1 00:00:02,000 --> 00:00:04,120 SINGS CIRCUS-STYLE TUNE Take three restaurants... 2 00:00:04,160 --> 00:00:07,280 Cheers! ..with years of professional experience... 3 00:00:07,320 --> 00:00:08,480 It's all in the wrist. 4 00:00:08,520 --> 00:00:10,240 Yeah! Ooh! 5 00:00:10,280 --> 00:00:12,120 ..ask each to cook three courses... 6 00:00:12,200 --> 00:00:13,840 BELL RINGS Service. 7 00:00:13,880 --> 00:00:14,880 Let's go. 8 00:00:14,920 --> 00:00:16,400 ..and get them to score in secret. 9 00:00:16,440 --> 00:00:17,920 13. 10 00:00:17,960 --> 00:00:21,600 No. On today's show, cheesy comparisons... 11 00:00:21,640 --> 00:00:23,400 It doesn't look the most appealing. 12 00:00:23,440 --> 00:00:25,280 Are you a cheesecake lover or not really or? 13 00:00:25,320 --> 00:00:26,800 Yeah, yeah, I get it every day. 14 00:00:26,840 --> 00:00:31,080 I think his is, pains me to say it, slightly better. 15 00:00:31,120 --> 00:00:32,400 Don't touch me. 16 00:00:32,440 --> 00:00:33,960 ..and missing mains... 17 00:00:34,000 --> 00:00:36,360 I start to cook. I start to do. Don't touch anything. 18 00:00:36,400 --> 00:00:40,240 Calm down now. We are in a competition. Just calm down. 19 00:00:40,280 --> 00:00:42,520 ..as they tussle to take the £1,000 prize. 20 00:00:42,560 --> 00:00:44,080 THEY CHEER 21 00:00:44,120 --> 00:00:46,680 Prawns were looking at me. Hello, Jisha. 22 00:00:52,440 --> 00:00:56,160 Today's Professional competition comes from Liverpool, 23 00:00:56,200 --> 00:00:58,400 home to the super lamb banana. 24 00:00:58,440 --> 00:01:00,000 How very appealing. 25 00:01:00,040 --> 00:01:01,840 Ha-ha! 26 00:01:01,880 --> 00:01:04,600 And hoping not to slip up tonight are mum 27 00:01:04,640 --> 00:01:06,680 and son duo, Lisa and James, 28 00:01:06,720 --> 00:01:10,000 chef and manager of Harrington's Bar and Eatery which serves 29 00:01:10,040 --> 00:01:13,600 an eclectic fusion of fare from around the world. 30 00:01:13,640 --> 00:01:16,120 Harrington's is all about good times, 31 00:01:16,160 --> 00:01:17,720 good families, good food. 32 00:01:17,760 --> 00:01:21,120 I think Harrington's is an extension of our home life. 33 00:01:21,160 --> 00:01:24,760 Hello. Hello. Oh, lovely. That looks as tasty as you. 34 00:01:24,800 --> 00:01:27,400 Oh, look at that. Don't start now, love. It's too early. 35 00:01:27,440 --> 00:01:30,520 There you go. Myself, I'm dead chatty, dead funny, I think. 36 00:01:30,560 --> 00:01:31,960 I think I work hard. 37 00:01:32,000 --> 00:01:34,080 J! 38 00:01:34,120 --> 00:01:37,840 But life isn't all hard work for gym bunny, James. 39 00:01:37,880 --> 00:01:40,240 Working with family is challenging. 40 00:01:40,280 --> 00:01:42,720 Come on, hurry up. Seriously, J. 41 00:01:42,760 --> 00:01:45,160 When you get them to do any work. 42 00:01:45,200 --> 00:01:48,360 There's loads to do and you're messing round doing that. 43 00:01:48,400 --> 00:01:51,200 Right, now you've warmed up, what's the plan for tonight? 44 00:01:51,240 --> 00:01:54,160 I shut up and wait for Mum to tell me what to do. 45 00:01:54,200 --> 00:01:56,520 Yeah, my role today is going to be... 46 00:01:56,560 --> 00:01:58,400 Your way or the highway. ..prep and cook. 47 00:01:58,440 --> 00:02:02,080 And first up the starter, bruschetta. 48 00:02:02,120 --> 00:02:05,120 I think it is... 49 00:02:05,160 --> 00:02:06,320 Avocado? 50 00:02:06,360 --> 00:02:07,960 ..Italian? Do you think so? 51 00:02:08,000 --> 00:02:09,800 Correct. 52 00:02:09,840 --> 00:02:14,720 Meet our next restaurateurs, married couple Sabuji and Jisha, 53 00:02:14,760 --> 00:02:17,120 owners of Kerala Kitchen. 54 00:02:17,160 --> 00:02:19,080 Oh, my goodness. 55 00:02:19,120 --> 00:02:22,000 Flaming to please, I see. Sorry. 56 00:02:22,640 --> 00:02:25,840 It's all about Kerala traditional authentic food. 57 00:02:25,880 --> 00:02:29,280 We have introduced Keralan food to Liverpool. 58 00:02:29,320 --> 00:02:31,840 So enjoy. Oh, we will. 59 00:02:31,880 --> 00:02:34,400 And how does work and home life mix? 60 00:02:34,440 --> 00:02:36,800 I like to be involved in the business, 61 00:02:36,840 --> 00:02:40,680 and this is our way of socialising with customers, 62 00:02:40,720 --> 00:02:42,280 and being with my husband as well. 63 00:02:42,320 --> 00:02:45,200 So can you tell me how long it is going to take please? 64 00:02:45,240 --> 00:02:48,160 It won't take much time, maybe two minutes. 65 00:02:48,200 --> 00:02:50,960 Do you want me to give anything, starter? 66 00:02:51,000 --> 00:02:52,640 You can get the plates ready. 67 00:02:52,680 --> 00:02:55,760 Sabuji is quite particular with certain things in the kitchen. 68 00:02:55,800 --> 00:02:57,080 BELL RINGS 69 00:02:57,120 --> 00:02:59,240 Time to serve. 70 00:02:59,280 --> 00:03:01,800 Sorry, I was talking to the customers again, sorry. 71 00:03:01,840 --> 00:03:05,200 The trouble is she is always with me. 72 00:03:05,240 --> 00:03:08,560 He can't get rid of me. That is the problem. 73 00:03:08,600 --> 00:03:11,720 Back in the kitchen, our hosts are making three different toppings 74 00:03:11,760 --> 00:03:14,200 for their toast. First off, fish. 75 00:03:14,240 --> 00:03:16,400 J, can you put Sally on? 76 00:03:16,440 --> 00:03:18,560 Yeah. Who's Sally? 77 00:03:18,600 --> 00:03:20,160 Sally's the salamander. 78 00:03:20,200 --> 00:03:22,920 Everyone's, you know, Sally round here. 79 00:03:22,960 --> 00:03:25,440 Not Jill the grill then? Suit yourself. 80 00:03:25,480 --> 00:03:27,600 Next up, meatballs. 81 00:03:27,640 --> 00:03:29,840 SINGS CIRCUS-STYLE TUNE 82 00:03:29,880 --> 00:03:31,600 Focus, James, focus. 83 00:03:31,640 --> 00:03:33,520 Hey, Mum. Yeah? 84 00:03:33,560 --> 00:03:36,000 Where does spaghetti like to go to dance? Go on. 85 00:03:36,040 --> 00:03:37,960 A meatball. HE LAUGH 86 00:03:38,000 --> 00:03:39,440 That's lame. 87 00:03:39,480 --> 00:03:41,720 Final topping, time honoured tomatoes. 88 00:03:41,760 --> 00:03:43,680 The classic bruschetta is as it says, 89 00:03:43,720 --> 00:03:45,680 classic, and I think people will like it. 90 00:03:45,720 --> 00:03:49,440 Starter done. Onto the main, 91 00:03:49,480 --> 00:03:53,640 a selection of international tapas including chicken katsu, 92 00:03:53,680 --> 00:03:57,480 spicy potatoes and Scouse rolls. Hmm. 93 00:03:57,520 --> 00:03:59,560 The Scouse rolls? 94 00:03:59,600 --> 00:04:00,880 Any ideas? 95 00:04:00,920 --> 00:04:02,280 Is that a bird? 96 00:04:02,320 --> 00:04:04,760 I haven't got a clue what Scouse rolls will be. 97 00:04:04,800 --> 00:04:08,920 Meet our final restaurateurs, chef Andres... 98 00:04:08,960 --> 00:04:10,400 Service. 99 00:04:10,440 --> 00:04:13,240 ..and manager Dave. Seafood paella, enjoy. 100 00:04:13,280 --> 00:04:15,480 From Esto es Espana. 101 00:04:15,520 --> 00:04:18,040 We are bringing the Valencia theme to this restaurant. 102 00:04:18,080 --> 00:04:20,840 He loves to put little different twists round things, 103 00:04:20,880 --> 00:04:22,520 and different flavours into things. 104 00:04:22,560 --> 00:04:24,600 The food that I do is from my family. 105 00:04:24,640 --> 00:04:27,840 When I cook anything here, my nan is here with me. 106 00:04:27,880 --> 00:04:31,760 My mum is here with me, look at me and say "Do well, do well, do well." 107 00:04:31,800 --> 00:04:34,360 Sounds like a crowded kitchen. 108 00:04:34,400 --> 00:04:36,240 This guy is a sucker. 109 00:04:36,280 --> 00:04:38,800 What about this guy? Still love you, don't worry. 110 00:04:38,840 --> 00:04:42,120 Cosy. If I don't get a hug first thing in the morning, 111 00:04:42,160 --> 00:04:45,080 and at the end of the night, I think we've got a bit of an issue. 112 00:04:45,120 --> 00:04:47,560 On average, possibly six hugs a day. 113 00:04:47,600 --> 00:04:50,040 I've hugged him more so than anyone in my whole life. 114 00:04:50,080 --> 00:04:51,920 Enjoy. Enjoy, here we go. 115 00:04:51,960 --> 00:04:53,600 He loves it really. 116 00:04:55,480 --> 00:04:58,440 So what's this Scouse roll business all about, then? 117 00:04:58,480 --> 00:05:01,600 Scouse roll is home cooked Scouse. 118 00:05:01,640 --> 00:05:04,240 A Liverpudlian stew if you didn't know. 119 00:05:04,280 --> 00:05:06,600 Wrapped in a filo pastry and then deep-fried. 120 00:05:06,640 --> 00:05:09,520 Intriguing. First up, the meat. 121 00:05:09,560 --> 00:05:12,440 It's a posh Scouse. Posh Scouse. 122 00:05:12,480 --> 00:05:14,400 Yeah, it's a posh Scouse. Posh how? 123 00:05:14,440 --> 00:05:15,800 We just put rump steak in. 124 00:05:15,840 --> 00:05:18,280 It always needs a little bit of fat in Scouse to get 125 00:05:18,320 --> 00:05:20,760 a good quality Scouse. Very fancy. 126 00:05:20,800 --> 00:05:22,200 I don't make Scouse at home. 127 00:05:22,240 --> 00:05:24,920 I think when you have a chef in the house, it's just impossible. 128 00:05:24,960 --> 00:05:26,600 You just comes home and goes, 129 00:05:26,640 --> 00:05:28,680 "I like the looks of that" and you always do that. 130 00:05:28,720 --> 00:05:31,000 Today, though, James has been trusted to cook onion, 131 00:05:31,040 --> 00:05:34,160 sweet potato and red wine together with the ritzy rump. 132 00:05:34,200 --> 00:05:36,080 This is the first time I've been allowed to make 133 00:05:36,120 --> 00:05:38,760 the Scouse, which is a pleasure. Thank you very much. 134 00:05:38,800 --> 00:05:40,120 You're welcome. 135 00:05:40,160 --> 00:05:42,680 But will it get top marks from Mum? 136 00:05:42,720 --> 00:05:45,440 Mmm. Good, really good. 137 00:05:45,480 --> 00:05:49,000 I've got a job, cheers. Well done. Well done, son. 138 00:05:49,040 --> 00:05:51,800 They pack the Scouse into filo pastry. 139 00:05:51,840 --> 00:05:53,720 We work very well together. Yeah. 140 00:05:53,760 --> 00:05:56,480 J knows what I need doing and he does it. 141 00:05:56,520 --> 00:05:58,600 They will be deep-fried tonight. 142 00:05:58,640 --> 00:06:00,600 Onto the spicy spuds. 143 00:06:00,640 --> 00:06:03,600 Spicy potatoes is my favourite, because I like chillies. 144 00:06:03,640 --> 00:06:06,160 Yeah, yeah. Potatoes are fine, yeah. 145 00:06:06,200 --> 00:06:08,080 You sure you've got enough sauce there? 146 00:06:08,120 --> 00:06:11,120 Napoli is one of our core ingredients on our menu. 147 00:06:11,160 --> 00:06:12,600 It goes with a lot of our stuff. 148 00:06:12,640 --> 00:06:15,640 And it'll be topping their deep-fried potatoes later. 149 00:06:15,680 --> 00:06:19,200 This is a simple dish, but simple works. 150 00:06:19,240 --> 00:06:22,160 Also hard at work is James on the katsu sauce. 151 00:06:22,200 --> 00:06:24,240 It's weird because I actually want to take one of 152 00:06:24,280 --> 00:06:26,520 the apples out like that and just start eating it. 153 00:06:26,560 --> 00:06:28,920 Is that weird for liking that? Yeah, a little bit. 154 00:06:28,960 --> 00:06:31,800 The katsu will be assembled later so it's onto dessert, 155 00:06:31,840 --> 00:06:34,040 Burnt Basque cheesecake. 156 00:06:35,200 --> 00:06:38,480 That is absolutely fine. Yes, you like the cheesecake. 157 00:06:38,520 --> 00:06:42,600 Burnt Basque cheesecake? For sure. 158 00:06:42,640 --> 00:06:45,280 Everyone loves cheesecake. For sure my cheesecake is better. 159 00:06:45,320 --> 00:06:46,920 You haven't tasted Lisa's yet. 160 00:06:46,960 --> 00:06:49,040 To the eye, it's not a pretty thing to look at, 161 00:06:49,080 --> 00:06:52,120 because it does look burnt, 162 00:06:52,160 --> 00:06:54,520 but it tastes amazing. 163 00:06:54,560 --> 00:06:56,720 James whisks cheese, 164 00:06:56,760 --> 00:06:59,400 cream and eggs, then adds raspberries. 165 00:06:59,440 --> 00:07:01,760 No, they're meant to go in the cheesecake. 166 00:07:01,800 --> 00:07:06,720 Yes, not your mouth, James. Into the oven it goes, to burn. 167 00:07:06,760 --> 00:07:08,680 Feeling a little bit nervous 168 00:07:08,720 --> 00:07:10,400 but I think we've got it covered. 169 00:07:10,440 --> 00:07:11,920 I think we've got everything ready 170 00:07:11,960 --> 00:07:14,160 and we're just waiting for everyone to arrive now. 171 00:07:14,200 --> 00:07:17,040 I look forward to tasting. I feel really, really excited. 172 00:07:17,080 --> 00:07:18,920 Most definitely. Yeah? Yeah. 173 00:07:18,960 --> 00:07:22,320 Drinks decorated, there's just time to slip in a quick workout. 174 00:07:22,360 --> 00:07:24,360 J, no time now to be flexing. 175 00:07:24,400 --> 00:07:27,520 And they're ready to welcome their first guests, 176 00:07:27,560 --> 00:07:29,840 Sabuji and Jisha from Kerala Kitchen. 177 00:07:29,880 --> 00:07:32,640 Hiya, you all right? Hello, you all right? Nice to meet you. 178 00:07:32,680 --> 00:07:35,040 I'm Jisha, nice to meet you. Nice to meet you. Hello. 179 00:07:35,080 --> 00:07:37,440 I'm James, you all right? How's it going? I like your drinks. 180 00:07:37,480 --> 00:07:40,160 Oh, yeah. Got two for you there. It's a Scouse bird it's called. 181 00:07:40,200 --> 00:07:43,680 Yeah, it's called a Scouse bird. It's like a savvy blue pina colada. 182 00:07:43,720 --> 00:07:46,000 Go on, tweet yourself. Tweet... 183 00:07:46,040 --> 00:07:48,080 I need this after today. 184 00:07:48,120 --> 00:07:50,040 Looks like you're not the only one. 185 00:07:50,080 --> 00:07:53,080 Oh, you finished it all. 186 00:07:53,120 --> 00:07:55,880 I think it looks really nice. Yeah, looks nice. 187 00:07:55,920 --> 00:07:59,280 Finally, it's Andres and Dave from Esto es Espana. 188 00:07:59,320 --> 00:08:02,720 Hello, everyone. Nice to meet you. Dave, this is Andres. 189 00:08:02,760 --> 00:08:07,680 Are you all right? Hi, Andres. Dave. Go on, Dave. 190 00:08:07,720 --> 00:08:11,040 Hiya, OK? Sabuji. It's great to meet you all, guys. 191 00:08:11,080 --> 00:08:12,720 Let's have a boss time. Cheers. 192 00:08:12,760 --> 00:08:15,720 Thank you. Cheers. 193 00:08:15,760 --> 00:08:19,080 Coming up, troublesome toast... 194 00:08:19,120 --> 00:08:20,640 It is a crispy bread. 195 00:08:20,680 --> 00:08:22,680 Just didn't want to lose any of my teeth. 196 00:08:22,720 --> 00:08:24,680 ..and ropey recollections. 197 00:08:24,720 --> 00:08:26,280 So, Lucy... 198 00:08:26,320 --> 00:08:28,000 My name's not Lucy. It's Lisa. 199 00:08:28,040 --> 00:08:29,240 I'm sorry. 200 00:08:29,280 --> 00:08:30,720 THEY LAUGH 201 00:08:30,760 --> 00:08:33,000 It's not just me. 202 00:08:40,840 --> 00:08:44,440 It's night one of our Professionals competition in Liverpool... 203 00:08:44,480 --> 00:08:46,960 ALL: Cheers! 204 00:08:47,000 --> 00:08:50,320 ..where Lisa and James from family-run Harrington's Bar 205 00:08:50,360 --> 00:08:53,720 and Eatery are hoping to wow their new pals 206 00:08:53,760 --> 00:08:56,080 and pocket the £1,000 prize. 207 00:08:56,120 --> 00:08:59,440 I'm really sorry, but already I forgot all your names. 208 00:08:59,480 --> 00:09:02,680 You're just like me. I am terrible at remembering names. 209 00:09:02,720 --> 00:09:04,040 I forgot her name sometimes. 210 00:09:04,080 --> 00:09:06,560 Would you mind if I give you all nicknames? 211 00:09:06,600 --> 00:09:08,800 I do apologise, but it'll get there. 212 00:09:08,840 --> 00:09:10,840 It's only my first drink as well. I'll be OK. 213 00:09:10,880 --> 00:09:13,680 Let's hope so. On with the starter. 214 00:09:13,720 --> 00:09:15,800 What you doing? Well, why don't you help? 215 00:09:15,840 --> 00:09:17,840 Right, OK. What do you want me to do? 216 00:09:17,880 --> 00:09:21,200 Do you want to do the bruschetta? Two tomato on each board. 217 00:09:21,240 --> 00:09:23,640 My balls are at a perfect temperature. 218 00:09:23,680 --> 00:09:25,080 Well, that's always a bonus. 219 00:09:25,120 --> 00:09:27,880 They load up their toast with the toppings. 220 00:09:27,920 --> 00:09:29,360 BELL RINGS Service. 221 00:09:29,400 --> 00:09:30,920 Yeah, it needs something. 222 00:09:31,960 --> 00:09:34,440 Yep, nailed it, Bruschetta three ways. 223 00:09:36,400 --> 00:09:38,480 Here you go. Thank you. Thank you. 224 00:09:38,520 --> 00:09:40,120 We have got bruschetta. 225 00:09:40,160 --> 00:09:43,080 We have got classic and then meatballs and fish. 226 00:09:43,120 --> 00:09:44,920 Yeah, so dig in and enjoy. 227 00:09:47,000 --> 00:09:48,680 CRUNCHING 228 00:09:48,720 --> 00:09:53,920 When it came, the appearance was really good so I was expecting wow. 229 00:09:53,960 --> 00:09:56,800 But it is not actually. 230 00:09:56,840 --> 00:09:59,800 CRUNCHING CONTINUES 231 00:10:00,360 --> 00:10:02,720 That is quite the crunch. 232 00:10:02,760 --> 00:10:05,760 The bread was a little bit hard and crispy to chew 233 00:10:05,800 --> 00:10:08,920 but, no... Bit concerned they were going to hear me chewing on 234 00:10:08,960 --> 00:10:11,640 the side but other than that, yeah, it was quite nice. 235 00:10:11,680 --> 00:10:13,360 Yeah, I thought so. 236 00:10:13,400 --> 00:10:15,280 What's funny about that? 237 00:10:20,440 --> 00:10:23,120 MUMBLES INCOHERENTLY 238 00:10:23,160 --> 00:10:25,800 Just didn't want to lose any of my teeth. 239 00:10:25,840 --> 00:10:27,520 It's a bit dry for me, this... 240 00:10:27,560 --> 00:10:29,160 The ciabatta? 241 00:10:29,200 --> 00:10:32,160 Yeah. It's crispy, isn't it? Other than that, it's really tasty. Oh. 242 00:10:32,200 --> 00:10:34,920 The guys maybe thought the bread was a bit crispy, 243 00:10:34,960 --> 00:10:38,160 but ciabatta's like that. You know, so it is a crispy bread. 244 00:10:38,200 --> 00:10:40,560 Yes, it is nice, especially the meatball. 245 00:10:40,600 --> 00:10:43,280 The meatballs are lovely, really nice. 246 00:10:43,320 --> 00:10:44,840 I really like your decor. 247 00:10:44,880 --> 00:10:47,560 You have done it really, really well. Have you done it yourself? 248 00:10:47,600 --> 00:10:49,920 Yeah, my husband done all the building, 249 00:10:49,960 --> 00:10:51,600 because it was just a shell. 250 00:10:51,640 --> 00:10:53,920 I love all the flowers. I know gardening, 251 00:10:53,960 --> 00:10:56,680 so I fell in love with it as soon as I saw this. 252 00:10:56,720 --> 00:10:58,680 So what roles do you have in the restaurant? 253 00:10:58,720 --> 00:11:01,080 Does one work behind the bar, one do the cooking and stuff? 254 00:11:01,120 --> 00:11:03,480 Same, everything. That's a good answer. I like that. 255 00:11:03,520 --> 00:11:06,560 You know how it is. The kitchen was not something I'd planned to do, 256 00:11:06,600 --> 00:11:09,840 but I had to do it to keep my business going the way it is. 257 00:11:09,880 --> 00:11:13,280 You know all the skills, it's just completely different 258 00:11:13,320 --> 00:11:16,000 putting them into professional practice and... 259 00:11:16,040 --> 00:11:18,440 Yeah, I enjoy it. I love the kitchen. 260 00:11:18,480 --> 00:11:20,120 You have to be very proud of yourself. 261 00:11:20,160 --> 00:11:22,680 You have done really, really well. Thank you. 262 00:11:23,800 --> 00:11:27,160 Cheers to that. Cheers to that. ALL: Cheers. 263 00:11:27,200 --> 00:11:30,720 You can see she's passionate about it, and that's a nice thing. 264 00:11:30,760 --> 00:11:33,520 He's passionate, I see that every day, 265 00:11:33,560 --> 00:11:37,000 and it's nice to see other people being so about the same thing. 266 00:11:37,040 --> 00:11:39,760 I feel a lot better now. I feel a lot more relaxed, 267 00:11:39,800 --> 00:11:41,800 I think as you're getting to know them. 268 00:11:41,840 --> 00:11:43,760 Onto the main. 269 00:11:43,800 --> 00:11:48,120 Lisa sautes prawns and smothers some chicken pieces in katsu sauce. 270 00:11:48,160 --> 00:11:50,080 Would you get the large bowls out then 271 00:11:50,120 --> 00:11:52,680 or are we just doing small bowls? I reckon small. 272 00:11:52,720 --> 00:11:55,520 Good decision? That's fine. It's got to be full. 273 00:11:55,560 --> 00:11:57,680 You definitely couldn't squeeze much more in there. 274 00:11:57,720 --> 00:12:01,840 Potatoes and prawns are portioned out along with the Scouse rolls. 275 00:12:01,880 --> 00:12:03,720 Whoops. Steady. 276 00:12:03,760 --> 00:12:05,040 Good to go. 277 00:12:05,080 --> 00:12:07,880 There it is, Harrington's' tapas. 278 00:12:07,920 --> 00:12:09,760 BELL RINGS Service. 279 00:12:09,800 --> 00:12:12,760 Thank you very much. Thank you. Wow. 280 00:12:12,800 --> 00:12:15,760 So, everyone, just dig in and enjoy. Yeah, dig in. 281 00:12:15,800 --> 00:12:19,400 Cheers. Thank you. 282 00:12:19,440 --> 00:12:22,120 I was really intrigued when I read about Scouse rolls, 283 00:12:22,160 --> 00:12:25,000 what they actually were. I had visions in my head of bread being 284 00:12:25,040 --> 00:12:26,640 shaped in some sort of way. Did you? 285 00:12:26,680 --> 00:12:29,120 Or I don't know what, but they're really nice. 286 00:12:29,160 --> 00:12:31,800 Yes, it's really crispy and fresh. Thank you. 287 00:12:31,840 --> 00:12:34,320 I like it. I liked the roll. 288 00:12:34,360 --> 00:12:36,160 Scouse roll. Scouse roll, yeah. 289 00:12:36,200 --> 00:12:38,160 Good start. What about the rest of it? 290 00:12:38,200 --> 00:12:40,920 I really like the spicy potatoes. Yeah. They're nice, aren't they? 291 00:12:40,960 --> 00:12:42,920 It's really nice. Do you fry it? 292 00:12:42,960 --> 00:12:44,840 Yeah, the secret to them is to blanche them. 293 00:12:44,880 --> 00:12:48,320 The spicy potatoes are not spicy enough for me, but still it is nice. 294 00:12:48,360 --> 00:12:50,560 Very nice. 295 00:12:51,040 --> 00:12:54,400 The potato... I do the bravas, so for me, 296 00:12:54,440 --> 00:12:59,160 these potatoes for me, I like more that how I cook. 297 00:12:59,200 --> 00:13:02,480 So, Lucy, can I ask you something please? 298 00:13:02,520 --> 00:13:05,280 Yeah, of course you can, but my name's not Lucy. It's Lisa. 299 00:13:05,320 --> 00:13:07,840 I'm sorry. THEY LAUGH 300 00:13:08,120 --> 00:13:11,120 I had a customer call me by another name for so many years, 301 00:13:11,160 --> 00:13:13,520 and then when they were talking to someone they went, 302 00:13:13,560 --> 00:13:15,800 "You know, it's Elaine or something," 303 00:13:15,840 --> 00:13:17,600 and they went "Do you mean Lisa?" 304 00:13:17,640 --> 00:13:19,680 And it was like after about nine years 305 00:13:19,720 --> 00:13:21,760 and I just didn't have it in my heart 306 00:13:21,800 --> 00:13:24,280 to say "My name's not Elaine. My name's Lisa." 307 00:13:24,320 --> 00:13:26,240 But, yeah, I just go with it. It's fine. 308 00:13:26,280 --> 00:13:30,080 Somebody's very happy. She deserves this. 309 00:13:30,120 --> 00:13:32,720 It's not just me. No, you're not acting there either. 310 00:13:32,760 --> 00:13:35,960 I was genuinely happy there when she got that name wrong. 311 00:13:36,000 --> 00:13:37,800 I can see that. 312 00:13:37,840 --> 00:13:41,560 I personally like Dave, because he's got the same problem like me. 313 00:13:41,600 --> 00:13:43,760 Remembering names? Remembering names. 314 00:13:43,800 --> 00:13:46,240 I know my time will come, but... 315 00:13:46,280 --> 00:13:47,840 Let's have a test, shall we? 316 00:13:47,880 --> 00:13:50,640 Jisha and Sabuji. 317 00:13:50,680 --> 00:13:52,200 Sabuji. 318 00:13:52,240 --> 00:13:55,760 James and Lisa. Lisa, yeah. 319 00:13:55,800 --> 00:13:58,440 Don't worry, I'm here to help you. Good stuff. We are a team. 320 00:13:58,480 --> 00:14:00,440 We've been married for 20 years, 321 00:14:00,480 --> 00:14:02,800 and we've been in business for 20 years together. 322 00:14:02,840 --> 00:14:04,800 It is nice to have, you know, 323 00:14:04,840 --> 00:14:07,120 a family working together relationship, 324 00:14:07,160 --> 00:14:09,320 but sometimes it can cause a bit... 325 00:14:09,360 --> 00:14:13,520 ..cause a bit of friction between us. Oh. So how does it work for you? 326 00:14:13,560 --> 00:14:16,760 James takes a bit of motivating sometimes. 327 00:14:16,800 --> 00:14:20,240 Yeah? But we get there in the end. We pull together as a team. 328 00:14:20,280 --> 00:14:24,240 You say "jump," and I say "how high?" That's what I say. Yeah. 329 00:14:24,280 --> 00:14:26,040 J, you ever thought of leaving the job? 330 00:14:26,080 --> 00:14:29,080 Oh, yeah. I want to leave tomorrow. 331 00:14:29,120 --> 00:14:31,920 I thought of it sometimes. 332 00:14:31,960 --> 00:14:33,960 Don't say that. Don't turn round. 333 00:14:34,000 --> 00:14:35,560 Even if I did want to leave, 334 00:14:35,600 --> 00:14:37,880 I wouldn't because it's still part of my life. 335 00:14:37,920 --> 00:14:40,520 I definitely think they got us. I think they got our personality. 336 00:14:40,560 --> 00:14:42,160 You feel very, very, very, very... 337 00:14:42,200 --> 00:14:44,280 Very comfortable, relaxed with them. 338 00:14:44,320 --> 00:14:45,800 They are very welcoming. 339 00:14:45,840 --> 00:14:48,480 I think we all made an effort to know each other. 340 00:14:48,520 --> 00:14:49,760 Time for dessert. 341 00:14:49,800 --> 00:14:52,200 The Burnt Basque cheesecake, 342 00:14:52,240 --> 00:14:54,800 it looks as it says. It looks burnt. 343 00:14:54,840 --> 00:14:56,480 Certainly looks toasty. 344 00:14:56,520 --> 00:14:58,240 So presentation-wise, 345 00:14:58,280 --> 00:15:01,840 it doesn't come across as the most appealing, does it? No. 346 00:15:01,880 --> 00:15:03,640 But the flavour's all there. 347 00:15:03,680 --> 00:15:07,680 Just time for some final jujjing up with raspberry sauce, 348 00:15:07,720 --> 00:15:11,800 and crumbs. Oh, and mint. And a raspberry. 349 00:15:11,840 --> 00:15:15,520 Is that it? No. Slosh of sherry on the side. 350 00:15:15,560 --> 00:15:17,760 It's now good to go. Burnt Basque cheesecake. 351 00:15:17,800 --> 00:15:20,960 BELL RINGS Service! 352 00:15:21,000 --> 00:15:23,800 This hasn't been left in the oven too long. 353 00:15:23,840 --> 00:15:26,120 It's called a Burnt Basque cheesecake. 354 00:15:26,160 --> 00:15:28,600 It doesn't look the most appealing dessert because of that. 355 00:15:28,640 --> 00:15:31,920 Yeah. Are you a cheesecake lover or not really or? 356 00:15:31,960 --> 00:15:34,280 Yeah, yeah. I get it every day so, yeah. 357 00:15:34,320 --> 00:15:37,760 I was stuck between judging his and theirs, 358 00:15:37,800 --> 00:15:40,120 and the upside of things, his is, I think, 359 00:15:40,160 --> 00:15:43,080 it pains me to say it, slightly better. 360 00:15:43,120 --> 00:15:46,240 So sweet with me. Don't touch me. Thank you. 361 00:15:46,280 --> 00:15:48,760 This is nice, very nice. You like it? 362 00:15:48,800 --> 00:15:51,360 I would say the dessert was the best thing out of 363 00:15:51,400 --> 00:15:53,480 all three courses. 364 00:15:53,520 --> 00:15:56,200 I've always said that I wanted to be born in a different time. 365 00:15:56,240 --> 00:16:00,120 What era do you wish you were born in to live through and why? 366 00:16:00,160 --> 00:16:03,040 I would like to be born in late '90s. 367 00:16:03,080 --> 00:16:07,280 Would you? Yeah, then I'll be in my 20s now. 368 00:16:07,320 --> 00:16:10,440 Yeah, '99. Good answer. 369 00:16:10,480 --> 00:16:13,080 I was going to say that. THEY LAUGH 370 00:16:13,120 --> 00:16:15,640 Yeah, I think everyone had a good night. What do you think? 371 00:16:15,680 --> 00:16:18,480 Yeah, I'd like to think so. Yeah. 372 00:16:18,520 --> 00:16:19,960 The night's not over yet though. 373 00:16:20,000 --> 00:16:21,840 GUITAR MUSIC 374 00:16:21,960 --> 00:16:23,880 Host with a guitar alert! 375 00:16:23,920 --> 00:16:25,800 So this one's about my dad. 376 00:16:25,840 --> 00:16:28,880 Me and my band wrote it, the Whisky Thrills. 377 00:16:28,920 --> 00:16:33,560 # Working hard as the nights get darker 378 00:16:33,600 --> 00:16:36,760 # It's like I've never been back home... # 379 00:16:36,800 --> 00:16:39,160 We never expected that from J. 380 00:16:39,200 --> 00:16:42,200 It was... It was a surprise. 381 00:16:42,240 --> 00:16:47,680 # When I go remember what I told you... # 382 00:16:47,720 --> 00:16:53,280 I thought he done really well, really well, 383 00:16:53,320 --> 00:16:56,080 and especially that he was singing his own song. 384 00:16:56,120 --> 00:16:59,440 CHEERING AND APPLAUSE 385 00:16:59,560 --> 00:17:02,480 They have tried their very best to impress the guests, 386 00:17:02,520 --> 00:17:04,680 and we could see the hard work going on it. 387 00:17:04,720 --> 00:17:06,680 I don't say it's bad food, 388 00:17:06,720 --> 00:17:11,120 but they can do much, much, much, much better in my opinion. 389 00:17:11,160 --> 00:17:14,560 We'd have to give ourselves a score, because we've done our best. 390 00:17:14,600 --> 00:17:16,640 Yeah, I think we'd have to give ourselves 20. 391 00:17:16,680 --> 00:17:18,240 It's not up to you I'm afraid. 392 00:17:18,280 --> 00:17:20,240 The food was good, maybe a bit bland. 393 00:17:20,280 --> 00:17:21,960 Presentation could have been better, 394 00:17:22,000 --> 00:17:24,560 so on that basis we're going to give James and Lisa a... 395 00:17:24,600 --> 00:17:26,120 BOTH: ..13. 396 00:17:26,160 --> 00:17:30,280 We enjoyed the dessert and overall service was fantastic, 397 00:17:30,320 --> 00:17:33,040 but some of the food was not up to the mark. 398 00:17:33,080 --> 00:17:37,600 That's the reason we are giving Lisa and J... 399 00:17:37,640 --> 00:17:40,160 ..13. 400 00:17:40,200 --> 00:17:43,760 So Harrington's are out of the gate with 26 out of 40. 401 00:17:50,160 --> 00:17:52,760 It's the second day of the Professionals competition, 402 00:17:52,800 --> 00:17:55,000 and Dave and Andres from Esto es Espana 403 00:17:55,040 --> 00:17:57,680 have got their eyes on the prize. 404 00:17:57,720 --> 00:18:02,480 I am very confident that I can do much better... 405 00:18:02,520 --> 00:18:04,640 ..than we ate last night. 406 00:18:04,680 --> 00:18:07,320 I'm expecting a lot of fun. 407 00:18:07,360 --> 00:18:09,400 You know, a lot of entertainment. 408 00:18:09,440 --> 00:18:11,440 The food is going to be really good. 409 00:18:11,480 --> 00:18:16,960 Well, let's see. First up, dessert, churros con chocolate. 410 00:18:17,000 --> 00:18:19,600 I like churros. I like churros. That's all right. 411 00:18:19,640 --> 00:18:21,120 So we're good with that. 412 00:18:21,160 --> 00:18:22,680 I'm a chocolate-y sweet person. 413 00:18:22,720 --> 00:18:27,080 My churros is my family recipe, so for me is the best. 414 00:18:27,120 --> 00:18:29,960 Front of house Dave has been entrusted to mix flour, 415 00:18:30,000 --> 00:18:31,400 butter and water. 416 00:18:31,440 --> 00:18:32,760 Am I mixing it OK? 417 00:18:32,800 --> 00:18:35,480 No, you need to mix more and more and more. 418 00:18:35,520 --> 00:18:37,920 You need to be perfect. It's all in the wrist. 419 00:18:37,960 --> 00:18:40,120 I've heard that rumour. Is this a Spanish whisk, 420 00:18:40,160 --> 00:18:42,440 because I've never seen one like this before? 421 00:18:42,480 --> 00:18:44,440 Maybe because you never been in the kitchen. 422 00:18:44,480 --> 00:18:47,760 For the sauce, chocolate powder is combined with warm milk. 423 00:18:47,800 --> 00:18:50,960 Dave, you can smell how this is the best, 424 00:18:51,000 --> 00:18:53,600 the best chocolate in the world. 425 00:18:53,640 --> 00:18:56,280 This is the best chocolate you've ever had? 426 00:18:56,320 --> 00:18:58,640 It's up there, yeah. Yeah, I told you. 427 00:18:58,680 --> 00:19:01,200 Really nice. Thank you very much, I know. 428 00:19:01,240 --> 00:19:02,440 Right, then. 429 00:19:02,480 --> 00:19:06,520 Onto the main, Mr Paella's paella, three ways. 430 00:19:06,560 --> 00:19:10,440 Mr Paella's paella? Which I guess is paella. 431 00:19:10,480 --> 00:19:13,160 Well done, you. Three of them no less. 432 00:19:13,200 --> 00:19:15,000 That is definitely Andres. 433 00:19:15,040 --> 00:19:16,400 Yeah. 434 00:19:16,440 --> 00:19:20,200 I am Mr Paella and my paellas are the best in Liverpool. 435 00:19:20,240 --> 00:19:22,520 Cocky. For paella number one, 436 00:19:22,560 --> 00:19:24,960 it's a seafood filling so Dave slices squid. 437 00:19:25,000 --> 00:19:26,680 I think I've done that better than you. 438 00:19:26,720 --> 00:19:30,320 You make me feel so proud of you, that you do very, very well. 439 00:19:30,360 --> 00:19:32,160 I don't get that very often. 440 00:19:32,200 --> 00:19:35,200 Pepe. Yeah? Sorry, I have a new head chef now. 441 00:19:35,240 --> 00:19:37,360 OK, perfect. 442 00:19:38,400 --> 00:19:41,760 Holidays. The exit's that way. 443 00:19:41,800 --> 00:19:43,600 Next up, the meaty one. 444 00:19:43,640 --> 00:19:45,000 You can cut like that, 445 00:19:45,040 --> 00:19:47,480 because it's more easy for them to eat. 446 00:19:47,520 --> 00:19:50,920 I think I've found my niche in life, cutting sausages. 447 00:19:50,960 --> 00:19:53,280 And finally a veggie version. 448 00:19:53,320 --> 00:19:55,200 Put it in the fridge. 449 00:19:57,640 --> 00:19:59,120 Today. Thank you. 450 00:19:59,160 --> 00:20:00,600 HE LAUGHS 451 00:20:00,640 --> 00:20:02,400 With all the chopping completed, 452 00:20:02,440 --> 00:20:05,040 the paellas will be cooked fresh during service. 453 00:20:05,080 --> 00:20:08,480 You have to live up to your name now, Mr Paella, 454 00:20:08,520 --> 00:20:10,440 so the pressure's all on. Yeah. 455 00:20:10,480 --> 00:20:12,600 Last to prep is the starter, 456 00:20:12,640 --> 00:20:14,160 lubina a la plancha. 457 00:20:14,200 --> 00:20:15,880 I don't have a clue what the hell that is. 458 00:20:15,920 --> 00:20:19,400 Do you think it is something to do with olive? 459 00:20:19,440 --> 00:20:21,200 No, it's grilled sea bass. 460 00:20:21,240 --> 00:20:24,120 Starter for me is 100% winner. 461 00:20:24,160 --> 00:20:26,000 It's brilliant. It really is tasty. 462 00:20:26,040 --> 00:20:28,920 Andres fries aubergine, peppers, 463 00:20:28,960 --> 00:20:31,760 tomatoes and courgettes to make a sauce for his fish. 464 00:20:31,800 --> 00:20:34,760 Look, Dave, how it smells. Yeah, it smells lovely. 465 00:20:34,800 --> 00:20:36,200 Oopsie. 466 00:20:36,240 --> 00:20:39,600 So now I leave slowly, so we cover. 467 00:20:39,640 --> 00:20:42,680 It'll be added to the fresh cooked fish with chorizo later. 468 00:20:42,720 --> 00:20:44,880 Prep's gone perfect today. 469 00:20:44,920 --> 00:20:48,120 And I can't wait to give them my delicious Spanish food. 470 00:20:48,160 --> 00:20:49,520 Let's go, Dave. 471 00:20:49,560 --> 00:20:54,520 I want to try it and I hope I will like them all. 472 00:20:54,560 --> 00:20:56,240 A final table touch-up... 473 00:20:56,280 --> 00:20:58,720 Hey, that is great, Dave. There you go. That will be great. 474 00:20:58,760 --> 00:21:01,960 Come here, lad. And a quick hug. 475 00:21:02,000 --> 00:21:04,200 This looks nice. It's sound, isn't it? Yeah. 476 00:21:04,240 --> 00:21:07,320 Just in time for James and Lisa to arrive. 477 00:21:07,360 --> 00:21:10,760 Hi. Hello, you look smart. Hi. Hiya, how's it going? 478 00:21:10,800 --> 00:21:13,080 Are you all right? How are you, OK? Yeah, you? 479 00:21:13,120 --> 00:21:14,680 Nice to see you. 480 00:21:14,720 --> 00:21:16,560 Thank you. There you go. Ta, ta. 481 00:21:16,600 --> 00:21:19,280 OK, here's our first guests. ALL: Cheers. 482 00:21:19,320 --> 00:21:21,960 Welcome to Esto es Espana. Thank you. 483 00:21:22,000 --> 00:21:24,040 Finally, it's Jisha and Sabuji. 484 00:21:24,080 --> 00:21:26,360 Oh, what do you think? 485 00:21:26,400 --> 00:21:29,040 I think it is the Spanish one. What gave it away? 486 00:21:29,080 --> 00:21:31,600 I told you. Hello. 487 00:21:31,640 --> 00:21:35,080 Hello. You OK? You look beautiful! Nice to see you again. 488 00:21:35,120 --> 00:21:37,480 Oh, hug. 489 00:21:37,520 --> 00:21:40,760 Thank you, guys, for coming to Esto es Espana. 490 00:21:40,800 --> 00:21:44,000 This is our place. You are very welcome. Salud. 491 00:21:44,040 --> 00:21:46,800 ALL: Salud. 492 00:21:46,840 --> 00:21:48,880 Coming up, Scouse spirit... 493 00:21:48,920 --> 00:21:52,120 You fell in love with Liverpool? Yeah, yeah. I am in love, honestly. 494 00:21:52,160 --> 00:21:54,800 Liverpool's the best. It's a state of mind. 495 00:21:54,840 --> 00:21:56,280 ..and fiery fury. 496 00:21:56,320 --> 00:21:58,760 I told them don't do anything. 497 00:21:58,800 --> 00:22:01,760 Calm down. Don't do anything, when I say it. 498 00:22:01,800 --> 00:22:03,800 He was not... 499 00:22:03,840 --> 00:22:05,440 ..as he was before. 500 00:22:13,040 --> 00:22:16,120 It's night two of our Professionals competition in Liverpool. 501 00:22:16,160 --> 00:22:18,360 ALL: Salud. 502 00:22:18,400 --> 00:22:20,360 Where business partners Andres and Dave 503 00:22:20,400 --> 00:22:24,200 are hosting two other duos at their restaurant, Esto es Espana. 504 00:22:24,240 --> 00:22:26,640 Mi casa, tu casa. Let's go and get the starters. 505 00:22:26,680 --> 00:22:28,240 All right, let's do it. 506 00:22:28,280 --> 00:22:29,480 Yes, let's. 507 00:22:29,520 --> 00:22:32,520 In the kitchen, sea bass sizzles. 508 00:22:32,560 --> 00:22:35,240 Fish is, without doubt, my favourite starter. 509 00:22:35,280 --> 00:22:37,200 Let's hope your guests agree. 510 00:22:37,240 --> 00:22:38,680 Is everything going OK? 511 00:22:38,720 --> 00:22:40,400 Yeah, everything go perfect. 512 00:22:40,440 --> 00:22:42,320 One minute and you will have all ready. 513 00:22:42,360 --> 00:22:43,680 Good stuff. 514 00:22:43,720 --> 00:22:45,680 It's plated up with the veggie sauce 515 00:22:45,720 --> 00:22:48,960 and finished off with a scattering of chorizo. 516 00:22:49,000 --> 00:22:52,320 Service. Thank you. And there it is, lubina a la plancha, 517 00:22:52,360 --> 00:22:55,760 sea bass with chorizo sauce. Arriba. 518 00:22:55,800 --> 00:22:59,000 You enjoy. Thank you. 519 00:22:59,040 --> 00:23:04,360 So, guys, we have here all the world, because you have the beef... 520 00:23:04,400 --> 00:23:08,000 Beef?! You have the sea, outside you have the mountain, 521 00:23:08,040 --> 00:23:11,560 you have the sea and you have the... I don't know the name. 522 00:23:11,600 --> 00:23:14,480 Land. Yes, so you have all the world here. 523 00:23:14,520 --> 00:23:17,440 It might be a little bit cold after that speech, but I hope you're OK. 524 00:23:17,480 --> 00:23:19,120 Oh, we'll be fine. 525 00:23:22,280 --> 00:23:24,720 So, Jisha, what do you think? 526 00:23:24,760 --> 00:23:26,880 Yeah, it's really, really nice. 527 00:23:26,920 --> 00:23:30,040 Did you say these small pieces are beef? 528 00:23:30,080 --> 00:23:32,120 He did. This is chorizo, it's pork. 529 00:23:32,160 --> 00:23:33,760 Pork, yeah. 530 00:23:33,800 --> 00:23:35,280 So not beef. 531 00:23:35,320 --> 00:23:39,280 We both love fish anyway and the combination of fish, 532 00:23:39,320 --> 00:23:42,320 and pork was a surprise to us. 533 00:23:42,360 --> 00:23:44,200 It really blended. 534 00:23:44,240 --> 00:23:47,800 Andres, I would say super tasty. 535 00:23:47,840 --> 00:23:49,240 Thank you very much. 536 00:23:49,280 --> 00:23:52,200 I can have three of them, all together. 537 00:23:52,240 --> 00:23:54,320 I've never liked sea bass. It's boss. 538 00:23:54,360 --> 00:23:57,000 It's the best thing. It's the best sea bass, wow. 539 00:23:57,040 --> 00:23:59,400 And that reminds me of like a ratatouille. 540 00:23:59,440 --> 00:24:01,320 I'm not big on fish, that is all, 541 00:24:01,360 --> 00:24:03,120 but I eat anything, so I ate it, 542 00:24:03,160 --> 00:24:06,000 and it was... Honestly it was gorgeous. 543 00:24:06,040 --> 00:24:07,800 So a boss bass then. 544 00:24:07,840 --> 00:24:10,640 We are from Kerala. That's the southern part of India. 545 00:24:10,680 --> 00:24:12,840 So what's your story about coming to Liverpool? 546 00:24:12,880 --> 00:24:16,200 So I came here as a nurse 21 years ago, 547 00:24:16,240 --> 00:24:19,080 then I got married to this lovely man. 548 00:24:19,120 --> 00:24:23,560 We started our business in 2006, yeah. 549 00:24:23,600 --> 00:24:25,640 And you still do nursing as well as a business? 550 00:24:25,680 --> 00:24:29,240 Still doing nursing, yeah. When I came here as a nurse, 551 00:24:29,280 --> 00:24:32,360 I thought, "OK, I'm going to stay here only for two years." 552 00:24:32,400 --> 00:24:34,200 Then I made friends 553 00:24:34,240 --> 00:24:37,320 and then they will eventually become part of our family 554 00:24:37,360 --> 00:24:39,680 so we can't leave anyone. No. 555 00:24:39,720 --> 00:24:41,720 That demonstrates how much of 556 00:24:41,760 --> 00:24:44,320 an impact Liverpool has on people's lives. 557 00:24:44,360 --> 00:24:48,200 Oh, Liverpool's amazing. It's a state of mind. 558 00:24:48,240 --> 00:24:51,400 Onto the main and there's plenty to do with three paellas, 559 00:24:51,440 --> 00:24:53,800 from the king of paella no less. 560 00:24:53,840 --> 00:24:57,040 I want to cook paella fresh because, if not, 561 00:24:57,080 --> 00:25:00,840 my mum is going to kill me. 562 00:25:00,880 --> 00:25:02,880 I do my magic. 563 00:25:02,920 --> 00:25:08,680 Otherwise known as a generous helping of salt and paella rice. 564 00:25:08,720 --> 00:25:12,560 Now, these are still cooking for around 18 minutes. 565 00:25:12,600 --> 00:25:15,320 It takes a little bit longer to cook than normal meals, 566 00:25:15,360 --> 00:25:17,600 but I can assure you, it's worth the wait. 567 00:25:17,640 --> 00:25:20,400 Luckily the punters all look pretty patient, 568 00:25:20,440 --> 00:25:24,040 which is good as Mr Paella had three paellas on the go... 569 00:25:26,200 --> 00:25:32,040 ..but one of them seems to have gone walkies... Uh-oh. 570 00:25:32,080 --> 00:25:34,120 I think from what I can gather, 571 00:25:34,160 --> 00:25:36,400 someone's moved food where they shouldn't have. 572 00:25:36,440 --> 00:25:39,440 ..to another table where it's been eaten. 573 00:25:39,480 --> 00:25:44,000 I tell you, don't do anything before we finish the service. 574 00:25:45,480 --> 00:25:48,560 I start to cook, I start to do and when I tell you, 575 00:25:48,600 --> 00:25:51,080 don't touch BLEEP anything, I don't BLEEP understand. 576 00:25:51,120 --> 00:25:54,200 Andres. Calm down now. Seriously, calm down, because this is... 577 00:25:54,240 --> 00:25:56,680 We are in a competition. Just calm down. 578 00:25:56,720 --> 00:25:58,160 We are in a competition and look. 579 00:25:58,200 --> 00:26:00,240 He was so tensed. 580 00:26:00,280 --> 00:26:02,640 He was not... 581 00:26:02,680 --> 00:26:04,640 ..as he was before. Do you think?! 582 00:26:04,680 --> 00:26:09,640 I told them, I told them, don't do anything. 583 00:26:09,680 --> 00:26:11,800 Calm down. Don't do anything when I say. 584 00:26:11,840 --> 00:26:13,160 Ooh, he's not best pleased. 585 00:26:13,200 --> 00:26:14,920 Well, this is what we'll do. 586 00:26:14,960 --> 00:26:18,000 We'll serve the other two and have one on the way. 587 00:26:18,040 --> 00:26:21,480 And there it is, paella two ways, not three. 588 00:26:24,920 --> 00:26:27,400 Put a brave face on it, Andres? 589 00:26:27,440 --> 00:26:28,480 No. 590 00:26:28,520 --> 00:26:31,360 Sometimes things happen and at the end of the day, that's... 591 00:26:31,400 --> 00:26:32,760 We sympathise with him. 592 00:26:32,800 --> 00:26:34,800 But you can see he was a little bit stressed. 593 00:26:34,840 --> 00:26:38,240 OK, guys, this is seafood paella. 594 00:26:38,280 --> 00:26:40,400 This is the veggie one and sorry, guys, 595 00:26:40,440 --> 00:26:42,560 but I have a little problem in the kitchen. 596 00:26:42,600 --> 00:26:44,240 We can totally understand it. 597 00:26:44,280 --> 00:26:46,600 Yes, it can happen to the kitchen any time. 598 00:26:46,640 --> 00:26:51,760 You know, we're maybe going to face that tomorrow. 599 00:26:51,800 --> 00:26:54,760 So that is my worry now. 600 00:26:57,040 --> 00:27:00,120 Maybe you'd like a knife for the atmosphere? 601 00:27:00,160 --> 00:27:02,000 What's like Mr Paella? 602 00:27:02,040 --> 00:27:03,720 Nice save. Who is he? 603 00:27:03,760 --> 00:27:05,600 Mr Paella is this gentleman in front of us. 604 00:27:05,640 --> 00:27:07,560 It turns out he was quite good at paella, 605 00:27:07,600 --> 00:27:09,360 because he's been taught by his family. 606 00:27:09,400 --> 00:27:11,400 You are called Mr Paella? Yes. Oh. 607 00:27:11,440 --> 00:27:14,480 It's good that, because people do come into the restaurant and ask for 608 00:27:14,520 --> 00:27:17,320 you, don't they? Yeah. We brought his brand into our restaurant, 609 00:27:17,360 --> 00:27:19,360 and it seems to work. 610 00:27:23,040 --> 00:27:26,880 If I see something with the shell on, that put me off straight away. 611 00:27:26,920 --> 00:27:28,840 Ooh. THEY LAUGH 612 00:27:28,880 --> 00:27:32,200 Have you seen White Chicks before? 613 00:27:32,240 --> 00:27:35,200 It's got a bigger moustache than me, look at that. Yeah. 614 00:27:35,240 --> 00:27:37,240 Prawns were looking at me. Hello, Jisha! 615 00:27:37,280 --> 00:27:40,120 Waving at me. 616 00:27:40,160 --> 00:27:43,400 But I tried it. It is tasty, The rice is tasty. 617 00:27:43,440 --> 00:27:45,240 I'm not personally a big seafood, 618 00:27:45,280 --> 00:27:47,720 but I'm going to enjoy the vegetarian, 619 00:27:47,760 --> 00:27:49,120 and the other option. 620 00:27:49,160 --> 00:27:52,120 Paella is not my first love. 621 00:27:52,160 --> 00:27:54,520 I wouldn't order it necessarily on a menu. 622 00:27:54,560 --> 00:27:57,480 And the third paella finally makes it to the table. 623 00:27:57,520 --> 00:28:00,360 This is chicken chorizo paella. 624 00:28:00,400 --> 00:28:01,960 Maybe this one will hit home. 625 00:28:02,000 --> 00:28:05,520 From my side, the chicken one was great with chorizo. Loved that. 626 00:28:05,560 --> 00:28:08,240 I'd probably say the vegetable one was my favourite, 627 00:28:08,280 --> 00:28:10,560 and that's weird isn't it, because I'm not a vegetarian. 628 00:28:10,600 --> 00:28:13,320 With the troublesome main from Spain done and dusted, 629 00:28:13,360 --> 00:28:15,280 it's time for some more Liverpool love. 630 00:28:15,320 --> 00:28:16,600 I am coming to Liverpool, 631 00:28:16,640 --> 00:28:20,360 because my brother live here before when I...ten years ago. 632 00:28:20,400 --> 00:28:22,280 I come in to see him for one day, 633 00:28:22,320 --> 00:28:24,800 and then after that my brother say "Please don't leave." 634 00:28:24,840 --> 00:28:27,200 Oh! And now ten years later, he go to live in Spain 635 00:28:27,240 --> 00:28:31,000 and I am here alone. You fell in love with Liverpool. 636 00:28:31,040 --> 00:28:34,040 Yeah, yeah. I am in love, honestly. Liverpool's the best. 637 00:28:34,080 --> 00:28:38,080 My brother played for Liverpool for maybe five years, 638 00:28:38,120 --> 00:28:39,520 something like that. 639 00:28:39,560 --> 00:28:41,800 It's only Jose Enrique, former Liverpool left back. 640 00:28:41,840 --> 00:28:44,040 CHEERING 1-0. 641 00:28:44,400 --> 00:28:47,720 I spent three years' worth of my money watching him play left-back 642 00:28:47,760 --> 00:28:51,240 for Liverpool. James is in awe of your brother. 643 00:28:51,280 --> 00:28:54,360 Yeah, big time. James is a real big fan. 644 00:28:54,400 --> 00:28:57,000 I had the shirt with his number at the back. 645 00:28:57,040 --> 00:28:58,800 He did, yeah. Really? Yeah. 646 00:28:58,840 --> 00:29:01,200 When he was little, we used to get him all 647 00:29:01,240 --> 00:29:03,080 the shirts with the number and the name. 648 00:29:03,120 --> 00:29:05,960 I was 13, wasn't I? Yeah. Oh, how cute is that. 649 00:29:06,000 --> 00:29:07,920 That's weird so that's why I'm like... 650 00:29:07,960 --> 00:29:09,520 Starstruck. He's starstruck. 651 00:29:09,560 --> 00:29:12,360 I had your brother and then Andy Carroll. 652 00:29:12,400 --> 00:29:14,280 Night back on track, it's onto dessert, 653 00:29:14,320 --> 00:29:16,960 and Andres warms up his chocolate sauce. 654 00:29:17,000 --> 00:29:19,720 That is the chocolate that we made this morning 655 00:29:19,760 --> 00:29:23,360 so now we have only to put it in the... 656 00:29:23,400 --> 00:29:25,040 ..in the glass, 657 00:29:25,080 --> 00:29:28,680 and serve it with the churros in three minutes, four minutes. 658 00:29:28,720 --> 00:29:33,240 And three minutes later, it's ready, churros con chocolate. 659 00:29:33,280 --> 00:29:37,760 Service. My recipe, the churro with chocolate, 660 00:29:37,800 --> 00:29:40,320 is for me the best chocolate in the world. 661 00:29:40,360 --> 00:29:42,240 That is a giant claim. 662 00:29:42,280 --> 00:29:44,800 I hope this, you enjoy. 663 00:29:44,840 --> 00:29:47,760 Thank you. 664 00:29:47,800 --> 00:29:51,120 It was hot. I mean, not spicy hot, but it was hot. 665 00:29:51,160 --> 00:29:54,000 Other than that, I didn't see much difference 666 00:29:54,040 --> 00:29:56,360 from other normal chocolates. Normal chocolates. 667 00:29:56,400 --> 00:29:59,600 Crunchy. 668 00:29:59,640 --> 00:30:02,320 Very crunchy. 669 00:30:02,360 --> 00:30:05,120 Do you know what they remind me of? You know when you go to the fair, 670 00:30:05,160 --> 00:30:07,880 and you get the doughnuts? Yes. Oh, I love them. 671 00:30:07,920 --> 00:30:09,760 I used to work in a doughnut factory. 672 00:30:09,800 --> 00:30:11,240 Did you? 673 00:30:11,280 --> 00:30:14,280 I remember that time, smelling that, yeah? 674 00:30:14,320 --> 00:30:16,000 So you're the king of doughnuts. 675 00:30:16,040 --> 00:30:18,480 Mr Doughnuts and Mr Paella. 676 00:30:18,520 --> 00:30:20,400 Mr Paella, yeah. 677 00:30:20,440 --> 00:30:23,760 We've got Mr Doughnut and Mr Paella. 678 00:30:25,400 --> 00:30:27,120 How about a bit of Mr Flamenco? 679 00:30:27,160 --> 00:30:29,480 # Para bailar la bamba 680 00:30:29,520 --> 00:30:31,200 # Para bailar la bamba 681 00:30:31,240 --> 00:30:33,800 # Se necesito una poca de gracia 682 00:30:33,840 --> 00:30:36,040 # Una poca de gracia 683 00:30:36,080 --> 00:30:37,880 # Pa' mi, pa' ti arriba y arriba 684 00:30:37,920 --> 00:30:39,960 # Y Arriba, y arriba 685 00:30:40,000 --> 00:30:42,080 # Por ti sere Por ti sere 686 00:30:42,120 --> 00:30:43,640 # Por ti sere... # 687 00:30:43,680 --> 00:30:46,160 The entertainment was true to their tradition, wasn't it? 688 00:30:46,200 --> 00:30:47,880 True to the vibe of the place? 689 00:30:47,920 --> 00:30:51,480 # ba-ba-bamba... # 690 00:30:51,760 --> 00:30:55,960 I thought I got the flamenco skirt so I could dance with them. 691 00:30:56,000 --> 00:31:00,920 # Ba-ba-bamba Ba-ba-bamba... # 692 00:31:00,960 --> 00:31:04,040 We had a very good time. We enjoyed every moment. 693 00:31:04,080 --> 00:31:06,520 We've had a really good night, haven't we? Definitely, yeah. 694 00:31:06,560 --> 00:31:09,400 It's been really nice. We've loved it. 695 00:31:09,440 --> 00:31:10,920 I think they all enjoyed it. 696 00:31:10,960 --> 00:31:12,840 It wasn't exactly how we had in our plans, 697 00:31:12,880 --> 00:31:15,280 but I don't think anything ever does it, does it? 698 00:31:15,320 --> 00:31:18,120 We've had a fantastic evening. With a few minor hiccups. 699 00:31:18,160 --> 00:31:20,960 So we've decided to give Dave and Andres... 700 00:31:21,000 --> 00:31:22,200 A 15. 701 00:31:22,240 --> 00:31:24,560 Today the starter was top notch. 702 00:31:24,600 --> 00:31:28,840 The rest of it was a bit of hit and miss, 703 00:31:28,880 --> 00:31:31,000 so for that reason, 704 00:31:31,040 --> 00:31:33,280 we are going to give Andres and Dave... 705 00:31:33,320 --> 00:31:35,320 ..a 14. 706 00:31:35,360 --> 00:31:38,760 So Esto es Espana dance into the lead with 29 points, 707 00:31:38,800 --> 00:31:40,280 o-ruddy-le. 708 00:31:45,080 --> 00:31:47,440 It's the final day of the Professionals competition in 709 00:31:47,480 --> 00:31:50,120 Liverpool and Jisha and Sabuji of Kerala Kitchen 710 00:31:50,160 --> 00:31:54,000 are hoping their southern Indian cuisine will go down a storm. 711 00:31:54,040 --> 00:31:57,200 I think there's probably going to be a lot of coconut in there, 712 00:31:57,240 --> 00:31:59,000 probably a lot of spice. Yeah. 713 00:31:59,040 --> 00:32:03,280 He can't eat spicy, so anything, anything, he don't eat. 714 00:32:03,320 --> 00:32:05,840 I can't even have brown sauce. It burns my mouth. 715 00:32:05,880 --> 00:32:08,160 Brown sauce! Yeah. 716 00:32:08,200 --> 00:32:12,240 I am still very confident that we are going to do really well, 717 00:32:12,280 --> 00:32:15,160 because our food is totally different. 718 00:32:15,200 --> 00:32:18,960 Our hosts are kicking off their night with Masala dosa. 719 00:32:19,000 --> 00:32:21,760 I'm really, really out of my comfort zone here now with 720 00:32:21,800 --> 00:32:24,800 the starter. I just don't know what that even is. 721 00:32:24,840 --> 00:32:28,040 It might be something like masala in like... 722 00:32:28,080 --> 00:32:29,880 Two formats, because there's dos. 723 00:32:29,920 --> 00:32:31,880 We're not in Spain any more, fella. 724 00:32:31,920 --> 00:32:36,240 Masala dosa is a long crepe, which is filled with curried 725 00:32:36,280 --> 00:32:38,880 potatoes and meat and vegetables 726 00:32:38,920 --> 00:32:42,400 and served with so many chutneys and lentils. 727 00:32:42,440 --> 00:32:45,600 Great. Sabuji sautes spices with onions, 728 00:32:45,640 --> 00:32:47,800 and tomatoes for his lentil sauce. 729 00:32:47,840 --> 00:32:50,560 Most of our roles overlap in the kitchen most of the time. 730 00:32:50,600 --> 00:32:55,240 You need to have a really good teamwork to get really good food. 731 00:32:55,280 --> 00:32:59,280 Lamb, chicken and potato are smashed for the filling which they'll add 732 00:32:59,320 --> 00:33:01,840 to the freshly cooked pancake before serving. 733 00:33:01,880 --> 00:33:07,360 The dosa, the filling and the chutneys going into the mouth, 734 00:33:07,400 --> 00:33:09,480 that gives the complete taste. 735 00:33:09,520 --> 00:33:11,280 Onto the main, 736 00:33:11,320 --> 00:33:13,600 Malabar chicken curry with pilau rice 737 00:33:13,640 --> 00:33:16,760 and Keralan perotta or flat bread. 738 00:33:16,800 --> 00:33:19,040 I'll just make sure I've got plenty of iced water. 739 00:33:19,080 --> 00:33:21,080 It's going to be nice if it's chicken curry, 740 00:33:21,120 --> 00:33:24,200 just probably very, very spicy. 741 00:33:24,240 --> 00:33:26,440 In terms of spice level today, 742 00:33:26,480 --> 00:33:28,920 we have chosen a mild form of curry. 743 00:33:28,960 --> 00:33:32,760 It is totally different from the normal curries 744 00:33:32,800 --> 00:33:35,320 served in Indian restaurants. 745 00:33:35,360 --> 00:33:37,120 Jisha marinates the chicken. 746 00:33:37,160 --> 00:33:38,960 Mix it really well. 747 00:33:39,000 --> 00:33:41,720 While Sabuji expertly slices an onion, 748 00:33:41,760 --> 00:33:44,960 then fries. After a quick sear, 749 00:33:45,000 --> 00:33:47,120 the chicken chunks are chucked into the pot along 750 00:33:47,160 --> 00:33:50,280 with tomatoes, garlic, ginger and spices. 751 00:33:50,320 --> 00:33:51,840 All our South Indian cooking, 752 00:33:51,880 --> 00:33:56,080 we use a lot of curry leaves into it which gives that aromatic flavour 753 00:33:56,120 --> 00:33:58,800 to the curry. 754 00:33:58,840 --> 00:34:02,560 Blimey. Sabuji can certainly handle a knife. 755 00:34:02,600 --> 00:34:05,560 However, the grater looks more of a struggle. 756 00:34:05,600 --> 00:34:07,360 You are covered in coconut. 757 00:34:07,400 --> 00:34:09,640 Coconut facial I had. 758 00:34:09,680 --> 00:34:11,000 All over you. 759 00:34:11,040 --> 00:34:14,040 They add coconut milk to the curry and it's done. 760 00:34:14,080 --> 00:34:16,920 Onto the perotta. Whoa there. 761 00:34:16,960 --> 00:34:19,520 After some fancy twisting, 762 00:34:19,560 --> 00:34:22,480 they're set aside to cook later. 763 00:34:22,520 --> 00:34:26,680 Onto dessert, exotic mango faluda. 764 00:34:26,720 --> 00:34:30,400 I think it will be great to have exotic mango. I don't like mango. 765 00:34:30,440 --> 00:34:32,120 Maybe try and eat round it. 766 00:34:32,160 --> 00:34:35,000 I love mango. Not sure what the faluda is. 767 00:34:35,040 --> 00:34:38,480 Basically it is a layered form of exotic fruits. 768 00:34:38,520 --> 00:34:44,400 I think faluda is actually the Indian version of trifle here. 769 00:34:44,440 --> 00:34:47,480 Jisha whips cream while Sabuji layers it up 770 00:34:47,520 --> 00:34:50,120 with mango puree and exotic fruit. 771 00:34:50,160 --> 00:34:53,560 I am not very crafty, so I can't do anything like this, 772 00:34:53,600 --> 00:34:57,280 so he's very good at it, so I trust him to do that. 773 00:34:57,320 --> 00:34:59,400 Only a few, yeah. 774 00:34:59,440 --> 00:35:02,920 I think our guests never, ever tasted something like this before, 775 00:35:02,960 --> 00:35:07,280 so I am 100% sure they are going to like it. 776 00:35:10,440 --> 00:35:13,600 I think today has gone really, really well. 777 00:35:13,640 --> 00:35:15,640 I think we have done a great job. 778 00:35:15,680 --> 00:35:16,960 Yes, we have. 779 00:35:17,000 --> 00:35:19,920 Nothing went wrong. Yeah. That's the main thing. 780 00:35:19,960 --> 00:35:24,040 Just time to get their glad rags on before their first guests arrive. 781 00:35:24,080 --> 00:35:26,640 This looks nice. It's sound, isn't it? 782 00:35:26,680 --> 00:35:29,560 Feeling floral, it's Lisa and James. 783 00:35:29,600 --> 00:35:31,800 All right. How's it going? Hi! You look beautiful. 784 00:35:31,840 --> 00:35:34,960 You look beautiful too. Hello, Lisa. 785 00:35:35,000 --> 00:35:38,080 Not too bad, yeah. 786 00:35:39,200 --> 00:35:40,480 Namaste. 787 00:35:40,520 --> 00:35:43,400 Namaste. That's how you do it. 788 00:35:43,440 --> 00:35:46,600 Thank you, goes with my dress. 789 00:35:46,640 --> 00:35:49,520 It suits you really well. 790 00:35:49,560 --> 00:35:50,800 Looks nice. 791 00:35:50,840 --> 00:35:53,760 Finally, current leaders, Andres and Dave. 792 00:35:53,800 --> 00:35:56,600 Hello, everyone. Hello! 793 00:35:56,640 --> 00:35:58,400 You OK? 794 00:35:58,440 --> 00:36:01,760 Welcome to Kerala. Thank you. Cheers! 795 00:36:01,800 --> 00:36:03,440 Cheers. 796 00:36:03,480 --> 00:36:04,680 Coming up... 797 00:36:04,720 --> 00:36:06,640 Oh, dear. ..critical cuisine... 798 00:36:06,680 --> 00:36:08,520 Oh. I'm sorry, guys, 799 00:36:08,560 --> 00:36:11,040 about the delay in getting the starters done. 800 00:36:11,080 --> 00:36:12,800 CHEERING AND APPLAUSE 801 00:36:12,840 --> 00:36:14,320 ..and the winners are revealed. 802 00:36:14,360 --> 00:36:16,520 ALL: Ooh! 803 00:36:16,560 --> 00:36:18,840 Second place goes to... 804 00:36:25,880 --> 00:36:28,360 It's night three of the Professionals competition in 805 00:36:28,400 --> 00:36:30,160 Liverpool... ALL: Cheers. 806 00:36:30,200 --> 00:36:33,040 ..where married couple Sabuji and Jisha are bringing 807 00:36:33,080 --> 00:36:37,160 the full Keralan experience in their bid to win the grand. 808 00:36:37,200 --> 00:36:40,440 In the kitchen, Sabuji is dishing up his dosa. 809 00:36:40,480 --> 00:36:42,800 Yeah, ooh. 810 00:36:42,840 --> 00:36:44,560 Looking good, then. 811 00:36:44,600 --> 00:36:47,280 Well done, well done, very good. I'm proud of you. 812 00:36:47,320 --> 00:36:48,880 Oh, dear. 813 00:36:48,920 --> 00:36:50,560 Spoke too soon. 814 00:36:50,600 --> 00:36:53,880 Oh. I'm sorry, guys, 815 00:36:53,920 --> 00:36:56,600 about the delay in getting the starters done. 816 00:36:56,640 --> 00:36:58,640 Hopefully it is not going to be too long. 817 00:36:58,680 --> 00:37:01,960 Don't worry. We've all been here, so we all understand. 818 00:37:02,000 --> 00:37:04,120 BELL RINGS Service please. 819 00:37:04,160 --> 00:37:07,680 Got there in the end. Masala dosa with chutneys. 820 00:37:07,720 --> 00:37:09,240 There you go. 821 00:37:09,280 --> 00:37:11,640 Cheers, mate. Great. 822 00:37:11,680 --> 00:37:13,640 This is Masala dosa. 823 00:37:13,680 --> 00:37:16,880 This is one of our favourite dish back home. 824 00:37:16,920 --> 00:37:21,400 We make it as a crepe, and then we have got all the you know fillings, 825 00:37:21,440 --> 00:37:23,160 so enjoy. Thank you. 826 00:37:26,800 --> 00:37:29,440 Dave, how is it? What do you think? It's really nice. 827 00:37:29,480 --> 00:37:31,760 That's the first time you are having a Masala dosa? 828 00:37:31,800 --> 00:37:33,520 Yeah. 100%. It was very nice. 829 00:37:33,560 --> 00:37:35,760 It was crispy in parts and soft in others. 830 00:37:35,800 --> 00:37:39,320 There were two sauces, which I would never have imagined myself 831 00:37:39,360 --> 00:37:42,600 to even attempt at and both of them were fine. 832 00:37:42,640 --> 00:37:45,080 I thought both of them were very tasty as well. 833 00:37:45,120 --> 00:37:49,400 Is it braised? Is the lamb braised or like cooked slow? 834 00:37:49,440 --> 00:37:51,800 Yes. Yes, yes. Yeah, slow-cooking. Slow-cooked. 835 00:37:51,840 --> 00:37:55,360 The bottom was dead doughy. I don't know if you noticed that, 836 00:37:55,400 --> 00:37:59,680 but the flavour of the meat inside the filling was gorgeous. 837 00:37:59,720 --> 00:38:02,320 This is a little bit of risky starter as well. 838 00:38:02,360 --> 00:38:05,880 If anything goes wrong, the batter has to be right, 839 00:38:05,920 --> 00:38:09,440 the temperature of the grill has to be right, 840 00:38:09,480 --> 00:38:12,000 and it has to be done in the right time. 841 00:38:12,040 --> 00:38:15,040 So I was asking Sabuji when he chose this selection, 842 00:38:15,080 --> 00:38:16,920 "Are you sure you want to do it?" 843 00:38:16,960 --> 00:38:19,160 I am a little bit relaxed now. I was... 844 00:38:19,200 --> 00:38:22,120 Yeah, I could see. I couldn't even speak before. 845 00:38:22,160 --> 00:38:26,040 I could see... I've never seen Sabuji, you know, nervous. 846 00:38:26,080 --> 00:38:28,480 So that made me really panic as well, 847 00:38:28,520 --> 00:38:33,320 because when you are gone, when you are down, I can't perform. 848 00:38:33,360 --> 00:38:34,560 On with the main. 849 00:38:34,600 --> 00:38:38,160 They fry onions, get the curry bubbling and steam rice. 850 00:38:38,200 --> 00:38:40,800 This is the saffron to colour the rice. 851 00:38:40,840 --> 00:38:43,800 Please don't forget about the perottas while you are cooking. 852 00:38:43,840 --> 00:38:46,640 I don't, boss. And make sure you get the banana leaves as well. 853 00:38:46,680 --> 00:38:48,960 Oh, yeah. I nearly forgot about that. 854 00:38:49,000 --> 00:38:51,760 I don't know what you do without me in the kitchen, Sabuji. 855 00:38:51,800 --> 00:38:53,720 I still survive. 856 00:38:53,760 --> 00:38:56,480 Solid bread fluffing action there. 857 00:38:58,280 --> 00:39:00,240 Is that flaky enough? Yeah. 858 00:39:00,280 --> 00:39:03,600 There it is, Malabar chicken curry with pilau rice, 859 00:39:03,640 --> 00:39:05,080 veggies and perotta. 860 00:39:05,120 --> 00:39:07,000 Ready to go. 861 00:39:07,040 --> 00:39:08,760 Thank you. Welcome. 862 00:39:08,800 --> 00:39:11,200 Ta, mate. Enjoy. 863 00:39:11,240 --> 00:39:13,520 Thank you very much. Thank you very much. 864 00:39:16,560 --> 00:39:17,800 The bread's lovely. 865 00:39:17,840 --> 00:39:20,480 You can see it's taken a lot of time to make. 866 00:39:20,520 --> 00:39:22,720 It's dead nice. The flavour of that's gorgeous. 867 00:39:22,760 --> 00:39:24,880 Aw! The things that went with the main were lovely. 868 00:39:24,920 --> 00:39:26,280 You can taste the flavours. 869 00:39:26,320 --> 00:39:28,880 You can taste everything that's been put in that, 870 00:39:28,920 --> 00:39:31,000 the soul that's been put in that food. For me, 871 00:39:31,040 --> 00:39:33,360 this bread is not like proper bread 872 00:39:33,400 --> 00:39:36,480 and when you put it in your mouth, 873 00:39:36,520 --> 00:39:39,720 it's not like the bread when you eat it, "Mmm." It's like... 874 00:39:39,760 --> 00:39:42,480 Do you know what, I'm finding it a little bit hot. 875 00:39:42,520 --> 00:39:45,560 This is the first time you are having an Indian curry? 876 00:39:45,600 --> 00:39:47,920 Yes. I'm surprisingly liking the taste. 877 00:39:47,960 --> 00:39:51,200 Are you? It's nice. Are you? Oh, I'm so happy. 878 00:39:51,240 --> 00:39:54,120 It really is nice. The expectation for me was that I wasn't 879 00:39:54,160 --> 00:39:57,040 going to like it and the truth of the matter is I did enjoy it. 880 00:39:57,080 --> 00:40:00,200 I am happy about Dave, you know. 881 00:40:00,240 --> 00:40:03,640 Yes, the first time Dave is tasting a curry and he enjoyed it. 882 00:40:03,680 --> 00:40:06,360 He enjoyed it. When I go for holidays, 883 00:40:06,400 --> 00:40:08,560 I take a packet of green chillies with me. Yeah? 884 00:40:08,600 --> 00:40:11,040 He eat chillies all the time. What, to eat on the plane? 885 00:40:11,080 --> 00:40:13,880 How do you get that through Customs? 886 00:40:13,920 --> 00:40:15,640 I put them in the luggage. 887 00:40:15,680 --> 00:40:18,160 Can you believe I'm married to him for 20 years? 888 00:40:18,200 --> 00:40:21,880 I can't believe you kiss him. 889 00:40:21,920 --> 00:40:23,160 Oh! 890 00:40:23,200 --> 00:40:26,560 Up to now... Yeah, everything went really, really well. 891 00:40:26,600 --> 00:40:28,040 ..really well. 892 00:40:28,080 --> 00:40:32,320 The only worry at the moment I have in my mind is about the dessert. 893 00:40:32,360 --> 00:40:34,440 With just finishing touches to add... 894 00:40:34,480 --> 00:40:39,520 I'm quite happy. Yeah, I'm quite happy. It looks really glamorous. 895 00:40:39,560 --> 00:40:41,360 Dessert done, yes, yeah. 896 00:40:41,400 --> 00:40:43,880 Exotic mango faluda is good to go. 897 00:40:45,360 --> 00:40:46,680 Thank you. 898 00:40:46,760 --> 00:40:50,720 This is exotic mango faluda, 899 00:40:50,920 --> 00:40:52,240 so enjoy. Thank you. 900 00:40:52,280 --> 00:40:54,280 Oh, thank you. Cheers. Thanks. 901 00:40:58,080 --> 00:41:00,080 The taste is lovely, honestly. 902 00:41:00,320 --> 00:41:02,400 The textures have just thrown me off completely. 903 00:41:02,440 --> 00:41:05,200 Like, I didn't expect all these different, like, 904 00:41:05,240 --> 00:41:06,920 all the different feeling of it. 905 00:41:06,960 --> 00:41:09,280 Layers, yeah. There's a lot going on in there. 906 00:41:09,320 --> 00:41:11,840 There's a lot. Do you know what, I loved the taste of it. 907 00:41:11,880 --> 00:41:14,920 I wasn't a fan of the texture of it, but I loved the taste of it. 908 00:41:14,960 --> 00:41:18,120 We want you to taste all the, you know, unusual fruit 909 00:41:18,160 --> 00:41:21,960 which we won't get here. I don't like the... 910 00:41:22,000 --> 00:41:23,720 Kulfi? Yeah. 911 00:41:23,760 --> 00:41:25,880 Yeah, I don't like that. It's not my flavour. 912 00:41:25,920 --> 00:41:31,240 Yeah, but the combination about that is good. 913 00:41:31,280 --> 00:41:33,600 As I said, there's a lot going in there, 914 00:41:33,640 --> 00:41:36,640 but actually it's helping cooling my mouth after... Yeah. 915 00:41:36,680 --> 00:41:38,520 Cooled down. So it's good, yeah. 916 00:41:38,560 --> 00:41:40,640 It was very refreshing for me because, 917 00:41:40,680 --> 00:41:43,360 as I say, I mean, my mouth was a little bit burning. 918 00:41:43,400 --> 00:41:44,960 You really enjoy? Yeah. 919 00:41:45,000 --> 00:41:46,560 You really enjoy everything. 920 00:41:46,600 --> 00:41:48,480 Yeah, it soothed me. 921 00:41:48,520 --> 00:41:51,400 Time to turn the heat back up with a bit of a boogie. 922 00:41:51,440 --> 00:41:54,880 This is Kajal Ji. She is one of my best friends. 923 00:41:54,920 --> 00:41:59,280 She is the pioneer of Kathak dance which is Indian classical dance. 924 00:41:59,320 --> 00:42:02,760 RHYTHMIC MUSIC PLAYS 925 00:42:10,560 --> 00:42:14,640 I liked the music, yeah. I enjoyed the experience. 926 00:42:14,680 --> 00:42:17,600 It is my first time. 927 00:42:17,640 --> 00:42:20,600 THEY CLAP TO THE BEAT 928 00:42:25,160 --> 00:42:29,280 The effort was there. Yeah, and it's took them time and effort today, 929 00:42:29,320 --> 00:42:31,000 and you've got to appreciate that. 930 00:42:31,040 --> 00:42:34,120 It's things that have all been done for their own love 931 00:42:34,160 --> 00:42:35,600 and their passion. 932 00:42:35,640 --> 00:42:37,680 THEY CHEER 933 00:42:40,120 --> 00:42:42,240 Now I'm thinking I don't have to think about, 934 00:42:42,280 --> 00:42:44,640 worry about anything now so I'm so happy, 935 00:42:44,680 --> 00:42:47,640 and I think we have delivered it really well. 936 00:42:47,680 --> 00:42:49,520 With Andres and Dave in the lead, 937 00:42:49,560 --> 00:42:52,160 Jisha and Sabuji need at least 29 points 938 00:42:52,200 --> 00:42:55,000 to get their hands on the grand. 939 00:42:55,040 --> 00:42:58,640 The overall experience resonated more than the food, 940 00:42:58,680 --> 00:43:00,640 so for that reason, we're going to give... 941 00:43:00,680 --> 00:43:02,320 Jisha and Sabuji... 942 00:43:02,360 --> 00:43:04,080 A big 14. A 14. 943 00:43:04,120 --> 00:43:06,480 We give Jisha and Sabuji... 944 00:43:06,520 --> 00:43:08,840 Whoa there! 945 00:43:08,880 --> 00:43:10,600 Let's all find out together. 946 00:43:10,640 --> 00:43:12,840 THEY CHEER 947 00:43:12,880 --> 00:43:16,360 ALL: Ooh! 948 00:43:16,400 --> 00:43:20,200 So the third place goes to... 949 00:43:20,240 --> 00:43:23,160 ..Lisa and James! 950 00:43:23,200 --> 00:43:25,080 THEY CHEER 951 00:43:28,480 --> 00:43:32,280 The second place goes to... 952 00:43:32,320 --> 00:43:33,880 ..Jisha and Sabuji! 953 00:43:33,920 --> 00:43:35,560 THEY CHEER 954 00:43:37,920 --> 00:43:39,960 So that means, 955 00:43:40,000 --> 00:43:43,240 the first place goes to Andres and Dave! 956 00:43:43,280 --> 00:43:44,840 THEY CHEER 957 00:43:44,880 --> 00:43:47,760 Dave and Andres gave Jisha and Sabuji 13, 958 00:43:47,800 --> 00:43:49,960 giving them a grand total of 27. 959 00:43:50,000 --> 00:43:52,560 It's been fun, hasn't it? Yeah, it's been a good experience. 960 00:43:52,600 --> 00:43:55,560 Yeah, of course it has, yeah. We've definitely made some friends... 961 00:43:55,600 --> 00:43:59,160 Yeah, we have, we've made some... ..who we will keep in touch with. Yeah, definitely. 962 00:43:59,200 --> 00:44:01,560 Well done. It is a competition. 963 00:44:01,600 --> 00:44:03,120 Somebody needs to win, 964 00:44:03,160 --> 00:44:04,720 so I'm so happy for them, 965 00:44:04,760 --> 00:44:07,760 and I'm happy with our second place as well. I'm very happy. 966 00:44:07,800 --> 00:44:10,040 THEY CHEER 967 00:44:11,800 --> 00:44:14,400 Thoroughly enjoyed the week and to actually win it 968 00:44:14,440 --> 00:44:17,680 is great because we've been up against some lovely people, 969 00:44:17,720 --> 00:44:19,080 and some lovely restaurants. 970 00:44:19,120 --> 00:44:21,360 THEY CHEER 971 00:44:22,760 --> 00:44:24,400 Thank you so much. 972 00:44:24,440 --> 00:44:27,920 # Uh-oh, uh-oh Uh-oh 973 00:44:29,080 --> 00:44:31,920 # You need to calm down 974 00:44:31,960 --> 00:44:34,560 # You're being too loud 975 00:44:34,600 --> 00:44:36,480 # And I'm just like Uh-oh 976 00:44:36,520 --> 00:44:40,320 # Uh-oh, uh-oh Uh-oh 977 00:44:40,360 --> 00:44:43,320 # You need to just stop 978 00:44:43,360 --> 00:44:45,800 # Like can you just not step on my gown? 979 00:44:46,000 --> 00:44:47,560 # You need to calm down. # 980 00:44:47,600 --> 00:44:50,160 Subtitles by Red Bee Media