[MUSIC PLAYING] Hey. How's it going? We're sorted. We're a group of mates
from London looking for exceptional
things in food that will make a difference to you. Or just make you laugh. Some of us are chefs. The rest of us, hmm. We're normals. But every video we
make always starts with a suggestion from you. Pancake chicken,
I take the cake. I'm gooey in the middle, baby. Let me bake. Hello. This is Jamie, and I'm Ben. We found a famous TV chef here
in the UK who could give us a lovely Swedish recipe. Couldn't she, Ben? [INAUDIBLE] Hey-- hey, hey. Hey hey. Which is apparently
Swedish for hello. Welcome to Rachel
Khoo's kitchen. And if you don't know who
Rachel Khoo is, google her. She's a big deal. Amazing TV shows, and
some beautiful cookbooks. Now the reason
we're here today is Rachel's got a new
Swedish cookbook out, having lived in Sweden for
the last couple of years. And we thought it'd
be really good fun if Rachel showed us how to make
her Swedish shakshuka recipe. And then we got the two
chefs, Ben and James, to recreate the Swedish
shakshuka recipe-- using a recipe written
fully in Swedish. This is nice. Awesome. [RACHEL LAUGHING] What are we here for? So boys. Here's what's going to happen. We have laid out some
ingredients for you. Those ingredients will
make one of the recipes from Rachel's cookbook. Exciting. Nice. We have the recipe for you. But seeing as it's
a Swedish cook, we've given you the
recipe in Swedish. Oh. It's quite a short recipe. So that's good. It shouldn't take that long. Like, half an hour. If not less. Out of interest, do you have
any idea what you're making? (LAUGHING) No, not yet. There's no pictures. It's a Swedish shakshuka. Swedish? Yeah. Wow. OK. You should know
that we know what this is supposed to taste like. And it's delicious. Oh, trust me. It's going to be delicious. So we're going to be comparing. Some delicious ingredients
in front of us. Surely we can't mess
it up that much. So I'm going to start
off by chopping my onion. It'll be interesting to see how
Ben and James, their Swedish is. Whether they understand
how to chop a "lok". in Swedish. Or what even a "lok" is. Here, I'm just going to
use half a red onion. Because that should be enough. You can put as much or as
little chili as you like. I'm going to add a little
white wine vinegar. So the white wine
vinegar-- what it does is it actually takes
some of the heat of the red onion and the chili. So that helps. A bit of sugar. And some salt. Right. So just let that sit. You could even make
this the day beforehand. The longer you let it marinate,
the more odor the onions and the chili becomes. One "lok." How do you know "lok" is onion? I don't. But it says one of
something, and then it suggest something "fenaked". Which possibly
means finely hacked. You're right. "Lok" is onion. Because we've got one "lok". And then we've got
one "rodlok", which is red onion, because we've
got one "rod chili peppar". [LAUGHTER] Great. "Roat?" "Grode". Shall I just start
slicing this up? Slice. Do you want me to slice or dice? Shakshuka, I would say slice. OK. I'm going to say oil. The "vaten". Butter? Oh, it's butter. It's butter and vinegar. Do you reckon we're
basically going to fry it off in vinegared butter? Yes. That's why I think we're doing. I've never heard of doing that. It's going so well already
that Rach is having to disconnect the smoke alarm. That is not a reflection
on what we're doing. But we need to do the vinegar. Salt. [TRYING TO PRONOUNCE WORD] "Vinageren". Salt and white pepper. Salt and pepper. Oh, dear! OK. But, no. I've got to keep this. Because if I don't
have this in my hands, I'll have to do something. What's next? I can read none of this. OK. You know what we've done wrong? I don't what we've done wrong. Now we know this
first instruction, we should have
sliced the red onion and put it with the vinegar, the
water, the salt, and the sugar to cure with the
onion, because it's pickled to go on at the end. No! So what we're going
to have to do-- Oh god, it's a pickle. Now we realize this-- I love your recipe, Rachel. But what we've done is
swapped the onions out. Because the red onion in
the shakshuka is delicious. And then we're going
to pickle this one. So Dave, what you've done is
by taking control of the iPad and trying not to
cook, you've instructed completely wrong instructions. You've taken all the
blame and responsibility by telling me what to do. Teamwork. [LAUGHTER] The vinegar and the
water go in here with a little bit of pepper. That's why we've never
heard of doing that before. A little bit of salt. And we're just going
to pickle that while we cook everything else. That's the first step. So step two is frying
your onion in some butter, and then adding your spinach
with your cream, and milk, and making this really
rich, and unctuous. a green spinach something. [LAUGHING] I'm gonna grate in some nutmeg. Be generous with
you salt and pepper. So the consistency you
want is, you want the cream and milk to thicken up slightly. So you want the spinach to
absorb some of the cream and milk, and you want
the flavors kind of you to come together. And then it will be ready. [TRYING TO PRONOUNCE WORD] So first your spinach and onion
in a little bit of butter. [SWEDISH SPEECH] A little bit. Right? And then we've got the diary. Then the diary goes in. Good! [TRYING TO PRONOUNCE WORD] Do you reckon that's nutmeg? Yeah. I've decided to just
start doing stuff. [SWEDISH SPEECH] Basically 10 minutes until
it's softened and wilted down. We don't have 10 minutes. Then-- 15 minutes left. So crack as many
eggs as you like. You make a little spot. Right. I'm going to grab a lid. And then that just helps
to get the eggs cooked. [TRYING TO PRONOUNCE WORD] Crack? No. [LAUGHTER] [TRYING TO PRONOUNCE WORD] So it makes four wells. Yeah. And we're going to crack-- [SWEDISH WORD FOR CRACK]
four [SWEDISH WORD FOR EGG].. Five. So the five is
written as a number. So I don't [SWEDISH SPEECH]
five is in Swedish. So I'm going to
say that as five. [SWEDISH SPEECH] Oh. Oh. Oh. It says shells OK. Just pick it out
with your fingers. That's what it says. Yeah, I thought
that's what it said. Oh god. Oh god! Stop panicking! You'll be all right. If you'd asked me before
this whole thing who was going to panic more, I
would definitely have said Ben. There was no way that
Jamie would've panicked. [SWEDISH SPEECH] Ben's used to failing. Put the lid on it, James. [SWEDISH SPEECH] We've got loads of time. It's fine! Cocked! Cock! I'm a cock! I am a cock! [LAUGHTER] Great. You're saying this
out loud, Ben. I am bilingual now. I'm allowed to. So I think we can switch it off. It's bubbling away. So you can have a look. When the eggs looks like they're
set, then you know it's ready. And then, the finishing
bit is a little bit of lemon zest on top. And then some fresh dill. And then you're little kind
of fiery pickle kind of thing. [LAUGHING] You need to get, like,
the balance of flavors. For me, it's always important. You've got that creamy richness. And then you set that
off with something with a bit of a
punch and a zing. Makes it more interesting. Guys, you've got under
the five minutes. [ALL "MM"ING] So that, we know
is our red onion. Which is now white onion. --which is here. We got our dill. [SWEDISH SPEECH] What's happening? Fluffed. Is this what yogurt looks like? It's what I did to my cushions. Or, like-- OK. We finish. Yeah. Scatter. We finish the dish. Mixed. And then we add the dill,
and then we're like-- [SWEDISH SPEECH] Wow. OK. [LAUGHING] I've blundered it. Uh-oh. Oh, you've blundered it. Oh! Little bit of dill. A little bit of pickled onion. A little bit chili. And a little bit of
[SWEDISH SPEECH] You scatter. Oh, I'm scattering? Come on. Scatter! Do it! Commit! [LAUGHTER] What was that? 3, 2, 1. [SWEDISH SPEECH] What was that? Yay! [APPLAUSE] That was stressful. It was a journey. I feel like I would
want to retrace the steps of the journey
now that we know. I feel like you should
have started with that. Because you're more confident. You told me you spoke Swedish. I think it was like, how to
learn Swedish in half an hour. Yeah! Yeah. It looks all right. It smells great. I don't know what it's
supposed to look or smell like. But maybe that's
what we find out. Right. Mm! Surprisingly, I can't
taste any pickled onion. There was only a little bit of
vinegar, and we cooked it out. I mean, we shouldn't
have done it at all. Right at the end, I think you
get a slight bit of vinegar. Tang. You know what is missing
is that zing at the top. So with this, we've got a
lovely creaminess and richness. And there's a
little bit of heat. I think you could have been
more generous with the nutmeg. Yeah. I agree. And the white pepper. Be a bit more [EXHALES]. Out there. I think you should have
trusted your gut more. Towards the end,
you were doing that. Yeah. At the start, it
was like headlights. [LAUGHTER] I mean, it's still delicious. But it's just not got that
little [CLICKS TONGUE].. Well guys, first
of all, I think you do deserve a round of applause. Because that was
pretty good job. I think we've had a bit of
help from the sidelines. Thank you. It's much easier in English. But if you are
Swedish, the books coming out in Sweden next year. Yes. So everyone wins. I'll be buying one of those. I actually do enjoy these a lot. I love them. They're so much fun to
watch, and take part in. Both. If you want Rachel's book,
please go and get it. It's great. And it's actually in English,
so you can read the recipes. Go and get the link down below. James, I'm going to challenge
you for Dad Joke of the Week. I want something topical. Ah! Um, on what topic? Sweden. Swedish. Shakshuka. Eggs. Spinach. Rachel. Any of these. Got it. I bought a fish at the
market the other day. I asked for the
fishmonger to wrap it up so I could take it home. And when I got home, I realized
he'd taken all the insides out. "Gutted". [LAUGHING] (STAMMERING) Yeah,
that that was it. I don't know how it's topical. As we mentioned, Sorted is
just run by a group of friends. So if you like what
we're doing, then there are loads of ways you
can support us and get more involved. Everything you need to
know is linked below. Thanks, and hope see
you in a few days. All fine and dandy. Thank you very much. And then you can "cock" again. [LAUGHING] No. [INTERPOSING VOICES] Shouldn't say that.
Ben utterly beaming when he connected the dots is the wholesome goodness the world needs. "I'M A COKK!" "I'm bilingual now, Jamie."