Enoteca Turi Chefs: Put Your Menu Where Your Mouth Is

Britain's top chefs...

Yee-ha!

..are going up against each other...

This is going to be a good battle.

..to see who can make the most money from creating

fabulous food for the great British public!

It's all about making money.

Our award-winning chefs will be putting their

reputations on the line...

Help meeeeee!

..as they are each challenged to produce

a delicious three-course meal...

Yes!

..for a room full of ravenous diners.

We can't have customers waiting!

-We want beef!

-Perfect.

-Wow.

They'll be working in kitchens they've never set foot in before...

This is impossible.

..with a limited budget...

-Deal.

-You've got to do better than that.

..and up against the deadline of that day's service.

That took for ever to cook.

But the big question is, who will make the most money?

Rock On!

And win?

We came, we saw, we conquered.

Coming up,

one of our chefs finds himself getting rusty with his linguine.

-Are you having problems with your pasta over there, Galton?

-Well...

That's what happens when you do it too quickly, it goes too thin.

And there's a last-minute panic over kitchen equipment.

-It's 4.30.

-Yes, all right!

I haven't got my tins, what's happening?

But in this Italian restaurant,

whose superlative supper will the customers prefer?

Chefs, put your menu where your mouth is!

Yes, welcome, once again, friends, food lovers and sports fans

to another high energy cook off.

Now, you've all heard of 1066 - the Battle of Hastings,

but have you heard of 21st century style - the Battle of Tastings?

No? Well look no further as tonight, for one night only,

two respected culinarians are going be fighting for their pride,

their dignity, perhaps even their very souls.

So let's find out more about these two.

First to pop their head above the parapet is one of the feistiest

cooks to have ever waved a wooden spoon.

She's been the queen of the kitchen at many a restaurant,

both at home and abroad, she runs her very own cookery school,

she's a writer, a fighter, a mother

and a lover of all that's wholesome and nutritious.

Let me hear you give it large for Dorset's celebrated chef,

it's Lesley Waters!

When I'm in the kitchen when I'm teaching,

you know, I'm really quite bossy.

You want everyone to get something out of the day

so very friendly but bossy.

And playing Johnny Craddock to Lesley's Fanny,

it's the smooth-tongued maitre chef de Norfolk,

a man whose quest for culinary perfection has won him

a Michelin star, which he's kept for an incredible 14 years in a row!

He's lean, he's lugubrious, he's the polite gentleman of the kitchen.

Give up some old school respect for Galton Blackiston!!

I think the other chefs who I come up against are going to have to

be on their top game to beat me.

I don't want to be beaten, though, I don't like losing.

So both chefs are like a pair of coiled springs.

But what they don't know is that the battleground for

today's encounter is in fact an award-winning,

family-run Italian restaurant on the banks of the river Thames,

at Putney in London.

It's called Enoteca Turi and it prides itself

on its authentic Italian cuisine, its intimate atmosphere

and its loyal customers.

And tonight, 60 of them are turning up - pockets full of cash

and hungry for top notch nosh, just like mama used to make.

But our chefs only have a budget of £400 to buy all their own

ingredients, and get their dishes on the table for 7pm.

Are they afraid? They should be!

-Italian.

-Argh, Italian! Dear, oh dear, oh dear.

And family run, they're going to be picky.

I'm not good on Italian, I have to say.

I'll have a go but I'm not brilliant at it.

£400 budget, I can blow that quite well.

Well, a lot of very,

we'll be using a lot of expensive ingredients, won't we?

-Do you feel confident?

-I shall hash something up!

Whether I'm confident about it, I don't know.

-But, 60 covers...

-My brain's going already.

-60 covers...

That's not too bad.

That isn't too bad actually but it's just Italian.

I don't cook Italian.

THEY LAUGH

I'm going to today, though.

-We'll have a go, we'll have a laugh.

-We'll have a laugh, won't we?

-Yeah.

See you in there, mate.

Yeah, brilliant. I like that, fighting talk.

Yes, the cracks are already starting to appear

and they haven't even started cooking yet.

The thought of Italian has obviously thrown the pair of them,

especially Galton, and it's not just the menu that's on his mind,

there's money too,

as the winner will be the one who makes the most profit.

Oh, yes, and the profits go to charity,

so they'll both be desperate to win. So what's the strategy?

I think what I am going to try and do today is, you know, it's

a family-run Italian restaurant so it needs to be really authentic.

It's not sort of chef-y towers of food. It's food from the heart,

food from the soul, as authentic as possible.

Rustic, that's what I'm going to do.

Now I've got £400 to spend

but I don't want to spend anything like £400.

I am going to go and get the best, best, best bargains I can.

It's Italian!

So Lesley's big idea is to go rustic,

Galton is aiming to keep his hand stuck firmly in his pocket.

So those are the plans, how do they translate into actual dishes?

Let's begin with the first course. Lesley?

Now my starter today is going to be roasted salt and pepper pears

served with rosemary focaccia.

Lesley's roasted salt and pepper pears with a walnut

and blue cheese salad,

will be served with freshly baked Italian bread.

Looks quite simply delicious.

What can Galton possibly do to top that?

Well, what I'm doing for my starter is a wild mushroom risotto

and, you know, everyone does risotto but this is going to be special

because of the ingredients I'm using in it.

Galton's risotto of porcini, girolle and chanterelle mushrooms

will be served with a parmesan crisp, and Parma ham

drizzled with chive oil - the perfect Italian starter.

So that's the diners' first choice - pears or risotto.

Which one would you choose?

Well, planning the menu and cooking it are two different things.

Remember, neither chef has even visited tonight's venue,

let alone its kitchen.

They'll each be allocated two assistants from the regular kitchen

staff, and while Galton gets down to the nitty-gritty with his team...

Well, we've got to win.

I don't like getting beaten, especially by a lady.

Terrible thing to say, I know.

Yes, not very PC! Lesley has a problem with one of her team.

Look, you're far too young and attractive, get off!

THEY LAUGH

I have the very same problem!

-How old are you, Chin?

-I'm 25.

25, that feels like a long time ago.

Yes, off to therapy with you!

Now back to the cooking and Galton is sorting out his mushrooms.

I have to say, I think the risotto on its own should...should be

appealing because porcini, girolles and chanterelles

are all wonderful mushrooms at this time of year.

I think this may well be enough to bring me home the starter.

Well, that's got round one all sewn up for Galton, then.

Apart, of course, from the little matter of Lesley

and her salt and pepper pears.

So this is quite an unusual thing to do with pears

and you can serve these, they're fantastic with Parma ham

and blue cheese.

And they're sort of a savoury way of doing,

almost like a modern pickled pear but you're kind of roasting them

in the oven with olive oil, cracked black pepper,

salt, sugar and vinegar.

Now, Lesley' s unusual starter has caught Galton's eye.

Now this is very interesting, very interesting indeed.

Good interesting?

-Good interesting.

-Well, that's a relief.

Yes, he's saying good, interesting,

but secretly he has an opinion about the size of Lesley's large pears.

They're huge, they're huge. Too big for a starter.

In my opinion, I wouldn't want to eat half a huge pear,

I'd want a little bit of pear.

-Lesley!

-Yeah!

-Is everybody on your side getting half a pear?

-Half a huge pear per portion?

-Yes.

-Like it.

Yes, and if he's not keen on the amount of fruit,

what's he going to have to say about the enormous chunk of focaccia

that's going with it?

You cannot beat a hand-made loaf.

Actually, when it becomes less sticky, you can have a lot of fun

with your bread dough.

You can get it on there and really start to work it.

Cor, it's a work out!

Yes, now we know why Lesley's team like a big starter -

they've worked themselves up an appetite!

-Lesley.

-Yep, darling.

-I'm a bit concerned about you.

-Are you, darling, why's that?

-There's a lot of panting going on.

SHE LAUGHS

-Cooking's supposed to be generally fun.

-It is.

You're bashing the hell out of things.

I'm panting. It's not a bad thing, is it?

Oooh, missus!

And it's not just panting noises coming from that side!

It actually sounds like the bread is breaking wind.

SHE LAUGHS

You dirty bread!

Like all good Italian restaurants, this one is a family one.

And the head of the family is Giuseppe -

and you don't want to upset the head of the family.

Is this the sort of thing you would be happy to sell?

Yes, although we...this is more modern.

-We will tend to do more of...

-The classics?

The classics. More of what people cook at home.

The traditional, regional flavour

rather than more than an elaboration of that.

Mmm, Lesley, Giuseppe doesn't sound too keen.

You want to watch yourself.

I've just spoken to Giuseppe, who owns this restaurant,

and he's just told me that a lot of his clients like

some more of the old sort of classics. What they cook at home.

So maybe my pears were a bit modern.

But what about the other fellow, is he a good guy or a wise guy?

I'm going to serve it with girolles sauteed off with flat parsley,

chanterelles and porcini and a chive oil around it.

Does that sound the sort of thing you like?

Sounds very good, sounds very good, yes.

Phew, I think they just about got away with that.

But be careful, guys, he's watching you.

Now this competition is not just about cooking

as the winner is the one who makes the most profit.

So earlier on in the day when they went shopping for ingredients,

it was vital they got the best deals possible.

Galton needed the girolles for his risotto,

but was there much room for negotiation?

These are what I want. And also, the porcini.

Yes, the porcini.

But the thing about it is, I quite like the chanterelles as well.

A few of these chanterelles.

But I know these things come at quite a price.

I know that because I am... But we need to get the best price.

-Yes, that's no problem.

-So I can do justice on them.

I can give you these for £5.

-GALTON CHUCKLES

-Yes!

-So you mix this one and this one for £8.

-OK. That's perfect.

-Deal.

-Get that, get that. That's fantastic.

-Lovely.

HE SIGHS HAPPILY

I didn't realise my bargaining powers were so good.

Well, Galton could hardly contain himself there,

but what about Lesley, who's popped into a very authentic Italian deli?

OK, so, Vito, I'm going to do this sort of roasted pear salad

with walnuts and rocket and Parma ham.

And I was originally going to do it with dolcelatte but this

gorgonzola looks so beautiful. Which do you think I should go with?

Well, the dolcelatte is a bit sweeter

but because you're using the rocket and the pear...

-Yeah, and the pear.

-And the pear, probably then slightly tougher.

Yeah, the gorgonzola will stand up more.

-It will stand up more, I think.

-OK. How much is this?

For the gorgonzola, if you behave well,

there's always a chance for a tiny discount.

Grand total is £49.50 but because you're been so good,

we are going to round it up with a 15% discount to £40 flat.

-Oh, that's great.

-Fine?

Yeah, that's really, really great. Thank you very, very much.

Well, both chefs happy with their deals but who spent the least?

And how will that influence the menu prices?

Lesley spent in total £90.01 on all her round one ingredients

and she is putting it up for sale for a hefty £11.50.

Galton on the other hand forked out a reasonable £65.73,

and is putting his dish on the menu for an attractive £9.75 -

nearly £2 less than his rival.

So will the prices sway the diners?

Well, it won't be long before we find out,

as back at the restaurant they are starting to arrive -

all 64 of them, and they are ready for a slap up!

The atmosphere is very friendly and warm and inviting in here tonight.

It's a really great venue.

It seems really vibrant and I've heard a lot of good things,

looking forward to sampling some of the food.

Yes, expectations in the dining room are high,

but what are the first impressions of the menu?

I like the salt and pepper pears, it's something a bit different

so I thought I'd give that a try.

I'm not a fan of fruit with like savoury things and cheese.

I'm not a cheese fan

so I'm definitely going to opt for the risotto.

Well, I suppose before all hell breaks loose in the kitchen,

the chefs should have a little taste of each other's dishes.

The risotto is beautiful because it's perfectly cooked

-but it's still got a little bit of a...

-A little bit, yeah.

..of a bite. Lovely, really, really lovely.

Well, we couldn't be further apart, could we, in what we've done?

I wouldn't want too much because I've got a small...

because I eat lots of little things.

-I'm a big portion girl.

-Are you?

SHE LAUGHS

-I'm glad you like it.

-I can't knock it.

SHE LAUGHS

Well, a lot of love for each other's food there, any further comments?

I didn't like it at all.

Are you joking? Delicious.

I've just tried Lesley's starter and I'm really disappointed

in the fact that I can't criticise it,

it's delicious, it's really delicious.

Oh! Chef-y love all round but no time to dwell on it

because the traps are open and service is off.

And Giuseppe is running the pass, so no mistakes

or you'll be in big trouble!

OK, three pears, one no walnuts.

The risotto, please, to start.

I'll have the pear, please.

Three risotto, one pear.

Two risotto.

Yes, at the kick off, it's pretty even - four pear and five risotto.

But it's early days and could go either way.

But as the orders start to flood in it doesn't go either way at all,

it stays remarkably even, in a roundabout sort of way.

I will need one more risotto and one pear. One pear, one risotto.

One risotto, one pear.

There we go, one pear, one risotto, one risotto, one pear, one pear,

one risotto...what does that all mean?

Yes, it means mayhem!

I am so glad I don't work in a restaurant any more.

Yes, but tonight, Lesley, you do, so get those pears on your plates!

It's mad now, mad.

Nuts, nuts.

Yes, mad and nuts in the kitchen,

but what's going down in the dining room?

I had roast salt pepper pears. Very nice, I really enjoyed it.

I had a risotto and I think it's really nice

and the layout is really good.

So the food's going down a treat,

but back in the kitchen there's a bit of a blockage.

I've got it all lined up, ready to go,

but there's no service at the moment.

Yes, the orders are piling up on the pass,

but the waiters are not getting it out quick enough.

Oh, here they come.

Thank goodness for that. Let me hear you say whoo!

-Whoo!

-BLEEP

-hell, Lesley. I'm trying to put my risotto on.

Yes, blockage cleared, the end-to-end stuff continues.

Until a small but noticeable rise of the risotto.

We have two for risotto. Two and two.

-Two and two, four risotto?

-Yeah.

Although that doesn't last for long, and it's back to even-stevens.

We'll go for the risotto, please.

I'll have the salt and pepper pears, please.

Three pears, one risotto.

Two pears, two risotto.

It was all going well up until that point.

Two pear, two risotto. One pear, one risotto.

Neck and neck.

How many more orders to come in, Giuseppe?

I would say we have quite a lot, I'm afraid.

I don't like that.

So it started off, it went up, it went down, it went down,

it went neck and neck and now it's neck and neck again.

Neck and neck, even-stevens, 50-50, slap-bang in the middle,

surely one table in the restaurant wants

to go one way and not the other?

The salt and pepper pears, please.

The pears, please.

Two pears, one risotto, One pear and two pears.

Yes, at last a flurry of pears to add a bit of jeopardy

to the proceedings and rattle Galton's cage.

That's really put the cat amongst the pigeons. Six pears, whoa!

And with that, service comes to an end.

It's certainly tight, but before the results are in,

let's get a last thought from the diners.

I had the risotto to start with and it was really well cooked,

the rice was perfect.

I ordered the pears, the flavours, the walnut, the gorgonzola

and the oil together were delicious.

Well, they just loved the food, but the burning question is -

which of our two chefs sold the most and took round one?

I wonder if you can guess.

BOTH: One, two, three.

THEY LAUGH

-Hey, kiddo.

-Well done.

-Well done, mate.

So, a dead heat in the sales department, but it's not about

the number of covers, it's all about profit,

and this is where the earlier spending and menu pricing

really come into play.

You see, it all comes down to whether we haggled enough

for our ingredients, our more expensive ingredients and

I have to say, I'm beginning to wonder now

whether or not I haggled enough.

So if Lesley's matched me on the starter

but she's charging £2 more, oh, that builds up.

Don't like to think of that.

Well, let's take a look at the results in detail.

And at last it's not quite so even,

because Lesley's 32 starters brought in a total of £368.

Take off the money she spent on ingredients

and she is left with a profit of £277.99.

Galton's risotto was cheaper on the menu

and brought him in a total of £312,

and even though he spent less at the shops, when you take away his costs,

it leaves a profit of just £246.27.

That's over £31 behind his rival as we head into the second round -

the main course.

Both chefs will be acutely aware that this is the round that has

the greatest profit margins and both will be desperate to win it.

So what are they going to be serving up for mains?

For my main today I'm going to do pork loin,

served on cannellini bean-style ragout.

Lesley's pork medallions will be stuffed

with figs and sage and served with a dry Marsala sauce,

creamy scalloped potatoes and cannellini beans.

Does that look tasty, or does that look tasty?

What could Galton possibly come up with to rival that?

For my main course,

what I'm going to do is a seafood sort of thing.

I'm going to go and look at the market,

see what really good seafood I am going to use.

Eventually, Galton settled with crab and mussels

to accompany his fresh linguine.

It will also come with a side of Piedmont peppers

and a rich fontina mash - a real taste of Italy,

and a delicious dilemma for the diners.

Back in the kitchen,

and while Galton laughs off his round one defeat,

Lesley gets on with stuffing her pork.

I'm cutting two slits in the pork like that, all the way through.

And then I'm - it's not a culinary term

but I'm kind of squidging the fig, just a lovely bit of sage,

and then we'll season them with black pepper, but just before

they go into the butter to cook, we'll sprinkle with a little salt.

And while Lesley beavers away over her medallions,

Galton prefers the more hands-off method.

In fact, he's made it quite clear that Italian is not his forte,

so why not utilise someone to whom it's second nature?

Malik, pasta.

Talk to me. What are you doing with the pasta?

We're going to do the flour, one kilo of flour.

-One kilo of flour, how many eggs?

-11.

We'll leave you with that.

There you go - Italian cooking made easy.

Just get someone else to do it for you!

What I'm looking for Malik to do is to make this almost see-through.

I don't want it too thick, if you know what I mean.

And once someone else has done it for you, that's when

you can take over and really show off.

Malik has shown me how to do it, it's basically the same principle

on a smaller machine, but obviously 10 times the size.

Too thing, that one.

That's what happens when you do it too quickly, it goes too thin.

No, that's what happens when you don't know what you're doing.

-You having problems with your pasta over there, Galton?

-Well, not really.

Ooh, you little liar!

Anyway, he's not the only one making errors.

Lesley Waters is finding herself running a little short

in the fig-squidging department.

Getting low on figs.

What we're going to do is, rather than do two figs on each side,

we're going to do the herb and the fig.

So, Lesley's fig-stuffed pork is not quite as stuffed as it was earlier.

Oh, Lesley!

Now back with Galton, and at last he's mastered the pasta machine.

Here we go, this is the linguine.

It's supposed to be like fine girls' hair, blonde girls' hair.

-You mean naturally blonde!?

-No!

You're cheeky!

I'm going to come over and see you in a minute. Naughty boy.

Yes, you naughty boy! What are you suggesting?

Lesley pops a load of pasta on her barnet? I don't think so.

Now, as we discovered earlier, owner Giuseppe is very particular

about what is served up in his restaurant,

so Lesley has been very brave and served him up a taster plate.

But will it get the thumbs up?

I just hope they like it!

It looks yummy, really rustic and...

He said the right word! Rustic!

Well, he likes the look of it, that's a start.

But does he think his diners will?

Do you think your customers are going to like this?

I think so, it is very much...

I mean, obviously, the taste of the dish itself

will be slightly different than what we do.

-Are you going to sell it for me?

-I can't do that!

There you are - straight from the horse's head.

Sorry, mouth! Horse's mouth!

Right, as this is the big-money round, earlier in the day

when the chefs went shopping for ingredients,

they had big money on their minds and how not to spend it.

I'm after some pork fillet.

I need you to give me a really good deal.

If you take the 14, we'll do a 10% discount for you.

-70 quid.

-70 quid?

-Yes.

-OK.

-All right?

-Yeah, no, that's good.

I'm actually quite shocked,

that's a lot better than I thought it was going to be! Phew!

So, Lesley's all done.

But did Galton better her barter banter

while shopping for shellfish at the seafood stall?

What I'm really after, I think, is some crab meat.

But I know this is expensive, so I'll ask.

Hi, sir. Now, crab meat.

-Have you got more than this?

-No, only this.

-How much is that?

It's £30.

If I have this for £30, could you throw in two of those?

£30?

33?

Yeah, deal.

Well, deal done, but you don't get a lot for your money.

Galton's obviously planning that his crab linguine

is heavy on the linguini and light on the crab.

So, let's just check those final spending stats

and see who's sitting pretty on the spending front.

Well, Lesley's spent in total a very reasonable £146.34

on her main course ingredients

and she's going to put her pork on the menu at a hefty old £19.95.

Galton once again was very sparing with his cash

and forked out no more than £82.66 on everything for his mains.

However, he's pricing his pasta dish on tonight's menu at £12.50.

That's over £7 less than his rival's dish.

He's either very brave, or very foolhardy.

Well, back in the restaurant,

and the guests are making their minds up.

Would you like to order your main course, please?

I'll have the fresh linguine, please.

I'll have the pork medallions.

The pork medallions, please.

Well, if Galton was hoping people would go for the pasta

because it's cheaper, his hopes could be dashed,

but that was just a rough straw poll.

It's time to find out what the guests really think

as the whistle blows for service.

One linguine, one pork.

Two linguine, two pork.

And they are off and straightaway...

Potato! Potato!

..Lesley's come out without her spuds.

I forgot my potatoes.

I don't know what happened there.

Come on, Les, concentrate!

Right, is it going to be a case of even-stevens again?

Seven linguine.

-Oh, no!

-That's better!

No, it is not.

That is a huge order for Galton - seven linguine to nil,

what a barnstormer!

How much did I need that? A lot!

Yes, but has he scored too soon? Will he be able to defend that lead?

They don't know what they're missing.

Six pork, one linguine.

No. Lesley shoots and she scores. Six pork to one linguine.

Back to even-stevens and they've now started to row about it.

I'm very happy with how the linguine has come out.

The only trying side is it's not selling enough.

-It is!

-No!

Yes! Yes!

Yes, Galton's starting to look tired. Has he got anything left?

Five pork, one linguine.

-Wahey!

-It's a disaster.

Yes, not the linguine rush that Galton needed,

and he's left clutching at straws.

Yes, so I got a good deal on the crab,

which I'm delighted with, because I need all the help I can get.

Five pork, three linguine away.

After Galton's good start, there is very little in it now,

but, unfortunately for Lesley,

there's also very little in her pan of beans.

That would be a tragedy, wouldn't it?

Running out of the beans, the cheaper ingredient!

Yes, it would, Les.

If you run out, your orders could go straight to your rival.

Out in the dining room,

the customers are none the wiser about the mayhem in the kitchen,

but are they enjoying the fruits of the labour?

I had the linguine and was very impressed, I must say.

I had the pork, which was really nicely flavoured,

but I just thought the portion was a little bit too big.

Back in the kitchen,

and it's looking touch and go for Les's beans.

More beans. We've got about half a pot there,

I'm praying we've got enough.

And team Les has now resorted to supplementing their dish

using Galton's leftovers.

There's a crisis with the sauce.

So they're nicking my chicken stock from the risotto.

But, hey, I don't mind!

Yes, a bit cheeky, that.

But it looks like she's just about got away with it

as service comes to an end.

All the orders are in, thanks very much.

We have just enough beans, just.

Well, you might want to hold on to that sigh of relief, Les,

as there's been a terrible mistake.

-It's fine.

-No, it's not fine!

I'm very sorry, guys, there is three more tables just ordering.

We missed them.

Yes, just when they thought it was all over, three more orders come in.

I'm really seriously running out now.

But Lesley has just enough beans to cover the new demand.

Have you magicked some beans up here?

Yes, I have. They're called magic beans.

I'll give you magic beans!

Now, for Galton, as it's just an extra three of each,

it's not really helped,

but for Lesley it's been career affirming.

My God, I feel I've done three days work.

I'm going back to teaching!

So, she is exhausted, Galton is crestfallen -

what about the customers? Did they enjoy their dinner?

I had the linguine for my main.

It came, it was beautifully presented,

the red pepper really made it look appealing.

For my main, I ordered the pork, which I thought was excellent.

Really nice mix of flavours.

Yes, compliments all round, but the burning question is,

who sold the most dishes?

BOTH: One, two, three.

-Nothing in it, though.

-Well...

That's a big "in it", actually.

-But there again, I spent more.

-I hope so.

I hope that pork was gold-lined!

So, not great for Galton,

and I'm afraid the figures back that up,

because Lesley's 35 dishes

actually raised a massive £698.25.

And even when you take off the amount she spent at the shops,

that still leaves her with a stunning profit of £551.91.

Galton may have sold just six less dishes than Lesley,

but as they were priced at £7 less,

he only raised a total of £362.50.

Take off his expenses and Galton's main course profit

comes to just £279.84.

That's a lot of catching-up to do, as we enter round three.

So let's find out what treat we have in store for pudding.

For my dessert today I'm going to do an almond lemon polenta torte

and some poached fruits.

Lesley's almond polenta cake will be drizzled with a lemon syrup

and served with orange mascarpone and caramelised satsumas.

It's sweet, it is tangy,

it'll get the diners drooling over the menu.

So, Galton, top that!

For my pudding, it's going to be sort of a classic tiramisu

and with mascarpone.

Galton's version of the Italian classic chocolate

and coffee tiramisu will be served with an espresso creme Inglese.

It's rich, it's chocolaty, it's sumptuous.

What will the diners make of those two?

Well, back in the kitchen,

and you can cut the competitive atmosphere with a knife.

Can you stop what you're doing and let me use that?

Yes, both chefs are keen to get the dessert round just right,

and Lesley is in her element.

What I'm doing here is the pudding,

which is this almond lemon polenta cake.

The great thing about this is, because it hasn't got flour in it,

it's got a lot of almonds in it and a tiny bit of polenta.

The polenta gives it a really nice kind of texture,

but the almonds keep it moist, really, really moist.

So, Lesley has an air of quiet confidence about her.

Galton, on the other hand, is in a muddle.

Chocolate, anyone seen my chocolate? What happened to my chocolate?

You see, he's never made a tiramisu before, but you'd never know it.

This in here is for my tiramisu,

so what it is is chocolate with a hot syrup added to it

to melt it, then lots of egg yolks,

so ten egg yolks have gone in there.

I'll whip some cream up into another bowl,

add the two together, and that's it.

So, both chefs are happy to go about their pudding business,

until Galton stumbles on a problem.

You see, there are only two cake tins in the kitchen

and Lesley has both of them.

-Lesley?

-Yes?

How long are you going to be with those tins?

-About at least another half an hour, 45 minutes.

-That's fine.

-Is that all right, chef?

-Yeah, that's fine.

Now, when Lesley says she wants the tins for half an hour

to 45 minutes, does that mean 45 minutes to an hour?

Or does it mean a full two hours?

How's my tins?

Can they...? They're still warm, my love.

-I'm very sorry, can I just have another half-hour?

-No problem.

I'm desperately wanting to assemble this tiramisu, but I can't,

because Lesley has all the tins for her polenta cake

and I can't do it until the polenta cake goes cold.

I have to wait around. Why is it me? I always have to wait around.

That's the trouble.

Women are never on time, they never do things on time.

My wife is the same.

The bane of my life!

Well, that's just lost Galton the ladies' vote,

but to be fair, girls, he's got a point.

Lesley has been hogging those tins,

which is enough to make a chap get a little ratty.

It's half past four, I haven't got my tins, what's happening?

Guys, go and bring the cakes in from the outside. They're coming, honey.

-OK.

-They're coming, baby.

Well, thank goodness for that, he's got his tins,

and Galton at last won't have to send out a floppy tiramisu.

Right, the rules for the desserts are a little different.

This time the customers can pay what they think the dish is worth,

so it's not just essential their puddings look and taste good,

it's essential the chefs can make them as cheaply as possible,

just in case the diners are a bunch of meanies.

So, earlier on at the shopping stage,

the chefs were after the best bargains,

and at the Italian deli it was a real haggle fest.

I want some good quality chocolate,

I'm going to make a classic tiramisu.

Look at that. Powerful, gives a nice bitter flavour to the tiramisu.

Yes. Now, six bars, 70% chocolate,

I know it's expensive. What's your best price?

It costs 19.50. Usually we do a 10% discount.

I need to pay less than that.

The boss is not here, say nothing...

(We'll charge you a tenner.)

Deal!

So, Galton's pleased with his deal.

Let's see how Lesley got on.

Luigi, would you be able to do me a deal on it, do you think?

-Of course we will.

-Fantastic. Phew!

22.45. Let's make it £19.

-Could you make it 18?

-£18.

And after a jolly good haggle,

Lesley's total outlay for desserts came to £46.66.

A good result that Galton couldn't match, although with his pudding

ingredients coming to a total of £56.14, he's only a tenner behind.

Back in the restaurant, the guests are baying for pud,

but before they decide which dish they fancy, the chefs are going

to go out there and try and convince them they should buy theirs.

Please welcome Lesley Waters and Galton Blackiston.

APPLAUSE AND CHEERING

Good evening, ladies and gentlemen.

First of all, thank you very much for coming this evening.

My pudding is an almond and lemon warm polenta cake

and a lovely orange syrup.

I've gone down the route of a really classical tiramisu,

so that's what you've got.

You've got a coffee Inglese to go with it.

It's one of the best things I think I've tasted for a long time.

How very modest, Galton. Time to work the room.

I can only go on taste, I am a pudding freak myself.

That's where I started off in the kitchen, on the desserts.

So it's really, really moist. It's not dry, like a cake.

So, has either Galton's past history

or the moistness of Lesley's cake swung the deal?

I'm going to order the orange polenta cake.

I love polenta and I love the fruit element and the nut element.

I've always wanted to have the tiramisu,

because it's one of my favourite desserts.

Although, I don't think it's like the traditional tiramisu.

Well, while the guests make their minds up in the dining room,

back in the kitchen it's time for the chefs to see

if their puds live up to their sales pitch.

I love the custard with it.

-You see, I do think that works together.

-It does!

But wherever you go in Italy,

you'll probably find each area has their own interpretation...

-Yeah, yeah.

-..of a tiramisu.

And in Norfolk, that's a tiramisu.

On to the polenta cake.

I like it.

This is depressing.

What are you depressed about?!

Everything you've done I've liked!

Everything you've done I've liked, what's wrong with that?

Two different styles, but it's still really enjoyable food,

that's what it's about, isn't it?

Goodness me, they are like an old married couple!

Giuseppe, put an end to this bickering and call some orders.

Two polenta, two tiramisu.

What would you like as a dessert?

I'm going to have the almond and lemon.

Tiramisu, please.

One polenta, one tiramisu.

Four tiramisu and three polenta.

Well, the tiramisu is edging ahead after the first few orders.

I wonder if that had anything to do with Galton's sales technique.

I did a good enough pitch, I must admit.

I told them all about it, how I made it,

how I started off as a pastry chef.

Yeah, are you sure it was nothing to do with your portion size?

I did notice that Galton took out a rather huge lump of tiramisu cake

when he went out - look at it now.

Ooh, Galton! Are you stinting on your portions?

Well, whatever he did, it seems to have worked.

Two polenta, one tiramisu.

One polenta, one tiramisu.

Four tiramisu.

Two tiramisu, two polenta.

We're not that many down. So there.

Yes, Lesley's nonchalant.

She knows that the odd tiramisu here or there

isn't going to swing this competition,

as indeed does Galton.

It needs, really, to be seven tiramisu and no polenta.

Seven tiramisu? You'll be lucky!

-Seven tiramisu.

-Oooh!

Like that! Like that!

Oh! He is lucky!

So, just who is it ordering all the chocolate in the dining room?

Could it possibly be ladies?

I'm going to order the tiramisu,

and the espresso creme Inglese that went with it.

Tiramisu, please.

Yes, the ladies are loving the chocolate,

but there are gentlemen out there and they have to eat too, you know.

One cake down.

This one I'll get plenty out of.

I'm quietly confident I'll have enough cake.

Now, as the tiramisu starts selling out, Lesley has noticed

a little something going on on Galton's plates.

That tiramisu is getting smaller and smaller.

Look, there's a difference between selling a doorstep and a nice slice.

As it turns out, it doesn't matter whether your potions

are big or small, Galton,

I'm afraid Giuseppe has a bit of bad news for you.

-Six polenta.

-I can't help...

Six polenta?!

Yes, that could be a killer blow for Galton.

It has also meant that Lesley is now strangely silent

about Galton's portion sizes.

-Are your portions getting smaller?

-No!

Well, you're both up to mischief,

so it's just as well service has come to an end.

But out in the restaurant, how did those final few dishes go down?

And, more importantly,

what do the customers think the pudding is worth?

I had polenta cake with the satsumas and it was absolutely amazing.

I paid £10 for it because it was well worth it.

I had the tiramisu, which I found was delicious,

I'm a tiramisu fan, and I ended up paying £10 for it.

So, is that going to be enough for Galton to catch up with Lesley?

Well, while we tot up the final profits,

let's find out just how many desserts our chefs actually sold.

It was, in the end, a close call.

Galton managed to sell 32 portions of tiramisu,

while Lesley in the end just pipped him at the post with 33.

But it all comes down to what people have paid.

It's been a day of high drama for our chefs.

There's been laughs, tears,

and of course there's been a lot of cooking.

But at last it's time to hang up the aprons

and find out today's overall profits.

BOTH: One, two, three, go.

Look at the profit you've made!

-That's extraordinary!

-Oh, my God!

I would normally say that is pretty good,

but that is amazing.

I don't know what to say. I'm never short for words.

I've had a great day and I'm absolutely exhausted,

but I'm so thrilled.

People out there have enjoyed the evening, and that, to me,

is the most important thing. That's my thing of being a chef.

I want to see happy faces when I go in the dining room.

And I think we've achieved that,

and to make that sort of profit is great.

Well, in the end, a convincing win for Lesley,

but when you think about it everyone is a winner,

as both chefs have earned a massive amount of money

for their chosen charities.

My charity today is Wessex Heartbeat,

and this is a charity that helps people who have heart problems.

My charity is the Royal National Lifeboat Institution,

and they save lives around the country.

Yes, it's hats off once again, as two top chefs have shown

they have what it takes to put their menus where their mouths are.

For a selection of recipes from the series, log on to...

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