Ultimate CHEF SKILLS Challenge - LEFTOVERS _ Sorted Food

The Chef Skills Challenge: Embracing the Norm and Minimizing Waste

In this episode of the channel's chef skills challenge, our hosts are gearing up to tackle two new challenges that require them to think creatively and work efficiently. The first challenge is all about embracing the norm and minimizing waste, with a focus on preservation techniques such as pickling and making pickles.

Our first host, Jamie, decides to take a hands-on approach and start by salting his vegetables. "Draws out the moisture," he explains, "and allows us to put more moisture in through picking liquids." He then begins to prepare his pickling liquid, which includes cider vinegar, caster sugar, mustard seeds, and turmeric. As he cooks down the liquid, the aroma of the spices fills the air, tantalizing our taste buds.

Next, Jamie's attention turns to chopping his vegetables into thin slices, making sure they still retain some crunch even after a month in storage. He then carefully pours the pickling liquid over the sliced veggies and adds a weight on top to keep everything submerged. Finally, he takes the pot off the heat, lets it cool down, and transfers the pickled vegetables into sterilized jars for storing.

Meanwhile, our other two hosts are working on their own projects, each with its own unique twist. Mike is experimenting with making a garlic-infused oil that he plans to use as a zhuzhy drizzle over various dishes, from fish to pasta. His approach involves blending the minced garlic with olive oil in a blender and then straining it through a fine-mesh sieve to remove any lumps or sediment.

Mike's method proves effective, yielding a fragrant and flavorful oil that he can use to enhance the taste of his creations. As he carefully pours the oil into a sterilized bottle, he reflects on the importance of using the right amount of moisture in preservation. "You don't want too much moisture," he notes, "or it'll turn your food into mush." Instead, he aims for the perfect balance between flavor and texture.

In stark contrast to Mike's methodical approach, Ben is taking a more improvisational stance. He decides to make a quick pickle with ordinary ingredients, including mushrooms that he's never tried pickling before. As he assembles his pickling liquid and adds in various spices and seasonings, he seems confident that his unconventional choice will yield interesting results.

Indeed, when the moment arrives for Ben to taste his creation, he reveals a surprising depth of flavor that challenges our expectations. His pickles are crunchy, tangy, and slightly sweet, with just the right amount of spice to make them exciting. It's clear that his willingness to take risks has paid off, resulting in a truly memorable culinary experience.

With both hosts completing their respective projects within the allotted time frame, they join Jamie at the table for a tasting session. As they sample each other's creations, the room is filled with lively chatter and enthusiastic reactions. The crew takes pleasure in the variety of flavors and textures on display, praising each host for their creativity and skill.

The Chef Skills Challenge: Upcycling Food

In this second challenge, our hosts must upcycle food to create a delicious lunch for the crew. With only half an hour to work with, they need to think fast and come up with innovative ideas using leftover ingredients.

Jamie decides to take a more traditional approach, leveraging his knowledge of pickling techniques to create a hearty sandwich filling made from pickled vegetables, mayonnaise, and chopped fresh herbs. As he assembles the ingredients between slices of crusty bread, the aroma of tangy pickles wafts through the air, teasing our taste buds.

In contrast, Mike is opting for a more avant-garde approach, using leftover pasta to create a vibrant salad with an assortment of colorful toppings, including cherry tomatoes, chopped bell peppers, and crumbled feta cheese. He takes care to dress the salad with just the right amount of vinaigrette, allowing each ingredient to shine in its own unique way.

Ben, meanwhile, has chosen to get creative with leftover bread, transforming it into crispy croutons that he uses to garnish his sandwich filling. His method involves slicing the bread thinly, tossing it with a mixture of olive oil and spices, and then baking it until golden brown.

As our hosts work on their respective projects, the studio is filled with the sounds of sizzling pans, chopping knives, and lively chatter. The air is electric with anticipation as each host reveals their finished creations, eager to share their ideas with the crew.

Finally, the moment arrives for all three hosts to present their dishes to the group. Jamie's sandwich filling is met with enthusiasm, while Mike's salad garners praise for its vibrant colors and varied textures. Ben's croutons prove to be a game-changer, adding a satisfying crunch to his dish that elevates it to new heights.

As our hosts join forces to create a cohesive menu, the room erupts in cheers and applause. It's clear that each of them has brought their A-game to this challenge, resulting in a delicious array of dishes that showcase their creativity, skill, and passion for cooking.

"WEBVTTKind: captionsLanguage: en(upbeat music)(diners chattering)- Hello and welcome to the channel.Now, recently we've been given our normalsa bit of a breather, but wethink it's time to ramp upthe chef skills challenge,as we near the end of the competition.This is what the leaderboardlooks like at the moment.And today we're gonna be focusing oningredients we have tohand and minimizing waste,just as would be done inany professional kitchen.Sounds fun, right boys?- What's your idea offun Ebbers, remind me?- I mean, camera's rolling.- I don't want to know.- I'm not sure.(group laughs)Now we've recently hada Pass It On Live eventand there's always lots of food involved.So we have some left over.Typically our food teamput it to good use.Today, that's for you three to do.There are two challenges today,which means two badges up for grabs,but there is an advantage to going first.So to make it fair,you're gonna pick your names out of a hat.Baz you're up first,the other two of you can come and join me.(lighthearted music)Badge number one is preservation badge.So at certain times of theyear or after certain events,like Pass It On, we will havean abundance of ingredients.We would like you topick one or some of them,to preserve for use in a few weeks time.What you make is entirely up to you.It doesn't have to bethe most original idea.It just has to be done well.Off you go.(bell dings)Whatever Barry does firstcannot be repeated bythe other two normals.So if Barry was to makea jam, for example,you two aren't allowed to make a jam.That is why there is anadvantage to going first.You've also got morethinking time on the side.So, you know, swings and roundabouts.- Like he's gonna leave us anything good.He's the very definition of an only child.Except-- With a brother.- With a brother.- And yet he has a brother.(group laughs)- Right, talk to us.What you thinking?- One thing I do at home quite a lot,to save some of my herbs isI turn them into butters.- Compound butters, brilliant.- Basically take whatI've got, chop it up,mix it in with a softened butter,stuff it back in the fridge again.And then you've got kind oflike slices of flavored butter,ready to go, whenever you'reready, whenever you want.- That's a really good simple option.- Great idea.- Are you making your own butter?- Hell no.- I mean, if you've got somecream that's on the turn,that's a good way ofusing up a pot of cream,if you don't wanna consume it all now.For this badge, we wantto see you demonstrate itso that you can applyit at home or wherever,but it doesn't have tobe making tons of it.- I've got three thoughts going onand I'm trying to work outwhich one I know the best.- Yeah, I've got a goodoption that I would use more.But don't know how to do.- So when I turn this out,I'll turn it out onto some cling film,create a really thin sausage,as I can cut a little bit off at a time.I usually use flavored butters on fish.- And that's such a great use.If you are cooking maybe awhole fish or a filet of fishand just as you serve it,slice off some cold butter and pop it on,and by the time you get it to the tableand you're digging in, it's just beginningto ooze and melt intothat fish, wonderful.Especially at this time of year,ideal for barbecues as well.- Chili and chive butternow into a freezer.Slice at your own convenience.- Excellent.Mike, you pick to go second.Your preservation badge time startsnow.(bell dings)- So for me, the things thatalways run out are the herbs.So wild garlic, parsley.Ebbers you made a green,vibrant drizzle oil,and I'm going to attempt that.- Yep this was something I did,I think a mystery boxagainst James a while ago.It's a brilliant way of saving herbs.So you have that fresh herbinessfor weeks or months to come.- And just out of interest,did you win that battle?- No.- Right.(Mike and Barry laugh)- Oh no!(Jamie laughs)- So big pan, lots of oil.I've got to heat that up to, Ithink I remember 120 degrees.- Think about the preparation,you got some leafy ends,you've got some stalky ends.- Do I want the stalks in?If I'm gonna blend it all up?It's preservation.- All in.- I think this is abetter way of doing it,essentially what you wanna dois drive off the moistureas it hits the oil,you'll get lots ofsteam, lots of spit back.Where and how are you going to use it?- I think it'll work really well,fish, chickens, meats,pastas as a zhuzhy drizzle.(oil sizzling)Opa!- Smells great already.- It does smell excellent.- That wonderful garlic smell.- I'm just gonna go for it,'cause some bits are starting to turn.- And that I think is the only thingI would've done differently,absolutely use the stalks,but maybe put them in first,'cause they will needto drive off a bit moreof that moisture before the finer leaves,which might start to discolor.- Yeah, that is so logical.And Mike's not particularly logical,especially in these scenarios.Oh.(blender chopping)Please work.(blender whirs)- And then what you gonna do?- So after a minute I'm gonna turn downand then put it in a sterilized bottle.- Again to keep that green color.What might you also want to do?- Cool it down.Either way I think it's gonna taste nice.I don't know for a first attempt,I'm quite happy with that.- See what happens whenit's cooled and settled.He's got hand on hips thinking.He's had the longest time to prepare.Your preservation badge time startsnow!(bell dings)- So I'm gonna stick in mycomfort zone and make pickles.- Great.- Different proper pickles,not a quick pickle.- I'm gonna do a quick pickle,because I don't have timeto make three day pickles.- Well, that's not what I expectedstraight away from a pickle.- Why pickle ordinary things,when you can pickle unordinary things?- It's true, I've neverheard of mushrooms.- No. (laughs)- First things first,I'm gonna salt my veg,and then whilst that's salting,I'm now gonna get mypickling liquid all going.- So why salting?- Draws out the moisture.- Why is that important?- Draws out the moisture, allowsus to put more moisture in,through picking liquids.Ben's shaking his head, butI'm not giving him eye contactand therefore the satisfaction.(Mike laughs)- I've got this.I think you'll find is the wateris what will turn the food as well.So by getting rid of that water,means it'll preservefor longer, am I right?- Yes.And how will you know that?- 'Cause you won't die when you eat it.(group laughs)- But also the eating quality.If you don't salt ityou'll have soggy pickles,so it keeps it crunchier as well,because you're drawingout some of that moisture.- What's going in there mate?- Cider vinegar, caster sugar,and I've also got mustardseeds, and turmeric,'cause these are likebread and butter pickles.(group laughs)- Draws all that moisture out.- Oh, lovely.Get that in there.- He's just squeezed all that water out,(beep) all in the pan.I don't understand what this man is doing.- So I cut it all nice andthinly, so that you still get,I still want that crunch,even a month down the line,when you spoon 'em out of yourjar, put them on a burger,put them on the side of a dish.- And what's the finalthing you're gonna dobefore they're ready?- Take them off the heat.Let them cool down into a sterilized jar,and then they can sit in afridge for, you know, months.- Ideally you want it all submerged,and the other way of doing that,which Jamie chose not to dois just pop in like aramekin or something,just to push everything down.So just wait a weighton top of your pickles,especially important if you'redoing things like fermenting.Happy?- Happy.- Brilliant, should webring on badge number two?(upbeat music)(upbeat music ends)(lighthearted music)Round two, badge numbertwo is upcycling food.So often here in the studio,we have leftovers, or leftover ingredientsthat haven't yet beenturned into something,and the food team very oftenturn it into a delicious lunch for us all.All three of you, havegot half an hour each,and we want from yousomething to serve the crew.- Anything?- Anything from those ingredients,sweet or savory that make the crew go,\"Wow, that's awesome forlunch. Thank you very much.\"And we'll get the crew topick a winner at the end.- No.(Jamie laughs)- No!- I've been such a (beep)to them today.- Every day.Your half an hour startsnow!(bell dings)If you do want things inthe dry store to embellish,we're happy to let you use them.And in the fridge, don'tforget, you've got yogurt,you've got some milk left,you've got some pastry left,all things left over from Pass It On.- Barry what are you thinking?- Leek, wildgarlic and asparagus puree.We have a cream of some sort,then crispy mushrooms on top,mixed in with some rainbow carrot.- It's a lot to do in half an hour.- Isn't it?I'm so used to like doinga soup base at home,but I would use onion, garlic,and a stock cube as cheats,but here you got enough freshveg to bring all that flavor.- How confident are you Baz?- Confident in terms of,I can put a dish together,but I'm a little bit nervous about itpacking a punch in flavor,I'm not sure the crew will go,\"Wow, Barry, I didn'texpect that from you.\"- I don't think Kush would mind us sayingit's not always wow and surprise,but it is always deliciousand super satisfying.And I think that's the wayyou should be thinking.- The other thing I saw looking around,was half a can of coconut milk.- That's 'cause the other half can went inlemonade drizzle syrup,which was gonna be perfectfor our show stopper dessert.It certainly adds an extraflavour profile, coconut, as well.If you wanted the creaminesswithout the flavor,you could always blendyour green stuff with milk.You've had half yourtime, 15 minutes gone.- So now I think I'm gonnaprep some carrot ribbonsfor a bit of color.- That looks great, mate.- Lovely color on it,and the way that knife went through,suggests it's cooked,but still with a bite.Eight minutes left.(energetic music)Great use of carrot,because it seems to go an awful long way,and it's done nice and fine,so it's actually a pleasure to eat raw,rather than just crunchingthrough carrot sticks.- So I think I'm gonna addthe mustard in with my carrotsto make it a quickvinegarette to go with it.So mustard and oil,just think it went wellwith the rest of theasparagus and the mushroom.- Four minutes.- He's Barry-ing, and we all knowthat this could go one way or the other.- He's definitely not leavinghimself much time to plate up.- Something's smoking badly.I think it's his spices.- How long?- Less than two minutes.- That is a bed of puree.- One of those sharing salad plattersthat everyone digs into.We had actually very similarlunch today with cauliflower.- Oh Barry.- Layers, and layers, and layers,with 35 seconds remaining.There's an awful lotgoing on in that plate.3,2,1,stop.- Or stop.- Or stop.- Stop!- The theater of sprinkling somethingas the crew come to feast, time is up.Given the wholeconversation is food waste,I didn't want those burnt spicesthat he's had smoking inthe pan to go to waste.(energetic music)Your 30 minutes starts in 3, 2, 1.(bell dings)- I think-- No you're not going to-- I'm going to attempt to makea very nontraditional-- No.- Okonomiyaki pancake.- Yes!- Oh, mate.- Big red flag, no cabbage.We have fennel, we have this stuff.- Frisee, so it's lettuce.So plain flour, eggs, and what else?- Ben, correct me if I'm wrong,I feel like the greatestthing about okonomiyaki isyou can use anything in it,you just use the pancake as a foundation.- Yeah, I think that theliteral definition is-- Is anythingpancakes or something.- anything together, grilled or fried.- So I've started my batterearly because technicallyI should probably let it rest.It probably needs minimum 30 minutes,but whatever, I'll just get it done.I'm gonna put a splash of soy,a teaspoon of sesame oil.The tiniest tiniest pinch of togarashi,and then I've got spring onions.Oh, I want to do somecrispy shallots as well,so I need to get those going.I saw some Panko breadcrumbs as well.I could put some Pankobreadcrumbs through the batter.But yeah I was thinkingmaybe some crispy shallotson the top, if I can get them not to burn.- So I think fennel isprobably the closest to cabbagein terms of its texture rawand the way it would cook,a white cabbage, but obviouslyyou're adding an awful lotof different flavor, soit has strong aniseed,whereas cabbage is quitesubtle in it's flavoring.- It's gonna be an experiment.- What are they?- They're big spring onions Ebbers.- Mm, or baby leeks, one of the two.- Same flavor profile,and I'm happy with it.- Yep. Fair enough.- So I'm frying off my shallots.- Time check, you've had half your time,you have 15 minutes remaining.- Okay.(\"The Nutcracker Suite\")- Many of the Okonomiyakibatters we've done,we've put an awful lot ofgarlic or ginger throughand keeping that SoutheastAsian, Japanese influence.Here, you've got theaniseed of the fennel,and you've got the rawness of the leek.You've got a bit of togarashi,so I think it's kind ofalready delivering on that.- Okay, so that's onsort of a medium heat.Let's make a big one.- Yeah.- The challenge here is tocook it all the way through,so you're not crunchingthrough raw vegetable,or raw batter, beforeyou crisp up the bottom,to the point of burning.- So what you think of you're topping?- Yeah well I've got some mayonnaise,I was thinking maybe I could do sometogarashi and some mayonnaiseand just knock up a quick squirty sauce.Smelling good.It's looking good.- Is it a pan flip or is it a?- Yeah, yeah, yeah.- No Michael.- Ebbers, Ebbers.- Mike you're doing so well.- Oh, which way am I going guys?- Very interesting method.- What am I doing?- You've got a panjust flip with the pan.- Just flick.- Yeah, go for it.- Yes!- Well done.- Beautiful looking color on one side.You got six minutes, still ample time.Let's make it look good.- Smallest pipingbag you've ever seen.- Yeah, I onlyneed a diddy one for this.- That's brilliant.- These might be alittle bit more than crispy.Cool, how long have we got?- One minute 48.- Okay, we're gonna have to go for it.- 45 Seconds.- Yes.- Yeah, well done.- Yes, yes, yes.- 30 seconds.- Oh my goodness.(Jamie laughs)- More of this.- Oh my goodness.- I've got some katsuobushi.- Dancing fish, shaved so fine and dry,they literally dance in theheat of your okonomiyaki.Two, one.- Yes.- He's done it.- Step away-- Oh Michael.- from your plate of crew food.(hands clapping)- Well played.- Nicely done.- That looks epic.- In the spirit of upcycling,we're drinking the beerleftover from Pass It On Live.- There's never usuallyleftover beer is there?- And 3, 2, 1, cook.(bell dings)- Power.- I've got so much power.- What the hell, he just started.- I can't believe he listened to me.- I didn't even start the time.- Oh he's going sweet, I love this.- We don't do sweet foods!- I know!I'm gonna go a mangoand flat peach crumble.(record scratching)- Interesting.There's a few ways to prep a mango-- Never seen that.- I don't think that's one of them.(Jamie laughs)- What have you done?- I don't know!- In the spirit of avoiding food waste,don't do that at home.- I'm panicking!- I mean, I know it wasa big mango, but. (laughs)- You got this, Jay, don'tlisten to the naysayers.- Mango and peach steweddown with some lime zest,lime juice, topped withoats, sugar, bit of cinnamon.And there are some leftover stroopwafels,so why not chuck those in as well.And then I'm hoping to have timeto serve it with clotted creamand maybe some bloodorange to freshen it up.- Oh.- Oh, lovely mate.- I love the sound of thistropical flavours going on.- Are you stewing themright down to be mushy?Do you want a bit of a bite?- I want a bit of a bite,but also it depends on time.- That sounds like a massive caveat.- Corn flour, I need toadd some corn flour in.- Into what?- Into my fruit.- Why's that?- I wanna make sure that it's syrupyand it brings it togetherrather than being too loose.- Okay Jay, talkus through your logicof your crumble topping.- So I want a nice sweet topping,but I'm gonna have to cookit a little bit first,'cause otherwise the other option,this is quite dry and sticky, isn't it?- Flambe that.- I could flambe.- Oh.- Oh here we go.- Yay!- I have to be honest at the moment,this is missing a couple of thingsthat I love about a crumble.How do you make crumble, Jay?- Do this.- Yeah.So not entirely sure whatyou're doing in the pan.Toasting the oats is a good idea.(Guys laugh)Making porridge in your stewedfruit is an interesting idea.- I thought these were hard.- No there stroopwafels!- They're full of caramel,I mean they're not gonna blendup particularly well either.I was surprised whenyou said crumble them.- I've never had one of them before.(guys laughing)- You idiot, they're delicious.Chuck us one.- I'm having a completecrisis of confidence now.- You got 15 minutes left.- No lovely.- Come on mate.Jay, just commit to it.- Jay back yourself and see what happens.- Now he's worked out butter's missing.Again for those of you at home,if you're talking crumble,you would typically rub butter into flour,then stir through maybetoasted oats, put some sugar,some spices, some nuts,some seeds, wonderful.- Now I got a cheesecake base.(Barry and Mike laugh)- How you gonnacook it in 10 minutes?- Look at this, yeah go and,put it into another pan again.(group laughs)- Come on Jay, you've got this.- Oh, you know, wewant a really juicy crumble.- Look, the crew are salivating.- I know you're rushing.- Yeah.- But just stop and think.Are you happy with the consistencyof the base of your crumble?- It could be slightly wetter.- So what are you gonna do toit to make it slightly wetterbefore you continue ruining it?- Put some booze in it geezer.- Put a bit more rum in it.- No, not booze.- Yeah!(group laughs)There's so much fruit behind you.What about a freshlysqueezed blood orange?- No, booze!- I'm gonna put blood orangein with the clotted cream.- Excellent.- Right.- So zest it now, so you'vegot that for the clotted cream.- Yeah.- And you've got the juicethrough your crumble.- Yeah.- You have...(group laughs)- He's got buttercream top.- Jay dumplings.Cookie dough, nice.- Yeah, yeah, yeah.(group laughs)- No, even Iwouldn't have done that.- He's got fruit on it.Oh my goodness.- You need to see this.You need to see it.Mate it's still salvageable,you've got this.You've got this, it willjust be really rock hardballs of sugar.(Jamie laughs)- I was just gonna put somechocolate on it, actually.(group laughs)I've had better days.- You going with the clotted cream?- Thing is, there'snothing in that dishthat won't taste good.- Well done.- Yeah.- That's what you needed.- I appreciate the effort he's going to,to segment an orange.1 minute, 20 seconds left.(beep)(group laughs)- Oh, I see.- This is taking too much time!(laughs)- It's just spectacular,41 seconds remaining.- Oh lovely.- Last 10.- Go Jay!- 9.- 5!- 4, 3.- Oh, come on!- 2,1!- Step away from that.Actually, doesn't look half bad.- Let's get into the sexies.- How has he done that?- I don't know.(lighthearted music)(lighthearted music fades)(upbeat music)- Myself and Kush have had agood taste and a good chinwagand we got much of the teamin to get their opinions too.With that in mind, Baz you went first.- Yeah.- You made a chilli andchive compound butter,a brilliant use of puttingfresh herbs and spicesthrough butter for later use.And you froze it so that youcan take slices off whenever.If I'm being picky, rollingit in something likegreaseproof paper makes life easier,because trying to get theclean film off of that,once it's frozen and stuckinto the butter is a real pain,and I would suggest chilling it,then slicing it, and then freezing it,'cause trying to cut itwhen it's frozen is tricky.Your plate of food for the crew,everyone thought it wasvery inviting, we agree.I think it used the mostnumber of fresh ingredients,which is kind of the point of this,stuff that wouldn't go on.It eats really well,it's a sharing platter.Words like clever, nice,tasty, and summery,were used by the team.- Have you ever had cleverused as a descriptive before?- You absolute (beep).(Mike laughs)- Compound butter, doesget a preservation badge.- Yes.- Well done.- And the plate of foodupcycled for the crew,also gets an upcycling badge.- Oh mate.- Well done.- Two for two.(Mike claps)- Well done mate.- Got a good start.Strong start.- It's good, it's good.- Let's spin.What you've done is createa really vibrant oilwith a perfect consistency,which is why I did thatswizzle on a plate.If you'd seasoned it,it would be outstanding,as it is, it's damn delicious.- I did think about it and I chose not to.So, I was clearly wrong.- However, your main course,I think the cooking of it let you down.'Cause the idea's really strong,and you used up fennel and baby leeks,but the bottom is burned, thecrispy shallots are burnedand it's not quite thickenough to be okonomiyaki,or thin enough to be a pancake.That said, that's my opinion.Members of the team,thought it was really good,and were very happy to eat it.- Honestly, for thestate that I got it to,having no idea, I'mactually very happy with it.- Even more chuff, when I tellyou the preservation badgeis absolutely yours, no questions asked.- Brilliant.- But probably not onthe upcycling food badgeon this occasion.- I think that's fair.- Jay, you made the pickles,which have got a wonderfulcolour from that purple carrot.They are very sweet,but depending on theapplication, that's fine.The choice of mushroom, withonion, with other stuff,means that those ingredientsyou would typically cookfor different amounts of time,and 'cause they all cooked together,the mushrooms a bit mushy,whereas the other vegetablesstill have that wonderful crunch.They don't really work together,unless you cook them separately.- Yep.- And then we came to dessert,which was a shocker of a half an hour.- Yeah.- Were you not entertained!- That we were.(Jamie laughs)What you used was some ofthe lovely citrus fruit,some of the fresh tropical fruit,the peaches and the clotted cream,all of which have arelatively short shelf life,so thank you very much for using them up.And the team absolutely loved it.It was by far the favorite.(group laughs)And actually we don't often dosweet things for a crew lunch'cause we don't often havesweet things kicking around.So it more than put asmile on their faces.- Whatwas the crumble like?- It was nothing like you set out to make.It was not a crumble,in the sense it had nocrumbliness about it.But what it was was chewy and caramelly,and kind of crunchy, likeporridge meets flapjack.The tropical fruit wascooked really nicely.The mango kind of broke down,where the peach still hadthat slight bite to it.So, whilst the idea of picklingis a really good preservation tool.I don't think you've got the badge today,because they're not asgood as they could beand your ratios were a bit off,but you absolutely doget the upcycling badge,because it was a firm team favoriteand you used loads of fruit in it.- That has gone the opposite wayto what I thought would happen.- Well done though.- Ah.- Lots of lovely ideas formaking use of ingredientswhen they're in abundance,when they're in season,when you've got them leftoverto make sure they last longerand feed happy people.- Well they are Ebber'sthoughts, but over to you,what did you think?Do you agree with him andwhat would you have madeto win this challenge?- And if avoiding foodwaste is your thing,check out our Sidekick app,it's gonna help you freshen up your meals,make the most of your ingredientsand improve your cooking skills.It's free to try for 30 days,all the links are downstairs.Thank you, I needed that just.(Barry laughs)Just some encouragement.- Well done Barry, butyou don't get any kisses.- You don't get any love.- I've got Ebber'slove, its fine. (laughs)- Yeah you have.- Yeah.(beep)That final zhuzh zhuzh onto a dish,to get a ton of flavor in.(thunder roars)- Now, if that's not foreshadowing,I don't know what is.- He's not happy.(Jamie laughs)Right Mike?\n"