1 00:00:02,000 --> 00:00:03,640 I'm ready to rock and roll if you are. 2 00:00:03,680 --> 00:00:05,200 Take three restaurants... Cheers. 3 00:00:05,240 --> 00:00:08,240 ..aiming for culinary excellence... Da-da da-da! 4 00:00:08,280 --> 00:00:09,680 Yeah. 5 00:00:09,720 --> 00:00:11,200 Yes. Let's go. 6 00:00:11,240 --> 00:00:13,320 ..ask each to host a three course meal... 7 00:00:13,360 --> 00:00:15,360 It's beautiful. I'm hooked. 8 00:00:15,400 --> 00:00:17,160 ..which will be scored in secret. 9 00:00:17,200 --> 00:00:19,160 Stop. 10 00:00:19,200 --> 00:00:21,680 On today's show... Eat me, eat me! 11 00:00:21,720 --> 00:00:23,920 ..generational joviality... 12 00:00:23,960 --> 00:00:26,360 This is my mum. This is my mum right here. 13 00:00:26,400 --> 00:00:28,560 This is my mum! THEY LAUGH 14 00:00:28,600 --> 00:00:30,720 And you know we had immediately something in common. 15 00:00:30,760 --> 00:00:32,120 ..family firings... 16 00:00:32,160 --> 00:00:34,640 Dad comes up the stairs and he's, like, 17 00:00:34,680 --> 00:00:38,320 "Right, that's it, never again, you're not coming back." 18 00:00:38,360 --> 00:00:41,400 Maybe John really wanted Rosie to work in the restaurant 19 00:00:41,440 --> 00:00:46,360 and she found the perfect way of getting out of it. 20 00:00:46,400 --> 00:00:48,440 ..and partying pros... 21 00:00:48,480 --> 00:00:52,840 I could barely move after that meal but she got us moving. 22 00:00:52,880 --> 00:00:57,200 ..as they compete for a £1,000 in beautiful banknotes. 23 00:00:57,240 --> 00:01:01,320 Probably wasn't the best that I had Axel Rose's private parts on my mind 24 00:01:01,360 --> 00:01:02,800 going into dessert. 25 00:01:08,320 --> 00:01:11,800 This week the Professionals cooking competition comes from Glasgow, 26 00:01:11,840 --> 00:01:15,040 a city bursting with multicultural cuisine. 27 00:01:15,080 --> 00:01:17,640 Come on then, where's the comedy name? 28 00:01:17,680 --> 00:01:19,200 Aha! There we go. 29 00:01:19,240 --> 00:01:22,440 The first restaurant on the Glaswegian gastronomic adventure is 30 00:01:22,480 --> 00:01:27,440 Saffron by Paradise, run by mother and son, Mozhgan and Mehrab. 31 00:01:27,480 --> 00:01:32,120 We wanted to open a restaurant that really emphasised what was great 32 00:01:32,160 --> 00:01:35,240 about Persian cooking, about Persian culture. 33 00:01:35,280 --> 00:01:37,120 So what's the pecking order? 34 00:01:37,160 --> 00:01:41,280 I am the boss when it comes to the cooking. I will be the captain. 35 00:01:41,320 --> 00:01:43,560 Yes, captain. Yes, captain. 36 00:01:43,600 --> 00:01:45,960 Who's going to not listen to their mum? 37 00:01:46,000 --> 00:01:47,800 And is he a good boy, Mozhgan? 38 00:01:47,840 --> 00:01:50,080 He is a dream boy, he is. 39 00:01:52,200 --> 00:01:55,680 He's absolutely whatever I wanted for a son. 40 00:01:55,720 --> 00:01:58,040 He's my boy and I love him to bits. 41 00:01:58,080 --> 00:01:59,880 Hopefully none of that's getting used. 42 00:01:59,920 --> 00:02:03,280 Wouldn't dream of it. To avoid any further embarrassment, 43 00:02:03,320 --> 00:02:05,120 let's get on with some cooking. 44 00:02:05,160 --> 00:02:06,760 We can't wait to get started today. 45 00:02:06,800 --> 00:02:09,600 And show them what the Persian food is all about, 46 00:02:09,640 --> 00:02:11,640 how to cook it, how to serve it. 47 00:02:11,680 --> 00:02:13,960 And they're kicking things off with the main: 48 00:02:17,880 --> 00:02:20,440 I'm not sure about the butternut squash. If that's overcooked, 49 00:02:20,480 --> 00:02:24,200 it's just a mess. If it's undercooked, it's just unpleasant. 50 00:02:24,240 --> 00:02:27,840 Meet our second parent and child combo, John and Rosie from 51 00:02:27,880 --> 00:02:30,600 the Red Onion. There's a theme developing here. 52 00:02:30,640 --> 00:02:33,600 Got a cheque for you here for table nine. Cool. 53 00:02:33,640 --> 00:02:36,560 We are a family-run city centre restaurant, 54 00:02:36,600 --> 00:02:39,080 contemporary Scottish cuisine. 55 00:02:39,120 --> 00:02:42,360 Think global... Eat local. Eat local. 56 00:02:42,400 --> 00:02:44,760 I'm imagining haggis teriyaki. 57 00:02:44,800 --> 00:02:46,400 Where do you get your inspiration from? 58 00:02:46,440 --> 00:02:50,880 My cooking is probably informed by my previous existence as a rock 59 00:02:50,920 --> 00:02:54,080 and roll touring chef. It was supposed to be a six week tour 60 00:02:54,120 --> 00:02:56,920 with Tina Turner which was Simply the Best, 61 00:02:56,960 --> 00:02:59,160 but it turned out to be six months and from Tina then, 62 00:02:59,200 --> 00:03:00,880 it went onto Guns n Roses 63 00:03:00,920 --> 00:03:03,080 and then I was a private chef to Bryan Adams, 64 00:03:03,120 --> 00:03:05,360 and that was me for the best part of five years, 65 00:03:05,400 --> 00:03:07,840 catering for a vegan who didn't like vegetables. 66 00:03:07,880 --> 00:03:10,560 I'm sure your cooking was straight from the heart. 67 00:03:10,600 --> 00:03:13,840 Yeah. What's your dad like when he's not celeb cheffing, Rosie? 68 00:03:13,880 --> 00:03:17,680 He's very chatty, always, like, leads the conversation and he tells 69 00:03:17,720 --> 00:03:20,720 a lot of stories, a lot of stories that I've heard a million times 70 00:03:20,760 --> 00:03:22,600 before, I'm sure, so... 71 00:03:22,640 --> 00:03:24,520 So you're going to have to listen to them again. 72 00:03:24,560 --> 00:03:26,240 I'm going to have to listen to them again. 73 00:03:26,280 --> 00:03:27,760 It certainly sounds like it. 74 00:03:27,800 --> 00:03:30,280 Now, what's the story with your main, Mozhgan? 75 00:03:30,320 --> 00:03:33,440 It's not a dish that you see in your day to day menu 76 00:03:33,480 --> 00:03:36,800 so I think they will be looking forward to try it. 77 00:03:36,840 --> 00:03:40,840 Well, it's all starting with onions, sauteed with turmeric. 78 00:03:40,880 --> 00:03:45,640 They are telling us they are so happy to be in the competition. 79 00:03:45,680 --> 00:03:47,560 Yes, of course they are. 80 00:03:47,600 --> 00:03:49,880 Lamb goes in. 81 00:03:49,920 --> 00:03:54,760 The fact that there's some meat in it looks like 82 00:03:54,800 --> 00:03:59,520 I will enjoy it, if it is well cooked. 83 00:03:59,560 --> 00:04:01,920 It's a family affair this week then as completing 84 00:04:01,960 --> 00:04:03,320 the line-up are mother and son, 85 00:04:03,360 --> 00:04:07,280 Steven and Elizabeth from the Calabash in the city centre. 86 00:04:07,320 --> 00:04:12,120 We try to bring the whole continent of Africa into our plates in 87 00:04:12,160 --> 00:04:14,200 the middle of a Glasgow street. 88 00:04:14,240 --> 00:04:16,320 After a night in the Calabash, you will go home with 89 00:04:16,360 --> 00:04:19,120 a belly full of food and a heart full of joy. 90 00:04:19,160 --> 00:04:22,840 That is quite the summary. So, who's in charge here, then? 91 00:04:22,880 --> 00:04:26,520 In the kitchen, there's no contest. Mum is definitely the boss. 92 00:04:26,560 --> 00:04:29,240 OK. Good to go? Ready to go. 93 00:04:29,280 --> 00:04:32,720 He's not a good cook, to be very honest. 94 00:04:32,760 --> 00:04:35,600 It's not doing well. I know you are not very good at this, 95 00:04:35,640 --> 00:04:37,280 could I help you, please? 96 00:04:37,320 --> 00:04:40,040 So I'll not let him make a lot of the food 97 00:04:40,080 --> 00:04:44,320 because I don't want people to be disappointed. 98 00:04:44,360 --> 00:04:47,120 Nothing like a mother's love, eh? 99 00:04:47,160 --> 00:04:49,680 And what's going to bring the cash to the Calabash then? 100 00:04:49,720 --> 00:04:51,440 The reason why we are going to win is 101 00:04:51,480 --> 00:04:54,760 because we've got the best food, we've got the best vibe. Yes. 102 00:04:54,800 --> 00:04:56,880 At least your mum approved of that. 103 00:04:56,920 --> 00:04:59,920 Back at Saffron, Mozhgan's taking the reins of the main 104 00:04:59,960 --> 00:05:01,520 and sauteing squash, 105 00:05:01,560 --> 00:05:03,960 which she spices up with paprika and cardamom... 106 00:05:04,000 --> 00:05:08,000 A tiny little bit of grounded rose petal. 107 00:05:08,040 --> 00:05:10,240 ..before adding orange and lemon juice. 108 00:05:10,280 --> 00:05:12,080 Oh. It's yum. 109 00:05:12,120 --> 00:05:14,520 It's combined with the meaty mix and finished off 110 00:05:14,560 --> 00:05:17,520 with soaked apricots and saffron water. 111 00:05:17,560 --> 00:05:19,240 Smells perfect. 112 00:05:19,280 --> 00:05:22,040 You are doing brilliant, darling. 113 00:05:22,080 --> 00:05:23,240 Good girl. 114 00:05:23,280 --> 00:05:27,120 It'll be left to stew and served with bejewelled rice tonight. 115 00:05:27,160 --> 00:05:28,720 Onto dessert: 116 00:05:34,320 --> 00:05:36,240 This just sounds wonderful. 117 00:05:36,280 --> 00:05:38,560 If they fail in any department on it, 118 00:05:38,600 --> 00:05:42,520 then it might just go down and we'll take it right downtown. 119 00:05:42,560 --> 00:05:44,400 I don't even know what that means. 120 00:05:44,440 --> 00:05:46,640 I've been eating this since I was about five years old, 121 00:05:46,680 --> 00:05:48,800 this ice cream, and it just brings back up 122 00:05:48,840 --> 00:05:51,520 all these childhood memories. Mehrab? 123 00:05:51,560 --> 00:05:54,320 Oh, you're back. For the ice cream, cream, milk, 124 00:05:54,360 --> 00:05:57,400 sugar and eggs are combined with saffron water. 125 00:05:57,440 --> 00:06:02,560 Beautiful yellow colour, it's just the sunshine of Iran. 126 00:06:02,600 --> 00:06:04,520 Which needs a few nuts. 127 00:06:04,560 --> 00:06:07,360 We've got some almonds... Almonds... Pistachio... 128 00:06:07,400 --> 00:06:09,640 It's all tipped into an ice cream machine 129 00:06:09,680 --> 00:06:13,400 and Mozhgan pours cardamom essence over peeled pears. 130 00:06:13,440 --> 00:06:17,120 I'm not very sure as well that the cardamom and pear will... 131 00:06:17,160 --> 00:06:19,080 Will work together. Will work together. 132 00:06:19,120 --> 00:06:20,200 Mozhgan? 133 00:06:20,240 --> 00:06:23,680 Oh, oh, oh. "Pear"fect. 134 00:06:23,720 --> 00:06:26,720 "Pear"fect, very good. Got any more like that? 135 00:06:26,760 --> 00:06:29,120 We do make a very good "pear". 136 00:06:29,160 --> 00:06:31,960 Oh, mums, eh? After a fry in butter and sugar, 137 00:06:32,000 --> 00:06:34,720 the pears are popped into tins and topped with pastry. 138 00:06:34,760 --> 00:06:37,480 Pearrrrr-fecto! 139 00:06:37,520 --> 00:06:39,400 OK, stop it now. 140 00:06:39,440 --> 00:06:43,440 There we go, and I see you later, my babies. 141 00:06:43,480 --> 00:06:46,360 They'll be cooked just before serving. 142 00:06:46,400 --> 00:06:47,440 Time for the starter: 143 00:06:52,840 --> 00:06:56,280 A new thing to me, looking forward to taste it. 144 00:06:56,320 --> 00:06:58,880 I could see myself enjoying that, yeah. Definitely. 145 00:06:58,920 --> 00:07:00,960 First dip to do is a smoked aubergine 146 00:07:01,000 --> 00:07:04,000 and mum's left Mehrab to it. No pressure. 147 00:07:04,040 --> 00:07:05,560 My gran used to make this. 148 00:07:05,600 --> 00:07:07,640 I went back to Iran a couple of years ago 149 00:07:07,680 --> 00:07:10,680 and I got to have it again and it's just absolutely amazing. 150 00:07:10,720 --> 00:07:12,360 After a smoke on skewers, 151 00:07:12,400 --> 00:07:15,320 tomatoes and aubergines are skinned and squashed, 152 00:07:15,360 --> 00:07:18,040 and then stirred with garlic and tomato puree. 153 00:07:18,080 --> 00:07:21,080 So good. We just gradually mix this in. 154 00:07:21,120 --> 00:07:23,720 While it simmers, Mehrab moves onto the batter 155 00:07:23,760 --> 00:07:25,640 for the sticky spicy aubergines. 156 00:07:25,680 --> 00:07:26,960 Sticky how? 157 00:07:27,000 --> 00:07:31,560 How would a spice be sticky? 158 00:07:31,600 --> 00:07:33,320 Nothing sticky about this so far. 159 00:07:33,360 --> 00:07:35,760 We've got our special pomegranate molasses sauce that's 160 00:07:35,800 --> 00:07:38,080 going to go on top which is going to make it super sticky 161 00:07:38,120 --> 00:07:40,800 and super spicy. That's that. 162 00:07:40,840 --> 00:07:43,520 Just in time, Mum's back to judge the dip. 163 00:07:43,560 --> 00:07:47,800 Let's see if you made your grandma proud. 164 00:07:47,840 --> 00:07:49,120 Drum roll please. 165 00:07:50,760 --> 00:07:54,240 Just don't spill it on your shirt. Good? 166 00:07:54,280 --> 00:07:57,040 That's what you're talking about, yeah. 167 00:07:58,400 --> 00:08:00,440 Well done, you. Job's a good'un. Well done, you. 168 00:08:00,480 --> 00:08:03,640 You are well trained by your mama. Bring on the guests. 169 00:08:03,680 --> 00:08:05,120 Good boy, Mehrab. 170 00:08:05,160 --> 00:08:08,680 It'll be served alongside pistachio and beetroot dips later. 171 00:08:08,720 --> 00:08:12,720 I would say we're in for a bit of competition here. Yeah. 172 00:08:12,760 --> 00:08:16,560 Personally I think it will not challenge because we have a variety. 173 00:08:16,600 --> 00:08:20,680 Mum, you haven't seen it yet. You haven't eaten it. 174 00:08:20,720 --> 00:08:23,800 Yes, but I've seen the menu. 175 00:08:23,840 --> 00:08:27,160 First to the Persian party are John and Rosie. 176 00:08:27,200 --> 00:08:30,440 Hello. Hello, there, how are you? Nice to meet you. 177 00:08:30,480 --> 00:08:33,880 Welcome to our restaurant. Let me get you some drinks. 178 00:08:33,920 --> 00:08:35,600 Cheers. I hope we have a brilliant week. 179 00:08:35,640 --> 00:08:37,520 Yes, absolutely. So here's the thing, 180 00:08:37,560 --> 00:08:40,800 we actually love this restaurant, yeah. - That's amazing. 181 00:08:40,840 --> 00:08:43,600 Yeah, we come, we love it, we come as a family all the time. 182 00:08:43,640 --> 00:08:45,480 No way! 183 00:08:45,520 --> 00:08:47,120 Yeah. Yes, you've served us. I have? 184 00:08:47,160 --> 00:08:48,960 But he doesn't remember you. 185 00:08:49,000 --> 00:08:50,640 So, you work with your dad as well? 186 00:08:50,680 --> 00:08:53,840 Only like a year I've been working with him since I graduated uni. 187 00:08:53,880 --> 00:08:55,920 Here are Steven and Elizabeth. 188 00:08:55,960 --> 00:08:58,240 I'm Rosie, nice to meet you. 189 00:08:58,280 --> 00:09:00,840 I'm John. Have a couple of drinks, guys. 190 00:09:00,880 --> 00:09:04,160 Thank you. Are you guys, are you guys related at all? 191 00:09:04,200 --> 00:09:06,760 Yeah, this is my mum. It's your mum? Yes. 192 00:09:06,800 --> 00:09:09,600 This is my mum right here. This is my mum here. 193 00:09:09,640 --> 00:09:11,720 Yeah, early start on the dad jokes. 194 00:09:11,760 --> 00:09:14,400 No, this is my daughter. Yeah, this is my dad. 195 00:09:14,440 --> 00:09:18,240 It was great to find out that everybody was a family unit 196 00:09:18,280 --> 00:09:21,200 because I knew that we had immediately something in common. 197 00:09:21,240 --> 00:09:25,960 Cheers to having a really good night and an even better week. Yes. 198 00:09:26,000 --> 00:09:28,120 Coming up, equine embarrassment... 199 00:09:28,160 --> 00:09:30,720 One time he said talking about, like, me and my sister 200 00:09:30,760 --> 00:09:32,280 and how we have so much hair 201 00:09:32,320 --> 00:09:34,520 and how there was like all this hair in the shower, 202 00:09:34,560 --> 00:09:36,520 and he says, "They're like horses." 203 00:09:36,560 --> 00:09:39,280 I can't believe they let him in the house after that. 204 00:09:39,320 --> 00:09:41,360 ..and rock and roll recollections. 205 00:09:41,400 --> 00:09:44,920 I was a chef to the Bee Gees, Paul McCartney, Bryan Adams. 206 00:09:44,960 --> 00:09:46,640 Everything I cook, I cook for you. 207 00:09:46,680 --> 00:09:49,280 Everything I chew, I chew for you. 208 00:09:49,320 --> 00:09:51,080 We are in trouble! 209 00:09:59,240 --> 00:10:01,840 It's night one in Glasgow... Cheers. 210 00:10:01,880 --> 00:10:04,800 ..where Mehrab and Mozhgan's Saffron by Paradise is 211 00:10:04,840 --> 00:10:07,320 the first of three family-run restaurants in the running 212 00:10:07,360 --> 00:10:10,120 for this week's £1,000 prize. 213 00:10:10,160 --> 00:10:12,440 Let's do it, let's crack on. Let's do it. 214 00:10:12,480 --> 00:10:13,880 With their diners having a drink, 215 00:10:13,920 --> 00:10:15,960 Mehrab and his mum get set 216 00:10:16,000 --> 00:10:18,600 for their culinary Persian excursion, 217 00:10:18,640 --> 00:10:21,640 and while Mozhgan fries quail's eggs, aubergines are dropped 218 00:10:21,680 --> 00:10:23,760 into a vat of hot fat. 219 00:10:23,800 --> 00:10:27,880 They are looking cracking. Oh, no. 220 00:10:27,920 --> 00:10:32,200 No, they always talk to me and they are just saying, "Crack, crack." 221 00:10:32,240 --> 00:10:34,360 "Out. Take me out." 222 00:10:34,400 --> 00:10:37,240 Mozhgan does what her eggs are asking and while they go on 223 00:10:37,280 --> 00:10:40,440 the aubergine dips, feta is added to the beetroot. 224 00:10:40,480 --> 00:10:41,840 Beautiful. 225 00:10:41,880 --> 00:10:45,200 The fried aubergines get a glaze of pomegranate molasses, 226 00:10:45,240 --> 00:10:47,960 chilli and nigella and sesame seeds. 227 00:10:48,000 --> 00:10:49,880 Are you happy? Yeah, I'm absolutely happy. 228 00:10:49,920 --> 00:10:51,320 Let's get this served up. 229 00:10:51,360 --> 00:10:53,000 Here's the starter: 230 00:10:54,800 --> 00:10:58,440 ..with a selection of dips, aubergine, pistachio and beetroot. 231 00:11:00,680 --> 00:11:02,760 Looks very nice. Pretty. 232 00:11:02,800 --> 00:11:05,680 Oh, look at the size of that wee egg. Look at that egg. 233 00:11:05,720 --> 00:11:07,120 Bon appetit. 234 00:11:10,520 --> 00:11:12,520 What do you guys think? How is your food so far? 235 00:11:12,560 --> 00:11:16,000 Delicious. Yeah, the flavour of the aubergine is incredible. 236 00:11:16,040 --> 00:11:19,000 All the dips complement each other. Mission accomplished. 237 00:11:19,040 --> 00:11:21,920 It was kind of like they were throwing their biggest flavours 238 00:11:21,960 --> 00:11:24,640 at us all at once and this was going to impress us the most. 239 00:11:24,680 --> 00:11:26,120 Yeah, it was like... When... 240 00:11:26,160 --> 00:11:28,600 It was like the best of Iran in three dips basically. 241 00:11:28,640 --> 00:11:30,960 What you've done with the aubergine is very unexpected 242 00:11:31,000 --> 00:11:33,480 but it's a pleasant unexpected. I'm loving it. 243 00:11:33,520 --> 00:11:35,360 Oh, I'm glad. This was a good surprise then. 244 00:11:35,400 --> 00:11:37,240 Yeah. It's nice, it's nice, it's nice. OK. 245 00:11:37,280 --> 00:11:41,200 I liked all their starter. It was beautiful. 246 00:11:41,240 --> 00:11:43,560 Yes, I think we are off to a good start. 247 00:11:43,600 --> 00:11:47,600 Do you have real authentic dishes from Persia? 248 00:11:47,640 --> 00:11:50,960 We do, yeah. Actually one of the dishes for our main course is 249 00:11:51,000 --> 00:11:53,240 something my mum used to cook when she was younger. 250 00:11:53,280 --> 00:11:55,400 It's not the same dish that you cooked... - No, no, no. 251 00:11:55,440 --> 00:11:58,440 ..when you were younger? It's fresh? 252 00:11:58,480 --> 00:12:02,200 The dad jokes are out. Rosie's hiding with that one. 253 00:12:02,240 --> 00:12:05,480 Well, that's our job. That's our job, to embarrass you. 254 00:12:07,680 --> 00:12:09,640 Oh, yeah, I'm really good at that. 255 00:12:09,680 --> 00:12:12,200 It's obviously a thing that all parents are embarrassing 256 00:12:12,240 --> 00:12:14,560 to their kids. It's a no-brainer. 257 00:12:14,600 --> 00:12:17,040 In the restaurant I don't know what's the most embarrassing. 258 00:12:17,080 --> 00:12:19,600 Maybe just calling me over to every table 259 00:12:19,640 --> 00:12:23,000 and introducing me to every customer 260 00:12:23,040 --> 00:12:26,200 and one time he said, talking about, like, me and my sister 261 00:12:26,240 --> 00:12:27,640 and how we have so much hair 262 00:12:27,680 --> 00:12:29,600 and how there was like all this hair in the shower 263 00:12:29,640 --> 00:12:33,080 and he says, "They're like horses", to the customers. 264 00:12:33,120 --> 00:12:37,840 And I'm listening, "Did he just call us a horse to the customers?" 265 00:12:37,880 --> 00:12:39,720 John calling his daughters horses, 266 00:12:39,760 --> 00:12:43,240 I can't believe they let him in the house after that. 267 00:12:43,280 --> 00:12:45,680 You just try to do something and they're like, 268 00:12:45,720 --> 00:12:47,840 "Mum, please, no." 269 00:12:47,880 --> 00:12:52,840 Like now I could have done the dance moves but Steve had told me, 270 00:12:52,880 --> 00:12:56,920 "Mum, you must not dance anywhere." 271 00:12:56,960 --> 00:13:01,080 Mum. I don't want you throwing shapes, Mum. 272 00:13:01,120 --> 00:13:02,960 There is no way we're not going to 273 00:13:03,000 --> 00:13:05,240 let you dance before this week is over. 274 00:13:05,280 --> 00:13:07,880 Well, mum dancers are definitely better than dad dancers. 275 00:13:07,920 --> 00:13:11,080 Yes. Sounds like you've had some feedback before. 276 00:13:11,120 --> 00:13:14,280 And all this performance patter has jogged John's memory. 277 00:13:14,320 --> 00:13:15,920 I was, ten years of my life, 278 00:13:15,960 --> 00:13:18,600 I was a chef to various rock and roll stars. 279 00:13:18,640 --> 00:13:20,440 Amazing. And I toured the world, yeah. 280 00:13:20,480 --> 00:13:22,240 You're not going to drop any names for us? 281 00:13:22,280 --> 00:13:25,360 Don't get him started. Well, this food reminds me of 282 00:13:25,400 --> 00:13:27,760 the time I was cooking for Bryan Adams. I was his... 283 00:13:27,800 --> 00:13:29,480 Oh! 284 00:13:29,520 --> 00:13:31,680 Yeah, I was his...I was his private chef 285 00:13:31,720 --> 00:13:34,240 for the best part of five years. Prior to that I worked 286 00:13:34,280 --> 00:13:37,480 for, you know, the Bee Gees, Paul McCartney. 287 00:13:37,520 --> 00:13:39,440 That's only the beginning. 288 00:13:39,480 --> 00:13:43,200 Is that a Bryan Adams song? Everything I cook, I cook for you. 289 00:13:43,240 --> 00:13:45,280 Everything I chew, I chew it for you. 290 00:13:45,320 --> 00:13:48,120 Yes, John. Like that very much. 291 00:13:48,160 --> 00:13:52,360 He serves food for the likes of the Bee Gees and Bryan Adams... 292 00:13:52,400 --> 00:13:55,600 Paul McCartney, Paul McCartney, seriously. 293 00:13:55,640 --> 00:13:57,400 We are in trouble. 294 00:13:57,440 --> 00:14:00,920 Yes, it could be a Hard Day's Night. How's your stew? 295 00:14:00,960 --> 00:14:04,240 They are saying, "Eat, eat me, eat me!" 296 00:14:04,280 --> 00:14:05,440 OK. 297 00:14:05,480 --> 00:14:07,600 You happy with it? I am very happy with it, yeah. 298 00:14:07,640 --> 00:14:09,560 Serving it to Bryan Adams' chef? 299 00:14:09,600 --> 00:14:11,840 Oh, ho, don't scare me. 300 00:14:11,880 --> 00:14:13,640 Here's the main: 301 00:14:13,680 --> 00:14:17,960 Lamb, butternut squash and saffron stews served with a bejewelled rice. 302 00:14:18,000 --> 00:14:20,360 There you go. Thank you. 303 00:14:20,400 --> 00:14:22,080 Thank you. 304 00:14:22,120 --> 00:14:23,600 Look at that. 305 00:14:23,640 --> 00:14:26,080 Let's dig in. 306 00:14:26,120 --> 00:14:28,320 What do you guys think of the food? 307 00:14:28,360 --> 00:14:30,560 Yeah, do you like it? Yeah. 308 00:14:30,600 --> 00:14:33,040 I think it's delicious. It's a wonderful contrast of 309 00:14:33,080 --> 00:14:34,360 the sweet and savoury. 310 00:14:34,400 --> 00:14:36,360 I thought it was very nice and very tasty. 311 00:14:36,400 --> 00:14:41,040 I enjoyed it apart from the apricots, the sweet apricots. 312 00:14:41,080 --> 00:14:45,440 It was a lovely plate of food but it just lacked the wow factor. 313 00:14:45,480 --> 00:14:47,400 I think the main course went really well. 314 00:14:47,440 --> 00:14:50,320 Everybody was surprised by the different flavours 315 00:14:50,360 --> 00:14:52,080 so I think success all round. 316 00:14:52,120 --> 00:14:53,840 Who's the boss in this relationship then? 317 00:14:53,880 --> 00:14:56,760 Officially on paper, he's the boss but... 318 00:14:56,800 --> 00:15:00,120 But not just officially on paper, but... 319 00:15:00,160 --> 00:15:04,800 ..I am the boss. It's my name on your wage cheque. 320 00:15:04,840 --> 00:15:08,360 Yes, so... I don't hesitate to tell him how it's done sometimes. 321 00:15:08,400 --> 00:15:11,280 Yeah, and I think it's like working with family, the benefits are 322 00:15:11,320 --> 00:15:14,480 the honesty that you've got between each other, you know? Yeah. 323 00:15:14,520 --> 00:15:16,760 When your children tells you something, 324 00:15:16,800 --> 00:15:20,160 you know that it comes from the heart so you accept that. 325 00:15:20,200 --> 00:15:22,720 Even when they're shouting and bawling at you, and calling you 326 00:15:22,760 --> 00:15:24,880 everything? - Yes, they have the best in their heart. 327 00:15:24,920 --> 00:15:26,520 You've got to take it. 328 00:15:26,560 --> 00:15:29,280 You can sack us, we can't sack you. 329 00:15:29,320 --> 00:15:32,080 But they're becoming indispensable in the job, you know, 330 00:15:32,120 --> 00:15:33,720 so it's like they're not the bosses... 331 00:15:33,760 --> 00:15:36,240 Who else are you going to phone... But they're definitely... 332 00:15:36,280 --> 00:15:38,280 ..at nine o'clock in the morning on their day off. 333 00:15:38,320 --> 00:15:40,400 "Hi, what are you up to today? Oh, nothing? You know, 334 00:15:40,440 --> 00:15:43,520 "can you go and buy this, can you buy me 3kg of that, 335 00:15:43,560 --> 00:15:46,800 "and can you just go to this fishmonger and this butcher?"? 336 00:15:46,840 --> 00:15:49,440 You know, you can't do that to any other member of staff 337 00:15:49,480 --> 00:15:51,560 on their day off. No, this is true. 338 00:15:51,600 --> 00:15:53,080 I enjoy being in the kitchen 339 00:15:53,120 --> 00:15:56,280 but I like spending more time with my grandchildren. 340 00:15:56,320 --> 00:15:58,240 How many do you have? 16. 341 00:15:58,280 --> 00:15:59,720 No way! 16 grandchildren? 342 00:15:59,760 --> 00:16:01,520 16 grandchildren. 343 00:16:01,560 --> 00:16:04,840 Wow, lucky you. 344 00:16:04,880 --> 00:16:07,680 It sounded like she would quite like to be a grandmother 345 00:16:07,720 --> 00:16:10,120 so young man's got some work to do there. 346 00:16:10,160 --> 00:16:11,920 THEY LAUGH 347 00:16:11,960 --> 00:16:13,200 How many have you got? 348 00:16:13,240 --> 00:16:16,320 Me?Zero. THEY LAUGH 349 00:16:16,360 --> 00:16:18,640 A big fat zero... 350 00:16:19,680 --> 00:16:21,200 ..thanks to you. 351 00:16:21,240 --> 00:16:24,080 I think Mehrab is going to have to get his finger out some day soon, 352 00:16:24,120 --> 00:16:26,440 maybe not his finger but you know what I mean. 353 00:16:26,480 --> 00:16:29,560 Moving on! Time for dessert, I think. 354 00:16:29,600 --> 00:16:31,640 Da da-da da-da! 355 00:16:31,680 --> 00:16:35,400 I knew you could do it all. 356 00:16:35,440 --> 00:16:37,520 You happy? I'm very happy. 357 00:16:37,560 --> 00:16:39,600 The puds are plated up with ice cream. 358 00:16:39,640 --> 00:16:42,040 These are looking great. I think these are going to win us the 359 00:16:42,080 --> 00:16:44,240 competition. Let's hope so. We'll find out. 360 00:16:44,280 --> 00:16:47,280 Here's dessert: Pear and cardamom tarte tatin 361 00:16:47,320 --> 00:16:51,160 with home-made clotted cream and saffron and pistachio ice cream. 362 00:16:51,200 --> 00:16:54,720 For you, madam. Thank you very much. 363 00:16:54,760 --> 00:16:58,000 Wow. A lot of savoury elements going on in it as well 364 00:16:58,040 --> 00:16:59,480 so it's going to be interesting. 365 00:16:59,520 --> 00:17:01,680 OK. 366 00:17:01,720 --> 00:17:04,880 It's lovely, so my pastry has all gone. 367 00:17:04,920 --> 00:17:07,520 I feel that the pastry could have just been a bit, 368 00:17:07,560 --> 00:17:08,840 cooked a bit longer. 369 00:17:08,880 --> 00:17:11,600 Unfortunately it's got a bit of a soggy bottom. 370 00:17:11,640 --> 00:17:15,240 Whilst the flavours, again, were interesting, it was quite diverse. 371 00:17:15,280 --> 00:17:18,760 They weren't sweet enough for me at all. No. For a dessert. 372 00:17:18,800 --> 00:17:22,920 It looked very nice and the little I tasted was delicious. 373 00:17:22,960 --> 00:17:25,160 I think we've definitely done our restaurant justice. 374 00:17:25,200 --> 00:17:27,320 I think we're in the running to win this competition. 375 00:17:27,360 --> 00:17:29,800 Let's find out. Scores out of 20, please. 376 00:17:29,840 --> 00:17:31,680 So, tonight we've had a great evening. 377 00:17:31,720 --> 00:17:33,280 The food was cooked really well 378 00:17:33,320 --> 00:17:35,840 but some of it wasn't to our personal taste 379 00:17:35,880 --> 00:17:38,800 and for that reason, we are scoring Saffron... 380 00:17:38,840 --> 00:17:40,280 ..a 17. 381 00:17:40,320 --> 00:17:43,280 Hospitality was first class, service was excellent, 382 00:17:43,320 --> 00:17:46,080 but I felt that the food just missed the mark here and there. 383 00:17:46,120 --> 00:17:50,400 And for that reason we are giving Saffron by Paradise a 15. 384 00:17:50,440 --> 00:17:53,360 Meaning Saffron by Paradise starts the week with 385 00:17:53,400 --> 00:17:55,240 a thoroughly respectable 32. 386 00:17:59,680 --> 00:18:01,360 It's the second day in Glasgow 387 00:18:01,400 --> 00:18:05,240 and the turn of the Calabash to stake their claim to the cash. 388 00:18:05,280 --> 00:18:07,000 Who's in charge in the kitchen today? 389 00:18:07,040 --> 00:18:11,560 I am the boss in the kitchen today and Steve is my assistant. 390 00:18:11,600 --> 00:18:14,400 Yes. You do what I tell you. No problem. 391 00:18:14,440 --> 00:18:16,640 So, we think tonight might be African food. 392 00:18:16,680 --> 00:18:18,040 We've just got a hunch about that. 393 00:18:18,080 --> 00:18:20,640 I think it's going to be a lively atmosphere from 394 00:18:20,680 --> 00:18:24,240 the impression that they gave. Hopefully there's some dancing. 395 00:18:24,280 --> 00:18:28,480 Hopefully my mum doesn't join in with the dancing. 396 00:18:28,520 --> 00:18:32,560 Our mission is to bring the entire continent of Africa to one table and 397 00:18:32,600 --> 00:18:36,040 wow our guests with how amazing an experience it is and give them the 398 00:18:36,080 --> 00:18:39,280 night of their life experiencing what Africa has to offer. 399 00:18:39,320 --> 00:18:41,720 That is quite an ambition. 400 00:18:41,760 --> 00:18:43,720 The main's not exactly simple, either: 401 00:18:50,040 --> 00:18:55,520 It's totally unknown territory for me. I have no idea. 402 00:18:55,560 --> 00:18:58,200 So much on that menu that I have never heard of 403 00:18:58,240 --> 00:19:00,640 and I've cooked in 60 different countries. 404 00:19:00,680 --> 00:19:03,160 First up it's the nyama choma. 405 00:19:03,200 --> 00:19:08,240 Nyama choma is grilled meat. It is the signature dish in Kenya. 406 00:19:08,280 --> 00:19:10,800 We are going to show you how we marinate it but we're not going to 407 00:19:10,840 --> 00:19:12,920 tell you the ingredients - those are a secret. 408 00:19:12,960 --> 00:19:16,640 The secret spices get a rub on lumps of lamb. 409 00:19:16,680 --> 00:19:19,400 In Kenya really what we like to eat is goat but 410 00:19:19,440 --> 00:19:22,160 because there's usually a supply problem in Scotland, 411 00:19:22,200 --> 00:19:27,080 we find that this is the best suitable alternative. 412 00:19:27,120 --> 00:19:29,560 The marinated meat will be cooked tonight 413 00:19:29,600 --> 00:19:30,760 and will also be used in 414 00:19:30,800 --> 00:19:34,480 the mshikaki which is skewered meat with peppers and onions. 415 00:19:34,520 --> 00:19:37,400 Steve, can you go and get me the seasoning? 416 00:19:37,440 --> 00:19:38,880 There's none left. 417 00:19:38,920 --> 00:19:41,640 Stop it, that's a dry joke, Steven. 418 00:19:41,680 --> 00:19:44,720 Get the seasoning or I sack you as my assistant. 419 00:19:44,760 --> 00:19:47,720 And she might give you a calabash over the head too. 420 00:19:47,760 --> 00:19:49,960 While Steve chills the chopped veg, 421 00:19:50,000 --> 00:19:52,040 Elizabeth brings out the boerewors. 422 00:19:52,080 --> 00:19:54,960 And we make it here, at The Calabash, 423 00:19:55,000 --> 00:19:58,840 and we grill it and serve it with a special salsa. 424 00:19:58,880 --> 00:20:01,400 I think we're going to be eating big tonight, by the looks of it. 425 00:20:01,440 --> 00:20:03,640 Yeah, and I'm not going home hungry tonight. 426 00:20:03,680 --> 00:20:05,600 No, and it's going to be meaty. 427 00:20:05,640 --> 00:20:08,240 Yeah, definitely going to be meaty. Well, it's going to be lamby. 428 00:20:08,280 --> 00:20:10,480 The meat sweats might come out. Lovely! 429 00:20:10,520 --> 00:20:12,600 I think they might have put themselves under 430 00:20:12,640 --> 00:20:14,160 a lot of pressure - 431 00:20:14,200 --> 00:20:18,280 hosting and cooking four or five dishes at 432 00:20:18,320 --> 00:20:20,320 the same time could be a little bit tricky. 433 00:20:20,360 --> 00:20:23,520 The multi-course feast will be finished off tonight. 434 00:20:23,560 --> 00:20:25,000 On to dessert, 435 00:20:25,040 --> 00:20:27,520 plantain with custard and mango with chilli. 436 00:20:27,560 --> 00:20:29,880 I love mango and chilli. It is a great combo. 437 00:20:29,920 --> 00:20:31,600 That is like my favourite snack. 438 00:20:31,640 --> 00:20:36,000 I don't think it's a very complicated dessert. 439 00:20:36,040 --> 00:20:38,400 Looks like it's your time to shine, Steven. 440 00:20:38,440 --> 00:20:41,840 The custard I'm not sure he'll make it right, so... Oh. 441 00:20:41,880 --> 00:20:44,080 That's why I've decided to do the custard. 442 00:20:44,120 --> 00:20:46,400 At least he knows where he stands, 443 00:20:46,440 --> 00:20:48,000 which is over there. 444 00:20:48,040 --> 00:20:49,640 With Steven on the sidelines, 445 00:20:49,680 --> 00:20:51,960 Elizabeth beats milk and double cream... 446 00:20:52,000 --> 00:20:53,400 All in? Yeah. 447 00:20:53,440 --> 00:20:57,040 ..which she lets him pour in a pan with vanilla pods to heat. 448 00:20:57,080 --> 00:20:59,920 The custard is coming to a nice boil. 449 00:20:59,960 --> 00:21:02,080 Plantain I know well 450 00:21:02,120 --> 00:21:04,600 but I don't associate it with dessert. 451 00:21:04,640 --> 00:21:06,360 It's an interesting choice. 452 00:21:06,400 --> 00:21:09,000 I can't say it's something I've had before so... 453 00:21:09,040 --> 00:21:10,480 Ready? Yeah. 454 00:21:10,520 --> 00:21:13,080 The mix is added to egg yolks and sugar 455 00:21:13,120 --> 00:21:15,400 before Steven sticks in a spoon. 456 00:21:15,440 --> 00:21:18,280 It tastes absolutely fantastic. 457 00:21:18,320 --> 00:21:20,720 The custard will be served with fried plantain 458 00:21:20,760 --> 00:21:24,160 and ice cream alongside mango and chilli tonight. 459 00:21:24,200 --> 00:21:26,760 On to the starter, githeri salad, 460 00:21:26,800 --> 00:21:30,920 mixed beans with sweet corn, lettuce and African seasoning. 461 00:21:30,960 --> 00:21:33,560 They're pretty basic salad ingredients so I'm interested 462 00:21:33,600 --> 00:21:35,200 to see how they make it their own. 463 00:21:35,240 --> 00:21:38,840 If you can add something amazing to a salad, 464 00:21:38,880 --> 00:21:44,240 to take the boringness out of the salad, it's amazing. 465 00:21:44,280 --> 00:21:47,640 Nothing too wild so far, as Elizabeth fries onions. 466 00:21:47,680 --> 00:21:50,080 So it's all about what the African seasoning is. 467 00:21:50,120 --> 00:21:52,440 Yeah, and I'm excited to try something new here with this. 468 00:21:52,480 --> 00:21:53,720 Absolutely. 469 00:21:53,760 --> 00:21:55,920 This is our seasoning. 470 00:21:55,960 --> 00:21:58,360 The secret seasoning from earlier's in 471 00:21:58,400 --> 00:22:00,800 with chilli powder, mixed beans and sweet corn. 472 00:22:00,840 --> 00:22:02,560 Come on, Steven, give it a taste. 473 00:22:02,600 --> 00:22:05,120 It's a tough job but somebody's got to do it, you know. 474 00:22:05,160 --> 00:22:06,600 Somebody has to do it. 475 00:22:06,640 --> 00:22:08,600 You haven't let him do much else, to be fair. 476 00:22:08,640 --> 00:22:10,840 What do you think? I love it. 477 00:22:10,880 --> 00:22:12,320 Thank you, thank you, thank you. 478 00:22:12,360 --> 00:22:14,920 It'll be served on lettuce with salsa this evening. 479 00:22:14,960 --> 00:22:20,200 That's us, everything ready, waiting for the guests, ready. 480 00:22:20,240 --> 00:22:22,120 Let's get ready to party. 481 00:22:22,160 --> 00:22:25,600 # Party after party Party after party. # 482 00:22:25,640 --> 00:22:27,120 Yeah, I'm excited actually now. 483 00:22:27,160 --> 00:22:29,080 I am really excited by this menu, you know. 484 00:22:29,120 --> 00:22:31,560 I'm excited because it's stuff I've never heard of. Totally. 485 00:22:31,600 --> 00:22:32,840 Food I've never eaten before. 486 00:22:32,880 --> 00:22:34,680 I think it's an interesting menu, 487 00:22:34,720 --> 00:22:38,120 full of surprises and I can't wait to try it. 488 00:22:38,160 --> 00:22:40,960 Wow, I'm excited for this one. Here we are, cool. 489 00:22:41,000 --> 00:22:42,520 First in are John and Rosie. 490 00:22:42,560 --> 00:22:43,760 Hi. Hey. 491 00:22:43,800 --> 00:22:46,720 Hey, nice to see you again. 492 00:22:46,760 --> 00:22:48,640 Good to see you. Nice to see you. 493 00:22:48,680 --> 00:22:50,800 Here are Mehrab and Mozhgan. 494 00:22:50,840 --> 00:22:51,840 You well? 495 00:22:51,880 --> 00:22:52,960 Hi, how's it going? 496 00:22:53,000 --> 00:22:54,480 Welcome to Calabash. 497 00:22:54,520 --> 00:22:56,080 ALL: Cheers. 498 00:22:56,120 --> 00:22:57,760 Wow! 499 00:22:57,800 --> 00:23:00,200 Coming up, spectacular spreads... 500 00:23:00,240 --> 00:23:01,640 You attack, you just attack. 501 00:23:01,680 --> 00:23:03,240 You decide where you want. 502 00:23:03,280 --> 00:23:06,720 It's an absolute riot of food here, it's incredible. It really is. 503 00:23:06,760 --> 00:23:09,320 It's a credit to Mum's skills in the kitchen. 504 00:23:09,360 --> 00:23:10,960 THEY CHEER 505 00:23:11,000 --> 00:23:12,400 ..and prancing parents. 506 00:23:12,440 --> 00:23:14,200 I saw some great dancing tonight. 507 00:23:16,840 --> 00:23:17,880 Not you. 508 00:23:24,920 --> 00:23:27,600 It's night two in Glasgow where at the Calabash, 509 00:23:27,640 --> 00:23:29,320 Steven and Elizabeth are putting on 510 00:23:29,360 --> 00:23:32,680 an African extravaganza in the centre of town. 511 00:23:32,720 --> 00:23:35,200 With their guests guessing about the menu... 512 00:23:35,240 --> 00:23:36,480 I had to google a lot of it. 513 00:23:36,520 --> 00:23:38,200 Same! 514 00:23:38,240 --> 00:23:40,720 ..the hosts serve their starter. 515 00:23:40,760 --> 00:23:42,360 We are looking forward 516 00:23:42,400 --> 00:23:45,560 to see their reaction. We cannot wait. 517 00:23:45,600 --> 00:23:49,120 Here it is, githeri salad - mixed beans with sweet corn, 518 00:23:49,160 --> 00:23:50,520 lettuce and African seasoning. 519 00:23:53,960 --> 00:23:56,520 This is our githeri salad. Enjoy. 520 00:23:56,560 --> 00:23:57,640 Thank you. Thank you. 521 00:24:01,520 --> 00:24:02,840 It's warm. Mm! 522 00:24:02,880 --> 00:24:05,800 I really like this, I think it's a nice jumping-off point. 523 00:24:05,840 --> 00:24:08,200 It's a great refreshing start to a meal. 524 00:24:08,240 --> 00:24:09,360 Yeah, and I also like 525 00:24:09,400 --> 00:24:12,320 the heat in the background. It feels very mellow. 526 00:24:12,360 --> 00:24:14,320 It's really nice, it is so nice. 527 00:24:14,360 --> 00:24:18,200 The starter was lovely but it was a very simple dish. 528 00:24:18,240 --> 00:24:20,680 Very refreshing and very tasty. 529 00:24:20,720 --> 00:24:22,880 I think this is a great introduction hopefully 530 00:24:22,920 --> 00:24:24,240 to what we've got to come. 531 00:24:24,280 --> 00:24:26,120 Oh, thank you, thank you. Yes. 532 00:24:26,160 --> 00:24:29,360 We're really pleased how much, 533 00:24:29,400 --> 00:24:31,440 how well the starter has gone. 534 00:24:31,480 --> 00:24:34,240 So can I ask, what does calabash mean? 535 00:24:34,280 --> 00:24:36,760 I'm glad you asked, I'm glad you asked. 536 00:24:36,800 --> 00:24:38,080 One second. 537 00:24:38,120 --> 00:24:45,600 So guys, this is one version of what a calabash is. 538 00:24:45,640 --> 00:24:47,600 It's typically a gourd. 539 00:24:47,640 --> 00:24:49,960 Once you've got your calabash and you cut it in half, 540 00:24:50,000 --> 00:24:52,400 it becomes a very versatile tool. You get thirsty, 541 00:24:52,440 --> 00:24:54,720 you can use it to scoop some water from the river. 542 00:24:54,760 --> 00:24:56,240 If someone offers you some food, 543 00:24:56,280 --> 00:24:57,840 they can put it in your calabash 544 00:24:57,880 --> 00:24:59,840 and then, you know, once you are sitting round 545 00:24:59,880 --> 00:25:01,440 the camp fire with a group of friends, 546 00:25:01,480 --> 00:25:04,520 you could use it as an instrument as well. 547 00:25:04,560 --> 00:25:06,960 So Calabash has been named after that ethos 548 00:25:07,000 --> 00:25:10,640 and that concept of versatility of eating and drinking 549 00:25:10,680 --> 00:25:12,760 and having a good time together. 550 00:25:12,800 --> 00:25:14,640 Ah. It was a perfect description. 551 00:25:14,680 --> 00:25:17,600 I loved actually that kind of story and the note that was in that. 552 00:25:17,640 --> 00:25:20,080 That was such a nice sentiment. Yeah. 553 00:25:20,120 --> 00:25:22,160 Time for the main and all the meat gets 554 00:25:22,200 --> 00:25:25,360 a heat while Elizabeth fries her mumma special. 555 00:25:25,400 --> 00:25:28,120 I'm very, very happy about the way it has come out, 556 00:25:28,160 --> 00:25:30,360 exactly the way I wanted it to be. 557 00:25:30,400 --> 00:25:34,640 It is the opportunity for us to present Africa, 558 00:25:34,680 --> 00:25:37,240 African continent, on the table. 559 00:25:37,280 --> 00:25:38,720 Well, it's about the same size! 560 00:25:38,760 --> 00:25:42,160 Here it is - Jumbo tapas, including mumma special, 561 00:25:42,200 --> 00:25:44,560 boerewors, mshikaki, 562 00:25:44,600 --> 00:25:48,760 nyama choma, and more sides than you could cram in a calabash. 563 00:25:48,800 --> 00:25:50,920 ALL: Wow. 564 00:25:50,960 --> 00:25:52,840 Wow, wow, wow. This looks amazing. 565 00:25:52,880 --> 00:25:54,240 Look at this presentation. 566 00:25:54,280 --> 00:25:57,800 And is there any way of starting the meal or do we just dive in? 567 00:25:57,840 --> 00:25:59,800 You attack, you just attack. 568 00:25:59,840 --> 00:26:01,640 You decide where you want to go first. 569 00:26:01,680 --> 00:26:03,440 Yeah. Fill your boots. 570 00:26:08,760 --> 00:26:11,200 This dish is beautiful. 571 00:26:11,240 --> 00:26:14,440 I love, everything is nice, I love it. 572 00:26:14,480 --> 00:26:15,800 What do you think? 573 00:26:15,840 --> 00:26:18,800 It's an absolute riot of food here you know, 574 00:26:18,840 --> 00:26:21,200 like colour, texture, flavours. 575 00:26:21,240 --> 00:26:24,320 In general I am overwhelmed here. 576 00:26:24,360 --> 00:26:25,760 There's nothing on this table that 577 00:26:25,800 --> 00:26:28,680 I've actually eaten before so this is a brand-new experience. Exactly. 578 00:26:28,720 --> 00:26:31,200 It's a brand-new experience. It's incredible, it really is. 579 00:26:31,240 --> 00:26:33,160 Everything you put your fork in, your spoon in, 580 00:26:33,200 --> 00:26:35,120 you had no idea what that was going to taste like. 581 00:26:35,160 --> 00:26:37,840 You had not idea whether it would be hot, cold... Spicy. 582 00:26:37,880 --> 00:26:39,800 As a couple of lamb snobs, 583 00:26:39,840 --> 00:26:42,120 the meat let us down a little bit. 584 00:26:42,160 --> 00:26:44,640 However, they made up for it with the rest of the 585 00:26:44,680 --> 00:26:45,800 flavours on the table. 586 00:26:45,840 --> 00:26:47,160 That is a huge success, 587 00:26:47,200 --> 00:26:50,480 and it's a credit to mum's skills in the kitchen. 588 00:26:50,520 --> 00:26:51,680 So Elizabeth, 589 00:26:51,720 --> 00:26:53,680 what type of clientele do you usually get? 590 00:26:53,720 --> 00:26:56,080 You should come here on a Saturday evening 591 00:26:56,120 --> 00:27:02,960 and you will meet every person from every different part of Africa. 592 00:27:03,000 --> 00:27:07,160 But of course it's taken a lot of work to get to that stage. 593 00:27:07,200 --> 00:27:10,800 Different cultures coming together sometimes can cause friction. 594 00:27:10,840 --> 00:27:13,400 You'd get, for instance, one guy from 595 00:27:13,440 --> 00:27:15,720 Rwanda from one tribe that's currently in war 596 00:27:15,760 --> 00:27:19,520 with another tribe and it would be like, whoa. 597 00:27:19,560 --> 00:27:22,040 Yeah, and they even want to start fighting. 598 00:27:22,080 --> 00:27:24,200 Oh, really? In the restaurant? Yeah, yeah. 599 00:27:24,240 --> 00:27:28,880 And now they are all one big family. 600 00:27:28,920 --> 00:27:31,880 Yeah, like now you will find on one table a Somalian guy 601 00:27:31,920 --> 00:27:34,200 and a Kenyan guy having the time of their lives drinking 602 00:27:34,240 --> 00:27:36,400 a beer together, keeping each other company. 603 00:27:36,440 --> 00:27:39,480 You're creating a whole community in here... I know. Yes, we have. 604 00:27:39,520 --> 00:27:42,680 ..in a basement on Union Street in the middle of Glasgow. 605 00:27:42,720 --> 00:27:45,600 Hats off to you. Hats off, exactly. 606 00:27:45,640 --> 00:27:48,360 I think Steven and Elizabeth are so admirable. 607 00:27:48,400 --> 00:27:50,760 The business that they've put together 608 00:27:50,800 --> 00:27:52,520 and the atmosphere that they've created, 609 00:27:52,560 --> 00:27:55,680 the way that the sense of community, it's amazing. 610 00:27:55,720 --> 00:27:58,760 It's a good night. So, yeah, we've put out the best of 611 00:27:58,800 --> 00:28:00,680 the spread that we possibly can manage 612 00:28:00,720 --> 00:28:02,200 but hopefully the sense 613 00:28:02,240 --> 00:28:05,880 of adventure flows through to dessert as well. 614 00:28:05,920 --> 00:28:08,320 We'll soon find out, as it's all plated up 615 00:28:08,360 --> 00:28:10,320 and finished with a squeeze of chocolate sauce. 616 00:28:10,360 --> 00:28:12,280 This is the last part of our African meal. 617 00:28:12,320 --> 00:28:14,760 Let's hope they love this. Yes. Let's go. 618 00:28:14,800 --> 00:28:16,160 Pudding time! 619 00:28:16,200 --> 00:28:18,800 Plantain with custard and mango with chilli. 620 00:28:18,840 --> 00:28:21,360 Oh, it looks beautiful. 621 00:28:22,720 --> 00:28:23,880 We hope you enjoy. 622 00:28:23,920 --> 00:28:25,440 Thank you. 623 00:28:28,400 --> 00:28:31,720 Whoa, that's chilli, that's really chilli. 624 00:28:31,760 --> 00:28:34,120 It's lovely. I think the flavours are amazing. 625 00:28:34,160 --> 00:28:36,080 I love it. It's really tasty. 626 00:28:36,120 --> 00:28:39,040 The ice cream and the custard and everything is so sweet, 627 00:28:39,080 --> 00:28:40,880 and vanilla and delicious. 628 00:28:40,920 --> 00:28:43,040 I can't believe I'm enjoying chilli! 629 00:28:43,080 --> 00:28:44,400 LAUGHTER 630 00:28:44,440 --> 00:28:46,480 I loved the flavours of the pudding. 631 00:28:46,520 --> 00:28:48,520 I absolutely loved the home-made custard 632 00:28:48,560 --> 00:28:49,680 and the home-made ice cream 633 00:28:49,720 --> 00:28:52,080 and I just drenched everything in that and it worked for me. 634 00:28:52,120 --> 00:28:53,120 Fair enough. 635 00:28:53,160 --> 00:28:57,640 I cannot wait for you guys to finish the dessert 636 00:28:57,680 --> 00:29:00,160 so that we can start our night. 637 00:29:00,200 --> 00:29:03,120 Start our night? The night is just beginning. 638 00:29:03,160 --> 00:29:06,920 Next door, come on, guys, follow me. 639 00:29:06,960 --> 00:29:11,000 JINGLE: You're listening to the sounds of DJ Manu. 640 00:29:11,040 --> 00:29:14,120 I do love a DJ who's not afraid of a jingle. 641 00:29:14,160 --> 00:29:18,240 # Party after party Party after party... # 642 00:29:18,280 --> 00:29:21,800 I could barely move after that meal but she got us moving. 643 00:29:21,840 --> 00:29:26,040 I know, that's why I just love this woman. 644 00:29:28,000 --> 00:29:30,680 I loved it, I just was so excited 645 00:29:30,720 --> 00:29:32,680 and I was clapping and I was dancing. 646 00:29:32,720 --> 00:29:34,400 THEY CHEER 647 00:29:34,440 --> 00:29:36,320 Are we calling that dancing? 648 00:29:36,360 --> 00:29:38,400 I saw some great dancing tonight. 649 00:29:39,640 --> 00:29:40,880 Not you. 650 00:29:40,920 --> 00:29:44,000 THEY SING ALONG TO THE MUSIC 651 00:29:44,040 --> 00:29:45,840 If you're going to party with anyone, 652 00:29:45,880 --> 00:29:47,800 you want to party with some African people. 653 00:29:47,840 --> 00:29:48,920 Yes. 654 00:29:48,960 --> 00:29:51,240 THEY CHEER 655 00:29:51,280 --> 00:29:52,800 Oh, don't try that please, John. 656 00:29:52,840 --> 00:29:54,240 It was just so spontaneous 657 00:29:54,280 --> 00:29:56,600 and everybody was genuinely having a great time. 658 00:29:57,880 --> 00:29:59,360 Especially DJ Manu. 659 00:29:59,400 --> 00:30:01,280 THEY CHEER 660 00:30:01,320 --> 00:30:04,800 It would not have been complete without the dance 661 00:30:04,840 --> 00:30:08,040 because that is who we are and that is what we do. 662 00:30:08,080 --> 00:30:11,280 Well, you've certainly put the bash into calabash. 663 00:30:11,320 --> 00:30:14,720 We could not have done it any better. We did our best. 664 00:30:14,760 --> 00:30:16,440 So we have had a riot of a time tonight 665 00:30:16,480 --> 00:30:18,720 and a true taste of Africa, and for that reason... 666 00:30:18,760 --> 00:30:20,160 We are scoring The Calabash 667 00:30:20,200 --> 00:30:21,920 a 16. 668 00:30:21,960 --> 00:30:24,640 We've had a great night, there's been some really good food, 669 00:30:24,680 --> 00:30:27,400 some really fun dancing, great service. 670 00:30:27,440 --> 00:30:30,360 Couple of little niggly points but for that reason... 671 00:30:30,400 --> 00:30:33,040 We score Calabash 18. 672 00:30:33,080 --> 00:30:34,680 Meaning The Calabash's night 673 00:30:34,720 --> 00:30:36,760 of African authenticity puts them in 674 00:30:36,800 --> 00:30:38,720 the lead with 34 points. 675 00:30:43,200 --> 00:30:45,200 It's the final day of the competition 676 00:30:45,240 --> 00:30:46,240 and at the Red Onion, 677 00:30:46,280 --> 00:30:50,600 John and Rosie are getting set for a Glasgow gastro show. 678 00:30:50,640 --> 00:30:51,840 We're all about the food 679 00:30:51,880 --> 00:30:54,080 and our food is going to knock them out the park. 680 00:30:54,120 --> 00:30:57,920 John could not have gotten a job to cook 681 00:30:57,960 --> 00:31:01,600 for celebrities if he was not a good chef. 682 00:31:01,640 --> 00:31:04,720 I'm expecting something quite contemporary, 683 00:31:04,760 --> 00:31:06,680 something quite modern, 684 00:31:06,720 --> 00:31:08,960 and something maybe a little bit chic. 685 00:31:09,000 --> 00:31:11,480 Like this? 686 00:31:11,520 --> 00:31:14,440 Tonight we're going to give the guys a real taste of Red Onion, 687 00:31:14,480 --> 00:31:18,200 food that's been, you know, informed and influenced by my world travels 688 00:31:18,240 --> 00:31:20,880 and the best of Scottish produce and I think tonight, 689 00:31:20,920 --> 00:31:24,640 we could slay them. Yeah, we're going home £1,000 richer tonight. 690 00:31:24,680 --> 00:31:25,760 They kick things off in 691 00:31:25,800 --> 00:31:27,120 the kitchen with the main, 692 00:31:27,160 --> 00:31:29,000 five-spice Gressingham duck breast 693 00:31:29,040 --> 00:31:30,280 with tamarind glaze 694 00:31:30,320 --> 00:31:32,840 and shiitake mushroom jus. 695 00:31:32,880 --> 00:31:34,480 I love duck breast, 696 00:31:34,520 --> 00:31:38,600 especially if the skin is nice and crispy. 697 00:31:38,640 --> 00:31:40,640 This dish actually is a, 698 00:31:40,680 --> 00:31:42,720 was inspired by my first visit 699 00:31:42,760 --> 00:31:45,520 to Singapore when I was cooking for Bryan Adams. 700 00:31:45,560 --> 00:31:48,240 Wasn't in the summer of '69, was it? 701 00:31:48,280 --> 00:31:49,760 John starts with the sauce. 702 00:31:49,800 --> 00:31:54,440 And so in goes our ginger, garlic, star anise, bay leaf. 703 00:31:54,480 --> 00:31:57,640 It's really the star anise that's the star of this show. 704 00:31:57,680 --> 00:32:02,760 The only thing I do not want to see in the duck is blood. 705 00:32:02,800 --> 00:32:04,040 It's going to be served pink 706 00:32:04,080 --> 00:32:07,080 and I'm afraid there's no other way of serving duck, you know. 707 00:32:07,120 --> 00:32:09,680 A duck breast in particular. 708 00:32:09,720 --> 00:32:12,440 After a score, they're ready to be seasoned. 709 00:32:12,480 --> 00:32:15,960 It's a Chinese five-spice and sea-salt mix. 710 00:32:16,000 --> 00:32:18,120 With the duck done, it's on to a glaze. 711 00:32:18,160 --> 00:32:21,440 Tamarind paste, hoi sin sauce 712 00:32:21,480 --> 00:32:23,600 and fresh orange zest, so it really is 713 00:32:23,640 --> 00:32:27,360 the piece de la resistance of this duck dish. 714 00:32:27,400 --> 00:32:29,920 On to dessert, 715 00:32:29,960 --> 00:32:31,400 vanilla cheesecake 716 00:32:31,440 --> 00:32:32,800 with bruleed banana 717 00:32:32,840 --> 00:32:34,800 and salted passion fruit caramel. 718 00:32:34,840 --> 00:32:37,880 This dessert doesn't look like much on paper 719 00:32:37,920 --> 00:32:39,320 but I think it's going - 720 00:32:39,360 --> 00:32:42,560 it's one of those that's going to be a real showstopper. 721 00:32:42,600 --> 00:32:44,760 I love, love, love, love, cheesecake, 722 00:32:44,800 --> 00:32:47,840 especially, like, home-made cheesecake. It's amazing. 723 00:32:47,880 --> 00:32:50,360 The cheesecake is banana. It's bruleed, it's passion fruit. 724 00:32:50,400 --> 00:32:52,120 It's rich, it's delicious, it's creamy, 725 00:32:52,160 --> 00:32:54,960 it's everything you want in a dessert. It's a winner. 726 00:32:55,000 --> 00:32:58,120 Aiming for a tiptop topping, cream cheese, double cream, 727 00:32:58,160 --> 00:33:02,520 lemon zest and sugar are whisked with vanilla bean paste. 728 00:33:02,560 --> 00:33:03,640 Good. 729 00:33:03,680 --> 00:33:04,800 Cool. 730 00:33:04,840 --> 00:33:06,200 On to the biscuit base. 731 00:33:06,240 --> 00:33:08,840 It's quite a sexy shot, this. 732 00:33:08,880 --> 00:33:11,520 Apart from the blue roll in the background. 733 00:33:11,560 --> 00:33:15,360 The biscuits are blitzed with butter and golden syrup. 734 00:33:15,400 --> 00:33:16,480 Yeah, cool. 735 00:33:16,520 --> 00:33:18,800 Teamwork's making the dream work here. 736 00:33:18,840 --> 00:33:20,080 Now for the topping. 737 00:33:20,120 --> 00:33:21,600 Beautiful, if I say so myself. 738 00:33:21,640 --> 00:33:23,920 OK, good. I'm happy with that. 739 00:33:23,960 --> 00:33:26,160 High praise indeed. 740 00:33:26,200 --> 00:33:27,480 On to the starter, 741 00:33:27,520 --> 00:33:30,120 seared Barra scallops with plum tomato, 742 00:33:30,160 --> 00:33:33,120 Highland chorizo and aioli dressing. 743 00:33:33,160 --> 00:33:37,800 Scallops, tomato and sausages are pretty - it's a pretty safe bet. 744 00:33:37,840 --> 00:33:38,840 Safe bet. 745 00:33:38,880 --> 00:33:40,280 We've had a lot of meat 746 00:33:40,320 --> 00:33:42,920 and it will be really interesting to see how they react 747 00:33:42,960 --> 00:33:46,480 to seafood and scallops cos they're quite an acquired taste. 748 00:33:46,520 --> 00:33:48,320 I've never tasted them, 749 00:33:48,360 --> 00:33:55,080 I don't know how they are cooked so it will all depend on the taste. 750 00:33:55,120 --> 00:33:57,080 Yeah, they really are little, 751 00:33:57,120 --> 00:33:59,720 little jewels of the ocean, are scallops. 752 00:33:59,760 --> 00:34:02,400 "Scollops"? Scallops. "Scollops". I don't know... 753 00:34:02,440 --> 00:34:04,280 You say scallops, I say "scollops". 754 00:34:04,320 --> 00:34:05,320 Whatever it is, 755 00:34:05,360 --> 00:34:08,440 you're talking molluscs, and they'll be pan-fried tonight. 756 00:34:08,480 --> 00:34:10,600 On to the aioli. 757 00:34:10,640 --> 00:34:12,440 Well, I hope you're going to wash that. 758 00:34:12,480 --> 00:34:14,640 Allioli is a garlic mayonnaise, 759 00:34:14,680 --> 00:34:16,240 you know, Spanish garlic mayonnaise 760 00:34:16,280 --> 00:34:18,080 and this dish is really sort 761 00:34:18,120 --> 00:34:20,120 of inspired by my summer holidays in Spain, 762 00:34:20,160 --> 00:34:22,800 growing up in Spain in the '60s and the '70s. 763 00:34:22,840 --> 00:34:25,400 Grated garlic goes in for a whisk with egg whites, 764 00:34:25,440 --> 00:34:27,520 mustard, paprika and olive oil. 765 00:34:27,560 --> 00:34:28,840 OK, stop. 766 00:34:30,600 --> 00:34:32,920 Isn't it about time you embarrassed your daughter again? 767 00:34:32,960 --> 00:34:34,440 More salt. So embarrassing... 768 00:34:34,480 --> 00:34:35,520 That is so... Stop it! 769 00:34:35,560 --> 00:34:36,800 There we go. 770 00:34:36,840 --> 00:34:39,520 The aioli will join the other ingredients tonight. 771 00:34:39,560 --> 00:34:41,240 I'm ready to rock and roll, if you are. 772 00:34:41,280 --> 00:34:44,120 I'm ready to rock and roll, too. 773 00:34:44,160 --> 00:34:47,440 This could be a real experience, yeah. 774 00:34:47,480 --> 00:34:49,840 We could be in a little bit of trouble if they can manage 775 00:34:49,880 --> 00:34:52,720 to pull out everything perfectly. 776 00:34:52,760 --> 00:34:55,200 First to arrive are Steven and Elizabeth. 777 00:34:55,240 --> 00:34:56,520 Hi, how are you? 778 00:34:56,560 --> 00:34:58,680 Welcome. Hi, Rosie. Good to see you. 779 00:34:58,720 --> 00:35:00,000 Nice to see you. 780 00:35:00,040 --> 00:35:02,440 Hey, you have a very beautiful place. 781 00:35:02,480 --> 00:35:05,000 Welcome to Red Onion. We're delighted to, have you? Thank you. 782 00:35:05,040 --> 00:35:08,080 So we have this little canape that we've prepared here for you. 783 00:35:08,120 --> 00:35:09,160 Oh. 784 00:35:09,200 --> 00:35:12,560 It is haggis and white truffle bonbon. 785 00:35:12,600 --> 00:35:14,480 Thank you, thank you. 786 00:35:14,520 --> 00:35:16,280 It's like a Scottish boerewor. 787 00:35:17,600 --> 00:35:19,400 It really is. Amazing. 788 00:35:19,440 --> 00:35:20,920 Here are Mehrab and Mozhgan. 789 00:35:20,960 --> 00:35:24,160 How are you? Good. Good, welcome. 790 00:35:24,200 --> 00:35:25,200 Hi. Nice to see you. 791 00:35:25,240 --> 00:35:27,040 Long time, no see. 792 00:35:27,080 --> 00:35:29,080 I know! 793 00:35:29,120 --> 00:35:31,040 I think I'm going to have another one. 794 00:35:31,080 --> 00:35:32,800 You've got three courses to come, Steven. 795 00:35:32,840 --> 00:35:35,760 You have three courses so you are not allowed another one. 796 00:35:35,800 --> 00:35:36,800 That's you told. 797 00:35:36,840 --> 00:35:39,400 Welcome to Red Onion and I hope you all have a wonderful evening. 798 00:35:39,440 --> 00:35:40,920 ALL: Cheers. 799 00:35:40,960 --> 00:35:42,960 Coming up, hairy anecdotes... 800 00:35:43,000 --> 00:35:45,960 Axel had a man who used to, a roadie, 801 00:35:46,000 --> 00:35:47,880 who used to dry his private parts. 802 00:35:47,920 --> 00:35:51,000 This is not dinner table conversation! 803 00:35:51,040 --> 00:35:52,840 Rosie, give the people what they want! 804 00:35:52,880 --> 00:35:54,280 THEY CHEER 805 00:35:54,320 --> 00:35:56,560 ..and a pair of pros take home the dough. 806 00:35:56,600 --> 00:35:57,960 ALL: Ooooh! 807 00:35:58,000 --> 00:35:59,840 In third place... 808 00:36:07,800 --> 00:36:10,760 It's the final night in Glasgow where at the Red Onion, 809 00:36:10,800 --> 00:36:15,040 John and Rosie are aiming to rake in this week's readies. 810 00:36:15,080 --> 00:36:17,440 While their guests shoot the breeze in the bar, 811 00:36:17,480 --> 00:36:19,640 the hosts get set for their starter. 812 00:36:19,680 --> 00:36:21,600 As long as we get that scallop seared properly 813 00:36:21,640 --> 00:36:23,600 and the balance of all the flavours is there, 814 00:36:23,640 --> 00:36:25,480 then we should rock and roll it. 815 00:36:25,520 --> 00:36:28,520 The scallops get a sear with lemon and parsley butter... 816 00:36:28,560 --> 00:36:30,560 Sizzle, sizzle. 817 00:36:30,600 --> 00:36:32,760 ..and are plated up with the other elements. 818 00:36:32,800 --> 00:36:35,360 It's a winner, so fingers crossed. Mm. 819 00:36:35,400 --> 00:36:37,560 Here it is, seared Barra scallops 820 00:36:37,600 --> 00:36:39,640 with plum tomato, Highland chorizo 821 00:36:39,680 --> 00:36:41,080 and aioli dressing. 822 00:36:41,120 --> 00:36:43,240 Ah, lovely. 823 00:36:44,880 --> 00:36:46,480 My first time to have scallops. 824 00:36:46,520 --> 00:36:48,560 Oh. Love a challenge. 825 00:36:48,600 --> 00:36:51,640 Please tuck in and enjoy, guys. 826 00:36:55,960 --> 00:36:58,920 I'm loving it. The scallops are cooked perfectly, 827 00:36:58,960 --> 00:37:02,200 nice and crispy on the outside and the allioli is beautiful as well. 828 00:37:02,240 --> 00:37:03,360 Thank you. 829 00:37:03,400 --> 00:37:04,880 The scallops were perfect. 830 00:37:04,920 --> 00:37:07,360 Elizabeth, your first time with a scallop? 831 00:37:07,400 --> 00:37:09,920 Exactly. Will it be the last? 832 00:37:09,960 --> 00:37:12,160 Ah, this is just the beginning... 833 00:37:12,200 --> 00:37:13,840 LAUGHTER 834 00:37:13,880 --> 00:37:15,600 ..and I'm hooked. 835 00:37:15,640 --> 00:37:17,080 Very nice. 836 00:37:17,120 --> 00:37:18,760 It was delicious 837 00:37:18,800 --> 00:37:22,360 and I'll go for it again and again and again. 838 00:37:22,400 --> 00:37:24,480 Didn't like it at all. LAUGHTER 839 00:37:24,520 --> 00:37:25,720 Fibber. 840 00:37:25,760 --> 00:37:28,400 Clean plates. Starters went down so well. 841 00:37:28,440 --> 00:37:30,200 After a clean sweep on the starter, 842 00:37:30,240 --> 00:37:32,600 Rosie reels off some service stories. 843 00:37:32,640 --> 00:37:37,000 We had about 45 French tourists in the restaurant, 844 00:37:37,040 --> 00:37:38,760 and they were having chocolate brownies 845 00:37:38,800 --> 00:37:41,560 and ice cream with their dessert, and salted caramel sauce. 846 00:37:41,600 --> 00:37:44,160 That day we did have a corned beef hash on. 847 00:37:44,200 --> 00:37:45,440 Oh, a corned beef hash... 848 00:37:45,480 --> 00:37:47,400 And we had it with HP sauce. 849 00:37:47,440 --> 00:37:49,160 ..with HP sauce on the side, 850 00:37:49,200 --> 00:37:51,640 and I think you can see where I'm going with this one. 851 00:37:51,680 --> 00:37:54,440 But they did not say a thing and it was only... 852 00:37:54,480 --> 00:37:56,800 Oh, no. They ate the whole thing? 853 00:37:56,840 --> 00:37:59,320 So we gave them hot chocolate brownies with ice cream 854 00:37:59,360 --> 00:38:00,520 and HP sauce... 855 00:38:00,560 --> 00:38:02,200 HP sauce! 856 00:38:02,240 --> 00:38:04,960 ..instead of salted caramel sauce. 857 00:38:05,000 --> 00:38:07,720 No wonder we've got a bad name all over Europe 858 00:38:07,760 --> 00:38:09,600 for not having tasty food in Scotland. 859 00:38:09,640 --> 00:38:12,800 We're serving them brown sauce with ice cream. 860 00:38:12,840 --> 00:38:14,800 That's disgusting. 861 00:38:14,840 --> 00:38:16,880 I did start working, when I turned 16, 862 00:38:16,920 --> 00:38:18,320 you know it's time to get a job. 863 00:38:18,360 --> 00:38:20,400 Dad gets me in one Saturday afternoon 864 00:38:20,440 --> 00:38:22,080 and gives me a tray of drinks and was like, 865 00:38:22,120 --> 00:38:23,760 "Right, take that to that table." 866 00:38:23,800 --> 00:38:27,120 They had to be these women in cream suits 867 00:38:27,160 --> 00:38:30,680 and Prada handbags, and everything, like, it was just - 868 00:38:30,720 --> 00:38:33,040 anyways, I went over to the table, took one thing off, 869 00:38:33,080 --> 00:38:35,720 didn't realise the whole thing about it has to balance, 870 00:38:35,760 --> 00:38:39,320 and it spilled all over the back of this woman's white jacket, 871 00:38:39,360 --> 00:38:42,240 and Dad comes up the stairs and he's like, 872 00:38:42,280 --> 00:38:46,720 "Right, that's it, never again, you're not coming back," and I left 873 00:38:46,760 --> 00:38:50,440 and I didn't come back for five, six years after that. 874 00:38:50,480 --> 00:38:52,600 So you lost your job that day? 875 00:38:52,640 --> 00:38:54,000 So I lost my job on day one 876 00:38:54,040 --> 00:38:55,840 and it hurts when it's your own dad! 877 00:38:55,880 --> 00:38:57,400 THEY LAUGH 878 00:38:57,440 --> 00:39:00,600 Maybe John really wanted Rosie to work in the restaurant 879 00:39:00,640 --> 00:39:03,320 and she found the perfect way of getting out of it. 880 00:39:03,360 --> 00:39:05,120 THEY LAUGH 881 00:39:05,160 --> 00:39:09,240 Well, she's still here tonight, while her dad does the main. 882 00:39:09,280 --> 00:39:11,520 This is the wow factor that's going to go on this dish, 883 00:39:11,560 --> 00:39:13,360 and it's a tamarind glaze. 884 00:39:13,400 --> 00:39:15,400 Let's hope it's not brown sauce. 885 00:39:15,440 --> 00:39:18,360 The addition of the tamarind's just taking it up another notch, 886 00:39:18,400 --> 00:39:20,240 into another dimension. 887 00:39:20,280 --> 00:39:21,400 Cosmic, man. 888 00:39:22,800 --> 00:39:25,280 Is it pink? Oh, it's pink. 889 00:39:25,320 --> 00:39:26,840 Yeah! 890 00:39:26,880 --> 00:39:29,200 It's finished off with a splash of sauce, 891 00:39:29,240 --> 00:39:31,400 crispy kale and sweet potato crisps. 892 00:39:31,440 --> 00:39:34,000 So I've been cooking this dish for the best part of three decades 893 00:39:34,040 --> 00:39:35,840 so let's hope it doesn't let me down tonight. 894 00:39:35,880 --> 00:39:39,760 Here it is, five-spice Gressingham duck breast with tamarind glaze 895 00:39:39,800 --> 00:39:41,600 and shiitake mushroom jus. 896 00:39:41,640 --> 00:39:42,720 The main course. 897 00:39:42,760 --> 00:39:44,760 Thank you. 898 00:39:44,800 --> 00:39:46,200 Thank you very much. 899 00:39:46,240 --> 00:39:47,600 And I hope you enjoy. 900 00:39:51,720 --> 00:39:52,920 What do we think? 901 00:39:52,960 --> 00:39:54,680 Very delicious. 902 00:39:54,720 --> 00:40:00,680 The only thing, the Africans, we eat well done. OK. 903 00:40:00,720 --> 00:40:04,920 I'm surprised how well I enjoyed the pink meat 904 00:40:04,960 --> 00:40:09,280 and that is credit to John because of how well he made it. 905 00:40:09,320 --> 00:40:14,200 I wish the skin was a little bit more crispy 906 00:40:14,240 --> 00:40:15,920 but the rest is really nice. 907 00:40:15,960 --> 00:40:18,360 I think that's a very... Very fair point. 908 00:40:18,400 --> 00:40:20,360 A very educated fair point. 909 00:40:20,400 --> 00:40:23,800 The skin and the jus let them down a little bit. 910 00:40:23,840 --> 00:40:26,440 I take that criticism 100%. 911 00:40:26,480 --> 00:40:29,760 Six duck breasts in the pan, there was not enough heat so maybe 912 00:40:29,800 --> 00:40:32,560 with hindsight we should have done it in two or three different pans. 913 00:40:32,600 --> 00:40:35,080 Having taken it on the chin about the skin, 914 00:40:35,120 --> 00:40:37,680 John regales with some tales of life on the road. 915 00:40:37,720 --> 00:40:39,320 Every member of Guns N' Roses, 916 00:40:39,360 --> 00:40:42,600 you know, had these little strange requests, you know? 917 00:40:42,640 --> 00:40:46,960 And Axel Rose in particular had many, many strange requests. 918 00:40:47,000 --> 00:40:48,680 You close your ears here, Rosie. 919 00:40:48,720 --> 00:40:50,760 THEY LAUGH 920 00:40:52,280 --> 00:40:54,040 Axel had a man who used to, 921 00:40:54,080 --> 00:40:56,840 a roadie who used to dry his private parts. 922 00:40:56,880 --> 00:40:58,200 What? Dry? 923 00:40:58,240 --> 00:41:01,280 Dry his private parts. So... 924 00:41:01,320 --> 00:41:04,600 This is not dinner table conversation! 925 00:41:04,640 --> 00:41:06,680 Rosie, give the people what they want! 926 00:41:08,880 --> 00:41:11,640 So Axel was famous for wearing little, sort of, tight pants 927 00:41:11,680 --> 00:41:14,040 and he would jump about the stage, you know, and after about 928 00:41:14,080 --> 00:41:16,280 an hour he'd jump into his little side stage bothy 929 00:41:16,320 --> 00:41:19,800 and he'd say, "Dry my private parts." 930 00:41:19,840 --> 00:41:23,560 And the roadie had gaffer taped three hairdryers together, 931 00:41:23,600 --> 00:41:24,920 taken out the heating element, 932 00:41:24,960 --> 00:41:28,400 put them down his pants, and dried his private parts. 933 00:41:28,440 --> 00:41:31,160 Well, I've just played tennis, let's give it a try. 934 00:41:31,200 --> 00:41:32,680 HAIRDRYER DRONES 935 00:41:32,720 --> 00:41:35,280 Oh! I might have to switch that to cold. 936 00:41:35,320 --> 00:41:36,720 To be fair, 937 00:41:36,760 --> 00:41:39,200 there could be worse ways of drying someone's private parts. 938 00:41:39,240 --> 00:41:40,640 Yeah. 939 00:41:40,680 --> 00:41:43,560 It sounds effective. It was effective, yeah. 940 00:41:43,600 --> 00:41:49,080 It's amazing how many celebrities he's cooked for 941 00:41:49,120 --> 00:41:52,600 and he remembers all the details of most of them. 942 00:41:52,640 --> 00:41:54,040 It's hard to forget that one. 943 00:41:54,080 --> 00:41:55,640 Probably wasn't the best 944 00:41:55,680 --> 00:41:59,360 that I had Axel Rose's private parts on my mind going into dessert. 945 00:41:59,400 --> 00:42:02,800 I feel personally that the starter got us off to a flyer 946 00:42:02,840 --> 00:42:04,760 and we really hit the ground running there, 947 00:42:04,800 --> 00:42:07,800 and we just took our eye off the ball slightly 948 00:42:07,840 --> 00:42:10,280 and we've got a bit of ground to make up on the dessert. 949 00:42:10,320 --> 00:42:13,200 John starts by bruleeing sugary bananas. 950 00:42:13,240 --> 00:42:15,160 You couldn't do that with a hairdryer. 951 00:42:15,200 --> 00:42:17,320 I thought it was just going to be the... 952 00:42:17,360 --> 00:42:18,960 Cherry on the cake. ..cherry on the cake 953 00:42:19,000 --> 00:42:22,160 but now it's actually got to be a showstopper. No pressure. 954 00:42:22,200 --> 00:42:24,720 No cherries on these cakes. 955 00:42:24,760 --> 00:42:27,880 These are vanilla cheesecakes with bruleed banana 956 00:42:27,920 --> 00:42:30,000 and salted passion fruit caramel. 957 00:42:30,040 --> 00:42:31,880 Thank you. 958 00:42:31,920 --> 00:42:33,480 Thank you. 959 00:42:33,520 --> 00:42:35,080 Please, enjoy. 960 00:42:39,880 --> 00:42:42,160 The passion fruit and the lime zest really make it. 961 00:42:42,200 --> 00:42:45,800 I think the tartness of it - so no complaints from me. 962 00:42:45,840 --> 00:42:50,080 I really enjoyed dessert. The presentation was amazing. 963 00:42:50,120 --> 00:42:52,400 I like the caramel as well, 964 00:42:52,440 --> 00:42:57,240 I like the zing of the lemon so it's really, really nice. 965 00:42:57,280 --> 00:43:02,160 The passion fruit took me far away to my village. 966 00:43:02,200 --> 00:43:03,280 Aww. 967 00:43:03,320 --> 00:43:08,720 Which makes me... And my childhood, which makes me feel very, very good. 968 00:43:08,760 --> 00:43:11,680 The dessert was wonderful. 969 00:43:11,720 --> 00:43:14,800 Overall, I think we were really happy with our dessert. 970 00:43:14,840 --> 00:43:17,120 But has it done enough to like tip the scales? 971 00:43:17,160 --> 00:43:20,120 I'm really not sure. I think this is still totally in the balance. 972 00:43:20,160 --> 00:43:21,200 Let's find out. 973 00:43:21,240 --> 00:43:22,880 John and Rosie need 35 974 00:43:22,920 --> 00:43:24,840 to take top spot. 975 00:43:24,880 --> 00:43:26,680 The company was fantastic, 976 00:43:26,720 --> 00:43:28,560 some of the food wasn't to our liking 977 00:43:28,600 --> 00:43:30,960 but we still enjoyed ourselves, nonetheless, so for that 978 00:43:31,000 --> 00:43:32,560 reason we are scoring a... 979 00:43:32,600 --> 00:43:33,880 17. 980 00:43:33,920 --> 00:43:35,560 We've had a really good night tonight. 981 00:43:35,600 --> 00:43:38,560 The food and the cooking was exceptional. 982 00:43:38,600 --> 00:43:40,840 Unfortunately it wasn't perfect 983 00:43:40,880 --> 00:43:43,160 and for that reason we're going to score the Red Onion... 984 00:43:43,200 --> 00:43:44,760 Hold your hairdryers! 985 00:43:44,800 --> 00:43:46,600 THEY CHEER 986 00:43:46,640 --> 00:43:48,000 As hosts, it's up to John 987 00:43:48,040 --> 00:43:51,280 and Rosie to reveal which set of pros is taking home the dough. 988 00:43:51,320 --> 00:43:53,560 In third place... 989 00:43:54,640 --> 00:43:56,720 ..Saffron By Paradise. 990 00:43:56,760 --> 00:43:58,800 THEY CHEER 991 00:43:58,840 --> 00:44:00,720 Where did they come from? 992 00:44:00,760 --> 00:44:04,360 In second place we have... 993 00:44:05,600 --> 00:44:07,880 ..Calabash! THEY CHEER 994 00:44:07,920 --> 00:44:10,120 Which means in first place, 995 00:44:10,160 --> 00:44:11,720 Red Onion. 996 00:44:11,760 --> 00:44:13,720 THEY CHEER 997 00:44:13,760 --> 00:44:16,360 Mehrab and Mozhgan scored the Red Onion 18, 998 00:44:16,400 --> 00:44:18,760 giving them a final score of 35 999 00:44:18,800 --> 00:44:21,280 and pipping The Calabash by one point. 1000 00:44:21,320 --> 00:44:22,720 Well done, mate! 1001 00:44:22,760 --> 00:44:25,520 We've had a really good week, met some really nice people 1002 00:44:25,560 --> 00:44:28,160 and had some great food, so I think everyone's a winner here. 1003 00:44:28,200 --> 00:44:31,480 No winners, all winners. OK? Yes. 1004 00:44:31,520 --> 00:44:33,520 No, no, no, no losers, all winners. 1005 00:44:33,560 --> 00:44:34,840 Just open the fizz, John. 1006 00:44:34,880 --> 00:44:39,560 We are very happy for John and Rosie for being the winners. 1007 00:44:39,600 --> 00:44:43,080 It's been a great week and we congratulate them. 1008 00:44:43,120 --> 00:44:45,320 CORK POPS, THEY CHEER 1009 00:44:46,920 --> 00:44:49,320 Met new friends, had some wonderful food 1010 00:44:49,360 --> 00:44:52,280 and at the end of the day we won, which is just superb. 1011 00:44:52,320 --> 00:44:53,560 It's the icing on the cake. 1012 00:44:53,600 --> 00:44:56,440 To us. ALL: Cheers! 1013 00:44:56,480 --> 00:44:58,120 THEY CHEER 1014 00:44:58,160 --> 00:44:59,760 MUSIC: Paradise City by Guns N' Roses 1015 00:44:59,800 --> 00:45:01,160 # Take me down to the paradise city 1016 00:45:01,200 --> 00:45:03,880 # Where the grass is green and the girls are pretty 1017 00:45:03,920 --> 00:45:07,240 # Won't you take me home 1018 00:45:07,280 --> 00:45:08,360 Take it! 1019 00:45:08,400 --> 00:45:09,800 # Take me down 1020 00:45:09,840 --> 00:45:11,600 # Send me down 1021 00:45:17,400 --> 00:45:19,680 # Take me down to the paradise city 1022 00:45:19,720 --> 00:45:22,680 # Where the grass is green and the girls are pretty 1023 00:45:22,720 --> 00:45:24,320 # Won't you take me home. # 1024 00:45:24,360 --> 00:45:25,560 HAIRDRYER DRONES 1025 00:45:25,600 --> 00:45:27,600 Subtitles by Red Bee Media