The Big Family Cooking Showdown (2017–2018): Season 1, Episode 10 - Episode #1.10 - full transcript
In the second semi-final, three families go head to head in three demanding challenges.
[Zoe] We’re searching for Britain’s
best family of home cooks.
[woman] Go, go, go.
[Zoe] The people who make
ordinary food extraordinary.
You’ve never seen anything like it
in your life.
[Zoe] From teenagers and
grandparents...
That is delicious.
[Zoe] ...to brothers and sisters
and sons and daughters.
[both] Get in.
[Nadiya] 16 families have served up
their best dishes,
hoping to impress the judges.
Wow.
That is very, very, very competent.
[Zoe] Now it’s the second
of our semi-finals.
[Nadiya] Tonight, another three families
go head to head.
It’s time to go big or go home.
It’s all about timing.
We’ve got 20 minutes.
-How long does that need to be in for?
-Half an hour.
This is a big challenge.
Oh. Daddy, Daddy, Daddy,
you’ll slice your hand off.
The key to this challenge is not to
panic.
I can smell something burning.
Ooh!
Whoa, whoa, whoa, whoa,
whoa, whoa, whoa.
'Cause if they do,
they will find themselves in trouble.
It’s nerve wracking.
It didn’t fold in properly.
The most technical thing
I’ve probably ever done.
Can you stop panicking?
It is tasteless.
[Zoe] But only one can go through
to the final.
The family going through are...
This is the Big Family Cooking
Showdown.
[Zoe] It’s the second of our semi-
finals.
Three more families
face three new challenges,
at the end of which,
only one will go through to the final.
Let’s see what’s in store for us.
[Zoe] First to arrive are the Kings.
I’m feeling really excited today
and I’ve got my lucky pants on.
If we have to hear more
about the lucky pants...
I know.
[Zoe]
They’re joined by the Boysie family.
Really excited to be here now
for the semi-finals.
These two are really excited.
but I’m daunted by it.
[Zoe] And finally, the Gangotras.
We’re the Spice Girls.
Well, the Indian version, I guess.
[Bobby] What’s going to happen?
Is there going to be fireworks,
or is it going to be, um--
-Tissue box.
-[laughter]
[Zoe] Unlike the previous rounds,
today the families don’t know
what they’re cooking.
Welcome, families, to the semi-finals.
I’d tell you all not to look so worried,
but you should be.
The first challenge is called
What’s In The Fridge?
A familiar phrase in all of your homes,
I’m sure.
The judges now want to see
how you cope under pressure.
They provided a limited range
of ingredients
and want to see what you can
come up with on the spot.
You have one hour to cook
a main course for four people.
Your time starts now.
Look at this.
Pineapple? Oh, my Lord.
[Nadiya] Each family can use as many
or few of the available ingredients.
[woman] Wow.
Nadiya] Including chicken thighs,
chorizo and filo pastry...
We don’t have to use everything.
[Nadiya] Fresh produce such as spinach,
sweetcorn and tomatoes.
We could do a desi curry base,
but using those.
[Nadiya]
...and store cupboard ingredients
including butter beans,
capers and cous cous.
Look at all you ingredients,
take a minute, pause,
think about what you’re going to do.
And when you start,
it’s all about timing.
Is the filo going to work with the beans?
Yeah, I think so.
[Rosemary] The key is not to panic.
Hang on, hang on, hang on, hang on.
-Will you just wait?
-Yeah.
'Cause if they do,
they will find themselves in trouble.
We’ll serve it--
We’ve got that bag of spinach as well,
don’t forget.
Mm.
-What’s in your fridge?
-Which fridge?
-Which fridge?
-Yeah.
-How many fridges do you have, woman?
-I have one kitchen, two fridges.
I have a whole drawer full of butter
and every time my husband opens it
he says,
"What do you need all this butter for?"
I’m like, "I don’t know,
but it makes me feel better--"
Just knowing it’s there.
Butter beans are very Spanish,
aren’t they?
Chorizo’s very Spanish.
A butter bean chicken
will complement the cous cous.
-Okay.
-Okay.
Looking over to Pat and Mark and
Jackie,
Jackie looks flummoxed
and slightly confused.
-Filo.
-Chicken.
Chicken.
The sweetcorn,
would you put sweetcorn in there?
No, I wouldn’t.
-Then we could, I don’t, I don’t really--
-Do we have to use the filo?
Oh, no, look at this, Mark’s chipping in.
-I don’t think we do.
-I don’t think we do.
I don’t think we need it, it’s just going
to make things too complicated.
The pants are on.
I think they’re lucky, they’ll be fine.
-The lucky pants.
-Got my lucky pants on.
I need lucky pants.
They’ve only got an hour to do
this particular challenge...
...so there’s no time for faffing
whatsoever.
Well, our family motto is 'back bone',
we don’t like any wimpishness.
[Zoe] Lincolnshire-based Jackie’s
love of food
comes from cooking with mum, Pat,
and dad, Mark.
When I got married. I just boiled an egg,
I couldn’t do any more than that.
Don’t! You’re too modest,
you were Miss Egg Boiler 1973,
you were national champion.
[Pat] It did improve, didn’t it?
-After a few years.
-Well...
No, very good, very good.
[Zoe] So far they’ve had moments where
they’ve wowed the judges...
That’s how I expect a Michelin-starred
chef to cook a scallop.
Oh, he’ll be insufferable
to live with now.
[Zoe] ...but their flavours
have been a bit hit and miss.
There is enormous amount of sweetness
and none of this garlic, the chilli,
a bit disappointed about those noodles.
Because we’ve got the capers,
we could do like a salsa verde
to go with it and a spinach salad.
So it’s a bit like chicken,
summer-y chicken pie and a salad.
Or is that a bit? Um...
[Nadiya] While the Kings deliberate,
the Gangotras have decided.
We’ve got ginger, garlic, onions,
so just chicken curry
with the butter bean, a big vat of that.
[Nadiya]
They’re doing a chicken curry
with spicy cous cous
and Indian puri bread.
The Gangotras, our lovely ladies here--
[Nadiya] The garlic’s out.
They work brilliantly as a team,
don’t they?
-Lorna tends to--
-[Nadiya] Take the lead.
The chicken’s going to take too long
to cook,
so I’m going to cut meat off if,
it will cook quicker.
Chicken’s chopped, ready?
-Not yet.
[Lorna]
It can cook through, Bobs.
Yeah, yeah, okay, yeah, yeah,
go, go for it.
[Nadiya]
The Gangotras hail from Birmingham.
Sisters Bobby and Lorna and sister-in-law
Monika regularly cook together
for family gatherings and celebrations.
There’s never a dull moment in our house,
when we’re all together.
We’re very highly critical
of each other’s cooking.
I think my cauliflower and aloo gobi is
better than her's, but you know, that’s--
Oh, oh, that’s on camera now!
Lorna, you’re the flavour god,
you’ve got that palate,
slightly more sophisticated than us.
[Monika] I’m like, let’s plate it up
and make it look nice.
-Bobby's the wind power?
-[laughter]
-I’m the turbine?
-You’re the fuel.
This is lack of respect
for the eldest in the... amongst us.
[cheering]
[Nadiya]
So far they’ve delighted the judges
with their distinctive spice combinations.
You have a symphony of flavours,
I mean, it’s fantastic.
[Nadiya] But occasionally they overdo it.
I cannot hide my disappointment,
sometimes less is more.
I hear you’ve got yourselves
a new nickname.
-Spice girls.
-[Zoe] Spice girls?
Spice girls, Indian version.
-[Zoe] Who’s Baby Spice?
-Me, 'cause I’m the youngest.
-I want to know who’s Scary Spice?
-Lorna’s Scary Spice.
-Yeah.
-Are you sort of paring it back a bit?
We’ve taken on feedback
and we’re keeping it...
So only ten dishes today then?
[laughs]
Get a pan and start sweating
the onions down.
Then once they’re in,
we’ll incorporate the tomatoes.
I’ll cook the chicken.
In families there’s usually
one person in charge,
which is usually David
for the Boysie family.
[Zoe] For their dish,
the Boysie family have opted
for a chicken, chorizo
and butter bean casserole,
served with spicy cous cous
and crispy chicken skin.
Normally, you can just think,
"Right, I’ve got this, this and this,
I might nip to the shop
and get something else to add to it."
So this is just, we’ve got what we’ve got
and that’s it. It’s nerve wracking.
[Zoe] At home in Liverpool,
David likes order when cooking,
with partner, Sam,
and his 17-year-old-daughter, Ellie.
Me dad has a bit of OCD with the spices.
[Zoe] Let’s have a little look in here.
Oh, my goodness me.
What happens to somebody if, say,
they put something in the wrong place?
You do get very upset about that,
don’t you?
Upset might be putting it a bit strong,
but yeah.
-No, no, no, no.
-You do.
-No, it is upset.
-You do fume.
I like it to be just so.
[Zoe] Previously, they wowed the judges
with their teamwork and ambition.
I mean, those guys,
it’s like a military operation that one.
This does seem like a massive thing
to take on.
Go hard or go home.
It could be go home, but there you go.
[Zoe] But their desire to impress...
-Who did the potatoes?
-Me.
[Zoe] ...occasionally let them down.
They’re not cooked,
they’re under seasoned,
it’s not creamy enough.
-Are we doing three of these chillies?
-[David] Yeah, deseed them though.
Don’t want to kill someone.
-How you feeling?
-Little bit nervous.
[Nadiya] Yeah?
I’m, I’m not usually one to cook with
them when they’re like this,
'cause they stress me out a bit.
-Do you prefer cooking on your own?
-Yeah.
I always get the blame.
So who’s decided
on what you’re doing today?
Me dad.
He’s definitely decided what we’re doing.
I did see him with a pen and paper.
Actually, I’m the only one that can write.
[laughs]
[Nadiya] Almost 20 minutes in,
the Kings decide what to cook.
Well, I’m going to take charge,
is that alright?
-I think we’ve got 40 minutes left.
-Right.
[Nadiya] They’re creating
a Mediterranean chicken stew
with butter beans and spinach,
served with spicy cous cous.
Crikey, the old chooks come to life.
Whoa, whoa,
whoa, whoa, whoa, whoa!
[chuckles]
Jackie, how are spirits?
How are spirits in the King family?
Marvellous, absolutely marvellous.
The panic is perhaps abating,
'cause now we’ve got something cooking.
Dad’s wearing his lucky pants,
it’s, it’s all going to be brilliant.
-Yeah, I’m aware.
-It will be fine.
I’m so pleased that
you reminded me of that.
I thought that was quite
convincing actually, I believed her!
I’m behaving myself today.
[Zoe] With the Gangotras,
Bobby is working on the puri bread
to go with their curry.
They should puff up, but you normally
make it with self-raising,
so we’ll try it and see.
Put it with oil, you know,
when you roll it, on oil.
Okay.
[Rosemary]
Are you enjoying this challenge?
I’m trying to enjoy the challenge,
I’m trying to enjoy to be told
what to do by Lorna.
[Rosemary] Who’s the one in charge here?
-[Lorna laughs] Have you tasted that?
-[Bobby] Lorna.
Um, should we go for
the crispy chicken skin?
-Do you think we’ve got time?
-Yeah.
Then go for it.
[Nadiya] In the Boysies' kitchen,
David gets to work on a garnish
using the leftover chicken skin.
I think the danger with any challenge
is that you play it too safe.
You need to push hard and demonstrate
you’re not a one trick pony
and you can do different things.
So just add a little extra texture
with some crispy chicken skin.
It might work and it might not.
[Nadiya] To crisp it up, he flattens it
between two oven trays.
Look, he’s done a nice thing,
so it’s going to come out really,
really crispy.
What a lovely little trick.
Families, you're half way,
you’ve got half an hour left!
-[Mark] By golly.
-Right.
[Jackie] Is this chicken going
to be cooked in time?
Well, that’s why I’m a bit worried.
It’s not browning, is it?
Do you want me
to crank the heat up on that?
No, it’s fine.
It will be cooked in time.
If it’s not, the judges will be forced
to eat it and say it’s delicious anyway.
I don’t think they are sure
their chicken's going to be cooked,
-and this could be a big problem.
-[Rosemary] It’s on the bone.
[Giorgio] It needed to be taken out.
Can you just check a bit, do you think
that chicken’s cooked?
No, it’s still got a bit to go.
[Lorna] Have you tasted that?
-[Bobby] ...chicken.
-It’s nice.
[Giorgio] The Gangotras are the only one
who has taken the bones
out of the chicken,
so that is going to speed
their cooking time.
[Nadiya] The Boysie family
are racing against the clock
with their chicken and chorizo casserole.
[David]
Just worried that it won't reduce down.
Probably put a little bit too much liquid
in at the start.
Do you not think
we should have put flour in?
No, I don’t want to do that now.
It’ll just... they’ll taste the flour.
Rosemary will kill me.
-A little bit panicking at the moment.
-He is panicking.
-Are we taking this off now?
-No, no.
It’s on such a fast boil, can you see?
It’s, it’s going to ruin it.
I can hear it.
Families, you have five minutes left.
Right, let’s go, let’s go.
[Bobby] It’s working, it’s working.
The puris are working.
If it’s not cooked
we’re really in the shtuck, aren’t we?
Parsley on the cous cous, finely chopped.
[David] Get it on the plate now, quick.
God, youse are stingy.
Don’t tell anyone,
I’ve never used one of these before.
Put the chicken on
and then pour the sauce on top?
Mm-hm, yeah.
Slightly more stressful
than tea-time for three children.
[laughter]
Time up, that’s it, step back, everybody,
no more plating.
I can’t believe that was in one hour.
Hope Rosemary likes it, eh?
[Zoe] Giorgio and Rosemary
asked the families
to cook a main course for four people
using only the ingredients provided.
Gangotras, today you have been
very reserved,
only four things.
[Zoe] The Gangotras have made
a chicken and butter bean curry,
with spicy cous cous served
with pickled onions and a puri bread.
You did restrain yourselves
with the variety,
but you didn’t have any stop
on the flavour.
The curry is delicious, it’s so mild,
it’s well cooked,
the beans are perfectly shaped,
they explode in your mouth
as you bite into them.
How many is that cous cous for
in your home?
Enough for lunch tomorrow as well.
And the day after, and the day after.
You didn’t do any effort
on decorating the cous cous...
...but it tastes fantastic.
I absolutely loved your bread,
I like what you’ve done.
[Nadiya] The Boysies have served up
a chicken and chorizo casserole
with butter beans, a spicy cous cous,
garnished with crispy chicken skin.
The chicken is well cooked,
the seasoning is well done,
but unfortunately,
because you mushed
those beans so much,
it’s gone really thick,
which has worked in flavour,
but not worked in texture.
It’s just, a little bit of panic set in,
I think.
It’s a bit of a waste of time, the skin
like that,
and it’s not very tasty.
The cous cous, it is tasteless,
which is such a shame,
because having flavour there
and then no flavour there,
it’s such a shame, it’s a real pity.
Overall, it’s a bit of a disappointment
from you.
-But we’ve got two more challenges to go.
-Oh, yeah.
[Zoe] The Kings have created
a chicken stew
served on a bed of spinach,
with a roast cherry tomato topped
cous cous and a butter bean puree.
[Giorgio] I must say that it does look
very colourful.
The chicken is well cooked,
it’s succulent, and I love that lemon rind
coming through.
I do like the bean puree,
it could have been a bit more smooth,
maybe a bit of olive oil in there.
Overall,
I must admit that it is a nice dish
and it comes together as one dish,
not three things,
and that’s very, very good.
-Thank you.
-Thank you.
-Thank you.
We feel a bit deflated.
Yeah, a bit disappointed in that,
in that performance,
the butter beans went in too soon.
Hopefully, we can bring it back
to our normal standards.
-Hm.
-That’ll lift it a little bit.
Need to raise our bar, don’t we?
Chicken was cooked,
despite a few doubting Thomases,
but anyway--
-Yeah.
-...it got there.
The lack of olive oil on the bean puree,
it was silly, because--
It was so stupid
'cause we do that at home.
[Pat] Never mind.
-Yeah.
-Back to washing dishes.
-[they chuckle]
-[Yeah]
We’re quietly confident
after this first challenge,
but obviously
we’ve got another two left yet,
so let’s see what happens beyond that.
Oh, I’m not confident.
[Zoe] The families move straight on
to the next stage of the semi-final.
Brace yourselves,
the second challenge is upon us,
and I know
you haven’t a clue what to expect.
I hope you all like desserts
as much as me,
because that’s what this task
is all about,
it’s called Perfect Puddings.
Yes, the judges have selected
two of their favourite desserts
for you to make.
Giorgio wants you to make
a Black Forest gateau,
whilst Rosemary would
like a Bakewell tart, proper classics.
They’ve given you the ingredients,
the recipes and all the kit you need.
You have one hour and 45 minutes,
the rest is down to you.
Can you write the main tasks
that we’ve got to do?
Yeah.
A Black Forest gateau
and a Bakewell tart.
Get the cherries drained.
Okay, they need to be drained.
They’re all planning and thinking
and hopefully reading the recipe
because that is what’s going to be...
so important.
[Zoe] Take it all in,
don’t miss out any steps.
I’m reading it,
but it’s not going into my head.
[Lorna] Okay, just breathe.
[Nadiya] In each group, the Kings,
the Gangotras and in the Boysies,
they’ve got one particular person
who enjoys baking,
so I have a feeling that roles
are going to reverse a little bit today.
-Bakewell tart you’ve done before.
-Mm, mm.
Are you doing the pastry for this?
Can I read that?
No, I thought you
were doing the pastry, yeah.
Well...
It’s all about timing, timing, timing.
Roll up sleeves time, I think.
[Rosemary] They need to work out
who’s doing what and get on with it.
I love puddings, I do love puddings,
my kids love baking with me.
[Nadiya]
Lorna starts on the Bakewell tart,
while Monika and Bobby begin the sponge
for the Black Forest gateau.
[Bobby] A visible trail,
what does that mean? Oh, like that?
[Monika] I guess so, yeah.
-Do you know what you’re doing?
-[Bobby] Aerating.
-[Bobby] Are you happy with that?
-[Monika] Yeah, I think so.
I'll bring in the flour mixture to fold in
gently, if you hold that bowl.
[Bobby] Okay.
I’m not really a pudding person.
I’m a bit confused,
there’s no garlic or ginger.
[laughs]
[Zoe] Recipes in the Gangotra house
are mainly passed down.
[Lorna] So garam masala,
this is our homemade secret blend.
Every Indian home has its own recipe.
-You would never share that with anyone?
-No.
[Zoe] Following exact instructions
and measures
isn’t normally how they cook.
This is one of my favourite puddings.
My mum’s secret recipe.
So I’m just going to finish this off
with the garnish on top.
I like it, I really like it,
not over sweet, really, really delicious.
I don’t just like it, I love it.
Ah, I’m a little bit
out of my comfort zone, yeah.
The most technical thing
I’ve probably ever done, so...
Let’s see how we go.
[Giorgio] The Black Forest gateau
is a very simple gateau.
The trick is to have a beautiful,
airy sponge,
mixing the batter at the right time,
and not allowing the air to escape
as you're working it.
[Monika] Which I don’t really know
if I’m doing that.
I know that Giorgio’s watching me
and I feel really nervous.
[Nadiya] In the Kings' kitchen,
Pat’s banking on all her experience
to get them through.
[Pat] I’ve never made
a Black Forest gateau before,
but I’ve made sponges
with a similar mixture,
so I think I know what I’m doing.
-Why don’t we ask this lady, she might--
-She might help us.
I don’t suppose you’ve got
any baking experience?
-None whatsoever.
-Black Forest--
None whatsoever!
Who’s leading the group today then?
Well, he thinks he is, but I am.
[Zoe] Of course.
Let him think that though.
Let him think that, Pat,
it's good for him.
[Zoe] Like the Gangotras,
Pat’s favourite pudding
is a family hand me down.
I’m making a cake.
And it’s one that my mother used to make
for me and I absolutely adored it.
A little bit down to the wire,
these last few details.
Ah, it’s what gets the adrenaline going.
[laughs]
[Jackie] He says, standing still.
-Who did the cake?
-[Pat] I did.
That is sublime.
Oh!
[laughs]
[Jackie] My father’s doing the pastry.
For the Bakewell tart.
I’m doing the jam filling.
I’ve never made jam before,
it looks like lava.
I used to do it with my granny,
rub it through your fingers until
you get crumbs
and then I’m following the recipe.
Let’s face it, I’m a novice.
[laughs]
With just the set ingredients
it’s much harder to,
to think on your feet.
So yeah,
this one’s a little bit more calmer,
definitely, so we say.
[Nadiya] In the Boysies' kitchen,
David and Sam are the first to finish
the sponge mix for the gateau.
There’s some real concentration
going on here. It’s silent.
[Sam] It’s how we like it.
[Nadiya] 17 year old Ellie
is responsible for the tart.
I actually made a Bakewell tart before.
-[Rosemary] Did you?
-It didn’t go very well.
So it’s a bit daunting.
-Right, well, finger’s crossed.
-Yeah.
I’ve always loved cooking,
but since the show
I’ve started to want to do it more often.
After this,
I’m going to do a course on pastry.
-Seriously?
-Mm.
That is fantastic.
[Zoe] During the previous challenges,
Ellie’s experience has blossomed.
I’ve made bread a few times and me bread
always comes out pretty well.
[Zoe] Her first attempt at naan bread
fell flat.
What you did was,
you did the classic thing that
you should never do,
you stretched the dough.
[Zoe] But in the final challenge,
her rolls rose to the occasion.
You remember last time
you had a problem with bread?
[laughter]
That is extremely good.
Excuse me, Sam.
[Rosemary] Bakewell tart is all about
getting that pastry done
and then getting it into the oven quickly.
[David] How long for?
-[Ellie] 20 minutes.
-Okay, 20 minutes. Did you prick the base?
-Yes, I did.
-[David] Okay.
Okay, families, you’ve had 45 minutes,
you have an hour to go.
I can smell something burning.
[Lorna] I think it’s done.
[Mark] Oh, that smells lovely.
-I don’t know how to do this.
-[Monika] Ask Lorna.
-Lorns, how will I, how do I...?
-Bobby, wait, wait, wait, that’s it.
-Oh, Miss technical.
-I told you to ask Lorna.
-There you go.
-Is that, that cool?
[David] Pity I’d have preferred it
to have risen a little bit more.
I think they’re perfect.
David’s a bit concerned about our cakes
being a little bit on the, um,
thin side.
I just looked over...
...and there’s nothing for us
to worry about.
[gasps] That’s a shocking thing to say.
-[Sam] No, I mean--
-Wash your mouth out.
-What's up with them?
-It didn’t fold in properly.
But when it’s covered,
you just don’t know,
when it’s covered
and decorated, we’ll see.
Right, shall we make a decision,
put it in the fridge to cool quicker?
Just leave them as they are,
then just decorate them at the end.
Well, waft a plate over it
when you’re standing there.
That’s a good idea.
It is very important that you cool down
the sponge
very, very well
before you add your cream,
because otherwise you’re going to end up
with the leaning tower of Pisa,
instead of the Black Forest gateau.
[Bobby] Thank you.
Oh-woo! I have a purpose.
Bobby’s gone outside to cool the cake.
I think they just wanted me out
of the kitchen, if I’m absolutely honest.
She’s taking the cake for a walk.
How’s my jam doing?
That’s slightly better than it was.
[Nadiya] Next, the families
need to layer their Bakewell tarts,
starting with the jam,
then the frangipane mix...
[Mark] Oh, no, we haven’t put the jam in.
Oh, real chapter of disasters, eh.
[Nadiya] ...before baking for 30 minutes.
This is a bit exciting now, isn’t it?
[Mark] The jam is now in
and I’m sure that it will be delicious.
[Zoe] 30 minutes left, lovely people.
Okay.
-Bobby?
-Yeah?
You’ve got 30 minutes.
-Thought you might need to know.
-Right.
[Zoe] The Gangotras are a step behind.
We’re cutting it a bit fine
with the timing.
[Zoe] Their Bakewell tart pastry
has only just cooked.
[Monika] Can you reduce the bottom oven
to one... whatever it...
Hm. Got 20 minutes left, guys.
How long does that frangipane
need to be in for?
Half an hour.
-The Gangotras have literally just put--
-I know.
...their Bakewell tart in the oven,
and it needs, what, 30 minutes to cook?
Needs 30 minutes to cook, 30 to 35.
[Zoe] So they’ll run out of time,
it won’t be cooked in time.
Unfortunately, they were too slow
off the mark.
-Sponge, jam, cream.
-Sponge, jam, cream, sponge, cream.
Sponge, cream.
They’re trying incredibly hard,
but they don’t know what they’re doing,
they’ve never done this before and they’re
out of their comfort, simple as that.
Make sure we don’t run out of cream.
Are we being too tight with the cream,
do you think?
No, that’s right.
Oh, mumma-bear,
that looks top notch. Cracking.
Tweezers?
We’re finding this intense because from
the first round to this round,
we’ve got to prove ourselves,
we’ve got to make sure this is the best.
Let me do it.
It’s amazing what you can do
with a piping bag, I tell you.
[Nadiya] Now for the Bakewell tarts.
First out is Ellie's.
-[Ellie groans]
-[Mark] Oh, look at that.
I think that’s perfect.
We’ve got the Bakewell tart
still cooking in the oven,
but everything’s ready to decorate it,
once it’s out.
Now, can you gently just slide that out?
-Can you?
-It’s alright, it’s alright, it’s alright.
...manage?
[Mark] Well done.
I am quite pleased,
apart from the bit of the rustic edge.
Families, you have just one minute left.
Couldn’t we etch 'I love Rosemary' in it?
[Pat laughs]
[Bobby] Slide if off.
It’s not going to survive slide,
slided off.
The Boysies' Black Forest gateau
looks absolutely amazing.
Time up families, that’s it, all done.
I need a hug,
that was really, really tense.
Dear God.
-That was so stressful.
-So stressful.
Goodbye, Bakewell tart,
I never want to see you again.
That was stressful.
That was more stressful than
the first task that we did this morning.
-Bit different to your last one.
-Yeah, a lot different.
[Zoe] The judges will now try
each of the puddings
the families have created.
First, the Gangotras' Black Forest gateau.
So, Monika, did you ever make
a cake like that before?
No, not with that much folding,
to be honest.
[Giorgio] Okay.
When we write down the instructions,
we specify really the fact that it needed
to rest for at least 30 minutes.
That was like a little nudge
on try to say,
you got to get it in as fast as you can.
Maybe it was a little bit still warm.
[Monika] Okay.
[Giorgio] And that’s why it’s sliding
a little bit and it’s pushing down.
I think that it needed a little bit more
in the oven.
Okay.
The consistency
is a little bit like a brownie,
but it should be sort of light,
airy, like a sponge.
The layer of the cake
is just far too thin.
It’s a shame, I know how sad you are.
[Zoe] Next, the Kings.
How are you?
I’m, I’m alright,
I know I’ve made a mistake.
Yeah, there was a fundamental mistake
as you worked it.
The mixture definitely has a problem,
it’s a little bit heavy.
It is not a Black Forest gateau,
but it’s a decent cake
and I’m a little bit
disappointed with you.
-Yeah.
-A little bit.
-You know where you’ve gone wrong.
-I do.
You know what’s happened,
you made the best of a bad job,
that’s what I think here.
Thank you.
[Zoe] Finally, the Boysies.
Congratulations.
The idea of the Black Forest cake
is when the kids are looking
at the Black Forest cake,
they can't see their mum and dad
on the other side,
and that is, that’s a Black Forest.
Absolutely.
It’s a delicious cake
that you’ve made me.
-Thank you.
-[Giorgio] Really, really delicious.
That’s light, chocolatey,
it’s got a lovely sort of spring on it,
that’s what you want.
You could do Frisbees with their's.
So congratulations,
this was a great effort,
I’m really, really happy with this.
[Nadiya] The judges
will now try the Bakewell tarts.
Thank you, you got them on the table.
Great.
What a performance though,
what a performance.
[Nadiya] First, are the Gangotras.
Okay.
Pastry’s not cooked.
I know, it did need
a bit longer in the oven, but--
And the filling’s not cooked either.
The flavour of the jam is very good
and it carries through a really beautiful
almond flavour with that.
You just didn’t get there fast enough.
-It’s an undercooked Bakewell tart, sorry.
-I know.
[Nadiya] Next, the Kings.
You must read
the instructions properly, Mark.
You went out with the mix of the almonds
before the jam.
I did.
Just by looking at it,
I can tell that’s not cooked.
Mm.
The side is the only bit that’s cooked,
but what I’ve tasted is not bad.
I think the jam is really very good.
Thank you.
-Who made the jam?
-I did.
-[Giorgio] You made the jam?
-[Rosemary] It’s really good.
-[Giorgio] You’re a good jam maker.
-[Mark] Thank you.
Did you... Hang on,
there’s an argument going on.
-I made the jam.
-[Rosemary] You made the jam?
-[Jackie] I made the jam.
-[Mark] Nonsense, nonsense.
[laughter]
You’ve just taken credit for
your daughter?
Right, I think we’ll move on.
[Nadiya] And finally, the Boysies.
I wanted somebody to come up
with something really good.
And it’s just...
...it’s fabulous.
It’s fabulous, well done, you.
It’s perfectly cooked, yes.
It is clear to me that as a family,
you really work together very well,
with discipline I would say.
Thank you very much for the effort.
I’m actually in pretty much shock.
I just don’t know what to say.
We could only improve on
the first challenge, let’s be honest.
Yeah.
[dim hum of chit-chat]
Don’t really think that putting jam
that somebody else made
through a sieve constitutes making jam.
It’s a team effort.
[Bobby] I think...
We were out of our comfort zone,
and you looking for the garlic and onions,
which were not going to be there,
it was a pudding challenge.
-I know.
-But, um...
-[David] Car crash.
-[Jackie] Difficult to know.
After two out of three challenges,
I think it could still be anyone.
-Oh, yeah, it’s anyone’s game.
-It’s anyone’s game at the moment.
[Zoe] Just one challenge stands between
our families and a place in the final.
Don’t ever pass off my work as yours.
-That was mine as much as yours.
-It was not.
Rubbish, oh, that’s such rubbish.
[Rosemary] The Kings tend to fluster
a little bit and get hot under the collar.
They didn’t have a great time
with the puddings.
-All you had to do was--
-Alright, children, alright!
[Rosemary] Will they be able
to work as a team?
'Cause this is where
they tend to fall down a little bit.
If anyone’s going to do any
experimenting or winging it, it’s Bobby.
She’s the fireworks,
at the end of the day.
-Is that a compliment?
-It is a compliment.
[Giorgio] The Gangotras,
I’m really interested to see
what they’ll come up with
in the next challenge.
Will that be enough
to get them through to the final?
[Sam] We panicked the first round.
But we just need to,
we know, we know what we’re doing.
The Boysies, I thought they’d actually
lost it in the first challenge,
but in the second challenge,
they pulled it back with those puddings.
Your Bakewell tart was amazing.
Saved the team.
[Rosemary] If the Boysie family
are going to go through,
they’re going to have to pull out
all the stops in the final challenge.
Here we go, everyone,
it’s the final challenge.
At this stage of the competition,
there is absolutely no room for error,
it’s time to go big or go home.
This challenge is called
The Nation’s Favourite With A Twist.
Rosemary and Giorgio want to see
if you can elevate
a good old British classic,
fish and chips.
You’ve got one hour and 30 minutes
to show off what you can do.
Off you go.
It’s a very important dish
for the British.
When it’s done properly,
it is a fantastic dish.
This is a big challenge.
-[Nadiya] Fish and chips.
-Yes.
My favourite thing in the world to eat.
Okay, so you go to the chip shop on
Friday night, what do you have?
Large cod, chips, mushy peas,
pickled egg, every time.
-[gasps] Ah, pickled egg.
- Yeah.
[Zoe] The thing is, this is with a twist,
so are we going to see chips,
are we going to see batter,
or something completely different?
[Nadiya] Unlike the first two challenges,
the families have had the chance to plan
and practise their dishes at home.
-[Jackie] Oh, my Lord.
-[Pat] Look at the size of the fish.
[Zoe] The Kings take on fish and chips
includes hake goujons
in panko breadcrumbs,
sweet potato chips, mushy beans,
coleslaw with ketchup and tartare sauce.
Are we clear on roles today?
Making sure everybody
knows what they’re doing?
We wouldn’t want anyone to take
credit for something they hadn’t done.
I knew she’d be trouble, I just knew it.
[laughter]
How did it go down when you
finally all got together yesterday after--
It’s amazing what
a large vodka and tonic does.
-How much garlic do you need, Lorna?
-About five.
On the outside it’s going to look like
fish and chips, but on the inside...
Yeah, pow.
[Nadiya] For their twist,
the Gangotras are making beer battered
spiced haddock and triple cooked chips
served with curried mushy peas,
baked beans and coriander chutney.
We’re just making it how we enjoy it,
to be honest.
With heart and soul and a spice box.
I am hoping that these girls give me
something I’ve never had before.
-Do you want to taste the marinade?
-Strong.
I don’t want it to be over spicy,
so then it’s going to kill
the fish and chips.
They’re going to have to find the balance.
This is the twist on it, you see.
The spices aren’t in the batter,
it’s actually on the fish.
Yep, a hidden secret.
Nightmare with the fish,
nightmare with this fish.
Need plenty of time for this one.
[Zoe] The Boysie family are cooking
lemon sole three ways,
poached, en papillote, meaning baked
in paper and as goujons.
For an extra twist, they’re swapping
normal chips for pommes soufflés.
They’re serving it with samphire salad,
aioli and buerre blanc.
How was coming up with this recipe?
Did everyone put elements in,
make suggestions?
-No, Dave told us.
-That’s very true.
Basically, it’s a twice cooked potato,
first time in the fat
at a lower temperature,
and then the second cooking
at a much higher temperature,
which causes them to puff up
and create a little pillow of air.
You get a high percentage fail rate,
or we do.
Pommes soufflés are the most
difficult things in the world to do.
It’s all about getting the thickness
of the potato cut properly.
But actually, if they get this right,
that will be phenomenal.
[Lorna] The chilli is pretty hot.
-[Monika] Too hot?
-[Lorna] Mm.
[Nadiya] The Gangotras are working on
their spiced side dishes.
So I’m making home-made baked,
baked beans.
I’m going to make these with a twist.
When the judges come round,
you just say, you kind of slip up,
because you think,
"What are they looking at?"
and, you know, are they, so yeah,
I find it a bit intimidating. Ooh.
[Nadiya]
Lorna is making a coriander chutney.
[machine fizzes]
[Lorna] Oops.
[Bobby laughs]
[Lorna] Oh, my God!
[Monika] What happened?
My hand pressed the button
when I was taking it off.
There’s enough.
-[Monika] Do you need to make more?
-Nope.
[Bobby] Nice make up, Lorn.
Mummy is making the, ah, ketchup.
Daddy is doing beans, isn’t it?
This is my take on mushy peas.
-[Jackie] Mushy peas.
-[Mark] Mushy beans.
I’m doing the coleslaw.
[Zoe] For their ketchup,
Pat is combining red pepper,
onion and cherry tomatoes,
which she’ll roast then puree.
[Pat] I call it Kings Ketchup.
I’ve made this already
for my grandchildren and they love this.
I hope it hits the spot.
[Nadiya] Over in the Boysies' kitchen,
Ellie is making aioli.
[Ellie] I want it to have the smooth
consistency,
I don’t want there to be
a big clump of garlic within the aioli.
[Sam] Dave, taste that.
Yeah.
Halfway, families,
you’ve got 45 minutes to go.
-[Mark] That thickness?
-Yeah.
[Zoe] Mark’s making a start on the Kings'
sweet potato chips.
[Rosemary shouts]
With the... No, Mark.
Oh ,Daddy, Daddy, Daddy,
you’ll slice your hand off.
Pat would get the life insurance,
she’d be happy. [laughs]
[Zoe] Ellie’s going to be in charge
of cooking the Boysies' pommes soufflé.
The pommes soufflé
are a little balloon made of potato.
They have to be
a beautiful, golden-amber colour,
all the way you can see through,
and they must be crispy that
when you put it in your mouth, they poof.
I’m the best out of the three of us,
who can get the most puffed up.
So how many do you get ready
say out of a hundred sometimes?
Oh, sometimes less than 50.
The first time we done it,
we done it with nine
and I got six out of the nine.
Okay, that’s pretty impressive.
These are back up
in case they don’t work.
It’s a very good idea,
because I tell you what,
Giorgio and myself have failed more
on your pommes soufflé
-than you can actually eat hot dinners.
-Oh, God,
-Same here, yeah.
-So have we.
[Nadiya] Monika’s working on
the Gangotras' triple cooked chips,
to which she’s adding a spicy twist.
This is the third cooking of this batch,
so it’s going to be our first taster,
I’m hoping that all the...
everything’s there.
Guys, do you want to try one, check it?
-[Lorna] Perfect, Bob, that’s amazing.
-[Monika] Yeah?
Oh, yeah. Mm, my favourite.
I just want to steal one.
I’ll have to sit on my hands.
Oh, I’m going to smell
like a chip shop tonight.
[Jackie] Ketchup done.
-Yeah.
-Coleslaw--
-[Mark] How much time?
-[Pat] How much time?
Ah, 25 minutes.
We haven’t started on the fish yet.
I’d better get a frying pan.
[Zoe] David’s turned his attention
to their fish,
lemon sole, which they’re cooking
three different ways.
These are the en papillote,
so fish in a bag.
We’ve just put the fillet
onto a bed of fennel and shallot,
an aioli palette
to add a little bit of extra seasoning.
That could be a tricky dish,
because it’s very, very easy to overcook
something that you cannot actually see.
So, this is our sole roll.
It’s the poached version.
That’s going in next.
Now we’ve got to work on the goujons.
[Nadiya] Bobby is making beer batter
for their haddock.
In the original recipe,
I made the batter differently.
Um, but we made an executive decision
earlier on to just use self-raising flour,
because that’s what Lorna had practiced
because hers were
aesthetically nicer than mine,
although mine tasted better.
She didn’t hear that.
[Lorna] Just dangle it slowly, slowly,
slowly, so it seals.
[Bobby] Wish me luck.
The batter’s splitting for some reason.
The problem is, if the batter splits,
the oil gets in,
so I don’t really want it to be oily.
[Giorgio] Why do you think
there’s still fish and chip shops?
To fry fish perfectly is an art.
Lovely families, you have 15 minutes left.
Mark, most important job, frying the fish.
-It is.
-Yeah.
[Mark] And not to overcook it.
Are you putting the goujons in here?
Yep, goujons in there, so crank that up
now, crank that up to 190, Ell.
[Sam] Just heat it up
because we’ve got to go.
Go.
[Zoe] It’s finally time for Ellie
to cook the pommes soufflé,
which must puff up to work.
-[David] Are they puffing?
-[Ellie] Yes, Dad, one is.
-Are they going to pull it off?
-How are they going to?
That’s it, that’s enough, that’s enough.
Do them, do them first!
I don’t want two on there
and I don’t want three.
You want a portion.
A portion of pommes soufflé is
twelve pommes soufflé.
The pommes soufflés have puffed up
quite nicely, some of them haven’t.
Oh, my God.
They’ve now started to deflate.
Oh, no.
[Ellie] Great.
Please be very careful
of my little babies.
Right, I’ll help you with this,
team work makes the dream work.
[Pat] Right, let’s plate up
the chips then.
Don’t forget the sauce.
The pommes soufflé, there’s a few,
but we’re using the back-up chips
'cause they deflated a little bit.
[Pat] Let’s get the fish on.
[Jackie] On the top.
[Jackie] Are you sure?
Guys, you’ve got just one minute left.
[Sam] Get them on, Dave.
[Lorna] Taste that fully.
-[Monika] Yep.
-[Lorna] Tikka?
[Monika] Plate it up.
Come on, you haven’t got long.
I did it the, the other way.
-Oh, sorry.
-So it matches that side.
[Zoe] Time up, families, that’s it,
back away from the chips.
Well done, well done.
-[Lorna] Oh, man.
-Well done, girls.
-Mamma mia.
-That looks good, doesn’t it?
-[Sam sighs]
-Squishy
[Zoe] The Boysie family have cooked
lemon sole three ways,
poached, en pappilote and goujons.
They’ve served their back up chips
with a single pommes soufflé,
along with a samphire salad,
aioli and a buerre blanc sauce.
[Giorgio] I know we asked
for fish and chips with a twist,
that was a big twist there.
[laughter]
Using the same fish
with two different types of cooking,
it didn’t deliver much of
a difference in taste.
The one in the paper bag
unfortunately is overcooked.
The other one is perfectly cooked,
but there’s no difference in flavour
between the two.
The goujon, I think is very nice.
Aioli is delicious,
it’s absolutely scrumptious.
What happened with the potatoes?
[David] It was worst-case scenario.
It was the worst case scenario,
but what upsets me is the fact that
also the back-up chips, they’re raw.
[David] Possibly.
-[Giorgio] A little bit too ambitious?
-[David] Mm-hm.
I know, 'cause I know how good you are,
you are beating yourself up.
You should do.
[laughter]
[Nadiya]
The Kings have made hake goujons
and sweet potato chips.
They’ve added a twist with mushy beans,
ketchup and tartare sauce
and a coleslaw.
Well, it looks absolutely lovely.
That fish is beautifully cooked.
[Giorgio] And the crispy outside
really leaves a fantastic flavour,
and really deep as well.
The tomato ketchup
is my favourite on the plate.
Oh!
That little tiny je ne sais quoi,
it punches a flavour
like I can’t tell you.
That is so good.
But your chips,
soggy, not good, gone soft.
Do you know when they become soggy,
when you put the fish on top.
Ah.
But overall,
I’m really satisfied with this dish,
it is a really delicious dish.
[Giorgio] Thank you very much.
[Zoe] The Gangotras have made
beer battered haddock
and triple cooked chips.
They’ve added a spicy twist to both
and are serving
with curried mushy peas,
baked beans and a coriander chutney.
The beer batter has done exactly
what it was supposed to do,
it protected the fish,
didn’t allow any oil to come through,
that’s a very important point.
You’ve got the wonderful spices
on the fish that’s coming through
and you’ve got that lovely,
delicate flaky haddock,
that’s perfectly cooked.
Oh, my God.
[Rosemary]
Then you go into the baked beans.
What a version,
the flavours coming through.
That coriander sauce,
I want the recipe for that one.
[Rosemary] Me too.
I have to say to you...
...that’s probably one of the best fish
and chips I have ever tasted.
Thank you.
Okay, you managed to make them cry,
but that’s enough.
Thank you.
Three families and three
totally different styles,
but we’ve got to look over
all the challenges,
the three challenges.
-[Giorgio] The first challenge--
-[Rosemary] Yeah.
[Giorgio] ...that was the most revealing,
because I could see panic
enter the eyes of people.
[Rosemary] The Boysies have
always overcomplicated their dishes,
but they have produced
some really nice dishes.
[Giorgio] I have to take my hat off
to them because they’re so organised,
they’re clean and deliver.
The only thing is their over ambition
brings them to make big mistakes.
We probably tried to put too much
technical ability in there
that maybe we haven’t got quite yet.
I really strongly believe that a very good
home cook is more an instinctive cook.
I agree, I totally agree with that.
The Kings, they’ve got an instinctive edge
and they go with the flow.
I think that the Kings
are good family cooks,
but they haven’t got
that understanding of flavours.
I don’t entirely agree with that.
We’ve done our best
and now all we can do is wait.
You never know.
Yeah.
The Gangotras have got
a great understanding of flavour.
When they do what they’re good at,
they are brilliant.
When they’re taken out of their comfort
zone, they’re not as good.
This is the hardest time,
I mean, it is the wait now.
All the families have shown
such strengths in different areas,
-and so it’s anyone’s game, I think.
-Yeah.
I’ve made a decision.
I think I’ve made my decision too.
Welcome back, everybody,
well done to all of you,
you’ve had three really tough challenges.
But, of course, there’s only space
for one family in the final.
And Rosemary and Giorgio
have made their decision.
The family going through
to the final are...
...the Gangotras.
[Pat] Well done,
you do, you do deserve it!
Oh, you were absolutely--
-Well done.
-Well done.
[woman] Thank you.
[Pat] We gave it our best shot,
but the competition ,
let’s face it, they were wonderful.
Absolutely wonderful.
-[Mark] Well deserved.
-[Pat] Fantastic.
-Couldn’t lose to a nicer family.
-Oh, lovely family.
-[Lorna] Thank you guys.
-You’ve got to do it for us.
Thank you.
It’s been an absolutely brilliant
experience and, to be fair,
we think the best team won.
-[man] Well done.
-[Monika] Congratulations Lorn!
The Gangotras,
they had a brilliant first challenge.
The second challenge
they had a bit of a wobble.
Third challenge, they blew us away.
Oh, my God!
Their sense of flavour and
understanding of spice is unbelievable
and that’s why they deserve to go through.
I don’t know what to say, yeah.
I’m actually speechless,
and I’m not usually lost for words.
[Bobby] Just wasn’t expecting that.
We just feel really
-honoured--
-Honoured.
...that they’ve enjoyed
the food that we’ve been brought up with.
That’s amazing, absolutely amazing.
[Zoe] Next time,
it’s the last of the semi-finals.
Bang it.
-[Zoe] There’s fretting...
-I have no idea what I’m doing.
[Zoe] Frustration...
[Giorgio] I want to cry.
[Zoe] And flirting...
-They are quite large though, aren’t they?
-I’ve heard that before.
Oh.
[laughs]
You are so naughty, boys.
[Zoe] And a surprise return
for one family.
There’s several families
we could have actually chosen from,
but I feel it should be the...
best family of home cooks.
[woman] Go, go, go.
[Zoe] The people who make
ordinary food extraordinary.
You’ve never seen anything like it
in your life.
[Zoe] From teenagers and
grandparents...
That is delicious.
[Zoe] ...to brothers and sisters
and sons and daughters.
[both] Get in.
[Nadiya] 16 families have served up
their best dishes,
hoping to impress the judges.
Wow.
That is very, very, very competent.
[Zoe] Now it’s the second
of our semi-finals.
[Nadiya] Tonight, another three families
go head to head.
It’s time to go big or go home.
It’s all about timing.
We’ve got 20 minutes.
-How long does that need to be in for?
-Half an hour.
This is a big challenge.
Oh. Daddy, Daddy, Daddy,
you’ll slice your hand off.
The key to this challenge is not to
panic.
I can smell something burning.
Ooh!
Whoa, whoa, whoa, whoa,
whoa, whoa, whoa.
'Cause if they do,
they will find themselves in trouble.
It’s nerve wracking.
It didn’t fold in properly.
The most technical thing
I’ve probably ever done.
Can you stop panicking?
It is tasteless.
[Zoe] But only one can go through
to the final.
The family going through are...
This is the Big Family Cooking
Showdown.
[Zoe] It’s the second of our semi-
finals.
Three more families
face three new challenges,
at the end of which,
only one will go through to the final.
Let’s see what’s in store for us.
[Zoe] First to arrive are the Kings.
I’m feeling really excited today
and I’ve got my lucky pants on.
If we have to hear more
about the lucky pants...
I know.
[Zoe]
They’re joined by the Boysie family.
Really excited to be here now
for the semi-finals.
These two are really excited.
but I’m daunted by it.
[Zoe] And finally, the Gangotras.
We’re the Spice Girls.
Well, the Indian version, I guess.
[Bobby] What’s going to happen?
Is there going to be fireworks,
or is it going to be, um--
-Tissue box.
-[laughter]
[Zoe] Unlike the previous rounds,
today the families don’t know
what they’re cooking.
Welcome, families, to the semi-finals.
I’d tell you all not to look so worried,
but you should be.
The first challenge is called
What’s In The Fridge?
A familiar phrase in all of your homes,
I’m sure.
The judges now want to see
how you cope under pressure.
They provided a limited range
of ingredients
and want to see what you can
come up with on the spot.
You have one hour to cook
a main course for four people.
Your time starts now.
Look at this.
Pineapple? Oh, my Lord.
[Nadiya] Each family can use as many
or few of the available ingredients.
[woman] Wow.
Nadiya] Including chicken thighs,
chorizo and filo pastry...
We don’t have to use everything.
[Nadiya] Fresh produce such as spinach,
sweetcorn and tomatoes.
We could do a desi curry base,
but using those.
[Nadiya]
...and store cupboard ingredients
including butter beans,
capers and cous cous.
Look at all you ingredients,
take a minute, pause,
think about what you’re going to do.
And when you start,
it’s all about timing.
Is the filo going to work with the beans?
Yeah, I think so.
[Rosemary] The key is not to panic.
Hang on, hang on, hang on, hang on.
-Will you just wait?
-Yeah.
'Cause if they do,
they will find themselves in trouble.
We’ll serve it--
We’ve got that bag of spinach as well,
don’t forget.
Mm.
-What’s in your fridge?
-Which fridge?
-Which fridge?
-Yeah.
-How many fridges do you have, woman?
-I have one kitchen, two fridges.
I have a whole drawer full of butter
and every time my husband opens it
he says,
"What do you need all this butter for?"
I’m like, "I don’t know,
but it makes me feel better--"
Just knowing it’s there.
Butter beans are very Spanish,
aren’t they?
Chorizo’s very Spanish.
A butter bean chicken
will complement the cous cous.
-Okay.
-Okay.
Looking over to Pat and Mark and
Jackie,
Jackie looks flummoxed
and slightly confused.
-Filo.
-Chicken.
Chicken.
The sweetcorn,
would you put sweetcorn in there?
No, I wouldn’t.
-Then we could, I don’t, I don’t really--
-Do we have to use the filo?
Oh, no, look at this, Mark’s chipping in.
-I don’t think we do.
-I don’t think we do.
I don’t think we need it, it’s just going
to make things too complicated.
The pants are on.
I think they’re lucky, they’ll be fine.
-The lucky pants.
-Got my lucky pants on.
I need lucky pants.
They’ve only got an hour to do
this particular challenge...
...so there’s no time for faffing
whatsoever.
Well, our family motto is 'back bone',
we don’t like any wimpishness.
[Zoe] Lincolnshire-based Jackie’s
love of food
comes from cooking with mum, Pat,
and dad, Mark.
When I got married. I just boiled an egg,
I couldn’t do any more than that.
Don’t! You’re too modest,
you were Miss Egg Boiler 1973,
you were national champion.
[Pat] It did improve, didn’t it?
-After a few years.
-Well...
No, very good, very good.
[Zoe] So far they’ve had moments where
they’ve wowed the judges...
That’s how I expect a Michelin-starred
chef to cook a scallop.
Oh, he’ll be insufferable
to live with now.
[Zoe] ...but their flavours
have been a bit hit and miss.
There is enormous amount of sweetness
and none of this garlic, the chilli,
a bit disappointed about those noodles.
Because we’ve got the capers,
we could do like a salsa verde
to go with it and a spinach salad.
So it’s a bit like chicken,
summer-y chicken pie and a salad.
Or is that a bit? Um...
[Nadiya] While the Kings deliberate,
the Gangotras have decided.
We’ve got ginger, garlic, onions,
so just chicken curry
with the butter bean, a big vat of that.
[Nadiya]
They’re doing a chicken curry
with spicy cous cous
and Indian puri bread.
The Gangotras, our lovely ladies here--
[Nadiya] The garlic’s out.
They work brilliantly as a team,
don’t they?
-Lorna tends to--
-[Nadiya] Take the lead.
The chicken’s going to take too long
to cook,
so I’m going to cut meat off if,
it will cook quicker.
Chicken’s chopped, ready?
-Not yet.
[Lorna]
It can cook through, Bobs.
Yeah, yeah, okay, yeah, yeah,
go, go for it.
[Nadiya]
The Gangotras hail from Birmingham.
Sisters Bobby and Lorna and sister-in-law
Monika regularly cook together
for family gatherings and celebrations.
There’s never a dull moment in our house,
when we’re all together.
We’re very highly critical
of each other’s cooking.
I think my cauliflower and aloo gobi is
better than her's, but you know, that’s--
Oh, oh, that’s on camera now!
Lorna, you’re the flavour god,
you’ve got that palate,
slightly more sophisticated than us.
[Monika] I’m like, let’s plate it up
and make it look nice.
-Bobby's the wind power?
-[laughter]
-I’m the turbine?
-You’re the fuel.
This is lack of respect
for the eldest in the... amongst us.
[cheering]
[Nadiya]
So far they’ve delighted the judges
with their distinctive spice combinations.
You have a symphony of flavours,
I mean, it’s fantastic.
[Nadiya] But occasionally they overdo it.
I cannot hide my disappointment,
sometimes less is more.
I hear you’ve got yourselves
a new nickname.
-Spice girls.
-[Zoe] Spice girls?
Spice girls, Indian version.
-[Zoe] Who’s Baby Spice?
-Me, 'cause I’m the youngest.
-I want to know who’s Scary Spice?
-Lorna’s Scary Spice.
-Yeah.
-Are you sort of paring it back a bit?
We’ve taken on feedback
and we’re keeping it...
So only ten dishes today then?
[laughs]
Get a pan and start sweating
the onions down.
Then once they’re in,
we’ll incorporate the tomatoes.
I’ll cook the chicken.
In families there’s usually
one person in charge,
which is usually David
for the Boysie family.
[Zoe] For their dish,
the Boysie family have opted
for a chicken, chorizo
and butter bean casserole,
served with spicy cous cous
and crispy chicken skin.
Normally, you can just think,
"Right, I’ve got this, this and this,
I might nip to the shop
and get something else to add to it."
So this is just, we’ve got what we’ve got
and that’s it. It’s nerve wracking.
[Zoe] At home in Liverpool,
David likes order when cooking,
with partner, Sam,
and his 17-year-old-daughter, Ellie.
Me dad has a bit of OCD with the spices.
[Zoe] Let’s have a little look in here.
Oh, my goodness me.
What happens to somebody if, say,
they put something in the wrong place?
You do get very upset about that,
don’t you?
Upset might be putting it a bit strong,
but yeah.
-No, no, no, no.
-You do.
-No, it is upset.
-You do fume.
I like it to be just so.
[Zoe] Previously, they wowed the judges
with their teamwork and ambition.
I mean, those guys,
it’s like a military operation that one.
This does seem like a massive thing
to take on.
Go hard or go home.
It could be go home, but there you go.
[Zoe] But their desire to impress...
-Who did the potatoes?
-Me.
[Zoe] ...occasionally let them down.
They’re not cooked,
they’re under seasoned,
it’s not creamy enough.
-Are we doing three of these chillies?
-[David] Yeah, deseed them though.
Don’t want to kill someone.
-How you feeling?
-Little bit nervous.
[Nadiya] Yeah?
I’m, I’m not usually one to cook with
them when they’re like this,
'cause they stress me out a bit.
-Do you prefer cooking on your own?
-Yeah.
I always get the blame.
So who’s decided
on what you’re doing today?
Me dad.
He’s definitely decided what we’re doing.
I did see him with a pen and paper.
Actually, I’m the only one that can write.
[laughs]
[Nadiya] Almost 20 minutes in,
the Kings decide what to cook.
Well, I’m going to take charge,
is that alright?
-I think we’ve got 40 minutes left.
-Right.
[Nadiya] They’re creating
a Mediterranean chicken stew
with butter beans and spinach,
served with spicy cous cous.
Crikey, the old chooks come to life.
Whoa, whoa,
whoa, whoa, whoa, whoa!
[chuckles]
Jackie, how are spirits?
How are spirits in the King family?
Marvellous, absolutely marvellous.
The panic is perhaps abating,
'cause now we’ve got something cooking.
Dad’s wearing his lucky pants,
it’s, it’s all going to be brilliant.
-Yeah, I’m aware.
-It will be fine.
I’m so pleased that
you reminded me of that.
I thought that was quite
convincing actually, I believed her!
I’m behaving myself today.
[Zoe] With the Gangotras,
Bobby is working on the puri bread
to go with their curry.
They should puff up, but you normally
make it with self-raising,
so we’ll try it and see.
Put it with oil, you know,
when you roll it, on oil.
Okay.
[Rosemary]
Are you enjoying this challenge?
I’m trying to enjoy the challenge,
I’m trying to enjoy to be told
what to do by Lorna.
[Rosemary] Who’s the one in charge here?
-[Lorna laughs] Have you tasted that?
-[Bobby] Lorna.
Um, should we go for
the crispy chicken skin?
-Do you think we’ve got time?
-Yeah.
Then go for it.
[Nadiya] In the Boysies' kitchen,
David gets to work on a garnish
using the leftover chicken skin.
I think the danger with any challenge
is that you play it too safe.
You need to push hard and demonstrate
you’re not a one trick pony
and you can do different things.
So just add a little extra texture
with some crispy chicken skin.
It might work and it might not.
[Nadiya] To crisp it up, he flattens it
between two oven trays.
Look, he’s done a nice thing,
so it’s going to come out really,
really crispy.
What a lovely little trick.
Families, you're half way,
you’ve got half an hour left!
-[Mark] By golly.
-Right.
[Jackie] Is this chicken going
to be cooked in time?
Well, that’s why I’m a bit worried.
It’s not browning, is it?
Do you want me
to crank the heat up on that?
No, it’s fine.
It will be cooked in time.
If it’s not, the judges will be forced
to eat it and say it’s delicious anyway.
I don’t think they are sure
their chicken's going to be cooked,
-and this could be a big problem.
-[Rosemary] It’s on the bone.
[Giorgio] It needed to be taken out.
Can you just check a bit, do you think
that chicken’s cooked?
No, it’s still got a bit to go.
[Lorna] Have you tasted that?
-[Bobby] ...chicken.
-It’s nice.
[Giorgio] The Gangotras are the only one
who has taken the bones
out of the chicken,
so that is going to speed
their cooking time.
[Nadiya] The Boysie family
are racing against the clock
with their chicken and chorizo casserole.
[David]
Just worried that it won't reduce down.
Probably put a little bit too much liquid
in at the start.
Do you not think
we should have put flour in?
No, I don’t want to do that now.
It’ll just... they’ll taste the flour.
Rosemary will kill me.
-A little bit panicking at the moment.
-He is panicking.
-Are we taking this off now?
-No, no.
It’s on such a fast boil, can you see?
It’s, it’s going to ruin it.
I can hear it.
Families, you have five minutes left.
Right, let’s go, let’s go.
[Bobby] It’s working, it’s working.
The puris are working.
If it’s not cooked
we’re really in the shtuck, aren’t we?
Parsley on the cous cous, finely chopped.
[David] Get it on the plate now, quick.
God, youse are stingy.
Don’t tell anyone,
I’ve never used one of these before.
Put the chicken on
and then pour the sauce on top?
Mm-hm, yeah.
Slightly more stressful
than tea-time for three children.
[laughter]
Time up, that’s it, step back, everybody,
no more plating.
I can’t believe that was in one hour.
Hope Rosemary likes it, eh?
[Zoe] Giorgio and Rosemary
asked the families
to cook a main course for four people
using only the ingredients provided.
Gangotras, today you have been
very reserved,
only four things.
[Zoe] The Gangotras have made
a chicken and butter bean curry,
with spicy cous cous served
with pickled onions and a puri bread.
You did restrain yourselves
with the variety,
but you didn’t have any stop
on the flavour.
The curry is delicious, it’s so mild,
it’s well cooked,
the beans are perfectly shaped,
they explode in your mouth
as you bite into them.
How many is that cous cous for
in your home?
Enough for lunch tomorrow as well.
And the day after, and the day after.
You didn’t do any effort
on decorating the cous cous...
...but it tastes fantastic.
I absolutely loved your bread,
I like what you’ve done.
[Nadiya] The Boysies have served up
a chicken and chorizo casserole
with butter beans, a spicy cous cous,
garnished with crispy chicken skin.
The chicken is well cooked,
the seasoning is well done,
but unfortunately,
because you mushed
those beans so much,
it’s gone really thick,
which has worked in flavour,
but not worked in texture.
It’s just, a little bit of panic set in,
I think.
It’s a bit of a waste of time, the skin
like that,
and it’s not very tasty.
The cous cous, it is tasteless,
which is such a shame,
because having flavour there
and then no flavour there,
it’s such a shame, it’s a real pity.
Overall, it’s a bit of a disappointment
from you.
-But we’ve got two more challenges to go.
-Oh, yeah.
[Zoe] The Kings have created
a chicken stew
served on a bed of spinach,
with a roast cherry tomato topped
cous cous and a butter bean puree.
[Giorgio] I must say that it does look
very colourful.
The chicken is well cooked,
it’s succulent, and I love that lemon rind
coming through.
I do like the bean puree,
it could have been a bit more smooth,
maybe a bit of olive oil in there.
Overall,
I must admit that it is a nice dish
and it comes together as one dish,
not three things,
and that’s very, very good.
-Thank you.
-Thank you.
-Thank you.
We feel a bit deflated.
Yeah, a bit disappointed in that,
in that performance,
the butter beans went in too soon.
Hopefully, we can bring it back
to our normal standards.
-Hm.
-That’ll lift it a little bit.
Need to raise our bar, don’t we?
Chicken was cooked,
despite a few doubting Thomases,
but anyway--
-Yeah.
-...it got there.
The lack of olive oil on the bean puree,
it was silly, because--
It was so stupid
'cause we do that at home.
[Pat] Never mind.
-Yeah.
-Back to washing dishes.
-[they chuckle]
-[Yeah]
We’re quietly confident
after this first challenge,
but obviously
we’ve got another two left yet,
so let’s see what happens beyond that.
Oh, I’m not confident.
[Zoe] The families move straight on
to the next stage of the semi-final.
Brace yourselves,
the second challenge is upon us,
and I know
you haven’t a clue what to expect.
I hope you all like desserts
as much as me,
because that’s what this task
is all about,
it’s called Perfect Puddings.
Yes, the judges have selected
two of their favourite desserts
for you to make.
Giorgio wants you to make
a Black Forest gateau,
whilst Rosemary would
like a Bakewell tart, proper classics.
They’ve given you the ingredients,
the recipes and all the kit you need.
You have one hour and 45 minutes,
the rest is down to you.
Can you write the main tasks
that we’ve got to do?
Yeah.
A Black Forest gateau
and a Bakewell tart.
Get the cherries drained.
Okay, they need to be drained.
They’re all planning and thinking
and hopefully reading the recipe
because that is what’s going to be...
so important.
[Zoe] Take it all in,
don’t miss out any steps.
I’m reading it,
but it’s not going into my head.
[Lorna] Okay, just breathe.
[Nadiya] In each group, the Kings,
the Gangotras and in the Boysies,
they’ve got one particular person
who enjoys baking,
so I have a feeling that roles
are going to reverse a little bit today.
-Bakewell tart you’ve done before.
-Mm, mm.
Are you doing the pastry for this?
Can I read that?
No, I thought you
were doing the pastry, yeah.
Well...
It’s all about timing, timing, timing.
Roll up sleeves time, I think.
[Rosemary] They need to work out
who’s doing what and get on with it.
I love puddings, I do love puddings,
my kids love baking with me.
[Nadiya]
Lorna starts on the Bakewell tart,
while Monika and Bobby begin the sponge
for the Black Forest gateau.
[Bobby] A visible trail,
what does that mean? Oh, like that?
[Monika] I guess so, yeah.
-Do you know what you’re doing?
-[Bobby] Aerating.
-[Bobby] Are you happy with that?
-[Monika] Yeah, I think so.
I'll bring in the flour mixture to fold in
gently, if you hold that bowl.
[Bobby] Okay.
I’m not really a pudding person.
I’m a bit confused,
there’s no garlic or ginger.
[laughs]
[Zoe] Recipes in the Gangotra house
are mainly passed down.
[Lorna] So garam masala,
this is our homemade secret blend.
Every Indian home has its own recipe.
-You would never share that with anyone?
-No.
[Zoe] Following exact instructions
and measures
isn’t normally how they cook.
This is one of my favourite puddings.
My mum’s secret recipe.
So I’m just going to finish this off
with the garnish on top.
I like it, I really like it,
not over sweet, really, really delicious.
I don’t just like it, I love it.
Ah, I’m a little bit
out of my comfort zone, yeah.
The most technical thing
I’ve probably ever done, so...
Let’s see how we go.
[Giorgio] The Black Forest gateau
is a very simple gateau.
The trick is to have a beautiful,
airy sponge,
mixing the batter at the right time,
and not allowing the air to escape
as you're working it.
[Monika] Which I don’t really know
if I’m doing that.
I know that Giorgio’s watching me
and I feel really nervous.
[Nadiya] In the Kings' kitchen,
Pat’s banking on all her experience
to get them through.
[Pat] I’ve never made
a Black Forest gateau before,
but I’ve made sponges
with a similar mixture,
so I think I know what I’m doing.
-Why don’t we ask this lady, she might--
-She might help us.
I don’t suppose you’ve got
any baking experience?
-None whatsoever.
-Black Forest--
None whatsoever!
Who’s leading the group today then?
Well, he thinks he is, but I am.
[Zoe] Of course.
Let him think that though.
Let him think that, Pat,
it's good for him.
[Zoe] Like the Gangotras,
Pat’s favourite pudding
is a family hand me down.
I’m making a cake.
And it’s one that my mother used to make
for me and I absolutely adored it.
A little bit down to the wire,
these last few details.
Ah, it’s what gets the adrenaline going.
[laughs]
[Jackie] He says, standing still.
-Who did the cake?
-[Pat] I did.
That is sublime.
Oh!
[laughs]
[Jackie] My father’s doing the pastry.
For the Bakewell tart.
I’m doing the jam filling.
I’ve never made jam before,
it looks like lava.
I used to do it with my granny,
rub it through your fingers until
you get crumbs
and then I’m following the recipe.
Let’s face it, I’m a novice.
[laughs]
With just the set ingredients
it’s much harder to,
to think on your feet.
So yeah,
this one’s a little bit more calmer,
definitely, so we say.
[Nadiya] In the Boysies' kitchen,
David and Sam are the first to finish
the sponge mix for the gateau.
There’s some real concentration
going on here. It’s silent.
[Sam] It’s how we like it.
[Nadiya] 17 year old Ellie
is responsible for the tart.
I actually made a Bakewell tart before.
-[Rosemary] Did you?
-It didn’t go very well.
So it’s a bit daunting.
-Right, well, finger’s crossed.
-Yeah.
I’ve always loved cooking,
but since the show
I’ve started to want to do it more often.
After this,
I’m going to do a course on pastry.
-Seriously?
-Mm.
That is fantastic.
[Zoe] During the previous challenges,
Ellie’s experience has blossomed.
I’ve made bread a few times and me bread
always comes out pretty well.
[Zoe] Her first attempt at naan bread
fell flat.
What you did was,
you did the classic thing that
you should never do,
you stretched the dough.
[Zoe] But in the final challenge,
her rolls rose to the occasion.
You remember last time
you had a problem with bread?
[laughter]
That is extremely good.
Excuse me, Sam.
[Rosemary] Bakewell tart is all about
getting that pastry done
and then getting it into the oven quickly.
[David] How long for?
-[Ellie] 20 minutes.
-Okay, 20 minutes. Did you prick the base?
-Yes, I did.
-[David] Okay.
Okay, families, you’ve had 45 minutes,
you have an hour to go.
I can smell something burning.
[Lorna] I think it’s done.
[Mark] Oh, that smells lovely.
-I don’t know how to do this.
-[Monika] Ask Lorna.
-Lorns, how will I, how do I...?
-Bobby, wait, wait, wait, that’s it.
-Oh, Miss technical.
-I told you to ask Lorna.
-There you go.
-Is that, that cool?
[David] Pity I’d have preferred it
to have risen a little bit more.
I think they’re perfect.
David’s a bit concerned about our cakes
being a little bit on the, um,
thin side.
I just looked over...
...and there’s nothing for us
to worry about.
[gasps] That’s a shocking thing to say.
-[Sam] No, I mean--
-Wash your mouth out.
-What's up with them?
-It didn’t fold in properly.
But when it’s covered,
you just don’t know,
when it’s covered
and decorated, we’ll see.
Right, shall we make a decision,
put it in the fridge to cool quicker?
Just leave them as they are,
then just decorate them at the end.
Well, waft a plate over it
when you’re standing there.
That’s a good idea.
It is very important that you cool down
the sponge
very, very well
before you add your cream,
because otherwise you’re going to end up
with the leaning tower of Pisa,
instead of the Black Forest gateau.
[Bobby] Thank you.
Oh-woo! I have a purpose.
Bobby’s gone outside to cool the cake.
I think they just wanted me out
of the kitchen, if I’m absolutely honest.
She’s taking the cake for a walk.
How’s my jam doing?
That’s slightly better than it was.
[Nadiya] Next, the families
need to layer their Bakewell tarts,
starting with the jam,
then the frangipane mix...
[Mark] Oh, no, we haven’t put the jam in.
Oh, real chapter of disasters, eh.
[Nadiya] ...before baking for 30 minutes.
This is a bit exciting now, isn’t it?
[Mark] The jam is now in
and I’m sure that it will be delicious.
[Zoe] 30 minutes left, lovely people.
Okay.
-Bobby?
-Yeah?
You’ve got 30 minutes.
-Thought you might need to know.
-Right.
[Zoe] The Gangotras are a step behind.
We’re cutting it a bit fine
with the timing.
[Zoe] Their Bakewell tart pastry
has only just cooked.
[Monika] Can you reduce the bottom oven
to one... whatever it...
Hm. Got 20 minutes left, guys.
How long does that frangipane
need to be in for?
Half an hour.
-The Gangotras have literally just put--
-I know.
...their Bakewell tart in the oven,
and it needs, what, 30 minutes to cook?
Needs 30 minutes to cook, 30 to 35.
[Zoe] So they’ll run out of time,
it won’t be cooked in time.
Unfortunately, they were too slow
off the mark.
-Sponge, jam, cream.
-Sponge, jam, cream, sponge, cream.
Sponge, cream.
They’re trying incredibly hard,
but they don’t know what they’re doing,
they’ve never done this before and they’re
out of their comfort, simple as that.
Make sure we don’t run out of cream.
Are we being too tight with the cream,
do you think?
No, that’s right.
Oh, mumma-bear,
that looks top notch. Cracking.
Tweezers?
We’re finding this intense because from
the first round to this round,
we’ve got to prove ourselves,
we’ve got to make sure this is the best.
Let me do it.
It’s amazing what you can do
with a piping bag, I tell you.
[Nadiya] Now for the Bakewell tarts.
First out is Ellie's.
-[Ellie groans]
-[Mark] Oh, look at that.
I think that’s perfect.
We’ve got the Bakewell tart
still cooking in the oven,
but everything’s ready to decorate it,
once it’s out.
Now, can you gently just slide that out?
-Can you?
-It’s alright, it’s alright, it’s alright.
...manage?
[Mark] Well done.
I am quite pleased,
apart from the bit of the rustic edge.
Families, you have just one minute left.
Couldn’t we etch 'I love Rosemary' in it?
[Pat laughs]
[Bobby] Slide if off.
It’s not going to survive slide,
slided off.
The Boysies' Black Forest gateau
looks absolutely amazing.
Time up families, that’s it, all done.
I need a hug,
that was really, really tense.
Dear God.
-That was so stressful.
-So stressful.
Goodbye, Bakewell tart,
I never want to see you again.
That was stressful.
That was more stressful than
the first task that we did this morning.
-Bit different to your last one.
-Yeah, a lot different.
[Zoe] The judges will now try
each of the puddings
the families have created.
First, the Gangotras' Black Forest gateau.
So, Monika, did you ever make
a cake like that before?
No, not with that much folding,
to be honest.
[Giorgio] Okay.
When we write down the instructions,
we specify really the fact that it needed
to rest for at least 30 minutes.
That was like a little nudge
on try to say,
you got to get it in as fast as you can.
Maybe it was a little bit still warm.
[Monika] Okay.
[Giorgio] And that’s why it’s sliding
a little bit and it’s pushing down.
I think that it needed a little bit more
in the oven.
Okay.
The consistency
is a little bit like a brownie,
but it should be sort of light,
airy, like a sponge.
The layer of the cake
is just far too thin.
It’s a shame, I know how sad you are.
[Zoe] Next, the Kings.
How are you?
I’m, I’m alright,
I know I’ve made a mistake.
Yeah, there was a fundamental mistake
as you worked it.
The mixture definitely has a problem,
it’s a little bit heavy.
It is not a Black Forest gateau,
but it’s a decent cake
and I’m a little bit
disappointed with you.
-Yeah.
-A little bit.
-You know where you’ve gone wrong.
-I do.
You know what’s happened,
you made the best of a bad job,
that’s what I think here.
Thank you.
[Zoe] Finally, the Boysies.
Congratulations.
The idea of the Black Forest cake
is when the kids are looking
at the Black Forest cake,
they can't see their mum and dad
on the other side,
and that is, that’s a Black Forest.
Absolutely.
It’s a delicious cake
that you’ve made me.
-Thank you.
-[Giorgio] Really, really delicious.
That’s light, chocolatey,
it’s got a lovely sort of spring on it,
that’s what you want.
You could do Frisbees with their's.
So congratulations,
this was a great effort,
I’m really, really happy with this.
[Nadiya] The judges
will now try the Bakewell tarts.
Thank you, you got them on the table.
Great.
What a performance though,
what a performance.
[Nadiya] First, are the Gangotras.
Okay.
Pastry’s not cooked.
I know, it did need
a bit longer in the oven, but--
And the filling’s not cooked either.
The flavour of the jam is very good
and it carries through a really beautiful
almond flavour with that.
You just didn’t get there fast enough.
-It’s an undercooked Bakewell tart, sorry.
-I know.
[Nadiya] Next, the Kings.
You must read
the instructions properly, Mark.
You went out with the mix of the almonds
before the jam.
I did.
Just by looking at it,
I can tell that’s not cooked.
Mm.
The side is the only bit that’s cooked,
but what I’ve tasted is not bad.
I think the jam is really very good.
Thank you.
-Who made the jam?
-I did.
-[Giorgio] You made the jam?
-[Rosemary] It’s really good.
-[Giorgio] You’re a good jam maker.
-[Mark] Thank you.
Did you... Hang on,
there’s an argument going on.
-I made the jam.
-[Rosemary] You made the jam?
-[Jackie] I made the jam.
-[Mark] Nonsense, nonsense.
[laughter]
You’ve just taken credit for
your daughter?
Right, I think we’ll move on.
[Nadiya] And finally, the Boysies.
I wanted somebody to come up
with something really good.
And it’s just...
...it’s fabulous.
It’s fabulous, well done, you.
It’s perfectly cooked, yes.
It is clear to me that as a family,
you really work together very well,
with discipline I would say.
Thank you very much for the effort.
I’m actually in pretty much shock.
I just don’t know what to say.
We could only improve on
the first challenge, let’s be honest.
Yeah.
[dim hum of chit-chat]
Don’t really think that putting jam
that somebody else made
through a sieve constitutes making jam.
It’s a team effort.
[Bobby] I think...
We were out of our comfort zone,
and you looking for the garlic and onions,
which were not going to be there,
it was a pudding challenge.
-I know.
-But, um...
-[David] Car crash.
-[Jackie] Difficult to know.
After two out of three challenges,
I think it could still be anyone.
-Oh, yeah, it’s anyone’s game.
-It’s anyone’s game at the moment.
[Zoe] Just one challenge stands between
our families and a place in the final.
Don’t ever pass off my work as yours.
-That was mine as much as yours.
-It was not.
Rubbish, oh, that’s such rubbish.
[Rosemary] The Kings tend to fluster
a little bit and get hot under the collar.
They didn’t have a great time
with the puddings.
-All you had to do was--
-Alright, children, alright!
[Rosemary] Will they be able
to work as a team?
'Cause this is where
they tend to fall down a little bit.
If anyone’s going to do any
experimenting or winging it, it’s Bobby.
She’s the fireworks,
at the end of the day.
-Is that a compliment?
-It is a compliment.
[Giorgio] The Gangotras,
I’m really interested to see
what they’ll come up with
in the next challenge.
Will that be enough
to get them through to the final?
[Sam] We panicked the first round.
But we just need to,
we know, we know what we’re doing.
The Boysies, I thought they’d actually
lost it in the first challenge,
but in the second challenge,
they pulled it back with those puddings.
Your Bakewell tart was amazing.
Saved the team.
[Rosemary] If the Boysie family
are going to go through,
they’re going to have to pull out
all the stops in the final challenge.
Here we go, everyone,
it’s the final challenge.
At this stage of the competition,
there is absolutely no room for error,
it’s time to go big or go home.
This challenge is called
The Nation’s Favourite With A Twist.
Rosemary and Giorgio want to see
if you can elevate
a good old British classic,
fish and chips.
You’ve got one hour and 30 minutes
to show off what you can do.
Off you go.
It’s a very important dish
for the British.
When it’s done properly,
it is a fantastic dish.
This is a big challenge.
-[Nadiya] Fish and chips.
-Yes.
My favourite thing in the world to eat.
Okay, so you go to the chip shop on
Friday night, what do you have?
Large cod, chips, mushy peas,
pickled egg, every time.
-[gasps] Ah, pickled egg.
- Yeah.
[Zoe] The thing is, this is with a twist,
so are we going to see chips,
are we going to see batter,
or something completely different?
[Nadiya] Unlike the first two challenges,
the families have had the chance to plan
and practise their dishes at home.
-[Jackie] Oh, my Lord.
-[Pat] Look at the size of the fish.
[Zoe] The Kings take on fish and chips
includes hake goujons
in panko breadcrumbs,
sweet potato chips, mushy beans,
coleslaw with ketchup and tartare sauce.
Are we clear on roles today?
Making sure everybody
knows what they’re doing?
We wouldn’t want anyone to take
credit for something they hadn’t done.
I knew she’d be trouble, I just knew it.
[laughter]
How did it go down when you
finally all got together yesterday after--
It’s amazing what
a large vodka and tonic does.
-How much garlic do you need, Lorna?
-About five.
On the outside it’s going to look like
fish and chips, but on the inside...
Yeah, pow.
[Nadiya] For their twist,
the Gangotras are making beer battered
spiced haddock and triple cooked chips
served with curried mushy peas,
baked beans and coriander chutney.
We’re just making it how we enjoy it,
to be honest.
With heart and soul and a spice box.
I am hoping that these girls give me
something I’ve never had before.
-Do you want to taste the marinade?
-Strong.
I don’t want it to be over spicy,
so then it’s going to kill
the fish and chips.
They’re going to have to find the balance.
This is the twist on it, you see.
The spices aren’t in the batter,
it’s actually on the fish.
Yep, a hidden secret.
Nightmare with the fish,
nightmare with this fish.
Need plenty of time for this one.
[Zoe] The Boysie family are cooking
lemon sole three ways,
poached, en papillote, meaning baked
in paper and as goujons.
For an extra twist, they’re swapping
normal chips for pommes soufflés.
They’re serving it with samphire salad,
aioli and buerre blanc.
How was coming up with this recipe?
Did everyone put elements in,
make suggestions?
-No, Dave told us.
-That’s very true.
Basically, it’s a twice cooked potato,
first time in the fat
at a lower temperature,
and then the second cooking
at a much higher temperature,
which causes them to puff up
and create a little pillow of air.
You get a high percentage fail rate,
or we do.
Pommes soufflés are the most
difficult things in the world to do.
It’s all about getting the thickness
of the potato cut properly.
But actually, if they get this right,
that will be phenomenal.
[Lorna] The chilli is pretty hot.
-[Monika] Too hot?
-[Lorna] Mm.
[Nadiya] The Gangotras are working on
their spiced side dishes.
So I’m making home-made baked,
baked beans.
I’m going to make these with a twist.
When the judges come round,
you just say, you kind of slip up,
because you think,
"What are they looking at?"
and, you know, are they, so yeah,
I find it a bit intimidating. Ooh.
[Nadiya]
Lorna is making a coriander chutney.
[machine fizzes]
[Lorna] Oops.
[Bobby laughs]
[Lorna] Oh, my God!
[Monika] What happened?
My hand pressed the button
when I was taking it off.
There’s enough.
-[Monika] Do you need to make more?
-Nope.
[Bobby] Nice make up, Lorn.
Mummy is making the, ah, ketchup.
Daddy is doing beans, isn’t it?
This is my take on mushy peas.
-[Jackie] Mushy peas.
-[Mark] Mushy beans.
I’m doing the coleslaw.
[Zoe] For their ketchup,
Pat is combining red pepper,
onion and cherry tomatoes,
which she’ll roast then puree.
[Pat] I call it Kings Ketchup.
I’ve made this already
for my grandchildren and they love this.
I hope it hits the spot.
[Nadiya] Over in the Boysies' kitchen,
Ellie is making aioli.
[Ellie] I want it to have the smooth
consistency,
I don’t want there to be
a big clump of garlic within the aioli.
[Sam] Dave, taste that.
Yeah.
Halfway, families,
you’ve got 45 minutes to go.
-[Mark] That thickness?
-Yeah.
[Zoe] Mark’s making a start on the Kings'
sweet potato chips.
[Rosemary shouts]
With the... No, Mark.
Oh ,Daddy, Daddy, Daddy,
you’ll slice your hand off.
Pat would get the life insurance,
she’d be happy. [laughs]
[Zoe] Ellie’s going to be in charge
of cooking the Boysies' pommes soufflé.
The pommes soufflé
are a little balloon made of potato.
They have to be
a beautiful, golden-amber colour,
all the way you can see through,
and they must be crispy that
when you put it in your mouth, they poof.
I’m the best out of the three of us,
who can get the most puffed up.
So how many do you get ready
say out of a hundred sometimes?
Oh, sometimes less than 50.
The first time we done it,
we done it with nine
and I got six out of the nine.
Okay, that’s pretty impressive.
These are back up
in case they don’t work.
It’s a very good idea,
because I tell you what,
Giorgio and myself have failed more
on your pommes soufflé
-than you can actually eat hot dinners.
-Oh, God,
-Same here, yeah.
-So have we.
[Nadiya] Monika’s working on
the Gangotras' triple cooked chips,
to which she’s adding a spicy twist.
This is the third cooking of this batch,
so it’s going to be our first taster,
I’m hoping that all the...
everything’s there.
Guys, do you want to try one, check it?
-[Lorna] Perfect, Bob, that’s amazing.
-[Monika] Yeah?
Oh, yeah. Mm, my favourite.
I just want to steal one.
I’ll have to sit on my hands.
Oh, I’m going to smell
like a chip shop tonight.
[Jackie] Ketchup done.
-Yeah.
-Coleslaw--
-[Mark] How much time?
-[Pat] How much time?
Ah, 25 minutes.
We haven’t started on the fish yet.
I’d better get a frying pan.
[Zoe] David’s turned his attention
to their fish,
lemon sole, which they’re cooking
three different ways.
These are the en papillote,
so fish in a bag.
We’ve just put the fillet
onto a bed of fennel and shallot,
an aioli palette
to add a little bit of extra seasoning.
That could be a tricky dish,
because it’s very, very easy to overcook
something that you cannot actually see.
So, this is our sole roll.
It’s the poached version.
That’s going in next.
Now we’ve got to work on the goujons.
[Nadiya] Bobby is making beer batter
for their haddock.
In the original recipe,
I made the batter differently.
Um, but we made an executive decision
earlier on to just use self-raising flour,
because that’s what Lorna had practiced
because hers were
aesthetically nicer than mine,
although mine tasted better.
She didn’t hear that.
[Lorna] Just dangle it slowly, slowly,
slowly, so it seals.
[Bobby] Wish me luck.
The batter’s splitting for some reason.
The problem is, if the batter splits,
the oil gets in,
so I don’t really want it to be oily.
[Giorgio] Why do you think
there’s still fish and chip shops?
To fry fish perfectly is an art.
Lovely families, you have 15 minutes left.
Mark, most important job, frying the fish.
-It is.
-Yeah.
[Mark] And not to overcook it.
Are you putting the goujons in here?
Yep, goujons in there, so crank that up
now, crank that up to 190, Ell.
[Sam] Just heat it up
because we’ve got to go.
Go.
[Zoe] It’s finally time for Ellie
to cook the pommes soufflé,
which must puff up to work.
-[David] Are they puffing?
-[Ellie] Yes, Dad, one is.
-Are they going to pull it off?
-How are they going to?
That’s it, that’s enough, that’s enough.
Do them, do them first!
I don’t want two on there
and I don’t want three.
You want a portion.
A portion of pommes soufflé is
twelve pommes soufflé.
The pommes soufflés have puffed up
quite nicely, some of them haven’t.
Oh, my God.
They’ve now started to deflate.
Oh, no.
[Ellie] Great.
Please be very careful
of my little babies.
Right, I’ll help you with this,
team work makes the dream work.
[Pat] Right, let’s plate up
the chips then.
Don’t forget the sauce.
The pommes soufflé, there’s a few,
but we’re using the back-up chips
'cause they deflated a little bit.
[Pat] Let’s get the fish on.
[Jackie] On the top.
[Jackie] Are you sure?
Guys, you’ve got just one minute left.
[Sam] Get them on, Dave.
[Lorna] Taste that fully.
-[Monika] Yep.
-[Lorna] Tikka?
[Monika] Plate it up.
Come on, you haven’t got long.
I did it the, the other way.
-Oh, sorry.
-So it matches that side.
[Zoe] Time up, families, that’s it,
back away from the chips.
Well done, well done.
-[Lorna] Oh, man.
-Well done, girls.
-Mamma mia.
-That looks good, doesn’t it?
-[Sam sighs]
-Squishy
[Zoe] The Boysie family have cooked
lemon sole three ways,
poached, en pappilote and goujons.
They’ve served their back up chips
with a single pommes soufflé,
along with a samphire salad,
aioli and a buerre blanc sauce.
[Giorgio] I know we asked
for fish and chips with a twist,
that was a big twist there.
[laughter]
Using the same fish
with two different types of cooking,
it didn’t deliver much of
a difference in taste.
The one in the paper bag
unfortunately is overcooked.
The other one is perfectly cooked,
but there’s no difference in flavour
between the two.
The goujon, I think is very nice.
Aioli is delicious,
it’s absolutely scrumptious.
What happened with the potatoes?
[David] It was worst-case scenario.
It was the worst case scenario,
but what upsets me is the fact that
also the back-up chips, they’re raw.
[David] Possibly.
-[Giorgio] A little bit too ambitious?
-[David] Mm-hm.
I know, 'cause I know how good you are,
you are beating yourself up.
You should do.
[laughter]
[Nadiya]
The Kings have made hake goujons
and sweet potato chips.
They’ve added a twist with mushy beans,
ketchup and tartare sauce
and a coleslaw.
Well, it looks absolutely lovely.
That fish is beautifully cooked.
[Giorgio] And the crispy outside
really leaves a fantastic flavour,
and really deep as well.
The tomato ketchup
is my favourite on the plate.
Oh!
That little tiny je ne sais quoi,
it punches a flavour
like I can’t tell you.
That is so good.
But your chips,
soggy, not good, gone soft.
Do you know when they become soggy,
when you put the fish on top.
Ah.
But overall,
I’m really satisfied with this dish,
it is a really delicious dish.
[Giorgio] Thank you very much.
[Zoe] The Gangotras have made
beer battered haddock
and triple cooked chips.
They’ve added a spicy twist to both
and are serving
with curried mushy peas,
baked beans and a coriander chutney.
The beer batter has done exactly
what it was supposed to do,
it protected the fish,
didn’t allow any oil to come through,
that’s a very important point.
You’ve got the wonderful spices
on the fish that’s coming through
and you’ve got that lovely,
delicate flaky haddock,
that’s perfectly cooked.
Oh, my God.
[Rosemary]
Then you go into the baked beans.
What a version,
the flavours coming through.
That coriander sauce,
I want the recipe for that one.
[Rosemary] Me too.
I have to say to you...
...that’s probably one of the best fish
and chips I have ever tasted.
Thank you.
Okay, you managed to make them cry,
but that’s enough.
Thank you.
Three families and three
totally different styles,
but we’ve got to look over
all the challenges,
the three challenges.
-[Giorgio] The first challenge--
-[Rosemary] Yeah.
[Giorgio] ...that was the most revealing,
because I could see panic
enter the eyes of people.
[Rosemary] The Boysies have
always overcomplicated their dishes,
but they have produced
some really nice dishes.
[Giorgio] I have to take my hat off
to them because they’re so organised,
they’re clean and deliver.
The only thing is their over ambition
brings them to make big mistakes.
We probably tried to put too much
technical ability in there
that maybe we haven’t got quite yet.
I really strongly believe that a very good
home cook is more an instinctive cook.
I agree, I totally agree with that.
The Kings, they’ve got an instinctive edge
and they go with the flow.
I think that the Kings
are good family cooks,
but they haven’t got
that understanding of flavours.
I don’t entirely agree with that.
We’ve done our best
and now all we can do is wait.
You never know.
Yeah.
The Gangotras have got
a great understanding of flavour.
When they do what they’re good at,
they are brilliant.
When they’re taken out of their comfort
zone, they’re not as good.
This is the hardest time,
I mean, it is the wait now.
All the families have shown
such strengths in different areas,
-and so it’s anyone’s game, I think.
-Yeah.
I’ve made a decision.
I think I’ve made my decision too.
Welcome back, everybody,
well done to all of you,
you’ve had three really tough challenges.
But, of course, there’s only space
for one family in the final.
And Rosemary and Giorgio
have made their decision.
The family going through
to the final are...
...the Gangotras.
[Pat] Well done,
you do, you do deserve it!
Oh, you were absolutely--
-Well done.
-Well done.
[woman] Thank you.
[Pat] We gave it our best shot,
but the competition ,
let’s face it, they were wonderful.
Absolutely wonderful.
-[Mark] Well deserved.
-[Pat] Fantastic.
-Couldn’t lose to a nicer family.
-Oh, lovely family.
-[Lorna] Thank you guys.
-You’ve got to do it for us.
Thank you.
It’s been an absolutely brilliant
experience and, to be fair,
we think the best team won.
-[man] Well done.
-[Monika] Congratulations Lorn!
The Gangotras,
they had a brilliant first challenge.
The second challenge
they had a bit of a wobble.
Third challenge, they blew us away.
Oh, my God!
Their sense of flavour and
understanding of spice is unbelievable
and that’s why they deserve to go through.
I don’t know what to say, yeah.
I’m actually speechless,
and I’m not usually lost for words.
[Bobby] Just wasn’t expecting that.
We just feel really
-honoured--
-Honoured.
...that they’ve enjoyed
the food that we’ve been brought up with.
That’s amazing, absolutely amazing.
[Zoe] Next time,
it’s the last of the semi-finals.
Bang it.
-[Zoe] There’s fretting...
-I have no idea what I’m doing.
[Zoe] Frustration...
[Giorgio] I want to cry.
[Zoe] And flirting...
-They are quite large though, aren’t they?
-I’ve heard that before.
Oh.
[laughs]
You are so naughty, boys.
[Zoe] And a surprise return
for one family.
There’s several families
we could have actually chosen from,
but I feel it should be the...