(Christmas jingle music) - Boys! Lift the festive cloche. - (vocalising) Hello. - Whoa. - Ooh, smoked sriracha. - [Jamie] Lovely. - So this is gonna be a lot of fun. Myself and the food team, Kush and Slater, we've put our heads together and come up with a bunch of really foodie gifts that we would love to
either give or receive. They range from five
pounds to about 200 pounds. We're gonna see what our
normal home cooks think of them as they review. (Christmas jingle music) - Okay, so we're in the
stocking filler section, but quite generous for a stocking filler. - I'd say so. I reckon that's a decent gift for somebody who loves- - Spice.
- Spice. - So this is the smoked
sriracha by Eaten Alive. So it is fermented chilli sauce. And this particular one, created by two guys who are both chefs and have both worked in
multiple Michelin starred restaurants throughout their lives, have come together to create a range, and this is one of them, of live, good for the gut
fermented chilli sauces. - Sorry, like as in like a
pre or probiotic type live? - Yeah, so fermented, so
you get that lacto funk, but then blended with live vinegar. - Ooh. - Actually more smokey
than I was expecting. - Smells very smokey. - Lovely, but little bit of spice. Heavy on the smoke, nuance of spice. - Can we taste it on something else? - Yes. - Not what I expected. (both laughing) - I was thinking eggs. - Chicken.
- I was thinking chicken. - But given sriracha is Thai, I figured a nice watermelon, Thai basil, shallot,
toasted macadamian salad is a nice little touch for the new year. - Hmm, it's taken the
smokiness lovely there. - Yeah.
- But we got no spice yet, 'cause its so sweet. - They do have a lot of
other delicious hot sauces, which I've also shoehorned into here. - Oh.
(bottle sliding) - [Barry] Extra special reserve, champagne citrus and fermented hot sauce. - It's got yuzu juice,
preserved lemon, lime, finished with champagne and
then cane sugar blended up so you get something
really, really delicious. (Christmas music) - Whoa! Holy, zing! (Jamie laughing) Wow! That's amazing. - I was thinking just a little dressing to dress a little bit of
raw fish, this is sea bream, makes an incredible, very, very fancy, very impressive looking
and tasting appetiser that takes no effort. Finally got great, fresh fish. - I think that gift is likely to cost me however much that bottle
costs, once a month. - Yeah, yeah. - Because I will replenish that month after month after I've used it. 'Cause I think I will use it that quickly. - Really? - And with that in mind,
keep the gift or re-gift? - I'm keeping this. - I'm keeping it, I'm keeping it. - I'm keeping it! - I'm keeping it! - I'm keeping both! - Out of interest, how much was the other hot sauce as well? - So the other one is a very exclusive run just for Christmas, the
Champagne Citrus XO, and that is 15,99. Ready for another one? - Yes.
- Yeah. (light jazz music) - Number two, we've doubled the stakes. 10 pounds to play with,
what's under the cloche. - There's two steaks. - It'd be great if there was steaks. (both laughing) Oh, nearly! - Okay, this is. - [Mike] I dunno what this is. - This is the thing you use for traditional carbonara, guanciale. - There we go. - I mean that is cool because that is definitely not something I would be buying myself. - No. Outside carbonara, what do you use it for? - Well, it's essentially bacon, but it is an unsmoked cured jowl. - Okay, I get it now.
- Or cheek of a pig. And therefore you can use it anywhere you might use a bacon or a pancetta, but it's just upper level. A little bit more delicious. Definitely more kind of piggy. You're right, carbonara is a good example, but it's used in a lot
of different dishes. - One thing I know like
from using it in the past, a little bit goes a long way. That is a lot of it. I'm not sure how'd you wrap that? (all laughing) - Can you leave it out
at room temperature? - Just hang it form the tree. (both laughing) This was one of Slater's ideas, and he said it's one of those things that he always struggles to
justify buying for himself, but will be over the moon if
someone bought it for him. - Is guanciale a cheap cut of cured meat? - I don't know. Per kilo, there are a lot
more expensive cuts out there. If you think about it, it's a lot of fat, and a lot of people, if they
don't know how to use it, would be put off by that. You're not slicing it and putting it in a sandwich, I don't think. But render that fat down and there's so many amazing things you can do with it. Do you wanna try it in a dish? - Yes. What we got here, Ben? - A matriciana, another
classic pasta dish. So, it is the guanciale, diced up, cooked out to render down all the fat, and then you cook shallots and garlic, a little bit of chilli in all of that fat. And then you add tomatoes,
this is spaghetti, and then finished with pecorino. - When you taste it, that is exceptional. - There's no doubt it's
absolutely delicious. I just can't quite get my head
around giving that as a gift. - So, for example. I know people who might treat
themselves and their family to a leg of Iberico ham. It is that kind of vibe, but for me it's a gift
and a bit of a treat. It's something you wouldn't
think of for the rest of the year, even though
it's not that expensive. But it's just a bit different. And to be honest with you, that was in the under 10 pound bracket, and it was bang on 10 pound. We went and asked for
the amount we could get for 10 pounds and it
was sliced accordingly. - So you could actually go half of that. Might be a little bit more
manageable for us, normals. - Yeah.
- Then still, then you could put it in your stocking. - That is a greasy stocking. (Jamie laughing) - It's certainly a curve ball, and I think for me it's the curve ball that might force me into figuring out how to use it and become better for it. So, thank you. - In that case, you keeping
it or you re-gifting it? - I'm keeping it. - I'll take a slice, enjoy it, and then I'll re-gift the rest. (Jamie laughing) - Also fine. Right, let's double the money. Round three. (Christmas music) Okay boys, a category we've done before. Let's see what's under the cloche? - Oh, thank you, sir. - Aw!
- Okay, fine. That is a good gift.
- Good gift. - "Hoppers Cookbook." - We love a cookbook
category for Christmas, but we always think
it's gotta be a bit more than just a bunch of recipes. And we think this book by Karan, "Hoppers Cookbook" does exactly that. - Friend of the channel. - I mean, look how big it is? - I mean, it's got tonnes of recipes. Are these actually Hoppers
the restaurant recipes? - So many if not all of the
recipes from the restaurant, the classics, things like
the dosa, the hoppers, the string hoppers, the mutton rolls, the pulled sambols, they're all in there. - You know what else is in here, Ebbers? "I did a video with the
team over at 'Sorted Food' for their YouTube channel." (all laughing) - [Ben] Why do you make it all about you? - Yes! Look, they got a QR code to our video. Don't change that video URL. - It's like a mix between, like an amazing looking
coffee table cookbook and an actual cookbook that
you would genuinely use. 'Cause if I got an insight into how actually Hoppers
made their dishes, then I would be using this. - Do you wanna try some of the things you could
recreate from the book? - Yes.
- Yes. Oh hey! - You've got mutton rolls. You've got a lentil dahl. You've got pulled sambol. You've got a roti and string hoppers. I think, boys, I'm gonna come clean. For the first time in my life I had to set up a Deliveroo account just to get these delivered from Hoppers, 'cause I wanted you to taste as it is printed in the book. - Now! - That is a Christmas present. Oh my goodness. They are exceptional. Mutton roll's amazing. - Ah, so cardomamy. (light funky music) - What I love about Hoppers
is the food is so great, but it's got such a nice
vibe in the restaurant. It's such an amazing
place to either recommend to people who come to
London or to take people to. So for the next stage to either gift that, instead of taking people to the restaurant and going, "Here you go, you've heard of Hoppers, here's the book." It looks amazing. I think it's a really
nice sort of journey. I think it's a top quality
gift to be fair to you, Ebbers. - That's not just a cookbook, that's like an encyclopaedia
of Sri Lankan cuisine. I'd feel really comfortable cooking from something like that. - So the price bracket for
this one was the 20 pound mark. You know, cookbooks fluctuate
on various online bookstores. I think we actually paid 22 for it, but it's since gone down to 19. So, you know, it moves up and down. It's about the 20 pound mark. It's an absolute epic book. Are you keeping it or re-gifting it? - Absolutely keeping it. I might actually buy a
copy to gift as well. I think it's a cracker. - I was gonna say "keep and re-gift." I need two please. (light jazz music) - What's in the chef's brain on this one? Where are we going now, Ebbers? - Upping the ante, we've
doubled it again, 40 quid. (light jazz music) - Okay. Right. Interesting, Ebbers. - [Jamie] A digital thermometer. - [Barry] It's not sexy, is it? - [Jamie] No, it's not a hunk of meat. - [Barry] One of those things
that the only people I know who have these are chefs. You got one of these? - Oh yeah-
- Of course I've got one of these. - You're a meat man,
you're a barbecue man. - He's a heavy smoker. - (chuckles) Yeah. - So whilst we all agree this
was one that Kush put forward as an absolute must in
the kitchen for him. And he thinks that normal
home cooks could do with using it a bit more often as well. He has that exact one and has
had it since I've known him. So, 14 years now. But the point is, very
accurate and nowadays, especially when it comes
to larger cuts of meat and the like, he tends to
cook by temperature, not time. Because there's too many variables. - Wow!
- You can't just say bung it in the oven for about 30 minutes. - That's why his food-
- This helps. - Tastes so good. - I'll see if I can find
you something to probe. - So scenario would be we've been cooking our
chicken for a while. We think it's getting there 'cause the outside's looking good. Probe into the deepest part near the bone. - [Ben] But not touching the bone. - But not touching the bone. - Perfect. - Look at the temperature and we can then gauge whether we think it's gonna require longer in the oven, or once we take it out and it's rested and the residual heat is gonna carry it through
'cause it's just off. - Now things like EHO would say it needs to go above 70 degrees celsius. Personally, especially if
it's a good quality chicken, and if you're talking
a free range chicken, it doesn't need to be that high. Juices should run clear, but sort of 65 I think is a good place. - Is this dinner tonight? - We're not throwing it away. Sandwiches tomorrow, how about that? - As a practical solution, if I'm buying you a gift
knowing you're a foodie, it's something that I know
you're gonna appreciate, or help you create better food. - For you when you come round. - So, yep, that was the 40 quid mark. Are you keeping it or re-gifting it? (light Christmas music) - I'll keep this one. - Good.
- Definitely. - I've already got a couple
so I'm gonna re-gift it. But for the good reasons,
not for bad reasons. (Mike laughing) (light Christmas music) - I can smell something, lift it. I'm excited. - [Barry] What the? No! (laughs) - What!
- What! Is that a truffle? - Yep. - [Mike] Oh that is so chefy. - [Barry] Okay. - White truffle specifically. And obviously the season we're in, it runs from kind of October to December, or maybe as far as January, depending on what the
weather's been doing. - Where's this from? - This is from a very specific region of northern Italy called Alba. It's one of the best places in the world for this particular type of white truffle. The white truffle is
something that cannot be- - I'm not worthy. - Artificially grown through agriculture. It can only be foraged.
(Mike sniffing deeply) - So good! - They have to be literally
sniffed out by dogs. - This is a ludicrous gift. - I am not worthy of that. And like, again ,with great flavour comes great responsibility. - Yeah, but I know how to use this. Come on mate!
- I'd be terrified of screwing that up. - You put it on anything. It makes it taste amazing. - Yeah! - So there are a couple of rules when it comes to buying truffle. Only ever buy whole truffles,
not ones that have been cut. Then you don't really
want to cook it as such. Usually with something this prestigious, it's just grated over excellent food, and by "excellent" I mean fairly rich. So, egg yolks, butter,
parmesan, those kind of dishes. Do you wanna try some? - Yes! - Would you like to make
some scrambled egg on toast? - Look how much you're spending! Can I have a go, can I have a go? Whoa, whoa, whoa! - And the reason that you grate it or shave it is so that you
maximise the surface area, and you do get the
aroma that comes off it. 'Cause in reality, it
doesn't taste of much. Now is that not Christmas
morning breakfast or what? - Oh wow, wow! Grated over that, it almost adds a beautiful seasoning, rather than an out and out flavour. 'Cause sometimes when you
do have like oils and so on, everything just tastes like truffle. - Yeah, it overpowers it. - It feels a lot more fragrant. It feels, yeah. - And it hits your nose
and your nasal passage more than your tongue. - How much are we talking,
Ebbers, for 15 grammes? - Depending on where you get it from it's gonna set you back
about 90, 100 pounds. - I'm just trying to work
out, again, as a gift. - I think we just have
to take it off the table. I'm not sure whether I'll
ever give it as a gift or receive it as a gift ever again. So I'm just gonna bask in this moment. - But honestly, as a food team, we were thinking if you unwrap something like that as a gift,
it's better than jewellery. Are you keeping it or re-gifting it? - Keeping it. - It's a weird gift. - It's so weird.
- But thank you very much. I'll take it.
- Fit very nicely in this pocket. - Such a chef gift, isn't it? - Believe it or not, that was 100 quid. I've got another one for you. - Ebbers, stop it! - I'm back in!
- Yes! - I'm out! (thumps table) (all laughing) (Christmas music playing) - We have timed this extraordinarily well. - This is the last one, 200 pounds? - Yep. - Oh, you know what this is? - Oh, I do know what this is. - Look at the glimmer in their eyes. - [Jamie] Has to be. - Oh, Spaff. - Can I unsheathe you? (light Christmas music) - Ooh! - [Jamie] A MAC knife. - We're so often asked what's the one bit of kit
you couldn't live without? For us all the answer is
a decent chef's knife. Something like this is
definitely the higher end, it's not the highest for a
piece of kitchen equipment, but bearing in mind it comes
with a 25 year warranty. So whatever we tell you, divide it by 25 and that's
how much you'll spend per year to use this. This is an eight incher. So it is kind of an all-rounder in the sense that you can do
quite small fiddly things, but it will also do your bigger veg, meat and fish prep as well. It is a high carbon steel. It is sharpened to 15 degrees, which is very, very acute. Even more so than the
typical Japanese style. It's fairly well balanced. No, it's very well balanced, but it's quite light 'cause
it hasn't got a big bolster. - Goodness. - That is a knife that
you will keep, treasure, but still use every single day. (light Christmas music) - Butter. (laughs) - Truffle butter. (Barry laughing) Oh, holy moly, this is wonderful! - Not sticking to the blade
because of those dimples. - And look at that. - Oh, I know. It isn't a competition. (Christmas music) - We like it, Ebbers. - And this is another example, where Kush has been using that
knife for many, many years. - I also find it nice
when you give something that you have to care for. Like you will treasure that for years to come and you'll find yourself looking after that more than
you do most other things in the kitchen. - Now, it retails just above 200 pounds. (Jamie whistles) And I'm sure in various deals,
including the one we got it, you can get it for a bit less than that. We paid 180 pounds. - Whilst I'm probably not
likely to buy truffle, I can justify when I have enough money to spend it on this because it
will last a long, long time, I will use it every single day, and it's just a bloody pleasure. - So, across 25 years, 12 months, 30 days, you know, it's 60p a month. Are you gonna keep it or re-gift it? - That's a keeper. - Definite keeper. - If you've got someone that wants to spend 180 quid on
you, keep them as well. - Yeah. Well, we certainly enjoyed ourselves. We hope you found that useful. If you want more foodie
inspirational gifts, check out the Sorted Store. We've got tonnes of amazing
stuff over on there. - And we're coming to the end
of our 12 days of Christmas, which means there's two days left to get two unique discounts
on some of the products. - Big discounts. - Oh yeah! (both laughing) I dunno what that was. - But we're gonna keep it. - Yeah. (logo whooshing) (dramatic orchestral music) - Over the past three months we have been working on something massive. The "Sorted Live: Big Christmas Bash." Something that at the beginning felt like a near impossible task. How can the four of us sell
out a 750 seater theatre? Three shows running
whilst broadcasting live to thousands of people worldwide. Well, with under a week
to go and a lot of help from an incredibly
talented team around us, everything is in place to do just that. Almost. - Yeah, that could have gone better. (all laughing) (light orchestral music) - So we're two weeks out from the show. The script has been written. There are a lot of gaps in the script for the fun of the games. However, today's the
first proper readthrough of everything to see if
we're comfortable with it, and we might even stand up and interact with the words in a physical sense. Does that make sense? - [Mike] Next, there was
a very important decision for a very important man. - So this is what we are
looking at for the carpet. They're all actually
made of recycled material and can be recycled afterwards. What do you reckon? Maybe a bit too bright, the bright red or? - I'd say this is a classy show,
so let go for a classy red. - [Designer] A classy red, bit of ruby. - Why am I picking carpet for a live show? What's happening? (light orchestral music) - Live chopping, always good fun. (chopper whirring) (light orchestral music) I am having the first run at
the most ridiculous challenge that the normals have set me. And we did a dry run, it didn't work. So why not make it wet? Are blackened, so in goes the rum. Am I allowed to flambe, please? - No, you're not.
- Please? - [Jamie] No, you're not. (upbeat orchestral music) - [Ben] One dollop of brandy sauce. - He's not gonna make it. (sniggers) - Shake, shake, shake! Toss, toss, toss, toss, toss! Sriracha, lovely! (all cheering) Where the (beep) the sandwich? (all laughing) - [Man] That was one minute over. - Yeah. (Christmas music) - [Mike] With all the individual
elements coming together, it was now time for a
complete script run through in front of a small in-house audience to see if what we planned actually worked. (Christmas music) - Hello, and welcome to
Barry's Pretentious Presents, his price is right! (Jamie laughing) - [Ben] Almost nailed it. (all whooping) - Let's play a disgusting little game that makes learning more fun. Besides, who doesn't
love a Christmas quiz? (Christmas music) With this, which is
dehydrated sprout powder. - [All] Merry Christmas! - Aw, makes me feel all warm inside. (Christmas music) ♪ On the third Sorted Christmas
my true love gave to me ♪ ♪ Three hearts of stone ♪ ♪ Two innuendos and pizza curry ♪ - (chuckles) Can we do it one more time, and this time can you over
annunciate all of the words? (all singing indistinctly) - Then maybe it snows. - Wow, yeah, that could have gone better. (all laughing) (Christmas music) - Well, that's that, it's happening. Time is almost up. We are so, so excited for you to see what we've been working on. We are a little bit nervous too. Tickets are still available for those of you who want
to join us, watch online. We can't wait. It's gonna be so much fun. So, we really do hope
that you can join us. (logo whooshing)
