The Big Family Cooking Showdown (2017–2018): Season 1, Episode 3 - Episode #1.3 - full transcript
[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.
[jaunty background music]
[Zoe] Today, another two families
go head-to-head
here in our kitchen
and in their own homes.
They'll be tested
over three challenging rounds.
After which, the judges will decide
who to put through to the semi-finals.
Oh, wow.
[Nadiya] Today’s families bring
very different dynamics to the kitchen.
The Hilliards...
I think I’m the director.
-Yeah.
-I’m like the creative director, though.
-And Mum’s the doer.
-And...
[man] Look at that, then.
[Nadiya]
...are up against the Pigot brothers.
Our strategy is to wing it
and see what happens.
[Sam] Play it cool and confident
-and hope food comes out alright.
-Yeah.
[Nadiya] And both families have been
given time to practise and prepare.
Welcome, families, to our barn,
the Hilliards and the Pigots.
Please meet your judges,
Rosemary and Giorgio,
who’re going to be
making tough demands of you
over the next three rounds of cooking.
[Nadiya] First, it’s The £10 Challenge.
Today, our judges want to see your vision
of a veggie feast
that can satisfy a family of four
for a tenner.
An hour and 15 minutes is all you’ve got.
Time starts... now.
-Right, come on.
-Let’s do it.
-Woo.
-Do you know what you’re doing?
Shall we get the oil in the pan?
When you’re doing vegetarian food,
it’s got to be really tasty.
I love beans, I love vegetables,
it could be very exciting.
Do you want another baking tray?
Yeah, would you mind whacking me
one out?
[Giorgio]
To have a perfect vegetarian feast,
you really need to go deep on the flavour,
more of an effort must be made
on consistency,
on texture, on variety.
This was for the chillies.
What have you taken an onion from?
I took one from there.
If you use another half an onion
and then the other half is not to be used.
I said Mum would go rogue
and we’d have to keep our eye on her.
[Zoe] The Hilliards from Essex
are represented by mum, Jeannie,
and two of her daughters,
Charlotte and Katie.
We’re making veggie chilli.
All of our family like chilli.
-Yeah.
-And we’re big fans of it.
We can handle the heat, definitely.
[Zoe] In addition to a veggie chilli,
they’re serving mini tacos,
with a spicy bean topping,
guacamole and tortilla chips,
all for under £10.
[Charlotte]
This one is going to be perfect,
a perfect balance of spice and flavour.
We need to put some stock in.
Not yet, Mum,
just brown the vegetables off
and then the spices go in.
What I’m looking for,
for a very good vegetable chilli
will be that it’s not too strong
on the chilli,
and it allows the flavour
of the other vegetables to come through.
[Nadiya] Can I have a taste?
Do you like to sweat when you eat spicy?
No, I don’t.
I don’t even,
I don’t sweat any more with spice.
Maybe you’ll tell me different.
It’s not spicy.
-No, it’s... [clears throat]
-[laughter]
It’s still cooking down a bit.
No, it’s cooking, it’s there,
that’s right.
-Spice.
-They can handle it.
[Nadiya] Do you really love cooking
with your sister and your mum?
[Charlotte laughs]
[Katie] Food is
the centre of our lives, really.
Every year we have,
like, the Hilliard barbecue.
It starts the day before, you know,
when you start marinating meat,
and we make loads of salad,
Mum makes stuffed jacket potatoes,
which are immense.
-Desserts.
-It sounds like quite an occasion.
[Katie] It is.
It takes me two days to cook.
-Quite an event then.
-Two days.
And you wake up and you’re, like,
treading over bodies the next day as well.
-That’s a party.
-Yeah, it is.
[Katie] I think the Hilliard family
revolves a lot around food.
Everything is
revolved round food, everything.
[Jeannie] Woo.
-Good?
-[Charlotte] It wasn’t that much.
[Katie] Where it really sparked
was eight to ten years ago,
I was diagnosed with cancer
and was fighting it,
and I found out that one of the things
that would help it
would be to cut out all processed foods.
That’s probably where
my love of cooking really came from
because I had to start from scratch
with every meal that I did.
We then all got more involved with food.
[Jeannie] I’ll do the cream.
[Katie] I’m doing the cream,
I’m making the dessert,
I need three egg whites.
[Katie] When we cook together
and the pressure gets going,
me and Charlotte
have a tendency to freak out a bit,
but Mum is completely calm.
In general I’m... I’m a calm cook.
She’s had three children,
she knows how to handle pressure.
[laughter]
[Katie] How much chilli
have we put in, Mum?
We put, um...
No, we should put the rest of that in.
-Really?
-[Katie] Yep.
How many types of chillies
are you using?
We’ve got paprika, chilli powder
and there’s some cinnamon in there,
which adds a little bit of heat,
we’ve got tobasco sauce and actual chilli.
-So there’s a good kick.
-[Giorgio] Okay.
Is there anything else
that goes in this tomato sauce now
that I can dice, like coriander?
We need all the coriander chopping.
Okay, I’ll do that.
[Nadiya] The Pigots from Oxfordshire
are elder brother, Matt,
middle brother, Ed, and youngest, Sam.
Shall I chop up all the herbs,
you chop the other?
-[Ed] I’ll do the herbs.
-Yeah?
[Ed] 'Cause you two know
what you’re doing with the other.
[Nadiya] For their £10, the Pigots
are doing a Mexican veggie feast,
including fried savoury corn cakes
called gorditas,
served with roasted aubergine
in tomato sauce,
a spicy chipotle sauce
and refried beans.
I’m making the gorditas.
It’s made out of tortilla flour
and it’s kind of a bit like
a Scotch pancake.
It’s fried, so it’s crispy on the top
and then supposed to be
nice and fluffy in the middle.
I’m a bit worried about the gorditas.
It has to be the right temperature
of oil, the right thickness,
if it’s too thick
it doesn’t puff up enough,
so you can easily go wrong
with those.
-Three brothers in the kitchen.
-Yep.
You seem to be working
beautifully together. I like it.
Yeah, we never fall out.
-I don’t believe that, at all.
-No, don’t.
[Zoe] Are you used to cooking on
a budget?
Yeah, I mean we’ve all been
students in our time, haven’t we?
So you can’t spend too much on food.
They’ve got some great markets
in Birmingham
to buy fresh scallops and meat,
if you go at the end of the day,
you can get what's left.
I would worry about
going at the end of the day
that they’re not fresh,
but you’re getting them cheaper.
Well, no-one’s been ill yet.
[Zoe] Yeah.
[Matt] I am going to smash you.
[Ed] My money’s on Matt,
my money’s definitely on Matt.
I’d say I’m the intelligence,
Ed’s probably the looks, he’s got dazzling
looks, and Sam, Sam’s the wit,
he’s the fun one,
you might say he’s the chef de party.
Yeah, I’ll take that.
You’ve been thinking about that,
haven’t you?
[laughter]
[Ed] I would say we’re different
from a lot of other trios
in that we get on better
than a lot of siblings do.
If you ever have something to say,
you always look to the other two
to see if you’re going
to get backed up or not.
You win instantly,
if you get the back up, or you don’t win.
I would say I’m the best cook
and you’d both back me up.
I’d say Sam’s the best cook.
-I’d say, I’d say I’m the best cook.
-Definitely Sam.
[Ed] 8-5.
-[Matt] Were you hustling me?
- I’ve turned on my A game.
I think it’s about pride to try and win.
Because we think we are good cooks.
And we want to demonstrate
that we are good cooks.
[Matt] Right, not too much chilli then.
No, I’ve done just this tiny bit, look.
[Zoe] Youngest brother, Sam,
starts on the chipotle sauce.
[Sam] These are chipotle chillies
and they are so smoky,
they’ve got a really
intense smoky flavour.
You can smell it all over this barn,
can’t you?
Yep. So this is oregano going in here
with some thyme,
some bay leaves, there's an onion,
blended up with those then added to it.
[Matt] When we practised it,
it was painfully spicy.
You couldn’t eat the one
we made the other day.
[Giorgio] The chipotle sauce
is very, very important.
I know in South America,
that’s part of their DNA.
Each one has got its own little secret.
They’re using some smoked chilli,
so I’m really looking forward to getting
the smokiness in my nose.
[Zoe] The chipotle sauce will be used
in both the refried beans
and the aubergine and tomato sauce.
[Sam] Those chillies,
are you putting more in?
I’ll wait until I taste that and then--
Okay, 'cause it seems
quite spicy already,
so I might be careful with it.
[Ed] Right.
These are very, very strong ingredients,
so we have to be really, really careful
because it could become a symphony,
or it could be a car crash.
[Sam] I’m going to add the chilli sauce
into the tomato sauce.
-Are we ready to add the aubergine yet?
-[Sam] Not quite.
The other team
are using chipotle chillies,
we need to put a whole chilli in.
Don’t worry about
what the other team are doing.
No, you’re too high, it’s burning, Mum.
[Charlotte] What’s that?
It's actually burning? Mum... [groans]
[Charlotte] Oh, Mummy.
[Katie] Can you fill that
with hot water please, 'cause it...
-Fill it?
-[Katie] No, to like 150 mils.
That’s too much, Mum... Oh, my God.
[Rosemary] Whether you’re at home,
if you’re a family in the kitchen
cooking together,
the one thing
it’s all about camaraderie, right?
Yeah.
There seems to be
a little bit of conflict going on
and that’s not a good thing 'cause
the conflict overtakes the process.
-There’s a little bit of, um--
-Something boiling underneath.
Exactly. Which could affect the food.
I said 150 mils, Mother.
[Charlotte] Um, Katie?
You carry on chopping the coriander,
let me sort this out.
Half an onion in the guacamole?
Yeah, half an onion. Sorry, Mum.
[Ed] Going for the gorditas now.
[Nadiya] Back with the Pigots,
Ed’s ready to fry the gorditas.
Tell me what is
the most important thing with them?
I’m not going to tell you, you tell me.
Oh, God, you know?
-[laughter]
-Um, to cook them well.
[Matt] That’s a good answer.
[Rosemary] Do you think so?
I’ll tell you what’s the best thing
about the gordita
is to get them puffy,
that’s what you need to do.
[Rosemary] Shh.
You alright?
Yeah, it’s just difficult to know
how hot it is.
That’s odd, this doesn’t seem very hot.
Lovely families, you have ten minutes.
-[Charlotte] How long?
-No.
-Just ten minutes.
-Keep going.
-Mum, you need to do the nachos.
-Mum, focus on the nachos.
Can you chop coriander stalks
for me and Charlotte?
[Jeannie] What, what am I going to do,
the nachos?
-The nachos.
-Get a board.
[Sam] Mm, that’s nice, really spicy,
but nice.
-Really spicy or alright?
-Very spicy.
But it still has,
it’s a strong smoky flavour.
So we’ll hold back
on the chilli on everything else.
[whispers]
That guacamole looks quite thin.
[Charlotte]
Do you need lime for your tacos?
[Zoe] Katie tops her tacos
with the spicy beans and cheese
and then adds avocado and sour cream.
[Katie] Mum, I need to come to the grill.
Shall I put the bowls out so that we know,
we can count what we’ve got?
Yeah, that’s not a bad shout.
The boys are plating up, guys.
Just to let you know.
Mm, banging.
[Katie] Lift it up a bit.
No, lift it up, in height, that’s it.
-[Matt] Like this?
-Yeah. Higher.
[Matt] Oh, that is so organic.
Oh, I need the sour cream, I need
a teaspoon to put a bit on the tacos.
[Nadiya] That’s it guys, time’s up.
Ah, just a big sigh of relief
because I’m so happy that we did it.
And well done, Mummy, and well done,
when things went wrong, you didn’t crack.
Oh, God, I’m hot.
[Zoe] Rosemary and Giorgio
challenged both families
to create a delicious vegetarian feast
for under a tenner.
The Hilliards are serving veggie chilli,
mini tacos, tortilla chips and guacamole.
It's plentiful, it’s very colourful,
there’s a good variety.
It looks a wonderful
sort of symphony of flavours, too.
I’d like to taste the chilli veg first.
Oh, sorry.
Oh, no, too much.
That is so strong.
The chilli is sticking in my throat,
really badly.
[Charlotte] Oh, no.
-[Rosemary] It’s really strong.
-[Charlotte] Okay.
Did you add chilli in the beans?
-[Katie] Yep.
-Then you had chilli that you add?
So I think that some of that
just went a bit out of control.
Okay. Okay.
[Rosemary]
Right, we’re going to take the tacos here.
That actually is very good.
I’ll have another bite.
[they laugh]
I can taste that little bit of cheese,
it softens it up.
The beans are really nice. It works.
I’m going to move on to your guacamole,
so we’re going to take these,
so you deep fried these?
[Katie] Mm-hm.
That’s just pureed avocado,
pureed avocado.
[Katie] Okay.
It’s not, um... it doesn’t elevate itself.
Is that the way you like it,
soft like that?
That’s the way I do it.
So I normally do it,
so I normally do it with a fork.
Okay.
In saying all this,
I do think you’ve got a lovely,
hearty meal here, you wouldn’t go hungry
after eating this, so well done.
[Nadiya] The Pigots are up next
with a Mexican veggie feast,
including roasted aubergine
in tomato sauce, refried beans,
a spicy chipotle sauce and
fried savoury corn cakes called gorditas.
I think it looks magnificent.
The whole thing
looks full of lovely colours.
[Giorgio] So I’m going to start
with the chipotle.
Brilliant, not too hot,
absolutely fantastic texture,
really delicious and, you know,
you’ve got it
absolutely perfectly balanced.
Because of the lovely flavours behind it,
it’s softening the heat up.
-Clever.
-[whispers] Hammered.
-The smokiness comes through the nose.
-I salute you with that.
[Giorgio] We were very surprised
about the gorditas,
we were expecting something
a little bit more puffy.
[Rosemary] It’s not quite cooked.
But the corn,
I love that corn coming through.
But if it was properly cooked, you would
have tasted the corn even better.
[Rosemary] Yeah, oh, absolutely.
[Giorgio] So fried beans.
Mm.
Those are nice, huh?
They’re very nice.
That is delicious.
That is very, very, very competent.
And I salute you with the beans.
Two salutes.
No, salute with that
and salute with the beans.
[Matt] Yes. Well played, guys.
[Zoe] For the next challenge,
both families will cook their
family favourites
for Rosemary and Giorgio
back at home in their own kitchens.
[Nadiya] The first destination
will be Birmingham,
home to Ed,
middle brother of the Pigots.
[Ed] I think it will be really exciting
to have Nadiya,
Giorgio and Rosemary
in my quite tiny flat.
Matt and Sam came up last night,
decided who’s going to be doing what,
but I’m not sure how
we’re all going to fit
into our quite small kitchen and cook.
[Matt] What are we going to do
with all this food?
Have you got all the stuff
for your jerk in there?
[Matt] Ah, yes.
Ed went a little bit overboard
and managed to order,
I think it was about
100 cardboard kebab boxes.
We’ve got enough to start
a small food festival.
-[Matt] The Scotch bonnets.
-[Sam] No.
-Are they for the marinade?
-[Matt] Come here.
[Sam] No, no, I’m not nibbling it.
[Matt] Just do it,
just a little taste. Aw.
Yeah, spicy, spicy that.
[Sam] The feedback from the judges
last time seemed to go really well,
so if we get anything like even
half the praise that we got last time,
it should be absolutely fine.
[bell rings]
-Hello, how are you?
-[Nadiya] Good.
Come in, come in.
-[Nadiya] Hi, guys.
-Hey, hello.
-[Nadiya] How are you?
-Not bad, how are you doing?
-[Nadiya] Good.
-Hello.
-[Nadiya] What lovely views.
-This is my flat.
-[Nadiya] So you live here?
-I live here.
[Nadiya] Ah. You’ve got to tell me
about this sombrero, guys.
We held a Mexican-themed
murder mystery
and we all had sombreros
and fake moustaches on.
-[Nadiya] You putting it on?
-Yeah.
-[Nadiya] Go on.
-[Matt] Maybe you could dance?
[Nadiya] Leave him alone,
don’t dance around!
[Matt] That looks smart.
-[Nadiya] That looks like a good night.
-Yeah.
As you know, the judges would like you
to cook your family favourites.
You’ve got one hour and 30 minutes.
Off you go.
Come on.
Sam, you need to get that onion going.
[Sam] Yeah, where is the...?
[Nadiya] Sam and Matt are both
responsible for the main course,
jerk chicken kebabs
served with pickled red onions,
charred pineapple,
spicy rice and flatbreads.
Please tell me
you’re not using all of those?
They’re not that hot
if you deseed them.
This is typical of three brothers
because it’s, like, sort of man food.
And it’s telling me
a lot about them as people,
I hope it’s going
to be an enjoyable experience
'cause that is what street food is.
I need you to get that jerk going quick.
[Nadiya] Sam’s responsible
for the all-important jerk sauce.
-What’s going in there, Sam?
-Almost everything you can think of.
-So there’s all spice--
-That’s the plan, right?
All spice, sugar, coriander,
Scotch bonnets, garlic, ginger.
I think that might be everything.
One, two, three, four, five
Scotch bonnets?
Five Scotch bonnets.
[Giorgio] Well, obviously,
when you do jerk chicken,
the most important thing is to get
the right balance between the spices
and the heat of the chilli,
that it’s not overpowering
every other flavour,
you can taste the sweetness
of the chicken
and the chilli is not overpowering.
-It’s strong.
-Mm, that smells really good.
[Nadiya]
As well as marinating the chicken,
the jerk sauce will be added
to the spicy rice and the pineapple.
-Matt, that jerk is really spicy.
-Okay.
[Sam] Really spicy.
Sam, did you just taste the jerk?
I tried the jerk, it’s, um, bordering...
It’s, it’s almost...
It’s, it’s spicy, certainly.
-Do I sense slight worry in your--?
-[Sam] No.
-[Nadiya] No?
-[Sam] Complete calm.
[Matt] Can I have a spoon? In here?
[Nadiya] Sam, I want to see you
get your hands in there.
[Sam] I’m going to.
[Nadiya] Just don’t scratch your eyes.
-[Sam] Yeah.
-Or anything else.
[Sam] Anything else, more.
Does anyone know where
the measuring jug is?
[Sam] Yeah, I used it.
[Ed] Don’t really want
vinegar in my cake, do I?
[Nadiya] Middle brother Ed’s
in charge of pudding,
pistachio and olive oil cake,
served with raspberry coulis,
cream and a sugar shard.
[Ed] I’ve blitzed the pistachios up
as fine as I can get them.
I’m worried about the cake,
because it has to be light,
it can’t be too heavy.
[Nadiya] So this is going to be
quite a dense cake?
Yeah, then it gets a lot of olive oil
and melted butter
and it’s quite dense,
it’s not kind of spongy.
It is very, very risky to make a cake
with nuts and olive oil
because the whole thing
can become very, very oily.
[Ed] Right,
so the cake’s now going in the oven.
Nice.
That is a very wet batter.
-Your batter, you happy?
-I think so, it should come out okay.
There’s no reason why it wouldn’t.
It’s meant to be like that?
Yeah. I’m going to get
my raspberry coulis on.
[Nadiya] So who taught
you guys to cook?
[Ed] We’ve always
just been quite keen to do it
and I think from teenager time,
we’d come home from school
and cook something,
-and it’s just gone from there.
-[Nadiya] Mm.
So who’s the better cook, your mum?
Mum’s a good cook,
Dad is not a good cook.
He claims he can cook,
cannot cook... [laughs]
Right, Sam,
that chicken needs to go on, doesn’t it?
We'll only able to do four of these,
we haven’t room for more.
Matt, how long
are you cooking the chicken for?
Ah, about 40 minutes.
Is it going in the oven?
If we had space, but we don’t,
so we’ll probably
put a bit of foil over it.
-Okay.
-[Matt] Yeah.
That looks really good, well done.
[Sam] Oh, my God.
-[Ed] Nine’s the maximum.
-[Matt] It’s on eight.
-Oh.
-[Matt] Sorry, that’s the vinegar, lads.
That’s intense over there.
[Nadiya] Are you at university
at the moment?
[Sam] Yes.
And do you do lots of cooking?
I do, I still cook every night at uni.
Does that make you popular
with the girls?
It doesn’t harm my reputation.
Yes, this is good.
-What’s your favourite thing to cook?
-Kebabs.
[Ed] Right, does anyone have a second
to kind of tidy up?
-Not this second--
-We will in a minute.
[Nadiya] While Ed makes a start
on the sugar shards...
...Matt works on the refried spicy rice.
When we make a paste,
we try and put it in a few things
'cause we always make too much,
don’t you?
Yeah.
So we’re using the jerk paste in the rice,
which will just give it more flavour
than bland, white rice.
-So that’s butter, onions, jerk--
-Yep.
...all in a pan?
-Yep, and some beans in there as well.
-[Nadiya] Okay.
Guys, you’ve got five minutes.
Okay, cool.
[Nadiya] The judges are on their way.
Oh, jeez.
-Perfect.
-Hey!
Right, the cake has worked.
[Nadiya claps] Hey.
Sam, chicken, how’s that doing?
The chicken is fine,
it’s really moist on the centre.
[Matt] Do you reckon
just tear it up a bit?
[Sam] That's fine.
[Ed] No, that’ll work,
there’ll be a sugar shard in there.
-[Matt] Pineapple.
-[Nadiya] You’ve got two minutes left.
[Matt] Okay.
Two minutes guys, okay.
Last bit of plating up.
That looks good, Ed.
[Nadiya] Quenelling.
-[Sam] Great quenelle, well played.
-[Nadiya] Yay.
[Matt] Okay, let’s tidy up.
Quick, wipe down, wipe down.
-That's the one.
-No, no.
[Matt] It’s alright, it’s alright.
Shards, please.
Where’s the pistachios?
[Matt] They were by the, um...
-[Nadiya] Guys, you’re out of time.
-Cool.
[grunts]
[Matt] Ah, that’s annoying.
-[Sam] Right at the last.
-[Matt laughs]
That really is right at the end.
Maybe Rosemary really likes coulis
and we’ll give her that one.
-Things will go wrong...
-[Sam] It's not the end of the world.
[Nadiya] No.
[Nadiya] The first dish
to be tasted by Rosemary and Giorgio
is the Pigots' main course.
They’ve made a jerk chicken kebab
with flatbreads,
charred pineapple and spicy rice.
The presentation is very good.
This is exactly what I’d expect,
if I was getting some street food
with all the different ingredients
and I hope they marry together.
Shall we go for it?
-Have you got a napkin?
-No.
I’ve got loo roll.
I don’t mind a bit of loo roll.
Remember to get some in,
will you, next time?
[Ed] Yes.
It does actually deliver
a very good flavour altogether.
The marinade has
a very good influence on the chicken,
really delivers a very good taste
without taking over the flavour
of the chicken itself,
which is very, very important, you know.
I must admit,
I’m not a great lover of pineapple,
but in this case,
the sweetness of the pineapple
really balanced the whole thing.
So I really like that.
I cannot say the same about the rice,
it’s all broken.
What did you do, pass it in the pan?
Yeah, then we refried it.
You refried it?
So you cooked it not very good at the
start and then refried, it breaks it down.
Yeah, I think the jerk
is incredibly well balanced,
it’s got chilli, it’s got all those
lovely flavours coming through.
I would pay for this wrap.
[Nadiya] Next it’s pudding,
a pistachio and olive oil cake,
with raspberry coulis,
cream and a sugar shard.
Very interesting presentation.
I’m so sad about this.
Unfortunately,
the texture is wrong in the mouth.
It’s too oily,
so it’s not a very pleasant thing to eat.
You put in oily nuts plus an oil,
and then the butter.
And the sugar snaps are very, very thick.
I think you achieved
a really good flavour with your wrap,
not very good with the rice
and some improvement needs
to be done with this cake.
Okay, how are you feeling?
-Um, I think mixed bag.
-Mixed emotions.
[Matt] The wrap did seem to go well,
which is good.
Considering how difficult it was
to cook in this kitchen,
trying to cook a pudding
with us two taking up all the hobs.
-Are you going to practise?
-We might have to.
Might have to practise.
[Zoe] Now to Haywards Heath
in West Sussex,
home to Katie of the Hilliards.
For today’s challenge,
she’s joined by mum, Jeannie,
and younger sister, Charlotte.
Charlotte, so there’s knives here.
Last night, we were talking a lot
about the challenge today,
I think particularly, me and Charlotte
are quite, we’re quite nervous.
So this is the recipe and the time plan.
Right, that needs to change to 2.30.
[Charlotte]
I’m in charge of the main elements
of the main course, yeah,
which is probably why I’m nervous.
[Katie] Even in your own kitchen
with things that you’ve practised
a million times,
it can still go wrong, so I just,
you know, finger’s crossed that it won’t.
[Katie] Hi.
[Zoe] Hello, darling, how are you? Oh.
-[Katie] Welcome to my house.
-[Zoe] Exciting.
-Shall I take my shoes off?
-[Katie] Yeah.
Come on.
-Ah, is that a rabbit?
-It is, yeah, that’s Buddy.
Hello, Buddy.
Oh, my goodness me, so cute.
-So this is my kitchen.
-[Zoe] Ah-ha.
-Oh, look at your, you’ve got Nemos.
-[Katie] Yes.
Everything in this house
is supersized,
like, massive rabbit cages,
huge fish tank.
[laughter]
How are you feeling
about today’s challenge?
I think Mum’s really confident
and we’re both bricking it.
Is this true, Jeannie?
I’ll be okay once I’ve started.
[Zoe] Right, okay.
As you know,
the judges have set you a challenge,
it’s to cook family favourites,
a main course, and a dessert,
in 90 minutes.
-Yep.
-Off you go.
[Charlotte] Okay.
I feel pressured.
[laughs]
-Katie?
-[Katie] Yeah?
Did we think it was a good idea
to stick the rosemary into the lamb?
[Katie] Yes, we did.
Okay. Not just rub?
[Katie] Rub and stick it.
[Charlotte] Yeah. Okay.
[Zoe] Charlotte’s in charge
of the main course,
a roasted rack of lamb,
served with mint sauce, roast potatoes,
Yorkshire puddings, red cabbage
and a red win jus.
I think it’s perfect,
a good family meal, sitting round,
roast lamb, roast potatoes,
Yorkshire pudding, I mean lovely.
[Giorgio] Roast lamb
is a British family favourite.
You must get it right.
The lamb, just got to be
beautifully cooked, pink and tender,
it’s got to be absolutely delicious.
[Charlotte] Okay, Katie,
can you put the lamb in the pan.
[Katie] The lamb in the pan. Is it hot?
Let me put all the juices on now.
-[Charlotte] Yeah.
-[Katie] Them too.
Nearly poured
it all over the floor instead then.
[Zoe] Meanwhile mum, Jeannie,
starts on the mint sauce,
but this is no ordinary recipe.
This comes from my dad, their granddad,
I think he just devised it up himself.
Whenever anyone comes over
for dinner
and we make lamb,
they all want the recipe.
-What is the recipe then?
-Red onion, radish, cucumber,
vinegar, sugar and that’s it basically.
-No mint?
-Oh, yeah, sorry, and the mint
[laughs]
Okay, lovely ladies,
you’ve had half an hour.
[Charlotte] Ow, ow, ow.
Oh, God,
I haven’t even put the potatoes on.
-I forgot to turn the hob on.
-Why are you so flustered, Charlotte?
Well, one, I’m very hot,
it’s very warm in here.
And two, I’m in charge of probably
the most important elements of the dish,
the lamb, the potatoes,
the Yorkshire pudding.
-[Zoe] Okay.
-[Charlotte] Wah!
Yeah, no need to panic.
[Charlotte] So, yeah.
Mum, have you finished with the scales?
-Ah, yep.
-Thank you.
[Zoe] This is so wonderful.
-Charlotte.
-Yes?
You’ve got to tell me about this,
it’s amazing.
Um, so we made this for Mum and Dad’s
60th birthdays last year.
[Zoe] Okay.
Jeannie, you look gorgeous, look at her.
That is good hair.
So here are your food pages,
Yorkshire puddings.
[Charlotte] Oh, yes,
granddad’s Yorkshire pudding recipe.
[Zoe gasps] And there it is,
best cheesecake ever.
[Zoe] Katie is responsible
for today’s pudding,
a family favourite of cheesecake
with white chocolate topping,
amaretto soaked raspberries
and an amaretti biscuit base.
White chocolate cheesecake?
I like the sound of that.
White chocolate can be really heavy,
so it has to be lightened up a bit,
so I hope they get that right.
[Zoe] What’s going on here?
[Katie] So these are amaretti biscuits
made with amaretto
because we love amaretto in our family.
[Zoe] They look quite easy to make.
They’re really hard
and it takes a lot of skill to make them.
Um, no, they’re, they’re pretty easy.
They’re ground almonds
with caster sugar,
egg white and vanilla and then we’ve got
amaretto in ours as well.
Amoretti are
a real representation of Italy,
I expect them
to be absolutely beautiful in colour,
really crunchy on the outside,
and really soft and gluey on the inside.
Happy baking, amaretto biscuits.
I’m just taking the lamb out
and resting it.
[Katie] Going in the oven.
[Zoe] Next, Katie makes a start
on the white chocolate topping.
[Katie] This is made of whipping cream,
cream cheese,
which is obviously
the cheesecake element bit of it,
white chocolate, vanilla and sugar.
So, really healthy.
[laughs]
Yeah, all those ingredients are only
going to make something incredible,
aren’t they, really?
I’m doing
the Yorkshire puddings now.
-[Jeannie] Quite loose, isn’t it?
-[Katie] That’s with the egg.
[Jeannie] No. It’s not thick enough.
-She thinks it’s too loose.
-[Jeannie] Definitely.
Mum, that’s the thickness
that I have Yorkshire puddings.
That’s a pancake batter.
Mum says it needs to be thicker.
Just make sure
you sieve the flour in though,
maybe as, as we’re whisking.
See, look, it made it lumpy.
Mum, does this meet with your approval?
[Jeannie] Still a bit thin.
-They’ve got to go in, sorry.
-[Charlotte] Do it before they get cold.
[Jeannie] Go, go, go, go.
-[Katie] Go, bottom.
-[Charlotte] Bottom.
Right.
Ten minutes to go, girls.
[Katie] Ah, I’m getting all like,
I’m all like... argh!
I need to, like, calm down.
[Katie] Oh, the amaretti biscuits.
I caught the edge of a couple of them.
They look different every time
I do them, to be honest,
so it’s a little bit difficult to tell.
-[Katie] It looks quite rare, Charlotte.
-[Charlotte] It does, doesn't it?
[Katie] Oh, I don’t think that’s done.
Quick.
[Charlotte] Oh, can you do this.
[Katie] That looks a little bit rare,
I think.
-[Charlotte] I would eat it, but...
-Put it in the oven.
-[Zoe] In the oven for a bit?
-[Charlotte] Maybe the end pieces.
[Zoe] Just to remind you,
the judges are on their way.
[Katie] Get it on the plate now, Char.
[Zoe] Time’s nearly up, girls.
[Zoe] Well done, girls.
Well, I can tell you, the judges are here.
So breathe in, best of British.
[they laugh]
-It’s so stressful.
-[Katie] Really stressful.
[Katie exhales deeply]
[Zoe] The Hilliards are serving
roasted rack of lamb with mint sauce,
goose fat roast potatoes,
Yorkshire puddings,
red cabbage, and a red wine jus.
I love the colour on here,
it feels inviting,
which is really important.
It looks really beautiful.
I’m intrigued to taste.
That is beautifully cooked.
Yay.
-I couldn’t do better myself.
-Aw!
Pink, it’s succulent, it’s lovely.
The mint,
and the idea of having this on top,
is a lovely idea,
but, for me, too much onion.
The lamb is perfectly cooked,
it’s very tender.
Mint sauce, a bit overpowering,
but delicious, I like it.
Overall, a great sensation in my mouth.
Right, potatoes.
They’re excellent, they’re not greasy,
they’re fluffy,
they’re a good little roasted potato.
These are as good as
my mother-in-law’s potatoes.
Yay.
-I’m a Yorkshire pudding lady.
-Yeah.
You’re not there.
The batter has to be light.
The problem is
because it was a bit thick--
-Yep.
-...it’s not crispy.
-Alright?
-Annoyingly we put more flour in it,
someone told me it needed to be
thicker, so...
What do Italian boys know
about Yorkshire pudding,
when you’ve got the queen
of Yorkshire pudding here, so...?
Now you see, I like it.
[laughter]
Yay.
I like it a little bit soft like that.
The overall flavour of the dish
is delicious.
Okay.
[Zoe] To follow,
the Hilliard white chocolate cheesecake
with amaretto soaked raspberries
and an amaretti biscuit base.
You know what’s wrong with this,
don’t you?
The amaretti biscuits.
The amaretti biscuits
should be crunchy on the outside
-and really nice and soft on the inside.
-That's what they were!
Saying that, when I had a spoonful
of the cracked amaretti,
the raspberry and the mousse together,
it’s actually very nice.
I think the combination of the raspberry,
the chocolate cheesecake
and the biscuit
work really well together.
But I must just tell you,
it’s a bit of shame,
'cause I have a film of fat in my mouth.
Mm-hm.
And that’s, that’s from the high...
It’s very high in fat.
The flavour is good, the texture is wrong.
Okay.
[Zoe] Well done, well done.
Group hug, group hug, come on,
come on, group hug, group hug.
-Well done.
-How do you feel?
I think that went better
than the first challenge.
Yeah, I mean there was
a lot of positive about it--
Yeah.
[Jeannie] ...and less negatives.
-Better than the first challenge.
-Definitely a step up.
She wasn’t coughing when she ate it
this time, which is good.
-Ready for challenge three?
-[Katie] Oh.
-Quick lie down first.
-God, I think I need a sleep, yeah.
-Yeah, I think so.
-And a regroup.
[determined background music]
-[Matt] Here we go, let’s do it.
-I’m pretty excited this time.
[Matt] Still fairly nervous though.
[Nadiya] Our two families have returned
to the Kent countryside.
We’re back.
[Nadiya]
Today, the Pigots and the Hilliards
will take on their
third and final challenge,
after which our judges will decide
who to send home
and who to put through to the semi-finals.
-[Matt] Are you ready for this?
-I’m very nervous now we’ve got here.
I think,
hopefully the practice will pay off.
These boys, it’s so lovely to watch them,
three brothers,
cooking together
and loving every minute of it.
But, in challenge two,
that dessert was not good.
But they understand flavours,
they understand seasoning,
if they’re going to get through,
they’re going to have to really deliver.
The Pigots are very confident cooks,
but they tried
to be a little bit too cocky
and experimental on certain things.
So I hope today
they pull everything together,
otherwise there is a possibility
for them to go home.
[Katie] We’ve got to remember everything
we’re doing today.
-[Jeannie] We’ll try.
-[Charlotte] Try not to have a go.
[Katie] If I’m horrible,
it’s because I’m stressed,
it’s not because I don’t love you.
[Giorgio] The Hilliards,
these ladies know how to cook,
but they seem to get
a little bit flustered under pressure.
So if they keep their cool heads today
and they get on as a team,
they’ve got a very good chance
to get through.
[Rosemary] The first challenge,
that chilli blew me away, literally,
it was so hot.
But for the second challenge,
that lamb was absolutely delicious.
Now if they continue to cook like that,
they’re in for a chance.
What a treat
to see you all back in the barn.
It’s the final challenge
and the judges are ready to be wowed.
It’s the Impress Your Neighbours
challenge,
you’ll be cooking up two courses,
in two hours and 15 minutes.
Let’s get cooking.
[Katie] Right, the timer is on.
[Charlotte] Right, I need these.
[Katie] Oh, I’m shaking, I’m so nervous.
[Nadiya]
Both families must make a starter
and a main course.
[Ed] So let’s get this all sorted out.
[Matt] We need another chopping board,
so we’ve both got one.
[Nadiya] And once again, they’ve been
given time to practise and prepare.
[Zoe]
I like it, we’ve got boys versus girls.
Do you feel any kind of loyalty
to one side,
'cause you’ve been to the Pigots' house?
-They’re my ladies.
-[Nadiya] Yeah.
[Zoe] Of course, I am impartial.
[Nadiya] Exactly, so no,
I’m not in any way swayed by anybody.
Come on the girls.
Oh, you’re grating into my hair.
[Zoe] The Hilliards' starter
is a pesto, parmesan and tomato tart,
with a walnut topping
and frisee side salad.
For their main course,
they’re serving guinea fowl,
with dauphinoise potatoes,
roasted carrots, apricot stuffing,
crispy skin and a Madeira sauce.
[Katie] This thighs are smaller
than we’ve been practising with.
[Zoe] Katie’s responsible
for the guinea fowl.
[Katie] So this is the thighs
and the legs,
which are going to be slowly cooked
in a load of duck fat,
which I’m going to try and pack down
because once it melts,
I want it underneath all the meat.
It’s very rich, it’s very luxurious.
The guinea fowl,
very difficult birds to cook,
very lean cut meat,
so it can be really dry.
[Katie] So this is just confiting nicely,
nice low heat.
[Zoe] They’re also serving
a roasted guinea fowl breast.
[Charlotte] The crown is going in.
-Now, yeah, now, now.
-I need to put the...
-Can you prep it, put butter on it?
-Yep, yep.
This is to keep the bird moist,
the best way to do that is to add liquid
and that’s what this butter’s going to do.
The problem through this whole meal,
they can overkill it with fat.
If they get it right, it could be perfect,
because it will be tasty.
If they get it wrong and too much,
it’ll be too rich.
Are you more nervous today
than on the other challenges?
Well, beforehand I would have said,
no, I wasn’t more nervous.
But now that I’ve started,
I think the pressure is,
you know, it’s on, isn’t it?
What do you do when you put on
an impressive spread?
Every year, we get together
and I cook a big sort of
tasting menu-style dinner.
And I love having my friends over.
How impressed are the neighbours...
[clears throat]
the judges going to be?
Hopefully, very impressed.
I feel like we’ve pushed the boat out,
so I’m really hoping that that shows.
-Good luck.
-Thank you.
Hope the nerves settle.
-[Charlotte] Is the guinea fowl in?
-[Katie] Yeah.
Okay, good.
[Matt] Can I come back in?
I need that top left hob again.
-[Sam] Are those onions working now?
-[Ed] Oh, that’s strong.
[Sam] I need garam masala as well,
I’ve got it, I’ve got it here.
[Nadiya] For their starter,
the Pigots are making curried scallops,
with a spiced cauliflower puree
and charred cauliflower florets.
Their main course
is a dry-spiced venison loin,
served with wild mushrooms
and spinach,
Bombay boulangere potatoes,
and a venison samosa.
[Matt] I’m cutting up the venison
and then I’m going to put the dry rub
on it in a moment,
then we’ll just leave
it to marinade for a while.
It’s pungent.
[Giorgio] The boys are upping their game
for their neighbours here,
two different textures of venison,
interesting to see
with this little taste of India in it.
This is the difficult one,
the fillet of venison,
so I’ve got to try and get this right.
So I’m a little bit stressed about it.
[Giorgio] It’s a very lean meat,
so you have to be really particular
of the cooking
because you can just go over very fast,
not having any fat doesn’t help you.
[Matt] That looks nice, Sam.
[Sam] Should be alright, I’ll taste it in
a second and see what’s going on.
[Nadiya] Sam is responsible
for the venison samosa
made with a spiced pastry
and slow-cooked venison filling.
I’m just browning the venison
in some spiced butter to seal it
on all the sides
and then I’m just going to put it
in the oven for about an hour and a half.
I’m hoping it’ll be soft enough
to then either finely dice it
or potentially, shred it,
because that’s what will go into
the samosa filling.
They’re doing samosas with venison
and they’re spicing it up
to impress the neighbours.
They’re actually making
a sort of Indian twist, cumin, ginger,
they’re creating
lots of very strong flavours.
Will it work? I don’t know.
You guys have loads
of technical bits going on.
Yeah, we’ve only potentially
got one more day in this competition,
so we thought, push ourselves,
show what we can do.
And how many times
have you practised with the venison?
Ah, the venison, it’s been practised
a few times, it’s Matt, Matt’s dish.
-If it goes wrong, blame Matt?
-If it goes wrong...
He’s setting me up early here.
How are you feeling about
your other neighbours, by the way?
What they are cooking looks very good,
I think they’ve given
themselves a lot to do.
[Charlotte]
No, we’re fine, don’t you worry.
They’re very organised.
They are very organised.
-Fighting talk, come on.
-Yeah.
-[Ed] We’re confident.
-[Nadiya] Yes.
[Charlotte]
Tell me what’s an urgent priority.
-You’re doing the stuffing?
-They’re not in the oven.
Stuffing doesn’t need to be in the oven
for another... 20 minutes.
You’ve got a lot to do.
We have given ourselves a lot to do,
but we wanted to push ourselves,
we wanted to impress you.
And this is your time schedule?
This is our point of no return sheet
[laughter]
These elements
have to be done by this time--
By this time.
[Katie] ...at the very latest.
The most difficult thing
is to get it all together.
Timing is so important
for you to assemble, yeah?
Yes.
[Katie] Are you alright, Mum?
I just caught the edge of the pastry.
-Did you season that pesto?
-I did, lots.
[Zoe] Mum, Jeannie,
is in charge of the pesto,
parmesan and tomato tart starter.
[Jeannie] How can I put this into
the tarts without making a mess?
[Katie] Put it in a jug.
There, that jug, or that jug you just had.
[Jeannie] I want the tomatoes
to show through.
Anyway, they’re going in the oven.
The tarts, I want a crispy pastry,
I want a really tasty filling.
Most important,
I don’t want it like rubber.
Could you open the oven?
[Rosemary] I don’t want it overcooked,
I want it to be nice and creamy.
[Katie]
No, Mum, it’s cooking, you can’t go in.
-Have they gone wrong?
-[Charlotte] What did you forget?
Mum forgot to put the parmesan
in the tart mixture
and they’re parmesan tarts,
so it’s kind of important.
[Rosemary] Have you gone wrong?
-No, it’s meant to happen.
-[laughter]
Tell me how you propose to do it?
Well, it will just melt into it.
-You just want to sprinkle it on top?
-Yeah.
[Katie] Okay, alright.
-Have you got it?
-Yeah, put it here.
[Katie] No, just put some foil on them
if you want to do that.
[Jeannie] Oh, it’s not my day.
-Ed, is everything going okay?
-Yep, fine.
[Zoe] In the Pigots' kitchen,
Ed is working on the starter
of curried scallops,
with charred cauliflower florets
and a spiced cauliflower puree.
[Ed] It’s got onion
with just a little bit of garlic,
some ginger, and then turmeric,
coriander, cumin,
a little bit of chilli powder
in there as well.
Ah, it’s a little bit busy, but it should
all melt together into a seamless finish.
I like the combination
of the scallops with the cauliflower.
To have two different textures
and two different flavour of cauliflower,
let’s hope it works.
Nice.
[Charlotte]
Can someone check the list, please?
[Katie] We’re on track with everything.
You need to get the potatoes in
in the next five, ten minutes.
-[Charlotte] Is the cheese grated?
-[Katie] I’m doing it.
[Charlotte] Thank you, sorry.
[Nadiya] Charlotte’s responsible
for the dauphinoise potatoes.
Right, yeah,
I’m smushing them down, aren’t I?
Just laying them nice and flat.
I’m laying them flat
and I’m not putting too much liquid in,
-because we don’t want it to be too wet.
-Did you season?
I haven’t done, got to the
seasoning of this layer yet,
but I seasoned the layer before.
Okay. I’m just checking,
we’ve got to season.
-Right, nearly got your potatoes for you.
-You’ve done it really quick.
[Zoe] Matt and Ed
are working on the boulangere,
a French dish of layered potato and onion,
cooked in stock,
and they’re adding an Indian twist.
I’ve finished layering up potatoes
for the Bombay boulangere,
I’ve then got some spiced butter here.
We’ve kept the potatoes,
I would say they’re thin,
they’re not thick at all, they’re fine,
they’re the perfect thickness.
[Rosemary] The boulangere,
I like the look of that, don’t you?
[Giorgio] Yeah.
-The potato’s far more finely cut.
-Mm.
Whereas I noticed that they--
-[Giorgio] Thickly cut, eh?
-[Rosemary] It’s thickly cut, yes.
Guys,
have you see what they’re doing yet?
Oh, are they doing
dauphinoise potatoes?
-Yeah.
-The battle’s on.
Okay, families,
you have half an hour left. That’s all.
Right, I need to start...
Where’s... someone taken my, um...
-Mum, you’re leaving mess everywhere.
-Yeah, Mum, you’re a messy cook.
-It's so like...
-Exciting.
-[Matt] The meat’s coming out now.
-[Sam] That’s steamy.
I’m hoping that it’s soft enough,
just not chewy.
Hey.
[Charlotte] Right, I feel like we’re a bit
behind, people.
Yeah, we were, like, way ahead
and now we’re way behind.
It’s starting to heat up
in the Hilliards' kitchen.
Check the onions,
check the carrots, check...
Get the guinea fowl out!
Have you reached
the point of no return yet?
-[Katie] Yes.
-Oh, no.
Thank God you’ve got a sheet.
Is everything else alright in there, Char?
I’m just going to get the dauphinoise out.
I don’t think they’re...
They’re not in the mood.
They’re not in the mood for fun.
I personally find this folding
and sealing process the hardest bit,
which is why I’m concentrating
more than I have ever, on anything.
-[Ed] Is that the right temp?
-Yeah.
[Matt] Make sure you sear it hot.
We’re stressed about the venison,
so we’re trying to get it done.
Now I’m just warning you,
I really know my venison.
That’s made me feel way better,
I don’t know about you.
[Rosemary] That’s it.
[Katie] We’re not going to plate this up.
I’m shaking so much.
If you get them all like that,
that’s really good.
[Charlotte] Whoa, what’s with the tarts?
Oh, my God.
Argh!
We’ve got to get it on the plate now,
I don’t even think
it matters what it looks like.
[Charlotte] The little thingy legs.
-Oh, they haven’t been pan fried.
-Okay, okay. Let me get a pan.
Take it out, leave it,
see if it rests up to it?
[Jeannie] I can’t get them out.
Lift it up, lift it up.
-I'm putting it on whole, Mum.
Exactly.
[Katie groans]
[Zoe] God, oh, God.
Oh, God, what’s happened?
[Charlotte] Oh, Katie, don’t stress.
Don’t stress, Katie, it’s alright.
[Matt] Yeah, I would say
this is the colour we were going for.
Okay, families, you’ve got 30 seconds.
[Jeannie] Now let me lift it up.
[Katie] No, it’s got 30 seconds.
What’s not on that plate,
what’s not on that plate?
Guys, time’s up, step away.
Step away.
[Charlotte] Oh, my God.
Oh, my God.
Ha, come in here.
[Katie] Oh, no.
[Charlotte] What?
The confit legs are still in the pan.
We just found the legs in the pan.
[Charlotte] Oh, dear.
[Nadiya] For both families,
this is their last chance
to impress the judges.
After this,
one will leave the competition.
The Pigots have made a starter
of curried scallops,
served with a spiced cauliflower puree
and charred cauliflower florets.
Beautiful colours, very nice composition.
[Rosemary]
It’s got depth, it’s got colour,
so I’m actually
looking forward to tasting them.
Right, for the scallop.
They are beautifully cooked,
all the flavours
of those spices come through.
The puree is extremely good as well,
it is the right texture
and it has a very good, subtle flavour.
That’s a very good dish.
The flavours working together,
the sweetness of the scallop really
stands up because you cooked it properly.
If I was your neighbour and had this,
I would be pretty impressed.
Well, you’re welcome round
whenever you like.
[Nadiya] Next, a main course
of dry-spiced venison loin,
Bombay boulangere potatoes
and a slow-cooked venison samosa.
It’s very good.
[Hilliards laugh]
It’s nicely cooked
and it’s got a good flavour
on the outside.
The cooking of the venison
is perfect for me.
And I think that when the spice
of the potato comes together with that,
it just comes perfect.
I love the little touch
of the onions on top,
that gives you another consistency.
That is well seasoned,
it’s really spicy, it’s really tasty.
You’ve done a fantastic job.
Nice and spicy and the idea to cook
the same piece of meat in different way,
that was really good.
Clever cooking,
very balanced, very well done.
[Zoe] The Hilliards' starter
is a pesto, parmesan and tomato tart,
with a walnut topping.
It looked a little bit more like
you were trying to scare your neighbours.
If I came into a house and there’s
that level of stress in the kitchen,
I don’t think
it’s going to be a good party.
[Katie] Yeah.
[Giorgio] But I’m going to taste it.
It doesn’t deliver the flavour
I was expecting,
I was expecting a punch,
you know, for that,
and it’s just a little bit underwhelming.
But the consistency is not right as well.
It’s slightly too eggy
and it’s got a little grain to it.
Egg’s quite a tricky thing to cook
and what can happen is,
if you cook something too quickly,
it turns it grainy,
you get the wrong texture.
[Katie] Yep.
Cook sort of slower,
treat it like something you nurture.
[Zoe] For their main course,
they’re serving roast breast
of guinea fowl with roasted carrots,
apricot stuffing,
and dauphinoise potatoes.
It’s colourful and joyful,
but there is something missing there.
The confit leg.
And why are they not there?
-We just forgot about them in the pan.
-Ran out of time.
-[Charlotte] It was ready.
-That’s disappointing, huh?
What stands out
is the cooking of the guinea fowl,
which you got perfect,
which is very, very difficult,
very, very well done.
I love the fact you cooked it on the bone,
'cause if you hadn’t,
it wouldn’t have been as...
so succulent really.
The taste is really good as well,
I like it very, very much indeed.
The dauphinoise are delicious.
I think the potatoes are superb,
perfectly seasoned, perfectly done.
Thank you.
I would like to taste the legs
because I think they would have been
a great addition to the dish.
Over ambitious in this case.
But you’ve shown us you are cooks,
that’s the thing.
Oh, fresh air.
[Charlotte] Nailed it.
[Giorgio] Crunch time,
we have to take a decision on this one.
I was a bit disappointed with
the Hilliards with the first challenge.
That vegetable chilli
was a bit disappointing.
The second challenge,
I thought the lamb was really well done.
Yeah, lamb was delicious,
but they’re overstretching themselves.
[Giorgio]
Especially, in the last challenge.
But I do admire their ambition,
I admire the fact
they’re pushing themselves.
They want this very badly.
I think the boys did very well
from the start.
[Rosemary]
They showed us they had big flavours.
And on the second challenge,
the chicken was delicious.
A bit let down by that cake,
I think it’s something that we have
to really take into consideration.
[Jeannie] Here we go.
[Kate groans]
Good luck.
The judges have thought long and hard
and they have come to a decision.
Only one family
can go through to the semi-final,
so one family will be going home.
It has been wonderful having you here
in the barn
and a treat
being welcomed into your homes.
So this is it.
The family going through
to the semi-final are...
...it’s the Pigots.
[the Hilliards clap]
[Charlotte] Ah, well done.
Well done, guys.
-Congratulations.
-[Ed] Hard luck.
[Katie] You totally deserve it,
absolutely deserve it.
[Katie] Well done, well done.
I think naturally we’re disappointed,
but it’s been a good experience,
you know, we’ve learned a lot,
but some of the things didn’t
come together on the day for us so...
But I’m proud of what we put up, so...
[Charlotte] Yeah, me too.
-Very proud of both of you.
-Thank you, Mummy.
Aw, Mum.
Yeah, we’re really happy, aren’t we?
-Really happy.
[Matt] We tried our hardest,
we cooked well and it came through for us.
-Bring on the semi-finals.
-Bring on the semi-finals.
Yeah,
best think up some new recipes.
-Let’s not think about that.
-Yeah.
[Giorgio] I’m happy with the decision,
it’s always sad to let somebody go,
but I think the boys were better.
Both families are tremendous cooks,
but at the end of the day,
the boys had the edge.
-Oh...
-[they chuckle]
-Confident?
-Confident.
Any man would be confident
with a rolling pin that size.
Stop, honestly, it's enough,
it’ll end up splitting.
We are doing a lot today.
Your eyes are bigger
than your stomachs.
I don’t think so,
our stomachs are pretty big.
-[Rosemary] You’ve got the spicy lamb...
-[screams]
[Rosemary] ...chicken, sweet potato,
dips, whoo-hoo-hoo.
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.
[jaunty background music]
[Zoe] Today, another two families
go head-to-head
here in our kitchen
and in their own homes.
They'll be tested
over three challenging rounds.
After which, the judges will decide
who to put through to the semi-finals.
Oh, wow.
[Nadiya] Today’s families bring
very different dynamics to the kitchen.
The Hilliards...
I think I’m the director.
-Yeah.
-I’m like the creative director, though.
-And Mum’s the doer.
-And...
[man] Look at that, then.
[Nadiya]
...are up against the Pigot brothers.
Our strategy is to wing it
and see what happens.
[Sam] Play it cool and confident
-and hope food comes out alright.
-Yeah.
[Nadiya] And both families have been
given time to practise and prepare.
Welcome, families, to our barn,
the Hilliards and the Pigots.
Please meet your judges,
Rosemary and Giorgio,
who’re going to be
making tough demands of you
over the next three rounds of cooking.
[Nadiya] First, it’s The £10 Challenge.
Today, our judges want to see your vision
of a veggie feast
that can satisfy a family of four
for a tenner.
An hour and 15 minutes is all you’ve got.
Time starts... now.
-Right, come on.
-Let’s do it.
-Woo.
-Do you know what you’re doing?
Shall we get the oil in the pan?
When you’re doing vegetarian food,
it’s got to be really tasty.
I love beans, I love vegetables,
it could be very exciting.
Do you want another baking tray?
Yeah, would you mind whacking me
one out?
[Giorgio]
To have a perfect vegetarian feast,
you really need to go deep on the flavour,
more of an effort must be made
on consistency,
on texture, on variety.
This was for the chillies.
What have you taken an onion from?
I took one from there.
If you use another half an onion
and then the other half is not to be used.
I said Mum would go rogue
and we’d have to keep our eye on her.
[Zoe] The Hilliards from Essex
are represented by mum, Jeannie,
and two of her daughters,
Charlotte and Katie.
We’re making veggie chilli.
All of our family like chilli.
-Yeah.
-And we’re big fans of it.
We can handle the heat, definitely.
[Zoe] In addition to a veggie chilli,
they’re serving mini tacos,
with a spicy bean topping,
guacamole and tortilla chips,
all for under £10.
[Charlotte]
This one is going to be perfect,
a perfect balance of spice and flavour.
We need to put some stock in.
Not yet, Mum,
just brown the vegetables off
and then the spices go in.
What I’m looking for,
for a very good vegetable chilli
will be that it’s not too strong
on the chilli,
and it allows the flavour
of the other vegetables to come through.
[Nadiya] Can I have a taste?
Do you like to sweat when you eat spicy?
No, I don’t.
I don’t even,
I don’t sweat any more with spice.
Maybe you’ll tell me different.
It’s not spicy.
-No, it’s... [clears throat]
-[laughter]
It’s still cooking down a bit.
No, it’s cooking, it’s there,
that’s right.
-Spice.
-They can handle it.
[Nadiya] Do you really love cooking
with your sister and your mum?
[Charlotte laughs]
[Katie] Food is
the centre of our lives, really.
Every year we have,
like, the Hilliard barbecue.
It starts the day before, you know,
when you start marinating meat,
and we make loads of salad,
Mum makes stuffed jacket potatoes,
which are immense.
-Desserts.
-It sounds like quite an occasion.
[Katie] It is.
It takes me two days to cook.
-Quite an event then.
-Two days.
And you wake up and you’re, like,
treading over bodies the next day as well.
-That’s a party.
-Yeah, it is.
[Katie] I think the Hilliard family
revolves a lot around food.
Everything is
revolved round food, everything.
[Jeannie] Woo.
-Good?
-[Charlotte] It wasn’t that much.
[Katie] Where it really sparked
was eight to ten years ago,
I was diagnosed with cancer
and was fighting it,
and I found out that one of the things
that would help it
would be to cut out all processed foods.
That’s probably where
my love of cooking really came from
because I had to start from scratch
with every meal that I did.
We then all got more involved with food.
[Jeannie] I’ll do the cream.
[Katie] I’m doing the cream,
I’m making the dessert,
I need three egg whites.
[Katie] When we cook together
and the pressure gets going,
me and Charlotte
have a tendency to freak out a bit,
but Mum is completely calm.
In general I’m... I’m a calm cook.
She’s had three children,
she knows how to handle pressure.
[laughter]
[Katie] How much chilli
have we put in, Mum?
We put, um...
No, we should put the rest of that in.
-Really?
-[Katie] Yep.
How many types of chillies
are you using?
We’ve got paprika, chilli powder
and there’s some cinnamon in there,
which adds a little bit of heat,
we’ve got tobasco sauce and actual chilli.
-So there’s a good kick.
-[Giorgio] Okay.
Is there anything else
that goes in this tomato sauce now
that I can dice, like coriander?
We need all the coriander chopping.
Okay, I’ll do that.
[Nadiya] The Pigots from Oxfordshire
are elder brother, Matt,
middle brother, Ed, and youngest, Sam.
Shall I chop up all the herbs,
you chop the other?
-[Ed] I’ll do the herbs.
-Yeah?
[Ed] 'Cause you two know
what you’re doing with the other.
[Nadiya] For their £10, the Pigots
are doing a Mexican veggie feast,
including fried savoury corn cakes
called gorditas,
served with roasted aubergine
in tomato sauce,
a spicy chipotle sauce
and refried beans.
I’m making the gorditas.
It’s made out of tortilla flour
and it’s kind of a bit like
a Scotch pancake.
It’s fried, so it’s crispy on the top
and then supposed to be
nice and fluffy in the middle.
I’m a bit worried about the gorditas.
It has to be the right temperature
of oil, the right thickness,
if it’s too thick
it doesn’t puff up enough,
so you can easily go wrong
with those.
-Three brothers in the kitchen.
-Yep.
You seem to be working
beautifully together. I like it.
Yeah, we never fall out.
-I don’t believe that, at all.
-No, don’t.
[Zoe] Are you used to cooking on
a budget?
Yeah, I mean we’ve all been
students in our time, haven’t we?
So you can’t spend too much on food.
They’ve got some great markets
in Birmingham
to buy fresh scallops and meat,
if you go at the end of the day,
you can get what's left.
I would worry about
going at the end of the day
that they’re not fresh,
but you’re getting them cheaper.
Well, no-one’s been ill yet.
[Zoe] Yeah.
[Matt] I am going to smash you.
[Ed] My money’s on Matt,
my money’s definitely on Matt.
I’d say I’m the intelligence,
Ed’s probably the looks, he’s got dazzling
looks, and Sam, Sam’s the wit,
he’s the fun one,
you might say he’s the chef de party.
Yeah, I’ll take that.
You’ve been thinking about that,
haven’t you?
[laughter]
[Ed] I would say we’re different
from a lot of other trios
in that we get on better
than a lot of siblings do.
If you ever have something to say,
you always look to the other two
to see if you’re going
to get backed up or not.
You win instantly,
if you get the back up, or you don’t win.
I would say I’m the best cook
and you’d both back me up.
I’d say Sam’s the best cook.
-I’d say, I’d say I’m the best cook.
-Definitely Sam.
[Ed] 8-5.
-[Matt] Were you hustling me?
- I’ve turned on my A game.
I think it’s about pride to try and win.
Because we think we are good cooks.
And we want to demonstrate
that we are good cooks.
[Matt] Right, not too much chilli then.
No, I’ve done just this tiny bit, look.
[Zoe] Youngest brother, Sam,
starts on the chipotle sauce.
[Sam] These are chipotle chillies
and they are so smoky,
they’ve got a really
intense smoky flavour.
You can smell it all over this barn,
can’t you?
Yep. So this is oregano going in here
with some thyme,
some bay leaves, there's an onion,
blended up with those then added to it.
[Matt] When we practised it,
it was painfully spicy.
You couldn’t eat the one
we made the other day.
[Giorgio] The chipotle sauce
is very, very important.
I know in South America,
that’s part of their DNA.
Each one has got its own little secret.
They’re using some smoked chilli,
so I’m really looking forward to getting
the smokiness in my nose.
[Zoe] The chipotle sauce will be used
in both the refried beans
and the aubergine and tomato sauce.
[Sam] Those chillies,
are you putting more in?
I’ll wait until I taste that and then--
Okay, 'cause it seems
quite spicy already,
so I might be careful with it.
[Ed] Right.
These are very, very strong ingredients,
so we have to be really, really careful
because it could become a symphony,
or it could be a car crash.
[Sam] I’m going to add the chilli sauce
into the tomato sauce.
-Are we ready to add the aubergine yet?
-[Sam] Not quite.
The other team
are using chipotle chillies,
we need to put a whole chilli in.
Don’t worry about
what the other team are doing.
No, you’re too high, it’s burning, Mum.
[Charlotte] What’s that?
It's actually burning? Mum... [groans]
[Charlotte] Oh, Mummy.
[Katie] Can you fill that
with hot water please, 'cause it...
-Fill it?
-[Katie] No, to like 150 mils.
That’s too much, Mum... Oh, my God.
[Rosemary] Whether you’re at home,
if you’re a family in the kitchen
cooking together,
the one thing
it’s all about camaraderie, right?
Yeah.
There seems to be
a little bit of conflict going on
and that’s not a good thing 'cause
the conflict overtakes the process.
-There’s a little bit of, um--
-Something boiling underneath.
Exactly. Which could affect the food.
I said 150 mils, Mother.
[Charlotte] Um, Katie?
You carry on chopping the coriander,
let me sort this out.
Half an onion in the guacamole?
Yeah, half an onion. Sorry, Mum.
[Ed] Going for the gorditas now.
[Nadiya] Back with the Pigots,
Ed’s ready to fry the gorditas.
Tell me what is
the most important thing with them?
I’m not going to tell you, you tell me.
Oh, God, you know?
-[laughter]
-Um, to cook them well.
[Matt] That’s a good answer.
[Rosemary] Do you think so?
I’ll tell you what’s the best thing
about the gordita
is to get them puffy,
that’s what you need to do.
[Rosemary] Shh.
You alright?
Yeah, it’s just difficult to know
how hot it is.
That’s odd, this doesn’t seem very hot.
Lovely families, you have ten minutes.
-[Charlotte] How long?
-No.
-Just ten minutes.
-Keep going.
-Mum, you need to do the nachos.
-Mum, focus on the nachos.
Can you chop coriander stalks
for me and Charlotte?
[Jeannie] What, what am I going to do,
the nachos?
-The nachos.
-Get a board.
[Sam] Mm, that’s nice, really spicy,
but nice.
-Really spicy or alright?
-Very spicy.
But it still has,
it’s a strong smoky flavour.
So we’ll hold back
on the chilli on everything else.
[whispers]
That guacamole looks quite thin.
[Charlotte]
Do you need lime for your tacos?
[Zoe] Katie tops her tacos
with the spicy beans and cheese
and then adds avocado and sour cream.
[Katie] Mum, I need to come to the grill.
Shall I put the bowls out so that we know,
we can count what we’ve got?
Yeah, that’s not a bad shout.
The boys are plating up, guys.
Just to let you know.
Mm, banging.
[Katie] Lift it up a bit.
No, lift it up, in height, that’s it.
-[Matt] Like this?
-Yeah. Higher.
[Matt] Oh, that is so organic.
Oh, I need the sour cream, I need
a teaspoon to put a bit on the tacos.
[Nadiya] That’s it guys, time’s up.
Ah, just a big sigh of relief
because I’m so happy that we did it.
And well done, Mummy, and well done,
when things went wrong, you didn’t crack.
Oh, God, I’m hot.
[Zoe] Rosemary and Giorgio
challenged both families
to create a delicious vegetarian feast
for under a tenner.
The Hilliards are serving veggie chilli,
mini tacos, tortilla chips and guacamole.
It's plentiful, it’s very colourful,
there’s a good variety.
It looks a wonderful
sort of symphony of flavours, too.
I’d like to taste the chilli veg first.
Oh, sorry.
Oh, no, too much.
That is so strong.
The chilli is sticking in my throat,
really badly.
[Charlotte] Oh, no.
-[Rosemary] It’s really strong.
-[Charlotte] Okay.
Did you add chilli in the beans?
-[Katie] Yep.
-Then you had chilli that you add?
So I think that some of that
just went a bit out of control.
Okay. Okay.
[Rosemary]
Right, we’re going to take the tacos here.
That actually is very good.
I’ll have another bite.
[they laugh]
I can taste that little bit of cheese,
it softens it up.
The beans are really nice. It works.
I’m going to move on to your guacamole,
so we’re going to take these,
so you deep fried these?
[Katie] Mm-hm.
That’s just pureed avocado,
pureed avocado.
[Katie] Okay.
It’s not, um... it doesn’t elevate itself.
Is that the way you like it,
soft like that?
That’s the way I do it.
So I normally do it,
so I normally do it with a fork.
Okay.
In saying all this,
I do think you’ve got a lovely,
hearty meal here, you wouldn’t go hungry
after eating this, so well done.
[Nadiya] The Pigots are up next
with a Mexican veggie feast,
including roasted aubergine
in tomato sauce, refried beans,
a spicy chipotle sauce and
fried savoury corn cakes called gorditas.
I think it looks magnificent.
The whole thing
looks full of lovely colours.
[Giorgio] So I’m going to start
with the chipotle.
Brilliant, not too hot,
absolutely fantastic texture,
really delicious and, you know,
you’ve got it
absolutely perfectly balanced.
Because of the lovely flavours behind it,
it’s softening the heat up.
-Clever.
-[whispers] Hammered.
-The smokiness comes through the nose.
-I salute you with that.
[Giorgio] We were very surprised
about the gorditas,
we were expecting something
a little bit more puffy.
[Rosemary] It’s not quite cooked.
But the corn,
I love that corn coming through.
But if it was properly cooked, you would
have tasted the corn even better.
[Rosemary] Yeah, oh, absolutely.
[Giorgio] So fried beans.
Mm.
Those are nice, huh?
They’re very nice.
That is delicious.
That is very, very, very competent.
And I salute you with the beans.
Two salutes.
No, salute with that
and salute with the beans.
[Matt] Yes. Well played, guys.
[Zoe] For the next challenge,
both families will cook their
family favourites
for Rosemary and Giorgio
back at home in their own kitchens.
[Nadiya] The first destination
will be Birmingham,
home to Ed,
middle brother of the Pigots.
[Ed] I think it will be really exciting
to have Nadiya,
Giorgio and Rosemary
in my quite tiny flat.
Matt and Sam came up last night,
decided who’s going to be doing what,
but I’m not sure how
we’re all going to fit
into our quite small kitchen and cook.
[Matt] What are we going to do
with all this food?
Have you got all the stuff
for your jerk in there?
[Matt] Ah, yes.
Ed went a little bit overboard
and managed to order,
I think it was about
100 cardboard kebab boxes.
We’ve got enough to start
a small food festival.
-[Matt] The Scotch bonnets.
-[Sam] No.
-Are they for the marinade?
-[Matt] Come here.
[Sam] No, no, I’m not nibbling it.
[Matt] Just do it,
just a little taste. Aw.
Yeah, spicy, spicy that.
[Sam] The feedback from the judges
last time seemed to go really well,
so if we get anything like even
half the praise that we got last time,
it should be absolutely fine.
[bell rings]
-Hello, how are you?
-[Nadiya] Good.
Come in, come in.
-[Nadiya] Hi, guys.
-Hey, hello.
-[Nadiya] How are you?
-Not bad, how are you doing?
-[Nadiya] Good.
-Hello.
-[Nadiya] What lovely views.
-This is my flat.
-[Nadiya] So you live here?
-I live here.
[Nadiya] Ah. You’ve got to tell me
about this sombrero, guys.
We held a Mexican-themed
murder mystery
and we all had sombreros
and fake moustaches on.
-[Nadiya] You putting it on?
-Yeah.
-[Nadiya] Go on.
-[Matt] Maybe you could dance?
[Nadiya] Leave him alone,
don’t dance around!
[Matt] That looks smart.
-[Nadiya] That looks like a good night.
-Yeah.
As you know, the judges would like you
to cook your family favourites.
You’ve got one hour and 30 minutes.
Off you go.
Come on.
Sam, you need to get that onion going.
[Sam] Yeah, where is the...?
[Nadiya] Sam and Matt are both
responsible for the main course,
jerk chicken kebabs
served with pickled red onions,
charred pineapple,
spicy rice and flatbreads.
Please tell me
you’re not using all of those?
They’re not that hot
if you deseed them.
This is typical of three brothers
because it’s, like, sort of man food.
And it’s telling me
a lot about them as people,
I hope it’s going
to be an enjoyable experience
'cause that is what street food is.
I need you to get that jerk going quick.
[Nadiya] Sam’s responsible
for the all-important jerk sauce.
-What’s going in there, Sam?
-Almost everything you can think of.
-So there’s all spice--
-That’s the plan, right?
All spice, sugar, coriander,
Scotch bonnets, garlic, ginger.
I think that might be everything.
One, two, three, four, five
Scotch bonnets?
Five Scotch bonnets.
[Giorgio] Well, obviously,
when you do jerk chicken,
the most important thing is to get
the right balance between the spices
and the heat of the chilli,
that it’s not overpowering
every other flavour,
you can taste the sweetness
of the chicken
and the chilli is not overpowering.
-It’s strong.
-Mm, that smells really good.
[Nadiya]
As well as marinating the chicken,
the jerk sauce will be added
to the spicy rice and the pineapple.
-Matt, that jerk is really spicy.
-Okay.
[Sam] Really spicy.
Sam, did you just taste the jerk?
I tried the jerk, it’s, um, bordering...
It’s, it’s almost...
It’s, it’s spicy, certainly.
-Do I sense slight worry in your--?
-[Sam] No.
-[Nadiya] No?
-[Sam] Complete calm.
[Matt] Can I have a spoon? In here?
[Nadiya] Sam, I want to see you
get your hands in there.
[Sam] I’m going to.
[Nadiya] Just don’t scratch your eyes.
-[Sam] Yeah.
-Or anything else.
[Sam] Anything else, more.
Does anyone know where
the measuring jug is?
[Sam] Yeah, I used it.
[Ed] Don’t really want
vinegar in my cake, do I?
[Nadiya] Middle brother Ed’s
in charge of pudding,
pistachio and olive oil cake,
served with raspberry coulis,
cream and a sugar shard.
[Ed] I’ve blitzed the pistachios up
as fine as I can get them.
I’m worried about the cake,
because it has to be light,
it can’t be too heavy.
[Nadiya] So this is going to be
quite a dense cake?
Yeah, then it gets a lot of olive oil
and melted butter
and it’s quite dense,
it’s not kind of spongy.
It is very, very risky to make a cake
with nuts and olive oil
because the whole thing
can become very, very oily.
[Ed] Right,
so the cake’s now going in the oven.
Nice.
That is a very wet batter.
-Your batter, you happy?
-I think so, it should come out okay.
There’s no reason why it wouldn’t.
It’s meant to be like that?
Yeah. I’m going to get
my raspberry coulis on.
[Nadiya] So who taught
you guys to cook?
[Ed] We’ve always
just been quite keen to do it
and I think from teenager time,
we’d come home from school
and cook something,
-and it’s just gone from there.
-[Nadiya] Mm.
So who’s the better cook, your mum?
Mum’s a good cook,
Dad is not a good cook.
He claims he can cook,
cannot cook... [laughs]
Right, Sam,
that chicken needs to go on, doesn’t it?
We'll only able to do four of these,
we haven’t room for more.
Matt, how long
are you cooking the chicken for?
Ah, about 40 minutes.
Is it going in the oven?
If we had space, but we don’t,
so we’ll probably
put a bit of foil over it.
-Okay.
-[Matt] Yeah.
That looks really good, well done.
[Sam] Oh, my God.
-[Ed] Nine’s the maximum.
-[Matt] It’s on eight.
-Oh.
-[Matt] Sorry, that’s the vinegar, lads.
That’s intense over there.
[Nadiya] Are you at university
at the moment?
[Sam] Yes.
And do you do lots of cooking?
I do, I still cook every night at uni.
Does that make you popular
with the girls?
It doesn’t harm my reputation.
Yes, this is good.
-What’s your favourite thing to cook?
-Kebabs.
[Ed] Right, does anyone have a second
to kind of tidy up?
-Not this second--
-We will in a minute.
[Nadiya] While Ed makes a start
on the sugar shards...
...Matt works on the refried spicy rice.
When we make a paste,
we try and put it in a few things
'cause we always make too much,
don’t you?
Yeah.
So we’re using the jerk paste in the rice,
which will just give it more flavour
than bland, white rice.
-So that’s butter, onions, jerk--
-Yep.
...all in a pan?
-Yep, and some beans in there as well.
-[Nadiya] Okay.
Guys, you’ve got five minutes.
Okay, cool.
[Nadiya] The judges are on their way.
Oh, jeez.
-Perfect.
-Hey!
Right, the cake has worked.
[Nadiya claps] Hey.
Sam, chicken, how’s that doing?
The chicken is fine,
it’s really moist on the centre.
[Matt] Do you reckon
just tear it up a bit?
[Sam] That's fine.
[Ed] No, that’ll work,
there’ll be a sugar shard in there.
-[Matt] Pineapple.
-[Nadiya] You’ve got two minutes left.
[Matt] Okay.
Two minutes guys, okay.
Last bit of plating up.
That looks good, Ed.
[Nadiya] Quenelling.
-[Sam] Great quenelle, well played.
-[Nadiya] Yay.
[Matt] Okay, let’s tidy up.
Quick, wipe down, wipe down.
-That's the one.
-No, no.
[Matt] It’s alright, it’s alright.
Shards, please.
Where’s the pistachios?
[Matt] They were by the, um...
-[Nadiya] Guys, you’re out of time.
-Cool.
[grunts]
[Matt] Ah, that’s annoying.
-[Sam] Right at the last.
-[Matt laughs]
That really is right at the end.
Maybe Rosemary really likes coulis
and we’ll give her that one.
-Things will go wrong...
-[Sam] It's not the end of the world.
[Nadiya] No.
[Nadiya] The first dish
to be tasted by Rosemary and Giorgio
is the Pigots' main course.
They’ve made a jerk chicken kebab
with flatbreads,
charred pineapple and spicy rice.
The presentation is very good.
This is exactly what I’d expect,
if I was getting some street food
with all the different ingredients
and I hope they marry together.
Shall we go for it?
-Have you got a napkin?
-No.
I’ve got loo roll.
I don’t mind a bit of loo roll.
Remember to get some in,
will you, next time?
[Ed] Yes.
It does actually deliver
a very good flavour altogether.
The marinade has
a very good influence on the chicken,
really delivers a very good taste
without taking over the flavour
of the chicken itself,
which is very, very important, you know.
I must admit,
I’m not a great lover of pineapple,
but in this case,
the sweetness of the pineapple
really balanced the whole thing.
So I really like that.
I cannot say the same about the rice,
it’s all broken.
What did you do, pass it in the pan?
Yeah, then we refried it.
You refried it?
So you cooked it not very good at the
start and then refried, it breaks it down.
Yeah, I think the jerk
is incredibly well balanced,
it’s got chilli, it’s got all those
lovely flavours coming through.
I would pay for this wrap.
[Nadiya] Next it’s pudding,
a pistachio and olive oil cake,
with raspberry coulis,
cream and a sugar shard.
Very interesting presentation.
I’m so sad about this.
Unfortunately,
the texture is wrong in the mouth.
It’s too oily,
so it’s not a very pleasant thing to eat.
You put in oily nuts plus an oil,
and then the butter.
And the sugar snaps are very, very thick.
I think you achieved
a really good flavour with your wrap,
not very good with the rice
and some improvement needs
to be done with this cake.
Okay, how are you feeling?
-Um, I think mixed bag.
-Mixed emotions.
[Matt] The wrap did seem to go well,
which is good.
Considering how difficult it was
to cook in this kitchen,
trying to cook a pudding
with us two taking up all the hobs.
-Are you going to practise?
-We might have to.
Might have to practise.
[Zoe] Now to Haywards Heath
in West Sussex,
home to Katie of the Hilliards.
For today’s challenge,
she’s joined by mum, Jeannie,
and younger sister, Charlotte.
Charlotte, so there’s knives here.
Last night, we were talking a lot
about the challenge today,
I think particularly, me and Charlotte
are quite, we’re quite nervous.
So this is the recipe and the time plan.
Right, that needs to change to 2.30.
[Charlotte]
I’m in charge of the main elements
of the main course, yeah,
which is probably why I’m nervous.
[Katie] Even in your own kitchen
with things that you’ve practised
a million times,
it can still go wrong, so I just,
you know, finger’s crossed that it won’t.
[Katie] Hi.
[Zoe] Hello, darling, how are you? Oh.
-[Katie] Welcome to my house.
-[Zoe] Exciting.
-Shall I take my shoes off?
-[Katie] Yeah.
Come on.
-Ah, is that a rabbit?
-It is, yeah, that’s Buddy.
Hello, Buddy.
Oh, my goodness me, so cute.
-So this is my kitchen.
-[Zoe] Ah-ha.
-Oh, look at your, you’ve got Nemos.
-[Katie] Yes.
Everything in this house
is supersized,
like, massive rabbit cages,
huge fish tank.
[laughter]
How are you feeling
about today’s challenge?
I think Mum’s really confident
and we’re both bricking it.
Is this true, Jeannie?
I’ll be okay once I’ve started.
[Zoe] Right, okay.
As you know,
the judges have set you a challenge,
it’s to cook family favourites,
a main course, and a dessert,
in 90 minutes.
-Yep.
-Off you go.
[Charlotte] Okay.
I feel pressured.
[laughs]
-Katie?
-[Katie] Yeah?
Did we think it was a good idea
to stick the rosemary into the lamb?
[Katie] Yes, we did.
Okay. Not just rub?
[Katie] Rub and stick it.
[Charlotte] Yeah. Okay.
[Zoe] Charlotte’s in charge
of the main course,
a roasted rack of lamb,
served with mint sauce, roast potatoes,
Yorkshire puddings, red cabbage
and a red win jus.
I think it’s perfect,
a good family meal, sitting round,
roast lamb, roast potatoes,
Yorkshire pudding, I mean lovely.
[Giorgio] Roast lamb
is a British family favourite.
You must get it right.
The lamb, just got to be
beautifully cooked, pink and tender,
it’s got to be absolutely delicious.
[Charlotte] Okay, Katie,
can you put the lamb in the pan.
[Katie] The lamb in the pan. Is it hot?
Let me put all the juices on now.
-[Charlotte] Yeah.
-[Katie] Them too.
Nearly poured
it all over the floor instead then.
[Zoe] Meanwhile mum, Jeannie,
starts on the mint sauce,
but this is no ordinary recipe.
This comes from my dad, their granddad,
I think he just devised it up himself.
Whenever anyone comes over
for dinner
and we make lamb,
they all want the recipe.
-What is the recipe then?
-Red onion, radish, cucumber,
vinegar, sugar and that’s it basically.
-No mint?
-Oh, yeah, sorry, and the mint
[laughs]
Okay, lovely ladies,
you’ve had half an hour.
[Charlotte] Ow, ow, ow.
Oh, God,
I haven’t even put the potatoes on.
-I forgot to turn the hob on.
-Why are you so flustered, Charlotte?
Well, one, I’m very hot,
it’s very warm in here.
And two, I’m in charge of probably
the most important elements of the dish,
the lamb, the potatoes,
the Yorkshire pudding.
-[Zoe] Okay.
-[Charlotte] Wah!
Yeah, no need to panic.
[Charlotte] So, yeah.
Mum, have you finished with the scales?
-Ah, yep.
-Thank you.
[Zoe] This is so wonderful.
-Charlotte.
-Yes?
You’ve got to tell me about this,
it’s amazing.
Um, so we made this for Mum and Dad’s
60th birthdays last year.
[Zoe] Okay.
Jeannie, you look gorgeous, look at her.
That is good hair.
So here are your food pages,
Yorkshire puddings.
[Charlotte] Oh, yes,
granddad’s Yorkshire pudding recipe.
[Zoe gasps] And there it is,
best cheesecake ever.
[Zoe] Katie is responsible
for today’s pudding,
a family favourite of cheesecake
with white chocolate topping,
amaretto soaked raspberries
and an amaretti biscuit base.
White chocolate cheesecake?
I like the sound of that.
White chocolate can be really heavy,
so it has to be lightened up a bit,
so I hope they get that right.
[Zoe] What’s going on here?
[Katie] So these are amaretti biscuits
made with amaretto
because we love amaretto in our family.
[Zoe] They look quite easy to make.
They’re really hard
and it takes a lot of skill to make them.
Um, no, they’re, they’re pretty easy.
They’re ground almonds
with caster sugar,
egg white and vanilla and then we’ve got
amaretto in ours as well.
Amoretti are
a real representation of Italy,
I expect them
to be absolutely beautiful in colour,
really crunchy on the outside,
and really soft and gluey on the inside.
Happy baking, amaretto biscuits.
I’m just taking the lamb out
and resting it.
[Katie] Going in the oven.
[Zoe] Next, Katie makes a start
on the white chocolate topping.
[Katie] This is made of whipping cream,
cream cheese,
which is obviously
the cheesecake element bit of it,
white chocolate, vanilla and sugar.
So, really healthy.
[laughs]
Yeah, all those ingredients are only
going to make something incredible,
aren’t they, really?
I’m doing
the Yorkshire puddings now.
-[Jeannie] Quite loose, isn’t it?
-[Katie] That’s with the egg.
[Jeannie] No. It’s not thick enough.
-She thinks it’s too loose.
-[Jeannie] Definitely.
Mum, that’s the thickness
that I have Yorkshire puddings.
That’s a pancake batter.
Mum says it needs to be thicker.
Just make sure
you sieve the flour in though,
maybe as, as we’re whisking.
See, look, it made it lumpy.
Mum, does this meet with your approval?
[Jeannie] Still a bit thin.
-They’ve got to go in, sorry.
-[Charlotte] Do it before they get cold.
[Jeannie] Go, go, go, go.
-[Katie] Go, bottom.
-[Charlotte] Bottom.
Right.
Ten minutes to go, girls.
[Katie] Ah, I’m getting all like,
I’m all like... argh!
I need to, like, calm down.
[Katie] Oh, the amaretti biscuits.
I caught the edge of a couple of them.
They look different every time
I do them, to be honest,
so it’s a little bit difficult to tell.
-[Katie] It looks quite rare, Charlotte.
-[Charlotte] It does, doesn't it?
[Katie] Oh, I don’t think that’s done.
Quick.
[Charlotte] Oh, can you do this.
[Katie] That looks a little bit rare,
I think.
-[Charlotte] I would eat it, but...
-Put it in the oven.
-[Zoe] In the oven for a bit?
-[Charlotte] Maybe the end pieces.
[Zoe] Just to remind you,
the judges are on their way.
[Katie] Get it on the plate now, Char.
[Zoe] Time’s nearly up, girls.
[Zoe] Well done, girls.
Well, I can tell you, the judges are here.
So breathe in, best of British.
[they laugh]
-It’s so stressful.
-[Katie] Really stressful.
[Katie exhales deeply]
[Zoe] The Hilliards are serving
roasted rack of lamb with mint sauce,
goose fat roast potatoes,
Yorkshire puddings,
red cabbage, and a red wine jus.
I love the colour on here,
it feels inviting,
which is really important.
It looks really beautiful.
I’m intrigued to taste.
That is beautifully cooked.
Yay.
-I couldn’t do better myself.
-Aw!
Pink, it’s succulent, it’s lovely.
The mint,
and the idea of having this on top,
is a lovely idea,
but, for me, too much onion.
The lamb is perfectly cooked,
it’s very tender.
Mint sauce, a bit overpowering,
but delicious, I like it.
Overall, a great sensation in my mouth.
Right, potatoes.
They’re excellent, they’re not greasy,
they’re fluffy,
they’re a good little roasted potato.
These are as good as
my mother-in-law’s potatoes.
Yay.
-I’m a Yorkshire pudding lady.
-Yeah.
You’re not there.
The batter has to be light.
The problem is
because it was a bit thick--
-Yep.
-...it’s not crispy.
-Alright?
-Annoyingly we put more flour in it,
someone told me it needed to be
thicker, so...
What do Italian boys know
about Yorkshire pudding,
when you’ve got the queen
of Yorkshire pudding here, so...?
Now you see, I like it.
[laughter]
Yay.
I like it a little bit soft like that.
The overall flavour of the dish
is delicious.
Okay.
[Zoe] To follow,
the Hilliard white chocolate cheesecake
with amaretto soaked raspberries
and an amaretti biscuit base.
You know what’s wrong with this,
don’t you?
The amaretti biscuits.
The amaretti biscuits
should be crunchy on the outside
-and really nice and soft on the inside.
-That's what they were!
Saying that, when I had a spoonful
of the cracked amaretti,
the raspberry and the mousse together,
it’s actually very nice.
I think the combination of the raspberry,
the chocolate cheesecake
and the biscuit
work really well together.
But I must just tell you,
it’s a bit of shame,
'cause I have a film of fat in my mouth.
Mm-hm.
And that’s, that’s from the high...
It’s very high in fat.
The flavour is good, the texture is wrong.
Okay.
[Zoe] Well done, well done.
Group hug, group hug, come on,
come on, group hug, group hug.
-Well done.
-How do you feel?
I think that went better
than the first challenge.
Yeah, I mean there was
a lot of positive about it--
Yeah.
[Jeannie] ...and less negatives.
-Better than the first challenge.
-Definitely a step up.
She wasn’t coughing when she ate it
this time, which is good.
-Ready for challenge three?
-[Katie] Oh.
-Quick lie down first.
-God, I think I need a sleep, yeah.
-Yeah, I think so.
-And a regroup.
[determined background music]
-[Matt] Here we go, let’s do it.
-I’m pretty excited this time.
[Matt] Still fairly nervous though.
[Nadiya] Our two families have returned
to the Kent countryside.
We’re back.
[Nadiya]
Today, the Pigots and the Hilliards
will take on their
third and final challenge,
after which our judges will decide
who to send home
and who to put through to the semi-finals.
-[Matt] Are you ready for this?
-I’m very nervous now we’ve got here.
I think,
hopefully the practice will pay off.
These boys, it’s so lovely to watch them,
three brothers,
cooking together
and loving every minute of it.
But, in challenge two,
that dessert was not good.
But they understand flavours,
they understand seasoning,
if they’re going to get through,
they’re going to have to really deliver.
The Pigots are very confident cooks,
but they tried
to be a little bit too cocky
and experimental on certain things.
So I hope today
they pull everything together,
otherwise there is a possibility
for them to go home.
[Katie] We’ve got to remember everything
we’re doing today.
-[Jeannie] We’ll try.
-[Charlotte] Try not to have a go.
[Katie] If I’m horrible,
it’s because I’m stressed,
it’s not because I don’t love you.
[Giorgio] The Hilliards,
these ladies know how to cook,
but they seem to get
a little bit flustered under pressure.
So if they keep their cool heads today
and they get on as a team,
they’ve got a very good chance
to get through.
[Rosemary] The first challenge,
that chilli blew me away, literally,
it was so hot.
But for the second challenge,
that lamb was absolutely delicious.
Now if they continue to cook like that,
they’re in for a chance.
What a treat
to see you all back in the barn.
It’s the final challenge
and the judges are ready to be wowed.
It’s the Impress Your Neighbours
challenge,
you’ll be cooking up two courses,
in two hours and 15 minutes.
Let’s get cooking.
[Katie] Right, the timer is on.
[Charlotte] Right, I need these.
[Katie] Oh, I’m shaking, I’m so nervous.
[Nadiya]
Both families must make a starter
and a main course.
[Ed] So let’s get this all sorted out.
[Matt] We need another chopping board,
so we’ve both got one.
[Nadiya] And once again, they’ve been
given time to practise and prepare.
[Zoe]
I like it, we’ve got boys versus girls.
Do you feel any kind of loyalty
to one side,
'cause you’ve been to the Pigots' house?
-They’re my ladies.
-[Nadiya] Yeah.
[Zoe] Of course, I am impartial.
[Nadiya] Exactly, so no,
I’m not in any way swayed by anybody.
Come on the girls.
Oh, you’re grating into my hair.
[Zoe] The Hilliards' starter
is a pesto, parmesan and tomato tart,
with a walnut topping
and frisee side salad.
For their main course,
they’re serving guinea fowl,
with dauphinoise potatoes,
roasted carrots, apricot stuffing,
crispy skin and a Madeira sauce.
[Katie] This thighs are smaller
than we’ve been practising with.
[Zoe] Katie’s responsible
for the guinea fowl.
[Katie] So this is the thighs
and the legs,
which are going to be slowly cooked
in a load of duck fat,
which I’m going to try and pack down
because once it melts,
I want it underneath all the meat.
It’s very rich, it’s very luxurious.
The guinea fowl,
very difficult birds to cook,
very lean cut meat,
so it can be really dry.
[Katie] So this is just confiting nicely,
nice low heat.
[Zoe] They’re also serving
a roasted guinea fowl breast.
[Charlotte] The crown is going in.
-Now, yeah, now, now.
-I need to put the...
-Can you prep it, put butter on it?
-Yep, yep.
This is to keep the bird moist,
the best way to do that is to add liquid
and that’s what this butter’s going to do.
The problem through this whole meal,
they can overkill it with fat.
If they get it right, it could be perfect,
because it will be tasty.
If they get it wrong and too much,
it’ll be too rich.
Are you more nervous today
than on the other challenges?
Well, beforehand I would have said,
no, I wasn’t more nervous.
But now that I’ve started,
I think the pressure is,
you know, it’s on, isn’t it?
What do you do when you put on
an impressive spread?
Every year, we get together
and I cook a big sort of
tasting menu-style dinner.
And I love having my friends over.
How impressed are the neighbours...
[clears throat]
the judges going to be?
Hopefully, very impressed.
I feel like we’ve pushed the boat out,
so I’m really hoping that that shows.
-Good luck.
-Thank you.
Hope the nerves settle.
-[Charlotte] Is the guinea fowl in?
-[Katie] Yeah.
Okay, good.
[Matt] Can I come back in?
I need that top left hob again.
-[Sam] Are those onions working now?
-[Ed] Oh, that’s strong.
[Sam] I need garam masala as well,
I’ve got it, I’ve got it here.
[Nadiya] For their starter,
the Pigots are making curried scallops,
with a spiced cauliflower puree
and charred cauliflower florets.
Their main course
is a dry-spiced venison loin,
served with wild mushrooms
and spinach,
Bombay boulangere potatoes,
and a venison samosa.
[Matt] I’m cutting up the venison
and then I’m going to put the dry rub
on it in a moment,
then we’ll just leave
it to marinade for a while.
It’s pungent.
[Giorgio] The boys are upping their game
for their neighbours here,
two different textures of venison,
interesting to see
with this little taste of India in it.
This is the difficult one,
the fillet of venison,
so I’ve got to try and get this right.
So I’m a little bit stressed about it.
[Giorgio] It’s a very lean meat,
so you have to be really particular
of the cooking
because you can just go over very fast,
not having any fat doesn’t help you.
[Matt] That looks nice, Sam.
[Sam] Should be alright, I’ll taste it in
a second and see what’s going on.
[Nadiya] Sam is responsible
for the venison samosa
made with a spiced pastry
and slow-cooked venison filling.
I’m just browning the venison
in some spiced butter to seal it
on all the sides
and then I’m just going to put it
in the oven for about an hour and a half.
I’m hoping it’ll be soft enough
to then either finely dice it
or potentially, shred it,
because that’s what will go into
the samosa filling.
They’re doing samosas with venison
and they’re spicing it up
to impress the neighbours.
They’re actually making
a sort of Indian twist, cumin, ginger,
they’re creating
lots of very strong flavours.
Will it work? I don’t know.
You guys have loads
of technical bits going on.
Yeah, we’ve only potentially
got one more day in this competition,
so we thought, push ourselves,
show what we can do.
And how many times
have you practised with the venison?
Ah, the venison, it’s been practised
a few times, it’s Matt, Matt’s dish.
-If it goes wrong, blame Matt?
-If it goes wrong...
He’s setting me up early here.
How are you feeling about
your other neighbours, by the way?
What they are cooking looks very good,
I think they’ve given
themselves a lot to do.
[Charlotte]
No, we’re fine, don’t you worry.
They’re very organised.
They are very organised.
-Fighting talk, come on.
-Yeah.
-[Ed] We’re confident.
-[Nadiya] Yes.
[Charlotte]
Tell me what’s an urgent priority.
-You’re doing the stuffing?
-They’re not in the oven.
Stuffing doesn’t need to be in the oven
for another... 20 minutes.
You’ve got a lot to do.
We have given ourselves a lot to do,
but we wanted to push ourselves,
we wanted to impress you.
And this is your time schedule?
This is our point of no return sheet
[laughter]
These elements
have to be done by this time--
By this time.
[Katie] ...at the very latest.
The most difficult thing
is to get it all together.
Timing is so important
for you to assemble, yeah?
Yes.
[Katie] Are you alright, Mum?
I just caught the edge of the pastry.
-Did you season that pesto?
-I did, lots.
[Zoe] Mum, Jeannie,
is in charge of the pesto,
parmesan and tomato tart starter.
[Jeannie] How can I put this into
the tarts without making a mess?
[Katie] Put it in a jug.
There, that jug, or that jug you just had.
[Jeannie] I want the tomatoes
to show through.
Anyway, they’re going in the oven.
The tarts, I want a crispy pastry,
I want a really tasty filling.
Most important,
I don’t want it like rubber.
Could you open the oven?
[Rosemary] I don’t want it overcooked,
I want it to be nice and creamy.
[Katie]
No, Mum, it’s cooking, you can’t go in.
-Have they gone wrong?
-[Charlotte] What did you forget?
Mum forgot to put the parmesan
in the tart mixture
and they’re parmesan tarts,
so it’s kind of important.
[Rosemary] Have you gone wrong?
-No, it’s meant to happen.
-[laughter]
Tell me how you propose to do it?
Well, it will just melt into it.
-You just want to sprinkle it on top?
-Yeah.
[Katie] Okay, alright.
-Have you got it?
-Yeah, put it here.
[Katie] No, just put some foil on them
if you want to do that.
[Jeannie] Oh, it’s not my day.
-Ed, is everything going okay?
-Yep, fine.
[Zoe] In the Pigots' kitchen,
Ed is working on the starter
of curried scallops,
with charred cauliflower florets
and a spiced cauliflower puree.
[Ed] It’s got onion
with just a little bit of garlic,
some ginger, and then turmeric,
coriander, cumin,
a little bit of chilli powder
in there as well.
Ah, it’s a little bit busy, but it should
all melt together into a seamless finish.
I like the combination
of the scallops with the cauliflower.
To have two different textures
and two different flavour of cauliflower,
let’s hope it works.
Nice.
[Charlotte]
Can someone check the list, please?
[Katie] We’re on track with everything.
You need to get the potatoes in
in the next five, ten minutes.
-[Charlotte] Is the cheese grated?
-[Katie] I’m doing it.
[Charlotte] Thank you, sorry.
[Nadiya] Charlotte’s responsible
for the dauphinoise potatoes.
Right, yeah,
I’m smushing them down, aren’t I?
Just laying them nice and flat.
I’m laying them flat
and I’m not putting too much liquid in,
-because we don’t want it to be too wet.
-Did you season?
I haven’t done, got to the
seasoning of this layer yet,
but I seasoned the layer before.
Okay. I’m just checking,
we’ve got to season.
-Right, nearly got your potatoes for you.
-You’ve done it really quick.
[Zoe] Matt and Ed
are working on the boulangere,
a French dish of layered potato and onion,
cooked in stock,
and they’re adding an Indian twist.
I’ve finished layering up potatoes
for the Bombay boulangere,
I’ve then got some spiced butter here.
We’ve kept the potatoes,
I would say they’re thin,
they’re not thick at all, they’re fine,
they’re the perfect thickness.
[Rosemary] The boulangere,
I like the look of that, don’t you?
[Giorgio] Yeah.
-The potato’s far more finely cut.
-Mm.
Whereas I noticed that they--
-[Giorgio] Thickly cut, eh?
-[Rosemary] It’s thickly cut, yes.
Guys,
have you see what they’re doing yet?
Oh, are they doing
dauphinoise potatoes?
-Yeah.
-The battle’s on.
Okay, families,
you have half an hour left. That’s all.
Right, I need to start...
Where’s... someone taken my, um...
-Mum, you’re leaving mess everywhere.
-Yeah, Mum, you’re a messy cook.
-It's so like...
-Exciting.
-[Matt] The meat’s coming out now.
-[Sam] That’s steamy.
I’m hoping that it’s soft enough,
just not chewy.
Hey.
[Charlotte] Right, I feel like we’re a bit
behind, people.
Yeah, we were, like, way ahead
and now we’re way behind.
It’s starting to heat up
in the Hilliards' kitchen.
Check the onions,
check the carrots, check...
Get the guinea fowl out!
Have you reached
the point of no return yet?
-[Katie] Yes.
-Oh, no.
Thank God you’ve got a sheet.
Is everything else alright in there, Char?
I’m just going to get the dauphinoise out.
I don’t think they’re...
They’re not in the mood.
They’re not in the mood for fun.
I personally find this folding
and sealing process the hardest bit,
which is why I’m concentrating
more than I have ever, on anything.
-[Ed] Is that the right temp?
-Yeah.
[Matt] Make sure you sear it hot.
We’re stressed about the venison,
so we’re trying to get it done.
Now I’m just warning you,
I really know my venison.
That’s made me feel way better,
I don’t know about you.
[Rosemary] That’s it.
[Katie] We’re not going to plate this up.
I’m shaking so much.
If you get them all like that,
that’s really good.
[Charlotte] Whoa, what’s with the tarts?
Oh, my God.
Argh!
We’ve got to get it on the plate now,
I don’t even think
it matters what it looks like.
[Charlotte] The little thingy legs.
-Oh, they haven’t been pan fried.
-Okay, okay. Let me get a pan.
Take it out, leave it,
see if it rests up to it?
[Jeannie] I can’t get them out.
Lift it up, lift it up.
-I'm putting it on whole, Mum.
Exactly.
[Katie groans]
[Zoe] God, oh, God.
Oh, God, what’s happened?
[Charlotte] Oh, Katie, don’t stress.
Don’t stress, Katie, it’s alright.
[Matt] Yeah, I would say
this is the colour we were going for.
Okay, families, you’ve got 30 seconds.
[Jeannie] Now let me lift it up.
[Katie] No, it’s got 30 seconds.
What’s not on that plate,
what’s not on that plate?
Guys, time’s up, step away.
Step away.
[Charlotte] Oh, my God.
Oh, my God.
Ha, come in here.
[Katie] Oh, no.
[Charlotte] What?
The confit legs are still in the pan.
We just found the legs in the pan.
[Charlotte] Oh, dear.
[Nadiya] For both families,
this is their last chance
to impress the judges.
After this,
one will leave the competition.
The Pigots have made a starter
of curried scallops,
served with a spiced cauliflower puree
and charred cauliflower florets.
Beautiful colours, very nice composition.
[Rosemary]
It’s got depth, it’s got colour,
so I’m actually
looking forward to tasting them.
Right, for the scallop.
They are beautifully cooked,
all the flavours
of those spices come through.
The puree is extremely good as well,
it is the right texture
and it has a very good, subtle flavour.
That’s a very good dish.
The flavours working together,
the sweetness of the scallop really
stands up because you cooked it properly.
If I was your neighbour and had this,
I would be pretty impressed.
Well, you’re welcome round
whenever you like.
[Nadiya] Next, a main course
of dry-spiced venison loin,
Bombay boulangere potatoes
and a slow-cooked venison samosa.
It’s very good.
[Hilliards laugh]
It’s nicely cooked
and it’s got a good flavour
on the outside.
The cooking of the venison
is perfect for me.
And I think that when the spice
of the potato comes together with that,
it just comes perfect.
I love the little touch
of the onions on top,
that gives you another consistency.
That is well seasoned,
it’s really spicy, it’s really tasty.
You’ve done a fantastic job.
Nice and spicy and the idea to cook
the same piece of meat in different way,
that was really good.
Clever cooking,
very balanced, very well done.
[Zoe] The Hilliards' starter
is a pesto, parmesan and tomato tart,
with a walnut topping.
It looked a little bit more like
you were trying to scare your neighbours.
If I came into a house and there’s
that level of stress in the kitchen,
I don’t think
it’s going to be a good party.
[Katie] Yeah.
[Giorgio] But I’m going to taste it.
It doesn’t deliver the flavour
I was expecting,
I was expecting a punch,
you know, for that,
and it’s just a little bit underwhelming.
But the consistency is not right as well.
It’s slightly too eggy
and it’s got a little grain to it.
Egg’s quite a tricky thing to cook
and what can happen is,
if you cook something too quickly,
it turns it grainy,
you get the wrong texture.
[Katie] Yep.
Cook sort of slower,
treat it like something you nurture.
[Zoe] For their main course,
they’re serving roast breast
of guinea fowl with roasted carrots,
apricot stuffing,
and dauphinoise potatoes.
It’s colourful and joyful,
but there is something missing there.
The confit leg.
And why are they not there?
-We just forgot about them in the pan.
-Ran out of time.
-[Charlotte] It was ready.
-That’s disappointing, huh?
What stands out
is the cooking of the guinea fowl,
which you got perfect,
which is very, very difficult,
very, very well done.
I love the fact you cooked it on the bone,
'cause if you hadn’t,
it wouldn’t have been as...
so succulent really.
The taste is really good as well,
I like it very, very much indeed.
The dauphinoise are delicious.
I think the potatoes are superb,
perfectly seasoned, perfectly done.
Thank you.
I would like to taste the legs
because I think they would have been
a great addition to the dish.
Over ambitious in this case.
But you’ve shown us you are cooks,
that’s the thing.
Oh, fresh air.
[Charlotte] Nailed it.
[Giorgio] Crunch time,
we have to take a decision on this one.
I was a bit disappointed with
the Hilliards with the first challenge.
That vegetable chilli
was a bit disappointing.
The second challenge,
I thought the lamb was really well done.
Yeah, lamb was delicious,
but they’re overstretching themselves.
[Giorgio]
Especially, in the last challenge.
But I do admire their ambition,
I admire the fact
they’re pushing themselves.
They want this very badly.
I think the boys did very well
from the start.
[Rosemary]
They showed us they had big flavours.
And on the second challenge,
the chicken was delicious.
A bit let down by that cake,
I think it’s something that we have
to really take into consideration.
[Jeannie] Here we go.
[Kate groans]
Good luck.
The judges have thought long and hard
and they have come to a decision.
Only one family
can go through to the semi-final,
so one family will be going home.
It has been wonderful having you here
in the barn
and a treat
being welcomed into your homes.
So this is it.
The family going through
to the semi-final are...
...it’s the Pigots.
[the Hilliards clap]
[Charlotte] Ah, well done.
Well done, guys.
-Congratulations.
-[Ed] Hard luck.
[Katie] You totally deserve it,
absolutely deserve it.
[Katie] Well done, well done.
I think naturally we’re disappointed,
but it’s been a good experience,
you know, we’ve learned a lot,
but some of the things didn’t
come together on the day for us so...
But I’m proud of what we put up, so...
[Charlotte] Yeah, me too.
-Very proud of both of you.
-Thank you, Mummy.
Aw, Mum.
Yeah, we’re really happy, aren’t we?
-Really happy.
[Matt] We tried our hardest,
we cooked well and it came through for us.
-Bring on the semi-finals.
-Bring on the semi-finals.
Yeah,
best think up some new recipes.
-Let’s not think about that.
-Yeah.
[Giorgio] I’m happy with the decision,
it’s always sad to let somebody go,
but I think the boys were better.
Both families are tremendous cooks,
but at the end of the day,
the boys had the edge.
-Oh...
-[they chuckle]
-Confident?
-Confident.
Any man would be confident
with a rolling pin that size.
Stop, honestly, it's enough,
it’ll end up splitting.
We are doing a lot today.
Your eyes are bigger
than your stomachs.
I don’t think so,
our stomachs are pretty big.
-[Rosemary] You’ve got the spicy lamb...
-[screams]
[Rosemary] ...chicken, sweet potato,
dips, whoo-hoo-hoo.