Come Dine With Me S2025 E28
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00:00On today's show, a startling situation, so he's hungry, it was freaky, a sickly sweet,
00:14I hope that this is a terrible suit and not a terrible suit, dessert was a disaster, and
00:25a popular performance. This show was phenomenal. Yeah, it blew me away. As five foodies fight
00:36it out for a tray topped with twenties. Boom. It's the third night in Belfast, home to 5,000
00:51year old Henge, the giant's ring. Size isn't everything. But hoping to tower over the competition
00:58is tonight's host, drag artist Aidan. I'm definitely a bit of a mad scientist in the
01:04kitchen. Sometimes, you know, you might have a bit of a Frankenstein situation going on.
01:10I think that something can taste amazing and look hideous. Cheers. Getting the party started
01:18on Monday with an eely good night was food bank volunteer Donna. Oh, the smell. No complaints
01:25from neighbours yet. Surprisingly. My night, I think, went okay, yeah. I think I really
01:32did fluster everybody with the eels, but they all did manage it. However, party girl and
01:38accountant Kirsty wasn't too sure. I'm going to have to get you to do a little job before
01:42you guys eat. Do you want to have to debone them? The eels made my nails stink of fish
01:50and I literally had to find out, like, how to get the smell off. It was disgusting. Cheers.
01:57On night two, finance worker Andrea's perfect pasta was the dork at the table. Absolutely
02:03gorgeous. Did you make the pasta yourself? Oh, my God. Really? I absolutely love it.
02:09I think last night, my night was the winning night so far. The homemade pasta, well, it
02:15was an adventure and a half in itself. But do you know what? The hard work seemed to
02:21have paid off. But for operations manager James, the chat is proving a little too lowbrow.
02:26Where else do you show tattoos on your body? I have a big, massive one on my butt cheek.
02:32But when he started vibrating the needle on my bum, it just must have done something to
02:37my bowel. But I had to run. Clearly, we're at that sort of friendship level where we're
02:43just that open with each other. But I kind of think we need to maybe move on from the
02:47fat chat and the butts. Yes, please. After Andrea's last night, I think I'm second.
02:54Yep, you're right, as Andrea's 33 trumps your 30.
03:00Over to you, Aidan. Tonight's theme is gothic soiree. My food is going to be a journey.
03:06It's going to be an experience. It's definitely edible to most people.
03:12That sounds promising. Aidan kicks off his cooking with dessert, tiramisu.
03:18I think you can't really go wrong with tiramisu, to be honest. I like tiramisu,
03:22so hopefully that will be nice. Never tried tiramisu. I know how it's cooked,
03:26or sorry, should I say baked? Neither. But I've never tried it.
03:30Eggs are separated. A tiny bit, a wee tiny bit of shell in there.
03:35How tiny? A wee tiny, tiny bit. Suck up the yolk.
03:39It's sort of worked. It'll be ground, it'll be ground, so it'll just keep going.
03:44Yeah, I really should have taken my nails off. It might have helped.
03:48Nailed it. Oh, that's very good. It's like all, it's like in my nails. It's like inside my nails.
03:54Talons tidied, sugar is added. Hopefully this will sweeten everyone up.
03:59I love tiramisu. Love it. Love it. Yeah, I don't think you can go too wrong.
04:04In goes instant coffee. This is a dark rum,
04:07and it'll just bring out that flavour and get that sort of richness to come out.
04:13Wow, sir, that's a lot of rum. Ladies' fingers are chopped.
04:18Just a little dip. I hope that this is a tiramisu and not a terrible suit.
04:24Oh, Aidan. He adds egg whites to the custard mixture.
04:29But if you dipped frog spawn in cheese, it would probably look like this.
04:33Mmm, tasty. He then pours on to the soggy biscuit base.
04:38Cream is squirted and chocolate powder chucked. Very tidy.
04:44Presentation matters for the first 10 seconds, and the rest of it is an experience of a lifetime.
04:51Hopefully a good one. And that's dessert done. They'll chill till tonight.
04:57Next up, the starter. Prawnstar martini.
05:01Maybe cooked with, like, martini? Mmm, that sounds like it'd be lovely. Yeah.
05:06I'm not sure what the twist could be, because I'm not sure how you could put prawns with a martini.
05:13We're about to find out. Aidan?
05:16Feels like I'm in a workshop, to be honest, and I'm making some sort of carpenter-y or something.
05:22Make this into a lovely lamplighter.
05:24Not sure that's what your guests are after.
05:26I don't want to make any corny jokes now. That would not be appropriate.
05:30Best not to. Having fried the kernels, they're boiled and seasoned with paprika.
05:35Now, that is a bit of a twist.
05:37I'm not sure what the twist could be, because I'm not sure how you could put cornflakes with paprika.
05:44Now, that is... The smell coming from that is, like, amazing.
05:47That's exactly what I want it to be like.
05:49So, prawns wouldn't be my go-to thing.
05:51Like, I'd never get prawns in a restaurant. I'd never ask for prawns.
05:56I don't really like prawns, so I'm interested to see how it's cooked.
05:59I'm looking forward to trying it.
06:01What a good sport.
06:02James probably doesn't like fish very much, but he'll give it a try, and that's good enough for me.
06:08Aidan layers the corn mixture with avocado, lettuce and chopped prawns,
06:12then tops with a Mary Rose sauce.
06:15I think it looks good, and I think it definitely tastes good.
06:19He'll be chilled till later.
06:23On to the main, homemade ragu of vegetables, chicken and ginger, with radiatori.
06:30Not a big fan of vegetables, but luckily I kept reading, and we found some chicken.
06:36I like chicken, I like veg, so I like pasta, but I don't know what the homemade ragu is.
06:42I'm guessing maybe it's the sauce now, when I think about it.
06:44It must be some sort of sauce.
06:46It is marrying a lot of different things together.
06:50It's a bit random, it's a bit chaotic, it's a wee bit of me.
06:52Having chopped mushrooms and peppers, Aidan moves on to aubergine.
06:57Very rubbery, it's quite foamy.
07:00The veg mixture is sautéed and soaked with booze.
07:04It is quite a lot of wine.
07:06And the meat's on the heat.
07:08This will be hopefully the biggest portion of the week.
07:12I do not want people complaining about still being hungry, not in my house.
07:18Oh, I don't do ginger.
07:20Oh, I do not do ginger.
07:23I think ginger is something that people wouldn't typically go for,
07:27but in this case I think it just brings out the proper chewiness of the meat.
07:32Brings out the proper juiciness of the chicken.
07:35You didn't fancy buying it fresh then?
07:38Finish her off with some lovely tomato puree.
07:42I don't think, at the minute, I don't think that Aidan's going to make his own pasta.
07:46I just got this in the shop.
07:48Oh, clever clogs.
07:50It's actually called radiatore.
07:52They all are shaped like tiny radiators.
07:55Well, I'm glad we cleared that up.
07:56So I'm happy with how my main is looking.
07:58Just going to leave this to simmer and we'll come back to it later.
08:02All my food is finally prepared,
08:06so I'm going to drag myself up the stairs and get ready for the rest of the night.
08:10See ya!
08:11No, this is a real weird one.
08:14Gothic.
08:16I'm not ripping any of my good tights for this.
08:18No way.
08:20Gothic soirée, I think it's going to be almost scary.
08:24You know, it's going to be like a scary sort of Halloween sort of feel to the night.
08:29Bingo!
08:30Fear not.
08:32Sure, it'll be grand.
08:34Well, you're not helping much.
08:37First to the Gothic gathering, it's Kirsty.
08:41Hello!
08:43Look at you.
08:44You look incredible.
08:46I was so...
08:48I was so excited to see what you were going to wear today.
08:50Oh my god, your ears!
08:51Oh, these, yeah.
08:52Did you like, mold them on?
08:54I can hear you twice as well now, yeah.
08:56Next, it's Donna.
08:58Top tiny hat.
09:00Oh, look at you!
09:02Wow!
09:03You look incredible.
09:04How are you, my love?
09:05You look amazing.
09:06Look at you, you look stunning.
09:08Oh my god, you look so adorable.
09:09I love the hair.
09:10Do you know when you get the wee scraper to scrape up the fluff of a carpet?
09:14It looks like that.
09:15Oh my god.
09:17Oh, wow.
09:18My hair got a bit of attention.
09:20You know what?
09:21I think they got the monstrosity and they were a bit taken aback, definitely.
09:26And that's the reaction I wanted.
09:27Welcome to...
09:28Fresh from slaying a few vampires, it's currently to Andrea.
09:33Hello!
09:34Ah, look at you!
09:36You look amazing.
09:38This is punk.
09:40I love it.
09:41I love this necklace.
09:42Oh my god.
09:43Oh my goodness.
09:43Look at you.
09:44How are you, darling?
09:45What's the crack with you?
09:46How you keeping?
09:46I'm great, yeah.
09:47You look amazing.
09:48You actually got more than me.
09:50Here, don't worry.
09:51There's plenty more to come for you.
09:53Okay.
09:55Blow me down, it's Brian May!
09:57A.K.A. James.
10:02Look at you.
10:03Rocking out.
10:04I love it.
10:05Hello!
10:06Wow.
10:07A load of skill sheaths have returned.
10:10I have a bigger surprise for you.
10:12Wow!
10:14Get out of here!
10:15Get out!
10:19It's important to kind of honour your host by like making an effort
10:23and absolutely everyone made an effort so I feel like ecstatic.
10:26I think tonight is just gonna be a big laugh and I can't wait.
10:30Here's to a spooktacular night.
10:31Everybody, cheers!
10:34Dig in.
10:35Coming up, a messy meal.
10:37If I turned it upside down would it come out?
10:40You mean try?
10:43It's a prawn bloody cocktail.
10:46And a spooky surprise.
10:49I see a fun night ahead.
10:53Scarred the living daylight out of me when I first walked in.
10:55I'm not good with horror stuff at all.
11:03It's night three in Belfast.
11:05Cheers!
11:07Dig in.
11:08Where drag artist Aidan is hoping his gothic soiree
11:12will help him sink his teeth into the grand.
11:15Tonight I'm a vampire king so I'm ready to dig into my guests.
11:20Yikes.
11:22Next door the guests are digging into the decor.
11:26I see a fun night ahead.
11:31See if I woke up in my bed and that was sitting at the end of my bed.
11:36I would literally sit on my house and run.
11:38It was freaky.
11:40Really freaky.
11:41Like what is that all about?
11:43Scarred the living daylight out of me when I first walked in.
11:45I literally was like, I literally could see out of the corner of my eye staring at me
11:49and I'm not good with horror stuff at all.
11:51It's a bit scary.
11:52I'm sort of on edge like as if something's gonna pop up from behind.
11:56So who's hungry?
11:59It's all right, it's only Aidan.
12:02Let's get on with the food, shall we?
12:05Just to look a wee bit rubbish.
12:07I might have to switch tonight.
12:09We want top quality and you did not make the mark today.
12:12I'm sorry.
12:13This is the best I can do.
12:14This is as good as it gets really from here.
12:16So hopefully, yeah, it goes well.
12:20Hopefully.
12:22Here it is, prawn star martini with dainty umbrellas.
12:26Very gothic.
12:28Oh gorgeous, a wee pink one.
12:32This is a wee twist on a classic prawn cocktail.
12:37So it's two of my favourite starters.
12:40But you have to figure out what the other one is.
12:42If I turned it upside down, would it come out?
12:45Let's not be silly.
12:46Do you want me to try?
12:49What on earth was that?
12:51It's okay, I have napkins, don't worry.
12:56It's prawn bloody cocktail.
12:59Why is it not gonna fall out?
13:01I thought it was stuck together.
13:02What?
13:05Just with the starter, it looked like it was so packed together.
13:09So I thought, I think if I turn this upside down, it literally will not come out.
13:15But it proved to be different.
13:17Absolutely astounding.
13:18Dig in, absolutely.
13:22Someone's keen.
13:25Have you worked out what the surprise is?
13:28There's definitely, I don't know, like sweet corn.
13:31That is actually one of my favourite starters,
13:33esquites, which is a Mexican corn starter.
13:37I think it just means corn, maybe.
13:41Close, toasted corn.
13:43I don't do sweet corn.
13:44I just think it's a unnecessary vegetable.
13:48Yeah, I think it's nice.
13:49I love prawns, but it is a bit spicy for me.
13:52Yeah, yeah, yeah.
13:53I'm not getting any spice whatsoever.
13:56That's the, like, not that that matters.
13:58Prawns, okay.
14:00I'm not really a creamy sauce kind of person.
14:02Like I don't, yeah, like creamy.
14:05That's probably what's putting me off the most.
14:07Your taste is very individual.
14:09So I was a wee bit concerned that there was a bit too much going on.
14:13The starter was, it's like two starters in one.
14:17You know, it was like prawns and then also sweet corn, which was a strange combination.
14:24I've seen stranger combos.
14:26So what about the gothic thing?
14:28Where did that come from?
14:29So I have always had this, like, closeness to, like,
14:33monsters, like fictional monsters and stuff like that.
14:36There's definitely, like, as a queer person, there's definitely, like,
14:40you feel like an outsider sometimes.
14:42It's easy to feel like a monster.
14:43And I think that some people, there's a lot of people that feel like that.
14:48It's a way to kind of come together and just kind of have a laugh.
14:52And it's all, it's just, you know...
14:54Cheers to that, Amy.
14:55None of this is, none of this is any way serious.
14:58We're all just having a good time.
15:00Cheers.
15:01With regards to gothic and scary, it can be out of people's comfort zones.
15:06You know, each to their own.
15:07I actually do believe in ghosts.
15:09Yeah.
15:10What about you, Donna?
15:11I actually like horrors as well.
15:14And I've actually went on quite a few ghost adventures.
15:17Oh, really?
15:18Ghost adventures?
15:20I can't watch, like, a horror movie before I go to bed.
15:23Yeah.
15:23Because otherwise, I dream about the film.
15:26You're kind of at the half-awake, half-asleep stage,
15:29and you can see, like, the people who are in the film, like, in your room, watching it.
15:33Have you had any?
15:34Or I could just be in your room, to be honest.
15:36Oh, God!
15:37A bit creepy?
15:40Boo.
15:43I think the starter went really well.
15:44I didn't hear any feedback that I didn't agree with.
15:48And I would just be so delighted for them to enjoy the next one
15:52as much as they enjoyed the last one.
15:53Better crack on with it, then.
15:55To his ragu, Aidan adds oat milk.
15:58I want it to be nice and saucy.
15:59I want a wee bit of creaminess, just to kind of interact with the spiciness.
16:05It's a wee bit squashy, doesn't it?
16:08A wee bit squishy.
16:09Yum.
16:10Which means it's not dry.
16:12No danger of that.
16:15This is it.
16:17Yes.
16:18Succinct.
16:20Ginger chicken ragu, and a lot of it.
16:25This is a ginger chicken ragu.
16:29I'm nearly like a mad scientist in the kitchen.
16:31Sometimes it works, and sometimes it really, really shouldn't.
16:39This is a really big portion, I think was my first impression.
16:43My plate is really, really full.
16:46But it tastes pretty good.
16:47The main portion was huge.
16:49Like, it's the biggest portion of food we've had all week.
16:52And it tasted fantastic.
16:54The sauce and the chicken and the vegetables were really nice.
16:58It was tasty.
16:58I'm not really into ginger.
17:00It's OK.
17:01Ginger's not my thing at all.
17:03I didn't think it was going to be as powerful, though I ate some.
17:07But it was just, I just couldn't do ginger.
17:10Aidan must say, it's certainly hitting the spot.
17:13I love it.
17:14I really like it.
17:14The sauce is amazing.
17:16It's great.
17:16But I just wouldn't choose the pasta again.
17:18It's just a bit big or something.
17:20It is.
17:21I don't like it.
17:21It's a big mouthful.
17:22Yeah, but everything else is perfect.
17:24It was like literally three pieces of normal pasta stuck together.
17:27All I could taste was pasta in my mouth rather than the sauce.
17:31Aidan, can I just ask, where'd you get inspiration for the outfit?
17:34Like, tell me all from the head to the toe.
17:36Like, my best friend actually gave me this suit with the headpiece.
17:41It's quite, like, monstrous and scary.
17:43But at the same time, it's all about having a laugh.
17:46When I started drag, I was actually 17.
17:49So I was like a bedroom drag queen.
17:52So I was, like, doing it in secret.
17:54I was, like, borrowing my sister's makeup.
17:55Hearing about Aidan's drag background was mesmerising.
18:00I do genuinely feel it actually suits him.
18:03Like, why not?
18:04Like, everyone loves to dress up.
18:05So why can't he just be his true self and show everyone who he wants to be?
18:12Funny you should say that.
18:18So we have with us today, my dear friends,
18:20we have Expresso Martini, the drag king.
18:24And we have Miss Coral Hole Mamdi.
18:29Please get up.
18:30Please dance.
18:30Enjoy yourselves.
18:31And let's have a party.
18:40The entertainment was just mind-blowing.
18:44It was absolutely fantastic.
18:46The show was phenomenal.
18:49It was so much dancing.
18:50It was so much fun.
18:52Yeah, it blew me away.
19:04I've never done this before.
19:05The drag act was fun.
19:07It was not what I was expecting.
19:09It was crazy.
19:10They just put on a great show and had everyone going.
19:13We all stood up.
19:14We all started dancing.
19:16That is my cup of tea.
19:22Hoods are out and there's just time for a quick dusting of icing sugar.
19:27I am excited for them to get to try this.
19:30It's taken a lot of work to perfect.
19:32I think I've pulled it off.
19:34Let's find out, shall we?
19:36Here it is, tiramisu with rather a lot of rum.
19:40Good luck, everyone.
19:41There you are.
19:42That's for you.
19:45I really just want to turn this upside down.
19:47Not again.
19:48You know what?
19:49If anybody's going to turn it upside down,
19:51I think it should be me, shouldn't it?
19:52Yes.
19:53This is not a thing.
19:55Here we go.
20:00Perfect.
20:01Does that mean it's a good one?
20:09Oh, that's not looking great.
20:12Oh, dear.
20:15Oh, what was that?
20:19You want to be steaming for the timing?
20:24It was like rocket fuel.
20:27Oh, Aidan.
20:34I'm going to lap myself.
20:36Oh, please don't.
20:37Dessert was a disaster.
20:41I think Aidan even knew it was a disaster himself.
20:44After that dessert, like, I don't think it can get much worse.
20:48I'm less worried about tomorrow night now for myself.
20:51I mean, it's strong, but I'm trying to work out what I'm going to do.
20:54I mean, it's strong, but I'm trying to work out.
20:56It's got a very strong taste.
20:59I'm trying to work out what it is.
21:02I actually didn't know what I was diving into.
21:05It did look like the tiramisu that I like.
21:08But to be honest, whoa.
21:12I think I didn't get the ratio right.
21:14So it was basically just a big mug of rum.
21:22Scores, please.
21:23I had a really fun night, but the food just wasn't great at all.
21:28So that's why I'm scoring Aidan a six.
21:32Tonight, I'm going to score Aidan a six.
21:35Aidan's food was hit and miss, but the drag performance was phenomenal.
21:40So tonight, I'm scoring Aidan a seven.
21:43I had a lot of fun, but didn't like most of the food.
21:46So for that reason, I'm going to give Aidan a five.
21:49So Aidan's gothic gathering puts him last on the leaderboard with a score of 24.
21:56Next time, a tear at the table.
21:59What?
21:59Nothing he's noticed.
22:01Oh, my days.
22:02I went to bend down, and it just went...
22:06He didn't want to see that.
22:08It was almost going to get a bit spicy.
22:10And a dinner dance-off.
22:12Oh, people just want more and more freedom and love.
22:16I was blown away by the fact you actually had an Ibiza DJ.
22:46I really came down to earth, and he lit in the tree, I said, Mr.