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. 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.
