(upbeat music) - [Voiceover] 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! - [Voiceover] And cookbook challenges to a mid-week meal packs app. - [Jamie] Crack your eggs and bake. - 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)
(explosion booms) (intense electronic music) Hello, and welcome to "Sorted." Today, we're teaming up with Heinz again to challenge our normals to an ultimate store cupboard battle. - We have given them
free reign of our pantry. to come up with clever, creative and most importantly, delicious dishes. - One by one, we will give them 30 minutes to pull this off. But first, let's see what they're making. - I know what you're thinking. (whoosh) Give Jamie a choice of Heinz sauces, and he's bound to pick the
classic barbecue sauce. And you'd be right, but that is where the stereotype ends, because I'm stepping outside of the box, and outside of my comfort zone. I'm making a Japanese street
food dish Okonomiyaki. A barbecue sauce infused
pancake batter made with fresh and store cupboard ingredients, finished off with barbecue sauce and Mayo that's been spiked with miso, Oh and there's bacon
because you know, it's me. - I'm going to prove that
store cupboard ingredients can be both fresh and exciting. I'm taking a British
classic and pairing it with American modern. Think Mary Poppins meets Tony Stark. I'm making a prawn cocktail corn dog. - Now I had a lot of fun going through James' pantry and I
did the obvious and honed in on the ingredients that
I use regularly at home. I cook a lot of fried chicken and a lot of East Asian inspired cuisine. So I'm going to try and combine those two to create a store cupboard spin on Korean fried sweet and sour chicken. (whoosh) And if I lose to Mr. Monoflavor
and Captain Polymath, I'm going to be furious. (whoosh) - Well, they all sound great. They've got 30 minutes on the clock. And it starts in three, two, one. Store cupboard! (steam whistle) First thing I need to
do is create a marinade and that is buttermilk, ketchup, some salt, give it a mix up. Now I know what you're thinking. This is a 30 minute battle. The buttermilk is not going to break down the chicken and make it tender. But I'm purely using this
marinade for flavour because some of the marinade will stick to
the chicken when I dredge it. And I'm hoping that that
will still come through. - First up is my pancake
batter for my Okonomiyaki. That's going to be flour, salt and baking powder into a bowl. And then into dry is gonna
go wet, which is my eggs and my milk. - [James] I like that
you're incorporating it with the eggs and then
you're going to add the milk. - Because I want to smooth pancake batter. - One of the best meals we had in Japan, which never made it to camera, because it was essentially our
wrap party, was when we went to that Okonomiyaki bar. Excellent. - Which means that the last
time we all had Okonomiyaki was cooked by experts in front of us. - Okay, to start off with
going to preheat my griddle pan then I'm going to focus on my batter. Sweetcorn, milk, egg and
mayonnaise into a blender. As store cupboard ingredients
go, tinned sweetcorn has got to be one of my favourites. It's sweeter, and in my
opinion, in some cases it's more delicious than the fresh stuff. - Four generous squirts. - One, two, three, four. Give that a quick blend. (rock music) That just needs a few
seconds, and now I can mix my dry stuff, flour, corn meal, baking powder, and a pinch of salt. Combine. - So I like the idea
of corn in your liquid as well as the corn meal. Why the mayonnaise? - Well mayonnaise, it's
like it's oil and eggs, and that works really well in batter, so it's like kind of good
cheat in this, really. You want to mix this
up to a smooth batter. As you mix it, it starts
to foam and bubble. I guess that's the baking
powder doing its job. - So I've got some chicken thighs here, and I'm just going to chop
those each into four pieces. Chicken pieces into the marinade. Okay. Handled chicken. I'm going to wash my hands. Let's do some sticky rice. So I have some short grain rice, and I have some water, and
that is going into a pan. Lid on. I should have put some
ginger in my marinade. Oh, no! (whimsical music) We're just gonna have to commit. So this is about 25 grammes going in, and I'm hoping that
that sort of just really kicks through with the rest of the flavours in the marinade. - Pancake batter done,
but I'm going to infuse it with some barbecue sauce. - Is that tradish? - It is not tradish. This is my own twist. That is going to add a really nice tang to the pancake element of this. That can go to one side. And now it comes the pressurey bit of, can I finely slice my cabbage thin enough that it will cook in the time that I have? - Like a good homemade coleslaw, fine cabbage is important. - Cabbage, finely shredded. Now on to my spring onions. Don't get bored. Don't get bored. Don't get bored. (laughing) Don't get bored. Don't get bored. (laughing) Oh, you're so right, because
the temptation is just to go, Yep. Yep Yep. Yep. (laughing) It's all going in. Let's peel some ginger. - [Ben] I quite like the fact
you can have a little julienne of ginger - Julienne style. - Which you'll kind of bite through. (laughing) - Ginger into my batter. God, look how well that's sliced. (laughing) (whooping) Let's fold this in. (whoosh) (applause and cheers) - A key part of a prawn cocktail
is the Marie Rose sauce. It's actually the first sauce
I ever learned to make at home because it's really simple. Three tablespoons of mayonnaise. Two tablespoons, ketchup. Half a teaspoon of smoked paprika. Mixy, mixy, mixy, simple as. Next sauce... avocado into a mini processor with some mayonnaise, some
lemon zest and some juice, and some garlic. Lovely, right, give that a blitz. Let's see what happens. Can I have a time check? - Half your time gone. (blender whirs) It's all right, see? Okay. - So yet again, another
use for mayonnaise. I think that's, that's why having it in the cupboard is
useful, because it can go in so many different directions. - What is good about this particular set of ingredients is like I
said, I have all of these. Maybe not a tin of pears,
but I do have Gochujang, and I know that may not
be in a lot of people's store cupboards, but
according to our book, CBA2, it's one of our suggested
store cupboard ingredients, because you can literally
chuck it into anything. It keeps forever and it
makes it taste sweet, chilli, and smoky, and it's delicious. - Rice! (coughing) - Oh, hello. You might have noticed
that my rice is boiled. Stop that. Stop it. (comical tuba music) Brought it down to a simmer. It's going to simmer for ten minutes. I'm going to set a timer
so I remind myself. Shh shh shh shh. Sweet and sour sticky sauce. - Rice. - Oh, what is your problem? I'm going to put that on there, right. Sweet and sticky sour sauce! Ketchup, about three tablespoons. The really cool thing
about this is I'm going to use the juice from my tin of pears. So that all goes in there. Also in here, goes my Gochujang paste. Got some more ginger. - What I quite like with
something like ketchup, is that it already kind of
plays to that seasoning triangle. It is sweet. It is salty. It has got the acidity, and therefore it's super
versatile in loads of things. And as a base here, clever. - I'm now grating some
garlic, one of four cloves. Been five minutes. What is your problem? Why are you against me? It's now not simmering. Simmer! That's going to go on there. I'm just going to double check that I haven't missed something else. Vinegar. Yeah. This is cider vinegar. - Anything else you're adding in there? - I do want fish sauce, but I
don't think that goes in yet. Fish sauce goes in now. Now that's going over medium heat. I just want to reduce that
down by about two thirds. - Next up, let's get
some oil into the pan. We're going to fry off our
bacon on one side, then flip it. So it starts to cook on the other side, at which point the pancake
batter goes on top of the bacon and cooks in and around the bacon. It's like an upside
down pancake with bacon as the upside down bit. What should probably do
is take my bean sprouts and put them through the
pancake batter as well. - I think you only put
two rashers of bacon in. - Yes. - Doesn't seem very Jamie. - I'm not the one judging
this; you two are, and I know how you feel
about excessiveness. - The other thing about
turning prawns into hot dogs, is hot dogs are what? - Sausage shaped. - These are definitely not that. Apparently if I just cut
down the middle of it here, I can start cutting its tendons
to allow it to lie flat. And now I run a skewer down
the centre of the prawn. Hope it doesn't poke out the sides, right, you cover your pawns. (Funky music) Right, this is weird. Okay. Now just to lower these down. Looking good. - [Ben] So I think what's
interesting is before we saw so many creative uses
of mayonnaise, it was in ice cream and cookies with Barry. It was in mash. It was in all sorts of different things. This time he's gone for
a batter, and actually two mayonnaise-heavy sauces, but both quite vibrant and striking. - I have corn flour (chuckles) and
plain flour with some salt. Season that generously,
because we really want that to come through. I'm just going to give that
a mix up with my hands. - You've had eighteen minutes - Done. Okay. I'm gonna shake off some
of the excess buttermilk. That goes in, and that gets
tossed together in there. Oh! Time for my sushi rice
to come off the heat - You ever played Twister, James? - What's the problem? (laughing) They're looking good.
They're looking good. Okay, these now have to
cook right this second. Now they will fry for about seven minutes, but I will check them. - The chicken's gone in and
you've got 22 minutes gone. Just eight minutes remaining. - For my miso mayo I'm
going to get some mayo, and I'm going to mix it with miso paste. (rock music) Here we go, boys. This is the moment. Flip bacon. Ah. Yes. Look at that. - Half of that? - Half of it. Hands again. - Is it half of that? - Oh my goodness. - Good to go. This is going in. Right. They are working! Oh, now it's stuck. We have two. Oh, they stuck to the bottom
of the cage a little bit, so they're broken. Well, you know what? I kind of like the bit of pink
showing through, it's nice. - Fun fact for you, James. How long has Heinz been
a store cupboard staple? - Fifty years. - A hundred and fifty years! - Whoa. - People have been relying
on it in their cupboards. - A hundred and fifty years? - Over a hundred and fifty, James. Now this is where it gets clever. You've used the juice and
now you're using the fruit. - Yeah, I'm going to put the white bits from my spring onions and the pears. I'm just going to dice up and put those through my sticky rice. And I want, you know, decent chunks, so that you can actually see it, because I also think it looks really cool. - Six minutes remaining. - Why not toast some sesame seeds? Because I've got nothing else to do. I'll keep some back in case I burn those. (laughing) - I've got to go for it.
I've got to go for it. Oh, Oh boys, boys, boys, boys, boys! - Oh, oh, oh! (whooping) - And the bacon looks great. - Yes! Let's help the cabbage cook with a lid. - Corn is charring and burning nicely. - This is the moment of truth. This is my sticky rice. It's sticky, but there
are individual grains! Into my rice I'm going to
just put the white parts of my spring onions and my pear. Give that a stir. - Three and a half minutes left. - Uh-oh. We're going. We're going. We have no time. We're going. - You didn't check the bottom. - Like a hot dog, but I've
got to create a small crease in my lettuce. (laughs) (rock music) - I've had a change of
mind with the plating. I'm going to go better. - Come on mate, you don't have time. Ninety seconds. - Wow, that chicken looks good. That chicken does look good. - Chicken straight in
there. Barbecue sauce. - Thirty seconds remaining. (rock music) Oh, Oh Ooh. (laughing) - Fifteen seconds. Five, four, three, two, one. Step back. - I'm still not sure I know what it is. (exhales) - Looking forward to judging these. (whoosh) (theme music) (whoosh) (whoosh) (whoosh) Are you as impressed as I am? - Yeah, the fact that they got these done in half an hour is quite impressive. - Right, let's start with that one. (clink) - Yeah, so Mike forgot to season the rice, which I think we kind of
clocked from the sidelines, but he's now remembered and has brought the
seasoning to the table. - I mean, I don't think
we can do that, can we? - Okay, so Mike's store cupboard take on KFC, Korean fried chicken. (rock music) The combination of the corn
flour and the plain flour when fried gives that very very familiar Korean fried chicken
texture, and the flavour, it is spicy. It is sweet. It is tangy. It is sour. It's got everything. - It feels like the
tomato ketchup is kind of creating a foundation for the sauce? You're getting a lot of spice,
but you're getting that acid. You're getting the sweetness
and you're getting a lot of, oh, we hate saying it, depth. - Strong start. Should we try number two? - So this is Jamie's Okonomiyaki. - I think this method
of cooking Okonomiyaki has instantly made it more accessible, more kind of store-cupboard basis. - Okay, I'm looking for barbecue flavour. - The barbecue flavour is
there, but it's only one element because also I'm loving that miso mayo, and the cabbage has still
got a slight bite to it, but not in a kind of a crunchy way, but neither a soggy way. It's good. I nearly said perfect Only because I just crunched
a little bit of ginger and it's overtaken. This is Barry's prawn dog with two sauces, Marie Rose and his avocado mayo. Cheers. - Cheers. - Big meaty prawns are
hidden inside that batter, and the prawn is cooked well. - I'm getting loads of sweet
prawn covered in that batter, which makes it absolutely delicious, but I want more sauce. - Three very different
creative uses of the pantry and store cupboard ingredients. The question is, who takes our win? We're going to scribble it down. - Now, the winner is written
on a piece of paper under here. Mike, do the honours. (clink) - There isn't even a dear normals. - Oh. - Nothing. This is just rude. For creative use of store
cupboard ingredients, and taking a classic Heinz
sauce to an unexpected place, our winner is (suspenseful music) Jamie. - (gasps) Oh, yes! Oh, wow! (clapping) - I can't argue. I've never seen anything like that before, cooked from store cupboard ingredients. It was really clever. - Do an outro. - Well, we hope you've enjoyed our store cupboard cooking battle, and a massive thanks to
Heinz for the challenge. - And if you'd like to check
out Heinz's recipe website for ideas and inspiration,
then check out the link below. You can also upload your
own recipes on Instagram. - Yeah, let's see if you
can do any better than us. (ripping) Sorry, Mike. (beep) - We have given them free
range to our pantry to come up with creative and, did I say free range? You said, bawk. (laughing)
Poll Who do you thinks should've won?
Mike was robbed! Although Jamie should have won the £10 battle so swings and roundabouts.
Wonder how James felt about all the shop bought mayonnaise.
I loved this one. Really sad that they are not able to do 3 way battles in the same room anymore...
So I feel like this might be a single perspective/opinion but I don’t think Jamie really did anything much to earn this win? He didn’t transform the barbecue sauce. He did add miso to the Mayo but that’s not a huge transformation. I think what the brand expected them to do was use the product in unexpected ways and I think Jamie just slapped some BBQ sauce on a pancake and then won. 🤷🏻♀️
Poor Mike, I don't remember the last time he won