SINGS CIRCUS-STYLE TUNE Take three restaurants...
Cheers! ..with years of professional experience...
It's all in the wrist.
Yeah! Ooh!
..ask each to cook three courses...
BELL RINGS Service.
Let's go.
..and get them to score in secret.
13.
No. On today's show, cheesy comparisons...
It doesn't look the most appealing.
Are you a cheesecake lover or not really or?
Yeah, yeah, I get it every day.
I think his is, pains me to say it, slightly better.
Don't touch me.
..and missing mains...
I start to cook. I start to do. Don't touch anything.
Calm down now. We are in a competition. Just calm down.
..as they tussle to take the £1,000 prize.
THEY CHEER
Prawns were looking at me. Hello, Jisha.
Today's Professional competition comes from Liverpool,
home to the super lamb banana.
How very appealing.
Ha-ha!
And hoping not to slip up tonight are mum
and son duo, Lisa and James,
chef and manager of Harrington's Bar and Eatery which serves
an eclectic fusion of fare from around the world.
Harrington's is all about good times,
good families, good food.
I think Harrington's is an extension of our home life.
Hello. Hello. Oh, lovely. That looks as tasty as you.
Oh, look at that. Don't start now, love. It's too early.
There you go. Myself, I'm dead chatty, dead funny, I think.
I think I work hard.
J!
But life isn't all hard work for gym bunny, James.
Working with family is challenging.
Come on, hurry up. Seriously, J.
When you get them to do any work.
There's loads to do and you're messing round doing that.
Right, now you've warmed up, what's the plan for tonight?
I shut up and wait for Mum to tell me what to do.
Yeah, my role today is going to be...
Your way or the highway. ..prep and cook.
And first up the starter, bruschetta.
I think it is...
Avocado?
..Italian? Do you think so?
Correct.
Meet our next restaurateurs, married couple Sabuji and Jisha,
owners of Kerala Kitchen.
Oh, my goodness.
Flaming to please, I see. Sorry.
It's all about Kerala traditional authentic food.
We have introduced Keralan food to Liverpool.
So enjoy. Oh, we will.
And how does work and home life mix?
I like to be involved in the business,
and this is our way of socialising with customers,
and being with my husband as well.
So can you tell me how long it is going to take please?
It won't take much time, maybe two minutes.
Do you want me to give anything, starter?
You can get the plates ready.
Sabuji is quite particular with certain things in the kitchen.
BELL RINGS
Time to serve.
Sorry, I was talking to the customers again, sorry.
The trouble is she is always with me.
He can't get rid of me. That is the problem.
Back in the kitchen, our hosts are making three different toppings
for their toast. First off, fish.
J, can you put Sally on?
Yeah. Who's Sally?
Sally's the salamander.
Everyone's, you know, Sally round here.
Not Jill the grill then? Suit yourself.
Next up, meatballs.
SINGS CIRCUS-STYLE TUNE
Focus, James, focus.
Hey, Mum. Yeah?
Where does spaghetti like to go to dance? Go on.
A meatball. HE LAUGH
That's lame.
Final topping, time honoured tomatoes.
The classic bruschetta is as it says,
classic, and I think people will like it.
Starter done. Onto the main,
a selection of international tapas including chicken katsu,
spicy potatoes and Scouse rolls. Hmm.
The Scouse rolls?
Any ideas?
Is that a bird?
I haven't got a clue what Scouse rolls will be.
Meet our final restaurateurs, chef Andres...
Service.
..and manager Dave. Seafood paella, enjoy.
From Esto es Espana.
We are bringing the Valencia theme to this restaurant.
He loves to put little different twists round things,
and different flavours into things.
The food that I do is from my family.
When I cook anything here, my nan is here with me.
My mum is here with me, look at me and say "Do well, do well, do well."
Sounds like a crowded kitchen.
This guy is a sucker.
What about this guy? Still love you, don't worry.
Cosy. If I don't get a hug first thing in the morning,
and at the end of the night, I think we've got a bit of an issue.
On average, possibly six hugs a day.
I've hugged him more so than anyone in my whole life.
Enjoy. Enjoy, here we go.
He loves it really.
So what's this Scouse roll business all about, then?
Scouse roll is home cooked Scouse.
A Liverpudlian stew if you didn't know.
Wrapped in a filo pastry and then deep-fried.
Intriguing. First up, the meat.
It's a posh Scouse. Posh Scouse.
Yeah, it's a posh Scouse. Posh how?
We just put rump steak in.
It always needs a little bit of fat in Scouse to get
a good quality Scouse. Very fancy.
I don't make Scouse at home.
I think when you have a chef in the house, it's just impossible.
You just comes home and goes,
"I like the looks of that" and you always do that.
Today, though, James has been trusted to cook onion,
sweet potato and red wine together with the ritzy rump.
This is the first time I've been allowed to make
the Scouse, which is a pleasure. Thank you very much.
You're welcome.
But will it get top marks from Mum?
Mmm. Good, really good.
I've got a job, cheers. Well done. Well done, son.
They pack the Scouse into filo pastry.
We work very well together. Yeah.
J knows what I need doing and he does it.
They will be deep-fried tonight.
Onto the spicy spuds.
Spicy potatoes is my favourite, because I like chillies.
Yeah, yeah. Potatoes are fine, yeah.
You sure you've got enough sauce there?
Napoli is one of our core ingredients on our menu.
It goes with a lot of our stuff.
And it'll be topping their deep-fried potatoes later.
This is a simple dish, but simple works.
Also hard at work is James on the katsu sauce.
It's weird because I actually want to take one of
the apples out like that and just start eating it.
Is that weird for liking that? Yeah, a little bit.
The katsu will be assembled later so it's onto dessert,
Burnt Basque cheesecake.
That is absolutely fine. Yes, you like the cheesecake.
Burnt Basque cheesecake? For sure.
Everyone loves cheesecake. For sure my cheesecake is better.
You haven't tasted Lisa's yet.
To the eye, it's not a pretty thing to look at,
because it does look burnt,
but it tastes amazing.
James whisks cheese,
cream and eggs, then adds raspberries.
No, they're meant to go in the cheesecake.
Yes, not your mouth, James. Into the oven it goes, to burn.
Feeling a little bit nervous
but I think we've got it covered.
I think we've got everything ready
and we're just waiting for everyone to arrive now.
I look forward to tasting. I feel really, really excited.
Most definitely. Yeah? Yeah.
Drinks decorated, there's just time to slip in a quick workout.
J, no time now to be flexing.
And they're ready to welcome their first guests,
Sabuji and Jisha from Kerala Kitchen.
Hiya, you all right? Hello, you all right? Nice to meet you.
I'm Jisha, nice to meet you. Nice to meet you. Hello.
I'm James, you all right? How's it going? I like your drinks.
Oh, yeah. Got two for you there. It's a Scouse bird it's called.
Yeah, it's called a Scouse bird. It's like a savvy blue pina colada.
Go on, tweet yourself. Tweet...
I need this after today.
Looks like you're not the only one.
Oh, you finished it all.
I think it looks really nice. Yeah, looks nice.
Finally, it's Andres and Dave from Esto es Espana.
Hello, everyone. Nice to meet you. Dave, this is Andres.
Are you all right? Hi, Andres. Dave. Go on, Dave.
Hiya, OK? Sabuji. It's great to meet you all, guys.
Let's have a boss time. Cheers.
Thank you. Cheers.
Coming up, troublesome toast...
It is a crispy bread.
Just didn't want to lose any of my teeth.
..and ropey recollections.
So, Lucy...
My name's not Lucy. It's Lisa.
I'm sorry.
THEY LAUGH
It's not just me.
It's night one of our Professionals competition in Liverpool...
ALL: Cheers!
..where Lisa and James from family-run Harrington's Bar
and Eatery are hoping to wow their new pals
and pocket the £1,000 prize.
I'm really sorry, but already I forgot all your names.
You're just like me. I am terrible at remembering names.
I forgot her name sometimes.
Would you mind if I give you all nicknames?
I do apologise, but it'll get there.
It's only my first drink as well. I'll be OK.
Let's hope so. On with the starter.
What you doing? Well, why don't you help?
Right, OK. What do you want me to do?
Do you want to do the bruschetta? Two tomato on each board.
My balls are at a perfect temperature.
Well, that's always a bonus.
They load up their toast with the toppings.
BELL RINGS Service.
Yeah, it needs something.
Yep, nailed it, Bruschetta three ways.
Here you go. Thank you. Thank you.
We have got bruschetta.
We have got classic and then meatballs and fish.
Yeah, so dig in and enjoy.
CRUNCHING
When it came, the appearance was really good so I was expecting wow.
But it is not actually.
CRUNCHING CONTINUES
That is quite the crunch.
The bread was a little bit hard and crispy to chew
but, no... Bit concerned they were going to hear me chewing on
the side but other than that, yeah, it was quite nice.
Yeah, I thought so.
What's funny about that?
MUMBLES INCOHERENTLY
Just didn't want to lose any of my teeth.
It's a bit dry for me, this...
The ciabatta?
Yeah. It's crispy, isn't it? Other than that, it's really tasty. Oh.
The guys maybe thought the bread was a bit crispy,
but ciabatta's like that. You know, so it is a crispy bread.
Yes, it is nice, especially the meatball.
The meatballs are lovely, really nice.
I really like your decor.
You have done it really, really well. Have you done it yourself?
Yeah, my husband done all the building,
because it was just a shell.
I love all the flowers. I know gardening,
so I fell in love with it as soon as I saw this.
So what roles do you have in the restaurant?
Does one work behind the bar, one do the cooking and stuff?
Same, everything. That's a good answer. I like that.
You know how it is. The kitchen was not something I'd planned to do,
but I had to do it to keep my business going the way it is.
You know all the skills, it's just completely different
putting them into professional practice and...
Yeah, I enjoy it. I love the kitchen.
You have to be very proud of yourself.
You have done really, really well. Thank you.
Cheers to that. Cheers to that. ALL: Cheers.
You can see she's passionate about it, and that's a nice thing.
He's passionate, I see that every day,
and it's nice to see other people being so about the same thing.
I feel a lot better now. I feel a lot more relaxed,
I think as you're getting to know them.
Onto the main.
Lisa sautes prawns and smothers some chicken pieces in katsu sauce.
Would you get the large bowls out then
or are we just doing small bowls? I reckon small.
Good decision? That's fine. It's got to be full.
You definitely couldn't squeeze much more in there.
Potatoes and prawns are portioned out along with the Scouse rolls.
Whoops. Steady.
Good to go.
There it is, Harrington's' tapas.
BELL RINGS Service.
Thank you very much. Thank you. Wow.
So, everyone, just dig in and enjoy. Yeah, dig in.
Cheers. Thank you.
I was really intrigued when I read about Scouse rolls,
what they actually were. I had visions in my head of bread being
shaped in some sort of way. Did you?
Or I don't know what, but they're really nice.
Yes, it's really crispy and fresh. Thank you.
I like it. I liked the roll.
Scouse roll. Scouse roll, yeah.
Good start. What about the rest of it?
I really like the spicy potatoes. Yeah. They're nice, aren't they?
It's really nice. Do you fry it?
Yeah, the secret to them is to blanche them.
The spicy potatoes are not spicy enough for me, but still it is nice.
Very nice.
The potato... I do the bravas, so for me,
these potatoes for me, I like more that how I cook.
So, Lucy, can I ask you something please?
Yeah, of course you can, but my name's not Lucy. It's Lisa.
I'm sorry. THEY LAUGH
I had a customer call me by another name for so many years,
and then when they were talking to someone they went,
"You know, it's Elaine or something,"
and they went "Do you mean Lisa?"
And it was like after about nine years
and I just didn't have it in my heart
to say "My name's not Elaine. My name's Lisa."
But, yeah, I just go with it. It's fine.
Somebody's very happy. She deserves this.
It's not just me. No, you're not acting there either.
I was genuinely happy there when she got that name wrong.
I can see that.
I personally like Dave, because he's got the same problem like me.
Remembering names? Remembering names.
I know my time will come, but...
Let's have a test, shall we?
Jisha and Sabuji.
Sabuji.
James and Lisa. Lisa, yeah.
Don't worry, I'm here to help you. Good stuff. We are a team.
We've been married for 20 years,
and we've been in business for 20 years together.
It is nice to have, you know,
a family working together relationship,
but sometimes it can cause a bit...
..cause a bit of friction between us. Oh. So how does it work for you?
James takes a bit of motivating sometimes.
Yeah? But we get there in the end. We pull together as a team.
You say "jump," and I say "how high?" That's what I say. Yeah.
J, you ever thought of leaving the job?
Oh, yeah. I want to leave tomorrow.
I thought of it sometimes.
Don't say that. Don't turn round.
Even if I did want to leave,
I wouldn't because it's still part of my life.
I definitely think they got us. I think they got our personality.
You feel very, very, very, very...
Very comfortable, relaxed with them.
They are very welcoming.
I think we all made an effort to know each other.
Time for dessert.
The Burnt Basque cheesecake,
it looks as it says. It looks burnt.
Certainly looks toasty.
So presentation-wise,
it doesn't come across as the most appealing, does it? No.
But the flavour's all there.
Just time for some final jujjing up with raspberry sauce,
and crumbs. Oh, and mint. And a raspberry.
Is that it? No. Slosh of sherry on the side.
It's now good to go. Burnt Basque cheesecake.
BELL RINGS Service!
This hasn't been left in the oven too long.
It's called a Burnt Basque cheesecake.
It doesn't look the most appealing dessert because of that.
Yeah. Are you a cheesecake lover or not really or?
Yeah, yeah. I get it every day so, yeah.
I was stuck between judging his and theirs,
and the upside of things, his is, I think,
it pains me to say it, slightly better.
So sweet with me. Don't touch me. Thank you.
This is nice, very nice. You like it?
I would say the dessert was the best thing out of
all three courses.
I've always said that I wanted to be born in a different time.
What era do you wish you were born in to live through and why?
I would like to be born in late '90s.
Would you? Yeah, then I'll be in my 20s now.
Yeah, '99. Good answer.
I was going to say that. THEY LAUGH
Yeah, I think everyone had a good night. What do you think?
Yeah, I'd like to think so. Yeah.
The night's not over yet though.
GUITAR MUSIC
Host with a guitar alert!
So this one's about my dad.
Me and my band wrote it, the Whisky Thrills.
# Working hard as the nights get darker
# It's like I've never been back home... #
We never expected that from J.
It was... It was a surprise.
# When I go remember what I told you... #
I thought he done really well, really well,
and especially that he was singing his own song.
CHEERING AND APPLAUSE
They have tried their very best to impress the guests,
and we could see the hard work going on it.
I don't say it's bad food,
but they can do much, much, much, much better in my opinion.
We'd have to give ourselves a score, because we've done our best.
Yeah, I think we'd have to give ourselves 20.
It's not up to you I'm afraid.
The food was good, maybe a bit bland.
Presentation could have been better,
so on that basis we're going to give James and Lisa a...
BOTH: ..13.
We enjoyed the dessert and overall service was fantastic,
but some of the food was not up to the mark.
That's the reason we are giving Lisa and J...
..13.
So Harrington's are out of the gate with 26 out of 40.
It's the second day of the Professionals competition,
and Dave and Andres from Esto es Espana
have got their eyes on the prize.
I am very confident that I can do much better...
..than we ate last night.
I'm expecting a lot of fun.
You know, a lot of entertainment.
The food is going to be really good.
Well, let's see. First up, dessert, churros con chocolate.
I like churros. I like churros. That's all right.
So we're good with that.
I'm a chocolate-y sweet person.
My churros is my family recipe, so for me is the best.
Front of house Dave has been entrusted to mix flour,
butter and water.
Am I mixing it OK?
No, you need to mix more and more and more.
You need to be perfect. It's all in the wrist.
I've heard that rumour. Is this a Spanish whisk,
because I've never seen one like this before?
Maybe because you never been in the kitchen.
For the sauce, chocolate powder is combined with warm milk.
Dave, you can smell how this is the best,
the best chocolate in the world.
This is the best chocolate you've ever had?
It's up there, yeah. Yeah, I told you.
Really nice. Thank you very much, I know.
Right, then.
Onto the main, Mr Paella's paella, three ways.
Mr Paella's paella? Which I guess is paella.
Well done, you. Three of them no less.
That is definitely Andres.
Yeah.
I am Mr Paella and my paellas are the best in Liverpool.
Cocky. For paella number one,
it's a seafood filling so Dave slices squid.
I think I've done that better than you.
You make me feel so proud of you, that you do very, very well.
I don't get that very often.
Pepe. Yeah? Sorry, I have a new head chef now.
OK, perfect.
Holidays. The exit's that way.
Next up, the meaty one.
You can cut like that,
because it's more easy for them to eat.
I think I've found my niche in life, cutting sausages.
And finally a veggie version.
Put it in the fridge.
Today. Thank you.
HE LAUGHS
With all the chopping completed,
the paellas will be cooked fresh during service.
You have to live up to your name now, Mr Paella,
so the pressure's all on. Yeah.
Last to prep is the starter,
lubina a la plancha.
I don't have a clue what the hell that is.
Do you think it is something to do with olive?
No, it's grilled sea bass.
Starter for me is 100% winner.
It's brilliant. It really is tasty.
Andres fries aubergine, peppers,
tomatoes and courgettes to make a sauce for his fish.
Look, Dave, how it smells. Yeah, it smells lovely.
Oopsie.
So now I leave slowly, so we cover.
It'll be added to the fresh cooked fish with chorizo later.
Prep's gone perfect today.
And I can't wait to give them my delicious Spanish food.
Let's go, Dave.
I want to try it and I hope I will like them all.
A final table touch-up...
Hey, that is great, Dave. There you go. That will be great.
Come here, lad. And a quick hug.
This looks nice. It's sound, isn't it? Yeah.
Just in time for James and Lisa to arrive.
Hi. Hello, you look smart. Hi. Hiya, how's it going?
Are you all right? How are you, OK? Yeah, you?
Nice to see you.
Thank you. There you go. Ta, ta.
OK, here's our first guests. ALL: Cheers.
Welcome to Esto es Espana. Thank you.
Finally, it's Jisha and Sabuji.
Oh, what do you think?
I think it is the Spanish one. What gave it away?
I told you. Hello.
Hello. You OK? You look beautiful! Nice to see you again.
Oh, hug.
Thank you, guys, for coming to Esto es Espana.
This is our place. You are very welcome. Salud.
ALL: Salud.
Coming up, Scouse spirit...
You fell in love with Liverpool? Yeah, yeah. I am in love, honestly.
Liverpool's the best. It's a state of mind.
..and fiery fury.
I told them don't do anything.
Calm down. Don't do anything, when I say it.
He was not...
..as he was before.
It's night two of our Professionals competition in Liverpool.
ALL: Salud.
Where business partners Andres and Dave
are hosting two other duos at their restaurant, Esto es Espana.
Mi casa, tu casa. Let's go and get the starters.
All right, let's do it.
Yes, let's.
In the kitchen, sea bass sizzles.
Fish is, without doubt, my favourite starter.
Let's hope your guests agree.
Is everything going OK?
Yeah, everything go perfect.
One minute and you will have all ready.
Good stuff.
It's plated up with the veggie sauce
and finished off with a scattering of chorizo.
Service. Thank you. And there it is, lubina a la plancha,
sea bass with chorizo sauce. Arriba.
You enjoy. Thank you.
So, guys, we have here all the world, because you have the beef...
Beef?! You have the sea, outside you have the mountain,
you have the sea and you have the... I don't know the name.
Land. Yes, so you have all the world here.
It might be a little bit cold after that speech, but I hope you're OK.
Oh, we'll be fine.
So, Jisha, what do you think?
Yeah, it's really, really nice.
Did you say these small pieces are beef?
He did. This is chorizo, it's pork.
Pork, yeah.
So not beef.
We both love fish anyway and the combination of fish,
and pork was a surprise to us.
It really blended.
Andres, I would say super tasty.
Thank you very much.
I can have three of them, all together.
I've never liked sea bass. It's boss.
It's the best thing. It's the best sea bass, wow.
And that reminds me of like a ratatouille.
I'm not big on fish, that is all,
but I eat anything, so I ate it,
and it was... Honestly it was gorgeous.
So a boss bass then.
We are from Kerala. That's the southern part of India.
So what's your story about coming to Liverpool?
So I came here as a nurse 21 years ago,
then I got married to this lovely man.
We started our business in 2006, yeah.
And you still do nursing as well as a business?
Still doing nursing, yeah. When I came here as a nurse,
I thought, "OK, I'm going to stay here only for two years."
Then I made friends
and then they will eventually become part of our family
so we can't leave anyone. No.
That demonstrates how much of
an impact Liverpool has on people's lives.
Oh, Liverpool's amazing. It's a state of mind.
Onto the main and there's plenty to do with three paellas,
from the king of paella no less.
I want to cook paella fresh because, if not,
my mum is going to kill me.
I do my magic.
Otherwise known as a generous helping of salt and paella rice.
Now, these are still cooking for around 18 minutes.
It takes a little bit longer to cook than normal meals,
but I can assure you, it's worth the wait.
Luckily the punters all look pretty patient,
which is good as Mr Paella had three paellas on the go...
..but one of them seems to have gone walkies... Uh-oh.
I think from what I can gather,
someone's moved food where they shouldn't have.
..to another table where it's been eaten.
I tell you, don't do anything before we finish the service.
I start to cook, I start to do and when I tell you,
don't touch BLEEP anything, I don't BLEEP understand.
Andres. Calm down now. Seriously, calm down, because this is...
We are in a competition. Just calm down.
We are in a competition and look.
He was so tensed.
He was not...
..as he was before. Do you think?!
I told them, I told them, don't do anything.
Calm down. Don't do anything when I say.
Ooh, he's not best pleased.
Well, this is what we'll do.
We'll serve the other two and have one on the way.
And there it is, paella two ways, not three.
Put a brave face on it, Andres?
No.
Sometimes things happen and at the end of the day, that's...
We sympathise with him.
But you can see he was a little bit stressed.
OK, guys, this is seafood paella.
This is the veggie one and sorry, guys,
but I have a little problem in the kitchen.
We can totally understand it.
Yes, it can happen to the kitchen any time.
You know, we're maybe going to face that tomorrow.
So that is my worry now.
Maybe you'd like a knife for the atmosphere?
What's like Mr Paella?
Nice save. Who is he?
Mr Paella is this gentleman in front of us.
It turns out he was quite good at paella,
because he's been taught by his family.
You are called Mr Paella? Yes. Oh.
It's good that, because people do come into the restaurant and ask for
you, don't they? Yeah. We brought his brand into our restaurant,
and it seems to work.
If I see something with the shell on, that put me off straight away.
Ooh. THEY LAUGH
Have you seen White Chicks before?
It's got a bigger moustache than me, look at that. Yeah.
Prawns were looking at me. Hello, Jisha!
Waving at me.
But I tried it. It is tasty, The rice is tasty.
I'm not personally a big seafood,
but I'm going to enjoy the vegetarian,
and the other option.
Paella is not my first love.
I wouldn't order it necessarily on a menu.
And the third paella finally makes it to the table.
This is chicken chorizo paella.
Maybe this one will hit home.
From my side, the chicken one was great with chorizo. Loved that.
I'd probably say the vegetable one was my favourite,
and that's weird isn't it, because I'm not a vegetarian.
With the troublesome main from Spain done and dusted,
it's time for some more Liverpool love.
I am coming to Liverpool,
because my brother live here before when I...ten years ago.
I come in to see him for one day,
and then after that my brother say "Please don't leave."
Oh! And now ten years later, he go to live in Spain
and I am here alone. You fell in love with Liverpool.
Yeah, yeah. I am in love, honestly. Liverpool's the best.
My brother played for Liverpool for maybe five years,
something like that.
It's only Jose Enrique, former Liverpool left back.
CHEERING 1-0.
I spent three years' worth of my money watching him play left-back
for Liverpool. James is in awe of your brother.
Yeah, big time. James is a real big fan.
I had the shirt with his number at the back.
He did, yeah. Really? Yeah.
When he was little, we used to get him all
the shirts with the number and the name.
I was 13, wasn't I? Yeah. Oh, how cute is that.
That's weird so that's why I'm like...
Starstruck. He's starstruck.
I had your brother and then Andy Carroll.
Night back on track, it's onto dessert,
and Andres warms up his chocolate sauce.
That is the chocolate that we made this morning
so now we have only to put it in the...
..in the glass,
and serve it with the churros in three minutes, four minutes.
And three minutes later, it's ready, churros con chocolate.
Service. My recipe, the churro with chocolate,
is for me the best chocolate in the world.
That is a giant claim.
I hope this, you enjoy.
Thank you.
It was hot. I mean, not spicy hot, but it was hot.
Other than that, I didn't see much difference
from other normal chocolates. Normal chocolates.
Crunchy.
Very crunchy.
Do you know what they remind me of? You know when you go to the fair,
and you get the doughnuts? Yes. Oh, I love them.
I used to work in a doughnut factory.
Did you?
I remember that time, smelling that, yeah?
So you're the king of doughnuts.
Mr Doughnuts and Mr Paella.
Mr Paella, yeah.
We've got Mr Doughnut and Mr Paella.
How about a bit of Mr Flamenco?
# Para bailar la bamba
# Se necesito una poca de gracia
# Una poca de gracia
# Pa' mi, pa' ti arriba y arriba
# Y Arriba, y arriba
# Por ti sere Por ti sere
# Por ti sere... #
The entertainment was true to their tradition, wasn't it?
True to the vibe of the place?
# ba-ba-bamba... #
I thought I got the flamenco skirt so I could dance with them.
# Ba-ba-bamba Ba-ba-bamba... #
We had a very good time. We enjoyed every moment.
We've had a really good night, haven't we? Definitely, yeah.
It's been really nice. We've loved it.
I think they all enjoyed it.
It wasn't exactly how we had in our plans,
but I don't think anything ever does it, does it?
We've had a fantastic evening. With a few minor hiccups.
So we've decided to give Dave and Andres...
A 15.
Today the starter was top notch.
The rest of it was a bit of hit and miss,
so for that reason,
we are going to give Andres and Dave...
..a 14.
So Esto es Espana dance into the lead with 29 points,
o-ruddy-le.
It's the final day of the Professionals competition in
Liverpool and Jisha and Sabuji of Kerala Kitchen
are hoping their southern Indian cuisine will go down a storm.
I think there's probably going to be a lot of coconut in there,
probably a lot of spice. Yeah.
He can't eat spicy, so anything, anything, he don't eat.
I can't even have brown sauce. It burns my mouth.
Brown sauce! Yeah.
I am still very confident that we are going to do really well,
because our food is totally different.
Our hosts are kicking off their night with Masala dosa.
I'm really, really out of my comfort zone here now with
the starter. I just don't know what that even is.
It might be something like masala in like...
Two formats, because there's dos.
We're not in Spain any more, fella.
Masala dosa is a long crepe, which is filled with curried
potatoes and meat and vegetables
and served with so many chutneys and lentils.
Great. Sabuji sautes spices with onions,
and tomatoes for his lentil sauce.
Most of our roles overlap in the kitchen most of the time.
You need to have a really good teamwork to get really good food.
Lamb, chicken and potato are smashed for the filling which they'll add
to the freshly cooked pancake before serving.
The dosa, the filling and the chutneys going into the mouth,
that gives the complete taste.
Onto the main,
Malabar chicken curry with pilau rice
and Keralan perotta or flat bread.
I'll just make sure I've got plenty of iced water.
It's going to be nice if it's chicken curry,
just probably very, very spicy.
In terms of spice level today,
we have chosen a mild form of curry.
It is totally different from the normal curries
served in Indian restaurants.
Jisha marinates the chicken.
Mix it really well.
While Sabuji expertly slices an onion,
then fries. After a quick sear,
the chicken chunks are chucked into the pot along
with tomatoes, garlic, ginger and spices.
All our South Indian cooking,
we use a lot of curry leaves into it which gives that aromatic flavour
to the curry.
Blimey. Sabuji can certainly handle a knife.
However, the grater looks more of a struggle.
You are covered in coconut.
Coconut facial I had.
All over you.
They add coconut milk to the curry and it's done.
Onto the perotta. Whoa there.
After some fancy twisting,
they're set aside to cook later.
Onto dessert, exotic mango faluda.
I think it will be great to have exotic mango. I don't like mango.
Maybe try and eat round it.
I love mango. Not sure what the faluda is.
Basically it is a layered form of exotic fruits.
I think faluda is actually the Indian version of trifle here.
Jisha whips cream while Sabuji layers it up
with mango puree and exotic fruit.
I am not very crafty, so I can't do anything like this,
so he's very good at it, so I trust him to do that.
Only a few, yeah.
I think our guests never, ever tasted something like this before,
so I am 100% sure they are going to like it.
I think today has gone really, really well.
I think we have done a great job.
Yes, we have.
Nothing went wrong. Yeah. That's the main thing.
Just time to get their glad rags on before their first guests arrive.
This looks nice. It's sound, isn't it?
Feeling floral, it's Lisa and James.
All right. How's it going? Hi! You look beautiful.
You look beautiful too. Hello, Lisa.
Not too bad, yeah.
Namaste.
Namaste. That's how you do it.
Thank you, goes with my dress.
It suits you really well.
Looks nice.
Finally, current leaders, Andres and Dave.
Hello, everyone. Hello!
You OK?
Welcome to Kerala. Thank you. Cheers!
Cheers.
Coming up...
Oh, dear. ..critical cuisine...
Oh. I'm sorry, guys,
about the delay in getting the starters done.
CHEERING AND APPLAUSE
..and the winners are revealed.
ALL: Ooh!
Second place goes to...
It's night three of the Professionals competition in
Liverpool... ALL: Cheers.
..where married couple Sabuji and Jisha are bringing
the full Keralan experience in their bid to win the grand.
In the kitchen, Sabuji is dishing up his dosa.
Yeah, ooh.
Looking good, then.
Well done, well done, very good. I'm proud of you.
Oh, dear.
Spoke too soon.
Oh. I'm sorry, guys,
about the delay in getting the starters done.
Hopefully it is not going to be too long.
Don't worry. We've all been here, so we all understand.
BELL RINGS Service please.
Got there in the end. Masala dosa with chutneys.
There you go.
Cheers, mate. Great.
This is Masala dosa.
This is one of our favourite dish back home.
We make it as a crepe, and then we have got all the you know fillings,
so enjoy. Thank you.
Dave, how is it? What do you think? It's really nice.
That's the first time you are having a Masala dosa?
Yeah. 100%. It was very nice.
It was crispy in parts and soft in others.
There were two sauces, which I would never have imagined myself
to even attempt at and both of them were fine.
I thought both of them were very tasty as well.
Is it braised? Is the lamb braised or like cooked slow?
Yes. Yes, yes. Yeah, slow-cooking. Slow-cooked.
The bottom was dead doughy. I don't know if you noticed that,
but the flavour of the meat inside the filling was gorgeous.
This is a little bit of risky starter as well.
If anything goes wrong, the batter has to be right,
the temperature of the grill has to be right,
and it has to be done in the right time.
So I was asking Sabuji when he chose this selection,
"Are you sure you want to do it?"
I am a little bit relaxed now. I was...
Yeah, I could see. I couldn't even speak before.
I could see... I've never seen Sabuji, you know, nervous.
So that made me really panic as well,
because when you are gone, when you are down, I can't perform.
On with the main.
They fry onions, get the curry bubbling and steam rice.
This is the saffron to colour the rice.
Please don't forget about the perottas while you are cooking.
I don't, boss. And make sure you get the banana leaves as well.
Oh, yeah. I nearly forgot about that.
I don't know what you do without me in the kitchen, Sabuji.
I still survive.
Solid bread fluffing action there.
Is that flaky enough? Yeah.
There it is, Malabar chicken curry with pilau rice,
veggies and perotta.
Ready to go.
Thank you. Welcome.
Ta, mate. Enjoy.
Thank you very much. Thank you very much.
The bread's lovely.
You can see it's taken a lot of time to make.
It's dead nice. The flavour of that's gorgeous.
Aw! The things that went with the main were lovely.
You can taste the flavours.
You can taste everything that's been put in that,
the soul that's been put in that food. For me,
this bread is not like proper bread
and when you put it in your mouth,
it's not like the bread when you eat it, "Mmm." It's like...
Do you know what, I'm finding it a little bit hot.
This is the first time you are having an Indian curry?
Yes. I'm surprisingly liking the taste.
Are you? It's nice. Are you? Oh, I'm so happy.
It really is nice. The expectation for me was that I wasn't
going to like it and the truth of the matter is I did enjoy it.
I am happy about Dave, you know.
Yes, the first time Dave is tasting a curry and he enjoyed it.
He enjoyed it. When I go for holidays,
I take a packet of green chillies with me. Yeah?
He eat chillies all the time. What, to eat on the plane?
How do you get that through Customs?
I put them in the luggage.
Can you believe I'm married to him for 20 years?
I can't believe you kiss him.
Oh!
Up to now... Yeah, everything went really, really well.
..really well.
The only worry at the moment I have in my mind is about the dessert.
With just finishing touches to add...
I'm quite happy. Yeah, I'm quite happy. It looks really glamorous.
Dessert done, yes, yeah.
Exotic mango faluda is good to go.
Thank you.
This is exotic mango faluda,
so enjoy. Thank you.
Oh, thank you. Cheers. Thanks.
The taste is lovely, honestly.
The textures have just thrown me off completely.
Like, I didn't expect all these different, like,
all the different feeling of it.
Layers, yeah. There's a lot going on in there.
There's a lot. Do you know what, I loved the taste of it.
I wasn't a fan of the texture of it, but I loved the taste of it.
We want you to taste all the, you know, unusual fruit
which we won't get here. I don't like the...
Kulfi? Yeah.
Yeah, I don't like that. It's not my flavour.
Yeah, but the combination about that is good.
As I said, there's a lot going in there,
but actually it's helping cooling my mouth after... Yeah.
Cooled down. So it's good, yeah.
It was very refreshing for me because,
as I say, I mean, my mouth was a little bit burning.
You really enjoy? Yeah.
You really enjoy everything.
Yeah, it soothed me.
Time to turn the heat back up with a bit of a boogie.
This is Kajal Ji. She is one of my best friends.
She is the pioneer of Kathak dance which is Indian classical dance.
RHYTHMIC MUSIC PLAYS
I liked the music, yeah. I enjoyed the experience.
It is my first time.
THEY CLAP TO THE BEAT
The effort was there. Yeah, and it's took them time and effort today,
and you've got to appreciate that.
It's things that have all been done for their own love
and their passion.
THEY CHEER
Now I'm thinking I don't have to think about,
worry about anything now so I'm so happy,
and I think we have delivered it really well.
With Andres and Dave in the lead,
Jisha and Sabuji need at least 29 points
to get their hands on the grand.
The overall experience resonated more than the food,
so for that reason, we're going to give...
Jisha and Sabuji...
A big 14. A 14.
We give Jisha and Sabuji...
Whoa there!
Let's all find out together.
THEY CHEER
ALL: Ooh!
So the third place goes to...
..Lisa and James!
THEY CHEER
The second place goes to...
..Jisha and Sabuji!
THEY CHEER
So that means,
the first place goes to Andres and Dave!
THEY CHEER
Dave and Andres gave Jisha and Sabuji 13,
giving them a grand total of 27.
It's been fun, hasn't it? Yeah, it's been a good experience.
Yeah, of course it has, yeah. We've definitely made some friends...
Yeah, we have, we've made some... ..who we will keep in touch with. Yeah, definitely.
Well done. It is a competition.
Somebody needs to win,
so I'm so happy for them,
and I'm happy with our second place as well. I'm very happy.
THEY CHEER
Thoroughly enjoyed the week and to actually win it
is great because we've been up against some lovely people,
and some lovely restaurants.
THEY CHEER
Thank you so much.
# Uh-oh, uh-oh Uh-oh
# You need to calm down
# You're being too loud
# And I'm just like Uh-oh
# Uh-oh, uh-oh Uh-oh
# You need to just stop
# Like can you just not step on my gown?
# You need to calm down. #
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