(light orchestral music)
- I don't know what to do!
(egg splatters)
(torch hisses)
- That's annoying!
- It's 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.
- Hello!
This is fridge cam.
He's Mike and I'm Ben.
- Today's Pass It On consists of us being challenged
to create an ultimate British classic.
- Given we're Brits, surely we can't get this one wrong?
Let's find out.
- What have we got here?
- [Barry] This, there's pens and papers.
- Janice?
- [Janice] Today's order will be determined
on who can recall the most song titles
by my favourite musical artist
and, yes, I saw that eye-roll, Ben.
- Your favourite?
- That's why she hasn't bothered underlining my name
'cause there's not much point in me writing anything down,
is there?
- Who is your, who?
- [Janice] Elton John.
- Game on.
(they laugh)
- [Janice] You have 30 seconds, go!
- [Barry] Oh (beep)!
No, no!
Jamie, where's the pen gone?
- [Jamie] My pen doesn't work.
- [Barry] I've gone blank.
I've literally gone blank.
- [Jamie] Bohemian Rhapsody, how'd you spell that?
- [Barry] No, shut up!
(Jamie laughs)
- [Janice] Stop!
Pens down, please.
Right, let me just tally up the scores.
So, Ben got three.
Not bad, I guess.
Mike got five.
That's pretty good.
Barry two.
Not surprised, probably thought it was a maths challenge.
James got two.
Not very good there.
And Jamie got...
How does he expect me to read this?
Whatever, I'm giving him a three.
- We haven't even got a theme yet.
- Oh (beep), what are we doing?
- [Janice] You will all try to cook a specific dish.
That dish will only be revealed to the person going first,
which is James.
- Gonna have a great time, again.
(heavy metal music)
- [Janice] One by one, the guys will have ten minutes
to contribute to the same dish,
which will be judged a pass or fail
at the end of the challenge.
- It is fish and chips.
I feel like this is pretty obvious.
I don't need to leave too many clues.
What I do need to do is give it direction
because there's so many different ways we can go.
So I'm gonna go with breadcrumbs
and I've chosen salmon,
which is a really weird fish to do fish and chips with,
but I think it really works with curry flavours.
So I'm gonna try and start a ketchupy type thing.
I've got a pan on.
I should put this on as well.
I've seen something really interesting,
which is a pineapple,
which I know Barry is allergic to,
but I think it would make a delicious ketchup.
- [Janice] James fries diced shallots in butter,
whilst being a terrible friend.
- I really wanna do everything
'cause I want to make sure the dish turns out
like I feel like it should turn out.
This has turned stressful and I didn't think it would be.
I'll finish the pineapple,
then maybe I'll do some chips instead of fish
and then it's really obvious that it's fish and chips.
(groans)
How did this get stressful?
This wasn't supposed to be stressful!
I think what I'm stressing about
is the fact that I think Barry might just
ignore everything I do and start again.
So I'm thinking, like, put a little bit of ketchup in there,
so you're kinda getting a bit of depth of flavour.
You've got the sweetness of the pineapple
and then you've got spicy curry powder,
a little bit of chicken stock, maybe,
just to, again, add flavour to it.
That's obviously a pané station.
Skin-on potatoes, I think, will be good
and probably pretty chunky.
So somebody has to fry these at,
I've left it at 150-ish,
it should be about 130
and then they have to turn the fryer up to 180
and then they have to fry them again,
so that you're cooking them, getting a little skin on them,
crisping them up a lot on the second fry.
So I haven't done the fish.
I think I'm gonna leave that.
Also, it gives him a choice.
If he doesn't like salmon,
then he can go with something else,
but I wanna make sure he knows it's fish and chips.
I'm done, I'm done, I'm done!
Two, one.
(klaxon blares)
Score?
I'm gonna give myself a seven.
I think it's pretty well set up.
(sighs)
Barry!
(funky music)
(klaxon blares)
- Okay, let's do this.
Right, what have we got?
What looks like fish and chips,
but with salmon,
a pineapple something.
I can't taste this because I am allergic to pineapple,
so I'm guessing that's some sort of curry sauce.
What?
(clueless music)
I've never seen anything like this before.
I've had a lot of fish and chips with curry sauce,
but never salmon and never pineapple.
I can't taste that, so I don't know what to do with that
if I can't taste it.
(screams)
- [Janice] Oh, calm down, Barry.
- Oh no!
- [Janice] I thought I was a drama queen.
- What's the dish?
- [Janice] Fish and chips, Barry.
- What was written on that piece of paper?
- [Janice] Fish and chips, Barry.
Fish and chips, Barry.
- So here we have fries.
Here we have (giggles) a fryer.
So they're going to go into there.
I don't know what to do.
I wanna, I'm gonna cry.
They have to go in there at some point to start cooking.
Let's just pané.
- [Janice] Barry purposely doesn't
season his pané ingredients,
so we'll all point it out and learn from it.
What a guy.
- Why?
Why would you do salmon for fish and chips?
The idea of salmon in fish and chips,
to me, just doesn't work.
It's too oily of a fish.
It sounds silly, but it's got too much flavour.
It's classic and you can't go wrong with a white fish,
but salmon just feels like it might be a step too far.
James has gone first.
He's picked salmon.
This is his fault if it goes wrong.
I'm genuinely disappointed
and a little bit angry with James.
It's such a shame
'cause I really, really like fish and chips
and I'm not gonna enjoy this.
- [Janice] He can't even eat the ketchup, either.
Ha.
- I'm double-dipping the panko to go extra crispy.
- [Janice] Barry's positive aura continues
to illuminate the kitchen.
- Yes, Janice, I'm having a bad day, all right?
I've got no time for your sass now.
Two minutes to do something,
something that I'm actually gonna eat.
Make a tartar sauce.
(rock music)
- [Janice] Oi, fun sponge.
- Huh?
- [Janice] Our happy bunny starts preping a tartar sauce.
- [Barry] Gherkins, some chives.
- [Janice] And then...
- [Barry] Oh no!
(klaxon blares)
Oh...
As a score, I'm gonna have to give myself
two?
I've contributed to a dish that I know is not gonna work,
so what's the point?
- [Janice] I think someone needs a nap.
- Ebbers!
(crowd cheers)
(magical music)
(klaxon blares)
- Right.
Chips.
Breaded fish.
Huh?
We're making fish and chips
with a twist,
which I quite like.
Tartar sauce, really nice accompaniment
to fish because it cuts through.
You need the vinegar.
- [Janice] Ben chops capers and stirs them through mayo
and Worcester sauce, along with chives, pickles
and a squeeze of lemon.
- We need something fresh.
Peas or a salad to go on the side is a nice option.
I like the fact that somebody has chosen to take this
in a bit of a curveball.
It's not the obvious white fish.
Although, using an oily fish in a fried dish
makes the whole thing quite greasy,
so you need a tang to cut through it.
- [Janice] Why's he got so many pens in his pocket?
- And that is not gonna work with that.
Halfway through my time.
Because I think it will need something fresh and green
on the plate and peas are the obvious choice.
Is more classic.
Does it work with the curried pineapple?
I'm confused by that.
I like it 'cause it's different.
I just...
Not sure if it works with everything else.
It could go one of two ways
and I almost don't want to...
- [Janice] To all of our detriment,
Ben decides to leave the choice to Jamie.
(rock music)
- What I do know is those that have gone before me
have been very calm.
In case they wanna toss the peas in some butter.
Chop up some mint.
30 seconds left to go.
Drain those.
Put the temperature up to 180.
(klaxon blares)
I've not added much.
I've not messed much.
I've not made a decision.
Is it going tartar sauce or pineapple curry sauce?
Very middle of the road at five and a half.
Next!
(comical music)
(klaxon blares)
- Here we go.
Well, I'm not a genius,
but I do have to say,
this looks like we're making fish and chips.
Right, deep fat fryer.
These have had some cooking.
Maybe one cook.
This is
tartar sauce.
And this, double-dip,
this is nice.
I don't know what that is.
- [Janice] No one does.
- So, we got 20 minutes left.
What are we gonna do?
Those chips definitely need a second fry.
So I can do that.
- [Janice] Despite clearly knowing they need refrying,
Jamie double-checks the chips.
- (whimpers)
We're gonna refry some chips.
How do you make mushy peas?
Do you make peas and then you mush them?
Let's get those on.
We'll get the peas in there
and then we'll toss them in butter
and these herbs,
which is probably mint
because Ebbers has probably been here.
We're gonna take those chips out.
Look at them!
Look at them babies!
They are looking good.
All right, get that in there.
Get these other chips in.
What else could we fry?
(gasps)
I know what we could do!
- [Janice] (sighs) Play the music.
(whimsical music)
- I'm gonna make some battered wallies.
Right, flour.
Usually I think you'd do this in a beer batter.
It's a frickle, is another name for it, I suppose.
It's a fried pickle.
If these end up on the table,
I'm gonna be really surprised,
but I will fight my corner on them
because they are traditional
and they're great with fish and chips
and everybody loves a pickle.
Those chips can come out.
Let's put our frickles in and see what happens.
Here's a question.
How long does a fried wally take to fry?
- [Janice] I guess it depends on the wally frying them.
- (laughs) Should I eat that for fry that?
Eat that or fry that?
Eat it.
Let's cook off some peas.
Final two minutes!
My frickles are fricking.
Right, so what's Mike gonna have to do?
He's gonna have to plate it.
I could get him a plate
and then he's just got to fry the fish.
Peas will need continuing,
but I think we're in a good place.
I'm having a look for a plate.
Oh my frickles!
Pop my frickles down there.
(laughs)
I'm gonna get absolutely blasted for those, aren't I?
There's one more!
We could do one more!
Let's do one more, quick.
I haven't thought this through
'cause I'm gonna have to leave it in the fryer.
(klaxon blares)
Out of 10, I'm gonna have to give myself six and a half.
Six and a half.
I think I did slightly better than average.
But anyway, my battered wally
is gonna have to come out soon,
so, Mike!
(groovy music)
♪ He's the man. ♪
(klaxon blares)
- Fish, chips, peas.
That's delicious!
What fish is that?
That's salmon. (laughs)
Did this start off as fish and chips?
- [Janice] We've been on quite a journey here, Mike.
- The salmon is going in.
Oh no, there's something already in there.
What the hell is that?
That's quite a decent plate.
Don't feel like it's going to fit everything.
That tartar sauce, get it.
Curry, fish and chips, get it.
No idea what that is.
Hang on.
How many times did these need cooking?
Oh well.
So, surely for me, it's just about plating up.
I tell you what, the boys have done a fantastic job there.
We'll get that in.
I'm thinking big old pile of chips.
So, loads of lovely salt all over there.
I think these peas are probably ready now.
Let's get the peas in there
because I want
a load of butter in with those peas
and what I'd really like is some mint.
Just chop some mint through that.
- [Janice] Oh megalols.
- What are you laughing at?
- [Janice] That's how I laugh.
- That's mint and that's already been chopped.
So, I see, right.
Chuck that through there, then.
Make the fish the star.
Dollop of what I assume to be tartar.
Oh no!
And that's where it started to go wrong.
Little trio of sides.
I think these deserve their own dish.
A wedge of lemon.
(klaxon blares)
Let's hope the theme was fish and chips!
I'd give myself a six.
I feel like I brought it together
and chucked it on a board.
I haven't really contributed any more than that.
Three, two, one.
(they cheer)
- Quite a platter!
- Interesting.
- Oh!
- Yeah, "Oh!"
The eff are those?
(Ben laughs)
- [Mike] So, from what I can deduce,
we have fish and chips,
including a tartar sauce,
some deep-fried slugs,
a pickley, pineappley curry thing
and some peas in mint.
- [James] I like the plating.
- [Mike] Thanks.
- [Barry] Yeah well done mate.
- [James] It looks smart.
- Did you not like the plate I left out for you?
- I did not.
(James laughs)
- Is it too early to say pass?
- Well, is it?
Was it supposed to be fish and chips?
- Yes.
- Yeah! - Okay, good.
- I wasn't sure if the theme was fish and chips.
I though the theme was,
"Take a classic and (beep) it up".
- Oh. - Oh.
- Who invited him to the table?
- Thought this was salty, but...
(Barry laughs)
- I was told that I was making fish and chips.
I left the fish choice open for Barry to choose,
but I did set up a pane station to say
it's definitely, like, breadcrumbed.
- Who goes for salmon in fish and chips?
- I'm surprised that Barry chose to go with salmon.
Obviously, I left it open,
but Barry actually decided on the salmon.
- Interesting, so Barry, why did you--
- I'm surprised by that.
I'm as surprised as you guys.
- I'm surprised because--
- You!
- [Mike] Even though it's not a classic combination--
- I call this Barry's RJF.
Resting Janice Face.
- I panéd your fish.
- Our fish.
- You chose the fish!
- Your fish, actually.
- I didn't choose it!
- To be fair, you chose the fish.
I'll admit I suggested the fish,
but you chose it.
We can all agree on that, can't we?
- [Mike] Right, enough chat.
Let's eat.
- [Jamie] Oh, Ben.
- [Ben] Can you hear that crunch?
(upbeat music)
- That is delicious.
- And I know that pineapple is delicious.
- Do you know what, it's almost like a palette cleanser.
You taste it and you're like,
"Wow! That's completely different!"
And then you go back to lovely, fatty, creamy stuff.
- [Ben] I love a frickle!
The frickle's good.
- Now that we've decided
that this salmon really, really works with the panko,
good idea, James.
Well done leaving that out.
And Ebbers, your tartar sauce that you made was delicious.
- What did everyone score themselves?
- I gave myself a seven.
- And a pass or a fail?
- I'm gonna say pass.
- Oh my goodness, we might do it again.
- Barry?
- Two.
I was so hacked off that we were making a dish
that I didn't wanna make.
(they laugh)
I gave myself a two.
- You took it out on yourself?
- It's a painful, but delicious, pass.
- I tickled things along and sat on the fence
and I gave myself a five and a half.
But it's definitely a team pass.
- I am--
- (laughs) Frickle.
You Spaffed it and it still works.
That's never happened before.
- I gave myself a six.
- [Janice] And a half.
- And I will call that a strong pass.
- I gave myself a six also.
I will call it a strong pass.
Well done, everyone.
(they applaud)
- You guys get how these work now,
but we still need your ideas for themes for Pass It On,
so comment down below, let us know.
- If you'd like to watch
all of our previous past Pass It Ons,
we created a playlist, in chronological order,
that you can check out
to see if we've made any improvement whatsoever.
- I've got a Dad Joke of the Week that Jamie sent me.
It's not great, but do you want it?
- Oh please.
- Do you ever get the feeling
that your day just isn't going that well?
This morning, I was on a commute and I ended up in a fight
with a guy dressed as Shakespeare and then at lunch,
I choked on a German sausage.
It's going from Bard to Wurst.
- Oh why?
- I told you it was terrible.
(Mike groans)
- [Mike] We've also built the Sorted Club,
where you can get tonnes of foodie inspo
using the Packs Midweek Meal app,
discover and share restaurant recommendations
using the Eat app,
listen and contribute to our Feast Your Ears podcast
and send us ideas for new cookbooks you'll receive
throughout the year.
Check it all out by heading to sorted.club
(upbeat music)
And now, a blooper.
(beep)
- We have done this in the spirit of friendship,
most of us, and had such a lovely time
and it's been such a success.
- Yeah, friendship and near enough teamwork.
- Well, guys, we all deserve, most of us deserve, 10s.
What did we rate ourselves?
- Well, I was--
(they laugh)
- Sorry!