(bright music)
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(electric guitar music)
- Hello, welcome to FridgeCam.
Now, you know that we love to
support our local restaurants
and we love to celebrate London's diverse
and delicious cuisine.
So today, I'm challenging Mike and Barry
to a 100 pound takeaway challenge.
- Isn't this more like you're
hungry, you want some lunch,
but I can't be bothered
to order it myself?
- Yeah, he's like, "I've got
an idea of a way to get lunch.
"We'll turn it into a video."
- There's going to be three
rounds to this challenge
and I'm gonna give the boys
50 pounds each to battle with.
Round one.
Story.
Each dish should come from a restaurant
with the best backstory.
- This is what happens when
you give him too many cameras.
- [Mike] I know.
- Round two.
Instagramability.
I will launch a picture
of each of your dishes
on my incredibly popular Instagram profile
and ask the audience to
vote for their favourite.
And round three, originality.
I want the boys to choose a
dish that I've never had before.
And I've eaten a lot of food.
- And he gets to eat at least six dishes.
- This is gonna be hell.
(electric guitar music)
London is the best place in the world.
- I am going big on one of the rounds.
(electric guitar music)
- Right, Mike.
Story, hit me.
- [Mike] This is nihari from Lahore Kebab.
- I've heard of Lahore Kebab.
- This was recommended
to me from an Uber driver
who was Punjabi.
He picked me up from where we
were, which is in Whitechapel,
and he said, "What do you do?"
And we got into talking about what I did
and he said, "Oh, then you must have tried
"Lahore Kebab House."
So the cool thing about this
place is it's family-owned
and every weekday, the chef
knocks up a street food dish
akin to the streets of Lahore.
It's a city in Pakistan.
And therefore, what I've
got you today is nihari,
a spiced broth with slow-cooked meat,
in this case, lamb shank and bone marrow.
- As soon as I took that cloche off,
I was hit in the face with
the most amazing smell.
Boys, I am greedy AF but I can't sit here
and eat all of this food
without sharing it with you.
- [Barry] Okay, thanks,
really kind of you.
You watch how much he gives us now.
- Bottoms up.
(electric guitar music)
- This could be really hot.
(electric guitar music)
- Meat is so good.
- Ooh, oh!
- It's, oh, oh, every part
of my mouth is tingling.
- That is such a lovely spice.
- It's a peppery heat, innit?
- This has got a tonne of flavour
and a really lovely heat to it.
And that broth is sensational.
- Your Uber driver knew
what he was talking about.
- He did, didn't he?
- Strong start from Mike.
- Follow that.
- [Barry] Please, lift the cloche.
- Oh!
- What you got there is
a charred flank steak
with some kale mac and cheese
and the farmer's salad,
with some chimichurri sauce
to drizzle over the top.
- [Jamie] Okay, wow.
- Remember it was a couple of years ago,
you and I were walking through London.
We'd just been to, been to a meeting.
Bit knackered from it and
we were absolutely starving.
We stumbled into the nearest
restaurant that we could find.
And this is from Farmer J.
Do you remember us eating there?
- No.
- He's lying, isn't he?
- No, I'm not, I promise
you I'm not lying.
The guy himself, he grew up in Tel Aviv.
Then coming here, realised, again,
there's so much fast food around London,
he wanted to focus on
stuff that was mega fresh,
cooked from scratch and
well-sourced around the UK.
Also, with every meal you buy,
another meal is donated with
the Magic Breakfast initiative
to primary schools.
- When did we go to this restaurant?
Are you sure I was there?
- No, I'm not sure.
I know, but I just felt like I had to add
another level to the story.
- Yeah, why didn't you go
like, the primary school angle?
And the Tel Aviv thing's cool enough, so.
- [Barry] I just panicked, didn't I?
- [Jamie] Cheers.
- Cheers.
- [Barry] Cheers.
(bright music)
- That is some very lovely steak.
- Solid lunch.
- Great mac and cheese, great salad.
Slightly tenuous
inclusion of me in a story
that I don't think I was ever in.
- Sure you were there.
- But, Farmer J doing
great things for charity
and an inspirational story.
I'm conflicted with which direction to go.
- You gotta pick one
and you gotta hurry up,
because the rest of the
food's getting cold.
- It goes to the Lahore Kebab House.
- [Mike] Yes!
- I should get more Ubers.
(laughs)
- So out of interest, how
much have you spent so far?
- 11 pounds 50.
- 11 pounds 20.
- Ooh!
Keeping it tight, keeping it tight.
- Keeping it tight.
- You wait.
(upbeat music)
- Round two.
Instagramability.
- A hefty wedge of my
budget has gone on this.
- [Jamie] Okay.
- Because I had to hit him where it hurts.
- Oof.
Oh, Michael, Michael, Michael.
- So mate, what you've got
here is the Lobster Royale
from Burger & Lobster.
Buttermilk-fried lobstertail,
lobster mayo, tomato,
pickles, lettuce, red onion,
herb, ranch dressing and a
brioche seeded burger bun.
It's a meal deal, so it
comes with a drink and fries.
I don't wanna hold it
against Burger & Lobster,
I'm gonna say it was the delivery,
but it also comes with a chocolate torte.
And it didn't travel very well, so.
- [Jamie] A slanted chocolate torte.
- Did you include that in your Instagram?
- No.
I actually think that their burger,
their 'Lobster & Burger' burger,
is the best burger you can get in London.
- Once again, Baz,
you've got it all to do.
- But honestly, burger is a bold choice,
especially for something
you wanna Instagram,
purely because you don't
know how it's gonna turn up.
- Cheers, everyone.
- Cheers.
(upbeat music)
- Oh, yes.
That is outstanding.
- That is utterly ridiculous
in the best possible way.
- That sauce is so creamy.
- You want a burger to be dirty.
In the best possible way possible,
but you want sauce all over your hands,
you want it all over your face.
That delivers on that and it's
lobster in buttermilk batter.
That is insane.
- I don't wanna make the
decision for you, but...
Wow.
(upbeat music)
Is it good?
- Wow, that is, yeah, try that.
Get a spoon and try that.
- Oh wow, that is so dense.
That is just a layer of almost brownie.
Wow, I slagged that off.
I'm really sorry.
It was more about how it
was delivered than anything.
- That is phenomenal.
- That?
That's great.
- Michael Brian, once again,
a strong start to the round.
Barry Taylor.
Can you back it up?
- [Mike] I'm intrigued.
Oh, that is good.
- Ooh, oh no.
What have you done?
- I've done it.
- Have you got him a beer?
- I've done it.
Yeah, if you want it, pour
your Bone Daddies beer.
Yeah, you're right.
This is from Bone Daddies.
And also, there were a few extra options
that I went for as well.
- Extra options?
- So, please.
- You didn't get, you
get given one of those
for buying a meal, you don't,
it's not an extra option.
It's not like you go out
of your way to get a bib.
- So, what you have here is
a fried chicken poke bowl.
You have sautéed mushrooms,
pickled red onion,
green chilli, sushi rice,
guacamole, pickled carrot,
tomato and jalapeno salsa.
And then you've got some nori
and crispy noodles on top as well.
I had some money to spare,
just a little bit of money.
It's not quite a...
A chocolate tart.
- [Jamie] What, a mochi ball?
- [Barry] A little mochi ball.
- [Jamie] This is a meal deal as well!
- I'm quite threatened by this.
Cheers.
- Cheers.
- Cheers.
(upbeat music)
- Things I wouldn't
usually put in a poke bowl.
- Oh my goodness, ooh.
- Doesn't need any more spices,
but I got extra there if you want it.
- Have you tried one of those mushrooms?
They're like 100% umami.
Oh, man, that is amazing.
- Considering there's
like, 10 different elements
in the bowl, each element
is packing flavour.
- Try your mochi.
- Ooh, it's cold!
- Oh, it's not ice cream in there, is it?
- Of course it is.
- Oh no!
(laughter)
- Do you know what?
That is so much better than the mochi
that Mike made in the
Ultimate Japanese Battle.
- That's not true.
I haven't tried it but you
know, it was a first time.
God, gimme a break.
- Great work, Baz.
- Cool, thank you very much.
- Great work.
All right, you send me your photos.
I'll chuck it on my
incredible Instagram profile.
I don't know if you've seen the content--
- If you like Jamie's children,
you're gonna love this Instagram.
- I'll leave the vote up
until the end of the video,
and that can be the decider.
So we're two rounds in.
How much did you spend?
- The Lobster Royale meal deal
from Burger & Lobster was 25 pounds.
- Ooh.
- [Mike] I went all in.
- I spent 21 pounds 14.
- So, Baz has more to
spend in the final round.
Shall we do it?
(upbeat music)
- So if you lift the cloche, Jay?
- Ooh.
- Top marks on packaging.
- Dominique Ansel?
- The creator of the cronut.
This is from his bakery in London.
I have to submit only one of these things.
So, if you open them up.
- Why only one?
- Because, you can't
buy from Dominique Ansel
and not get a cronut
But I'm actually, my official
submission for this round
is the kouign-amann sat beside it.
And that is dubious pronunciation.
The New York Times described it
as the fattiest cake in existence.
It's essentially a caramelised
croissant in a muffin shape.
- Step one.
Originality.
I don't think I've ever had that before
or even less, heard of it.
- Okay, good.
- Before.
So,
tick.
- Oh mate, it's got such a glisten.
It's saturated.
- Cheers.
- Cheers.
(percussive music)
- Wow.
(groans)
(laughs)
Mm.
- That is something.
- That is phenomenal.
- That is the most unreal
croissant I have ever eaten.
- The New York Times are correct.
- It's also the right
amount of sweet as well.
I thought it'd be like a cinnamon bun.
But actually, it's only to a
slightly-sweetened croissant.
- It's the crystallised sugar on the top.
- The cronut that goes alongside this
is gooseberry and roasted vanilla,
filled with homemade gooseberry jam.
- I love a goose.
- There is, there is, there
is a custard in the cronut.
- Oh, maybe just take
a bite of that, mate.
Whatever it tastes like, forget about it.
It doesn't matter, doesn't
count towards this round.
- The final dish.
- I'm excited for this.
- Please, lift it.
This is the Pleasant Lady
Jian Bing Trading Stall,
so the main dish is the jian bing.
And you have there
Iberico char siu pork jian bing.
It's a crepe made first of all,
then they crack an egg
on top of that crepe
and scramble it on top.
And then they start to fill,
put all the fillings in.
You've got Iberico pork there in that one,
with an extra egg as well,
in there as well for you.
Alongside that, we've got
the purple yam shaobing,
which is a, well, purple yam,
which I think is a potato?
It's potato-ish.
Purple potato.
- Yeah.
- In a dough, fried dough as well there.
- Hang on, which of
those are you submitting?
- Both of them, 'cause
they're both in budget.
- [Mike] So?
My two are in budget but
they're two different dishes.
- But your cronut isn't original.
You said it, Jamie's had a cronut before.
- Yeah and I was saying I
can't go to Dominique Ansel
and not get a cronut.
It'd be insanity.
- In that case,
no, please, throw your cronut
into the original category,
'cause Jamie's had one of those before.
- I've not had a
gooseberry custard vanilla.
- I think I heard him say that he hasn't
had one of those before, so.
(laughs)
- [Barry] Well, mate.
Please, tuck into it.
- Cheers.
- Well, let's see.
Cheers.
(percussive music)
- Oh, that's a really
interesting flavour mix.
- The char siu pork tastes so distinctive
and it is delicious.
But it almost has that
sort of hoisin duck pancake
vibe as well, because of the crispiness
of the pork belly and the pancake.
- And the cucumber.
There's spring onion in there.
- It's insane.
- That is a lot of
flavours that I recognise
in a setting that is unusual.
It's delicious and I would
love to have another one.
Oh!
(laughter)
(percussive music)
Mm!
- [Barry] Is it good?
- Mm!
The originality test is have
I had these dishes before
and I've not had any of these before,
but they're obviously amazing
dishes in their own right
and have their own
histories attached to them
and their own stories.
In terms of a winner for this round?
I'm gonna go
with the Pleasant Lady.
- Ah.
- You've blown this game wide open.
It's all over to you.
- Well, before we reveal the
results of the Instagram round,
how much of your budget did you have left?
- So, the kouign-amann
cost four pounds 50.
I paid for the cronut outside the budget.
That's just for us to enjoy.
So, I therefore had nine pounds remaining
from my 50 pounds budget.
And the cool thing about Deliveroo,
which is the platform that I was using,
this is not a hashtag ad,
is that actually, you can
like, round up that price total
for specific restaurants.
So, I'm gonna chuck that
nine pounds onto the order
of my first restaurant,
the Lahore Kebab House,
just as a thing.
- I only have 41p to donate
to my favourite place.
That was 16.95 for those
two from the Pleasant Lady.
♪ You do it to yourself, you do ♪
♪ And that's what really hurts ♪
- Okay, after three rounds, it's one all.
Only the Instagram round left to decide.
There's been 3,711.
- In half an hour?
- Votes in half an hour.
Boys, I have to be honest with you,
we're looking at a Brexit situation here.
It's a 52, 48.
- Ooh, no way!
I didn't really care that much.
But I really do now!
- I really care.
- The poke bowl takes it.
- Still have a job.
Get in!
And now, the issue with
the lobster burger was,
is you can't see it's a lobster burger.
- It's good when you win something
and then tell the loser where
they went wrong, isn't it?
(laughs)
(laughs)
- Which means that Barry,
you are the overall winner.
- Well done, mate.
- I mean, I think it's fair to say
there were no losers here today,
because they were six incredible dishes
from six amazing London restaurants.
And if you get the
chance to check them out,
then you definitely should.
Either delivery or when
you can go back there,
go back there.
- Turns out we're really
good in these battles
when we're not cooking.
- Let us know, did you agree
with the scores in each round?
And which was your favourite dish and why?
- [Male Voiceover] We've
also built the Sorted Club,
where you can get tonnes of foodie inspo
using the Packs midweek meal app.
Discover and share
restaurant recommendations
using the Eat app.
Listen and contribute to
our Feast Your Ears podcast
and send us ideas for new cookbooks
you'll receive throughout the year.
Check it all out by
heading to sorted.club.
(upbeat music)
And now, a blooper.
(bleep)
- Wowzers.
- So wowzers.
We're not gonna fit in our trousers.
(laughs)
Cut that.
- See, see his--
- I'm not ready for that to go out, no.
No, I'm vetoing it.
- I'm calling that a blooper.
