- [Narrator] We are Sorted, a group of mates from London exploring the newest and best in the world of food whilst trying to have a
few laughs along the way. We've got chefs, we've got normals (beep) and a whole world of
stuff for you to explore that everything we do starts with you. (upbeat music) - I'm pretty sure it's
your turn to win this one. - No, you're gonna win this one mate. - No no no, I feel like
this is your excellence. - No, but you're an excellent
chef all-round, so you're probably gonna win it.
- Speed, efficiency, that's you. - Nope, you're in there, you're in there. - [Narrator] Previously on SORTEDfood, the three normals did battle
within a 20 minute time limit. Chefs Ebbers and James declared Spafford as extra maximus victorious. And now it's time for our chefs to fight until the bitter end of
the 20 minute time limit to see who is the greatest
chef the world has ever seen that's from a small kitchen
studio in East London. - Hello I am James Currie and I am cooking sirloin
steak with pea puree. Fresh peas, Yorkshire
puddings, red wine jus, some toasted walnuts, some blue cheese, some string fries, and pea shoots. All in 20 minutes. - In five, four, three, two, one (bell rings) - Okay I'm gonna turn all the hobs on. I'm gonna pour some beef dripping into some ramekins for my yorkies cause that needs to heat up. That goes in the oven. It's preheated, that's lucky. That's going in there, that's milk and eggs and I'm gonna whisk it up with a fork. - Would you say Yorkshire puddings are a chef-y thing to be making? - No. - No. - The best thing about a perfect Yorkshire pudding batter is about the 20, 30 minutes you give it of resting time before you cook it. - Ah, very important. Oh here he comes, here he comes. - Seasoning my steak. So I have another pan on, so I'm gonna put a little bit of oil in and that's gonna be for my shallots. Well I'm gonna cut them down the middle then I'm gonna peel them. - What would you say's the biggest time-pressure you've
got in this 20 minutes? - Erm, it's basically just the amount of stuff that's going on, like the amount of stuff that I need to get on to cook in time. Walnuts are going in the oven, they're gonna toast
off about five minutes. Beef dripping is coming out. I hope that's gonna be hot enough but they kinda need to go in. - If those Yorkies don't rise. - [James] I know, right? - They'll rise but will
they get a soggy bottom? - Now I'm gonna cut up an onion and start my pea puree. (bell rings) - Five minutes gone. - My name is Ben Ebbrell and today I'm doing a
celebration of spring with asparagus, lamb, Jersey Royals and rhubarb at the heart. In 20 minutes. - It sounds impressive. - Your 20 minutes starts
in five, four, three, now! (klaxon and bell rings) - Right, hobs on, we're cooking with heat. Kettle on, good. Number one, I'm gonna infuse some milk, about that much, with some lemon, thyme, black pepper, salt, a little drizzle of truffle oil. We'll come back to that in a while. Half stock, half milk, we'll heat that up and we'll start with the soup. Spring onions sweated
off in a pan with butter and then we'll add in garlic, asparagus, the stock and milk
combo, and cook that out. We are filming this the day after the English asparagus season has begun and therefore I'm using some
beautiful English asparagus. I'm also gonna make a sugar syrup, half sugar, half water. - Thought he was making
a caramel for a minute, I'd definitely win. (laughing) - And I'm adding a dash
of elderflower cordial. These gorgeous rainbow carrots, I find if you boil them they lose that wonderful purple color so by roasting them, all good. And these are gonna roast off with rosemary, oil, salt and pepper. - So Ebbers, what would you say is the main pressure point for you? - I think like all of these
it's getting everything on, then there might be a
little lull in the middle, and then the panic cause
I haven't got one plate of food to plate up I've got three. Jersey Royals, these are tiny, new season so really really
baby, into our water. Generous pinch of salt into that water. They'll probably only
need about eight minutes. Need to get my lamb on. Hot pan, oil and butter. - I'm gonna turn my steaks. Good color. - How d'you like your steak,
what are you going for? - Medium-rare. - [Barry] Medium-rare? - Medium to medium-rare. Chopping these like really
roughly for my pea puree and for my jus which is gonna be strained. That's my steak done with. - I'm scared for him 'cause all he's got at the moment is a steak. - I can't really open the oven to do my Yorkshires, can I? I'm gonna do it, I'm gonna do it. (squealing) - He's not gonna do it, he's not gonna do it. He is, no? - [Ben] He's in! - And the Yorkshires go (deflating noise). - [James] That was risky Yorkshire puddings, flat. (laughing) - De-glaze than pan! - De-glazing the pan. Gonna put the peas in
there, I'm gonna let that (exclaims) - [Ben] Oh no! Esca-pea! - Time check? - Barry can't do it unless
it's a round number. - No, I'm saying I wanna, I
wanna ring the bell! (laughter) - No, Barry can't do it
unless it's a round number. - I wanna ring the bell! - [James] Just making some
little fries right now. - (bell ringing) Ten minutes. - Oh yes. Rhubarb. I'm literally just gonna poach it in our elderflower sugar syrup. - If you follow B-Ebbrell on Instagram, I get the feeling this is
what his is gonna taste like. Do you know what I mean? It's all very seasonal and floral. - Gonna make a gin and
tonic about one to three this is rhubarb gin. Right, now the lamb is seared,
not yet cooked, one more clove of garlic, just
crushed going in there. And another gorgeous flavor
with lamb, perfect around the spring, mint. Okay, so lamb into the
oven, I've just put some red wine and stock in there
to reduce down in the lamb, juices with the garlic and the mint. Now I'm gonna whip up our double cream. This is where I probably should've got another machine involved. Gonna pick some dill in a second. If this ever whips. - Oh, Ebbers. - Come on! - You're a chef! - [Jamie] Yeah! (bell ringing) - Ahhh, you mother! (laughter) - He said we, ring that bell. - Ring the bell. - He did. - Rang two for the price of one. - Agh, phew. - Sorry mate, I'm sorry. - So, I've got yorkshires
in the oven, I've got shallots roasting in
the oven, I've toasted some walnuts, I've got the beef resting and I've got the jus on,
I've got my pea puree on. Good to put some chicken stock in. I've got oil on for my
potatoes which I've cut, I kind of hope that
comes up to temperature. And then I've got a little bit of water on just for the peas. - I feel like for the first time you've come up for air. - Yeah. - James you have eight minutes left. - Some icing sugar in
there just to sweeten it. Little bit more elderflower. - That coffee machine looks
a lot like the one that the whole team in the studio
use to make their coffees. And you're using lemon
and thyme and black pepper in the milk-making part of it. - [Ben] Time check please. - Seven minutes forty five seconds to go. - Oh. That's scary. - You seem pretty in control. - Yeah. - I have to fry up the
potatoes, I've got to blend the peas which is, I'm just about to do. And then we're good! Gotta cut up some steak,
gotta get stuff out the oven. - Do you think he's pushed himself enough? - It feels like in this
stretch of time he could've done something else like
maybe made a dessert to go with it. - He could've! - That would've been nice. - [Barry] Mate there's still time. - He did a 60 second cake once didn't he? - Yeah he did. - If I'd done that again and the steak, would you have been impressed? - Yes
- Yes Cake and steak. - Cake and steak. - You'd have been more
impressed by the name than the actual feat. (blender whizzing) I mean, I don't know why
I'm doing this, I just need to get them in don't I. (bell ringing) - Last five minutes! - Blend up the asparagus
soup, we're gonna season it with lemon juice, salt and pepper. (blender whizzing) - [James] Ben, Ben it's not foaming! - Right, so we're gonna
start laying this up now, we got our sponge fingers, think tiramisu dipped in coffee. Surely gin and tonic's better. Couple of fingers in the bottom. (laughing) And then the rhubarb, behave! - What do you mean, behave? You did that on purpose,
you spent an hour thinking about that last night. Not that! (laughing) - Rhubarb in there. It's just cooked with a
bit of bite, it's not jam. (bell ringing) - Five minutes! - I'm feeling stressed AF Oh, it's quite rare. - [Ben] Oh he's chucking
it back in the oven! Two minutes to go. Vanilla custard. - [James] Is that, what? - [Ben] I forgot to put
a little bit of gin in the bottom as well. - [Jamie] Pre-made custard. - [James] He would not
be stupid enough to use pre-made custard in a battle. - Absolutely! Cold butter into our sauce for the lamb. Time check? - Three and a half minutes to go. Plated up one dish of three so far. - That's all James served. - Ohhhhhhhhhhhh! (gun noises) - Back into the oven with his steak. - After resting it. - [Ben] Which removes resting time. Thirty seconds to go. - I'm at such a
disadvantage 'cause it takes me like, five minutes to plate. - Carrots can come out,
sauce can come off. You don't wanna do much to Jersey Royals 'cause they're absolutely delicious. So a little bit of lemon,
dill, peas also beautifully in season, couple of old carrots. All of those pan juices
reduced down with some wine, finish with butter. Just go on the plate there. Little bit of thyme,
little bit of black pepper. Time check? - Final minute, mate. - [James ] Oh no, ah! - [Ben] Dusting of icing sugar - Ten, nine, eight,
seven, six, five, four, three, two, one, stop. - Done. - That was horrific. (sighs) - That is one of my perfect meals, apart from the blue cheese. - [Jamie] I would question,
does yorkshire pudding belong on a plate of steak and chips? Shall I jus us up? - [Barry] Yeah, avoid the,
do you want the chips? - Good chips, actual proper straw fries. Well seasoned, you know the best bit is because Mike's behind
the camera, it's just us. - [Barry] We get his piece of steak. - Now I was worried for James when it came to the
steak, I thought it was a bit too rare but actually, that has cooked really well now. - It's, it is rare,
it's delicious it's rare and it's not what he wanted, though. He said medium-rare and
that's not medium-rare. - He said medium-rare to medium. Am I affected by this? Not at all, it's delicious. - It's classic. - There is everything
there on a plate that you would want. - Yeah. Could you have made that in 20 minutes? - I don't, I don't think
there's any way I could've done that in 20 minutes, no way at all. (clinks) - Cheers.
- Cheers. Get bit of the rhubarb, get a Ladyfinger. - Cheers. - [Barry] Sometimes
rhubarb can be a bit tart. - I think Ben's got all the tart he needs. And that rhubarb is perfect. What was the bit of cress on top for? (laughs) - That is a great starter. - Where do you wanna go next? Kinda feel like we should
finish with the coffee. - Yeah, you should shouldn't you, really. - You should, yeah
that's a good meal, yeah. Ah, saukay. I didn't say sucky. (laughing) - [Barry] Good jus - Very similar to James' jus. That, that is a proper
meal isn't it like that. Meat, two veg, potatoes. - Three. - What? - Three veg. - No, I've been told
you're not allowed to count potatoes as veg. - Oh, really? - Yeah cause I've like,
I've had my five a day and apparently, no you haven't. - Chips don't count. - Yeah, exactly. - Ah look at that, that
looks perfectly cooked. That's exceptional. That couldn't be better cooked. - That is so tender. That is so tender! - [Barry] Do you want a coffee? I've got my straw, something to go. So just a reminder, asparagus cappuccino. Its in asparagus soup with a lemon, thyme, and black pepper milk froth on top. - I'm gonna say straight
away, I like that. - That is a really new
experience and I like it. And it's creamy, you get
a really lovely taste of asparagus. It sounds gimmicky but
it delivers on taste. I think we've got a really
tough decision to make. - [James] They're looking serious - They don't do serious very well. - Boys, you left Barry and
I with a very very tough decision to make. Both meals were exceptional
in their own ways. - After 20 minutes we both agreed us two can never do that. - But no ones gonna be surprised by that. - So true - A normal person, it's
unachievable what you created in 20 minutes for a normal person. We had to judge this on
what we enjoyed the most. And what we thought
represented the ultimate 20 minute meal. And therefore, our winner is Ben. - Yes! - Thought that was gonna happen, thought it was gonna happen. - We just-- - It's because as adults they
finally got, had the chance to have dessert first. (laughing) - Yeah, that's actually what he said. - I said, I said as like, two
main courses, exceptional. I thought the execution of your meat, that's one of the best lamb
I've ever had in a long time. And I got a pudding. That is, that is hard
to beat in 20 minutes. - It was really tough
because your steak and frites was fantastic, but on this
occasion, you were bettered. - That's okay, that's okay mate. It's fine. It's fine. - Sorry. - You punched me in the balls with a bell. (laughing) - I -- - And then you gave the win to Ben. - Been a bad day mate, sorry. - I didn't take that
into account actually. - It's been a terrible, terrible day. (laughing) - [James] Well I wasn't
expecting that terrible decision. - Well, we don't always
leave it up to the normals, I think we should leave
that up to you guys. Comment down below who should've
won that 20 minute battle. - If you enjoyed seeing
me and him face off in a chef vs chef battle,
we have created a playlist of all of our battles which you can get in a link down below. - But for now, make sure
you're subscribed, make sure you've got your notification
bell switched on and you will be notified every time we upload. Wednesday and Sunday at 4pm. We'll see you Sunday. - Bye! - [Narrator] As we've mentioned,
we don't just make top quality YouTube videos. - [Ben] LOL! - [Narrator] We've built the
Sorted Club, where we use the best things we've learned
to create stuff that's hopefully interesting and
useful to other food lovers. Check it out if you're interested. Thank you for watching and
we'll see you in a few days. (laughing)
