The Big Family Cooking Showdown (2017–2018): Season 1, Episode 7 - Episode #1.7 - 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.

Cooking today, the Bellamys...

-[Ocean] I’m competitive.
-[Mojgan] I think we all are.

-Yeah, definitely.
-You’re worst.

Yeah, she’s worst, she’s just acting nice,
but actually--

-Wait till I get in the kitchen.
-Yep.

[Zoe] ...and the Bellamoores.

We’ve had a good practice and there

were a few arguments on the way.
[laughs]

That’s the thing,
you’ve got to keep chilled out,

no matter what happens,
we won’t fall out.

-When you feel like shouting, just laugh.
-Yeah.

[Zoe]
Both families have had time

to practise the dishes
in their own kitchens.

Welcome to our two families,

the Bellamoores and the Bellamys,
who are about to rustle up

a belly full
of amazing home-cooked food.

Well,
that’s what our judges are expecting.

Rosemary and Giorgio will be tasting
every morsel

over the next three rounds of cooking.

Let’s get going with
The £10-challenge.

Today, you need to come up
with a perfect picnic

for a family of four with just £10.

The picnic should be ready
in one hour and 15 minutes.

Off you go.

I need the potatoes.

This is when we create a bit of a storm.

Where are my eggs? One, two...

[Giorgio] A great picnic is made
of a lot of variety of things that comes

all in this fantastic bags then when
you open it, it keeps on coming out.

There’s something that surprise you.

Ocean, Ocean?

-[Ocean] Ooh.
-[Faith] Turn down.

Good start, isn't it?

[Zoe] The Bellamys are mum, Mojgan,

and her daughters, 18 year old Ocean
and 15 year old Faith.

If we’re going to make a picnic,
we’re going to make it nice.

[Mojgan] This picnic is going to be luxury
Persian style, it’s got to be the best.

[Zoe]
They’re preparing a Persian chicken

and potato dish called Salad Olivieh

with freshly baked bread rolls

and spiced beef patties,
known as kotlets.

They’re a classic picnic food
for Persians.

Children love it.

It is a taste of our childhood.

[Rosemary] Now the kotlets,
I’m interested in this,

it is quite Middle Eastern,

but it’s got those flavours,
cinnamon and all those spices in there.

If they’re cooked properly,

if they’re seasoned properly,
it will be good.

We’ve got the grated onion
and the mince meat

and we’ve got also turmeric, nutmeg,

I’ll put a little bit of cinnamon
in there.

-How’s it going, Mum?
-Really well, look at the colour.

[Zoe] Originally from Iran, single mum
Mojgan lives in Bournemouth

with her young son and two daughters.

Food time.

I’m the fun one.
[laughter]

-I’m the sarcastic one.
-And she’s the boss one.

[Mojgan] I left Iran when I was 14

and we got accepted
as an asylum seeker in the UK.

It was tough times
because I left my mum and dad.

Now I’m a fashion designer,
designing bridal and evening wear.

[Mojgan] You look amazing.

[Ocean] My mum’s inspired me,
it’s easy to turn around and say,

"Oh, yeah, I’m tired, kids,
I’ve been working all day,

throw a pizza in the oven."

It’s never been like that in this house.

How many cloves of garlic?
Shall we say two?

I would say two.

When I come back from my work,
I go straight to my kitchen

and I put the music on
and I always wear heels when I cook.

When I feel nice, I can cook better.

[Ocean] Mum’s a person
that wipes the plate

when she’s finished the meal.

She’ll make chicken stroganoff,
there’ll be a splash, like, "Ocean, stop."

I’m not that bad.

Yes, you are, you really are.

[Faith] Everything’s a competition to me.

At school, at the end of every term,

we have a sports kind of competition,
if you will.

My team’s never lost.

It doesn’t matter who I go with,
I will make them win.

She’s going to be the drive, the wheels.

Positive.

Juice of four lemons, zest of two.

-Have we got a juicer?
-And you just put it on the pan.

[Nadiya] The Bellamoore family
from South Wales are Mark,

his sister, Jo, and his nephew, Ross.

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

You can tell
by the fact that we have these.

These are our instructions,
not only the recipes

but also where we... what we stir,

where we stand.
[laughs]

-Isn’t it, Mark?
-What are you saying, Jo?

Nothing.

I’m just quite happy just letting

Mark and Jo try and work that out
between them

and then I’ll just carry on doing
what I’m doing.

[Nadiya] Their picnic menu
includes curried vegetable pasties,

cheese and caramelised onion tarts
and Scotch eggs,

all served up
with freshly made lemonade.

Jo, how is it all going?

Better than our practice,
put it that way.

Oh, is it? Were words had?

-Oh, Zoe, we had a fall out.
-[Zoe gasps]

Yeah, we had to sit Mark down,

we had to sit him down,
give him a talking to.

-Oh, no, in a room alone?
-[Jo] We had to, didn’t we, Mark?

-It was like an intervention.
-[Zoe] Was it?

So we’ve got little codes now.
If I can see it happening.

She did say she’d give me a nudge
if anything...

if I started getting a little bit untoward
and uncontrollable.

Yeah, okay.

[Zoe] Mark’s sister, Jo,
and his nephew, Ross,

are regular visitors to his house
in Newport in Wales.

Jo’s got a habit of turning the kitchen
into a snow scene when she’s doing that.

Mark, your kitchen is fine,
there’s no mess, we’re fine.

[Mark] Okay, Jo, just keep it tidy.

[Jo] Who’s the best cook in the team?

-I think Jo.
-Aww, no.

-I think Jo, yeah, I think Jo.
-No.

I would probably say Jo, as well.

You two always have a little
brotherly-sisterly rivalry.

Yeah, ganging up, yeah.

I’m the most,
the most sensible of the three adults,

-even though I’m the youngest.
-Yeah.

[Jo] I, I just fuss too much.

Timing’s not brilliant for me,
it’s always later--

Jo invites everybody over at six
and we’ll sit at ten-ish.

[Jo] Yeah.

Hello, how are you?

-Hello, how are you?
-[Mark] Nice to see you.

We try and get together as often
as we can,

which is very entertaining,
'cause it’s a big family

and slightly, slightly mad.

-[Jo] Cake anybody?
-[all exclaim]

My recipe?

There’s a lot of people sitting around,
a lot of people drinking, eating.

Everyone’s sat with a tray on their lap

because there’s not enough
room on the table.

[Ross] Mark, he’s quite good
at giving directions.

[Jo] He’s bossy, Ross.

-Helping--
-Just come out with it, he’s bossy.

He likes to listen to all our ideas,

but ultimately we’ll be doing
what Mark wants at the end of the day.

[Jo] Oh, that’s like luxury.

[Zoe] Jo’s working
on the shortcrust pastry,

which will be used
for both the pasties and the tarts.

[Jo] Pressure’s on me at the moment.

We’ve got a mixture of butter and lard

and it’s a traditional recipe
from Mark’s wife’s family.

[Mark] Yeah, that’s
my mum’s recipe actually.

[Rosemary]
Pastry is a real technique.

It can’t be too dry, or too wet,
it has to be also not too thick.

Is it normal to get a little bit sweaty
when you make pastry?

[Jo laughs]

I’m happy with this, this is okay,
hopefully that will roll nicely

and my brother won’t tell me off
for over-rolling it.

[laughs]

[Rosemary] I’m actually worried
about the heaviness of it all.

They’ve got a pasty, which the pastry’s
got to be correct for that,

they’ve got a tart,
pastry again, so heavy.

You must remember
that when you go for a picnic,

you usually go for a nice walk.

But you’re not going
to be able to walk after that!

Well, you have
the picnic at the end, then.

[Nadiya] Over with the Bellamys,

youngest daughter Faith
has made a start

on the dough for the bread rolls

to go with their Persian picnic.

I’ve already put in half of my butter
and milk mixture

and then I’m adding the other half

bit by bit,
just to the point of perfection.

So, normally I’d do it by hand

because I prefer to get my hands dirty,
get it, you know, get in.

There’s only so much a machine can do.

-[Nadiya] She’s 15!
-[Zoe] I know.

I did not know what socks to pick at 15.

I couldn’t boil an egg at 15.

Can you boil an egg now?

-Still can’t boil an egg.
-No, okay.

I see that you are adventurous enough
to make your own bread?

Yeah, they’re very quick rolls,

they’re nothing that needs
to rise for too long.

How much yeast did you put in there?

I put two sachets,
so around 14 grams.

-14 grams--
-14 grams of dried active yeast?

-They’re basic dinner rolls.
-Okay.

Nothing too over complicated.

The bread,
what’s going to happen with that bread?

Worried about the bread.

-Worried about it.
-Really worried about the bread.

14 grams of yeast over 12... 12 rolls.

-Yeah, I know, that’s a lot of yeast.
-That’s a lot.

[Rosemary] It’ll be so indigestible.

-That’s not good.
-[Rosemary] No.

Oh, peas everywhere.

[Mark] How you doing
with that spice mix, Ross?

[Ross] Yeah, it’s going on now.

I’m making the filling for the pasties,
which will go into Jo’s pastry.

So I can add a splash of water,
so they don’t burn or dry out.

The filling has to be
the right consistency.

[Rosemary] If that is wrong,
if that’s too runny,

then it’ll make the pastry soggy.

If that’s too thick,
it won’t be terribly nice to actually eat.

[Ross]
Mark, the softness of these tomatoes,

are they ready to go in the main mix?

Perfect, Ross, that can go in.

-[Ross] Yep.
-Oh, right, thanks Ross.

[Mark] I’m just going to start
the Scotch eggs now.

So this is a mix of sausage meat,
cooked chorizo with cooked onion,

just because I love the flavour.

Then I’m going to basically just attempt

to wrap these eggs
into the meat mixture.

This is quite difficult because
the eggs will carry on cooking.

[Giorgio] Perfect Scotch egg
that I’m looking for

is that when I cut in the middle,
I get that beautiful sensation

that the egg yolk’s still a bit runny.

And let’s see how we go.

Okay, guys, you’ve got half an hour left.

Half an hour left.

[Zoe] Jo’s rolling out the pastry

for the caramelised onion
and feta tarts.

The time plan for the tarts
to go in the oven

was possibly about ten,
15 minutes ago.

So I’m running,
definitely running a bit late.

I hope Rosemary and Giorgio
really like the rustic look.

Four tarts. In the bottom.

That tray is dodgy, Mark,
they slide everywhere. Okay.

I’m about to grate the eggs
for the salad Olivieh.

[Mojgan] Yes, go, you go.

[Nadiya] Ocean’s working on
the mashed potato and chicken salad.

I want the potato inside
the salad Olivieh to be very soft,

I don’t want any bits in it.

I will ensure there’s no bits,
so it tastes smooth.

[Giorgio] The potato salad

is always difficult to produce because
the ingredients are varied,

so to make sure that they’re cooked
absolutely properly

and if the mayonnaise
is too thin and it becomes runny

and, you know, if it’s too thick,
it just becomes congealed.

Faith, is the mayonnaise nearly done?

[Faith drowned out by whirring]

I’m not sure, it might have split, Mum.

[Mojgan] Really?

[Faith]
I think I might have to start again.

[Mojgan] Is it definitely?

Yeah, look, look at that.

-[Faith] What the hell is that?
-How did that happen?

[Giorgio] This could be a big problem.

The mayonnaise has come apart,

we’re really tight in time at the moment,
very, very tight.

This time,
I’m just going to take it much slower.

It’s got to be,
the oil’s got to be poured very slowly.

Yeah, that’s what I’m going to do
this time, much slower than before.

Lemon juice.

Families, you have 15 minutes to go.

Oh. Hurry up.

I’m panicking because
I shouldn't start frying now.

There’s a fire going on over there,
I think.

Fire extinguisher!

If we can get these pasties
in the oven,

we’re a little bit concerned
about the time.

I’m going to put a sprinkle
of turmeric on the top

and then some nice sea salt,
which gives it a nice texture and flavour.

[Ocean] I need the mayo, Faith.

[Faith] I’ve got the mayo, it’s here.

-[Ocean] Is it good?
-[Faith] Yep.

Perfect.

[Mark] Jo, do you want to start filling?

-Yep. That’s not cooked, at all.
-No, no, no, get them in, Jo.

All a bit of a panic now.

Jo-Anne, I’m going to struggle
to get the lemonade on,

so we’re going to have to think
about that.

So juice of four lemons in a pan
and the zest of two lemons in a pan.

-Mum.
-Mm.

More salt and lemon juice, please,
for me.

Lemon juice, yeah?

I want more lemon juice in that,
please.

Families, you’ve got one minute!

Come on, let’s go.

[Mojgan] Okay, my kotlet is ready.

[Mark] Oh, one pasty’s burst.

[Mojgan] Check your bread, Faith.

[Faith] Oh, one fell on the ground,
one roll went.

[Ross] These alright?

[Mark] Some lemon
needs to go in there as well.

[Mojgan] One more bread there.

They’re very undercooked.

That’s it, time up.

-My God.
-Well done.

Guys, group high five, group high five.

Well done, Ross.

[Mark chuckles]

[Zoe] With their £10-budget,

the Bellamoores have made
a picnic hamper

filled with curried vegetable pasties,

Scotch eggs, caramelised onion
and feta tarts and a fresh lemonade.

Can I just congratulate you,
I love your bunting, that’s amazing.

Oh, thank you, my daughter,
Annie, made it.

-[Rosemary] Did she really?
-Yeah, yeah.

-[Rosemary] They look like you.
-[laughter]

[Rosemary]
Now, what are we looking for.

Soft eggs?

We’re hoping it'll be
slightly soft in the middle.

[Rosemary] Soft egg.

[Rosemary gasps]
Yay.

[they laugh]

I found the mixture
around absolutely delicious.

Um, I don’t think you needed the chorizo,
it was a bit of a distraction.

[Rosemary] No, I agree.

You’ve got the soft egg,
but it’s not seasoned enough.

Right.

[Zoe]
Now for the curried vegetable pasties.

[Giorgio] It looks really beautiful,
that yellowish golden colour.

I feel the pastry is slightly
bit undercooked--

Mm-hmm.

...especially when it gets to the edges.

The filling is actually really good,
but it’s just lacking in seasoning again.

-You used the same pastry for this?
-[Jo] Yes, yeah.

We're gonna have the same problem,
that's not even cooked.

-No.
-No.

-[Giorgio] We’ve got some lemonade too.
-[Rosemary] Here.

-I think that was such a nice touch.
-I adore the lemonade.

I’ve never made it before.

What? That’s delicious.

[Ross] Yeah, that wasn’t part of my--

That’s delicious.

[Giorgio] That is delicious, yeah.

[Nadiya]
The Bellamy family have produced

a classic Persian picnic of kotlets,

a chicken and potato salad
and Faith’s bread rolls.

Okay, I was worried about this bread

and I was actually right to be worried.

I think 14 gram of yeast for 12 rolls,
that’s a little bit too much.

And it’s a little bit thick in the middle.

[Nadiya] Now for Mojgan’s kotlets.

I like the flavours, I like the spices.

I think, for me, I prefer these warm.

-Definitely.
-We, yes.

[Rosemary] Would you agree?

Yes, I do prefer them warm,
but you can eat it cold as well.

[Giorgio] Here we are.

[Nadiya] Finally, Ocean’s salad.

Mm.

Really a fantastic combination
of flavour, this one...

[clears throat]

...and unexpectedly as well
because it looks a bit boring like that,

when you look at it, no?

A bit mushy, a bit boring.

But it tastes fantastic.

Has it been in your family
for a long time?

-Yes, very much so.
-Well, it shows that, it shows that.

It’s not what I had envisaged as a picnic,
but I think it’s fascinating.

Thank you for that.

Thank you very much.

[Zoe] Next, both families will be cooking
their tried and tested favourite dishes

for Rosemary and Giorgio in
their own kitchens.

[bicycle bell rings]

[Zoe] The first stop for the judges
is Bournemouth.

This Victorian seaside town has been
home to Mojgan

since she came to the UK
from Iran in the '80s.

It’s very important for me today

to show the judges
the taste of Iranian Persian food

and that authentic taste,
the old-fashioned family cooking.

[Zoe]
And Mojgan makes sure that Ocean,

Faith and little brother, Oscar,
appreciate the food she grew up eating.

[Ocean] We’re all doing
separate elements to the dish,

so we have to be on time,
prepared and not bicker.

-I’m always right.
-I’m always right.

[doorbell]

-Hi, Ocean, how are you, darling?
-Hi. Nice to see you.

-[Ocean] Come on though, it’s freezing.
-[Zoe] Thank you, sweetie.

[Zoe] It's sunny, though. It's lovely.

[all] Hi.

-Hello, gorgeous, how are you?
-[Mojgan] Nice to see you.

You look beautiful, Mojgan.
High heels for cooking.

-I know.
-You’re my kind of girl.

[Zoe] It’s so glamorous in here,
it’s fantastic.

Now I couldn’t help but notice,
on challenge one,

the two of you in the kitchen together,
slight competitiveness, I picked up on.

-Yes.
-Definitely.

-We have a lot of competition.
-[Zoe] Where does this come from?

[Faith]
Our parents definitely brought us up

with a competitive streak in us.

[Ocean] For sure.

Whenever they come to support us
at school, like running competition--

It’s like, "Go! You need to win!"

And did you win?
What sports were you good at?

Oh, Ocean and her shot put.

Yeah, well--

I go to this shot put competition
and you see all these girls,

they’re quite big,
and then Ocean just walks up,

-this little noodle with her little arms.
-[Ocean] Noodle?

And she just goes back

and so she launches this ball
and me and my dad are just staring.

[Ocean] Yeah, everyone was like, what?

So I came second in
the Dorset shot put and everyone was like,

"Where is this coming from?"

So, girls, are you ready?

As you know, the judges have
set you a challenge, Family Favourites,

you have to do a main course
and a dessert, you have 90 minutes.

Good luck, off you go.

And let’s go. Okay.

You have to be muscly for this, really.

Yeah, Mum.

[Zoe] Mojgan is in charge of
their main course, khoresh-e fesenjan,

a sweet and sour duck in a pomegranate
and walnut sauce.

It’s going to be served
with a saffron rice and potato dish.

I’m cooking today, a traditional
Persian dish called khoresh-e fesenjan.

It’s a royal dish and it’s 1,000 years old
and it reminds me of my childhood.

And how often would you eat this dish?

In childhood,
it would have been at least once a week.

I hope that this recipe,
which has the duck

cooking in a very traditional way,

doesn’t deliver a duck
that’s as tough as a sole of shoes.

Where is my turmeric?

What’s gone in with the duck?

I’ve fried the onion first,
and then I add on my turmeric.

[Zoe] Yeah.

[Mojgan] And also some saffron and then

I’m going to put a little teaspoon
of cinnamon in there,

before I add on my pomegranate
and molasses.

[Zoe] Pomegranate and your molasses.

-When you bite into it, it’s history.
-[Zoe] Yeah.

[Zoe] So this is the molasses here?

[Mojgan] That’s the molasses.
This is a homemade one.

Wow.

-It’s sour, but it’s heaven.
-[Zoe] Oh, my goodness me.

-That is heaven in a pot.
-[Mojgan] It’s different.

[Zoe] Mojgan adds honey to get
the perfect sweet and sour flavour.

They have a lot of sweetness going on

and I’m hoping
that it’s not going to be too sweet.

[Zoe] When it’s served,
the duck dish will be sprinkled

with fresh pomegranate seeds.

[Mojgan] This is just, again,
pure my childhood.

My dad used to have a field in Iran

and we used to have
a pomegranate tree,

and we used to go and pick them
off from the tree.

[Zoe] Who’s that lovely couple?

That’s my mum and dad.
My mum was 17 there, when she married.

-[Zoe] They look so in love.
-[Mojgan] Don’t they?

-[Zoe] When did you come here from Iran?
-Well, I came 31 years ago.

-[Zoe] Okay, how old were you?
-I was Faith’s age, actually.

[Zoe] But you came here on your own,
didn’t you?

-We had to escape the country.
-[Zoe] Okay.

I came as an asylum seeker
in this country.

So, 15 without your mum and dad?

How frightening was that for you,
leaving?

Yeah,
at that time it didn’t feel that way,

but you know, these kind of things,

you’ve got to take them
as a journey of life.

You had to grow up very quickly,
very young.

Yeah, very quickly, yes.

-[Zoe] But I guess it’s made you--?
-Yeah, I love who I am now.

I think I’m more sensitive, I’m more
compassionate towards people.

-It’s an amazing story.
-Thank you.

[Mojgan] Can you give me a glass
of cold water, please?

-Okay, ladies, you’ve had half an hour.
-Argh!

-[Mojgan] Ocean, check your rice.
-[Ocean] Yep.

-[Mojgan] Yeah.
-[Ocean] Yep.

[Mojgan] Go, go, go.

[Zoe] Ocean’s responsible
for the traditional rice dish

to serve with the duck.

Ocean, what did you do with
the rice there?

I cooked it half, then I put sliced potato
to make tahdig,

the Persian favourite,
then I’ve placed the rice

back on again and put the lid
so that it’ll steam.

-[Zoe] Do them up nicely.
-[Ocean] It gets to steam.

[Zoe] You cook potatoes
and rice at the same time? Clever.

-Two in one.
-Two in one.

Very clever.

They’re cooking potatoes with the rice?

I don’t know this process.

I don’t know how they’re going to do it.

Okay.

I’m actually mixing the butter
with saffron,

that will melt and I’ll put that
on top of the rice when it’s cooked.

[Giorgio] Iranians are well famous

for their rice and these girls
have to deliver a perfect rice.

[Ocean] I’ve been very generous
with the saffron.

-[Mojgan] You have, haven’t you?
-[Ocean] I’ve just realised that.

[Zoe] 15 year old Faith
is in charge of dessert,

a summer berry coconut sponge cake
with a shortbread base,

served with coconut rum flavoured cream.

[Faith] My grandma, my dad’s mum,
she loves shortbread.

The jam, my mum’s mum taught me
how to make.

And the actual coconut cake itself,
my dad actually lives in Barbados

and there are coconuts
everywhere you go.

I love that, it’s great.

[Faith] Oh, that’s perfect.

[Giorgio] The dessert,
I’m a little bit puzzled by this,

it’s a shortbread and a sponge together.

Are they going to be a bit dry?

Is it going to deliver that flavour?
I don’t know.

[Zoe] Faith’s added coconut rum
to cream to serve with her cake.

[Faith] I want to re-pipe that one.

You are definitely a perfectionist
Faith, definitely.

[Zoe]
Okay, the judges are on their way.

[Mojgan] I don’t want to rush you,
but I’m worried about your cake time.

[Faith] How long do we have left?

Four minutes and everything has to
be plated up and ready for the judges.

[Ocean] Argh!

[Mojgan] Let’s go, guys.

Hopefully, I won’t drop it
like my bread rolls.

[Oscar] It looks so good.

It looks so good, and we have
to wait till the judges have had some.

Oh, it smells great.

Come on, we’ve done very well,
don’t panic, it’s fine.

Look at Mojgan, do it quick,
but no-one panic.

[Mojgan] Gosh, why am I shaking?

[Zoe] You’re shaking, Mojgan?

-I am shaking.
-[Zoe] It’s 'cause it’s important to you.

Just one minute.

Ocean, Faith, would you like to put that
on the table?

[Zoe] That’s it, time up.

[Mojgan] Woo!
You get in there too, Oscar.

Well done.

-Well done.
-Brilliant.

[Zoe]
The Bellamys Family Favourites are

Mojgan’s duck
in walnut and pomegranate sauce

and Ocean’s traditional Persian rice dish
with crispy potatoes.

I was expecting to eat,
um, a duck breast.

And the presentation
is a little bit particular.

The pomegranate molasses
is one of my favourite ingredients.

You have this really special quality
to add something to the flavour.

In this case, I find it very, very sweet.

I think you reduced it
a little bit too much,

I think the sweetness is overpowering it
and killing everything else.

You overcompensated, I’m afraid,
for the sourness, which is a great shame.

In fact, I can’t see it’s duck
in the presentation,

which is slightly disappointing,

'cause the duck is actually
a very good flavour, but it’s dry.

Who was in charge of the rice?

I was in charge of the rice.

- Fantastico.
-Thank you very much, thank you.

It’s perfectly fluffy,
it’s a beautiful colour.

I think this rice
is just perfectly cooked.

Thank you.

[whispers] But I love those potatoes.

[Zoe] To finish,
Faith’s summer berry shortbread

and coconut sponge cake
with coconut rum flavoured cream.

I must say,
congratulations for presentation.

I think that looks really pretty.

The cake itself and the jam
in there work really well.

Now, because the shortbread is so dry

and because it’s so crumbly,

it’s fighting against the cake
which is not dry, but it makes it dry.

It just doesn’t work together.

I think the cream is, is quite nice touch
to have the Malibu in it.

If I never... I must admit, I never tasted
Malibu in my life, this is the first time.

Really? Wow.

It works. 'Cause the cream
with the base, it works.

[laughter]

How are you feeling overall then, girls?

I feel overall
our comments were positive.

I am happy.

And obviously they have to pick out
things that we’ll improve on.

I mean, for the final round,
hopefully we can build on it and, yeah...

We can do better.

[Nadiya] The judge’s next visit
is to Newport in Wales,

home to the Bellamoores.

To cook their family favourites, Jo and
Ross have come round to Mark’s house.

That’s typical of Mark to have
no butter left in the fridge at all.

And to leave the empty packet as well.
[chuckles]

How useful.

Ross and I, I would say,
are the more chilled ones of the team,

my brother’s the organised worrier.

I sort of organise things for the family.

Jo’s probably in charge in the kitchen,
if truth be told.

Today’s going to be a nice, calm,
relaxed day.

[Jo] Hi, Nadiya, come on in.
How are you?

-Hello. How are you?
-Good.

Hello, Nadiya, nice to see you again.

-[Nadiya] Where’s Mark?
-[Jo] In the garden.

[Mark] Oh, hello.

[Nadiya]
I’m going to check out your hot tub.

-Oh, yes.
-You’re more than welcome.

-I didn’t bring my swimming suit.
-How are you, lovely to see you.

-[Nadiya] And you.
-How’s it going?

Really well. How are you?
Where were you, with the chickens?

[Mark] I’ve got three chickens.
I’m going to see if they’ve laid anything.

Here we go, look at that, fresh eggs.

Challenge two.

As you know, the judges would
like you to cook your family favourites,

a main and a dessert.

You’ve got one hour and 30 minutes,
off you go.

[Jo] Right.

[Jo] Right, Mark,
we’ve got a beautiful fish,

but it’s not quite fitting in the tin.

Oh. Can we squeeze it in, Jo?

[Nadiya] Jo is in charge
of the centrepiece for the main course,

salt-baked sea bass.

It will be served
with a warm potato salad,

green beans with almonds,
spinach and hollandaise sauce.

-[Jo] See when that’s trimmed.
-[Mark] Let’s trim the tail.

-[Jo] Yeah.
-[Mark] Go on, Jo.

-[Jo] Ow!
-[Nadiya] Why is she doing it and not you?

-[Mark] I’m holding the tail.
-Did you say moral support? Come on, Jo.

Oh!

We’ve gone to Cardiff market to get
the fish, so we’re excited about the fish.

It was line caught fish, so no pressure.

It should be absolutely delicious,

I just hope they don’t overcook it.

-[Nadiya] Oh, so you’re stuffing it now?
-[Jo] I am.

[Jo] Some lemon,
a load of this lovely thyme.

I know you were worried about
no seasoning,

but I mean this might kill them.

There was a...

We were criticised for the lack of
seasoning, so--

-We haven’t held back this time.
-You haven’t.

[Nadiya] To create the crust,

Jo mixes the whites
from Mark’s hen’s eggs with salt.

What consistency are you looking
with the egg whites and the salt?

This is going to mix now like wet sand,
just want it to be able to mould.

[Jo] As long as it holds a shape,

the salt keeps it so moist,
it’s so beautiful.

[Nadiya] Yeah.

-And strangely, not salty.
-[Nadiya] And not salty?

Yeah, just seasoned, but--

-[Nadiya] But just enough.
-[Jo] Yeah.

I’m just going to make a bed for it.

[Nadiya] Oh, this is interesting, come on.

-[Mark] Building sandcastles?
-[Jo] Yeah.

[Ross] Um, just one slight concern.

Um, you haven’t put the baking paper
underneath it.

[Jo] Oh.

-[Mark] So we’ll not be able to serve it.
-Right.

-I can do it again.
-[Mark] Yeah?

Right, okay, big boo-boo.

Lift up for a moment. That’s it.

So what we’re going to do...

[Jo] Can I not put that on there now?

[Mark] No, no, don’t put it on yet.

Okay, let’s try that again.

[Giorgio] Once you put the fish
on the salt, that’s it,

you can only see
when you break the crust,

if you cook it perfectly or not.

[Nadiya] How are you testing the fish?

I’ll put a skewer into the centre
of the fish, into the thickest part,

and I'll take it out
and put it on Jo’s lower lip.

[laughter]

And then if Jo squeals,
we know it’s cooked.

This is what I’ve had to grow up with.

-He once shoved--
-[Nadiya] Is he big brother?

-[Jo] Yeah--
-That says it all.

We grew up camping a lot, and he,
I remember, when I was very little,

rolling me on the ground and putting
my face in a cow pat.

-I don’t know what to say.
-[Mark] I’m sorry now.

-I don’t know how I feel about you.
-We used to have fun.

[Nadiya] Ross is responsible
for the vegetables

to go with the salt-baked sea bass.

It’s not the most glamorous of tasks.

I feel like you’re being punished
for something.

[Giorgio] Green beans, spinach, potato,

all these are very simple ingredients,
but you must get them perfect.

-[Mark] Come on, that's fine.
-[Jo] Yeah.

So all we want to do is
blanche them for two minutes.

[Ross] Yeah.

Oops, one bean down.

Ross, have you got
the beans on a timer?

It’s all up here, Nadiya.

[Nadiya laughs]

I’ll just estimate two minutes.

-[Nadiya] Okay.
-[Ross] It’ll be fine.

[Jo] It’s all done.

[Nadiya] So you’ve dunked these
in icy water?

[Ross]
Yes, it’s to stop them going any softer

because we want to try and make them
al dente, as they say.

And it’ll keep them really green.

[Ross] Yeah, exactly.

[Mark] I’m going to focus
on the tarte tatin.

[Nadiya] For dessert,

Mark is making a classic tarte tatin,
served with a calvados cream.

[Giorgio] All I want is a really rich,
beautiful flavour

coming from the tarte tatin, you know,
a lot of sugar,

a lot of caramelisation,

the pastry must be crispy in certain parts
and really soft and delicate in others.

And I really want to taste the calvados
on this cream.

-Trying to get them drunk, aren’t you?
-[Mark] Yeah, absolutely.

Guys, you’ve had just over one hour.

Okay.

-[Mark] That’s perfect.
-[Nadiya] You got a crust?

[Mark] Yeah, we got a nice crust now.

[Nadiya] Ross is working on
the dressing for the potato salad.

[Ross] Is the salt and pepper out?

[Jo] Do you want me to salt it for you?

Sorry.

[Nadiya] Who’s the chief taste taster?

[Ross] Jo is definitely
the chief taste tester.

So it’s all down to Jo then?

-[Ross] Of course.
-I’m the one seasoning.

The pressure’s on me.

[Nadiya] The pressure’s on you.

[Nadiya] Guys, I don’t mean to alarm you,
but the judges are on their way.

[Jo] Right. Come on, let’s test the fish.

[Nadiya] Let’s test the fish.

[tapping]

[Mark] 48 degrees, exactly!

[Mark] This is where it can all go
horribly wrong.

-[Mark] Hollandaise.
-[Nadia] Okay.

I want to check the tarte tatin.
Can I open the door?

[Mark] How’s the tarte tatin looking?

-[Jo] It’s looking pretty golden.
-Take it out.

-[Jo] Are you happy?
-[Nadiya] Oh, Mark.

Yeah, that’s perfect.

Little bit underdone,
pop this back in the oven, Jo.

-Really?
-[Mark] Yep.

[Jo] Which oven’s on?

[Mark] That’s alright,
just give it a couple of minutes.

[Jo] Yeah, that's on.

So you’ve got five minutes.

-Shall I get the dishes out?
-[Mark] Yes, start serving.

-[Jo] Boiling--
-[clatter]

[Mark] Don’t worry.

Little bit of a chip, it’s fine,
it shows that we’ve used it lots of times

on many family occasions,
which is what we want.

[Jo] Oh.

How are your potatoes doing, Ross?

[Ross] Yeah, okay Jo.

Oooh...

God, this is a big fish.

[Mark] Oh, look at that.

Oh, just that couple of minutes longer,

look, you’ve just got that golden crust
on top.

Guys, time’s up. Time is up.

Sorry, sorry.

[Nadiya laughs]

-You can breathe a sigh of relief now.
-[Jo] Yes.

[Nadiya] The first Bellamoore
Family Favourites dish

is Jo’s sea bass baked in a salt crust,

served with Ross’ green beans,
wilted spinach,

potato salad and hollandaise sauce.

This brings a smile to my face.

It looks fantastic.

It looks perfect, absolutely perfect.

You produced one of the best fish
that I’ve tasted under salt.

I mean, it is delicious.

It is just beautifully done.

All the other ingredients,
all your vegetables,

and the hollandaise is perfect
as well.

The star, for me,
is also those little beans,

and they look like
they’ve just been picked.

But I’m going to say one thing,
which is a real shame,

the vegetables are all under seasoned.

It lets it down from becoming perfection.

[Nadiya] Now for dessert,

Mark’s tarte tatin
with a calvados cream.

The texture of the apple is perfect,
perfectly cooked,

still got a little crunch, but it needed
more caramel, it needed more.

-And you did the cream, did you?
-Yes.

-Mm, very alcoholic.
-[laughter]

Overall, I think it’s... I’ll come back to
your house whenever you make it again.

[laughter]

[Mark] It’s great.

Oh, it’s fantastic, what lovely comments.
It’s really lovely, isn’t it?

Absolutely brilliant,
it’s all worth the hard work

when you get comments like that.
It was fantastic.

-Yeah.
-Totally chuffed about the green beans.

[laughter]

[Zoe] Today, the Bellamys
and the Bellamoores

take on their third and final challenge.

[Jo] ...It's local.

[Ross] Yep.

[Zoe] After which the judges will decide

which family to send home
and who to put through to the semi-finals.

I feel we’re going to rise
to the occasion.

Guys, we got to, we got to win,
come on, guys.

Yeah, we can do it.

These ladies are very confident
and I like that.

But there is a little issue
with their technique

and also with their flavour combinations.

If they manage to smooth these out,

I think a place in the semi-finals
can be theirs.

W-I-N-N-E-R, we’re the winner.

They’ve served us
some really good Persian food.

But if they’re going to get through,

they’re going to have to think about
their balance of flavour.

-Is that the trophy, girls?
-Yes.

-[laughter]
-We’ve got the trophy made already.

The Bellamoores' sea bass
was a fantastic dish,

but under pressure
they make little mistakes

and the little mistakes, at this stage,

could be the difference between staying
in the competition or going home.

[Rosemary] For me, the Bellamoores
are such generous cooks.

The first challenge, the pastry wasn’t
quite right, but the fish was sublime.

If they continue this type of cooking,
they are going to be a hard act to beat.

Welcome back
to the Bellamys and to the Bellamoores.

It’s so lovely for us
all to be back together,

but I’m afraid
that’s where the loveliness ends.

[Zoe] Oh, yes.

It’s the deciding challenge,
Impress The Neighbours.

You will have two hours and 15 minutes,

so knives at the ready,
let’s get cooking.

[Ocean] I need my aubergines.

The Bellamys
looking as glamorous as ever.

[Nadiya] What do you cook in, Zoe?

Generally a vest,
pyjama bottoms and slippers.

-Hmm.
-Yeah, very glamorous in the kitchen.

They’re very chilled over there,
I’m a bit worried.

[Mark] Very calm.

[Jo] They're talking and laughing.

[Mark] I know, they were last time,
we were sweating the last time.

[Jo] The beautiful Bellamys
and the sweaty Bellamoores.

No, don’t say that.

[Mark and Jo laugh]

[Zoe] Each family must make
a starter and a main course.

The Bellamys first course
is stuffed vine leaves

served with kashke bademjan,

a traditional Persian aubergine
and walnut dip

and dough balls.

They’re doing dough balls,
I hope they’re not too heavy.

They’re doing aubergine dip with walnuts,
should be yummy, full of flavour.

And stuffed vine leaves.

I think this is a really nice
little starter.

[Zoe] Mojgan’s stuffing the vine leaves
with spiced rice,

lentils and minced lamb and beef.

We definitely cannot be
Iranian vegetarian, that’s not okay.

Vegetarianism isn’t a word
in the Persian language.

[Ocean] Meat, meat, meat, meat.

[Giorgio] Stuffed vine leaves,
we want the flavour

to burst out of these beautiful leaves.

It is a very simple dish, but it can be
glorious if it’s done properly.

We put the two vine leaves
into each other,

put the filling inside,
and you fold them like that.

[Rosemary] Okay.

And you fold once, twice.

[Rosemary] So you’re rolling it?

[Mojgan] And then like that.

Whenever I have done them,
I’ve only ever used one vine leaf,

I’ve never seen it done with two.

My mother always used two,
they sandwiched inside.

-Really?
-Like that.

-How long do you steam it for?
-About 40 minutes, roughly.

-40 minutes?
-Yes.

Good team.

[Zoe] Despite her disaster
with bread rolls in the first challenge,

Faith’s in charge of the dough balls.

[Faith] It’s the return of the bread.

I haven’t used as much yeast this time
and I’m kneading it for much longer.

It’s starting to get really stretchy now,
this is my favourite part.

It’s scary, they’re just there watching me
like eagles, but it’s okay.

A nice warm spot.

Okay, some more carrot there,
just do a bit, Ross, on that, alright?

[Ross] Fine.

[Jo] Watch your fingers, Ross.

[Ross] I know, I came very close then
to losing part of my finger.

[Nadiya]
The Bellamoores are making a starter

of twice baked goat’s cheese soufflé,

with a pear, walnut
and pickled vegetable salad.

[Giorgio] Twice baked cheese soufflé,
the cooking must be perfect.

It must be fluffy, it must be light

and it must carry a really good punch
with the flavour.

I want the cheese to come through.

[Mark] So this is forming the base
of the soufflé.

So what I’m going to add to that,

some egg yolks and then
the Abergavenny goat’s cheese,

which is fantastic.

That’s come from near my home,
so it’s going to be extra special,

so bring a bit of Wales with us.

It’s good cheese, it smells nice.

I want to be as gentle as I possibly can
with this, really,

to keep the air in there.

Now, Rosemary,
could you give me any tips?

[Rosemary] I’m not allowed to.

I could, but I,
I’m finding it very difficult to watch.

I have to leave.

You’re welcome to help.

[Rosemary] I’m really worried
about that soufflé, Giorgio.

The egg whites had started to split
before he even stirred it in.

[Rosemary] And the mixture is a bit thin.

Jo, I’m struggling with these egg whites.

Are you? Okay.
Start again, we’ve got time.

I’m going to go with it,
I’m going to go with it.

Let’s, let’s put it in, Jo.

I think maybe Mark should have
started again.

He didn’t listen to me.

We’ll see, won’t we?

Rise, soufflés, rise.

[Zoe] Are you holding it
all together, Ross?

Are you managing
to keep these two in check?

You know, I just perform a calm presence,
which helps everybody out.

[Zoe] I like that.

I don’t know what they would do
without you.

Of course. Panic stations,
that’s what it'd be like.

[Mojgan] I know the fat part
is the best part,

but I like to take off the upper layer.

[Nadiya] The Bellamys' main course

is a crown of lamb
with a pistachio crust.

The crown will be filled
with stuffed peppers.

[Mojgan] This will be stunning.

This is quite royal dish, and I
wanted to impress the neighbours.

Can somebody give me a hand
with making the crown, please?

The rack of lamb,
they’ve got to be very, very good,

it’s got to be just pink,
I like it to be well rested,

I like nice, clean bones.
I want it well seasoned.

Basically, I just want
a really good rack of lamb.

-[Ocean] You haven’t seared it first.
-Oh, God.

-Just sear it.
-Right, let’s go, pan.

-Let’s go quickly, here’s the pan, Mama.
-[Mojgan] Pan, please.

Will you have to kind of cut them again?

Yep, doesn’t matter, we do it.

Mum, it’s fine.

I forgot to fry it a little bit,

I have to little bit sear it
before I put it in the oven,

otherwise it won’t be nice at all.

I forgot, I rushed really.

[Nadiya] While Mojgan sears the lamb,
Faith’s making the pistachio crust.

In this crumb
there’s quite a lot of mustard.

I’m just going to add it bit by bit,
though.

I’ve got the pistachio crumb ready,
I think it’s too much Dijon, so maybe I--

-You put Dijon in there?
-Yeah.

Oh, my God.

Mum, you have to add Dijon mustard?

-No, Dijon goes on the skin of the rack.
-No way.

-Yes, way.
-I swear to God, I didn’t realise that.

No problem, no problem, no problem,
we’ve got pistachios there, do it again.

-[Faith] It’s fine, I’ll make it again.
-We’ve got time, do it again.

-That’s ruined.
-Go, go, go, go, quick, quick.

-Dijon goes on the skin.
-You told me, Mum--

-Dijon goes on the skin.
-[Ocean] Go, go, it’s fine.

[Faith] So we must have screwed up
at home as well then.

We did not,
we put it on the skin of the lamb.

She can’t take being wrong.

Faith and Mum
sometimes have their offs

because they’re very bossy,
both of them.

No, it doesn’t matter
if you make a mistake.

[Faith] Please don’t say anything,
we’ll fall out.

I’m used to it,
don’t blame someone else.

Drama.

[Zoe] Over in the Bellamoores' kitchen,

Mark and Jo have started
on their main course.

Duck breast with roasted baby beetroot,

mashed potatoes and red wine sauce.

Well, we all like our meat,
we like roasted meat, um, or any meat.

Oh, God.
[laughs]

Jo, just be careful about your meat.

We’re trying to get it so all the fat
comes out of the skin,

we’re rendering it down.

[Rosemary] What I’m looking for from
this duck breast is lovely crispy skin,

pink, well rested
and absolutely delicious.

[Zoe]
Jo is also making the red wine sauce.

Some just chicken wings for flavour,

going to roast it off with
the carrots and onions,

simmer it with lots of alcohol
and that will be the sauce for the duck.

[Jo] It needs to be right,
so it’s a lot of pressure on the sauce.

[Nadiya] Ross is in charge of roasting
the baby beetroot to go with the duck.

Ross, I see that they’ve got you
doing vegetables again.

-Again.
-After the success of your green beans.

[Ross] Exactly.

-It's 'cause he loves them so much.
-Yeah.

[laughter]

I’ll be looking out for your veg.

Thanks.

If you put beetroot into water,
it dilutes it.

So I like the fact they’re going
to roast this beetroot

because it intensifies the flavour.

I’m hoping the beetroot's
going to be the star.

You happy with that?
It’s a better texture this time.

Much better, isn’t it?

Perfect.

45 minutes left, families, 45.

Okay, so this can go in now, really,
can’t it?

Just don’t want them to be well done,

I’m just paranoid
that they’re going to be.

[Mojgan] Give me the other one, please.

That’s it.

[Faith] And then we’ve just got
to put the Dijon on.

Yeah, you come and do the Dijon now,
please, we’ve got no time.

Dijon now, please.

So not too much.

[Ocean] Mum,
it needs to get in the oven now.

-Put more Dijon on if you have to.
-Alright.

[Ocean] Okay, wait, Mum, it’s fine,
we’ll put it on there in a minute.

[Mojgan] Let go. Ssh.

[Mojgan groans]

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

Why do we always do the things
that are unnecessarily nerve-wracking?

[Mojgan] It's a good coat for the judges.

-[Ocean] Don’t overdo, don’t underdo it.
-[Mojgan] Let’s go.

[Ocean] Oh, my goodness, okay, ready?
Tight squeeze and in.

There!

-Okay, timer on, timer on how long?
-[Mojgan] Timer on, please.

-20 minutes, yes?
-[Mojgan] Argh! Oh, my gosh.

[Zoe] Mark’s soufflés for the starter
are now at the critical stage.

[Mark] I think they’re going to flop.

Yeah, they’ve already flopped.

So the infamous soufflés,
they should have risen straight up

and, of course, what they did,
they split and fell back in on themselves.

We’ve got something out,
hopefully it tastes nice.

[Zoe] He must turn them over

and it’s back in the oven
to be twice baked.

[Mark] Okay, Jo, the soufflés are in
for the second time, alright?

Five minutes, families.

[Nadiya] Just five minutes.

Right, come on now, let’s not get
into that sweaty state again.

[Ocean] Oh, hello, hi.

This’ll be so good to take a selfie in.

[Mojgan] Oh, Ocean.

I’m pleased with the sauce, actually,
it tastes lovely.

-We need lamb space.
-[Ocean] Yes, yeah.

-[Mojgan] I'm worried. It’s not ready.
-[Faith] How do you know?

[Ocean] I think it is ready, Mum.

[Mojgan] Gently, please.
Gently out. Gently, just there.

Guys, the crowning glory.

They went to all that trouble
to cook beetroot,

lovely little baby beetroot, took it up,
shoved it all into ice cold water.

-Yeah, yeah, so it’s lost all the flavour.
-So it’s lost all the flavour.

-[Mojgan] Oh, it looks beautiful.
-[Faith] They look good, don’t they?

One minute to go, guys.

[Jo] Alright Mark, duck?

-[Mark] Yep.
-[Jo] Let’s go.

-Is it rested?
-Yeah.

Get them all out, Faith,
we’ve got no time.

[Faith] I did that the last time.

[Jo] That looks good.

[Ocean] Oh, Mum.

[Mojgan] Is that a feast,
or is that a feast?

Guys, is the bread ready?

We made an extra effort
to make it look spectacular.

[Zoe] Time’s up, families.

Step away from the plates.

Well done.

Well done, babe.

-We haven’t forgotten anything, have we?
-No.

No.

[Zoe] The Bellamoore family’s starter
is Mark’s twice baked cheese soufflés,

served with a pear, walnut
and pickled vegetable salad.

It actually hasn’t really worked
as a twice baked soufflé.

First of all it’s grainy,
secondly it’s too dense,

thirdly, the cheese isn’t strong enough.

Where do you think
you went wrong with this?

I think I over whisked the whites.

What a shame.

You had enough time to go back
and beat those eggs again.

Yeah, I’m disappointed.

[Zoe] For their main course,

the Bellamoore family
are serving duck breast,

with roasted baby beetroot,
mashed potatoes and red wine sauce.

This is a lovely,
really clean looking dish.

I think the duck is extremely well cooked,

really, really perfect.

The sauce is exceptional.

-Oh...
-[Mark] Well done, Jo.

That sauce,
that really makes that dish work.

I’m really, really impressed with that.

Thank you.

The beetroot. I watched you,
to make this delicious baby beetroot,

all that gorgeous flavour inside,

what did you go and do?
Put it into ice water.

Ice water.

Ah, the idea behind that is
so that it would keep its colour.

-Yeah.
-[Rosemary] Ha.

If anything, it’s going to gain colour
by cooling down in that bag

and keeping all its flavour.

To wash it off, to wash off that flavour,
unbelievable.

Criminal.

[Nadiya] The Bellamy family’s starter
is Faith’s dough balls

served with an aubergine and walnut dip,
and Mojgan’s stuffed vine leaves.

I have never in all my career
seen bread displayed like that.

You made a beautiful bread.

-Aw!
-That’s a sigh of relief.

It’s absolutely delicious,
it’s perfectly cooked,

I’m really impressed with this.

[Nadiya] Now for the vine leaves

stuffed with spiced rice,
lentils, minced beef and lamb.

It’s a great shame, the vine leaf
is overpowering the filling.

The filling wasn’t strong enough.

[Nadiya] For their main course,

the Bellamy family have cooked
a crown rack of lamb

with a pistachio crust
and stuffed peppers.

Can I say, the colour looks perfect
and this is exactly how I like it.

I think that’s a really delicious
piece of meat.

I thought the lamb is cooked beautifully.

Oh, my gosh.

I think it needed a bit more work
with the knife,

you should have cut off all that fat,

so that would have allowed

that beautiful flavour of the pistachio
and the mustard to come through.

[Zoe]
With all three challenges completed,

the judges must now decide

which family is going through
to the semi-finals.

This is a very tricky one.

I mean, we’ve had two great meals today.

-[Ross] Well done.
-[Faith] Well done.

[Jo] Thank you.

[Rosemary] We’ve got one family who,
in terms of impressing,

everything’s about gorgeousness.

Whatever they’ve done for us,
it’s been almost an abundance.

-[Jo] We’re dying to taste yours.
-[Mojgan] Of course you can.

[Giorgio] And we have another family excel
on really coming through with the flavour.

I agree.

Welcome back to the barn,

the judges have had a tough time deciding,
but they have come to a decision.

They’ve taken into consideration
all the dishes that you’ve served up

across all three challenges.

But the moment is here
and the family staying in the competition

and going through to the semi-final are...

...the Bellamoores.

[applause]

[Jo laughs]

[Mojgan] I’m disappointed
and that’s all I can say.

I’m quite upset,
but we worked very hard for this.

I’m feeling upset, obviously,
just 'cause I know how much hard work

my mum, especially,
has really put into this.

[Mojgan] I am so proud of my girls,

they’ve done incredibly,
just I cannot believe it.

You were one of the best... bakers
and you did amazingly well.

The Bellamy food presentation is great.

Unfortunately, today
it was their flavour that let them down.

Both families are great home cooks,
but the Bellamoores actually had the edge.

It’s just fantastic, I can’t believe it.
[laughs]

[Mark] Really chuffed, actually,

because they were
such great competition.

But I’m absolutely delighted
that we’re through.

[Mark] Well done, well done, well done.

[Jo] Brilliant, oh.

Well done, well done.

Mum would like to think she’s the boss.

Alright there, rolling pin queen?
Is there a technique?

Just round and round, like that.

It’s just magic I’ve got in my hands.

[they all laugh]

This is a very improvised method of

stuffing sausage skins
without a machine.

You have to grab hold of it

and you literally pull it
at the same time.

[laughs]