Super-critical microbiotic brewer, Nick Cooper, has the knives out for his rival Come Dine With Me Gloucester hosts. The saws, too
He's not exactly been Mr Personality this week but when Nick does open his mouth, it's usually to voice his not-mild opinions on how food should be cooked. He won't tolerate bad food and, given the week's efforts so far, he thinks he's the strongest contender. The bitch.
It's a case of this little piggy went to the abattoir as one of Nick's hand reared porkers makes the ultimate sacrifice for the £1000 prize fund. Tonight's dinner's not for the faint hearted - Nick's guests will be eating their meat in the very same kitchen it was hacked up in. And the pigs aren't the only thing Nick's butchered. What has he done to his staircase?
Tonight's meal is a celebration of slow cooking; the terrine's been on the go for three days and the beef, swimming in brine for a week. Quite the perfectionist, Ian says he wouldn't dream of having vanilla essence in the house, but, hold on - what's that you're adding there, Pinocchio? Oh yeah. Vanilla essence.
The meat feast is a real 'man's meal'. Has Nick forgotten there's three ladies at the table? Still at least he's enjoying himself. "It's better than sex," he says, as he fiddles in the kitchen.
First up it's terrine of pork with a fig and chilli sauce.
The meat treat continues with salted beef with home-made horseradish and seasonal vegetables. Unfortunately we can't bring you Nick's recipe but try this braised shin of beef with horseradish recipe
No animals were harmed in the making of dessert - summer pudding with summer fruit ice cream.
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