Take three restaurants...
Cheers, everyone! Cheers! Cheers.
..cooking up their finest fare...
Sizzle, sizzle. Woolly puff flavour.
THEY CHUCKLE
..ask each to host a three course meal...
Oh! Boom.
..which will be scored in secret.
On today's show, a deafening diner...
I'm definitely the child.
Without a doubt.
I don't think she breathes much.
..a mortifying mother...
CHEERING AND LAUGHTER
This is so tough to do this with your mum.
..and recruitment rejection...
I can't wait to come work here, guys.
No way.
..as they compete to win a £1,000 prize.
I'm looking forward to it, but I'm also...
I don't know what I'm looking forward to.
Today's professional competition comes from Bristol,
where the first robot that could digest food was created.
I think it might have a bug.
And serving up some mega bites tonight are our first hosts,
owner and chef Kirsty
and front of house Tamsin of Dalia Cocina.
Crikey, the years of hospitality haven't been kind.
Oh, no, there's Tamsin.
Hello. Morning. How are you?
Good. Right, there we go - too much tequila, Pablo.
We are a Mexican restaurant called Dalia Cocina,
and I know that's not said right,
and it should be said with a wonderful Spanish accent.
Go on, then. Do it. But that I don't have.
Do it. Try it. Cocina. Have another go.
Dalia Cocina. Well, that sounds the same.
D... Forget it.
We do lovely, delicious Mexican street food,
so quesadillas, burritos,
nachos, tacos, all from scratch, all delish.
Just to let you know, I've cleaned the toilet,
because someone's got to do it.
Not with that cloth, I hope.
In a nutshell, I'd say Dalia Cocina is a mad house.
It is. And everyone that works there is pretty insane.
But it is. Everyone's like...
And you are the leader. You are our leader.
What are you doing over there, Kirsty?
I thought I'd make myself a nice little cup of coffee.
Oh, just having a break, are we?
Well, she is the leader, but you do need to crack on.
First to prep is the main.
It's got to have flavour. From the Caribbean,
if food don't have flavour, it's like you're not eating.
You know what I mean? So...
Meet mum and daughter team, Jeanette and...
Jaida! Thank you. ..who, when they're not at home,
run their vegan Caribbean restaurant Fi Real.
Vegan Caribbean food is very unusual,
because we don't serve meat,
and that's a big part of Caribbean cuisine is meat.
Being from the Caribbean, Jamaica, Montego Bay,
you know, bringing all the sunshine,
and the flavour to Fi Real to Bristol.
Oh, my gosh.
Have you seen the floor? Look at that mess.
No. Well, you need to tidy that.
I always have to keep my mum in check.
Sometimes she does need leading.
I'm trying to be careful.
Yeah, not sure you've quite got the run of Mum yet.
Teamwork.
At Dalia Cocina,
front of house Tamsin is helping Kirsty in the kitchen today,
and her first job is adding chillies to tomatillos.
They look like evil tomatoes, don't they?
I think they look rather lovely, actually.
Along with onions, they're in to roast.
The tomatillos done. I'll see you later.
Cook, my babies.
You've changed your tune.
If they really go crazy on the spicing,
they can kill our bud tastes. Taste buds.
Taste buds, yeah. Bud tastes.
Meet our final team of the week, head chef Neil,
and front of house Paulo from modern Mediterranean outfit, Bambalan.
We are a massive restaurant in the city centre
with Mediterranean style food.
Think of Ibiza beach hut food but in Bristol.
It's about bringing some sunshine into everyday life.
Or a blanket. Hiya. How are you doing?
Got some blankets if you're feeling a bit chilly.
Yes, please. So there we go. I also turn on the heaters for you.
Soak up those rays, ladies.
All right, guys. Time for a grilling.
We are not the kings, we are the gods of this style of food.
Flame on.
We offer, I think, the full package, you know. Yes.
Don't forget to upsell today's specials. No worries.
Whoever sells the most gets a free bottle of wine. Woohoo!
Back with today's hosts, Kirsty is prepping her pork.
This is a pork shoulder. Slightly fattier, bit more flavour.
A quick fry. Doesn't need any salt
because the salt is in the brine of the tomatillos. Oh.
I've learnt that mistake. And they're into the pot.
That looks banging.
With the tomatillos out of some sort of souped-up toaster...
Right, so I'm going to take this out of here before...
Because that looks absolutely perfect.
That looks banging. Yeah, banging.
Da-da!
They're blitzed. In with the pork.
Teamwork. Listen to that. And done.
It's left too slow cook and will be served tonight along with
a jackfruit version for the veggies.
So it's onto the starter.
Well, I have to make sure I visit the dentist before I go just in case
the nachos are too tough.
They're nachos, not toffees.
Sounds nice, a bit simplistic, bit simple, but... Yeah.
People might think they're just crisps,
but they are not just crisps. They are fully loaded.
Tamsin and Kirsty begin by chopping chillies.
By the time we've got the volume of it,
it's not actually too bad.
It's just that little bit of heat going through it,
so you can always add it, as they say,
but you can't always take it away.
In goes veg and spices.
Spicy one, you are.
Chopped tomatoes you must add, along with mince in one pot and...
Beans. ..in the other.
I feel like a witch. THEY CACKLE
My cauldron!
Convincing. Best move onto dessert.
It's almost like a cocktail cheesecake which,
who doesn't like a cocktail?
So I think that's a good dish.
They begin by bashing biscuits.
Good workout for the bingo wings.
In goes coconut. Extra bit of exotic.
And melted butter. That's it, that's it, that's it.
This now going in. It's going to be our base.
How are they going to get all those flavours into a cheesecake?
We'll see, won't we?
Wow.
With coconut in the base,
they add mango coulis to cream and soft cheese.
Then in goes a shot of...
BOTH: Tequila!
Yay! It's spooned onto the base,
and with booze-free portions for Jeanette and Jaida,
they'll add lime zest tonight.
BOTH: Sweet dreams.
We pretty much smashed that.
Yeah. They don't know what's going to hit them later, do they?
A lot of smoke, by the looks of things.
Hurry, hurry. It was all going so well.
Well, there's not much time to get that fire going,
because your first guests are here. It's Neil and Paulo.
Oh, wow. You've been waiting a while.
Yeah, tell the girls to get a wriggle on, mate.
Hello, hi guys. I'm Tamsin.
I'm Neil, nice to meet you. Nice to meet you, Paulo.
Hi, nice to meet you. I'm Kirsty.
If you would like a little poncho
to keep yourselves warm, then feel free.
Thank you, thank you.
It's lovely out here, isn't it, to be fair?
It's nicer when it's not like raining or snowing
or getting smoked out. No, yeah.
My eyeballs are like, "Help me."
COUGHING: Next in are mum and daughter team, Jeanette and Jaida.
Ooh, he must have just come back from Mexico.
No, I'm from Clifton actually.
I just came here for the quesadillas.
Hello. Hello. Welcome to Mexico. I'm Kirsty.
I'm Jaida. Jaida, nice to meet you.
Hi, I'm Jeanette. Nice to meet you.
Hi, I'm Tamsin. Nice to meet you, Tamsin. Nice to meet you, Jaida.
You'll see that Paulo has got a poncho on,
and if you do get a little bit nippy,
because you haven't got your coats... Oh, lovely! So good!
..you can just... Do you know I forgot to get us a poncho.
I think we're going to be all right, you know.
You look like Hulk Hogan.
Oh, it's come off, what a shame. Oh, my God.
Coming up...
It does look a bit like a pond at the moment.
..intriguing ingredients...
It doesn't have much flavour.
I was really gutted.
..and stupefying stunts.
There was a group of ten people dining.
There's one of them that decides to jump on the table and roll over.
If somebody tried to roly poly before they rollied, they'd poly.
What does that even mean?
Welcome to Dalia Cocina tonight. Cheers, everyone. Cheers! Cheers!
It's night one of our professionals competition in Bristol where owner
of Dalia Cocina, Kirsty, and her front of house star,
Tamsin, are hoping their Mexican meal will bag them the £1,000 prize.
So what do you think about the guests, then?
I really like them.
That's not what you said earlier.
Get on with your starter.
Oh, it's looking delish.
On goes the chilli.
Chilli con carne.
It smells so good, doesn't it?
It really does, like my mouth's watering.
Cheese melted. Enough room there?
We do have a tiny little grill.
It's what you do with it that counts.
Zigzags of sour cream go on.
Holy mole, it's guacamole.
And there it is.
Loaded nachos with chilli and a three bean version for the veggies.
Right, guys. Yum.
Two three bean chilli nachos. Apart from the nachos,
everything's made from scratch.
This is really nice. What are you thinking, Neil? Yeah, it's good.
Enjoying the heat. Yeah. It's not overpowering.
It's not overpowering. It's a heat that gets to a certain level
and stays at that. It's not the best nachos, not the worst.
I think I've had better nachos for sure.
It can go wrong when you overpower the flavour but,
yeah, it's nice and simple.
Nachos are quite a simple dish,
so obviously there's very few ways to make it go wrong.
It's a safe option definitely, doing nachos.
Didn't really demonstrate probably their full potential,
the skills put into it. It's lovely,
and I'm pleasantly surprised even though it's not as hot as
I would have liked it to be.
That you would, yeah.
Yeah, the only thing is to just up the heat.
I said to you don't put so many chillies in it,
and now I'm thinking we should have put more chillies in it.
I'm really sorry.
I've lost it for us. It's all on me.
Right, it's coming out of your wages. That's it.
Good luck. I'm leaving tomorrow.
So are you friends, are you..?
So, no, I just jumped on the bandwagon.
I'm taking all the credit.
And you two, friends, enemies, lovers?
Not lovers, no.
Oh, that cracked me up. He went...
No, we're work colleagues, aren't we?
We're mother and daughter. I did think that. Can tell!
Do we look like each other? You do. Yeah.
I don't think so. Jeanette and Jaida, mum and daughter.
I know. Check that out.
How lucky are they though, to have that?
Not just us. Joke. They're so lucky though, aren't they,
to have that working relationship.
So in your working relationship,
who's the parent and who's the child?
I'm definitely the child.
Without a doubt.
In every aspect of my life, not just working.
My first impression of Tamsin was that she's on fire.
She is quite full-on, yeah.
I don't know what you mean.
I don't think she breathes much.
Tamsin actually blew me away. Her personality was big.
LAUGHTER
Very explosive.
I think we're off to a winning start,
and I really do like our main course. so it's something different.
Yeah. So I think we are going to be all right.
Better crack on, then. Kirsty whizzes up coriander.
That's a puppy. That better not be a puppy.
It's not a puppy.
Come on.
Go on, muscles. Oh, look at that.
In goes the green goo.
It does look a bit like a pond at the moment.
You said it. Just wait. The magic is waiting to happen.
I hope it doesn't taste like a pond.
It definitely doesn't taste like a pond.
It's dolloped on and there it is,
green chilli pork stew,
and a jackfruit version for Jeanette and Jaida.
There we go.
Just to let you know, I haven't salted it
because of the amount of salt,
and everything that's in the tomatillos.
Again, the heat's not overpowering.
I bet you two wanted spicier.
It's all right.
It just doesn't have as much flavour.
How is it for you? How are you enjoying yours?
Yeah, the same thought.
I know why you didn't add any more salt. Yeah.
So, yeah, it is a little bit salty for me.
No, I don't think it was too salty.
She could taste the salt from the tomatillos.
How can you make it not as salty? Make a different dish.
It's what it...
The thing that I kind of like the least is that the pork is a bit dry.
Pork's not a meat that we tend to go for,
because it is difficult to cook, the dryness.
Personally I was a bit disappointed in the main.
Yeah, I think the main was really not special.
I was a bit gutted. I was. I don't think it went down very well.
I was really gutted.
I can tell you something very, very funny that happened in
the restaurant. There was like a group of ten people dining.
The moment, the right moment, where we served the food,
there is one of them that decides to jump on the table,
and roll over, literally. Do a forward roll onto the table.
Stand up, roll onto the table and end up...
What, while the food is on the table? All the glasses on the floor.
If somebody tried to roly poly,
before, before they roly, they'll poly.
What does that even mean?
No idea.
Figure that one out.
I'm still trying.
I hope dessert goes down better than the main. Yes.
Yes. Onwards and upwards.
Here it comes!
Oh, beautiful.
A sprinkling of lime zest.
Home-made ice cream, obviously.
Yeah, nice try.
Mango lime coconut and tequila cheesecake,
and a booze-free one for Jeanette and Jaida.
Oh, and another zigzag topping.
There we go.
Have you got your favourite spoon? I have got my favourite spoon.
Why is that your favourite spoon?
Because it's halfway between a soup spoon
and a dessert spoon,
the depth is perfect for getting the right amount of food on it,
and it feels nice in my hand.
Stop talking about it and get some dessert on it.
Boom.
That's it.
This is delicious. The cheesecake's really rich and creamy,
the coconut is really potent,
really strong coming through
and the lime is a nice zesty touch to it as well.
The cheesecake is quite creamy. That's the best.
The texture of it is super, super nice.
I like the base. Yeah. I like the ratio.
I think you nailed the ratio.
That went down well. That was perfect,
so that makes me feel a whole lot better now.
Yeah. Does anyone want to see my maracas?
ALL: Yeah. Crikey!
THEY CHEER
# Go Tamsin Go Tamsin. #
All together!
# Go Tamsin Go Tamsin. #
No, she's been knackered, look.
I think the night went down really well.
The first night, boom.
The company was great.
Lots of laughter. Lots of character.
I definitely enjoyed the cheesecake.
It was my favourite of the three courses.
Scores out of 20 please.
The main really let them down.
It really needed more flavour and that's why we scored them a...
BOTH: 12.
Tonight we're giving Kristy and Tamsin a 15. Woo.
Woo. Which gives Dalia Cocina
a fairly mild score of 27 out of 40.
It's day two of the competition and the turn of the Bambalan boys,
Neil and Paulo.
I'm looking forward to it. I'm excited.
I want to smash it. I know we can. We do it on a daily basis.
I'm pretty confident in their sort of hosting,
and cooking skills.
I think we're in for a really goodnight.
I think they're going to be strong.
I think Neil and Paulo are going to be dark horses. Mm-hm.
They are. I can see it in their eyes.
There's going to be no roly polies on the table tonight.
I'm not having Neil shout at me. Unless it's a jam roly poly.
Good one, Tamsin. First to prep is the main.
And if that's not fancy enough, for Jeanette and Jaida...
Crikey, I need a lie down after that.
Wow, what a...
Do we have to break this down? What a fiasco.
This is like a carnival going on here.
It literally... I am so hungry.
This is like if you went out, if you went out to eat tonight...
That's what I would order. What would you choose?
Yeah, that's what I would order.
Luckily you are going out and it's what you're getting.
All right.
The sea bass is portioned.
So the sea bass we got delivered this morning, fresh out the sea.
They don't call it sea bass for nothing.
We cannot order it in fast enough. The sea bass is definitely one
of our most popular dishes that we do.
It'll be pan-fried tonight,
so just the Italian greens to blotch.
Good lot of dill, butter, nice little bit of lemon.
IMITATING KIRSTY: Good lot of dill, butter. It's going to be so good.
All right, Kirsty, calm down.
Neil adds dill along with lemon zest and juice to butter.
Get your hands in there, squidge it all together.
In Portugal, we say put your hands in the dough,
but in this case it's put your hands in the butter.
Good to know. That's it. That's great.
Butter squidged, Neil rolls it into a giant sausage.
Keep hold of it.
Roll it.
For the veggie main, he roasts butternut squash,
and gets on with his zhoug sauce.
What's that, then? It's almost like
a salsa accompaniment that goes really well with the dish.
It's made up of coriander, jalapenos, cumin, garlic,
olive oil, lemon juice.
He gives the zhoug a quick zhuzh and it's as easy as that.
Mm, it's perfect. Great sauce.
Zhoug. So it's onto the starter.
Ooh!
That is an absolute mystery to me.
Yeah, I'm looking forward to that.
I'm looking forward to it but I'm also...
I don't know what I'm looking forward to.
So London burrata with figs...
When you see figs, you just know it's going to be something great.
Wow.
So for tonight's starter we'll be serving burrata, which is made
especially for the restaurant in London.
It's a fantastic Italian cheese, similar to mozzarella.
When you break it open, the cheese comes oozing out.
Like a cheese volcano.
Sounds lavarly. Sorry.
Everything will be fresh on the plate tonight,
so Neil readies a separate starter for Tamsin, who is dairy-free.
He adds truffle oil and polenta to stock.
Nobody likes lumpy polenta.
Once thickened, it's into a tray.
Get it all on there.
Neil, watching you, I can see you would make a very good plasterer.
It's always good to have a backup plan, seriously.
It'll be fried tonight and served with asparagus.
So it's onto dessert.
I hope it's not too sweet, because there's a lot going on.
There's toffee, which is sweet. There's honeycomb which is sweet.
Oh, this is going to be lovely.
It's going to be good. It's all going to be so nice.
I've got really high expectations, actually.
First job for Paulo, biscuit bashing.
Come on, give it some welly.
Really get in there. Don't be afraid to grab a hold of it.
Give it a shake, so all the big bits come to the top.
Oh, I see. That's years of training right there.
As you can see, all the big, big chunks have been broken down.
In goes melted butter and the master craftsman's doing his stuff again.
Right, so what I'm doing now, the indentation around the edge,
creating a little lip that goes the way around.
It's to trap the toffee sauce. That is a tiptop toffee tip right there.
Right, Paulo, it's time for you to work out those muscles.
So I want you to whip the cream.
That's it. You've done that before, haven't you?
Oh, definitely. Oh, good boy.
Yeah.
The cream's combined with vanilla extract and soft cheese,
and is dolloped on ready for another plasterer's finish.
Like you are doing a piece of art. It is a piece of art. Yeah.
It'll be portioned up tonight, so that's it.
Job done. There we go. See you later.
After seeing this menu, I'm getting my CV up together.
I take it that's without references? Yeah.
We're going to do really well tonight. We're going to smash it.
Nice one. Let's do it. We will, yeah. Boom!
Oh, my God, look at where we are.
First in to Bambalan are Kirsty and Tamsin.
Hi. Hello! Welcome.
I was so excited because I've wanted to come here for like years.
I was like, "Oh, yes!" Yeah. Life goals.
I wouldn't go that far.
Yeah, I've been here. Oh, have you?
Yes, I was here last year for my birthday.
Yay! This is awesome.
I can't wait to come and work here, guys.
THEY GROAN AND LAUGH
I don't think she's kidding. No way.
I'm not sure he is either.
If Tamsin's CV came into the building,
I think it would be the fastest thing to burn in the kitchen.
Ouch.
Ooh, Bambalan.
Next to have their minds blown are Jeanette and daughter Jaida.
Oh, my gosh. It's Bambalan. So exciting. Stunning.
I can't believe it's Bambalan.
I've been wanting to come here for a while.
You guys shocked us! Hi!
Cheers. Thanks for having us, guys.
Thank you for coming.
Coming up, body pop.
I danced so much so my knees came apart and came back in.
Most than anything else,
I just wanted her knees to stay there.
And a singsong flop.
# The food was really good... #
Help me! Help me! Help me!
LAUGHTER
My God, it was so embarrassing.
ALL: Cheers!
It's the second night of our Professionals competition in Bristol
where Bambalan chef Neil and assistant manager Paulo
are hoping to bag the prize with their Mediterranean vibes.
We hope to give an amazing experience tonight,
and impress them with the food.
With the polenta sticks in to fry,
Neil and Paulo ready the apple and burrata.
A bit more training, you'll get there.
You're doing very well. It all looks very nice.
On goes honey. Ooh, a zigzag, must be a Bristol thing.
And there it is - burrata with apple,
figs, honey and red veined sorrel,
and white truffle polenta, and asparagus for dairy-free Tamsin.
Wow! We have the London burrata for you. And the lovely garlic bread.
Oh, wow! Very nice.
Wow, garlic on bread. Whatever next.
Please dig in, enjoy. Thank you.
That asparagus really complements the polenta. It's really nice.
Polenta is not really my thing,
but it was really nice asparagus. Lovely, made my wee smell weird.
Thanks for that.
I didn't think I'd like the texture of that,
because it wasn't so long ago I didn't like baked beans.
Well, that makes complete sense.
This is nice, delicious. I like the sweet and the savoury.
It's really, really exciting
to see the "wow" faces just as I expected.
I'm not too keen on the creaminess of it.
No, too creamy? I liked the outside of it, like, it was firmer,
but the inside, it just threw me off.
Just a personal preference, isn't it? Like, it's not for everybody.
One of the craziest things I did was I danced so much that my knees came
apart and came back again.
Really? No way!
Yeah, I was like getting down doing the butterfly,
and the knees went the other way.
My God! Come on, Jeanette, let's see that butterfly.
OK. Are you sure this is a good idea?
Oh, my...
Watch the knees, watch the knees!
THEY CHEER
Most than anything else, I just wanted her knees to stay there.
LAUGHTER
I think what's more in danger is Jaida's street cred.
Embarrassed is not the word for Jaida.
This is so tough, to do this with your mum.
If my mum got up and did that, yeah,
I'd have probably actually been swallowed up by a very large hole.
I probably would just projectile vommed all over my mum,
like, "How dare you?!"
The poor knees are calling home, guys.
It's great to see Jeanette come out of her shell tonight,
be more relaxed and enjoy the evening which I'm hoping the food is
going a long way towards that, help people relax. Yes.
You've still got two more courses to go.
So we're doing the skin on the sea bass.
You want it to get nice and crispy.
A slather of salt and it's in to fry.
Sizzle, sizzle. Indeed.
Sizzle, sizzle, sizzle, sizzle, sizzle.
OK, we get it. Sizzle, sizzle. BOTH: Sizzle, sizzle.
That's enough of that. That's what I'm talking about.
For the veggie option, Neil mixes his green couscous
and adds pomegranate.
Here are the gems. This is what makes it the jewels,
it's got a jewel in it.
On goes the butternut squash and, oh, yes, get in!
A zigzag of garlic yoghurt and there it is -
roasted butternut squash and bejewelled couscous.
And for the fish fans,
sea bass with garlic and rosemary spuds,
Italian greens and a lemon and dill butter.
Hi, guys, here's your couscous.
Thank you. Oh, wow. That is so pretty.
Mm! Smells lovely. Bon appetit.
Thank you. Enjoy! Thank you.
We've looked forward to this all day, haven't we?
That skin is perfect.
This is nice.
This is just like a perfect dish of like everything I absolutely love.
Really? The main... The main was...
..heaven on a plate.
I must say, this is absolutely delicious. Delicious.
The jewelled couscous, I loved it,
and that butternut squash, wow. I was impressed.
Our main course we've done tonight is the winning main.
Not just for last night's, but of the whole competition.
So do you guys ever fall out? Yeah.
Over what? Stress.
Is it because one's kitchen and one's front of house?
Exactly, you know the pass over there is like a battlefield.
Bit dramatic. Me and Kirsty have never had a falling-out.
Are you sure? Yeah.
Yeah, like, we haven't. Really?
Who could fall out with this?
It's only been a year but...
And seeing as you're moving on anyway,
I think we've done really well. I'm not leaving.
Mum and daughter definitely have.
Not fallen out, but had disagreements.
I think we have, but it's awkward, because we live in the same house,
so we just go home and she's just there.
She's just there. Yeah. And she's just there.
LAUGHTER
She's my star girl, you know. All of them are.
ALL: Oh, Jaida!
Oh, Mum, that's so embarrassing.
Jaida, the star girl.
BOTH: Aw!
They can still see you, Jaida.
She is a star girl. Thank you.
You are. Keep shining.
Oh. OK.
Yeah, it's not getting any better.
I think Jaida has been royally embarrassed tonight by her mum,,
you can see how she's always got her head in her hands
and kind of like, "No, Mum, please." That's what mums do.
Onto dessert.
Right, it's the moment of truth now.
BOTH: Ooh!
It's a cheesecake.
Perfection.
Surely it's not perfection without a zigzag?
Aha, there we go. Nice zigzag.
And there it is, toffee and honeycomb cheesecake with chocolate
sauce and berries,
and a dairy-free version of a chocolate brownie for Tamsin.
Tuck in. Looks amazing.
Enjoy. Thank you.
It is a bit sweet for me,
but the fruit definitely balances that sweetness.
I'm really enjoying this, but I'm finding the base a little bit hard.
Oh, come on. It's not the end of the world.
Where's Paulo gone? He did a runner.
Oh!
It's all right, he just went to get his ukulele.
All of us need to say something about the dinner, OK? I'll start.
# How do you like the food?
# I hope you did like a lot... #
Oh.
# The food was really good... #
OK.
# You should... ..pat yourself on the back... #
Oh, dear. My God, it was so embarrassing.
We have this wealth of words in our head
and suddenly you've got to say two lines and there's no way.
Yeah. I know someone who won't struggle.
# I personally liked the fish
# It was one of my favourite dish... #
CHEERING
Help me, help me, help me!
Come on, star girl. You can do it.
OK, OK. Go on, hit me. Hit me, hit me.
One, two, three, go.
# The food was colourful
# I loved the main course... #
And you thought your mum was embarrassing.
I don't know what that was, but I didn't mean to do it.
# So the jewels in my couscous got me shining
# Shining Shining
# Shining
# So the jewels in my couscous got me shining
# Shining Shining. #
Everybody's, like, awkward as hell.
Woo!
Oh, thank heavens that's ended.
# We win the money and we're smiling... #
Oh, no.
# Smiling Smiling. #
Thank you. Scores please.
Tonight has been brilliant. We've had a great time.
The food has been on point,
and for that reason we're scoring the boys...
BOTH: ..an 18.
Tonight, we're scoring Paulo and Neil...
BOTH: ..a 15.
# So Paulo and Neil score 33... #
And that leaves them Top Of The Pops.
Goodnight, Bristol.
It's the final day of the competition,
and the turn of mother and daughter Jeanette and Jaida.
Come on, baby girl.
Ready to bring the flavour to Bristol.
And after last night, the competition is hotting up.
We definitely need to wait and see what Jaida,
and Jeanette are preparing for us tonight.
Paulo, it's in the bag, mate. It's in the bag.
We've got this, we've won this. For the girls to beat the guys,
they have really got to execute dishes well.
They've got to be full of flavour,
the hosting's got to be just as good as last night.
But Jeanette and Jaida have faith in their vegan Caribbean menu.
We have brought Caribbean flavours like nobody else has ever seen.
First of those flavours will be in dessert, Jamaican banana cake.
I love a banana cake.
For me that's missing one word, Jamaican rum banana cake.
I do hope the banana cake has some sauce with it.
Yeah, something to, otherwise it might be a bit dry.
You'll never try a moister cake than this and guess what? It's vegan.
Jaida begins with bananas.
Peel them, but don't touch the flesh.
Just flick them out into the bowl.
There you go.
Peeling tuition over, they're mashed.
We're basically mashing it right up to get it nice and smooth.
In go raisins and a secret family recipe of vegan goodness.
This is the flavour.
Along with a large helping of vanilla essence.
This is baking soda.
I normally just free flow my cinnamon.
We're feeling the love.
In goes sugar.
Keep pouring. Keep pouring? Yeah.
A ton of it. Keep pouring? Mm-hm.
Gold star, girl. Get the liquids in. I shall!
This is where all the magic happens. Go for it.
Nicely done, star girl.
It's made with lots of love.
The loving mixture goes into a tin.
Ooh, that's some tough love.
Right, that's nice.
In we go.
Next the starter, lentil stew.
Lentils remind me of childhood when my mum would make
a really great soup and then shove lentils in it,
and it's like, "No, no, no." Texture of it I don't like.
I hope they surprise me tonight with the flavour,
a punchy flavour, lots of levels of flavour as well.
The key to Jamaican and Caribbean cooking is all about the flavours
and the spices and the herbs that we use.
The world's biggest onion is chopped with a similarly sizeable knife.
It's all about the flavour.
Along with garlic and herbs, it's into the world's biggest pan.
That smells unbelievable.
This is a little bit of our special secret ingredients
that we use in our kitchen,
and that's what gives our food so much flavour.
They're joined by the all-important lentils.
Yay!
And coconut cream.
This is where the love comes in.
We just put the coconut from the island of Jamaica.
It's finished off with potatoes.
Power of the flavour, enough flavour in this.
Wuleepa flavour. Wuleepa flavour.
Someone's happy. Onto the main -
jerk tofu with rice and peas and plantain.
I don't like the texture of tofu. It's...
Because it's not really got any...
Like, the flavour will obviously be from the jerk.
It's just... It's just the texture, I don't like it.
I feel like tofu's just a thing. It's like rubber.
I expect that they don't go full-on,
and they give us a bit of space to spice it up if we feel like it.
I wouldn't bank on it.
It's absolutely delicious when it's cooked right,
and guess what? We know how to cook it.
Well, that's handy.
The tofu is slathered in spices and a home-made jerk sauce.
Let's get in there, get in there.
Yes, I think that's enough. It'll be fried tonight.
This is a definite Caribbean menu. Yeah, yeah.
So, yeah, that'll just be delicious.
I wonder if we can smuggle in some steak. That would be nice.
We've smashed it. Yeah.
Let the night do the talking.
First to rock up are Paulo and Neil. Where are you going?
This is noodles. Next door, guys.
You see, this is the place. All right.
Welcome! Wow! Hello, hello. So colourful.
Hi, how are you?
Guys, how do you say it? It's Fi Real, Fa Real?
Fi Real, yeah. Are you for real?
Are you for real? You're Fi Real.
Last night party night. Ooh!
In the mood, it's Kirsty and Tamsin.
Oh, this looks great. Fi Real!
Hello. Hi, ladies.
You're fanning, Tamsin. So you're warm tonight.
I'm already boiling hot. Are you? Oh, my God.
She's in Jamaica.
Make yourself at home and I hope you have a great evening. Cheers again.
ALL: Cheers!
Coming up, a reggae rave up.
First of all, I just thought, "Oh, God,
"they're going to make us dance." 30 seconds later, "Oh, yeah."
And the winner is revealed.
CHEERING
Cheers again. ALL: Cheers!
It's night three of our pros cook-off in Bristol
where mum and daughter, Jeanette and Jaida,
are hoping their vegan Caribbean food will win them the grand.
It's great to see everyone. Yeah, it's going to be a nice night.
Crack on with the starter, then. The stew is heated up.
It smells absolutely delicious.
Proper sunshine in a bowl.
I tell you, the lentil stew, yeah, it go bad.
Oh, dear.
Bad meaning good. Bad meaning good.
Oh, right. Well, hurray, then. There it is -
sunshine in a bowl, aka lentil stew.
So this is our lentil stew.
Ooh. That's lovely. That smells really good.
As you say in Jamaica, eat good,
fill up your belly and taste the food.
It's nice.
LAUGHTER
Oh, my days. That is amazing.
I think I could eat that every day quite happily.
Oh, my God. Oh, my days, the starter was just...
Best starter of the week. Best starter.
The Caribbean in a bowl. And that includes ours. Yeah.
It's very nice, thank you very much.
You're welcome. Very good texture and rich. The starter was probably,
it's on the top of the whole meals we had.
It was very, very, very delicious.
It's really nice. The fresh flavours that are popping, you know.
I'm swallowing it, I can feel different flavours to my taste buds.
Yeah, bouncing around. Yeah, yeah.
I don't have to wash that one.
Oh, my gosh.
Everyone loved it.
They loved it. Wow.
Yeah, I knew they would. The flavour,
the word flavour just kept pouncing off
of everybody's tongue. That was great.
With the starter a hit, Jeanette's got a question for the group.
So have you guys heard me being
called any other name this week other than Jeanette? No.
If we don't call you Jeanette, and we don't call you mum...
Everybody calls me Marie. So like my family call me Marie,
my husband calls me Marie.
Why? It's just a Caribbean thing.
Caribbean thing. My husband, everybody calls him Clive,
but his real name is William. It's really strange, yeah.
The two name thing?
I got the two name thing though.
Well, I've got two names, my first name and my middle name,
but no-one calls me by my middle name.
So if you had the opportunity to give each other
a second name,
what would your second name for each of us be?
Yeah, what would you call Neil? What other name? It could be like...
Come on, Paulo. Get those creative juices flowing.
Anthony? Anthony. Anthony. Anthony?!
Why, why? I don't know.
Just Anthony? He looks like an Anthony?
He does, kind of. OK.
Moving on, how about Tamsin?
What would you call me, Kirsty?
Oh, God. What would I call you? Pain in the arse.
Well, you've ruined that.
Thanks, mate.
That's a three in one. Thanks, mate. No, don't touch me.
It's with affection, that is.
It should have been called, it should have been like light of life,
light of the world.
That's what you should have said.
Pain in the arse.
Onto the mains.
She deep fries her jerk tofu. Careful!
See, I made a mess. Told you to be careful.
With the jerk done... Found some tongs, then?
Yeah, they're coming on lovely.
Yeah, on goes the rice and more jerk sauce.
It wouldn't be Bristol without a zigzag. Get in there.
Yum.
Tofu you, tofu me.
And one big slab for the guests.
Jerk tofu with rice and peas and plantain.
Jerk tofu with rice and peas.
I have to get it to smell it. Oh, that smells good.
I don't know where to go first.
Tuck in. Just to remind you, it's really spicy.
It is spicy. It's really nice. I loved it. I loved it.
It was absolutely gorgeous.
Considering I don't like tofu or thought I didn't like tofu,
it was absolutely lovely. It was nowhere near
the texture I thought it was going to be.
I'm like... SHE PANTS
It was way too spicy for me.
I liked everything else on that plate,
but I didn't like the tofu. It was not for me.
I'm enjoying the flavours. It's really nice, really homely.
For me, it's a bit too spicy. A bit too hot for me.
Yeah, that's jerk.
The main was very good, very tasty, very complete.
There was a lot to eat. I would have it again.
We brought the soul. We brought the love.
We brought the flavour. We brought the heat.
We definitely brought the heat. To soul food, yeah, yeah.
It was hot. It was hot.
With mixed reviews on the main, time for some tunes.
MUSIC STARTS PLAYING
Oh, no way! Crikey, he came from nowhere!
She's off. Watch them knees, Jeanette.
First of all, I just thought, "Oh, my goodness,
"what's going to happen now? Oh, my God,
"they're going to make us dance. Please don't,
"please don't, please don't." 30 seconds later, "Oh, yeah!"
Come on up. Dance! Woo!
Hello, it's all kicking off.
Even Clive/William's out the kitchen.
I didn't actually cringe, well done.
Well done. What happened?
Normally I would have run away.
There's still time.
# When the night has come
# And the land is dark... #
That was so nice. It was so amazing.
I can't believe everyone got up and sang. Got up and sang.
# So darling, darling, Stand by me... #
Go on, Clive William.
# Stand by me... #
She got us all involved as well.
I mean, it's all part of the experience and part of it,
and I think that's what made it such fun, wasn't it? Definitely.
If I went somewhere and they got me to stand up
and sing like that, even if the food was bad,
I would have had a great night.
Onto dessert. Oh, hello, what's wrong?
What happened to the cake? Can you imagine?
So William otherwise called Clive just took
a slice out of it, a whole slice.
Tut tut, William Clive.
He's such a greedy man. Luckily, we have enough for everybody.
On dollops vegan cream and a pretty little pansy.
I don't think it needs bananas.
Well, they're going on.
There it is, Jamaican banana cake.
Wow. Jamaican banana cake with vegan cream
and some bananas on the side.
Oh, that's really lovely. That's so nice.
That cream is really nice as well. I usually don't like raisins,
but they blend into the cake very well.
Into the cake really well, yeah.
Dessert was lovely. I really enjoyed dessert.
I wasn't quite sure how banana cake was going to go down
but nice sort of flavour. It was really light
and then I remembered it was vegan so it was even better.
Neil, what do you think? I think it's really, really nice.
Do you like it? Yeah, it's nice and light. As banana breads go,
it was a good banana bread. It was nice and moist,
nice and light. I will be thinking about it again in a few days' time.
It was a good dessert. Light.
They said it was nice that it was a light dessert.
So we've all had no meat tonight.
What's the one thing you can't live without?
Wet wipes. It's actually true.
That's a good one. I agree. I agree.
You can use them for many things. I use them for dusting.
Yeah.
And for festivals.
Why are you dusting at festivals?
Neil, what can you not live without? I can't live without Paulo.
Aw! Nice.
Aw! What about you, Kirsty?
Kirsty, you'd better say it.
Tamsin!
Ha-ha-ha!
I thought we were in with a pretty good chance,
but I think tonight is the winner.
I don't. I think it was yesterday.
I can definitely feel the competition tonight,
yeah. It got, after that starter,
I went to the toilet and I was in the toilet thinking,
"We're in trouble here, bro. We're in trouble here, Paulo."
I think Fi Real stands a good chance of winning tonight.
I think we really do.
Well, let's see. You need 34 or more to win.
This is a night we will remember for a long time
and that doesn't happen very often. Really enjoyed the food.
Great entertainment, and that is why we are scoring them...
BOTH: ..17.
Unfortunately, the main was a bit spicy for me,
so for that reason we're scoring...
Hold your horses.
CHEERING
Let's all find out together.
CHEERING
So in third place,
we have...
..Kirsty and Tamsin. Woo!
Well done, guys.
Well done.
Well done, well done.
In second place...
Oh, my God!
..Neil and Paulo.
CHEERING
My God! In first place, it's us!
CHEERING
Kirsty and Tamsin scored 17,
meaning Fi Real win by a point with 34.
Oh, wow. A little bit disappointed, not going to lie.
Oh, thank you guys so much.
Well done. Thank you.
We were hoping to win the competition,
but I'm very, very happy that Jeanette and Jaida won it.
They welcomed us into their own family tonight.
Yes, Fi Real, big up the sun.
Woo!
We're going to keep in touch, yeah, definitely,
for sure. I've already got Jeanette's number so...
Whether they like it...
Have you? Yeah. When did that happen? Keener.
CHANTING: Throw it, throw it, throw it, throw it.
CHEERING AND LAUGHTER
Very proud. Very proud.
We had a dream and we stuck with it and look what's happened.
We won Come Dine With Me Professionals!
First time! Boom! Boom! Boom!
CHEERING
I hope to get some of that.
So she hasn't been paid in a while.
Well, this is very true.
# Marie
# The dawn is breaking
# Marie You'll soon be waking
# To find your heart is aching
# And tears will fall as you recall
# The moon in all its splendour
# Kiss so very tender The words... #
Subtitles by Red Bee Media