(bright orchestral music)
- I don't know what to do.
(bright music continues)
(food sploshing and squirting)
- That's annoying. - That looks terrible.
- [Mike] We're hiding these.
- Ow. - What is going on here?
- This is a joke.
- Where's the dish?
- This should be really obvious!
- [Janice] Oh dear, oh dear.
- Ladies and gentlemen, welcome to another Pass It On.
But it's very special because we have
our competition winners with us in the studio.
(all cheer)
- And one online.
- And someone watching online as well.
So there are even more eyeballs in the room condemning us.
So Janice, can you put us out our misery
and tell us what today's theme is?
- [Janice] Hello, boys.
Today's theme is Redemption.
After another shocking performance
and another classic plate of beige
you served up in the last Takeaway Pass It On.
I'm challenging you to once again
to create a creative, delicious takeaway meal.
- There we go.
- I don't even remember what we made.
- So just like Janice, sloppy seconds.
It could be anything in the takeaway realms.
- It's how we define a takeaway.
(Barry cackles)
- Do we have an order?
- [Janice] The order will be decided first to last
by the least recent takeaway orderer.
- I haven't had one since I've been in London.
So that's at least eight weeks.
- Haley, when was the last takeaway?
- Barry's wife is here.
- Two nights ago.
- Two nights ago. - Right.
So you're going up that end, so it's me and you.
You've just had a baby.
- I got a kebab on Friday.
So this is the correct order.
- This might just work.
(stirring music)
(klaxon hoots) (upbeat music)
Interesting. Interesting.
Right.
Takeaway, takeaway, takeaway.
Now this is going to be a challenge.
Takeaways are really, really quick.
So I'm gonna try and come up with some ideas
that will take 10, 20, 30, 40 minutes to cook.
So I'm gonna make, sesame prawn toast
but with chicken.
I'm not even bothering to peel the ginger.
Have we got any garlic, Janice?
Hup!
Two cloves of garlic.
A little bit of onion and we'll make a paste.
I would normally do this
(mixer whines) with prawns.
I also want from our dry store some Chinese five spice.
It's typically in our DIY.
Cinnamon.
A little bit of chilli but not too much.
Burger bun. Will they get the idea?
Where they need to take this concept,
understand it and make it work.
Get my idea?
Right. Two of those.
Last thing we need to do is make them sesame.
Thank you, Janice.
And the way to do that is just to sprinkle.
Beyond that,
I'm gonna do a lot of mise en place.
So I've brought some ginger, wild garlic.
I've brought some spring onions, I brought some herbs.
Four minutes.
Let's do some prep, so,
we've got a mixture of delicious mushrooms.
We're gonna do ginger, spring onion and garlic.
It's like the holy trinity of Chinese cooking.
Wild garlic.
Bean sprouts. Delicious.
I'm also gonna put that there,
'cause I think a pork dish would be wonderful
with honey, ketchup, sesame and soy.
It's saying that there would be an excellent dish.
This here is already an excellent dish.
Especially if I put it on a tray.
They should really be fried.
But what if we cover it in sesame and bake it?
That way, at least I know it gets cooked.
Duck, it was on the table.
It's a wonderful ingredient,
especially when it is already cooked like this.
We'll bowl it.
I think I've done enough.
What we've got is a delicious stir fry.
A pork dish with a marinade
and we've already done chicken sesame toast in the oven.
I'm gonna have to do more.
Have I got time to make a snoozing dragon?
So you cut down, not all the way through,
but some of the way through an aubergine.
Then you flip it
and you do exactly the same but at an angle.
(upbeat techno music)
It needs to be roasted off with lots of seasonings.
That is not my problem,
'cause that is a wonderful idea.
I've prepped a lot
(klaxon hoots) and my time is up.
I'm gonna give myself a solid, sweaty seven out of 10.
'Cause I always do.
And it's Jamie up next!
(whimsical music)
- Right.
Here we are...
What the?
I've broken it.
(crew/guests laughing) Okay, step one.
I've broken it.
Step two.
We're gonna do bits. We're doing bits now.
It's fine. Yep.
I might just chop those up separately.
That'll be fine.
Right. What else have we got going on?
We've got spring onions, coriander, chilies,
ginger, mushrooms.
What is that?
Okay.
Got a pork sword.
We could do something with that.
What is going on?
Oh!
Like prawn toasty type things.
So he's going down the Chinese route.
(upbeat rock music)
(Jamie exhales)
Let's start by just chopping this up.
But have we got a Chinese five spice?
We've got some soy sauce.
Let's make like a barbecue-y marinade for our pork.
And then I think we're going to tempura batter
this aubergine. (laughs)
What a silly idea.
That'll be fine.
Let's...
(exclaims) Lovely.
Thanks K... Thanks, Janice.
Get that heated up.
Try and get this marinading now.
That's so wet.
We're marinating it. It's fine.
Yeah. Juice.
Sesame oil, soy sauce, ketchup.
Then we need some Chinese five spice.
Is that back here?
- [Janice] Er, yeah, about that.
- We don't have any Chinese five spice?
No!
Right. We're gonna have to go with some different spices.
Chilli, sriracha.
Half my time.
Excellent. Great.
We're good. We're good.
That's it.
(Jamie sniggering)
Get that marinating.
Right. We're gonna make a really quick tempura batter.
That's fizzy, isn't it?
(crew/guests laugh)
Do we have any normal white flour?
(flour box clatters) Okay, right.
Chinese five spice would be great to go in this batter
to give it a little bit of flavour,
but it's gonna have the Spanish element of Cava in it,
which will really add to the-
(cork pops) Ey up.
(cork clatters off camera) Sorry.
Flour.
How much Cava?
I haven't even looked at the table.
I'm just working with what's in front of me.
Two minutes left.
Togarashi. Lovely.
(crew/laughs)
(Jamie coughs)
Oh, that's not very nice.
Okay, well let's go with it.
See what happens, shall we?
Erm...
(whimsical music) (crew/guests giggling)
How hot is this?
(whimsical music)
No.
(all laugh)
Ah!
Right.
I've gotta do a good job.
I want to do a good job.
I'm gonna put some of those in there so he knows.
(klaxon hoots)
I think I'm out of time.
I've screwed this up.
I've tried to correct it.
I've done that. I've ignored that.
Four?
(screen wipe whooshes) - If you are enjoying this,
there are some small things you can do
that make a big difference to us.
Like the video. (button clicks)
Subscribe if you aren't. (button clicks)
Click the notification bell (bell pings)
And select All. (button clicks)
Thanks.
(upbeat music)
♪ He's the man ♪
(upbeat music) - Okay. Wow, it's carnage.
Just what?
What's happened to the aubergine?
Oh this is so runny.
(record scratch)
(crew/guests laughing)
Is that just entirely baking soda?
(upbeat funky music) So much veg.
Some meat?
(sniffs) There's soy sauce.
Sesame.
I don't even know what that is.
Is it prawns?
What's that?
Pre-cooked duck.
I need to pull this together.
At the moment, we're gonna dump it on a plate
and it's not gonna be any good.
Eight minutes. Damn.
I don't know what to do.
I don't know what to do!
(inspirational music)
I've got a horrible idea.
Oh! I'm doing it!
I'm doing it.
I can't do anything with that.
I'm really sorry.
Right. So my thinking here is,
in our A to Z-
Spoiler.
England episode,
we did a video on something called a Wigan Slappy,
which is a pie in a burger bun.
If I put some duck inside this
and we'll make like a definitely not East Asian Slappy.
I don't want to offend anyone
because what I'm doing already is offensive enough.
We've got the pork.
So I might just shred that and start that frying off
and put that in as well.
Bosh!
Slithers of this.
Ebbers is gonna go mad.
He's gonna go mad.
Oh, could I put it between,
oh it depends what's on that burger.
But I could put the burger bun in between.
Oh my goodness. This is gonna be amazing.
I'm gonna go super thin.
Get that in there, get some oil in there
and let's have some of that sauce.
Let's get some little mushrooms in there.
And how long have I got?
Sugar. Not much time.
Let's have some ginger for garnish.
Maybe wild spinach. (correction bell pings)
Duck's in. (pan sizzling)
I mean it smells great.
Right, that's gotta go in and just start cooking.
So now all the contents in there.
There we go.
In it goes.
Lid on.
Bake it.
Let's get rid of those.
Now, I don't know how long they've been in for.
190 will do.
Oh my goodness, we could put like the Wigan Slappy in that
and then close it.
Oh, this will be beautiful!
I really hope Barry understands what I'm getting at.
30 seconds. Let's take these out.
But maybe Barry could do salad in that,
Slappy in there.
I feel like I've done everything I can do,
with five seconds remaining.
What's that? Cheese.
Put the cheese there as well.
(klaxon hoots) So I'm gonna score myself
a nine.
And I never go high
but I think I might have just changed the game for all time.
For the non-Chinatown Slappy.
First you'll ever hear of it,
last you'll ever hear of it.
Barry's up next.
(funky music)
- Right. Takeaway.
First of all, identify the cuisine.
We have some...
(crew/guests laughing)
Prawn toast brioche buns.
We have...
(crew/guests laugh)
We have a Pukka pie. (laughs)
Why do we have a Pukka pie?
What's inside of it?
(record scratch)
(crew/guests laugh)
That, whatever that is.
We have a duck flavoured Pukka pie.
Why?
We have some greens, we have some noodles.
So wait a minute.
Is Mike expecting me to make a
Shanghai Slappy?
(crew/guests laugh)
Wow. We're about to offend a lot of people.
What's gonna go with it?
Because I have eight minutes
and that's time to do something else.
Egg fried rice!
Let's get this pan really, really, really hot.
Hot!
Janice!.
Chilli, chilli, chilli, chilli, chilli, chilli.
How hot is that chilli?
(Barry gasping)
Okay, right. I think I want ginger.
Ginger. A load of greens.
Ah, stuff it. Just get everything in there.
Flavour, innit?
Packet rice.
Sesame oil.
Crack an egg in. Two.
Beansprouts going in. (pan sizzling)
Oh, Uncle Roger would be proud of this.
Mixy, mixy, mixy.
Janice, that's not what I wanted, but that's brilliant.
Like soy.
Oh, four minutes.
We're good, we're good, we're good.
Is this what Ben imagined?
I can't imagine Ben ever, for a second,
walked in the kitchen expecting this.
I feel like we need something else.
A sweet chilli dip.
Spicy sriracha, ketchup.
Let's make a surprise.
Yes, please, chef.
(mayo jar clunks) Yes!
Ketchup, mayonnaise, sriracha.
Would I put it in the burger?
Let's put that in the burger.
Three minutes to construct the Slappy.
Cheese going on top of the Slappy.
And, I haven't got enough time.
Can I... Janice, blowtorch?
(crew/guests laugh)
(laughs) Don't start alright.
You got your... (laughs)
Janice?
90 seconds.
No, Janice! (all laugh)
That's not gonna work.
That's, that's not gonna...
That is not good for us.
That is not good.
(sparkler fizzing) Blow torch.
(blow torch hissing)
Right.
Why is it not melting?
(crew/guests giggling)
Melt!
Melt! (blow torch hissing)
Sauce.
(klaxon hoots) (Barry yelps)
(blow torch shuts off) (Barry sighs in relief)
Give myself a strong nine for that.
Happy performance.
I'll clear down, then get the boys in.
- [Mike] If you are loving the sound of this
and would like to cook up a dish that's similar,
you can check it out on our brand new
Sorted Food tab on Sidekick.
Scan the QR code now
or click the link in the description box below.
(bright music)
(upbeat lo-fi music)
- Voila.
- Yes!
(Jamie laughs) Yes, you did it!
- It could have arrived on the back of a bike.
- This is the Shanghai Slappy.
(Mike and Jamie cheer)
- Oh boys!
- Fair play.
- Mate, thank you. - I'm gonna be honest-
- I can't believe you did it.
I can't believe you got it. - I didn't see that coming.
I think it's potentially genius.
I'm slightly disappointed
with all the lovely green stuff I had prepped,
and none of the veg made it.
- There's quite lot of green stuff in there.
Right.
- What makes that Shanghai?
'Cause it's a Pukka pie.
- Cut into it.
Goes straight through.
(upbeat music)
(J gasps)
- What is that? - What's in there?
Is that chicken?
- Chicken toast.
- Was that another thing?
- I figured the theme was Redemption
and last time we did prawn toast and it was a bit meh
because it got over fried and burnt.
So I thought let's twist it up and redo it,
but do it better.
- Well...
- Oh, let's eat it.
- Cheers, boys. - Cheers.
(upbeat rock music)
- Oh it's still hot.
(crew/guests snickering)
- It's wonderful. - Oh my goodness.
(crew/guests laughing) That is spectacular.
- That tastes of all the component elements
from a Chinese takeaway.
- In Wigan. (laughs)
- Someone made this rice as well.
- The first thing I did when I walked into the kitchen
was saw this aubergine that had been half cut.
- Ah, the snoozing dragon!
- I picked it up and it broke.
(Ben exclaims) (they laugh)
- I was so careful with that.
- [Mike] That explains a lot.
- So I thought we can do something with that.
We can make tempura batter for the aubergine
and we can fry that off.
Got the oil going.
Was it the best tempura batter? I'm not sure.
It had Cava in it.
And raw, it didn't taste very good.
But I thought once cooked... (kisses)
- I tasted the tempura batter
and it tasted like darkness.
(all laugh)
So I think he put your snoozing dragon
to sleep permanently
and then just prayed that Baz would kind of get
what I was trying to do. - Put the two together.
- And he did!
- It was the first thing, it was pretty obvious
that when you see brioche buns and a Pukka pie in the oven,
you know what to do. (they laugh)
- That-
- Is something. - Is a little slice of genius.
Is a feeling that is absolutely delicious.
And then with the unusual sesame crunch.
It looked like a takeaway.
- It had the wow factor. - Yeah
- I went for a solid seven out of 10.
'Cause I thought I'd set us on a trajectory.
We did use the bun
and I think, compared to last time's Redemption,
it's a Pass.
- I scored myself a four
because there was a mild amount of panic.
I think that's a banging Pass.
That is one of the best Passes
we've had in a long, long time.
- I gave myself a nine.
- For putting a pie in a bun.
I love it.
- I was working off the back of greatness,
so I kind of couldn't lose.
All I did was really make a
average egg fried rice on the side,
but I still gave myself a nine.
- Oh course you did. - Of course you did.
- I mean, look at it.
- I'm proud of that. - Are we agreed?
Are you agreeing with the three of us?
- Hundred percent Pass.
- Yes! (all applaud)
- I'm kind of glad that actually happened,
given we had an audience today.
- I know! - Thank you.
- Over to you, did you think it was a Pass or a Fail?
Comment downstairs in the comments
and give the video a like if you enjoyed it.
(all saying "enjoyed it" mockingly)
- Or if you would order our take away.
- Right. (slaps counter) - Shanghai Slappy.
- Bring on the next Pass It On.
- No. - We're on a roll!
- Back in the game.
- One and done. (they laugh)