(gentle classical music)
- I don't know what to do.
(classical music crescendos)
- That's annoying!
- It looks terrible.
- [James] We're hiding these.
(classical music swells louder)
(floor thuds) - [Mike] Ow!
- What is going on here?!
- This is a joke.
- Where's the dish?!
- This should be really obvious!
- [Janice] Oh dear, oh dear.
- Here we go again, who's happy?
Barry's happy.
- I'm always happy at the start of these.
- I'm here. - Happy.
- Let's stay happy at the end of these.
Janice, do we have a theme?
- [Janice] Hello, gentlemen.
Ooh.
- Hello. - Hello!
(men laughing)
- Don't make it weird early on.
(Barry laughing)
- [Janice] Today's theme is canned food,
and I'm looking for a delicious meal
made predominantly using canned or tinned foods.
- All right. - Spam-tastic.
(men laughing)
- I'm confident with that. - Yeah?
- And the order?
- [Janice] The order will be decided on who cried the most
in our recent poker face hot sauce challenge,
from most To least.
- I cried less, Baz cried the most.
- Barry first, Jamie, then me,
Ebbers, because you're in it.
And James, because you
- Default. - weren't in it at the end.
All right. - Great, let's do this.
- We've got this in the can.
(upbeat music)
(angry bass music)
- [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 is being cooked
until they step into the kitchen.
(alarm blares)
- I love my tinned food, my cupboards are full of them.
And I'm gonna be honest with you,
I'm going to make what I had last night.
Last night, I made myself a delicious butter bean hummus
with crispy lamb on top.
Basically, butter beans, drained,
blitzed up with some lemon zest,
some garlic, olive oil, salt, pep.
(food processor whirs)
It's kind of a cheat hummus, but I'm happy with that.
So let's put that in a bowl, so the guys know what to do.
When it's ready for them, I can clear down.
I'm panicking.
Okay, all right, so that's done.
Then to wash, I'll wash out the excess.
One more thing I wanna do.
What I wanna do next is fry off some corned beef.
Should have preheat the pan earlier, (beep)
(groans) How do you open these?
- [Janice] This is going to be amazing.
- Do you turn it?
You turn it?
Nope, another way.
- [Janice] After such a lofty start,
Barry spectacularly descends back into
- Oh! There you go. - [Janice] being Barry.
- Oh, no!
I don't think that's how it's done, but how I'm doing it.
How you want me to do this?
Stupid idea.
- [Janice] I'm not going to offend you all
by saying "don't try this at home,"
because we are all better than that.
- (beep) Get out!
I've never used this before, I don't know how it works.
It's like dog food!
- [Janice] He's certainly made a dog's dinner.
- Get out!
Stupid, stupid idea.
I need some flavor in there.
Oregano, some thyme. (alarm blares)
Apart from screwing up the opening of the can,
I think I've done all right, I've used two tins.
Gonna give myself a seven.
Now it's over to Jamie. Jamie!
(goofy music)
(alarm blares)
- We've opened some corned beef, blended some butter beans.
Is that butter bean hummus?
The corned beef goes really well in a hash,
corned beef hash.
That is a dish.
We've only used 2 tins so far.
That's not good enough.
Let's go!
I'm just giving us options. I've picked all of these up
and I have no idea what to do with them.
What if I've got some potatoes on?
Yeah, potato and pumpkin mash.
That sounds odd, but also delicious.
I'm not going to peel my potatoes
because of time, and also flavor.
We don't have any texture.
Texture, because mushy, mashy, mushy, mushy.
No, it's all mushy.
Ah, crispy onions.
If we can get some crisp from these onions,
we'll have a really different texture to everything else.
How do you make crispy onions?
Okay.
That should be hot oil.
(Jamie makes sizzling noises) (alarm blares)
I think we can all agree that that was a fairly...
- [Janice] Disappointing, underwhelming.
- Typical Jamie turn.
What am I going to get myself out of 10?
Four.
♪ Michael! ♪
(funky music)
- What have we got?
Okay, so we've got fried onions.
Oh, that's corned beef, hate corned beef.
But hey, we can do something.
Hummus.
Butter beans?
Pumpkin.
I mean, what on earth?
How does lemon hummus go with corned beef?
What's going on?
Right, think about this.
What can we do?
What's missing? Veg.
Right, what I'm gonna do is gonna make some homemade beans
because we're missing a veg element,
and I think that can be a basis of something for the chefs
to do something interesting with.
It's very basic, corned beef, potatoes, beans.
At least they're homemade, and I get to use three tins,
so that's on brief.
So I've got oil in the pan,
I'm gonna make a base of just red onion.
I wonder whether I could do anything...
No, now is not the time Mike.
No! Where did all the time go?!
I'm hoping that homemade beans is a good way to go.
Now, I know what they will say,
it's that good beans take ages,
and you just leave them simmering away in liquid for ages
to take on a whole load of flavor,
but we ain't got no time for that.
So, I'm just going to do a speedy version.
I know we've got two lots of onions on the go,
but I don't know what on earth
I was supposed to do with these.
I don't know how to communicate this,
but I wonder whether I just stick these altogether.
I'd have loved to have done more with this,
but it's taken four minutes for this oil
to heat up to tepid.
I could literally put this in my eye
and it wouldn't even affect me.
(alarm blares) I've done nothing!
I've done nothing, nothing!
If I stack these, does it make it feel like I did more?
I'm gonna give myself a one.
Ebbers!
(magical chiming) (alarm blares)
- Lots of lovely smells in the kitchen and a tin tower.
Okay, eyes on onions.
Only just gone in, so they're going to need to sweat away.
I might see if I can stick a lid on.
Keep it steaming as well, cook a bit quicker.
Fried onions.
We've got a big pan of potatoes, skin on.
Corned beef's already cooked.
It's nice somebody's made it crispy
but it doesn't need to be overcooked.
We'll leave that.
What's in the oven?
It looks definitely savory, campfire-esque
with these kinds of flavors going on,
but it's gonna need a lot more going on.
Maybe the tomatoes and the beans were left out
to turn it into beans?
Was that my clue?
But I moved to one side.
Ahhh!
I'm gonna keep this going
and I'm gonna add texture to the plate.
The great thing about tinned food is it limits wastage,
unless you open more and don't use them,
so I've got to try and find a way of using pumpkin,
or else it defeats the point of having been opened.
I'm gonna make the savory crumble
and I'm going to cook off separately,
and the oven is preheated,
so that we've got some texture for the plate
that James, in kind of a rule of three,
can crumble over at the end.
So I'm going to quickly blend up,
just 'cause it's quicker than worrying
about rubbing the two together.
Flour, butter, seasoning, herbs,
smoked paprika, and a bunch of fresh herbs in there as well.
Normally you'd rub butter into the flour, add sugar,
maybe some spice, and then cook it off on some fruit.
But today, let's make it savory.
It needs about 12, 15 minutes,
13 minutes to crisp up.
I hope he finds it.
Right, onions with all the steam locked in.
Add to it tomatoes, pumpkin, and a tin of beans.
They haven't got long to cook down, that's my only concern.
10 minutes alone left for James to put it together,
should be okay if he can work out what to do.
And it's not that clear,
but I'm gonna try and make it as easy as possible for him.
This is gonna have to be garnished, crispy-ish.
Not ideal,
but we'll drain that so at least he's got the option.
(alarm blares)
Lots of homely, hearty flavors.
I'm gonna give myself six and a half,
seven.
Seven. James!
(driving rock beat)
(alarm blares)
- Okay, what have we got?
Okay, some beans, we've got some beans.
These look nice, bubbling away.
Burnt onions.
What is good is that...
Yes.
Yes!
That's really good.
The corned beef is great because it's crispy.
Somebody didn't put it in with everything else.
They put it in a separate pan and crisped it up.
What is this?
That's good too.
Wow, okay.
- [Janice] This is how James sounds when he's happy.
I never experienced that.
- I'm pleased.
They've left everything really, really well for me.
So, the potatoes, not loving them.
I'm gonna drain the potatoes.
I'm gonna try and fry them.
Janice, keep an eye on that.
They might catch fire.
- [Janice] Wait, what?
I'm in a recording booth in Grimsby.
- Okay, potatoes.
So I've let them steam dry,
that's really important
'cause you don't want any moisture on them
if they're frying.
I'm just gonna press some a little bit very carefully.
It's looking pretty good.
Haven't tasted it, don't know what it is.
I wanna keep everything
because people have worked on these, and they're all good.
Whoa, it's gonna be tight.
Well, it's working,
but it's probably not got enough time to work.
Crispy bits of corned beef.
Fry, fry!
I'm liking where this is going.
I think the onions are gonna work.
They're dark, but I don't think,
they don't taste burnt,
so I think they're gonna be good.
Let's see if my small contribution is gonna work.
Probably not.
Oh my God!
Oh my God, we ran out of time.
We ran out of time.
A little bit of smoked paprika.
Oh, I'd really like something green.
Nine, eight, seven, six.
(James hums) (alarm blares)
♪ Time. ♪
I'm pretty happy.
Oh, the potatoes needed maybe four or five more minutes.
Gonna give myself a seven.
I think I'm all right.
(clapping and cheering)
(drumroll) You ready?
- Yep. - Yeah.
- Three, two, one.
- Lift the blindfold.
- Ooh! (Barry chuckles)
- You. (James chuckles)
You.
I wouldn't expect anything else from me.
- That's been Currie'd.
- That has been James Currie'd.
- [Janice] The boys have made white bean hummus
with smokey beans, crispy corned beef,
savory crumble, and crispy onions.
No, I don't know what to call it either.
- I was honestly so happy when I got into the kitchen.
I thought you guys had done a great job.
And, number one, the hummus is, tastes great.
And number two,
whoever started off the corned beef did an amazing job
because frying it separately
to everything else was so necessary.
- James, can I just say I came into the kitchen second?
- [James] Yes.
- Both of those elements were already done.
(James laughs)
- So what you've done there, James,
is inadvertently just gave me the biggest compliment
you've ever given me.
- It looks both fancy and homely at the same time,
which is quite impressive.
- Yeah. - Taste?
- [Barry And Jamie] Taste.
- [James] Let's go.
- It's nice.
A bit weird.
- No, I don't think it's weird.
That tastes exactly as I expected it to taste
when I looked at it.
- I'll tell you what,
I'm getting a massive punch of flavor
from the lemon and garlic in that butter bean hummus.
- It's stodgy, but fresh. - Yeah.
- I think, when balanced with, what is that, smoky...
They're smoky baked beans!
You got my tower hint!
- I managed to get the pumpkin into the beans.
Stuff had been opened,
but at least it was open with a tin opener.
- It wasn't me, no.
- 'Cause I was surprised
someone didn't take their finger off,
with what happened to the corned beef tin.
(Mike snickers)
The only fear I had was that it wasn't really enough texture
and it was all going to be the same texture.
- And the texture is from the onions and the crumble.
Could do with a bit more texture, like a wok.
- Crispy potatoes.
- That's a great idea. - I could've done it.
- What did you score yourself,
and is it a pass or fail?
- After what you said James,
I feel like I've underscored myself.
But I gave myself a seven, and it's delicious,
so it's a pass.
- I gave myself a four, and it was delicious.
I think it's a pass.
- I gave myself a one.
Oh, come on.
It wasn't really even frying.
the pan took four minutes to heat up.
- But you did tower some tins and give me a clue,
and they all got opened and put into the pan.
- You would not have been able to make beans
had I not put that tower there for you.
- You should have been at least one and a half.
- Oh thanks.
It's definitely a pass.
- It's definitely a pass.
Without doubt, I think that's actually a really nice dish.
And I gave myself a seven.
- I gave myself a seven.
It looks pretty.
I think it's a pass.
I think the fact that we used corned beef
and got a dish that looks and tastes like that,
that's pretty impressive.
- [Jamie] Hey! - [Barry] It's a pass!
(men clapping and cheering) - [Jamie] We did it!
- I think we're getting better.
- Well, that's what we think, but it's over to you guys.
Comment down below, rate us,
put us best to worst.
Oh, I hate that bit.
- And if you're enjoying Pass It On,
then make sure you like this video.
We loved it and we want to keep doing more of them.
- And if you have any themes
for us to do in future episodes,
let us know down below.
- [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 tools
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 wanna 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.
- But you don't have mash in the hash.
- Store cupboard hash,
so it's like, boil two potatoes.
- Or roasted potatoes.
- Roasted potatoes, then corned beef hash.
- Or with mash?
- That's corned beef mash you're thinking of,
not corned beef hash. - Nobody has corned beef mash.
- You put corned beef into mashed potato,
and it becomes corned beef hash.
- [Mike] Okay, stop this.
(guys laughing)