(invigorating music)
- I don't know what to do.
(egg cracking)
(blowtorch roaring) (sauce squelching)
- That's annoying. - It looks terrible.
We're hiding these.
(door falling) - [Mike] Ow!
- What is going on here?
- This is a joke.
- Where's the dish?
- This should be really obvious.
- [Narrator] Oh dear. Oh dear. (screen swooshes)
- Do less to some beautiful seasonal food,
and throw it together.
- I've just got to do something.
- Are we expected to serve that in a bloody bowl?
- Let's spook a normal.
- No!
No!
- That is minging.
- What the hell is going on?
- What are we doing? What are we making?
(apron rustling)
- [Jamie] Why would they only be sliced halfway through?
(Mike sighs)
- [Janice] Hello boys.
- Hello Janice. - Hey Janice.
- It's that voice.
- [Janice] Buckle up, because today's theme is tapas.
Calm yourself, Spafford.
(group laughing)
- King of Spain over here.
- She developed a lisp in the last...
(group laughing)
- [Janice] You must create at least three small plates
using the three dishes in front of you.
- Okay. - At least three tapas,
- Okay. - using all of these three
at least, I guess.
- [Barry] Okay.
- No, Ebbers, don't put them like that.
- Ebbers! - Ebbers!
- Put it- Sake.
- [Janice] The order will be decided
by spinning the wheel behind you.
Spin now to find out who goes first
and spin after your turn for who goes next.
No cheating, no double turns.
- Great. (spinner whirring)
Not allowed to go twice.
That makes sense. - I would really
rather not go first.
- Ben's first. - Shall I kick start it then?
- Yeah. - Yep.
- Oh, that's bad. That's not good.
- He's gonna force us down a path
and we're gonna ignore it.
(screen swooshes) (uplifting music)
(screen swooshes) (horn blaring)
(rock music)
- Okay. I'm gonna have to
really, really reign it in here,
because, for me, tapas is do less to some
beautiful seasonal food (text dinging)
and throw it together.
So I'm gonna start with something
deliberately takes the longest time to cook
and see if we can do something fun with it.
It's seasonal.
We won't use it for much else. (knife slicing)
Let's roast off some pumpkin.
Love if it was sort of seasonal and delicious
and small thing to share.
Like, bearing in mind that, so often,
tapas is a number of different dishes.
Maybe a meaty thing, maybe a fishy thing,
maybe a veggie thing.
Also, they're quite small plates,
so we probably don't need a whole pumpkin.
So I'm gonna do nice wedges
that could then, once they're roasted,
be stacked up on a plate
and dressed with some lovely other ingredients.
I've seen anchovies. (knife slicing)
I've seen chorizo.
I've seen nice Spanish hams.
Oil, salt and pepper.
Spanish tortilla.
Basically, eggs, (shaker grinding)
crispy shallots, already cooked
so they have that sweetness.
Smoked paprika.
(fork beating)
Okay, let's talk tradition.
Normally, lots of olive oil
and then you fry potatoes
and optional onions in a pan.
Then you add it into egg that are seasoned
and you cook it out. (fork beating)
What about if we skip the frying of the potatoes
and just use fried potatoes? (bag rustling)
Olive oil in our pan.
I'm gonna crack in another egg.
(egg cracking)
Or two.
This one I wanna get on
'cause it needs to be cooked.
It needs to be flipped. (fork beating)
It needs to be cooked through
and cool enough to cut.
Not cold, but trying to serve warm and room temperature.
Better.
Meanwhile, I've got a hot pan to sear off some figs.
Beautiful seasonal colour, flavour.
If you're not careful, too sweet.
Natural sugars in figs
are gonna come through nicely.
We haven't used this yet. (hand tapping)
(food sizzling)
That was the vinegar that we made in that-
(hand tapping)
And it was flavoured with raspberry and basil.
So those flavours (food frying)
as an acidity with these figs
will be beautiful.
Sweet, fragrant, charred from the olive oil.
Tapas one on the way.
Pumpkin needs to happen.
Tapas two on the way. Needs to be flipped.
Tapas three could just be
something flaked over the top.
Let's spook a normal.
Because in the spirit of passing it on,
I think it would be lovely to do cod's cheek
with the fig on this plate.
Pumpkin on a bigger plate and-
Not on these plates.
Turns out I've done big things.
Everything will need cutting up.
(horn blaring)
Okay, time up.
I feel like I've left key steer.
Figs on one plate.
Pumpkin on another.
Tortilla and cod.
That's strong.
I'd give myself a solid eight out of 10,
which I know is bold,
but tapas is simple.
I've done simple things.
Who's next?
Let's spin the wheel. (wheel whirring)
Jamie.
(screen swooshes) (quirky music)
(screen swooshes) (horn blaring)
- No!
No!
What is that?
(Jamie deeply exhales)
Put this over here for now
so I don't have to look at it
whilst I see what's going on.
We have a tortilla with Kettle Chips.
Ebbers has been reading CBA three.
We have figs.
Okay.
Butternut squash?
- [Janice] Close, pumpkin.
- Something- They've gotta have something within them.
With them, on them.
And then there's a fish head.
A giant fish head.
And what's that?
Oh God, that's another giant fish head.
Is that monkfish?
Figs and butternut squash.
Is that gonna go together as a dish?
What we could do is make a little... (laughs)
a little sauce.
(upbeat music)
We could do...
Come on.
I'm ignoring the cod head for a minute.
What I'm going to do instead
is play to my safety.
So we're gonna do chorizo in sherry.
Let's get that frying off.
I'm gonna make chorizo rounds
and then I'm gonna put it on
some toast rounds as well.
And that's gonna be a contribution.
Success for this, I think,
is getting at least three
very nice looking dishes cooked.
We can get that frying off now.
I'm gonna put some sherry in with it as well.
In the meantime,
these are pre-sliced.
So- (laughs).
(Jamie groans)
Why would they only be sliced halfway through?
Look! That-
Oh, it is sliced.
Yeah, that's on me.
That's on me, guys. (laughs)
Right, we're gonna toast these off
in some oil.
This would work really well in an air fryer.
I've seen that on TikTok.
Into an oven for a few minutes.
That's going.
This isn't really doing much yet.
Food waste.
We're gonna have to try one.
Ooh, it's got some things in it.
Might have to have-
Does it have that in it?
(horn blaring)
I have massively under-judged (food frying)
how much time I had.
I'm gonna score myself a confident 4.3.
Shall we see who's next?
(spinner whirring)
It's Mike. (screen swooshes)
- [Narrator] If you're enjoying this,
there are some small things you can do that make
a big difference to us. (screen swooshes)
Like the video. (computer mouse clicking)
Subscribe, if you aren't. (computer mouse clicking)
Click the notification bell (bell ringing)
and select all. (computer mouse clicking)
Thanks.
(upbeat music)
♪ He's the man ♪
(screen swooshes) (horn blaring)
- Oh, I hate this format.
Chorizo, what a surprise.
Jamie's been in.
Wow! That is minging.
Oh, I can't tell whether
this is clever from a chef,
or whether Jamie's tried
to make tortilla out of crisps.
(pan clattering)
Crostinis.
Ah, what is this?
Get out my face.
Do I flip it?
I don't know how to-
I flipped it.
What are we doing?
What are we making?
Serrano ham.
I will use that.
(packets slamming)
Ham. Nuts.
Think about this. Come on.
I've just got to do something.
Figs and ham.
Should I just put them on the dish
and then it's done?
Come on.
I'm really, really, really panicking.
So I'm just gonna start putting things on dishes
and trying to imagine them.
So if we've got that, what is the-
Why have they got-
He's toasted off pre-sliced buns.
It feels cooked so I've taken it off.
Right, come on, Mike.
Right. Are we-
Something sweet.
We could put something else.
I think, as long as Baz can just, you know,
put something-
I don't know, like a drizzle of something,
like honey?
I'm having a mare.
Get off! (pan clattering)
Why is everything on?
I'm just gonna put that there.
He can figure that out. Right.
What's the pumpkin?
Is it cooked?
Is it pumpkin?
Well.
Yeah, it's cooked.
Toast some hazelnuts.
Come on, Mike.
(nuts rattling)
Can maybe blitz them up.
Come on. That needs to get nice and hot.
Maybe serve them, sprinkle 'em around there.
Let's get some herbs and stuff.
Chop up some parsley.
Let's go and get some honey or something.
Why don't we heat up some marmalade
and serve that with some of our figs.
They're probably better just being smooshed
and put on the crostini with chorizo.
Are we doing this?
Am I doing that?
Okay, smooshing that.
I just want to leave him a few clues
as to what on earth this could be.
(horn blaring)
That is me done.
That was some A grade huttle storm
that you just witnessed there.
I'm going to give myself a six
'cause I do feel like we've got our dishes here.
It just needs a bit of Barry Taylor flair
to add the finishing touches to each of them.
(screen swooshes) (upbeat music)
(screen swooshes) (horn blaring)
- Okay. There has been a lot happening.
A tortilla.
That looks pretty solid.
Chorizo, standard.
They look like quails' eggs.
What are they? (Barry biting)
They're nuts. Hazelnuts.
Burnt hazelnuts.
Pumpkin.
What the hell is going on?
We've got one dish here, which is figs and ham.
What is that?
That- Isn't that-
Is that- (laughs)
Is that just mashed butter-
Is that mashed pumpkin?
We got this.
Are we expected to serve that in a bloody bowl?
Is that what we're expected to do?
That looks (beep).
Sorry.
(food clattering)
We'll eat that later on.
(tense music)
Ben must have made this.
It's got Ben's name all over it.
(packet rustling)
Have some tomatoes.
Little bit of tomato paste.
Thank you very much.
Right, I've got nothing for this here.
And I need something of, like,
a saucy substance 'cause there's no-
Shallots will work for it as well.
Chorizo will work in it.
Can I get a bit of garlic?
Thank you.
Right. So we're going for mayonnaise,
putting cheat's aioli to go on top.
Four minutes to do something with a smoking pan.
I realise we've got a-
I want a bowl of flavour.
I don't know what that flavor's gonna be yet,
but I just wanna cook some stuff in a pan.
Get it charred.
(Barry groans)
Someone with not sticky hands.
- [Janice] My hands are never sticky.
- Right. (indistinct), thank you.
Yes. (food frying)
Got some piquillo peppers.
I just wanna really quickly (equipment clattering)
mix these flavours up in a bowl.
We're taking the chorizo,
which I'm guessing Jamie made earlier.
Chunks of this.
Rip it up.
Oh my God, there's a fish staring at me.
Where did that come from?
Right, that's not gonna cook in time.
- [Janice] I'll have that for supper.
- So we're gonna do (knife chopping)
a tiny bit of chilli in this as well,
'cause super hot. (knife chopping)
The only cheese I can find is mozzarella.
Less than a minute!
(apron rustling)
Olive oil.
Olive oil!
(Barry screams)
Hazelnut on top.
Crispy onions on top.
And that...
(horn blaring)
is a Barry lucky dip.
(Barry breathing heavily)
I don't know if that's gonna
come together or not, honestly.
I think that's a four.
That's a four for me.
(upbeat music)
Are you ready for this?
- Yeah. - Very ready.
- Three tapas.
- Tapas.
- Tapas. - That is indeed
three tapas.
- We've got roasted figs and ham,
Kettle Chip tortillas with a garlic aioli.
And then we have a lucky dip, people.
- Oh, good.
- Oh, what do you mean a lucky dip?
- A lucky Spanish dip.
- Good flavour. - Very tasty.
- It's nice to have that slightly gooey middle.
And this is a little overcooked, but it's tasty.
It's got all the flavours, right?
- Super simple, fresh, sweet.
Love that.
- Mm. - Mm.
- Baz, what's in this? - Barry, what is this?
- Why is there Italian cheese? - There's hotdog in it.
- Get in there.
It's exciting.
- It's not. - It is so exciting.
- It's confused.
- I mean, you can't deny it doesn't taste-
- No, it doesn't taste good. - Taste good.
I like it.
The task was to use these three specific plates.
And when I came to the kitchen,
- Ah. - this was plated.
On this plate here,
were your crostinis with smashed pumpkin
and a bit of chorizo on top.
This was empty.
- The crostinis were done. It was plated.
And you went, I'm not in love with those.
I'm going to change it. - So,
are you expecting me to plate
those crostinis in a bowl?
- No, they were already on-
You said they were already on that plate.
- I know, but where am I gonna put the tortilla?
- Get another plate. - On another plate.
- Put it on a plate. - Use that as a dip pot.
Or make a fourth one.
- It said those three bowls.
- At least! - At least!
- Is that what you said, Janice?
- [Janice] Yes, Barry. - At least three.
- (beep).
(group laughing)
Okay.
- I set up two dishes
and I passed on cod's cheek,
which would've been wonderful.
And you had 30 minutes. - Yeah.
- And it never made it.
- No, I passed it on as well.
- Yeah, yeah, yeah.
- I left it right there. - Where's the cod's cheek?
I didn't see it.
- I passed it on back over to the side.
(group laughing)
Why am I doing with cod's cheek?
- What's the point, if a chef goes first,
if he doesn't steer it in a direction
that pushes you to something new and exciting.
- But, it did, look.
(Ben laughs)
- I don't wanna preempt fate, Ebbers,
but are you gonna pass this or fail it?
- 2/3 of it was a success.
But I'm not sure is they're worthy of 40 minutes.
No, I think it's a fail.
- What did you score yourself?
- Eight.
Leaving you with both of those dishes.
- I scored myself a 4.3.
It's a fail from me.
- I scored myself a six.
Really, really generous. (group laughing)
And it's a fail.
- Yes. I think it's a fail.
And I gave myself a four, which was generous.
- I honestly thought (sad music)
when we had this brief,
it was one within reach,
because tapas is deliberately very simple
and we still tried to overcomplicate it.
- Well, it's over to you. (hand slamming)
Comment down below.
You've seen the whole thing.
Where do we go wrong?
Point the blame.
Let us know and see if we can read through it
and learn some stuff.
- There was a dish plated
and you got rid of it. - Don't- No.
- You got rid of it. - No.