(upbeat music)
- I don't know what to do.
(upbeat music)
- That's annoying.
- It 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.
- Let's do this.
- Yeah.
- 10s.
- [Janice] Gentlemen, today is a day unlike any other.
- [Boys] Oh.
- [Janice] Before you is a mystery box
containing four cards.
Card one contains a choice of ingredient,
card two a choice of cuisine,
card three a choice of kitchen gadgets,
and card four a curve ball.
You will each choose one of the options on your card
before your turn.
Failure to do so will fail the challenge.
- We haven't even worked out how to pass them normally,
like what's all of this about?
- How long have we got?
- [Janice] You will have 10 minutes each.
- So wait a minute, the person who goes second
decides on what the cuisine is?
- But there's already been 10 minutes of cooking
with an ingredient.
- [Mike] Oh mate.
- Who's going first, first?
- [Janice] You decide the order.
- Okay.
- Cuisine.
- So who's going first with ingredient?
I reckon first. - No, no, no, no, no!
Please, please, please, please I really don't
wanna go first.
- Second, third, fourth. - No, no, no, please.
- Janice you're savage.
- [Mike] Savage.
- [Janice] Good luck boys.
- Yeah, we might need it.
- [Mike] Good luck Barry.
(upbeat music)
- Okay, right time to find out the ingredient.
The ingredient options are, option one plums
or option two mackerel.
(Barry laughing)
I think I'm gonna go for the thing
that I'm most comfortable cooking with,
which is mackerel.
How do I do this?
(intriguing music)
The food team's been very kind and have given me
some already filleted mackerels,
so I haven't got to do that bit.
I'll prep the fish and I'll get some other things ready
that could be put into most cuisines.
Bacon, onion, garlic cook it, flavour.
Do you mind just taking these please?
Your arms are a bit hairy today, Janice (laughing).
Now you may be wondering
why I've chosen to go for mackerel.
It's used in multiple cuisines, so it should suit
if we go in the British route, Thai.
It's really versatile is what I'm trying to say.
But by scoring the fish it stops the fish
from curling back up again and helps it cook more evenly.
(upbeat music)
Little bit of oil, salt, pepper.
That's obviously, obviously the hero dish.
Now I'm going to basically prep a load of onion,
garlic, ginger, and chilies.
I feel like the best thing I can do here
is just lay the foundations.
I've got it in my head like a Thai green curry
for some weird reason. (buzzer buzzing)
Times up.
That isn't my worst performance.
Yeah, rating.
Solid start.
It can only go wrong, so lets just say six.
Give myself a six.
(cheery music)
- Cuisine, option one Turkish, option two Peruvian.
Mackerel, onions, bacon.
(whimsical music)
This is a nightmare Janice!
I'm gonna go Turkish.
- [Janice] Good choice Ebbers.
Your time starts now.
- Good god, right bacon, mackerel.
Stuff, base, ginger, garlic, chilli.
Fine, we can use some of that.
Janice I'm gonna shout for some vaguely Turkish ingredients
and let's hope we got them.
Tahini?
- [Janice] Oui chef.
- This is a real challenge to bring this together,
but I'm going to leave those for whoever's later on
and they can be toasted off.
And I'm thinking some kind of Turkish meze.
I often associate lots of dippy things
with maybe some kofte or something.
Instead of the kofte, mackerel.
We'll just get that ready to grill,
so that whoever is last, they've been nicely prepped,
has got the space just to pop that under the grill.
Okay I'm doing kohlrabi and fennel
in like a tossed salad thing with sliced beet root.
Citrus, citrus, citrus.
(whistles to himself)
Little bit of orange.
Lemon.
Black chickpeas, there's a curve ball.
Thanks Janice.
Right the reason I wanna do that
is 'cause I just wanna warm them through.
Then they're gonna be blended up and turned into
something delicious as a meze dip option.
I'm gonna dress this with lemon zest, tahini,
and I'm gonna leave it to be mixed up as a salad.
I haven't got time to finish that.
That is one salad to go on the side of our meze.
I'm really hoping
the boys clock that, they need cooking.
That needs cooking.
Bacon and onions, what the hell am I gonna do with that?
To be drained and mixed with spiced yoghurt.
Oh I did see over there, excellent.
Typically this would be a nice strained yoghurt.
What we've got, full fat.
Some Aleppo pepper.
And some olive oil.
That's dish number one.
That needs to go on there.
That is a clue.
Little loads of that.
35 seconds to give them one more flavour into there.
Loads of parsley, oil.
That is a dip.
Goodness knows what we're gonna do with that,
but we've gotta take them off of heat now.
That's time up.
That was a nightmare.
Too much, too much Janice.
(buzzer buzzing)
Delivered on Turkish flavours, meze in style.
Give myself 6.8.
Mike!
(upbeat music)
♪ He's the man ♪
- Okay, fish, yay.
I don't know what, I'm not even gonna pretend
what fish they are.
Bacon, onions, okay.
I think that's just boiling water.
Okay, dip, something, apples.
- [Janice] Beet root and Kohlrabi, so not at all apples.
- What am I sniffing that for?
I know it's garlic and ginger.
(laughing) Okay.
Oh bloody hell.
My options are the su-v gun or the waffle maker.
And I mean what's the point of even reading option two.
I'm going su-v gun.
I mean ingredients gotta be that fish.
Like sardines, they're quite big sardines.
What the hell are they?
They taste like chickpeas but they're black.
This is ridic. (buzzer buzzing)
What is the, what's the theme here?
Tahini, chickpeas.
Are we north African?
This is for a salad.
So I think we got a dip there, that looks good to go.
I'm just gonna leave it.
That's delicious.
Can chickpeas go in there?
Hey, should we set some stuff on fire.
(dramatic music)
Here we go!
Oh whoa!
Take that you disgusting fish.
(dramatic music)
Whoa, best Pass It On ever!
So they're done.
Pittas, I'm just gonna set them on fire.
Yeah!
(dramatic music)
Oh, I think it might be out of gas.
Uh-oh.
Right, I think chickpeas might be done.
Screw it, chickpeas are done.
I'm gonna put those under the grill.
(upbeat music)
There's a chance that they're not cooked.
I'm going back.
Whoopsie, Jamie can deal with that.
I'll leave that there, nothing happened here, right.
Mediterranean, North African.
What do I do with this?
I need to turn this bacon stuff into something.
Oh I'm flapping and I don't know what I'm doing.
(Mike screaming)
(upbeat music)
Janice can I please have a clue?
- [Janice] The cuisine is Turkish.
- Oh well sorta Mediterranean-ish.
What is this?
I hope this is oil.
Oh I burned the pittas.
I had like one job.
(beep)
I'm just gonna rub these aubergines
in like smoked paprika, right, and oil.
And look at this.
Su-v gun overheated.
Waffle iron, let's waffle iron these.
Chickpeas out.
New pittas, please look under the grill.
Oh my goodness, (buzzer buzzing)
I've done some terrible, terrible, things.
Okay, what am I gonna rate myself?
I think I'm gonna have to go for a 1.4.
I can't even touch it.
It is his problem.
Oh my goodness, I can't believe I've just done that.
(beep)
- [Janice] Gentlemen, time is up.
- Oh my!
- (beep) is going on?
- [Janice's "friend"] Prepare for a new depth of ineptitude,
as Pass It On goes live.
- Sound like a great idea.
- On Thursday August 26th we stream
three live shows across three time zones.
- But what is that?
- And you decide what goes down.
- That-
- So wait a minute.
- Was silly.
- Where, where do you go with this?
- More chaos, more panic.
- No!
- Same Janice.
(boys laughing)
Pass It On live.
- No Jamie!
- When it's live, there's nowhere to hide.
Tickets available at Sorted.club.
(whimsical music)
- Right.
Ho, whoa!
There's something in there.
It's not doing anything yet.
What is that doing?
(Jamie laughing)
Why are we waffling aubergines?
There's a lot of ingredients.
Is it mackerel?
- [Janice] Yes Jamie.
- Is it!
Yes.
Is the cuisine Moroccan?
- [Janice] No.
- Turkish?
- [Janice] Yes, well done.
- Yes, right, okay I've got a curve ball.
Like this isn't a curve ball.
Serve in four martini glasses (laughing).
Serve what in four martini glasses?
- [Janice] And your time starts now.
- Lentils?
I have to stop this aubergine, it's making so much noise.
Is that cooked?
(upbeat music)
Right, well we've got two waffled aubergines.
Should we do two more just for bants,
you know, one for each glass and all that.
Bread, bread, bread, bread, bread, bread.
Caught that just in time didn't I?
Like a tahini salad?
Garlic, ginger, chilli.
Mackerel (laughing).
Oh there's a yogurty thing here as well.
Whatever this is, I think the lentils are going into it.
(upbeat music)
That's not, no, that's not the one.
Think these are done.
How long we got left?
(beep) five minutes, right.
(dramatic music)
We're gonna layer this up.
You know what the worst thing about this is?
I'm going to get the blame.
(dramatic rock music)
This isn't gonna go how I want it to, nope, it's just, yes.
(dramatic rock music)
(buzzer buzzing)
I can't keep a straight face (laughing).
Spaffed it.
I'm gonna back myself with a strong 9.325.
(upbeat music)
Why don't you remove your blindfolds in three, two,
one ta-da.
(Barry laughing)
- Jamie! - What the hell has happened?
- Have you got your presentation badge?
Why's this just flopping over the end?
(everyone laughing)
- Why have we got fish martinis?
(upbeat music)
- Well boys I have no idea how we got here,
so shall we start at the beginning?
- Yeah, all right, okay.
I had two options.
I had option one which was plums,
and option two mackerel.
- Oh it's mackerel.
- Oh what did you think it was?
- I thought it was big sardines.
(Jamie and Barry laughing)
- Oily fish.
- Just scored it, oiled it, salt and pepper,
onion, garlic, ginger, chilli.
I prepped hoping it might go down a Thai route potentially,
but I just prepped the stuff.
That's all I could do.
- So then I came in the kitchen
and I had to pick a cuisine, between Turkish or Peruvian.
And the obvious choice would've been Peruvian.
Fillet the mackerel and with the flavours you had on the board
the ceviche would've been fine, but my struggle was
at that point I couldn't see anything else on the table
that might've lent itself to anything else.
And to leave you two to do a Peruvian dish
to go with ceviche I thought was risky.
So I went Turkish.
I made like a Aleppo pepper yoghurt.
I made like a Kohlrabi and fennel tahini lemon salady thing.
I also asked Janice for some chickpeas,
and she brought me black chickpeas,
and the moment that happened I thought,
these normals aren't gonna know what they are,
and put loads of ingredients ready for some sort
of hummus-esque thing, so that we could have
a number of dishes come together.
(Mike growling)
And there we go. (everyone laughing)
- What was that noise?
- That is not what I thought we needed to do
with the chickpeas.
- I think they're just sat at the bottom here
in chickpea juice
with a dripping fish. - Oh it smells.
It smells horrible.
- So I had the gadgets and my choices were
the su-v gun or the waffle maker,
so I just set the fish on fire.
So I crisped them up loads.
- Not this one, it's floppy.
- Well that one-
(everyone laughing)
- It's still dripping.
- Okay, well maybe not, I thought I did, well okay.
And then I was just like, right what else can I set on fire?
Aubergines, like you know when you grill aubergines forever?
- [Barry] Yeah.
- And the torch overheated and wouldn't work.
- [Jamie] Oh no.
- So I put them in the waffle maker instead.
- That's what I thought you'd done,
because that looks kinda cool.
- Boys I came into the kitchen to find
complete and utter chaos.
- [Mike] Yeah, I (indistinct).
- There was absolutely every piece of equipment,
every ingredient imaginable.
I kinda figured out that maybe mackerel was the ingredient.
I went through a few different stages, but got to Turkish.
- You managed to guess Turkish?
- Yeah.
At which point, serve in four martini glasses.
- That is great. (everyone laughing)
- That is.
- That is excellent.
- [Barry] Cheers.
- [Jamie And Ben] Cheers. - [Barry] Cheers lads.
- It's the weirdest thing ever.
Like it's weird on a fork let alone
in a bloody martini glass.
(food crunching)
They weren't roasted properly so that's undercooked.
- The mackerel's a little under.
- Sorry guys.
- And this concoction underneath shouldn't even exist.
- Pitta's good.
(Barry laughing)
- I don't think it is.
It's burnt on one side and not cooked on the other.
- Tell you what though, this appley salad thing though,
that's nice.
- There's no apple anywhere near it.
- [Mike] What is it?
- So Baz, what did you score yourself?
- I gave myself a six, 'cause all I had to do
was pick an ingredient
and I did that. - And you didn't mess it up.
- Well I kinda wish I'd chosen plums.
I think it's the most abysmal fail ever.
- I think i' have stuck with Turkish,
but I wouldn't have panicked as much
and I'd have left clearer direction.
- So what did you score yourself?
- 6.8 and it probably should've been closer to 5.8.
It was a fail.
- Well I just set stuff on fire, but it turns out
I didn't set it on fire enough.
And I think I scored myself a 1.4, which in hindsight
is generous, and it is the worst fail we have ever done.
- Within my time I obviously had to come in
and take everything you had made, and serve it
in martini glasses.
- [Ben] I mean that you did.
- Which is why I gave myself a 9.325.
(Barry laughing)
- I mean there's a few things I would've done
in your 10 minutes.
- It's a fail.
- Well the question is was that our fault today,
or did Janice push us just a step too far?
Comment down below, let us know.
- And if you thought this was chaos, well just you wait,
because tomorrow we're doing Pass It On live
and it's going to be nuts.
- [Ben] Can you tell he's panicking.
- This is the first time we've ever done a show
completely live,
and literally obviously anything could happen.
And there's a lot up for grabs.
- Our fate is entirely in your hands.
It's going to be interactive.
You're going to be able to choose stuff as we go.
Tickets are on sale.
They are going very, very quickly,
and there is a cut off date tomorrow,
so make sure you get them.
(upbeat music)
(beeping)
- This is the worst thing we've ever done.
(Barry and Jamie laughing)
Like sometimes we get away with it
and it actually tastes okay, this is horrendous.