(light orchestral music) - I don't know what to do! (egg splatters) (torch hisses) - That's annoying! - It's looks terrible. - [Mike] We're hiding these. - Ow! - What is going on here? - This is a joke! - Where's the dish? - This should be really obvious! - [Janice] Oh dear, oh dear. - Hello! This is fridge cam. He's Mike and I'm Ben. - Today's Pass It On consists
of us being challenged to create an ultimate British classic. - Given we're Brits, surely
we can't get this one wrong? Let's find out. - What have we got here? - [Barry] This, there's pens and papers. - Janice? - [Janice] Today's
order will be determined on who can recall the most song titles by my favourite musical artist and, yes, I saw that eye-roll, Ben. - Your favourite? - That's why she hasn't
bothered underlining my name 'cause there's not much point
in me writing anything down, is there? - Who is your, who? - [Janice] Elton John. - Game on. (they laugh) - [Janice] You have 30 seconds, go! - [Barry] Oh (beep)! No, no! Jamie, where's the pen gone? - [Jamie] My pen doesn't work. - [Barry] I've gone blank. I've literally gone blank. - [Jamie] Bohemian Rhapsody,
how'd you spell that? - [Barry] No, shut up! (Jamie laughs) - [Janice] Stop! Pens down, please. Right, let me just tally up the scores. So, Ben got three. Not bad, I guess. Mike got five. That's pretty good. Barry two. Not surprised, probably thought
it was a maths challenge. James got two. Not very good there. And Jamie got... How does he expect me to read this? Whatever, I'm giving him a three. - We haven't even got a theme yet. - Oh (beep), what are we doing? - [Janice] You will all try
to cook a specific dish. That dish will only be revealed
to the person going first, which is James. - Gonna have a great time, again. (heavy metal music) - [Janice] One by one, the
guys will have ten minutes to contribute to the same dish, which will be judged a pass or fail at the end of the challenge. - It is fish and chips. I feel like this is pretty obvious. I don't need to leave too many clues. What I do need to do is give it direction because there's so many
different ways we can go. So I'm gonna go with breadcrumbs and I've chosen salmon, which is a really weird fish
to do fish and chips with, but I think it really
works with curry flavours. So I'm gonna try and start
a ketchupy type thing. I've got a pan on. I should put this on as well. I've seen something really interesting, which is a pineapple, which I know Barry is allergic to, but I think it would
make a delicious ketchup. - [Janice] James fries
diced shallots in butter, whilst being a terrible friend. - I really wanna do everything 'cause I want to make
sure the dish turns out like I feel like it should turn out. This has turned stressful and
I didn't think it would be. I'll finish the pineapple, then maybe I'll do some
chips instead of fish and then it's really obvious
that it's fish and chips. (groans) How did this get stressful? This wasn't supposed to be stressful! I think what I'm stressing about is the fact that I think Barry might just ignore everything I do and start again. So I'm thinking, like, put a
little bit of ketchup in there, so you're kinda getting a
bit of depth of flavour. You've got the sweetness of the pineapple and then you've got spicy curry powder, a little bit of chicken stock, maybe, just to, again, add flavour to it. That's obviously a pané station. Skin-on potatoes, I think, will be good and probably pretty chunky. So somebody has to fry these at, I've left it at 150-ish, it should be about 130 and then they have to
turn the fryer up to 180 and then they have to fry them again, so that you're cooking them,
getting a little skin on them, crisping them up a lot on the second fry. So I haven't done the fish. I think I'm gonna leave that. Also, it gives him a choice. If he doesn't like salmon, then he can go with something else, but I wanna make sure he
knows it's fish and chips. I'm done, I'm done, I'm done! Two, one. (klaxon blares) Score? I'm gonna give myself a seven. I think it's pretty well set up. (sighs) Barry! (funky music) (klaxon blares) - Okay, let's do this. Right, what have we got? What looks like fish and chips, but with salmon, a pineapple something. I can't taste this because
I am allergic to pineapple, so I'm guessing that's
some sort of curry sauce. What? (clueless music) I've never seen anything like this before. I've had a lot of fish and
chips with curry sauce, but never salmon and never pineapple. I can't taste that, so I don't
know what to do with that if I can't taste it. (screams) - [Janice] Oh, calm down, Barry. - Oh no! - [Janice] I thought I was a drama queen. - What's the dish? - [Janice] Fish and chips, Barry. - What was written on that piece of paper? - [Janice] Fish and chips, Barry. Fish and chips, Barry. - So here we have fries. Here we have (giggles) a fryer. So they're going to go into there. I don't know what to do. I wanna, I'm gonna cry. They have to go in there at
some point to start cooking. Let's just pané. - [Janice] Barry purposely doesn't season his pané ingredients, so we'll all point it
out and learn from it. What a guy. - Why? Why would you do salmon
for fish and chips? The idea of salmon in fish and chips, to me, just doesn't work. It's too oily of a fish. It sounds silly, but it's
got too much flavour. It's classic and you can't
go wrong with a white fish, but salmon just feels like
it might be a step too far. James has gone first. He's picked salmon. This is his fault if it goes wrong. I'm genuinely disappointed and a little bit angry with James. It's such a shame 'cause I really, really
like fish and chips and I'm not gonna enjoy this. - [Janice] He can't even
eat the ketchup, either. Ha. - I'm double-dipping the
panko to go extra crispy. - [Janice] Barry's positive aura continues to illuminate the kitchen. - Yes, Janice, I'm having
a bad day, all right? I've got no time for your sass now. Two minutes to do something, something that I'm actually gonna eat. Make a tartar sauce. (rock music) - [Janice] Oi, fun sponge. - Huh? - [Janice] Our happy bunny
starts preping a tartar sauce. - [Barry] Gherkins, some chives. - [Janice] And then... - [Barry] Oh no! (klaxon blares) Oh... As a score, I'm gonna have to give myself two? I've contributed to a dish
that I know is not gonna work, so what's the point? - [Janice] I think someone needs a nap. - Ebbers! (crowd cheers) (magical music) (klaxon blares) - Right. Chips. Breaded fish. Huh? We're making fish and chips with a twist, which I quite like. Tartar sauce, really nice accompaniment to fish because it cuts through. You need the vinegar. - [Janice] Ben chops capers
and stirs them through mayo and Worcester sauce,
along with chives, pickles and a squeeze of lemon. - We need something fresh. Peas or a salad to go on
the side is a nice option. I like the fact that somebody
has chosen to take this in a bit of a curveball. It's not the obvious white fish. Although, using an oily
fish in a fried dish makes the whole thing quite greasy, so you need a tang to cut through it. - [Janice] Why's he got so
many pens in his pocket? - And that is not gonna work with that. Halfway through my time. Because I think it will need
something fresh and green on the plate and peas
are the obvious choice. Is more classic. Does it work with the curried pineapple? I'm confused by that. I like it 'cause it's different. I just... Not sure if it works with everything else. It could go one of two ways and I almost don't want to... - [Janice] To all of our detriment, Ben decides to leave the choice to Jamie. (rock music) - What I do know is those
that have gone before me have been very calm. In case they wanna toss
the peas in some butter. Chop up some mint. 30 seconds left to go. Drain those. Put the temperature up to 180. (klaxon blares) I've not added much. I've not messed much. I've not made a decision. Is it going tartar sauce
or pineapple curry sauce? Very middle of the road
at five and a half. Next! (comical music) (klaxon blares) - Here we go. Well, I'm not a genius, but I do have to say, this looks like we're
making fish and chips. Right, deep fat fryer. These have had some cooking. Maybe one cook. This is tartar sauce. And this, double-dip, this is nice. I don't know what that is. - [Janice] No one does. - So, we got 20 minutes left. What are we gonna do? Those chips definitely need a second fry. So I can do that. - [Janice] Despite clearly
knowing they need refrying, Jamie double-checks the chips. - (whimpers) We're gonna refry some chips. How do you make mushy peas? Do you make peas and then you mush them? Let's get those on. We'll get the peas in there and then we'll toss them in butter and these herbs, which is probably mint because Ebbers has probably been here. We're gonna take those chips out. Look at them! Look at them babies! They are looking good. All right, get that in there. Get these other chips in. What else could we fry? (gasps) I know what we could do! - [Janice] (sighs) Play the music. (whimsical music) - I'm gonna make some battered wallies. Right, flour. Usually I think you'd do
this in a beer batter. It's a frickle, is another
name for it, I suppose. It's a fried pickle. If these end up on the table, I'm gonna be really surprised, but I will fight my corner on them because they are traditional and they're great with fish and chips and everybody loves a pickle. Those chips can come out. Let's put our frickles
in and see what happens. Here's a question. How long does a fried wally take to fry? - [Janice] I guess it depends
on the wally frying them. - (laughs) Should I eat that for fry that? Eat that or fry that? Eat it. Let's cook off some peas. Final two minutes! My frickles are fricking. Right, so what's Mike gonna have to do? He's gonna have to plate it. I could get him a plate and then he's just got to fry the fish. Peas will need continuing, but I think we're in a good place. I'm having a look for a plate. Oh my frickles! Pop my frickles down there. (laughs) I'm gonna get absolutely
blasted for those, aren't I? There's one more! We could do one more! Let's do one more, quick. I haven't thought this through 'cause I'm gonna have to
leave it in the fryer. (klaxon blares) Out of 10, I'm gonna have to
give myself six and a half. Six and a half. I think I did slightly
better than average. But anyway, my battered wally is gonna have to come out soon, so, Mike! (groovy music) ♪ He's the man. ♪ (klaxon blares) - Fish, chips, peas. That's delicious! What fish is that? That's salmon. (laughs) Did this start off as fish and chips? - [Janice] We've been on
quite a journey here, Mike. - The salmon is going in. Oh no, there's something already in there. What the hell is that? That's quite a decent plate. Don't feel like it's
going to fit everything. That tartar sauce, get it. Curry, fish and chips, get it. No idea what that is. Hang on. How many times did these need cooking? Oh well. So, surely for me, it's
just about plating up. I tell you what, the boys have
done a fantastic job there. We'll get that in. I'm thinking big old pile of chips. So, loads of lovely salt all over there. I think these peas are probably ready now. Let's get the peas in there because I want a load of butter in with those peas and what I'd really like is some mint. Just chop some mint through that. - [Janice] Oh megalols. - What are you laughing at? - [Janice] That's how I laugh. - That's mint and that's
already been chopped. So, I see, right. Chuck that through there, then. Make the fish the star. Dollop of what I assume to be tartar. Oh no! And that's where it started to go wrong. Little trio of sides. I think these deserve their own dish. A wedge of lemon. (klaxon blares) Let's hope the theme was fish and chips! I'd give myself a six. I feel like I brought it together and chucked it on a board. I haven't really contributed
any more than that. Three, two, one. (they cheer) - Quite a platter! - Interesting. - Oh! - Yeah, "Oh!" The eff are those? (Ben laughs) - [Mike] So, from what I can deduce, we have fish and chips, including a tartar sauce, some deep-fried slugs, a pickley, pineappley curry thing and some peas in mint. - [James] I like the plating. - [Mike] Thanks. - [Barry] Yeah well done mate. - [James] It looks smart. - Did you not like the
plate I left out for you? - I did not. (James laughs) - Is it too early to say pass? - Well, is it? Was it supposed to be fish and chips? - Yes. - Yeah!
- Okay, good. - I wasn't sure if the
theme was fish and chips. I though the theme was, "Take a classic and (beep) it up". - Oh.
- Oh. - Who invited him to the table? - Thought this was salty, but... (Barry laughs) - I was told that I was
making fish and chips. I left the fish choice
open for Barry to choose, but I did set up a pane station to say it's definitely, like, breadcrumbed. - Who goes for salmon in fish and chips? - I'm surprised that Barry
chose to go with salmon. Obviously, I left it open, but Barry actually decided on the salmon. - Interesting, so Barry, why did you-- - I'm surprised by that. I'm as surprised as you guys. - I'm surprised because-- - You! - [Mike] Even though it's
not a classic combination-- - I call this Barry's RJF. Resting Janice Face. - I panéd your fish. - Our fish. - You chose the fish! - Your fish, actually. - I didn't choose it! - To be fair, you chose the fish. I'll admit I suggested the fish, but you chose it. We can all agree on that, can't we? - [Mike] Right, enough chat. Let's eat. - [Jamie] Oh, Ben. - [Ben] Can you hear that crunch? (upbeat music) - That is delicious. - And I know that pineapple is delicious. - Do you know what, it's
almost like a palette cleanser. You taste it and you're like, "Wow! That's completely different!" And then you go back to
lovely, fatty, creamy stuff. - [Ben] I love a frickle! The frickle's good. - Now that we've decided that this salmon really,
really works with the panko, good idea, James. Well done leaving that out. And Ebbers, your tartar sauce
that you made was delicious. - What did everyone score themselves? - I gave myself a seven. - And a pass or a fail? - I'm gonna say pass. - Oh my goodness, we might do it again. - Barry? - Two. I was so hacked off that
we were making a dish that I didn't wanna make. (they laugh) I gave myself a two. - You took it out on yourself? - It's a painful, but delicious, pass. - I tickled things along
and sat on the fence and I gave myself a five and a half. But it's definitely a team pass. - I am-- - (laughs) Frickle. You Spaffed it and it still works. That's never happened before. - I gave myself a six. - [Janice] And a half. - And I will call that a strong pass. - I gave myself a six also. I will call it a strong pass. Well done, everyone. (they applaud) - You guys get how these work now, but we still need your ideas
for themes for Pass It On, so comment down below, let us know. - If you'd like to watch all of our previous past Pass It Ons, we created a playlist,
in chronological order, that you can check out to see if we've made any
improvement whatsoever. - I've got a Dad Joke of
the Week that Jamie sent me. It's not great, but do you want it? - Oh please. - Do you ever get the feeling that your day just isn't going that well? This morning, I was on a commute
and I ended up in a fight with a guy dressed as
Shakespeare and then at lunch, I choked on a German sausage. It's going from Bard to Wurst. - Oh why? - I told you it was terrible. (Mike groans) - [Mike] We've also built the Sorted Club, where you can get tonnes of foodie inspo using the Packs Midweek Meal app, discover and share
restaurant recommendations using the Eat app, listen and contribute to
our Feast Your Ears podcast and send us ideas for new
cookbooks you'll receive throughout the year. Check it all out by heading to sorted.club (upbeat music) And now, a blooper. (beep) - We have done this in
the spirit of friendship, most of us, and had such a lovely time and it's been such a success. - Yeah, friendship and
near enough teamwork. - Well, guys, we all deserve,
most of us deserve, 10s. What did we rate ourselves? - Well, I was-- (they laugh) - Sorry!
