(upbeat music)
- [Mike] We are Sorted.
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- Ben it's not worth it.
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(upbeat music)
(dramatic music)
- Today, we're challenging Mike and James
to the ultimate roast dinner battle.
- But this isn't any normal battle.
There is quite a big catch.
James, you have a budget of two pounds 50,
and Mike, yours is unlimited.
- Look, we're gonna give you 10 minutes
to choose your ingredients for your roast dinners,
but to do that, you're gonna have to go to Barry's deli.
- Hello, welcome to Barry's Deli.
How can I help you?
- Obviously, I'm gonna start with chicken.
- I'm guessing you can only afford the cheap one.
- [James] Yeah, I didn't even look at this one,
'cause that is more expensive than my budget.
I'd like some carrots please.
- They're just 13 p yeah.
- Here we go.
- I'll have a handful of raisins.
- Sorry, raisins on a roast dinner?
- Don't you hate it when you go to a shop
and the shopkeeper starts questioning your purchases.
- Okay, so let's start off with the big tanned chicken.
Vegetables go without saying I'll take all of those.
I will go for the heritage carrots.
- Whoa, okay.
(upbeat music)
Is that everything for you sir?
- Think so.
- Well, thank you for coming to Barry's Deli.
Have a lovely day, and we'll see you soon.
- Right boys, we're gonna put two hours on the clock
and then our chef Ben is going to judge your dinners.
Three, two, one,
- [Jamie And Barry] Roast.
- Okay, the first thing I have to do is get my chicken on
and I'm creating a trivet,
and then the chicken is gonna go on top.
I'm gonna season it with salt and pepper, and veg oil,
and I'm gonna stick half a lemon in there,
and maybe a garlic clove.
- What's very comforting is I'm literally doing
exactly the same as James, but I can afford fresh Rosemary.
So I'm stuffing the chicken with fresh Rosemary.
I can also afford butter.
So I'm rubbing mine in that instead of oil, like James.
My chicken is basically much better looked after.
It's been corn fed.
It's actually bigger.
Chicken's in, 190 degrees C for an hour and 20 minutes.
- Would you put it on the middle rack.
- [Barry] Middle rack.
- The chicken's going into the oven at 200 degrees
for an hour and 15 minutes an hour and 20 maybe.
- Can I talk to you about your chicken?
- Yep.
- 'Cause I 88 pence proportion is a three pound 50 chicken.
Is that something you would usually recommend buying?
- It's really hard to recommend buying
a three pound 50 chicken,
because it probably hasn't had a very nice life.
I'm using it right now to prove that you can make
a roast dinner for two pound 50 a portion.
- The key with chicken is buy the best you can afford.
- That's the key.
It's a tough one, but you can't really recommend
buying a three pound 50 chicken, because it's just not good.
I've tried to make them all roughly the same size.
Going into cold water,
and I wanna cook those until they're getting quite soft.
Like a little bit worryingly soft.
- I'm using King Edwards, they're great
for roasting and mashing,
because basically they stay really fluffy,
but they also take on a whole load of flavor.
- We only have two hours, so I'm gonna race ahead.
I'm gonna get my veg on.
They're only gonna take like half an hour, 40 minutes
but I'm still gonna get them in the oven
as soon as possible.
The core of a parsnip is really woody.
It doesn't really cook.
You always want to cut out the core of your parsnips.
- [Jamie] It's worth pointing out at this stage,
two hours to cook a whole roast dinner.
- That's ambitious.
- [Jamie] Mike, how long would you usually take
to cook a roast chicken dinner?
- Four or five hours.
(chuckling)
- Loads and loads of pepper on carrots is important.
And I'm gonna roast the carrots and parsnips
on separate trays,
just because you want to give them space to get some color.
They go into the oven at 200 degrees with the chicken
for 30 to 40 minutes.
- These are heritage carrots,
and I don't know what heritage means.
I just know that they're a nicer color
and they're more expensive.
And for me as a normal,
that must mean that they taste better.
Oh, I wasn't expecting that.
I definitely don't know what a heritage,
I was gonna say tomato.
I don't even know what it is.
Oh no.
- Mike, talk to us about your parsnips.
What have you done to them?
- I've just chopped them up.
- [Barry] You chose not to peel them?
- [Jamie] Get rid of the tough skin.
- Haven't got time.
I'm planning to toss them
in mustard, maple syrup, and olive oil.
- [James] Course you are.
(laughing)
- So you'll get caramelization.
Roast them long enough, so that actually the skin
doesn't really make a difference.
I've set a timer for 20 minutes.
I'll keep an eye on them
and just hopefully take 'em out once they're done.
- So this is a controversial element of a roast dinner,
Yorkshire puddings.
Yorkshire puddings, I would say go with beef,
but a lot of people put them with chicken
and there's no denying they're delicious.
So I'm gonna make some Yorkshire puddings.
- Why restrict yourselves
to just having Yorkshire puddings with roast beef?
If you like Yorkshire puddings
have Yorkshire pudding. - Have it for breakfast.
- Yes.
- I have my Yorkshire batter done, which is eggs and flour
and milk seasoned with plenty of salt.
That's gonna rest until the very end
while everything else is out of the oven,
and then that's gonna go in.
- Next I'm gonna make a cauliflower cheese.
Boil some cauliflower in water for five minutes,
then make a cheese sauce.
- [James] Cut the big ones up.
My cauliflower is gonna cook until it's not quite al dente,
so it's like still a bit raw.
- What I'm looking for is when I stab,
the potatoes need to fall straight down.
Shows that they're cooked all the way through.
I do actually want that, believe it or not.
- Whoa, they are too done.
- [Jamie And Barry] Whoa.
- Kind of bit around the edge.
Those are the bits that are gonna go crispy.
So I'm gonna leave them for a little bit.
Let them steam dry.
In my milk I've put an onion and a Bay leaf
for the bread sauce.
Count carefully the number of cloves that you put in,
and then pick them out.
I may have overcooked the cauliflower slightly.
What I've done is transferred it to a saucepan,
'cause I didn't have any baking dishes around.
My milk for the bread sauce has come to a boil.
Lid on, leave it.
So what I can do now is make the cheese sauce.
And in here is butter and flour,
making a roux, adding milk to it, to make my bechamel.
And then I'm gonna add cheese to make my cheese sauce.
- Copy him now
(upbeat music)
- Usually you'd keep the roux quite white.
I'm taking it a little bit further
just to give it a bit of flavor.
It's kinda like browning butter.
So that's what you're looking for.
- Got a little bit too much color on it,
so I might have to start that again.
Yeah, damn, gonna have to start that again.
- Oh, James.
- Bow chicka bow bow.
- I'm glad I started again,
because it's definitely better.
Gonna add some nutmeg to this
and hopefully that'll be enough
to make it complete with that.
Hello Mike here, again.
Sorry, we've just paused the video to ask you to subscribe
and hit the bell.
You won't regret it, promise,
and it really does make a difference, so thank you.
Back to the video.
You take the cauliflower off, because that's cooked.
- I've treated my roasties exactly the same
as I treated my carrots and parsnips, oil, salt, pepper,
and then I've added three cloves of garlic
to the tray as well.
They're gonna go into the oven for 40 minutes.
Barry just grabbed my carrots and parsnips out of the oven.
They are done.
These are a little bit over I think.
- Roasties, just got a tray on the top of the hob,
heating up some beef dripping in it.
Gonna crush some garlic, sort of infuse the garlic
in the beef dripping and then add my roast potatoes.
These are now going into the beef dripping and garlic.
And they're just gonna go in the oven to start cooking.
- This sauce pan is for my cabbage.
At the moment, I have onions, garlic, and raisins in here
and I'm gonna let those cook off as long as possible,
so they get really sweet and nice.
And they're basically a huge flavor base.
- I'm gonna make a Yorkshire batter.
- [Jamie] Now James' Yorkshire batter
has been resting for 20 minutes.
- [Barry] Yeah, which is a very chefy thing to do.
I never bother with that.
- Wait till you see Mike's phone.
(laughing)
- That's looking good, okay.
- [Jamie] There's a huddle storm a brewing.
- That goes without saying, right?
There's always one of them happening.
This is a muffin tray
and it's got the rest of my beef dripping in it.
I'm gonna stick that in the top oven.
Heat this oil right up for about five minutes,
then pour in my Yorkshire batter and then leave it
at a really high heat for about 25 minutes
until they puff up and look incredible.
Let's make a bread sauce.
Milk, butter, peppercorns, cloves,
garlic, Bay leaves, a quartered onion, and some Thyme.
Gonna bring that up to a simmer.
(upbeat music)
- [Barry] Leaving the crust off?
- 'Cause I want it to be perfectly white.
Bread sauce was almost done.
I'm just gonna add some butter.
- My bread sauce and milky infusion,
it is ready to be strained and then in with my brioche.
- [Jamie] James has got a chicken, oh.
- That looks good, uh oh.
- I've taken my chicken out of the oven.
It's resting on a plate.
- I'm happy with that.
- [Jamie] Mike, that is a good looking bird.
- Okay, this is gonna rest.
- To make my gravy, I'm using the veg and the juices
and the fat that were cooking below the chicken,
and then I've just added flour.
Cook that out for a couple of minutes and added water.
Gonna put a 1/4 of a chicken stock cube into here,
'cause usually I'd put chicken stock in.
- [Jamie] Mike, you've gone for a bit
of a different techers to James.
- Yeah, so I'm gonna add a bit of flour just to thicken it,
but then I'm gonna add my chicken stock
and just let that reduce right down.
- Is that where your wine comes in as well?
- Yes, thank you for reminding me.
- Dammit. - I've got red wine
to add to that as well.
Thanks mate, I really appreciate you.
- 36 minutes and five seconds left to go.
- That is really quite worrying now.
- That is so worrying.
(fast paced music)
- [James] Bit of freshness.
Don't use all that lemon.
- I have to remind myself,
James has only spent two pound 50 per portion.
- [Jamie] It's amazing, isn't it?
How's it looking Mike?
- I think it's all right.
So my cheese sauce is going over the top
of my cauliflower and I'm just gonna sprinkle
some almonds on the top.
Ooh, I need to fry some Pancetta,
'cause I'm gonna toss that through my piece.
- I'm preparing the tray for my Yorkshire puddings.
Can't afford beef dripping, so I'm going for veg oil.
- Oh, Oh, Oh yeah look.
- The final thing to do for the gravy
is pour all the rested chicken juices into the gravy,
'cause you don't want to waste a single bit of flavor.
I've also added the wings.
- Oh I see, I see.
- His looks good.
- In order to tell if the chicken's cooked properly
the juices have gotten run clear,
and we've got that, which is good.
- [Jamie] 15 minutes to go.
- [James] Tight.
- [Jamie] What are you doing now?
- He's not gonna put that in there.
- [Jamie] He's getting wild, yes.
I knew he was gonna do that.
- Okay, now I'm gonna strain my gravy.
- We have Yorkshires.
- Oh, banging Yorkshires.
Oh, James.
- [Barry] Naughty.
- [Jamie] Last five minutes.
- Okay, next up, gonna drain my gravy.
(fast paced music)
- [Barry] Well played, - [Jamie] Look at that,
look at that, James. - [Barry] Well played.
- Last two minutes.
- Holy moly, this is crazy.
- [Mike] Cauliflower cheese looking good.
Bit of Thyme over the potato.
- Hot, hot, hot, hot, hot,
hot, hot, hot. - 90 seconds.
- [Barry] It could have done it a couple more minutes.
- Come on, come on, come on.
James, you're really faffing now, come on.
Mike you can do this.
- [Both] 10, nine, eight, seven, six,
five, four, three, two, one.
- [Jamie] Step away from your roast dinners.
- Whoa, whoa.
- Strong work boys.
(upbeat music)
- Ebbers, there is some gravy.
- [Ben] I'm liking the color on the chicken.
- Nice of him to serve us before he started
eating it from the plate.
- Oh I didn't realize we were doing that.
(laughing)
- Cheers guys.
- Cheers.
- Got some sexy little parsnips.
- Oh and a carrot.
- Carrots are good.
- Yeah, I'm really happy with those.
- So there is lots going on.
Everything's got something else added.
Individually, they all really work quite nicely.
As a roast there's now so much going on.
It's quite special.
- Chickens good.
- I think the chicken's on the edge of
perhaps being a little dry,
but then maybe that's a subjective thing,
because for me, for the dark meat anyway,
especially on a roast.
- His bread sauce is stand out.
- The bread sauce is great.
- That's a very good plate of food.
- Coming in, I'm looking forward to this.
- Right, I'm moving on to James'.
- Okay.
- Here we go, cheers.
- Cheers. - Cheers.
- That gravy is outstanding.
- That gravy is different level.
- I think all of the veg is better,
in the sense that it also has some texture to it.
There's still a little bit of crunch from the cabbage,
but it's nice and softened,
and the sweetness from the salt on it is good.
I think the Yorkie is excellent, but no better.
I think that's, I wouldn't know,
'cause they're both excellent Yorkies.
- James doesn't agree with you on that,
so I take that as a win.
- Was it three times tastier?
I'm not sure.
I think a big question is about the quality of the chicken
in the middle.
You also bought the wine.
I do like wine on the side,
so price is difficult,
but I would say if I had to pick an overall winner
and one that I would want to eat with the family.
I think it would be James',
and it's just lots of classic flavors,
but the veg has been executed super well.
And that's the cheap bit.
I don't know what you spent on the veg collectively,
but not a lot, and that is excellent.
But I might steal one or two elements from this plate
if I was allowed.
- Can't argue with that.
Absolutely fair.
And actually the fact that you would nick some bits
off my plate, that feels good for me.
- I think the thing that I've learned today
from watching James cook, nothing went to waste.
It all went into that gravy.
And it's the gravy that's a stand out performer
on that entire plate.
- You've heard what I think.
But what do you guys think?
Comment down below, who do you think should have won
and who should get a proper roasting?
And as always we want your ideas for other recipes
or dishes that we can do in a budget battle.
- [Mike] Before you go just a quick shout to say thanks
to all of you who are using
and sending us your thoughts on our packs app.
We wanted to create a tool
to help you boss your mid-week meals,
cut down on food waste,
and reduce the cost of your weekly food shop.
And you are helping us do just that, so thank you.
We want to make this as accessible as possible right now.
So if you haven't tried it,
you can now for a full month, absolutely free.
The link is in the description box below.
And now for the bloop.
- I didn't sign up for the roasting.
- I don't think he's talking about that kind of roasting.
- I'm not up for any roasting.