- Hello everyone.
I think this is gonna be a lot of fun.
Boys, in front of you is a grocery bag
with a selection of things we've taken from Kush,
our head of foods, home fridge.
Do you wanna empty it, and see what you got?
- Have you checked it's all okay for screen first?
- Is it legal?
- This is the safe stuff, yep.
(laughing)
- Okay.
- Here we go.
Okay. Instantly don't know what that, oh, cow choy.
- Michael, Michael, what is that?
- It's a seaweed.
- Is that jellyfish?
(upbeat music)
Oh.
- That's not got any English writing on it.
Passion fruit cocktail, Kush, what were you doing?
(Jamie laughing)
- He likes to host.
(upbeat music continues)
- Chinese pork sausage in collagen casing.
- Yummy.
- Wind dried sausage.
- A chicken glace?
- Ah, that stuff's amazing.
- What's a chicken glace?
- Chicken glacé, it's like...
- It's not, it's not a glacé cherry, chicken glace.
It's got no accent.
(upbeat music continues)
- What's that taste like?
Tastes absolutely nothing.
- [Mike] It must be bay leaf.
- Nothing, there's no flavour that at all is there?
- There's nothing in that.
- Must be a bay leaf.
- This is the fresh stuff, this is the pungent stuff.
- Is it?
- These bay leaves, yeah?
(person chuckling)
- Not bay leaves.
- Oh, damn.
(Jamie chuckling)
- What are they?
- Curry leaves, it looked like.
- [Barry] They are curry leaves.
- Yeah, they're curry leaves.
- I said they were curry leaves. Halloumi.
- So quiet in eclectic mix.
I think Kush had a few things planned for the weekend.
- Was this one of the plans?
- Yep, after the cocktails, yeah.
(Kush laughing)
After the porn star martinis.
So boys, last time you quite liked cooking ingredients
from each other's fridge.
We thought we'd ramp it up
by seeing what might be perhaps in a chef's fridge.
You're gonna work collectively.
We're gonna give you 30 minutes
and we want one nice meal between you.
Before that we'll give you five minutes of thinking time.
- Okay, so what we seem to have here
is a collection of things that we're familiar with,
like root veg, leaks, mushrooms, chilies, et cetera.
And then some international style ingredients
that we, well firstly, I dunno what that is.
We dunno what that is.
- [Barry] I feel like we've gotta start tasting things.
- Yeah, let's build a dish
based on the flavours we have here.
- Oh, okay, it's quite like salami.
Okay to eat raw?
- Cheers.
- Yeah
- Cheers.
- So cured wind dried sausage.
- What do we think of this is?
It looks like...
- That's come from under the sea.
(upbeat music)
It's not a jellyfish.
- It's got like quite a nice texture though, isn't it?
- It's got that crunch.
- It's got the same crunch as jellyfish.
- It comes dry first of all, and then...
- So it's been rehydrated.
- Snow fungus.
- It's a mushroom.
- It's a mushroom that taste of jellyfish and water.
- Chicken glace.
- Okay, cow choy, like quite vegetal.
(Jamie coughing)
It looks like...
- [Mike And Barry] Marmite.
(Jamie mimics chicken)
(Barry laughing)
- That is like more chickeny
than any chicken you've ever tasted.
(Jamie laughing)
- Wow.
That is like chicken and miso.
- Oh my goodness. There go my glands.
- Yeah.
- Wow.
- It's like the most reduced reduction.
- It's not a cheap ingredient,
but it is a quality ingredient.
It's one of those ones that will last months in the fridge.
- The packet says bean curd, which is tofu, isn't it?
- Tofu preserved in...
Give it to daddy.
Oh daddy.
- Give it to new daddy.
(people laughing)
(counter thudding)
- See he hasn't used up his daddy powers yet.
(people laughing)
- [Jamie] Is it chilli oil?
- [Barry] It's in chilli oil, yeah.
- I'm trying a little bit, mate.
Wow. It's really soft.
- Not a chill oil that I was expecting.
(upbeat music continues)
- Right, boys, more than enough thinking time.
Remember you have got access to a dry store,
there's also a little tray over there
with a few condiments on it
that were also in Kush's fridge.
Your 30 minutes for a collective dish starts now.
(bell ringing)
- Okay.
- We're gonna need to do stuff
while still thinking about this.
- Yeah.
- But basically we've landed on, this is amazing,
let's make a broth.
We've got spicy chilies,
we've got maybe some lettucey, cabbagey thing.
We've got mushrooms.
We just wanna create an amazing broth
and essentially bulk it out.
(lively music)
- I wanna start making some really nice things
to go in the broth, but I know that
the broth all depends on the broth tasting amazing.
So who's the most confident in building a strong broth base?
- Not me.
- So I feel like already we might have decided
to do something built on something we don't know how to do.
I feel confident in doing like an amazing salad,
as boring as that sounds,
but with a base of this, you can fry this off,
we can add flavour to it but as a bulk.
I'd be confident in shredding that,
sauteing it off in loads of these flavours
released by the sausage and build on top of that.
- Okay.
- Yeah.
- Like, but I don't know.
- [Barry] Yeah, stick to what...
- I'm really sorry, I don't know.
- Okay, right.
- Interesting, a fair chunk of planning time.
And when they began cooking, they changed the plan.
(lively music continues)
- [Barry] In a salad dressing.
- [Mike] Yeah.
- We know works, tahini, lemon juice, olive oil.
- Yes.
- To make a nutty sauce that to go in.
- Did you come to our Christmas show?
- Could you put some oil in that and just get it preheating?
- [Barry] Yes, Chef.
(lively music continues)
- Are you guys happy with what we need to do?
- I dunno what you're doing 'cause I've heard broth.
And now it's changed, what you doing?
- So I think what we're going to do
is go for almost like a warm, amazing flavoursome salad.
We're hoping that this is cabbage-like,
and that we can almost sauté it off.
But we're going to fry off, leaks,
some of the wind dried sausage,
hopefully all of that fat will ease out into the oils,
and then we can sauté off our cabbage
and start building flavours on top of that.
We've got some amazing sort of flavours like kimchi.
Like I think we can really start to build excitement,
zinginess, and depth of flavour
once we have a body on the plate.
(lively music)
I reckon let's flavour that with the pre-made stuff
and use some of that as garnish.
- Great, what I was actually gonna do was move the,
it was the garlic that I was gonna put in there.
- Ah, please.
- Yeah.
- You've had a third of your time.
(lively music continues)
- Are you ready for some sauteed cabbage, Spaff?
- I am so good and ready for sauteed cabbage.
- Okay. And then maybe a season and a taste,
and see where...
- And see where we are.
- See how much flavour we've got.
- Yeah.
- Um, boys, I think I've stumbled across a delicious sauce.
- Okay.
- [Mike] So this tofu mushes down to nothing.
Mixing that with a bit of tahini,
and I reckon a bit of lemon juice,
I think we've got an incredible sauce.
Is there spice in here already or not?
- Yeah, there's chilli and garlic oil in there.
- And then some of the sausage oil has eased out.
- Yeah, yeah.
- [Mike] If you are enjoying this,
there are some small things you can do
that make a big difference to us.
Like the video, subscribe if you aren't,
(mouse clicking)
click the notification bell and select all.
Thanks.
- So think texture, 'cause most of that,
so you got sausage chewy,
and then the rest is sort of wilted.
- Yeah.
- There's the flavour, you've got a bite of mushroom,
I wonder where I could julienne some carrots,
just stick raw carrot.
- Do you wanna do the pastry
and just fry some off and so we can crunch it?
- Add a bit of a crunch throughout?
Like can we make, like you mean like pastry croutons?
- Yes.
(playful music)
- I can't tell whether it's good though.
Do you know what I mean?
- Well I think it's gonna like with the heat of that,
it could loosen down in something interesting.
- Okay.
(Jamie gasping)
- Just had a great thought.
- What?
- I'm gonna treat this like filo.
- Yes.
- I'm gonna scrunch it.
- Scrunch it...
- And then...
- Brush it.
Yeah, but we need to bake it.
- No.
- How?
- Fry it.
- You're gonna fry it?
- Yeah.
(upbeat music)
- Off the back of our recent performance,
we've basically tried to go too far out of our comfort zones
and not remembered what it was we were making
in the first place.
And this feels like the wrong time to start experimenting,
and I point to that filo bubbling in oil as an example.
Oh no, we've taken a turn.
- No we haven't.
- I like the scrunch idea, Jay.
I think better in the oven,
which you could have preheated and baked off.
Pretty simple and that's a wonderful simple addition
to dishes.
(upbeat music continues)
Oh, you mean actually mix it through?
I thought you meant like a tahini dollop or dressing.
We do that quite a lot in packs.
(glass bowl clinking)
- Try that.
- Boys, think about how it's all coming together,
'cause at the moment what we're observing
is you've fried leaks in oil,
you've fried cabbage in oil,
you've fried filo in oil, you've fried mushrooms in oil,
and then you put 'em all together with an oily dressing.
- How do we counter the oil?
We got lemon.
- Yeah.
- That Barry's used in the mushrooms.
You used the lemon?
So where else can we use something lemony?
- Like the, how?
I mean that is oily, isn't it? But...
Kimchi's fresh and crunchy and...
- There's no, there's very little oil in kimchi.
- There's not?
- [Ben] Yeah.
- Okay, great.
Go kimchi.
- There's such unusual things for us to be using.
- Going back to our teamwork badge.
Do we need somebody to take a leadership
and make a decision?
- We need acidity, don't we?
- Yeah.
- So do we need like, have we got like a cream or yoghourt?
Something to cut through?
Let's think about this.
- [Barry] Oh, that's watery.
(laughing)
- What about like a lemon and cow choy mayo?
- Yeah. Are we just adding?
- Yeah, but it's gonna be zingy.
We know that that's a bit floral.
It's gonna add a lightness to the dish.
- Yeah.
- You keep talking about the dish.
What dish is it going on?
- We don't know.
- No, no, find yourself a plate.
So you know what you're, is this a bowl?
Is this a small plate?
Is this a huge sharing thing?
Like what do you...
- I'd say that this is a couple of plates
and it's a mound, and a mound, and a mound.
- How long we got?
- Four minutes.
- [Barry] I'm gonna do an omelette.
- You can't just decide to do an omelette.
- But suddenly you need something
to bring everything together, at the moment,
they're just gonna have random mounds of cabbage.
- You're gonna put all of this in an,
well we're gonna make two plates.
You're gonna put all of this in an omelette?
- We only need one dish. One meal.
What's that taste like, Jay?
- This is cow choy.
It's quite floral and herby.
So going into a mayo with lemon, it's gonna add a lightness
to whatever else it is that we're making.
- The cow choy is part of the Pak choy, Bok choy family.
- Oh really? It looks like a herb.
- It's part of the Choy family
but it's also, consider it a bit like a chive.
(lively music)
(Jamie laughing)
- Barry's doing the omelette challenge from Saturday kitchen.
(Jamie laughing)
- I'm gonna make a really spicy omelette.
Spice so the kimchi and the carrots can go into the omelette.
See it kind of brings it together a little bit.
- 90 seconds.
More fat.
(laughing)
One person's making a mayonnaise,
one person's putting butter in a pan.
- Made a mayonnaise.
(Mike laughing)
- Great.
If Barry's omelettes gonna go there,
this is gonna go over the top with the mushrooms.
- Gonna go more calzone only now go more calzone.
Leave space for the omelette, you can't wait for it,
'cause you've got 45 seconds left.
- [Jamie] Right, a bed. A bed.
- [Mike] A bed.
- Put an omelette on top now.
- Put an omelette on top.
That's gotta be a rolled omelette, okay?
- It's gonna be rolled but I'm gonna cut it in half
'cause it's for two people.
- Absolutely
- [Mike] Right, this is a portion for for two.
- Can you clean me a bit of space on the board first,
so I can chop it?
- No, I mean that's all just cabbage and veg.
That's easily a portion that's fine.
- That's delicious.
- [Ben] Yeah, I'm happy with that. That looks great.
- That's bulk.
- Where are those big mushrooms going?
- What it is is by looking at it alone,
quite greasing and quite oily.
- [Mike] Yeah.
- But I think you're now about to add more fat
in four different forms.
(people laughing)
- Yeah.
- [Jamie] Why they going there?
- [Mike] I don't know.
- It's fine, don't worry about it.
- We're just wait...
- 30 seconds.
- [Jamie] How's the omelette?
Over there, over there.
- [Mike] Barry, you've done you.
- Coming to you. Behind you, chef.
- I don't, this is just gonna add even more...
- Crunch.
- Okay mate.
- 15 seconds, omelette coming in from behind.
- We've got garlic.
- [Barry] Where?
- [Jamie] Oh my gosh.
- [Mike] Okay.
- 10 seconds.
- Garish.
- That omelette.
What the hell have we done?
- I dunno, but Kush is wincing in the corner
with what you've done with his ingredients.
Five seconds.
- Oh, I like it.
- Did you get the chilli? Chilli?
- [Ben] Three.
- It doesn't need more chilli.
- [Ben] Two.
- It's got so much chilli that's the hottest thing ever.
- Stop.
- It didn't need more chilli.
- Oh my word.
Baz, you left the hob on.
(people laughing)
- That's the least of all worries.
- Okay, let's clear down the mess
and get some sexies of the dish.
(gentle upbeat music)
- Let's hold hand boys for solid...
- I'm gonna be dead honest,
one of those times I really wish we weren't being filmed.
- Why?
- I didn't enjoy that at all, that was really hard.
- I couldn't tell.
- This was tough.
- What I was gonna ask was,
what do you guys think of it before I give any feedback?
- It looks as sad as I feel.
- Yeah, it's horrible.
- Mm. It was really, really hard.
- I do think too many cooks spoiled
what should have been a broth.
(people laughing)
- I think that is very, very valid.
- It does not need three people to make one plate of food.
- It's really hard, isn't it that?
Especially when most of the ingredients you haven't used
or you're not confident in using.
- And I think there were a couple of times
you were saying, is that enough? Is that enough?
And there is that challenge that there's three of you.
Do you know what if you'd have put a perfect omelette,
with a little dressed salad, and a nice sauce,
it would've been a delicious plate of food.
Is that enough for three of you in half an hour?
But I think that perhaps the challenge,
instead what we've got is something hugely confused
and I'm really not looking forward to eating it
for the first time in years.
- Yeah.
- Actually
- Let's try this.
- Yeah, same.
(forks clinking)
- Yeah, that's the crunchy bit.
(upbeat music)
- The first mouthful isn't awful,
but I don't wanna have any anymore.
(Barry laughing)
- Depends what you got in your first mouthful, mate.
- Okay, true.
- I honestly don't think there's anything there
that is great, and I think together it's pretty poor.
But I think what's interesting and where I think,
you were thrown ingredients you were unfamiliar with,
what I'm surprised at is with those unfamiliar ingredients
you forgot the absolute basics,
in the sense that you didn't taste anything
before it went on a plate.
Right at the end you threw chilli on it,
which none of you had tasted and didn't know how hot it was.
The crispy shards are fine,
but they're really, really greasy,
no one wants to eat them, they weren't drained afterwards.
And when you were thinking about layering up
different flavours, the thing you decided to bind it
was more fat and tahini, which was more fat,
even the basics were forgotten.
I would completely understand it
if you'd never worked with Chinese sausage before,
that bit's okay.
- Yay.
- But I'm just confused by it.
Kush and I discussed it afterwards
while we were getting sexies.
- Pardon?
- Yeah, yeah, that doesn't work.
(people laughing)
- We were surprised that you didn't use
half the hacks and flavour bombs that were in Kush's fridge,
the miso, the really reduced stock,
and all the things that were already there.
And you still kind of went from the base up.
You did onion, and garlic, and chilli,
and fried it all off, and you started from scratch.
Despite the fact there were things in the fridge
that were flavour bombs
that would get you much closer to a result in half the time.
- I think it's the worst video we've made
since the first "Pass it on".
- It might be close.
- What's interesting is I would've loved to see
all three of you tackle that individually,
without the distractions of two other normals.
- I also think if I was on my own,
I would've attempted a broth knowing that if it failed
it was my fault and my fault alone.
- I think the learning to take from this is in Kush's fridge
and I think in many chef's fridges,
there are ingredients that are flavour bombs.
And don't shy away from them, lean into them.
And I think on many occasions
it was kind of, oh not that, not that, not that,
we'll do what we know, which is our own base.
So I think maybe leaning into those flavour bombs
and using them the same way we have
in "Can't be arsed with rules",
and the same way we have with "Sidekick".
And beyond, that knowing the plate and the end goal
upfront before you start cooking
and having a plan makes sense.
Without a plan, you really can't cook.
And if you don't have the capability to do that
download Sidekick, it's free for seven days.
(Jamie laughing)
- [Jamie] Well, I'm glad we failed because...
- [Mike] Yeah.
- You know, we've been getting too good lately,
and people have been asking, you know,
are these guys ready chefs?
And I think we've definitively answered the question.
No.
- I would love to see you guys
in some real hospitality cheffing environments.
- I bet you would.
- We got this badly wrong.
I think we can all admit that, Spaff, anything?
- I thought it was great.
(people laughing)
Obviously I'm joking, but please, guys,
you watched the whole thing.
You saw our individual performances,
comment down below, let us know,
what can we learn from this?
What can we take from this to make sure...
- Help us.
- Yeah.
- This never happens again.
- New year. New you.
(people laughing)
- New year. Same us.
- Another year.