Welcome to Sorted. We're a bunch of
mates in London, looking for the
exceptional things in food that will help make our and
your lives a little bit better. In amongst closely ribbing each
other, some of us are chefs. The rest of us--
well, we're normal. But every video we make always
starts with a suggestion from you guys. [MUSIC PLAYING] (SINGING) Take the cake. I'm gooey in the middle,
baby, let me bake. Hello, I'm Jamie,
and this is Ben. And what I love about
this time of year is seasonal ingredients. What I don't like
is this format. [MUSIC PLAYING] Well, I've got some bad news. And that is-- We're playing this game again? We're not only doing this again. But in the last episode, we
said that Jamie could go first. No, we did not. And we all agreed. Stand there, just to
kind of help you-- Oh, no. Hang on, what is the theme,
and we sure that's wise? Look, what this means
is that we've now got another 40 minutes to solve
whatever problems I start. Janice? Reveal yourself. Well. Today's theme is, In Season. So it is currently the summer. And that all looks
summery to me. I've been first twice, and I
think that's the easiest job. I've been last twice. I've been last, and it was hell. I'll go last. I think I deserve
to go last, yeah. I'm happy to pick up from Jamie. Oh, you nutter. [INAUDIBLE] Let's do this. Let's do this. Each of the boys have 10 minutes
to create part of a dish, before passing it
on to the next. The remaining four
boys can't see or hear anything that's
happening behind them. OK, so here's my thinking. It's summer, we're going
to go with fresh flavors. [WHINING NOISES] So, I'm going
to rush the whole chicken, because that feels like a
really sensible thing to do, with 50 minutes. Roasted [INAUDIBLE] veg
is a really good thing. So if I just leave
that kind of stuff out, maybe someone will get
the idea that that's what they're supposed to do. I'm going to have
to get on with this. Which one's-- time. [LAUGHS] Oh, that is so hard. There's no way I can
rub that on there. OK, I've softened my butter. My hope is that it
will cook in time. But, honestly, it's
not really my problem, after this 10 minutes is up. So let's-- this will help
it go nice and crispy, lots of color on it. Mint, no. What's that? This one, [INAUDIBLE] What's the herb? It's a herb. What's it called? It's called green herb. Drop that on there. Let's see if that
will be ready in time. So I think Ben's first reaction
when he gets into the kitchen is, oh my god, Jamie's got a
whole chicken in the oven-- it's a roast. The whole roast
chicken is either the best idea I've
ever had, or the worst. I have never once used a
spoon to get the seeds out of a pepper. Why am I doing this now? [MUSIC PLAYING] Right. So he's going to come in. He's going to look in the oven. He's going to [BLEEP] himself,
and see a whole roast chicken. Then he's going to see
some [INAUDIBLE] veg, that we can roast. Some potatoes and
some samphire-- I think that's all in season. Have I got us off
to a good start? I've roasted a whole
chicken, so I'm going to give myself
an 8 out of 10. He has a whole
chicken in the oven. I don't know if that's
going to cook in time. And I wonder if we're better
off taking a breast off of it and cooking it separately. He's committed. He's whacked up high. Peppers, I like that idea. Tomatoes, I love that idea. I'm thinking-- and
I don't know if this is what Jamie is thinking--
something like a romesco sauce, with roasted peppers
and tomatoes. Aubergine, I'm going
to do that in the pan, because I think it will just
cook a better than roasting it. Peas are so in
season at the moment that it would be a shame not
to use them-- as are radishes. So what I'm really doing
is a little bit of prep. [MUSIC PLAYING] OK, so for romesco
sauce, we have got roasted pepper, roasted
tomato, little bit of garlic. Some bread, some almonds--
all blitzed up with olive oil. And together it makes
an incredible sauce. Think of it like
a Spanish pesto. All that needs adding is the
roasted pepper and the roasted tomato, when it comes
out of the oven. Lemon, oil, and leave
the potato there-- see if he gets the idea. Rate my performance-- it's still
super tidy, as Jamie left it. I've added a sauce
got potatoes cooking, the aubergine's on the go. Should I have
corrected the chicken? I don't know. It's not been a miracle. 7 out of 10? Oh, I'm a bit nervous. OK, we have some aubergines. We have some minty
Jersey Royals. Oven-- oh, that's a chicken. OK, we're roasting a
chicken in 40 minutes. That's not very long. What is that? There's no dish. It's just a collection
of random ingredients. What's going on? What? I'm going to be like the guy
in the middle who just does absolutely nothing but panic. What I need to do
is think of a dish. That is my contribution, because
nobody has thought of a dish yet. OK, so we've got tomato
sauce, we've got chicken, we've got fresh tomatoes. I like that, I like that. Why is that there? What is that? I need to stop opening the
oven So I'm going to open. The oven, I'm going to take the
tomatoes and the pepper out. I'm going to put these in there. Maybe Jamie did that. Maybe Jamie thought
of that sauce. But if Jamie did that,
and he put chicken in, what's Ben done? OK. That's delicious. Whoever did that, well
done, excellent idea. And it's done. It's done. I'm just going to take
the legs off a little bit. That will help it cook
a little bit more. Don't know what's going on with
the samphire, the potatoes, and the radish. I don't know whether
to just hide them. I feel bad, though. I feel really bad. I don't want to. How long have we got? Like, a minute? Yeah. I can't-- where do I hide them? [LAUGHS] I'm doing
it for the dish. Oh no, no, no,
people are looking. [LAUGHS] [INAUDIBLE] some
little croutons, as well. He's going to put these in,
because these only take, like, five minutes. He might put the peas in. I don't want him
to put the peas in. Because, really, Mike should
be putting the peas in. They take 30 seconds. And then [INAUDIBLE] will
plate right at the end. I think I'd rate myself
about a six or a seven, in terms of performance. I panicked quite a lot. And, ethically, I'd probably
give myself a three. Because I've really
messed up someone's work, and I feel really bad about it. No. What have you done? [INAUDIBLE] why I'm
here is to relax. Don't panic, it's
all under control. There's a chicken in the oven. What is that? A potato. [LAUGHS] What the hell is that? [LAUGHS] There's a half
melted, softened butter. What are they making? What do I do? OK, come on. So next stop is Mike,
who's going to be plating. So I have to get everything
ready for him to plate on. Croutons, they're uncooked. What else is there to do? Where do I go now? What are they going
to be plating with? The chicken is going
with that sauce. There's no, like, oomph to it. Couscous. Couscous is simply equal
ratio of couscous to water. I feel like this couscous
needs a bit color, and a bit more texture with it. So I use some radishes. Fresh tomatoes, as well,
in there would be good. [INAUDIBLE] Idiot. It's the whole point
in bloody couscous. All right, those peas are done. Let's put them in cold water. I've got to think
about Mike now. [INAUDIBLE] into
there, once that's been forked up with
some seasoning. Finish that bit off. Just do that, Mike. That's all you've got to do. That all together, he can make
some sort of beautiful couscous salad of sorts. I think blues are quite nice. Milo, what do you reckon? I think I've played it cool. I think I've been productive. And I'm probably
going to give myself [INAUDIBLE] I give
myself a strong nine. It's only Mike's
to screw up now. I'm out, I'm out. It's time. OK, I'm nervous. Roast chicken-- how
far along is that? It's on max. [INAUDIBLE] An overcooked chicken is the
worst thing in the world. I literally don't know--
has anyone left me any clues as to how
long that's been in? If Jamie put that in straight
away, then we might be OK. But if that one
second or third, that might not even be done in time. Now, I'm not doing anything. I'm just looking at it. Because that's going to
help it cook, isn't it? I don't know what to do. I'm putting it back. Peas, they're done. Are they? Not really. I'm just going to
start plating some-- what? [LAUGHS] What happened there? I can just put
everything on the plate, and then just dump
the chicken on top. That'd be funny. [LAUGHS] Do I want to
mix that into that? Am I being left any clues? What am I doing? I have no idea. I'm just going to
have to take this out. A chef definitely made that. And a chef probably
put that in there. That's got Jamie
written all over it. All of that's got
Jamie attempting to do what Barry or James
would do written all over it. It's definitely cooked. It might be too
cooked, to be honest. This was on max,
so it made me feel like there was a panic to get
the chicken cooked in time. I'm out of my depth. I'm literally so
out of my depth. I don't know where it goes. I don't know what it does. And this is supposed to be
stirred into the couscous. I'm a flappy little dweeb
right now, aren't I? Maybe I just sling it all
in, with the couscous. And we make a couscous salad. So let's just go for it. People will [INAUDIBLE]
going, ahh, what's he doing? Or they're going, yeah, that's
the idea, Mike, keep it going. In it goes. I feel like what's
going to happen now is either people are going to
see this revealed at the table, and they're going to all think,
that's not what I had in mind. But you know, it's happened now. What the hell do I
do with this chicken? I think I'm gonna
have to chop one. How about this for a shot? You've never seen an overcooked
chicken birth a lemon before, have you? Firstly, I'm using
a serrated knife, so this is already not correct. Oh, that is just about there. That is juicy. OK, great. Should I do pulled chicken. [LAUGHS] [MUSIC PLAYING] This is a mish-mash recipe. 20 seconds, 20
seconds, 20 seconds. [MUSIC PLAYING] [LAUGHS] Why did I
do that at the end. OK, that's happened. I think I've pulled
something together. I don't know whether
it was right. I would rate myself at
probably a 6 out of 10. The guys that created
pulled roast chicken, with a couscous salad,
in romesco sauce. [MUSIC PLAYING] Good luck, everybody. Good luck, everyone. I think I'm sorry. I don't know. [LAUGHTER] I have so many questions. There are a lot of questions. Hey, great play, mate. Thanks. [LAUGHTER] This might be one of my proudest
moments in these [INAUDIBLE] videos. I can see two things that I
started cooking on the plate. [APPLAUSE] Hello, everyone. I didn't think minty potatoes
worked with romenesco. Or romesco. Or romesco. [LAUGHTER] With romesco sauce. So I hid them. [LAUGHTER] You hid the Jersey Royals. [LAUGHTER] I felt so guilty, that I
couldn't look at any of you afterwards-- because I didn't
know who had done them. And I hid them
under the counter, so that no one else
could [INAUDIBLE] I do think it's going
to taste delicious. I just don't know what it is. I'm not proud of
what I've Dig in. Oh, yeah. What is this hidden? Is that radish? Make sure you get some
of the hidden radish. I wasn't expecting
couscous at all. [INAUDIBLE] We've got the
flavors of romesco, but we've lost the sauce
element of romesco. The romesco sauce. We've lost the
punch of that sauce. My thing is I was really excited
by the table of what I felt were in season ingredients. So peas and potatoes, crab,
squid, and the tomato. It has tomato in it. There is tomato in it. I think what we've ended up with
is couscous, which we in the UK have all year round,
in the dry store. And chicken, which we
eat two million of a day. But there's nothing
wrong with that. It's good food. We're being told off. And I wouldn't be offended [INTERPOSING VOICES] You wouldn't be offended? I wouldn't be offended
[INAUDIBLE] It's really nice. Jay, rate it out of 10. Well, I mean-- Just rate it out of 10. You don't need to
describe anything. Five. Six. Four. Three. Oh, I was going to
say three, because I thought it was too harsh. A three. I would just say a four. So on average you're
looking at a 70% for a pass. I think it's clear that
we have, um, failed. Out of interest, what did
you all rate yourselves? I gave myself a six. Nine. [LAUGHTER] Oh, wow. Nine. Mr. Couscous gives
himself a nice. Mr. In-season Couscous. We've literally
got a real insight into Barry's brain there. That was an insight. That is an insight. Wow. [INAUDIBLE] Let's end that there. We're done. [LAUGHTER] Unbelievable. Please comment down below. And let us know which
order you would put us in. And, for once, I'm
not that worried. And while you're being
active underneath our videos, you should also make
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just run by a group of friends. So if you like what
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can support us and get more involved. Everything you need to
know is linked below. Thanks, and hope to
see you in a few days. I don't think James and I should
stand this close together. We're wearing the same shorts. It's just embarrassing. Why are you referencing it? That is a wake up call for you. [LAUGHTER]
