(bright music)
- I don't know what to do!
- That's annoying! - Looks terrible.
- [Mike] We're hiding these.
- Ow!
What is going on here?
- [Jamie] This is a joke.
- Where's the dish?
- This should be really obvious!
- [Janice] Oh dear, oh dear.
Hello, gentlemen!
- [All] Hello, Janice, whoa, hello, hey.
- [Janice] To honour our friends across the pond,
today's theme is Thanksgiving
and we're looking for a dish or feast
which captures the essence of this national holiday.
- It is a feast though, isn't it?
- Yeah, it is usually a feast.
- Just the dish, just the dish.
- [Janice] The order is based on
who would make the best Thanksgiving host,
from the most likely to the least likely.
- Definitely Ebbers, you would be--
- Yeah, you've got to start it.
- 100%.
- I know, I know. (Jamie laughs)
I know.
(Mike laughs)
- Ebbers, how many Thanksgiving dinners you been to?
- Three.
- Oh! - Oh.
That was three more than I was expecting.
(all laugh)
- They've all been this side of the pond,
but with American friends.
- Between us.
- None.
- You've never done a Thanksgiving?
- No. - No.
- Oh, okay.
- [Janice] You'll be thankful to hear
you each have fifteen minutes.
- Oh!
- An entire hour.
Excellent.
- Extra time to make crap.
(laughs)
- Can you roast a turkey in an hour?
- [Janice] So the way this pending catastrophe works
is the guys each have fifteen minutes
to contribute to a final dish around a theme.
The catch is they have no idea
what the others have done in the kitchen
until it is their turn.
Fun, right?
Not when you've had to narrate 42 of them.
(alarm sounds)
- This is a fun game.
So, I am going to try and celebrate
a whole bunch of harvest
but I'm going to ignore the centrepiece of the feast
because everything on the table
could be cooked in less time than an hour.
I'm gonna get other stuff going.
There are some things you just cannot ignore
when it comes to Thanksgiving
and that, I think, is all of the sides
that, in a harvest, we are thankful for.
Green bean casserole,
corn features heavily,
maybe some squash or sweet potato.
Those things I wanna make sure end up on the end feast.
So, green bean casserole.
Basically like mushroom soup and green beans combined.
So, I'm gonna blanch off the green beans
and I'm gonna serve it with a mushroom soup
which is basically like a béchamel with mushrooms in it.
And we'll get some onions sweating down.
Squash, home-grown.
When I was growing a whole bunch of veg this summer...
- [Janice] Ben has an allotment, but he never mentions it.
- I learned about the three sisters approach,
i.e. growing things that work nicely together.
Squash, corn, and beans.
Could I get some baking soda, please?
- [Janice] I'm surprised he hasn't grown his own.
- Top tip we learned off of Poppy recently,
if you put a little bit of bicarb of soda in your water,
it makes it slightly more alkali
and keeps the greenness to green vegetables,
i.e. the chlorophyll when you cook them.
So beans going in,
quick blanch, and stirred through,
a mushroom bechamel
Tablespoon of butter,
tablespoon of flour,
some milk.
That is what we bind around our beans,
which I'm just about to drain.
Just gonna pan fry those off
and hopefully last minute adding some pecans
or something into there,
but kind of want that to be roasted
and possibly even spiced,
not like a sweet potato gratin.
Adding some wine in there, two things,
one, to slightly cool the pan down
'cause it was getting a little bit warm.
And two, some nice flavour, some thyme,
I don't want this to burn in the really hot oil.
I'm gonna turn that down to its lowest temperature now
and I'm just gonna let that tick over until it's done.
One dish I've never had
is corn pudding.
It's like eggy and corn,
it's very much like a southern thing.
What I'm gonna do is blend up sweetcorn with cream,
spice it,
and then turn it into a custard with eggs and cheese
and see if we can set it.
Heavy on nutmeg.
It's got some cheese, salt and pepper, eggs,
and it's kind of creamed corn.
This needs to cook in a bain-marie,
so that it doesn't overcook.
I think when they see something cooking in a bain-marie,
they will clock "custard".
Sprout tops, these are the bits that chefs are buying.
Hopefully nothing more than sauté off with salt, pepper,
maybe some pork product.
If I don't do that, they won't get it.
(alarm sounds) Green bean casserole.
Time up.
I think I've started the feast well.
I'm gonna give this a solid eight
out of ten.
He's the man.
(alarm sounds) - Okay.
A Brussels sprout tree.
I assume that this is pumpkin.
No.
I assume, cut that early bit,
I assume that this is squash.
I'm gonna turn that off.
Okay, right, come on.
We've got green beans and we've got a sauce.
A creamy mushroomy sauce.
And we've got
cabbage, or sprout leaves.
Oh!
We've got something in the,
we've got something in there.
I don't want to open it in case it ruins it,
but they're in a really high bowl
so I can't see what's in them.
So, when do I know when to take them out?
Oh, my goodness, what am I gonna do?
(blows lips)
Ah, this is hard!
This is quite basic,
but what I think I'm going to try and do
is make, like, a stuffing,
but with pecans because, you know, it's Thanksgiving.
And put maybe the stuffing on top of the turkey breast
and then wrap it in bacon.
And that's like, that's a main.
My hands are so slippery because of the butter.
(blender whirs)
I think that's done.
I don't know what more he wants me to do.
I'm just keeping it warm,
I don't know what he wants me to do.
I don't know what that is,
and I don't know what's in there.
Oh!
What is this doing in my way?
I need to lay the foundations
so they know what I'm talking about.
Note that I've got one meaty hand
and one non meaty hand.
So, I'm gonna do that, am I?
I'm going for, I've got two meaty hands.
(cheerful jazz music)
What else goes into, what goes into a stuffing?
Saus!
Oh, my goodness.
Okay, that's my saus.
Ah, I'm washing my hands from,
I've been washing my meaty hands so often.
Let's get some sage through this.
Oh, this is a silly knife to have chosen
to do this right now.
Okay, sage, in.
Nuts, in.
Season, very important.
(alarm sounds)
Okay.
(sighs)
I think I've moved it on, like, positively,
so I'm gonna give myself a seven.
(silly music)
(alarm sounds) - Right.
Where are we at?
We've had half an hour, we're halfway through our time.
We have got green beans in a
roux,
we have
a squashy, pumpkiny type thing,
with onions and...
Herbs.
Thanksgiving turkey wrapped in bacon, that's great.
Cool.
Are we making cornbread?
I can't see anything.
Right, stuffing.
Oh, I think we're gonna put the stuffing actually in,
in, we're gonna put it in.
And pop that in there like that.
What I should have done is...
(laughs)
Wrap this up.
How long does cornbread take?
Let's not waste any of that,
let's cook that off as well
'cause all that could be nice crispy stuff on top.
Yes!
Perfect.
Right, let's...
Clear down and have a think about what else
is already going on and what I need to do.
Some room, I'm gonna have some headspace now,
so let's figure it out.
Oh, now that is nice.
I reckon it could use something though.
I want some, like, some spices.
Gonna add some allspice in it,
that could work, couldn't it?
Yeah.
Festive-y.
Yeah.
Mmm,
that is not cooked.
Little bit of water in there.
Cabbage and green beans,
green beans, green?
I reckon let's put that in there.
We don't want another dish, do we?
Not, like, another element.
Ed what the (bleeps) are you laughing at.
So clean.
I'm worried about what's in the oven
'cause I don't actually,
I don't know what that is.
Whatever it is, I think it's done.
I mean, it's browning on top.
Is it soufflé?
I mean if it's a soufflé.
I definitely shouldn't have opened the oven three times.
Should I?
Barry's not gonna know what to do with that, is he?
It's an omelette.
Ahhh!
That is so hot!
It's like a cornbread omelette.
I'm just gonna take them, take it out of this water bath
for Barry to work it out, I mean -
I've done everything I can,
we've got one, two,
three, four,
and a half elements.
I think that's pretty good
for a Thanksgiving feast, isn't it?
I'm just gonna crank that up
because I'm worried that that's not going to cook in time.
(alarm sounds) I feel like
I did an okay job on the things that I did.
But what I did wasn't much,
therefore I'm going to give myself
a festive
four.
- [Mike] This is our Meal Packs app.
It helps you create three to five delicious meals
from one grocery shop,
saving you time, saving you money, reducing food waste,
and you'll improve your cooking skills along the way.
And for three days only,
you can get it for our biggest ever discount of 40% off.
All the info is in the description box below.
(cheerful rock music)
(alarm sounds) - Right!
I've not been last in a while and I'm feeling,
what is that?
We have some
crunchy,
sweet potato?
Beany, that's raw.
That's raw.
Oh, my god, that is really raw.
Really hot.
It's a cheese,
eggy cheese souffle.
We have got some, I'm guessing,
turkey breast wrapped in bacon,
stuffed with hopefully stuffing.
It needs another element, it needs another element.
There's one thing in here,
is make a really quick cheats,
sweet potato, slash pumpkin pie
without marshmallow, with a bit of sugar on top.
Nutmeg would be nice.
Pinch of cinnamon.
That needs to microwave really quickly.
How long has this been in for?
Ah, there's so much stuff!
Oh, there's something else in there!
That is burning.
Didn't see you.
70, cooked, definitely cooked.
That's hot.
Let's stick some pecans on top of it.
(clattering)
Ignore that.
Some demerara sugar on top of this,
which feels bonkers,
and under the grill.
Grill, baby, grill.
Turkey looks good!
Oh, this must have been Ben.
Burnt on the bottom.
On top.
I burnt it too much!
It hurts my eyes!
Too far.
Right, that didn't go well, that did not go well.
Thirty seconds is time, we'll be fine.
Thanksgiving isn't complete without whisky.
So, a little drop in there.
Yeah, sure, flavour.
Whisky, butternut,
and onions.
Sounds delicious.
Oh, needs a bigger plate.
(laughs)
I forgot about the souffle!
That's weird.
No, I can't do that, that's awful.
I don't know what to do.
I've ruined it!
Oh, no, I'm panicking, and now I'm actually shaking!
Oh, I had confidence and now I'm losing it,
right, if in doubt, cover it in bacon.
Nope, I'm chickening out!
(alarm sounds) I'm literally frozen.
I wanna make a gravy, but I've run out of time.
I'm gonna have to give myself a two.
It's a two.
(exciting festive music)
- Thankful, be thankful.
Quite, I mean... (Jamie laughs)
- Quite a small plate, isn't it?
- It's a very small plate.
- In reality, I think that's kind of what I was expecting,
that is the plate of food
once you have individually been up to the feast
at the central table and taken from it what you want.
- [All] Cheers.
- I like this creamy mushroom thing.
- I'm working my way around the plate
and every little bit I'm quite enjoying.
- It shouldn't work,
but it's delicious.
What is this loft insulation?
(Barry laughs)
- Corn pudding,
'cause I didn't think we'd ever done it on the channel
and I'm still not sure it's 100% perfect,
but it's creamed corn set with egg.
- And it's got exactly that texture.
It was quite basic,
but I took some turkey breasts, I took some bacon,
I tried to make some stuffing.
- But I think the stuffing is the best thing on that plate,
you've done a great job on that.
- Love that.
- Thanks.
- The beans tasted a bit plain,
so I did some allspice into them,
and then added some leftover cabbage into them as well.
I didn't know where the rest of the cabbage was,
turns out there wasn't any.
(Barry laughs)
- Sprout tops.
- I mean, the bit that was missing
was the kind of the hero of a Thanksgiving plate
which is sweet potato or pumpkin.
Just something that--
- That tastes so savoury. - It's pretty good.
- Yeah. - For something that's
that sweet. - Quite a lot,
yeah, I burnt it twice as well.
- It's a crème brûlée. (Jamie laughs)
You brûléed it.
- I did!
- I scored myself an eight.
I think it's definitely a pass.
- Yeah, I gave myself a seven.
I think that's one of the,
I think it's one of my best performances
at a Pass It On ever,
which goes to show a lot of things.
I still say it was a pass.
- So I feel like I didn't contribute that much,
I just carried everything on a little bit
and yes, put the turkey and the stuffing and bacon,
but that's not...
So, I scored myself a four.
That has a lot of flavours that
I would associate with Thanksgiving.
So, I would say that's a pass.
- I had a vision
and I didn't execute that vision,
so therefore I gave myself a two.
I gave myself a fail, but I think
that plate does pass.
(applause)
- Well, I think what we just witnessed there
is four very English guys congratulating themselves
on making a Thanksgiving feast,
but what do you think?
It's over to you, comment down below,
let us know, does that live up to your expectations
of a Thanksgiving feast?
- And if you would like to witness Pass It On carnage
live before your very eyes,
then click the link in the description
because you can grab tickets
to our fully interactive, fully uncut,
fully festive Pass It On live performances
across the whole of the 16th of December.
- Tickets will also enable you to watch the event on demand
after the event,
so if we do pass
and a Christmas miracle actually does happen,
you can watch it again to prove it happened!
(cheerful rock music)
(cheerful festive music)
- I'm not sure that was cooked.
No.
*cameraman (Ed) laughs
Oh, well.
Hey.
My first and last Thanksgiving has been great, so.
(laughs)