(upbeat music) - [Mike] We are Sorted. A group of mates who have your back when it comes to all things food, from cooking battles to gadget reviews, - Ben it's not worth it. - [Mike] and cookbook challenges to a mid-week meal packs app. - [Jamie] Crack your eggs and bake. - [Mike] We uncover the tools that'll help us all cook and eat smarter. Join our community, where everything we do starts with you. (upbeat music) (dramatic music) - Today, we're challenging Mike and James to the ultimate roast dinner battle. - But this isn't any normal battle. There is quite a big catch. James, you have a budget of two pounds 50, and Mike, yours is unlimited. - Look, we're gonna give you 10 minutes to choose your ingredients
for your roast dinners, but to do that, you're gonna
have to go to Barry's deli. - Hello, welcome to Barry's Deli. How can I help you? - Obviously, I'm gonna start with chicken. - I'm guessing you can
only afford the cheap one. - [James] Yeah, I didn't
even look at this one, 'cause that is more
expensive than my budget. I'd like some carrots please. - They're just 13 p yeah. - Here we go. - I'll have a handful of raisins. - Sorry, raisins on a roast dinner? - Don't you hate it when you go to a shop and the shopkeeper starts
questioning your purchases. - Okay, so let's start off
with the big tanned chicken. Vegetables go without saying
I'll take all of those. I will go for the heritage carrots. - Whoa, okay. (upbeat music) Is that everything for you sir? - Think so. - Well, thank you for
coming to Barry's Deli. Have a lovely day, and we'll see you soon. - Right boys, we're gonna
put two hours on the clock and then our chef Ben is
going to judge your dinners. Three, two, one, - [Jamie And Barry] Roast. - Okay, the first thing I have
to do is get my chicken on and I'm creating a trivet, and then the chicken is gonna go on top. I'm gonna season it with
salt and pepper, and veg oil, and I'm gonna stick half a lemon in there, and maybe a garlic clove. - What's very comforting
is I'm literally doing exactly the same as James, but
I can afford fresh Rosemary. So I'm stuffing the chicken
with fresh Rosemary. I can also afford butter. So I'm rubbing mine in that
instead of oil, like James. My chicken is basically
much better looked after. It's been corn fed. It's actually bigger. Chicken's in, 190 degrees C
for an hour and 20 minutes. - Would you put it on the middle rack. - [Barry] Middle rack. - The chicken's going into
the oven at 200 degrees for an hour and 15 minutes
an hour and 20 maybe. - Can I talk to you about your chicken? - Yep. - 'Cause I 88 pence proportion
is a three pound 50 chicken. Is that something you would
usually recommend buying? - It's really hard to recommend buying a three pound 50 chicken, because it probably hasn't
had a very nice life. I'm using it right now to
prove that you can make a roast dinner for two pound 50 a portion. - The key with chicken is
buy the best you can afford. - That's the key. It's a tough one, but you
can't really recommend buying a three pound 50 chicken,
because it's just not good. I've tried to make them
all roughly the same size. Going into cold water, and I wanna cook those until
they're getting quite soft. Like a little bit worryingly soft. - I'm using King Edwards, they're great for roasting and mashing, because basically they stay really fluffy, but they also take on
a whole load of flavor. - We only have two hours,
so I'm gonna race ahead. I'm gonna get my veg on. They're only gonna take like
half an hour, 40 minutes but I'm still gonna get them in the oven as soon as possible. The core of a parsnip is really woody. It doesn't really cook. You always want to cut out
the core of your parsnips. - [Jamie] It's worth
pointing out at this stage, two hours to cook a whole roast dinner. - That's ambitious. - [Jamie] Mike, how long
would you usually take to cook a roast chicken dinner? - Four or five hours. (chuckling) - Loads and loads of pepper
on carrots is important. And I'm gonna roast the
carrots and parsnips on separate trays, just because you want to give
them space to get some color. They go into the oven at
200 degrees with the chicken for 30 to 40 minutes. - These are heritage carrots, and I don't know what heritage means. I just know that they're a nicer color and they're more expensive. And for me as a normal, that must mean that they taste better. Oh, I wasn't expecting that. I definitely don't know what a heritage, I was gonna say tomato. I don't even know what it is. Oh no. - Mike, talk to us about your parsnips. What have you done to them? - I've just chopped them up. - [Barry] You chose not to peel them? - [Jamie] Get rid of the tough skin. - Haven't got time. I'm planning to toss them in mustard, maple syrup, and olive oil. - [James] Course you are. (laughing) - So you'll get caramelization. Roast them long enough,
so that actually the skin doesn't really make a difference. I've set a timer for 20 minutes. I'll keep an eye on them and just hopefully take
'em out once they're done. - So this is a controversial
element of a roast dinner, Yorkshire puddings. Yorkshire puddings, I
would say go with beef, but a lot of people put them with chicken and there's no denying they're delicious. So I'm gonna make some Yorkshire puddings. - Why restrict yourselves to just having Yorkshire
puddings with roast beef? If you like Yorkshire puddings have Yorkshire pudding.
- Have it for breakfast. - Yes. - I have my Yorkshire batter
done, which is eggs and flour and milk seasoned with plenty of salt. That's gonna rest until the very end while everything else is out of the oven, and then that's gonna go in. - Next I'm gonna make
a cauliflower cheese. Boil some cauliflower in
water for five minutes, then make a cheese sauce. - [James] Cut the big ones up. My cauliflower is gonna cook
until it's not quite al dente, so it's like still a bit raw. - What I'm looking for is when I stab, the potatoes need to fall straight down. Shows that they're cooked
all the way through. I do actually want
that, believe it or not. - Whoa, they are too done. - [Jamie And Barry] Whoa. - Kind of bit around the edge. Those are the bits that
are gonna go crispy. So I'm gonna leave them for a little bit. Let them steam dry. In my milk I've put an
onion and a Bay leaf for the bread sauce. Count carefully the number
of cloves that you put in, and then pick them out. I may have overcooked
the cauliflower slightly. What I've done is
transferred it to a saucepan, 'cause I didn't have any
baking dishes around. My milk for the bread
sauce has come to a boil. Lid on, leave it. So what I can do now is
make the cheese sauce. And in here is butter and flour, making a roux, adding milk
to it, to make my bechamel. And then I'm gonna add cheese
to make my cheese sauce. - Copy him now (upbeat music) - Usually you'd keep the roux quite white. I'm taking it a little bit further just to give it a bit of flavor. It's kinda like browning butter. So that's what you're looking for. - Got a little bit too much color on it, so I might have to start that again. Yeah, damn, gonna have
to start that again. - Oh, James. - Bow chicka bow bow. - I'm glad I started again, because it's definitely better. Gonna add some nutmeg to this and hopefully that'll be enough to make it complete with that. Hello Mike here, again. Sorry, we've just paused the
video to ask you to subscribe and hit the bell. You won't regret it, promise, and it really does make a
difference, so thank you. Back to the video. You take the cauliflower
off, because that's cooked. - I've treated my
roasties exactly the same as I treated my carrots and
parsnips, oil, salt, pepper, and then I've added three cloves of garlic to the tray as well. They're gonna go into
the oven for 40 minutes. Barry just grabbed my carrots
and parsnips out of the oven. They are done. These are a little bit over I think. - Roasties, just got a
tray on the top of the hob, heating up some beef dripping in it. Gonna crush some garlic,
sort of infuse the garlic in the beef dripping and
then add my roast potatoes. These are now going into the
beef dripping and garlic. And they're just gonna go in
the oven to start cooking. - This sauce pan is for my cabbage. At the moment, I have onions,
garlic, and raisins in here and I'm gonna let those cook
off as long as possible, so they get really sweet and nice. And they're basically a huge flavor base. - I'm gonna make a Yorkshire batter. - [Jamie] Now James' Yorkshire batter has been resting for 20 minutes. - [Barry] Yeah, which is
a very chefy thing to do. I never bother with that. - Wait till you see Mike's phone. (laughing) - That's looking good, okay. - [Jamie] There's a
huddle storm a brewing. - That goes without saying, right? There's always one of them happening. This is a muffin tray and it's got the rest of
my beef dripping in it. I'm gonna stick that in the top oven. Heat this oil right up
for about five minutes, then pour in my Yorkshire
batter and then leave it at a really high heat for about 25 minutes until they puff up and look incredible. Let's make a bread sauce. Milk, butter, peppercorns, cloves, garlic, Bay leaves, a quartered
onion, and some Thyme. Gonna bring that up to a simmer. (upbeat music) - [Barry] Leaving the crust off? - 'Cause I want it to be perfectly white. Bread sauce was almost done. I'm just gonna add some butter. - My bread sauce and milky infusion, it is ready to be strained
and then in with my brioche. - [Jamie] James has got a chicken, oh. - That looks good, uh oh. - I've taken my chicken out of the oven. It's resting on a plate. - I'm happy with that. - [Jamie] Mike, that
is a good looking bird. - Okay, this is gonna rest. - To make my gravy, I'm
using the veg and the juices and the fat that were
cooking below the chicken, and then I've just added flour. Cook that out for a couple
of minutes and added water. Gonna put a 1/4 of a chicken
stock cube into here, 'cause usually I'd put chicken stock in. - [Jamie] Mike, you've gone for a bit of a different techers to James. - Yeah, so I'm gonna add a bit
of flour just to thicken it, but then I'm gonna add my chicken stock and just let that reduce right down. - Is that where your
wine comes in as well? - Yes, thank you for reminding me. - Dammit.
- I've got red wine to add to that as well. Thanks mate, I really appreciate you. - 36 minutes and five seconds left to go. - That is really quite worrying now. - That is so worrying. (fast paced music) - [James] Bit of freshness. Don't use all that lemon. - I have to remind myself, James has only spent two
pound 50 per portion. - [Jamie] It's amazing, isn't it? How's it looking Mike? - I think it's all right. So my cheese sauce is going over the top of my cauliflower and
I'm just gonna sprinkle some almonds on the top. Ooh, I need to fry some Pancetta, 'cause I'm gonna toss
that through my piece. - I'm preparing the tray
for my Yorkshire puddings. Can't afford beef dripping,
so I'm going for veg oil. - Oh, Oh, Oh yeah look. - The final thing to do for the gravy is pour all the rested
chicken juices into the gravy, 'cause you don't want to
waste a single bit of flavor. I've also added the wings. - Oh I see, I see. - His looks good. - In order to tell if the
chicken's cooked properly the juices have gotten run clear, and we've got that, which is good. - [Jamie] 15 minutes to go. - [James] Tight. - [Jamie] What are you doing now? - He's not gonna put that in there. - [Jamie] He's getting wild, yes. I knew he was gonna do that. - Okay, now I'm gonna strain my gravy. - We have Yorkshires. - Oh, banging Yorkshires. Oh, James. - [Barry] Naughty. - [Jamie] Last five minutes. - Okay, next up, gonna drain my gravy. (fast paced music) - [Barry] Well played,
- [Jamie] Look at that, look at that, James.
- [Barry] Well played. - Last two minutes. - Holy moly, this is crazy. - [Mike] Cauliflower cheese looking good. Bit of Thyme over the potato. - Hot, hot, hot, hot, hot, hot, hot, hot.
- 90 seconds. - [Barry] It could have done
it a couple more minutes. - Come on, come on, come on. James, you're really faffing now, come on. Mike you can do this. - [Both] 10, nine, eight, seven, six, five, four, three, two, one. - [Jamie] Step away
from your roast dinners. - Whoa, whoa. - Strong work boys. (upbeat music) - Ebbers, there is some gravy. - [Ben] I'm liking the
color on the chicken. - Nice of him to serve
us before he started eating it from the plate. - Oh I didn't realize we were doing that. (laughing) - Cheers guys. - Cheers. - Got some sexy little parsnips. - Oh and a carrot. - Carrots are good. - Yeah, I'm really happy with those. - So there is lots going on. Everything's got something else added. Individually, they all
really work quite nicely. As a roast there's now so much going on. It's quite special. - Chickens good. - I think the chicken's on the edge of perhaps being a little dry, but then maybe that's a subjective thing, because for me, for the dark meat anyway, especially on a roast. - His bread sauce is stand out. - The bread sauce is great. - That's a very good plate of food. - Coming in, I'm looking forward to this. - Right, I'm moving on to James'. - Okay. - Here we go, cheers. - Cheers.
- Cheers. - That gravy is outstanding. - That gravy is different level. - I think all of the veg is better, in the sense that it also
has some texture to it. There's still a little bit
of crunch from the cabbage, but it's nice and softened, and the sweetness from
the salt on it is good. I think the Yorkie is
excellent, but no better. I think that's, I wouldn't know, 'cause they're both excellent Yorkies. - James doesn't agree with you on that, so I take that as a win. - Was it three times tastier? I'm not sure. I think a big question is about
the quality of the chicken in the middle. You also bought the wine. I do like wine on the side, so price is difficult, but I would say if I had
to pick an overall winner and one that I would want
to eat with the family. I think it would be James', and it's just lots of classic flavors, but the veg has been executed super well. And that's the cheap bit. I don't know what you spent
on the veg collectively, but not a lot, and that is excellent. But I might steal one or
two elements from this plate if I was allowed. - Can't argue with that. Absolutely fair. And actually the fact that
you would nick some bits off my plate, that feels good for me. - I think the thing
that I've learned today from watching James cook,
nothing went to waste. It all went into that gravy. And it's the gravy that's
a stand out performer on that entire plate. - You've heard what I think. But what do you guys think? Comment down below, who do
you think should have won and who should get a proper roasting? And as always we want your
ideas for other recipes or dishes that we can
do in a budget battle. - [Mike] Before you go just
a quick shout to say thanks to all of you who are using and sending us your
thoughts on our packs app. We wanted to create a tool to help you boss your mid-week meals, cut down on food waste, and reduce the cost of
your weekly food shop. And you are helping us do
just that, so thank you. We want to make this as
accessible as possible right now. So if you haven't tried it, you can now for a full
month, absolutely free. The link is in the description box below. And now for the bloop. - I didn't sign up for the roasting. - I don't think he's talking
about that kind of roasting. - I'm not up for any roasting.
Loving this format, and I think I would pick the same winner that Ben chose. (I’m Avoiding saying who the winner was, just in case you didn’t see the video yet).
Lots of ideas on how to roast carrots and that trick of using the veg and chicken juices, including the carcass will be very helpful for thanksgiving.
I absolutely ** adore ** Barry’s Deli.
Edited to add: loving the screencap. Mike is all tired and sweaty while James is as cool as a cucumber!
Very glad James talked about how you should never buy a cheap chicken like that.
Spend the extra money, and get a chicken that has lived a happy life. It’ll taste better and you’ll go to bed happier at the end of the day.
Would love to see them do this with Pasta dish, wr can have fresh truffle and wild mushrooms vs tomatoes and meatballs
Loving the Barry's Deli format! It'd be great to flip the format once awhile for the fun of it; normal with budget and chef with unlimited.
I wonder what one of those expensive chickens would taste like!
Still didn't help Mike win.
Well done for the win and I just love seeing their friendship, always happy for one another.
I love this format too and yeah, to put Baz in charge of the shop having to do maths is hilarious
I think I would have preferred it if James had been more creative with his "centrepiece" than just using a cheaper chicken- maybe using a cheaper cut of better meat, using less, or doing a non-meat dish. I'd imagine a lot of people (me included!) don't really have many ideas for a roast dinner that aren't just a lump of meat, and I'd be interested in some alternatives that don't look like they taste like the scrapings from the bottom of a budgie cage.