(people laugh)
- Hi-de-hi.
- Ebbers you ready for this?
- So ready. We've got this.
(chefs laughing)
- We're absolutely (beep)
There's no way this is gonna go well.
- [Barry] We have some meat based products, piggy stuff,
innards, some fishy and some moving fishy stuff.
(chuckles) No!
- (beep) It's moving!
- You can't cook a dead lobster.
- Okay.
- We've got some beautiful looking
and dirty looking vegetables.
That is filthy. What is that?
- Basically whatever you want.
We've got 45 minutes to work as a team
and create a restaurant-quality dish.
It's your brains, it's my hands.
- And you're just gonna do as I tell you, right?
(Barry chuckles)
- Oh, all your dreams come true mate, yeah.
Oh okay, I've been told we're starting in three,
- (in unison) two, one
- Go.
- Whoa!
What do you wanna make?
What do you plan to do then?
- [Jamie] Ah, you're the chef!
(Poppy laughs)
- Give me something.
- Bring the bucket of water to the front bench.
It's by the fryer.
- [Barry] The bucket of water by the fryer.
- Now grab the salsify
- Sorry.
- Drag a pogan, pour and foley it.
- Oh (beep), we are not playing this game right now.
This is serious.
- Get the very long root that's muddy.
That's what the water's for.
We probably only want one or two of those.
So on the board cut off two time six inches,
and then scrub it clean in the water,
and then you're gonna get a frying pan out
and put it on the hob on about number four.
- What do you have in mind for this dish?
What are we making?
- No idea yet, but that plan is forming.
It's gonna have salsify on it
and some other ingredients.
- Artichokes, get the artichoke quickly.
Then, what I want you to do is get the hobs on, yeah.
And get a pan on with water,
lemon juice.
Prosecco, open that up for me, darling.
Let's have a little beveridge
- In both of them?
- Oh no, just one.
At no point did I say two pans.
- You should get some pans hob.
- Yeah, just have pans backup ready to go hot,
so they're ready and get a frying pan hot as well.
Why not?
- This is the lemon that we've got.
- That's delightful.
Yeah, get half of that in there.
- Half of? - Squeeze it in.
And then, just dump the whole rest of it in.
Yes, beautiful.
- You're gonna add some chicken stock, which is in the back
and then about one inch of wine.
You basically want to acidify a liquid to stop
it going a funny colour.
Now, if that's coming up to temperature,
now you can go back to your salsify.
You can scrub the dirt off it and peel it,
but the moment you peel, it starts to go brown.
That's why you need to get it into your acidified liquid.
You're gonna want to cut each one of those into three,
so you end up with three times two inch.
- Why is he testing me on my math?
What are they , they look parsnip-py
They taste parsnip-py?
- Good shout. Yeah.
Root vegetable.
And when you cook them,
they have the kind of texture of parsnip.
You can braze them, you can roast them.
We're just gonna kind of simmer them.
And they taste not far off parsnip.
It's slightly sweet,
but slightly more savoury than the parsnip.
I'm hoping on the back bench,
there's some other hard herbs.
We're just gonna basically infuse that with some thyme or
some rosemary.
- [Barry] Right, give me something else.
- [Ben] Two other frying pans on the hob.
Both on number three.
- Why do you sound like a child story book?
- Woo. There we go.
Right, A good glug of this in.
- Yeah. Yeah. Yeah.
Just like top up the pan.
- [Jamie] Top up the pan.
- Actually don't that's enough.
- Right? Fine. (Poppy chuckles)
- Leave about two inches of the stem.
Cut the rest of it off.
- [Jamie] Yeah. - Okay, now cut the top off.
Then, what you're gonna wanna do is up picking down the
outside leaves as quick as you can
until it becomes beautiful and pale and soft in the middle.
- So I'll have to ask, Pops,
do you know what we are making?
- No, I don't.
I just thought artichokes would be fun to begin with.
- Oh, okay, great, cool.
- [Poppy] You should be able
to see hairy bit in the middle. (chuckles)
- That!
- Perfect, yeah, that would do.
Now, no.
- Grab some black pudding from the back and you're gonna
crumble it into one of those pans.
Cut into it and you're literally gonna crumble it in.
And then, we're gonna add to the pan
some spices, some garlic powder.
- [Barry] Garlic powder.
- Whoa, whoa.
- You didn't tell me how much.
- A pinch of mace and some mixed spice.
And hopefully, that will start to sizzle off in the fat from
the black pudding, but you might need to add
just a teaspoon or maybe a tablespoon of oil
in there to help it along its way.
Turn the black pudding down to a lower temperature,
so that you've got control of it.
And from the back, you're gonna grab some bitter leaves.
- So you mean, we just show, well there's this one.
- Purple looks good.
- Yeah?
Well what is this thing?
- Or we can use that one.
Quarter it and you're gonna add it into the other pan
you've got nice and hot with a little bit of oils.
Put the oil in first and then the lettuce.
- Okay.
- Can you season the leaves you've got in the pan
and put the pan over the heat?
- And now in my imagine you are like peeling a potato,
but it's the artichoke with a knife.
And then, peel from that round bit down the stalk to get rid
of all the really hard stocky bit.
Then, cut that big bad boy in half straight down the middle.
Now, with the spoon scoop, out the fury bit.
- Jesus, what is the point?
(Poppy cackles)
- To make you work.
- Seriously?
That, that what.
- That's it get it in.
And then, you're gonna wanna get your bone marrow,
scoop that delicious fleshy, fatty bone marrowy bit out.
You know what?
Once you've got the bone clean as well,
throw that into the oven on a tray
with some slices of bacon.
Let's get that bacon crispy.
I know you are good with bacon, Jamie, so-
- [Jamie] Yes!
- Make it crispy and delicious, yeah?
Perfect.
- That's just gonna be a really nice spicy crumble
to go over the top just to scatter
and give us a little bit of texture and colour on the plate.
So Barry, you are wiping the pan out
and putting it back on the heat,
just on a one or two.
- Okay. Just on a one or two.
- You're putting your black pudding back in the hot warming
drawer, so it actually keeps warm.
- My salad leaves might be burning.
I'm not sure.
- Well, it looks lovely.
Give it another few seconds,
but then you are gonna splash in a couple tablespoons
of white wine and then a little bit of balsamic vinegar
and a squeeze of honey.
- [Barry] Oh yes, Ebbers!
- [Ben] At which point you're gonna put a lid
on the pan and just put it on the back.
- We have 15 minutes, Ebbers.
- We're gonna say stock.
- Sit, get that into a saucepan
and get it on a high heat and get reducing down.
We're gonna use it as like a jus.
Next up into that pan with the fatty fatty bomb bomb.
(both chuckle)
Get a handful of gnocchi in there.
We're just gonna fry it off and get it nice and crispy.
- [Jamie] Oh yes.
- We're gonna spoon that gnocchi out
when it's done nice and crispy onto that tray.
Chop some money up nice and small.
Let onions always good with everything.
Bit of garlic.
Oh my God, you know what you should get in there as well?
Is there any little onions?
Fantastic, cut them into halves,
just a few and get them in that fat as well,
'cause that'll be delicious.
And make sure you season everything as well,
bit salt and peps.
- Bit of salt and peps, salt and peps.
Garlic's going in.
- Have you got any more lemon left as well?
Give that a squeeze into them. Why not?
Have you got any hard herbs, like rosemary, thyme?
- Rosemary, thyme.
- We can put that in the chicken stock.
Give it a little bit of flavour.
I don't really know where I'm going with this,
but I think it's gonna be delicious. (laughs)
(upbeat music)
- Grab an enamel bowl from your pan cupboard and fill it with
two table screens of flour and a sprinkle of chilli powder
and a sprinkle of salt.
- So what are we, what are we battering or pané or?
- Kidneys.
Gonna take one of those kidneys
and slice it in half horizontally.
Lovely.
- Is it?
- Now mix up your flour mix and put them in.
- [Barry] Okay. Right.
And now what?
- A knob of butter in the pan,
and then you're gonna melt it, foam it,
and the point where it gets kind of brown butter stage,
then you're gonna add in your kidneys and then you're gonna
splash in some booze and flambe.
- Whoa, we've got a chef in the building.
(pan sizzles)
(censor beeps)
I mean.
- Pour all the really hot butter over the top and get it in
the hot drawer.
- radicchio?
- [Poppy] Yeah, radicchio.
- I dropped it. - [Poppy] On the floor, yeah.
- I dropped it, but it's it's good.
- Fine. It's fine.
We can probably throw in some peas and.
- Do you want some broad beans?
- Yeah, get them in.
So use a little bit of the artichoke broth just to help
bring that little pan of vegetables together.
Use a little spoon full of it in there.
And if you've got a bottle of something in the background?
- Yes there's Armagnac.
- Yeah, do a little splash of that in there.
I can see in the corner, on the right hand side, that is
(Poppy groans)
something d'rappa.
I can't remember its whole name.
- Chance, Chance The Rapper?
- Chance The Rapper it is.
- It's got pepperiness to it.
- Okay, lovely.
Should we tear a little bit of that up?
Right. Okay.
I want you to get another little pan of water on
just enough to do a poached egg.
Have you got herbs?
- Jar of herb.
- Oh, okay.
Do a little chiffonade or something of a few.
Maybe parsley and you got mint there.
A bit of parsley and mint.
- [Jamie] I'm gonna pretend that I know
what a chiffonade really is.
- Oh no. Go back through it again.
Let's just make it very, very small.
How's your bacon?
- Now, grab the smallest little,
tiny little saucepan with like a teaspoon of butter in it.
- Apparently, you now have to be blindfold
for a period of time.
- Okay.
Don't let that butter burn, but I want you to add into it
Monk's Beard.
- You have got to be kidding me.
- Looks a bit like Sandfire, but from marshland
rather than sea water.
- Ask Dobby what he's talking about.
- On the board, just cut it into inch pieces.
- [Barry] Give it a little haircut.
- And you're gonna want about two tablespoons worth.
And then, if you comfit in the pan as well,
and the broad beans.
On the back, there's also a green jar of Tarragon mustard.
Half a teaspoon in the pan.
- Whoa, that's a lot isn't it.
- [Ben] That, puts some of the wall water
from the salsify pan in.
Juice some of the liquid away and cook the peas
and broad beans.
Behind you, under the sink, in the cupboard,
one big, round plate.
Oh, should we actually, we could do a bit more mushroom.
We've got time, haven't we?
We're gonna take a half inch slice from the
middle of it.
We'll use the rest somewhere else later,
but I just want like the perfect mushroom shape.
So it looks like the shape of a king oyster, right?
Like a big...
- Yeah. Perfect.
(buzzer blares)
- No stop, stop.
Stop.
- I liked the idea of having little bits.
- Put that to one side and do as you're told.
(buzzer blares)
- What kind of plate will look nice with a big bone on it?
(Jamie chuckles)
(both chuckle)
- [Jamie] I think it's turquoise.
- Beautiful. That will bring out all the colours.
So what I want you to do is get that gnocchi
back into the pea pan,
and then get a little bit of that jus that you've made
and then, give that little tasty.
What you think, does it need anything else?
- I'll tell you what, Poppy, that's fantastic.
All right, a little bit of mint.
Not too much though.
- No, just do a little bit of thyme.
If you think it needs more herbs at a few more.
- Five minutes remaining.
- Onto the plate, yeah. - Yep.
Put a little bit of the jus in the middle,
so you get a little circle of jus.
- High heat, butter, foaming,
and then mushroom slice in.
That's interesting butter.
- Tell you what is better than butter, butter and oil.
- [Ben] Did you find the plate?
- I found the plate.
- That's a funny colour, but we'll go with it.
(Barry laughs)
Not very green anymore, is it?
- [Barry] There you go.
- Okay. You're gonna need to get some parsley off the back,
some fresh parcel and put that through it.
- Well, everybody's got three and a half minutes left.
- [Poppy] How thin is it?
- How, how thin do you think I am?
- No, don't rip it. - [Barry] Why?
- You just spent the last 45 minutes doing nice things.
- Well!
- Well, what do you want me to do then?
- Chiffonade.
- Oh, Shiff for you.
- And then, put the bone kind of right
over the top of it a little bit.
- Yeah, just kind of off centre or like almost on it,
but not quite on it.
- Peas and onions and gnocchi.
- Inside of the bone and then get some
quails eggs separated, so you've got about three yolks.
- Salsify, three on the bottom, two on top,
one on top of that.
So you're gonna pile them up in a pyramid.
- [Barry] Gotcha.
Cheffi, love it.
Flipping the mushroom.
- Can you also season the mushroom and then squeeze a little
bit of lemon juice in, cut a third off it.
- Oh! (laughs)
- That's not very accurately third.
(pan sizzles)
- [Barry] Okay. Right.
- Oh, that's looking good, that's looking good.
- [Jamie] Yeah? - Okay, cool, cool, cool.
- How the F do you separate quails egg?
- I don't know, I haven't actually did it myself perfectly-
- What?!
- Just use you're fingers, I think, probably the best
and make sure the water's not like rolling boiling.
- [Jamie] Right.
- [Ben] Rest it up against your pyramid of so salsify.
Beautiful.
radicchio on the plate.
- [Barry] 30 Seconds.
- Crumble, crumble bacon, crumble bacon.
Okay, now get those eggs out and put them along the bone.
- [Ben] Now get your lamb kidneys out and put those on top.
Scatter the black pudding around the plate.
And now, the green stuff.
- Herbs and season then we're done, okay?
- No artichokes.
- (beeps) the artichokes!
(Jamie laughs)
- Looks good.
- That looks delicious.
It looks a little bit like we emptied the most pretentious
lawnmower you could ever imagine.
(tense music)
(upbeat music)
- Should we have a look at what we've made?
- Let's do it.
Three.
- Oh, come on! - Two! One!
- Woo.
- What the hell?
- Who is controlling who here?
- It's very bone marrow bacon, isn't it?
- Well, I, you know, channelled into what we both love.
- Yep, bones. - Bacon and bone.
(Jamie laughs)
- And the artichokes on the side, I kind of like that.
Yeah?
- Yeah. Yeah, they're a dip.
- [Ben] So we've got so salsify,
braised, radicchio deviled kidneys,
black pudding, and a fricassee of spring veg.
- We have something sauce of peas,
some bow marrow, some crispy, crispy bacon,
some quails poached yolks.
And then, we also have some artichokes.
- Right, should we dig in?
- Yes. - Start this side.
- Cheers. - Cheers.
- Mmm!
It tastes like brown sauce.
- It does taste like brown sauce.
It tastes like a full English breakfast.
- I think it's the spice in the black pudding.
- [Poppy] Yeah. - [Ben] It's the mace.
- [Poppy] It's very lovely.
- I really love the black pudding crumb.
and I think the fricassee brings it all together.
- You need that fricassee to break up
'cause there's rich flavours in there.
It's really tasty, a lot on it as well.
So well done.
There's a lot of stuff in there.
Yes.
Cheers everybody.
- Cheers. - Cheers.
- Enjoy.
- Considering we've got peas on both dishes,
those peas feel much more springlike and fresh.
I think it's the mint.
- There's work to be done on the artichokes, but-
- The main dish is great.
The flavour of the marrow through the entire dish,
the gnocchi and the peas and everything is great.
The fact that you then served it in the bone kind of unique.
I like that.
- I wouldn't expect anything else from the two of you.
You've just gone with what you know which is, pow, flavour!
- Bacon and eggs.
- Bacon, eggs, but it's still quite refreshing
at the same time.
(swanky music)
- Okay, so in our teams, we have scored each other's dishes
and our own dishes.
So Ebbers and Baz, what did you score your dish?
- We took an average of our two scores
and ended up with 8.1.
- [Poppy] Jesus. - [Jamie] Ooh, goodness.
- Quite high. - Yeah.
We scored yours
seven.
- Seven. - Yeah.
- Seven.
- So what did you score your own dish?
- [Poppy] We scored it a healthy eight.
- Again, I've taken an average of our two scores
and you got 6.1.
I think it's quite harsh, but we averaged it out
and he was being really weird.
- I'm gonna I think Poppy did really well
and a vision, but I think it was a let down by the plating.
- I think when you watch this video back, actually.
- Really awkward, I have no vision.
The plate was- (all laugh)
The plating was the best vision I had about it.
- So then, if we're following the rules,
technically, we won by a clear point.
- When have you ever won followed by the rules?
That's not fair.
- No, that's not right.
We won it with just our scores.
- Too late for that, but it's not too late for you guys.
You can comment down below which team do you think
got the highest scores, heck,
put both scores down to one decimal place.
- And a massive thank you to Poppy.
I'm sorry about Barry.
And...
- I'm sorry about Poppy.
- If you're not following her already,
all of her links are downstairs.
Go check her out.
She's great.
- Always so much fun when you come in.
- Well done.
- Thanks guys!
- If you like the idea of a chef guiding
You around the kitchen
Then go and download our Sidekick app
Hmm, that sounded a lot better in my head
It's free for 30 days and we reckon
the best way to try it out is by completing what we call
The Sidekick Challenge
Follow the link in the description box below!
- Okay, I'm just gonna wipe my bone
because the bottom of my bone is a bit greasy.
You know what I mean?