Pedro Pascal and Vanessa Kirby Try to Keep Up With Gordon Ramsay

A dark room, superheroes, one chef. We must be cooking up something, dare I say it, bloody fantastic. Oh, I f***ing hate knives. I'm sorry to curse. Right, welcome to Scramble, where today we are cooking something fit for a family of superheroes with the stars of Marvel's The Fantastic Four. First steps. Famous around the world, please welcome The Fantastic Four. Please welcome the always fantastic Pedro Pascal and the stunning Vanessa Kirby. Welcome, my man. Good to see you, my darling. Good to see you. Congratulations on an incredible movie. Thank you. And bringing a sort of live, you know, comic into the movie world. How hard was that? It was a blast. It was an incredible adventure. Yes. I think, you know, the suits were really actually comfortable if the temperature was right. Good. And also, we got to step into it as a cast of four. And we are like best friends now. We are like a family, except that just now in an interview, I learned that Pedro is a really bad cook. Oh, dear. I can't believe I didn't know. I guess we know it. So now we're going to, yeah. Well, we're going to sort of... You should. That is a terrible confession to make in front of Gordon. I just learned it. We're going to stay on the family theme because that was big in the movie, right? Never late for Sunday dinner. Let's eat. Hey, what time is it? It's dinner time. And so we're going to do a British classic from the Ramsay household, 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? Okay. There's your sausages. Do you want to do the onions? Who's... Like chop it up. Make your eyes cry. I peeled them at six o'clock this morning, so there's no acid there. You will not be crying, I promise you. Right. Slice in half first. Yep. That's it. A little bit of oil in there. You're on the left. Right. Tiny bit. 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. Now, other way around. This is such a mistake. You've no idea. There you go. That way there. Oh, I see. I see. Right. Vanessa. Yes. A nice little bit of color on those sausages, please. You've got... A little bit of... You betcha. A little bit of salt. This is... A little bit of salt. The stupidest thing that anyone has ever... There you go. I think the pan's a bit too hot, Gordon. Okay. Turn it down then, please, girl. Turn it down. Pascal, we good with the onions? No. Come on. You cannot be scared of an onion with all that superpower. You can always tell how good someone's cooking by how well they... I f***ing hate knives. I'm sorry to curse. There we go. All in. Okay. Onions into the pan. And then, Vanessa. Yes. 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. And to your sausages as well. Yeah, yeah, yeah. Do I keep the stalks off? Here we go. Yes, that's it. Thank you. There you go. 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, crank up that heat now. Get a little bit of color on there. Fire, I'm okay with. A little bit of salt, a little bit of pepper, and a little bit of sugar first, right? Vanessa. Yeah. You started off as a baker, right? I did start. Part time. I was making... I don't even think an eyelid at that. Look at that. Now he's really getting in a 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 because I must have done thousands. You know, they all smelt the same. So by the end, I 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. Good. 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, okay? 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? Maybe. Now it is. There you go. Oh, yeah. Stand back, please. A couple of tablespoons. There you go. Now we are moving. We've unleashed something. Yeah. Something has been unleashed. I'm loving it. In the Fantastic Four, the one thing I enjoyed the most was that lovely family scene. Yeah. When you got the dinners. How important was dinners and food across that shoot? Yeah, luckily, Eben, who's the best cook, was actually... Incredible cook, actually. He's also the best... His character's the best cook. And we just turn up for dinner. And he would actually make stuff and bring it to set and feed us. He would. He would make us coffee in the morning. He loves it. He's got two daughters. And he cooks for his family all the time. And I would say that we had to kind of, like, be measured with our dinners because they were always a bit epic. Yeah. Yes. Took a little recovery time every single time. Oh, it did. Every time we went out for dinner. Every time we got together. Yeah, we did. A 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. PC, please. We'll get told off. Right. What's that? Sorry, babe. That wasn't, that was accidental. Of course it was. Once that. I said the F word. I say it every day. Once that's caramelized. I saw you say it every day for years. Bloody hell. That was my f***ing flute. The f***ing razor sharp. You just laughed half the f***ing shrimp. A touch of red wine now. In. A touch of red. To those delicious onions. Oh, in the onions? I thought you meant sausage. Yeah, we're going to caramelize. You said a touch. I think it looked like a touch to me. That's not a touch. Just a touch. You've both done some incredible movies. What makes this one so special? Especially bringing back that incredible comic book. You know, Matt Shackman, the director, is somebody that I've known for like 26 years. Right. And so we've been sort of witness to each other's failures and successes over the decades. And it felt very fated to be able to be invited by him. It looks like his, kind of. It's coming down. You're going to come down and caramelize. Okay, I'll come down. Felt very fated to be invited into like working with an ensemble like this. I find them to be all assassins, black belts of acting. And the funniest, the most talented, and the smartest people I've ever worked with. And hanging from rigs. Yes. Floating around and trying to pretend like you're in space. And there's a baby in it. You've got a lot of core work. Lots of babies. Which always helps any kind of acting. Because they can't lie. They don't lie, right? Whereas we're pretending. Bit of stock in there now. Bit of vegetable stock into the onions. There, there. Let's watch you do it first. And then just literally half a cup. Take that down and start reducing. I feel like I've been on like sausage duty for a bit. All I do is stare. 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. Okay, 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. There we go. Give that mash a little warm through. Right. Typical man, I've just... There you go. Yeah, there we go. Pedro, your superpower in the movie is elastic, yes? Vanessa, you're disappearing a lot. Yes. What was the hardest role to play? Well, I think Eben because he had to, you know, he was in a motion capture suit. So he's wearing these kind of pyjamas that, uh, what do you call them? Fractal suit, babe. Babe, you're really, like, you're really... Taking over. I'm taking over. He's in demand. This is the first time he's ever cooked in his life. He's getting a real zest for it. Gordon. I'll just go over here and stare at the onions. Reduce those onions down. Vanessa, favourite go-to snacks on set? What's the pick-me-up? Do you know what we got into really recently was like the, um, you know, the date chocolate bark? Yes. With the almond butter or whatever. Yes. We got dangerously into that, didn't we? And then the celebration in terms of the film is finished. You can relax. What's the go-to, uh, indulgent? What would you say? Nice martini. Martini. We get smashed. Before she got... Gotcha. And he didn't like me after that. When are you due? In the autumn. In the autumn? Yeah. Amazing. Names? She won't say. Yeah, I won't say. Pedro is driving him mad. It's making me nuts, actually. I'd like to speak to her. I'd just like to speak to her. Yeah, yeah. He's already named her. He keeps shouting. Tom and I have multiple names. But until you see that beautiful person... That's the thing. You can't name. You can't name beforehand. That's what I guess. Did you guys wait every time? Every time. Every time you decided to wait. We've got six kids. Isn't that amazing? That's like a book... Two SUVs. Every time we go out, it's like two cars everywhere we go. It's crazy. There we are. Guess what? I can cook. Let's get in there. That's good. Maybe a touch more butter. See how dominating you are in the kitchen? I love it. That really says a lot about... Love it, love it, love it. Everybody out of my kitchen. It's good. It's what it's like on set. 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. Like that. Oh, it's a little bit lumpy. Lumpy, no? Don't you like lumpy? I sort of... My mom's mash was very lumpy and I liked it. Spatula. She made it with a blender. What? Really? Take a nice scoop. I've never heard of that. On. And then just sit that... Wow, that looks really well made. Into the middle of the plate there, right? And then... No, baby, in the middle. There you go. And then just with your spatula, just push that down. And then from there... Why does ours look kind of like lumpy? Because I made it. Pick up our sausages. One, two, three. That's it. And then just get your caramelized onion gravy. And then 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 the trousers in the kitchen. I love that. It only is true. There you go. I can make a really good guac. But that wouldn't be Chilean. Yours looks so much better. And there we go. A Ramsay staple. Classic. Well done. 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. Okay. 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 favourite. Yes, sausage and mash. Dig in. That one, if I were you. And... Try that one. Go, go, go. Why is that one a different colour? I'm going to try that one. 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. Favourite of the week. Did you just say, hmm, to my mash? I have to say, I think I prefer your mash to Gordon's. Oh, my God. Do you know what? Let's do it again. 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's too hard. Well, I think it might be a tie because you've got the best mash and you've got the best sausages. There goes the salt, there goes 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. A big thank you to Pedro, Vanessa and, of course, Tana for joining us today on Scrambled. And do not forget to check out The Fantastic Four First Steps is out in cinemas on the 24th in the UK and the 25th of July across the US. And do not forget to subscribe for more exciting videos. Herbie, OK? You look a bit sad. Come on, let's cheer you up. Herb, come on, man. What are you? A delicious Herbie sandwich. Come on. Oh, no. Really? Seriously? Herbie, for goodness sake. Like a little sausage? OK. Oh, my lord. Even Herbie's turned f***ing vegan.