potato.
These are potato.
Let's put these on top of the pie.
But first, let's fry them.
(upbeat music)
Yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes.
Now let's just get these up.
Cause I only pull myself.
Right, chips.
Oh!
Have I gone too far?
This, is what a collaborative fish pie looks like.
You've got, probably Ebbers' base
and you've got a normal topping.
Oh yeah, plantain, get in there.
That can be interesting.
Okay, a little drizzle.
This honey chilli syrup over top.
Okay, a few more seconds.
Get this into the oven.
(alarm honking)
I haven't done much, but I've been decisive.
Eight out of ten.
Mike, you're in.
(wheels turning)
- Would you like 120 pounds of groceries on us?
- That's all this!
- Which our psychic app turns into all of these.
(popping)
Teaching you new skills
and eliminating food waste along the way.
- Win 120 pounds of groceries on us.
Sign up for a free trial today to be automatically entered.
T and C apply.
Check the description box for more information.
(upbeat music)
- Okay?
Okay, okay, okay.
What Barry's in?
Cause the Hobbs left on.
Standard.
Always on brand.
In fact, all the Hobbs are on.
I'm seeing Singapore noodles on this pizza.
That's got to be Jamie.
The thing is, we've missed the pie crust.
Leftovers.
Use the stuff up, that's going to go off.
I'm not even touching that.
I'm not touching that with someone else's.
I'll take some herbs.
I'll put some freshness on some stuff.
That pizza could do with a bit of freshness.
Let's just get some greenery onto this pizza.
Bit of freshness.
Parsley.
There you go.
Well, I've done one thing.
Or, we have monkey gland sauce.
- [Janice] Monkeys and/or glands not included.
- It's really sweet, tangy, roasted.
It's got a roasted flavour to it.
Let's get the monkey gland sauce heating up.
I think some tarragon could work quite nicely with that.
Plus, the tarragon looks like it could be on the way out.
So let's just use it up.
The time is now, monkey gland sauce
over the top of our plantains.
Whatever this is, is now coming out.
That can go there.
Tarragon, that was wilting and going off
over the top of whatever that is.
Paddleboard pizza
that I simply put some parsley over the top of.
(alarm honking)
And that is me done.
One dish of leftovers.
I gotta score myself.
I didn't do anything but I didn't f it up.
So, I'm scoring myself a five and a half.
- [Janice] If you are enjoying this,
there are some small things you can do
to make a big difference to us.
Like the video,
subscribe, If you aren't,
click the notification bell and select all.
Thanks.
- Okay
- How was that?
- Well, I can see a medium flaw.
- There are three elephants in the room.
- And there only needed to be one according to the brief.
Jamie, lift elephant one.
- I didn't put that green (censored) on it.
Who put the green (censored) on it?
- Well, you know, I needed to do something.
Barry, Elephant number two please.
- Oh.
- Okay.
Again, addition of green (censored).
Well done Mike.
And elephant number three.
- What is that?
Why is that?
- Well, let's start here because...
- I just saw Singapore noodles and a pizza, and I was like,
well Jamie's done this.
- With chicken soup, I think.
- Chicken soup.
What, as the base?
A white base.
- Cheers. boys.
- Cheers.
Do we really?
Here we go.
(upbeat music)
- What did you all get?
- Mostly Singapore noodle.
- You got Singapore noodles.
I've got mainly lasagna.
Baz, What have you got?
- I've got a prawn.
- Prawn.
- Lucky you.
- I've got chicken soup with onion ring and a prawn.
I'm a little confused.
- It's weird, but it's almost like the soup
brings it all together in a really odd way.
A bit like a white sauce.
I'm not saying it's great,
but I'm also not saying that it's repulsive or...
It's just weird.
- He also made some dough balls and mixed cinnamon
with a big bowl of salt.
And I'm really confused why he did that.
Because I think he made more food waste.
- You (censored).
- You made what?
- Why did you take a bowl of salt and put cinnamon in it?
- I didn't.
I didn't.
I took cinnamon, and mixed it...
- What's all this there?
- With sugar.
- It's the salt.
- So we could roll our dough balls in cinnamon sugar.
- But this was the salt for my pretzels.
- Wait, don't.
- So, get a bit of everything, I think.
- Cheers.
(upbeat music)
- That is very, very nice.
But also not a million miles away from my original thought.
I was thinking pizza and fries, pizza and chips as a meal.
- What are you trying to do?
Think ready for that.
- You're the who...
- Who put the chips next to the fryer?
- It's the most basic (censored) in the world.
(upbeat music)
- I'm not sure it would have been my first obvious choice,
but actually that's really lovely.
I don't think that and that bad at all.
I don't think that is bad at all.
I just don't think we would've done it for 40 minutes
for pass it on.
Cause it was already done.
- Okay, Spaff, talk to me.
What did you score yourself?
- 9.5.
- Cause I scored myself.
Wow. Okay.
We're gonna need a run after that.
- Absolutely not.
- You should write a book on your creative process.
I really just would love to read it, start to finish.
I love it.
But is it a pass or a fail?
- What do you think?
It's a pass.
I don't know what that third dish is.
It's unnecessary.
But other than that, it's a pass.
- I wasn't as generous as as 9.5, but went pretty solid,
with 7.5 on the basis that I did a new dish,
which was the brief, and something we've never done before
and the etouffer as a basis.
And I hinted towards plantain.
I thought we were on the right track.
I think that is a pass together.
I think that is also a quick pass to snack on
while you're cooking.
- Ebbers is ashamed of that.
- I'm ashamed of that.
I was trying not to say it,
but you put the words in my mouth.
- Barry.
- Scores Baz?
- I gave myself, for being decisive, an eight.
But, I didn't actually do much.
I don't think so.
I'm not sure how well deserve that is.
But for me it's definitely, it's definitely a pass.
- It works
- Fired potato and bread on top of etouffer.
- I mean, it can't go wrong.
- I gave myself a five, didn't really do anything.
And I do think it's a, I think it's pass.
I do think it's a pass.
I think it's, I think it's a crowbar pass,
because it is multiple things.
But, thank god, they all work.
- [Janice] I'm actually proud of these boys.
Haven't they done well?
- That's yummy.
I never thought of using monkey gland sauce with plantain.
- That's great.
- I never thought I'd put
Singapore rice needles on a pizza.
But hey, my eyes have been opened.
- There we go.
- My eyes have been opened.
- Thinking outside the box.
Well, over to you guys.
Let us know how we got on and, from your perspective,
where it went right, where it went wong.
Comment down below.
- That's all this!
- (censored) my life.
- Great, thank you both.
- That last one was good.
- Awesome.
- Great.
And some trolley shots.