The Big Family Cooking Showdown (2017–2018): Season 1, Episode 2 - Episode #1.2 - full transcript
The Karim and Dawes families wow the judges with a spinach and lamb curry, braised pork belly and other mouthwatering foods.
[Zoe] The British family kitchen -
whether it’s where you love to eat...
This is where we have our family feasts.
[Zoe] ...or where you love to cook.
[Betty] Yeah!
It’s where we all learn to love food.
I taste the food of many chef,
in many different restaurants,
all over the world.
But family cooking...
[Riswana] This one’s puffing up.
...this is where real food comes from.
[Rosemary]
Home cooking does something
that fine dining does not,
it creates the heart within the home.
-[Nadiya] She’s eating the ingredients!
-Bringing the family together.
We’re searching
for Britain’s best family of cooks.
Over the next few weeks,
16 families will go head-to-head.
[Zoe] Teenagers and grandparents,
brothers and sisters,
all cooking their very best family food,
in their own homes.
-The judges will love it.
-'Course they will.
And here in our kitchen.
[Nadiya] Oh, that smell.
[Torren] That is delicious.
[woman] I’m shaking so much.
[Zoe] Judging their efforts
every step of the way...
[woman] Ohh! Drama!
[Zoe] ...renowned cookery teacher,
Rosemary Shrager.
[Rosemary] I’m looking for a family
who are going to blow me away
with the understanding
of flavour, texture
and altogether, gorgeousness.
[Zoe] And top Michelin-starred chef...
[Betty] Hi, Giorgio.
[Zoe] ...Giorgio Locatelli.
[Giorgio] The food that I want to see is,
of course, very tasty and beautiful.
But the most important thing
is to see them cooking with joy,
that’s what home cooking’s about.
These are the families who make
ordinary food extraordinary.
Utterly delicious.
I learned something today.
The judges have made a decision.
This is
The Big Family Cooking Showdown.
[Zoe]The search for Britain's
best family of home cooks continues.
Today,
another two families go head-to-head
over three demanding rounds,
here in our kitchen
and in their own homes.
Only one
can go through to the semi-finals.
[Nadiya]Today's food-loving families
are the Karims.
[Zakila] This is nice.
It's really nice.
You're obviously
going to be the leader,
bossing everyone around,
not even leading, bossing.
I am right, I'm Miss Right.
Zakila, you're not.
-I am right, I'm always right.
-Yes, you are.
-Yes, you are.
-Yes, you are.
[Nadiya]
They're against the Daws family.
We have an approach that combines
creativity with scientific precision.
Sam is a science genius.
A science journalist,
you're pronouncing it wrong.
[Nadiya]
And both families have had time
to plan and practise their dishes.
A very warm welcome to our two families,
the Karims and the Daws.
All looking full of nerves and excitement.
Please meet our judges,
Rosemary and Giorgio,
they have very high expectations of you
over the next three rounds of cooking.
First, you're facing
The £10 Challenge.
And today's theme is simple suppers.
The judges would like you to showcase
the very best your family can do
with a budget of £10 to feed four people.
Supper needs to be served
in one hour and 15 minutes,
so you'd better get cooking.
[groans]
Quick, quick get the dough on.
[Riswana] This smells lovely.
[Zoe]The Karim family
from West London are Zakila,
sister-in-law, Riswana,
and 17-year-old-niece, Samea.
[Samea] Oh, my arm's killing me.
How can it be,
you're only grating ginger?
[Samea] I know, it's killing.
[Zoe]For their £10-simple supper,
they're making a chicken curry
with basmati rice and a cucumber raita.
[Rosemary] I actually love curry,
but if they put too much chilli in,
chilli can sort of override the flavours,
I think.
-Have you tasted it?
-I love green chillies.
-[Samea] That's a mistake.
-No, no! Oh, my God.
[Zakila] Is it hot?
Um, it is hot.
But then again, I love spicy food.
I know, but you,
but it's not for you, is it?
So, ladies, how's it going in here?
Let me just stand in the middle of you
and create utter chaos.
Samea, I heard a little rumour
that your mum doesn't allow you
in her kitchen at all,
so you turned to your aunt
to teach you to cook?
-[Samea] Yeah.
-Yeah.
[Samea] I'm not a very clean cook.
-I'm a bit messy and she hates that.
-Okay.
Sorry, I need to get behind you.
Oh, sorry, am I in the way?
Shall I go over here?
You are, thank you, yes.
You are, kind of, the boss of the kitchen,
Zakila?
-[Samea] Oh, is it really that evident?
-Yeah.
Is she, is she bossy, Riswana?
She seems quite calm to me.
Um, she is very nice at times,
but she could be very bossy.
Pour that one in that bowl, please.
This one.
-All of it?
-[Zakila] Yeah.
[Zoe]Led by Zakila,
the Karims always get together
to blend their family spice mix.
-There has to be a boss in the kitchen.
-There has to be, yes.
And it has to be me.
This recipe was passed down
from my mother,
who's like the don in the family.
So now Samea is, like,
asking me to pass it down to her,
but only if she's worthy.
Great.
-When you're nice to me, then I will.
-[Samea] I'm always nice to you.
[Zakila]I don't think we're competitive.
-We are.
-I get really competitive.
-I don't know, I'm not.
-I get competitive--
-We are competitive.
-...knowing--
She will be competitive,
I know she will, she's just...
-What?
-Underestimating herself.
-I'm talking.
-Oh, go on, hurry up.
-Oh, sorry!
-[laughter]
[Samea] Let her think she's the boss.
[Riswana] Yeah, let her think.
As long as it makes her happy.
Do you know what, I actually think
cooking food as a family is so underrated.
When you cook as a family,
we actually have a conversation, we talk,
we know what's going on
in each other's lives.
There's more love basically, so, yeah.
Get me a spoon, Samea, please?
[Samea] Here you go.
[Zakila] You can see it's cooking up well,
it's getting browning.
-Hello.
-[Zakila] Hello.
Tell me, what are you doing?
I've just, just put the onions
and the garlic and the tomatoes
and the spices together
and let it cook for a while.
And then, once it's all cooked up,
then we just grind it up
and put the chicken in.
You're cooking the chicken in there
in a moment?
Just chicken breasts cut into cubes.
It's quite a funny choice,
chicken breasts,
because I always think
the thigh is much more tasty.
If you're going to use chicken breasts,
you're going to have to not cook it
for very long.
You can actually overcook the chicken,
so it's going to be interesting
if they understand how to cook a breast.
Who is in charge of the rice?
What have you done, you soaked it?
[Samea] I'm soaking it right now.
Usually, people just put it in first,
they don't even soak it.
But I feel like soaking it,
that makes it more fluffy.
[Giorgio] Yeah.
[Ellie] Argh, the dough
is fluffing flour all over the place.
[Nadiya]The Daws family
from Hampshire are Ellie,
her boyfriend, Sam, and her mum, Sue.
Today, we're making a lot of pizzas.
There's only small amounts of panic
going on at the moment.
[Nadiya]The Daws are cooking
four very different pizzas.
Courgette and feta, aubergine and olive,
butternut squash and Stilton
and finally,
Brussels sprouts with chorizo.
[Ellie] Panic.
I think it's very brave for them
to try to make a pizza for me.
I would be so worried about the dough.
Even if they use a perfect technique
and, you know, they use warm water
and they have a dough that really works
very fast, you know,
the time that they have
in order to deliver what we want,
is really, really tight.
A little bit terrified about cooking
for a Michelin-starred Italian chef,
when we're doing pizza.
[Nadiya]Mum, Sue, is responsible
for the pizza dough.
[Sue] It's looking good,
looking how it's supposed to be.
The dough needs 35 minutes to rise,
I reckon.
Done it at home,
put it next to the radiator,
so you can have your dough risen
really quickly,
which is what we need to do today.
It's looking good.
Ellie, you've got to tell me
how you and Sam met.
We met performing poetry.
And there was no food involved?
No, although Sam and I,
like, court over food
and we always want to order two things
on every menu,
so we order one thing each
and then we swap.
Oh, so you share?
-[Ellie] Yeah.
-I never share. That's great.
Sharing's the best bit.
No, not if it's really tasty,
I never share.
No, I think it's good.
I'm a science journalist,
so I take that interest in science
into the kitchen as well.
So why you do what you do in,
in the kitchen
and how these different techniques work.
[Ellie] Yeah, it does smell like Sambuca.
Let's not put Sambuca on the pork.
Sam always crushes my creative ideas.
[Ellie]Cooking and food
is very important in our family.
Our family motto is
'never knowingly under-catered'.
The other family motto is...
'Go big or go hard'.
-No!
-[laughter]
-Yes, hello, hello.
-Good afternoon, how are you?
-Who's in charge of the dough?
-[Sue] Me!
-I've got the dough.
-Could I have a look?
Here it is. Look at this beautiful dough.
[Giorgio] Why do you put it
on the radiator like that?
[Sue] Normally, it would take an hour,
to--
Take one hour to raise it?
Yes, we're in a family situation here
and they're hungry
and they want their pizza now.
[laughter]
So, tell us your toppings.
Sam is doing sprout and chorizo,
which is like a bit of a wacky topping
for a pizza.
They're doing four types of pizza
with four different types of toppings.
They're using different ingredients that
usually they're not associated to a pizza.
So we have to have a look
how these flavours work together.
[Sam] These are looking good now,
so I'll take those off.
[Zoe] Sprouts, on a pizza.
Have you ever had sprouts on a pizza?
I've had a lot of things, but not sprouts.
-You don't put sprouts on a pizza.
-Not on a pizza, no.
That blows my mind.
[Zakila] I'm going to liquidise this now
and that gives it a nice sauce.
-It's going to be nearly done now.
-[Samea] Yeah.
[Zakila] The chicken goes in.
[Zakila] I just add the chicken in,
I'll let that cook now.
I'll throw the green chillies in there
and let it cook.
What, length-wise?
Yeah, because they won't
be served with the food.
[Samea] Yeah, yeah, okay.
[Zakila] It gives it that extra flavour,
just gives it a bit of a kick.
-If it's in the food, you'll take it out?
-Yeah, don't serve it in the plates.
[Samea] The rice looks done.
[Zoe] Guys, that's halfway.
[Ellie] Halfway.
[Sue] I don't think the dough needs
to rise any more.
-It's ready for your toppings.
-[Ellie] Right, okay.
[Zakila] We always put a bit of margarine
in there to...
This separates, separates the rice
and not make it too sticky.
[Samea] It smells lovely.
[Rosemary]
So, what do you think about the rice?
Um, we have to remember
this is a basmati rice,
very fine rice, very long grain,
it could be really soggy.
[Samea]
So we haven't got much to do now.
[Zakila] We're just waiting
for the chicken to cook,
and then we'll serve it, then we're done.
That's it, plate up.
How much have you got left to do?
Um, well, Sue's just making the pizzas
into rounds now,
so then we'll stick the toppings on.
Oh, first--
[Nadiya] I've not seen this before.
-The first pizza base is going in.
-What's happening?
[Sam] Because we don't have
a proper pizza oven,
we're trying to get the same effect
by putting it in a really hot frying pan.
As you can see here, the, like,
air bubbles inside are expanding,
and that happens before the proteins
in the dough will set.
You lost me at "bubbles and protein".
Giorgio, I have to ask you, the pizza.
It's not a pizza, why?
It's like a, it's like a flatbread
with some--
It's a flatbread, it's not a pizza.
[Giorgio] ...beautiful condiment on top.
Let's taste it, let's taste it first.
[Rosemary] I agree.
[Sue] This, this caramelising
isn't very caramelised.
Guys, you've had an hour,
you've got 15 minutes left.
-Shall I get the plates now?
-Yeah.
[Sam] I think we need to be getting
the toppings on now, so...
[Sue] Ah, pizza one going in the oven.
[Sam] Pizza three ready to go.
Oh, all the pizzas are going in.
One, two, three.
Oh, that one looks beautiful.
[Sue] Pizza four going in the oven.
They actually like each other,
that's nice.
I know.
-It's always like that in the beginning.
-It is! Yeah.
-There is some love going on, maybe.
-Oh, there is some love.
Obviously, it's pizza with love.
-What do you think?
-Yeah, yeah.
[Zakila] I'm taking out the chillies,
I don't want to make it too strong.
I think the colour looks really,
really nice.
[Zoe] Five minutes to go.
-[Ellie] We want to take those out.
-[Sam] Yes.
Where's the thing?
[Samea] Shall I do the curry then?
Don't panic.
[Sue screams]
[Samea] It's gorgeous.
[Riswana] Yeah, it looks really nice.
[Sue] Absolutely smashed it,
I mean, that's probably
the best pizza I've ever seen.
That's it, guys, time's up.
Step away.
-Oh, my God.
-I'm really happy.
-Me too, thank God.
-I'm really happy.
-[Nadiya] Time's up!
-Oh, stop.
-Don't put parsley on.
-Step away, back away from your herbs.
Nadiya's frightening.
[background music plays]
[Nadiya]For their £10-simple supper,
the Daws have made four pizzas -
courgette and feta, aubergine and olive,
butternut squash and Stilton
and Brussels sprouts with chorizo.
I think it looks amazing,
absolutely, so inviting.
[Giorgio] There we are.
When you talk about pizza in Italy,
it's the toppings
and then there is the dough underneath.
And the Italians, they've got so much
respect for that bit of the pizza.
In this case, you know, you can see,
there is no air trapped
into the crust at all,
so it's like a completely flat bread.
You'd be crucified in Naples
for saying that you're putting,
put Brussels sprouts on top of a pizza.
But I want to taste it so badly now.
Mm.
Converted, mm.
I am pleasantly surprised
and if I would choose one of those,
I would have choose to eat that one,
so thank you.
[Rosemary] Nope, not me.
I have a problem.
-Yeah?
-Brussel sprouts should not be on pizzas.
-Why not?
-Because it doesn't work.
It works pretty well for me.
But it doesn't work for me.
Sure.
But, in saying all that,
you took a risk,
you did it, you produced something
that looked amazing.
-[Rosemary] Well done, you.
-Thanks.
-Thank you.
-[Giorgio] Thank you.
[Zoe]With their £10-budget,
the Karims have made a chicken curry,
served with basmati rice
and a cucumber raita.
[Rosemary] It looks lovely,
it looks appetising,
but I'm going to say one thing to you,
it's not a very balanced meal
because there's no vegetables
around the place.
£10 is a £10 challenge and this is,
this is a perfect dish cooked for £10.
Absolutely. What about salad?
We normally do
a salad sometimes, but...
-[Rosemary] Tomato salad.
-Yeah.
[Rosemary]
But in saying that, it looks amazing.
Does it taste just as good though?
One thing I was worried about
is overcooked chicken breast,
but this chicken is beautifully cooked,
it's got texture, it's not too soft,
it's not too hard, you've got it.
[they giggle]
The chilli, for me, is just right.
Absolutely.
The flavour's coming through
on everything,
I'm tasting all those lovely spices
that I saw you give.
[whispers] Oh, God.
[Giorgio] Congratulations,
the rice is so beautifully fluffy,
kept them straight,
you haven't broke them,
so that's such an important thing,
you know.
You did all the right things,
in terms of cooking,
but we noticed
you've played it very, very safe.
I would like to see a little bit more...
To give it a bit more excitement.
Alright?
Thank you.
[Samea] It's just the first challenge,
guys, calm down.
It's the beginning.
[Nadiya]For their next challenge,
both families cook
their favourite dishes
for Rosemary and Giorgio
in their own homes.
[Nadiya]First up, is Riswana's house
in Hayes, West London.
She lives with her husband, two children
and mother-in-law, who is Zakila's mum.
Excited to see Nadiya Hussain
in my house.
We're just hoping everything
goes well again,
and touch wood, it will.
[laughs]
[Nadiya]Cooking today,
Family Favourites,
and only 90 minutes to create
two courses, a main and a dessert.
Even though it's not my kitchen,
I'm in charge of the cooking.
Just get it right, that's all,
that'll be fine.
You'll be fine,
you'll be fine, if you get it right.
-Don't boss us around.
-No, I won't.
[doorbell rings]
-Hello.
-Hi, Nadiya.
-[Zakila] How you been?
-[Nadiya] Good.
[they laugh]
-[Zakila] Come inside, it's cold.
-[Nadiya] It's freezing.
[Zakila]
Nadia, our mum's dying to see you.
[Nadiya] Is she?
-[laughter]
-[Nadiya] ...salam!
[laughter]
-[mother] ...salam.
-[Nadiya] How are you?
-I'm fine, I'm fine.
-[laughter]
I love her, I'm going to take her home
with me when I go.
I know. Aww.
So you guys,
you've all been taught by Mum?
Yes, we've all been taught.
She is the best cook in the world.
[Nadiya] Really?
And cook, and cooks like this.
-[Nadiya] You cook quickly?
-Yeah.
[Nadiya] Are these guys as fast as you?
Be honest.
[laughter]
[Nadiya] That means no.
[Nadiya] As you know,
the judges would like you to cook
your family favourites,
main and a dessert.
You have one hour and 30 minutes,
off you go.
[Samea] I need to chop the onions,
like, hard.
-[Zakila] Come on, Samea.
-[Samea] I know!
[Samea] That's done.
-[Zakila] When you do the onions...
-Yes.
You know the stalk bit, you take that off.
[Samea] I did.
[Zakila] No, you didn't,
what's that? Huh?
[Nadiya]For their main course,
the Karims are making saag gosht,
a spinach and lamb curry
served with chapatis.
[Zakila] This is my spices that I make,
which was, um, the winning ingredient
for the first challenge.
And... so I'm going to use it again
for this challenge.
Oh, lamb and spinach curry.
Do you know,
I'm really looking forward to this.
It's got to sing and because they'll be
used to doing this a lot,
so I want it to really showcase
what they are.
Mmm.
Do you think this is a risky strategy,
using the same spices?
Or do you think
the judges are going to be
expecting something different?
It's different meats.
We cooked it with chicken,
now I'm cooking lamb.
So lamb gives its own flavour anyway.
It's a home-cooked dish,
very simple one,
so I expect the lamb to be
absolutely tender
and melt in your mouth
and not overpowering by the spices.
The meat's in, cover it up.
So let this cook.
Is that how you normally cook it,
in a pressure cooker?
Yeah, I love cooking my lamb in
a pressure cooker because it's so tender
and it comes off the bone
and, you know,
everything's just perfect with it.
Yes, I'm doing the dough, Samea.
We make chapatis from scratch,
so make the dough,
place it in the fridge for a few hours.
If you make chapatis
straight from the fresh dough,
they don't come out as nice.
[Nadiya] Okay.
[Nadiya]
While the chapati dough rests,
Riswana and Samea
prepare the spinach for the curry.
[Nadiya] This is a two-woman job?
Oh, mate, I can't cut like that.
[Riswana] Samea, come on, you can.
You know whenever I'm cutting
the spinach, Hala, my mother-in-law,
she's quite particular about how much
I'm wasting, which is very good, I think.
-[Nadiya] I think she threw away too much.
-[Riswana] She has.
-[Samea] What?
-[Riswana] Samea, how dare you.
Come on, get on it.
Guys, you've had 30 minutes,
you've got an hour left.
[Riswana]
Zakila, we are done with the spinach.
[Zakila] Let's have a look.
Okay, it's cool, thank you.
I'll get on and put my spinach in and let
it cook together for the 30 minutes now.
[Nadiya] Yeah.
Then when you put spinach in it,
spinach gives its own flavour.
Zakila, make sure the meat
goes in the pot, please.
Talk less and put the meat in.
What's she talking about?
-Does she not know you're the boss?
-[Zakila] Exactly.
-Who are you talking to?
-We're a team.
[Nadiya]
Riswana, I think there might be a boss
and I don't,
I don't think it's you, maybe.
[Nadiya]For their dessert,
Zakila's making a sponge cake
topped with almonds and currants.
[Rosemary] The almond cake
needs a bit of flavour,
maybe a bit of lemon or orange.
It's got to be not too dense,
but not too fluffy,
not too crumbly either.
Is this a cake that you've made often?
I make it all the time, this cake.
We like to sit round and have tea
and coffee after we have a dinner.
-[Nadiya] Mm-hm.
-And just gossip and...
-Tea, coffee, cake--
-[Zakila] And gossip.
...gossip, my favourite combination.
Cake is not a very ambitious dish,
as I could say,
but obviously this is what they cook
in their house,
I'm very happy to taste
and give them a chance.
And maybe I'll be surprised.
Have you looked at it? Is it okay?
No, you know,
because I don't need to look at it,
I don't have a timer on my cake.
-[Nadiya] Do you not?
-[Zakila] I just have a smell.
I can go, "Oh, it's done,"
and I go and get it and it's perfect.
-You know when it's done.
-Yes.
-What am I talking about?
-Exactly.
I mean, what do I know?
[laughter]
[Nadiya]Before moving to London,
Riswana lived in Pakistan.
Riswana, you've been here for ten years.
That must have been
a massive shock for you,
when you come from Pakistan,
like, in terms of like cooking.
Totally different experience.
This is our village, by the way.
In Pakistan, you go to butchers
and you see alive chickens
and you pick your own,
"I want that active one."
Here it's totally different,
you go into butchers
and you don't see the animal.
-[Nadiya] Yeah.
-It's just ready-made.
[Nadiya] Yeah. You must miss that?
-I do, but this is my second home now.
-[Nadiya] Yeah.
This is by far the best picture,
look at everybody
just sat on the floor and eating,
it brings back memories for me.
This is how we used to eat, freestyle.
-On the floor.
-On the floor.
I miss all this because it was just,
it was just no worries.
I don't know about the fringe though.
-Oh, God!
-[laughter]
[Nadiya] Guys, it won't be long before
the judges arrive.
Not long now.
[Nadiya] Nice smells.
Moment of truth,
are you going to turn it out now?
-Nice.
-[all] Yay!
-[Zakila] Shall we make the chapatis?
-[Riswana] Right.
I'll show you how I make my chapatis.
So you go round and round like that.
Whoever we are making
these chapatis for,
if that person is really hungry,
the chapati, it just puffs up and we say,
"Oh, my God,
that person is really hungry."
-I reckon they'll puff up.
-I hope so.
-I'm hungry.
-[Riswana] I really hope.
Shame it's not for me.
[Nadiya] Is it puffing up?
[Riswana]
Oh, wow, this one's puffing up.
[Nadiya] Someone's hungry.
[Riswana]
Whoa, someone's very, very hungry.
[laughter]
Guys, everything has to be
on the table including knives and forks.
You do that, Samea, then.
Cake's here.
-What do you think of the cake?
-[Nadiya] It's lovely.
[Zakila] Ah, I think it's fine,
what do you think?
-Perfect.
-[Zakila] Is it?
Two minutes, two minutes.
[Samea] We need to get these out.
-[Nadiya] Be all done.
-[Zakila] Jump, hurry up.
[Nadiya] Time's up guys. You did it.
[Riswana] Yes, we did it. Hey!
[they clap]
-[Nadiya] Now the difficult bit.
-The tasting, the judging? I know.
No, I'm talking about when your mum
has to taste it.
[laughter]
[light background music]
[Nadiya]The Karim's first
family favourite is saag gohst,
a spinach and lamb curry
served with Riswana's chapatis.
It looks as if you've played it
quite safe, but it looks simple.
-[Giorgio] Nothing wrong with simple.
-Nope.
[Giorgio] I can't wait to taste it.
Wow.
That is delicious.
God.
[they chuckle]
You've got the balance right,
you've got the spicing right,
you've got it absolutely spot on.
Thank you.
-Who made the chapatti?
-Me and Zakila.
Compliments.
-Aw, thank you.
-[Giorgio] Both of you.
[Rosemary] It's soft.
Did you let the gluten rest?
Yes, we did,
for an hour, in the fridge, yes.
[Giorgio] Very, very good.
[Nadiya]Now for Zakila's sponge cake,
with an almond and currant topping.
Who was responsible for this cake?
Me.
It looks better than it tastes.
It would be better
to have something with it.
We have it with coffee or tea,
that's what we have it with.
Oh, so it's like, it's like a little
coffee and tea, not as pure dessert?
No.
When we're talking about a dessert
for after meal,
our expectation were a little bit more,
you know,
to push the boundary a little bit.
Overall, we know you can cook
and the key now is to push yourselves
and really show us what you can deliver.
Don't play so safe.
[all] Thank you.
Thank you so much.
How do you feel about your comments?
Well, I think what we need
to take on board now,
Rosemary said twice
that we played it safe.
[Zakila] Yeah.
So we do need
to take that on board now--
-Challenge three's...
-[Riswana] ...for challenge three.
[Zakila] It's a tough one.
[woman] Mum's back.
Yeah.
You guys look more terrified
of your mum than the judges.
See what she thinks.
It's nice.
-Oh, my God, oh, my God.
-What a relief.
[Nadiya] You guys seem more relieved
by your mum's, "It's nice,"
than the judges.
I cannot wait to see you guys
at the next challenge.
Very excited.
[upbeat music]
[Zoe]Next, the judges will visit
the Daws in Hampshire.
The challenge is taking place at mum,
Sue's, house.
I think we're pretty prepared,
my mum keeps...
-Have we got all the shopping?
-My mum's out getting the shopping now.
She keeps adding extra bits
onto the shopping.
[Sam] It's Zoe Ball! Oh, no, it's not.
[Ellie chuckles]
-[Sue] I think I've got everything.
-Hello.
[Ellie]
It's more relaxing doing it at home.
[Ellie] It's like having mates for dinner,
which we do all the time.
[Sam] Mm.
There's always random
people coming here for dinner.
[Sam] Not normally, Zoe Ball.
-[knocks on door]
-Hello.
[Zoe] Oh, it's lovely to see those faces.
Hello, my darling, how are you, Sue?
I'll shut the door, keep it warm.
[Sam] Would you like a cup of tea?
[Zoe] Do you know what,
I'd love a cup of tea.
[Zoe] This is a gorgeous house.
Oh, look at these photographs.
That's my grandmother and granddad
when they got married in 1936.
Um, that's my mum and dad,
who got married in 1954.
Yeah, and then over here...
Yeah, that's, that's me and my husband
when we got married in 1985, so...
Fantastic, love it,
'30s, '50s and '80s wedding.
Right, let's get that cup of tea, come on.
-Ah, cup of tea, Sam, you are an angel.
-There's your tea.
I'm loving this, look, the pads.
-You seem to be all ready?
-Yes, we're ready.
As you know, the judges have asked you
for a family favourite,
main course and a dessert,
you have 90 minutes.
-Are you ready?
-[all] Yes.
-Good luck to the Daws, off you go.
-[Sue] Thank you.
[Ellie] Ah, peel potatoes.
[clattering]
Is there a specific way to peel these
to make the chips neater? I don't know.
No.
[Ellie chuckles]
[Zoe]Sam and Ellie are in charge
of the main course, pan-fried salmon,
served with asparagus, samphire,
a tarragon hollandaise sauce and chips.
-[Sam] You're in the way.
-[Ellie] Agh!
This is a very classic dish.
The cooking of the salmon
is very important, not too overcooking.
I'm expecting to have something
that flakes under the push of the fork.
[Ellie] You can't serve Rosemary Shrager
salmon fillets with bones in.
You, you cannot.
She expects them to be
perfectly coiffured, like eyebrows.
[Zoe] Yes, we know, Rosemary has
very high standards.
[Rosemary] If they keep the skin on,
I want the skin to be crispy,
otherwise don't bother.
And great chips.
Sam, your chips are on,
talk me through it.
Ah, I want it...
I'm boiling these potatoes
and if you add vinegar to the water,
that strengthens the pectin molecules
that hold together the cells in the potato
and that means that they will soften,
but they won't disintegrate,
they'll keep their structure.
Science is sexy, love it.
-Very much so.
-[Zoe] Thanks, Sam.
[Zoe]For dessert, Sue's creating
a twist on a classic tarte tatin,
using plums and marzipan,
served with a crème anglaise.
I'm really excited
about the plum and marzipan tarte tatin,
because if it works, it will be amazing.
But if it doesn't work,
I think it will be a disaster,
so we'll have to see what happens.
This is your tarte tatin,
you haven't made it already,
you haven't finished?
-No, I've cut the plums.
-Oh, okay, cool.
I've put star anise underneath
and now I'm going to put that
in the freezer.
Why do you put it in the freezer?
So when the plums go in the oven,
they're really, really cold,
and the pastry gets a chance to rise
before the juice arrives.
Okay, top tarte tatin tips from Sue,
I like it.
[Zoe]With her plums chilling,
Sue makes her rough puff pastry.
Got to do this really quickly.
Do you do your own pastry quite a lot?
-[Sue] It's nice, isn't it? It's nice to--
-[Zoe] Do it from scratch?
Yes.
[Zoe]Next she blends icing sugar and
almonds with egg white for the marzipan.
[Zoe] You're really pushing the boat out.
So you're making your own pastry
and your own marzipan?
-Yes.
-[Zoe] It's wonderful, I like it.
A lot of time now, we'll see how
that goes a little bit later on,
-when everyone's like this... fraught.
-[Sue] Yes.
-[Ellie] How much time?
-[Sam] 45 minutes to go.
[Ellie] No bother.
[Zoe]In pursuit of the perfect chip,
Sam cooks the potatoes three times,
first par-boiled, now twice fried.
[Zoe] Can I just ask
about the chopsticks?
What's their role?
[Sam] These are just good for
manipulating things at a distance.
Chinese chefs use chopsticks a lot.
When we went out for dinner
in Hong Kong,
Sam's dad's friend said that
I used chopsticks better than Sam.
-That's true, I'm, I'm actually--
-Did that hurt?
I'm actually
a little bit of a rubbish chopstick user.
Bad, bad Chinese person.
[laughs]
[Zoe]On pudding, Sue tops the plums
with a layer of marzipan and pastry.
-It's going in.
-It's going in.
[Sue] It's going in the oven. OMG!
-Happy?
-Done.
Yeah, well done.
-[Ellie] How much time have I got?
-[Sam] 12 minutes.
[Ellie] I've lost track
of what I should be doing.
Chop tarragon - oh, crap,
I've got to make hollandaise.
[Zoe]For her hollandaise,
Ellie needs to melt the butter...
[Ellie] Witchcraft.
[Zoe]...then gradually add it
to the beaten eggs to emulsify.
Ellie, you've never split a hollandaise.
This could be the first one.
She's done it. Yes!
She's kept her record.
It's the perfect hollandaise sauce,
you've never seen anything like it
in your life.
[Ellie laughs]
How are the chips there, Sam?
Looking, um,...
[Sam] They're looking alright,
quite brown.
Okay, I'm going to take those out now.
[Sue] They look yummy.
I don't want to panic you,
but you've got about six minutes.
Don't forget, everything's
got to be cooked and served up,
ready for the judges.
[Sue] I need to get my tart
out of the oven.
-[Ellie] How is it, Mum?
-[Sue] It's looking good, yeah.
You have to squash the salmon,
then the skin stays flat
and then the salmon
keeps its nice shape.
Love it. It's quite tense now, isn't it?
I know, not much time left at all, I know.
[Sam] Oh, no.
The skin's stuck to the pan.
Yeah, the skin is quite important
because it's edible, tasty, crispy.
[Zoe] Right, okay.
[Zoe] Judges are on their way.
[Ellie exhales sharply]
I'm going to serve it.
A minute and a half to go.
[Sam] Chips going on.
And there they are, twice fried.
One minute to go.
[frantic music]
[Sue] Yeah.
Time up.
[laughter]
[Zoe]For the Daws' Family Favourites
main course,
they've made pan-fried wild salmon,
with tarragon hollandaise,
asparagus and samphire
and twice fried chips.
It's a good selection of colour.
It's unfortunate that the salmon
lost a little bit of the skin
in the cooking.
I would say the salmon
is a little bit overcooked.
It's a wild Atlantic salmon,
so it's, it's more meaty.
[Giorgio] So it's not the usual salmon
that you use all the time?
I think we would have normally
had a farmed salmon.
It needed a bit more fat on it,
I think it was a bit lean,
so it cooked a bit fast.
You know, the challenge is about
something that you cook all the time.
[Ellie] Yeah.
Don't go for a new ingredient,
stick to the one that you know.
-This one was on offer.
-Special offer.
That's a good reason to buy it.
Well, the sauce is delicious,
because technically,
it's quite a difficult thing to do,
'cause you can so easily separate it.
It works, and it works well.
Can we just take a few chips?
They're delicious, they're delicious.
-Oh, sorry.
-[Giorgio] Beautiful colour.
They're a gorgeous colour,
that's a great bowl of chips.
[Sue] Well done.
[Zoe]For dessert,
Sue's plum tarte tatin.
Right.
[Giorgio] The colour of the plums
makes it really nice.
I'm just really worried about this pastry,
maybe a little bit uncooked.
But, you know,
I think we should taste it first.
[Rosemary]
I think we should taste it as well.
Tarte tatin
is such a straightforward thing,
for hundreds of years made with pears
and you're really changing the fruits.
Difficult with the plums,
because they're so juicy.
Absolutely!
The French are not bad cooks
and if they've been doing it
for hundreds of years
with the pears and the apple,
there must be a reason.
Yeah, that's right.
In this case, I'm disappointed
because I love tarte tatin
and I was really expecting
something really nice.
Okay.
The thing about the marzipan is,
all it's done is really melted
during the cooking.
It's got into the pastry,
the pastry's undercooked.
I have no idea where it stops
and where it begins.
Shame.
-[Rosemary] Thank you.
-[Sue] Thank you.
[Zoe] Oh, Ellie, give your mum a hug.
-[Ellie] That was harsh.
-[Sue] I'll survive.
That was quite tough.
Yeah, quite harsh really.
And I think the stuff we fell down on
was, like, silly mistakes.
Like, you know, buying the wrong salmon,
putting a bit too much marzipan on.
Marzipan in the tart, yep.
Ready for challenge three?
Let's, let's do jazz hands
all the way through the next challenge.
You can't fail with jazz hands.
Marzipan!
[background music]
-[Sue] Have we got everything?
-[Ellie] Yep, we've got chopsticks.
[Nadiya]Today, both families will face
their third and final challenge.
After this, the judges must decide
who to send home
and who to put through
to the semi-finals.
We hope they like what we're going
to cook today, 'cause it's magnificent.
-I don't think the judges cannot like it.
-No, how can anybody not like it?
It's just so tasty.
You know, the Daws like to take risks.
But they have let themselves down,
especially with that tarte tatin.
[Giorgio] With every challenge
they have surprised me,
not positively all the time,
but, you know,
if they look after their flavours,
they've got every chance
to get into the semi-final.
No, put the red next to the green there,
don't mix the colours up.
Like that.
Rosemary's said that we're playing safe
in our first and our second challenge,
so this time we're doing something
completely different
that's not in our comfort zone.
[Samea] So today,
we're cooking Moroccan and it's...
There's so many potential risks.
[Rosemary]Up to now, the Karims,
they've been cooking very safe.
They have cooked what they know best
and I don't think they've
pushed themselves yet.
I think they have to raise the bar
a little bit,
they have to be a bit more ambitious.
Hello, families, welcome back.
Yes, it's the final challenge.
Our formidable judges have decreed
that you will cook two dishes
in two hours and 15 minutes,
that will set the world alight.
Yes, it's theImpress the Neighbours
challenge.
Good luck, let's get cooking.
[Sam] Where's the stock?
Samea, I need some coriander now.
-All of it?
-Yes, all of it.
[Samea] Hah!
[Zoe]Today, each family must create
a starter and a main course.
Bwah-ha-ha-ha.
Challenge three is all about
impressing your neighbours,
it's all about
really pulling out the stops
and producing something really special.
The main is a called bastilla,
which is like a Moroccan pie,
and it's layers of different textures
and meats and this, like, flavours
of saffron, cinnamon and almond.
It's very... it's a dish that's
really made on special occasions.
[Zoe]The Karims are cooking
a Moroccan feast,
a lamb and lentil soup starter
called harira.
-How you doing, guys?
-Right, I finished that.
I need to do the pepper now.
-Pepper?
-Pepper needs to go in the oven.
Yeah, put that in the... Do that then.
[Zoe]
And a Moroccan pie, called bastilla,
layers of chicken, egg and almonds,
served with roasted vegetables.
Bastilla - I'm expecting
some really strong flavour with that.
But, you know, the cooking
of the chicken is pivotal in this.
If they cook it too much, inside
the filo pastry could become really tough.
Zakila, is this the kind of thing that you
would make to impress your neighbours?
If they're not impressed by this,
what would they be impressed by?
You have pulled out all the stops.
I just noticed glitter,
now where on earth is this going?
[laughs] It's going to go
on the finish... for the bastille.
If it, if it comes out right,
we'll sprinkle some on top.
I love glittery food,
this has just made my day, by the way.
Fantastic, I'm going to leave you to it.
Thank you.
Right,
I'm going to put the lid on this now
and, um, I'm just going to let it cook.
-[Sam] The prawns look good.
-[Ellie] They're good.
Preparing the prawns for the dumplings,
so I'm shelling them.
I'm taking out the prawn-y poo pipe,
'cause no-one wants that
in their dumpling.
[Nadiya]For their starter,
they're making sheng jian bao,
Chinese pork and prawn dumplings.
I've got prawn hands.
-Prawn...
-Keep away.
[Nadiya]
Their main course is braised pork
and shitake mushrooms,
served with salt and pepper tofu,
a smacked cucumber salad and rice.
[Sam] We wanted to do kind of
some big, impressive Chinese dishes
that perhaps the judges
might not have had before.
So the pork belly is a family favourite,
so we've been practising that one a lot.
[Rosemary] Pork belly.
I'm hoping it's going to be nice
and tender,
I hope it's going to be juicy.
As long as they've got
lots of lovely soy in there
and maybe a bit of ginger,
again, they're trying to do something
a little bit different.
I'm quite looking forward
to a bit of Chinese.
All the ginger's going in, Sam.
-Is that all going in the pork?
-Is it too much?
[Sam] It looks like quite a lot...
[Sue] It's good with lots of ginger.
-That's a lot of ginger.
-A lot of ginger.
Rosemary looked concerned
by the amount of ginger that went in.
I'm just looking for the pork to brown
and the...
Just to seal it.
And then I'm going to add
the mushrooms and the liquid,
and the soy sauce, some cassia bark,
and two star anise.
And then it will braise for about an hour.
[Nadiya]Next, Sue makes a start
on her smacked cucumber salad.
[Sue] I think they're always smacking
cucumbers in China.
This is what they do.
What is the slapping cucumber?
I've never had that?
-It's very, very easy.
-Pshhhh!
[Giorgio] You take the cucumber
and you actually hit the cucumber
all along-
-You bash it?
-...and that will just soften it up a bit.
-So you don't bash it down, flatten?
-Yeah, no.
It's just soften it? Just smack it up?
[Giorgio] When you bite through,
it's still really juicy in the middle
but it's got all the spices
coming through.
[Rosemary] Delicious.
[Zoe] I heard a right racket
coming from here,
I find you with a cucumber
and a rolling pin.
-Yes.
-What on earth's going on?
You have to bash the cucumber, Zoe.
[Zoe] Of course you do.
Is that sort of like a little side dish?
[Sue] It's a salad, yeah.
The cucumber is the sort of
light refreshment for, you know,
when you're eating the pork, yeah.
I can't wait to give that a go myself.
[Zakila] A pinch of saffron,
that's all we need.
[Zoe]With the Karims' chicken filling
for their bastille underway,
they get going with their lamb and lentil
soup starter, harira.
This is the first stage of the dish,
and this is very important,
I'm sealing all the flavours together,
binding them together,
before I put the pressure cooker on.
This lentil and lamb soup
packs in an awful lot of flavour,
but it doesn't strike me like
a great effort to impress your neighbour.
[Riswana]
I want my soup to be quite smooth,
quite nice, smooth texture,
so I'm just peeling all the chickpeas
because I don't want any skin on them.
And now I will put the peeled
precious chickpeas, it goes in.
Okay, now it's good to go.
[Zoe] Families, you've had one hour.
You have an hour and 15 minutes left.
[Ellie] Panic not.
Everything is going according to plan.
We've got two completely different
meals here,
we've got a Chinese one
and we've got our Moroccan one,
both, in their own way,
really interesting.
-Yeah.
-[Rosemary] And actually, quite exciting.
[Giorgio] It really reflects
British cooking at the moment.
[Rosemary] You're right, actually.
It has more influence
for every country in the world,
so this is a great treat for us.
I'm making the dough
for the dumpling.
-Is Sam making the dough?
-Yep.
-Are you making the dough?
-Yep.
-That's impressive.
-Scientist Sam at work.
It's got yeast in it,
it's not kind of a big puffy dough,
it's just kind of a little bit airy,
but not puffy like bread.
Dumpling,
that's one of my favourite things.
I go crazy for them, I love dim sum.
The most important thing is that they
really make that dough really sing for us.
[Sam] The dough is resting.
[Nadiya]For the dumpling filling,
Ellie combines chopped prawns
with minced pork.
[Ellie] That looks really good.
[Nadiya]Next, she checks on
her chicken stock with added gelatine.
[Ellie] Seeing if the stock has jellified?
It's looking pretty solid.
No bother.
So now I'm going to stir it in
quite gently,
because I would like it to be
in sort of lumps of stock
because then they melt
when they're in the bun
and then you get a really juicy filling.
So that's the plan.
Do you know,
I'm really looking forward to this.
[Giorgio] Oh, it will be good.
Can I ask you, who's influence was this?
Oh it's... I lived in Hong Kong,
um, when I was little, before I was ten.
Have you been to Hong Kong
with him yet?
Yeah, we had amazing food,
it was so good.
So are you... You're in charge, are you?
I'm sort of in charge for this one, yes.
But, but, I...
So how many times
have you got them to do it?
I went up to their flat for the weekend
and we had a dumpling rolling workshop.
Oh, really?
Okay, that's brilliant, that's brilliant.
[Rosemary] See you later.
-[Sam] Thanks, bye.
-[Rosemary] Bye.
Do you think they look the same size?
'Cause some of them are kind of small.
[Zakila] Can you cut them the same size
then?
[Samea] Oh, it's long, man.
[Zoe]Samea is preparing
all the vegetables
to serve with their main course.
[Samea] We wanted it
to be more colourful,
obviously
impress your neighbours, right?
So we've got carrots,
we've got butternut squash,
we've got figs, figs just give
an amazing texture to it as well.
[Zoe]With her veg on to roast,
she gets to work crushing the almonds
for their pie.
[Samea] Ah, my back.
[Zakila] What's your back got
to do with... What because of that?
-Yeah.
-Are you kidding me?
[Samea] What do you mean?
Have you ever done this?
[Samea sighs]
You've got some lumpy bits in there.
I can see them.
Why do you think I'm taking them out?
[Samea sighs] Stress.
She's quite bossy, isn't she,
Zakila in the kitchen?
-I wouldn't want to mess with her.
-I would.
Thank you.
I would, happily.
[Zakila] They're just say it, it's all on
camera they're saying this now,
but when they're at home, right,
you see them.
Yeah, they fall into line.
-Yes, exactly.
-They know who's boss.
Have you got
any more stuff to grind now?
[Samea] No, done,
and you guys aren't even done yet.
-Could you come over and help me?
-Yeah.
You're not done.
[Sam] It's just going to require my best,
best pleating.
[Giorgio] If you don't close the dumpling
properly,
what's going to happen is,
as it's cooking, it's going to expand
and it's going to explode,
and you lose all the juices
and, you know,
then it will be dry inside.
Guys, it's suddenly gone
super quiet in here.
That's why
I know you're dumpling making.
[Sam] Yep.
This filling is really interesting,
it's not something I've seen before,
this jelly stock.
[Sam] Yep.
So that's going to...
When you've cooked it,
that stock will melt and then
you're going to have that liquid--
-Yes.
-[Nadiya] ...inside.
[Ellie] It will be juicy.
-[Nadiya] Juicy?
-[Ellie] Yeah.
I'll let you guys carry on.
[Ellie] Do you want me to pop it in?
Interfering with my dumpling.
We just want meat.
I'm going to put my eggs in.
-[Riswana] Finally.
-[Samea] About time.
[Zoe]Zakila is making
the scrambled egg layer of the pie,
whisking beaten eggs
into the chicken cooking juices.
Wow, wow.
When I make the bastille,
it's like, it makes another layer
for the actual pie itself.
This is really different cooking though.
Yes, that's done for me.
[Giorgio] Are you confident
you're still on schedule?
[Zakila] We're on the edge of time,
we need to get this in the oven now.
Oh, okay, you'd better move on.
[Zakila] Because
this is the most important part of it,
getting it all together.
This is Moroccan food,
very important to get the filo pastry,
absolutely beautiful colour
and crumbly on the outside,
really nice and layered and crispy.
I wonder what it's going to come out like,
but I'm quite interested to taste it,
actually.
[Riswana]
Are you happy with the pastry?
I will be when I put the last layers
and everything on.
I hate this bit, because
you've got to tuck it all in
and make sure it's not leaking.
Oh, my God, thank God.
Families, you have 15 minutes left.
[Samea] Oh, my God.
[Zakila] Okay, I'm plating up now.
I'm going to serve it up.
-[Ellie] Do I put the tofu in now?
-Yeah.
[frantic background music]
I don't think that's good enough.
Need some more salt on that.
-I'm going to put this back now.
-[Zakila] Quickly.
Pan frying these dumplings,
and then I'm going to put some hot water
in and put a lid on, so that they steam.
Really looking forward to a crispy bottom,
because that is the trick of the dumpling,
is actually to fry it in a pan,
and if they get that right
it'll be lovely.
Five minutes left, families.
-I think that's fine now.
-Yeah, all good.
-Riswana put the soup in the bowls.
-[Riswana] Yeah.
Oh, look at them.
There's, um,
a bit of colour in that liquid,
which suggests that some of them
may have leaked a little bit,
but that's okay.
[Zakila] When we serve our mint tea,
that's what we serve it in.
[Sam] Oh, no.
It's okay, Sam, take your time.
Okay, you've got one minute left.
Stuck a bit to the pan, which is...
Always makes it difficult.
[Zakila] I need to take it out,
I haven't got time.
Samea, get out the way.
This is just edible gold dust.
[Riswana] It's looking amazing.
Time's up. That's it.
[Zakila] We're done.
Stand away
from your stations, time's up.
Naughty Daws.
Oh, dear.
[Nadiya]The Daws family have created
a Chinese-inspired dinner.
Their starter is pork and prawn
sheng jian bao, pot sticker dumplings.
I think this looks incredibly inviting
for a party for the neighbours.
I cannot wait to have one
of those buns explode in my mouth.
I think there's a problem with
the relation of the amount of stuffing
and the amount of dough,
so I'm a bit disappointed about this.
You've got your crispy bottom,
which is good, which I wanted.
But unfortunately, too big a gap
all the way around it inside.
So basically, this is air,
mostly air in these dumplings.
[Zoe]For their main course,
the Daws family are serving braised pork
and shitake mushrooms with rice,
salt and pepper tofu
and a smacked cucumber salad.
[Sue] He's smiling.
[laughter]
That is a revelation,
that is genuinely, absolutely delicious.
Wow.
That is one of the best pork
I ever tasted.
[Sue giggles]
Mm, smashing cucumber
seems to be a good thing.
I was so surprised
you put so much ginger in there,
but it's absolutely perfectly balanced.
That is absolutely a triumph.
-Thank you.
-[Sam] Thanks.
[Zoe]The Karims' family starter
is harira,
a traditional Moroccan
lamb and lentil soup.
Very hearty soup.
It's under-seasoned, which is a shame,
because those flavours
are really, really good.
I disagree with Rosemary,
I think the seasoning is perfect.
But what is unbelievable,
you have taken care of skinning
all these little chickpeas, one by one,
very good attention to detail.
That's what makes it special.
[Giorgio] It is very special indeed.
[Zoe]Their main course is bastille,
a Moroccan filo pie,
filled with layers of chicken,
egg and crushed almonds,
served with roasted vegetables
and peppermint tea.
[Rosemary] I think it looks fantastic.
[Giorgio] I can't wait to give it a go.
[Giorgio]
That, that's a little slice for me.
[Rosemary]
Yep, that's a little slice for you.
I cannot tell you,
the smell is exceptional.
You took
a huge risk on this dish, massive.
It is absolutely fabulous.
It really works, it ticks the boxes.
And that is absolutely yummy.
I love these vegetables,
the touch of the figs,
very, very important as well,
because that adds a little sweetness
then brings the whole dish that touch up.
Thank you very much indeed,
thank you, what a treat.
[Zoe]With three challenges complete,
the judges must decide which family
will go through to the semi-finals.
It's been a very interesting day,
we got great courses,
I mean magnif...,
how would you say, magnifique?
-Magnifici.
-Magnifici.
You know, Rosemary,
I think I made up my mind
with the first two challenges.
But today... it made me wonder.
You know what?
I think one family here took such
a beating with the other two challenges.
Yeah, there were big mistakes,
technical big mistakes.
But they've really upped the game today.
So both have
challenged themselves today
and actually have pulled it off
in one way or another.
[background music]
Wonderful families,
the judges have thought long and hard
and they have come to a decision.
They've taken all three
challenges into consideration
and it has been
an extremely tough choice.
But the time is now, I can reveal
the family staying in the competition
and going through
to the semi-finals are...
...the Karims.
Oh, my God!
[Sam] Well done, guys.
Congratulations.
[Zakila] Thank you.
[Ellie] You guys were so good.
Thank you.
Both families cooked
an incredible main dish today,
but it was the Daws' ambition
that let them down at the end.
I think we could have played it safer,
but, you know,
that's not our way, is it? So, yeah.
The Karims are a worthy winner,
the reason being, they played it safe
all the way through up until today,
they took a risk and it paid off.
[Zakila] Now semi-finals,
and here comes the finals as well.
-[Riswana] That's it.
-[Zakila] Yay.
-[Riswana] We've done it.
-[Samea] I can't believe it.
I'm so happy.
-Is it actually burning? Mum!
-Oh, Mummy.
There seems to be a little bit of conflict
going on, which could affect the food.
So how much chilli have
we put in there, Mum?
I'd say I'm the intelligence.
-Banging.
-Sam's the wit.
Oh, jeez.
-And Ed's probably the look.
-Argh!
whether it’s where you love to eat...
This is where we have our family feasts.
[Zoe] ...or where you love to cook.
[Betty] Yeah!
It’s where we all learn to love food.
I taste the food of many chef,
in many different restaurants,
all over the world.
But family cooking...
[Riswana] This one’s puffing up.
...this is where real food comes from.
[Rosemary]
Home cooking does something
that fine dining does not,
it creates the heart within the home.
-[Nadiya] She’s eating the ingredients!
-Bringing the family together.
We’re searching
for Britain’s best family of cooks.
Over the next few weeks,
16 families will go head-to-head.
[Zoe] Teenagers and grandparents,
brothers and sisters,
all cooking their very best family food,
in their own homes.
-The judges will love it.
-'Course they will.
And here in our kitchen.
[Nadiya] Oh, that smell.
[Torren] That is delicious.
[woman] I’m shaking so much.
[Zoe] Judging their efforts
every step of the way...
[woman] Ohh! Drama!
[Zoe] ...renowned cookery teacher,
Rosemary Shrager.
[Rosemary] I’m looking for a family
who are going to blow me away
with the understanding
of flavour, texture
and altogether, gorgeousness.
[Zoe] And top Michelin-starred chef...
[Betty] Hi, Giorgio.
[Zoe] ...Giorgio Locatelli.
[Giorgio] The food that I want to see is,
of course, very tasty and beautiful.
But the most important thing
is to see them cooking with joy,
that’s what home cooking’s about.
These are the families who make
ordinary food extraordinary.
Utterly delicious.
I learned something today.
The judges have made a decision.
This is
The Big Family Cooking Showdown.
[Zoe]The search for Britain's
best family of home cooks continues.
Today,
another two families go head-to-head
over three demanding rounds,
here in our kitchen
and in their own homes.
Only one
can go through to the semi-finals.
[Nadiya]Today's food-loving families
are the Karims.
[Zakila] This is nice.
It's really nice.
You're obviously
going to be the leader,
bossing everyone around,
not even leading, bossing.
I am right, I'm Miss Right.
Zakila, you're not.
-I am right, I'm always right.
-Yes, you are.
-Yes, you are.
-Yes, you are.
[Nadiya]
They're against the Daws family.
We have an approach that combines
creativity with scientific precision.
Sam is a science genius.
A science journalist,
you're pronouncing it wrong.
[Nadiya]
And both families have had time
to plan and practise their dishes.
A very warm welcome to our two families,
the Karims and the Daws.
All looking full of nerves and excitement.
Please meet our judges,
Rosemary and Giorgio,
they have very high expectations of you
over the next three rounds of cooking.
First, you're facing
The £10 Challenge.
And today's theme is simple suppers.
The judges would like you to showcase
the very best your family can do
with a budget of £10 to feed four people.
Supper needs to be served
in one hour and 15 minutes,
so you'd better get cooking.
[groans]
Quick, quick get the dough on.
[Riswana] This smells lovely.
[Zoe]The Karim family
from West London are Zakila,
sister-in-law, Riswana,
and 17-year-old-niece, Samea.
[Samea] Oh, my arm's killing me.
How can it be,
you're only grating ginger?
[Samea] I know, it's killing.
[Zoe]For their £10-simple supper,
they're making a chicken curry
with basmati rice and a cucumber raita.
[Rosemary] I actually love curry,
but if they put too much chilli in,
chilli can sort of override the flavours,
I think.
-Have you tasted it?
-I love green chillies.
-[Samea] That's a mistake.
-No, no! Oh, my God.
[Zakila] Is it hot?
Um, it is hot.
But then again, I love spicy food.
I know, but you,
but it's not for you, is it?
So, ladies, how's it going in here?
Let me just stand in the middle of you
and create utter chaos.
Samea, I heard a little rumour
that your mum doesn't allow you
in her kitchen at all,
so you turned to your aunt
to teach you to cook?
-[Samea] Yeah.
-Yeah.
[Samea] I'm not a very clean cook.
-I'm a bit messy and she hates that.
-Okay.
Sorry, I need to get behind you.
Oh, sorry, am I in the way?
Shall I go over here?
You are, thank you, yes.
You are, kind of, the boss of the kitchen,
Zakila?
-[Samea] Oh, is it really that evident?
-Yeah.
Is she, is she bossy, Riswana?
She seems quite calm to me.
Um, she is very nice at times,
but she could be very bossy.
Pour that one in that bowl, please.
This one.
-All of it?
-[Zakila] Yeah.
[Zoe]Led by Zakila,
the Karims always get together
to blend their family spice mix.
-There has to be a boss in the kitchen.
-There has to be, yes.
And it has to be me.
This recipe was passed down
from my mother,
who's like the don in the family.
So now Samea is, like,
asking me to pass it down to her,
but only if she's worthy.
Great.
-When you're nice to me, then I will.
-[Samea] I'm always nice to you.
[Zakila]I don't think we're competitive.
-We are.
-I get really competitive.
-I don't know, I'm not.
-I get competitive--
-We are competitive.
-...knowing--
She will be competitive,
I know she will, she's just...
-What?
-Underestimating herself.
-I'm talking.
-Oh, go on, hurry up.
-Oh, sorry!
-[laughter]
[Samea] Let her think she's the boss.
[Riswana] Yeah, let her think.
As long as it makes her happy.
Do you know what, I actually think
cooking food as a family is so underrated.
When you cook as a family,
we actually have a conversation, we talk,
we know what's going on
in each other's lives.
There's more love basically, so, yeah.
Get me a spoon, Samea, please?
[Samea] Here you go.
[Zakila] You can see it's cooking up well,
it's getting browning.
-Hello.
-[Zakila] Hello.
Tell me, what are you doing?
I've just, just put the onions
and the garlic and the tomatoes
and the spices together
and let it cook for a while.
And then, once it's all cooked up,
then we just grind it up
and put the chicken in.
You're cooking the chicken in there
in a moment?
Just chicken breasts cut into cubes.
It's quite a funny choice,
chicken breasts,
because I always think
the thigh is much more tasty.
If you're going to use chicken breasts,
you're going to have to not cook it
for very long.
You can actually overcook the chicken,
so it's going to be interesting
if they understand how to cook a breast.
Who is in charge of the rice?
What have you done, you soaked it?
[Samea] I'm soaking it right now.
Usually, people just put it in first,
they don't even soak it.
But I feel like soaking it,
that makes it more fluffy.
[Giorgio] Yeah.
[Ellie] Argh, the dough
is fluffing flour all over the place.
[Nadiya]The Daws family
from Hampshire are Ellie,
her boyfriend, Sam, and her mum, Sue.
Today, we're making a lot of pizzas.
There's only small amounts of panic
going on at the moment.
[Nadiya]The Daws are cooking
four very different pizzas.
Courgette and feta, aubergine and olive,
butternut squash and Stilton
and finally,
Brussels sprouts with chorizo.
[Ellie] Panic.
I think it's very brave for them
to try to make a pizza for me.
I would be so worried about the dough.
Even if they use a perfect technique
and, you know, they use warm water
and they have a dough that really works
very fast, you know,
the time that they have
in order to deliver what we want,
is really, really tight.
A little bit terrified about cooking
for a Michelin-starred Italian chef,
when we're doing pizza.
[Nadiya]Mum, Sue, is responsible
for the pizza dough.
[Sue] It's looking good,
looking how it's supposed to be.
The dough needs 35 minutes to rise,
I reckon.
Done it at home,
put it next to the radiator,
so you can have your dough risen
really quickly,
which is what we need to do today.
It's looking good.
Ellie, you've got to tell me
how you and Sam met.
We met performing poetry.
And there was no food involved?
No, although Sam and I,
like, court over food
and we always want to order two things
on every menu,
so we order one thing each
and then we swap.
Oh, so you share?
-[Ellie] Yeah.
-I never share. That's great.
Sharing's the best bit.
No, not if it's really tasty,
I never share.
No, I think it's good.
I'm a science journalist,
so I take that interest in science
into the kitchen as well.
So why you do what you do in,
in the kitchen
and how these different techniques work.
[Ellie] Yeah, it does smell like Sambuca.
Let's not put Sambuca on the pork.
Sam always crushes my creative ideas.
[Ellie]Cooking and food
is very important in our family.
Our family motto is
'never knowingly under-catered'.
The other family motto is...
'Go big or go hard'.
-No!
-[laughter]
-Yes, hello, hello.
-Good afternoon, how are you?
-Who's in charge of the dough?
-[Sue] Me!
-I've got the dough.
-Could I have a look?
Here it is. Look at this beautiful dough.
[Giorgio] Why do you put it
on the radiator like that?
[Sue] Normally, it would take an hour,
to--
Take one hour to raise it?
Yes, we're in a family situation here
and they're hungry
and they want their pizza now.
[laughter]
So, tell us your toppings.
Sam is doing sprout and chorizo,
which is like a bit of a wacky topping
for a pizza.
They're doing four types of pizza
with four different types of toppings.
They're using different ingredients that
usually they're not associated to a pizza.
So we have to have a look
how these flavours work together.
[Sam] These are looking good now,
so I'll take those off.
[Zoe] Sprouts, on a pizza.
Have you ever had sprouts on a pizza?
I've had a lot of things, but not sprouts.
-You don't put sprouts on a pizza.
-Not on a pizza, no.
That blows my mind.
[Zakila] I'm going to liquidise this now
and that gives it a nice sauce.
-It's going to be nearly done now.
-[Samea] Yeah.
[Zakila] The chicken goes in.
[Zakila] I just add the chicken in,
I'll let that cook now.
I'll throw the green chillies in there
and let it cook.
What, length-wise?
Yeah, because they won't
be served with the food.
[Samea] Yeah, yeah, okay.
[Zakila] It gives it that extra flavour,
just gives it a bit of a kick.
-If it's in the food, you'll take it out?
-Yeah, don't serve it in the plates.
[Samea] The rice looks done.
[Zoe] Guys, that's halfway.
[Ellie] Halfway.
[Sue] I don't think the dough needs
to rise any more.
-It's ready for your toppings.
-[Ellie] Right, okay.
[Zakila] We always put a bit of margarine
in there to...
This separates, separates the rice
and not make it too sticky.
[Samea] It smells lovely.
[Rosemary]
So, what do you think about the rice?
Um, we have to remember
this is a basmati rice,
very fine rice, very long grain,
it could be really soggy.
[Samea]
So we haven't got much to do now.
[Zakila] We're just waiting
for the chicken to cook,
and then we'll serve it, then we're done.
That's it, plate up.
How much have you got left to do?
Um, well, Sue's just making the pizzas
into rounds now,
so then we'll stick the toppings on.
Oh, first--
[Nadiya] I've not seen this before.
-The first pizza base is going in.
-What's happening?
[Sam] Because we don't have
a proper pizza oven,
we're trying to get the same effect
by putting it in a really hot frying pan.
As you can see here, the, like,
air bubbles inside are expanding,
and that happens before the proteins
in the dough will set.
You lost me at "bubbles and protein".
Giorgio, I have to ask you, the pizza.
It's not a pizza, why?
It's like a, it's like a flatbread
with some--
It's a flatbread, it's not a pizza.
[Giorgio] ...beautiful condiment on top.
Let's taste it, let's taste it first.
[Rosemary] I agree.
[Sue] This, this caramelising
isn't very caramelised.
Guys, you've had an hour,
you've got 15 minutes left.
-Shall I get the plates now?
-Yeah.
[Sam] I think we need to be getting
the toppings on now, so...
[Sue] Ah, pizza one going in the oven.
[Sam] Pizza three ready to go.
Oh, all the pizzas are going in.
One, two, three.
Oh, that one looks beautiful.
[Sue] Pizza four going in the oven.
They actually like each other,
that's nice.
I know.
-It's always like that in the beginning.
-It is! Yeah.
-There is some love going on, maybe.
-Oh, there is some love.
Obviously, it's pizza with love.
-What do you think?
-Yeah, yeah.
[Zakila] I'm taking out the chillies,
I don't want to make it too strong.
I think the colour looks really,
really nice.
[Zoe] Five minutes to go.
-[Ellie] We want to take those out.
-[Sam] Yes.
Where's the thing?
[Samea] Shall I do the curry then?
Don't panic.
[Sue screams]
[Samea] It's gorgeous.
[Riswana] Yeah, it looks really nice.
[Sue] Absolutely smashed it,
I mean, that's probably
the best pizza I've ever seen.
That's it, guys, time's up.
Step away.
-Oh, my God.
-I'm really happy.
-Me too, thank God.
-I'm really happy.
-[Nadiya] Time's up!
-Oh, stop.
-Don't put parsley on.
-Step away, back away from your herbs.
Nadiya's frightening.
[background music plays]
[Nadiya]For their £10-simple supper,
the Daws have made four pizzas -
courgette and feta, aubergine and olive,
butternut squash and Stilton
and Brussels sprouts with chorizo.
I think it looks amazing,
absolutely, so inviting.
[Giorgio] There we are.
When you talk about pizza in Italy,
it's the toppings
and then there is the dough underneath.
And the Italians, they've got so much
respect for that bit of the pizza.
In this case, you know, you can see,
there is no air trapped
into the crust at all,
so it's like a completely flat bread.
You'd be crucified in Naples
for saying that you're putting,
put Brussels sprouts on top of a pizza.
But I want to taste it so badly now.
Mm.
Converted, mm.
I am pleasantly surprised
and if I would choose one of those,
I would have choose to eat that one,
so thank you.
[Rosemary] Nope, not me.
I have a problem.
-Yeah?
-Brussel sprouts should not be on pizzas.
-Why not?
-Because it doesn't work.
It works pretty well for me.
But it doesn't work for me.
Sure.
But, in saying all that,
you took a risk,
you did it, you produced something
that looked amazing.
-[Rosemary] Well done, you.
-Thanks.
-Thank you.
-[Giorgio] Thank you.
[Zoe]With their £10-budget,
the Karims have made a chicken curry,
served with basmati rice
and a cucumber raita.
[Rosemary] It looks lovely,
it looks appetising,
but I'm going to say one thing to you,
it's not a very balanced meal
because there's no vegetables
around the place.
£10 is a £10 challenge and this is,
this is a perfect dish cooked for £10.
Absolutely. What about salad?
We normally do
a salad sometimes, but...
-[Rosemary] Tomato salad.
-Yeah.
[Rosemary]
But in saying that, it looks amazing.
Does it taste just as good though?
One thing I was worried about
is overcooked chicken breast,
but this chicken is beautifully cooked,
it's got texture, it's not too soft,
it's not too hard, you've got it.
[they giggle]
The chilli, for me, is just right.
Absolutely.
The flavour's coming through
on everything,
I'm tasting all those lovely spices
that I saw you give.
[whispers] Oh, God.
[Giorgio] Congratulations,
the rice is so beautifully fluffy,
kept them straight,
you haven't broke them,
so that's such an important thing,
you know.
You did all the right things,
in terms of cooking,
but we noticed
you've played it very, very safe.
I would like to see a little bit more...
To give it a bit more excitement.
Alright?
Thank you.
[Samea] It's just the first challenge,
guys, calm down.
It's the beginning.
[Nadiya]For their next challenge,
both families cook
their favourite dishes
for Rosemary and Giorgio
in their own homes.
[Nadiya]First up, is Riswana's house
in Hayes, West London.
She lives with her husband, two children
and mother-in-law, who is Zakila's mum.
Excited to see Nadiya Hussain
in my house.
We're just hoping everything
goes well again,
and touch wood, it will.
[laughs]
[Nadiya]Cooking today,
Family Favourites,
and only 90 minutes to create
two courses, a main and a dessert.
Even though it's not my kitchen,
I'm in charge of the cooking.
Just get it right, that's all,
that'll be fine.
You'll be fine,
you'll be fine, if you get it right.
-Don't boss us around.
-No, I won't.
[doorbell rings]
-Hello.
-Hi, Nadiya.
-[Zakila] How you been?
-[Nadiya] Good.
[they laugh]
-[Zakila] Come inside, it's cold.
-[Nadiya] It's freezing.
[Zakila]
Nadia, our mum's dying to see you.
[Nadiya] Is she?
-[laughter]
-[Nadiya] ...salam!
[laughter]
-[mother] ...salam.
-[Nadiya] How are you?
-I'm fine, I'm fine.
-[laughter]
I love her, I'm going to take her home
with me when I go.
I know. Aww.
So you guys,
you've all been taught by Mum?
Yes, we've all been taught.
She is the best cook in the world.
[Nadiya] Really?
And cook, and cooks like this.
-[Nadiya] You cook quickly?
-Yeah.
[Nadiya] Are these guys as fast as you?
Be honest.
[laughter]
[Nadiya] That means no.
[Nadiya] As you know,
the judges would like you to cook
your family favourites,
main and a dessert.
You have one hour and 30 minutes,
off you go.
[Samea] I need to chop the onions,
like, hard.
-[Zakila] Come on, Samea.
-[Samea] I know!
[Samea] That's done.
-[Zakila] When you do the onions...
-Yes.
You know the stalk bit, you take that off.
[Samea] I did.
[Zakila] No, you didn't,
what's that? Huh?
[Nadiya]For their main course,
the Karims are making saag gosht,
a spinach and lamb curry
served with chapatis.
[Zakila] This is my spices that I make,
which was, um, the winning ingredient
for the first challenge.
And... so I'm going to use it again
for this challenge.
Oh, lamb and spinach curry.
Do you know,
I'm really looking forward to this.
It's got to sing and because they'll be
used to doing this a lot,
so I want it to really showcase
what they are.
Mmm.
Do you think this is a risky strategy,
using the same spices?
Or do you think
the judges are going to be
expecting something different?
It's different meats.
We cooked it with chicken,
now I'm cooking lamb.
So lamb gives its own flavour anyway.
It's a home-cooked dish,
very simple one,
so I expect the lamb to be
absolutely tender
and melt in your mouth
and not overpowering by the spices.
The meat's in, cover it up.
So let this cook.
Is that how you normally cook it,
in a pressure cooker?
Yeah, I love cooking my lamb in
a pressure cooker because it's so tender
and it comes off the bone
and, you know,
everything's just perfect with it.
Yes, I'm doing the dough, Samea.
We make chapatis from scratch,
so make the dough,
place it in the fridge for a few hours.
If you make chapatis
straight from the fresh dough,
they don't come out as nice.
[Nadiya] Okay.
[Nadiya]
While the chapati dough rests,
Riswana and Samea
prepare the spinach for the curry.
[Nadiya] This is a two-woman job?
Oh, mate, I can't cut like that.
[Riswana] Samea, come on, you can.
You know whenever I'm cutting
the spinach, Hala, my mother-in-law,
she's quite particular about how much
I'm wasting, which is very good, I think.
-[Nadiya] I think she threw away too much.
-[Riswana] She has.
-[Samea] What?
-[Riswana] Samea, how dare you.
Come on, get on it.
Guys, you've had 30 minutes,
you've got an hour left.
[Riswana]
Zakila, we are done with the spinach.
[Zakila] Let's have a look.
Okay, it's cool, thank you.
I'll get on and put my spinach in and let
it cook together for the 30 minutes now.
[Nadiya] Yeah.
Then when you put spinach in it,
spinach gives its own flavour.
Zakila, make sure the meat
goes in the pot, please.
Talk less and put the meat in.
What's she talking about?
-Does she not know you're the boss?
-[Zakila] Exactly.
-Who are you talking to?
-We're a team.
[Nadiya]
Riswana, I think there might be a boss
and I don't,
I don't think it's you, maybe.
[Nadiya]For their dessert,
Zakila's making a sponge cake
topped with almonds and currants.
[Rosemary] The almond cake
needs a bit of flavour,
maybe a bit of lemon or orange.
It's got to be not too dense,
but not too fluffy,
not too crumbly either.
Is this a cake that you've made often?
I make it all the time, this cake.
We like to sit round and have tea
and coffee after we have a dinner.
-[Nadiya] Mm-hm.
-And just gossip and...
-Tea, coffee, cake--
-[Zakila] And gossip.
...gossip, my favourite combination.
Cake is not a very ambitious dish,
as I could say,
but obviously this is what they cook
in their house,
I'm very happy to taste
and give them a chance.
And maybe I'll be surprised.
Have you looked at it? Is it okay?
No, you know,
because I don't need to look at it,
I don't have a timer on my cake.
-[Nadiya] Do you not?
-[Zakila] I just have a smell.
I can go, "Oh, it's done,"
and I go and get it and it's perfect.
-You know when it's done.
-Yes.
-What am I talking about?
-Exactly.
I mean, what do I know?
[laughter]
[Nadiya]Before moving to London,
Riswana lived in Pakistan.
Riswana, you've been here for ten years.
That must have been
a massive shock for you,
when you come from Pakistan,
like, in terms of like cooking.
Totally different experience.
This is our village, by the way.
In Pakistan, you go to butchers
and you see alive chickens
and you pick your own,
"I want that active one."
Here it's totally different,
you go into butchers
and you don't see the animal.
-[Nadiya] Yeah.
-It's just ready-made.
[Nadiya] Yeah. You must miss that?
-I do, but this is my second home now.
-[Nadiya] Yeah.
This is by far the best picture,
look at everybody
just sat on the floor and eating,
it brings back memories for me.
This is how we used to eat, freestyle.
-On the floor.
-On the floor.
I miss all this because it was just,
it was just no worries.
I don't know about the fringe though.
-Oh, God!
-[laughter]
[Nadiya] Guys, it won't be long before
the judges arrive.
Not long now.
[Nadiya] Nice smells.
Moment of truth,
are you going to turn it out now?
-Nice.
-[all] Yay!
-[Zakila] Shall we make the chapatis?
-[Riswana] Right.
I'll show you how I make my chapatis.
So you go round and round like that.
Whoever we are making
these chapatis for,
if that person is really hungry,
the chapati, it just puffs up and we say,
"Oh, my God,
that person is really hungry."
-I reckon they'll puff up.
-I hope so.
-I'm hungry.
-[Riswana] I really hope.
Shame it's not for me.
[Nadiya] Is it puffing up?
[Riswana]
Oh, wow, this one's puffing up.
[Nadiya] Someone's hungry.
[Riswana]
Whoa, someone's very, very hungry.
[laughter]
Guys, everything has to be
on the table including knives and forks.
You do that, Samea, then.
Cake's here.
-What do you think of the cake?
-[Nadiya] It's lovely.
[Zakila] Ah, I think it's fine,
what do you think?
-Perfect.
-[Zakila] Is it?
Two minutes, two minutes.
[Samea] We need to get these out.
-[Nadiya] Be all done.
-[Zakila] Jump, hurry up.
[Nadiya] Time's up guys. You did it.
[Riswana] Yes, we did it. Hey!
[they clap]
-[Nadiya] Now the difficult bit.
-The tasting, the judging? I know.
No, I'm talking about when your mum
has to taste it.
[laughter]
[light background music]
[Nadiya]The Karim's first
family favourite is saag gohst,
a spinach and lamb curry
served with Riswana's chapatis.
It looks as if you've played it
quite safe, but it looks simple.
-[Giorgio] Nothing wrong with simple.
-Nope.
[Giorgio] I can't wait to taste it.
Wow.
That is delicious.
God.
[they chuckle]
You've got the balance right,
you've got the spicing right,
you've got it absolutely spot on.
Thank you.
-Who made the chapatti?
-Me and Zakila.
Compliments.
-Aw, thank you.
-[Giorgio] Both of you.
[Rosemary] It's soft.
Did you let the gluten rest?
Yes, we did,
for an hour, in the fridge, yes.
[Giorgio] Very, very good.
[Nadiya]Now for Zakila's sponge cake,
with an almond and currant topping.
Who was responsible for this cake?
Me.
It looks better than it tastes.
It would be better
to have something with it.
We have it with coffee or tea,
that's what we have it with.
Oh, so it's like, it's like a little
coffee and tea, not as pure dessert?
No.
When we're talking about a dessert
for after meal,
our expectation were a little bit more,
you know,
to push the boundary a little bit.
Overall, we know you can cook
and the key now is to push yourselves
and really show us what you can deliver.
Don't play so safe.
[all] Thank you.
Thank you so much.
How do you feel about your comments?
Well, I think what we need
to take on board now,
Rosemary said twice
that we played it safe.
[Zakila] Yeah.
So we do need
to take that on board now--
-Challenge three's...
-[Riswana] ...for challenge three.
[Zakila] It's a tough one.
[woman] Mum's back.
Yeah.
You guys look more terrified
of your mum than the judges.
See what she thinks.
It's nice.
-Oh, my God, oh, my God.
-What a relief.
[Nadiya] You guys seem more relieved
by your mum's, "It's nice,"
than the judges.
I cannot wait to see you guys
at the next challenge.
Very excited.
[upbeat music]
[Zoe]Next, the judges will visit
the Daws in Hampshire.
The challenge is taking place at mum,
Sue's, house.
I think we're pretty prepared,
my mum keeps...
-Have we got all the shopping?
-My mum's out getting the shopping now.
She keeps adding extra bits
onto the shopping.
[Sam] It's Zoe Ball! Oh, no, it's not.
[Ellie chuckles]
-[Sue] I think I've got everything.
-Hello.
[Ellie]
It's more relaxing doing it at home.
[Ellie] It's like having mates for dinner,
which we do all the time.
[Sam] Mm.
There's always random
people coming here for dinner.
[Sam] Not normally, Zoe Ball.
-[knocks on door]
-Hello.
[Zoe] Oh, it's lovely to see those faces.
Hello, my darling, how are you, Sue?
I'll shut the door, keep it warm.
[Sam] Would you like a cup of tea?
[Zoe] Do you know what,
I'd love a cup of tea.
[Zoe] This is a gorgeous house.
Oh, look at these photographs.
That's my grandmother and granddad
when they got married in 1936.
Um, that's my mum and dad,
who got married in 1954.
Yeah, and then over here...
Yeah, that's, that's me and my husband
when we got married in 1985, so...
Fantastic, love it,
'30s, '50s and '80s wedding.
Right, let's get that cup of tea, come on.
-Ah, cup of tea, Sam, you are an angel.
-There's your tea.
I'm loving this, look, the pads.
-You seem to be all ready?
-Yes, we're ready.
As you know, the judges have asked you
for a family favourite,
main course and a dessert,
you have 90 minutes.
-Are you ready?
-[all] Yes.
-Good luck to the Daws, off you go.
-[Sue] Thank you.
[Ellie] Ah, peel potatoes.
[clattering]
Is there a specific way to peel these
to make the chips neater? I don't know.
No.
[Ellie chuckles]
[Zoe]Sam and Ellie are in charge
of the main course, pan-fried salmon,
served with asparagus, samphire,
a tarragon hollandaise sauce and chips.
-[Sam] You're in the way.
-[Ellie] Agh!
This is a very classic dish.
The cooking of the salmon
is very important, not too overcooking.
I'm expecting to have something
that flakes under the push of the fork.
[Ellie] You can't serve Rosemary Shrager
salmon fillets with bones in.
You, you cannot.
She expects them to be
perfectly coiffured, like eyebrows.
[Zoe] Yes, we know, Rosemary has
very high standards.
[Rosemary] If they keep the skin on,
I want the skin to be crispy,
otherwise don't bother.
And great chips.
Sam, your chips are on,
talk me through it.
Ah, I want it...
I'm boiling these potatoes
and if you add vinegar to the water,
that strengthens the pectin molecules
that hold together the cells in the potato
and that means that they will soften,
but they won't disintegrate,
they'll keep their structure.
Science is sexy, love it.
-Very much so.
-[Zoe] Thanks, Sam.
[Zoe]For dessert, Sue's creating
a twist on a classic tarte tatin,
using plums and marzipan,
served with a crème anglaise.
I'm really excited
about the plum and marzipan tarte tatin,
because if it works, it will be amazing.
But if it doesn't work,
I think it will be a disaster,
so we'll have to see what happens.
This is your tarte tatin,
you haven't made it already,
you haven't finished?
-No, I've cut the plums.
-Oh, okay, cool.
I've put star anise underneath
and now I'm going to put that
in the freezer.
Why do you put it in the freezer?
So when the plums go in the oven,
they're really, really cold,
and the pastry gets a chance to rise
before the juice arrives.
Okay, top tarte tatin tips from Sue,
I like it.
[Zoe]With her plums chilling,
Sue makes her rough puff pastry.
Got to do this really quickly.
Do you do your own pastry quite a lot?
-[Sue] It's nice, isn't it? It's nice to--
-[Zoe] Do it from scratch?
Yes.
[Zoe]Next she blends icing sugar and
almonds with egg white for the marzipan.
[Zoe] You're really pushing the boat out.
So you're making your own pastry
and your own marzipan?
-Yes.
-[Zoe] It's wonderful, I like it.
A lot of time now, we'll see how
that goes a little bit later on,
-when everyone's like this... fraught.
-[Sue] Yes.
-[Ellie] How much time?
-[Sam] 45 minutes to go.
[Ellie] No bother.
[Zoe]In pursuit of the perfect chip,
Sam cooks the potatoes three times,
first par-boiled, now twice fried.
[Zoe] Can I just ask
about the chopsticks?
What's their role?
[Sam] These are just good for
manipulating things at a distance.
Chinese chefs use chopsticks a lot.
When we went out for dinner
in Hong Kong,
Sam's dad's friend said that
I used chopsticks better than Sam.
-That's true, I'm, I'm actually--
-Did that hurt?
I'm actually
a little bit of a rubbish chopstick user.
Bad, bad Chinese person.
[laughs]
[Zoe]On pudding, Sue tops the plums
with a layer of marzipan and pastry.
-It's going in.
-It's going in.
[Sue] It's going in the oven. OMG!
-Happy?
-Done.
Yeah, well done.
-[Ellie] How much time have I got?
-[Sam] 12 minutes.
[Ellie] I've lost track
of what I should be doing.
Chop tarragon - oh, crap,
I've got to make hollandaise.
[Zoe]For her hollandaise,
Ellie needs to melt the butter...
[Ellie] Witchcraft.
[Zoe]...then gradually add it
to the beaten eggs to emulsify.
Ellie, you've never split a hollandaise.
This could be the first one.
She's done it. Yes!
She's kept her record.
It's the perfect hollandaise sauce,
you've never seen anything like it
in your life.
[Ellie laughs]
How are the chips there, Sam?
Looking, um,...
[Sam] They're looking alright,
quite brown.
Okay, I'm going to take those out now.
[Sue] They look yummy.
I don't want to panic you,
but you've got about six minutes.
Don't forget, everything's
got to be cooked and served up,
ready for the judges.
[Sue] I need to get my tart
out of the oven.
-[Ellie] How is it, Mum?
-[Sue] It's looking good, yeah.
You have to squash the salmon,
then the skin stays flat
and then the salmon
keeps its nice shape.
Love it. It's quite tense now, isn't it?
I know, not much time left at all, I know.
[Sam] Oh, no.
The skin's stuck to the pan.
Yeah, the skin is quite important
because it's edible, tasty, crispy.
[Zoe] Right, okay.
[Zoe] Judges are on their way.
[Ellie exhales sharply]
I'm going to serve it.
A minute and a half to go.
[Sam] Chips going on.
And there they are, twice fried.
One minute to go.
[frantic music]
[Sue] Yeah.
Time up.
[laughter]
[Zoe]For the Daws' Family Favourites
main course,
they've made pan-fried wild salmon,
with tarragon hollandaise,
asparagus and samphire
and twice fried chips.
It's a good selection of colour.
It's unfortunate that the salmon
lost a little bit of the skin
in the cooking.
I would say the salmon
is a little bit overcooked.
It's a wild Atlantic salmon,
so it's, it's more meaty.
[Giorgio] So it's not the usual salmon
that you use all the time?
I think we would have normally
had a farmed salmon.
It needed a bit more fat on it,
I think it was a bit lean,
so it cooked a bit fast.
You know, the challenge is about
something that you cook all the time.
[Ellie] Yeah.
Don't go for a new ingredient,
stick to the one that you know.
-This one was on offer.
-Special offer.
That's a good reason to buy it.
Well, the sauce is delicious,
because technically,
it's quite a difficult thing to do,
'cause you can so easily separate it.
It works, and it works well.
Can we just take a few chips?
They're delicious, they're delicious.
-Oh, sorry.
-[Giorgio] Beautiful colour.
They're a gorgeous colour,
that's a great bowl of chips.
[Sue] Well done.
[Zoe]For dessert,
Sue's plum tarte tatin.
Right.
[Giorgio] The colour of the plums
makes it really nice.
I'm just really worried about this pastry,
maybe a little bit uncooked.
But, you know,
I think we should taste it first.
[Rosemary]
I think we should taste it as well.
Tarte tatin
is such a straightforward thing,
for hundreds of years made with pears
and you're really changing the fruits.
Difficult with the plums,
because they're so juicy.
Absolutely!
The French are not bad cooks
and if they've been doing it
for hundreds of years
with the pears and the apple,
there must be a reason.
Yeah, that's right.
In this case, I'm disappointed
because I love tarte tatin
and I was really expecting
something really nice.
Okay.
The thing about the marzipan is,
all it's done is really melted
during the cooking.
It's got into the pastry,
the pastry's undercooked.
I have no idea where it stops
and where it begins.
Shame.
-[Rosemary] Thank you.
-[Sue] Thank you.
[Zoe] Oh, Ellie, give your mum a hug.
-[Ellie] That was harsh.
-[Sue] I'll survive.
That was quite tough.
Yeah, quite harsh really.
And I think the stuff we fell down on
was, like, silly mistakes.
Like, you know, buying the wrong salmon,
putting a bit too much marzipan on.
Marzipan in the tart, yep.
Ready for challenge three?
Let's, let's do jazz hands
all the way through the next challenge.
You can't fail with jazz hands.
Marzipan!
[background music]
-[Sue] Have we got everything?
-[Ellie] Yep, we've got chopsticks.
[Nadiya]Today, both families will face
their third and final challenge.
After this, the judges must decide
who to send home
and who to put through
to the semi-finals.
We hope they like what we're going
to cook today, 'cause it's magnificent.
-I don't think the judges cannot like it.
-No, how can anybody not like it?
It's just so tasty.
You know, the Daws like to take risks.
But they have let themselves down,
especially with that tarte tatin.
[Giorgio] With every challenge
they have surprised me,
not positively all the time,
but, you know,
if they look after their flavours,
they've got every chance
to get into the semi-final.
No, put the red next to the green there,
don't mix the colours up.
Like that.
Rosemary's said that we're playing safe
in our first and our second challenge,
so this time we're doing something
completely different
that's not in our comfort zone.
[Samea] So today,
we're cooking Moroccan and it's...
There's so many potential risks.
[Rosemary]Up to now, the Karims,
they've been cooking very safe.
They have cooked what they know best
and I don't think they've
pushed themselves yet.
I think they have to raise the bar
a little bit,
they have to be a bit more ambitious.
Hello, families, welcome back.
Yes, it's the final challenge.
Our formidable judges have decreed
that you will cook two dishes
in two hours and 15 minutes,
that will set the world alight.
Yes, it's theImpress the Neighbours
challenge.
Good luck, let's get cooking.
[Sam] Where's the stock?
Samea, I need some coriander now.
-All of it?
-Yes, all of it.
[Samea] Hah!
[Zoe]Today, each family must create
a starter and a main course.
Bwah-ha-ha-ha.
Challenge three is all about
impressing your neighbours,
it's all about
really pulling out the stops
and producing something really special.
The main is a called bastilla,
which is like a Moroccan pie,
and it's layers of different textures
and meats and this, like, flavours
of saffron, cinnamon and almond.
It's very... it's a dish that's
really made on special occasions.
[Zoe]The Karims are cooking
a Moroccan feast,
a lamb and lentil soup starter
called harira.
-How you doing, guys?
-Right, I finished that.
I need to do the pepper now.
-Pepper?
-Pepper needs to go in the oven.
Yeah, put that in the... Do that then.
[Zoe]
And a Moroccan pie, called bastilla,
layers of chicken, egg and almonds,
served with roasted vegetables.
Bastilla - I'm expecting
some really strong flavour with that.
But, you know, the cooking
of the chicken is pivotal in this.
If they cook it too much, inside
the filo pastry could become really tough.
Zakila, is this the kind of thing that you
would make to impress your neighbours?
If they're not impressed by this,
what would they be impressed by?
You have pulled out all the stops.
I just noticed glitter,
now where on earth is this going?
[laughs] It's going to go
on the finish... for the bastille.
If it, if it comes out right,
we'll sprinkle some on top.
I love glittery food,
this has just made my day, by the way.
Fantastic, I'm going to leave you to it.
Thank you.
Right,
I'm going to put the lid on this now
and, um, I'm just going to let it cook.
-[Sam] The prawns look good.
-[Ellie] They're good.
Preparing the prawns for the dumplings,
so I'm shelling them.
I'm taking out the prawn-y poo pipe,
'cause no-one wants that
in their dumpling.
[Nadiya]For their starter,
they're making sheng jian bao,
Chinese pork and prawn dumplings.
I've got prawn hands.
-Prawn...
-Keep away.
[Nadiya]
Their main course is braised pork
and shitake mushrooms,
served with salt and pepper tofu,
a smacked cucumber salad and rice.
[Sam] We wanted to do kind of
some big, impressive Chinese dishes
that perhaps the judges
might not have had before.
So the pork belly is a family favourite,
so we've been practising that one a lot.
[Rosemary] Pork belly.
I'm hoping it's going to be nice
and tender,
I hope it's going to be juicy.
As long as they've got
lots of lovely soy in there
and maybe a bit of ginger,
again, they're trying to do something
a little bit different.
I'm quite looking forward
to a bit of Chinese.
All the ginger's going in, Sam.
-Is that all going in the pork?
-Is it too much?
[Sam] It looks like quite a lot...
[Sue] It's good with lots of ginger.
-That's a lot of ginger.
-A lot of ginger.
Rosemary looked concerned
by the amount of ginger that went in.
I'm just looking for the pork to brown
and the...
Just to seal it.
And then I'm going to add
the mushrooms and the liquid,
and the soy sauce, some cassia bark,
and two star anise.
And then it will braise for about an hour.
[Nadiya]Next, Sue makes a start
on her smacked cucumber salad.
[Sue] I think they're always smacking
cucumbers in China.
This is what they do.
What is the slapping cucumber?
I've never had that?
-It's very, very easy.
-Pshhhh!
[Giorgio] You take the cucumber
and you actually hit the cucumber
all along-
-You bash it?
-...and that will just soften it up a bit.
-So you don't bash it down, flatten?
-Yeah, no.
It's just soften it? Just smack it up?
[Giorgio] When you bite through,
it's still really juicy in the middle
but it's got all the spices
coming through.
[Rosemary] Delicious.
[Zoe] I heard a right racket
coming from here,
I find you with a cucumber
and a rolling pin.
-Yes.
-What on earth's going on?
You have to bash the cucumber, Zoe.
[Zoe] Of course you do.
Is that sort of like a little side dish?
[Sue] It's a salad, yeah.
The cucumber is the sort of
light refreshment for, you know,
when you're eating the pork, yeah.
I can't wait to give that a go myself.
[Zakila] A pinch of saffron,
that's all we need.
[Zoe]With the Karims' chicken filling
for their bastille underway,
they get going with their lamb and lentil
soup starter, harira.
This is the first stage of the dish,
and this is very important,
I'm sealing all the flavours together,
binding them together,
before I put the pressure cooker on.
This lentil and lamb soup
packs in an awful lot of flavour,
but it doesn't strike me like
a great effort to impress your neighbour.
[Riswana]
I want my soup to be quite smooth,
quite nice, smooth texture,
so I'm just peeling all the chickpeas
because I don't want any skin on them.
And now I will put the peeled
precious chickpeas, it goes in.
Okay, now it's good to go.
[Zoe] Families, you've had one hour.
You have an hour and 15 minutes left.
[Ellie] Panic not.
Everything is going according to plan.
We've got two completely different
meals here,
we've got a Chinese one
and we've got our Moroccan one,
both, in their own way,
really interesting.
-Yeah.
-[Rosemary] And actually, quite exciting.
[Giorgio] It really reflects
British cooking at the moment.
[Rosemary] You're right, actually.
It has more influence
for every country in the world,
so this is a great treat for us.
I'm making the dough
for the dumpling.
-Is Sam making the dough?
-Yep.
-Are you making the dough?
-Yep.
-That's impressive.
-Scientist Sam at work.
It's got yeast in it,
it's not kind of a big puffy dough,
it's just kind of a little bit airy,
but not puffy like bread.
Dumpling,
that's one of my favourite things.
I go crazy for them, I love dim sum.
The most important thing is that they
really make that dough really sing for us.
[Sam] The dough is resting.
[Nadiya]For the dumpling filling,
Ellie combines chopped prawns
with minced pork.
[Ellie] That looks really good.
[Nadiya]Next, she checks on
her chicken stock with added gelatine.
[Ellie] Seeing if the stock has jellified?
It's looking pretty solid.
No bother.
So now I'm going to stir it in
quite gently,
because I would like it to be
in sort of lumps of stock
because then they melt
when they're in the bun
and then you get a really juicy filling.
So that's the plan.
Do you know,
I'm really looking forward to this.
[Giorgio] Oh, it will be good.
Can I ask you, who's influence was this?
Oh it's... I lived in Hong Kong,
um, when I was little, before I was ten.
Have you been to Hong Kong
with him yet?
Yeah, we had amazing food,
it was so good.
So are you... You're in charge, are you?
I'm sort of in charge for this one, yes.
But, but, I...
So how many times
have you got them to do it?
I went up to their flat for the weekend
and we had a dumpling rolling workshop.
Oh, really?
Okay, that's brilliant, that's brilliant.
[Rosemary] See you later.
-[Sam] Thanks, bye.
-[Rosemary] Bye.
Do you think they look the same size?
'Cause some of them are kind of small.
[Zakila] Can you cut them the same size
then?
[Samea] Oh, it's long, man.
[Zoe]Samea is preparing
all the vegetables
to serve with their main course.
[Samea] We wanted it
to be more colourful,
obviously
impress your neighbours, right?
So we've got carrots,
we've got butternut squash,
we've got figs, figs just give
an amazing texture to it as well.
[Zoe]With her veg on to roast,
she gets to work crushing the almonds
for their pie.
[Samea] Ah, my back.
[Zakila] What's your back got
to do with... What because of that?
-Yeah.
-Are you kidding me?
[Samea] What do you mean?
Have you ever done this?
[Samea sighs]
You've got some lumpy bits in there.
I can see them.
Why do you think I'm taking them out?
[Samea sighs] Stress.
She's quite bossy, isn't she,
Zakila in the kitchen?
-I wouldn't want to mess with her.
-I would.
Thank you.
I would, happily.
[Zakila] They're just say it, it's all on
camera they're saying this now,
but when they're at home, right,
you see them.
Yeah, they fall into line.
-Yes, exactly.
-They know who's boss.
Have you got
any more stuff to grind now?
[Samea] No, done,
and you guys aren't even done yet.
-Could you come over and help me?
-Yeah.
You're not done.
[Sam] It's just going to require my best,
best pleating.
[Giorgio] If you don't close the dumpling
properly,
what's going to happen is,
as it's cooking, it's going to expand
and it's going to explode,
and you lose all the juices
and, you know,
then it will be dry inside.
Guys, it's suddenly gone
super quiet in here.
That's why
I know you're dumpling making.
[Sam] Yep.
This filling is really interesting,
it's not something I've seen before,
this jelly stock.
[Sam] Yep.
So that's going to...
When you've cooked it,
that stock will melt and then
you're going to have that liquid--
-Yes.
-[Nadiya] ...inside.
[Ellie] It will be juicy.
-[Nadiya] Juicy?
-[Ellie] Yeah.
I'll let you guys carry on.
[Ellie] Do you want me to pop it in?
Interfering with my dumpling.
We just want meat.
I'm going to put my eggs in.
-[Riswana] Finally.
-[Samea] About time.
[Zoe]Zakila is making
the scrambled egg layer of the pie,
whisking beaten eggs
into the chicken cooking juices.
Wow, wow.
When I make the bastille,
it's like, it makes another layer
for the actual pie itself.
This is really different cooking though.
Yes, that's done for me.
[Giorgio] Are you confident
you're still on schedule?
[Zakila] We're on the edge of time,
we need to get this in the oven now.
Oh, okay, you'd better move on.
[Zakila] Because
this is the most important part of it,
getting it all together.
This is Moroccan food,
very important to get the filo pastry,
absolutely beautiful colour
and crumbly on the outside,
really nice and layered and crispy.
I wonder what it's going to come out like,
but I'm quite interested to taste it,
actually.
[Riswana]
Are you happy with the pastry?
I will be when I put the last layers
and everything on.
I hate this bit, because
you've got to tuck it all in
and make sure it's not leaking.
Oh, my God, thank God.
Families, you have 15 minutes left.
[Samea] Oh, my God.
[Zakila] Okay, I'm plating up now.
I'm going to serve it up.
-[Ellie] Do I put the tofu in now?
-Yeah.
[frantic background music]
I don't think that's good enough.
Need some more salt on that.
-I'm going to put this back now.
-[Zakila] Quickly.
Pan frying these dumplings,
and then I'm going to put some hot water
in and put a lid on, so that they steam.
Really looking forward to a crispy bottom,
because that is the trick of the dumpling,
is actually to fry it in a pan,
and if they get that right
it'll be lovely.
Five minutes left, families.
-I think that's fine now.
-Yeah, all good.
-Riswana put the soup in the bowls.
-[Riswana] Yeah.
Oh, look at them.
There's, um,
a bit of colour in that liquid,
which suggests that some of them
may have leaked a little bit,
but that's okay.
[Zakila] When we serve our mint tea,
that's what we serve it in.
[Sam] Oh, no.
It's okay, Sam, take your time.
Okay, you've got one minute left.
Stuck a bit to the pan, which is...
Always makes it difficult.
[Zakila] I need to take it out,
I haven't got time.
Samea, get out the way.
This is just edible gold dust.
[Riswana] It's looking amazing.
Time's up. That's it.
[Zakila] We're done.
Stand away
from your stations, time's up.
Naughty Daws.
Oh, dear.
[Nadiya]The Daws family have created
a Chinese-inspired dinner.
Their starter is pork and prawn
sheng jian bao, pot sticker dumplings.
I think this looks incredibly inviting
for a party for the neighbours.
I cannot wait to have one
of those buns explode in my mouth.
I think there's a problem with
the relation of the amount of stuffing
and the amount of dough,
so I'm a bit disappointed about this.
You've got your crispy bottom,
which is good, which I wanted.
But unfortunately, too big a gap
all the way around it inside.
So basically, this is air,
mostly air in these dumplings.
[Zoe]For their main course,
the Daws family are serving braised pork
and shitake mushrooms with rice,
salt and pepper tofu
and a smacked cucumber salad.
[Sue] He's smiling.
[laughter]
That is a revelation,
that is genuinely, absolutely delicious.
Wow.
That is one of the best pork
I ever tasted.
[Sue giggles]
Mm, smashing cucumber
seems to be a good thing.
I was so surprised
you put so much ginger in there,
but it's absolutely perfectly balanced.
That is absolutely a triumph.
-Thank you.
-[Sam] Thanks.
[Zoe]The Karims' family starter
is harira,
a traditional Moroccan
lamb and lentil soup.
Very hearty soup.
It's under-seasoned, which is a shame,
because those flavours
are really, really good.
I disagree with Rosemary,
I think the seasoning is perfect.
But what is unbelievable,
you have taken care of skinning
all these little chickpeas, one by one,
very good attention to detail.
That's what makes it special.
[Giorgio] It is very special indeed.
[Zoe]Their main course is bastille,
a Moroccan filo pie,
filled with layers of chicken,
egg and crushed almonds,
served with roasted vegetables
and peppermint tea.
[Rosemary] I think it looks fantastic.
[Giorgio] I can't wait to give it a go.
[Giorgio]
That, that's a little slice for me.
[Rosemary]
Yep, that's a little slice for you.
I cannot tell you,
the smell is exceptional.
You took
a huge risk on this dish, massive.
It is absolutely fabulous.
It really works, it ticks the boxes.
And that is absolutely yummy.
I love these vegetables,
the touch of the figs,
very, very important as well,
because that adds a little sweetness
then brings the whole dish that touch up.
Thank you very much indeed,
thank you, what a treat.
[Zoe]With three challenges complete,
the judges must decide which family
will go through to the semi-finals.
It's been a very interesting day,
we got great courses,
I mean magnif...,
how would you say, magnifique?
-Magnifici.
-Magnifici.
You know, Rosemary,
I think I made up my mind
with the first two challenges.
But today... it made me wonder.
You know what?
I think one family here took such
a beating with the other two challenges.
Yeah, there were big mistakes,
technical big mistakes.
But they've really upped the game today.
So both have
challenged themselves today
and actually have pulled it off
in one way or another.
[background music]
Wonderful families,
the judges have thought long and hard
and they have come to a decision.
They've taken all three
challenges into consideration
and it has been
an extremely tough choice.
But the time is now, I can reveal
the family staying in the competition
and going through
to the semi-finals are...
...the Karims.
Oh, my God!
[Sam] Well done, guys.
Congratulations.
[Zakila] Thank you.
[Ellie] You guys were so good.
Thank you.
Both families cooked
an incredible main dish today,
but it was the Daws' ambition
that let them down at the end.
I think we could have played it safer,
but, you know,
that's not our way, is it? So, yeah.
The Karims are a worthy winner,
the reason being, they played it safe
all the way through up until today,
they took a risk and it paid off.
[Zakila] Now semi-finals,
and here comes the finals as well.
-[Riswana] That's it.
-[Zakila] Yay.
-[Riswana] We've done it.
-[Samea] I can't believe it.
I'm so happy.
-Is it actually burning? Mum!
-Oh, Mummy.
There seems to be a little bit of conflict
going on, which could affect the food.
So how much chilli have
we put in there, Mum?
I'd say I'm the intelligence.
-Banging.
-Sam's the wit.
Oh, jeez.
-And Ed's probably the look.
-Argh!