We are Sorted, a group of friends
from London looking for amazing things in food that
make you go, wow.
In amongst constantly ribbing each other.
[GROWLING]
Now, two of us are chefs, and you
wouldn't believe the stuff we have to put up with.
But everything we do starts with ideas from you.
[MUSIC PLAYING]
Pancake shake what I take, the cake.
I'm gooey in the middle, baby, let me bake.
Hi, everyone.
I'm Mike.
This is Bas.
And today, it's time for your favorite format
and my favorite format, pass it on.
It's not Ben's favorite format.
No.
We're one for two at the moment, aren't we?
We failed.
We won.
Well, we could do better.
We could do better.
Do we want to put ourselves in order before or after knowing
the theme?
After.
[LAUGHING]
Janice, what are we doing?
The theme is savory, fine dining.
Savory fine dining.
Savory fine.
Janice is really just auditioning for master chef.
If you're got good ingredients, you
don't have to do much with them.
[LAUGHING]
You two are the ideas guys.
Ben's the chef.
Jamie's here.
And I'm fresh out.
Yeah, we're happy with that?
I don't know what half of this is.
What are they?
It's a dark leaf.
As soon as the horn sounds, each of the guys
will have 15 minutes to create part of a dish
before passing it onto the next.
The remaining four can't see or hear
what's happening in the kitchen, so will
have to react quickly when it's their turn in order to succeed.
This is out of character, but I'm going to pick these up.
[HORN BLOWING]
OK.
So I recently saw this really cool thing
from a chef called Tommy Banks, who runs a pub, a Michelin star
pub, called The Black Swan, where he sauteed
beet root in beef dripping, and it made it taste like steak.
I'm going to chop them into chunky round disks,
and then I'm going to fry them slowly in beef fat.
This is stupid.
I've already committed now, so I can't go back.
Fine dining, so I'm gonna take off
all the knobby bits on the side and make them nice and smooth.
People are watching this and going, and going,
that is a man out of his depth.
I don't know.
To be perfectly honest, I'm just going to fry them.
Someone might want to cube them up,
and then that whole process was a waste of time.
Apparently, these caramelize over the course
of about four hours.
We have one hour and 15 minutes, soon to be one hour,
because I'm running out of time.
If Barry googles beef dripping, beet root, Black Swan, then
what I'm doing will come up.
If he doesn't, then it will be great viewing for you.
He's just going to have to get that.
[MUSIC PLAYING]
OK.
So what's the Black Swan about?
Is he making some sort of like, swan out of it?
Oh, it's a chef.
Mr. Tommy Banks makes a Black Swan beet root steak.
OK.
I see what you're doing.
I need to pick a theme.
Vegetables in beef dripping, so we're
going to go something that's like, posh.
What else we got here?
Potato.
Potatoes in beef dripping.
They could be like, really posh chips.
And I'm sure one of the chefs or someone
could do the big fish, so posh fish and chips.
Mushy peas.
I can do mushy peas well.
I can do chips well.
Let's just do hat.
OK.
Potatoes.
OK.
I can make a few things I can.
Oh, organize your head.
Organize your head.
Where do you start?
Automatically, I'm going to for Hasselback new potatoes.
Cut down to hit the spoon.
I'm cutting them different ways.
I'll give them the flip, just in case they are burning.
They probably are.
Oh, no.
Maybe I should have done that straight away.
No
Leek cooking off, bit smothered.
A little oil olive in there.
A little bit of [INAUDIBLE] Sage.
Sage and peashrub.
I'd eat that straight off.
Let's just leave clues out, again, for Ebers.
I'm making Hasselback potatoes.
So let's go for Jimmy Floyd.
For anyone that doesn't know, he's an ex-Leeds footballer.
So pees are going in there now.
Some whole milk in there as well to boil away.
So here, lid on.
A drop of butter in there keeps it nice and glossy.
How long?
One minute.
And I want to just quickly see if I can sieve this through.
Why is does it have to be so god-damned thick.
[BLENDING]
Hang on.
Not working, is it?
That'd be why.
Let's chuck some bloody sage in there for flavor.
[BLENDING]
I'm running out of time.
So I'll let Ebers sieve that.
OK.
Oh, no.
That was so stressful.
2648, Ben, if you need a code, my phone,
which has got a clue on it.
Well, if I can't get into it, that's not going to help me,
is it?
[HORN BLOWING]
Number one, mess.
Green peas aren't quite cooked.
Burnt beetroot disks.
Butter, oregano.
Right.
Two phones now.
What?
OK.
Having seen the fact that there's no protein yet,
and there's lots of lovely, beautiful spring
fresh vegetables on the table--
I'm surprised we're going for roast potatoes and beetroot.
Right.
Think.
There's a few side dishes to go on,
so I think I'm going to take it in the direction of spring
lamb.
I will not cook this.
I will create something that's delicious for Jamie
to cook in his 15, and the rest ready for James to plate.
This is a really interesting vegetable.
What are you laughing at, Ed?
Fennel, coriander, salt. A spice grinder would be great,
but I think it might just be quicker to do this.
This will give us a nice little rub,
so when Jamie cooks off in a minute,
it'll just give that a little bit of fragrance.
One is going be plenty for what we need here,
but I'm going to do two, so Jamie's got a chance
to cook them to different temperatures,
and James decide which one.
And because you've got these raw spices,
I wouldn't normally raw fennel and raw coriander.
So as it cooks in the pan, that will toast off nicely.
It will us a really good crunch and crust,
and textures the outside of that beautifully pink lamb.
Wild garlic is amazing.
You can only get it for a short period of time,
but it's quite strong.
In fact, I'm beginning to wonder if that might also
what's in the pea puree.
But it's quite strong.
So I'm gonna blanche it for a minute in boiling water.
I then want to immediately chill into an ice bath.
Then we'll blend up wild garlic with about an equal quantity
of olive oil, some salt, and that is literally it.
It should be thick and viscous.
So this is a really interesting vegetable
that's a cross between a turnip and a cabbage, I guess, really.
This is the color that's going to bring this plate together.
Beautiful wild garlic oil.
Last little thought, and something
to leave Jamie to bring together,
some awesome little onion rings, but made from leeks.
They're tiny.
They will look really dainty on the plate.
Just gonna toss them in seasoned corn flour.
I'm gonna leave that next to the oil.
He'll get right.
[HORN BLOWING]
15 minutes goes quickly.
OK.
Hot oil.
And that seems to have to go in.
But I could not tell you what that is.
That could be leeks?
Oh, it's got anise seedy stuff on it.
It's a fennel.
What is that?
Whatever this is.
That doesn't taste like anything,
so I don't know what it is.
OK.
Now, Ben being Ben will have left me clues for what to do.
So I think, oil being in there means
I have to put what probably looked like leaks into there.
This isn't on, but would I be cooking that in there?
I'm not going to add anything, because if I add something,
I'm going to get told off.
Yes.
They might be done.
But I don't know.
Yup.
Yeah.
Tastes like that's been quite cooked.
You piece of absolute.
One of the things I've seen them do in programs like "Master
Chef," when they're cooking stuff for like, fine dining
purposes, ow, they never seem to get spat on.
What does happen is--
[GRUNTING]
Right.
What does happen is they cook things in pans like this,
and then they move all the liquid down to one side,
and then they coat the top of whatever they're
cooking with the butter because of reasons.
Oh, yeah.
These when not done by a chef.
The worst thing is, I'm going to get the blame for them.
I haven't done this spooning thing for a while.
Oh, no.
Shall I put these on a plate for him?
Then, he'll know what they are.
Maybe I'll put, like, some raw potatoes.
Now, one of the things I have learned,
because Ben says it all the time,
is aromats, which are things that smell good.
Therefore--
[LAUGHING]
OK, I've done that, and I'm now worried that that
wasn't the right thing to do.
Oh, yeah.
Yeah.
Put that in.
It's quite hot.
[HORN BLOWING]
[WHIMPERING]
That felt so much shorter than the 10 minutes
that we got the last couple of times.
[HORN BLOWING]
It's tidy.
It's really tidy.
Oh.
These look burn, but they kind of taste OK.
They taste beetroot-y in the middle, so I think that's OK.
What are those?
I don't know if I want to taste this.
Flour is raw.
Mushy peas.
Which doesn't shout out fine dining to me.
So I guess I should plate up, shouldn't I?
I really want to save this puree,
because it's really grainy.
I wonder if I can or not.
I'm gonna try putting some yogurt in it as well.
Got a plate for me to plate.
Need a plate.
[CLATTERING]
We'll see what happens.
They haven't really left me a lot to do, have they?
All right.
Does this go on?
Yeah, I think it does.
I just don't really like the way it's cut.
Really fine dice it or something.
[KNOCKING]
Yeah, sure.
Why not.
What I want to do is just put this through a really
super fine sieve.
So the lamb, maybe just need it to rest a little bit longer,
and it's just bleeding out on the plate.
Have I missed anything apart from these?
These aren't going on the plate.
It's something.
Can't deny that, can you?
It is the literal interpretation of fine dining.
It's fine.
The boys have created pan-fried crusted lamb in wild garlic oil
with Hasselback potatoes, beef-dripping beetroot steaks,
a pee puree, and no crispy leek greens.
I can't tell if it looks good, or if it's
been put on a fancy black plate and, therefore, looks
really good.
I don't get to use black plates very often.
[LAUGHING]
Now.
Hey, that is fine dining, right.
That is plated beautifully.
There are some fantastic ingredients there.
If it worked, I don't know.
Who knows?
Kind of spunky, that.
I tell you what.
That is not bad at all.
Do you know what I think we've learned?
Seasoning as well.
I think we rushed less this time.
I really like spices.
They go well with everything else.
That's really good.
I mean, whether or not it was fine dining,
I think that's the question we got to ask you guys.
You gotta comment down below.
Also, you're the only ones who've
actually seen all of this.
We have no idea what happened.
So why don't you comment down below
whether you thought we achieved fine dining.
Also, put us in order of you think did best.
Oh, not again, Mike.
Do it.
No, because I always end up last.
[LAUGHING]
[APPLAUSE]
All right.
I am going first next time, though.
Yeah.
Yeah, deal.
Deal.
These are getting harder.
Over to you.
What category do we do next?
Comment it below.
Janice will read them a little later on in the day.
Yeah, yeah.
I've got nothing more to say to that.
Complicated etiquette.
As we mentioned, Sorted is just run by a group of friends,
so if you like what we're doing, then there
are loads of ways that you can support us and get
more involved.
Everything you need to know is linked below.
Thanks, and see you in a few days.
And please like the cook.
Like it please.