These are done. They just need to rest now.

Throw it all in there and make sure it's all coated and leave it to marinate for about three hours.

This afternoon I tried tricking it, I made it a soy-burger to make it think it was getting meat, you know? And I got nauseous.

I'm going to show you how to make this dish, my sweet and sour pork.

I'm gonna make caramelized sweet and sour onions to go with the sweet and sour pork.

Yeah. He got reckless. Biter took a piece of him right over there.

It's sweet and sour pork in buns. It's going to be gorgeous and sticky and delicious. I'm going to make the marinade.

Well, it's nice. Yeah. You could just slice through the meat and then onto the other side.

I'm using lamb leg and that will be fantastic. Real feast food.

Once rested, slice diagonally and place on the trencher.

And there's a bit of the brown meat as well, because that's the brains. And so this is what we want to discard.

Apparently, you did not know that the chef's salad is kitchen trickery to utilize scrap meat.

I don't want to lose the meat that's in the middle cos that's really juicy and that's the best bits.

We're fresh out of zebra. Any antelope? No. Hippo? Nope.

Dinner's almost ready. If you like meatloaf, I'm sure you'll like its cousin, bowl of meat.

Just look at that meaty paw of yours. It's like an earthquake to them.

And this bit is the tail of the crab, so we just snap that bit off, because it's not very tasty, there's no meat there.

Okay, fine. Just the sword, 210. Thank you. I can eat meat this week.

When he does, it's always with this disappointed scowl, like someone skimped on the meat in his sandwich.

Back onto the wok, now. So, I'm going to heat the mushrooms, and it's going to be cooking in the oil that's had all the flavors from the meat.