We Cooked from a Pro Chef’s Fridge (BATTLE) _ Sorted Food
**Inside the Fridge of a Famous Chef: Will Murray's Culinary Treasures**
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**Introduction**
The video begins with an upbeat atmosphere, setting the tone for an exciting exploration. The hosts welcome viewers back, hinting at the thrill of diving into Will Murray’s fridge—a rare glimpse into the personal culinary world of a renowned chef. Will, known for his work at Fallow and its sister restaurant Fowl, as well as his upcoming venture Roe, is excited to share what he keeps in his home fridge.
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**The Fridge Contents**
Upon opening the fridge, a variety of ingredients are revealed, showcasing both gourmet and everyday items. The first item spotted is empanadas, specifically Jamaican patties, which Will enjoys baking in a hot oven for a quick snack. The fridge also contains eggs, Parmesan, garlic, bacon, sausage, and various stocks, highlighting his love for classic flavors.
Among the cheeses are a massive baby bell and posh French Langres cheese, with Will humorously mentioning that even the Tupperware is funkily scented from the Stinking Bishop cheese. Other items include artichokes in a can, an abundance of courgettes, mushrooms, and chicken rillette—a pâté-like dish with coarse meat.
The fridge also holds a tin of grapefruit soda (Ting), a Caribbean drink, and spicy chilli oil made in Essex. Interestingly, there's leftover Domino’s pizza, showing that even chefs enjoy takeaways. These ingredients reflect Will's diverse tastes and culinary influences.
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**Cooking Challenge: A Midweek Meal**
The hosts challenge themselves to create a midweek meal using these fridge contents within 30 minutes. Barry opts for a courgette salad with a spicy dressing inspired by the grapefruit Ting and chilli oil, while Jamie decides to melt rillette in a pan, adding onions for depth.
Jamie points out that the rillette is pre-cooked but rich in duck fat, providing a hearty element. The challenge emphasizes creativity and adaptability, using both high-end and everyday ingredients to craft a delicious meal.
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**Recipe Highlights**
Barry’s recipe focuses on courgettes, showcasing their versatility. His spicy salad with grapefruit soda dressing adds a refreshing twist, while Jamie’s rillette dish highlights the rich flavors of duck fat and caramelized onions.
Will’s fridge proves that even chefs have simple cravings, like leftover pizza, but they can elevate everyday items into gourmet dishes. The recipes demonstrate how to blend unexpected ingredients for unique flavor profiles.
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**Conclusion: A Glimpse into Culinary Creativity**
The video wraps up by mentioning Will's new restaurant, Roe, and his commitment to responsibly sourced fish and game. His culinary philosophy is evident in the variety of ingredients he keeps on hand, reflecting a passion for using all parts of an animal.
This episode offers a personal look into a chef’s fridge, revealing not just ingredients but also insights into their cooking style and preferences. It’s a reminder that even chefs enjoy simple pleasures, like a slice of pizza, while still maintaining a love for gourmet foods.
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**Final Thoughts**
Will Murray’s fridge is a testament to his culinary versatility and creativity. From posh cheeses to leftover pizza, the contents reveal a balanced approach to cooking—one that celebrates both high-end ingredients and everyday comforts. The video successfully captures the essence of home-style cooking while offering a peek into the personal culinary habits of a renowned chef.
"WEBVTTKind: captionsLanguage: en(graphic whooshing)(upbeat music)(graphic whooshing)- Welcome back.Now, today is gonna be a lot of fun'cause we have raided thefridge of a famous chef.Will Murray, he is one ofthe chefs behind Fallow,sister restaurant Fowl,and soon to open Roe,and let's see, it's alwaysintriguing to see insidea chef's fridge at home,not at the restaurant.Boys, what are you expecting?- Now, when he came here, hebrought a whole cod's head.(group laughing)So I'm worried 'causehe's a very chef-y chef.- But he's also a bitof a lad, so who knows?(both laughing)- Okay, so let's takea journey into my fridge.- Okay, we straightaway,we have empanadas?- Jamaican patties.He likes them and hesays he used to whack 'emin a hot oven.They're like easy, delicious,snack in no time at all.- Eggs, Parmesan, garlic, bacon, sausage,lovely bit of sauce.- A massive baby bell.- To be fair, he had anet of small baby bells,but we had a big one.- Posh cheese.- Posh French cheese, Langres.- Posh French cheese.- My, looks very old,that one.- Stocks and-- Jerky.- Wagyu jerky!(Jamie laughs)- British cured meat jerky.- Artichokes in a can.- Artichoke hearts.- A lot of courgettes.- Mushrooms.- Yeah, he didn't gointo his loft for those.- Chicken rillette.- Chicken rillette?- Rillette, yeah.- What's rillette?- A pâté but with coarse meat still in it.- A Stinking Bishop.(Jamie laughs)- Absolute guilty pleasure,Will, and I'm here for it.- This is a weakness,Stinking Bishop cheese,which is proper funky.And it's funking up my fridgeeven in the Tupperware.- What is that?- No, this is Ting.- Tin? A tin of what?- No, Ting.- I dunno what thatis, tell me what it is.- It's a Caribbean or Jamaicandrink, isn't it? Soda.- Grapefruit soda, I think.- Yeah.- Grapefruit soda.Some very attractive chilli oil.- Lovely.- This is probablythe best crispy chilli you could ever use.Made in Essex, Woodford Green.It's got loads of differentspices in there as well.So it's got like Malaysian andSri Lankan spices in there.So it's not just like a standard chilli.(graphic whooshes)- Not what I'd expect tofind in a chef fridge.(Jamie laughs)(box thumps)- Leftover Domino's.Chefs unashamedly enjoy a takeaway mealand this hits a spot.- I'm really excited,Barry, but at the same time,these are lots ofdifferent individual dishesthat I would enjoy,but I don't quite know howthey're going together.- Boys, you don't need to use them all.Ultimately, these areingredients from his fridge.So he and his family will get homeand they will put togethersomething with these ingredients.That's all we're requiring you to do.A midweek meal that celebrates someof those very commonplace ingredientsand some very, very nice ingredients.We're gonna give you fiveminutes of thinking timeand then we'll put 30minutes on the clock.- Have you got an idea?- I, no...(Jamie laughs)(object whooshes)- And your time starts...(can clacks)Now.(horn blares)- Go, go, go, go, going, and knife.- Sausages.- I saw the grapefruitTing and the chilli oil,I thought I could make somesort of interesting dressingto go around my courgette salad.- Okay, so this is- So-- for on the side.- Yeah, so I'm slicingall my courgette first,I'm making a spicy salad.- Whereas Jamie's meltingrillette in a pan.- Well, I don't know ifthis is gonna work, Ebbers,but I'd like to cook my onions in it,to add some chicken-y,fatty element to it.It's...- Very tasty, it's bound with duck fat.Probably worth pointing out,about 75% of it is pre-cooked chicken.- Yeah.- So that's not gonna melt,- No.- that's alreadycooked protein.- In that case, we're goingfor some fat from a different animal.- Hey, there's one thing weknow about the Fallow, boys.They're not shy on using asmany animals as possible.- And all the right parts of them.I'm excited for their new restaurantbecause it's responsiblysourced fish and game.- Have they got enoughrestaurants already?- And it's just down the roadfrom me so it's excellent.- They're getting greedy.- Walking distance.- Right, we are off.- So Jamie's gone straight inwith cooking four differenttypes of three animalsand Barry's cut up a courgette.- Alright.- I'm about to do that aswell though, to be fair.- Was there anything in hisfridge that surprised you?- Looking in someone'sfridge is a really personal-- (laughs) Yep.- Experience, becauseyou have things in therefor so many different reasons- Yeah.- without any context as to why.You have the real top end of rilletteand a very specific chorizo,down to half a Domino'spizza that's been left over.It's really, really interesting.- We always say, \"Chefs are not normal.\"Until you look in theirfridge and you realise,there is a human side there.- Yeah.- The fact that he's got foodfor his kids in there,the fact he's got guiltypleasures like Domino's,and other snacking things that we all do,makes him more human.- Along with the juxtaposition of duck fatand chicken rillettes.- Yeah.- Two beautiful cheeses, a French Langres,and a British Stinking Bishop.- Not much freshstuff, I would say.- I mean there's every chancethere were other things in his fridge.He only pulled out some ofit. It was a busy fridge.- Jay, lots of stuff goingin a pan. What you thinking?- I'm thinking like a sausage mushroomand courgette casserole crumble.- Crumble?- Crumble, so rather thanhaving a separate side dish,what I'm gonna do is,- What?- I'm going to take thepastry from these patties,combine it with some cheeseand crumble it over the top,grill it off,and everything underneathwill be this lovely sausage-y,onion-y, mushroom-y casserole.Yeah.- So I think of a typical crumbleas being like a flour butter concoction,and absolutely savoury is a great option.You've kind of almost gone crumble pie'cause you're using pastry- Yeah.- as a crumble.- Pastry and cheese.- So I've got my courgette and onion baseto my salad now to makethe mystery dressing.But then (laughs) some grapefruit Ting.- So a sweet citrus-y,absolutely delicious.- Oh, that's lovely. Okay, right.Now, I've gotta find the right levels.- I actually really lovethese kind of challenges.This is what I tend todo on a Monday evening.So Lucy-(Barry laughs)Lucy's at work,our weekly shop tendsto turn up on a Tuesday.We have leftovers from the weekend,and I'm fending for myself in termsof what to cook me- Oh no.- for dinner.And I just come up with the strangestbut most delicious combinationsthat I can think of.- Do you, at the end ofa Monday night you go,\"Thank goodness, I found a wife.\"(group laughs)This is a glimpse intowhat could have been.- A wife or an Ebbers anda Kush at the end of an app(Barry laughs)because planning, shoppingand cooking with Sidekick will get youto a very similar place.- I've never thought of you twoas my second and third wives but, yeah.(Jamie laughs)- So far, Baz, you've made a salad.- Yes, Ebbers.- Why?- What's wrong with a salad?- Absolutely nothing but you've got lotsof other ingredients in front of you,you're gonna use how?- Here's my plan.I'm using the pizza and I'mnot gonna do much to the pizza.All I'm gonna do is take off a quarterand then I'm going tosqueeze out some sausage,cover this in sausage,fry it off in a pan,give it a flip, cover in cheese,pop an egg on top, with a side salad.That is a brunch of the chefs,(Jamie laughs)as a chef-y brunch.See I've seen this done onlike quesadillas or burgers,like people make kind ofsmash burgers like this.You just smear (laughs) the sausage,smear the sausage on the pizza.The thing is it's alreadybeautifully seasonedand so is the pizza, (laughs)so, massage that into the pizza'cause I want it to connect.Even sausage distribution.- For my even sausage distribution,I'm slicing, which willthen make my sausagesthat are now cooked,pretty much the same sizeas everything else that's in the pan.- Oh my goodness, thatis a hearty stew Jay.- Yep.- Domino's sausage pizza.(Jamie laughs)(pizza sizzles)- Interestingly, that'snot a million miles awayfrom like a Turkish pizza.- Is it not?- Lahmacun.- Oh.- Lahmacun, lahmacun.- I mean, it cooks in acompletely different way,but you know, meat on bread.- Ebbers, I'm gonna be honest with you,there are some amazingsmells coming from this pan.Going in with some tomato pureeand then my chicken gravy,that's gonna form a sauce.Not sure yet if I'm gonna needsome flour to thicken it up'cause I don't have timeto let it all cook out,but we'll see.And then-- If you are adding flour,when's the best time to add it?- Whilst this stuff is dry,before I put the liquid in.- If it is regular flour, yes.If it's a corn flour slurry,you could do it after.Yeah, so in a way, Jay,you're adding the flour now,then you use the stock around it,almost like a fricassée.- Hmm.- A fricassée of sausage,courgette, and mushroom.Sounds chef-y.- Yep.- I mean it's not a looker yet,but the sausage is cooking andthe pizza is warmed through- Baz, you've pushed cheeseto the front of your bench,Jay has also mentioned he's using cheese,which are you using?- So my thinking waspizza, sausage, cheese.But I don't really knowwhat these cheeses are,so let's have a sniff.What's-Hmm, that is-- So it's not as funky as somethinglike an Époisses, Stinking Bishop-- How can I get into this?- Is phenomenal.It's a washed rind cheeseand they wash it in perry, which is madefrom Bishop pears.- Bishop needs a shower.Smell my Bishop.- Wait.(Jamie and Barry grunting)- Look at that.- Thank you.- That's not what that was for!- Yep, I'm a big fan of thesecheeses. Thank you, Will.- The Stinking Bishop,it tastes like it smells,but once you remove theactual essence of the smell,the taste that remains is lovely.I kind of like, crumblethis Langres over the pizza'cause it's got kind of almostcrumbly goat cheesy kindof feel to it.- That's gonna becrumbled with puff pastry.- Oh, is it?- And some Parmesanand a little bit of garlicas well, altogether.- Alright.(mouth pops)- Okay, right, game on. Wait a minute.I could do a 4 cheesepizza here, couldn't I?- Oh my, you could doa Quattro Formaggi- With your baby bell?- Five.- We've got Parmesan.- Oh, you've got Parmesan as well.- One, two, three, whatevercheese is in there,I'm guessing.- Yeah, and the baby bell.- I'm not even...(Barry laughs)Watch it, no-That's my. (sighs)- I think I'm in a good place.- Now Jay, when it comesto the Jamaican patties,ever had one?- Absolutely.They're in the refrigerated section nextto the sausage rolls,Scotch eggs, pork pies,so when I'm deciding whattreat I'm gonna get myself,they're in the mix, basically.Into my crumble,I've got Parmesan,Langres, and some garlic.I'm now gonna flake in someof my pastry from my patty.You gonna spoon out theinside or we're gonna keep it?We're gonna keep it on top.(Ben laughs)Well, we might as well, Ebbers,because otherwise I don't knowwhere I would use the insides.So it's just gonna add anextra little bit of spice,we're layering- More flavouring,- more flavour.- more spicing.Other than the chorizo spicing,is there any spicing in your actual mix?- I went for fennel- Okay.- 'cause sausages love fennel.(gentle techno music)Perfect, perfect.(mix thumping)One last stir and then we'llget this crumble on top,under the grill, job's a good one.- You've absolutely nailed this, boys.Given our entire purposeis to take the wondersthat go on in chef's headsand distil them downfor normal home cooks.Is there anything fromWill's fridge that you think,\"I need to have that inmy fridge more often?\"- I love a chilli oil,this one offers somethinga little bit differentthan other ones I've had in the past.I'm definitely, I'm taking that one home.(Ben laughs)- I agree.- That's howthis normally works, yeah.- I agreebecause I have hot sauces,I don't have hot oils.- Yeah.- So I think that's a really,really decent one to have.I would also like toexpand my cheese selection,if I'm honest.I don't have many unusual cheeses.We have Babybel Cheddar, Parmesan,that's probably it.- And Will always has a Pecorinoor a Parmesan in his fridge too,but his own guiltypleasure are those special,funky British Stinking Bishop or Langres.You can barely see Barry's dishfor the chaos around him but-- (laughs) I'm done!- He's done!- I'm done! This neverhappens, I'm done early.- So much for cleaning as you go,but do you know what?That looks like an excellent midweek meal.Hashtag not an ad, but what agreat use of Domino's pizza.(Barry laughs)- Don't get too excited, Baz.- Oh, Jay!- Done as well.- Hang on a minute, what was the pointof me starting a stopwatch?You've still got three minutes to go.(Barry laughs)And you're both done,So, let's get him into the sexes.(Jamie laughs)- Yay!What was that? Oh, I don't know.- Don't know, it was a bit weird.(Barry laughs)(exciting music)Boys, two dishes that meetthe midweek meal criteria,and I have to be honest,with the ingredients you had,quite an eclectic mix ofboth brilliant ingredientsand a little few curve balls.Some interesting applications.Let's start with this one.- Yeah.- I mean sausage casserolehas just got your name all over it.- Oh my God.- But it's gotsome nice twists to it.- Look at the cheesepull. Funky cheese pull.- Cheers.- {Barry] Oh, goodness me.- Cheers.(Barry grunts)- Really tasty.I think as you'd expect those ingredients,but then this surprise comes in.- Whoa, are they mushrooms?- Jamaican patty-- Yeah.(Jamie giggles)- And cheese topping.Which cheese you use? The Langres?- Langres, and then every now and then,you get a bit of chorizo.- Mm-hmm.- Yeah, whereis the spice coming from?Is it the patties and the chorizo?- Mm-hmm.- But you've got thatcitrus-y and acid-y notethat comes through fromthe fennel as well.Courgette, onions, you'vepacked out with veg.That is a hearty midweek meal.On this side, initial thoughts,really basic 'cause youjust put a piece of pizzawith an egg and a salad.- Yes, I have.- But actually,(Jamie laughs)you've added different layersand textures to the pizza,- Hmm.- which isn't visually obviousuntil you tuck in.- So you just made amargarita pizza a better pizza.- (laughs) Yeah.- Yeah.But with a flip sausage tekkers,and a fried egg, bit of chilli oil,and some of those funky cheeses,and you've got the StinkingBishop in there as well.- And no pizza is complete without egg.- Cheers.- I think courgettes is anunderrated vegetable to use raw.(Jamie grunts)- Yeah.- That chilli oil has awarmth to it, for sure.- Also-- But it's a delicious warmth.- And that is very sweet,that drink, is it as well?- Yeah.- That Ting.- I think that's got areally, really powerful oil,so it kind of lingers heat.- Mm-hmm.But with this, which is really cheesyand you've got the fatty ofthe sausage, and the egg,and lots of bread, itall kind of balances out.- That's a really greatway to upcycle a pizza.- Yeah.- I like the fact you'vegot the raw onion crunchin there as well.- Hmm.- Mm-hmm.The complexity of those beautiful cheeses,it's slightly lost.- I mean, they're cheesesfor a cheeseboard,- Hmm.- I think really.But use what you got in thefridge and they add something,they do add something.I like that at the outset,they're both incredibly simple ideas,which is what you want midweek.- Mm-hmm.- You've got that familiarityand that comfort zone,and yet both of themhave some really nice,interesting twists totake them to new places.I have one dish that Ithink has a few more twistsand turns and makes use of moreof the ingredients in a interesting twist.And that for me is thesavoury sausage casserole.- Ooh.- Brilliant.- Obvious as the title,- Mm-hmm, mm-hmm.- but excellentin its delivery.- Well done, mate.That is a delicious dish,but it doesn't matter what you think,- It does.- That's up to you guys.Comment down below whoyou think won this battle.Also, Will, if you're watching,comment down below, tellus who should've won.- And also massive thanks to Willbecause letting us peekinside your fridge,it is incredibly intrusiveand personal space in your family home,but it's been fascinating, thank you.- Whose fridge shall we check out next?\n"