[MUSIC - JADED - "PANCAKE"]
Hey, welcome to Sorted.
We're a bunch of mates in London looking
for the exceptional things in food that'll help make our
and your lives a little bit better,
in amongst constant giggling.
Some of us are chefs.
The rest of us, well, we're normal.
But every video we make always starts with a suggestion
from you guys.
I'm gooey in the middle.
Baby, let me bake.
Hello, I'm Jamie.
And this is Mike.
And today, we continue our relay of failure.
Oh, no!
Barry doesn't do maths.
Oh, why is there numbers?
Janice, Janice, what's the theme?
Today's theme is budget.
You have a collective total of 15 pounds
to create an impressive meal for four people.
I mean, that's loads of money.
That's like-- what is that, 3.75 a head?
That's 3 pounds each.
What are we going to do for order?
James, you've never been first, have you?
No.
You've never been last.
Oh!
Yeah.
You have Dick!
Do the switch, do the switch and see the order.
And then where am I going?
Am I going second?
You have to stay, mate.
We have to have you there, mate.
OK.
Game on.
This is going to be a nightmare.
One at a time, the guys will purchase ingredients
and have 10 minutes to cook and contribute
towards the same dish.
The remaining team will have no idea
what is happening behind them until it is their turn.
I'm going to go for the bulk ingredient first.
And I'm going to go for butter beans, prosciutto, and chorizo,
quail's eggs, onion and garlic.
I thinking Spanish-ey, white beans, chorizo, amazing flavor
already.
And then, I don't know, maybe, like, huevos
rancheros sea-style thing with the quail's eggs.
There's a little butter bean.
They're going to hate me for this, so much.
OK, that's good, that's good.
So, I'm going to dice up the chorizo, no pressure.
Mm.
Ooh, this isn't going to take very long.
I'm hoping I'm leaving it open enough for them.
Maybe they'll even use this as a base, a little side-dish.
And they'll pick up the salmon if we've got enough money
and just bake off the salmon with this next step.
So, we have prosciutto in the oven.
We have chorizo frying with onion.
And then I've left the rest pretty open.
I think it's a decent starting point.
So, I'll get some water on.
That's kind of a just-in-case thing.
But poached quail's eggs would be really, really lovely,
as well.
And yeah, garlic.
I hope they check the oven.
'Cause that prosciutto might burn.
And that would be 1.70 pound wasted.
And hopefully, they give that lots and lots of time, as well.
You want the onions to be cooking for, probably,
the whole of the next person, like, the whole of Mike.
Oh, it's almost there!
It's almost there!
I give myself a strong seven to eight.
I mean, I think I've given it a good base.
OK, I'm done!
I'm done!
Oh, [LAUGHS] ooh, a legend!
Doesn't care for writing.
Ooh, OK, chorizo, boiling water, onions, butter beans,
onions, oh, the quails eggs.
He's done half our budget in the first go!
Could do a hash.
So I put some potatoes in there.
Yeah, I think I'm going to do that.
I don't know.
I mean, the main point of this is
to do something that isn't really, really stupid.
So I'm going to steer clear of the couscous.
OK, cool.
I'm really nervous.
Because you guys just know exactly what James is thinking.
I mean, he could be making the base to a casserole, though,
a stew-ey type-thing, where you could at some, maybe, passata.
And then put the butter beans in.
And now, that worries me.
I might just dice these up, chop up a pepper,
leave it on the side, and let someone else make the decision.
That's so bad.
But I literally am going to do that.
This is so stressful.
And I'm not even doing anything.
They've gone in.
This is such a good way of doing it.
I don't think I did anything groundbreaking.
I don't think I really added anything.
I don't think I destroyed anything.
But I'm not confident.
So I'm going to give myself a 6 and 1/2.
That's not a lot of money left.
And, OK, what have we got going on?
We have got chorizo, onion, peppers cooking away.
We got some broad beans, potatoes.
What is in the oven?
So I'm guessing that means he wants the potatoes to be
cooked in there?
I could just not spend any money and just cook some stuff.
Nah!
Let's spend some money!
I'm going for some corn for 1.50 pound.
What, have I got to put a bit of the food on there for a clue?
Is he making a huevos rancheros sort of thing?
Who knows.
But so far, I like the flavors.
Half my time's gone!
I'm just waiting for things to heat up.
If I were to buy some tinned tomatoes,
that would be a good purchase.
Because that would bulk out the dish, add some sauciness to it.
It would compliment the flavors in there.
35 p.
Well spent.
All right, [INAUDIBLE].
I want to get a char on those.
And we're moving, we're moving, we're moving, we're good.
Oh, just got a bite.
So, draining this, all right, you're going in there.
Now we're looking at good portions.
30 seconds!
Have I screwed anything up?
No.
But you hated me last time.
So, give myself an eight!
Wouldn't it be wonderful to live in a reality
where draining potatoes and charring corn
was 80% of what was at all possible!
Straight off the bat, I shouldn't
need to be spending a huge amount more, I would hope.
I'm confused by this!
Why, in a budget competition, would you
spend money on expensive ingredients like that?
Straight off, two things that go through my head.
One, budget challenge, go for relatively cheap items,
if you can.
Two, waste nothing.
Throw nothing away.
Because everything is money.
I'm a bit confused as to why we bought that and didn't use it.
Corn is looking good.
Into the same pan, some peppers.
Will they have time to cook and char properly in 10 minutes?
I hope so.
I don't I think I'm going to need to buy anything else
in addition, other than a few [? store-covered ?] ingredients
that are cheap and cheerful but really lift the dish.
I'm thinking we might need some vinegar just to lift this.
Because, at the moment, it just needs
a bit of seasoning and a bit of a hit, and, perhaps, some
herbs to be tossed through with our peppers.
But fresh is going to be more expensive.
So I think there'll be some dried herbs
that, once roasted off, will work nicely.
I don't know if there was a logic to why this was left.
It wasn't put in the main stew, which is where
the flavor would come from.
No room in the pan.
I'm going to put that into the oven, as well.
It will cook off in the 10 minutes we have.
Cannot believe they've just smudged ingredients all over
the board.
What's wrong with a pen?
Good job I wore my sunglasses today.
Otherwise, I'd have been blinded by this little ray of sunshine.
At the last second, I'm going to add in the tomatoes,
the vinegar, and season it.
It's got a nice spice from the chorizo.
Three minutes left.
A couple of simple spices that just add a lot of flavor.
And caraway is one of these.
We've got kind of Spanish flavors going
on here with beans and chorizo.
So I think a little bit of this toasting off with our peppers.
Potatoes are now cooked.
We get all the gnarly bits off the bottom
of the pan with a splash of vinegar.
Going to make it a little bit saucy with that
vinegar, the tomato that somebody's bought and left out,
and the beans.
Huge [INAUDIBLE].
This is like a one-pot stew.
The corn can go in there.
Jamie's biggest challenge-- and I'm kind of
sorry I haven't been able to help--
is what on Earth to do with quail's eggs
in a budget challenge.
That was silly!
And that's me done.
Um, performance out of ten, I've not added a huge amount.
I've kind of combined, in a few big flavors, seven?
Oh, a stew-ey thing!
Hob left on.
Has Barry been in here?
More chorizo.
OK, I'm liking this.
I'm liking this.
What the hell are quail's eggs going to do in this?
How am I going to plate this up?
I actually have no idea how to make this look good?
How can you make stew look good?
This is for four people.
So I could serve it family-style.
We're going to serve it family-style!
That's what we're going to do!
Either way, I'm going to disappoint people.
So what I just go with my gut, which says,
the only thing that I can do is serve everything up,
boil some quail's eggs, and we'll go from there.
Four minutes, [LAUGHING] I haven't done a single thing!
The water's not even boiling!
Ah!
Ow!
Oh, I've broken the yoke on that one.
That's going to ruin it!
Yeah.
Someone gave us some nice chorizo.
So we'll pop that on there like that.
Oh, yes, bacon [? shots. ?] Oh, oh, no!
[BEEPED] It looks terrible.
[LAUGHING] This is so soft!
This isn't going to work!
Well-- that was worth it.
I'm going to give myself a four.
I don't know what I was supposed to do in making this look good.
But it probably wasn't this.
Ladies and gentlemen--
The reveal!
He's made sandwich, isn't he?
Our budget meal.
Oh, Jamie!
How?
It smells great.
There's a positive.
What is that?
The fact that you're all amazed is ridiculous to me.
Because, between you, you had 40 minutes.
And this is what was in the kitchen.
So you've got a stew.
And you've got a side dish.
So I don't know what you're all laughing at.
Because that's what I've served up.
Straight off, on a budget meal, where did the quail's eggs
come into your logic?
No, no, this is not a budget meal.
This is cooking within a budget.
Very different things.
So the fun is trying to slip some more expensive things
in with some cheaper things.
I didn't check the oven.
You didn't?
I didn't know there was anything in the oven.
I worked with what I had.
Should we try some?
I think we should try some.
Because it smells amazing.
I love you.
I actually think this is going to taste wonderful.
Well, right, so, absolutely, this feeds four people.
So, check, we've done that.
Tell you what?
That is tasty!
That is actually really delicious.
It's hearty.
It's nutritious.
It's full on flavor.
The vinegar you put in is lovely, as well.
Nice stuff, here.
That's the best-tasting dish I think--
We've done so far.
--us four have made.
For the first time, I think, flavor-wise, we've
absolutely nailed it.
Yeah.
You've got the sweetness of the corn.
You've got the piquance in the vinegar, the spice
in the chorizo, the smokiness, it kind of all comes together.
And it actually tastes delicious.
If you wanted a good-looking dish,
you should have some good-looking food.
That's what I'm saying.
- J, what did you rate yourself?
Four.
Did you?
There was nothing I could do.
I gave myself a seven, very middle of the road,
added a few bold flavors, didn't spend much money,
brought some things together with sauce.
I gave myself between a seven and an eight.
Because I thought I built strong foundation.
I think that's fair.
It was very open.
The group was very open.
Oh, no.
What have we learned--
[LAUGHING]
So, before Barry reveals his number, I gave myself a 6.5.
Because all I did was chop up some potatoes and some peppers.
Last time-- yeah, you're right, I gave myself a a nine.
Because I didn't get that much wrong.
When this time, again, I don't feel like I did badly,
but I didn't excel.
So I gave myself an eight.
An eight!
An eight.
I went one down from last time.
That's the first pass.
Yeah?
Agreed?
Pass?
Pass.
Oh, my goodness.
We passed.
I mean, we could do better.
We could do a lot better.
But we passed.
So, get commenting.
Which order would you put us?
Comment down below.
I'm going to get slated again, aren't I?
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Yeah!
Oh, it's been so long!
I know.
And you'd have thought that, in that time,
I would have prepared really well.
Five minutes he had, seriously.
Proper dad joke, you ready?
Yeah.
When do cows go to bed?
Don't know.
When it's pasture bed time!
That is appalling!
It's a dad joke!
It's not rude.
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You know you were saying how there's
a skin around quail's eggs?
Ben was saying how quick they are to cook.
Why didn't you say, managed to under-cook them.