Cooking With Marvel Stars! (Feat. Tom Holland, Pedro Pascal, Ryan Reynolds & More!) | Gordon Ramsay

Food runs in the family brilliantly, right? I mean, growing up in a disciplined household, Sam being a prolific chef, how do you deal with that on the set? Have you stopped picking? Are you more cautious about what you're eating? Are you focusing more on your diet? It depends on what I'm working on. Like, we're going on to Spider-Man now, which means I've got to be really careful with what I eat. So I need to stay fit and healthy and, you know, be on top of my game every day. What's been so lovely about Sam is, you know, you've been very helpful for Sam, which I'm hugely appreciative of. He's naturally talented with food, by the way. Yeah, he really does have a gift. So there's a natural connect that is just, it's obvious. And he was born to cook. Let's get that absolutely clear. With or without me, he was born to cook. He's been doing a cookbook for every day. He is cooking these amazing meals. And because my brothers and I live just around the corner from him, we've had nearly a year of being cooked for by my brother. And it has been glorious. Love that. And favorite dishes? Sam does an amazing katsu curry. Love it. He does an amazing sticky pork bao bun. He does everything from scratch. Love that. And then the super indulgent, when you want to super relax and, like, sod it. Give me 2,000 calories. What is it? Is it a curry? My favorite, I have to say, is the chicken veronique, but with dauphinoise potatoes. It's like a chicken dish, but he peels the grapes. Right. And it's in a really creamy sauce. Wow. OK. Like veronique? Chicken veronique, yeah. That's exactly it, yeah. And I love that. Do you have any idea how long it is to peel those ******* grapes? Oh, mate, he sits there all day doing it, yeah. Should get these other boys to start peeling these grapes. I mean, if there's one power growing up on the back of all those incredible movies, what superpower would you have to have in real life? What would make my life easier? I would have the ability to teleport. Right. I mean, you and I had that summer where we were on the same flight every second weekend together. Every other weekend, when we'd sit opposite each other. Little glass of champagne. Yeah. Maybe a few glasses of champagne back then. Yeah, once I got the bottle back from the hostess, then we'd sit there talking. And I never told you what happened, like, the third or fourth time. I just finished filming. I sat down, got on board, track suit on, glass of champagne. I took a sleeping tablet. You came on last, sat down in front of me. I'm like, oh, ----. I'm fucked. No way. You're the only person that kept me up for four hours. Taking this tablet. And I was so fucked. I was so desperate to get to sleep. I was just like, because you were there. Mate, you should have just told me to **** off. I wouldn't have left you alone. We were having such a great chat that we're talking about this, talking about that. And then all of a sudden, I was like, oh, mate. Tom, we're landing in four hours. We've got to get to sleep. That is hilarious. Yeah, half past four in the morning. I'm like, jeez, cheers, bud. Sausage and mash. We've got some very special sausage for you. Yes. The secret of good sausage and mash, Chilean? Yes. Do you know? Are you going to quiz me? Yes. Don't. Right, uniforms on. Let's get cooking. Why doesn't one start the onions and one start cooking the sausages? There's your sausages. Do you want to do the onions? Who's the? Like, chop it up. Make your eyes cry. I peeled them at 6 o'clock this morning, so there's no acid there. You will not be crying, I promise you. Right, slice in half first. Yeah, that's it. Little bit of oil in there. You're on the left. Right, one in front, two behind. One in front, two behind. One finger in front, two behind. Support that, and just let the knife do the work. Nice and gently now. Oh my god, this is such a mistake. Other way around. This is such a mistake. You've no idea. There you go, that way there. Oh, I see, I see, I see. Right, Vanessa, a nice little bit of color on those sausages, please. You've got to be better. A little bit of salt. This is the stupidest thing that anyone has ever made. There you go. I think the pan's a bit too hot, Gordon. Turn it down, then, please, girl. Turn it down. Pasquale, we good with the onions? No. Come on, you cannot be scared of an onion with all that soup in the pan. You can always tell how good someone is by looking at how well they cook. I ******* hate knives. I'm sorry to curse. There we go, all in. OK, onions into the pan. And then, Vanessa, as Pedro is starting to slice. Why am I doing this? Maybe get some thyme and start bringing some thyme sprigs into the pan. Into the pan. This one. And to your sausages as well. Yeah, yeah, yeah. Do I keep the stalks off, yeah? Yes, that's it. Thank you. I'm taking the little leaves off the stalks. Thank you very much. Look at those onions I cut. Look at that, I did a great job. Pedro, I'm going to crank up that heat now. Get a little bit of color on there. Fire I'm OK with. A little bit of salt, a little bit of pepper, and a little bit of sugar first, right? Vanessa, you started off as a baker, right? I did start off. Part time. I was making mince pies. I don't even think an eye would have. Now he's really getting in the swing. Take me back to that moment, stamping these mince pies. How hard was that? I was making mince pies in the basement. In the end, it became meditative. So I must have done thousands. You know, they all smelt the same. So by the end, I was, couldn't smear mince pie for several. Love that. A little bit of butter in there now. Get them nice and caramelized. So we've got salt, pepper, right? A little bit of sugar. You've got sugar in there, babe? Yeah, babe. Are you sure? Oh, yeah, babe. And then from there? I'd never forget sugar. We're going to go with a little touch of brandy, OK? Brandy and start caramelizing those onions. How much brandy? Just about a couple of tablespoons, please. In we go. And then just a little flambe. Flambe? Is that how you caramelize? Now it is. There you go. Stand back, please. A couple of tablespoons. There you go. Now we are moving. We've unleashed something. Right, chummy changa. All right, what do we got? You start with the herbs, please. You're terrifying. I'm going to take a digit off you, right? Let me just show you. So grab a little bunch like this first, OK? And then just keep your fingers rolled up tightly. And I'll just show you here. Let the knife do the work. They're ******* razor sharp. Quite sweary over there. They're probably not calm like we are. He's managed. Nice and slow. We're going to take it nice and easy. I am going to be here sort of speaking in dulcet calm tones while you do almost everything. So do you want to be on frying or chopping? You're going to make me do something. OK, no, no, I should do something. You're right, Timo. I will take the frying, I think, right? When was the last time you cooked? Yesterday. I cook quite a bit. I love that. I baked blueberry muffins with my daughter. Yeah, man. Amazing. Cooked a pork chop. No, I don't put that in there either. Tills? Yes, dad? What are you starting off with? Well, look at him, he wants to know. We're just making our filling. Hey, get out of our heads, all right? It ain't going to work. Can we turn that thing on first, Ryan? There's no gas on there. This is on full blast. It's not, I don't know what I'm talking about. There you go, just in case you need it. OK, yeah. Yeah, yeah, yeah. I'm going to just bring on some of that. Some chorizo in there. Perfect. Touch of oil. Now, more of the chorizo? Maybe, like, that's, I just dump that in, right? I have a question about this. Is this cookware, and I know it's expert stuff, am I OK to put metal on it, like this? The metal utensil's safe, Ryan, my man. You can scratch all the way. It is nonstick. Do you know anyone who might own this cookware line? This one, this one. Is there a specific line that you've developed for? Well spotted. Yes, I don't, listen, I don't shy away from anything. Mate, you are on it. I've got to tell you, this is the one thing that my kids now think I'm cool for, cooking with you. Even though we're on the same team, if you could find a nice way in there somewhere just to call me, like, a ******* idiot, that'd be great. I'm going to get two little tortillas. Like the worst sous chef ever. What are you? I'm a ******* idiot. Louder! I'm a ******* idiot! Yes, I like how this is going. My brain tastes chocolate. How many of these should I put in? So we'll dress it lightly. Nothing worse with a sort of heavy cloy. OK. You know, slaw. We want it nice and light. So two tablespoons. Two tablespoons. Some fresh lime juice. A little bit of lime zest in there. Give it a good mix. Salt, pepper. Little touch of hot sauce. Now we can start putting this beautiful bad boy together. And I'm serious. I mean, whilst this is nice and sort of fruity, honestly, the tenderization it does in chicken is off the charts. Really? Yeah, really, really good. Do you find that the lack of presence of alcohol makes a difference in that process? I think it's to do flavor profile, lack of alcohol. And I think, and listen, we drink. We drink in moderation. So this is a really nice go-to refreshing thing. Little fork, and just give a little sort of prick to the sausages. Just allow the sort of butter to go inside. A few good pricks. Just nice and gently. Thank you, Vanessa. Ah, little prick. PC, please. We'll get told off. Right, once that's, uh. Sorry, babe, sorry, babe. That wasn't, that was accidental. No, of course it was. Once that's. I said the F word. I say it every day. Once that's camera live. I saw you say it every day for years. That was a bloody fluke. A bloody razor sharp. You just lost half the ******* shrimp. A touch of red wine now in. A touch of red. To those delicious onions. Oh, in the onions? I thought you meant licorice. Yeah, we're going to caramelize. That doesn't look like a touch to me. That's not a touch. Just a touch. The fact that the majority of the shot in the UK, right? Any British classics that you've become familiar with? Oh, dishes. I mean, I love myself a cottage pie, shepherd's pie. Love that, love that. Do you know the difference between a cottage and a shepherd's? No, I was going with classic movies, but I guess. What the **** does a shepherd look like? Pull your heads out of your asses for five seconds. Do I need to have two top tens on your ears? Do it. Let's go. Oh, God, I want it. Oh, I love it. Never went to college. Cheat at Wordle. What is this? What is this witchcraft? Shepherd looks like a sheep. Oh, my God. A cottage pie is made with beef. I like the shaving part, but I don't do much else. Any food in the UK you wouldn't eat? I love all food in the UK, particularly a Gordon Ramsay restaurant. That is where the food has been especially ordered and cooked on Gordon Ramsay's cover. I actually cooked it from home and sent it to the restaurant to make sure. This is the thing that you and I talked. Why are you acting surprised, Gordon? Come on. Right, we're building. Tills, can we do some work, please? I'm sorry, we're doing it. Jesus. You're always picking on him. I'm not. But you are. You're sort of like him. I need help. Yeah, you're like the brother who doesn't get any love. Why so much bullying on this man? Because I'm vacant on the inside. I can't feel anything unless I'm hurting him. I mean, come on, man. He needs some love. I missed all the hugs as a child. And I'm exacting my revenge on Jacqueline. You know what's funny is that we are outwardly, yes, very, I think I would say that we are argumentative. But actually, in real life, we are like gentle. Everything is our feelings, talking about stuff. So it's obvious who wins at an arm wrestle. Look at those ******* guns, man. Jesus Christ almighty. The bicep veins are bigger than my whole gun show here. Look at that. Guess what I do? Leg day, because I care. Stop it. Seriously? Yeah, I do leg day. You've got legs like quails. Regular facials. You know, I've got 47, right? I'm getting a, yeah. I can't afford a Brazilian butt lift, but I'm getting a Croatian one. And I hear that they're fabulous. What's the difference between Croatian and Brazilian? Sterile tools, mostly. The abundance of bacteria. Move it on. I don't want to cover Tilly's ears. You should be listening to this. No, you should be listening to this, for guarantee. I just start screaming the truth when that happens. Oh, my god. Right, can we build? Can we start to build? We've started. You're behind. Your world, my world, are notorious for burnouts. You found that balance brilliantly. Yes, thank you. How did you get to that point? And what was the moment that you said, right, hey, time out, recuperate, refresh, relax, and charge those batteries? Because it's very rare to hear that kind of balance, especially in your 20s. Interestingly, I feel like I spent a lot of time with you over lockdown. Lockdown was the first time I'd been forced to take a break. Yeah, passport put away. Yeah, literally. And I think as a young kid, fame is such a fickle thing. And because it happened so quickly for me, as quickly as it happened, it felt like it could just as quickly disappear. Disappear, gotcha. So I felt this need to constantly be working. And when COVID happened, and I was forced to stay at home, it made me realize just how important your personal life is, as well as your professional life. So now I'm taking a much more active step in finding ways to enjoy the fruits of my labor, perhaps. And your cooking videos, because I've never really been a cook. It's always been Sam. I would literally, every day, watch one of your videos, go to the supermarket, buy the ingredients, come, make an absolute dog's dinner of it. And then Sam comes back. Yeah, and then Sam comes and makes it, yeah. I love that. A bit of stock in there now. A bit of vegetable stock into the onions. There, there. I'd like to watch you do it. And then just literally half a cup. Take that down and start reducing. I feel like I've been on, like, sausage duty, Brooke. All I do is Sarah. We've got, we've got, we can swap out. I don't feel very effective. No, it's good. It's getting there. And now we can bring up the mash. Right, mashed potatoes, OK? So they've been cooked, they've been steamed. Yeah, yeah, I think it's probably best. We are going to literally just add a touch of cream and a little touch of butter. Wait, the butter has to go in the mash. That's it, we can take them off there now and just put them in front. And then we swap. There we go. Give that mash a little warm through. Right. Typical man of just. There you go. Guys, this looks pretty good. Hugh, the more spice for Hugh, the better, by the way. Because it's going in the air fryer, it's going to get so nice and melted. Wait, so this whole sucker goes in the air fryer? Yeah. So they're going to start pan frying it, which is risky, because it might, might burst. You guys are like a swap team, but way less violent. OK. Tails. Less talking, more cooking. Come on, girl. We're doing the, we're doing both. I have a question, though. How, how is it working, how is it working with family? Like, I mean, seriously, though, like, that's a. She is the most amazing, the most endearing, the most sweetest. Pain in the ass. Hey, I didn't mean to do that. I won. Sorry, I'm sorry, I didn't mean that. Expensive pain in the ass. Wait till they, wait till they get to that. Very pricey. I'm the easiest like that. She's just graduated with her degree from university. Wow. Well done. Now get to work. ROI, ROI. What's, what did you study? I was doing psychology. Which has nothing to do with, wow. Nothing to do with this. Yeah. Are you trying to crack that nut right there, is that why? He's taking a lot of work. She said, Dan, can I do you a case study? I said, **** off, Jules. I can't come into your lecture like that. I would kill to work with my daughters. I mean, it is, it is good fun. He says all that, but he always asks me back. So I'd like to think that I'm not too bad. We got so heavily engrossed in the conversation. We didn't even talk about this freaking delicious sandwich. Mate, we threw that together so quickly. So bibb lettuce. I'm a big fan of the sort of butter lettuce. Way more flavor. I'm not a big fan of iceberg. Start off with that, then it goes to the slaw. Then the chicken's been dredged twice. Nice. Chicken's really nice and super crispy on the outside. Chicken's nice and tender. And then a little bit of hot sauce on top. And the slaw with a little jalapeno bound with a light mayo and Bob's your uncle. It looks delicious. It looks gorgeous. I love the way you squash it down like that. And it just makes it all nice and congealed. I'm just used to eating in a car on the road. We're tucking in, shall we? Let's go. Here we go. Oh, my word. That's lovely. Isn't that nice? That is delicious. I think the slaw really brings it together, guys. Wash it down. The chicken? Mm, the chicken's gorgeous. Isn't it? Guess what? I can cook. Let's get in there. It's good. Maybe a touch more butter. See how dominating you are in the kitchen? I love it. I think that really says a lot about you. Love it, love it, love it. Everybody, out of my kitchen. It's good. It's what it's like on set. Um, right. I think we are ready to plate now. I think we're ready. Now, with a mash, take your lovely spatula, and sort of just get it together in a nice little ball. Oh, it's a little bit lumpy. Lumpy, no? No, it's all good. Don't you like lumpy? I sort of, in, in, in. My mom's mash was very lumpy, and I liked it. Spatula. She made it with a blender. What? Really? Take a nice scoop on, and then just sit that into the middle of the plate there, right? There you go. And then just with your spatula, just push that down. And then from there, pick up our sausages. One, two, three, that's it. And then just get your caramelized onion gravy, and then just, just all over. Would you look at that? There we go. Would you look at that? And finally, a little bit of, good, over the top. And just a little bit of fried sage, just on top. He wears, he wears the trousers in the kitchen. That's so neat. I love that. Only Chilean, of course. Only, it's true. There you go. I can make a really good guac. Put some sauce. But that wouldn't be Chilean. Yours looks so much better. And a Ramsay staple, classic. Well done. Wow. Let's go, guys. We'll take yours, you take ours. Yours looks a little lumpy. It's just a little grainy. That looks great. But we know it's all about the taste, right? Yeah. OK. So because it's so family-orientated, with an amazing insight, I think it's only fitting that. Tana, come in and do a taste, please. There we are. It's my favorite. Yes, such a mash. Dig in. I would like that one, if I were you. Try that one. Go, go, go. Why is that one a different color? I'm going to try that one first. Because that one's ours, and this one's the good one. Someone was very generous with the wine as well. Yes. Gordon, don't do that. I've got to. Every other week. Did you just say, mm, to my mash? I have to say, I think I prefer your mash to Gordon's. Oh, my god. Do you know what? That's suicide. I quit acting. I'm not so keen on your sausages, though. Oh, somebody else was working on the sausages. They might have been overcooked on the outside. A little. It was too hard. Well, I think it might be a tie, because you put the best mash. And you put the best sausages. So does the salt. It's the salt. It is a draw, ladies and gentlemen. It's a draw. Well done, guys. Fair enough. Well done. We'll take that. I love you. Well done, guys. I mean, obviously not on the show, but do you in the kitchen get music? In prep, we do. Because it breaks up that level of monotonous. And so it just gets all the kids ready and psyched just like before a game, going live. And so they sort of get used to it in a way that. But when service starts, that curtain comes up. It's pure focus. Absolute focus. A 90 minute to two hour. Do you still love it? I do love it. That's nice. This year we celebrate 25 years at Wrestling World Ramsay in Chelsea. Wow. And our 23rd year is three stars. Whoa. Next time you guys are in town. 23rd year to three stars. Three stars, yeah. So how often do they come and test you for the stars? Is it once a year? No, no. Six, seven, eight times. A year? Oh, yeah. And you have no idea when they're coming in? All incognito. No, seriously, honestly. Seriously. There's no way to fix the game? No, no, no, not with Michelin. They're French. They're on it. Let us work on it. Is it the kind of thing that keeps you up at night? Like you said? I think it's like anything, really. You've seen the critics over the last couple of weeks. They're a pain in the ass. And being judged by individuals that are less about food than you do is just, man. That's just my family. So you've got to bite your tongue. No, I get that. But that must be absolutely stressful as hell, is that when you go to bed at night, you're like, tomorrow they're going to ambush me. You get that feeling sometimes. Oh, that is delicious looking. Yeah, I was just done. The student is the master. I mean, that's, you can't, you can't top this. You can't top this. Come on, let me do something. Tell us, your tortilla's all soft. Ryan, it's soggy, it doesn't look crispy. Yours is soggy, yours is oily. Do you know your issue is yours is wet and oily, whereas ours is dry. That's an artery, got an artery. OK, look at this. Guys, look at this. Hey, that's pretty average. I'm sorry, I just called them cheating. What was that spray, your hairspray on there? That is Vidal Sassoon, and that's sort of a root maintenance. Yeah. I need this line of hairspray. Yeah, OK, OK, let's go, let's go. If you could hit me with that spray one more time, I'm going to play with some fire. I'm going to juggle some stuff. Justin, you're sweating like a monk watching porn. I know. Oh, ----. It's taste time, come on. Taste time. Dad, you're the one tasting. OK. So come on, this is good. So you can't see whose is whose. Did you get that from mom's pillow? That's stilts, don't worry. That's stilts. This is how I met your mother. Oh, boy. Oh, my god. Wow, I love this chapter. So you're not going to know. Handcuffs, too? OK, let's go. You're not going to know which one is which. So we might be doing your one first, we might be doing our one first. But yours looked like it was a little bit anemic. OK, well, you'll be able to taste. I don't think anemic was the word I would use. OK, it's hot. OK, so you blow. Would you like the spoon? Blow on it. Yes, please. There you go. A little pinch here. OK. Wow, OK. Doesn't need a touch of salt. OK. Well, you don't know whose it is yet. No, but it's actually crispy on the outside. Could be mine, could be yours. Tilt, we may not put so much on the ******* spoon, please. OK. I don't know how you guys live like this. My nervous system right now is freaking out on me. OK. Also, are these Michelin bitches going to show up any minute now and, like, try us? Can you imagine? OK, tilt. What are you doing? Next one. Ready? Ah. What do you mean, ah? Open, ah. Open your mouth. OK, why don't you just say open your mouth, please? Open your mouth. No. Yep. Yep, there she blows. Chili. There she blows. Oh, no. I want you to know that that was your offspring that did that. I had nothing to do with that. Out of the will. What the hell? Someone is out of the will. Which one did you like, first or second? Well, clearly, the first one. The second one blew my ******* mouth off. Oh. We did it, we did it. The moral of the story is never trust family, ever. Really? To your dad? How did you spit that out? Do you have any idea how this palate's insured for? He spat it out. Millions of dollars. Can we talk about a loan for Hugh? Seriously, and that was your trust fund. You just fucked your trust fund.