(upbeat orchestral music)
- I don't know what to do.
(upbeat orchestral music)
(splat)
(torch burning)
- That's annoying!
- It looks terrible.
- [Man] We're hiding these.
(upbeat orchestral music)
- [Man] Ow!
- What is going on here?
- This is a joke.
- Where's the dish?
- This should be really obvious.
- [Janice] Oh dear, oh dear.
(upbeat rock music)
- Hello, I'm Barry.
This is Jamie and welcome to fridge-cam.
- Now what happens when you combine one of the best things
in the world, Christmas, with one of the worst things
in the world, Pass it On.
(Barry groans)
- This already feels like a challenge.
- I'm not even sure if we need to ask Janice
what the theme is looking at that table.
(laughing)
- Janice, what's the theme?
- [Janice] Today's theme is Christmas.
- Woo!
- Oh!
(laughing)
- [Janice] You must create a dish that aptly
celebrates the most wonderful time of the year.
We asked the Sorted community to rate you all
in order of festive cheer, most to least.
These were unbelievably the results.
- Unbelievably?
- Unbelievably
- How interesting.
- If you're first.
- [Janice] James in first place.
Jamie in second.
Then, Barry, Mike and finally Grinch Ben.
- Oh!
- Look, I played Scrooge a couple of years ago.
It doesn't mean I am.
- [All] Aw
- [Man] Well, it happens.
- Great, let's do this.
- [Janice] One at a time, the boys have 10 minutes
to cook and add to a final dish.
The remaining team will have no idea what's
happening behind them until it is their turn.
(fast rock music)
(starter horn blaring)
- Oh, oh!
(knife hitting cutting board)
- As you can see, I've gone fairly, I've gone savory.
I'm going fairly traditional but with a little bit
of a twist 'cause I think that's gonna give
a lot of elements for everybody to get involved with.
So, I've gone duck.
And I've gone celeriac instead of potato, eh.
And I'm gonna try and start a fondant celeriac.
So that Jamie kind of knows where it's going.
And I'm gonna start taking the breasts off the duck
'cause they won't cook in time.
Butter goes in there.
Duck may not necessarily be Christmassy but it's going
down the goose route.
You know, instead of turkey it's goose.
We obviously don't have time to do a goose.
I'm hoping that we can do like a nice,
sweet mulled wine in sauce with it.
Season the duck breast.
Be really nice if we have time to do like a confit leg
but I don't think we have time.
And then that goes, that can go in a cold pan.
Doesn't have to be hot at all.
Wash hands.
The celeriac goes in here.
What I want Jay to do is like carefully turn that
so it gets really, really nice and brown on all sides.
And then what I want Barry to do is put a bunch of
chicken stock in there so that it cooks out.
A little bit of rosemary, thyme.
Should I put it in now?
How 'bout I just like rest it on the edge.
Is that gonna work?
I don't want it to like cook and burn in the butter.
And carrots, I think somebody's gonna roast the carrots
but also I want to use a couple of them.
And hopefully they're gonna understand that it's a sauce.
'Cause this one's gonna be like roughly chunked up.
(upbeat Christmas music)
(knife hitting cutting board)
(starter horn blaring)
No!
I need to cook quickly 'cause Jamie needs to get the duck,
so I'm gonna give myself a
seven and a half out of 10.
'Cause I think I've left it quite open
and everybody's gonna get involved and have some fun.
(upbeat Christmas music)
That went really fast.
(starter horn blaring)
- He's gone savory.
Savory Christmas.
Celariac.
We're gonna go with celeriac.
Sprouts, we can just get rid of them.
Nobody needs them.
We'll put these in the fridge.
What about over here?
Yeah that's oh, let's turn that over.
That's looking great.
Take some credit for that later.
Yeah but you know what else is really good, actually?
Like some braised red cabbage.
It's not Christmas unless there's pigs in blankets.
So I'm just gonna add them into the pan.
To fry off with our duck.
(upbeat Christmas music)
Yes boy.
Pop them over here.
Ow, ow!
Make them Barry's problem.
(knife hitting cutting board)
Yep.
That's quite a lot.
(starter horn blaring)
Not too shabby.
I'm gonna give myself a very jolly 6.89.
(bell ringing)
- Oh!
- [Jamie] Oh that's really heavy.
(jazzy Christmas music)
- A lot of ingredients have disappeared from this table.
I don't know if that's a good thing or not.
(starter horn blaring)
(Barry screams)
This involves a normal to make some decisions.
(Barry screams)
What is that?
I don't want to overcook this.
I don't know what I'm doing.
I'm just flapping.
(Barry screams)
Oh no.
So I'm gonna put that on the heat to go during.
(beep)
I've just spent four minutes panicking.
Don't know, oh no!
This is going so badly.
Oh stuff it.
Just do what I know.
Do what I know.
Should do what I know.
Right, I don't care what's going on.
Christmas dinner isn't complete without bread sauce.
(bell ringing)
That was annoying me.
Some milk.
That's cream, crap.
Milk with a bit of cream.
Indulgent.
(jazzy Christmas music)
Then I need (beep) onion, onion, onion.
Oh, I've done so badly.
I've done so badly.
I hate myself for this.
All right, I've gotta stuff the onions with some cloves.
Going in to there.
That.
Not enough time.
Let's just cut it in half.
(jazzy Christmas music)
And then, grate in some nutmeg.
Christmas!
(jazzy Christmas music)
(Barry screams)
No bay leaves, no bay leaves.
Never mind.
35 seconds, literally that's just been awful.
(starter horn blaring)
Shocking, absolutely shocking, Barry.
A really hope my Christmas goes better than this.
And I give myself a two.
Two, I just faffed.
Rubbish, absolute rubbish.
Less is more.
- Okay.
- [Barry] That's the lesson I've learned.
- I can do that, I can do that
Okay
(starter horn blaring)
There are no instructions as to anything.
What is that?
Halloumi?
First off, I haven't got time for this.
We can't just have a chin wag for eight minutes
and 12 seconds.
I'm gonna take that off the heat.
There's no pan space.
(rock Christmas music)
I don't know how long this has been in.
But I have the horrible feeling that this is supposed
to be the beginnings of a bread sauce.
Ah, how do you make a bread sauce?
I know this.
Those onions.
Come out.
I have no idea.
That could be something completely different.
I could be ruining this.
We go butter in.
This could be really buttery as well
because I have no idea whether butter's already been put in.
Hey it's Christmas so we'll be generous with the butter.
I don't know what this cabbage is doing.
It's run out of juice so, I mean, I might stick
some more vinegar in that.
Because it's, I mean.
(blows raspberry)
Loads, there you go.
We're just gonna get this in.
So we just want to reduce a bread sauce over like
I think 20 minutes.
So I'll put it on a slow bubble.
I haven't really done anything,
to be honest, except for guess that this is a bread sauce.
It needs a gravy or it needs some sort of sauce.
And I am not qualified to do that.
All he needs to do is plate up and work out
how to make the gravy out of one solitary stock cube
and maybe some pan jus.
(rock Christmas music)
That is a massive Christmas oval plate.
(starter horn blaring)
I didn't do very well.
I haven't offered anything.
So I'm gonna give myself a three.
(rock Christmas music)
You are up.
(starter horn blaring)
- All right, straight off.
I have got some work to do.
Because if you guys think I am not Christmassy
then that's what I need to improve on
more than anything else.
Christmas is time for giving.
Christmas is a time for love and family.
So we're gonna make sure we give our loving family
over there some good food.
What have we got?
Duck.
That is very overcooked.
Pigs in blankets covered in duck fat.
That'll be nice.
We can make that work.
(Ben coughing)
Very, very sharp.
That looks like that's supposed to be a gravy.
(rock Christmas music)
Sprouts.
Don't know why they were in the fridge.
So we've got cabbage and duck.
So, I guess the plan was to use celeriac.
Oh, did they literally just look at that
and not see that?
It's not cooked though.
I like it but it's not cooked.
The last ten minutes of a Christmas lunch
is normally just warming a few serving dishes,
putting things out on the table for family service.
Getting the wine ready--
Wine ready, I can always have the mulled wine.
Duck fat and sprouts.
I quite like a little few flavors through sprouts
so that they're not what people are scared of
which is that little pocket of cabbage.
It's been cooked in the duck fat.
I'm adding some fresh thyme, some salt and pepper
and some cranberries.
Cranberries and sprouts.
Okay, the cabbage is gonna be too sharp
so it needs something fruity in it.
I have never done this before in my life.
But I'm thinking outside the box.
Mincemeat you'd normally put into mince pies.
It's very sweet and sticky and fruity.
And might balance that out with a nice Christmas flavor.
Bit more citrus in there.
And the cabbage is a little firmer than I would really like.
'Cause it should really be braised for a long time.
But we're gonna have to make do with that.
They haven't got any stock out.
We've got lots of veg in there already
so I don't need much of that.
This is not gonna be the best sauce in the world
for a coupla reasons.
One, not even sure if it's had enough time
to cook out the wine.
What it did have was lots of lovely flavor
from the veg.
I'm just gonna strain it off so I can reduce it down
into a hot pan.
And hopefully that's reduced to a point
we can use it in a moment.
Think this duck could have done with a little less time.
Personally.
But the skin could be a little crispier.
(rock Christmas music)
Not bad, actually, it blushed.
I take that back, it's blushed.
It could be a little less but it's not a problem.
To wind around that.
We do tend to go a bit excessive
when we eat at Christmas but I think it's that time of year
where it's almost excused.
(rock Christmas music)
A minute left.
This is gonna look all right.
It's not gonna look great.
I don't think bread sauce is ideal in this situation.
But it would be rude to leave it off
'cause someone's made it.
And I think Christmas is about tradition
but it's traditions that for your family
and the way you like it.
10 seconds to throw some gravy on a plate.
Little time.
And there we go.
(starter horn blaring)
I'm not sure if you'd call it Christmas dinner
but it's definitely festive.
Oh, I've gotta rate myself.
Seven and a half for getting some stuff on a plate.
You ready boys?
(jingling bells)
- Wouldya be a pep.
- [Ben] Merry Christmas!
(triumphant Christmas music)
(laughing)
- [Janice] In 50 minutes, the boys have made
pan-fried duck breast with braised
mincemeat red cabbage, roasted celeriac,
duck fat and cranberry sprouts and bread sauce.
- Someone found the brussel sprouts that I hid.
- Did you hide them?
- Of course I did.
- Is that what you did?
(laughing)
(groans)
- It's not offensive.
It's not massive but it could taste incredible and therefore
be well-worthy of the celebration of Christmas.
- You're right.
We should be celebrating what's there
not what's not there.
- Cheers.
- [All] Cheers.
- Merry Christmas.
- Oh can't we drink to this on cooking with it.
That's a relief.
- The thing is, there's not much there
which means that every item on that plate
has to be perfection.
- I'm gonna be honest with ya, I have never
flapped more in my life.
- The cabbage was stuck to the bottom of the pan
when I came in.
So I pretty much doused it in cider vinegar.
(laughing)
- Cider vinegar?
Not mulled wine.
- Nope.
- You thought that somebody had put
pickled cabbage on our Christmas dinner.
- Yeah, I genuinely did.
- You're not dare digging in before we do crackers, are you?
- Oh yeah, oh I'm sorry.
- You have to do like the old dang--
- Merry Christmas.
- Three, two one.
- Merry Christmas
(poppers cracking)
(Barry screams)
- Yes!
- Why did the oyster go home early?
'Cause he pulled a muscle.
(drum sting)
Am I right?
- [Man] Let's try this.
I'm interested with the celeriac was cooked.
Oh that's a knife.
- Oh no!
- Cheers.
- Oh, no.
- [All] Cheers.
- Oh, dear.
- I tell you what, decent bread sauce.
- Really good on nutmeg and cracker seasoning
and that was good.
- That cabbage is delicious.
- That is the best thing on the plate.
- It's a little acidic.
- Or is it the awe.
- But it's better than it being bland.
- Yeah but it was you who literally saved this.
- I enjoyed everything on that plate thoroughly.
- Well not the celeriac.
- Not the celeriac.
- Being brutally honest, is this a festive,
festering fail or is it a Christmas miracle?
(laughing)
- As the elected head of Christmas--
(laughing)
I, I've got to give it a fail.
It's not Christmassy enough for me.
- I think there are enough redeeming features
on that plate to give it a pass.
- You're not singing dancing.
There's no Christmas cheer.
I think that's a fail.
- If I were to give it a Christmas miracle
it'd solely be because the chefs did a good job.
And I don't think that's good enough to pass it
so it's a festive, festering fail for me.
- I think that is a better plate of food
than many of our Pass it On endings.
- That is no bar.
- And therefore I think it is on the lower, lower, lower end
of pass and there's things we can take from it.
- No, you can't judge it by what we've done before.
(laughing)
- What did people score themselves?
- I scored myself a 7.5 which I thought was almost fair
but maybe I just didn't leave enough clues for you guys.
- I went for a 6.89.
- Strong sausage edition.
- I'd have given you the exact same score.
- What, how high?
- 6.89 I think he said.
- Holy.
I gave myself a two.
- Well that's fair.
- You made the bread sauce.
- Bread sauce.
- I made bread sauce and did nothing else.
- He studded an onion with cloves and put it in cream.
(laughing)
- Oh did you do the bread part of the bread sauce?
- Well yeah, 'cause it hadn't finished--
- Oh, congratulations.
Well done for a very, very good bread sauce.
(laughing)
- I gave myself a three I think.
Deserved. - Oh, okay
- Who took the celeriac outta the pan?
- Spaff
- Oh, 6.89?
Are you kidding me?
- I gave myself 7.5 for putting stuff on a plate
and seasoning a few bits.
- Well there are our rankings.
We would love you to rank us in the comments
from best to worst, one to five.
- Let's not let this ruin Christmas--
- No - Or our friendship.
- [Ben] No. - I think we should just
pour some more wine.
- Merry Christmas everybody.
- Merry Christmas. - Merry Christmas
- Come on.
- Come on, James.
- Come on get it in, James
- The love.
- Now as always, Janice needs your help
with some more themes and orders.
So please comment down below with your ideas.
I'm really glad you're back 'cause
after my last performance--
Think everyone else understands why, though, do they?
- Went into a cake shop the other day.
- Yeah.
- All the cakes were five pounds
except for one which was 10 pounds.
- Okay.
- And I asked why is that 10 pounds
and the shop owner said, it's Madeira Cake.
(laughing) - You better!
I like that. Like that.
(door closes)
- [Announcer] As we mentioned, we don't just
make top quality YouTube videos.
- [Man] No.
- [Announcer] We've built the Sorted Club
where we use the best things we've learned
to create stuff that's hopefully interesting
and useful to other food lovers.
Check it out if you're interested.
Thank you for watching.
And we'll see you in a few days.
(beep)
- My chest is a little too wide for this.
- I don't know if it is.
Look, - It's a little
- This is a bit. - No.
- I thought James had two little boop, boop like--
- It's a bit baggy on you.
- No I think I'm actually-
- This bit's sticking out.
- [James] I'm too big, I'm too big for it.
(laughing)