Jamie and Jimmy's Friday Night Feast - Season 5
Season 5
Episodes
Simon Pegg, Lamb Tagine, Free Range Ducks
Jamie Oliver and Jimmy Doherty's cafe opens for business for a fifth series. The new run kicks off with Simon Pegg, Hollywood's hottest geek, dropping in at the cafe at the end of Southend Pier. On the menu is a delicious, melt-in-the mouth lamb tagine, inspired by Simon's time spent filming in Morocco. Jamie prepares an indulgent Provençal bake, made by layering pancakes and packing them full of smoked ham and oozy cheese. This series, Jimmy uses his DIY skills to create imaginative solutions to foodie dilemmas. This time, he creates an ingenious Korean barbecue from a picnic table, to help a wheelchair rugby team's celebration. And the boys are back on the road, taking to campaigning like ducks to water, as they champion for more free range duck farming in the UK.
Joanna Lumley, Pastry Snake & Curry
Jamie Oliver and Jimmy Doherty are joined by Joanna Lumley in their cafe at the end of Southend Pier. This time the menu's exclusively vegetarian, as Joanna cooks the King of Malaysia's favourite dish, bringing back to life the tastes and smells of her childhood. Jamie prepares a spectacular M'hanncha - a spiral of filo pastry stuffed with pearl barley and butternut squash. The boys take to the road to champion British fava beans - which could help both our farmers and our diet. And Jimmy gets green fingered, creating a vertical veg patch for a 10th-floor city balcony - proving you can grow your own veg no matter where you live.
Mark Hamill, Roast Beef & Caesar Salad
Jamie Oliver and Jimmy Doherty feel the force as they're joined in their Southend cafe by Star Wars actor Mark Hamill. The boys hope to create a menu that is out of this world for their childhood hero Luke Skywalker. Jamie becomes the Jedi Master, as he teaches Mark to cook perfect Yorkshire pudding and roast beef. There's also a Caesar salad that really pushes the boat out. Jimmy creates a bespoke seafood feast, using sand and a wheelbarrow. And the boys uncover an incredible way to put some of the UK's food-waste mountain to good use, helping those who need it the most.
Sarah Millican, Ice Cream & Veal
Jamie Oliver and Jimmy Doherty welcome comedian Sarah Millican to their cafe at the end of Southend Pier. Sarah gets her first ever cooking lesson, as Jamie recreates her favourite microwave meal - in order to get Sarah cooking from scratch and weaned off convenience food. Jamie also creates a pie packed full of roasted game. Jimmy builds a soft-serve ice cream machine for a child's birthday party. And the boys hit the road to champion the ethical values of eating British rose veal.
Liv Tyler, Dim Sum and British Lamb
Jamie Oliver and Jimmy Doherty welcome Hollywood star Liv Tyler to the cafe for the cooking lesson of a lifetime. Jamie takes Liv through the stages of making delicate pork dim sum dumplings - her family's favourite takeaway. Jamie also whips up a kedgeree, while Jimmy helps a community allotment group with a wood-fired oven. There's also a naked calendar for British lamb at its best.
Ashley Jensen, Pasta & Wrapped Beef
Jamie Oliver and Jimmy Doherty are joined in the café by actor Ashley Jensen - star of Extras, Ugly Betty and Catastrophe. Jamie makes delicious fillet of beef wrapped in Parma ham and mushrooms. Ashley learns how to make authentic Umbrian pasta with truffle. Jimmy helps the local RNLI create the perfect fundraising feast. And the boys examine the pros and cons of pre-prepared baby food.
Greg Davies, Kebab & Thai Curry
Comedian Greg Davies joins Jamie Oliver and Jimmy Doherty at their Southend cafe. Jamie makes a Welsh lamb kebab, while Greg learns how to make a Thai green curry. Jimmy tries to make food for camping a bit more interesting. And the boys go back to school, as they look at the problem of high-caffeine energy drinks.
Warwick Davis, Hog Roast & Honey
Jamie Oliver and Jimmy Doherty welcome actor Warwick Davis to their cafe on Southend Pier for the cooking lesson of a lifetime. Warwick prepares beef and Stilton pie, while Jamie makes a Vietnamese feast of Pho - a perfect winter warmer. Jimmy takes on an epic challenge, building a DIY hog roast. And Jamie and Jimmy make honey as they discover how crucial British bees are to the entire agricultural system.
Chris O'Dowd & Dawn O'Porter, Caribbean Red Snapper
Jamie and Jimmy welcome celebrity couple Chris O'Dowd and Dawn O'Porter to their cafe at the end of Southend Pier. Jamie recreates some romance by tracking down their favourite honeymoon meal; a whole red snapper, Caribbean-style. Also on the menu is a very British spin on barbecue ribs using whisky and Worcestershire-spiked barbecue sauce. Jimmy creates a DIY build for a special occasion using his actual tool box, transforming it into an ingenious steamer that can be taken anywhere. And this week the boys go back to school, as they look into the amount of sugar in the cereals our kids are eating.
Craig David, Salmon & Seaweed
Craig David swaps Miami pier for Southend as he rolls up his sleeves for a shift in the caff. Jamie Oliver takes Craig back to his childhood as he teaches him a traditional Caribbean chicken dish. Jamie also makes a roasted salmon and artichoke parcel. Jimmy Doherty builds a homemade dehydrator to help a teacher educate her class on nutrition and food waste. And Jamie and Jimmy look at a superfood right on their doorstep - seaweed.
Johnny Vegas, Steak, Cannelloni & Beer
Jamie Oliver teaches Johnny Vegas how to flambé the perfect steak. Jamie makes cannelloni featuring veal and nettles. Jimmy Doherty builds a beer pump. And the boys discover that they've been throwing away the best part of their salmon for years.
Josh Hartnett, Ramen & Curry
Jamie Oliver and Jimmy Doherty welcome Hollywood star Josh Hartnett to the cafe on the pier. Jamie shows the star of Pearl Harbor and Penny Dreadful how to cook his favourite ramen dish. Jamie also whips up a curry made from game and aubergine. Jamie and Jimmy take a look at a method of farming that could be the future in crowded cities - aquaponics. And Jimmy takes on the challenge of building a butcher's block.
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