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00:00Pay homage to the fromage.
00:03On today's show, sloppy sides.
00:07That potato salad...
00:10You know what? You can leave the potato salad.
00:12I'm grateful you tasted it.
00:14I did not know what that was.
00:16It was one of the weirdest things I have eaten.
00:19A coffee host.
00:20It just feels like, you know, you should be in a bap.
00:23You know what should be in a bap?
00:24You and your comments.
00:26Ooh!
00:27Ooh!
00:28Ryan has a little bit to learn in life about what's important.
00:32Spin round.
00:34And catwalk keepers.
00:36CHEERING
00:38Even in that ridiculous outfit, he really nailed it.
00:41I have the result!
00:43As five galloping gourmets grapple for a grand.
00:47It's absolutely ages since I had a good crepe.
00:50MUSIC
00:56It's day two in Leeds,
00:57where 130,000 years ago, hippos roamed the area.
01:02That'll ruin your commute.
01:04Mm, looking good.
01:06You've got this. You've got this.
01:08And ready to board the hippo party bus
01:11is today's host, Model Ryan.
01:14Lovely jammies.
01:16As a model, image is everything.
01:19If you don't look the part, you don't get the part.
01:22So I'm going to make my food look the part
01:24and I'll get those points and win.
01:26Cheers!
01:28Well, you've got stiff competition
01:30after foster carer Sean chose a chow down
01:33driven by both Chinese and Yorkshire influences.
01:36Really tasty and lots of spices coming through.
01:38You can taste the ginger.
01:40Yeah. And medical trainer Jennifer couldn't get enough of it.
01:43The food on Sean's night was one of the best meals
01:46that I've had in a long time.
01:47It was perfect.
01:48I think last night was a little triumph.
01:51Could have been a winning night. We'll see.
01:54With a decent score of 29 out of 40,
01:56you've got a good start on the rest of the pack.
01:59Sadly, not everyone was so gushing about the grub.
02:02I like the vegetable.
02:06But not the fish.
02:07Last night was very entertaining.
02:09The ambiance was there and we had a connection as well.
02:12The only connection that I did not have is with the food.
02:16And it wasn't just the food doing all the talking.
02:18Chatty hairdresser Sarah had plenty to say for herself.
02:22I don't like coriander,
02:23but it's not my least favourite thing on the plate.
02:26I am feeling the one that don't mind saying what I feel.
02:29I'm not there just to be lovely.
02:31It's a competition at end of the day.
02:34Despite the general bonhomie,
02:36it doesn't look like Ryan and freelance creative Philip
02:38are destined to be besties.
02:41How about you?
02:43Is it Patrick?
02:45It'd be good to know his name first, Ryan.
02:47Ryan could be Patrick on multiple occasions.
02:50Yeah, relatively rude.
02:52Nice to meet you, I'm Philip.
02:54What do I think about Philip?
02:56I think he needs a bit of manners.
02:59Ryan definitely is the sassiest in the group.
03:02And I think when his night comes, I think Sparks could fly.
03:07We shall see.
03:08So, Ryan, why is your nosh going to get their taste buds tingling?
03:13I am from France and my background heritage is English Caribbean.
03:18So, obviously, I try to put everything together
03:21so that everyone can have, like, that unique taste.
03:25The first of his hopefully distinctive dishes is from France.
03:28Quiche au lardons.
03:30Quiche is quite hard to make from scratch.
03:33Is he going to make the pastry?
03:35Looks like it.
03:37Get in there.
03:38Usually in France, I use French,
03:41but we're in England now, so I have to deal with it.
03:45C'est la vie!
03:46Time to crack on.
03:47As we say in French,
03:49il est l'heure de casser.
03:51And as we say in English, get on with it.
03:53Oh, quite slippery, innit?
03:56I got to get that out now.
03:58Go on, then.
04:01I'm a... Whoa!
04:03Don't you mean an egg, Spurt?
04:05I'm so sorry.
04:07I think a quiche could be done beautifully.
04:11True, if Ryan wasn't making it.
04:14What's happening? It's going all over the place.
04:19I am not the most tidiest person, as you can see,
04:23but as long as the taste is there, that's all that counts.
04:26From the man who says image is everything.
04:30Dough done, it's rolled out.
04:33Do you know why the chicken crossed the road?
04:35Go on, then. Because it was tired of rolling.
04:40Did you get it?
04:42No, I didn't.
04:43Oh, shucks.
04:45Now what?
04:47I forgot to preheat the oven.
04:49Switch it on at the wall.
04:51This oven is not turning on.
04:54Told you. It is now.
04:56Yeah, you're welcome.
04:57With the pastry into blind bake, Ryan begins the filling.
05:01Allspice and garlic powder are whisked into eggs.
05:06Now it's time for my secret ingredient.
05:09Ooh, do tell, Ryan. What is it?
05:12A cook never tells his secret.
05:15Then I'm afraid I'm going to have to.
05:17It's fermented wheat protein. It's a bit like soy sauce.
05:22Now time for the cream.
05:24Creme de la creme.
05:28Filling finessed, cheese is sprinkled over the cooked base.
05:32Pay homage to the fromage.
05:35My turn. Life's a breeze with pre-grated cheddar cheese.
05:39I've heard of a quiche before, but I don't know what a lardon is.
05:43I certainly hope it's not just lard on a quiche.
05:46Fat chance, Philip.
05:48Lardons are basically little bits of bacon, if you didn't know.
05:52On goes the filling, and it's in to bake.
05:55Une quiche merveilleuse.
05:57A marvellous quiche.
05:59Tres bien.
06:01The main's next, stewed chicken with curried rice and veg
06:04and potato and egg salad.
06:07So my main course is all about me and my background
06:11in the Caribbean side.
06:12So I'm trying to put that in a dish and make everyone try it
06:16and see the flavour, the meaning of actual spice,
06:20flavour and deliciousness.
06:23Ambitious.
06:25There's a real mix there, isn't there? Right medley.
06:28There's a lot of elements to this main.
06:30I think this might be where he shows a bit more
06:33of his cooking skill.
06:35Possibly.
06:36To charge up his chicken,
06:37Ryan sprinkles over allspice, garlic and paprika.
06:40In goes a splosh of that secret ingredient,
06:43along with a blob of mustard.
06:46So now I'm going to get my pretty hands nice and messy.
06:49Again.
06:51I'm working the flavours the way I walk the catwalk.
06:56Let's hope no-one knocks you down on either.
06:58After stewing in stock,
07:00the pimped-up poultry is joined by a chunky veg.
07:03It's looking amazing.
07:05The smell, the aroma is just breathtaking.
07:10The clucky concoction will be accompanied by curried rice.
07:16This screams cab fest.
07:19It's not something I'd choose.
07:21Not appealing to you?
07:24I love the colour of this dish.
07:26It's going to look amazing on the plate.
07:30Once it's scraped off the hob.
07:32He'll make his potato salad later, so it's on to dessert.
07:35A French classic, crêpe with strawberries and chocolate.
07:41It'll be a little bit of skill required to make that crêpe
07:44nice and even.
07:46It's absolutely ages since I had a good crêpe.
07:48Prunes work for me.
07:49Oh, crêpe!
07:51If someone told me that that was a simple dish,
07:55I would say, it's not pancake,
07:58it's crêpe from France and made from a French guy as well.
08:03Ooh, la-la!
08:04For the Gaelic gut-pleasing batter,
08:06vanilla is added to eggs and butter,
08:08then it's combined with flour.
08:10To sweeten, in goes sugar and condensed milk.
08:13The crêpes will be cooked and filled tonight.
08:18Crêpe sorted, it's time for Ryan to slip into something
08:21even more stylish.
08:23Dress code?
08:25Runway ready?
08:28Have I got to come as a pilot today?
08:30Oh, please do.
08:32I'm sure he means the fashon runway.
08:36And if a French man wants some fashon,
08:38then he shall have some fashon.
08:41And talking of fashon...
08:43I'm feeling fabulous, let's get this show on the road.
08:48First up, it's Jen, very classy.
08:51Hi! Oh, look at you!
08:54You look amazing.
08:55Good, you! Oh, fabulous.
08:58She look OK, but not great.
09:01Harsh.
09:02Cheers. Cheers to the night.
09:04Yep, second night, perfect.
09:08Glittering in gold, here's Sarah.
09:12Hello!
09:13You look fabulous.
09:15Can I cut while steady?
09:16You've been ready.
09:18Hi!
09:20Hi!
09:21You look amazing.
09:23Did you not get the memo?
09:26Wow!
09:27I'm joking, you look beautiful.
09:29It's not like I've just come from work.
09:31Sean's up next.
09:33That's a bold accessory.
09:36Sean!
09:37You look amazing.
09:38Thank you, hi.
09:40Welcome.
09:41Look who's here, Sean!
09:43Oh, hi!
09:45He came with the vibes, didn't he?
09:48We are Devo.
09:50Mon Dieu!
09:52C'est Philippe, je pense, très avant-garde.
09:55We are Devo.
09:57Phil! Ryan!
09:58Welcome!
10:00How are you doing?
10:01Fine, good. You look wonderful.
10:03Thank you. You look different.
10:05Thank you, it's high fashion.
10:06Welcome.
10:07When Philippe came to my door, I was devastated.
10:12My eyes burn and I wear contacts, so can you imagine?
10:17Not your style?
10:19Oh!
10:21Hey, look at you!
10:23Cheers!
10:25Cheers!
10:27Coming up, frocky horror.
10:29If we're going to be brutally honest,
10:31I don't think that suit's that great.
10:33And I don't think your suit is great, but you're still in my house.
10:36Did you see her dress?
10:38Looking like some pumpkin shining in the night.
10:41And crummy crepes.
10:43The crepe was not a crepe.
10:45Another pancake!
10:54It's night two in Leeds.
10:56Cheers!
10:57Where model and actor Ryan is showcasing French and Caribbean
11:01cuisine in a bid to clinch the cash.
11:04Everyone's here, they're in a good mood, the energy is there,
11:07so I'm very excited for my night.
11:09Great!
11:10How's the starter looking?
11:12But not as amazing as me.
11:15Oops!
11:16No, they're going to like it.
11:18Time to find out.
11:19Quiche au lardons is served.
11:23Wowee!
11:26How come you've chose this quiche as your starter?
11:28In France, we're used to making quiche Lorraine,
11:32so I decided to do my own twist
11:35and make it a quiche au lardons with extra cheese.
11:39Lovely!
11:41And is that a difference between a quiche Lorraine
11:44and a quiche au lardons?
11:47It looks like you weren't listening.
11:50So there's cheese and normally there's no cheese in a quiche Lorraine.
11:55Oh, right.
11:56It's not something I usually choose, so I need a bit of clarification.
12:00Yeah, you're just used to the basic food.
12:03Ryan!
12:04We'll see, we'll see.
12:06Yeah.
12:12Really lovely, it's really tasty.
12:15It's quite salty, but I think that's maybe the bacon, the lardons.
12:20But it's got a really nice cheesy flavour to it as well,
12:23which is really good.
12:24It's quite a large piece of quiche and a large salad
12:27feels maybe more of a midweek lunch than a starter,
12:30but I'm enjoying it.
12:34Shaun, you look like you're having a great time.
12:36I am having a great time.
12:38My mouth's very happy.
12:39There's a party going on in here.
12:41A little French bacon party.
12:45I don't think it was award-winning starter.
12:49It was a bit basic, if I'm honest.
12:52So, Ryan, the theme for your night was, you know, runway ready.
12:56Does this link at all to your line of work,
12:59or is this just something that you aspire to?
13:02You know what?
13:03Before answering your question, what do you think I work in?
13:09I think you work in a supermarket.
13:14Is that your past experience?
13:16No, I just think you're kind of helpful, you know,
13:20like to get things in order.
13:22I think it'd be a great career for you.
13:24Do I actually look like someone who worked in a supermarket?
13:28Sarah, get a grip of yourself.
13:30Ooh, unexpected insult in the bagging area.
13:33Boom, boom, boom, big reveal.
13:36I am a model.
13:38Ha!
13:39And an actor.
13:40Aw.
13:41Yeah, I can see that.
13:43Of course he is.
13:44I'm not shocked at all.
13:46It is very much a bit of a whatever,
13:48as I think he's pretty chuffed that he's a model,
13:50but, you know, they're two a penny these days, aren't they?
13:53Yeah, that's why I gave up.
13:55I've also done a commercial for meat substitute.
13:59Oh, wow.
14:00Mm-hm.
14:01I had to hold a nugget box
14:05and shout,
14:06Yay! Let's go!
14:09There doesn't seem to be any end to Ryan's talents.
14:12He seems to be able to do most things.
14:14Cooking's not one of them.
14:16Oof!
14:18My starter was amazing,
14:20so I hope my main will make it more fantastic
14:24and bring that extra taste.
14:26Maybe, after whipping up a sloppy spud and egg salad,
14:30Ryan plates up.
14:33Poultry has plopped on and it's good to go.
14:36Let's get it on the table.
14:38Go on, then.
14:39Stewed chicken, curried rice and veg
14:42and a dollop of potato and egg salad.
14:45Eat up and get it in your tummy.
14:57You all right there, Sarah?
14:59That potato salad...
15:01I'm just...
15:02You know what? You can leave the potato salad.
15:05I'm grateful you tasted it.
15:07I did not know what that was.
15:09It was one of the weirdest things I have eaten.
15:12Why is the egg salad here?
15:14It feels like it's, you know, slightly different.
15:16It just feels like, you know, it should be in a bap.
15:20You know what should be in a bap?
15:22You and your comments.
15:24Ooh!
15:26I'm not bothered that Phil do not like my food,
15:28because, Phil, who's Phil?
15:30I just listen and ignore.
15:32And if I need to say something, I'll let him know.
15:35I'm sure you will.
15:37That potato salad with the egg is just right up my street.
15:40Thank you, Sean. You're welcome.
15:42Someone with an honest comment.
15:44The rice, it was quite salty and I didn't like the egg
15:48in the potato and it just didn't seem to fit on the plate at all.
15:52Back with the gang, talk turns to fashion faux pas.
15:56I have actually said to someone they were ugly.
16:00It was one of my friends, we were going out on a Friday night
16:03to have fun and have the best time of her lifetime.
16:06Not this girl coming out of her house with...
16:11..a pants and a dress, calling that fashion.
16:15I said, you look horrible and ugly,
16:20and I saved her from a disaster.
16:23I think Ryan is a great guy,
16:26and I think Ryan also has a little bit to learn in life
16:30about what's important.
16:32If someone's ready and they were pleased with how they looked
16:35and they were happy, I would let them crack on,
16:38because, like, it's about your own opinion as well.
16:41Like, your opinion isn't the strongest.
16:43Yeah, but you wouldn't be a good friend.
16:45For example, if you went out like that, I would tell you to stay home.
16:48Well, why didn't you tell me to stay home?
16:50Because I did not see you until the last moment, unfortunately.
16:53Why didn't you tell me to go home?
16:55Do you want to go home now? Well, I've not finished yet.
16:58Well, I think Philip looks great. Thanks, Sarah. You would know.
17:02If we're going to be brutally honest,
17:04I don't think that suit's that great,
17:06but I'd still be friends with you.
17:08Yeah, and I don't think your suit is great,
17:10but you're still in my house.
17:12Did you see her dress?
17:14Looking like some pumpkin shining in the night.
17:16Sarah is a great person,
17:18but when she talks, she does not make sense at all.
17:24Well, here we are, then.
17:27No-one really knows how to respond to Ryan,
17:30because he kind of says things with a smile on his face,
17:34but actually some of the stuff's really insulting.
17:39Isn't this nice?
17:41I do think that Ryan is trying to stir the pot.
17:45He's trying to get a bit of a spicy conversation together,
17:49but sometimes it can just feel a bit awkward.
17:51No kidding!
17:53Right, who's up for a modelling masterclass?
17:55So when you're on the runway,
17:58you walk, walk, walk, stop, pose,
18:03turn your head,
18:06look, picture, turn again,
18:09and then you flip the side
18:12and then walk, walk, walk.
18:15And that's how you become a fashion model.
18:18Oh, wow!
18:20Very successful.
18:22Ooh-la-la!
18:24How about you, Philip? Want to walk?
18:26Head for the cameras.
18:28LAUGHTER
18:31Look to the side.
18:33Look behind me in case anyone's still there.
18:35Spin round.
18:37And back again.
18:40Even in that ridiculous outfit, he really nailed it.
18:44Blue steel!
18:46Woof, woof, woof, woof!
18:48Woof, woof, woof, woof!
18:54Yes!
18:56Good!
18:58How about taking smaller steps?
19:00LAUGHTER
19:02Yeah, I don't think my talent lies in catwalk modelling.
19:06We all give it a good go. We're a bit cringy.
19:09And the winner of the walk is...
19:12..Sara!
19:14Yes!
19:16All I wanted to do was make you proud!
19:18You made me proud, darling!
19:20Oh, it's a happy ending!
19:25Time for a crepe.
19:29You happy with that one?
19:31You know what the problem is?
19:33One girl's crepe is the worst one
19:36until the other ones are the best ones.
19:39Oh, dear!
19:41It's safe to say...
19:43..that pancake is very...
19:46..ugly.
19:48Good job it's not a beauty contest.
19:50It's been a bit of a while, hasn't it?
19:52What do you think's going on?
19:5520 minutes later, Ryan's finally cracked his crepes.
19:58It's not perfect, but it will do.
20:00He's ready for filling with a spear of jam
20:03and a delicate swipe of chocolate and hazelnut spread.
20:06It looks like a success, so we'll see what the other thinks.
20:10Oh, I'm sure they'll let you know.
20:12Strawberry and chocolate crepe.
20:15Sorry for the delay. Oh, wow!
20:17So thank you for your patience.
20:19Beautiful!
20:22I think the dessert was a little bit of a disaster for Ryan.
20:26The crepe was cold.
20:28It didn't have much filling apart from jam.
20:31The crepe was not a crepe.
20:33You were a pancake!
20:35Did you make the jam and the chocolate sauce?
20:38So the jam and the chocolate sauce, I bought it in stores.
20:42So the crepe is the only element on this plate that you made?
20:46Yeah, the important element.
20:48I don't think it's turned out how you wanted it either, Ryan.
20:51I know you're a little disappointed, so...
20:54It was, meaning past tense.
20:57He just served us a pancake, and it wasn't a good pancake at best.
21:02How would you make crepe?
21:04I've got a crepe maker.
21:06Ooh!
21:08Roddy, show off!
21:10I did my best.
21:12The flavour, colour, everything was there.
21:15Oh, magnifique.
21:17Scores! Silver player!
21:19The only course I enjoyed was the starter, and the atmosphere was awkward.
21:23So tonight I'm going to give Ryan a six.
21:27I'm going to give Ryan a seven.
21:29There were some fun moments throughout the night,
21:32but the food was just a bit of a disaster.
21:35I'm giving Ryan a five.
21:38I think it's fairly safe to say that Ryan's no wizard in the kitchen,
21:42and the vibes weren't particularly popping this evening.
21:45So for that reason, unfortunately, I will be giving Ryan a four.
21:49Oh, dear. So, with a less than stylish 22 points,
21:52Ryan's night was less Milan, more Milton Keynes.
21:56Next time, colour catastrophes.
21:59I did expect the pasta to be pink.
22:02Maybe I should have added a bit more pink food colouring.
22:05Jen, where's the pink pasta? Where's the pink anything?
22:09Jen, where's the pink pasta? Where's the pink anything?
22:12And culinary confusion.
22:14Where we are now is in the rhubarb triangle.
22:17What the heck is the rhubarb triangle?
22:19I'm not 100% sure.
22:21Come on, Jen! You're living it!
22:39I am in it when you want me to be.