The Big Family Cooking Showdown (2017–2018): Season 1, Episode 6 - Episode #1.6 - 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.

[Zoe]
The search for Britain’s best family

of home cooks continues.

Today, another two families
go head-to-head

over three challenging rounds,

here in our kitchen
and in their own homes.

Only one can go through
to the semi-finals.

[Nadiya] Cooking today are the Kings.

Our family motto is 'backbone',
we don’t like any wimpishness.

We like to get on with it.

[Nadiya] And the Cadugans.

For us,
it’s always a party in the kitchen.

We always try to make it
as fun as we can,

as Caribbean as we can.
[they chuckle]

Hopefully, ah, they’re ready for us.

A big welcome to our two families,
the Kings and the Cadugans.

Both, we hope,
ready to cook to perfection.

Please meet your judges,
Rosemary and Giorgio,

who are expecting some
exceptional family home-cooked food.

We’re starting with The £10-Challenge.

Today’s theme is food to share.

The judges want to see you come up
with a tantalising sharing dish

for a family of four on just £10.

You have an hour and 15 minutes,
let’s get cooking.

[Jackie] Okay.

[Nadiya] Both families have had time
to practise today’s dishes.

Oh, nice peeler.

So don’t crush on the garlic,
slice the onions.

[Dom] I hate peeling garlics.
Do you want these ones fine?

[Jacqueline]
Yep, them ones fine, yeah.

[Zoe]
The Cadugan family are mum, Jacqueline,

and her two eldest children,
daughter Chantelle and son Dom.

Did you put pimento in it, Mum?

And salt? Make sure it smells
like our home-made stuff.

-[Jacqueline] That’s it.
-[Dom] Okay.

[Zoe] They’re making
a Caribbean salmon stew

with tomato gravy and sides
of mashed potato and buttered spinach.

This being a Caribbean dish,
I expect it to be really flavoursome.

This, for me, is a real family cooking.

I’ve worked in the Caribbean,

and they do simple food,
but if they get it right, it is delicious.

Fish is very dear to us in the Caribbean.

Normally it would be like red snapper,
or jack fish,

but red snapper is really expensive here

and we’re doing it on a budget,
so the salmon will do.

[she laughs]

Okay, I’m going to tidy up
my area now.

You know, my mother taught me that.

I was going to say,
is it something your mum taught you?

When I first started
getting into the kitchen,

she never wanted me there
because I left so much mess.

-[Zoe] 'Cause you’re a messy boy?
-Yeah.

But you still have great fun
in the kitchen?

-Yeah, yeah.
-A lot of singing and dancing.

[Nadiya] Originally from
the Caribbean island of Saint Vincent,

the family’s cooking harks back to mum,
Jacqueline’s childhood.

When we’re cooking, the music
is always loud, on maximum volume.

We go with the flow, that’s our style.

If the neighbours know we’re cooking,

they’ll join in
and they’ll start having fun, dancing.

The neighbours
always bring stuff for us to cook,

especially Mom, to marinate,
they’re always here.

I’m the boss.

-Yeah, she’s the boss.
-She’s the boss.

-[Dom] Is this a good size?
-Yeah, that size is good, yeah.

I get everybody involved
in my cooking,

I get the kids involved in it
and, you know, we all enjoy it.

Whatever dish we’re creating,
we put our own twist on it.

But you know what’s
the main ingredients that has to go in?

-Yeah.
-Mama’s love.

End of.

[she laughs]

[Nadiya] As well as love,

the main ingredient
in the Cadugans' sharing dish is salmon.

[Dom] Skin side down.

The reason why
it should be skin side down

is so it doesn’t get cooked
very, very quickly,

you get a crisp at the bottom,
you get it to a nice colour.

Salmon is one of these fish
that if it’s over cooked,

can be very, very dry
and stodgy and not really nice.

-I don’t think that’s hot enough.
-It is hot, it is hot, Chantelle.

[Jackie] I’m going to be really careful
when I’m chopping vegetables

because my father is a real perfectionist
about that sort of thing.

[Zoe] The King family from
south west London are husband, Mark,

wife, Pat, and their daughter, Jackie.

I will do a little bit
and then just check that it passes muster.

They think I’m boss in the kitchen,
but I’m not sure that’s necessarily true.

[Zoe] Their sharing dish
is a curried mussel chowder

served with Mark’s soda bread.

What am I looking for,
for in the chowder would be

the thickness and the packing
of the flavour.

I want to taste the potato,
I want to taste the onions,

but the most important thing
is the flavour of the mussel.

I want to smell the sea.

[Rosemary] What I’m looking for
is a really delicious,

light, flavoursome soda bread.

[Jackie] Oh, thanks very much.

Oh, no, that’s for the dish,
not for your consumption.

I’m confident
because I’ve done this dish many times

and we’ve... I've served it
at dinner parties at home

and people absolutely love it.

You’ve seen the Cadugans doing a dance.
What’s your comeback?

You wouldn’t want to see me
daddy dancing--

I don’t know, I think the nation
wants to see you do a daddy dance.

Do you think I might be alright?

The trouble is, there’s so much of me,
once I start wobbling,

-I keep wobbling even when I’ve stopped.
-Let’s keep going! Let's go!

That is, I love that look on your face,
you're like, "Dad, just stop."

-I just tend to look away.
-I love it.

-You can’t unsee it.
-No.

It’s on record now.

-You can look away, we’re gonna...
-Yeah, shall we?

Yeah, let’s just, let’s just, yeah.

[Mark] The secret to a good marriage

is letting the wife
think the husband’s in control

and, of course, the opposite
is absolutely the truth of the matter.

[Zoe] Mark and Pat are regular visitors

to daughter Jackie’s home
in Lincolnshire.

[Mark] In our family, Pat is the boss,
without a shadow of a doubt.

She’s the guvnor,
and we just do what we’re told.

-She’s the guvnor.
-[Pat laughs]

[Pat] I like that.

When I got married I just boiled an egg,
I couldn’t do anything more than that.

Ah, you’re too modest,
you were Miss Egg Boiler 1973.

You were national champion.

[Pat] It did improve, didn’t it?

-After a few years.
-Definitely.

Yeah, well...

Right, so there we are with the veg
ready for that risotto.

We’re a really close family

and being an only child means that,
obviously, the three of us

are always there for each other.

[Mark] And we do actually work quite well
in the kitchen.

But we all have a bit of a go at
one another and pull one another's leg--

But, yes, and the... Yeah.

[Mark] ...that’s half the fun, isn't it?

Yeah, definitely.

I’m using precooked, frozen mussels,

simply because, to keep within budget,
if we used fresh mussels,

it would be a lot more expensive.

But they’re just equally as good.

Now tell us about this chowder?

Based on a recipe
that we had in France once.

-Okay.
-[Mark] I thought, "This is delicious."

This is a great dish too, for us,
with the grandchildren

'cause it’s bringing in
all sorts of other flavours.

I remember with the kids when
we’re having mussels,

they get the things and they suck it

and that was really good family sort of
get together, sharing the dish.

[Mark] We’ve kept well within budget.

[Rosemary] What did you spend?

£7.63.

£7.63? Okay.

We’re quite proud of that.

You had a £10 budget,

so you could have actually
done something else, couldn’t you?

-Done a bit more.
-Yeah.

You’ve got to understand,
you’ve got to impress us.

Oh, you’ll be impressed.

-[Rosemary] Well--
-Oh.

-..don’t you? I mean, we love--
-I like confidence.

[Rosemary] We love confidence.
Okay, good luck.

[Jackie] I think we would have
had enough money to go on fresh mussels.

[Mark] We would.

I think it’s delicious enough as it is.

I know, I’m not debating how it tastes,

I’m just saying,
going under budget is so frustrating.

Really cross about that,
we probably could have done a bit more.

I’ve never used frozen mussels,
but they’ve been cooked,

so all the flavour’s gone out of them.

Yes, flushed, yes.

[Nadiya] In the Cadugan kitchen,

mum, Jacqueline, has moved on to

her Caribbean-inspired
spicy tomato gravy.

So the flavour in the gravy,
it has to be right.

All the blast of spices,

which is the chilli,
the pimento, the garlic.

I want to make sure that we’re going
to be pleasing the judges.

Is this a dish that has been
in the family for a long time?

Yes, fish is a family favourite.

[Chantelle] In the Caribbean,

we use tomato ketchup 'cause tomatoes
in the Caribbean is very expensive.

Right.

You get a tiny amount
because everything is organic.

So, for us,
tomato ketchup is a nice alternative.

-A bit sweet as well.
-[Chantelle] Sweeter, yes.

-It gives you that consistency.
-[Rosemary] Okay.

I’m a little bit worried when I see
tomato ketchup going into a recipe.

That’s not my thing.

[Rosemary]
It could work if it’s subtly done,

but I hope they don’t overdo it,
that will be a problem.

Yeah.

For my soda bread I’m using plain flour,

ground flour,
a good tablespoon of maple syrup,

just to give it some sweetness.

He’s being very clever with the bread,

that’s a really good idea
to do soda bread.

So soda bread,
it doesn’t take so long?

You don’t need to prove it,
knead it, you mix it up,

put it together, straight in the oven.

[Zoe] That sounds quite easy.

-Very, even you could do it.
-Even I, there...?

-Even you could do it.
-I’m going to give it a go.

Oh, this is being awkward.

It does look frightful, but it’s not.

Jacks, can you put some more
flour on there?

[laughs]

There we are, that’s better.

Now that seems to have come together
actually quite well

although it looks a bit messy.

So that goes into the oven.

[Zoe] With Mark’s soda bread
in the oven,

attention turns to the amount of spice
in the mussel chowder.

-Tastes flat, doesn’t it?
-[Mark] It needs more turmeric.

Right, well, you do it.

It didn’t taste as full as I thought
it was going to

and I think that’s probably
because I use a more generous portion

than Pat does
and Pat put the spices in this time.

Oh, that’s much better.

Guys, you’ve had one hour,
you’ve only got 15 minutes left.

[Dom] Time went so fast, hasn’t it?

Now I’m going to get the carrot in,
'cause we want the colour.

[Zoe] Worrying about having underspent
on their meal,

Jackie and Pat search the store cupboard

to see if they can rustle up
an extra element.

If we had some breadcrumbs,

we could have
done something with the parsley

and used the lemon zester and things.

The thing is, if we add dry spices,

it’s just going to taste
like dried spices.

Yeah, it’s not going to be very nice, no.

[Zoe] Look at that mashed potato.

Oh, my God, mashed potato is my
favourite thing in the whole wide world.

[Chantelle]
Did you taste there’s enough salt?

It’s enough salt,
you don’t need any more.

-No?
-No, that’s perfect.

We’re putting these
actually very nice looking mussels in.

[Jackie] But already cooked.

[Jacqueline] One minute for everything,
Chantelle.

Mom, you’re stressing me out.

-[Jackie] How’s the bread?
-[Mark] It’s a lovely thing.

-[tapping]
-Nice hollow sound.

Yeah, that feels fine.

Quick, quick, quick, quick, quick.

-Ooh, ooh.
-[Dom] Take your time.

Making a mess.

Still get that saffron, smells so good.

[Mark] Excellent.

Guys, time is up.

Whoo.

Oh, gosh, this is really nerve wracking.

[Mark laughs]

[Nadiya] The Kings' £10 sharing dish

is a curried mussel chowder
with Mark’s soda bread on the side.

I really like what I see,
I love the colour.

[Rosemary] I can imagine putting this
in the middle of a table

and the family just dip in,

so you’ve totally delivered the brief.

I cannot taste the mussel.

I was expecting a chowder mussel,
I was expecting to taste the sea.

There’s a very definite
overpowering of turmeric.

What happened with this,
you started to cook the vegetables

and you add your spice?

Yeah.

And then, when you add your stock,
then you add more spice.

That’s a bit of a no-no because the spice
will come through stronger.

[Giorgio] Okay.

It’s too dense,
I think you, you kneaded it too much.

Yeah, possibly.

The whole trick of a soda bread
is that you don’t push it too much,

you don’t work it,
it’s the opposite of ordinary bread.

I love the little touch
of the maple syrup,

you teach me something,
I never did that with maple syrup.

Oh, my golly,
that is a compliment indeed.

-So, thank you for that.
-[Mark] Thank you.

I’m really pleased with that.

-Yeah.
-Shame about the turmeric but, ah...

[Nadiya] The Cadugans' sharing dish
is a Caribbean stew

of salmon, carrots and peppers
in a tomato gravy

served with mashed potato
and buttered spinach.

I think it looks like a smile.

[they laugh]

The spices are coming through

and they really do add
to the flavour of the salmon.

The salmon is cooked
a little bit too much.

The vegetables, not quite cooked enough,
they’re a bit hard.

As we cut them, they’re not softened up.

Now the sauce, I was concerned about
the tomato ketchup

because it’s got quite
a strong distinctive flavour,

also it’s quite sweet.

But it doesn’t come through
as tomato ketchup at all, which is great,

and, in fact,
the spices are coming through.

I love that, I absolutely love that.

Only a perfect cooked potato
makes a very good mashed potato.

There was not enough water,
there was not enough salt

and the core wasn’t cooked perfectly,
the outside was.

That’s a very good,
seasoned, buttery spinach.

Overall, it’s a good, hearty family meal.

Thank you.

Ah, it’s like the weight's been...
[exhales]

-Lifted off your shoulder?
-At least they taste the love.

[Zoe] For their second challenge,

both families have to cook
their favourite dishes at home

for judges Rosemary and Giorgio.

Their first visit is to rural Lincolnshire

where Jackie, of the King family,
lives with husband Mike...

Okay, come on, guys.

[Zoe] ...and their three children
Ralph, Flora and Isabella.

-Put your shoes on.
-[Jackie] Let’s have these shoes on.

[Mark] Come on, quick, quick,
say good luck to Mummy.

-Good luck, Mummy.
-Good luck.

-Good luck.
-Bye.

[Jackie] Don’t break anything.

I’m going to lock that, just to make sure
they can’t come back.

[Zoe] Jackie works for her dad
in the family property business

and recently they’ve seen
even more of each other.

[Mark] We’ve done a lot of practising

and I think we’re coming up with
some dishes that the judges will like.

So, yes, we’re, we’re really looking
forward to it.

What an amazing house.

It’s even got a turret.

[Zoe] Today’s challenge
is Family Favourites

with just 90 minutes
to cook two courses,

a main and a pudding.

Hey, guys, look who I found.

-[dog barks]
-[Zoe] Hello, pups.

This kitchen is incredible.

-[Jackie] So many doggies.
-[Zoe] Oh, hello, pups.

Hello, my darlings, how are you?

-Lovely to see you. How are you?
-Hello.

And this kitchen,
I’ve never seen so much surface.

And look at these.

-Don’t open the drawers.
-They're deep!

Look, all the lunchboxes, so organised.

I’ve never been more relieved that
I cleaned that cupboard out last week.

As you know, the judges have asked you
for a main course and a dessert

that really shows off
your family favourites.

And you’ve got an hour and a half
to do that.

-Good luck, off you go.
-[all] Thank you.

[Zoe] The Kings' Family Favourites
main course

is a fillet of sea bass with chilli, lime
and prawn rice noodles,

pickled peppers and roasted kalettes,

a cross between
Brussels sprouts and kale.

I really like this dish,

sounds like something that
I would cook at home myself.

I’m always worried when people
say they’re going to do sea bass

because they tend to overcook it.

[Zoe] Now, Mark, you must tell me,
you still work a bit.

I still work.

You’re semi-retired,
but you don’t sit around?

No, I had prostate cancer
four or five years ago.

Yeah.

I was treated
at the Royal Marsden Hospital.

So one day a week I go
and run the shop

for the Friends of the Marsden
in the hospital.

So you enjoy, enjoy that job?

It’s funny because there may be two men
and 78 women there.

And one of the women came up to me
and said,

"Mark, a lot of people
are asking whether you’re single."

-[Gasps] Pat!
-[Jackie] Oh, God.

[Zoe] Look at Pat’s face.

Please!

[Zoe] Back off, everyone!

How many times...

Do you know that must be
the fifth time I’ve heard that story.

-Really?
-Still got it!

-[Mark laughs]
-[Pat] Oh!

[Zoe] What’s your role today, Pat?

-[Pat] Boss.
-[Zoe] Okay.

And if they have any worries,
they just come to me

-and I’ll sort it out for them.
-[Zoe] Okay.

-Says she, full of confidence.
-Is that right?

-You both seem alright with that, though.
-Oh, no, I’m fine with that.

-Yeah.
-I know where I stand.

You are making the cake?

I’m making the cake and the reason
I chose this is,

it’s a-- one that my mother
used to make for me

and I absolutely adored it
and the children like it,

so carry on the tradition.

-[Zoe] I’ll let you get on with it.
-Thank you.

[Zoe] For pudding,
Pat’s making her mum’s almond cake

and candied orange peel

to be served with Mark’s poached pears
and nut brittle.

The almond cake,
I’m really looking forward to.

I want the cake to be just really tasty,

not too heavy, good texture,
just a really brilliant cake.

-[Mark] These are lovely pears, Pat.
-[Pat] Oh, good.

-So you’re going to poach your pears--
-Poach these.

...in red wine?

Now, do you sort of choose
a good red wine?

I don’t think it’s worth buying
cheap old plonk.

[Zoe] Yeah.

I think it’s worth getting
a decent bottle.

-You want the flavour to give it depth.
-Yeah.

The other thing I’ve learnt is,
if you square off a pear like that

and just take that little bit out
and then the red wine gets up there.

-It seeps up into the heart of the pear.
-Seeps up in there.

But also, look, it stands up.

-Stood to attention.
-[Mark] Stood to attention.

Look at those gorgeous pears.

Like I do when Mrs King,
you know, tells me to.

[Zoe] Yes, exactly.

[Mark] So I’ll pop these in the red wine.

[Zoe] That smells amazing.

[Giorgio] Poached pears in red wine,

that’s a combination that
is made in heaven.

I’m expecting really
fruit flavour from this.

They’re taking a while
to come up to the boil.

[Pat] Do you want to put a lid on?

Does she mean on the pan?

Ah, well, I wondered, I wondered.

[Pat] Right, and that’s going to be about
half an hour, I think.

[Zoe] With her cake in the oven,

Pat moves on to the main course
of sea bass and rice noodles.

[Zoe] Tell me about the fish?

I pan fried the skins in rapeseed oil
and herb salt

and then because
you fried the skin off first,

-it won't take long to cook.
-[Zoe] How long are you thinking?

-Five minutes.
-[Zoe] Five minutes?

[Pat] So that’s the kalettes
in the rapeseed oil.

And that’s a local, Lincolnshire--

Yes, it is.

And you put it in a high oven
for about five, ten minutes

and when you take it out, it’s crispy on
the outside and soft in the centre.

[Zoe] And chewy on the inside.

-And on top of the fish, it’s really nice.
-Delicious.

[Zoe] Next on Pat’s to-do list
are the rice noodles

with chilli, lime and prawns.

Rice noodles are very delicate,

so cook them very little and then,
you know,

I want them to be still a little bit
al dente and to have punch of flavour.

Have a look at these prawns,
they’re quite big.

-[Mark] I’d slice them in half.
-[Pat] Right.

Just to remind you,
the judges are on their way,

just five minutes to go,
all needs to be on the plates, ready.

[Pat] When it’s cooled
I sprinkle it in icing sugar.

-Can you smell the almonds?
-Smells so good.

Oh, though I say it myself,
I’m rather proud of that.

[Zoe] Oh.

I don’t know
if this should come out.

[Jackie] Do you want to do
one last check?

[Pat] It’s not quite there.

A little bit down to the wire,
these last few details.

[Mark] Ah, that's what gets
the adrenaline going.

-[laughs]
-[Jackie] He says, standing still.

[Pat] Right, let’s get the coriander in.

Right, the noodles are ready.

[Pat] There we are.

-[Jackie] And the kalettes.
-[Pat] Kalettes. Just on top.

That is time.

-[Zoe] Well done, well done.
-[Pat] Collapse!

Now the judging, argh!

[Zoe] First up is the Kings'
Family Favourites main course,

fillet of sea bass
with lime chilli and prawn rice noodles,

peppers and locally grown kalettes.

It’s overcooked.

Hmm.

When you actually have a piece of fish
like this,

you just need to do it on one side,

don’t touch it,
let it caramelise and then you will see

it changes colour and you will see
the opaqueness coming through

to the other side

and then you turn it over
and you turn it off

and then it’ll cook itself.

I agree with Rosemary about that,
it is overcooked.

And the flavour of the noodles,

I feel there is an enormous amount
of sweetness at the moment.

And none of this garlic,
the chilli, peppers.

So, a bit disappointed
about those noodles.

Unfortunately,
these prawns are overcooked.

-Were they precooked?
-[Pat] Yes.

Ah, that’s your problem.

By having precooked prawns,
all the flavour’s come out of it.

Right.

I’m not a great lover of kale.

Oh, right.

But these are delicious.

Phew.

[Giorgio] They’re so crispy,
they’re so flavoursome.

Good.

[Zoe] For dessert, Pat’s almond cake
cooked to an old family recipe

passed down from her mum
with Mark’s red wine poached pears.

I think this looks absolutely beautiful.

-Who did the cake?
-I did.

That is sublime.

Frangipane is very easy to over flour it,

but the cake is absolutely nutty
at the right moment.

The pears are very soft,

they just melt in your mouth,
but I like that.

I’m very happy with this dessert,
it ticks all the boxes for me.

-[Zoe] Goodness me.
-[Jackie groans]

[Zoe] They loved the dessert.

[all talking over each other]

-Hi.
-[Zoe] Hello.

[Mike] So how did it go?

[Mark] Very well.

[Jackie] Would you like
some cake, chaps?

[all] Yeah, love some.

[Jackie] Come on then,
let’s have some cake.

[Mark] They loved the pudding.

But the fish, there was a few issues,
the fish was overcooked sadly.

But, you know, it’s just a learning curve
and you learn for the next time.

Ralph, what did you think of the cake?

-Really good.
-Really tasty.

Is it the red wine
that you like in the pears?

-Yeah.
-Yeah, that’s my boy.

There you go.

[Nadiya] The judges next port of call
is Kettering, in North Hamptonshire,

home to the Cadugans.

Because we are now
in the comfort of our own home,

it will be much easier for us.

You know the kids are going to be doing
the main cooking.

You know,
they learn from what I’ve been doing,

so I’m like the sous chef today.
[laughs]

[Nadiya] Mum, Jacqueline,
lives with Dom and Chantelle,

her husband and her two younger sons.

[Dom] Challenge is on for me
with the dessert today.

So little bit nervous, but I got it,
I think I got it.

I don’t think I got it, I know I got it.
[laughs]

[Chantelle]
Having Rosemary and Giorgio

in our house is going to be very surreal,
but hopefully they’re impressed

by what we can cook and we go through
the challenge and smash it.

[knock on door]

-Can I come in?
-[Jacqueline] Door’s always open.

-[Nadiya] How are you?
-Nice to meet you, fine thank you.

-[Chantelle] Hello.
-[Nadiya] Oh, how are you guys?

Hey! You’ve got two more today.

-Yeah, Jaden and Joshua.
-[Nadiya] Hi.

Oh, we’re going in for a hug. Hi!
You alright?

-There you go.
-[Nadiya] Wow.

[Nadiya] The Cadugans' dishes
are inspired by their home island

of Saint Vincent in the Caribbean.

I have some pictures to show you.

this is Dom and Chantelle,

my friend has a big field where they go
down and they pick the coconuts.

[Nadiya] Oh, wow.

[they laugh]

And this is me playing carnival.

-[Nadiya] Wow.
-[Jacqueline] That’s my festive season.

-[Nadiya laughs]
-These are pictures of my mom.

So has your mum passed down lots

of the techniques that you’re using today,
down to you?

Yes, a lot of the technique
is the marinating.

And she always marinate whether
it’s fish, chicken,

so the food is always full of spices
and flavour and taste,

so the flavour’s something definitely
handed down from my mum.

-It’s being passed--
-[Jacqueline] Generation from generation.

...passed to you and passed down
to your children?

[Jacqueline]
Yes, and hopefully, it continues.

[Nadiya] Yeah.

So, the judges would like you to cook
your family favourites.

You’ve got one hour and 30 minutes.

-Off you go. Go, go, go!
-Okay, okay.

[Jacqueline] You should butter them first.

I know, but I’m not using all of it, so...

-You need to.
-Do you think?

[Jacqueline] Yeah.

So, Chantelle, tell me,
what are you guys cooking today?

We’re making marinated pork chops
with a mango sauce

and lastly for dessert,
we’re going to have a chocolate soufflé.

If you can pull off a soufflé, Dom...

-I’ve got it, I’ve got it, I got it.
-[Nadiya] Yeah, I have faith.

[Jacqueline]
Somebody got faith in somebody, hey?

[Nadiya] Today’s main course
is a pork chop with mango sauce,

squash puree
and steamed baby vegetables.

[Jacqueline]
Okay, don’t forget to put your salt, okay?

[Chantelle] Yep, I will.

I like the Caribbean twist

with the sort of pork and mango,
I like that, it’s just different.

This is a popular Caribbean dish,

the pork with the mango,
so they must get it absolutely right.

-I know that’s not a smoothie.
-No, it’s not a smoothie.

[Nadiya] What is that?

We’re going to use
this to marinate the pork chop.

Here in the UK they use
apple and stuff like that for pork.

[Nadiya] Yeah, yeah.

But I think we prefer the mango
because it has more meaning to us.

[whizzing]

Going to sprinkle a bit of salt.

Don’t break, don’t break.

Gotcha.

[Nadiya] Dom’s responsible
for today’s Family Favourites dessert,

a chocolate soufflé.

[Giorgio] Timing is the most important
thing with a soufflé.

I expect the soufflé to be hanging out,
two fingers from the ramekin

and I expect it to be
gloriously soft in the middle,

crispy on the outside and deliver this
really nice chocolate flavour.

Chocolate soufflé,
my gosh are they living dangerously.

I really hope they can pull this one off.

I’m about to whisk the egg white.

[Nadiya]
What consistency does it have to be?

It has to be at the consistency
which they call high peak.

Okay.

-Not mid peak, high.
-Okay.

[Dom] And roughly around now,
that’s high peak.

-When it’s set--
-[Nadiya] Mm-hm.

...you should be able to...
over the head.

[Nadiya laughs].

Nothing comes out.

I’d pay good money
to see that fall on your head.

-[Dom] Really?
-Yeah.

I can’t believe you did that.

But that’s when you know it’s done.

When my grandmother
comes over to stay,

she’s like a chocolate fanatic,
so I wanted to let her see some,

a different way to incorporate chocolate
and this and that.

-Yeah.
-And it’s very easy.

So I was like, you know what,

let’s make a chocolate soufflé for her.

First thing she said,
"What’s this puff thing?"

[Nadiya laughs]

And every week it was
soufflé and soufflé and soufflé.

Really?

So, you’re setting yourself up a bit here?

So you’re an expert in soufflé?

I would rather have a baby
than make soufflé.

Mm, really?

Mm-hm.

Well, at least
I don’t have to go through that.

[Nadiya laughs]

[Dom] Okay, now I’m going to pop
this in the oven.

[Chantelle]
So I think the pumpkin is ready.

[Nadiya] Chantelle is in charge
of the squash puree

to serve with the pork chop.

[Chantelle] And a little bit of butter,

oh, that’s not a little bit,
that’s a little bit.

Mm, that’s really nice.

Guys, you’ve got 20 minutes left.

-[Chantelle gasps] Okay.
-20 minutes.

[Chantelle] Beans in because...

[Jacqueline] You think?

[Chantelle] Yep.

[Jacqueline]
You should put the carrots first

because the beans are easier to cook.

It should be fine.

How are the pork chops looking?

Yeah, we just don’t want to overcook it,

you just want to make sure it’s right.

The pork chop
must be really well cooked,

juicy and then I wanted
this mango sauce to really stand up

by itself and really give a character
to this dish.

Guys, you’ve got five minutes.

[Dom] Come on, you can do it.

You can do it, you can do it,
you can do it.

Is that how you get a soufflé to rise?

Gotta rise, gotta rise the soufflé.

[Nadiya] Shuffle them up.

Come on soufflé.

I’m just trying to talk to it.

-[Nadiya] Are they not rising?
-[Dom] Not fully, no.

Come on, soufflé.

[Nadiya] The judges are nearly here.

[Chantelle]
Quick, quick, quick, quick, Mom, quick.

[Jacqueline] Plate up, plate up.

I am so scared.

[Nadiya] Breathe, Chantelle, breathe.

[Dom] Look at this.

[Nadiya] Time’s up.

[Dom] Oh, no.

[Chantelle] Oh, man.

How much of a rise
were you expecting?

[Dom] I was expecting a bit of a rise
and a stiffness.

I’m devastated that it came out that way,
honestly, it hurts.

[Nadiya] Giorgio and Rosemary
are judging the Cadugans

on their main course of pork chop
with mango sauce,

followed by Dom’s chocolate soufflé
for dessert.

-[Rosemary] Can we start with the soufflé?
-I think we should.

[Rosemary] 'Cause it’s just come out
of the oven, hasn’t it?

A soufflé, to me,
is something that is a lot higher.

I can see it comes up the edges.

That doesn’t cut it as a soufflé to me.

The balance in flavour is very good,
it’s neither too sweet nor too bitter.

It’s cooked absolutely quite perfectly
all the way through

and soft in the middle
and it’s kind of light.

It just didn’t have enough strength
to just come up.

This is one of the...
the first times that it went wrong.

I think it was a bit of the pressure
and the time

because if it had
an extra two minutes in the oven,

it would have risen.

[Nadiya] Now for the main course,
a pork chop with mango sauce,

steamed vegetables and squash puree.

The pork itself
is a little bit overcooked,

so that makes it a little bit tough.

If you’d just cooked that pork
a little less

and had it sitting a little more,
it would have been better

'cause it continues cooking.

I think the flavour of the pork
is very good,

but unfortunately, the mango
doesn’t even come through,

which is a bit of a disappointment,

because I’m a mango lover.

Puree is a very difficult thing
to add to a dish

because the consistency needs to match
the consistency of the other food

and in this case,
the consistency of the puree

has really got nothing
to do with the rest,

it doesn't gel together with the dish.

I’m a bit disappointed
on the meal of today,

I must admit that.

There were some really silly mistakes.

-[Rosemary] Thank you very much.
-[Giorgio] Thank you.

-[exhales sharply]
-[Jacqueline sighs]

You could cut the tension with a knife.

Yeah.

[Dom] Whoa.

[Jacqueline] You know,
we still have the next challenge

and we’re not a family
who would lie down and die.

You know what I mean?
We stand up and we’re going to fight.

[Nadiya] I see that.

-[Jacqueline] We’re going to fight.
-[Dom] Yep.

[Zoe] Today, the Kings and the Cadugans
face their third and final challenge.

We have to smash it this time, man.

We are, Mum, we are going to smash it.

We have to smash it.

[Zoe] At the end, the judges will decide
which family to send home

and who to put through
to the semi-finals.

[Jacqueline]
After challenge two, to be honest,

it actually gave me that fight,
because this is it

and this is what we need to do, we need
to actually bring out our secret recipe.

[Rosemary] The Cadugans,
it’s infectious the way they cook.

The challenge one was really good,

but challenge two,
that pork was a disaster.

Ah, the Cadugans,
the singing Cadugans,

I feel very, very sorry for Dom
and his soufflé didn’t,

didn’t rise, it was a fantastic flavour.

[Rosemary] This family needs to
stay calm, stay focused,

because this competition
could go either way.

So here we are.

Great, what have we got?

Our practice, I hope,
has paid off so that we’re...

Yeah, exactly.

[Giorgio] The Kings haven’t managed
to wow us so far.

It is a problem
the way they build their flavours,

and I cannot understand what
is this idea of using frozen mussels

and precooked prawns in their cooking.

The Kings haven’t got it quite right,
but they have some good ideas.

But the most important thing is,
they listen to what we say

and if they can apply it and put it in
the food today, they could get through.

Welcome back, everyone,
it’s the final challenge.

Oh, yes, Rosemary and Giorgio
are expecting great things today.

Two dishes, but not just ordinary dishes,

it’s the
Impress the Neighbours challenge.

Time to pull out all the stops.

You have two hours and 15 minutes,
so let’s get cooking.

[Jackie] Right, let’s go.

Am I doing three lemons, or four?

[Pat] I’d do three, actually.

[Jacqueline] Do some more garlic.

You don’t want to put
too much garlic, Mum.

[Nadiya] To impress their neighbours,

each family must produce a starter
and a main course.

[Giorgio] This challenge is about
impressing your neighbours.

There is nothing better than sitting down

with your neighbours
with your friends and having a good meal,

it brings everybody together.
This is what life is all about.

[Jacqueline] We’re going to be doing
curried goat

and it’s been passed down
from generation to generation,

so I’m feeling very confident
about this one.

[Zoe] To start, the Cadugans
are cooking a Caribbean-inspired soup

and a main course of curried goat
served with rice and peas,

fried plantain and coleslaw.

We’re using the leg,
the thigh of it, of the goat,

because there’s, there’s more meat
and less bones.

Goat is a very tough meat to cook,

so we’re going to pressure cook it,
to make it very, very tender.

-[Dom] Is that enough, yeah?
-[Jacqueline] Yeah.

Goat is a very important meat for me,

I expect the goat to be really flaky
and beautiful

and to deliver the sweetness
that is the particularity of the goat.

[Rosemary] Goat is very like lamb,

but they’ve got to get it
beautifully tender,

very tasty, all those lovely flavours
coming through.

I’m just putting the love into it, so...
[laughs]

Is this the kind of dish you
would make to impress your neighbours?

-This is what my neighbour loves.
-This is what the neighbours love.

They always smell it cooking, so they
always get the smell of the cooking.

This is something you have practised
on the neighbours?

It’s the first meal, I think,
the neighbour had from me.

-Really?
-[Jacqueline] Yeah, so...

-You’ve been doing it for years?
-Yeah.

[Nadiya] How are you doing, Dom?

You’re concentrating quite a lot

'cause I’m used to you singing
and dancing.

Yeah, it’s just 'cause since the last
one with the soufflé that didn’t rise.

You were so disappointed with the soufflé.
So, you’re concentrating?

-Yeah.
-This is Dom’s concentrating face?

Yeah.

Can we see happy,
smiley, dancing Dom?

Look, there you go,
that’s the face we want to see.

-Don’t worry, you’ll get that soon.
-I’ll come back for that later.

Yes, you would,
I’ll leave that there ready for you.

[Chantelle] A lot of people
don’t cook goat enough,

this is why we’re using
the pressure cooker.

We make sure we have to get this right,

because if it doesn’t then
it might be tough.

Curried goat in the pressure cooker,
how are you feeling about that?

I feel absolutely perfect with that.

If anything else, it adds, you know,
speed to cooking,

so she has to be careful
not to overcook it.

It’s a bit of an experiment for them.

I’m going to pressure it for about ten,

I’m going to do ten minutes first,

check it and then come back
and pressure again.

[Jackie] Daddy, how many rashers
of bacon do you want?

Seven or eight, if you can get them,
just fill the baking tray.

[Pat] I think fill the baking tray,
because, you know, you use quite a few.

[Nadiya]
The King family are going all out

to impress with not one,

but three starters
served on the same plate.

I must confess, I have wowed our
neighbours with this dish before,

so as the brief is to have
a little bit of wow factor,

I hope that that’s
just what we’re going to do today.

[Nadiya] Their main course
is steamed guinea fowl supreme

with truffle mash,
chargrilled asparagus tips,

beetroot crisps and a white wine sauce.

My mother is doing the guinea fowl

and she’s making the most delicious sauce
with all the extra bits

of the guinea fowl
to get a nice stock going.

This is the beginning of the sauce,

so it takes a bit of a while
for all the flavours to marinade.

Having a little nosy in your pan there.

Look at that, Pat, that smells great.

[Zoe] So is this the kind of thing
you would cook?

Yes, because when you’re entertaining,
I like spoiling people.

[Zoe] Yeah.

And I think
this is a bit of a spoiling dish,

so that’s why we’ve chosen it.

And, um, I just hope everything does
what it’s supposed to do.

[Zoe] With her sauce simmering,

Pat moves on to the main course
centrepiece,

a flattened breast of guinea fowl,
rolled and steamed in the oven.

Guinea fowl is a difficult bird
to actually cook

because it’s a dry bird,
so unless you know how to cook it,

to make it really moist,
it could be a disaster.

[Pat] I’m cooking
the guinea fowl in cling film

because I’m going to then poach it
in the oven.

It means I can take the guinea fowl out,
sometime before it’s due to be plated,

but the cling film will keep it hot,
but it won’t overcook it,

because there’s nothing worse
than overcooked guinea fowl.

They’ve got the guinea fowl over there.

She’s wrapped it in cling film,
put it in the water.

Yes, it’s her version of doing
a water bath, steaming it.

You can do the same way in a steamer,
if you wanted,

it’s actually a very good way to cook it,
because it keeps it moist.

[Nadiya]
With the Cadugans goat curry cooking,

they’re making a start on their soup

made from a spinach-like
vegetable called callaloo.

Back home in my country,
callaloo is very, very popular.

Every Saturday, Friday, you go
to the market to buy a fresh callaloo.

Normally we would not use
tinned callaloo,

we would use a fresh callaloo,

but because here
we can’t get a fresh one,

so this is the next best thing.

I’m expecting this soup to have
this beautiful vibrant, green colour.

It’s a delicious dish,

but I don’t know how much
it can impress your neighbours.

Mm, smells like nettles,
the one that stings you--

Oh, stinging nettles.

-Yeah, that.
-The callaloo.

Herby.

[Chantelle]
Yeah, that’s true, that is true, yeah.

-[Jackie] Oh, I’ve got a cut on my finger.
-Have you?

It’s just the lemon juice in a cut.

I’ll just get some backbone.

[Zoe] The Kings' starter
consists of three dishes,

seared scallops, parmesan wafers
with baby leeks and tomatoes

and smoked trout and salmon terrine.

I’m going to start
doing the salmon terrine.

I’ve got to make sure everything
is roughly the same size,

so that it all looks quite consistent,
but you want to be able to taste it.

You know, I don’t want it to be too
finely chopped, so it’s like mush,

but if it’s too big then it’s just going
to feel like a huge great mouthful.

I don’t know whether
they’re trying too hard here.

I’ve always said less
is better 'cause you can get it right.

Mummy,
are you happy with that consistency?

Yes, that’s perfect.

[Nadiya] So what’s happening now?

-The pressure's start.
-Okay.

-But I’m not sure the texture of the meat.
-Okay.

So she’s going to check it.

So, I’m going to check it
for my peace of mind.

Okay.

This is quite exciting because when
you’re in a pressure cooker,

you don’t know what’s going on
until you open that lid.

[Jacqueline] Yeah.

[Nadiya] Oh, that smell.

[Jacqueline laughs]

-[Nadiya] So what are you looking for?
-We have to feel the texture.

Chan, I think it’s a bit hard.

She hasn’t been cooking it for very long
and she was seeing whether it’s done,

but by actually opening it, she’s taken
the temperature down every time.

The goat, I need to let simmer a bit more,

I might put it back on to pressure again
just to get the texture.

The coleslaw is a nice, cooling sensation,

because when you’re back
in the Caribbean

and you’re in the heat and you’re eating,
for example, curried goat, it’s still hot,

but then you just need something
to cool you down.

So, like, it’s all about the colours
and seeing

the different vibrant colours.

It’s like, for example, a carnival.

You know what, it needs a dance.

[Chantelle laughs]

[Rosemary] I saw you were doing
a little bit of a dance there.

What, do you want
to have a little dance?

Well, can you show me some steps?

[Dom] Okay, when you wind,
you move your hips.

[Rosemary] Oh, no, we won’t go there.

The Caribbean's known for it,
the waist, there you go.

The Caribbeans are known
for their waist.

[Dom] And then give it a little move.

[Jacqueline] Get a little bit of move,
isn't it?

[Jacqueline] That’s it, that’s it.
[Dom] Gwan!

[Dom] You’re invited to my party.

We can party like anybody.

Okay,
we’ll party like there’s no tomorrow.

Okay, that’s enough,
get on with cooking!

[Zoe] In the Kings' kitchen,

Mark’s responsible
for the beetroot crisps

to go with the guinea fowl main course.

[Mark] I am being very careful,
because this is a mandolin,

which is about the sharpest thing
known to man, I think.

But I hate what it does to your fingers
and your worktops--

-And your teeth.
-...your chopping board and your teeth.

[Mark] In they go.

[Zoe] Jackie’s in charge
of the truffle mash.

I’m going in with the truffle oil now.

[Giorgio] I hate truffle oil,

it must be used very sparingly
because if it’s too powerful,

it’ll be with you for the next 48 hours.

There’s no truffle,
you can’t taste the truffle.

You still can’t taste the truffle?

Try that now.

[Jackie] No, you try.

Yeah, I think if we put any more in
it might overpower it.

Okay. So that’s done,
that’s another tick.

Do you want your father to try it?

No.

No, okay.
[laughs]

Too many cooks.

I’m a bit concerned about the goat.

You don’t want it chewy.

[Nadiya] To ensure their goat is tender,

the Cadugans
are using a pressure cooker.

I’m going to take it off now and open it,
to see the texture of the meat.

Oh, this goat is hard.

-It’s hard?
-This goat is hard.

[Chantelle] You need to put it--

[Dom] You need to let it pressure.

[Chantelle]
And don’t interfere with it, Mom.

Ten minutes to go, families.

[Pat] Are we up to speed?

Should we just have
a quick team huddle?

What have you got left to do?

-Team huddle.
-I’m doing the leeks now.

-[Pat laughs]
-You’re very sweaty, Dad.

[Nadiya] Happy with that texture?

-[Dom] No.
-[Nadiya] No?

-Yeah, yeah.
-That’s it.

[Mark] I’m going to put the scallops on.

[Zoe] How long do you want
to cook scallops for?

A minute on one side
and then quickly turn it over

and then you’re virtually done.

-Check the goat, Chantelle.
-I am checking the goat.

[Chantelle] Okay, let’s have a look.

I think we should take one out.

Are you two focusing
on plating up the guinea fowl, yeah?

Yes, I’m hoping that when I cut it

it’s going to be exactly the texture
I wanted.

[Chantelle] Are you sure you want
to do this, your hands seem a bit...

[Jackie] Can you not look now?

[laughs]
Please?

Are we happy with this, Mum?

You said yep, it’s on you.

Time is up families, time’s up.

-Yes!
-Got it.

[all sigh and chuckle]

[Zoe] The Cadugans have made
a traditional Caribbean supper

with a starter of callaloo soup.

You’re trying
to impress the neighbours, and us,

and I would have loved
some bread or something,

something to go with it.

I appreciate your problems in getting,
you know, the callaloo here.

-You got it out of a tin, didn’t you?
-Yes.

That’s the problem.

I’ve had it fresh
and it’s a different flavour.

I don’t like the consistency and I don’t
like the flavour, it’s a bit bitter.

[Zoe] Their main course
is a Caribbean classic, curried goat

served with rice and peas,
coleslaw and fried plantain.

I really do like the flavour of the curry,

it’s very balanced,
the meat is very tender,

it’s really flavoursome.

Your use of spice is very good,
it’s very sensible.

The rice is really good as well, fluffy,

you can actually taste every grain,

that really does take me back
to the Caribbean.

You did a very good job cutting
that coleslaw.

Perfectly, beautifully cut,
altogether it comes together

as a really nice dish

and I can see why your neighbour
would come around with this smell.

[laughter]

[Nadiya] The Kings' starter
consists of three dishes -

seared scallop on a pea and mint puree,
parmesan wafer

with baby leaks and tomatoes

and a terrine of smoked trout,
fresh salmon and avocado.

[Giorgio] It looks magnificent.

Who cooked the scallops?

I did.

Perfect, they are perfection.

-He’ll be insufferable to live with now.
-[laughter]

I know you were
in charge of the biscuits.

I was.

-The biscuits are exceptional.
-Really?

-[Giorgio] Both of them.
-Brilliant.

The tomato adds a little bit of acidity,

that really brings
the whole things together.

Your salmon terrine, it’s really good,
but if you had made it a little bit finer.

Yeah.

You accomplished something really nice

and it was technically quite difficult
to produce this dish.

-So congratulations for that.
-[Jackie] Thank you.

[Nadiya] Their main course is steamed
guinea fowl supreme

with truffle mash, chargrilled asparagus,
beetroot crisps and a white wine sauce.

I’m very glad you cooked
the guinea fowl that way

because by cooking it in its juices,
it keeps it moist.

The beetroot crisps, get rid of them,
you didn’t actually even need them.

Unless they’re going
to have a proper crisp,

you’ve got it half measured here,
it’s neither one thing or the other.

The asparagus are perfect,
and the mashed potato,

you put very little
of the truffle oil in it,

so it doesn’t really come through

because I have a special hate
for truffle oil--

-Oh!
-I dislike truffle oil.

If my neighbour cooks this,
I’d go back to see you every day.

-[Pat laughs]
-[Giorgio] Well done.

[Zoe]
With all three challenges completed,

the judges must now decide which family
to put through to the semi-finals.

[Jackie] Huddle in, huddle in.

-[Giorgio] Rosemary.
-Mm-hm.

Again, crunch time,
we have to take a decision on this one.

This is actually very difficult because
they've both done two fabulous dishes.

[Pat] Well, we did our best,
didn’t we? We all did.

You must keep in consideration
the fact that they grow

through each of the challenge
and they step up every time, a little bit.

[Pat]
Well, it’s in the hands of the judges now.

Both teams have improved

-in one way or another, both.
-Yes.

Lovely families,
the judges have made a decision.

[Nadiya] They’ve taken
all three challenges into consideration,

but unfortunately only one team
will go through to the next round.

[Zoe] Okay, the waiting is over.

The family going through
to the semi-final are...

...the Kings.

[they chuckle]

-[Chantelle] Congratulations, guys.
-[Jackie] Thank you.

[Pat] That’s so sweet.

-[Dom] Congratulations.
-Oh, thank you.

[Chantelle] Of course we’re disappointed,
we’re very competitive

and we thought
we did bring our A game today.

I’m really proud,
cooking the curried goat,

that’s the one that
we really specialise in.

We did it to the best of our ability.

Our competitors were really, really good
and seeing what they

bring to the plate was really interesting
and I wish them all the best.

[Nadiya] Well done.

-Fantastic.
-Oh, my lord.

I can't hardly believe it.

Yeah, I’d hoped we’d win and I think we
did pretty well, so I’m thrilled to bits.

And thank you to the leader.

Yeah, exactly, boss lady,
boss lady.

I don’t know about that,
it was a team effort.

It really was.

I’m sad to see the Cadugans go,
because they’re such a joyous family.

But, you know, the Kings edged it today.

[Giorgio] It was today that the Kings
really raised their game

and they stand out,
especially with that starter.

The boss in this kitchen
seems to be my brother, Mark.

I’m just quite happy letting Mark and Jo
try and work that out.

[Jo]
Maybe Mark should have started again.

He didn’t listen to me.

-[Faith] Mum, you haven’t seared it first.
-Oh, my God.

-Pan, please.
-Drama.

[Mojgan] It needs to get in the oven now!

[Faith]
I can’t watch, it’s stressing me out.

[all] And in, yeah!