Brighton Food and Drink Festival Chefs: Put Your Menu Where Your Mouth Is

'Britain's top chefs...'

-Yee-ha!

-'..are up against each other...'

-This will 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 put their reputations on the line...'

Help me!

'..as they are challenged to produce a three-course meal...'

-Yes!

-'..for a room full of diners.'

-We can't have customers waiting!

-We want beef!

-Perfect.

-Wow.

'They'll be working in kitchens they've never seen before,...'

-This is impossible!

-'..with a limited budget...'

-You've got to go lower.

-'..and up against the deadline of service.'

That took for ever to cook.

'But the big question is - who will make the most money and win?'

We came, we saw, we conquered.

'Today's culinary clash is going to be the one they all dread.'

'Coming up, it's a case of beauty versus the beast...'

-Ooh, you beast, you.

-I love it when she calls me a beast.

'And one chef has to really set his stall out.'

I am... I am quite a famous chef.

'But whose delightful dishes will the customers prefer?'

'Chefs - put your menu where your mouth is!'

'Yes, welcome, friends, food lovers, sports fans.'

'It's time once again to take your seaside, ringside seat

'at the cook-off that ends all cook-offs.'

'Two of our most treasured chefs

'are putting their well-earned reputations on the line

'as they fight for culinary supremacy.'

'Why do they do it? Because they can.'

'Who do they do it for? They do it for you.'

'First to pop his neck on the block

'is a chef who changed the face of the Belfast cooking scene.'

'He's been known to juggle up to 16 of his own restaurants

'and get a Michelin star as well.'

'Hold on to your hats, ladies,

'it's Paul Rankin!'

Any chef that wants to beat me better be on top of their game.

I always want to do well.

'And facing up to Paul today is the most charming female cook

'you could ever wish to grace a kitchen.'

'One of the country's best-loved cookery teachers,

'she's run restaurants at home and abroad, she's a writer,

'a businesswoman, a lover of all that's decent and right on a plate.'

'Fighting today out of rural West Dorset,

'it's Lesley Waters!'

My philosophy is three things.

Number one - use the best-quality ingredients you can.

Number two - keep it simple.

And - number 3 - have a passion for what you cook, enjoy it.

'Well, boy, are our two chefs in for a shock today,

'as the battleground for this cook-off is a mass catering event.'

'Yes, it's the annual Brighton and Hove Food and Drink Festival

'only the largest festival of its kind in the South of England!'

'37,000 visitors have been known to turn up over a weekend

'for the food demonstrations, the produce stalls

'and the food stands

'and that's exactly what our two chefs will be running today.'

'With a budget of just £500 each,

'they will have to seek out their ingredients,

'come up with three different dishes - a meat dish,

'a vegetarian option and a pudding that'll be served at the same time.'

'They will have to cook for hundreds of starving festival-goers.'

'The chef that makes the most profit will be the winner.'

'And all the profits go to charity.'

'So, Lesley Waters and Paul Rankin,

'it's time to put your menu where your mouth is!'

I'm feeling numb because I don't do this sort of thing.

-I don't do cooking for thousands.

-No neither do I.

Also, they're going to be foodies,

so they're gonna be expecting us to turn out something really special.

-It's not hot dogs and burgers.

-We've only got 500 quid.

Good luck, mate.

'Yes, they are saying "good luck",

'but really they want the other one to go down in tatters in flames -

'because, let's face it, no-one wants to be branded a loser!'

'So, what's the winning strategy?'

I'm thinking street food, you know, but street food, but smells great,

looks great, it's attractive.

If I was going to a food festival,

I wouldn't want to eat posh food. You're out and about, a day out,

so you want to eat something that's interesting.

'There you go, then - Paul is going for something "interesting"

'and Lesley is thinking something a bit more "street".'

'Remember, they have to provide three dishes -

'a meat, a vegetarian and a sweet dish.'

'So how will their strategies translate into a menu?'

'We'll start with the meat dish. Paul?'

My mind's going towards Asian things.

So sort of zippy sort of Thai, Vietnamese flavours,

and yet I want to put a substantial piece of meat in it,

so I'm thinking pork belly.

'Paul's slow-cooked five-spice pork belly

'will be served as a warm salad

'with mango, pickled ginger and Thai glass noodles.'

'That should get the festival foodies salivating.'

'So what has Lesley got in her arsenal that could counter that?'

I'm going to go with strips of chicken, char-grilled,

and then, on the side, a nice scoop of home-made sort of hummus sauce.

'Lesley's chargrilled honey-and-mustard chicken

'will come with an avocado-and-tomato salsa

'and warm pitta bread.'

'Looks fabulous. In fact, they both look fabulous.'

'So which one would you choose?'

'Before they get cooking, they have to go and get their ingredients.'

'Remember, this competition is all about who makes the most profit,

'so getting good deals is all part of the game play.'

'Paul went to a local cash-and-carry in search of his pork.'

-So what's the price for pork belly?

-I can go down to about 1.55, 1.60 a kilo for you.

Well, 1.55 sounds better than 1.60.

As it's a food festival for Brighton, absolutely.

1.55. That sounds like a good deal. That's a deal, then, definitely.

'That's an incredible deal and puts Paul into pole position.'

'Lesley struggled to find the amount of chicken she needs at the shops

'and had to resort to phoning around to find the cheapest supplier.'

I've managed to find some British free-range chicken,

but it's only 20 kilograms and I'm now about to ring the manager.

Hi, John, it's Lesley Walters.

I'm after your chicken breasts.

I'm on a bit of a budget and I just wondered

what is the best you can do for me?

I can have 20 kilos for £100, yeah?

All right, well, you've got a deal, John. See you soon, bye.

'So both chefs are fully loaded for round one,

'although buying the food was the easy bit.'

'Cooking it for hundreds of customers is a different ball game,

'especially when you are in a makeshift kitchen

'and it's going to be tight in there, guys, so no bickering.'

'Oh, too late!'

-I'm doing noodles.

-I'm kind of doing noodles!

-A sort of salady thing...

-I'm doing a salady thing!

What if everyone else does the same?

'Each chef will have a hired-in helper

'who will be on hand to assist them in every way.'

-Do you know what you've let yourself in for?

-We think so.

-Are you going to be doing the washing-up?

-That's it.

-I'm doing the washing-up.

-You are?

Richard's doing all the cooking.

'Right, then, the secret to successful mass catering

'is planning and forethought.'

'What a shame one of our chefs forgot to put that on his agenda.'

-Is that how much meat you've got to cook?

-I know, I'll never do it!

It was cheap, so I bought loads and loads of it.

'Loads of it? That's an understatement -

'Paul bought 45 kilos of it.'

'That's about half an abattoir.'

'There are thousands coming, but they're not all having pork belly!'

'And you've only got one oven!'

So one of the most important things with pork,

if you're gonna get crackling, is to get your skin nice and dry.

I'm not really holding up any hopes to get good crackling off this

because I think my oven's going to have too much stuff in it.

I think I've chosen the wrong thing, I should've chosen chicken.

I should've fought Lesley for that chicken.

'Oh, dear. With just four hours till service,

'Paul looks like he's on a wing and a prayer

'and he's not the only one concerned about a lunch-time kickoff.'

I'm feeling quite panicked.

When you're catering for numbers,

a job that would normally take ten minutes -

suddenly that job takes an hour.

I'm running out of time. Already.

'Already? You've only just arrived!'

-How's it going, Les?

-Ohhhhhhh...

Huh? Give me that noise again! Ohhhh...

How you doing, babe? How are your pork bellies?

They're big. They're very big!

-They're scary.

-I bet you're laughing, eh?

-I'm not laughing.

-"Rankin has chosen the wrong thing."

-No.

'Lesley laughing? She wouldn't be so cruel.'

'Mind you, Paul's got a cunning plan

'that will wipe the smile off her face.'

The temperature is not great in here.

Nothing seems to be happening,

but I've put a lot of pork bellies in here

so it's absolutely crammed full of pork bellies.

What Lesley doesn't know

is I've also got her oven packed full of pork bellies.

Watch out for her face when she finds my pork bellies in her oven.

'And, sure enough, just a few minutes later...'

Erm, Mr Rankin?

-Yeah?

-Could you take your pork bellies out, please?

I didn't put pork bellies in there.

That oven must come with pork bellies.

I'll take them all out, honey, I don't know how they got in there.

Honestly, I don't know. Sorry.

'Do you know, I don't think Paul is the slightest bit sorry,

'but losing that oven does pose him a big problem

'in a few hours, hundreds of hungry people

'will flood through the gates.'

'This is where years of experience come into play - hopefully.'

I'm trying to keep heat in these pork bellies I had in Lesley's oven.

I've just lit the barbecue,

so I'm going to try and braise them, try to keep the temperature in them.

I don't have the time and I don't have the oven space.

I love Lesley, but I don't want to lose.

Chefs aren't competitive though, don't be getting the wrong idea.

'Well, this is touch-and-go stuff.'

'If that pork ruins, Paul is out of the game - finito!'

'And what's worse is that Lesley has run into a big setback of her own.'

I've just gone through the chicken

and after thinking some of the breasts were quite big,

actually we've ended up with some which are not so big

and I've just done a count through and I'm just now panicking

that I haven't got enough, so we're going to get more chicken breasts.

'Well, here's a to-do! Paul's problem is he has too much meat,

'Lesley doesn't have enough meat.'

'What a shame they can't share! But they can't!'

'So, while Paul pops his pork precariously on the barbie,

'Lesley is going to have to frantically phone for further fowl.'

We've tracked down some chicken

and I'm just going to call the manager, see if I can get a deal.

'Having to phone a butcher at this late stage is not great for Lesley -

'she's over the barrel now and the butcher will know it.'

'Can she cut a good deal?'

I need five kilos -

what are you going to let me have those for?

They're normally 10.98 a kilo and you've done them for 10.48.

I'll have them. That's £52.68, is it?

Yeah, brilliant, thank you.

'Well, that's bad news for Lesley.'

'She is now paying almost twice the price she paid for her first batch.'

'This is a huge gamble on her part,

'but had she not bought it and run out of chicken,

'she'd have been left watching Paul picking up all the sales,

'so fingers crossed, Les.'

Let's just hope people buy my chicken.

'Yes, let's. And with that thought in mind,

'it's probably a good time to check the stats

'and find out who spent what on ingredients for round one,

'as that will affect the prices that will be on the menu.'

'Well, in total,

'Paul spent a sizeable £239.05

'on his pork bellies and salad

'and he's decided to sell his dish today for £5.90.'

'Lesley also forked out a pretty penny,

'after getting caught short with her chicken.'

'She ended up spending £207.25

'and is putting her dish on the menu for £5.95,

'just 5p more than her rival's.'

'Back at the festival and with 15 minutes till the lunch-time kickoff,

'our duelling duo have decided to venture out of their tent

'and suss out the other food stalls

'and it's suddenly dawned on them that they are not alone!'

I thought there wouldn't be a lot of competition, but there's loads.

I know, it's actually too much!

I hope I haven't bought too much stuff. I need to get rocking.

-I need to fight through these crowds.

-Yep, we're nearly there.

'Yes, with seemingly every possible type of world food surrounding them,

'what are our chefs going to do to make their food stand out?'

'Well, how about burning it?'

Oh, it's burning a bit down there.

I'm going to whack a bit of water in to get a bit of moisture in there.

So the cooking's going to be in a moist, steamy atmosphere,

rather than the dry roastiness of the oven.

I need to figure out whether I'll have to try and crisp it up.

I think customers like the idea of crispy pork belly.

'Yes, we like it crispy and we like our salsa salsa-y, don't we, Les?'

I'm now making the salsa for my chicken course, OK?

So we're going to use chopped red onion, chopped tomato,

lemon juice and lime juice,

avocado and extra virgin olive oil.

You just chop it up and mix it all together. Nearly there.

'You better be more than nearly there, Les,

'as it's just gone midday

'and the festival-goers are starting to get peckish.'

'So a big moment for Paul - has he managed to turn his mountain of pork

'into something halfway edible?'

Oh, yes, the pork belly's ready.

'So Paul's pork belly is a go-er, Lesley's chicken is on the barbie,

'the sun is shining, the weather is hot - what more could you want

'apart from a quick taste of your rival's dish?'

I think you've done a good one here. You can have the chicken hot,

your salsa's cold, with your bread - bish, bash, bosh - you're away.

My pork belly - the thing that's difficult about this -

every plate I need to build.

I think I've picked the wrong dish, but I think they might like it.

I think your pork belly they are going to love.

-They want something zippy, they want something fresh.

-Tasty, fresh.

-And yet the pork belly makes it satisfying.

-Yeah, absolutely.

'So compliments all round,

'though that's to each other's faces -

'behind backs, it might be a different story.'

Lesley's clever to use chicken

because chicken always sells at something like this.

The only thing I would say is I just think it's a tad plain

and it's not as good as my pork belly.

I'm really worried actually because I think that's gonna fly out.

I don't think I stand a chance.

'Well, Lesley's a little unsure,

'but it's well past the time to change her mind

'as it's just gone midday and time to unleash the customers.'

Ladies and gentlemen!

We are now open for food!

Buy, buy, buy!

'And the first flurry of interest goes to Lesley's chicken.'

-What would you like?

-Er, your honey chicken, please.

Who's going have my chicken? Come on, come on, have my chicken.

'It's early days, but Paul has decided that direct action

'is better than inactivity.'

Who wants to try a bit? Come on. Bit of pork belly there, sir?

Tell everyone how good it is. Try that pork belly.

-How long's it been cooking?

-About three hours on the cooking.

I've put a tangy dressing on it.

'You are slightly missing the point here, Paul.'

'You are supposed to be selling it, not giving it away!'

'Although it's a marketing technique Lesley has also decided to adopt.'

Would you like to try some chicken?

-Hello. Would you like to try some?

-OK.

-There you go, darling.

'So charm from both sides seems to be working as the rush is on.'

'Both the pork and the chicken are starting to fly off the stand.'

The chicken seems to be going well, it started off quite slow,

but people seem to really like it.

I don't know when this will end and now the service is just endless,

it's just one, buy two, buy three...

'So the customers are happy and the chefs are enjoying themselves.'

Pork belly, anybody?

Please have my chicken, it's delicious!

'And why not? Nice to see people enjoying the fruits of your work.'

-Would you recommend it?

-I would.

Recommended by Brighton's most famous gourmet.

This is the critic that all of Brighton fears.

Thank you very much, love, come and give me a kiss, thank you.

Thank you very much.

'Although, for Lesley, they've been enjoying it a bit too much.'

Look, that is the last of my pitta bread, I'm right out,

I'm really low now, but we've still got chicken to sell

and I'm going to see if I can get some pitta bread or something

that we can use with the chicken.

-Lesley, have you run out of pitta bread?

-Yes, I have.

You know, my heart bleeds. You know, honestly.

I love you so much that I really feel bad for you.

You sound like it, mate.

'Yes, not good news for Les -

'she worked out she hadn't got enough chicken in good time,

'but she forgot about her bread, which has been rapidly disappearing,

'and no-one want to see their pittas dwindling like that.'

'It's a double whammy too -

'not only is she going to have to dip even further into her profits,

'she's also going to have to leave the stand in search of supplies.'

So we've done a deal and I've got some nice onion bread,

which will be really good and they're normally £3 a loaf,

but this gentleman has given me them for £2 a loaf. Really good bread.

'It might be good bread, but £2 a loaf is coming out of your profits.'

'And Paul's pork is still trotting off the stand.'

-Pork belly?

-Pork belly, sir, ready to rock and roll.

'Well, Lesley's back, bread replenished -

'wouldn't it be awful if she ran out of something else?'

I've run out of hummus

and I'm going to make up another sort of sour cream with sesame

to go with the chicken,

so another sort of dippy thing.

'Oh, Lesley, what were you up to when you went to the shops?'

'You are supposed to keep it cheap,

'but you were supposed to buy enough to go around.'

'But, as the afternoon wears on,

'she's not the only one suffering from supply-and-demand problems.'

Getting short of stuff now. Still got a bit more pork belly left,

but we're nearly there, even on the pork belly.

What I will run out of is salad

and the likes of the noodles.

'Yes, victims of their own success, the pair of them,

'but what was the customers' verdict on our chefs' work?'

Delicious, really complementary flavours

and the lime brings the flavours out in the chicken as well.

The chicken is fantastic, you must try it, really good.

I had the pork belly. It looked really nice when he cut it up.

I like a nice side-salad as well, so I thought "I'll go for that."

It's gorgeous, a lovely, sweet sauce to it,

lovely and crispy pork - beautiful.

'So thumbs up from the critics,

'but, at the end of service, which one of our duelling duo

'sold the most meat dishes and took round one?'

The meat course - this is what I have all my hopes pinned on.

I know, I think you've won this without a doubt, mate.

I hope so. I can't wait to see. Let's go!

Ready? After three. One, two, three...

-Woo-hoo!

-Yeah, you so did.

Yee-hoo! Loving my work, loving my work!

Who's the king, baby?

'He's the king and he's the daddy.'

'It's a resounding success for Paul, selling 42 more dishes than Lesley,

'but, of course, this competition is not about dishes sold,

'it's about profits so how do those figures translate

'into cold, hard cash? Let's check the stats.'

'Well, Paul's 147 plates of pork belly

'brought in an impressive total of £867.30

'and even when you deduct the money spent on ingredients,

'that still leaves him with £628.25 of pure profit.'

'Lesley was charging slightly more for her chicken,

'but she still only raised £561.75.'

'Take away expenses, including what she spent on bread during service,

'and that leaves her with a profit of £354.50

'and a bit of a mountain to climb as we head into round two -

'the veggie dish.'

'Lesley really needs to pull her socks up here.'

'Our chefs had to offer a vegetarian option,

'served at the same time as their meat dishes

'and it's essential Lesley wins this round to stay in the competition.'

'So, what has she chosen as her dish?'

I'm gonna do really lovely, rich, spicy vegetable noodles.

'Lesley's Eastern-style spicy sesame noodles

'will be served with crispy, fresh vegetables

'and an aromatic coconut sauce.'

'It looks good enough to... well, to eat!'

'What has Paul got in his cannon to take that on?'

Corn on the cob with smoked chilli butter -

I think it would go a belter.

'Paul's barbecue Sussex sweetcorn

'will be drizzled with a smoked chilli and garlic butter.'

'Hang on a second!'

'That's just a bit of sweetcorn slapped on the barbie.'

'I know they like to keep their costs down,

'but has Paul gone too simple?'

'He's gambling that the customers want something cheap and cheerful.'

'But just how cheap has he gone?'

'Well, earlier on, when they went shopping,

'both had their budgets on their minds,

'aiming to get the best possible veggie dish on the plate

'for the cheapest possible price.'

'Lesley looks for the limes and chillies

'that will spice up her Thai-style dish.'

-How many in the box?

-Approximately 70, the way you've done it.

-How much will you let me have those for?

-£7 a box, 10 pence each.

Would you even do it down to six?

-Erm...

-SHE KISSES

I tell you what I'll do, I'll do it for 5.50.

That sounds fantastic!

Now, I'm going to probably need about half a box.

I tell you what - shall we say a tenner the lot?

-That sounds good, doesn't it?

-That sounds great.

You're a sweetheart, thank you very much.

'So Lesley's pleased, but will Paul give poor Cyril a harder time

'and get a better deal?'

-I'm liking the look of this local corn.

-Yeah?

-How many's in a box?

-There's 30 in a box.

So if I was looking for three, four boxes of that,

you could do me a good deal?

Well, usually about 40 pence a head, which is 12 quid,

but as you're a good-looking guy, I'll do it for a tenner.

Can you go a wee bit lower?

-I've got seven kids indoors, you know?

-Seven kids?

-My heart's bleeding now.

-I know, I know.

Go on, I'll do it for nine for you.

Fantastic, I'll take four boxes.

'Yes, at £9 a box, that works out at just 30 pence per portion

'a great deal if the customers want something so simple at a food fair.'

'Let's look at the numbers.'

'Paul's total spend on his veggie dish was incredibly low -

'he splashed out a mere £64.18

'and is putting his sweetcorn on the menu at £2.50 per portion.'

'Lesley didn't spend an awful lot more on her Thai-style noodles -

'in fact, her total ingredients cost came to just £90.42,

'but she is putting the dish up for sale at £4.95 a portion,

'twice as much as her rival's.'

'Meaning, if she outsells him,

'she'll make a lot more profit.'

'Now, it's quite obvious that Paul has gone down the fast-food route,

'because, as well as the potential for an incredible profit margin,

'he's also bought himself time,

'as the sweetcorn has very little preparation needed -

'unlike Lesley, who has preparation coming out of her ears.'

'Yes, she's got piles... of carrots.'

I haven't even started peeling the carrots yet, look.

And that's just one vegetable that's going in the noodle salad!

'So Lesley has a load of work on her hands.'

'Paul, however, has a solution and that is to job-share

'yes, as well as her own work, Lesley can share his jobs too.'

-Can you do some seeds for me?

-No, sorry, do your own.

I'll give you the pan though.

-Have you got spring onions in yours?

-Yes.

Do you want me to do you some spring onions?

Cos I'm not doing them.

-Ooh, you beast, you.

-I love it when she calls me a beast.

'Yes, he might be a beast, but he's also a beauty

'when it comes to handing out advice.'

The best way to juice an orange with this amount of oranges

is to have an electric squeezer,

but actually we haven't got one, so I'm just using my hands.

The best way to juice an orange is to buy a big bottle of orange juice.

See what I'm having to put up with?

'The trouble with Paul is that he has too much time on his hands

'the only prep he's got to do is the spicy dressing for his sweetcorn.'

I've got butter, red and green chillis,

I've got garlic and I'm putting in smoked chilli paste from Mexico.

It's pretty hot stuff, so I need to be careful I don't add too much,

otherwise everyone will be asking for it without my butter.

'Over with Lesley and the sauce for her noodles is coming along nicely.'

In here, I've got green Thai curry paste, which I've bought -

I did plan to make it, but I just haven't got the time -

and some coconut cream

and probably a little bit of vegetable stock and that's it.

'Soon, both dishes are ready for service,

'but before the general public are allowed to taste anything,

'our chefs have to have a check and see what they think first.'

I like this, this is the sort of stuff I like to eat at home -

quite light and fresh and zippy.

-Good.

-Great job.

-Thanks, mate.

-This is what I like to eat as well.

-I love that smoked chilli.

-It's good, isn't it?

-I just love that caramelisation on it

and it makes it even sweeter, but it's really succulent.

-Boy, we're great cooks.

-Yeah, we are.

-Yeah, we're good.

'So the chefs are pleased - what about the customers?'

'Only one way to find out - let the dog see the veggie rabbit.'

Do you like noodles with curry sauce? Would you like to try that?

-Go on, then.

-Yahoo! Let's do noodles.

'Well, Lesley manages to bang one noodle out,

'but it soon becomes obvious

'that there's not that many vegetarians at the food festival

'or, if there are, they don't fancy noodles or sweetcorn,

'as sales on both sides are downright poor.'

It's late summer, you've got Sussex sweetcorn -

everyone should want to taste a bit of their local sweetcorn

and it's not really selling.

'Well, those that have been brave and bought veggie

'do seem to be enjoying it.'

I've just had the noodles, they were quite spicy, but that's kinda nice.

I liked all the sauce and all the stuff on it.

Yeah, I've ordered some Thai noodles,

it's a really delicious combination of flavours and textures.

I do actually like sweetcorn a lot

and I just wanted to try it with the chilli sauce

because I've never had it that way and it was very, very nice.

'Yep, they like it, but the word just hasn't spread.'

'Only one thing for it - drastic action!'

The sweetcorn's going to 1.50!

1.50 for local grilled sweetcorn with a smoky chilli butter.

'Yes, Paul massively drops his price and, sure enough, sales pick up.'

None of you folks hungry?

I'll have one of your sweetcorns, that sounds lovely.

One sweetcorn, Richard.

'It's not long before Lesley is forced to follow suit.'

And the Thai noodles have now gone to 1.60.

'And, sure as eggs is eggs, out come the old veggies.'

This lady, yes! OK, this lady's going to have some, fantastic.

'The crowd here is a tough one.'

Since we dropped the price, we've sold so many more,

so I think it was too expensive,

even though it's quite an expensive dish to make.

'Aw! What a bunch of meanies.'

'It's meant those veggie-dish sales were pretty thin for both chefs.'

'But before we draw a line under it,

'let's find out who sold the most and takes the round.'

-You've killed me on this one.

-I'm not so sure, you know.

-Shall we count to three?

-Let's do it.

One, two, three...

Ohhhhhhh! Not by much though, my love.

I didn't get much money for mine.

No, nor did I.

I only sold about seven at the full price.

-Just wait till the next one.

-Yes, the next one's going to be interesting.

'So Lesley sells more dishes than Paul,

'but it's not just about dishes sold -

'the winner will be the chef that makes the most profit,

'so let's check the numbers.'

'Paul's sweetcorn actually raised £72.50 in total,

'but when you take off the money he spent on ingredients,

'that leaves a round-two profit of just £8.32.'

'And if you think that's bad, Lesley's 41 noodle dishes

'brought in a total of £92.40,

'but take away her costs and that leaves a really lame £1.98 profit

'she may have sold more, but she made less.'

'For her, the third and final round is her only chance of winning

'for Lesley, it all comes down to puddings!'

I'm doing a moist chocolate cake,

served with a lovely sort of warm espresso coffee syrup

and a bit dollop of vanilla cream on the top.

'Lesley's chocolate sponge will be drizzled with a warm espresso syrup

'and topped with thick cream.'

'It's certainly going to be a festival eye-catcher,

'so what will Paul be serving to counteract that?'

Going to do stuffed baked peaches.

Something like a beautiful stuffed peach would be... mwah!

'Paul's warm baked peaches

'will be topped with a buttery almond and amaretti-biscuit crumble

'and will be dripping in thick whipped cream

'mouthwateringly delicious.'

'That is the choice for the festival goers -

'chocolate sponge or baked peaches? A tricky decision.'

'But for Lesley, of course, it's make or break

'all her eggs are now in one chocolate-cakey basket

'and every penny will count.'

'So earlier, when she went shopping for her ingredients,

'it was essential she got the best deals.'

-I need to haggle with you. A serious haggle.

-What are you after?

I've got this chocolate and it's good quality, but it comes to £80.

I can take another £5 a case off.

£5 a case. Can you do six?

-I'll do six for you.

-Off the small boxes, that sounds great.

'So Lesley's pleased, but what about Paul and his peaches?'

'How did he get on at the fruit and veg sellers?'

A box of white peaches, how much?

You're gonna bid me anyway, so if I say go straight in at eight quid,

that's about 30 pence each.

-Six quid a box, you said?

-Almost! 6.50.

6.50? 6.30.

6.25.

Oh, I like... OK, that's the one.

That'll do. I'll take five boxes.

'Cyril's been so battered by our chefs over his prices,

'he's even knocking himself down,

'but let's find out what that looks like in writing.'

'Paul's total spend on his desserts came to £71.05.'

'It would therefore help Lesley if she spent less than this,

'but sadly she didn't - in fact, she spent £107.26 -

'well over £30 more than Paul,

'which puts her even further behind him on the money stakes.'

'Back at the stand and it's preparation all the way -

'Paul has again picked an easy dish to make

'and starts with the crumble mix that will top his baked peaches.'

It's hard making things in these quantities

and to be making them in a stall in the middle of a park in Brighton.

It's frightening and I've got my reputation on the line here.

'You certainly have! The eyes of Brighton are on you -

'in fact, you're quite the centre of attention.'

Try a little bit of that.

Imagine that baking and crispy and crumbly on top of the peaches.

Not bad, eh?

'Now, the only downside about Paul's simple crumble mix

'is it doesn't half mess up your hands!'

What do I do with these?

-Suck 'em.

-Help me!

'Perhaps next time you will remember to use a spoon like Lesley does!'

A chocolate-melting tip here

is that you don't want the chocolate to burn

so we're melting the chocolate in a bowl

over a pan of simmering water.

The idea is the bowl isn't sitting in the water,

the steam is heating the bowl.

'Now, there is one problem when cooking with chocolate in a tent -

'it's the problem of people nicking it!

-What are you up to?

-Do you need all that? Is it measured?

-Yes, it is!

'Yes, be off with you.'

'Now, with so much competition, every bit of advertising helps,

'so, to drum up a little pre-service interest,

'our chefs have decided to hijack the stage in the main tent.'

Our dessert, what we're doing, is we've got a minimum guide price,

but when you eat it, you only need to pay what you think it's worth,

so try to be generous, especially with my stuff.

Especially with my stuff.

I'm getting really seasonal - peaches.

What's nicer at this time of year?

Stuffed with almonds and amaretti biscuits and butter

and serving with a big dollop of thick cream.

I'm doing a lovely dark-chocolate cake

that's going to be served with espresso sauce

and lashings of thick cream.

A FEW CHEERS

'Will their sales pitch work?'

'Not on this lot, they've already found something to tuck into!'

'But before service starts, what do the chefs think of their dishes?'

You've made a real sort of homely dish

into something that's quite sophisticated.

-Got the almonds, the amaretti, the butter.

-Lovely.

That's a sexy little pud.

-I'm a bit annoyed at this one.

-Why?

I think you've picked a winner -

a big, gooey, sensual chocolate cake.

I'm going off you completely. It's fantastic.

Oh, you've got me really worried now.

'So compliments all round, but, for the first time today,

'Paul looks genuinely worried.'

The thing I'm depressed about is Lesley's chocolate cake

cos it's drop-dead gorgeous. I think she's onto a winner there.

'Well, we are about to find out the truth

'as we hit the final round of today's culinary shenanigans

'and, for Leslie, it's a great start.'

-Two pieces of cake, please.

-Two pieces of cake!

-How are we with the cream over there?

-Some nice creamy cake.

'Chocolate cake is flying off the stands.'

Oh, my God, that's delicious! It's delicious!

'And the good people of Brighton are opening their purses too!'

People are paying over the odds. Not all the time,

but they're paying the suggested price, plus stuff on top as well.

'And what about Paul's peaches?'

You're our first peach customer and the peaches have been slow,

so I'm loving this gentleman.

'So both dishes are starting to shift.'

'Now, when a job lot of excitable wig-wearing young ladies turn up,

'you can bet on two things

'they're in the mood to celebrate and they need chocolate!'

'But that's not going to stop Paul muscling in on the act.'

-What you want is a feel of my peaches.

-No, get those out.

You want to get my peaches round your gums is what you want.

-Honestly, my peaches are supposed to be...

-They're a bit soft.

My peaches are delicious. I can give you a taste if you want.

-Go for a taste.

-A taste of my peaches?

A bit of peach, a bit of crumble.

Imagine if there's cream on top.

When I walked over, Paul called me over

and gave me a little taster

and I thought "I better have some of that" and they were £3.

I was going to pay some more

and Paul said "No, £3 is enough."

I paid £3, got these delicious peaches and a lovely kiss as well.

'Yes, Paul gave her a taster, a kiss and let her off on the price -

'I wonder what he was thinking! Eyes on the food, Paul.'

'He might have the gift of the gab,

'but he can't compete with Lesley's cakey.'

That's more than 2.95. I think I'll pay 3.95.

Mwah, mwah! You haven't even tasted it yet!

It looks gorgeous.

'Paul does have one trick up his sleeve -

'once again, he's going to drop his prices.'

Look at these lovely peach crumbles -

peach stuffed with almond crumble.

They're going down to 50p each.

'This is bad news for Lesley as Paul's cheap peaches

'are taking all the sales.'

Peaches are flying now, but I'm only getting 50p for a half,

so it's a lot of work for very little money.

These people don't seem to know who I am.

I am quite a famous chef, you know. These peaches are delicious.

-You lowered the price, we're just having it.

-That's OK.

'Yes, don't you know who he is?'

'But, egos aside, what do the customers think of the food?'

It's gorgeous and that's why I bought it - I watched it being made.

-We watched it being made.

-It's come out the oven and I've been waiting ever since.

I shouldn't be eating it because my belly is far too big.

I chose the peaches because of Paul's salesmanship - good choice.

I've never had hot peaches before

and I'm going home to do some, that's for sure.

'Pudding went down a storm - in fact, both chefs had a sellout.'

-My last plate.

-It's delicious, I can't wait.

-She's a good girl, this one.

-Darling, have you finished?

-I'm all done, I'm all done.

-I'm done in. Are you done in?

I'm done and I'm done!

I am done! In case you didn't get it, we're done.

'Yes, we got it, you're done -

'underdone or overdone, we are yet to find out,

'but whilst we tot up the profits,

'let's find out how many desserts our two chefs managed to shift.'

'Paul started slowly, but in the end sold a sterling 95 portions.'

'Of course, most of these were at knock-down prices.'

'Lesley sold out her chocolate cake,

'but must've been giving large portions as she only sold 64,

'although most of them were at full price.'

'So what a day it's been for our chefs - a proper culinary carousel -

'but it's time to put them out of their misery

'and find out who has taken the biscuit

'and who is picking up crumbs.'

-Are you ready?

-I'm ready.

-I'm worried about this.

-You don't need to be.

After three, ready? One, two, three...

-Woo-hoo!

-Ohh, wow.

-Mr Rankin.

-I just made it.

-And we both made good money.

-We did and we had a good time.

We're exhausted, but, you know, hey.

So we'll just lie down underneath this table now.

-You promised to rub my feet.

-Oh, yeah, I've gotta give you a foot rub.

-This way, baby.

-OK, lovey.

You know, I'm happy about that.

It's not that I'm competitive, but I do like to win that sort of thing.

I did spend quite a lot, but I had a feeling he got it.

It's been lovely to be beside the seaside here in Brighton.

Really lovely. In fact, I might go for a dip. I'm hot enough.

'Yes, a convincing win for Paul, but certainly no shame in defeat

'because both chefs earned a load of money for their chosen charities.'

My charity today is the Dorset and Somerset Air Ambulance

because they're very local to me.

My charity is the Knights Wheelchair Basketball Club in Belfast.

'It's hoorah for all, as, once again, two top chefs have shown

'that 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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