Well, should we do one more? (both laughing) - Right then, to finish this off, Baz, you have a message. Have you heard of pink sauce? It's so good. And here's how to make it. Blend together dragon fruit, lemon juice, and garlic powder. Dragon fruit juice and lemon juice. Okay, it's just a pink sauce. A packet of ranch, and that dragon fruit mixture. Cute. - And that's it-- Couldn't you use dye? - So it's just pink ranch dressing? - Pink ranch dressing. Oh sir, I remember this. - Oh yes, sorry, hang on a second, I'm just, - So please, please. I do remember this. - Yes. - Didn't someone get like arrested for like selling pink sauce, but it was like dodge? - This went big and it went bad, after the creator actually decided to sell it for themselves, was then shipping the pink sauce around the U.S., but it had milk in it, and it wasn't refrigerated, and there were worries about things like botulism. - Oh. Valid. - However, this is a foodsafe version of that recipe. Would you like to give the pink dipping sauce a try? - Is it our version, or is it one that's been shipped here? - Ben's had the milk out for three days. (all laugh) Fermented pink sauce. Mm-mm yes. I would love to try this.

It looks gorgeous, doesn't it? - Wow, look at that. It gets the wow factor. It's a cucumber meets a kiwi, but pink. The two really flavoursome. - I could come back. - Vegetables and fruits. Okay, right. - So we blend that first, don't we? Then we mix, and then blend it all in. We'll just blend it a little bit first. - Chuck it all in. Why? - I reckon chuck it all in - Get it all in. (country music) We're good, we're good. (stick blender whirring) I mean it does look-- Very inviting. - It's good, it's a good color. - It's a good color, it does look a bit like yoghourt though. - It does, doesn't it look right next to chips? - No, maybe not. (country music) Dippy, dippy, dippy, dippy. Right, this doesn't feel right. It feels like I'm dipping it into a smoothie. Ooh, Tinky Winky chips. - Keep that to yourself. - It tastes like ranch sauce. - Tastes like watered down ranch sauce. It feels like a waste of ingredients'cause the ranch sauce on its own does the job. Everyting else that went into it, is a waste. Especially just a beautiful thing like that. If you'd put beetroot in it, at least then it would give you the color and the flavor as well.

To be fair, we haven't followed an exact recipe. - No. - We looked at a couple of the ratios that we thought would make sense. - Yeah, yeah, yeah. The reason it's done well on TikTok is, visually it's fascinating, having that go with creamy stuff. - Yeah. And to make something that looks that amazing on a chip, is why it's been shared so much. - So are we gonna scroll past or follow fast? - Straight past. Well, it feels like we tackled a few different ones today, from novelty ones like this, to ones that actually traditional recipes, that we just might not have seen before. What's your overall takeaway? - The traditional recipes work much better, and it's good to see that they're coming to light on social media, and getting the recognition they deserve. - I'd agree that the two dishes that were traditional methods, where the internet has brought it to more people, they are fascinating. The other two, visual stimulation with no substance. Spoken from the person who has go on lots of food challenges and no substance. But over to you, in the comments down below, that's let us know what did you think of those TikTok food trends? - That's not fair. Have you seen any that we should be testing ourselves? - Don't you laugh. Comment them down below, and let us know. And Poppy, a massive thank you for coming in. Thank you. It's been great to have Polly in the studio. So comment down, check out all of her links downstairs. (Poppy laughs) Yeah, great video guys, well done everyone. What's what? - I just talk about my book really quick? - We're finished. - No, no, no, please. I spent a whole day here for no other reason. - I spent a whole day writing it.

"WEBVTTKind: captionsLanguage: en(bright holiday music)(upbeat music)- Today, we're putting someTikTok recipes to the test.And who better to be in thekitchen than the TikTok queen?It is Poppy O'Toole.- She's back!- Ahhh! Run, quick, unsubscribe. Ah!(Jamie and Barry laughing)- And Barry's here.- Aw. I'm happy you're here.- Thanks, mate.Let's do this.- Number one.Barry, you have a message.- Whoa.- It's me.I've sent you the video,- Shame.- To watch.- Okay, you ready for this?- Oh, okay, that's right.- Okay people, let's makethat Filipino dessertI've been seeing all over my FYP.- A recipe from someone who'snever made this thing before.- No, but I've been to Mexico with her.(all laughing)- Don't like the way she'scutting that, makes me nervous.- It's so soft.- I have seen, I've notseen this (indistinct),but I've seen this,'cause I spend my wholelife on TikTok, so yeah.- This is good.Out of a 10, I would give this a nine.- That's quite generous.- I love avocados.Shout out to thePhilippines, (indistinct).This is good.- So you're kinda making avocado,- So sweet...- Ice creamy, slushy, things.- Sweet avocado milkshake.- Do you wanna try it, andwe'll have a chat about it?- Yeah.(fingers snap)- So you have all of theingredients in front of you,start making it, see how you get on.- If we mess this up.(Poppy laughs)- Yeah. We don't deserve to be here.- No, I'll do avocado.- Okay, I'll do the ice.- I love an avocado.I can see how avocado worksin a dessert quite well,'cause it is like butter isn't it?- Oh definitely.- So the interestingthing about this dish is,not only is it a viralTikTok sensation like Poppy,but it's also actually atraditional Filipino dessert.- Okay.- Three ingredients, it'scalled avocado lamaw,it's popular in the Philippines,but also in Vietnam and Indonesia.And it's sometimes made with milkand sugar instead of condensed milk.- Gotcha. Right, condensed milk.- Do you need more avocado?- No, I think we're good,we're good. Mixy mixy.(spoon scrapes against ice)- That looks really delicious.- And this is dessert rather than a drink?- Yeah.- So I don't want to mix it too much.- And you heard Zioncrushing through the ice.- You, it is meant tobe like crunchy, crunch.- Alright, we're done.(upbeat music)(spoons clink)(Poppy and Barry hum approval)- Avocado and condensedmilk, what we thinking?- Oh, this is delicious. I love this.- Condensed milk is incredibly sweet,and the avocado kind of like,freshens it up massively,and it adds that creamy texture.It does feel like a milkshake.- Yeah, yeah. It feelslike a crunchy milkshake.It's like a melted milky bar- Yeah.- Can you see why this hasbecome so popular on TikTok?- Yes, three ingredients.- Yeah.- No prep work really.And very tasty. Goodproduct for minimum effort.- Yeah, and a good way ofsaving an avocado when it's toosoft to use in a salad.- Mm.- Chuck it in a smoothie.- Would you make this at home?- I think I will now actually.- Yeah.- I'm, I like it as it is,but I feel like you could also,you know how peas a replacementfor avocado sometimes, now?I could see peas in it, mashed peabecause it's a similar sort ofchlorophyllmy, sort of green taste.- We've never described foodas chlorophyllmy before.- I pronounced it wronganyway, so that's fine.- Chloroformy?- Chlor, chlor, chloroform?- No, what's the one Chlor still that?(cast member speaking indistinctly)- Smell that.(all laughing)- Yeah, yeah.- I don't know, it just tastes green.- Oh no, it's chlorophyll.- Chlorophyll.- Chlorophyll.- Chlorophyll.- It's what makesmakes green stuff green.- Chlorophyll.- Avocado is something that again,I only use in savoury things,but with a bit of condensed milk,it's really good.- Well we've had toquickly think of a way ofdeciding whether you like this or not.So are you going to,- Scrollpast, or follow fast?(Poppy laughing)- You're gonna makethis stick, aren't you?- Yep.Follow fast!- Yay!Let's move on to number two.Next up,- Yeah.- Now how could we have the queenof potatoes in the studio,and not do a potato TikTok trend?Barry, play the video.- You must have seen this.♪ If you be the cash ♪♪ I'll be the rubber band ♪♪ You be the match ♪♪ I will be a fuse boom ♪- Yeah. Yeah, I love this, yeah, yeah.- Cute, I like that.- Now, hash brown in a sandwich,as a middle layer, standard.Absolutely fantastic, as the outside,ooh, now we're talking. Am I right?- Mm hm.- You are not wrong.- Would you like to give it a go?- Yeah.- Please.- So to me, thislooks like a cracking wayto upgrade your avocado on toast.So we thought, why notmake some smashed avocado.We give you some eggs,some hot sauce, some herbs,and then we'll give you somehash browns to put 'em on.- Yeah.- What the hell are you doing?- We only need, we'renot making loads, are we.- Anyone.- I never ever, ever.I really thought that youprogressed a lot in like recentyears, but you've just gone back a few.- It's a goodway to squeeze them out.- To be, to be fair, to be fair.- I've a lot of avocado on toast.- To be fair to be fair.- It's a good way tosqueeze them out, you see?- Genuinely never cut avocado like that,or seen it before. It'squite interesting, actually.- I usually cut it in the middle that way,and then just squeeze it out.Right, that's all we need.- Okay.- One egg or three?- We need one egg.- We don't need three.(indistinct)- So pops, you use potatoes in lotsof different ways, as abread or toast replacement,what do you reckon?- Yeah, I can see it.Yeah, I can really see it.- Okay, right.- Shall I chop some herbs?- Oh yes, please, love.- Okay, because I don't,I don't trust yourchopping anymore after that avocado.(Barry laughing)- Hot sauce in your smashed egg.- Is delicious.- Makes all the sensein the world, love that.- I like the fact that it'slike a smash boiled egg as well.So there's no like, poaching,it's like easy, nicelittle breakfast filler.- Hash browns out.- And I know we're a cooking channel,but where do you stand onmaking hash browns as opposedto buying the frozen ones?- See, I'd always make my own roshti,but never make a hash brown.Roshti is like, it's charmis in how rough it is.Like you want crispy edges,you want it to like, burna little bit on both sides.You kind of, it needs to be homemade.These, the, the point of 'em isthem being uniform, easy to bake.- What I know when I've made them,is that a roshti is grated,and using clarifiedbutter a lot of the time,I use clarify butter in my roshti.- Yeah.- To keep it together.Whereas hash brownsseems like little chunks.It's not quite, they'renever quite as grated.- They are alittle square aren't they?They're little square bits.- Yeah. And I've always triedto imitate the frozen hashbrowns, but it's really hard.- Looking good guys.- We've tried to make itlook fancy as canapes.They're easier I guess to eat.But, I think, for a breakfastitem on a whopping big,(Poppy and Barry grunt)on a whopping big hash brown,I think I could get behind.- So from a bread replacement,what are you lookingfor in terms of taste,structure, rigidity?- That's a good word.- Thank you.- Rigidity, like that.You need a little bit of crunch texture,'cause you're getting likethe toast, toasted element.And then just, I'm looking for just carb.As long as there's a carb underneath.- It's just a vehicleto get it to my mouth, isn't it really?- Well I noticed that youdidn't butter the hash browns,before you put the avocado and egg in.- That would be quite good though.- No, don't encourage him.- Ooh.- Don't encourage him.- Ooh.(drum beating)- Mm.- Mhm.- Baz, you are a big timeavocado and toast connoisseur.- Of course.- How does that compare?- Two of my favouritebreakfast, avocado on toast,eggs on toast.(Poppy laughs)I mean, it's not rocket science.It's brilliant. Yeah, I love it.- Yeah, really good. Ithought it was delicious.Especially, if you didit with a big roshti,imagine like a one forbread, like in the pan,and then the avocado on there.You could do your poachedeggs or your (indistinct)- Yeah, fried egg ontop, ham's there as well.- Yeah.- Well, we had the trend a few years ago,with the sweet potato toast.Do you remember? We actually put,- Oh yeah.- Slices of sweetpotato in the toaster.- In the toaster.- I'll be honest with you, Icame on here two years ago now,and at the time I was terribly nervous,and I had absolutely no,in the nicest way possible,I had no idea who you were.And I feel like I owean apology to everybody.But on the first challengethat we ever did,and it was testing outagain, TikTok trends.- Yeah.- But you were making spins on them,(Poppy laughs)but I was so confusedby everyone's nicknames,but I couldn't remember who anyof you were, or your names.- So, when you gave us the winner,- So, Mike was the onlyone I could remember.(Poppy and Barry laughing)- (indistinct)- Thank you, thank you.- Honestly, I think because I was like,what's spaf?- Oh no.- What's spaf? Who's spaf?- What's spaf?- What's (indistinct) I don't understand.- We do have alot of names, don't we?- We do have a lot, yeah,the three names is a lot to remember.- And I literally,well, yeah, three. I mean,it's ridiculous, isn't it?But I was so like scaredand I was like, Mike.- Susie, don't worry, all is forgiven.(all laughing)- We've come a long way, guys.- Amazing, thank you.- But, it's been heavy on my,on my conscious.- So you waiteduntil Mike wasn't here.- Yeah, yeah, yeah, yeah.(Barry laughing)He lost, I think the bacon (indistinct)was probably the best.But yeah, the hash brownbreakfast is great, I really do.Great. I really do.- Right, so are you gonna scroll pastor you gonna follow fast?- I'm following fast again.- I'm scrolling past her.(Barry laughing)Are you ready for number three?- Send me a message.(phone dings)Wow.- Oh yeah.- That is amazing.- That's good, isn't it?- Oh yes.- Oh, this looks amazing.- Right, I've seen this before.This is called French ravioli?Oh God.Glad you're here.- This looks really good.Oh, that's really cool.- Oh, there's a mould for it.- That's really cool.- That looks like a white chocolate bar.- That does look likea white chocolate bar.- And then it's, and then it's,oh, (indistinct) then fried.Yes, yes, yes, butter!Lots of butter.- So Baz, you've seen this one before?- Yeah, I think it's called French ravioliin that it's ravioli,but they don't cut it upthey leave it as one big-- They do that cutting up.Is that what makes it dub?- (with french accent) cut it up.- This is ravioli du Dauphine.it's pasta that's not claimed by Italy,and it's from France.- Right.(Poppy claps)- Yes!- Look at you, you'vebeen watching TikTok.- It's blowing up on TikTokbecause the executive chefat a restaurant calledCafe Chelsea in New York.He experienced them on a trip to France.So Dauphine is a formerprovince in southeastern France.And I'm gonna tell you allof this, whilst we make some.- Yay!(Jamie grunts)(Poppy grunts)- We're making it,- I panicked.- from scratch, okay.- Now in that video younotice the really handy,- Yeah.- Mould, didn't we?- Yeah.- Yeah, yeah, we don't have one of those.- Oh.Okay, I'm thinking...What's this for?- Oh, it's just a single chopstick.- (indistinct)- What does this, what does this do?- What does this do?(chopstick taps)- Now!(chopstick taps)(all laughing)- Miss Trunchbull, all right.- I mean the, hookidavah, Voldemort.- You're going into Harry Potter?Hookidavah- Hookidavah.I don't really watch it.I just know there's somethinglike that with Voldemort,isn't there?- Hookidavah.- Hookidavah.- Stop it!- Do you like your jumper?- I did.(all laughing)- Can I have another rolling pin?Have we got another one?- Is there one in there?- Yes.- This is a modeller, isn't it?- This is the bigger one.- Thanks dude.- This is good muscle memory.- This is called the Superman roll.(Poppy laughing)- So in the video they wentfor a comte and creme fraiche filling.Today, we're going forcream cheese and spinach.- Lovely.- Dauphine, the provincein southeastern France,you might recognise itfrom potato dauphinoise.- Ah, oui.- Potato Dauphine,- Oui, oui.- As well.- (indistinct)- It's actually next to Italy.- Does it have to be a specific filling?- We are going forspinach and cream cheese.- No, no, but is there like,to traditional to the, sorry,I know you might not knowall of this off the top of your head.- Let me check this other card.- Okay, cool. Yeah, it,- It is typically(Barry laughs)comte and creme fraiche.- So I reckon,if we have this as like,- okay.- And then we go, one,two,four.Blob, blob, blob, blob.- Okay good, right.(upbeat music)- Thank you.- You can...See, that feels bold.Really?- It's nice that you let Barry have a try.- Oh, she's doing it.(upbeat music)Right, love, right? Yeah.You're not making the sound effects.- What do I need to do?- Magic.- Magic?- No.(Jamie laughs)- Oh, havavava.(Jamie and Barry laugh)(upbeat music)- Oh yeah, love it.- I'm moving, moving, moving that or not?Oh my goodness she's doing it.She's doing it, she's moving.Ah!Oh.- Oh.- Okay, love that.- Is it ready?- Yeah I can (indistinct)another 30 seconds,- But But the.- Baste it, basteit, baste it, baste it.(spatulas clanking)- (indistinct) hot butter.- Yeah, we, ah!(Poppy screams)- She did it.(Barry laughs)- It was like alast minute flip though.- I know.- I know, I panicked, I panicked.- Okay, good, good, good, good.That looks blooming delicious, that.- So again, this is anotherone of those recipes,that is an actual recipe.- Yeah.- In a place, in the world,that has just found its place on TikTok,and become a viral hit.- Sorry.- It's a fiddly thing to make yourself,but, I would not be surprisedif you started seeing somethinglike this in supermarkets.Right, you got it in confidently,get it out confidently.(upbeat music)Well that's why you go viral.(all laughing)(techno music)- Right then, bon appétit.(silverware clanks)- (indistinct)- Mm.- So, try to work out whatwe're comparing this to.Are we comparing this to normal ravioli?- In that video,it looks just as refined.It's been made a thousand timesand they've nailed the process,and they have those moulds.Doing it by hand, is atricky,tricky process.And there's room for error.- It taste like pancakes.- It does taste like pancakes.(Poppy laughing)That's what I'm thinking,it's a lemon pancake,with too much butter.- But, it's worthy of therecognition, because it is nice.It's difficult only becauseof the technique of tryingto get all the air bubblesout but not actually cut,- Yeah.- It.- The ravioli dauphiné,are you gonna scroll past or follow fast?- If I'm in a restaurant,I willfollow.- Fast?- Follow fast. If I'mcooking at home, scroll past.- I'll follow fast, I'll follow through.(Poppy laughs)- Well should we do one more?(both laughing)- Right then, to finish thisoff, Baz, you have a message.- Haveyou heard of pink sauce?It's so good.And here's how to make it.Blend together dragon fruit, lemon juice,- (indistinct)- And garlic powder.- Dragon fruit juice and lemon juice.- Okay, it's just, a pink sauce.- A packet of ranch,and that dragon fruit mixture.- Cute.- And that's it-- Couldn't you use dye?- So it's just pink ranch dressing?- Pink ranch dressing.Oh sir, I remember this.- Oh yes, sorry, hangon a second, I'm just,- So please, please.I do remember this.- Yes.- Didn't someone get like arrestedfor like selling pink sauce,but it was like dodge?- This went big and it wentbad, after the creator actuallydecided to sell it for themselves,was then shipping the pinksauce around the U.S.,but it had milk in it,and it wasn't refrigeratedand there was worries aboutthings like botulism.- Oh.- Valid.- However, this is a foodsafe version of that recipe.Would you like to give thepink dipping sauce a try?- Is it our version, or is itone that's been shipped here?- Ben's had the milk out for three days.(all laugh)- Fermented pink sauce. Mm-mm yes.I would love to try this.(country music)It looks gorgeous, doesn't it?- Wow, look at that.It gets the wow factor.It's a cucumber meets a kiwi,but pink.The two really flavoursome.- I could come back.- Vegetables and fruits.Okay, right.- So we blend that first, don't we?Then we mix, and then blend it all in.We'll just blend it a little bit first.- Chuck it all in.Why?- I reckon chuck it all in- Get it all in.(country music)We're good, we're good.(stick blender whirring)- I mean it does look-- Very inviting.- It's good, it's a good colour.- It's a good colour, it doeslook a bit like yoghourt though.- It does, doesn't itlook right next to chips.- No, maybe not.(country music)- Dippy, dippy, dippy, dippy.Right, this doesn't feel right.It feels like I'm dippingit into a smoothie.Ooh, Tinky Winky chips.- Keep that to yourself.- It tastes like ranch sauce.- Tastes like watered down ranch sauce.It feels like a waste of ingredients'cause the ranch sauceon its own does the job.Everything else thatwent into it, is a waste.Especially just abeautiful thing like that.If you'd put beetroot in it,at least then it would give youthe colour and the flavour as well.- To be fair, we haven'tfollowed an exact recipe.- No.- We looked at a couple of the ratiosthat we thought would make sense.- Yeah, yeah, yeah.The reason it's done well on TikTok is,visually it's fascinating,having that go with creamy stuff.- Yeah.- And to make something that looks thatthat amazing on a chip, iswhy it's been shared so much.- So are we gonna scrollpast or follow fast?- Straight past.- Well it feels like we tackleda few different ones today,from novelty ones like this,to ones that actually traditional recipes,that we just might not have seen before.What's your overall takeaway?- The traditionalrecipes work much better,and it's good to see that they're comingto light on social media,and getting the recognition they deserve.- I'd agree that the, the two dishesthat were traditional methods,where the internet hasbrought it to more people,they are fascinating.The other two, visualstimulation with no substance.- Spoken from the personwho has go on lots- Go on.of visual stimulation and no substance.But over to you, in thecomments down below,that's let us know what did you thinkof those TikTok food trends?- That's not fair.- Have you seen anythat we should be testing ourselves?- Don't you laugh.- Comment them downbelow, and let us know.And Poppy, a massivethank you for coming in.- Thank you.- It's been great tohave Polly in the studio.So comment down, check outall of her links downstairs.(Poppy laughs)Yeah, great video guys,well done everyone.What's what?- I just talk about my book really quick?- We're finished.- No, no, no, please.I spent a whole day herefor no other reason.- I spent a whole day writing it.- I have a book and it's called\"The Actually DeliciousAir Fryer Cookbook.\"if you want to seeing it it,it's really good. It's aSunday Times bestseller.- I bought it with my own money.- Did you really?- Yeah. I made it at SundayTimes Bester with my own money.And we made the Cheesecake Brownies.- I'll sign it for you.What's your name again?(all laughing)Thanks everyone.\n"