0:00:02 > 0:00:04Britain's top chefs...
0:00:04 > 0:00:05Yee-ha!
0:00:05 > 0:00:07..are going up against each other...
0:00:07 > 0:00:08This'll be a good battle.
0:00:08 > 0:00:10..to see who can make the most money
0:00:10 > 0:00:14from creating fabulous food for the great British public.
0:00:14 > 0:00:15It's all about making money.
0:00:15 > 0:00:17Our award-winning chefs
0:00:17 > 0:00:19will be putting their reputations on the line...
0:00:19 > 0:00:21Help me!
0:00:21 > 0:00:24..as they are challenged to produce a delicious three-course meal...
0:00:24 > 0:00:25Yes!
0:00:25 > 0:00:27..for a room full of ravenous diners.
0:00:27 > 0:00:28We can't have customers waiting!
0:00:28 > 0:00:30We want beef!
0:00:30 > 0:00:32- Perfect.- Wow!
0:00:32 > 0:00:35They'll be working in kitchens they've never set foot in before...
0:00:35 > 0:00:36This is impossible!
0:00:36 > 0:00:37..with a limited budget...
0:00:37 > 0:00:40- Deal!- You've got to go a bit lower than that.
0:00:40 > 0:00:42..and up against the deadline of that day's service.
0:00:42 > 0:00:44That took for ever to cook.
0:00:44 > 0:00:47But the big question is, who will make the most money...
0:00:47 > 0:00:48- Rock on!- ..and win?
0:00:48 > 0:00:51We came, we saw, we conquered.
0:00:52 > 0:00:55Today, gastro guru Paul Rankin
0:00:55 > 0:00:57takes on gourmet gladiator Richard Phillips
0:00:57 > 0:01:00in an epic battle of culinary combat
0:01:00 > 0:01:04that will test their chef skills to the absolute limit.
0:01:04 > 0:01:05Bring it on, we're ready.
0:01:05 > 0:01:10Coming up - Richard questions his opponent's cooking skills...
0:01:10 > 0:01:13He doesn't know what he's doing yet. He's making it up as he goes along.
0:01:13 > 0:01:17..Paul shows he's not about to be intimidated...
0:01:17 > 0:01:18Wind your neck in, there.
0:01:18 > 0:01:21..and will it be Paul's luscious lamb rack
0:01:21 > 0:01:25or Richard's choice chicken curry that will win the day?
0:01:25 > 0:01:28Chefs - Put Your Menu Where Your Mouth Is!
0:01:53 > 0:01:56The scene for this culinary rumble is London town,
0:01:56 > 0:01:58capital of our great country.
0:01:59 > 0:02:03Two famous maestros of the gastro are about to go head-to-head
0:02:03 > 0:02:07in a real restaurant to determine beyond doubt
0:02:07 > 0:02:10which one of them is the champion chef.
0:02:10 > 0:02:13Our challengers are both culinary heavyweights.
0:02:13 > 0:02:16In the blue corner, the man who made history
0:02:16 > 0:02:20when he won Northern Ireland's first Michelin star.
0:02:20 > 0:02:22It's the bruiser from Belfast...
0:02:24 > 0:02:26In a competitive kitchen environment,
0:02:26 > 0:02:30any chef that wants to beat me better be on top of their game.
0:02:30 > 0:02:33In the red corner, another award-winning chef
0:02:33 > 0:02:37who earned his first Michelin star at the age of 29
0:02:37 > 0:02:41before going on to build an award-winning restaurant empire.
0:02:41 > 0:02:42It's the crusher from Kent...
0:02:45 > 0:02:49I am the worst loser you would ever imagine.
0:02:49 > 0:02:52Ladies and gentlemen, take your ringside seats
0:02:52 > 0:02:56for one of the biggest bouts in the history of combative cookery.
0:02:56 > 0:02:59Our two hard men know nothing about what's in store for them,
0:02:59 > 0:03:03so which restaurant is going to be today's battleground?
0:03:03 > 0:03:06Carom is one of London's trendiest Indian restaurants,
0:03:06 > 0:03:09where customers expect top notch quality cuisine
0:03:09 > 0:03:11way beyond your local takeaway.
0:03:11 > 0:03:14What I'd expect from this evening is something not quite traditional,
0:03:14 > 0:03:17something a little bit different from normal Indian cuisine,
0:03:17 > 0:03:20maybe something with a little bit of a twist.
0:03:20 > 0:03:23So our boys will need to focus all their expertise
0:03:23 > 0:03:27into rustling up a truly exceptional and authentic dining experience.
0:03:27 > 0:03:29And it doesn't stop there.
0:03:29 > 0:03:33They'll also have to source and buy all their own ingredients.
0:03:33 > 0:03:35They've each got a budget of £650,
0:03:35 > 0:03:38with which they'll have to seek out the very best deals...
0:03:38 > 0:03:41I'm going to go and haggle cos price is key.
0:03:41 > 0:03:43..as it will be the chef who makes the most money
0:03:43 > 0:03:45who will be crowned the winner.
0:03:45 > 0:03:48I think I'm going to make loads of money out of this.
0:03:48 > 0:03:51And all profits will go to their chosen charities.
0:03:51 > 0:03:53Paul Rankin and Richard Phillips,
0:03:53 > 0:03:57it's time to Put Your Menu Where Your Mouth Is.
0:03:57 > 0:03:59Wow. Authentic modern Indian restaurant,
0:03:59 > 0:04:01that's more my bag than it is yours.
0:04:01 > 0:04:04- It's probably one of my worst nightmares.- I'm not really...
0:04:04 > 0:04:06I do a little bit of Indian-influenced cooking
0:04:06 > 0:04:09- but I can't just make this stuff up in my head.- No.
0:04:09 > 0:04:11So I'm doing lamb, what are you doing?
0:04:11 > 0:04:13You're doing lamb, you've already chosen!
0:04:13 > 0:04:15Look at you, you're quick off the... Bang!
0:04:15 > 0:04:18- I wanted to get that in there! - THEY LAUGH
0:04:18 > 0:04:21Oh, dear. I need some thinking time.
0:04:21 > 0:04:23I need to digest this. This is a bit of a blow.
0:04:23 > 0:04:25I need to take it on board and think about what I'm going to do.
0:04:25 > 0:04:28I'm going to do a bit of yoga first,
0:04:28 > 0:04:32and get in the sort of Indian spirit of the thing.
0:04:32 > 0:04:34- Good luck.- Did you like that?
0:04:34 > 0:04:37I did. At your age, doing things like that, you want to be careful.
0:04:37 > 0:04:39So the jibes are already flying.
0:04:39 > 0:04:43Make no mistake, both these boys are in it to win it.
0:04:43 > 0:04:46They're both out of their depth with Indian cuisine,
0:04:46 > 0:04:49but strategy is everything in a challenge like this.
0:04:49 > 0:04:51So does Paul have the plan to prosper?
0:04:52 > 0:04:56I'm going to try and tease them with a superb sounding menu
0:04:56 > 0:04:59and get them to pay good money for it.
0:04:59 > 0:05:02So Paul's planning to get those diners digging deep,
0:05:02 > 0:05:04but what about Richard?
0:05:04 > 0:05:05I've got to buy cleverly.
0:05:05 > 0:05:08I've got to make sure the dishes that I put on the menu,
0:05:08 > 0:05:09I buy really, really cheap,
0:05:09 > 0:05:12but good ingredients, cos I've got a very limited budget
0:05:12 > 0:05:13and it all comes down to profit.
0:05:13 > 0:05:15So Paul's going to make 'em pay
0:05:15 > 0:05:18while Richard's relying on cunning economics,
0:05:18 > 0:05:21but which strategy will win the day?
0:05:21 > 0:05:23With battle plans in place, it's time for our boys
0:05:23 > 0:05:27to make their first critical decisions. The starters.
0:05:27 > 0:05:28What are you planning, Paul?
0:05:28 > 0:05:30So, for my starter I'm going to do
0:05:30 > 0:05:34a warm salad of chargrilled spiced prawns
0:05:34 > 0:05:37with a salad of chickpeas, peppers and garlic.
0:05:37 > 0:05:39Going to be fantastic.
0:05:39 > 0:05:41Mmm! Certainly looks it, Paul!
0:05:41 > 0:05:44But what's your opponent Richard going to strike back with?
0:05:44 > 0:05:47So my starter, salmon and scallop kebabs,
0:05:47 > 0:05:50chargrilled with a little bit of red pepper,
0:05:50 > 0:05:51some tomatoes and some onions.
0:05:51 > 0:05:53Richard will be serving his kebabs
0:05:53 > 0:05:55with a garlic and chilli dipping sauce,
0:05:55 > 0:05:58a home-made naan and mint raita.
0:05:58 > 0:06:01As our chefs make their way to the restaurant,
0:06:01 > 0:06:04they know that getting their menus right is one thing,
0:06:04 > 0:06:05but cooking them on a huge scale
0:06:05 > 0:06:08in a kitchen they've never set foot in
0:06:08 > 0:06:10is a whole new level of challenge.
0:06:10 > 0:06:14And so our gladiators enter the arena of combat.
0:06:14 > 0:06:18Both chefs have been assigned two courageous volunteers from the
0:06:18 > 0:06:21regular kitchen staff to help them prepare their three courses.
0:06:21 > 0:06:25And they waste no time in getting their teams fired up!
0:06:25 > 0:06:28Going to be busy tonight. Our menu is much better than his.
0:06:28 > 0:06:31Got to beat Paul, those guys over there.
0:06:31 > 0:06:33Up for the challenge? Let's do it.
0:06:33 > 0:06:36With just over five hours to go before the start of service,
0:06:36 > 0:06:40our chefs hurl themselves into the preparation of their starters.
0:06:40 > 0:06:45Paul sets out a plan for preparing his spiced king prawns,
0:06:45 > 0:06:49while Richard starts portioning out the salmon for his kebabs,
0:06:49 > 0:06:51and sets his sous chefs off on the naan.
0:06:51 > 0:06:55Richard's hoping the naan will sway the diners in his favour.
0:06:55 > 0:06:58Everyone loves a naan bread. We're going to use that as a dip-in
0:06:58 > 0:07:00so you can actually put a bit of raita on there
0:07:00 > 0:07:02and work with the kebabs.
0:07:02 > 0:07:05Paul gets stuck into making the marinade for his prawns.
0:07:05 > 0:07:10Loads and loads of garlic. In it goes, into the mustard oil.
0:07:10 > 0:07:14Paul adds turmeric and toasted fennel seeds to his marinade.
0:07:14 > 0:07:17Normally I'd let that cool down, but I don't have time to mess about.
0:07:17 > 0:07:19So I'm going to get the prawns in,
0:07:19 > 0:07:21the prawns will start to cool it down.
0:07:21 > 0:07:24Our two chefs have very different styles...
0:07:24 > 0:07:28Richard is the picture of focus constructing his kebabs,
0:07:28 > 0:07:30but perky Paul thinks there's always time for a laugh.
0:07:30 > 0:07:33PAUL LAUGHS
0:07:33 > 0:07:35Rankin, are you going to do some cooking today,
0:07:35 > 0:07:37or are you going to talk all day?
0:07:37 > 0:07:39Wind your neck in, there.
0:07:39 > 0:07:42Our contenders are spoiling for a good rumble
0:07:42 > 0:07:46but which of them will walk away with the title?
0:07:46 > 0:07:49The ultimate winner will be the chef who makes the most profit,
0:07:49 > 0:07:52so earlier on, our boys were determined
0:07:52 > 0:07:55to spend as little as possible on their ingredients.
0:07:55 > 0:07:59For his prawns and spices, Paul headed to an Indian store
0:07:59 > 0:08:01on London's famous Brick Lane.
0:08:01 > 0:08:03This is what I'm after for my starter.
0:08:03 > 0:08:05Big, fat, juicy prawns, you know?
0:08:05 > 0:08:07I think those will be spot on.
0:08:07 > 0:08:09I mean, if I bought ten of those...
0:08:09 > 0:08:12erm, what's the wholesale price?
0:08:12 > 0:08:14I'll sort something out for you.
0:08:14 > 0:08:16That sounds promising, Paul.
0:08:16 > 0:08:18Richard wanted fresh fish for his kebabs,
0:08:18 > 0:08:21and has already bought scallops for £20.
0:08:21 > 0:08:24Now he needs to get his hands on two sides of salmon.
0:08:24 > 0:08:28What about if we said £40 for the salmon and the scallops?
0:08:28 > 0:08:29Done deal.
0:08:30 > 0:08:32I am skinning you alive, I know,
0:08:32 > 0:08:35but, you know, it's a competition I've got to win!
0:08:37 > 0:08:39He's just fallen off his chair.
0:08:39 > 0:08:43Good man. I got a tentative yes from you then, didn't I?
0:08:44 > 0:08:46Now that is a good deal.
0:08:46 > 0:08:48Ooh, what a result!
0:08:48 > 0:08:52Will Paul be able to haggle the price down for his prawns?
0:08:52 > 0:08:53So, say I buy all of these -
0:08:53 > 0:08:58one, two, three, four, five,
0:08:58 > 0:09:06- six, seven, eight, nine, ten.- OK.
0:09:06 > 0:09:08What's the best deal?
0:09:08 > 0:09:10I'll take a pound off each of these packets.
0:09:10 > 0:09:13- A pound off each? - That is £10 off.
0:09:13 > 0:09:16- Can we do £1.20 off?- No.
0:09:17 > 0:09:21- 90p?- 90p off?- I'm just joking!
0:09:21 > 0:09:23Careful, Paul. You want to pay less, not more!
0:09:23 > 0:09:25A pound off.
0:09:25 > 0:09:28So Paul's got £10 off his prawns
0:09:28 > 0:09:33and has spent £63 on his main starter ingredient.
0:09:33 > 0:09:35So how will the money our chefs have spent
0:09:35 > 0:09:38influence what menu price they give their starters?
0:09:38 > 0:09:40Well, with all his ingredients included,
0:09:40 > 0:09:43Paul spent a total of £79.91
0:09:43 > 0:09:48and has put his starter on the menu at £7.90.
0:09:48 > 0:09:52Richard's total spend on his starter was £84.16,
0:09:52 > 0:09:54slightly more than his rival.
0:09:54 > 0:09:59He's priced it at £6.95, almost £1 cheaper than Paul's, meaning he's
0:09:59 > 0:10:04going to have to sell more portions if he's going to win the round.
0:10:04 > 0:10:05Back in the restaurant kitchen,
0:10:05 > 0:10:08the sheer scale of this challenge is hitting home.
0:10:10 > 0:10:12It's such a strange kitchen,
0:10:12 > 0:10:15I don't know how to sort of speed it up without relying on the boys,
0:10:15 > 0:10:20which is part of what makes the challenge tough, actually.
0:10:20 > 0:10:23No-one said it was going to be easy, Paul!
0:10:23 > 0:10:28It's six o'clock. There's only an hour to go before service begins.
0:10:28 > 0:10:33Outside a queue of eager diners is forming, and they look ravenous!
0:10:33 > 0:10:36In the kitchen, our chefs are gearing up for the moment of truth.
0:10:36 > 0:10:38Richard has made his ideal starter,
0:10:38 > 0:10:41and wants his team to replicate it to the same high standard.
0:10:41 > 0:10:43Salmon's nice and pink on the outside.
0:10:43 > 0:10:46What I'm looking for is that caramelisation on the outside
0:10:46 > 0:10:49of the tomato, the pepper - all those flavours to work.
0:10:49 > 0:10:53Like a hawk, wily Paul is watching his rival's every move.
0:10:53 > 0:10:55He's also created a starter to be proud of,
0:10:55 > 0:10:59and wants his team working together as a tight unit.
0:10:59 > 0:11:01Then you take the extra butter...
0:11:03 > 0:11:05..and around.
0:11:05 > 0:11:08In the restaurant, the excitement is building.
0:11:08 > 0:11:11The guests are expecting great things.
0:11:11 > 0:11:14A venue like this, I guess I expect some interesting food.
0:11:14 > 0:11:16It's quite funky decor,
0:11:16 > 0:11:20something with a bit of a twist, obviously an Indian flavour.
0:11:20 > 0:11:24Both Paul and Richard are banking on the guests being seafood lovers,
0:11:24 > 0:11:28but will Paul's Indian version of garlic prawns be the hit,
0:11:28 > 0:11:32or will it be Richard's take on a classic kebab?
0:11:32 > 0:11:35In the lull before battle, our chefs take the chance
0:11:35 > 0:11:36to taste each other's starters
0:11:36 > 0:11:39and suss out their rival's weapons of war.
0:11:39 > 0:11:44Just simple, fresh flavours. Keep it simple, as I have.
0:11:44 > 0:11:47Quite a fresh slaw.
0:11:47 > 0:11:51I love his fresh naan, that's going to be a real winner.
0:11:51 > 0:11:53I wish I'd thought of that.
0:11:53 > 0:11:57What I was trying to do was a modern Indian version of garlic prawns.
0:11:57 > 0:12:00- OK, yeah, yeah. - I thought that would sell.
0:12:00 > 0:12:03If I was dining here tonight, I'd choose that.
0:12:03 > 0:12:04I thought you might.
0:12:04 > 0:12:06Good luck.
0:12:06 > 0:12:09I wish I could say the same.
0:12:09 > 0:12:11Ooh, there's a bit of tension there.
0:12:11 > 0:12:12Paul's got naan bread envy
0:12:12 > 0:12:16and Richard says he'd choose Paul's dish over his own,
0:12:16 > 0:12:17but don't be fooled.
0:12:17 > 0:12:20They both want their own dish to be victorious.
0:12:22 > 0:12:24The restaurant's head chef Bala
0:12:24 > 0:12:26is here to oversee tonight's proceedings.
0:12:26 > 0:12:28He'll take care of any complaints
0:12:28 > 0:12:32and make sure that our chefs don't short serve his customers.
0:12:32 > 0:12:34In the restaurant, the diners have no idea
0:12:34 > 0:12:37which chef is cooking which dish. They've got nothing more
0:12:37 > 0:12:40than the descriptions on their menus to go on.
0:12:40 > 0:12:43In the kitchen, it's almost time for battle to begin.
0:12:43 > 0:12:45Chefs, two minutes until service!
0:12:45 > 0:12:49Yeah, bring it on, we're ready. Get those orders in.
0:12:49 > 0:12:53Both chefs are fired up and raring to go.
0:12:53 > 0:12:55And then, they're off!
0:12:55 > 0:12:58I'd like for starter the Tandoori king prawns, please.
0:12:58 > 0:12:59- Salmon?- Yeah.
0:12:59 > 0:13:01The first orders come in...
0:13:01 > 0:13:06First order, one garlic king prawns, one salmon and scallop kebab.
0:13:06 > 0:13:08..and it's one all.
0:13:08 > 0:13:10Tonight's winner will be whoever makes the most profit,
0:13:10 > 0:13:13and as Richard spent more on his starter ingredients
0:13:13 > 0:13:16and has priced his dish lower than Paul's,
0:13:16 > 0:13:19he's the one who needs to sell more dishes.
0:13:19 > 0:13:22As the heat rises, Richard is like coiled spring.
0:13:24 > 0:13:26Paul is watchful, but calm.
0:13:26 > 0:13:28Which fighting style will win the day?
0:13:28 > 0:13:31Only time will tell.
0:13:31 > 0:13:33With some tables ordering both starters,
0:13:33 > 0:13:35our combatants have to coordinate service
0:13:35 > 0:13:39so that their dishes are ready to go out at the same time.
0:13:39 > 0:13:41How long are you taking, Paul?
0:13:41 > 0:13:44That'll take about... maybe three minutes.
0:13:44 > 0:13:46OK, let's make it happen.
0:13:46 > 0:13:48One minute, Richard.
0:13:48 > 0:13:51Yep, when you're ready. When you're ready, I'm ready.
0:13:51 > 0:13:53But as more orders come in...
0:13:53 > 0:13:56One garlic king prawns, two salmon and scallop kebab!
0:13:56 > 0:14:00..it's looking like Richard is going to be the busier chef.
0:14:00 > 0:14:03New order. Two more salmon and scallop kebabs!
0:14:03 > 0:14:08Ooh, that's four of Richard's kebabs to just one of Paul's king prawns.
0:14:08 > 0:14:10Three all day. I'll be two minutes.
0:14:10 > 0:14:12Ooh, they're going ahead.
0:14:12 > 0:14:15New order, chef! One king prawns, one salmon!
0:14:16 > 0:14:19You keep churning out those naan breads, my man!
0:14:19 > 0:14:23Richard is motoring and Paul does not look happy.
0:14:23 > 0:14:25You're going ahead of me, dude.
0:14:25 > 0:14:28Not by much. And you know what it's like.
0:14:28 > 0:14:30It's a marathon, not a sprint.
0:14:30 > 0:14:33Wise words, Richard. But Paul doesn't look convinced!
0:14:33 > 0:14:36New order! Three salmon on its own!
0:14:36 > 0:14:41Another order of three for Richard. And it's really getting to Paul.
0:14:41 > 0:14:45How's he doing that? Do people like salmon more than prawns?
0:14:45 > 0:14:49Oh, Paul, it looks like this lot do.
0:14:49 > 0:14:51The salmon is thumping you.
0:14:51 > 0:14:54Thanks for that, chef(!) You're supposed to be neutral!
0:14:54 > 0:14:56- What do you want next? - I need one salmon, one prawn!
0:14:56 > 0:14:59Do you know what it is, I think it's the naan that's doing it for him.
0:14:59 > 0:15:02I should've had a wee naan on the side or something.
0:15:02 > 0:15:06Some more plates, please! That's a good problem to have,
0:15:06 > 0:15:09I need more plates. That means we're selling.
0:15:09 > 0:15:13Ooh, look at this! One chef's pleasure is another chef's pain.
0:15:13 > 0:15:16Chin up, Paul. All is not lost.
0:15:16 > 0:15:17Or is it?
0:15:17 > 0:15:20We've got five salmon.
0:15:20 > 0:15:21And one prawn, please.
0:15:21 > 0:15:25Ooh, Bala delivers another crushing blow to Paul's chances.
0:15:25 > 0:15:27What is going on?
0:15:27 > 0:15:30Naan, naan, naan, naan, naan!
0:15:30 > 0:15:32Don't rub it in chef, OK?
0:15:32 > 0:15:34As his hopes crumble,
0:15:34 > 0:15:38Paul is forced to watch helplessly as Richard rides it home.
0:15:38 > 0:15:41Doing good, Richard, man! Doing good!
0:15:41 > 0:15:44Richard's in the zone. He's banging out those orders,
0:15:44 > 0:15:47and his opponent looks finished.
0:15:47 > 0:15:50I've got five left, and there's five left to order.
0:15:50 > 0:15:54As the last orders come in, is it all over for Paul?
0:15:54 > 0:15:58OK, we've got the last order here. Three prawns and two salmon!
0:15:58 > 0:16:01Yee-o-o-oh!
0:16:01 > 0:16:05Oh, at last! Paul gets some much-needed orders for his prawns.
0:16:05 > 0:16:09It's a welcome boost, but is it too little, too late?
0:16:09 > 0:16:11Even though I was one up there,
0:16:11 > 0:16:14it's nowhere near enough to get me back in this!
0:16:14 > 0:16:16As starter service comes to an end,
0:16:16 > 0:16:20has Richard romped home, or is Paul still in with a chance?
0:16:20 > 0:16:23Before we find out how many dishes our chefs have sold,
0:16:23 > 0:16:25what did the diners think of their starters?
0:16:25 > 0:16:28I had the spicy king prawns.
0:16:28 > 0:16:31They were lovely, perfectly cooked, not overdone.
0:16:31 > 0:16:37I had the scallops with the salmon, which were obviously freshly sourced
0:16:37 > 0:16:41and it really lived up to my expectations.
0:16:41 > 0:16:44So it's an all-round thumbs up from the diners,
0:16:44 > 0:16:47but how many servings have each of our chefs sold?
0:16:47 > 0:16:51Did Richard's kebabs wipe the floor with Paul's prawns?
0:16:51 > 0:16:54I think you definitely got this by a healthy margin.
0:16:54 > 0:16:55- You think?- Oh, I know.
0:16:55 > 0:16:57One, two, three, go!
0:16:57 > 0:16:59- Ohhh! Damn.- I'll take that.
0:16:59 > 0:17:0411 ahead! Well done. You know what it was?
0:17:04 > 0:17:06It was the naan, it was the wee naan on the side.
0:17:06 > 0:17:07I liked that. Liked it.
0:17:07 > 0:17:09That was the little ace card.
0:17:09 > 0:17:12- Well done, that's a lot. - Main course!- That's a lot!
0:17:12 > 0:17:15Paul and Richard now know how many starters they've sold,
0:17:15 > 0:17:19but the more important question is how much profit have they each made?
0:17:19 > 0:17:22Paul spent less on ingredients and charged more for his starter
0:17:22 > 0:17:28of spiced prawns, and his 14 sales have made him a total of £110.60.
0:17:28 > 0:17:29When he takes off his costs
0:17:29 > 0:17:34he'll be left with a profit of just under £31.
0:17:34 > 0:17:36Richard spent more on the ingredients
0:17:36 > 0:17:38for his scallop and salmon kebabs,
0:17:38 > 0:17:40but he charged less than his opponent.
0:17:40 > 0:17:45His healthy sales of 25 dishes have netted him £173.75,
0:17:45 > 0:17:50making him a profit of just under £90.
0:17:50 > 0:17:53So Richard is in the lead, but that was just the first round
0:17:53 > 0:17:58and there's everything to play for in round two, the main course!
0:17:58 > 0:18:01When it comes to potential profit, this is the big one!
0:18:01 > 0:18:05But which one of our chefs has got the winning dish in mind?
0:18:06 > 0:18:08For my main course, I'm going to do a rack of lamb
0:18:08 > 0:18:10with a braised lamb jalfrezi,
0:18:10 > 0:18:14spiced cumin potato cakes, aubergine and mint chutney.
0:18:14 > 0:18:17I'm banking on that being a winner.
0:18:17 > 0:18:19Well, rack of lamb is a pricey piece of meat,
0:18:19 > 0:18:23so will Paul's dish sell enough to bring him back into the game,
0:18:23 > 0:18:26or has Richard planned another show-stealing dish?
0:18:26 > 0:18:29Main course - my strategy here is I'm going to do chicken,
0:18:29 > 0:18:30I'm going to do chicken thighs.
0:18:30 > 0:18:33They're packed full of flavour and they're really cheap.
0:18:33 > 0:18:36Chicken jalfrezi, a great rice, a great main course.
0:18:36 > 0:18:39Richard's playing it safe and keeping it cheap as...
0:18:39 > 0:18:41well, cheap as chicken thighs!
0:18:41 > 0:18:43Paul is playing a risky game
0:18:43 > 0:18:45by offering an expensive rack of lamb...
0:18:45 > 0:18:48but which dish will win over the diners?
0:18:49 > 0:18:50In the restaurant kitchen,
0:18:50 > 0:18:53Paul's first step is to get his lamb shoulder
0:18:53 > 0:18:54ready for the jalfrezi braise
0:18:54 > 0:18:57that will be the crowning glory of his dish.
0:18:59 > 0:19:01So the shoulder is a cheaper cut of meat.
0:19:01 > 0:19:02I think it's more interesting
0:19:02 > 0:19:05because you have the texture of the shoulder
0:19:05 > 0:19:07and the tenderness of the rack.
0:19:07 > 0:19:09But this is going to make it go further
0:19:09 > 0:19:12so that we can make a bit more money.
0:19:12 > 0:19:16This braise will also give us the sauce for the plate.
0:19:17 > 0:19:19Richard's team are up and running,
0:19:19 > 0:19:22creating a spicy sauce for their chicken curry.
0:19:22 > 0:19:26Garlic, ginger, tomatoes, chillies, spices and curry paste
0:19:26 > 0:19:31are cooked before being blended with a serious piece of kitchen kit.
0:19:32 > 0:19:34With just over four hours until service,
0:19:34 > 0:19:37Richard's in the thick of chicken thigh grilling.
0:19:37 > 0:19:41This is all going on here skin side down,
0:19:41 > 0:19:43that way we're going to caramelise it,
0:19:43 > 0:19:45the natural sugars come out of that skin
0:19:45 > 0:19:48and it adds the flavour to that chicken.
0:19:48 > 0:19:51We're going to seal it, make our sauce separately
0:19:51 > 0:19:53and then they meet together.
0:19:53 > 0:19:56This competition is judged on how much profit our chefs make,
0:19:56 > 0:19:58so earlier on in the day
0:19:58 > 0:20:01when they went shopping for their main course ingredients,
0:20:01 > 0:20:04they were both determined to spend wisely.
0:20:04 > 0:20:08Richard went for cost-effective ingredients for his main course,
0:20:08 > 0:20:13and picked up 120 chicken thighs for £130.
0:20:13 > 0:20:17Paul is pairing his pricey rack of lamb with cheaper lamb shoulder.
0:20:17 > 0:20:20Can he haggle out a good deal for the whole lot?
0:20:20 > 0:20:23I'm going to need 13 racks.
0:20:23 > 0:20:26£11.20, that's a little bit over my budget.
0:20:26 > 0:20:28Do it for ten, can you?
0:20:28 > 0:20:30Loving your work, loving your work.
0:20:30 > 0:20:33And I need five boneless shoulders.
0:20:33 > 0:20:35Give it to me for ten quid, and we've got a bargain.
0:20:35 > 0:20:37Five shoulders. Can you do it?
0:20:39 > 0:20:42Yes. Top man. We'll be there within the hour.
0:20:42 > 0:20:45Yes! I think that's a good deal.
0:20:45 > 0:20:47I've got him down quite a bit.
0:20:47 > 0:20:50Down on the shoulders, down on the rack.
0:20:50 > 0:20:53I've just got to sell it now. What happens if they don't order it?
0:20:53 > 0:20:56Too late now, Paul. You've made your decision
0:20:56 > 0:20:58so you've got to stick to your guns!
0:20:58 > 0:21:02So, Paul is our resident risk-taker while Richard's playing it safe.
0:21:02 > 0:21:04But how will their spending influence
0:21:04 > 0:21:07their main course menu prices?
0:21:07 > 0:21:09With all his other ingredients included,
0:21:09 > 0:21:14Paul has spent a whopping £246.20 on his main course,
0:21:14 > 0:21:18and he's put his lamb dish on the menu at £15.90.
0:21:18 > 0:21:20Richard's overall spend on his main course
0:21:20 > 0:21:24was slightly more modest at £179.34,
0:21:24 > 0:21:30but his menu price is just under £1 cheaper than his rival's at £14.95.
0:21:30 > 0:21:32So after his troubled run in the starter round,
0:21:32 > 0:21:33Paul is going to have to sell
0:21:33 > 0:21:38considerably more portions than Richard to turn the tables.
0:21:38 > 0:21:39Back in the restaurant kitchen,
0:21:39 > 0:21:43perky Paul's working closely with his assistants
0:21:43 > 0:21:46to make sure he gets that authentic Indian flavour
0:21:46 > 0:21:48into his jalfrezi sauce.
0:21:50 > 0:21:53Love it. Oh, rock and roll, now we're cooking!
0:21:53 > 0:21:57All this larking around hasn't gone unnoticed by Richard.
0:21:57 > 0:21:59Can you hear?
0:21:59 > 0:22:02Doesn't know what he's doing yet. He's making it up as he goes along.
0:22:02 > 0:22:05He's got one of the most expensive cuts of meat on the planet
0:22:05 > 0:22:07and he's making it up as he goes along.
0:22:07 > 0:22:08We'll see, Richard!
0:22:08 > 0:22:11Paul cracks on with the marinade for his prize ingredient -
0:22:11 > 0:22:13the rack of lamb.
0:22:13 > 0:22:14We start with salt.
0:22:14 > 0:22:18Not too much at this stage cos we can always add a bit more.
0:22:18 > 0:22:19Quite a lot of pepper.
0:22:20 > 0:22:22Say when. You're the boss now.
0:22:22 > 0:22:24- Enough.- Enough?- Yes.
0:22:24 > 0:22:25Ginger, garlic.
0:22:27 > 0:22:30Lime zest, yoghurt and vegetable oil are added to the marinade.
0:22:30 > 0:22:32The lamb marinates for an hour
0:22:32 > 0:22:35and then goes into a traditional tandoor oven.
0:22:35 > 0:22:38By going for a dish his team know and understand,
0:22:38 > 0:22:40has Paul played a tactical blinder?
0:22:40 > 0:22:43What I really liked is when I went through the menu,
0:22:43 > 0:22:46all the boys are going, "Yeah, I get that, I get that."
0:22:46 > 0:22:49So that's really helped that once I communicated it properly
0:22:49 > 0:22:55they knew, kind of, what I wanted, so doing OK, fingers crossed.
0:22:55 > 0:22:58Richard's probably banging on ahead, he's a control freak,
0:22:58 > 0:23:01but, er, I'm doing OK, doing OK.
0:23:01 > 0:23:05Good work, Paul. How's your "control freak" rival getting on?
0:23:05 > 0:23:07What you got, guy? What you doing?
0:23:07 > 0:23:10It's just the... Well, this is my sauce for the chicken.
0:23:10 > 0:23:14- Chicken thighs. - Chicken thighs, yeah. Authentic.
0:23:14 > 0:23:16And what are you serving that with?
0:23:16 > 0:23:17Rice, pilau rice.
0:23:17 > 0:23:19Just chicken thighs and rice.
0:23:19 > 0:23:21Chicken and rice, absolutely.
0:23:21 > 0:23:23What would you have in India as a main course?
0:23:23 > 0:23:26- Er, yeah, chicken and rice. - Chicken and rice, yeah.
0:23:26 > 0:23:29- I'm feeling confident now. - Good! I'm glad.
0:23:29 > 0:23:32Oh, our boys are getting into psychological warfare now!
0:23:32 > 0:23:35Richard's convinced he's on the right track with his chicken curry,
0:23:35 > 0:23:39and Paul gets a second opinion on his jalfrezi.
0:23:39 > 0:23:41What do you think of my recipe?
0:23:41 > 0:23:43- It's very nice. - Yeah? You like it OK?
0:23:43 > 0:23:45Yeah, I like it. I love this recipe.
0:23:45 > 0:23:50- He said he loves it. Did you see Richard's chicken?- No.
0:23:51 > 0:23:56Ah, I mean, for me this is heaven. It's nectar.
0:23:56 > 0:23:59Those beautiful deep flavours. I love it.
0:23:59 > 0:24:03Suitably reassured, Paul clearly reckons his main course
0:24:03 > 0:24:05could turn the whole game around.
0:24:06 > 0:24:09Will Richard's straightforward chicken curry win the day?
0:24:09 > 0:24:13Or will Paul's flashier barbecue rack of lamb dazzle our diners?
0:24:13 > 0:24:17We'll find out when service begins but first, our chefs have the chance
0:24:17 > 0:24:21to give their verdicts on each other's finished dishes.
0:24:21 > 0:24:24Well, I see what you've done here. You've taken your lamb rack,
0:24:24 > 0:24:28- which is the most expensive part of the lamb...- Yeah.
0:24:28 > 0:24:30..and to make it a little bit of a bulkier dish
0:24:30 > 0:24:33you've put a bit of shoulder in there, which is very clever.
0:24:33 > 0:24:35- Deep flavour, huh?- Yeah, very good.
0:24:35 > 0:24:38Well, for the first time, Richard looks worried.
0:24:38 > 0:24:40What are Paul's thoughts on his chicken?
0:24:40 > 0:24:44This looks to me like really great Indian bistro-type food.
0:24:44 > 0:24:47Exactly. I mean, I tried to keep it very simple.
0:24:47 > 0:24:51- And this is cheap, no?- Very effective, and very, very cheap.
0:24:51 > 0:24:54- You're making a lot of money on that.- I'm here to make the money.
0:24:54 > 0:24:56It's the one who makes the most profit.
0:24:56 > 0:24:57- Yeah.- Lovely pilau rice.
0:24:57 > 0:25:00It's a lovely buttery Indian flavour with pilau.
0:25:00 > 0:25:02You've done well on that, but I'm going to spank ya.
0:25:02 > 0:25:05Not personally!
0:25:05 > 0:25:07- I did get worried. - You're safe, you're safe.
0:25:07 > 0:25:10Ooh, fighting talk from our Celtic tiger!
0:25:10 > 0:25:14With service about to begin, Paul's got Richard's game plan sussed.
0:25:14 > 0:25:17You know what, I can't believe what Richard's doing over there.
0:25:17 > 0:25:20You know what he's done? He's bought the cheapest protein,
0:25:20 > 0:25:23chicken thighs, which is a wonderful protein.
0:25:23 > 0:25:25All he's doing is making a very basic chicken curry,
0:25:25 > 0:25:29serving it with rice and it's going to cost him nothing,
0:25:29 > 0:25:33so he's banking on people ordering one lamb, one chicken curry,
0:25:33 > 0:25:35one lamb, one chicken curry,
0:25:35 > 0:25:39and he's going to make a fortune. He's so crafty.
0:25:39 > 0:25:41Well, it's all down to tonight's diners.
0:25:41 > 0:25:44They don't know which chef has cooked which dish
0:25:44 > 0:25:45as they decide on their orders.
0:25:45 > 0:25:49Well, the lamb did look lovely and really interesting,
0:25:49 > 0:25:51with the jalfrezi lamb shoulder, looked great.
0:25:51 > 0:25:53But I do like chicken curry
0:25:53 > 0:25:56so I've kind of got to go with an old classic there.
0:25:56 > 0:26:00- Rack of lamb for mains, please. - Ooh, lamb.
0:26:00 > 0:26:05This round is the big one. And now, finally, the wait is over.
0:26:05 > 0:26:07Bala calls out the first orders...
0:26:07 > 0:26:11First order! One barbecue lamb shoulder, one chicken curry!
0:26:11 > 0:26:13Once again it's one order for each chef.
0:26:13 > 0:26:17The kitchen springs into action and they're off.
0:26:17 > 0:26:20Next order, one more barbecue lamb shoulder, one chicken curry!
0:26:20 > 0:26:21Yes, chef!
0:26:21 > 0:26:24Our chefs are neck and neck.
0:26:24 > 0:26:28New order! One lamb shoulder, one chicken curry! Total, three to go!
0:26:28 > 0:26:30Our boys leap into action
0:26:30 > 0:26:33as the orders begin pouring in thick and fast.
0:26:33 > 0:26:36Paul knows that to stand any chance of winning this round,
0:26:36 > 0:26:38he needs to outsell Richard.
0:26:38 > 0:26:41And that's not happening...yet!
0:26:41 > 0:26:45What we need is a few big tables, where they just say, "I want lamb."
0:26:45 > 0:26:47And then, bingo!
0:26:47 > 0:26:50New order! Five more lamb, one chicken curry!
0:26:50 > 0:26:52Whoo-hoo!
0:26:52 > 0:26:54Well, what a turn up!
0:26:54 > 0:26:56In the restaurant, the diners are enjoying their food,
0:26:56 > 0:27:01blissfully unaware of the battle that is raging in the kitchen.
0:27:01 > 0:27:03You want to be more happy?
0:27:03 > 0:27:06- Two more lamb, one chicken curry!- Whoo-hoo!
0:27:06 > 0:27:09Oh, Paul is starting to edge ahead...
0:27:09 > 0:27:10and Richard knows it.
0:27:12 > 0:27:14That's not good.
0:27:14 > 0:27:18He's about five ahead and we're about halfway through.
0:27:18 > 0:27:23I knew he'd do well on the lamb. Let's just hope I can keep ahead.
0:27:23 > 0:27:26The game's not over yet as more orders come in.
0:27:26 > 0:27:28But who will be first to get a major break?
0:27:28 > 0:27:32Two lamb, two chicken curry.
0:27:32 > 0:27:34Oh, this is going to be close,
0:27:34 > 0:27:37but Paul reckons it's going his way.
0:27:37 > 0:27:40I'm in the lead. Definitely in the lead. Yee-ha!
0:27:40 > 0:27:43And then, the news that changes everything.
0:27:43 > 0:27:48- How many all day, chef, please? - You've got ten lamb all day, OK?
0:27:48 > 0:27:50Do you want to know how many chickens working?
0:27:50 > 0:27:54Yeah. Just tell me how many chickens to make me smile.
0:27:54 > 0:27:56You've got four chickens working.
0:27:57 > 0:28:00With ten orders outstanding for Paul's lamb
0:28:00 > 0:28:02and only four for Richard's chicken,
0:28:02 > 0:28:06the tables have turned in a most spectacular way.
0:28:06 > 0:28:10Richard's forced to watch helplessly as his opponent lines up the dishes.
0:28:10 > 0:28:12So Richard's falling behind,
0:28:12 > 0:28:16and his opponent's not about to go easy on him.
0:28:16 > 0:28:19Sorry, Richard, I really feel bad.
0:28:19 > 0:28:22Do you want a beer so that you can feel better?
0:28:22 > 0:28:25Nah, nah, nah. D'you know what?
0:28:25 > 0:28:29That's expensive. You need to sell a lot, you need to sell a lot.
0:28:29 > 0:28:31He's getting cocky now.
0:28:31 > 0:28:33Well, the iron man gives as good as he gets,
0:28:33 > 0:28:35but this is not looking good for him.
0:28:36 > 0:28:39Main course service is drawing to an end.
0:28:39 > 0:28:41Just as things are at their bleakest for Richard...
0:28:41 > 0:28:46New order! One lamb, two chicken curry!
0:28:46 > 0:28:49Well, that's some consolation for our resident bruiser.
0:28:49 > 0:28:50In the restaurant,
0:28:50 > 0:28:53the diners give their thoughts on their main courses.
0:28:53 > 0:28:56I had the chicken for my main
0:28:56 > 0:28:59and I thought the rice and the sauce were very good together.
0:28:59 > 0:29:02I wasn't quite so impressed with the chicken
0:29:02 > 0:29:04I didn't feel it was very infused with the flavour.
0:29:04 > 0:29:06I went for the lamb for the main course.
0:29:06 > 0:29:08It was absolutely fantastic.
0:29:08 > 0:29:10So, for my mains I had the chicken curry with the pilau rice.
0:29:10 > 0:29:12It was beautifully delicately flavoured,
0:29:12 > 0:29:15really nice authentic taste. I really enjoyed it.
0:29:15 > 0:29:18So after another intensely fought round
0:29:18 > 0:29:20it's time for the moment of truth.
0:29:20 > 0:29:23Is Paul set to make an amazing comeback on the mains
0:29:23 > 0:29:27after his decisive loss in the starter round?
0:29:27 > 0:29:29- I definitely got you there. - Oh, God, yeah.
0:29:29 > 0:29:30But I don't think I got enough.
0:29:30 > 0:29:33Yeah, yeah you did. You definitely won that.
0:29:33 > 0:29:35Although I'm ahead I'm probably not enough ahead,
0:29:35 > 0:29:38cos I lost on the starters and that cost me money too.
0:29:38 > 0:29:41- One...- two...- three...
0:29:42 > 0:29:46- Whoa!- Ten.
0:29:46 > 0:29:48Ten's not bad.
0:29:48 > 0:29:51It's going to come down to who was a clever buyer.
0:29:51 > 0:29:52Let's get on with dessert.
0:29:52 > 0:29:55Paul doesn't want to hear it, but Richard's right.
0:29:55 > 0:29:59This all boils down to who made the most profit.
0:29:59 > 0:30:04Richard's 14 chicken dishes have earned him £209.30,
0:30:04 > 0:30:05but after deducting his costs
0:30:05 > 0:30:09he's only made a profit of just under £30.
0:30:09 > 0:30:11He won't be happy with that.
0:30:11 > 0:30:13And it looks like Paul's risk has paid off
0:30:13 > 0:30:16and he really has managed to turn this one around.
0:30:16 > 0:30:21His 24 lamb dishes have made him £381.60
0:30:21 > 0:30:24and a mighty profit of £135.40.
0:30:24 > 0:30:29Could this be enough to throw this entire game up into the air?
0:30:29 > 0:30:33And so begins the final clash - dessert!
0:30:33 > 0:30:34If he wants to make a comeback,
0:30:34 > 0:30:38Richard needs to pull something pretty spectacular out of the bag.
0:30:39 > 0:30:41Indian cuisine isn't really renowned for dessert,
0:30:41 > 0:30:43so it's a tricky one. I've chosen chocolate,
0:30:43 > 0:30:45but I'm going to infuse it with a little bit of chilli.
0:30:45 > 0:30:48Quite mild, it's not going to be hot, it's just going to work
0:30:48 > 0:30:50and balance really well with that bitter chocolate.
0:30:50 > 0:30:54A really fresh lemon cream is going to work really well with that
0:30:54 > 0:30:56and just balance it up to be a great dessert.
0:30:56 > 0:31:00Everyone loves chocolate so hopefully I'll sell a lot.
0:31:00 > 0:31:01Richard's chocolate tart
0:31:01 > 0:31:04is not the most Indian-sounding of desserts,
0:31:04 > 0:31:06but how will it go down with the diners?
0:31:06 > 0:31:08And what of Paul's offering?
0:31:08 > 0:31:11For dessert what I'm going to do is a lime and coconut posset
0:31:11 > 0:31:15with Alphonso mango and cardamom butter biscuits.
0:31:15 > 0:31:19It's kind of like a classic English dish but given a big Indian twist
0:31:19 > 0:31:22with the mango, the coconut and the cardamom.
0:31:23 > 0:31:25It's a cracker.
0:31:25 > 0:31:29In the restaurant kitchen, Paul gets cracking with his posset.
0:31:29 > 0:31:31It's an old English set dessert,
0:31:31 > 0:31:35but adding limes and coconut powder to the mixture of cream and sugar
0:31:35 > 0:31:38should give it a more authentic Indian taste.
0:31:38 > 0:31:40But already there's a problem.
0:31:40 > 0:31:43So the kaffir limes, although they've got a beautiful flavour,
0:31:43 > 0:31:45they're quite dry in juice,
0:31:45 > 0:31:49and so we don't have enough juice to set our posset.
0:31:49 > 0:31:53We've had to sort of send out and buy some lemons.
0:31:53 > 0:31:55Another cost for your budget, Paul!
0:31:55 > 0:31:58Richard's making the sweet pastry for his chocolate tart.
0:31:58 > 0:32:02He blends icing sugar with flour, butter, egg yolks and vanilla,
0:32:02 > 0:32:04and it's ready to bake blind.
0:32:04 > 0:32:08Blind baking means I've lined the tart ring with the sweet pastry,
0:32:08 > 0:32:10which you saw me roll out.
0:32:10 > 0:32:13Little bit of greaseproof paper. We've put some rice in there,
0:32:13 > 0:32:14there's plenty of rice in this kitchen
0:32:14 > 0:32:16so I've used those to blind bake it.
0:32:16 > 0:32:19And what that's doing is keeping the base nice and flat
0:32:19 > 0:32:21and in all the corners, so when you cut a tart
0:32:21 > 0:32:23you have this sort of L-shape to the tart
0:32:23 > 0:32:25rather than it being a curved shape.
0:32:25 > 0:32:27That's really important.
0:32:27 > 0:32:31He's also got a clever tip to avoid ending up with a soggy base.
0:32:31 > 0:32:33Take some egg yolks
0:32:33 > 0:32:39and just brush the inside of your tart with the egg yolks.
0:32:39 > 0:32:41Back in the oven for about three or four minutes,
0:32:41 > 0:32:45just to set that egg and it's cooked. That acts as a sealant,
0:32:45 > 0:32:48and when you pour it in it doesn't leak anywhere.
0:32:48 > 0:32:52Richard can then focus on making his chocolate chilli filling.
0:32:52 > 0:32:56For his posset, Paul's using kaffir lime juice, zest and leaves,
0:32:56 > 0:33:01and he's convinced he's invented a new taste sensation.
0:33:01 > 0:33:02Do you know what?
0:33:02 > 0:33:04I think, watch out, coming to a restaurant near you.
0:33:04 > 0:33:08This is going to be copied. This could become a classic.
0:33:08 > 0:33:10We like your ambition, Paul!
0:33:10 > 0:33:13For a selection of recipes from the series, log on to...
0:33:16 > 0:33:17Earlier in the day,
0:33:17 > 0:33:20the boys went shopping for their dessert ingredients
0:33:20 > 0:33:24with the aim of keeping their costs to an absolute minimum.
0:33:24 > 0:33:28Richard wants to accompany his chocolate tart with a fruit salad.
0:33:28 > 0:33:30So there's some great fruits here, great selection.
0:33:30 > 0:33:34We've got some papaya, we've got pomegranates, we've got dates,
0:33:34 > 0:33:37before they're actually dried that's what they look like.
0:33:37 > 0:33:40Some amazing fruits here, so I'm going to buy some of these.
0:33:40 > 0:33:42I've got to go and haggle, cos price is key.
0:33:42 > 0:33:44I've got to make sure I get the right prices.
0:33:44 > 0:33:46If I do, these are going to be on my dish.
0:33:46 > 0:33:49Paul's on the hunt for mangoes for his salsa.
0:33:49 > 0:33:51I've never heard of honey mangoes.
0:33:51 > 0:33:55I mean, what I'm looking for are Alphonso mangoes,
0:33:55 > 0:33:58but they look fantastic, don't they?
0:33:58 > 0:34:03They also sound great. I love the sound of a honey mango.
0:34:03 > 0:34:05They sound perfect.
0:34:05 > 0:34:08But how did Paul get on with securing a great deal for them?
0:34:08 > 0:34:12£8 for a box of mangoes. That's a pretty good deal.
0:34:12 > 0:34:14But there's only four mangoes in each box
0:34:14 > 0:34:17so it's a really special ingredient.
0:34:17 > 0:34:20But I think it's just what I'm looking for.
0:34:20 > 0:34:23£2 per mango. Let's hope they do the job for you, Paul!
0:34:23 > 0:34:26How did Richard do with his exotic fruits?
0:34:26 > 0:34:28£23.47.
0:34:28 > 0:34:3123.
0:34:31 > 0:34:33£23 it is. Happy?
0:34:33 > 0:34:34- £23.- Done.
0:34:34 > 0:34:38Almost 50p off. Well, every little helps, eh, Richard?
0:34:38 > 0:34:41With all the other ingredients included,
0:34:41 > 0:34:45Richard spent £85.98 on his dessert.
0:34:45 > 0:34:50Paul's total spend on his dessert was a lot less at £46.43,
0:34:50 > 0:34:53so he's already at a significant advantage.
0:34:53 > 0:34:57Back in the restaurant kitchen Paul has added lemon and lime juice
0:34:57 > 0:35:00to his posset, but he's got some major concerns.
0:35:00 > 0:35:02I really hope this is going to cool down in time.
0:35:02 > 0:35:04This is what I'm really worried about now.
0:35:04 > 0:35:07It's my biggest problem right now.
0:35:07 > 0:35:11Paul's fretting hasn't gone unnoticed by his eagle-eyed rival.
0:35:11 > 0:35:13Well, down there, pretty hectic.
0:35:13 > 0:35:16He's a bit on edge, I see lemon possets going in the fridge now.
0:35:16 > 0:35:19Lets hope no-one wants a dessert before ten o'clock tonight,
0:35:19 > 0:35:21otherwise, he might not be able to deliver it.
0:35:21 > 0:35:22So it's a bit frantic down there.
0:35:22 > 0:35:27Not being cocky but look at us. We're all calm, ready for it.
0:35:27 > 0:35:31Well, how the tables can turn in this game!
0:35:31 > 0:35:33It's now Richard who's the picture of calm!
0:35:33 > 0:35:35But will it last?
0:35:35 > 0:35:37Just before dessert service begins,
0:35:37 > 0:35:40our boys get to taste each other's dishes.
0:35:40 > 0:35:42There's fantastic news for Paul.
0:35:42 > 0:35:45Most of his possets have set just in time,
0:35:45 > 0:35:47but what does his rival think of them?
0:35:47 > 0:35:52It's fresh, it's fruity. This food just is absolutely sublime.
0:35:52 > 0:35:55It's fantastic, absolutely amazing,
0:35:55 > 0:35:59but it's the kind of dessert you want after a curry.
0:35:59 > 0:36:03Wow! High praise indeed from the normally poker-faced Richard.
0:36:03 > 0:36:07But what does Paul think of his chilli spiked chocolate tart?
0:36:07 > 0:36:10The star of this is that chocolate tart
0:36:10 > 0:36:11and that's the way it should be.
0:36:11 > 0:36:14I think you're going to do just fine with that.
0:36:14 > 0:36:17- Let's hope so.- I think it's going to be Even Stevens on the dessert.
0:36:17 > 0:36:21I'd like to be a little bit ahead of you, cos I think I need that comfort.
0:36:21 > 0:36:23I don't think you will be.
0:36:23 > 0:36:24- We'll see.- Big mouth.
0:36:24 > 0:36:27THEY LAUGH
0:36:27 > 0:36:30Well, our boys are being cagey...but gracious!
0:36:30 > 0:36:32Come on, Paul. Let's hear what you really think.
0:36:32 > 0:36:35I just don't really think he's bothered
0:36:35 > 0:36:39to try and make it Indian in any way. Erm...
0:36:39 > 0:36:44it's lovely but it belongs in a modern European restaurant,
0:36:44 > 0:36:46not in an Indian restaurant.
0:36:46 > 0:36:49Wow. Our Celtic tiger's got his claws out at last!
0:36:49 > 0:36:54And after that tirade, what on earth will Richard make of Paul's posset?
0:36:54 > 0:36:55Paul's dessert tasted nice.
0:36:55 > 0:36:59I mean, I was expecting it to be a little bit firmer and a bit heavier
0:36:59 > 0:37:01but it's actually very nice.
0:37:01 > 0:37:03Light, that lime, the mango was fantastic.
0:37:03 > 0:37:07That worked really well and the hint of coconut came through well.
0:37:07 > 0:37:10We'll see how Richard and Paul's desserts go down with the diners,
0:37:10 > 0:37:15as it's now time for the last big push in today's competition.
0:37:15 > 0:37:18For this final round our chefs must go out into the restaurant
0:37:18 > 0:37:21and pitch their dishes to the diners face-to-face.
0:37:21 > 0:37:23And the customers will only have to pay
0:37:23 > 0:37:27whatever they think the dessert they choose is actually worth.
0:37:27 > 0:37:29All evening, the diners have had no idea
0:37:29 > 0:37:33which chef has cooked which dish, but now that's all about to change.
0:37:34 > 0:37:36Good evening, ladies and gentlemen.
0:37:36 > 0:37:39It is a pleasure to introduce the chefs.
0:37:39 > 0:37:41Paul Rankin and Richard Phillips.
0:37:41 > 0:37:44CHEERING AND APPLAUSE
0:37:44 > 0:37:47Good evening, everybody. Welcome. Thank you for coming.
0:37:47 > 0:37:51I hope you've enjoyed your food this evening so far.
0:37:51 > 0:37:56For myself, we have a very light chocolate tart
0:37:56 > 0:37:59with a lemon cream and mint citrus fruits.
0:37:59 > 0:38:04I have very much an Anglo-Indian dessert.
0:38:04 > 0:38:09It's kaffir lime leaf posset with a honey mango salsa
0:38:09 > 0:38:11and a cardamom biscuit.
0:38:11 > 0:38:13I hope that you've really enjoyed your night.
0:38:13 > 0:38:15It's been a real pleasure cooking for you,
0:38:15 > 0:38:17a real pleasure, thank you.
0:38:17 > 0:38:20Flattery could get you everywhere, Paul!
0:38:20 > 0:38:23Both our chefs are working hard to charm the diners,
0:38:23 > 0:38:25one pulling out all his best lines...
0:38:25 > 0:38:27What you got there?
0:38:27 > 0:38:28A cosmopolitan.
0:38:28 > 0:38:31That's all right, isn't it? It's all right out here.
0:38:32 > 0:38:34I've been in the wrong place!
0:38:34 > 0:38:37See the posset's really heavy, really stodgy!
0:38:37 > 0:38:40..while the other is all about the authenticity.
0:38:40 > 0:38:43With this one I really have put an Indian spin on it
0:38:43 > 0:38:45because to the cream I've added coconut powder
0:38:45 > 0:38:47to give it a light coconut taste.
0:38:47 > 0:38:50Our chefs have done all they can.
0:38:50 > 0:38:52This round is absolutely crucial to the competition,
0:38:52 > 0:38:56and as service begins, it will soon become clear
0:38:56 > 0:38:59which of them has managed to do the best job of charming the diners.
0:38:59 > 0:39:03New order! One tart, one posset!
0:39:03 > 0:39:05New order! One tart, one posset!
0:39:05 > 0:39:09And once again, it's an even start for our chefs.
0:39:09 > 0:39:12New order! Three tart, three posset!
0:39:12 > 0:39:16Both desserts seem to be doing well, which Paul's not too happy about,
0:39:16 > 0:39:19as he thought he had convinced all of the diners to order posset.
0:39:19 > 0:39:23Well, I mean, they seemed to love my pitch for the dessert, but...
0:39:23 > 0:39:27maybe they were afraid to say anything about it
0:39:27 > 0:39:31but, erm, I felt like they were all going to order posset,
0:39:31 > 0:39:32but that's not going to happen.
0:39:32 > 0:39:34Paul's possets are all lined up and ready to go...
0:39:34 > 0:39:37but what's this? Is Paul helping his opponent?!
0:39:37 > 0:39:40Richard, you know I'm helping with your service now?
0:39:40 > 0:39:42I'm glad you're doing something today.
0:39:42 > 0:39:44Just remember who sold more main courses.
0:39:44 > 0:39:46Just remember who sold more starters.
0:39:46 > 0:39:48Oh, easy with the knife waving, Richard!
0:39:48 > 0:39:50At least they're still smiling!
0:39:50 > 0:39:53The orders come flying in in reasonably equal measure,
0:39:53 > 0:39:56and it's hard to tell which chef is in the lead.
0:39:56 > 0:39:59Surely one of our boys is going to get a break soon?
0:39:59 > 0:40:02New order! Two posset, one tart!
0:40:02 > 0:40:03- OK, chef!- Whoo!
0:40:03 > 0:40:06New order! One posset, one tart!
0:40:06 > 0:40:08Oh, this really could go either way!
0:40:08 > 0:40:11New order! Two more tart.
0:40:11 > 0:40:12Two more tarts, come on!
0:40:12 > 0:40:14We're ahead now. That's put us ahead.
0:40:14 > 0:40:16New order! Two tart!
0:40:19 > 0:40:21New order! Two posset!
0:40:21 > 0:40:23Ee-yo-oh!
0:40:23 > 0:40:25Even though his tart seems to be doing well,
0:40:25 > 0:40:27Richard isn't counting his chickens.
0:40:27 > 0:40:32What we need to remember here is we haven't set the price on this.
0:40:32 > 0:40:37They pay what they think it's worth, so I might sell more than him
0:40:37 > 0:40:40but they might only give me £2 for the dish.
0:40:40 > 0:40:41Quite right, Richard.
0:40:41 > 0:40:44As the end of service draws near, it's looking like it's just
0:40:44 > 0:40:48too close to call, with both chefs seemingly neck and neck throughout.
0:40:48 > 0:40:51- Last one, chef!- That's it.
0:40:51 > 0:40:53Well, we'll see shortly who has sold the most dishes
0:40:53 > 0:40:54and even more crucially,
0:40:54 > 0:40:58who has made the most overall profit to win the game.
0:40:58 > 0:41:02But first, how have the desserts gone down with the diners?
0:41:02 > 0:41:07I chose the chocolate pudding and I wasn't overwhelmed by it,
0:41:07 > 0:41:09so I'm going to choose to pay £4 for it.
0:41:09 > 0:41:11Well, I had the lemon and coconut posset
0:41:11 > 0:41:14and I'm going to pay £7 for it cos I thought it was absolutely delicious,
0:41:14 > 0:41:16one of the best desserts I've had in a restaurant.
0:41:16 > 0:41:21I had the chocolate tart, it was a little bit too rich for me,
0:41:21 > 0:41:25and I'd say it's probably worth about £7.50, something like that.
0:41:25 > 0:41:28Before we find out how much profit our chefs have made,
0:41:28 > 0:41:32let's see how many desserts they've each sold.
0:41:32 > 0:41:35And the results show that in the final round
0:41:35 > 0:41:39both chefs really were Even Stevens on the amount of desserts sold,
0:41:39 > 0:41:42with each of them sending out 19 dishes.
0:41:42 > 0:41:44But remember, the diners have only paid
0:41:44 > 0:41:46what they thought their dessert was worth.
0:41:46 > 0:41:49Today has been a real challenge for Paul and Richard.
0:41:49 > 0:41:53They've had to cook an unfamiliar style of cuisine against the clock
0:41:53 > 0:41:54in an unfamiliar kitchen.
0:41:54 > 0:41:58It's finally time to reveal who has managed to make the most profit
0:41:58 > 0:42:00and win the competition.
0:42:00 > 0:42:05Here we are. The final course. Feeling confident?
0:42:05 > 0:42:07Well, I was sort of counting them coming in
0:42:07 > 0:42:09and I think you're one or two ahead.
0:42:09 > 0:42:11Put me out of my misery, come on.
0:42:11 > 0:42:12BOTH: One, two, three!
0:42:14 > 0:42:16- I won!- You did!
0:42:16 > 0:42:18Oh, my goodness!
0:42:18 > 0:42:20Blue team won, guys!
0:42:20 > 0:42:21CHEERING
0:42:21 > 0:42:24Richard, a pleasure as always, sir!
0:42:24 > 0:42:27Gritted teeth, well done!
0:42:27 > 0:42:30No, well done. It's been a good day, well done.
0:42:30 > 0:42:33I'm smiling, I can't stop smiling, I can't stop smiling.
0:42:33 > 0:42:34I won't ask for a recount.
0:42:34 > 0:42:36Smiling.
0:42:36 > 0:42:38So Paul is today's champion chef!
0:42:38 > 0:42:42He's worked hard, and it's fair to say he's pretty pleased about it!
0:42:42 > 0:42:44Hey, I am absolutely delighted!
0:42:44 > 0:42:48I am like a kid, you know, like, lit up!
0:42:48 > 0:42:54It makes me happy a lot, I didn't expect it, you see!
0:42:54 > 0:42:57Yes! I'm so happy.
0:42:58 > 0:43:01I'm pretty shocked, you know.
0:43:01 > 0:43:04Absolutely whipped him on the starter.
0:43:04 > 0:43:06Not the better man won.
0:43:06 > 0:43:08All the profits made by both chefs
0:43:08 > 0:43:11will be going to their chosen charities.
0:43:11 > 0:43:14Today my profit is going to go to Kent Air Ambulance, whose job is
0:43:14 > 0:43:16to save a lot of lives in the south-east.
0:43:16 > 0:43:17So I'm very happy to say
0:43:17 > 0:43:21that all my winnings go to the Alzheimer's Society.
0:43:21 > 0:43:24Paul may be the winner in today's competition,
0:43:24 > 0:43:27but both our chefs have shown that they've got what it takes
0:43:27 > 0:43:30to Put Their Menus Where Their Mouths Are!
0:43:31 > 0:43:33Subtitles by Red Bee Media Ltd