The Big Family Cooking Showdown (2017–2018): Season 1, Episode 11 - Episode #1.11 - full transcript
The last round of semifinals brings the remaining three families to he barn, where they're pressured to cook up winning dishes on the spot.
[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.
[women] 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 last of our semi-finals.
[Nadiya] Tonight, our remaining families
will battle it out
for a place in the final.
You’ve been cooking
on a low heat up to now,
but it’s time to turn it up.
[Nadiya] And the judges bring back
one family as their wildcard.
This is going to put the cat
amongst the pigeons.
There’s so much potential to go wrong.
[groans]
Zoe Ball, you are evil.
Right, we need to be plating up, boys.
They’ll have to listen to each other.
No, course, yeah, course it is...
You’ve shot yourself in the foot.
[man] Probably not the best thing to do,
cooking pasta for an Italian.
-I want to cry.
-I want to cry too.
[Zoe] But only one can go
through to the final.
The family going through are...
This is The Big Family Cooking Showdown.
[Nadiya] We’re back in the Kent
countryside and our last three families
will be put through their paces
to cook for a place in the final.
[Sam] Here it is.
Yeah, I’m very excited, bit nervous.
[Zoe] The Bellamores
are the first to arrive.
-Alright?
-Yep.
Right now, calm thoughts you two, OK?
[Jo] The drive here was,
well, I had to stop the car
and have a word with my brother,
to calm him down and say, "Stop!"
We’ve got to enjoy ourselves,
he's so nervous.
We've just got to go for it.
[Zoe]
They’re joined by the Pigott brothers.
-You ready?
-Yes, I am.
-[Ed] Have we got a game plan?
-We don’t have a game plan, do we?
No, I think we’re going to go
and try and do as well as we can.
-Try not to fall out.
-Try not to fall out.
And enjoy it.
Our big thing is to come out
still as friends.
[laughs]
[Zoe] And finally, the judges’ wildcard.
I see that they really have
a great pleasure of cooking together,
of being together.
There are several families we could
have actually chosen from,
but, at the end of the day, I
do feel it should be the Massaccesis.
[Teresa] It means so much
and the fact that we’ve got here again,
-I didn’t think I’d be like this--
-[Giordano] Exactly.
I’m so cool at home in the kitchen.
But because it means so much,
and there’s so much up for grabs now.
[Zoe] First the families
will face a challenge
that they haven’t been
able to prepare for.
Hello, families,
welcome back to the barn.
You’ve been cooking on a low heat
up to now,
but it’s time to turn it up
for the semi-finals.
First, it’s the
What’s In The Fridge? challenge.
That’s right.
Today the judges want
to test your creativity as home cooks.
They’ve provided you with
a limited number of ingredients,
you have one hour to cook a main course
for four people,
no time to lose, let's get cooking.
This isn’t what we have
in our fridge at home!
No, this is not what we have
in our fridge at home.
[Zoe] Each of the families
have been given the same ingredients
to choose from, including bacon,
blue cheese and beef mince.
We could do, like, an open burger
on a puff pastry base.
That’s not a thing, is it?
[Zoe] A variety of vegetables,
such as aubergine,
savoy cabbage and sweet potatoes.
-You could do some sweet potato wedges?
-Yeah.
Would that go?
[Zoe] And dry ingredients,
like tinned tomatoes,
cashew nuts and chocolate.
-We could do a veggie, there’s aubergine.
-Yeah.
I think this is
the most exciting challenge
because before they’ve always had time
to practise.
But because they’re
going to have to think on the hoof,
one of the most important things
is teamwork.
-And what about the noodles?
-We don’t have to use everything.
They’re going to have to listen
to each other because if they don’t,
they, they will get into a tizzy
about the whole thing.
Just not sure
about blue cheese and beef.
-No.
-Beef goes. Beef, steak and stilton!
This is the challenge
and it’s going to put the cat
amongst the pigeons.
This is difficult, isn't it?
Can you feel the anxiety in here?
It’s gone really, really quiet.
And no doubt, it’s going to suddenly
just get hectic and ramp up.
We could do a lasagne,
we could do a lasagne.
-Have we got time to make a lasagne?
-With puff pastry?
-No, no, no, we’re going to make pasta.
-I was going to say, pasta.
We’ll make some strips of pasta.
-Yeah.
-You make the mince and the stock.
-Okay, let’s do that.
-Then layer.
I have a feeling well get
something traditional with them.
[Zoe] From the available ingredients,
the Bellamores have opted to use
the beef and tinned tomatoes,
to make an Italian classic, lasagne.
I’m so nervous at the moment,
I’m just struggling to chop some garlic.
But if we can just calm down
and have confidence in ourselves,
we’ll be absolutely fine.
But at the moment we’re like...
[inhales]
[Nadiya] For Jo, her brother Mark
and his nephew Ross,
working as a trio makes a quiet
change from family life back in Wales.
[cheering]
So we get together,
it tends to be a 50-strong crowd.
-It is literally rent-a-crowd.
-Yeah.
[Mark] A couple of calls and they’re
all over the hill, through the valleys.
All for under a fiver in a taxi.
Yeah, exactly.
[Nadiya] In the previous round
there were moments of chaos.
All looking good, nice and calm.
[clatter]
[Mark] Don’t worry, don’t worry.
[Nadiya] But also flashes of brilliance.
You produced one of the best
fish that I have tasted under salt.
I’ll come back to your house whenever
you’re making it again.
[Zoe] Mark is in charge of making
the main part of their lasagne.
I think in terms of getting
the judges’ eye,
I think making your own pasta’s
pretty challenging, so finger’s crossed.
I think it’s quite ambitious of Mark
to be making his own pasta,
but I know he’s confident
and I’m confident
that he’s going to pull that off.
I’ve got faith in you, Mark.
-Are you alright at the back there?
-Oh, great, thanks.
How your homemade pasta
coming along?
Well, the first batch,
I’m just re-kneading this,
adding a little bit more flour into it.
[Jo] Take your time, Mark.
He had a little rush.
-Thank you, Jo.
-[Jo] A nervous rush.
-[Zoe] Take your time.
-[Mark] Thanks.
On all the other challenges,
you have been able to plan and practise.
-Unless you’re Ross--
-Still be late, but, yeah.
In the kitchen Jo and Mark,
um, they’re great at the start
and then as time slowly ebbs away,
the stress, the stress levels go up,
the sweat levels go up.
-Good luck with it all.
-Thank you, thank you very much.
-We could do meatballs with blue cheese.
-That’s a better idea.
We can do that, just do them
in a rich tomato sauce.
But then what are we serving it with?
The Pigotts,
there doesn’t seem to be a natural leader,
they all seem to just work together.
[Zoe] They work together really well,
they kind of love it.
[Zoe] The Pigotts are also planning
to use the minced beef,
they’re adding blue cheese and bacon
to make spicy meatballs.
Shall I start making the tomato sauce,
maybe?
-Yes.
-Yeah, they need to be cooked down.
-So do you want half an onion in that?
-Yeah.
[Nadiya] Eldest brother, Matt,
middle brother, Ed,
and youngest, Sam, have clearly defined
roles in their family.
[Matt] I’d say I’m the intelligence,
Ed’s probably the looks,
he’s got dazzling looks.
And Sam’s,
Sam’s the wit, he’s the fun one,
you might say he’s the chef de partay.
Yeah, I’ll take that.
You’ve been thinking about that,
haven’t you?
[Nadiya] They showed their passion
for using
bold flavour combinations
in the previous round.
What’s going in there, Sam?
All spice, sugar, coriander,
Scotch bonnets, garlic, ginger.
I think that might be everything.
And one, two, three, four, five
Scotch bonnets?
Five scotch bonnets.
[Nadiya] Rosemary and Giorgio were
impressed that they pushed themselves.
Brilliant. Not too hot,
really delicious and, you know,
you’ve got it absolutely
perfectly balanced.
[Nadiya] But sometimes,
they misjudged the basics.
By looking at this,
I’m going to tell you,
it’s not quite cooked
because it’s a bit thick.
What I would do, Matt,
is put the courgettes in with
the tomato sauce,
to go with the meatballs.
Or roast the aubergines to go in it
as well, do you want that?
-[Ed] Shall we get the aubergines in?
-[Sam] Yeah.
So spirits are good
between the three of you.
Do you know what your jobs are?
We’ve all got,
we’ve all got our things to do.
We’re not... We haven’t
completely finished our menu yet.
-Are you winging it a little bit?
-[Ed] Em, obviously.
[Sam] Yeah, but that is sort of
how we deal with life.
[Nadiya] If we all came to your house now,
what would be in your fridge?
[Ed] Kebab.
[Zoe]
I love a leftover kebab the next day.
I think it, you know,
why let anything go to waste.
I have heated up
a curry on a radiator before.
-[Matt] That is something else.
-[Zoe] When desperate. Good luck.
I was going to say good luck,
but you’re not the ones that need it.
-[Teresa] So you need to get going.
-[Giordano] Yeah, I know.
[Teresa]
Right, so finely dice that.
[Giordano] Is this onion too big?
-[Teresa] You only need about half.
-[Giordano] Half I’ll be needing?
[Zoe]
The Massaccesis are making their take
on the traditional Greek dish, moussaka.
This is one of the dishes we do,
and we love it,
the moussaka, we love it, I love it.
And Niamh actually makes a good one,
she’s very good at this.
Teresa’s always been sort of
the boss of the Massaccesis.
Will she be in charge today?
Will she tell the others
what she thinks they should do?
Do you want to do the meat sauce
or do you want
to slice those and slice those
-Cos we haven’t got much time.
-[Niamh] I don’t mind.
-[Teresa] What would feel easier?
-[Niamh] Slicing.
[Zoe]
Husband and wife, Giordano and Teresa,
have passed down their love of cooking to
sixteen year old daughter Niamh.
I don’t really know
what we’d do without food to be honest.
It’s all we talk about.
It’s the one thing
we come together as a family,
we talk about it so much
that we probably bore other people.
Do you think we do?
Probably yeah,
we’re called "The Feeders".
Yeah, we are feeders.
[Nadiya] In the previous round,
the stress often got them.
-[Niamh] Dad, don’t go any further.
-[Teresa] No, that’s enough, really, stop.
-[Teresa] Honestly, it’s enough.
-[Giordano] I will stop, I will stop.
You’re going too far,
it’ll end up splitting.
[Nadiya] But the judges were wowed
by the Italian family recipes.
The pasta is exactly the right thickness,
it's perfectly cooked.
-You must have perfected this for years.
-We’ve cooked it a lot.
[Nadiya] And that’s why
they’ve given them another chance
as their wildcard.
[Teresa]
They can be just fried in the pan, Niamh,
just fry them off,
because there won’t be too much time,
otherwise they’ll be raw.
[Nadiya] Niamh and Giordano
are preparing
the 3aubergine for the moussaka.
[Niamh] Dad, you need
to keep an eye on these. Look.
[Giordano] Leave it. Just want it brown.
[Niamh] Yeah, make sure
they’re brown on both sides.
-[Teresa] Oh my god, you’re burning them.
-[Niamh] Dad, please.
[Niamh] You haven’t cooked them
on that side.
This is typical dad.
Oh we’re okay, we’re just doing
fine, just [chuckles]
[Mark]
Could be dry.
I've had a quick nosy.
I think there seem to be similar ideas,
I’ve seen a bit of pasta making.
-[Giorgio] Oh, dear god.
-[Mark] Stick it in another machine?
-[Giorgio] I wanna cry.
-[Rosemary] I want to cry too.
[Zoe]
Although Mark has made pasta before,
the judges are concerned
about his technique.
He needs to fold them over
and then put it through again,
about five times is about right,
so it kneads it,
gets it to a good, you know.
To stop it from going down and down.
But he’s just taking it down,
he’s done nothing to it.
[Mark] Probably not the best thing to do,
cooking pasta for an Italian. [chuckles]
[Matt] The cheese is slightly too big.
I’m going to break a little tad off.
[Nadiya]
With the Pigotts,
Matt and Ed are stuffing their meatballs
with blue cheese.
[Rosemary]
Here are your big beef balls, yes.
[Matt] Stop being such a tease
Rosemary, honestly.
-No [laughs].
-Come over and flirt with me.
I, I wasn’t, I, I wasn’t doing that.
I wasn’t doing that.
No I wasn't doing that.
They are quite large though, aren’t they?
-I’ve heard that before.
-Oh [laughs]
[Matt] Thank you.
[Rosemary] You are so naughty, boys,
you are so naughty.
[Matt] We kind of need to get
these meatballs on, don't we.
I saw you flirting with the Pigotts.
-Thanks very much, they were.
-I did see you.
They, actually they were flirting with me,
they were flirting with me.
[Giorgio] I’m sorry, they were
flirting with you.
[Rosemary]
They were trying to get on my good side.
[Teresa] We need to get it in the oven.
Right Giordano,
-you can put a layer of the sauce in.
-[Giordano] Okay.
[Teresa]
Right, layer it up with aubergines.
I’m just not sure about the blue cheese.
-[Giordano] It’s nice, the blue cheese.
-[Teresa] We’ll put a bit on the top,
but not through the layers.
[Niamh] This is quite risky.
That’ll do I think, Giordano, no more,
we don’t want it to overpower.
-[Niamh] No, dad.
-[Giordano] Okay.
[Teresa]
Right, into the oven, open the door. Okay.
[Nadiya] It’s not a lot of time, is it?
[Zoe] It’s not a lot of time.
When you’re going
completely from scratch,
you’re making it up,
you’re guessing,
then that’s not a lot of time.
[Nadiya] No, it’s not a lot of time.
[Zoe] And to get it on the table.
[Mark]
We need to start getting it up, Jo, soon.
-[Ross] Do you want me to, em.
-[Jo] Come on then, let’s get it up.
What do you want,
the layer of meat first?
Na.
-You just tell me what to do.
-Layer the meat, layer the meat.
-Well I’m here, so I may as well.
-Okay.
-Just give me a job.
-Mark, let’s just get this in the oven.
-Okay?
-[Mark] Brilliant, Jo.
Jo, I need just a hand with this, okay.
[Jo] That’s nice and thin, Mark,
done really well there.
The oven’s on, yeah?
The ovens on,
put a bit of black pepper on top.
[Jo]
Lots of black pepper now.
[Jo]
Okay.
[Teresa]
Oh yes, that’s grilling up nicely.
I need to turn that down now.
[Ed]
Be ready on time, hopefully.
[Nadiya] All three families
have their main meals in the oven
and start working on side dishes.
[Sam]
Good, looking good, looking good.
We’re going to chop
these sweet potato skins up finely,
like match stick sizes and then,
cover them in herbs and deep fry them,
so they’re
like tiny little match stick chips.
We want to try and show that we’ve done
enough impressive techniques.
I’ve never seen it and I don’t know
if they'll be edible or not,
but if they’re not, they go in the bin,
if they are, they go on the plate.
-[Jo] Is that for the salad?
-[Ross] I just chopped loads of onions,
that’s what you asked me to do.
Is that alright?
Quite hard to eat like that.
I would chop them. Let’s have,
let’s have some nice diced.
What you’ve got to do now
is so that we get little.
-[Ross] Like this?
-[Jo] Lovely, yeah, even smaller, Ross,
because nobody likes
a big bit of onion in their mouth.
[Ross]
Alright.
I wish you’d have told me this earlier.
[Jo]
Can you stop moaning?
[Niamh] Dad, you’re burning these.
Stop doing other stuff.
[Teresa] Stop walking away,
multitasking.
-[Giordano] Shall I get a bowl.
-[Teresa] Leave that to us.
Five minutes left,
that’s all you’ve got, families.
-Right, we need to be plating up, boys.
-Sam, meatballs in.
-[Sam] In the big blue?
-[Ed] Yep, I think so.
[Teresa]
Put it into that serving dish.
We’re almost there, we’re going to be
right on the money, I think.
[Ed]
They look good.
All you have to do is put it there,
that’s all you have to do.
Shake them around and chuck them
in the bowl, we haven’t got long.
-[Teresa] It’s a bit burnt on the top.
-[Giordano] That’s fine, that’s fine.
-[Sam] Nice.
-[Matt] Well done Sam.
[Sam]
Made all the difference here.
[Mark]
Beautiful.
[Ross]
That’ll do, lovely.
-[Niamh] Move the cloth.
-[Giordano] That’s it, okay.
-[Teresa] There you go.
-[Giordano] Right.
[Zoe]
Time’s up families.
Step away from the pans.
[Giordano]
Hot, hands up.
-[Ed] Theirs looks way more clean.
-[Matt] It’s pretty clean.
[Sam]
That bit is.
[Mark]
Well done kids.
[Zoe] Rosemary and Giorgio asked
the families to cook a meal for four,
using the ingredients available to them.
[Rosemary]
I think this looks so inviting.
I love the caramelisation
on the top, really good.
[Zoe] The Massaccesis have made
a beef moussaka
served with sweet potato wedges and
courgette, cabbage and bacon.
[Rosemary] First of all,
the flavour of the tomato is lovely
but the problem is the meat,
it needed more time.
I quite like that blue cheese,
but it’s a little too much for me.
I think it’s just overpowered it slightly.
If you had enough time,
this could be a very good dish.
The flavours are very good
through the dish.
I agree with Rosemary
about the cooking of the meat,
as I’m spooning it out
I can see the, you know,
-it’s falling a little bit apart.
-[Teresa] Yeah, yeah.
This would be
a fantastic moussaka tomorrow.
-[Teresa] It’s always best the next day.
-[Giordano] Yes.
I must say, that it looks fantastic,
it looks like it was born like that,
it was something
that you done every day.
[Nadiya] The Pigotts have made
spicy meatballs stuffed with blue cheese,
topped with crispy sweet potato skins,
and a raw courgette salad.
The sweetness and that freshness
with the chilli, nice and spicy.
It really works very, very well,
at every level, especially with those
fried vegetables on the top like that,
they really make a difference.
But I wish they were tasting
a little bit more like meatballs,
instead they have the consistency
of a burger at the moment.
Instinctively cooked,
but very, very well done.
[Rosemary] I think that sauce
is absolutely delicious,
really getting that right consistency
has paid off.
Congratulations with that,
you’ve done well,
you’ve done very well indeed.
if you can come home and in one hour
you can produce this
for any girl that you bring home,
I’m sure you are in for a good evening.
[Sam] Well done chaps,
that went really rather well.
It’s not an easy task,
a lasagne in one hour.
[Zoe] The Bellamores are serving
lasagne with a herb salad.
You’ve got the seasoning right,
you can see the flavour is there,
but because the pasta
was not made properly,
you didn’t knead it in the machine,
the texture and the finish is wrong.
It’s a shame because
you’ve let your techniques go
and that’s quite important.
The overall flavour
of the dish is not bad at all.
The meat could have done with a little bit
more cooking, that’s true.
Unfortunately the pasta let you down,
you should have tried to work it
a little bit on that machine.
The pasta tastes like you panicked.
So, a bit disappointed,
especially because I know your standard,
that’s why.
It’s always a risk with Giorgio,
cooking pasta isn't it.
Well it, well yeah, it’s, yeah.
-But, we tried and we did our best.
-Absolutely.
They were right what they said,
the sauce needs plenty of time
to cook down
and we knew that, you know,
we were pushing it really,
doing that in an hour.
[Ed] Well done, lads,
that was really good.
We smashed that.
-Everyone did well..
-We did.
One down, one, one locked away.
[Zoe] It’s time for the next challenge,
and once again,
the families have no idea
what’s in store for them.
Lovely people,
the best family meals are the ones
that end with a pudding.
And today, Rosemary and Giorgio
have decided what they will be.
[Zoe] Yes, this challenge
is called Perfect Puddings.
Giorgio wants you to cook
a buonissimo chocolate fondant,
and Rosemary wants
a marvellous lemon meringue pie.
You have one hour and 20 minutes,
they’ve provided you with the recipes,
the ingredients and all the kit
you will need, the rest is up to you.
Right, let’s have a look at that then,
shall we?
Oh, it’s an Italian meringue.
They’ve got the recipe -
straightforward -
but there’s
so much potential to go wrong.
-Zoe Ball, you are evil.
-I know.
Also, we get to eat the spoils which is,
ah, my favourite bit.
So, Ross, if you want to sort of start
to prepare the pastry cases.
Hang on, what,
do you want me to do that, or what?
Right, so chocolate fondant,
Sam, you read that.
[Rosemary]
In my book, the interesting part is
how are they going to divide this up?
Who are they going
to choose to do what?
Let’s get everything we need to...
I need a big mixing bowl, Giord.
It’s very important that they choose
the right person for the right job,
because if they don’t,
everything will begin to unfold
and it could be a disaster.
So I’ll make the pastry, because I’ve made
pastry when I was at school.
-That’s reasonable.
-About ten years ago.
You do the lemon curd
and the meringue
Sam, you’re on the chocolate fondant,
grab us if you need anything, OK?
[Zoe] Ed starts by making the pastry
for the lemon meringue pie.
This isn’t going into small crumbs,
it’s already coming together.
So, guys, I mean the look on your face
when we said lemon meringue pie
and chocolate fondant was monumental.
I’m pleased that we’ve got a recipe,
I think without a recipe
we’d be struggling,
but we can follow a recipe, can’t we?
We can certainly try to follow a recipe,
can’t we?
-How is your pastry?
-Your guess is as good as mine.
-[Zoe] Okay, alright, okay.
-We’re using that saying too many times.
[Nadiya] When it comes to desserts,
the Pigotts have been bold
with their flavours in the past.
-So tell me what’s on the menu today?
-[Matt] A pistachio and olive oil cake.
[Nadiya] Guys, you’re out of time.
-Cool.
-[Ed groans]
[Matt] Ah, right at the last.
[Nadiya]
But their ambition didn’t always pay off.
The consistency is not that pleasant.
The texture is wrong in the mouth,
it’s too oily.
Some improvement needs to be done
with this cake.
[Sam] It says, "And heat gently,
swirling until the sugar is dissolved,"
so I won’t stir it.
-Has it got water in it?
-No.
[Zoe] Sam is in charge of the brittle
for the chocolate fondant.
This is my first ever caramel and it might
not be the best caramel ever.
Maybe, it may be the best caramel ever.
It says you just put it in
and heat gently
and swirl and it becomes caramel,
but it’s sort of not.
[Ed] No, just don’t touch it too much,
remember?
I really want to stir that sugar.
[chuckles]
I really want to stir it.
You using this timer?
Are there three timers?
[Zoe] In the Bellamores' kitchen,
Mark is getting on
with the lemon meringue pie.
It says roll into a thick disc,
cover with cling film.
Yeah.
The lovely Bellamores really need
to get some points back here--
-[Nadiya] Yeah.
-[Zoe] ...'cause of their pasta.
Um, but Jo, do you think
she’s got this one in hand?
Oh, my goodness,
I have no idea what I’m doing.
Mark, is that looking alright?
There’s a blob of sugar that’s not melted.
[Mark] No, leave it a little longer.
I don’t want to stir it,
it doesn’t say stir.
-Ross?
-Yo.
What’s the strategy
going into challenge two?
Well, it was, we were all going
to have a little chat at the start
and then we’re all going to break it
all down
and be completely measured
about the whole thing, but...
-Has it worked out that way?
-No, definitely not, no.
-[Jo] It's just panic--
-Bundle in. Panic!
[Jo] Yeah, panic.
[Zoe] The Bellamores cooked a classic
pudding in the previous round.
For dessert, we’ve got a tarte tatin
-served with a calvados cream.
-Yummy.
[Zoe] They proved to be generous
with their helpings.
-Maybe just a touch more, Jo.
-Fine, it’s going in.
[Nadiya] You’re trying to get them drunk,
aren’t you?
-[Mark] Yeah, absolutely.
-[Jo] It’s so nice though, calvados.
[Zoe] And it worked.
-[Rosemary] You did the cream?
-Yeah.
Very alcoholic.
The texture of the apple
has still got a little crunch
but not, you know, cooked through.
It’s perfect.
-Am I doing this right?
-Put--
[Jo] What does it say?
Just read that for me quick,
the mixing notes.
"Tip over nuts,
make sure you coat evenly."
Coat evenly, I’m not coating evenly.
Oh, my God, it’s setting.
Ow, ow!
Is that cold?
Thank you.
-[Zoe] Are you alright there, Jo?
-No.
No. Caramel and mayhem
are not a good combination.
No, I know, I’ve got...
Look at the line.
-Oh, my Lord, that’s--
-I know, it’s like a worm.
-You’ll be able to tell the tale.
-I’ve got a scar there now.
-[Nadiya] Of when I was in the barn.
-Yeah.
-[Teresa] There must be a measuring jug.
-[Giordano] Ah, here.
No, no, no, no, cupboard.
Giordano, open your eyes, love.
[Zoe] With the Massaccesis,
Niamh is on the brittle for the fondant.
-Are they the right thickness?
-[Teresa] That’s fine, Niamh.
-[Niamh] Spread out?
-[Teresa] Yeah, that’s fine.
I love the fact Niamh’s
just got on with it,
do you know what I mean?
-She’s loving it.
-She’s un-flapped.
Totally un-flapped.
And she’s only 16. 16.
I like desserts, it’s what
I do most in the kitchen.
So yeah, no, it should be okay.
[Nadiya] Where puddings are concerned,
Teresa likes to take control.
I make my pastry first,
'cause it needs resting in the fridge.
I think that’s the most important thing
to get done first.
[Nadiya] In the previous round,
she was good at thinking on her feet.
This is much more crumbly than normal.
It’s called patchwork pie today.
-It’s a mosaic.
-Mosaic.
[Nadiya] Will the judges
pick up on things--
They won't know unless you tell them!
-[gasps] Never. I’m on your side.
-[Teresa] Okay.
[laughter]
That’s a really nice short crumbly pastry.
It actually is really, really good.
[Theresa] Have you read
the next part of the recipe?
-No.
-Read it out loud to me, so I can hear it.
Mix the yolks and the cold water together
and then measure the--
So what’s the first step?
I didn’t hear the first step.
-[Giordano] For the pastry?
-[Teresa] Yeah.
-For the pastry?
-I’ve done the it, the next step.
[Giordano mumbles]
Giordano, I’ve done the pastry, move on.
Okay, line the pastry
with parchment paper.
-I’ve done the pastry, move on.
-Okay.
[Zoe] All three families have got their
lemon meringue pastry cases in the oven.
The next step is the filling.
Shall I make a lemon curd?
Shall I make a lemon curd?
Would that be a good idea?
-Ross is going to start doing that, Jo.
-[Jo] Yeah?
[Ross] Combine the cornflour and sugar
in a medium saucepan
and stir in the lemon juice
and water.
-[Mark] Are we heating this up?
-Yeah, cook on a high heat.
Basically,
it’s a bit like making a jam, really,
I think, so you’re just combining
all the ingredients,
heating up a bit and then letting it cool.
It sounds easy.
You want 150mls. I reckon, you probably
want three to four lemons.
Even a tiny bit more,
because I like the lemony, yeah.
Yeah. I don’t like it sweet.
I like it on the slightly tarter side.
But he likes to stick to the rules,
I don’t.
I’d like a bit more lemon,
would be nice.
Families, you have 30 minutes left!
What can I do now? I think--
The meringue,
start to whisk the egg white.
Right, okay, whisk egg whites.
To get an Italian meringue right,
you’ve got to boil the sugar to 120
and then pour it in to the whipped up
egg white.
Now this is really quite tricky,
if they’ve never done it before.
If they don’t know what they’re doing,
they’ll find it really scary.
-Mark, you need to be quick with it--
-[Mark] Yep, okay, come on then.
-Mark, I think it’s separated.
-[Mark] It’s split? Okay.
Let's have a look.
Yep, just get three more.
-That’s it.
-[Niamh] That’s nearly it.
Quick, Niamh, out the way.
-[Giordano] Should I do anymore?
-[Niamh] Wait until Mum’s finished.
My heart is absolutely pounding.
[Ed] Really slow, really slow, slowly,
slowly.
It looks like an Italian meringue.
-That’s what we’re trying to make.
-Yes, that’s lucky.
[Rosemary]
The Pigotts seem to be so organised.
I don’t quite get it,
because I thought boys were going to
actually have a problem
following the recipe,
but they’re going with instinct here.
[Zoe] Sam makes a start on
the second pudding,
the chocolate fondant.
I’m just creaming together sugar and eggs,
which I guess...
Well, you mix in with the melted sugar
and butter.
The chocolate fondant is not a cake.
It is very important
that the gooey insides
pass you this fantastic chocolatey,
soft, warm flavour.
If I get a cake,
if it’s cooked all the way through,
I won’t be very happy with that.
When does thick and creamy
and leaving a trail start and stop,
that’s the issue?
Lift it and see if it leaves a trail?
-[Niamh] No.
-[Teresa] No?
You need to keep going.
Ah, not too much, go careful.
He feels useful, leave him alone.
-[Giordano] It’s still, it’s still--
-Keep going, you’re almost there.
[Giordano sings] We’re almost there.
[Teresa sings] You’re almost there!
[Rosemary]
Have you ever made fondants before?
[Ross] I haven’t ever made fondants.
I’ve had some nice fondants off Jo before,
but I’ve...
This is all, all new to me, so...
How come you’re being picked
if Jo normally does this?
Hopefully, I can... this is the one task
I can mess up the least.
You’re not happy with that, are you?
-Too much powder?
-[Jo] Yeah.
Just get it in the fridge
and we’ll do that again, okay.
Two seconds.
She’s the boss.
[Sam] Knock any air out.
I’m trying to keep as much air in there
as possible, so it’s light and fluffy.
I think.
[chuckles]
They’re just terms you hear knocking
around a lot in baking, aren’t they?
Light, fluffy, folding, figure of eight.
Families, you’ve got ten minutes left.
Ross, these are going to be
literally eight minutes.
I’ve got a timer set
for eight minutes ready to go.
-Or six minutes.
-What?
What’s happened
to the Bellamores today?
-Have you read the instructions?
-It says eight minutes.
The Bellamores are not listening
to each other.
And I think panic has set in.
[Teresa] So quickly close the door.
[Ed] Right, what do we think?
Executive decision?
[Matt] I think that’s looking pretty
bloody cooked now,
on the edge of being too cooked?
So I’d say take that out.
Cool.
[Teresa] The wafters,
see if you think it’s lemony enough.
-Is that alright?
-Oh, it’s well lemony.
-See, I know, but I, I see--
-You like it lemony.
I hope she doesn’t say,
you didn’t follow--
I love lemon curd.
If there’s any left over can I have it?
-You can scrape the bowl.
-Thanks.
Do you want to lick the pan?
[Zoe] The final stage is assembling
their lemon meringue pies
and Ed is only using half
of their lemon curd.
-[Matt] Are we ready?
-[Ed] Yep.
-Right, Matt, let’s get piping.
-Okay.
-What do you reckon, dobs?
-Yeah, just little.
[Ed] I’ve never piped before.
Just make peaks, Jo.
That’s it, that’s it, that’s it.
Look at their meringue over there,
it looks beautiful.
[Matt] Really careful, further away,
further away. Don’t burn it.
We need to turn them out,
or they’re not going to come out of here.
-One.
-[Niamh] There we go.
-[Matt] Take your time, take your time.
-[Sam] Yes, nailed it.
Yeah. Sorry.
[Nadiya] Time is up, guys, time is up,
move away from your meringues.
[laughs] That was so tough.
You did a good job,
you’ve never done that before, so...
-Yeah, good girl.
-That’s pretty good.
-Theirs look nice.
-Yeah, they do look nice.
-They’ve nailed that challenge.
-Yeah, they've done better.
[Nadiya] Rosemary and Giorgio
will now judge
each of the puddings
the families have made.
First, it’s the Bellamores
attempt at chocolate fondant.
The actual shell is really
perfectly cooked and nice and crispy.
The inside is still nice and gooey,
but yet cooked all the way through,
which allowed the flavour
of the chocolate
to come through perfectly.
So overall, it’s a very good fondant.
Thank you.
Let me try this caramel now.
I know it cost you an arm,
it was worth it.
[laughter]
I think that fondant is extremely good.
Thank you.
It’s soft and gooey, that’s what you need.
Well done, you.
[Nadiya] Next up, it’s the Pigotts.
It is a little bit undercooked.
It’s a shame, that minute more
would have been absolutely perfect.
It’s not cooked.
The brittle, I’m really pleased with.
Little tip, if you put another mat
on the top, rolled it with a rolling pin,
you’re going to get a really,
really thin thing.
[Nadiya] And finally, the Massaccesis.
The fondant look very nice
and the quenelle of cream as well,
it’s so elegant. The--
-[Niamh] It’s too thick.
-A little bit.
You’ve got the cooking
of the sugar perfect,
really golden, sort of, amber colour.
Cooked all the way through
and it carries an absolutely
brilliant flavour, very good job.
It’s such a shame,
I’m being really picky here,
but it’s just slightly overcooked.
-Okay.
-We’re talking about one minute.
but yet it’s delicious,
absolutely delicious.
-Have you ever made it before?
-Nope.
Well, congratulations, you’ve done well.
[Zoe] Next the judges will try
the lemon meringue pie.
First are the Bellamores.
I’m going to be honest with you,
I cannot believe you got this together.
Watching you was agonising,
from my point of view.
[Rosemary] Well, first of all,
it has seeped a little bit,
it doesn’t sort of hold together
when you eat it.
But, I think your curd,
it actually tastes incredibly good.
The Italian meringue could have
done with a little bit more work in it,
it’s not thick enough for me.
But my major problem with this is,
I can see this cake,
in about 45 minutes and one hour,
falling apart.
Okay, okay.
[Rosemary] Okay.
[Zoe] Next, the Pigotts.
[Rosemary] Where is the lemon curd?
In our... In the panic,
we didn’t put it all on.
Why not?
-I’m not sure.
-What happened?
-Who’s decision was that?
-That was me, that was all me.
-Why?
-I don’t know.
-You 'nana, why?
-I know, it was a mistake.
You’ve shot yourself in the foot.
Shame.
Okay, let’s see what
at least it tastes like.
That lemon is delicious,
that is a really good flavour.
And I think the meringue
is extremely good as well.
The pastry as well needed
a little bit of rest,
a bit of a rest in the fridge
would have done it very well.
Usually when you’re doing the cake,
in the recipe,
everything that’s on the recipe
should go inside the cake, usually,
yeah?
[Zoe] And finally, the Massaccesis.
[Rosemary] I think you’ve done
a really good job with all that piping,
it looks really pretty.
-That pastry is extremely good.
-Thank you.
It’s got a sort of good bite to it.
Your curd is really beautifully lemony,
it’s not sweet,
but it’s the most lemony one here.
So well done.
[Teresa] Thank you.
The flavour is fantastic, the consistency
of the meringue is brilliant,
it’s so tasty without being bitter
and just the right amount of sugar, yeah.
Thank you.
-Thank you so much, thank you.
-Yes, thank you very much.
[Zoe] Our families
will now face one last challenge,
before finding out
who has earned a place in the final.
I think as long as we
stick to the plan,
keep to the timings
and everything goes well,
then we’re in with a chance.
Yes, thumbs up.
[Giorgio]
I have great belief in the Massaccesis,
I see them become
better cooks every time.
They haven’t really shined yet
on the semi-final,
but I have great hope for them.
I’m determined not to perspire today.
I’m going to stay calm, relaxed.
We’ll keep you supplied with
paper towels.
[Rosemary]
The Bellamores know they can cook
and they can cook,
but they get so flustered,
they can only pull it off
and actually just relax and let it happen,
then they’re in for a chance.
So, guys, last chance
to impress today.
-How do you feel?
-I’m feeling good.
I think we’ve got
some really good recipes.
I think if we cook it well,
we’re in with a shot.
We each know our jobs and we’ve
each done our bit, so...
Yeah, if they like it,
hopefully we could do well.
If not, then we’ve enjoyed it.
-Yeah, win-win.
-Yeah, exactly.
It was not surprising the Pigotts
managed to produce such fantastic food
from the
What’s In The Fridge? challenge,
but they did struggle with
The Perfect Pudding
and make little mistakes
and at this point of the competition,
a little mistake
can make a big difference.
Families, it’s time for your third
and final challenge.
Your last chance to impress the judges,
before they decide which of you will be
going through to the final.
There’s no room to hide here.
Rosemary and Giorgio
want to see your creative juices sizzling.
Yes, it’s The Nation’s Favourite,
with a twist.
They’re keen to find out
if you can reinvent the cooked breakfast.
You have one and a half hours,
let’s get cooking.
[Matt] Porcini.
[Giorgio] The breakfast
is the most important meal of the day,
but we’re asking them to cook us
a breakfast with a twist,
so I’m really intrigued to see what
they’re going to come up with.
[Matt] I’m going to start on my potatoes
now then, guys.
Cool.
I am salivating, I feel like
I’m sort of in a dream sequence
where I’m lying in bed,
had a late night,
someone’s gone downstairs
and made the most amazing fry up ever.
-Close your eyes, you are there.
-I’m there, in my pyjamas.
-You're not going to get any of it.
-I’m not going to... What?
None of it, not a bite.
[Nadiya]
Unlike the previous two challenges,
the families have had time to practise
their dishes at home.
-[Teresa] Want me to check?
-[Niamh] Yeah.
-They’re a little hard.
-Slightly.
-[Giordano] It’s not done.
-I need them cold.
[Teresa] You need to cook them
properly.
It would be a disaster
if you had lumps in your potato cakes.
[Zoe] The Massaccesis are serving
a cooked breakfast with an Irish twist,
they’re making a stuffed Portobello
mushroom, potatoes cakes,
sausage, bacon,
poached eggs with hollandaise,
scrambled eggs and soda bread.
I’m doing the potato cakes,
so caramelising the leeks at the moment.
I’m not overly keen on cooked breakfast,
but in the mornings,
if I’m going to school and I make
these the night before,
I’ll take one, toast it
and eat it on the way to the bus stop.
To really crown it as an Irish breakfast,
the potato cake,
which is one of my favourite things ever.
The outside must be beautiful colour,
crispy and that lovely brown,
inviting to bite into that,
and the inside must be fluffy
and really flavoursome.
-Hello, Niamh.
-Hello.
How did you come to the recipes
that you’ve got to today?
Me and Mum sat down
and had a bit of a meeting
and then we told Dad
what the plans were.
[Zoe] "This is what you’re doing, Dad,
deal with it."
What makes a cooked breakfast
an Irish cooked breakfast?
My mum used to cook this when
the visitors came
and they were going home,
it was supposed to keep you
going all day travelling.
She had to send them on their journey
with a big, Irish breakfast.
-Good luck.
-Thank you.
[Giordano] Oh, thank you, thank you,
thank you.
Where’s my weighing station gone,
people? Come on.
Try to stay organised.
[Nadiya] The Bellamores are adding
a Welsh twist to their breakfast
by cooking Glamorgan sausages,
poached eggs, laverbread cakes, bacon,
roast tomatoes, soda bread,
and a brown sauce.
Soda bread doesn’t need
an awful lot of working,
I just want to bring this together today.
It’s not like the pasta,
where it needs a lot of kneading.
So the idea is to bring the flour
into the mixture
and then we’re going to rest it
for a couple of minutes,
before it goes into the oven.
What I don’t understand is,
every time Mark has got his hands on
the pastry, the bread, whatever he has
produced, has not been good.
So why, yet again, he’s doing the bread?
-How are you doing there, my darling?
-[Mark] Yeah, good.
You did the pastry, you did the pasta,
today you’ve made the bread.
-Yes, yes.
-Theme here?
I would say we have got some
short straws around the place
and I keep pulling them, unfortunately.
Nadiya tells me even I couldn’t go wrong
with soda bread.
I mean she might go wrong,
I reckon you can do it.
Don’t put any additional pressure
on this now!
[Nadiya] She might get it wrong.
Yeah, there’s nothing anyone wants
more when they’re doing a hard job
to have Rosemary standing over them.
You can watch me peel potatoes,
that’s fine.
You’re probably doing it wrong.
[Zoe] The Pigotts are adding a modern
twist with confit duck egg yolk,
bacon jam-glazed sausages,
bubble and squeak,
smoked baked beans with bone marrow,
and a mushroom ketchup.
So the egg yolks, to confit them,
you put them in
individual trays,
oil about halfway up,
and then we’re going to put in
a few peppercorns,
maybe a bit of thyme in there,
and then they go in a really low oven,
and that sets the edge,
but it should be runny in the middle.
It’ll be a little bit tense
while we’re doing this.
-The Pigotts.
-Gone crazy.
-They’ve got two types--
The normal eggs, which are confit
at 60 degrees for 40 minutes.
Two, three degrees of difference
in each side
can make a massive difference at the end.
Right, eggs on.
Guys, how are doing?
How are you feeling?
Good, we’re all on track.
The eggs are in,
the sausages need to go in, in a bit,
and I think that’s then everything.
I don’t think you’ve given
yourself enough to do.
-No.
-No. Could you add another 16 things?
It’s like a military operation though.
It’s like, done this, done that,
done this, check, check, check.
We don’t want to forget.
-We've written down quite a good--
-These are extensive notes.
They’re like sort of revision
for some kind of maths A level.
[Nadiya]
Much like their confit eggs,
the Pigotts are going with an
unconventional take on their jam, too.
At the moment,
I’m cutting the pancetta,
which is going to go in the bacon jam.
Bacon jam is something that
we’ve all tried and enjoyed,
it’s not something I cook regularly,
I’m not going to pretend,
but, um, it’s something I have tried
and enjoyed
in various street food-y kind of stalls.
-Have you looked at your mushrooms?
-Yeah.
[Zoe] With the Massaccesis, Giordano
is in charge of the Portobello mushrooms.
My mother used to do like
a stuffed mushroom.
Something we did.
In Italy basically
is parsley, garlic and breadcrumbs,
it’s an Italian thing
with an Irish touch.
[Nadiya] The Bellamores are
hoping to impress the judges
with their meat-free sausages.
These are Glamorgan sausages,
and Glamorgan is a county in south Wales.
During the war, when food was rationed
and people couldn’t afford meat
and sausages,
so they created these little tasty
bundles of cheese, breadcrumbs, leeks.
[Zoe] To serve with the Pigotts'
breakfast,
Sam is adding a twist to their beans.
-Sam, smoking!
-It’s smoky, isn’t it?
So what have you got in there?
Tell me about this little experiment.
Ah, so it is charcoal, hickory chips,
cinnamon sticks, there’s a few peppercorns
and a few cumin seeds.
You get it to light like this, so that
it’s smoking, put it into the beans,
cover the beans, and you’ve essentially
got a smoker.
And then, so all of that is in the beans.
How do you sort of protect the beans
from getting... Oh, I see.
-You keep it in the pot.
-You go like that.
Of course, then you put on the lid.
I was like, "I don’t know
if I want charcoal in my beans."
No, they’re not charcoal beans.
This is why I am no expert cook.
I absolutely love
the sound of the smoky beans,
because beans can take on
those lovely, smoky flavours,
but they must get the flavour intense,
because it cannot be insipid.
The more I think about this, actually,
the more tricky it’s going to be
to find a balance.
30 minutes left, families.
-You need to get on, love.
-No, I know, I’m done. Feel it.
-Niamh, do it, it’s fine.
-It doesn’t take that long.
-Yeah, but--
-Stop stressing.
[Teresa] I’ve got eggs to do yet,
haven’t I?
[Niamh] I still think this is too sticky,
but I will.
-They need more flour.
-Huh?
They need more flour.
Don’t you think?
-[Teresa] Yeah. Can I?
-[Niamh] You do that then.
It’s 'cause you were like,
"Quick, get them in the pan."
That’s 'cause you took an hour to do them
the other day.
No, these are a little bit on
the loose side.
She did say they felt a bit sticky.
-I did, didn’t I?
-She did.
[Nadiya] In the Bellamores' kitchen,
Ross is in charge of the brown sauce.
So I’m just adding the spices,
we’ve got a quarter teaspoon of all spice,
ground ginger,
half teaspoon of cayenne pepper,
add a little bit of heat,
and I’m going to put a little grate
of nutmeg in there as well.
You’ve got to have...
You’ve got to have strong flavours
in a breakfast,
kick-starts your day, especially
if you’ve had a few the night before.
They’re making their own brown sauce.
This is one of my first quintessentially
flavour of Britain
that I tasted when I was 20,
when I arrived in this country,
and I still remember that flavour,
I carry it with me.
They’d better come up with something
absolutely brilliant
or I’ll be really disappointed.
[Ross] My most important role today,
I’m trying to provide a calming influence
on the team--
-He’s on about it again!
-...to these two.
[Nadiya] For their sauce, the Pigotts
have gone for a mushroom ketchup.
When I practised it a few days ago,
I put nearly a whole pack
of anchovies in it,
so it turned into a little bit
of a fish ketchup, which wasn’t ideal.
Wasn’t very nice.
My girlfriend said it was nice,
but she was lying.
So this time, we’re just putting one in,
going to taste, try,
and then one more maybe, just being really
careful that it doesn’t get too much.
[Matt]
Ed, you haven’t put your porcinis on.
Okay, what I’ll do is
I’ll blend them up.
I think I should just put them in now
and blend them.
[Matt] Yeah, with a stick blender.
[Ed] Sorry, my bad,
I completely forgot the porcinis.
Oh, did you?
I forgot to put the porcinis,
the dried mushrooms, in.
Just a bit of an oversight there,
over on the other side of the counter.
That was a lemon curd mistake,
that one, Ed.
-Edward works best under pressure.
-Edward doesn’t work well under pressure.
-Those eggs, Sam.
-Yeah, they’ll come out now.
Yeah, 'cause that’s now the big thing.
You know, Rosemary,
the eggs are the most important part
of the cooked breakfast, isn’t it?
All three of them, slow cooked, poached,
timing will be essential at the end of it.
You have to know what you’re doing.
[Teresa] That’s supposed to be boiling
for my poached eggs,
they need to go on.
-Ready?
-Yep, go.
[Teresa sighs]
Let’s take it off for a minute.
Oh, sugar, it’s fallen out.
Sorry, Niamh, sorry, sorry, sorry.
Take those, go quick, go.
Right, right five minutes
exactly from now.
[Niamh] Let’s go.
-[Niamh] I'll do plates.
-[Teresa] Do the avocado.
Oh, no, the water’s all coming out,
what’s happening? Oh, no.
[Niamh] Leave the lid off.
[Teresa] You can’t.
-[Niamh] They’re ruined.
-[Teresa] Oh, no.
Quick,
we’ve got time to do it again. Quick.
Oh, no, oh, no.
Oh, poor Teresa, she’s panicking.
Don’t panic.
Quick, just wipe up this.
Mind you don’t burn yourself.
[Zoe] The Bellamores are also having
problems with their poached eggs.
What’s that egg doing?
Not happy with the look of these eggs.
I might do these eggs again, Mark,
I’m really unhappy with those eggs.
[Mark] Yeah, do them again, Jo.
Let’s try again. Nobody go in these.
Don’t want vinegar.
How many minutes left?
Two minutes left, families,
just two minutes.
Jesus Christ, I’m not going to make it.
[Niamh] You are, just do it quick.
-[Giordano] Here they come.
-Do the scrambled eggs.
There’s cream in the fridge,
but just to end it up with.
-Teresa, take a deep breath.
-[Giordano] Yes.
[Jo groans]
It’s boiling again.
Oh, Jesus Christ, that’s it, they’re done,
they’re done, they’re done.
They’re done,
One minute, we’ve got to dish it,
come on, let’s not fuss.
[Matt] Sam, you’re cool there?
[Sam] Yep.
Beans are about to come through.
Right, let me get a spoon for the jam.
They're fine. I think everything else
has gone wrong.
Is that what you want?
-Anything we’ve forgotten, boys?
-I think we’ve got it on that plate.
Put the bread out.
Time up, families,
step away from the plates.
What a shame.
-I could cry.
-Don’t cry.
-Phew.
-It was hard, wasn’t it?
That was so hard.
[Zoe] The Bellamores have made
a Welsh cooked breakfast
of Glamorgan sausages, soda bread,
laverbread cakes and poached eggs,
served with a brown sauce.
The old Glamorgan sausages
were delicious,
really unusual, really good,
especially with the brown sauce,
it goes well.
I was worried about the cheese,
but it worked.
Good.
My wife cooks a mean soda bread,
but this is very close to that.
But to cook an egg like that at the end,
that’s a sack-able offence.
Sorry.
And you know, redemption,
complete redemption
is in that brown sauce,
and I’m going to keep some of this
for bacon sandwich
tomorrow morning,
when I come into work.
Well done.
[Jo] Thank you very much.
[Nadiya] The Massaccesis are serving
an Irish cooked breakfast
of stuffed Portobello mushrooms,
potato cakes,
soda bread and a side of avocado,
smoked salmon and scrambled eggs.
I think the Portobello mushrooms,
I actually really like that coarseness,
it gives it a sort of texture,
and I think that really works.
But the crowning thing would have been
your little bit of poached egg
with a hollandaise sauce.
I know.
That would have brought
the whole thing together.
Yeah, that little bit of sauce,
that would have run around.
On top of the potato cake,
because you love that egg yolk
dribbling on to that.
That is what is missing on the plate.
Yeah, yeah.
For me, the crowning glory of the dish
is the potato cake.
They are lovely.
[Niamh] Thank you.
They’re very, very light,
they’re very, very tasty
and they’re super well cooked,
so you done a very good job with that.
Thank you.
So, I am disappointed for you
because you didn’t manage to serve me
what you wanted to serve us.
But sometimes it happens.
-C’est la vie.
-[Giorgio] Yeah.
[Zoe] The Pigotts have put
a modern twist on the cooked breakfast.
They’re serving confit duck egg yolk,
bone marrow smoked baked beans
with a bacon jam-glazed Tuscan sausage
and a mushroom ketchup.
When we started, your eggs
that I was more worried about.
But obviously, I was so wrong
because you’re
the only one who managed
to actually deliver the eggs
like it was supposed to be.
It’s perfectly cooked, very well done.
The mushroom ketchup...
...unbelievable.
The idea to put the dry ceps in it,
obviously worked absolutely perfect.
It actually is one of the best
cooked breakfasts
I’ve ever ate in my life.
Thank you.
The beans, the depth, the reduction,
the delicate smokiness coming through,
using that marrow, but just enough
to give it that flavour, it is brilliant.
I think your lovely bacon jam,
which is like, almost like a chutney,
is quite frankly delicious.
I salute you!
[all] Thank you.
[applause]
[Zoe] The judges must now decide
which family to put through to the final.
[Giorgio] Oh, Rosemary,
who would have thought after two days
of such a high-level of cooking,
the thing that breaks down people
is poached eggs.
I think, actually, it’s been
a very interesting three challenges
and they all lost it on an occasion.
[Giorgio] Yeah, but we cannot forget
as well that we see
some really excellent cooking.
I mean, the breakfast that the boys cooked
was absolutely amazing.
We came in to test ourselves
and see what would happen,
and to get through to the final
would obviously...
would be absolutely brilliant.
We’d absolutely love to go through.
With the Massaccesis,
that lemon meringue pie,
with the strength of that lemon zest,
took it to another level.
We weren’t expecting to mess up today,
but the competition is very tough,
everyone’s very good.
Also the chocolate fondant
of the Bellamores
was absolutely delicious,
if you remember.
Absolutely perfect.
Everybody’s out to win the competition,
you can’t help yourself,
it’s a natural thing.
But, you know,
we’ll have to see how it goes now.
We’ve done our best, haven’t we?
Yeah, we’ve done our best.
[Nadiya] First things first,
well done to each of you,
it has not been easy to get here,
but you have done yourselves proud.
This is it, the moment is here.
Unfortunately, we have to say goodbye
to two of you lovely families,
because the judges
have made their decision.
The family going through
to the final are...
...the Pigotts.
[applause]
[Ed] Thank you very much.
[all talk over each other]
Thanks very much.
-The Pigotts were, were fantastic.
-Absolutely brilliant.
You know,
we worked hard, but they really,
you know, knocked the socks off it,
didn’t they?
We tasted their food
and it was absolutely incredible.
They’ve really gone over and beyond
and I think that’s what it takes
to get to the final.
[Niamh] We did our best,
we couldn’t have done any better,
so happy.
I think the Pigotts completely
deserve to get through to the finals,
because they pulled it off in
the What’s In The Fridge? challenge,
but also, they totally nailed it
with the breakfast.
[laughter]
I’m really excited to see the Pigotts
going through,
because they really showed themselves
with the last three challenges,
as a great unity and a great team.
They’re not scared to push the boundaries.
-We did it.
-Wahey.
Yeah, we barrelled our way through it.
It’s gone wrong sometimes,
um, but you know,
between us we’ve scraped our way through,
so we’re pleased.
This is it.
-It’s the final!
-We’re going to raise the bar.
-Make it perfect.
-Oh, my God.
Each of the three families deserve
to be here.
-[Matt] Just keep cracking on.
-This is the most stressful part.
-You haven’t got time to be feeling sick.
-Do not drop it.
-This is the best I had in my life.
-[Betty] Can’t be in two places at once.
-Go and get the ice cream.
-Guys, it’s an absolute puddle.
Complete and utter disaster.
[Nadiya] The winners of
The Big Family Cooking Showdown are...
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.
[women] 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 last of our semi-finals.
[Nadiya] Tonight, our remaining families
will battle it out
for a place in the final.
You’ve been cooking
on a low heat up to now,
but it’s time to turn it up.
[Nadiya] And the judges bring back
one family as their wildcard.
This is going to put the cat
amongst the pigeons.
There’s so much potential to go wrong.
[groans]
Zoe Ball, you are evil.
Right, we need to be plating up, boys.
They’ll have to listen to each other.
No, course, yeah, course it is...
You’ve shot yourself in the foot.
[man] Probably not the best thing to do,
cooking pasta for an Italian.
-I want to cry.
-I want to cry too.
[Zoe] But only one can go
through to the final.
The family going through are...
This is The Big Family Cooking Showdown.
[Nadiya] We’re back in the Kent
countryside and our last three families
will be put through their paces
to cook for a place in the final.
[Sam] Here it is.
Yeah, I’m very excited, bit nervous.
[Zoe] The Bellamores
are the first to arrive.
-Alright?
-Yep.
Right now, calm thoughts you two, OK?
[Jo] The drive here was,
well, I had to stop the car
and have a word with my brother,
to calm him down and say, "Stop!"
We’ve got to enjoy ourselves,
he's so nervous.
We've just got to go for it.
[Zoe]
They’re joined by the Pigott brothers.
-You ready?
-Yes, I am.
-[Ed] Have we got a game plan?
-We don’t have a game plan, do we?
No, I think we’re going to go
and try and do as well as we can.
-Try not to fall out.
-Try not to fall out.
And enjoy it.
Our big thing is to come out
still as friends.
[laughs]
[Zoe] And finally, the judges’ wildcard.
I see that they really have
a great pleasure of cooking together,
of being together.
There are several families we could
have actually chosen from,
but, at the end of the day, I
do feel it should be the Massaccesis.
[Teresa] It means so much
and the fact that we’ve got here again,
-I didn’t think I’d be like this--
-[Giordano] Exactly.
I’m so cool at home in the kitchen.
But because it means so much,
and there’s so much up for grabs now.
[Zoe] First the families
will face a challenge
that they haven’t been
able to prepare for.
Hello, families,
welcome back to the barn.
You’ve been cooking on a low heat
up to now,
but it’s time to turn it up
for the semi-finals.
First, it’s the
What’s In The Fridge? challenge.
That’s right.
Today the judges want
to test your creativity as home cooks.
They’ve provided you with
a limited number of ingredients,
you have one hour to cook a main course
for four people,
no time to lose, let's get cooking.
This isn’t what we have
in our fridge at home!
No, this is not what we have
in our fridge at home.
[Zoe] Each of the families
have been given the same ingredients
to choose from, including bacon,
blue cheese and beef mince.
We could do, like, an open burger
on a puff pastry base.
That’s not a thing, is it?
[Zoe] A variety of vegetables,
such as aubergine,
savoy cabbage and sweet potatoes.
-You could do some sweet potato wedges?
-Yeah.
Would that go?
[Zoe] And dry ingredients,
like tinned tomatoes,
cashew nuts and chocolate.
-We could do a veggie, there’s aubergine.
-Yeah.
I think this is
the most exciting challenge
because before they’ve always had time
to practise.
But because they’re
going to have to think on the hoof,
one of the most important things
is teamwork.
-And what about the noodles?
-We don’t have to use everything.
They’re going to have to listen
to each other because if they don’t,
they, they will get into a tizzy
about the whole thing.
Just not sure
about blue cheese and beef.
-No.
-Beef goes. Beef, steak and stilton!
This is the challenge
and it’s going to put the cat
amongst the pigeons.
This is difficult, isn't it?
Can you feel the anxiety in here?
It’s gone really, really quiet.
And no doubt, it’s going to suddenly
just get hectic and ramp up.
We could do a lasagne,
we could do a lasagne.
-Have we got time to make a lasagne?
-With puff pastry?
-No, no, no, we’re going to make pasta.
-I was going to say, pasta.
We’ll make some strips of pasta.
-Yeah.
-You make the mince and the stock.
-Okay, let’s do that.
-Then layer.
I have a feeling well get
something traditional with them.
[Zoe] From the available ingredients,
the Bellamores have opted to use
the beef and tinned tomatoes,
to make an Italian classic, lasagne.
I’m so nervous at the moment,
I’m just struggling to chop some garlic.
But if we can just calm down
and have confidence in ourselves,
we’ll be absolutely fine.
But at the moment we’re like...
[inhales]
[Nadiya] For Jo, her brother Mark
and his nephew Ross,
working as a trio makes a quiet
change from family life back in Wales.
[cheering]
So we get together,
it tends to be a 50-strong crowd.
-It is literally rent-a-crowd.
-Yeah.
[Mark] A couple of calls and they’re
all over the hill, through the valleys.
All for under a fiver in a taxi.
Yeah, exactly.
[Nadiya] In the previous round
there were moments of chaos.
All looking good, nice and calm.
[clatter]
[Mark] Don’t worry, don’t worry.
[Nadiya] But also flashes of brilliance.
You produced one of the best
fish that I have tasted under salt.
I’ll come back to your house whenever
you’re making it again.
[Zoe] Mark is in charge of making
the main part of their lasagne.
I think in terms of getting
the judges’ eye,
I think making your own pasta’s
pretty challenging, so finger’s crossed.
I think it’s quite ambitious of Mark
to be making his own pasta,
but I know he’s confident
and I’m confident
that he’s going to pull that off.
I’ve got faith in you, Mark.
-Are you alright at the back there?
-Oh, great, thanks.
How your homemade pasta
coming along?
Well, the first batch,
I’m just re-kneading this,
adding a little bit more flour into it.
[Jo] Take your time, Mark.
He had a little rush.
-Thank you, Jo.
-[Jo] A nervous rush.
-[Zoe] Take your time.
-[Mark] Thanks.
On all the other challenges,
you have been able to plan and practise.
-Unless you’re Ross--
-Still be late, but, yeah.
In the kitchen Jo and Mark,
um, they’re great at the start
and then as time slowly ebbs away,
the stress, the stress levels go up,
the sweat levels go up.
-Good luck with it all.
-Thank you, thank you very much.
-We could do meatballs with blue cheese.
-That’s a better idea.
We can do that, just do them
in a rich tomato sauce.
But then what are we serving it with?
The Pigotts,
there doesn’t seem to be a natural leader,
they all seem to just work together.
[Zoe] They work together really well,
they kind of love it.
[Zoe] The Pigotts are also planning
to use the minced beef,
they’re adding blue cheese and bacon
to make spicy meatballs.
Shall I start making the tomato sauce,
maybe?
-Yes.
-Yeah, they need to be cooked down.
-So do you want half an onion in that?
-Yeah.
[Nadiya] Eldest brother, Matt,
middle brother, Ed,
and youngest, Sam, have clearly defined
roles in their family.
[Matt] I’d say I’m the intelligence,
Ed’s probably the looks,
he’s got dazzling looks.
And Sam’s,
Sam’s the wit, he’s the fun one,
you might say he’s the chef de partay.
Yeah, I’ll take that.
You’ve been thinking about that,
haven’t you?
[Nadiya] They showed their passion
for using
bold flavour combinations
in the previous round.
What’s going in there, Sam?
All spice, sugar, coriander,
Scotch bonnets, garlic, ginger.
I think that might be everything.
And one, two, three, four, five
Scotch bonnets?
Five scotch bonnets.
[Nadiya] Rosemary and Giorgio were
impressed that they pushed themselves.
Brilliant. Not too hot,
really delicious and, you know,
you’ve got it absolutely
perfectly balanced.
[Nadiya] But sometimes,
they misjudged the basics.
By looking at this,
I’m going to tell you,
it’s not quite cooked
because it’s a bit thick.
What I would do, Matt,
is put the courgettes in with
the tomato sauce,
to go with the meatballs.
Or roast the aubergines to go in it
as well, do you want that?
-[Ed] Shall we get the aubergines in?
-[Sam] Yeah.
So spirits are good
between the three of you.
Do you know what your jobs are?
We’ve all got,
we’ve all got our things to do.
We’re not... We haven’t
completely finished our menu yet.
-Are you winging it a little bit?
-[Ed] Em, obviously.
[Sam] Yeah, but that is sort of
how we deal with life.
[Nadiya] If we all came to your house now,
what would be in your fridge?
[Ed] Kebab.
[Zoe]
I love a leftover kebab the next day.
I think it, you know,
why let anything go to waste.
I have heated up
a curry on a radiator before.
-[Matt] That is something else.
-[Zoe] When desperate. Good luck.
I was going to say good luck,
but you’re not the ones that need it.
-[Teresa] So you need to get going.
-[Giordano] Yeah, I know.
[Teresa]
Right, so finely dice that.
[Giordano] Is this onion too big?
-[Teresa] You only need about half.
-[Giordano] Half I’ll be needing?
[Zoe]
The Massaccesis are making their take
on the traditional Greek dish, moussaka.
This is one of the dishes we do,
and we love it,
the moussaka, we love it, I love it.
And Niamh actually makes a good one,
she’s very good at this.
Teresa’s always been sort of
the boss of the Massaccesis.
Will she be in charge today?
Will she tell the others
what she thinks they should do?
Do you want to do the meat sauce
or do you want
to slice those and slice those
-Cos we haven’t got much time.
-[Niamh] I don’t mind.
-[Teresa] What would feel easier?
-[Niamh] Slicing.
[Zoe]
Husband and wife, Giordano and Teresa,
have passed down their love of cooking to
sixteen year old daughter Niamh.
I don’t really know
what we’d do without food to be honest.
It’s all we talk about.
It’s the one thing
we come together as a family,
we talk about it so much
that we probably bore other people.
Do you think we do?
Probably yeah,
we’re called "The Feeders".
Yeah, we are feeders.
[Nadiya] In the previous round,
the stress often got them.
-[Niamh] Dad, don’t go any further.
-[Teresa] No, that’s enough, really, stop.
-[Teresa] Honestly, it’s enough.
-[Giordano] I will stop, I will stop.
You’re going too far,
it’ll end up splitting.
[Nadiya] But the judges were wowed
by the Italian family recipes.
The pasta is exactly the right thickness,
it's perfectly cooked.
-You must have perfected this for years.
-We’ve cooked it a lot.
[Nadiya] And that’s why
they’ve given them another chance
as their wildcard.
[Teresa]
They can be just fried in the pan, Niamh,
just fry them off,
because there won’t be too much time,
otherwise they’ll be raw.
[Nadiya] Niamh and Giordano
are preparing
the 3aubergine for the moussaka.
[Niamh] Dad, you need
to keep an eye on these. Look.
[Giordano] Leave it. Just want it brown.
[Niamh] Yeah, make sure
they’re brown on both sides.
-[Teresa] Oh my god, you’re burning them.
-[Niamh] Dad, please.
[Niamh] You haven’t cooked them
on that side.
This is typical dad.
Oh we’re okay, we’re just doing
fine, just [chuckles]
[Mark]
Could be dry.
I've had a quick nosy.
I think there seem to be similar ideas,
I’ve seen a bit of pasta making.
-[Giorgio] Oh, dear god.
-[Mark] Stick it in another machine?
-[Giorgio] I wanna cry.
-[Rosemary] I want to cry too.
[Zoe]
Although Mark has made pasta before,
the judges are concerned
about his technique.
He needs to fold them over
and then put it through again,
about five times is about right,
so it kneads it,
gets it to a good, you know.
To stop it from going down and down.
But he’s just taking it down,
he’s done nothing to it.
[Mark] Probably not the best thing to do,
cooking pasta for an Italian. [chuckles]
[Matt] The cheese is slightly too big.
I’m going to break a little tad off.
[Nadiya]
With the Pigotts,
Matt and Ed are stuffing their meatballs
with blue cheese.
[Rosemary]
Here are your big beef balls, yes.
[Matt] Stop being such a tease
Rosemary, honestly.
-No [laughs].
-Come over and flirt with me.
I, I wasn’t, I, I wasn’t doing that.
I wasn’t doing that.
No I wasn't doing that.
They are quite large though, aren’t they?
-I’ve heard that before.
-Oh [laughs]
[Matt] Thank you.
[Rosemary] You are so naughty, boys,
you are so naughty.
[Matt] We kind of need to get
these meatballs on, don't we.
I saw you flirting with the Pigotts.
-Thanks very much, they were.
-I did see you.
They, actually they were flirting with me,
they were flirting with me.
[Giorgio] I’m sorry, they were
flirting with you.
[Rosemary]
They were trying to get on my good side.
[Teresa] We need to get it in the oven.
Right Giordano,
-you can put a layer of the sauce in.
-[Giordano] Okay.
[Teresa]
Right, layer it up with aubergines.
I’m just not sure about the blue cheese.
-[Giordano] It’s nice, the blue cheese.
-[Teresa] We’ll put a bit on the top,
but not through the layers.
[Niamh] This is quite risky.
That’ll do I think, Giordano, no more,
we don’t want it to overpower.
-[Niamh] No, dad.
-[Giordano] Okay.
[Teresa]
Right, into the oven, open the door. Okay.
[Nadiya] It’s not a lot of time, is it?
[Zoe] It’s not a lot of time.
When you’re going
completely from scratch,
you’re making it up,
you’re guessing,
then that’s not a lot of time.
[Nadiya] No, it’s not a lot of time.
[Zoe] And to get it on the table.
[Mark]
We need to start getting it up, Jo, soon.
-[Ross] Do you want me to, em.
-[Jo] Come on then, let’s get it up.
What do you want,
the layer of meat first?
Na.
-You just tell me what to do.
-Layer the meat, layer the meat.
-Well I’m here, so I may as well.
-Okay.
-Just give me a job.
-Mark, let’s just get this in the oven.
-Okay?
-[Mark] Brilliant, Jo.
Jo, I need just a hand with this, okay.
[Jo] That’s nice and thin, Mark,
done really well there.
The oven’s on, yeah?
The ovens on,
put a bit of black pepper on top.
[Jo]
Lots of black pepper now.
[Jo]
Okay.
[Teresa]
Oh yes, that’s grilling up nicely.
I need to turn that down now.
[Ed]
Be ready on time, hopefully.
[Nadiya] All three families
have their main meals in the oven
and start working on side dishes.
[Sam]
Good, looking good, looking good.
We’re going to chop
these sweet potato skins up finely,
like match stick sizes and then,
cover them in herbs and deep fry them,
so they’re
like tiny little match stick chips.
We want to try and show that we’ve done
enough impressive techniques.
I’ve never seen it and I don’t know
if they'll be edible or not,
but if they’re not, they go in the bin,
if they are, they go on the plate.
-[Jo] Is that for the salad?
-[Ross] I just chopped loads of onions,
that’s what you asked me to do.
Is that alright?
Quite hard to eat like that.
I would chop them. Let’s have,
let’s have some nice diced.
What you’ve got to do now
is so that we get little.
-[Ross] Like this?
-[Jo] Lovely, yeah, even smaller, Ross,
because nobody likes
a big bit of onion in their mouth.
[Ross]
Alright.
I wish you’d have told me this earlier.
[Jo]
Can you stop moaning?
[Niamh] Dad, you’re burning these.
Stop doing other stuff.
[Teresa] Stop walking away,
multitasking.
-[Giordano] Shall I get a bowl.
-[Teresa] Leave that to us.
Five minutes left,
that’s all you’ve got, families.
-Right, we need to be plating up, boys.
-Sam, meatballs in.
-[Sam] In the big blue?
-[Ed] Yep, I think so.
[Teresa]
Put it into that serving dish.
We’re almost there, we’re going to be
right on the money, I think.
[Ed]
They look good.
All you have to do is put it there,
that’s all you have to do.
Shake them around and chuck them
in the bowl, we haven’t got long.
-[Teresa] It’s a bit burnt on the top.
-[Giordano] That’s fine, that’s fine.
-[Sam] Nice.
-[Matt] Well done Sam.
[Sam]
Made all the difference here.
[Mark]
Beautiful.
[Ross]
That’ll do, lovely.
-[Niamh] Move the cloth.
-[Giordano] That’s it, okay.
-[Teresa] There you go.
-[Giordano] Right.
[Zoe]
Time’s up families.
Step away from the pans.
[Giordano]
Hot, hands up.
-[Ed] Theirs looks way more clean.
-[Matt] It’s pretty clean.
[Sam]
That bit is.
[Mark]
Well done kids.
[Zoe] Rosemary and Giorgio asked
the families to cook a meal for four,
using the ingredients available to them.
[Rosemary]
I think this looks so inviting.
I love the caramelisation
on the top, really good.
[Zoe] The Massaccesis have made
a beef moussaka
served with sweet potato wedges and
courgette, cabbage and bacon.
[Rosemary] First of all,
the flavour of the tomato is lovely
but the problem is the meat,
it needed more time.
I quite like that blue cheese,
but it’s a little too much for me.
I think it’s just overpowered it slightly.
If you had enough time,
this could be a very good dish.
The flavours are very good
through the dish.
I agree with Rosemary
about the cooking of the meat,
as I’m spooning it out
I can see the, you know,
-it’s falling a little bit apart.
-[Teresa] Yeah, yeah.
This would be
a fantastic moussaka tomorrow.
-[Teresa] It’s always best the next day.
-[Giordano] Yes.
I must say, that it looks fantastic,
it looks like it was born like that,
it was something
that you done every day.
[Nadiya] The Pigotts have made
spicy meatballs stuffed with blue cheese,
topped with crispy sweet potato skins,
and a raw courgette salad.
The sweetness and that freshness
with the chilli, nice and spicy.
It really works very, very well,
at every level, especially with those
fried vegetables on the top like that,
they really make a difference.
But I wish they were tasting
a little bit more like meatballs,
instead they have the consistency
of a burger at the moment.
Instinctively cooked,
but very, very well done.
[Rosemary] I think that sauce
is absolutely delicious,
really getting that right consistency
has paid off.
Congratulations with that,
you’ve done well,
you’ve done very well indeed.
if you can come home and in one hour
you can produce this
for any girl that you bring home,
I’m sure you are in for a good evening.
[Sam] Well done chaps,
that went really rather well.
It’s not an easy task,
a lasagne in one hour.
[Zoe] The Bellamores are serving
lasagne with a herb salad.
You’ve got the seasoning right,
you can see the flavour is there,
but because the pasta
was not made properly,
you didn’t knead it in the machine,
the texture and the finish is wrong.
It’s a shame because
you’ve let your techniques go
and that’s quite important.
The overall flavour
of the dish is not bad at all.
The meat could have done with a little bit
more cooking, that’s true.
Unfortunately the pasta let you down,
you should have tried to work it
a little bit on that machine.
The pasta tastes like you panicked.
So, a bit disappointed,
especially because I know your standard,
that’s why.
It’s always a risk with Giorgio,
cooking pasta isn't it.
Well it, well yeah, it’s, yeah.
-But, we tried and we did our best.
-Absolutely.
They were right what they said,
the sauce needs plenty of time
to cook down
and we knew that, you know,
we were pushing it really,
doing that in an hour.
[Ed] Well done, lads,
that was really good.
We smashed that.
-Everyone did well..
-We did.
One down, one, one locked away.
[Zoe] It’s time for the next challenge,
and once again,
the families have no idea
what’s in store for them.
Lovely people,
the best family meals are the ones
that end with a pudding.
And today, Rosemary and Giorgio
have decided what they will be.
[Zoe] Yes, this challenge
is called Perfect Puddings.
Giorgio wants you to cook
a buonissimo chocolate fondant,
and Rosemary wants
a marvellous lemon meringue pie.
You have one hour and 20 minutes,
they’ve provided you with the recipes,
the ingredients and all the kit
you will need, the rest is up to you.
Right, let’s have a look at that then,
shall we?
Oh, it’s an Italian meringue.
They’ve got the recipe -
straightforward -
but there’s
so much potential to go wrong.
-Zoe Ball, you are evil.
-I know.
Also, we get to eat the spoils which is,
ah, my favourite bit.
So, Ross, if you want to sort of start
to prepare the pastry cases.
Hang on, what,
do you want me to do that, or what?
Right, so chocolate fondant,
Sam, you read that.
[Rosemary]
In my book, the interesting part is
how are they going to divide this up?
Who are they going
to choose to do what?
Let’s get everything we need to...
I need a big mixing bowl, Giord.
It’s very important that they choose
the right person for the right job,
because if they don’t,
everything will begin to unfold
and it could be a disaster.
So I’ll make the pastry, because I’ve made
pastry when I was at school.
-That’s reasonable.
-About ten years ago.
You do the lemon curd
and the meringue
Sam, you’re on the chocolate fondant,
grab us if you need anything, OK?
[Zoe] Ed starts by making the pastry
for the lemon meringue pie.
This isn’t going into small crumbs,
it’s already coming together.
So, guys, I mean the look on your face
when we said lemon meringue pie
and chocolate fondant was monumental.
I’m pleased that we’ve got a recipe,
I think without a recipe
we’d be struggling,
but we can follow a recipe, can’t we?
We can certainly try to follow a recipe,
can’t we?
-How is your pastry?
-Your guess is as good as mine.
-[Zoe] Okay, alright, okay.
-We’re using that saying too many times.
[Nadiya] When it comes to desserts,
the Pigotts have been bold
with their flavours in the past.
-So tell me what’s on the menu today?
-[Matt] A pistachio and olive oil cake.
[Nadiya] Guys, you’re out of time.
-Cool.
-[Ed groans]
[Matt] Ah, right at the last.
[Nadiya]
But their ambition didn’t always pay off.
The consistency is not that pleasant.
The texture is wrong in the mouth,
it’s too oily.
Some improvement needs to be done
with this cake.
[Sam] It says, "And heat gently,
swirling until the sugar is dissolved,"
so I won’t stir it.
-Has it got water in it?
-No.
[Zoe] Sam is in charge of the brittle
for the chocolate fondant.
This is my first ever caramel and it might
not be the best caramel ever.
Maybe, it may be the best caramel ever.
It says you just put it in
and heat gently
and swirl and it becomes caramel,
but it’s sort of not.
[Ed] No, just don’t touch it too much,
remember?
I really want to stir that sugar.
[chuckles]
I really want to stir it.
You using this timer?
Are there three timers?
[Zoe] In the Bellamores' kitchen,
Mark is getting on
with the lemon meringue pie.
It says roll into a thick disc,
cover with cling film.
Yeah.
The lovely Bellamores really need
to get some points back here--
-[Nadiya] Yeah.
-[Zoe] ...'cause of their pasta.
Um, but Jo, do you think
she’s got this one in hand?
Oh, my goodness,
I have no idea what I’m doing.
Mark, is that looking alright?
There’s a blob of sugar that’s not melted.
[Mark] No, leave it a little longer.
I don’t want to stir it,
it doesn’t say stir.
-Ross?
-Yo.
What’s the strategy
going into challenge two?
Well, it was, we were all going
to have a little chat at the start
and then we’re all going to break it
all down
and be completely measured
about the whole thing, but...
-Has it worked out that way?
-No, definitely not, no.
-[Jo] It's just panic--
-Bundle in. Panic!
[Jo] Yeah, panic.
[Zoe] The Bellamores cooked a classic
pudding in the previous round.
For dessert, we’ve got a tarte tatin
-served with a calvados cream.
-Yummy.
[Zoe] They proved to be generous
with their helpings.
-Maybe just a touch more, Jo.
-Fine, it’s going in.
[Nadiya] You’re trying to get them drunk,
aren’t you?
-[Mark] Yeah, absolutely.
-[Jo] It’s so nice though, calvados.
[Zoe] And it worked.
-[Rosemary] You did the cream?
-Yeah.
Very alcoholic.
The texture of the apple
has still got a little crunch
but not, you know, cooked through.
It’s perfect.
-Am I doing this right?
-Put--
[Jo] What does it say?
Just read that for me quick,
the mixing notes.
"Tip over nuts,
make sure you coat evenly."
Coat evenly, I’m not coating evenly.
Oh, my God, it’s setting.
Ow, ow!
Is that cold?
Thank you.
-[Zoe] Are you alright there, Jo?
-No.
No. Caramel and mayhem
are not a good combination.
No, I know, I’ve got...
Look at the line.
-Oh, my Lord, that’s--
-I know, it’s like a worm.
-You’ll be able to tell the tale.
-I’ve got a scar there now.
-[Nadiya] Of when I was in the barn.
-Yeah.
-[Teresa] There must be a measuring jug.
-[Giordano] Ah, here.
No, no, no, no, cupboard.
Giordano, open your eyes, love.
[Zoe] With the Massaccesis,
Niamh is on the brittle for the fondant.
-Are they the right thickness?
-[Teresa] That’s fine, Niamh.
-[Niamh] Spread out?
-[Teresa] Yeah, that’s fine.
I love the fact Niamh’s
just got on with it,
do you know what I mean?
-She’s loving it.
-She’s un-flapped.
Totally un-flapped.
And she’s only 16. 16.
I like desserts, it’s what
I do most in the kitchen.
So yeah, no, it should be okay.
[Nadiya] Where puddings are concerned,
Teresa likes to take control.
I make my pastry first,
'cause it needs resting in the fridge.
I think that’s the most important thing
to get done first.
[Nadiya] In the previous round,
she was good at thinking on her feet.
This is much more crumbly than normal.
It’s called patchwork pie today.
-It’s a mosaic.
-Mosaic.
[Nadiya] Will the judges
pick up on things--
They won't know unless you tell them!
-[gasps] Never. I’m on your side.
-[Teresa] Okay.
[laughter]
That’s a really nice short crumbly pastry.
It actually is really, really good.
[Theresa] Have you read
the next part of the recipe?
-No.
-Read it out loud to me, so I can hear it.
Mix the yolks and the cold water together
and then measure the--
So what’s the first step?
I didn’t hear the first step.
-[Giordano] For the pastry?
-[Teresa] Yeah.
-For the pastry?
-I’ve done the it, the next step.
[Giordano mumbles]
Giordano, I’ve done the pastry, move on.
Okay, line the pastry
with parchment paper.
-I’ve done the pastry, move on.
-Okay.
[Zoe] All three families have got their
lemon meringue pastry cases in the oven.
The next step is the filling.
Shall I make a lemon curd?
Shall I make a lemon curd?
Would that be a good idea?
-Ross is going to start doing that, Jo.
-[Jo] Yeah?
[Ross] Combine the cornflour and sugar
in a medium saucepan
and stir in the lemon juice
and water.
-[Mark] Are we heating this up?
-Yeah, cook on a high heat.
Basically,
it’s a bit like making a jam, really,
I think, so you’re just combining
all the ingredients,
heating up a bit and then letting it cool.
It sounds easy.
You want 150mls. I reckon, you probably
want three to four lemons.
Even a tiny bit more,
because I like the lemony, yeah.
Yeah. I don’t like it sweet.
I like it on the slightly tarter side.
But he likes to stick to the rules,
I don’t.
I’d like a bit more lemon,
would be nice.
Families, you have 30 minutes left!
What can I do now? I think--
The meringue,
start to whisk the egg white.
Right, okay, whisk egg whites.
To get an Italian meringue right,
you’ve got to boil the sugar to 120
and then pour it in to the whipped up
egg white.
Now this is really quite tricky,
if they’ve never done it before.
If they don’t know what they’re doing,
they’ll find it really scary.
-Mark, you need to be quick with it--
-[Mark] Yep, okay, come on then.
-Mark, I think it’s separated.
-[Mark] It’s split? Okay.
Let's have a look.
Yep, just get three more.
-That’s it.
-[Niamh] That’s nearly it.
Quick, Niamh, out the way.
-[Giordano] Should I do anymore?
-[Niamh] Wait until Mum’s finished.
My heart is absolutely pounding.
[Ed] Really slow, really slow, slowly,
slowly.
It looks like an Italian meringue.
-That’s what we’re trying to make.
-Yes, that’s lucky.
[Rosemary]
The Pigotts seem to be so organised.
I don’t quite get it,
because I thought boys were going to
actually have a problem
following the recipe,
but they’re going with instinct here.
[Zoe] Sam makes a start on
the second pudding,
the chocolate fondant.
I’m just creaming together sugar and eggs,
which I guess...
Well, you mix in with the melted sugar
and butter.
The chocolate fondant is not a cake.
It is very important
that the gooey insides
pass you this fantastic chocolatey,
soft, warm flavour.
If I get a cake,
if it’s cooked all the way through,
I won’t be very happy with that.
When does thick and creamy
and leaving a trail start and stop,
that’s the issue?
Lift it and see if it leaves a trail?
-[Niamh] No.
-[Teresa] No?
You need to keep going.
Ah, not too much, go careful.
He feels useful, leave him alone.
-[Giordano] It’s still, it’s still--
-Keep going, you’re almost there.
[Giordano sings] We’re almost there.
[Teresa sings] You’re almost there!
[Rosemary]
Have you ever made fondants before?
[Ross] I haven’t ever made fondants.
I’ve had some nice fondants off Jo before,
but I’ve...
This is all, all new to me, so...
How come you’re being picked
if Jo normally does this?
Hopefully, I can... this is the one task
I can mess up the least.
You’re not happy with that, are you?
-Too much powder?
-[Jo] Yeah.
Just get it in the fridge
and we’ll do that again, okay.
Two seconds.
She’s the boss.
[Sam] Knock any air out.
I’m trying to keep as much air in there
as possible, so it’s light and fluffy.
I think.
[chuckles]
They’re just terms you hear knocking
around a lot in baking, aren’t they?
Light, fluffy, folding, figure of eight.
Families, you’ve got ten minutes left.
Ross, these are going to be
literally eight minutes.
I’ve got a timer set
for eight minutes ready to go.
-Or six minutes.
-What?
What’s happened
to the Bellamores today?
-Have you read the instructions?
-It says eight minutes.
The Bellamores are not listening
to each other.
And I think panic has set in.
[Teresa] So quickly close the door.
[Ed] Right, what do we think?
Executive decision?
[Matt] I think that’s looking pretty
bloody cooked now,
on the edge of being too cooked?
So I’d say take that out.
Cool.
[Teresa] The wafters,
see if you think it’s lemony enough.
-Is that alright?
-Oh, it’s well lemony.
-See, I know, but I, I see--
-You like it lemony.
I hope she doesn’t say,
you didn’t follow--
I love lemon curd.
If there’s any left over can I have it?
-You can scrape the bowl.
-Thanks.
Do you want to lick the pan?
[Zoe] The final stage is assembling
their lemon meringue pies
and Ed is only using half
of their lemon curd.
-[Matt] Are we ready?
-[Ed] Yep.
-Right, Matt, let’s get piping.
-Okay.
-What do you reckon, dobs?
-Yeah, just little.
[Ed] I’ve never piped before.
Just make peaks, Jo.
That’s it, that’s it, that’s it.
Look at their meringue over there,
it looks beautiful.
[Matt] Really careful, further away,
further away. Don’t burn it.
We need to turn them out,
or they’re not going to come out of here.
-One.
-[Niamh] There we go.
-[Matt] Take your time, take your time.
-[Sam] Yes, nailed it.
Yeah. Sorry.
[Nadiya] Time is up, guys, time is up,
move away from your meringues.
[laughs] That was so tough.
You did a good job,
you’ve never done that before, so...
-Yeah, good girl.
-That’s pretty good.
-Theirs look nice.
-Yeah, they do look nice.
-They’ve nailed that challenge.
-Yeah, they've done better.
[Nadiya] Rosemary and Giorgio
will now judge
each of the puddings
the families have made.
First, it’s the Bellamores
attempt at chocolate fondant.
The actual shell is really
perfectly cooked and nice and crispy.
The inside is still nice and gooey,
but yet cooked all the way through,
which allowed the flavour
of the chocolate
to come through perfectly.
So overall, it’s a very good fondant.
Thank you.
Let me try this caramel now.
I know it cost you an arm,
it was worth it.
[laughter]
I think that fondant is extremely good.
Thank you.
It’s soft and gooey, that’s what you need.
Well done, you.
[Nadiya] Next up, it’s the Pigotts.
It is a little bit undercooked.
It’s a shame, that minute more
would have been absolutely perfect.
It’s not cooked.
The brittle, I’m really pleased with.
Little tip, if you put another mat
on the top, rolled it with a rolling pin,
you’re going to get a really,
really thin thing.
[Nadiya] And finally, the Massaccesis.
The fondant look very nice
and the quenelle of cream as well,
it’s so elegant. The--
-[Niamh] It’s too thick.
-A little bit.
You’ve got the cooking
of the sugar perfect,
really golden, sort of, amber colour.
Cooked all the way through
and it carries an absolutely
brilliant flavour, very good job.
It’s such a shame,
I’m being really picky here,
but it’s just slightly overcooked.
-Okay.
-We’re talking about one minute.
but yet it’s delicious,
absolutely delicious.
-Have you ever made it before?
-Nope.
Well, congratulations, you’ve done well.
[Zoe] Next the judges will try
the lemon meringue pie.
First are the Bellamores.
I’m going to be honest with you,
I cannot believe you got this together.
Watching you was agonising,
from my point of view.
[Rosemary] Well, first of all,
it has seeped a little bit,
it doesn’t sort of hold together
when you eat it.
But, I think your curd,
it actually tastes incredibly good.
The Italian meringue could have
done with a little bit more work in it,
it’s not thick enough for me.
But my major problem with this is,
I can see this cake,
in about 45 minutes and one hour,
falling apart.
Okay, okay.
[Rosemary] Okay.
[Zoe] Next, the Pigotts.
[Rosemary] Where is the lemon curd?
In our... In the panic,
we didn’t put it all on.
Why not?
-I’m not sure.
-What happened?
-Who’s decision was that?
-That was me, that was all me.
-Why?
-I don’t know.
-You 'nana, why?
-I know, it was a mistake.
You’ve shot yourself in the foot.
Shame.
Okay, let’s see what
at least it tastes like.
That lemon is delicious,
that is a really good flavour.
And I think the meringue
is extremely good as well.
The pastry as well needed
a little bit of rest,
a bit of a rest in the fridge
would have done it very well.
Usually when you’re doing the cake,
in the recipe,
everything that’s on the recipe
should go inside the cake, usually,
yeah?
[Zoe] And finally, the Massaccesis.
[Rosemary] I think you’ve done
a really good job with all that piping,
it looks really pretty.
-That pastry is extremely good.
-Thank you.
It’s got a sort of good bite to it.
Your curd is really beautifully lemony,
it’s not sweet,
but it’s the most lemony one here.
So well done.
[Teresa] Thank you.
The flavour is fantastic, the consistency
of the meringue is brilliant,
it’s so tasty without being bitter
and just the right amount of sugar, yeah.
Thank you.
-Thank you so much, thank you.
-Yes, thank you very much.
[Zoe] Our families
will now face one last challenge,
before finding out
who has earned a place in the final.
I think as long as we
stick to the plan,
keep to the timings
and everything goes well,
then we’re in with a chance.
Yes, thumbs up.
[Giorgio]
I have great belief in the Massaccesis,
I see them become
better cooks every time.
They haven’t really shined yet
on the semi-final,
but I have great hope for them.
I’m determined not to perspire today.
I’m going to stay calm, relaxed.
We’ll keep you supplied with
paper towels.
[Rosemary]
The Bellamores know they can cook
and they can cook,
but they get so flustered,
they can only pull it off
and actually just relax and let it happen,
then they’re in for a chance.
So, guys, last chance
to impress today.
-How do you feel?
-I’m feeling good.
I think we’ve got
some really good recipes.
I think if we cook it well,
we’re in with a shot.
We each know our jobs and we’ve
each done our bit, so...
Yeah, if they like it,
hopefully we could do well.
If not, then we’ve enjoyed it.
-Yeah, win-win.
-Yeah, exactly.
It was not surprising the Pigotts
managed to produce such fantastic food
from the
What’s In The Fridge? challenge,
but they did struggle with
The Perfect Pudding
and make little mistakes
and at this point of the competition,
a little mistake
can make a big difference.
Families, it’s time for your third
and final challenge.
Your last chance to impress the judges,
before they decide which of you will be
going through to the final.
There’s no room to hide here.
Rosemary and Giorgio
want to see your creative juices sizzling.
Yes, it’s The Nation’s Favourite,
with a twist.
They’re keen to find out
if you can reinvent the cooked breakfast.
You have one and a half hours,
let’s get cooking.
[Matt] Porcini.
[Giorgio] The breakfast
is the most important meal of the day,
but we’re asking them to cook us
a breakfast with a twist,
so I’m really intrigued to see what
they’re going to come up with.
[Matt] I’m going to start on my potatoes
now then, guys.
Cool.
I am salivating, I feel like
I’m sort of in a dream sequence
where I’m lying in bed,
had a late night,
someone’s gone downstairs
and made the most amazing fry up ever.
-Close your eyes, you are there.
-I’m there, in my pyjamas.
-You're not going to get any of it.
-I’m not going to... What?
None of it, not a bite.
[Nadiya]
Unlike the previous two challenges,
the families have had time to practise
their dishes at home.
-[Teresa] Want me to check?
-[Niamh] Yeah.
-They’re a little hard.
-Slightly.
-[Giordano] It’s not done.
-I need them cold.
[Teresa] You need to cook them
properly.
It would be a disaster
if you had lumps in your potato cakes.
[Zoe] The Massaccesis are serving
a cooked breakfast with an Irish twist,
they’re making a stuffed Portobello
mushroom, potatoes cakes,
sausage, bacon,
poached eggs with hollandaise,
scrambled eggs and soda bread.
I’m doing the potato cakes,
so caramelising the leeks at the moment.
I’m not overly keen on cooked breakfast,
but in the mornings,
if I’m going to school and I make
these the night before,
I’ll take one, toast it
and eat it on the way to the bus stop.
To really crown it as an Irish breakfast,
the potato cake,
which is one of my favourite things ever.
The outside must be beautiful colour,
crispy and that lovely brown,
inviting to bite into that,
and the inside must be fluffy
and really flavoursome.
-Hello, Niamh.
-Hello.
How did you come to the recipes
that you’ve got to today?
Me and Mum sat down
and had a bit of a meeting
and then we told Dad
what the plans were.
[Zoe] "This is what you’re doing, Dad,
deal with it."
What makes a cooked breakfast
an Irish cooked breakfast?
My mum used to cook this when
the visitors came
and they were going home,
it was supposed to keep you
going all day travelling.
She had to send them on their journey
with a big, Irish breakfast.
-Good luck.
-Thank you.
[Giordano] Oh, thank you, thank you,
thank you.
Where’s my weighing station gone,
people? Come on.
Try to stay organised.
[Nadiya] The Bellamores are adding
a Welsh twist to their breakfast
by cooking Glamorgan sausages,
poached eggs, laverbread cakes, bacon,
roast tomatoes, soda bread,
and a brown sauce.
Soda bread doesn’t need
an awful lot of working,
I just want to bring this together today.
It’s not like the pasta,
where it needs a lot of kneading.
So the idea is to bring the flour
into the mixture
and then we’re going to rest it
for a couple of minutes,
before it goes into the oven.
What I don’t understand is,
every time Mark has got his hands on
the pastry, the bread, whatever he has
produced, has not been good.
So why, yet again, he’s doing the bread?
-How are you doing there, my darling?
-[Mark] Yeah, good.
You did the pastry, you did the pasta,
today you’ve made the bread.
-Yes, yes.
-Theme here?
I would say we have got some
short straws around the place
and I keep pulling them, unfortunately.
Nadiya tells me even I couldn’t go wrong
with soda bread.
I mean she might go wrong,
I reckon you can do it.
Don’t put any additional pressure
on this now!
[Nadiya] She might get it wrong.
Yeah, there’s nothing anyone wants
more when they’re doing a hard job
to have Rosemary standing over them.
You can watch me peel potatoes,
that’s fine.
You’re probably doing it wrong.
[Zoe] The Pigotts are adding a modern
twist with confit duck egg yolk,
bacon jam-glazed sausages,
bubble and squeak,
smoked baked beans with bone marrow,
and a mushroom ketchup.
So the egg yolks, to confit them,
you put them in
individual trays,
oil about halfway up,
and then we’re going to put in
a few peppercorns,
maybe a bit of thyme in there,
and then they go in a really low oven,
and that sets the edge,
but it should be runny in the middle.
It’ll be a little bit tense
while we’re doing this.
-The Pigotts.
-Gone crazy.
-They’ve got two types--
The normal eggs, which are confit
at 60 degrees for 40 minutes.
Two, three degrees of difference
in each side
can make a massive difference at the end.
Right, eggs on.
Guys, how are doing?
How are you feeling?
Good, we’re all on track.
The eggs are in,
the sausages need to go in, in a bit,
and I think that’s then everything.
I don’t think you’ve given
yourself enough to do.
-No.
-No. Could you add another 16 things?
It’s like a military operation though.
It’s like, done this, done that,
done this, check, check, check.
We don’t want to forget.
-We've written down quite a good--
-These are extensive notes.
They’re like sort of revision
for some kind of maths A level.
[Nadiya]
Much like their confit eggs,
the Pigotts are going with an
unconventional take on their jam, too.
At the moment,
I’m cutting the pancetta,
which is going to go in the bacon jam.
Bacon jam is something that
we’ve all tried and enjoyed,
it’s not something I cook regularly,
I’m not going to pretend,
but, um, it’s something I have tried
and enjoyed
in various street food-y kind of stalls.
-Have you looked at your mushrooms?
-Yeah.
[Zoe] With the Massaccesis, Giordano
is in charge of the Portobello mushrooms.
My mother used to do like
a stuffed mushroom.
Something we did.
In Italy basically
is parsley, garlic and breadcrumbs,
it’s an Italian thing
with an Irish touch.
[Nadiya] The Bellamores are
hoping to impress the judges
with their meat-free sausages.
These are Glamorgan sausages,
and Glamorgan is a county in south Wales.
During the war, when food was rationed
and people couldn’t afford meat
and sausages,
so they created these little tasty
bundles of cheese, breadcrumbs, leeks.
[Zoe] To serve with the Pigotts'
breakfast,
Sam is adding a twist to their beans.
-Sam, smoking!
-It’s smoky, isn’t it?
So what have you got in there?
Tell me about this little experiment.
Ah, so it is charcoal, hickory chips,
cinnamon sticks, there’s a few peppercorns
and a few cumin seeds.
You get it to light like this, so that
it’s smoking, put it into the beans,
cover the beans, and you’ve essentially
got a smoker.
And then, so all of that is in the beans.
How do you sort of protect the beans
from getting... Oh, I see.
-You keep it in the pot.
-You go like that.
Of course, then you put on the lid.
I was like, "I don’t know
if I want charcoal in my beans."
No, they’re not charcoal beans.
This is why I am no expert cook.
I absolutely love
the sound of the smoky beans,
because beans can take on
those lovely, smoky flavours,
but they must get the flavour intense,
because it cannot be insipid.
The more I think about this, actually,
the more tricky it’s going to be
to find a balance.
30 minutes left, families.
-You need to get on, love.
-No, I know, I’m done. Feel it.
-Niamh, do it, it’s fine.
-It doesn’t take that long.
-Yeah, but--
-Stop stressing.
[Teresa] I’ve got eggs to do yet,
haven’t I?
[Niamh] I still think this is too sticky,
but I will.
-They need more flour.
-Huh?
They need more flour.
Don’t you think?
-[Teresa] Yeah. Can I?
-[Niamh] You do that then.
It’s 'cause you were like,
"Quick, get them in the pan."
That’s 'cause you took an hour to do them
the other day.
No, these are a little bit on
the loose side.
She did say they felt a bit sticky.
-I did, didn’t I?
-She did.
[Nadiya] In the Bellamores' kitchen,
Ross is in charge of the brown sauce.
So I’m just adding the spices,
we’ve got a quarter teaspoon of all spice,
ground ginger,
half teaspoon of cayenne pepper,
add a little bit of heat,
and I’m going to put a little grate
of nutmeg in there as well.
You’ve got to have...
You’ve got to have strong flavours
in a breakfast,
kick-starts your day, especially
if you’ve had a few the night before.
They’re making their own brown sauce.
This is one of my first quintessentially
flavour of Britain
that I tasted when I was 20,
when I arrived in this country,
and I still remember that flavour,
I carry it with me.
They’d better come up with something
absolutely brilliant
or I’ll be really disappointed.
[Ross] My most important role today,
I’m trying to provide a calming influence
on the team--
-He’s on about it again!
-...to these two.
[Nadiya] For their sauce, the Pigotts
have gone for a mushroom ketchup.
When I practised it a few days ago,
I put nearly a whole pack
of anchovies in it,
so it turned into a little bit
of a fish ketchup, which wasn’t ideal.
Wasn’t very nice.
My girlfriend said it was nice,
but she was lying.
So this time, we’re just putting one in,
going to taste, try,
and then one more maybe, just being really
careful that it doesn’t get too much.
[Matt]
Ed, you haven’t put your porcinis on.
Okay, what I’ll do is
I’ll blend them up.
I think I should just put them in now
and blend them.
[Matt] Yeah, with a stick blender.
[Ed] Sorry, my bad,
I completely forgot the porcinis.
Oh, did you?
I forgot to put the porcinis,
the dried mushrooms, in.
Just a bit of an oversight there,
over on the other side of the counter.
That was a lemon curd mistake,
that one, Ed.
-Edward works best under pressure.
-Edward doesn’t work well under pressure.
-Those eggs, Sam.
-Yeah, they’ll come out now.
Yeah, 'cause that’s now the big thing.
You know, Rosemary,
the eggs are the most important part
of the cooked breakfast, isn’t it?
All three of them, slow cooked, poached,
timing will be essential at the end of it.
You have to know what you’re doing.
[Teresa] That’s supposed to be boiling
for my poached eggs,
they need to go on.
-Ready?
-Yep, go.
[Teresa sighs]
Let’s take it off for a minute.
Oh, sugar, it’s fallen out.
Sorry, Niamh, sorry, sorry, sorry.
Take those, go quick, go.
Right, right five minutes
exactly from now.
[Niamh] Let’s go.
-[Niamh] I'll do plates.
-[Teresa] Do the avocado.
Oh, no, the water’s all coming out,
what’s happening? Oh, no.
[Niamh] Leave the lid off.
[Teresa] You can’t.
-[Niamh] They’re ruined.
-[Teresa] Oh, no.
Quick,
we’ve got time to do it again. Quick.
Oh, no, oh, no.
Oh, poor Teresa, she’s panicking.
Don’t panic.
Quick, just wipe up this.
Mind you don’t burn yourself.
[Zoe] The Bellamores are also having
problems with their poached eggs.
What’s that egg doing?
Not happy with the look of these eggs.
I might do these eggs again, Mark,
I’m really unhappy with those eggs.
[Mark] Yeah, do them again, Jo.
Let’s try again. Nobody go in these.
Don’t want vinegar.
How many minutes left?
Two minutes left, families,
just two minutes.
Jesus Christ, I’m not going to make it.
[Niamh] You are, just do it quick.
-[Giordano] Here they come.
-Do the scrambled eggs.
There’s cream in the fridge,
but just to end it up with.
-Teresa, take a deep breath.
-[Giordano] Yes.
[Jo groans]
It’s boiling again.
Oh, Jesus Christ, that’s it, they’re done,
they’re done, they’re done.
They’re done,
One minute, we’ve got to dish it,
come on, let’s not fuss.
[Matt] Sam, you’re cool there?
[Sam] Yep.
Beans are about to come through.
Right, let me get a spoon for the jam.
They're fine. I think everything else
has gone wrong.
Is that what you want?
-Anything we’ve forgotten, boys?
-I think we’ve got it on that plate.
Put the bread out.
Time up, families,
step away from the plates.
What a shame.
-I could cry.
-Don’t cry.
-Phew.
-It was hard, wasn’t it?
That was so hard.
[Zoe] The Bellamores have made
a Welsh cooked breakfast
of Glamorgan sausages, soda bread,
laverbread cakes and poached eggs,
served with a brown sauce.
The old Glamorgan sausages
were delicious,
really unusual, really good,
especially with the brown sauce,
it goes well.
I was worried about the cheese,
but it worked.
Good.
My wife cooks a mean soda bread,
but this is very close to that.
But to cook an egg like that at the end,
that’s a sack-able offence.
Sorry.
And you know, redemption,
complete redemption
is in that brown sauce,
and I’m going to keep some of this
for bacon sandwich
tomorrow morning,
when I come into work.
Well done.
[Jo] Thank you very much.
[Nadiya] The Massaccesis are serving
an Irish cooked breakfast
of stuffed Portobello mushrooms,
potato cakes,
soda bread and a side of avocado,
smoked salmon and scrambled eggs.
I think the Portobello mushrooms,
I actually really like that coarseness,
it gives it a sort of texture,
and I think that really works.
But the crowning thing would have been
your little bit of poached egg
with a hollandaise sauce.
I know.
That would have brought
the whole thing together.
Yeah, that little bit of sauce,
that would have run around.
On top of the potato cake,
because you love that egg yolk
dribbling on to that.
That is what is missing on the plate.
Yeah, yeah.
For me, the crowning glory of the dish
is the potato cake.
They are lovely.
[Niamh] Thank you.
They’re very, very light,
they’re very, very tasty
and they’re super well cooked,
so you done a very good job with that.
Thank you.
So, I am disappointed for you
because you didn’t manage to serve me
what you wanted to serve us.
But sometimes it happens.
-C’est la vie.
-[Giorgio] Yeah.
[Zoe] The Pigotts have put
a modern twist on the cooked breakfast.
They’re serving confit duck egg yolk,
bone marrow smoked baked beans
with a bacon jam-glazed Tuscan sausage
and a mushroom ketchup.
When we started, your eggs
that I was more worried about.
But obviously, I was so wrong
because you’re
the only one who managed
to actually deliver the eggs
like it was supposed to be.
It’s perfectly cooked, very well done.
The mushroom ketchup...
...unbelievable.
The idea to put the dry ceps in it,
obviously worked absolutely perfect.
It actually is one of the best
cooked breakfasts
I’ve ever ate in my life.
Thank you.
The beans, the depth, the reduction,
the delicate smokiness coming through,
using that marrow, but just enough
to give it that flavour, it is brilliant.
I think your lovely bacon jam,
which is like, almost like a chutney,
is quite frankly delicious.
I salute you!
[all] Thank you.
[applause]
[Zoe] The judges must now decide
which family to put through to the final.
[Giorgio] Oh, Rosemary,
who would have thought after two days
of such a high-level of cooking,
the thing that breaks down people
is poached eggs.
I think, actually, it’s been
a very interesting three challenges
and they all lost it on an occasion.
[Giorgio] Yeah, but we cannot forget
as well that we see
some really excellent cooking.
I mean, the breakfast that the boys cooked
was absolutely amazing.
We came in to test ourselves
and see what would happen,
and to get through to the final
would obviously...
would be absolutely brilliant.
We’d absolutely love to go through.
With the Massaccesis,
that lemon meringue pie,
with the strength of that lemon zest,
took it to another level.
We weren’t expecting to mess up today,
but the competition is very tough,
everyone’s very good.
Also the chocolate fondant
of the Bellamores
was absolutely delicious,
if you remember.
Absolutely perfect.
Everybody’s out to win the competition,
you can’t help yourself,
it’s a natural thing.
But, you know,
we’ll have to see how it goes now.
We’ve done our best, haven’t we?
Yeah, we’ve done our best.
[Nadiya] First things first,
well done to each of you,
it has not been easy to get here,
but you have done yourselves proud.
This is it, the moment is here.
Unfortunately, we have to say goodbye
to two of you lovely families,
because the judges
have made their decision.
The family going through
to the final are...
...the Pigotts.
[applause]
[Ed] Thank you very much.
[all talk over each other]
Thanks very much.
-The Pigotts were, were fantastic.
-Absolutely brilliant.
You know,
we worked hard, but they really,
you know, knocked the socks off it,
didn’t they?
We tasted their food
and it was absolutely incredible.
They’ve really gone over and beyond
and I think that’s what it takes
to get to the final.
[Niamh] We did our best,
we couldn’t have done any better,
so happy.
I think the Pigotts completely
deserve to get through to the finals,
because they pulled it off in
the What’s In The Fridge? challenge,
but also, they totally nailed it
with the breakfast.
[laughter]
I’m really excited to see the Pigotts
going through,
because they really showed themselves
with the last three challenges,
as a great unity and a great team.
They’re not scared to push the boundaries.
-We did it.
-Wahey.
Yeah, we barrelled our way through it.
It’s gone wrong sometimes,
um, but you know,
between us we’ve scraped our way through,
so we’re pleased.
This is it.
-It’s the final!
-We’re going to raise the bar.
-Make it perfect.
-Oh, my God.
Each of the three families deserve
to be here.
-[Matt] Just keep cracking on.
-This is the most stressful part.
-You haven’t got time to be feeling sick.
-Do not drop it.
-This is the best I had in my life.
-[Betty] Can’t be in two places at once.
-Go and get the ice cream.
-Guys, it’s an absolute puddle.
Complete and utter disaster.
[Nadiya] The winners of
The Big Family Cooking Showdown are...