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00:00Cheers!
00:01Take three restaurants.
00:03Cheers, everyone!
00:05Cooking up their finest fare.
00:07Sizzle, sizzle.
00:08Woolly puffily ever.
00:10Ask each to host a three-course meal.
00:13Oh! Boom.
00:15Which will be scored in secret.
00:18On today's show...
00:19A deafening diner.
00:21I'm definitely the child.
00:23I don't think she breathes much.
00:27A mortifying mother.
00:30This is so tough to do this with your mum.
00:34And recruitment rejection.
00:36I can't wait to come work here, guys.
00:38No way!
00:39As they compete to win a £1,000 prize.
00:42I'm looking forward to it,
00:43but I'm also...
00:45I don't know what I'm looking forward to.
00:53Today's professional competition comes from Bristol.
00:57Where the first robot that could digest food was created.
01:02Oh, I think it might have a bug.
01:05And serving up some megabytes tonight are our first hosts,
01:09owner and chef Kirsty and front of house Tamsin of Dahlia Kofina.
01:14Crikey, the years of hospitality haven't been kind.
01:17Hello!
01:18Oh, no, there's Tamsin.
01:19Hello! Morning!
01:21How are you?
01:22Good.
01:23Right, there we go.
01:24Too much tequila, Pablo.
01:25We are a Mexican restaurant called Dahlia Kofina,
01:29and I know that's not said right,
01:31and it should be said with a wonderful Spanish accent.
01:34Go on, and do it.
01:35But that I don't have.
01:36Do it. Try it.
01:37Have another go.
01:38Dahlia Kofina.
01:39Well, that sounds the same.
01:41Duh.
01:41Forget it.
01:42We do lovely, delicious Mexican street food.
01:46So, quesadillas, burritos, nachos, tacos.
01:50All from scratch, all delish.
01:52Just to let you know, I've cleaned the toilet,
01:54because someone's got to do it.
01:56Not with that cloth, I hope.
01:58In a nutshell, I'd say Dahlia Kofina is a madhouse.
02:01It is.
02:02And everyone that works there is pretty insane.
02:05But it is. Everyone's like, you are the leader.
02:07And you are the leader.
02:08You are our leader.
02:09What are you doing over there, Kirsty?
02:11I thought I'd make myself a nice little cup of coffee.
02:13I'm just having a break, are we?
02:15Well, she is the leader.
02:16But you do need to crack on.
02:18First to prep is the main green chilli pork stew
02:21with lime and coriander rice and tacos.
02:24It's got to have flavour.
02:26From the Caribbean, if food don't have flavour,
02:29it's like you're not eating.
02:30You know what I mean?
02:31So...
02:32Meet mum and daughter team, Jeanette and...
02:35Jada!
02:37Who, when they're not at home,
02:38run their vegan Caribbean restaurant for real.
02:41Vegan Caribbean food is very unusual
02:44because we don't serve meat
02:45and that's a big part of Caribbean cuisine is meat.
02:48Being from the Caribbean, Jamaica, Montego Bay,
02:51you know, bringing all the sunshine and the flavour
02:53to for real, to Bristol.
02:54Yeah.
02:55Oh, my gosh.
02:57Have you seen the floor?
02:58Look at that mess.
02:59No.
03:00You need to tidy that.
03:02I always have to keep my mum in check.
03:04Sometimes she does need bleeding.
03:08I'm trying to be careful.
03:10Yeah, not sure you've quite got the runner mum yet.
03:14Teamwork.
03:15At Dalia Cocina,
03:17front of house Tamsin is helping Kirsty in the kitchen today
03:20and her first job is adding chillies to tomatillos.
03:23They look like evil tomatoes, don't they?
03:25I think they look rather lovely, actually.
03:27Along with onions, they're in to roast.
03:29The tomatillo's done, I'll see you later.
03:32Cook my babies.
03:34You've changed your tune.
03:35If they really go crazy on the spicy,
03:38they can kill our bad tastes.
03:40Taste buds, yeah.
03:41Taste buds, yeah.
03:41Bad tastes.
03:43Meet our final team of the week,
03:45head chef Neil and front of house Paolo
03:47from modern Mediterranean outfit Bambalan.
03:51We are a massive restaurant in the city centre
03:54with Mediterranean-style food.
03:56Think of Ibiza Beach Hut food, but in Bristol.
03:58It's about bringing some sunshine into everyday life.
04:01Or a blanket.
04:02Hiya.
04:03How are you doing?
04:04Get some blankets.
04:05You think you're with chilli?
04:06Yes, please.
04:06So there we go.
04:07I also turn on the heaters for you.
04:09Soak up those rays, ladies.
04:11Right, guys.
04:11Time for a grilling.
04:13We are not the kings.
04:14We are the gods of this style of food.
04:16Flame on.
04:16We offer, I think, the full package, you know?
04:19Yes.
04:19Stuff gets upsell today's specials.
04:21No worries.
04:22Whoever sells the most, it's a free bottle of wine.
04:24Woo-hoo!
04:25Back with today's hosts, Kirsty's prepping her pork.
04:28This is a pork shoulder.
04:30Slightly fattier, bit more flavour.
04:33A quick fry.
04:34Doesn't need any salt because the salt is in the brine of the tomatillo.
04:37Oh!
04:38I've learnt that mistake.
04:39And they're into the pot.
04:41That looks banging.
04:43With the tomatillos out of some sort of souped-up toaster.
04:47Right, so I'm going to take this out here before, because that looks absolutely perfect.
04:51That looks banging!
04:52Yeah, banging!
04:53Ta-da!
04:55They're blitzed.
04:56In with the pork.
04:57Teamwork.
04:58Listen to that.
04:59And done.
05:00It's left to slow cook and will be served tonight, along with a jackfruit version for the veggies.
05:06So it's on to the starter.
05:08Loaded nachos with chilli and a three-bean chilli vegetarian version.
05:12Well, I have to make sure I visit the dentist before I go, just in case the nachos are too
05:18tough.
05:19They're nachos, not toffees.
05:20That sounds nice.
05:21A bit simplistic, but simple, but...
05:24People might think they're just crisps, but they are not just crisps.
05:27They are fully loaded.
05:28Tamsin and Kirsty begin by chopping chillies.
05:31By the time we've got the volume of it, it's not actually too bad.
05:33It's just that little bit of heat going through it.
05:35So you can always add it, as they say, but you can't always take it away.
05:39In goes veg and spices.
05:42Spicy one you are.
05:44Chopped tomatoes, you must add.
05:46Along with mints in one pot and...
05:49Beans.
05:50..in the other.
05:50I feel like I'm witched.
05:52My cauldron.
05:54Convincing.
05:55Let's move on to dessert.
05:56Mango lime coconut and tequila cheesecake.
06:00It's almost like a cocktail cheesecake, which...
06:02Who doesn't like a cocktail?
06:04I think that's a good dish.
06:07They begin by bashing biscuits.
06:09Good workout for the bingo wings.
06:12In goes coconut.
06:14Extra bit of exotic.
06:15And melted butter.
06:17That's it, that's it, that's it.
06:18This now going in is going to be our base.
06:20How are they going to get all those flavours into a cheesecake?
06:24We'll see, won't we?
06:25Wow.
06:27With coconut in the base, they add mango, coulita cream and soft cheese.
06:31Then in goes a shot of...
06:33Tequila!
06:34Yay!
06:36It's spooned onto the base and with booze-free portions for Jeanette and Jada,
06:39they'll add lime zest tonight.
06:41Sweet dreams!
06:43We pretty much smashed that.
06:45Yeah.
06:45They don't know what's going to hit them later, do they?
06:47A lot of smoke by the looks of things.
06:49Hurry, hurry!
06:50It was all going so well.
06:52Well, there's not much time to get that fire going.
06:55Because your first guests are here, it's Neil and Paolo.
06:59Oh, wow.
07:00We've been waiting a while.
07:02Yeah, tell the girls to get a wriggle on, mate.
07:05Hello!
07:05Hi, guys.
07:06I'm Tamsin.
07:07I'm Neil.
07:07Nice to meet you.
07:08Nice to meet you, Paolo.
07:09Hi.
07:10Nice to meet you.
07:11I'm Kirsty.
07:12If you would like a little poncho to keep yourselves warm, then feel free.
07:16It's lovely out here, isn't it?
07:18Yeah.
07:18It's nice when it's not, like, raining or snowing.
07:21Or getting smoked out.
07:22Yeah.
07:22My eyeballs are like, help me.
07:24Right.
07:27Next in, a mum and daughter team, Jeanette and Jada.
07:30Ooh, he must have just come back from Mexico.
07:33No, I'm from Clifton, actually.
07:35I just came here for the quesadillas.
07:37Hello.
07:38Hello.
07:38Hello.
07:39Welcome to Mexico.
07:40I'm Kirsty.
07:41I'm Jada.
07:42Jada, nice to meet you.
07:43Hi, I'm Jeanette.
07:44Nice to meet you.
07:45I'm Tamsin.
07:46Nice to meet you, Tamsin.
07:47Thank you, Jada.
07:48You'll see that Paolo's got a poncho on.
07:50Ooh.
07:51And if you do get a little bit nippy because you haven't got your coat.
07:55Oh, lovely.
07:55You can decide.
07:58You know, I forgot to get us a poncho.
07:59I think we're going to be all right, you know.
08:01I'm looking for a new job.
08:03You look like Hulk Hogan.
08:06Oh, it's come on.
08:07What a shame.
08:08Oh, my God.
08:11Coming up.
08:12It does look a bit like a pond at the moment.
08:14Intriguing ingredients.
08:15It doesn't have much flavour.
08:16I was really gutted.
08:18And stupefying stunts.
08:20There was a group of ten people dining.
08:22There's one of them that decides to jump on the table and roll over.
08:25If somebody tried to roly-poly, before they're roly, they're poly.
08:29What does that even mean?
08:31HE LAUGHS
08:31HE LAUGHS
08:37Welcome to Dahlia Cotina tonight!
08:40Cheers, everyone!
08:43It's night one of our professionals competition in Bristol, where owner of Dahlia Cotina,
08:48Kirsty and her front-of-house star Tamsin are hoping their Mexican meal will bag them the £1,000 prize.
08:55So, what do you think about the guests, then?
08:57I really like them.
08:58That's not what you said earlier.
09:00HE LAUGHS
09:01Get on with your starter!
09:03Aw, it's looking so delicious.
09:05On goes the chilli.
09:06Chilli can carne.
09:08Oh, it smells so good.
09:09It really does.
09:10Like, my mouth's boring.
09:11Cheese melted.
09:12Enough room there.
09:14We do have a tiny little grill.
09:15It's what you do with it that counts.
09:18Zig-zags of sal cream go on.
09:20Holy moly, it's guacamole!
09:22And there it is!
09:23Loaded nachos with chilli.
09:25And a three-bean version for the veggies.
09:27Right, guys.
09:28Yum!
09:29Two, three-bean chilli nachos.
09:31Apart from the nachos, everything's making scratch.
09:36This is really nice.
09:38What are you thinking, Neil?
09:39Yeah, it's good.
09:39Enjoying the heat as well.
09:40It's not overpowering.
09:41It's the heat that gets to certain level and stays like that.
09:44It's not the best nachos, not the worst.
09:46I think I've had better nachos, for sure.
09:48You can go wrong when you overpower the flavour, but...
09:51Yeah.
09:52It's nice and simple.
09:53Nachos are quite a simple dish,
09:55so obviously there's very few ways to make it go wrong.
09:58It's a safe option, definitely, to do nachos.
10:00It did really demonstrate probably their full potential,
10:03a lot of the skills put into it.
10:05It's lovely.
10:05And I'm pleasantly surprised,
10:07even though it's not as hot as I would have liked it to be.
10:09That you would, yeah.
10:09But I'm enjoying it.
10:11Yeah.
10:11The only thing is if it's just up the heat.
10:14I said to you,
10:15don't put so many chillies in it,
10:17and now I'm thinking we should have put more chillies in it.
10:19I'm really sorry.
10:21I've lost it for us.
10:23It's all on me.
10:24Right, it's coming out of your wages, that's it.
10:26Good luck.
10:27I'm leaving tomorrow.
10:29LAUGHTER
10:30So, are you friends or are you...?
10:32So, no, I just jumped on the bandwagon.
10:34I'm sorry, wait a minute.
10:35I'm taking all the credit.
10:37LAUGHTER
10:39And you two?
10:40Friends, enemies, lovers?
10:43LAUGHTER
10:44Not lovers, no.
10:45Oh, that cracked me up.
10:47He went, oh, that came out.
10:48LAUGHTER
10:50LAUGHTER
10:50No, we're colleagues, aren't we?
10:51Yeah.
10:52We're mother and daughter.
10:53I did.
10:54Do we look like each other?
10:56No.
10:56Do we look like each other?
10:58Hello, big fella.
10:59Jeanette and Jada, mum and daughter.
11:01I know.
11:02Check that out.
11:03How lucky are they?
11:03Not just us, Kate.
11:06They're so lucky, though, aren't they, to have that working relationship.
11:09So, in your working relationship, who's the parent and who's the child?
11:12I'm definitely the child.
11:14Oh, without...
11:14LAUGHTER
11:16In every aspect of my life.
11:18Not just working.
11:19LAUGHTER
11:20My first impression of Tamsin was that she's on fire.
11:23She is quite full on, yeah.
11:25LAUGHTER
11:26I don't know what you mean.
11:28I don't think she breathes much.
11:29Tamsin actually blew me away, her personality was big.
11:32LAUGHTER
11:34Very explosive.
11:35LAUGHTER
11:36I think we're off to a winning start.
11:38And I really do like our main course.
11:40So, cos it's something different.
11:42Yeah.
11:43So, I think we are going to be all right.
11:45Better crack on, then.
11:46Kirsty whizzes up coriander.
11:48That's the puppy.
11:49That better not be a puppy.
11:50It's not a puppy.
11:51Come on.
11:52Urgh!
11:55It's on my sauce.
11:57Oh, look at that!
11:58In goes the green goo.
12:00It does look a bit like a pond at the moment.
12:02You said it.
12:03Just wait.
12:04Magic is waiting to happen.
12:05I hope it doesn't taste like a pond.
12:06Definitely doesn't taste like a pond.
12:08It's dolloped on, and there it is.
12:10Green chilli pork stew.
12:12And a jackfruit version for Jeanette and Jada.
12:15Oh, there we go.
12:16Just to let you know, I haven't salted it
12:18because of the amount of salt and everything
12:21that's in the tomatillos.
12:23Hmm?
12:23Again, the heat's not overpowering.
12:25I bet you do want it spicier.
12:27It's all right.
12:29It just doesn't have as much flavour.
12:31How is it for you?
12:32How are you enjoying yours?
12:33Yeah, I can taste the salt.
12:34I know why you didn't add any more salt.
12:37Yeah.
12:39So, yeah, it is a little bit salty for me.
12:41No, I don't think it was too salty.
12:43She could taste the salt from the tomatillos.
12:45How can you make it not as salty?
12:47Because it's just what it's...
12:48Make a different dish.
12:49It's what it's...
12:51The thing that I kind of like the least
12:53is that the pork is a bit dry.
12:56What the meat I don't really tend to go for,
12:58because it is difficult to cook the dryness.
13:00Personally, I was a bit disappointed in the main.
13:02Yeah, I think the main was really not special.
13:04I was a bit gutted.
13:05I was.
13:06I don't think it went down very well.
13:07I was really gutted.
13:08I can tell you something very, very funny that happened
13:11in the restaurant.
13:12There was, like, a group of ten people dining.
13:14The moment, the right moment where we serve the food,
13:17there's one of them that decides to jump on the table
13:19and roll over.
13:21Literally.
13:21Do a full roll onto the table.
13:23Roll on the table and end up...
13:24What's on the food?
13:24It's on the table.
13:25All the glass is on the floor.
13:27If somebody tried to roll it, Paulie, they...
13:30Before they're rolling, they'll Paulie.
13:33What does that even mean?
13:35No idea.
13:38Figure that one out.
13:39I'm still trying.
13:41I hope dessert goes down better than the main.
13:44Yes.
13:44Yes.
13:45Onwards and upwards.
13:47Here it comes.
13:48Oh, beautiful.
13:50A sprinkling of lime zest.
13:52Homemade ice cream, obviously.
13:54Yeah.
13:54Nice try.
13:56Mango, lime, coconut and tequila cheesecake
13:58and a booze-free one for Jeanette and Jada.
14:00Oh, and another zig-zag topping.
14:03There we go.
14:05Have you got your favourite spoon?
14:06I have got my favourite spoon.
14:07Why is that your favourite spoon?
14:08Because it's halfway between a soup spoon and a dessert spoon.
14:12The depth is perfect for getting the right amount of food on it.
14:17And it feels nice in my hand.
14:18Stop talking about it and get some dessert on it.
14:21Boom.
14:22That's it.
14:25This is delicious.
14:26The cheesecake is really rich and creamy.
14:28The coconut is really potent, really strong coming through.
14:31And the lime is a nice touch to it as well.
14:33The cheesecake is quite creamy.
14:34That's the best.
14:35The texture of it is super, super nice.
14:38I like the base.
14:39Yeah.
14:39I like the ratio.
14:41I think you know the ratio.
14:42That went down well.
14:43That was perfect.
14:44So that makes me feel a whole lot better now.
14:47Yeah.
14:47Does anyone want to see my record?
14:49Yeah!
14:50Crikey!
14:51Yay!
14:54Here you go, Fendi.
14:55Go, Fendi.
14:57All together!
14:59Fendi!
15:00Fendi!
15:01Fendi!
15:02Fendi!
15:03Nope, she's my knackered look.
15:05I think the night went down really well.
15:06First...
15:07Yeah.
15:07First night.
15:08Boom.
15:09The company was great.
15:11Lots of laughter.
15:12Lots of character.
15:13I definitely enjoyed cheesecake.
15:15It was my favourite of the three courses.
15:18Scores out of 20, please.
15:19The mean really let them down.
15:21It really needed more flavour.
15:23And that's why we scored them, huh?
15:2512.
15:26Tonight we're getting Kirsten and Tamsin.
15:28A 15!
15:29Woo!
15:30Woo!
15:31Which gives Dalia Kofina a fairly mild score of 27 out of 40.
15:39It's day two of the competition and the turn of the Bambaland boys.
15:43Neil and Paolo.
15:45I'm looking forward to it.
15:46I'm excited.
15:47I want to smash it.
15:47I know we can.
15:48We do it on a daily basis.
15:49I'm pretty confident in their sort of hosting and cooking skills.
15:54I think we're in for a really good night.
15:56I think they're going to be strong.
15:58I think Neil and Paolo are going to be dark horses.
16:00Mm-hm.
16:00They are.
16:01I can see it in their eyes.
16:02There's going to be no roly-polys on the table tonight.
16:04I'm not having Neil to shout at me.
16:06A jam roly-poly.
16:07Ha-ha-ha-ha-ha-ha!
16:08Yeah, good one, Tamsin.
16:10First to prep is the main.
16:12Pan-fried sea bass with garlic and rosemary potatoes,
16:15Italian greens and a lemon and dill butter.
16:17And if that's not fancy enough, for Jeanette and Jada,
16:20roasted butternut squash with green bejeweled couscous,
16:24zoog, crispy onions and hazelnut dukkah.
16:26Crikey.
16:27I need to lie down after that.
16:29Oh, wow.
16:31What?
16:32We have to break this down.
16:33What a fiasco.
16:34This is like a carnival going on here.
16:36It literally...
16:37I am so hungry.
16:39If you went out to eat tonight, what would you choose?
16:42That's what I would order.
16:43Yeah.
16:44That's what I would order.
16:44Luckily, you are going out, and it's what you're getting.
16:47All right.
16:48The sea bass is portioned.
16:50So, the sea bass we got delivered this morning, fresh out of the sea.
16:54They don't call it sea bass for nothing.
16:56We cannot order it in fast enough.
16:58The sea bass is definitely one of our most popular dishes that we do.
17:02It'll be pan-fried tonight, so just the Italian greens to blanch.
17:07Good lot of dill butter.
17:09Nice little bit of lemon.
17:09Good lot of dill butter.
17:11All right, Kirsty, calm down.
17:13Neil adds dill along with lemon zest and juice to butter.
17:16Get your hands in there.
17:18Squidge it all together.
17:19In Portuguese, we say, put your hands in the dough,
17:21but in this case, it's put your hands in the butter.
17:23Good to know.
17:24That's it.
17:25That's great.
17:26Butter squidged, Neil rolls it into a giant sausage.
17:29Keep a hold of it.
17:31Roll it.
17:32For the veggie main, he roasts butternut squash
17:35and gets on with his zoug sauce.
17:37What's that, then?
17:38It's almost like a salsa complement that goes really well with the dish.
17:41It's made up of coriander, jalapenos, cumin, garlic, olive oil, lemon juice.
17:47He gives the zoug a quick zhuzh, and it's as easy as that.
17:51Mmm, it's perfect.
17:52Oh, great zoug.
17:53Zoug.
17:55Tied onto the starter, London burrata served with figs, apple, honey
17:59and red-veined sorrel.
18:00Woo-hoo!
18:02That is an absolute mystery to me.
18:05Yeah, I'm looking forward to that.
18:07I'm looking forward to it, but I'm also...
18:09I don't know what I'm looking forward to.
18:11So, London burrata with figs.
18:14When you see figs, you just know it's going to be something great.
18:20So, for tonight's starter, we'll be serving burrata,
18:22which is made especially for the restaurant in London.
18:24It's a fantastic Italian cheese, similar to mozzarella.
18:27When you break it open, the cheese comes oozing out.
18:29Like a cheese volcano.
18:31Sounds lively.
18:33Sorry.
18:34Everything will be fresh on the plate tonight,
18:36so Neil readies a separate starter for Damsin, who is dairy-free.
18:40He adds truffle oil and polenta to stock.
18:43Nobody likes a lot of polenta.
18:44Once thickened, it's into a tray.
18:46Get it all on there.
18:47Neil, watching you, I can see you'd make a very good plasterer.
18:51Well, it's always good to have a back-up plan, seriously.
18:53It'll be fried tonight and served with asparagus.
18:56So it's on to dessert.
18:57Toffee and honeycomb cheesecake with chocolate sauce and berries
19:00and a dairy-free chocolate brownie for Damsin.
19:04I hope it's not too sweet, because there's a lot going on.
19:08There's toffee, which is sweet, there's honeycomb, which is sweet.
19:10Oh, it's going to be lovely.
19:12It's going to be good.
19:13It's all going to be so nice.
19:14I've got really high expectations, actually.
19:17First job for Paolo, biscuit bashing.
19:20Come on, give it some welly.
19:21Really get in there.
19:23Don't be afraid to grab a hold of it.
19:25All right.
19:25Give it a shake, so all the big bits come to the top.
19:28Now, that's years of training right there.
19:30As you can see, all the big, big chunks have been broken down.
19:32In goes melted butter, and the master craftsman's doing his stuff again.
19:36Right, so what I'm doing now, put a little indentation around the edge.
19:39Right in the little lip, it goes all the way round.
19:41It's to trap the toffee sauce.
19:43That is a tip-top toffee tip right there.
19:45Right, Paolo, it's time for you to work out those muscles.
19:47So I want you to whip the cream.
19:49That's it.
19:49You've done that before, haven't you?
19:50Oh, definitely.
19:52Whoa!
19:53Good boy!
19:55The cream's combined with vanilla extract and soft cheese,
19:59and is dolloped on, ready for another plasterous finish.
20:02Like you're doing a piece of heart.
20:03It is a piece of heart.
20:04Yeah.
20:04It'll be portioned up tonight, so that's it.
20:07Job done.
20:08Good.
20:09See you later.
20:10I've seen this menu.
20:11I'm getting my CV up together.
20:17I take it that's without references.
20:19Yeah.
20:21You're going to do really well tonight.
20:23I'm going to smash it.
20:23We will, yeah.
20:24Let's do it.
20:25Boom.
20:26Oh, my God, look at where we are.
20:27First in to Bambalana, Kirstie and Tamsin.
20:31Hi!
20:32Hi!
20:33Welcome!
20:34Hello!
20:36I was so excited because I've wanted to come here for, like, years.
20:40I was like, oh, yes!
20:43Life goals.
20:44I wouldn't go that far.
20:46I've been here.
20:47Have you?
20:47Yes.
20:47I was here last year for my birthday.
20:49Yay!
20:51This is awesome.
20:52I can't wait to come work here, guys.
20:54Oh!
20:55I don't think she's kidding.
20:56No way.
20:58I'm not sure he is either.
21:00If Tamsin's CV came into the building,
21:01I think it would be the fastest thing to burn in the kitchen.
21:04Ouch!
21:06Ooh, Bambalana.
21:07Next to have their minds blown, a Jeanette and daughter Jada.
21:10Oh, my gosh!
21:11So exciting!
21:12Bambalana!
21:13Yeah!
21:14Stunning.
21:15Bambalana.
21:15I've been wanting to come here for a while.
21:17You guys shout out!
21:20Cheers!
21:20Cheers!
21:22Thanks for having us, guys.
21:23Thank you for coming.
21:24Hey!
21:24Coming up, body pop.
21:26I danced so much that my knees came apart.
21:30I get it!
21:30I get it!
21:31Most than anything else, I just wanted her niece to stay there.
21:34And a sing-song flop.
21:35The food was really good.
21:39Help me!
21:40Help me!
21:42My God, it was so embarrassing.
21:54It's the second night of our professionals competition in Bristol,
21:57where Bambalana chef Neil and assistant manager Paolo
22:00are hoping to bag the prize with their Mediterranean vibes.
22:04We hope to give an amazing experience tonight,
22:07an impressive impression of the food.
22:10With the polenta sticks in to fry,
22:12Neil and Paolo ready the apple and burrata.
22:14A bit more training you'll get there.
22:16We're doing very well.
22:17It all looks very nice.
22:18On goes honey.
22:19Ooh!
22:19A zig-zag.
22:20Must be a Bristol thing.
22:21And there it is!
22:23Burrata with apple, figs, honey and red-veined sorrel.
22:26And white truffle, polenta and asparagus for dairy-free Tamsin.
22:30Wow!
22:31I have the London burrata for you.
22:33And the lovely garlic bread.
22:35Oh, wow!
22:36Very nice.
22:37Wow!
22:38Garlic on bread.
22:39Whatever next.
22:40Please take in.
22:41Enjoy.
22:42Thank you!
22:44Mmm!
22:45That asparagus really complement the polenta.
22:47It's really nice.
22:49Polenta's not really my thing, but it was really nice asparagus.
22:52Lovely.
22:53Made my weeds smell weird.
22:55Thanks for that.
22:56I didn't think I'd like the texture of that,
22:58because it wasn't so long ago I didn't like baked beans.
23:01Well, that makes complete sense.
23:03This is nice.
23:05Delicious.
23:06I like the sweet and the savoury.
23:07It was really, really exciting to see the wow faces just as I expected.
23:13I'm not too keen on the creaminess of it.
23:16No?
23:16Too creamy?
23:17I like the outside of it.
23:18Like, it was firmer.
23:19But the inside, it just threw me off.
23:21It's just a personal preference, isn't it?
23:23It's not for everybody.
23:24One of the craziest things that I did was I danced so much that my knees came apart.
23:32Really?
23:33No way!
23:34Yeah.
23:35I was, like, getting down doing the butterfly and the knees went the other way.
23:39Oh, my God!
23:40Come on, Jeanette.
23:41Let's see that butterfly.
23:43OK.
23:43You sure this is a good idea?
23:45Oh, my God.
23:47Watch the knees.
23:48Watch the knees!
23:49Oh!
23:50Hey!
23:51Hey!
23:51Hey!
23:52Most anything else, I just wanted her niece to stay there.
23:58I think what's more in danger is Jada's street cred.
24:02Embarrassed is not the word for Jada.
24:04This is so tough to do this with your mum.
24:07If my mum got up and did that, yeah, I'd probably actually be swallowed up by a very large hole.
24:11I'd probably just projectile bomb all over my mum, like, how dare you!
24:15The poor knees are calling home, guys.
24:19It's great to see Jeanette come out of Rochelle tonight, be more relaxed and enjoy the evening,
24:23which I'm hoping the food is going the long way towards that, helps me relax.
24:25You've still got two more courses to go.
24:28We're doing a scale on the sea bass.
24:29You want it to get nice and crispy.
24:31A slather of salt and it's in to fry.
24:33Sizzle, sizzle.
24:34Indeed.
24:35Sizzle, sizzle, sizzle, sizzle, sizzle.
24:37OK, we get it.
24:38Sizzle, sizzle.
24:39Sizzle, sizzle.
24:40Sizzle, sizzle.
24:40That's enough of that.
24:41That's what I'm talking about.
24:43For the veggie option, Neil mixes his green couscous and adds pomegranate.
24:47Here are the gems.
24:48This is what makes it the jewels.
24:49It's got a jewel in it.
24:50On goes the butternut squash and, oh, yes, get in!
24:53A zigzag of garlic yoghurt and there it is.
24:56Roasted butternut squash and bejeweled couscous.
24:59And for the fish fans, sea bass with garlic and rosemary spuds, Italian greens and a lemon and dill butter.
25:07Hi, guys.
25:08Oh, thank you.
25:09Oh, lovely.
25:10Oh, wow.
25:11That is so pretty.
25:12Mmm, smells lovely.
25:14Bon appetit.
25:17We've looked forward to this all day, haven't we?
25:19That skin is perfect.
25:22This is nice.
25:23Mmm.
25:25This is just, like, a perfect dish of, like, everything I absolutely love.
25:30Really?
25:30The main was heaven on a plate.
25:34I must say, this is absolutely delicious.
25:38The jewel couscous, I loved it.
25:40And that butternut squash, wow.
25:42I was impressed.
25:44Our main course we've done tonight is the winning main.
25:47Not just last night, but the whole competition.
25:49So, do you guys ever fall out?
25:51Yeah.
25:53Over what?
25:53Stress?
25:54Is it because one's kitchen and one's front house?
25:57Exactly.
25:57You know, the bass over there is like a battlefield.
26:00Bit dramatic.
26:01Me and Kirsty have never had a falling out.
26:03Are you sure?
26:04Yeah.
26:05Yeah, like, I haven't.
26:06Really?
26:07Who could fall out with this?
26:08It's only been a year, but...
26:10I don't know.
26:13And soon as you're moving on anyway, I think we've done really well.
26:16Not leaving.
26:18Mum and daughter definitely have.
26:20Not falling out, but had disagreements.
26:22I think we have.
26:23But it's awkward, because we live in the same house,
26:26so we just go home and she's just there.
26:28Yeah, yeah.
26:28She's just there.
26:31She's just there.
26:32Yeah.
26:32Yeah.
26:34Yeah.
26:35Yeah.
26:36She's my star girl.
26:37You know, all of them are.
26:38Aww.
26:39Aww.
26:40Jada.
26:41Oh, Mum, that's so embarrassing.
26:44Jada's a star girl.
26:46Aww.
26:47Aww.
26:49They can still see you, Jada.
26:50She is a star girl.
26:53You are.
26:54Keep shining.
26:55Oh.
26:56Okay.
26:57Yeah, it's not getting any better.
26:58I think Jada's been royally embarrassed tonight by her mum.
27:01You can see how she's always got her head in her hands,
27:03and kind of like,
27:04no, Mum, please.
27:05That's what mums do.
27:06On to dessert.
27:07Right, it's the moment of truth now.
27:09Ooh.
27:10Ooh.
27:11Ooh.
27:13It's a cheesecake.
27:15Perfection.
27:16Surely it's not perfection without a zigzag.
27:18Ha-ha, there we go.
27:19Nice zigzag.
27:21And there it is, toffee and honeycomb cheesecake
27:23with chocolate sauce and berries,
27:25and a dairy-free version of a chocolate brownie for Tamsin.
27:29Yes.
27:30Tuck in.
27:30Looks amazing.
27:32Enjoy.
27:35It is a bit sweet for me,
27:37but the fruit definitely balances that sweetness.
27:39I'm really enjoying this,
27:40but I'm finding the base a little bit hard.
27:43Oh, come on.
27:44It's not the end of the world.
27:45Where's Paulo gone?
27:46He did a runner.
27:47Oh!
27:50It's all right.
27:51He just went to get his ukulele.
27:52All of us, I need to say something about the dinner, okay?
27:55Okay.
27:55I'll start.
27:56How do you like the food?
27:59Yeah.
28:01I hope you did like a lot.
28:04Aww.
28:05The food was really good.
28:09Okay.
28:10You should pat yourself on the back.
28:14Oh, dear.
28:14My God, it was so embarrassing.
28:16We have this wealth of words in our head,
28:20and suddenly you've got to say two lines and there's no way.
28:23Yeah.
28:23I know someone who won't struggle.
28:25I personally like the fish.
28:28It was one of my favourite dishes.
28:32Whoa!
28:34Help me, help me, help me, help me!
28:37Come on, star girl, you can do it!
28:40Okay, okay.
28:41Go ahead, hit me.
28:42One, two, three, go.
28:44The food was colourful.
28:47I love the main coin.
28:50And you thought your mum was embarrassing.
28:52I don't know what that was, but I didn't mean to do it.
28:58So the jewels in my couscous got me shining.
29:03Shining.
29:05Shining.
29:06The jewels in my couscous got me shining.
29:10Shining.
29:12Shining.
29:13Shining.
29:14Whoo!
29:15Oh, thank heavens that's ending.
29:18We win the money and we're smiling.
29:20Oh, no.
29:21Smiling, smiling.
29:27Scores, please!
29:29Tonight has been brilliant.
29:31We've had a great time.
29:32The food has been on point.
29:34And for that reason, we're scoring the boys...
29:3718.
29:39Tonight we're scoring Paolo and Neil a 15.
29:43So Paolo and Neil score a 33.
29:47And that leaves them top of the pops.
29:49Good night, Presto!
29:55It's the final day of the competition and the turn of mother and daughter Jeanette and Jada.
30:00Come on, baby girl.
30:02Ready to bring the flavour to Bristol.
30:06And after last night, the competition is hotting up.
30:09We definitely need to wait and see what Jada and Jeanette are preparing for us tonight.
30:13Paolo is in the bag, mate.
30:15It's in the bag.
30:15We've got this.
30:16We've won this.
30:17The girls to beat the guys have really got to execute the dish as well.
30:22They've got to be full of flavour.
30:23The hosting's got to be just as good as last night.
30:26But Jeanette and Jada have faith in their vegan Caribbean menu.
30:29We have brought Caribbean flavours like nobody else has ever seen.
30:34First of those flavours will be in dessert.
30:37Jamaican banana cake.
30:38I love a banana cake.
30:39For me that's missing one word.
30:41Jamaican rum banana cake.
30:44I do hope the banana cake has some sauce with it.
30:47Yeah, something to it.
30:48Otherwise it might be a bit dry.
30:50You'll never try a moister cake than this.
30:52And guess what?
30:52It's vegan.
30:54Jada begins with bananas.
30:56Peel them, but don't touch the flesh.
30:58Just flick them out into the bowl.
31:00There you go.
31:02Peeling tuition over.
31:04They're mashed.
31:05We're basically mashing it right off to get it nice and smooth.
31:08In go raisins and a secret family recipe of vegan goodness.
31:13This is the flavour.
31:15Along with a large helping of vanilla essence.
31:18This is baking soda.
31:20I normally just free throw my cinnamon.
31:22We're feeling the love.
31:25In goes sugar.
31:27Keep pouring.
31:27Keep pouring.
31:28A ton of it.
31:30Keep pouring.
31:31Yep.
31:31Go Stargirl, get the liquid in.
31:33Just see where all the magic happens.
31:35All right.
31:36Go for it.
31:36Nicely done Stargirl.
31:38It's made with lots of love.
31:39The loving mixture goes into a tin.
31:43Oh, that's some tough love.
31:46Surprise is nice.
31:48In we go.
31:50Next, the starter.
31:51Lentil stew.
31:54Lentils remind me of childhood,
31:55when my mum would make a really great soup
31:57and then shove lentils in it.
31:59And it's like, no, no, no.
32:00The texture of it I don't like.
32:01I hope they surprise me tonight with the flavour,
32:04a nice punchy flavour,
32:05lots of levels of flavour as well.
32:06The key to Jamaican and Caribbean cooking is all about the flavours
32:10and the spices and the herbs that we use.
32:12The world's biggest onion is chopped with a similarly sizeable knife.
32:16It's all about the flavour.
32:19Along with garlic and herbs, it's into the world's biggest pan.
32:22That smells unbelievable.
32:24This is a little bit of our special secret ingredients
32:27that we use in our kitchen,
32:29and that's what gives our food so much flavour.
32:31They're joined by the all-important lentils.
32:33Yay!
32:34And coconut cream.
32:36This is where the love comes in.
32:38We just put the coconut from the island of Jamaica.
32:41It's finished off with potatoes.
32:43What else have flavour?
32:45Enough flavour in this.
32:47Wooly-puff flavour.
32:48Wooly-puff flavour.
32:50Someone's happy.
32:51Onto the main, jerk tofu with rice and peas and plantain.
32:55I don't like the texture of tofu.
32:58It's...
32:58Cos it's not really got any...
33:00Like, the flavour will obviously be from the jerk.
33:02It's just the texture.
33:02I just don't like it.
33:03I feel like tofu's just a thing.
33:04It's like rubber.
33:05I expect that they don't go full-on
33:08and they give us a bit of space to spice it up,
33:11if we feel like it.
33:13I wouldn't bank on it.
33:14It's absolutely delicious when it's cooked right.
33:17And guess what?
33:18We know how to cook it.
33:20Well, that's handy.
33:22The tofu is slathered in spices and a homemade jerk sauce.
33:27Let's get in there, get in there.
33:29Yes, I think that's enough.
33:31It'll be fried tonight.
33:33This is a definite Caribbean menu.
33:36Yeah, yeah.
33:37So, yeah, that'll just be delicious.
33:38I wonder if we could smuggle in some steak.
33:40That would be nice.
33:42Have you smashed it?
33:43Yep.
33:43Let the knight do the talking.
33:45First to rock up, Paolo and Neil.
33:47Where are you going?
33:49This is noodles.
33:50Next door, guys.
33:51See?
33:52This is a place.
33:53All right.
33:55Wow.
33:56Hello.
33:57Hello.
33:58Hello.
33:59Hello.
34:00Hello.
34:00Hello.
34:04Guys, how do you say it?
34:05It's for real.
34:05For real.
34:07For real.
34:08Are you for real?
34:09Are you for real?
34:10For real.
34:14Last night's party night.
34:16Woo-hoo.
34:17In the mood, it's Kirsty and Tamsin.
34:19Oh, this is great.
34:20For real.
34:22Hello.
34:24Hello.
34:26Hi, ladies.
34:28Hi, ladies.
34:29You're a fan in Tamsin, so you're warm tonight.
34:31I'm already boiling hot.
34:32Are you?
34:33Oh, my God.
34:34I need to turn my heat up.
34:35She's in Jamaica.
34:38Make yourself at home, and I hope you have a great evening.
34:41Cheers again.
34:42Cheers.
34:44Coming up, a reggae rave up.
34:46First of all, I just thought, oh, my God, they're going to make us dance.
34:4930 seconds later, oh, yeah!
34:52Woo!
34:53And the winner is revealed.
34:55Woo!
35:04Cheers again.
35:05Cheers.
35:06It's night three of our pros cook-off in Bristol, where mum and daughter, Jeanette and Jada,
35:11are hoping their vegan Caribbean food will win them the grand.
35:16It's great to see everyone.
35:17Yeah, it's going to be a nice night.
35:19Crack on with the starter, then.
35:20The stew's heated up.
35:22It smells absolutely delicious.
35:24Proper sunshine in a bowl.
35:27May I tell you, see the lentil stew here?
35:29It goes bad.
35:30Oh, dear.
35:32Bad meaning good.
35:33Bad meaning good.
35:34All right.
35:35Well, hooray, then.
35:36There it is, sunshine in a bowl, a.k.a. lentil stew.
35:39So, this is our lentil stew.
35:42Ooh.
35:43That's lovely.
35:45As you say in Jamaica, eat good, pull up your belly and taste the food.
35:49Put it nice.
35:51LAUGHTER
35:56Oh, my days.
35:57That is amazing.
35:59I think I could eat that every day.
36:01Quite happily.
36:03Oh, my God.
36:03Oh, my days.
36:05The starter.
36:05Oh, my God.
36:06The starter was just...
36:07Best starter of the week.
36:09Best starter.
36:10And that includes ours.
36:11Yeah.
36:12LAUGHTER
36:12It was very nice.
36:14Thank you very much.
36:15You're welcome.
36:16Very good texture and rich.
36:17The starter was probably...
36:19It's on the top of the whole meals we had.
36:22It's just very, very, very delicious.
36:24It was really nice.
36:25The fresh flavours are popping.
36:26Oh, yeah.
36:27I swallowing it.
36:28I could feel different flavours.
36:29Yeah.
36:29Yeah, yeah, yeah.
36:31I don't have to wash that one.
36:33LAUGHTER
36:35Oh, my gosh.
36:36Everyone loved it.
36:37They loved it.
36:38I was so like, woo!
36:40Yeah, I knew they would.
36:41The flavour...
36:42The word flavour just kept pouncing off of everybody's tongue.
36:45That was great.
36:46With the starter a hit, Jeanette's got a question for the group.
36:49So, have you guys heard me being called any other name this week
36:52other than Jeanette?
36:53No.
36:54If we don't call you Jeanette and we don't call you Mum...
36:56Oh, everybody calls me Marie.
36:57So, like, my family call me Marie, my husband calls me Marie.
37:01Why?
37:02It's, um, it's just a Caribbean thing.
37:05My husband.
37:05Everybody calls him Clive, but his real name is William.
37:08Really strange, yeah.
37:10Wow.
37:10The two-name thing.
37:11I got the two-name thing, though.
37:13Well, I've got two names.
37:14My first name and my middle name, but no-one calls me by my middle name.
37:18So, if you had the opportunity to give each other a second name,
37:24what would your second name to each of us be?
37:26Neil's name.
37:27It could be, like...
37:29Come on, Paolo, get those creative juices flowing.
37:32Er...
37:32Anthony?
37:33Anthony?
37:35Anthony?!
37:36Why?
37:36Why?
37:38Just Anthony.
37:39He looks like an Anthony.
37:40It does, kind of.
37:41OK.
37:42Moving on, how about Tamsin?
37:44What would you call me, Cassie?
37:45What would you call me?
37:46Pain in the ass.
37:47Oh!
37:49Well, you've ruined that.
37:50That's a three-in-one.
37:52Mate.
37:54No, don't touch me.
37:57It's all affection, that is.
37:58It should have been called...
37:59It should have been, like, light of life, light of the world.
38:03That's what you should have said.
38:04Pain in the ass.
38:07On to the mains.
38:08She deep-fries her jerk tofu.
38:10Careful!
38:11Oh, see?
38:12I made a mess.
38:13Told you to be careful.
38:14With the jerk done.
38:16Found some tongs, then.
38:17Yeah, they're coming on lovely.
38:19Yep.
38:19On goes the rice and more jerk sauce.
38:21I wouldn't be Bristol without a zig-zag.
38:24Get in there!
38:25Yum.
38:26Toe for you.
38:27Toe for me.
38:29And one big slab for the guests.
38:33Jerk tofu with rice and peas and plantain.
38:35Jerk tofu with rice and peas.
38:38I have to get it to smell it.
38:40Oh, that smells good.
38:41Ooh!
38:42I don't know where to go first.
38:45Tuck in.
38:46Just to remind you, it is spicy.
38:48It is spicy.
38:48It is really nice.
38:50I loved it.
38:51I loved it.
38:52It was absolutely gorgeous, considering I don't like tofu.
38:54I thought I didn't like tofu.
38:55It was absolutely lovely.
38:56It was nowhere near the texture I thought it was going to be.
39:00I'm like...
39:02It was way too spicy for me.
39:04I liked everything else on that plate, but I didn't like the tofu.
39:08It was not for me.
39:10I'm enjoying the flavour.
39:11It's really nice.
39:11It's really heavenly.
39:12For me, it's a bit too spicy.
39:13It's a bit too spicy.
39:14It's a bit too hot for me.
39:15Yeah, that's Jerk.
39:16The main was very good, very tasty.
39:19Very complete.
39:20There was a lot to eat.
39:21I would have it again.
39:22We brought the soul.
39:23We brought the love.
39:24We brought the flavour.
39:25We brought the heat.
39:27We definitely brought the heat.
39:28To soul food.
39:29Yeah, yeah.
39:30It was hot.
39:31It was hot.
39:31With mixed reviews on the main, time for some tunes.
39:36Oh!
39:36Crikey, he came from nowhere.
39:40She's off.
39:41Watch them knees, Jeanette.
39:42Yeah, come on.
39:43First of all, I just thought, oh, my goodness, what's going to happen now?
39:47Oh, my God, they're going to make us dance.
39:49Please don't, please don't, please don't.
39:5130 seconds later.
39:52Oh, yeah!
39:53Yeah, come on up!
39:55Woo!
39:56Hello, it's all kicking off.
39:58Even Clive slash William's out of the kitchen.
40:04I didn't actually cringe.
40:06Well done.
40:06Yeah, well done.
40:08What happened?
40:09Normally, I would have run away.
40:11There's still time.
40:12When the night has come and the land is dark.
40:22That was so nice.
40:23It was so amazing.
40:25I can't believe everyone got up and sang.
40:26Got up and sang.
40:27So darling, darling, stand by me.
40:33Oh, stand by me.
40:35Go on, Clive William.
40:36Stand by me.
40:39She got us all involved as well.
40:41I mean, it's all part of the experience and part of that.
40:43And I think that's what made it so much fun, wasn't it?
40:45Definitely.
40:47If I went somewhere and they got me to stand up and sing like that,
40:51even if the food was bad, I would have had a great night.
40:56On to dessert.
40:57Oh, hello.
40:58What's wrong?
40:59What happened to the cake?
41:00Can you imagine?
41:01So William, otherwise called Clive, just took a slice out of it.
41:05Whole slice.
41:06Tuck, tuck, William Clive.
41:08He's such a greedy man.
41:10Luckily, we have enough for everybody.
41:13On dollops vegan cream and a pretty little pansy.
41:16I do think it needs bananas.
41:17Well, they're going on.
41:18There it is, Jamaican banana cake.
41:22Wow.
41:23Jamaican banana cake with vegan cream and some bananas on the side.
41:29Oh, that's really lovely.
41:30That is so nice.
41:31And that cream is really nice as well.
41:33I usually don't like raisins, but they blend into the cake.
41:37Into the cake really well, yeah.
41:38Dessert was lovely.
41:39I really enjoyed dessert.
41:40I wasn't quite sure how banana cake was going to go down,
41:42but nice sort of flavour, it was really light,
41:44and then I remembered it was vegan, so it was even better.
41:47Neil, what do you think?
41:48Oh, I think it was really, really nice.
41:49You like it?
41:50Yeah, it was nice and light.
41:51As banana bread to go, it was a good banana bread.
41:53It was nice and moist, nice and light.
41:55I will be thinking about it again if it is time.
41:57It was a good dessert.
41:59Light?
41:59They said it was nice that it was a light dessert.
42:02So we've all had no meat tonight.
42:03What's the one thing you can't live without?
42:06Wet wipes.
42:09That's a good one.
42:10I agree.
42:11It's actually true.
42:11I agree.
42:12You can use them for many things.
42:14I use them for dusting.
42:15Yeah.
42:16And for festivals.
42:18Why are you dusting at festivals?
42:21Neil, what can you not live without?
42:22I can't live without Paolo.
42:24Awww!
42:25Right!
42:26Awww!
42:28And what about you, Kirsty?
42:29Kirsty, you'd better say it.
42:30LAUGHTER
42:34Tamsin!
42:38I thought we were in with a pretty good chance,
42:41but I think tonight is the winner.
42:43I don't.
42:44I think it was yesterday.
42:45I definitely feel the competition tonight, yeah.
42:48After that starter, I went to the toilet,
42:49and I was in the toilet thinking,
42:51we're in trouble here, bro.
42:52We're in trouble here, Paolo.
42:54I think, for real, Stan's a good chance of winning tonight.
42:57I think we really do.
42:59Well, let's see.
43:00You need 34 or more to win.
43:03This is like we will remember for a long time.
43:05It doesn't happen very often.
43:06Really enjoyed the food, great entertainment,
43:09and that's why we're scoring them.
43:1017.
43:12Unfortunately, the main was a bit spicy for me,
43:14so for that reason, we're scoring.
43:17Hold your horses.
43:19Woo!
43:19Let's all find out together.
43:22Woo!
43:26So, in third place, we have Kirsty and Tamsin!
43:33Well done.
43:34Well done, guys.
43:36Well done.
43:37Well done.
43:38Well done.
43:38Well done.
43:39Well done.
43:39In second place...
43:41Oh, my God!
43:43Neil and Paula!
43:45Yay!
43:47My God!
43:48In first place, it's out!
43:50Yay!
43:51Kirstie and Tamsin scored 17,
43:53meaning, for real, win by a point with 34.
43:56Oh, my God!
43:58I'm a little bit disappointed, I'm not going to lie.
44:00Oh, thank you, guys, so much!
44:02Well done.
44:02Thank you!
44:04Well done.
44:05We were hoping to win the competition,
44:07but I'm very, very happy that Jeanette and Jaden won it.
44:09They welcomed us into our family tonight.
44:11Yes, for real!
44:12Big episode!
44:14Yay!
44:19We've got to keep in touch, yeah, definitely, for sure.
44:21I've already got to that.
44:22Well, do they like it?
44:23Yeah.
44:24When did that happen, Keena?
44:26Throw it!
44:27Throw it!
44:28Throw it!
44:29Throw it!
44:29Throw it!
44:30Throw it!
44:33Very proud.
44:33Very proud.
44:34We had a dream and we stuck with it.
44:36And look what's happened.
44:38We won!
44:39Come down!
44:40big.
44:41Woo-hoo!
44:42Woo-hoo!
44:43Woo-hoo!
44:43Woo-hoo!
44:44Woo-hoo!
44:44Woo-hoo!
44:45I hope to get some of that.
44:48So, she hasn't been paid in a while.
44:50Well, this is married to me!
44:51Marie, the dawn is breaking, Marie, you'll soon be waking to find your heart is aching
45:05and tears will fall as you recall the moon in all its splendor, a kiss, so very tender
45:18the words, will you surrender?
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