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00:00Really, chef? What have we missed?
00:02Take three restaurants.
00:04Ah-ah.
00:05Hello!
00:07All experts in culinary creations.
00:10Yes, baby.
00:11Oh, that butter. Wow.
00:12Ask each to throw a three-course feast.
00:15I think it looks all right.
00:16And get them to score each other in secret.
00:18Oui.
00:19Today.
00:20A chef-y showdown.
00:22My crackling's a little bit overcooked.
00:25I would have kept the crackling on the top.
00:27It will come with the book.
00:28The questions came thick and fast about the food tonight.
00:31Sipi cook, chef.
00:32Sipi cook, yeah.
00:33A marital mixer.
00:34Did you say you've been together 30 years?
00:3620 years.
00:3720 years.
00:37Yeah, you really thought I got married when I was six.
00:41And a royal revelation.
00:43I served the Queen of England when she came to India.
00:46He's cooked for the Queen.
00:47Could have been Queen Latifah for all your life.
00:50As six professionals tussled over £1,000.
00:53Oh!
00:55It's really hot.
00:56Hot and sexy.
00:57Like you and me.
01:09Well, OK, that's clearly mushy peas.
01:13Still, delicious!
01:15Hoping to raise the standard this week are our first hosts,
01:18husband and wife duo David and Rachel.
01:20Beautiful.
01:21Owners of Hayden's Kitchen at the Gallows,
01:23a posh pub in the village of Milne Row just outside the city.
01:26We try to be the best in the area.
01:29Bringing new things in that a little local rural village has never seen.
01:34I've worked all over the world.
01:35I've been to Australia, Thailand, New Zealand.
01:38I worked in the Caribbean in Barbados as a private chef.
01:41You're getting top standard Manchester food in a little local pub in Milne Row.
01:47So, how did this dream team come together?
01:49We met online five and a half years ago and David's chat-up line was actually,
01:54I'm a chef.
01:55I was just like, oh, really? That's a bit cheesy.
01:59Here I am now.
02:01Ah, the power of cheese.
02:02Everybody says Rachel's the boss,
02:04but I think the main man in the kitchen is the boss.
02:06I'm the boss.
02:07I'm the boss.
02:08Come on, let's go.
02:10We're really looking forward to this week,
02:12but we are only in it for one thing and that is to win it.
02:15To win it.
02:16Best crack on then.
02:17They're putting on their most popular dishes today,
02:20kicking off with their starter,
02:21Lancashire black pudding potato cake with a poached egg.
02:24I'm not a big fan of black pudding
02:25and I'm not a big fan of soft poached egg.
02:29Black pudding is the blood of a pig.
02:30And now I really don't want to eat it.
02:33Meet our second duo, owners of Amma's Canteen, Saju and Ganga.
02:37Amma means mum and the whole idea of having the name is because
02:41we've got recipes from our mums.
02:43This is not a traditional British Indian restaurant.
02:46It is a traditional South Indian home cooking restaurant.
02:49Like, if you would have come to our house,
02:51we'd give you the same thing.
02:52This is no problem at all.
02:53Like, no naan bread.
02:54And no chicken tikka masala, no balti, no korma.
02:58Our food is just us.
03:00And this married pair have more than just a business to manage.
03:03We've been married for 20 years and it's a proper arranged marriage.
03:07It's arranged marriage, not a forced one.
03:10People get confused that forced and arranged.
03:12First, yeah.
03:13But my mum still forced me in the beginning.
03:16You make me feel bad.
03:18Right.
03:19Back at the gallows, front of house Rachel's giving Chef David a hand today.
03:24While he chops black pudding, she scoops out spuds into a funny-looking sieve thing.
03:28This is called a muley.
03:30It makes all the potato nice and smooth, Rachel.
03:33No lumpy mash.
03:34No lumpy mash.
03:35You chefs and your gadgets.
03:37In goes the black pudding.
03:38Quicker.
03:39Yeah, alright.
03:40Next in.
03:41Chives.
03:42A little bit of salt.
03:43You've never lived if you haven't tried black pudding.
03:46I can have a little bit of it, but I'm not overly key.
03:49You like black pudding.
03:50I like black pudding.
03:51It's the best part of a breakfast, isn't it?
03:52Oh, that's a big call.
03:54Our final competitors are from the waterside in Eccles.
03:58General manager Mike and owner Joe.
04:00We're a local gastropub.
04:02When you walk into the waterside, it's got such a wow factor.
04:05The new bar that we've all designed, the food we serve.
04:08We honestly believe that there's nothing like this.
04:10Absolutely not.
04:11Certainly this side of Manchester.
04:12No.
04:12We've got the staple dishes that you can't not have.
04:15Fish and chips, steak and ale pie.
04:17We do a fabulous cocktail list out, which is amazing.
04:19Nice mixology, Mike.
04:21A man of many talents, are we?
04:22Mike started us five years ago as a glass collector.
04:25He then developed into a waiter and barman and cleaner and DIY guy.
04:30It's as long as you are and what he does.
04:32He's a general manager now.
04:34He isn't like my adopted son.
04:35Can I get rid of him?
04:35No, absolutely not.
04:37We love working together.
04:38Sometimes.
04:40Hello.
04:41Come on, Mike.
04:41Spill the beans.
04:42She's like a lioness.
04:43You wouldn't cross her.
04:44No, just do that one that way.
04:47Really, really firm.
04:48And it's your way of the highway.
04:50I think you missed fair out.
04:52Fair but fair.
04:53Better late than never.
04:55Meanwhile, back with David and Rachel...
04:57So I'll roll it and you pack it.
04:59Teamwork.
05:00It's dream work.
05:02The black pud potato cakes are coated in flour, egg and breadcrumbs for baking later.
05:07Next, David knocks up a tarragon butter sauce before poaching eggs.
05:12Ah, ah, ah.
05:13Oh, sorry.
05:16We're getting sent out.
05:17Might be a relief.
05:19Once done, they're set aside for later.
05:21On to the main.
05:22Fillet of beef and garlic monkfish tail with rosemary fondant potato.
05:26I don't think it's a safe option because it can overcook.
05:28Yeah, I think, yeah, you can, there's a lot that can go wrong.
05:32Yeah.
05:32I like my beef cooked pink, medium, rare.
05:35Ganga, like, earlier she used to like, like, shoe rubber, fall down, come back.
05:38Shut up.
05:39But not anymore.
05:40Now she likes the medium.
05:42So we, we are just educating.
05:44I've moved on.
05:44Why won't you leave me alone?
05:46This beef will be nice and pink inside.
05:48Medium.
05:49And then if anybody wants it well-cooked, Rachel, might as well have a burger.
05:55David will cook his beef his way later, so for now he gets busy with the fish.
05:59It's good quality, beautiful fish.
06:02This takes me back to working in Barbados.
06:05Oh.
06:05If we win, we're definitely going to Barbados.
06:08Well, let's not get ahead of ourselves.
06:10They'll poach the monkfish just before serving onto the fondant potatoes.
06:14Do you not know what fondant potato is?
06:16I do, yeah.
06:17I've seen it.
06:17It's caught.
06:19He hasn't got a clue.
06:21Fondant potatoes, erm, I'd say are one of your faves with the guests.
06:26The potatoes are cooked in a shed load of butter.
06:29I really hope none of the guests are on a diet.
06:32All that butter.
06:33Wow.
06:33Rosemary and stock are added before a spell in the oven.
06:36Look at them beauties.
06:37Last to prep is dessert.
06:39Key lime cheesecake with vanilla ice cream.
06:41I love key lime.
06:42It's, er...
06:43They're going to have to be good with the cheesecake, though.
06:45Oh, that's it.
06:45Bit of competition there.
06:46We are signature for cheesecake.
06:48I did that in...
06:49Okay.
06:51Maybe David and Rachel had it in Florida, too.
06:54Key lime cheesecake.
06:55It takes us right back to Barbados.
06:58Barbados, eh?
06:59Well, there's a shock.
07:00Rachel grates limes while David preps his biscuit base.
07:03In goes melted butter before whizzing.
07:06So we'll take this to the texture of a wet sand.
07:08Oh, Barbados.
07:09Barbados.
07:10Argh!
07:12Into the pan go the crushed biscuits.
07:14For the topping, David blends double cream with cream cheese
07:17before adding lime zest.
07:20And...
07:21Bloody lovely, that.
07:22As they say in Barbados.
07:24With the cheesecake left to set, David knocks up a lime syrup
07:27and that's the prep done.
07:29Today's coming really good.
07:30I can feel the caribbean breeze in the hair already, Dirk.
07:32Let's do it.
07:33Pesky extractor fans.
07:35While they get ready, the guests ponder where they're off to tonight.
07:38Somewhere smaller than us, I would think.
07:39I've got, like, a picture of a little...
07:43little, like, countryside pub kind of-esque thing.
07:46Yeah, maybe.
07:47The chef, he's very...
07:49Yes, he's very proud...
07:49Noddington.
07:53Definitely noddington.
07:54First to pitch up to the part of Mike and Joe.
07:57Exciting.
07:58Nice to meet you, David.
07:59Hello, I'm Joe.
08:00Hi, Joe.
08:01Mike.
08:02I'm Rachel.
08:04They were just so welcoming.
08:05I should see Rachel smiling.
08:06I felt immediately comfortable, to be fair.
08:09Next to arrive at the gallows are Saju and Ganga.
08:12Hi, sweetie.
08:13David.
08:13Hi.
08:14Ganga.
08:14I'm Rachel.
08:15Hi.
08:17There you go.
08:19You should make sure that he's here.
08:20He is.
08:21He's my extra chef as well.
08:24The pump was brilliant, but the name...
08:27I thought the gallows is, like...
08:28I expected a noose hanging on the ceiling.
08:31Luckily they didn't hang us, so it's OK.
08:33Always a good start.
08:34Yeah, feeling confident.
08:36Let's smash it, Rach.
08:36Yeah.
08:37We can do this.
08:37Cheers!
08:39Yeah.
08:40Coming up, famous faces.
08:42These are clients.
08:43Trisha Penrose.
08:44Jim McDonnell.
08:45No clue who they are.
08:47And dancing diners.
08:49The older, put your cigarette over.
08:58It's our first night in and around Manchester, and David and Rachel from the gallows are hoping some posh pub
09:04grub will bag them the ground.
09:06While they get busy with the starter, the rest of the group have spotted something.
09:10Have we seen these up here?
09:12Do you recognise anyone?
09:13Do you recognise anyone?
09:14I don't recognise other than...
09:15I recognise one in all of them.
09:16David.
09:17Yeah, yeah, yeah.
09:19We all do.
09:20I don't know anyone.
09:21I thought, these are the people who are e-barred from the pub, so you just take them a selfie
09:26and put it on, like, you know, so the staff can see that this is the price that's not supposed
09:30to come in.
09:30Like...
09:31Oh, said you.
09:34In the kitchen, David finishes the poached eggs and plates up the black pudding potato cakes.
09:39It's hot.
09:40Runny eggs.
09:40We shall see.
09:42After a drizzle of tarragon butter sauce, here it is.
09:45Lancashire black pudding potato cake with a poached egg.
09:50That looks lovely.
09:51I'm not a big fan of black pudding and...
09:54But it's lovely, aren't you?
09:55..poached eggs.
09:56Runny egg is not my thing, but I'm happy to try.
09:59Poached egg cooked really well.
10:01Yeah, it was really good.
10:02I was a little worried about how they're going to get the right shape of the poached egg.
10:06There is a chef-y term for that.
10:08I can't say you'll beep it, so I'm not saying that.
10:10Go on, it can't be that bad.
10:12It looks the same shape of a dog's ****.
10:15Then again.
10:15And it looks perfect like that.
10:17It's a perfect poached egg.
10:19Nice.
10:19Enjoy.
10:20Yeah.
10:23Yeah, very, very good.
10:24It was absolutely lovely.
10:26The only thing for me, we expected a potato cake as opposed to...
10:30It was near, like, mashed potatoes underneath it.
10:31Yeah, underneath it.
10:32How is it, the boss?
10:35Yeah, the boss said it's OK.
10:36Very good.
10:37Just OK?
10:38Very good.
10:40That's usually your nickname.
10:42Boss.
10:43We don't have that questioning.
10:44I know I'm the boss already.
10:46Everybody knows.
10:47Empty place.
10:48Empty place.
10:49Let the success carry on.
10:50Well done, Raph.
10:51Thank you, boss.
10:52So we recently got married.
10:54So we met online and our first conversation with Rachel was,
11:00I'm a chef.
11:01And obviously it went down well, cos here I am now.
11:05Mike uses that chat-up line, actually, when he's out.
11:07I've heard him.
11:09Get your jacket, love.
11:11And get my chef white as well.
11:13Get my chef white.
11:15So what about you guys?
11:16We're not a couple, by the way.
11:18We're not.
11:18We're absolutely not a couple.
11:19She wishes.
11:20He wishes.
11:21Awkward.
11:22Are you guys married?
11:23Yes, we are married.
11:25So, do you work together?
11:26Yes, at the moment.
11:27Like me and Rachel do?
11:28Yeah.
11:29We both work together, yeah.
11:30Right, OK.
11:31Yeah, it's tough, mate.
11:33It's actually easy.
11:35Honestly, for me, it's really easy.
11:36It's not that bad as we thought.
11:39Yeah, I'm enjoying it, cos I'm the boss there.
11:42In business relationship, when we have a fallout, it's very short-lived.
11:46Yeah, absolutely.
11:47But personally, at home, it's not.
11:51Sometimes I even forget what happened.
11:53What happened?
11:54I'm reminded.
11:56Don't let him forget.
11:57Yeah.
11:57What an absolute character.
11:59Laugh a minute.
11:59Oh, my gosh.
12:00He's hilarious.
12:01She's so lovely.
12:02So are you a chef?
12:03Are you a chef?
12:04He's a chef.
12:05Yes, yes.
12:06Are you in front of the house?
12:07I'm in front of the house.
12:08I think it's carbon copy.
12:11Them two are exactly the same as me and Rachel.
12:13Time for the main.
12:15After searing the beef...
12:16Getting a bit of colourisation on there.
12:18Keeping all the flavour locked in.
12:20David griddles till medium, just how he likes it.
12:23And with everything assembled, it's ready.
12:25Fillet of beef, garlic, monkfish tail, rosemary fondant potato
12:29and a red wine jus.
12:31Thank you very much.
12:39So how's the meal, guys?
12:41It's simple.
12:42Well executed.
12:43Thank you very much.
12:44You know?
12:45Nothing extraordinary, but it's a really good meal.
12:48Will I eat it again?
12:49Yes.
12:50So what do you think to the monkfish and the compliments of it?
12:52Very, very nice.
12:52The beef.
12:53It's a taste that are going on between both.
12:55Yeah.
12:57Perfection.
12:57I would have liked to have asked how I would have liked my steak cooked.
13:01Had I been in a restaurant somewhere, I would have asked for that
13:03to be cooked a little bit more.
13:05My chefs always say, the cow has already died.
13:08Don't kill the soul.
13:09Yeah.
13:10So that's a great...
13:10Yeah.
13:11That's a great comment.
13:12Yeah, definitely.
13:14Are you going to get a copyright of her?
13:15Yeah.
13:17If I'd have gone into Michelin star restaurant and ate that,
13:20I'd have been, wow.
13:21Would you?
13:22Yeah.
13:22Absolutely.
13:23That's near to Raymond's, that, isn't it?
13:25Moving on, Sanju wants to know about David's photo collection.
13:29See, I see lots of pictures are there, but I don't understand who's who,
13:32other than you.
13:33So these are clients, Tricia Penrose from Heartbeat.
13:37OK.
13:39Anthony Cotton from Coronation Street.
13:41Anyone else?
13:42From Coronation Street.
13:45Steve McDonald's dad.
13:46Jim McDonald.
13:47I don't know.
13:48So you're the celebrity chef here, then?
13:50Not really.
13:52I just do...
13:54I just do what I do.
13:55I do best.
13:55I cook.
13:56You cook for loads of celebrities, but the only problem is I don't know
13:59anybody.
14:00No clue who they are.
14:02I cooked a lot of celebrities.
14:04But you can't top Tricia Penrose.
14:06So I served the Queen of England when she came to India,
14:09like I cook for her.
14:11Oh, you can?
14:12The Queen.
14:12He's cooked for the Queen.
14:14I don't think we want it now, Rach.
14:16Chin up, David.
14:17You'll always have Jim McDonald.
14:18No-one can take that away from you.
14:20They may have just told him that's who they are,
14:21and he wouldn't have a clue who they are.
14:23It could have been Queen Latifah, probably.
14:28Time for dessert.
14:29After slicing and plating the cheesecake...
14:31This is going to knock on for six.
14:34Here it is.
14:35Key lime cheesecake with ice cream.
14:37Oh, and a pretty little flower.
14:44I love the lime.
14:45That lime syrup.
14:46Yeah, that for me sets the whole thing off.
14:49I can't find any fault.
14:50Believe me, I'm one guy who finds a lot of fault.
14:53But I couldn't find any fault in the dish itself.
14:55It's very nice.
14:56The presentation was good, especially with the flower.
14:58I love the flower.
14:59Red Bull flowers are about a five or a pop, so...
15:02You know?
15:04Stick a slice of lime on and save yourself some dough.
15:08Shhh!
15:08Great secrets.
15:09With the night drawing to an end,
15:11time to show how the gallows comes alive.
15:13OK, let's have some entertainment now here at the gallows.
15:16Oh, I love an awkward boogie.
15:18Woo!
15:18Come on!
15:21What you drinking?
15:23I think so.
15:24From whiskey.
15:27Tonight we're creating an atmosphere
15:29that you would usually experience at a weekend in the pub.
15:33Yeah.
15:36It was a nice vibe,
15:37and I think certainly on the first night
15:39it kind of gave us that little bit of loosen up a bit
15:41and...
15:42Yeah.
15:42Let's get loosey-goosey and...
15:44Not with your moves.
15:45No, with the old put your cig out.
15:48I think that was excellent.
15:49That was really good.
15:50We all had fun.
15:51We all danced,
15:52and Saji usually is not the best dancer,
15:55but he did dance today.
15:56His belly danced today.
15:57Yeah.
15:58I can't do this.
15:59Absolute rubbish!
16:02Tonight just went A1.
16:0520 out of 20.
16:06Yeah.
16:07Just give us the envelope, won't it?
16:08Scores out of 20.
16:10Tonight's food is really good.
16:11The atmosphere is really good.
16:13Being the first night,
16:14it's all very well.
16:14There's no innovation in the food.
16:17For that,
16:17we would like to give the score off.
16:1917.
16:21David and Rachel gave us a great night.
16:22Great food.
16:23There was a couple of little points we thought
16:25could have been improved on,
16:27and that's why...
16:28We're going to score...
16:2917.
16:3017.
16:31And with that,
16:32David and Rachel from the gallows
16:34post an impressive score of 34 out of 40.
16:41It's the second day in Manchester,
16:43and Sadju and Ganga have a special treat for their guests.
16:46The basic idea of our restaurant
16:48is to change the mindset of people about Indian food.
16:51Our food in South India is extremely different
16:52than North Indian food.
16:54It is a big challenge and we'll win it.
16:56Sadju's really like a laugh a minute,
16:58but we'll see if he's laughing tonight
16:59when he's in the kitchen.
17:01I think it'll be very simple food,
17:05but executed really well.
17:06Well, it's cut for the Queen.
17:07I know, it's cut for the Queen,
17:09it's cut for Liz.
17:09I don't think it'd be a straight Indian,
17:12how we would have a vision of Indian.
17:15No, maybe not just a chicken tikka masala, but...
17:17Yeah, I think he'll definitely have got a twist to it.
17:19I think you might be right.
17:20For starters, they're doing cauliflower bazoola,
17:23beef sucker and sautéed prawns.
17:25There's quite a bit of mix there, isn't there?
17:27There's cauliflower beef and prawns,
17:29so you've got a bit of everything there.
17:31It's like a turf and turf, isn't it?
17:33Yeah.
17:33I'd be interested to see the presentation on that as well.
17:35Yeah.
17:36Cauliflower bazoola is the most famous dish on our menu.
17:40Many of our customers come and tell me
17:42I'm dreaming of cauliflower yesterday,
17:43like, so that's the dish.
17:46Under the watchful gaze of Sadju,
17:48Ganga prepares the cauliflower.
17:50It's too small, Ganga.
17:51You need to get bigger florets.
17:52Thanks for not trusting me.
17:54I trust my life with the cauliflower, yes, that's true.
17:57Into boiling water go ginger,
17:59garlic paste, turmeric, salt and chilli,
18:02followed by the cauliflower.
18:03Next, Sadju prepares a chilli and garlic batter.
18:06We will go with medium spice
18:08because Sadju believes that's how everybody will enjoy the flavours.
18:12Sensible strategy.
18:14Cauliflower marinating, he makes a chilli and yoghurt dressing.
18:17Really nice, yeah.
18:19It'll be deep-fried before serving.
18:21Beef sucker?
18:22Really?
18:24That's interesting.
18:25Can you explain that one to me, please?
18:27So, tonight I'll be...
18:29Who's sucking the beef tonight?
18:31Is he taking us for a sucker?
18:33Beef sucker?
18:34Beef sucker?
18:34Yeah, I don't know.
18:36No.
18:36Again, but quite interesting.
18:37This is for the beef sucker.
18:39I already marinated last night beef with homemade garam masala.
18:43This is my medium-sized special cooker.
18:45He's a good boy.
18:46Don't fall in.
18:47In goes the pulled beef.
18:49Ganga, don't fall in.
18:50I don't want to be cooked with the beef.
18:53Water added.
18:54The pressure cooker's left to do its thing and it's on to the prawns.
18:57So, beef and seafood.
18:58Bit like last night.
18:59We are going to win the serpent of war because ours is spiced up.
19:03It's really hot.
19:04Hot and sexy.
19:05Like you and me.
19:06For the dressing, Sadju chops and fries fresh coconut with curry leaves and chilli paste.
19:11The prawns will be mixed in later tonight.
19:14On to the main.
19:16Kapayam Minam.
19:17Halopy fish curry with smashed cassava and greens.
19:19I would always opt for a fish tikka when I'm in a curry house.
19:23So, yeah, that sounds like it could be my choice, that.
19:27There's no pakoras.
19:28No pakoras.
19:30And there's no poppadoms on that.
19:32We might be calling it kebabos, aren't we?
19:33I think so.
19:35Kappa means cassava.
19:37Kappa is a Malayalam word we call it in our language.
19:40And Minam means fish.
19:42So, obviously, it's a fish curry.
19:43So, the cassava served with the fish curry, that's what it's called.
19:46Kapay Minam.
19:47This sea bass is perfect.
19:49He's smiling at me, I think.
19:51He's going to be happy because he's going to go in a good curry.
19:54The clearly euphoric fish will be poached in a ginger-garlic
19:58mixed by a stock and coconut concoction.
20:01How's it tasting?
20:03Hmm.
20:03Nice.
20:04It turned out better than last time I made, like, no?
20:07Bonus!
20:08Onto the veg.
20:08I don't know what cassava is.
20:10Cassava.
20:11No idea.
20:11Not too sure.
20:12Cassava.
20:13Cassava.
20:14It might be something like, er...
20:17Avocado is the type thing.
20:19Very good chefs know what cassava is because cassava,
20:22it's a stable food for nearly one-third of the world's population.
20:27Never mind, David.
20:28The root veg is chopped and boiled with turmeric and salt.
20:31Next, Sergio heats mustard seeds, garlic, cumin and curry leaves
20:35before adding the cooked cassava.
20:36It'll be served with the fish later tonight.
20:39Last up, dessert.
20:41Golden plantain.
20:43I know what that is.
20:44Do you?
20:45Golden plantain.
20:46Go on, then.
20:47It's like bananas, isn't it?
20:48It is, it is.
20:49Well done, you.
20:50This is what my mum used to make me for breakfast, so I just turned that into a pudding.
20:55That's it.
20:55Easy peasy.
20:56I think it's a bit boring.
20:58I'm a bit...
20:58Mmm.
20:59It's not jumping out at me, that.
21:00No.
21:01Ganga begins by crushing cardamom.
21:03This is Saju's head.
21:04Who says romance is dead?
21:07Saju heats ghee, palm sugar and coconut milk for the sauce.
21:10He'll serve with plantain later tonight.
21:12We are really, really, really confident.
21:15Yes, we are going to win it.
21:16We are...
21:16We will win it.
21:17Only time will tell.
21:18I think it's going to be quite trendy.
21:21I think there's going to be a bit of a Bangla feel.
21:23Saju's going to love hosting tonight.
21:25Saju's going to thrive tonight.
21:26First to arrive last night's hosts, Rachel and David.
21:30Amma's canteen.
21:31Who's Amma?
21:32Mmm.
21:33Oh, let's fire now.
21:36Hello!
21:37Hi!
21:38Hi!
21:38Nice to see you.
21:40Nice to meet you again.
21:41How are you?
21:43Chef.
21:44Nice to meet you.
21:45You're welcome.
21:45You're welcome.
21:47Yeah, yeah.
21:49I can see the connection there.
21:51Must be a chef thing.
21:53Mike and Joe are next to rock up.
21:55Amma's canteen.
21:58Hello!
21:59Hey!
22:00Hi, guys!
22:01Hi!
22:01How are you doing all day?
22:04Welcome to Amma's canteen.
22:05It's a street food South Indian restaurant
22:07and we are in the middle of the street.
22:08This is what we created here, like, you know, street vibe, you know.
22:12The food sounds nice.
22:13Yeah.
22:13Excited.
22:14Really excited.
22:15Tonight you are going to get the true taste of Chennai from South India.
22:18Say cheers!
22:19Cheers!
22:20Cheers!
22:21Coming up, intriguing ingredients.
22:24Is this potato?
22:25No, that's cassava.
22:26It's like stroking a cow.
22:29And controversial comparisons.
22:31I'd probably describe Rachel as sauté prawns.
22:36So you're comparing me to a prawn.
22:44It's night two of the professionals competition in Manchester,
22:48where Sadju and Ganga of Amma's canteen are hoping their South Indian fare will bag them a grand.
22:53I have to make it right first time they are eating and I can't do injustice to my food and
22:57my culture.
22:58I think Sadju looks a bit stressed like I was yesterday.
23:01There's a distinct lack of Prosecco in his gloves, so...
23:04A distinct lack of jokes.
23:07Is it right?
23:08More serious tonight.
23:09It is, isn't it?
23:10Things certainly seem serious in the kitchen.
23:13How long?
23:13One second.
23:14Hello?
23:15My prawns.
23:16Oh dear.
23:17Yeah.
23:18Steffi.
23:19Steff was doing it.
23:21Did you hear me?
23:22They put it somewhere else.
23:23I don't know where they put it.
23:25In the fridge?
23:27Yeah, thought so.
23:28Sadju fries the prawns with his spicy coconut mix before turning his attention to the beef.
23:33It's looking really quite good.
23:34I'm really happy.
23:35So much easier when you have the ingredients.
23:37How long now?
23:38Uh, three more minutes.
23:40The cauliflower is deep fried and mixed into the sauce.
23:43Ganga, service!
23:44I'm very, very happy how it looks.
23:46Well done, Sadju.
23:47Thank you, thank you.
23:49For a change.
23:50Charming.
23:50Tonight's starter is cauliflower bazoola, beef sukkah and sautéed prawns.
23:55Thank you very much.
23:57Sautéed prawns.
23:58Enjoy.
23:58Looks and smells beautiful.
24:01That's me.
24:02It smells amazing.
24:08You don't think it's all right?
24:10How is the spice for you?
24:12Lovely.
24:12Yeah, not too spice, but really tasty.
24:14We're both not great with spice, but it was tasty spice tonight.
24:19It was a nice taste.
24:20It wasn't like, oh, my mouth's burning, I can't eat anything else.
24:23Yeah, cos then it's pointless.
24:24You don't taste the dish, do you?
24:25No.
24:25The cauliflower, I could turn vegan.
24:28Absolutely.
24:29Yeah.
24:29That is just stunning.
24:30Mine didn't get the same wow factor from the cauliflower as you guys did.
24:35Yeah, yeah.
24:35Too many flavours then killed a different dish.
24:40Some may think it's clashing each other, but that's what India is all about.
24:44It's loads of different things in one bowl.
24:47Back with the group and Rachel's probing.
24:49So, Ganga, where does Amma's Canteen come from?
24:52Amma's means nothing but mum.
24:54So that's what it is exactly when you miss your mum's food and you can enjoy.
24:59Oh, that's good.
24:59You must have got really well fed as a kid then.
25:03It really makes it feel like family-orientated.
25:06How did you meet?
25:07It's a proper arranged marriage.
25:09How old were you then, sorry?
25:10I was...
25:11Six.
25:16That's what you're thinking.
25:17That's what you're thinking.
25:18I know what you're thinking.
25:21Child marriage.
25:22So, I was 22.
25:25And did you say you've been together 30 years?
25:2720 years.
25:28Yeah, yeah.
25:29You really thought I got married when I was six.
25:34How did everything go down?
25:36It went really well, Stefano.
25:37Saju did a very good job.
25:39Brilliant, Saju.
25:41All the places are all clear though.
25:42Oh, all clean.
25:43They look very hungry.
25:44Yeah, yeah.
25:45Better feed them some more then.
25:47For the mains, Saju poaches the sea bass in coconut broth before frying veg.
25:51The cassava is plated and on goes the fish.
25:54Saju's skills are just coming out now.
25:57The more and more he concentrates, the more and more it comes out.
26:00There you go.
26:01There you go.
26:01Yes, baby.
26:02A drizzle of sauce and alope fish curry with smashed cassava and greens is served.
26:08Have us on.
26:09Thank you very much.
26:11That looks like that.
26:14Ooh.
26:18It actually looks nice.
26:20Is this potato?
26:21No, that's cassava.
26:23You know what this cassava is?
26:24No.
26:25If I show you how it looks.
26:27Harry.
26:28All right, green veg.
26:29This is it.
26:30What is it?
26:31Pass it around like...
26:33So everyone can get a good feel of it.
26:35Yeah, feel of it.
26:36And then you just know what you're eating like, you know?
26:39Yeah.
26:39It's like stroking a cow.
26:40You know, before you eat.
26:42When you have a fillet.
26:43Yeah.
26:45Unusual consistency, isn't it?
26:47Yeah.
26:47It's very hard.
26:48Just a little bit heavy for me.
26:49Yeah, I understand that.
26:50We weren't keen on that, were we?
26:51No.
26:51We thought it was a bit tasteless and stodgy.
26:53It was a little bit tasteless and a little bit, like, hard to get through.
26:56Cassava is a very heavy dish, I know.
26:59But this is what the labourers of India will have it.
27:02So I just want to bring poor people's foot to the palate here.
27:07I'm slightly disappointed in that it was...
27:10In the presentation of itself.
27:12Yeah.
27:13The fish was nice.
27:14It was cooked perfectly.
27:15But it didn't give it that punch.
27:17It didn't give it that wow factor.
27:19At the table, Ganga's got a question.
27:21If you guys have to describe your partners, each other, related to food, which food?
27:26I'd probably describe Rachel as sauteed prawns.
27:30Oh, I wouldn't.
27:31Quite delicate.
27:32OK.
27:33Erm, beautiful.
27:35Yes.
27:36And there's a little bit of an edge to it, as always, with Rachel.
27:40Yeah.
27:41You see, I did warn you.
27:43So you're comparing me to a prawn?
27:45Yeah, beautiful and succulent.
27:48To describe his wife as a prawn.
27:50And I'm like, where are we going here?
27:51And then he said, beautiful.
27:52And I was like, oh, you've got it back a little bit.
27:55He just did, actually.
27:56Yeah.
27:57Did he?
27:57Maybe Mike's a little more tactful.
28:00Joe's like a coconut.
28:02Like, hard on the outside.
28:04Hard as nails.
28:08But soft and sweet in the middle.
28:10Aww.
28:11Oh, yes.
28:12Well played, Mike.
28:12I mean, I wasn't going down the hairy route.
28:14I was going down, like...
28:16I was going down, like, the hard and soft in the middle.
28:19Round and hairy.
28:19Just when it was going so well.
28:21Oh, God.
28:23We haven't figured out what Joe's all about.
28:25Like, let's see tomorrow.
28:26I say Ganga's a jackfruit.
28:29Prickly on outside.
28:30Soft, centre, sweet.
28:31You know, like...
28:32I let him go for this one.
28:33Yeah.
28:33Well, that's a relief.
28:35So, I'm prickly outside.
28:36No, you can...
28:37You look prickly.
28:38I look prickly.
28:39Yeah, you can be like, you know...
28:40That's not helping.
28:41OK.
28:42OK, let me change that.
28:43Shaved off jackfruit.
28:44No, you lost it now.
28:45You already said that, so you can't change it.
28:47How about a plantain, which Sadju prepares for the pud?
28:51How long they're going to be ready?
28:52As long as it takes.
28:54Oh, who's prickly now?
28:55Into the syrup goes the plantain before a quick taste.
28:59And...
29:00Darkest ever, actually.
29:02Good.
29:02Finally, it's topped with palm sugar and torched.
29:06Good, Sadju, good.
29:08Don't fall into the pot.
29:09Yes.
29:09Be careful.
29:10Here it is, golden plantain with vanilla ice cream.
29:23How is it, guys?
29:24I think it's a bit of a mix between bananas and custard and a banana fritter.
29:27Absolutely.
29:28I wasn't overly keen in the plantain.
29:30It was a bit tasteless.
29:32I would have loved that dessert with banana.
29:34Plantain got everything.
29:36It got the fibres, so it will be, you know, like, crunchy and to cook.
29:40It go through the pounding of the cooking process.
29:43If you don't want to use plantain, use jackfruit.
29:48Really?
29:49I thought it was quite heavy to finish off the meal.
29:54Erm...
29:55Yeah, maybe.
29:56It's a bit too much starch.
29:57Time for some scores.
29:59Fenty.
30:00Fenty.
30:01I like a possibility of fenty.
30:03That's why she likes me.
30:03Always aim for the best.
30:05Yeah.
30:05She aims for me.
30:06Elements could have been better.
30:09Erm...
30:09Probably expected a little bit more from Sadju.
30:29Erm...
30:30I think it was a good night.
30:31So, we're going to score...
30:3316.
30:3316.
30:34And with that, Emma's Canteen scored a very respectable 30 points,
30:38putting them second.
30:43It's the final day and Mike and Joe are feeling confident
30:45about welcoming the competition to the waterside.
30:48We're not phased whatsoever.
30:50Everything we've got here and everything we've worked so hard on
30:52is just going to shine through tonight.
30:54Yes.
30:55Mike and Joe are our competition tonight.
30:57Yeah.
30:57I kind of take that as well.
30:59Mike and Joe, we will be watching you.
31:03And someone else who will be watching is Head Chef Gary.
31:06Morning, Chef.
31:07Morning, Gary.
31:08You OK?
31:08Morning, Gal.
31:09I think so, yeah.
31:09Confident?
31:10Yeah, yeah.
31:11They're going to pull all the stops off.
31:13That's what I think like.
31:15You know, it's going to be really...
31:16They're trying to...
31:17They will showcase something extraordinary on the plate.
31:20Well, their first extraordinary offering is a starter of...
31:24Salt and Pepper Chicken Bites.
31:26Easy dish.
31:27Easy.
31:28Easy, quite simple dish.
31:30Chicken nuggets with some salt and pepper in it.
31:33McDonald's with...
31:34No.
31:36Mike begins by chopping the chicken and Joe gets creative with the garnish.
31:40It's pretty.
31:41On goes seasoning.
31:42We've got Gary's secret recipe with his salt and pepper seasoning mix.
31:47Can't tell you what goes in that.
31:49Trade secret.
31:50Understood.
31:51But I'm guessing it involves salt and pepper for a kick-off.
31:53With a mysterious rub applied, the chicken will be coated and deep-fried tonight.
31:59So it's on to the main.
32:01Pork belly with fondant potato, panko apple bonbons, braised red cabbage and a cider sauce.
32:06This is me, this dish, isn't it?
32:08Oh, yeah.
32:09Yeah.
32:09So, Mike, you better be good.
32:14Saju always cooks and he cooks really well.
32:16So I need to be comparing that to this.
32:17I need to like...
32:18The pork belly should be very soft everywhere and a very crispy crackling like skin on the top.
32:24Right, Mike, best get tackling that crackling.
32:27Keto good crackling, plenty of salt, it dries it out, gives it a real crisp finish.
32:32It's got to have that crackling.
32:34If there's no crackling, it's not the dish, is it?
32:37Out the water.
32:37Out the water.
32:38Pressure's on.
32:39Once weighted down, it's into the oven.
32:42The rest of the meat is covered in stock and left to cook, so Mike moves on to the fondant
32:47potatoes.
32:48They're going to get one each on the plate and then we've done an extra one there just in case
32:53anyone's hungry.
32:55I'll drop one.
32:56Which is more likely.
32:57A quick fry and on go herbs.
32:59The roast meantime, just give that extra little kit.
33:03Followed by stock.
33:04Oh, that smell. Amazing.
33:06I wonder if it's going to be buttery, buttery, loads of buttery in there,
33:11because with mine it was full buttery, wasn't it?
33:13Yeah.
33:13I'm not sure it's full buttery, but a bit of butter's added,
33:16and the fondants go in to bake.
33:18How's that pork getting on?
33:20Oh.
33:22Wow, looking good.
33:23Happy days.
33:25Next, they make the apple bonbons by dipping apple balls in flour, egg and panko breadcrumbs.
33:30I'm fine, guys. Not milking it.
33:33He's a panko now. They're done.
33:35Finally, Mike braises the cabbage and makes an accompanying cider sauce.
33:39On to Pud.
33:40Mint and dark chocolate cheesecake with a shot of Irish cream.
33:43If I was to have a dessert, it would be a cheesecake.
33:46I change the cheesecake every week.
33:48Yeah.
33:48They're all different flavours, so this better be on the bar.
33:53Mike's made three in the last week to make sure he does it completely right.
33:56That's been practising.
33:57Mike begins by whipping mascarpone and creme fraiche with sugar,
34:01while Joe blitzes biscuits for the base.
34:04Use the back of the spoon there.
34:06Next, creme de menthe is poured into the cheese mixture.
34:10That smells amazing.
34:11In goes a dash of vanilla followed by broken chocolates.
34:14Oh, what's this?
34:15You have to do this, shimmy, shimmy.
34:17Yeah.
34:18And it slides down your head.
34:20Oh!
34:21Oh, you've had a shocker there, Mike.
34:23Not even close.
34:25On goes the topping.
34:26That can go in the fridge.
34:27Where it will set.
34:29Finally, they whip up a chocolate ganache.
34:31The chocolate and mint, it's just a classic combination.
34:34And in a cheesecake, it just, yeah, really works.
34:37I'm not looking forward to it because mint and...
34:40She don't like the mint and dark chocolate combination.
34:43I don't like mint in my desserts.
34:45Ah!
34:45All finished?
34:46Let's go smash this?
34:47Yes, chef.
34:49First to sample the waterside's ambience are Sanju and Ganga.
34:52Hi!
34:53How are you?
34:54How are you?
34:55How are you?
34:56Whoa!
34:57Yeah.
34:57It's really amazing, good-looking place.
35:00Loads, like a...
35:01Yeah, it was like a wow.
35:03Wow factor.
35:04What is this drink, sir?
35:05So, it's a lychee sour, one of our special cocktails.
35:08Uh-huh.
35:08It tastes really good.
35:10It's really nice.
35:10Not too many of them for you tonight, though.
35:12That was sad.
35:13Them dance moves again.
35:18And strutting their stuff, here come current leaders,
35:20David and Rachel.
35:21Hi, guys!
35:23Have you had a good day?
35:24She only threatened me a few times.
35:27The nons have been out in the kitchen!
35:29Just a dangerous workspace.
35:30What did you threaten, Joe?
35:32I'm watching the dream of it.
35:34I'm not nervous.
35:35No?
35:35We've got this in the bag, haven't we?
35:36I think we've got it.
35:37Should we do this, chef?
35:38Great food, great service.
35:39Should we do this, chef?
35:40Oh, we missed!
35:41Slick.
35:42Here's to a great night, last night of the week.
35:45Exciting!
35:46Cheers!
35:48Coming up, a divisive dessert.
35:50Mint is not my kind of dessert.
35:53It's a disaster for us, personally.
35:55And someone bags the big bucks.
36:06It's the final night in Manchester, and Joe and Mike, from the waterside,
36:11are hoping their best-selling dishes will see them pocket the £1,000 prize.
36:16While they get the starter going, the rest of the gang take in the surroundings.
36:21I think Joe is the lady behind this.
36:24I think she's the one.
36:25What do you reckon, Paige?
36:26Yeah, yeah.
36:26We knew Joe was going to have something special.
36:29And she's working her magic on the salad, too.
36:32Stop.
36:33Stop.
36:34Pull it away.
36:35I'm dressing the salad way too early.
36:36I'm waiting for the chicken to clean, then dress the salad,
36:38and it's going to be worked in.
36:39OK.
36:40It's going to be a long night.
36:41Deep breaths, Gary.
36:43Mike deepfries his battered chicken.
36:45I'm going to have to clean your fryer tonight.
36:47Before tossing in the secret salt and pepper mix.
36:53I think it looks all right.
36:55Et voila!
36:56Salt and pepper chicken bites with a hoisin and plum sauce.
37:00Oh.
37:01Wow.
37:02Tuck in, guys.
37:03Smells amazing.
37:03Enjoy.
37:04It looks amazing.
37:06I'm just going for it.
37:13So what's the dipping sauce, then, Mike?
37:16The sauce is our signature hoisin and plum sauce.
37:19Great flavour there, Mike.
37:21I think I was being a bit polite, but the flavour I was getting more
37:24from the actual garnish, so we had to put some of the spring onion
37:29and the chilli onto the chicken to enhance it a bit more.
37:33It just liked the kick for me.
37:35You know, the best thing about the whole dish is I love the sauce.
37:37Yes.
37:37And it goes really well with the whole dish.
37:40The starter was good.
37:42There's no wow factor to it.
37:44They were fab.
37:46Exactly how we'd send it every other table, everyone that goes out,
37:51and without a doubt, it's our best seller.
37:53Oh, God, yeah.
37:54It's just a winner for us.
37:55Back with the group, Sadju has a question.
37:58We are intrigued to find more about you.
38:00Like, you're a mystic person, you know?
38:02Yeah.
38:03Mystery joke.
38:04Have a mystery joke.
38:05I'm not very, very mystery, really.
38:08So, yeah, it started at the restaurant 23 years ago.
38:11My business partner was my mum.
38:12We love the decor.
38:14What stands out?
38:15The corrugated roof in the bar.
38:17Three days of my life are in that ceiling.
38:19It's, honestly...
38:21Is that being dramatic?
38:22No, honestly, three full days of my life,
38:24looking up on my own, trying to do it.
38:26I first saw that idea, which you've probably seen it as well,
38:29in Barbados.
38:30We bought it from a farm.
38:31So, you didn't pinch it from any farm, then?
38:33Oh, well, we did a little bit.
38:35So, you heard.
38:37It's up in Rochdale.
38:39I wonder why the cows were wet.
38:43Poor Mike, he's been on the roof for months.
38:46I bet he's got arm ache or backache or, you know, neck ache.
38:50You'll have pork bellyache if he doesn't nail this mane.
38:53The meat goes in to fry.
38:54Just a real good seer on the top of the pork.
38:58It's cooked in stock, reunited with the crackling,
39:01and with the extras added, it's ready.
39:03Pork belly with fondant potato, panko apple bonbons
39:06and braised red cabbage.
39:10Thank you, Lydia.
39:13It's okay. Everyone enjoy.
39:14Yeah, enjoy.
39:21Very crispy, salty.
39:24Crackling is the best bit for me.
39:26My crackling's a little bit overcooked.
39:28Probably the only piece that could have gone out wrongly probably did to David.
39:33How long did you cook the belly pork for, then, Mike?
39:36The belly pork was in for about two hours, two and a half hours.
39:40I would have kept the crackling on the top.
39:43I would have pressed it down.
39:44Yep.
39:45Then in a pan, I invert it and make the crackling.
39:49It will come with the pork.
39:50Mm-hm.
39:50The questions came thick and fast about the food tonight.
39:53Typical chef.
39:54Typical chef, yeah.
39:55Trying to pick it apart, I think.
39:5660 years of experience in two chefs.
39:58Yeah.
39:58Compared to my pork belly, it just wasn't the same league, no.
40:02I was quite disappointed with it, to be honest.
40:04I definitely think Saju's belly pork is much more better than...
40:07She was sold by the best, so she can't like the rest.
40:11Oh, dear.
40:11Come on, Ganga, change the subject.
40:13Do you guys have any embarrassing stories which has happened in the restaurant?
40:17There's a few, but the one I love about Mike was the time that I've clocked
40:22that he's seeing this girl and he's got a bit of a thing for this girl.
40:25So he's saying, hi, you OK?
40:27And he says, do you want to go through to the bar?
40:29And I'll be with you in five minutes and I'll get you through to a table.
40:32And as he starts walking backwards, he turns round and falls over a stool.
40:35Oh!
40:36Oh!
40:38She's not come back since.
40:41Thanks again for reminding, not just me,
40:44but telling everyone about all my embarrassing stories.
40:46You're welcome.
40:49So, just dessert to go and it needs to be a belter.
40:52With the cheesecake set, Joe pours the Irish cream liqueur.
40:55Would you portion this now or just cut a slice out of it?
40:57Add...
40:58Put your finger on the plate.
41:01No, the sauce on the plate.
41:03You definitely need to put your finger on the plate.
41:05You need to put your finger on the plate and I'm like,
41:07what's that supposed to achieve?
41:08Everything plated, it's ready.
41:10Mint and dark chocolate cheesecake with a shot of Irish cream liqueur.
41:22Mint is not something I would want in my dark chocolate.
41:26It's not my kind of dessert.
41:28That's the only reason, not because you've chosen it.
41:30It's a disaster for us, personally.
41:32I like mint, but I don't like mint and chocolate.
41:35I like both of them.
41:36I like mint and biryani.
41:37Yeah.
41:38For me, it's a bit too cloggy.
41:42Really?
41:43It's not as light as it could be.
41:45I think there was too much gelatin in it.
41:49Maybe it was a little bit more gelatin in it than his.
41:54Who's to say that that's right and that's wrong?
41:56It's a very, very fine line with something like that.
41:59I think Rachel and David are really out to get it now.
42:01Quite competitive tonight.
42:03To play out the evening, it's resident waterside warbler, Tony.
42:09Twist and shout.
42:10The atmosphere tonight is really good.
42:13It's cracking.
42:14More than the crackling.
42:15You know you twist so fine, twist so fine.
42:18The music at the end of the night, I think it was a bit of fun and,
42:21you know, getting us all into a relaxed mode.
42:24It's been stressful, hasn't it?
42:29I think live music in any venue just adds to it.
42:32When you've got a bar that looks as amazing as ours,
42:35you put live music in there.
42:36You're going to have a good time.
42:37It's a win-win, isn't it?
42:38Ah!
42:40The singing was really good.
42:42Like the ah bit.
42:44Ah!
42:46Woo!
42:48Oh, yeah!
42:50Right, who's going to be a gram better off?
42:52Tonight, great host, great venue.
42:55The food is not for us.
42:57There's little bit things which we didn't like.
42:59So, but we give the score of...
43:0115.
43:03Whee!
43:04Mike and Joe need 19 from David and Rachel for a share of victory
43:08or 15 to avoid coming out right last.
43:11Tonight, the chicken didn't have enough salt and pepper seasoning on it.
43:16The main course of belly pork wasn't cooked enough for us.
43:21And the cheesecake was quite gelatinous and was more moussey.
43:26So, for that reason, we are scoring Mike and Joe.
43:29Hold it!
43:30As hosts, it's Mike and Joe's job to reveal the winners.
43:33Here we go!
43:36Here we go!
43:36Here we go!
43:37Woo!
43:37Woo!
43:38Moment of truth, everyone.
43:40Woo!
43:42All right, let's see what it is.
43:44Good luck, everybody!
43:45Good luck.
43:45In third place, we have Joe and Mike at the water side.
43:51David and Rachel scored Mike and Joe 12.
43:53Woo!
43:54Woo!
43:56Woo!
43:56In second place, Amma's Canteen.
43:59Woo!
44:00Well done!
44:01Well done!
44:02Well done!
44:04Woo!
44:05Which means, in first place, we've got David and Rachel at the gallows!
44:09Woo!
44:12See you later, guys!
44:13Enjoy the taxi ride home!
44:15So, what won it for us, Dave?
44:17Er, my food, obviously, Rach.
44:20Come on!
44:21Excuse me?
44:22What about my hosting?
44:23Yeah, I'll give you that one.
44:24What's this for the most, Dave?
44:26Cheers!
44:27Cheers!
44:28Yay!
44:29Thank you, Joe, for tonight.
44:31Still think it was a fix.
44:32I second it.
44:34I love it!
44:36I love it!
44:38We've had an amazing experience.
44:40It's just been fabulous.
44:42Absolute ball.
44:43Like, great few days.
44:44Yeah.
44:44I mean, definitely a fix.
44:46Robbed.
44:48We would love to do this again.
44:50And we've made great friends, and we love it.
44:53Be done, baby!
44:54Whoa!
44:55I'm going to Papyrus.
44:58Whoa!
45:01Mama Judy Papyrus.
45:04Whoa!
45:05I'm good to see my girlfriend.
45:08Whoa!
45:09In the sunny Caribbean sea.
45:13Whoa!
45:14I'm going to Papyrus.
45:18Whoa!
45:19Mama Judy Papyrus.
45:22Whoa!
45:24Whoa!
45:25Whoa!
45:25Okay, good to see you, I'm going to have a little video.
45:25So what we are going to actually do?
45:25We games here now.
45:25Why don't we go?
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