(upbeat music)
- Today, we try to cook a dish
using only power tools and DIY equipment.
And can we make it look and taste good enough
that a chef won't be able to tell how it was made?
Well, let's find out.
Words cannot describe how excited we are
to be filming this video.
Boys, you've got your equipment.
We've got some ingredients.
Let's see what happens!
(metal clanks)
- Good luck.
- And to you. - [Barry] Oh no.
- Nothing that's normally in the kitchen,
except for chopping boards.
- Just two tools. - Right.
(Jamie laughing)
- Right, where do ya wanna start, chef?
- Trowel.
So we've got a sauce pan,
I'll get some ingredients.
- Yep.
- You build a sieve.
- Okay, that's easy.
- Okay, we've got some scallops in the shell
and we've got some red mullet
that hasn't been pin boned or scaled properly.
So, I'm gonna have to, fine,
I'm gonna pin bone this fish.
I'll do some prep.
You do some building.
- Shout if you need us to do anything,
we can build as well.
- Yeah.
- Oh, can you sand me a carrot?
(Barry laughing)
- Brilliant, yes.
- [Kush] While you do that,
what else can, Barry, what can you prep?
- Careful, mate.
- [Kush] Barry, that's a sight.
- [Jamie] Oh, look at that.
- [Kush] Like, yeah, just carry on really fine
like a brunoise please.
- I'm gonna try and do like crushed.
- But the thing for us all to remember
is that he can't have any inclination that this is
how we prepared his dish.
- [Kush] Yeah.
- So it's got to look chopped, sliced, peeled, properly.
- Should we shred some corn?
- Just to clarify, everything that we are using here
has been washed, sanitised, or is safe for food consumption
after washing and hygienic analysis.
Do not try this at home.
We had to do a lot of research
to ensure that this remains safe.
- Says a man polishing a carrot.
(Jamie laughing)
- Kush, this is an effective way to crush garlic.
- So I'm gonna season this mullet.
I've scored it.
How's the carrot?
- This is the smoothest carrot that's ever existed.
- Ah, right.
- I can't do anything more with it, okay?
Make sure you wash it. - Okay, thank you.
So normally I'd use a spoon to scoop these scallops out,
but we don't have a spoon.
- This is the most ridiculous thing ever.
Kush, you're the chef here.
- [Kush] Yeah.
- Believe it or not.
Have you got a vision?
What is it that we are making?
- I think we're gonna do some lightly roasted
Cornish red mullet.
A fricassee of scallops, nduja sweet corn and chickpeas,
and a garlic sourdough parsley crumble.
- You have not told me how we're using my shiny carrot.
(Barry laughing) - [Kush] I forgot the carrot.
- Oh, oh, Jay, we've got a drill!
- [Jamie] Yeah?
- [Kush] We've got a multi-tool.
- He's found the drill.
- Well, how do you grate a carrot with a drill?
Put the carrot in the clamp?
- Yeah.
- Attach it to the workbench. - Yep.
- And cut little pieces of it with the drill.
- Yep.
- Right, you do that then.
- How?
- You can do that, do it, and then catch it in the bucket.
(Barry laughing)
- Okay, back to flavour.
Flavour bombs, he loves that word, doesn't he, Ebbers?
- Yes, he loves that word. - Yeah, nduja.
Flavour bomb, don't need to do anything to it
other than scoop it out with a spoon.
Olives, chop them up.
- The Coto-roti chopping method-
- It's working though
isn't it? - Is some of your finest dice.
- This is a lot of fun boys.
- It is, isn't it? - [Mike] I'm loving it.
If you are enjoying this,
there's some small things you can do
that make a big difference to us.
Like the video, subscribe if you aren't,
click the notification bell and select all.
Thanks.
- I'm gonna, I wanna slice this up
so it cooks nice and evenly, though.
- You know what would be really nice on the plate?
If you had some sort of like foam on the plate
to look really chefy, wouldn't it?
- With what? - Foam.
We haven't got a foam gun.
- No, but you could make a whisk and you have aquafaba.
- [Kush] We have aquafaba?
- You have aquafaba.
You have aquafaba, and I think you could make a whisk.
- With what?
- A drill.
- Can you make a balloon whisk
out of wires? - Can you make a
ballon whisk out that?
- Yeah, I will try my best.
- Maybe that, will that help? - An axe!
You've got an axe.
- Will an axe help?
Of course an axe is gonna help.
- Oh, that is sharp.
Hilarious, it's not the finest knife in the world,
but certainly sharp.
Finely chop the herbs,
and on this board finely chop a sausage.
- Can I have the axe please?
- Axe, you need to wash it.
'Cause obviously it's had scallop on it.
- Oh.
- Can you wash your, go wash your axe in the sink.
(Mike laughing)
Shall I start sauteing some garlic?
- Yes.
How? - [Jamie] How?
- We haven't got a pan. - [Kush] We haven't got a pan.
So I can put the garlic in here.
- [Mike] What's this mesh made out of?
- Stainless steel.
It's the same mesh that you get on a sieve.
That works.
This is our little saute pan.
That is our stove.
I'll put the fish on that and roast it later.
- Lovely.
- And our sauce pan.
I think we're set guys.
But that's frying quite nicely, isn't it, Jay?
- That's frying very nicely.
Is this where we put-
- You do have a plate, like we've got a plate to use,
so, okay.
- That's gonna be our mixing bowl.
I'm just gonna pass you stuff
and you throw it in the bucket.
We can put the olive in the bucket.
Put the corn on here
and I'll roast the corn.
- [Jamie] Oh, charred corn, look at that.
- Coming in.
- We've charred our corn and now we're steaming it.
- [Kush] So it's double cooked corn.
- Oh my.
- Yeah, well I'll hold this.
You go back to that.
- [Jamie] So sausages.
- Yeah, so you want to, just half, really finely chopped.
- Finely chopped.
He's got an axe in his hand.
(upbeat music)
Boys, can I do anything to help?
- [Kush] If you can somehow turn that
into breadcrumbs on that chopping board.
- I am currently using a heat gun
to make toast. - [Barry] Oh wow.
- And then breadcrumbs, toasted bread crumbs.
- I've made a whisk.
- Check if it works over there, Barry, in the safety zone.
- Holy hell, does not work.
- We're not using that.
No, too scary! - Executive decision.
- Wow, that smells toasty.
Yeah, you char that off.
Do we need a bit of extraction?
- [Jamie] It's releasing all the oils.
- That's what we want.
Right, we've got the big fan on.
Right, in the bucket.
- [Mike] This is carnage.
- Yes, Jamie.
- Oh, look at that oil.
- Look at that oil.
- There, all right, mixy, mixy.
- [Barry] I know we can't use kitchen stuff,
but you never get a building site without a mug, do you?
- [Kush] Yeah, use a mug Barry.
Barry Taylor.
- Whoa, it worked very quickly.
It's worked.
(All shouting)
I aquafaba-ed everywhere.
- Chef, I need direction.
You've got soldiers at the moment.
- You wanna mix and season that?
- Mix and season?
- [Kush] Yeah.
- Why is my shiny carrot not getting used?
- Ooh, got a whole different-
- How, how sharp?
Jamie what are you doing?
- I thought I could mix with the tape measure.
- Jamie Spafford.
- But you can't.
- Use a metal, I don't know what these are.
Welding rods, pretend they're, ah chop sticks!
- Chop sticks.
(upbeat music)
- Bit of salt.
I think and maybe thicken it with a bit of aquafaba.
(Jamie gasping)
- Oh that is thick. - [Jamie] That is
really thick. - I know.
- Should we cook some fish and plate it up?
- Yes! - Yes!
- Right, so nduja-ify this mullet.
So this will add a nice bit of fat
and savoriness to the fish.
- How would you traditionally cook this Kush?
Would you steam it or would you pan fry it?
- I'd pan fry this skin side down really gently
in lots of olive oil, flip it over and take it off the heat.
- Did you want me to do that with an iron?
(Barry and Mike laughing)
- [Kush] We'll bring the heat gun into play.
- You said that with so much sincerity, it's amazing.
- So we want to oil the fish.
(Barry laughing)
- Like it was a normal question to ask.
- Yeah. - Yeah.
- Back in the summer, we had a Wild Weekender live show
and it was massive.
- Yeah, thousands of you joined us online
across two days and we had literally the best fun ever.
So on the ninth and 10th of December,
we're doing it again, but bigger.
- [Barry] Yeah, Jamie booked a dodgy old inn
in the middle of nowhere to do the live stream,
and it's called Snow Way Out.
- [Ben] There's gonna be an ice bath challenge in a hot tub
that definitely doesn't work anymore.
- [Barry] James, Kush and Ebbers
have a three-Way Chef Battle
using one or two ingredients they can pull together.
- [Ben] A pass it on with no electricity
except for a small bike generator.
- [Barry] Kush is unleashed
with a Chef-y cooking master class.
- [Ben] And a treacherous mince pie challenge
where the pies are filled with weird stuff.
- And our brand new hilarious poker face roulette.
- [Ben] And if we can escape the inn,
an icy themed pass it on finale in the elements
with three chefs, and three normals, and a tonne of snow.
- [Barry] We need you to vote, control, laugh,
and cook along in our most interactive live stream ever.
- And as always, the entire thing
will be available on demand for 30 days after the event.
Either way, we wanna see you there.
(upbeat music)
- Are you confident to cook that?
- Yeah, low.
- [Kush] Low
- [Mike] Oh, look at that!
- [Barry] Oh wow!
- [Jamie] Curl baby.
- That is brilliant.
- What should I do with this?
- My shiny carrot?
You asked me to shine it.
No, it's got to be-
- Oh that is a nice, oh, look at that!
Is that nice or not?
Am I just getting carried away?
- No, you're getting carried away.
This needs to be, he's going to clock it
or he'll think that Jamie got bored.
(Barry laughing)
- What about scallops?
What do you want me to do? - I think now we're gonna do,
now we're gonna get the steamer
and steam everything to gently cook it.
- I mean, I could do that with the iron
and the steam function.
- You are desperate
to do the iron. - [Kush] Yeah, go on, go on.
- [Barry] You've gotta use the steamer.
- [Mike] Oh wow.
- Don't aim it at me.
- No, don't squirt it!
- I'll take all the creases out.
- [Mike] Jay, this is so stupid.
- Fine, we'll use the steamer.
- All right, I'm gonna do a little almond crumb.
- One thing Ben said before we left was
- [Kush] Who's watching
the fish Jamie? - I know these guys always try
and make things a secret for me,
but I'm pretty sure I know what's happening.
I was like, I'm pretty sure you don't.
- I'm pretty sure you don't.
- [Jamie] Oh, boys.
- That's quite nice, James.
- [Barry] Oh, that looks good, Jay.
- Well done.
How do we know when it's ready?
- Ding.
(Barry and Mike laughing)
- Well done.
- I'm gonna start plating up while you cook the fish.
- Okay. - Yeah.
Have we got a ring to plate in?
- What about the duct tape?
- Yeah, gimme the gaffer tape.
- [Mike] Yes!
- So we're gonna do a ring of chickpeas.
- [Barry] In a trowel.
- That is also-
- [Jamie] A saucepan.
- A saucepan.
- I think this is gonna flop.
- [Barry] Oh Kush. - Kush.
Yes, Kush! - The best use of-
- [Mike] How does that look good?
- I don't know.
- Oh that scallops lovely and just poached.
I'm gonna take these off now.
- [Jamie] Yeah?
- Yeah, you just want a
half cooked scallop.
Just gonna go around the outside with some scolly bobs.
Ah, fruity balance.
I'm gonna secateur this apricot.
- [Jamie] Oh, oh yes,
- [Mike] Mate, they are lovely and thin.
- How's it going?
Oh yeah, yeah, fine.
Now let's go, let's go, flippy, flippy.
- Yeah. - And then, oh,
you can see it's starting to come apart and flake.
That means it's nearly cooked, flippy, flippy.
And then we're just gonna give it 30 seconds,
then we'll blow torch it to finish.
- Great.
- This is the greatest thing we've ever done.
- The fact this working is amazing.
- Yes Kush, yes Kush!
Boys, this is fantastic!
- I really wanna check if it's cooked though.
Oh, gimme a toothpick.
A chopstick.
Poke it in and just check it against my bottom lip.
- [Mike] It's flaking mate. - [Barry] It's flaked, mate.
You're good, you're good.
- Oh yeah.
I think it's nearly sexy time.
A bit of carrot.
- [Mike] Oh my gosh, boys!
Perfectly charred toast.
- Charred crouton, crou-toasts.
They'll soak up that little juicy, juicy.
- Yeah.
- Bit of smoked soy on top.
- Boys, it looks insane.
- Well done.
(all clapping)
But the job is only half done.
Will Ebbers be able to work it out?
- Right.
- We've got a lot of (beep) to hide.
- Yeah. (Barry laughing)
(upbeat music)
Ebbers, what a delight you have in store.
Please lift the cloche.
(upbeat music)
- Very nice.
- Seared red mullet on top of a fricassee,
with poached scallops, nduja, and enoki mushrooms.
- It looks beautiful.
Cheers.
(upbeat music)
Very tasty.
- [Jamie] Ooh!
- Very tasty.
- Right, so that's a tick.
- That does sound like a tick.
- You are studying it very closely.
- I like it.
He's trying really hard?
This is what we need. - What are you looking for?
- Like a good puzzle page
on Sunday paper.
- Yeah.
- [Ben] Don't rush into things.
- Okay. - But it's very delicious.
Lots of texture.
I like the kind of surf and turf vibe that's going on.
The enoki mushrooms is good.
- Happy with the the cook of the fish?
- Fish cookery is very good.
It's flaking nicely, spicy, little bit of colour and sear.
First off, it's delicious.
Congratulations, I don't wanna stop eating it.
- Excellent, excellent. - Well done, well done.
- You too. - Mainly, mainly you.
- And you (giggling).
- So before now we've done a couple of these
and we've had a frozen food challenge.
We've had tinned food challenge.
On occasion you've caught me out.
On occasion, despite the deliciousness of the dishes,
I've worked it out.
- You got any idea?
- I would say that all of these ingredients, tinned,
canned, jarred, or pre-prepared
and therefore don't need much cooking.
There is, however, some delicious cookery going on.
Some charring of some bread and some fish.
But possibly the char only coming from one direct source.
Have you done the entire dish with nothing but a blowtorch?
- [Jamie] Ooh. - Good, very good guess.
- As a question, have you cooked the dish
with nothing but a blowtorch?
- [All] No.
- You've used other heat sources?
- [All] Yes.
(All laughing)
- Ebbers, predominantly Kush and Jamie
have cooked this dish using entirely
power tools and DIY equipment.
(upbeat music)
(Barry snickering)
- I don't even really know what that means.
- It's no knives, no pans, no oven.
- No bowls.
- No bowls, no nothing. - No hob.
- I would have no idea.
I mean, it sounds ridiculous.
It tastes delicious.
I didn't guess it.
I didn't really get close.
I'm intrigued to know what weird category and restriction
you can put on food to try and fool me next time.
Comment down below if you guys
have got any ideas. - [Mike] Comment below!
- And if you like the video and want to see us doing more
of these, give it a like.
(Jamie buzzing)
- It's a thumbs up, isn't it, but with a drill.
- Oh right, okay.
- Oh, okay.
(eerie holiday music)