1. - The F Word is back and
this year I'm launchingCopy !req
2. a competition to find our
best local restaurants.Copy !req
3. Week in, week out,Copy !req
4. the best local independent
restaurants across BritainCopy !req
5. serve great food with passion and pride.Copy !req
6. I believe it's time for us to
celebrate these unsung heroes.Copy !req
7. Because I think they deserve
our support now more than ever.Copy !req
8. Earlier this year, I asked
you where you love to eat.Copy !req
9. Your response was incredible.Copy !req
10. There's a wealth of
fabulous food in BritainCopy !req
11. and nearly 10,000 of youCopy !req
12. nominated your favourite
local restaurants.Copy !req
13. With the help of my team,
journalist and foodieCopy !req
14. Janet Street Porter,Copy !req
15. and The F Word's maitre d, Jean-Baptiste,Copy !req
16. we checked out the places you love to eat.Copy !req
17. All three of us are
searching across the country,Copy !req
18. high and low, to put these
restaurants under scrutiny.Copy !req
19. We've got 10,000 nominations,Copy !req
20. but there can only be one winner.Copy !req
21. Who will be crowned The F
Word's best local restaurant?Copy !req
22. Tonight our competition continuesCopy !req
23. with one of the nation's
favourites, Indian.Copy !req
24. Curry Corner from Cheltenham
and Lasan in BirminghamCopy !req
25. will be battling it out
in The F Word kitchen,Copy !req
26. serving samosas, monkfish
in saffron cream curry,Copy !req
27. versus sea bass in a Bengali fish broth,Copy !req
28. and poached pears with
mint and cardamom custard.Copy !req
29. Plus, I'm off to Scotland on
the ultimate Indian stag do.Copy !req
30. - Safety off.Copy !req
31. - Venison masala is on the menu.Copy !req
32. In the recipe challenge,Copy !req
33. Lenny Henry demands some
unusual ingredients.Copy !req
34. - Put your Willie on this
block and let's make toast.Copy !req
35. - And Janet's mixed
grill continues to grow.Copy !req
36. - Oh my God, it's like
a coat of pubic hair.Copy !req
37. - Welcome to The F Word's
kitchen, how are you feeling?Copy !req
38. Shamsul, how are you?Copy !req
39. - Very good. Fine, thank you.Copy !req
40. - Good. What's the secret
about tonight's service?Copy !req
41. What are you going to do differently?Copy !req
42. - We're going to do
everything perfectly, Gordon.Copy !req
43. - Everything perfectly?
- Yes, chef.Copy !req
44. - Glad to hear it.Copy !req
45. Aktar, how are you?Copy !req
46. - I'm very excited, I just
want to serve my customers.Copy !req
47. - Yeah?Copy !req
48. Now, only one of you can walk out of hereCopy !req
49. this evening as a winner.Copy !req
50. - Yes, chef.Copy !req
51. - You're here because you're the best.Copy !req
52. You gotta prove it now.Copy !req
53. Curry Corner from Cheltenham
and Lasan from BirminghamCopy !req
54. are our top two Indian contenders.Copy !req
55. Here's how I found them.Copy !req
56. We're a nation of curry fans.Copy !req
57. It's one of Britain's favourite dishes.Copy !req
58. I knew The F Word viewersCopy !req
59. nominated hundreds of Indian restaurants.Copy !req
60. But we could only choose twoCopy !req
61. to compete in The F Word kitchen.Copy !req
62. The search took us all over Britain.Copy !req
63. Determined to find the very best,Copy !req
64. we went to visit your culinary heroes.Copy !req
65. From Nottingham to Portsmouth,Copy !req
66. London to Tamworth,Copy !req
67. Southampton to Leeds.Copy !req
68. - All of these things got
very different flavours.Copy !req
69. It's absolutely delicious.Copy !req
70. - We tasted food fit for the Maharaja,Copy !req
71. but sometimes the surroundings
weren't quite so impressive.Copy !req
72. I hope the food's good.Copy !req
73. Because it's decor is shocking.Copy !req
74. I feel like I'm in Pete
Daugherty's bathroom.Copy !req
75. This is proper, authentic Indian foodCopy !req
76. served inside a cafe with cafe prices.Copy !req
77. The food is delicious.Copy !req
78. - It looks like this menu has been here,Copy !req
79. has been sitting here for ages.Copy !req
80. It's absolutely disgusting.Copy !req
81. - After months of whittling
down the nominations,Copy !req
82. we finally found two
outstanding restaurants.Copy !req
83. Curry Corner in CheltenhamCopy !req
84. gave us a fantastically warm welcome.Copy !req
85. Nestling in the heart of the Cotswolds,Copy !req
86. this is one of the oldest
Bangladeshi restaurantsCopy !req
87. in Britain.Copy !req
88. How are you?Copy !req
89. - Good.Copy !req
90. - Good to see you.Copy !req
91. - How are you?Copy !req
92. - Very well indeed, thank you.Copy !req
93. What a lovely place.Copy !req
94. Head chef Shamsul Krori is
still going strong at 59.Copy !req
95. Helped in the kitchen by his wife SalehaCopy !req
96. and daughter Monrusha.Copy !req
97. My God, look at the size of the kitchen.Copy !req
98. It's small. It's minute.Copy !req
99. So, you're not the head chef, are you?Copy !req
100. - I think if I claim to be the head chef,Copy !req
101. my head would be off,
so I won't even bother.Copy !req
102. - Good.Copy !req
103. - Very nice eyes, so
you see everything nice.Copy !req
104. Rich people got nice eyes.Copy !req
105. - Can you just leave us alone
for like two minutes, please,Copy !req
106. so I can have a quick
chat with your mother?Copy !req
107. Thank you.Copy !req
108. Talk about proper, family
run, friendly business.Copy !req
109. Incredible.Copy !req
110. In the kitchen with your
wife, your daughter,Copy !req
111. and your son front of house.Copy !req
112. He's been cooking for 42 years.Copy !req
113. That's before I was fucking born.Copy !req
114. - Every single person in
this family loves food,Copy !req
115. cooks it, eats it, thinks
about it every single moment.Copy !req
116. - First up for me, samosas.Copy !req
117. Extraordinary food.Copy !req
118. You'd have to travel to BangladeshCopy !req
119. to get that kind of flavour.Copy !req
120. And he's managed it.Copy !req
121. - Lamb shank, there you go.Copy !req
122. - The lamb shank just
slides down the bone.Copy !req
123. I mean it's cooked perfectly.Copy !req
124. I haven't even tasted it
yet, but you can just tell.Copy !req
125. Mm.Copy !req
126. That was fucking amazing.Copy !req
127. - It would be an absolute dream come trueCopy !req
128. to be in The F Word's
best local restaurant.Copy !req
129. It would mean the world to us.Copy !req
130. - I am happy we're going to win.Copy !req
131. - Thank you for that.Copy !req
132. My problem is that this
is a tough categoryCopy !req
133. because there are amazing
Indian restaurantsCopy !req
134. across the country.Copy !req
135. Sadly, the bad news is
there's only two restaurantsCopy !req
136. that can go through to
The F Word restaurant.Copy !req
137. Congratulations, you're one of them.Copy !req
138. - Oh my God!Copy !req
139. - Next time, it's gonna
be The F Word restaurantCopy !req
140. for 50 diners, and trust
me they're tough cookies.Copy !req
141. Congratulations.Copy !req
142. - Thank you.Copy !req
143. - I'll see you in London.Copy !req
144. Definitely the right decision,
without a shadow of a doubt.Copy !req
145. This place is unique. It's refined.Copy !req
146. They've managed to focus on flavour.Copy !req
147. - Gordon's expecting great things from us,Copy !req
148. so we just hope we can deliver.Copy !req
149. - Oh yes.Copy !req
150. We do right.Copy !req
151. Okay.Copy !req
152. - So Curry Corner from
Cheltenham is through,Copy !req
153. and in a group with such high standardsCopy !req
154. we found a brilliant and worthy opponent,Copy !req
155. Lasan in Birmingham.Copy !req
156. Good to see you.Copy !req
157. - Good to see you.Copy !req
158. - Stunningly stylish,Copy !req
159. Lasan is a city centre favourite.Copy !req
160. Head chef Aktar Islam was
just 22 years old when heCopy !req
161. opened the restaurant with
his best friend Jabbar.Copy !req
162. The young guns from the midlandsCopy !req
163. are determined to be different
with cutting edge cuisine.Copy !req
164. - For Birmingham, we were the pioneers.Copy !req
165. We were the first restaurantCopy !req
166. to break away from the mainstreamCopy !req
167. and offer alternatives to your baltisCopy !req
168. and your tiki masala.Copy !req
169. - That's exquisitely presented.Copy !req
170. Finesse.Copy !req
171. - Very competitive.Copy !req
172. You know, we set out to be number one,Copy !req
173. and hopefully, one day we'll make it.Copy !req
174. - Chicken, thank you.Copy !req
175. Wow, with fine ginger.Copy !req
176. Mm.Copy !req
177. What's the ambition, Lasan, what is it?Copy !req
178. - It's not food for peopleCopy !req
179. who haven't got an educated pallet.Copy !req
180. It is a very sophisticated cuisine.Copy !req
181. - I haven't come across any
Indian food anywhere yetCopy !req
182. with fried leeks, sun-dried
tomatoes, fried ginger.Copy !req
183. - That's dried in the oven,
I mean, everything that goesCopy !req
184. into the actual food itself,Copy !req
185. that is as authentic.Copy !req
186. Ultimately, we're trying to
bring the food forward a bit.Copy !req
187. - So you're looking for Michelin Star,Copy !req
188. or you're looking forCopy !req
189. - I'm hoping to get Michelin Star, yeah.Copy !req
190. That's the plan.Copy !req
191. - I love his arrogance,
because he reminds meCopy !req
192. very similar to myself,
you know, 15 years ago.Copy !req
193. The biggest problem that you have todayCopy !req
194. is that you're trying too hard.Copy !req
195. The arrogance versus the confidence,Copy !req
196. you've got a little bit of me in there.Copy !req
197. And you know, there's only two restaurantsCopy !req
198. that can go through
and cook in the F Word.Copy !req
199. And you're one of them, congratulations.Copy !req
200. - Chef, thank you very much.Copy !req
201. - JustCopy !req
202. - I do want to kiss you.Copy !req
203. - Yeah.Copy !req
204. - Woo! We done it!Copy !req
205. - Thank you, sir.Copy !req
206. - Thank you.Copy !req
207. - I mean, it's amazing.Copy !req
208. It is probably the biggest thingCopy !req
209. that has ever happened to any of us.Copy !req
210. - I definitely think I've made
the right decision at Lasan.Copy !req
211. One hell of a cocky chef, young,Copy !req
212. but bloody talented.Copy !req
213. So I found my top two Indian restaurants.Copy !req
214. Will the F Word diners preferCopy !req
215. Curry Corner's traditional charm,Copy !req
216. or Lasan's ambitious
modern take on Indian food?Copy !req
217. Who will be crowned the F Word'sCopy !req
218. best local Indian restaurant?Copy !req
219. We're about to find out.Copy !req
220. Now, both teams are gonna cookCopy !req
221. 25 portions of their starters,Copy !req
222. and make sure those
customers pay for your food.Copy !req
223. - Right, yes.Copy !req
224. - Excited?Copy !req
225. - Yes, chef.Copy !req
226. - Yeah?Copy !req
227. - Okay, let's go.Copy !req
228. Onto your stations, let's
get ready for starters, yeah?Copy !req
229. - Thank you.Copy !req
230. - Yup.Copy !req
231. - We're back in London
at the F Word restaurant,Copy !req
232. and tonight, it's Indian night.Copy !req
233. The value of the Indian
food market in BritainCopy !req
234. is around 500 million pounds.Copy !req
235. But who does it best?Copy !req
236. We've searched the countryCopy !req
237. and found the F word's top
two local Indian restaurants,Copy !req
238. Lasan in Birmingham and
Curry Corner in Cheltenham.Copy !req
239. Okay guys, first couple
of tables coming in.Copy !req
240. Right, Lasan,Copy !req
241. listen up pleaseCopy !req
242. - Four orders table one, four lamb SamosasCopy !req
243. - Yes chef!Copy !req
244. - Yes!Copy !req
245. - You don't have to shout for those butCopy !req
246. thank you anyway.Copy !req
247. - Alright, Curry Corner listen up pleaseCopy !req
248. - Yes!Copy !req
249. - Yes?Copy !req
250. - Yes chef.Copy !req
251. - Four lamb Samosas.Copy !req
252. - Yes chef!Copy !req
253. - Tonight both are
kicking off with Samosas,Copy !req
254. here's my recipe for this
delicious Indian Starter.Copy !req
255. Chickpea Samosas delicious, simpleCopy !req
256. and so straight forward.Copy !req
257. First the filling, vegetable oil.Copy !req
258. Not too hot, don't want
to burn the spices.Copy !req
259. Curry powder,Copy !req
260. Garam Masala,Copy !req
261. Cumin,Copy !req
262. tumeric,Copy !req
263. fryCopy !req
264. onion,Copy !req
265. in, to the spices.Copy !req
266. Season,Copy !req
267. green chilliCopy !req
268. just wakes everything up.Copy !req
269. Garlic,Copy !req
270. gingerCopy !req
271. next add chickpeas and peasCopy !req
272. waterCopy !req
273. nice.Copy !req
274. Simmer,Copy !req
275. lemon juice,Copy !req
276. lightly crush,Copy !req
277. cool.Copy !req
278. Samosa dough,Copy !req
279. roll,Copy !req
280. cut out.Copy !req
281. Take the disc and just cut it in half.Copy !req
282. Form a little cone,Copy !req
283. fill,Copy !req
284. water,Copy !req
285. seal.Copy !req
286. Knit together, nice and gently.Copy !req
287. Hot pan, vegetable oil.Copy !req
288. Fry.Copy !req
289. Salad.Copy !req
290. Out.Copy !req
291. Chickpea Samosa with
salad and raita dressingCopy !req
292. Done!Copy !req
293. Guys this is not a race, okay.Copy !req
294. Its a restaurantCopy !req
295. Aktar.Copy !req
296. - Yes chef?Copy !req
297. - Give me time on the first four please.Copy !req
298. - Aysan, first fourCopy !req
299. - Yes, two minutesCopy !req
300. - Two minutes chef.Copy !req
301. - Thank you.Copy !req
302. Good man, excellent.Copy !req
303. - Both restaurants are cooking there ownCopy !req
304. Samosa recipes, it'll
be interesting to seeCopy !req
305. who comes out on top.Copy !req
306. Lasan in Birmingham,
pride themselves on takingCopy !req
307. authentic Indian cooking in an excitingCopy !req
308. and modern direction.Copy !req
309. - Its an old boys club and weCopy !req
310. are the new generation.Copy !req
311. - For their lamb samosa, they marinateCopy !req
312. the meat in raw papaya paste for 24 hoursCopy !req
313. to make sure it's exquisitely tender.Copy !req
314. And they're using a special kind of thinCopy !req
315. biscuity pastry called nimkiCopy !req
316. adding nigella seeds
for an aromatic flavour.Copy !req
317. - Aktar, the filling inside the samosa is?Copy !req
318. - Lamb, spiced with the usual. You knowCopy !req
319. chilli, tamarind.Copy !req
320. - Brazed.Copy !req
321. - It is brazed but then what we do,Copy !req
322. we totally evaporate all the sauce thenCopy !req
323. we just pound it, mix it with some mintCopy !req
324. and and coriander and its
just put into the pastry.Copy !req
325. - Very sophisticated street food.Copy !req
326. - I think you enjoy it chef.Copy !req
327. - I hope I like it as wellCopy !req
328. Here's the first four Aktar!Copy !req
329. - First order of six coming you've got sixCopy !req
330. - Now you're using a
cutter for yours, yeah?Copy !req
331. - YesCopy !req
332. - Okay, what's the secret behind that?Copy !req
333. - The secret behind it is thatCopy !req
334. it'll seal the pastry off.Copy !req
335. - YeahCopy !req
336. - And also this is how it's made at home.Copy !req
337. - Family run Curry Corner in CheltenhamCopy !req
338. have been serving they're traditionalCopy !req
339. home-style Indian food for 32 years.Copy !req
340. - We've got probably a hundred years worthCopy !req
341. of cooking experience between all of us.Copy !req
342. Our family is all about food,Copy !req
343. and I don't think you can beat that.Copy !req
344. - For their samosa filling, Curry CornerCopy !req
345. cooked their lamb with
roast spices, cinnamon,Copy !req
346. cardamon, bay leaves and cloves.Copy !req
347. For their dough they're
using a light whole wheatCopy !req
348. flour that can be rolled
out into much thinner pastryCopy !req
349. - This recipe is actually my grandmothers.Copy !req
350. - Grandmothers recipe,
wow so a little moreCopy !req
351. home-style.Copy !req
352. - Yes, any of my cooking, is home cooking.Copy !req
353. I always followed my mom's step.Copy !req
354. - Yeah.Copy !req
355. - Doesn't it look fantastic?Copy !req
356. Away now, five more please.Copy !req
357. - Yes chef.Copy !req
358. - They look beautiful, well done.Copy !req
359. - Aktar, so you're quite
a modern, young cookCopy !req
360. - Thank you very much.Copy !req
361. - Does it annoy you whenCopy !req
362. restaurant expecting
a chicken tiki masala?Copy !req
363. - It does annoy me, its not
something the experiencedCopy !req
364. have to endure very often,Copy !req
365. Indian food can offer so much moreCopy !req
366. so why take a menu space
with a tiki masala?Copy !req
367. - Right.Copy !req
368. - Simple as, in my kitchen
I'll never serve that.Copy !req
369. - You'll never serve
a chicken tiki masala?Copy !req
370. - Never serve a chicken tiki masala.Copy !req
371. - nobody make in UK my masala.Copy !req
372. - You have the bestCopy !req
373. - I challenge any chef.Copy !req
374. - Masala.Copy !req
375. You challenge Aktar?Copy !req
376. - Any chef.Copy !req
377. - Yes?Copy !req
378. - Any chef.Copy !req
379. - How long have you been cooking, Shamsul?Copy !req
380. - 40, 41 years.Copy !req
381. - 41 years!Copy !req
382. How old are you Aktar?Copy !req
383. - I'm 29 chef.Copy !req
384. - When was the last time you
ate a chicken tiki masala?Copy !req
385. - I would have to say about 12 years ago.Copy !req
386. - How was it?Copy !req
387. - Horrible, I didn't like the amountCopy !req
388. of food colouring in there I thoughtCopy !req
389. it was totally unnatural in colourCopy !req
390. - Do you want Shamsul
to email you the recipe?Copy !req
391. - More than welcome, but it wouldn'tCopy !req
392. find it's way into my menu, I mean.Copy !req
393. - Aktar, I don't use any
colour in my restaurant.Copy !req
394. - What colour is it?Copy !req
395. - Natural colour.Copy !req
396. - What colour is it?Copy !req
397. - Rice I cookCopy !req
398. - What colour is it?Copy !req
399. - Like curry, like a lovely orangy colourCopy !req
400. from all the caramelization
of the browning of theCopy !req
401. onions and all the rest of the masala,Copy !req
402. you freshly grind the spices down. In!Copy !req
403. Release flavours.Copy !req
404. And it'll colour up the curry naturally.Copy !req
405. - Alright but if you said it
was red then I'd probably sayCopy !req
406. - But we didn't tell you thatCopy !req
407. - But that's why, that's well done.Copy !req
408. But what I would say, I mean when youCopy !req
409. mentioned the tiki masala fromCopy !req
410. - Aktar! Aktar!Copy !req
411. - Bangladesh, they don't
even have that practiseCopy !req
412. of cooking in Bangladesh,
they don't use a Kandul.Copy !req
413. - Oh Jesus!Copy !req
414. - Aktar you don't know
nothing about Bandul, IndiaCopy !req
415. - Let's agree to disagreeCopy !req
416. - No it's fine.Copy !req
417. - That Aktar is an Indian Snob.Copy !req
418. Yes?Copy !req
419. okay, I need two at table
four from you, yeah.Copy !req
420. - Yes sirCopy !req
421. - And we'll go after. Okay.Copy !req
422. - I'm counting chef.Copy !req
423. - Oh my God!Copy !req
424. now but as Aktar would tell usCopy !req
425. there's so much more to Indian cookeryCopy !req
426. then the chicken tiki masala.Copy !req
427. over six thousand
restaurants in the UK serveCopy !req
428. three million happy customers a weekCopy !req
429. but the vast majority of dishesCopy !req
430. they offer are either chicken or lambCopy !req
431. - Thank you.Copy !req
432. - Its all delicious
but I believe with suchCopy !req
433. a limited range of meats we're missing outCopy !req
434. in a world of culinary
opportunity, and to prove thisCopy !req
435. I'm going to recreate
a true Indian classicCopy !req
436. using a piece of meat that you won't findCopy !req
437. on your average Indian
menu anywhere, Venison.Copy !req
438. Its a wonderfully rich
and gamey ingredientCopy !req
439. that's a perfect match
for highly spiced flavoursCopy !req
440. I've come to Scotland in search of theCopy !req
441. finest wild dear for my delicious new dishCopy !req
442. one that deserves a
place on any Indian menuCopy !req
443. Venison masala.Copy !req
444. I'm hunting with Mubarak Jam who regularlyCopy !req
445. stores dear up here,
most Indian restaurantsCopy !req
446. use Halal meat and I'm
keen to find out howCopy !req
447. wild venison can be Halal.Copy !req
448. Mo is a muslim hunter, and he's goingCopy !req
449. to show me how he does it.Copy !req
450. What was it that attracted you,Copy !req
451. why did you want to start shooting?Copy !req
452. - Well it's mainly sort of the
grow together kind of thingCopy !req
453. you know shooting your own food takingCopy !req
454. home taking the venison
home and cooking it upCopy !req
455. and having beautiful food.Copy !req
456. - Joining us is Jim
Mcerlane, who's going toCopy !req
457. help us track down a deer.Copy !req
458. - If you spot one and I
haven't seen it just go "psst"Copy !req
459. and that's all, ill hear it, yeah.Copy !req
460. - Don't point at it.Copy !req
461. - Don't point don't raise any hands.Copy !req
462. Are we ready? Let's go.Copy !req
463. - I was born ready.Copy !req
464. But dear are elusive creatures andCopy !req
465. incredibly difficult to shoot.Copy !req
466. What could spook him?Copy !req
467. - Noise, scent.Copy !req
468. - After two hours Jim
spots our first dear.Copy !req
469. - see those
tall trees over there?Copy !req
470. - Yeah.Copy !req
471. - He's just out, he's just come out.Copy !req
472. Here he comes he's
running along the bottomCopy !req
473. - Fuck I still can't see him.Copy !req
474. - There he is.Copy !req
475. - Top left, see him?Copy !req
476. - Oh yeah. Yeah.Copy !req
477. Just as I'm getting
ready to take the shot.Copy !req
478. I lose it.Copy !req
479. - That deer won't be coming back now.Copy !req
480. - Little bastard come back.Copy !req
481. shit.Copy !req
482. - Next day we set off again, but the deerCopy !req
483. seem to be one step ahead of us.Copy !req
484. Finally after several hours of hard slope,Copy !req
485. Jim spotted a rouge deer.Copy !req
486. LookCopy !req
487. - Fuck, lets goCopy !req
488. - No, stay thereCopy !req
489. - I can't see him now.Copy !req
490. - He's in the dark, turn
the sight his way Gordon.Copy !req
491. - Safety off?Copy !req
492. - No.Copy !req
493. - Yeah.Copy !req
494. I follow up with a second shotCopy !req
495. - He's dead.Copy !req
496. - Quite a strange feeling
to be with it isn't it?Copy !req
497. - YesCopy !req
498. - But when you got it
in your sights like thatCopy !req
499. your hearts just beating, beating, beatingCopy !req
500. - Absolutely.Copy !req
501. - Big deep breaths.Copy !req
502. - They call it buck fever.Copy !req
503. - And its time for Mo to show meCopy !req
504. how he makes sure his deer is Halal.Copy !req
505. As well as saying the prayer
when he pulls the triggerCopy !req
506. he slits the throat in a special way.Copy !req
507. - What I would do to make it HalalCopy !req
508. - Yeah.Copy !req
509. - That's it?Copy !req
510. - That's it one swift back and forth,Copy !req
511. that's the main thing with Halal.Copy !req
512. The knife has to be razor sharp,Copy !req
513. we do it this way to get all
the blood out of the carcassCopy !req
514. and just so its nice and clean.Copy !req
515. - God.Copy !req
516. - Well done Gordon.Copy !req
517. - Its the moment of truth, time for me toCopy !req
518. cook my venison masala for Mo and JimCopy !req
519. I will be using the venison thatCopy !req
520. Mo shot on the weekendCopy !req
521. its been hung, and chilled
and more importantlyCopy !req
522. he shot it so therefore it's HalalCopy !req
523. the first thing we're going to do isCopy !req
524. make the most amazing dry rub.Copy !req
525. Mix cumin, fennel seeds, chilli powder,Copy !req
526. coriander seeds and chilli flakes.Copy !req
527. Grind that down. Nice.Copy !req
528. Rub the spices into the meat.Copy !req
529. Into the pan. Nice.Copy !req
530. Cook for about four minutesCopy !req
531. basting continuously.Copy !req
532. Then remove from the heat.Copy !req
533. And as it starts to cool down in the oilCopy !req
534. it takes on all that wonderful
flavour from the spices.Copy !req
535. for the masala sauce grate one onionCopy !req
536. season and add gramme masala,
tumeric, garlic and gingerCopy !req
537. we could afford to make
it a little more spicyCopy !req
538. cause its going up against
the dense rich venison.Copy !req
539. Add chilies, chopped tomatoes
and a splash of waterCopy !req
540. grate a whole coli flower
and add to the mix.Copy !req
541. Masala paste starts to absorb it, finallyCopy !req
542. add chopped coriander
and a squeeze of lemon.Copy !req
543. And there you go, if
that's not worth six hoursCopy !req
544. pissing around in the
bushes I don't know what is.Copy !req
545. But I'm really keen on finding outCopy !req
546. if Mo likes my venison masala.Copy !req
547. - This is good stuff.Copy !req
548. - You like that?Copy !req
549. - That's good.Copy !req
550. - That's what I wanna see
the smile on your face.Copy !req
551. - That's good stuff.Copy !req
552. - What do you think of venison?Copy !req
553. Everyone thinks its associated
with posh dinners butCopy !req
554. - I've always thought it goes quite wellCopy !req
555. with the Indian spices in the cooking.Copy !req
556. - Very nice.Copy !req
557. Quite dense, quite gameyCopy !req
558. - Yeah.Copy !req
559. - Why don't they use it
across Indian cuisine?Copy !req
560. - To be honest I don't
think it's available,Copy !req
561. readily available as the
lamb and chicken and stuff.Copy !req
562. - There's a new business for you.Copy !req
563. - Yeah.Copy !req
564. - Halal venison.Copy !req
565. - Last table four Shamsul.Copy !req
566. - Yes sir.Copy !req
567. - Last table Aktar,
you've got one, table twoCopy !req
568. last two yeah, goes out like exactCopy !req
569. same as the first two yeah?Copy !req
570. Yes, last table good.Copy !req
571. Well done, ShamsulCopy !req
572. - Yes?Copy !req
573. - Well done.Copy !req
574. - really enjoyed starter all the flavoursCopy !req
575. worked together, the meat
was really, really tenderCopy !req
576. the coating was really nice and crispy.Copy !req
577. - It wasn't too spicy, just a nice bounceCopy !req
578. it was really flavoursome actually,Copy !req
579. I was really, really impressed.Copy !req
580. - And now how do you
think he's doing tonight?Copy !req
581. - He's doing very wellCopy !req
582. - Yeah.Copy !req
583. - Didn't expect him toCopy !req
584. - You're not
in there helping him.Copy !req
585. - No, no leave him to it.Copy !req
586. - You had the Curry Corner samosaCopy !req
587. - That's right.Copy !req
588. - How was it?Copy !req
589. - I am not impressed I'm
afraid, the approach was goodCopy !req
590. it was authentic in how
it was intended to goCopy !req
591. - partly dough.Copy !req
592. - With the pastry too heavy, too thick.Copy !req
593. The filling unfortunately
wasn't flavoursomeCopy !req
594. or it lacked salt and other spices.Copy !req
595. - Oh my god they're getting a
kicking from you aren't they?Copy !req
596. Oh my god.Copy !req
597. - They are.Copy !req
598. - More importantly, are
you going to pay for it?Copy !req
599. - No, I'm afraid not.Copy !req
600. - No. Enjoy your main courses.Copy !req
601. - Thank you.Copy !req
602. It was great actually, it
was soft and succulent insideCopy !req
603. the spices all complimented
each other really wellCopy !req
604. - The lamb was cooked
really well, crispy pastryCopy !req
605. it was to die for, really, really good.Copy !req
606. - Now nice to see you how are you?Copy !req
607. - Welcome to the F word,
you're looking beautifulCopy !req
608. - Thank you very much.Copy !req
609. Now how do you thing Shamsul is doing?Copy !req
610. How do you think he's
bearing up on the pressure?Copy !req
611. - Its very well, he's doing very good.Copy !req
612. - Are you a proud wife?Copy !req
613. - Of course! of course I am proud.Copy !req
614. - Do you want to jump in there againCopy !req
615. and give him a hand?Copy !req
616. no?Copy !req
617. - No, no he's alright he can cope with it.Copy !req
618. - Now what do you think of Lasan's samosa?Copy !req
619. - The filling is okay but
the pastry is too thin for meCopy !req
620. - Too thin.Copy !req
621. - And I feel it too oily for me.Copy !req
622. - And the most important question,Copy !req
623. are you going to be paying for it tonight?Copy !req
624. - No!Copy !req
625. - No.Copy !req
626. - NoCopy !req
627. - Wow, well how was it?Copy !req
628. - The samosa its self was alright,Copy !req
629. the lamb was very nice, very well cooked.Copy !req
630. - Come on, yes or no.
Are you paying for it?Copy !req
631. - Yeah, I'll pay for it.Copy !req
632. - You're gonna pay for it.Copy !req
633. Good to see you, excellent.Copy !req
634. Curry Corner first, nice and crispy.Copy !req
635. The pastry is fantasticCopy !req
636. the samosa filling I want
it to be a little more spicyCopy !req
637. its a shame because you
start cutting through itCopy !req
638. the pastry is like wow crispy, delicious,Copy !req
639. blistered all over.Copy !req
640. And then you get to the centreCopy !req
641. and it not as exciting as the outsideCopy !req
642. now, Aktar's.Copy !req
643. Inside peas, brazed lamb,Copy !req
644. mm, wow that's deliciousCopy !req
645. but it doesn't actually
look like a classic samosaCopy !req
646. however the flavour is extraordinary.Copy !req
647. Right, time for your scores, yes?Copy !req
648. So how well do you
think you did out of 25?Copy !req
649. Shamsul, how many do you guess for us?Copy !req
650. - I tell you what, I've done very good.Copy !req
651. - Aktar, how well do you think you did?Copy !req
652. - 25 out of 25 chef.Copy !req
653. - 25, I love your confidence. OkayCopy !req
654. right JB, lets go.Copy !req
655. - Here we go.Copy !req
656. - Okay, Curry Corner first
the number of customersCopy !req
657. yeah, out of 25 that are happy to payCopy !req
658. for your samosa isCopy !req
659. wow, 18 out of 25. Well done.Copy !req
660. - Thank youCopy !req
661. - Really well done.Copy !req
662. pretty good 18Copy !req
663. really good.Copy !req
664. Think bank please, what was it?Copy !req
665. - Too oily, the pastry.Copy !req
666. Too oily?Copy !req
667. - Yeah.Copy !req
668. - Okay.Copy !req
669. Lasan's the number of
customers out of 25 that areCopy !req
670. willing to pay for samosas isCopy !req
671. 24 out of 25, well done!Copy !req
672. very well done, really well doneCopy !req
673. really, really well doneCopy !req
674. - Fantastic!Copy !req
675. - Really good newsCopy !req
676. really good news.Copy !req
677. Now, here we go 18 out 25 yes?Copy !req
678. 24 out of 25 yeah, two very good resultsCopy !req
679. good clear down get ready for main courseCopy !req
680. lets go well done.Copy !req
681. Now both restaurants have
cooked their main coursesCopy !req
682. for there four diners, first up Lasan.Copy !req
683. - Okay gentlemen, we've got
pan fried fillet sea bassCopy !req
684. with the Bengali fish broth please.Copy !req
685. - Lasan's Fillet of sea
bass and Bengali fish brothCopy !req
686. is a modern Indian dish,Copy !req
687. derived from a traditional recipe.Copy !req
688. First Aktar heats mustard
oil, adds mustard seedsCopy !req
689. - Just a generous pinch,
and we're gonna waitCopy !req
690. for that to start popping.Copy !req
691. - Curry leaves, onions and garlicCopy !req
692. and allows to sweat.Copy !req
693. he then adds two whole chili's
snapping them at the endsCopy !req
694. - The seeds stay inside, but what we'reCopy !req
695. trying to do is get the
flavour, because we don'tCopy !req
696. want it to make it too hot.Copy !req
697. - Aktar adds tumeric,
coriander, and chilli powder.Copy !req
698. - A little bit more than the coriander,Copy !req
699. three times as much as the tumeric.Copy !req
700. - Next, fish heads full of intense flavourCopy !req
701. Aktar is using rye Bengali carpCopy !req
702. which adds to the
authenticity of this dish.Copy !req
703. Then he adds tomatoes,
coriander, water and simmersCopy !req
704. after an hour the broth is strained,Copy !req
705. he cooks potatoes in the
broth and adds lime juiceCopy !req
706. the sea bass is seasoned
with tumeric, chilliCopy !req
707. then coated in rice flour.Copy !req
708. - Its gonna help us get
the skin very crispyCopy !req
709. - They fry skin side down and turnedCopy !req
710. pan fried fillets of sea bassCopy !req
711. in Bengali fish broth, Served!Copy !req
712. Aktar what's the secret behind that broth?Copy !req
713. - The major flavours
coming through on that isCopy !req
714. the coriander, garlic
and tomato with a hintCopy !req
715. of chilli for a bit of a kick.Copy !req
716. - That's very nice, lovely.Copy !req
717. - Aktar!Copy !req
718. - Yes chef?Copy !req
719. - From chef to chef I know
you don't get 50 out of 50Copy !req
720. for your main course
you're gonna beCopy !req
721. tonight come on!Copy !req
722. - I'm gonna cry.Copy !req
723. - You're tell me you're
letting this boy beat you,Copy !req
724. come on.Copy !req
725. This is what Curry Corner
have on tonight's menu.Copy !req
726. Curry Corner's signature dish isCopy !req
727. the Monkfish and saffron cream curry.Copy !req
728. First Shamsul fries some
fresh garlic and gingerCopy !req
729. he then adds salt cardamom pods, clovesCopy !req
730. - Bay leafCopy !req
731. - And stirs in a whole
crushed cinnamon stickCopy !req
732. Shamsul adds onions andCopy !req
733. red peppers with tomato pureeCopy !req
734. cumin, tumeric, coriander,
and chilli powderCopy !req
735. measuring by eye with
his 40 years experienceCopy !req
736. then he lets the flavours really infuseCopy !req
737. - Now is fish.Copy !req
738. - Shamsul then coats the
monkfish with pepper,Copy !req
739. mustard seeds, fennel
seeds, and ashuan an asianCopy !req
740. spice that tastes a lot like thyme.Copy !req
741. He then fries the fishCopy !req
742. to finish the sauce Shamsul
heats a spoonful of hisCopy !req
743. spice mix in a pan and adds cream.Copy !req
744. Then milk with saffron and lime leavesCopy !req
745. a chopped spring onion, vine
tomato and fresh corianderCopy !req
746. finally he adds his monkfish, coconut milkCopy !req
747. and shredded coconutCopy !req
748. - Its complete.Copy !req
749. - Monkfish and saffron cream curryCopy !req
750. served!Copy !req
751. - What makes that dish stand out?Copy !req
752. - The very, very subtle
flavouring from the spicesCopy !req
753. - But its a very delicate flavour,Copy !req
754. Aktar's broth has a
strong pungent kick to itCopy !req
755. yours is very delicate.Copy !req
756. - Its very delicate because
the fish is very delicateCopy !req
757. - Right.Copy !req
758. - And all we need is
something to just liftCopy !req
759. the sweetness of the fishCopy !req
760. which is the most important part.Copy !req
761. - Each dish is looking like the firstCopy !req
762. lets go Shamsul, service please.Copy !req
763. Lets go.Copy !req
764. Right, now it's time to
check on Janet Street farmerCopy !req
765. - This year I'm challenging
Janet Street PorterCopy !req
766. to raise all the meat
for the competition finalCopy !req
767. at the F word restaurant.Copy !req
768. Last week she started a farm withCopy !req
769. seven miniature dexter cattle.Copy !req
770. - Look I'm in charge now.Copy !req
771. - This week I'm adding
to Janet's challengeCopy !req
772. with the rarest breed of pork we'veCopy !req
773. ever had in the F word kitchen.Copy !req
774. The wolly mangalitza.Copy !req
775. To help her choose three
piglets, I've sent herCopy !req
776. to meet an old friendCopy !req
777. pig expert Christine ColeCopy !req
778. - Forgotten my willies so I hopeCopy !req
779. they're not gonna be very wetCopy !req
780. - No!Copy !req
781. - Is that a pig?Copy !req
782. - That is a pig.Copy !req
783. - Looks like she's actually wearing a wig.Copy !req
784. Sure this pig doesn't have a tupee on?Copy !req
785. - No look give it a stroke.Copy !req
786. - Do I have to? Does she got fleas?Copy !req
787. - No, it should be alright.Copy !req
788. - Mangalitza's were first bred inCopy !req
789. Hungary in the early 19th centuryCopy !req
790. closer related to wild boar andCopy !req
791. with a nervous temperament to match.Copy !req
792. Mangalitza's produce
beautiful meat with a strongerCopy !req
793. gamier flavour, and as the
fattiest pig in the worldCopy !req
794. they're perfect for salami,
cured loin and bacon.Copy !req
795. - They are, oh they're so wirey isn't it?Copy !req
796. - I know its wonderful.Copy !req
797. - Oh my god its like a coat of pubic hair.Copy !req
798. - Well not like any pubic hair I've seen.Copy !req
799. Anyway enough about the sow.Copy !req
800. Its time for Janet to meet her piglets.Copy !req
801. - This was taken just
over a couple of weeks agoCopy !req
802. - Hm.Copy !req
803. So,Copy !req
804. - Kinda looks like a
little rat doesn't it?Copy !req
805. - Yeah.Copy !req
806. - They're just so tiny when they're bornCopy !req
807. - Absolutely but they
stray right to the teatCopy !req
808. - So they're highly intelligent?Copy !req
809. - They are they always sift
the ones withCopy !req
810. so they recognise them.Copy !req
811. - Oh no!Copy !req
812. - It's all aboutCopy !req
813. - I know they're gonna be tasty.Copy !req
814. 'cause I've just eaten a sausageCopy !req
815. made from one of they're
ancestorsCopy !req
816. - Six weeks have passed
so they're ready to goCopy !req
817. to their new mom, and Janet's
three not so little pigsCopy !req
818. are arriving in Yorkshire.Copy !req
819. - I'm sorry!Copy !req
820. - Before they can go
into the brand new penCopy !req
821. Janet needs to give them
a quick health check.Copy !req
822. - Can I wear these?Copy !req
823. - Yeah, I'm not gonna wear them becauseCopy !req
824. I need to be able to feelCopy !req
825. - You're one with pigs, so
I'm on a learning curve.Copy !req
826. Oh calm down! Shh.Copy !req
827. - Now we have to try and
stay very relaxed around themCopy !req
828. start with his eyes, nice clear eyesCopy !req
829. - They're not runnyCopy !req
830. - Not runnyCopy !req
831. nose not runny?Copy !req
832. - Not very runny, you're fine.Copy !req
833. - Trotters?Copy !req
834. - Trotters look perfect!Copy !req
835. What dinky little trotters you've got!Copy !req
836. - Can you just have a look at theCopy !req
837. bottom to see if he's got the ringsCopy !req
838. - Ugh, how do I know?Copy !req
839. - Just look and poke about a bitCopy !req
840. - I'm not, ugh, nothing I'm
not waiting forCopy !req
841. - And what sex is it?Copy !req
842. What do we got underneath?Copy !req
843. - Well um, What does that mean?Copy !req
844. - Have we got anything in the back?Copy !req
845. - I can't tell Christine, I
don't know what I'm looking for.Copy !req
846. - Its a boy.Copy !req
847. - How'd you its a boy?Copy !req
848. - Cause its got a willieCopy !req
849. - I saw a lumpCopy !req
850. - That'll do.Copy !req
851. - Oh stay still for God's sake!Copy !req
852. 11 kilosCopy !req
853. - So that they're ready
for the F word restaurantCopy !req
854. they each have to gain from one an a halfCopy !req
855. to two kilos in weight each week.Copy !req
856. The equivalent of two bags of sugar.Copy !req
857. - This ones much heavier.Copy !req
858. - But you're leaning on it.Copy !req
859. really important to do these checksCopy !req
860. particularly after
they've had a little bitCopy !req
861. of stress in a long journeyCopy !req
862. just to make sure they're
starting off healthyCopy !req
863. you are now the proud owner ofCopy !req
864. three of rarest pigs in the UKCopy !req
865. - They look fantastic.Copy !req
866. Look meeting the neighbours.Copy !req
867. - Janet has chosen her pigs and cowsCopy !req
868. and all she needs now to complete herCopy !req
869. mixed grill is some chickens.Copy !req
870. Her challenge is about to get even harder.Copy !req
871. - Janet!Copy !req
872. - Fancy meeting you here!Copy !req
873. - Oh come on, really good to see you.Copy !req
874. Now, cows last week, pigs this week.Copy !req
875. - Yeah.Copy !req
876. - How are they?Copy !req
877. - They're fantastic.Copy !req
878. - Yeah.Copy !req
879. - They're so lively.Copy !req
880. - Really, but I picked
a special breed of pig,Copy !req
881. Mangalitza pig, do you like them?Copy !req
882. - Yeah. I like they're hair.Copy !req
883. - Oh really.Copy !req
884. - Blonde, a bit pubic.Copy !req
885. - Or more so greyishCopy !req
886. - No its like your hair but a bit curlyCopy !req
887. - Alright okay.Copy !req
888. - I think that's why
you picked those, aye.Copy !req
889. - So now you're saying I've gotCopy !req
890. pubes on top of my hair?Copy !req
891. You had trouble finding
their penises as wellCopy !req
892. - That is the kind of
ting you're obsessed with,Copy !req
893. I'm not!Copy !req
894. - No!Copy !req
895. - No but has been a part whereCopy !req
896. - Let me tell you in my
journey through life,Copy !req
897. I've never been that obsessed
with the penisesCopy !req
898. - Isn't itCopy !req
899. - Funny enough I know where they areCopy !req
900. - Lets settle that.Copy !req
901. - Its not worth findingCopy !req
902. - Its not worth having,
now really good to see youCopy !req
903. please look after my animals.
Safe trip back to the farm.Copy !req
904. - Every time I comb their hairCopy !req
905. - Yes.Copy !req
906. - I'll be thinking of you.Copy !req
907. - Come on guys you're the best restaurant,Copy !req
908. so prove it yeah?Copy !req
909. Tomorrow night none of
you get another chanceCopy !req
910. to do this again so really make it count.Copy !req
911. - The sea bass was pan fried
to perfection it was reallyCopy !req
912. lovely and the broth it
was absolutely perfectCopy !req
913. - The sea bass was quite lively,Copy !req
914. I think it was quite a
modern take on Indian cuisineCopy !req
915. everything together it just
complimented each otherCopy !req
916. it was beautiful and I
would definitely pay for it.Copy !req
917. - The sea bass, I like
very much but this is theCopy !req
918. dish I find is too hot for me.Copy !req
919. - Oh the Monkfish is amazing,
the flavours really workCopy !req
920. and it wasn't too rich
it was prettyCopy !req
921. the Monkfish, it was quite
tough and I just thinkCopy !req
922. that the spices, there was no kick to it,Copy !req
923. no kick to the dishCopy !req
924. - Right so Lasan sea bassCopy !req
925. looks amazing in terms of presentationCopy !req
926. yeah, its bold but it's
incredibly deliciousCopy !req
927. that broth is very, very rich and thatCopy !req
928. wakes up the sea bass, very good.Copy !req
929. Curry Corners Monkfish
looks more traditionalCopy !req
930. its very delicate, I like it but its notCopy !req
931. spicy enough, that needs
to be a little moreCopy !req
932. aggressive in terms of the
flavour, the sea bass for meCopy !req
933. the broth seals it.Copy !req
934. Alright lets find out how you did.Copy !req
935. Out of 50 take an educated guessCopy !req
936. - What do you say?Copy !req
937. - No I can't do it, sorryCopy !req
938. - Don't know, don't know 35?Copy !req
939. - 35 out of 50?Copy !req
940. Aktar out of 50, how well do you thinkCopy !req
941. that sea bass went down?Copy !req
942. - I'm hoping well we'd be in the high 40'sCopy !req
943. - Yeah.Copy !req
944. - Fingers crossed.Copy !req
945. - Okay. Lassan let's do you first, yeah.Copy !req
946. The number of customers that are happyCopy !req
947. to pay for your sea bass out of 50 isCopy !req
948. 40 out of 50, well done!Copy !req
949. Really well done.Copy !req
950. - 40 out of 50! Whooo!Copy !req
951. - Well done, that's good.Copy !req
952. 40 out of 50, that's goodCopy !req
953. so JB 10 customers didn't
pay for sea bass why?Copy !req
954. - Too spicyCopy !req
955. - But 40 out of 50 that's bloody goodCopy !req
956. right curry corner,
the number of customersCopy !req
957. willing to pay for your
Monkfish out of 50 isCopy !req
958. 27 out of 50Copy !req
959. 27!Copy !req
960. Damn, that's toughCopy !req
961. that's 23 customers out
of 50 not having to pay.Copy !req
962. Why not?Copy !req
963. - Too bland, and the
fish too rubbery as wellCopy !req
964. - And the fish being too rubberyCopy !req
965. - YeahCopy !req
966. - Okay.Copy !req
967. Don't be disappointed,Copy !req
968. - NoCopy !req
969. - You can pull this back on deserts, yes.Copy !req
970. You've got to get 25 out
of 25 on desserts, yes?Copy !req
971. You're both talented
enough to do it, yeah.Copy !req
972. Clear down, lets go yeah, well done.Copy !req
973. - Never know they might
be able to turn it aroundCopy !req
974. I'm still optimistic that they will win.Copy !req
975. - Now is one of Britain's
most loved comediansCopy !req
976. is his cooking as good as his jokes?Copy !req
977. We're about to find out, are you ready?Copy !req
978. - Yes, very excited I'm
very happy to be hereCopy !req
979. I'm going to cook some Jamaican foodCopy !req
980. I need dumpling, I need
pumpkin, I need yam.Copy !req
981. - Yes, chef.Copy !req
982. Now what are you cooking?Copy !req
983. - I'm cooking soupCopy !req
984. my mom used to cook it
and its just somethingCopy !req
985. that Jamaicans have.Copy !req
986. She used to serve it in a tureenCopy !req
987. - Aha.Copy !req
988. - For each member of the familyCopy !req
989. its why our family is so bigCopy !req
990. we just go, "come on now!" The food ready!Copy !req
991. Get a spoon!Copy !req
992. what are you making over there?Copy !req
993. - I'm making mine a Scotch brothCopy !req
994. - Oh scotch brothCopy !req
995. - Using mutton and barleyCopy !req
996. - Barley?Copy !req
997. - Yeah.Copy !req
998. - I don't know if you've
got food like thisCopy !req
999. but its one of those
things where you miss itCopy !req
1000. so you know my mom passed away in 1998,Copy !req
1001. so when I eat it anywhere
like there's a place in LondonCopy !req
1002. called Savannah JerkCopy !req
1003. - Yeah.Copy !req
1004. - Which is a very good Jamaican restaurantCopy !req
1005. that I love going toCopy !req
1006. - YeahCopy !req
1007. - They gave it me the other
day and I burst into tearsCopy !req
1008. - Really?Copy !req
1009. - YeahCopy !req
1010. - That memorable?Copy !req
1011. - Well its one of those
evocative meals thatCopy !req
1012. kind of think okay.Copy !req
1013. - So how did Dawn and your mom get on?Copy !req
1014. - Really wellCopy !req
1015. - They bonded straight away?Copy !req
1016. - Oh yeah first time dawn
came to my house rightCopy !req
1017. mom used to do this it
was like a cooking testCopy !req
1018. with every new girlfriend,
my mom used to bringCopy !req
1019. this plate of food out like this,Copy !req
1020. that was like eight feet highCopy !req
1021. and it was chicken and rice and dumplingCopy !req
1022. and green banana and
yams and sweet potatoesCopy !req
1023. and literally dawn's head was likeCopy !req
1024. that over the top like that.Copy !req
1025. Enjoy yourself darling,
and so what gotta doCopy !req
1026. is show you got some heart
and eat it, you know.Copy !req
1027. - Yeah.Copy !req
1028. - She did eat it, I was very proud of her.Copy !req
1029. - Clearly she passed the test.Copy !req
1030. - Yeah she passed the test,
how is your namby pambyCopy !req
1031. scotch broth with barley going?Copy !req
1032. - This is my mothers recipeCopy !req
1033. - Oh I apologise, your
mother is a fine woman.Copy !req
1034. - So scotch broth and I'm
going to be using a muttonCopy !req
1035. partly cooking my mutton
in a light stock forCopy !req
1036. 20 minutes so it gets
really nice and tenderCopy !req
1037. the important part, bring off the bowlCopy !req
1038. and skim the top
vegetables, celery, carrots,Copy !req
1039. sweed turnips and then barley.Copy !req
1040. - Okay what I'm doing is I'm puttingCopy !req
1041. the meat and the kidney beans into a boil.Copy !req
1042. Typical Jamaican, boil the meat
and the beans for 20 minutesCopy !req
1043. nonstop until them done,Copy !req
1044. and then put in the vegetablesCopy !req
1045. and let them simmer, so I'm
doing the meat bit first.Copy !req
1046. - You've got some fantastic
reviews from Othello,Copy !req
1047. is Othello a character you can relate to?Copy !req
1048. - I can relate to him
a lot actually, becauseCopy !req
1049. he's the only black guy in the vilage.Copy !req
1050. one of the first schools I went toCopy !req
1051. I was one of three black
kids in the entire schoolCopy !req
1052. if anything got stolen
they'd just go, black kid!Copy !req
1053. Black kid one get over here,Copy !req
1054. - Seriously?Copy !req
1055. - Did you do this?Copy !req
1056. - As you know Dawn was
a guest in the F word,Copy !req
1057. - AhaCopy !req
1058. - Which I had the most amazing snog.Copy !req
1059. - You had a snog with my wife?Copy !req
1060. - It was just a
you don't mind do you?Copy !req
1061. - Yes I do mind, put
you willie on this blockCopy !req
1062. and lets make toast.Copy !req
1063. - She left somethingCopy !req
1064. - Did she?Copy !req
1065. - Can you give it to her
when you see her next please?Copy !req
1066. - A handkerchiefCopy !req
1067. - Are there any timesCopy !req
1068. - Very good job Gordon, its not like you.Copy !req
1069. - Are there any times across the show liveCopy !req
1070. that you forget your lines?Copy !req
1071. - Its a live performance you knowCopy !req
1072. there are gonna be times when yourCopy !req
1073. concentration might
slip for a brief second.Copy !req
1074. - Do you ever get tempted
to throw in a little joke?Copy !req
1075. - No!Copy !req
1076. - Like a, Something you know.Copy !req
1077. - I'll tell you okay, in the middleCopy !req
1078. of bloody Othello, are you nuts?Copy !req
1079. - I grew up inCopy !req
1080. - I'm the chief katanga my
friends, ya can't do that!Copy !req
1081. I was really tempted the other night,Copy !req
1082. I started saying something
three times, the tyrant,Copy !req
1083. the tyrant, the tyrant
and I was so tempted to goCopy !req
1084. shakakan, tyrant.Copy !req
1085. - So the mutton has been
cooking for 25 minutesCopy !req
1086. its now nice and soft all
that fat has been removedCopy !req
1087. adding that into the vegetables and thenCopy !req
1088. topping that up with
the stock, barley's inCopy !req
1089. so it just started to open
up, and this is the stockCopy !req
1090. that the mutton's been cooked in.Copy !req
1091. Bring up to the boil, get
the seasoning, turn it downCopy !req
1092. and let it simmerCopy !req
1093. - I'm trying to make a dumplings now,Copy !req
1094. plus I got scotch bonnet pepper in my eyesCopy !req
1095. I'm going to take one
of my contact lenses outCopy !req
1096. because I'm clearly dyingCopy !req
1097. - Right, now both soups have
to cook for twenty minutesCopy !req
1098. then the blind tasters will pick a winner,Copy !req
1099. and I can already smell victoryCopy !req
1100. something burning over there?Copy !req
1101. - God damn!Copy !req
1102. I think I put too much
scotch pepper in them.Copy !req
1103. - Right welcome back to the F wordCopy !req
1104. time for the results of
the challengeCopy !req
1105. first we go to plates up, ready?Copy !req
1106. Yours smells deliciousCopy !req
1107. - Well good.Copy !req
1108. - Right JBCopy !req
1109. - YesCopy !req
1110. - After you.Copy !req
1111. Good luck.Copy !req
1112. - Look at JBCopy !req
1113. - ChefCopy !req
1114. - You taking an audition
for a boy band or something?Copy !req
1115. - How are you guys, hi. Okay.Copy !req
1116. - Bon apetitCopy !req
1117. - Thank youCopy !req
1118. - Mm, spicyCopy !req
1119. - Its quite thickCopy !req
1120. - It isCopy !req
1121. - The lamb could be a bit more tenderCopy !req
1122. - That's what I was gonna
say its just a bit spicyCopy !req
1123. - DougheyCopy !req
1124. - That is really niceCopy !req
1125. - This looks niceCopy !req
1126. - Mm, fresh deeper flavourCopy !req
1127. - Just had a pepperCopy !req
1128. - Barley gives a lovely textureCopy !req
1129. - Quiet, good luck, good luck good luck.Copy !req
1130. I don't know he's got that look about him.Copy !req
1131. Okay lets go, how did it go down first.Copy !req
1132. - They loved the fact that
is was very like homey styleCopy !req
1133. - MmhmCopy !req
1134. - Homey style?Copy !req
1135. - Very nice yeah.Copy !req
1136. - Yeah he stole it from him motherCopy !req
1137. yeah, rightCopy !req
1138. the score is?Copy !req
1139. - Its four to oneCopy !req
1140. - Four to one?Copy !req
1141. - The winner isCopy !req
1142. - Yeah!Copy !req
1143. - You got that one, for you GordonCopy !req
1144. - Yes!Copy !req
1145. I liked yours it was very nice.Copy !req
1146. - Than you very muchCopy !req
1147. - Perfect winter soupCopy !req
1148. at last Paul Lenny I beat him wellCopy !req
1149. - Well of course you beat
me your a nine MichelinCopy !req
1150. star chef, I'm just a comedian.Copy !req
1151. - Get thy shakespirian
ass out of my kitchen.Copy !req
1152. Yes!Copy !req
1153. - How competitive is he?Copy !req
1154. Look how happy he isCopy !req
1155. - Come on!Copy !req
1156. - Right now its time for desertCopy !req
1157. its fantastic to spice up desertsCopy !req
1158. this is a delicious
saffron poached pear with aCopy !req
1159. cardamom custard.Copy !req
1160. First, peel your pearsCopy !req
1161. halfCopy !req
1162. coreCopy !req
1163. add 150 grammes powdered sugarCopy !req
1164. to boiling waterCopy !req
1165. then a pinch of saffronCopy !req
1166. poached the pears for 20 minutesCopy !req
1167. mint and cardamom custardCopy !req
1168. add 300 ml of milk to a sauce panCopy !req
1169. four crushed cardamom podsCopy !req
1170. slowly bring to the boilCopy !req
1171. siftCopy !req
1172. three egg yolksCopy !req
1173. 50 grammes of sugarCopy !req
1174. add the cardamom infused milkCopy !req
1175. and return to the heatCopy !req
1176. stir constantly and allow to thickenCopy !req
1177. mintCopy !req
1178. drain the pearsCopy !req
1179. cast the sugarCopy !req
1180. glazeCopy !req
1181. that smells deliciousCopy !req
1182. saffron poached pears with
mint and cardamom custardCopy !req
1183. done!Copy !req
1184. When you've added the sugar into thisCopy !req
1185. you've got to whisk yeah, okayCopy !req
1186. if you leave it okay,Copy !req
1187. it goes grainy, there you goCopy !req
1188. whisk, whisk, whiskCopy !req
1189. now good, good, goodCopy !req
1190. don't slice them too thin
otherwise they'll break yeah.Copy !req
1191. - OkayCopy !req
1192. - Good, that's it.Copy !req
1193. Shamsul!Copy !req
1194. - Yes chef.Copy !req
1195. - I talked to a dear
ady earlier, your wifeCopy !req
1196. - YesCopy !req
1197. - She's very proud of you
tonight you know that?Copy !req
1198. And Marusha too.Copy !req
1199. And she doesn't feel that AktarCopy !req
1200. is a match for you by the way.Copy !req
1201. I'm just jokingCopy !req
1202. - There'll be a lot of
mothers who think thatCopy !req
1203. - Good, Good, Good
service please, very niceCopy !req
1204. very nice.Copy !req
1205. That custard looks fantasticCopy !req
1206. okay well done, goodCopy !req
1207. - It must be hard for you
walking around CheltenhamCopy !req
1208. if they ask you for
autographs thinking you'reCopy !req
1209. George Clooney.Copy !req
1210. - Do they?Copy !req
1211. - NoCopy !req
1212. - That's all the time see.Copy !req
1213. - YeahCopy !req
1214. - EasyCopy !req
1215. okay how are we doing?Copy !req
1216. That's itCopy !req
1217. okayCopy !req
1218. - Yes chefCopy !req
1219. - Good are we ready to go?Copy !req
1220. - YesCopy !req
1221. - GoodCopy !req
1222. thanksCopy !req
1223. - I thought it was marvellous.
I love the contrastCopy !req
1224. of savoury and sweet it
was absolutely beautifulCopy !req
1225. - The crispy mint was just perfect andCopy !req
1226. it blended everything together perfectlyCopy !req
1227. - Thoroughly enjoyable, really enjoyed itCopy !req
1228. finished it all, very light, very niceCopy !req
1229. - It was light, it was
fragrant and genuinely I reallyCopy !req
1230. enjoyed it and I might've
finished my sister.Copy !req
1231. - Okay first off, end
of the night well doneCopy !req
1232. I think all four of you
did brilliantly wellCopy !req
1233. and you are a true legend, yes.Copy !req
1234. - Thank you.Copy !req
1235. - Well done. Really well done.Copy !req
1236. Okay ready for the results?Copy !req
1237. JB please. Okay, thank youCopy !req
1238. Curry Corner, lets start
with you first yes,Copy !req
1239. the number of customers
that are happy to payCopy !req
1240. out of 25 for their desert isCopy !req
1241. 19 out of 25, well done.Copy !req
1242. Really fantasticCopy !req
1243. that's great newsCopy !req
1244. that means in total you
have got 64 out of 100.Copy !req
1245. Well done, really well doneCopy !req
1246. really good in deed.Copy !req
1247. Okay Lassan this is the big momentCopy !req
1248. - It is chef.Copy !req
1249. - The number of F word
diners, yes, that are happy toCopy !req
1250. pay out of 25 for your poached pears isCopy !req
1251. 12 out of 25Copy !req
1252. but there is good news becauseCopy !req
1253. you have a total of 76 out of 100Copy !req
1254. you're the winners!Copy !req
1255. Well done, congratulationsCopy !req
1256. well done!Copy !req
1257. Really well done indeed.Copy !req
1258. Well done, great startCopy !req
1259. well done, really well doneCopy !req
1260. congratulations. Thank youCopy !req
1261. now all of you do me a big favour andCopy !req
1262. get out of here and get yourself a lassieCopy !req
1263. well done!Copy !req
1264. Really well done excellent.Copy !req
1265. - The sensation is
absolutely amazing I meanCopy !req
1266. we've made it so far
and to have won as wellCopy !req
1267. I mean I'm just shaking inside, its just.Copy !req
1268. - So Lassan earned first place
on the F word leaderboardCopy !req
1269. but cam they hold on to the top spot andCopy !req
1270. go through to the next round?Copy !req
1271. Next week we'll be crowning the F wordsCopy !req
1272. best local french
restaurant, does your localCopy !req
1273. have that special oo la la?Copy !req
1274. - That's how they serve food at the ritz.Copy !req
1275. I'll be in Paris learning
about a pastry andCopy !req
1276. teaching the French a thing
or two while I'm thereCopy !req
1277. its lie you were caressing the bootyCopy !req
1278. - what is a booty?Copy !req
1279. - And Janet Street Porter gives birthCopy !req
1280. - There's a leg we have a leg outCopy !req
1281. - As the final ingredient
for a mixed grill arrives.Copy !req
1282. - That's it?Copy !req