The first thing that strikes me isthe volume, It's a sharing platter for three. I mean,...
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The first thing that strikes me is
the volume, It's a sharing platter for three. I mean, that is an awful lot,
isn't it? Even if I only had three people
coming round, I probably would put this much out
and then just have leftovers. And this is pork?
Yeah, it's pork rib. Pork ribs. And you've managed to get
a sort of barbecued look, even though we've no sign
of a barbecue here. You've got there. It is tender. I think the glaze
is a bit too sweet. OK. And then what's happened is,
to get the colour, to make it look like
they've been grilled, the sugar's burnt, and there's little flecks of bitterness
in there. OK. Which I'm not a huge fan of. This is your chicken. For me, your chicken wings
were cooked very well. OK. But I didn't get a huge amount
of flavour from the skin. Certainly no heat. Oh, OK. I wasn't a huge fan
of your dirty jambalaya. It was a bit too... ..mushy. I certainly wouldn't be
able to eat too much of that. And this is your bread. Bread, yeah. I'll just see how it is
the volume, It's a sharing platter for three. I mean, that is an awful lot,
isn't it? Even if I only had three people
coming round, I probably would put this much out
and then just have leftovers. And this is pork?
Yeah, it's pork rib. Pork ribs. And you've managed to get
a sort of barbecued look, even though we've no sign
of a barbecue here. You've got there. It is tender. I think the glaze
is a bit too sweet. OK. And then what's happened is,
to get the colour, to make it look like
they've been grilled, the sugar's burnt, and there's little flecks of bitterness
in there. OK. Which I'm not a huge fan of. This is your chicken. For me, your chicken wings
were cooked very well. OK. But I didn't get a huge amount
of flavour from the skin. Certainly no heat. Oh, OK. I wasn't a huge fan
of your dirty jambalaya. It was a bit too... ..mushy. I certainly wouldn't be
able to eat too much of that. And this is your bread. Bread, yeah. I'll just see how it is
Full Transcript
00:00:01.000 --> 00:00:03.016
The first thing that strikes me is
the volume,
00:00:03.016 --> 00:00:05.036
It's a sharing platter for three.
00:00:05.036 --> 00:00:07.052
I mean, that is an awful lot,
isn't it?
00:00:07.052 --> 00:00:09.032
Even if I only had three people
coming round,
00:00:09.032 --> 00:00:12.008
I probably would put this much out
and then just have leftovers.
00:00:12.008 --> 00:00:14.088
And this is pork?
Yeah, it's pork rib. Pork ribs.
00:00:14.088 --> 00:00:17.032
And you've managed to get
a sort of barbecued look,
00:00:17.032 --> 00:00:19.048
even though we've no sign
of a barbecue here.
00:00:19.048 --> 00:00:21.072
You've got there. It is tender.
00:00:21.072 --> 00:00:24.024
I think the glaze
is a bit too sweet.
00:00:24.024 --> 00:00:26.048
OK. And then what's happened is,
to get the colour,
00:00:26.048 --> 00:00:28.024
to make it look like
they've been grilled,
00:00:28.024 --> 00:00:29.056
the sugar's burnt, and there's
00:00:29.056 --> 00:00:31.056
little flecks of bitterness
in there. OK.
00:00:31.056 --> 00:00:33.998
Which I'm not a huge fan of.
00:00:33.998 --> 00:00:34.064
This is your chicken.
00:00:36.008 --> 00:00:39.016
For me, your chicken wings
were cooked very well.
00:00:39.016 --> 00:00:42.998
OK. But I didn't get a huge amount
of flavour from the skin.
00:00:42.998 --> 00:00:43.028
Certainly no heat.
00:00:43.028 --> 00:00:48.036
Oh, OK. I wasn't a huge fan
of your dirty jambalaya.
00:00:48.036 --> 00:00:50.044
It was a bit too...
00:00:50.044 --> 00:00:53.044
..mushy. I certainly wouldn't be
able to eat too much of that.
00:00:53.044 --> 00:00:55.004
And this is your bread. Bread, yeah.
00:00:55.004 --> 00:00:56.006
I'll just see how it is.
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Movie Summary
Cookery competition hosted by Claudia Winkleman. Ten of the UK's best home cooks complete challenges set by a panel of expert judges.
