**The Great Christmas Dinner Disaster**

As we sat down to enjoy our festive feast, it was clear that something was amiss. The atmosphere was tense, and the food on the table seemed to be the main culprit behind our collective disappointment. "Is this a festive, festering fail or is it a Christmas miracle?" our host asked with a hint of desperation, as he gazed at the spread before him.

The plate, which had been eagerly anticipated by all, was a mixed bag of flavors and textures. The bread sauce, made by one of the team members, was a highlight, but not enough to save the dish from its overall lackluster quality. "I think there are enough redeeming features on that plate to give it a pass," our host ventured, hoping against hope that his guests would agree with him.

However, as we took our first bites, it became clear that this was not going to be a Christmas dinner to remember. The celeriac, which had been cooked to an unpleasant mushiness, was a particular disappointment. "Well done for a very, very good bread sauce," our host praised, trying to offer some consolation. But it wasn't just the food that was subpar – the overall energy in the room was lacking.

"I think we should just pour some more wine and pretend this never happened," one of us suggested, attempting to lighten the mood. But it was too late for that. The damage had been done, and our Christmas dinner had become a laughingstock. As we left the table, our host turned to us and said, "I think there are enough redeeming features on that plate to give it a pass." It was clear that he was stretching it.

Despite our disappointment with the meal, we couldn't help but laugh at the absurdity of it all. The fact that our Christmas dinner had been so thoroughly botched was almost too funny to bear. And in the end, we all agreed that it was better than some of the disasters we'd seen before on the show.

**The Ranking**

As we tallied up the scores, it became clear that this episode would be one for the books. Our host gave himself a 7.5, while another team member scored a respectable 6.89. But who had taken the celeriac out of the pan? Spaff was the culprit, much to everyone's amusement.

In the end, we ranked ourselves a 2, which we considered fair given the circumstances. "I gave myself a three I think," our host said, defending his actions. And while it wasn't exactly a perfect meal, we couldn't help but admire the effort that had gone into preparing it.

**The Sorted Club**

As we wrapped up the episode and bid each other farewell, we couldn't help but think of the Sorted Club, our online community for food lovers. We'd built this club from scratch, using all the things we've learned to create content that's hopefully interesting and useful to others. And now, with a little bit of luck and a lot of humor, we're sharing our misadventures with the world.

**The Cake Shop**

Later in the day, one of us visited a local cake shop, where they had an unusual policy: all their cakes were five pounds except for one, which was 10 pounds. When asked why the Madeira Cake was so expensive, the shop owner replied, "You better!" It's a joke that we'll be laughing about for weeks to come.

**The Host's Chest**

Finally, as we packed up the leftovers and said our goodbyes, our host turned to us and confessed that his chest was a little too wide for one of the party hats. "I don't know if it is," he joked. But in the end, he decided to make do with a slightly too-tight fit. And as we walked out into the cold winter air, we couldn't help but smile at the absurdity of it all.

"WEBVTTKind: captionsLanguage: en(upbeat orchestral music)- I don't know what to do.(upbeat orchestral music)(splat)(splat)(splat)(torch burning)- That's annoying!- It looks terrible.- We're hiding these.(upbeat orchestral music)- Ow!- What is going on here?- This is a joke.- Where's the dish?- This should be really obvious.- Oh dear, oh dear.(upbeat rock music)- Hello, I'm Barry.This is Jamie and welcome to fridge-cam.- Now what happens when youcombine one of the best thingsin the world, Christmas,with one of the worst thingsin the world, Pass it On.(Barry groans)- This already feels like a challenge.- I'm not even sure ifwe need to ask Janicewhat the theme is looking at that table.(laughing)- Janice, what's the theme?- Today's theme is Christmas.- Woo!- Oh!(laughing)- You mustcreate a dish that aptlycelebrates the mostwonderful time of the year.We asked the Sortedcommunity to rate you allin order of festive cheer, most to least.These were unbelievably the results.- Unbelievably?- Unbelievably- How interesting.- If you're first.- James in first place.Jamie in second.Then, Barry, Mike and finally Grinch Ben.- Oh!- Look, I played Scroogea couple of years ago.It doesn't mean I am.- Aw- Well, it happens.- Great, let's do this.- One at a time,the boys have 10 minutesto cook and add to a final dish.The remaining team willhave no idea what'shappening behind themuntil it is their turn.(fast rock music)(starter horn blaring)- Oh, oh!(knife hitting cutting board)- As you can see, I've gonefairly, I've gone savory.I'm going fairly traditionalbut with a little bitof a twist 'cause Ithink that's gonna givea lot of elements foreverybody to get involved with.So, I've gone duck.And I've gone celeriacinstead of potato, eh.And I'm gonna try andstart a fondant celeriac.So that Jamie kind ofknows where it's going.And I'm gonna start takingthe breasts off the duck'cause they won't cook in time.Butter goes in there.Duck may not necessarily beChristmassy but it's goingdown the goose route.You know, instead of turkey it's goose.We obviously don't havetime to do a goose.I'm hoping that we can do like a nice,sweet mulled wine in sauce with it.Season the duck breast.Be really nice if we havetime to do like a confit legbut I don't think we have time.And then that goes, thatcan go in a cold pan.Doesn't have to be hot at all.Wash hands.The celeriac goes in here.What I want Jay to do islike carefully turn thatso it gets really, reallynice and brown on all sides.And then what I want Barryto do is put a bunch ofchicken stock in thereso that it cooks out.A little bit of rosemary, thyme.Should I put it in now?How 'bout I just like rest it on the edge.Is that gonna work?I don't want it to likecook and burn in the butter.And carrots, I think somebody'sgonna roast the carrotsbut also I want to use a couple of them.And hopefully they're gonnaunderstand that it's a sauce.'Cause this one's gonna belike roughly chunked up.(upbeat Christmas music)(knife hitting cutting board)(starter horn blaring)No!I need to cook quickly 'causeJamie needs to get the duck,so I'm gonna give myself aseven and a half out of 10.'Cause I think I've left it quite openand everybody's gonna getinvolved and have some fun.(upbeat Christmas music)That went really fast.(starter horn blaring)- He's gone savory.Savory Christmas.Celariac.We're gonna go with celeriac.Sprouts, we can just get rid of them.Nobody needs them.We'll put these in the fridge.What about over here?Yeah that's oh, let's turn that over.That's looking great.Take some credit for that later.Yeah but you know what elseis really good, actually?Like some braised red cabbage.It's not Christmas unlessthere's pigs in blankets.So I'm just gonna add them into the pan.To fry off with our duck.(upbeat Christmas music)Yes boy.Pop them over here.Ow, ow!Make them Barry's problem.(knife hitting cutting board)Yep.That's quite a lot.(starter horn blaring)Not too shabby.I'm gonna give myself a very jolly 6.89.(bell ringing)- Oh!- Oh that's really heavy.(jazzy Christmas music)- A lot of ingredients havedisappeared from this table.I don't know if that'sa good thing or not.(starter horn blaring)(Barry screams)This involves a normalto make some decisions.(Barry screams)What is that?I don't want to overcook this.I don't know what I'm doing.I'm just flapping.(Barry screams)Oh no.So I'm gonna put that onthe heat to go during.(beep)I've just spent four minutes panicking.Don't know, oh no!This is going so badly.Oh stuff it.Just do what I know.Do what I know.Do what I know.Should do what I know.Right, I don't care what's going on.Christmas dinner isn'tcomplete without bread sauce.(bell ringing)That was annoying me.Some milk.That's cream, crap.Milk with a bit of cream.Indulgent.(jazzy Christmas music)Then I need (beep) onion, onion, onion.Oh, I've done so badly.I've done so badly.I hate myself for this.All right, I've gotta stuffthe onions with some cloves.Going in to there.That.Not enough time.Let's just cut it in half.(jazzy Christmas music)And then, grate in some nutmeg.Christmas!(jazzy Christmas music)(Barry screams)No bay leaves, no bay leaves.Never mind.35 seconds, literallythat's just been awful.(starter horn blaring)Shocking, absolutely shocking, Barry.A really hope my Christmasgoes better than this.And I give myself a two.Two, I just faffed.Rubbish, absolute rubbish.Less is more.- Okay.- That's the lesson I've learned.- I can do that, I can do thatOkay(starter horn blaring)There are no instructions as to anything.What is that?Halloumi?First off, I haven't got time for this.We can't just have a chinwag for eight minutesand 12 seconds.I'm gonna take that off the heat.There's no pan space.(rock Christmas music)I don't know how long this has been in.But I have the horriblefeeling that this is supposedto be the beginnings of a bread sauce.Ah, how do you make a bread sauce?I know this.Those onions.Come out.I have no idea.That could be somethingcompletely different.I could be ruining this.We go butter in.This could be really buttery as wellbecause I have no idea whetherbutter's already been put in.Hey it's Christmas so we'llbe generous with the butter.I don't know what this cabbage is doing.It's run out of juiceso, I mean, I might sticksome more vinegar in that.Because it's, I mean.(blows raspberry)Loads, there you go.We're just gonna get this in.So we just want to reducea bread sauce over likeI think 20 minutes.So I'll put it on a slow bubble.I haven't really done anything,to be honest, except for guessthat this is a bread sauce.It needs a gravy or itneeds some sort of sauce.And I am not qualified to do that.All he needs to do isplate up and work outhow to make the gravy outof one solitary stock cubeand maybe some pan jus.(rock Christmas music)That is a massive Christmas oval plate.(starter horn blaring)I didn't do very well.I haven't offered anything.So I'm gonna give myself a three.(rock Christmas music)You are up.(starter horn blaring)- All right, straight off.I have got some work to do.Because if you guys thinkI am not Christmassythen that's what I need to improve onmore than anything else.Christmas is time for giving.Christmas is a time for love and family.So we're gonna make surewe give our loving familyover there some good food.What have we got?Duck.That is very overcooked.Pigs in blankets covered in duck fat.That'll be nice.We can make that work.(Ben coughing)Very, very sharp.That looks like that'ssupposed to be a gravy.(rock Christmas music)Sprouts.Don't know why they were in the fridge.So we've got cabbage and duck.So, I guess the plan was to use celeriac.Oh, did they literally just look at thatand not see that?It's not cooked though.I like it but it's not cooked.The last ten minutes of a Christmas lunchis normally just warminga few serving dishes,putting things out on thetable for family service.Getting the wine ready--Wine ready, I can alwayshave the mulled wine.Duck fat and sprouts.I quite like a little fewflavors through sproutsso that they're not whatpeople are scared ofwhich is that little pocket of cabbage.It's been cooked in the duck fat.I'm adding some freshthyme, some salt and pepperand some cranberries.Cranberries and sprouts.Okay, the cabbage is gonna be too sharpso it needs something fruity in it.I have never done this before in my life.But I'm thinking outside the box.Mincemeat you'd normallyput into mince pies.It's very sweet and sticky and fruity.And might balance that outwith a nice Christmas flavor.Bit more citrus in there.And the cabbage is a littlefirmer than I would really like.'Cause it should really bebraised for a long time.But we're gonna have to make do with that.They haven't got any stock out.We've got lots of veg in there alreadyso I don't need much of that.This is not gonna be thebest sauce in the worldfor a coupla reasons.One, not even sure if it's had enough timeto cook out the wine.What it did have was lots of lovely flavorfrom the veg.I'm just gonna strain itoff so I can reduce it downinto a hot pan.And hopefully that's reduced to a pointwe can use it in a moment.Think this duck could havedone with a little less time.Personally.But the skin could be a little crispier.(rock Christmas music)Not bad, actually, it blushed.I take that back, it's blushed.It could be a little lessbut it's not a problem.To wind around that.We do tend to go a bit excessivewhen we eat at Christmas butI think it's that time of yearwhere it's almost excused.(rock Christmas music)A minute left.This is gonna look all right.It's not gonna look great.I don't think bread sauceis ideal in this situation.But it would be rude to leave it off'cause someone's made it.And I think Christmas is about traditionbut it's traditions that for your familyand the way you like it.10 seconds to throw some gravy on a plate.Little time.And there we go.(starter horn blaring)I'm not sure if you'dcall it Christmas dinnerbut it's definitely festive.Oh, I've gotta rate myself.Seven and a half for gettingsome stuff on a plate.You ready boys?(jingling bells)- Wouldya be a pep.- Merry Christmas!(triumphant Christmas music)(laughing)- In 50 minutes,the boys have madepan-fried duck breast with braisedmincemeat red cabbage, roasted celeriac,duck fat and cranberrysprouts and bread sauce.- Someone found thebrussel sprouts that I hid.- Did you hide them?- Of course I did.- Is that what you did?(laughing)(groans)- It's not offensive.It's not massive but it couldtaste incredible and thereforebe well-worthy of thecelebration of Christmas.- You're right.We should be celebrating what's therenot what's not there.- Cheers.- Cheers.- Merry Christmas.- Oh can't we drink tothis on cooking with it.That's a relief.- The thing is, there's not much therewhich means that every item on that platehas to be perfection.- I'm gonna be honestwith ya, I have neverflapped more in my life.- The cabbage was stuckto the bottom of the panwhen I came in.So I pretty much dousedit in cider vinegar.(laughing)- Cider vinegar?Not mulled wine.- Nope.- You thought that somebody had putpickled cabbage on our Christmas dinner.- Yeah, I genuinely did.- You're not dare digging inbefore we do crackers, are you?- Oh yeah, oh I'm sorry.- You have to do like the old dang--- Merry Christmas.- Three, two one.- Merry Christmas(poppers cracking)(Barry screams)- Yes!- Why did the oyster go home early?'Cause he pulled a muscle.(drum sting)Am I right?- Let's try this.I'm interested with theceleriac was cooked.Oh that's a knife.- Oh no!- Cheers.- Oh, no.- Cheers.- Oh, dear.- I tell you what, decent bread sauce.- Really good on nutmegand cracker seasoningand that was good.- That cabbage is delicious.- That is the best thing on the plate.- It's a little acidic.- Or is it the awe.- But it's better than it being bland.- Yeah but it was youwho literally saved this.- I enjoyed everythingon that plate thoroughly.- Well not the celeriac.- Not the celeriac.- Being brutally honest,is this a festive,festering fail or isit a Christmas miracle?(laughing)- As the elected head of Christmas--(laughing)I, I've got to give it a fail.It's not Christmassy enough for me.- I think there areenough redeeming featureson that plate to give it a pass.- You're not singing dancing.There's no Christmas cheer.I think that's a fail.- If I were to give it a Christmas miracleit'd solely be becausethe chefs did a good job.And I don't think that'sgood enough to pass itso it's a festive, festering fail for me.- I think that is a better plate of foodthan many of our Pass it On endings.- That is no bar.- And therefore I think it ison the lower, lower, lower endof pass and there's thingswe can take from it.- No, you can't judge itby what we've done before.(laughing)- What did people score themselves?- I scored myself a 7.5 whichI thought was almost fairbut maybe I just didn't leaveenough clues for you guys.- I went for a 6.89.- Strong sausage edition.- I'd have given you the exact same score.- What, how high?- 6.89 I think he said.- Holy.I gave myself a two.- Well that's fair.- You made the bread sauce.- Bread sauce.- I made bread sauce and did nothing else.- He studded an onion withcloves and put it in cream.(laughing)- Oh did you do the breadpart of the bread sauce?- Well yeah, 'cause it hadn't finished--- Oh, congratulations.Well done for a very,very good bread sauce.(laughing)- I gave myself a three I think.Deserved.- Oh, okay- Who took the celeriac outta the pan?- Spaff- Oh, 6.89?Are you kidding me?- I gave myself 7.5 forputting stuff on a plateand seasoning a few bits.- Well there are our rankings.We would love you torank us in the commentsfrom best to worst, one to five.- Let's not let this ruin Christmas--- No- Or our friendship.- No.- I think we should justpour some more wine.- Merry Christmas everybody.- Merry Christmas.- Merry Christmas- Come on.- Come on, James.- Come on get it in, James- The love.- Now as always, Janice needs your helpwith some more themes and orders.So please comment downbelow with your ideas.I'm really glad you're back 'causeafter my last performance--Think everyone else understandswhy, though, do they?- Went into a cake shop the other day.- Yeah.- All the cakes were five poundsexcept for one which was 10 pounds.- Okay.- And I asked why is that 10 poundsand the shop ownersaid, it's Madeira Cake.(laughing)- You better!I like that.Like that.(door closes)- As wementioned, we don't justmake top quality YouTube videos.- No.- We've built the Sorted Clubwhere we use the best things we've learnedto create stuff that'shopefully interestingand useful to other food lovers.Check it out if you're interested.Thank you for watching.And we'll see you in a few days.(beep)- My chest is a little too wide for this.- I don't know if it is.Look,- It's a little- This is a bit.- No.- I thought James had twolittle boop, boop like--- It's a bit baggy on you.- No I think I'm actually-- This bit's sticking out.- I'm too big, I'm too big for it.(laughing)\n"