The Big Family Cooking Showdown (2017–2018): Season 1, Episode 9 - Episode #1.9 - full transcript
In the first of the semi-finals, three families go head to head.
[Zoe] We’re searching for Britain’s
best family of home cooks.
[woman] Go, go, go.
[Zoe] The people who make ordinary food
extraordinary.
You’ve never seen anything like it
in your life.
[Zoe] From teenagers and grandparents...
That is delicious.
[Zoe] ...to brothers and sisters,
and sons and daughters.
[both] Get in.
[Nadiya] 16 families have served up
their best dishes
hoping to impress the judges.
Wow.
That is very, very, very competent.
[Zoe] Now it’s the semi-finals.
-[woman] Oh, my God!
-Best think up some new recipes.
This is where it gets serious.
[Zoe] Nine families remain
to face three demanding new challenges.
This is going to put the cat
amongst the pigeons.
Let’s get cooking.
Can you stop panicking?
Because they have to think
on the hoof...
We don’t have to use everything.
...one of the most important things
is team work.
-Have you tasted that?
-I’m too nervous to eat.
This is difficult, isn’t it?
[Nadiya]
And tonight, the first three families
will go head-to-head...
-[Nadiya] Anything you’re worried about?
-All of it.
Confusing, I can’t get to,
I can’t get to grips with it.
It’s fine, we can do this.
They’re all a little bit
out of their comfort zone.
Yes, I’m going to follow the recipe.
-Stay calm.
-Yes.
Oh, Archie!
[Zoe] But only one
can go through to the final.
The choice has been agonising,
but they have come to a decision.
This is
The Big Family Cooking Showdown.
[Zoe] We’re back in the Kent countryside
for the semi-finals.
Three families have made it this far
and over the next couple of days,
they will be undergoing a series
of new challenges to determine
who makes it through to the final.
First to arrive,
the Charles family from Yorkshire.
[Betty] We’ve got our
new intimidating nicknames sorted.
So I’m Dream Crusher,
Dan’s Skull Crusher
and Mum’s Garlic Crusher.
-[they laugh]
-That’s me.
Hi.
-Hi.
-[woman] Hello.
[Zoe] They’re joined by the Karim family,
from West London.
-How you feeling?
-Oh, terrified.
[Zakila] The word semi-final
is nerve wracking on its own.
I mean, once you say, "semi-finals",
you think, "Oh, my God."
[Samea] I slept for two hours last night,
two hours. Two hours.
I slept for about four hours.
I slept like a baby.
[laughs]
Hey!
[Zoe] And finally,
the Herberts from Gloucestershire.
I’m Archie, nice to meet you.
[Zoe] During the heats,
the Herbert family
were pipped to the post.
The family staying in the competition are
the Ayoubis.
[applause]
[Zoe] Owing to personal reasons,
the Ayoubi family have withdrawn
from the show
and the Herberts have taken their place.
Pretty in blue.
[Charlie] Bring it on.
We’re excited to be back.
We didn’t think we would be back, but...
We’ve only got two to beat this
time... Oh, wait.
[they all laugh]
We can’t beat one, now we’ve got two.
Okay.
[Nadiya] Today, they have two challenges
ahead of them,
and unlike previous challenges,
they don’t know what’s in store.
Hello, families, it’s great to have you
back in the barn for the semi-finals.
Of course, you realise that things
are going to have to step up a gear now.
[Zoe] It’s time for your first challenge,
What’s In The Fridge?
Testing your creativity as home cooks.
The judges have provided
a limited range of ingredients,
you have one hour
to plan and cook a main course
for four people and your time starts now.
[Zoe] Each of the families
have access to the same ingredients.
-Oh, wow.
-[Betty] Oh, my God.
[Zoe] In addition to
store cupboard essentials,
they’ve been given prawns,
salmon and goat’s cheese.
-Oh, I’m scared.
-Salmon.
[Samea]
We have to use the prawns.
[Zoe] Vegetables, including squash,
beetroot and cauliflower...
We could do cauliflower rice,
but do you want to or not really?
[Zoe] And dry ingredients,
such as polenta, rice and lentils.
We could do the polenta,
you could maybe cook the polenta,
cool it and then chop it, maybe you could,
then you can fry it.
[Rosemary] Up until now, they’ve been
able to practise their dishes.
Not on this one.
[Rosemary] They’ve got loads of
flavours there to choose from.
[Samea] Oh, my...
[Rosemary] Whatever they choose,
I want it to be exciting,
interesting, different.
[Anna] It’s fine.
It’s fine, we can do this.
[Giorgio] With this challenge,
they’ll have to use their creativity
in order to produce something fantastic.
-Um...
-And this is beetroot.
What do you want to do with the beetroot?
We don’t have potatoes.
[Zakila] We don’t have
to cook everything.
So then what are you going to cook?
[Giorgio] It’s not about a menu
of the ingredients
you can pick from that store cupboard,
it’s how many
are you going to leave there?
That’s going to show us
how good a cook you are.
I don’t know, there’s just... [sighs]
-What stuff would you have in your fridge?
-Um, in my fridge?
Yeah, I’d probably have
often a bit of salmon,
maybe an old bit of haloumi,
perhaps some marmalade. Um...
[Nadiya] What would you do with all three?
I’d probably order in actually,
to be honest with you.
-We have to start doing something.
-Okay, what do we like with prawns?
[Dan] It’s such a, like...
honestly, I don’t know.
[Nadiya] The Charles,
have you ever seen them this quiet?
No, everybody’s having a little think.
Dan looks concerned.
[Nadiya] Jean will be chopping vegetables.
She is queen chopper.
Why don’t we do the roasted beets
with like a big salad-y thing, yes, yeah.
-Let’s bunch these up.
-What’s happening with this?
-We’re not using the salmon.
-Okay, what are we doing with the prawns?
[Betty] I don’t know if we need them.
I’m thinking if we keep it veggie
because the polenta and goat's cheese
are going to be so lovely.
[Jean] Yeah.
[Zoe] From the ingredients
available to them,
the Charles have decided to make
a vegetarian lentil salad,
with beetroot, broccoli
and butternut squash.
My job is chopping,
as is so often the case.
They’re the bosses, I’m the help.
[laughs]
[Zoe] Newlyweds, Betty and Dan,
have been together for 12 years.
They live in east Yorkshire,
not far from Betty’s mum, Jean.
[Dan] The base-il will...
Stop calling it base-il, it’s basil.
The basil will need to be kept
in the greenhouse all year though.
[Betty] Yeah.
[Betty] We make an event
of almost every meal we do--
-Yeah.
-...whether it’s at Mum's or here, or...
Yeah, you’re like the family cook.
Yes, that’s what I am, yeah.
[Zoe] Travels around the world
and a honeymoon in Italy
have had a big influence on their cooking.
[Betty] We did, like, cooking courses
and--
[Dan] Learned how to make our own
ravioli and that.
Yeah, that’s where our absolute passion
for Italian food really kicked off.
[Dan] Little pizzettas.
[Zoe] In the previous round,
they proved to be masters of flavour.
The flavour really complement each other.
That is bellissimo.
Aw... [laughs]
[Betty] Get the sauce on, go, go, go.
[Zoe] But on occasion, their attention
to detail has let them down.
The sauce is split
and it makes everything a bit greasy.
No seasoning, it’s just bland.
I want this to be thick
and then it’ll set.
[Jean] It looks lovely and thick.
[Zoe] Betty is using an Italian cornmeal,
polenta,
to create the centrepiece
for their dish.
-I’m loving your polenta skills.
-Oh, thanks, pal.
What are you going to do with it?
So I’m going to put it on a baking tray
and chill it,
and then I’m going to grill... I’m going
to char it with some goat's cheese on top.
It’s about getting lots of textures,
flavours into the dish.
It sounds amazing.
Spiced puy lentil with onions, garlic
and a bit of stock, so almost like a dal.
The Herberts
do great experimental cooking,
they really push the boat out.
But here they’ve got no time to plan,
really, they’ve got to get on with it.
[Nadiya] Yes.
[Archie] Charlie, do you want to cut
some garlic and ginger?
Can you grate it, actually?
[Charlie] Yeah.
[Anna] What it might
be quite good to do actually...
Charlie, give them just...
It’s painful watching him peel.
[Nadiya] Using the prawns,
lentils and beetroot,
the Herberts intend to make a curry
with all the side dishes.
We’re going to do
like a lentil dal curry,
um, a beetroot raita
and then we’re just probably
going to pan fry the prawns
really quickly at the end.
Are we going to do cauliflower rice
or not?
[Archie] Yeah, yeah.
We’re going to try to make some chapatis
as well.
Well, that’s not ambitious.
[Nadiya] Brothers Charlie and Archie,
along with elder sister-in-law Anna...
-You’re not wasting those good bits!
-I didn’t mean to put that in.
-You can’t waste all those good bits.
-Yeah, I know.
[Nadiya] ...are part of a big family.
[Anna] We can’t actually remember how
many there is anymore.
-It’s 27.
-27 with your parents?
-Yeah. Is that right?
-Yeah.
[Charlie] And four dogs.
So a lot of children,
a lot of adults, lot of pets--
-A lot of food.
-And a lot of food.
[Charlie] In our family, you’re not judged
on how successful you are in life,
you’re judged on the quality of your food.
[they chuckle]
[Nadiya] So far, they’ve chosen
some clever and ambitious creations.
Cauliflower in Marmite,
that sounds crazy, I love it.
Our bloody Mary,
we’re making a twist,
we’re going to make it hot and smoky.
Smoke it up.
[Nadiya] And though, on occasion,
they’ve wowed the judges...
The tortilla is really velvet,
and really, really nice.
[Nadiya] ...a failure to deliver
some of their ideas
initially cost them a place
in the semi-final.
The Marmite flavour disappears
completely, it does nothing.
There’s something that doesn’t bring it
together to me as a dish.
Maybe it’s a bit too clever.
I quite often just go home and use just
whatever my mum’s got around.
Don't tell everyone I live at home.
He’s an eligible bachelor.
[Nadiya] The Herberts are the only family
who’ve decided to use the prawns.
[Archie] We only want to do the prawns
right at the end, I think, don’t we?
Are we not going to peel the prawns?
[Anna] No we’ll pan fry them.
Okay.
I hope they’re going to peel the prawns,
take the skin off.
I hope they all peel the prawns
because I have to tell you,
I don’t want to have to peel prawns.
We could peel them, they aren’t huge.
[Anna]
No, it’s nicer to cook them in the shells.
[Archie] And just in there?
[Charlie laughs]
Slippery lemon.
So you’re just going to do
roasted butternut squash then?
-Yeah, yeah.
-Yes, we will, we will.
It will be interesting
with the Karims because Zakila,
you could tell she’s the leader
of the group.
Yeah. I’m going to do this,
then I’m going to do that.
So, what we’re going to do is,
we’re going to make salmon.
-What are you going to do to that?
-[Riswana] We’ll marinate fish.
-With what?
-As we, we usually do with some spices.
[Zoe] The Karims plan to make
spiced roast salmon
served with rice and roasted butternut
squash.
[Samea] My role is to take care
of all the vegetables.
I can even, like, do my own thing
if I want to as well,
so I might put beetroot in there, I might.
I’ve never had beetroot before.
It’s up to you, decide.
Come on, we need to put the vegetables
in the oven.
[Zoe] For Zakila,
her sister-in-law, Riswana,
and their 17-year-old-niece, Samea,
food plays a big part in their lives.
It’s a very big thing for us,
being Pakistanis, is food.
[Zakila] I like cooking Moroccan food,
I like cooking English food,
I can cook anything actually,
you tell me what to cook
and I just do it. I’m so good.
[they laugh]
I’m definitely proud of the way
my family can cook 'cause I know
that I can learn from them.
Do your harira and stop worrying
about my chicken.
[Zoe] With Zakila taking the lead,
their clever use of spice and flavour
went down well in the previous round.
This is my spices that I make,
which was, um, the winning ingredient
for the first challenge.
The flavour’s coming through
on everything,
I’m tasting all those lovely spices
that I saw you give.
[Zoe] But at times they’ve been guilty
of not being adventurous enough.
-What are you putting into your rice?
-[Samea] Nothing.
Nothing, it’s just plain boiled rice?
It looks as though you’ve played it
quite safe, but it looks simple.
-Grate that in there.
-Yeah.
[Zoe] Zakila is creating a marinade
for the salmon.
What I'll do is put some fresh parsley,
chop that up with some lemon juice,
put some cumin powder,
put some, um, paprika,
mix it all in with some olive oil,
spread it all on and just bung it
in the oven.
I always cook salmon, I love it.
Who’s been the boss today?
Is it still your kitchen?
It’s still my kitchen.
Zoe, come on, it’s still my kitchen.
[Zoe] I know.
And normally you’re incredibly confident
and with this, you had no time to plan.
[Zakila] Yeah, yeah.
Does it feel different?
Does it feel scarier?
Yeah, it feels scary, it feels different,
but then, you know,
you work with what you’ve got.
-Okay, okay.
-Yeah.
Good luck, girls.
-Thank you.
-Fingers crossed.
How long will the vegetables take?
I don’t know, Samea.
Why are you asking me
these silly questions?
I think there’s a tremendous buzz
in this room, I love it.
Watch out, watch out, watch out,
watch out.
[Rosemary] You can come up with
sometimes the best things
by doing it this way.
-Yeah, by just experimenting.
-Yes.
What’s that?
What have you made there?
-That is--
-[Betty] Polenta.
Polenta. Nice.
[Dan] Just chilling it,
so I can cube and fry it.
-[Archie] Yeah, that’s it.
-My polenta is set.
[Nadiya] Anything you’re worried about?
All of it?
-No, you mustn’t!
-No, that’s what I meant, none of it.
-None of it.
-...not all of it.
-You’ll be fine, have faith.
-Thank you, I will.
So my grilled polenta and goat's cheese
has just gone into the oven,
so hopefully that will bubble up nicely.
-Archie?
-Yeah?
-Careful it doesn’t stick at the bottom.
-Yeah, yeah.
[Nadiya] To serve with their curry,
the Herberts are making rice
from grated cauliflower.
-Ready to hold the other end?
-Mm-hm.
-Give it a twist.
-What’s in there?
[Archie]
We’re making some cauliflower rice.
[Charlie] Give it a pull as well.
And that’s how you dry it out?
You put it in a tea towel?
-[Archie] Apparently.
-Beautiful.
-[Charlie] Team work.
-Team work.
-[Archie] Makes the dream work.
-Good work, Herberts, keep it up.
Don’t burn it, Charles.
Wow, it looks really good,
it smells really nice,
it’s cooked nicely, yeah.
[Zakila] Happy with that.
[Nadiya] The Karims are cooking rice
to serve with their roast salmon.
Rosemary might say to us,
"You played safe again."
I really wish we could give rice
some colour.
[Zakila] We can add a bit of,
um, broccoli or something.
Broccoli, shall we just do that?
Just give it some colour?
Why not?
Guys, you’ve got 15 minutes left,
15 minutes.
[Anna] Right, get those prawns on, Arch,
that is critical.
[Jean] Hey, look at me,
I’m on assembling duties.
[Dan] I’m not sure about the squash.
[Betty] Is it not going to be done,
do you think?
What did you say there, Dan,
it’s not going to be done?
-[Archie] Oooh.
-[Charlie] Rookie error.
[Dan] Mind your business, Archie.
[Zakila] We’re nearly done.
We’ve only got,
like, one pot on the thing.
[Samea] We’re literally doing nothing.
-[Betty] Help me.
-[Jean] I’m helping you.
[Betty] There we go. go.
Your chapati, your chapati!
[Archie] Charlie!
[Samea] I think put it around.
No, you're not,
just put it in one corner.
[Riswana]
That looks really, really nice.
[Zakila] There we go, done.
-[Dan] They’re done.
-[Betty] Don’t look at theirs--
[Dan] I can’t stop looking at
their station.
[Betty] How long have we got?
About five minutes.
[Jean] That looks lovely.
Look at their prawns.
[Betty] Yeah, I know.
Time’s up, that’s it, pans down.
[Zoe] Well done. Woo-hoo!
[Zoe] The families were challenged
to produce a main course for four people,
using only the ingredients
provided by the judges.
Wow, bold decision
to go for a vegetarian thing.
Yep.
Let’s have a look if it pays off.
[Nadiya] The Charles' vegetarian meal
is a herb and lentil salad
with butternut squash,
beetroot and broccoli,
topped with grilled polenta
and goat's cheese.
Each of the individual elements
that you have in this salad
really comes with a good kick of flavour
and a very different consistency.
The beetroot is beautifully cooked,
I love that al dente.
Because it’s vegetarian
and it’s got something to bite into,
that’s good texture, it’s very important.
What was really incredible
was to think about that polenta
and the cheese straight away like that,
and not to add
another element at that point
that would distract from that flavour.
Family food is all about satisfaction.
And I’m not a vegetarian,
but yet I’m satisfied.
-[Dan] Thank you so much.
-Thank you.
First of all, I want to say,
I’m a little worried
that you’ve played it too safe.
[Zoe] The Karims are serving salmon
marinated in Zakila’s special mix
of parsley, lemon, cumin and paprika,
served with broccoli rice and roasted
butternut squash and beetroot.
You achieved really, really highly
on the flavour of the salmon.
The marinade is brilliant,
it’s really juicy, it’s flaking.
That fish is perfect.
The flavour of that marinade,
you’ve got everything coming through
and it’s absolutely spot on.
All the flavours are showing
themselves.
As far as your vegetables are concerned,
I think they’re nicely cooked.
The little broccoli on the rice,
they look like an afterthought.
They could have screamed green
out at us, couldn’t they?
And be really a presence in there,
while they look a little bit shy in there,
don’t want to be here.
I don’t know.
It could have delivered better
as a whole dish.
-Thank you.
-Thank you.
[Nadiya] The Herberts have made
a prawn and lentil curry
served with cauliflower rice,
chapatis and a beetroot raita.
I think it’s very clever what you’ve done,
but I’m really disappointed.
The texture is wrong,
I do not like that cauliflower,
there’s no flavour at all.
Unfortunately,
it hasn’t turned out to be a dish,
it’s a combination of very nice flavours,
but using so many ingredients
coming together,
I think you ruined what you
really wanted to do.
The prawn, why did you keep the shell on?
This is not a dish
where you keep the shell..
Somebody was going to take it off.
You should have listened to each other,
what you were saying
because it’s really important.
What is interesting is,
you understand flavour,
but it’s, it’s too fragmented.
[Charlie] I think the thing is,
is that we said on the way here today,
that we needed to keep it simple and yeah,
we’ve made a lot of dishes.
We’ve got to take the criticism
and, and try to walk forward.
Just carry on, focus on cooking
and that’s it, not playing safe anymore.
[Betty] Well done guys, seriously.
-Well done, you two.
-What a team, ooh.
[Zoe] The families move straight on
to the next stage of the semi-final,
and once again, they don’t know
what the judges have in store for them.
Lovely people, are you ready
for the next challenge?
[scattered laughter]
Well, it’s Perfect Puddings.
Each judge has carefully selected
a classic pud they would like you to make.
Rosemary has chosen
sticky toffee pudding,
Giorgio, profiteroles.
Yeah, both firm family favourites.
You have one hour and 20 minutes.
They’ve provided you with recipes,
ingredients
and all the kit that you’ll need.
The rest is up to you.
Preheat the oven to 160.
[Samea] Who’s doing what then?
-Is that one way simpler, Charlie?
-Mm, yeah, um, dunno.
-Are you on the choux?
-Yeah.
-Okay.
-See you in a bit.
I’ll do a toffee sauce.
Do you want to make the custard?
They’ve all got recipes on their tables,
but that element of following that recipe
to a T, that is quite frightening.
[Zoe] Also there are people who will
follow a recipe, people like me,
I have to stick to the recipe
and even then,
it doesn’t always work for me.
-Right, really, really, really--
-Yes, I’m going to follow the recipe.
As if I wouldn’t.
If they miss one step...
I’m going to start on this, okay?
[Rosemary] You know what?
This is a challenge because this is what
people do every day.
Communication is absolutely everything,
because if you don’t communicate,
it’s not going to happen.
The sticky toffee pudding takes
50 minutes, we need to get it on now.
[Rosemary] I want them to work as a family
and to listen to each other.
Cream, butter and salt together.
[Zoe] Zakila and Riswana start by making
the sponge for the sticky toffee pudding.
I’m just so stressed, it’s so confusing,
I can’t get to, I can’t get grips with it.
It doesn’t say add the cream,
it says cream the butter--
-Cream the butter.
-...and sugar together.
Yeah.
-But it doesn’t say add it to it, does it?
-No, no, no.
So how are you getting on
with your sticky toffee pudding?
Never made this before, Rosemary.
-Stay calm.
-Yeah.
-Stay calm.
-Yes.
[Giorgio] Don’t get nervous about it.
[Zoe] Zakila isn’t used to working
from a recipe.
She tends to use her instinct
when cooking.
So you’ve no timer?
I don’t have a timer on my cake,
I just have a smell.
I go, "Oh, it’s done,"
and I go and get it and it’s perfect.
-Do you think that’s a good strategy?
-I think so. I don’t know.
[Nadiya] I mean, what do I know?
[laughter]
Okay, okay, okay, don’t panic.
Samea wants to do the profiteroles
because she’s done them before
and we said, "Just have a go."
-Ages ago.
-Ages ago.
So let’s see.
This is hard, I never realised
how hard this was.
-They all look a bit panicked.
-Yeah.
-Down there more than anywhere.
-[Zoe and Nadiya] Yeah.
She’s not giving them direction
and they’re lost, I think.
They’re lost without it, yeah.
I’ve done it wrong.
Argh!
Do-do-do, where them scales at?
[Nadiya] In the Herberts' kitchen,
Charlie is cracking on
with the sticky toffee pudding.
Beat the eggs in one at a time
until fluffy.
Profiteroles are going to be interesting,
I’m married to a baker
so I tend to stray away from profiteroles.
I have made them,
but they’re not my go-to special,
so it’s going to be interesting.
This doesn’t seem right, it just doesn’t--
Have you not added enough flour?
It should be more flour.
[Nadiya] Anna has tasked brother-in-law
Archie with the profiteroles.
-[Archie] Shall we start again real quick?
-[Anna] Yeah.
Leave that and just get another
saucepan and do it now.
I’m not a massive puddings person,
but it’s fine, I can do pudding stuff,
I’ll just take direction from Anna,
just following the instructions
really clearly.
[Nadiya] Following a recipe
isn’t exactly the Herberts' style.
[Anna] So I’m just putting the curd
on top.
[Nadiya] In the previous round, they even
turned a classic cheesecake on its head.
It’s a very modern idea as well,
to serve it like a cheesecake in this way.
I think you smashed it.
[Anna giggles]
-[Nadiya] How are you getting on?
-Yeah, um,
we should be better at making
profiteroles,
we’re going to disgrace our family name.
Anna.
So there’s no going off piste
on the recipe?
-No way.
-[Archie] No.
There is no way we’re going off piste.
Oh, Archie!
[Zoe] With the Charles,
Dan is on sticky toffee pudding duties.
Place water, caster sugar and butter
in a saucepan.
[Zoe] And Betty, the profiteroles.
And Jean’s sort of filling in the gaps
and doing what she can to help both of us.
Right, we need the piping bag.
I am definitely not a confident
pudding creator,
I’m way out of my depth.
[Zoe] It’s not the first time Betty
has felt intimidated by a pudding.
[Betty] I’m not a big dessert person,
so this is a big deal for me.
[Nadiya] Right, go on.
Please set.
[Zoe] But she surprised herself...
-[Nadiya] Yes.
-Yes!
I can’t hear anything.
[Zoe] ...and the judges with the results.
You’ve got it perfect.
[Betty laughs]
Would you like me to beat eggs,
that would help?
[Betty] Yes! Thanks, Mum.
[Jean] it’s fine, you’re doing well.
Normally,
Jean does as she’s told pretty much,
but today she’s leading the pack.
Well, I’ve knocked a few cakes
together in my time,
what with four kids and plenty
of birthdays.
Just proves that we need our mum.
[laughter]
We’re in.
[Zoe] All three families have got
their sticky toffee sponge in the oven.
I can say, categorically,
none of these teams are dessert people.
No, they’re...
I think they’re all a little bit out
of their comfort zone, all of them.
[Nadiya] For the profiteroles,
they all need to make sure
their choux pastry
is at the perfect consistency.
We’re looking for it
to get a reluctant drop,
so as it falls it takes
five, five to seven seconds.
One, two...
[both] Three, four.
I think it’s perfect, just do it.
-Seven, you’ve got it.
-That’s reluctant.
[Betty] That is a reluctant drop. Right.
Arch, careful, careful, careful.
[Zoe]
Used to taking direction from her aunt,
17 year old Samea
is making the profiteroles by herself.
[Samea] My profiteroles are not round,
they’re just a kind of swirl
and they’re tiny,
so therefore the cream’s
not going to go in
and everything’s going to be a disaster.
[Zoe] The next step for the profiteroles
is a chocolate sauce.
Can somebody get a pan
of simmering water on, please?
Enough to do a bain marie on.
[Zoe] They melt chocolate with butter
and cream.
I should have broken up the chocolate.
You should have broken it up. Archie!
Get it out and break it up,
I don’t care if you burn your fingers.
[Charlie] Lazy.
Would you scrape that off
or just leave it?
[Anna] It’s like cooking with a toddler.
Wash your hands!
You said do it with your fingers.
-My chocolate’s not looking too...
-[Jean] What’s happened then?
[Betty] I don’t know. Damn it.
Come here, stop a minute.
No, no, no, no, no, no, no,
it’s absolutely fine.
Yep, it’s fine.
Come on, you’ll be absolutely fine.
-You won’t even see it.
-Thanks, bab.
[Archie] Would you say that’s done?
[Anna] Oh, it’s gone grainy.
I don’t know what you’ve done
to this, Archie.
[exhales deeply]
I’m just going to try and heat
the cream up,
then add some of that chocolate in
and then it might go more ganache-like,
but I’m not holding out much hope.
[Nadiya] The final stage
for all the families
is making the custard
for the sticky toffee pudding.
I just have to heat
the cream with the milk.
[Nadiya]
They have to cook the custard mixture
on a low heat
to stop it from splitting.
Whisking constantly.
Do not let us see a bubble
appear boiling.
Well, there’s no wonder people
buy custard.
[Jean laughs]
[Dan] Jeez!
[Jean] Do you want me to do it?
Let me have a go.
It’s not looking too good.
[Zakila] You’ve ruined it.
You’ve just done it too long
and now you’ve curdled it.
-Look, you ruined it.
-[Riswana] Oh.
How long have we got?
Ten minutes.
-Ten minutes.
-Right, okay.
[Zakila] It’s cooked very nicely,
the sponge is lovely and soft.
Oh, yeah, Anna,
it’s supposed to be upside down.
-Ta-da!
-It’s beautiful.
You would never know.
So you know what you’re looking for?
Oh, I know what I’m looking for.
And that is not it.
[Zoe] Pocket size.
-[Betty] Hide everything.
-[Dan] Good idea. No!
I kid you not,
I actually want to cry right now.
-Do you?
-I could, I could cry.
I think we’ve done well
with the toffee pudding,
not sure about the custard--
It's a disaster, what you talking about?
-Disaster, yes.
-It is.
[Anna] We have got two puddings
that look edible,
which at quite a few points
I thought we weren’t going to have.
So I’m really happy.
[laughs]
[Betty] It’s the chocolate that’s
let us down, I’m sorry, guys.
[Dan] Hey, it’s not let anyone down.
[Dan chuckles] Well done.
[Zoe] The judges will now try
each of the puddings
the families have created
by following a recipe.
First, it’s the Herberts
and their sticky toffee pudding.
First of all I want to ask you,
what possessed you putting
that square cake on that small plate?
[Charlie chuckles]
Ah, we originally put it
on the square plate,
um, but it was put up the wrong way
round, so we had to turn it over.
That’s a generous portion.
I want to do that
because I want to see the middle.
Don’t be cheeky, you know.
The actual cake
I think is a really good cake,
but just very slightly undercooked.
It could have done for a couple
of minutes more.
Mm. And it just needed
to go on to a bigger plate.
-She’ll never forgive you for this plate.
-I know, yeah.
[Zoe] Now for the Karims.
Okay, just look at it first.
It’s sunk in the middle.
It’s not quite there, unfortunately.
It’s too dry.
It’s a shame because
the flavour is lovely.
Oh, oh!
That’s uneatable, that’s not custard.
Sweet scrambled eggs, unfortunately.
[Zoe] And finally, the Charles family.
[Rosemary] That’s very good,
that actually is delicious.
In fact...
-Thanks, Rosemary.
-[Charlie] Always a good sign.
[Giorgio] I’ll have a little bit more.
I like the cake, I like the custard
and I even like the toffee.
Thanks.
[Nadiya]
The judges will now try the profiteroles.
So the recipe was fool proof,
you just needed to read it properly,
don’t rush through.
[Nadiya] First, are the Charles family.
Consistency of the pastry is perfect,
it’s well cooked.
That blob of chocolate on top,
that’s a little bit scary.
[Betty groans]
But the flavour is very good.
I... You know, I like it.
Thank you.
[Rosemary] Well done, you.
[Nadiya] Next, the Herberts.
You weren’t as passionate as usual.
I’ve got a headache
and was a bit out of my depth,
so I couldn’t really engage with it.
[Giorgio] So we'll call them the
'profiterole with the headaches' this one.
[Archie] Yeah, yeah. Mini profiteroles.
[Giorgio] Okay, let’s taste one.
There’s a problem with the choux paste,
it’s very soft.
I think that ganache on the top,
because it is a ganache, isn’t it?
-Mm, yeah.
-[Rosemary] It’s delicious.
The glaze is exceptional
and really saves the day.
[Nadiya] Finally, the Karims.
-Don’t look so bad.
-You don’t have to eat it, you know.
This is not a profiterole,
but it’s a very tasty little thing.
[Giorgio] Yeah?
It’s like a wafer.
-Oh!
-Whoops.
[laughter]
We lost some.
Oh, well, sorry,
went all the way through.
It’s not a complete disaster,
but what shocks me
is the fact that you’ve done this before.
Yeah.
[Rosemary]
I would expect you to get this right.
Exactly.
I’m sure anywhere you put them
with some kids there,
they’ll polish it in a minute
without any shadow of doubts.
It is amazing
how the same recipe comes out
with three different things like that.
At least you made some
for the children for--
Exactly.
-...the birthday parties.
-Brand new recipe!
-They’re bang on.
-Profiterole.
-I’d eat them.
-Yeah, I’d eat them too.
[energetic violin music]
[Zoe] Just one challenge stands between
our families and a place in the final.
-We messed up the second challenge.
-It was really bad.
More than the first one.
We have to be really good
at the next one now.
[Rosemary] Up to now,
the Karims have played it very safe.
Simple salmon, but really tasty.
You two need to step it up,
don’t leave everything to me.
-What do you mean you two?
-No, really.
We can’t afford any mistakes today.
[Charlie] I think with the other two
challenges we’ve had some wins,
we’ve definitely
had some slight disasters.
[Giorgio] In their usual style,
the Herberts have used too many
ingredients for the first challenge
and it didn’t turn out to be a dish.
I think today is the real opportunity
to pick up the pieces
and really, really smash it.
I think we’ll nail it.
I’m surprised how well we did
with the last challenge.
But the, the first challenge,
that was, that was terrifying.
-Just, just seems--
-That was terrifying.
[Rosemary]
It was very brave of the Charles
to leave that salmon and prawns out.
But they delivered
the perfect vegetarian dish.
[Dan] This could be the last time
we cook for the judges .
Families, this is it,
your third and final challenge.
After this, one team will progress
to the final
and two teams will sadly
have to hang up their aprons for good.
In this challenge, Rosemary and Giorgio
want to see your unique family take
on a British classic,
the roast dinner.
You’ve got two hours, let’s get cooking.
Thanks.
[Zoe] The roast dinner
is an iconic family meal
and Rosemary and Giorgio
want to see how our families tackle
some classic techniques,
but also if they can make
the ordinary, extraordinary.
I mean, Rosemary is a classic cook,
what do you think
she’s going to think of it?
I’m not sure she’d be so happy
if they did something
wonky with the potato,
but who knows what we’re going to get.
-It’s, um, it’s very exciting.
-Mm.
[Nadiya]
Unlike the previous two challenges,
the families will be cooking a meal
they’ve had a chance to practise at home.
Just get some fat off this,
I don’t like it when it’s too fatty.
[Zoe] The Karims
are making a roast leg of lamb
served with Yorkshire puddings,
roast potatoes and vegetables.
They’re adding their twist
with a tamarind gravy,
aubergine and tomato salsa
and crispy leeks.
I was hoping somebody
would do a leg of lamb.
What I think they’re doing is
putting their own spices in,
so I’m hoping
we’ll have something interesting.
So, ladies, how are you feeling?
Good.
We love our Sunday roasts in our house,
on a Sunday,
it’s a traditional thing actually.
One of the comments
that the judges made
was that you hadn’t delegated
enough and that you were kind of,
you were the leader of the pack.
Do you feel like that’s what you’re
doing today?
Yeah, today I was like,
"You better listen
to what I tell you to do."
Did you have a debrief
after the last two challenges?
-Oh, my days! I gave them a bollocking.
-Were words had?
-You’re the one who...
-Go on, girls.
We’ll leave you to it.
A typical Herbert family roast is hectic
and we tend to do roast dinners
in a different way
because there’s so many of us.
So this is a bit of an exceptional,
luxury roast dinner
we would cook for a few people.
[Nadiya] The Herberts
have gone for a classic rib of beef,
roast potatoes, asparagus,
carrots and Yorkshire puddings.
Their unique twist to the roast dinner
is an oxtail and bone marrow gravy.
The Herberts are a little bit
more sensible today.
As long as they don’t overdo
the whole thing,
this should be a really good dish,
that one.
Rather than a steak, where you’re going
to leave it on for ages,
we’re going to keep moving it,
so it doesn’t dry the meat out.
So this is you paring it down?
-[Archie] Mm.
-Ah.
-Yeah, I like.
-[Archie] Kind of.
Some of the feedback we’ve had
has been we’ve gone too out there,
so actually this was
like a way of just saying,
we can do stuff really well.
[Zoe and Nadia] Nice.
-[Zoe] Good shot.
-[Nadiya] Good shot.
-[both] Oh!
-Archie, how embarrassing.
Right, that’s the pastry in the fridge,
that needs to cool for about 20 minutes.
[Zoe]
Rather than a straightforward roast,
the Charles are serving pork Wellington,
tenderloin of pork,
wrapped in rough puff pastry
served with hasselback potatoes
and polenta
with balsamic glazed Brussel sprouts,
crackling and salsa verde.
Wellington is very technical,
you have to have the cooking
of the pastry absolutely perfect,
not wet on the inside,
but absolutely crispy on the outside.
And, you know, all the ingredients
must work together.
-Dan the man.
-Yes?
-How we going?
-Yeah, okay.
-What's the twist on your roast dinner?
-It’s all pretty twisty really.
So instead of just a traditional beef
Wellington,
we’re doing a pork Wellington,
but we’re doing it with,
um, Italian flavours.
so like fennel, chilli flake, rosemary.
[Zoe] To make their Wellington,
seared pork tenderloin is coated
in a herb and mushroom mixture,
inspired by their favourite
part of the world.
It just reminds me
of when we were in Italy
and just brings such really fond
memories.
[Dan] I proposed in Rome.
I... She woke up on her birthday
and I told her we were going to Leeds,
um, when really I’d booked some tickets
to Rome.
He came and asked me first...
Not asked me to marry him first.
[Dan] She said no!
-I said, "No, you'll have to marry Betty."
-[Dan] She said no, I had to ask Betty.
[Jean laughs]
I’ve got my standards.
[laughter]
[Betty] I’ll go over
and then you come over.
-[Jean] Well done.
-[Charlie] I feel nervous for you.
Clear off, Charlie. Bit of a twist.
[Charlie] Good work.
-[Jean] Well done.
-[Betty] Oh, thank you.
I mean, what they’ve chosen is
actually quite a tricky thing to do.
It can be done,
but two hours, I’m not sure.
I’m concerned about getting that
pastry crispy underneath,
as well as all round
because that’s the trick.
If they have it undercooked
slightly underneath,
it actually ruins the whole thing.
It’s in, that’s it, hope for the best.
[Nadiya]
To serve with the Karims' roast lamb,
Riswana is making
an aubergine and tomato salsa.
[Riswana] Aubergine goes
really, really well with lamb.
I really hope the judges love the twist
and the flavour of aubergine
with the tomatoes and different flavours
of cumin and the rest.
But we’ve tried it at home
with our roast and everyone loves it.
[Rosemary] I’m actually looking forward
to this aubergine salsa
because they are good at these flavours,
these strong, spicy flavours.
[Nadiya] Meanwhile Zakila is in charge
of their special gravy.
We’re using tamarind,
which we’re going to put in our gravy,
which is going to give it a sweet
bitterness taste to it.
I don’t know exactly
where it’s from or what is it.
-Is it actually root?
-It is a root.
Is it a vegetable or a fruit?
[Nadiya] Tamarind is in fact a pod-like
fruit which grows on trees.
It’s the pulp from the fruit
which is used in cooking.
[Zakila] You can see the seeds are in,
still in there.
People use it all around the world
and mostly Asian type,
Bangladesh, Pakistanis, Indians,
in their cooking.
It’s a really lovely,
bitter sweetness taste to it.
You had a more stronger taste
at home of tamarind.
Well, do you think I should put more
tamarind in it?
Maybe another spoon?
Another spoon, definitely.
Okay, I’m not putting more than that,
that’s enough.
I’m done with that.
[Nadiya] You asked for roast dinner
with a twist.
-Do you think that’s a big enough twist?
-A sauce can make or break a dish.
-Mm-hm.
-Until I taste it, I don’t know.
[Zoe] The Herberts are also going all out
with their gravy.
So I am just starting off the oxtail
that’s going to go in our pressure cooker
for the gravy.
[Zoe] Hoping to extract
as much flavour as possible,
the Herberts have chosen to cook
their gravy in a pressure cooker.
Gravy’s my domain now,
this is really important,
we don’t want them to stick.
The moment you get any burn
at the bottom, um, the oxtail,
it literally ruins the whole gravy,
and adds a real bitter taste to it.
-[Archie] Get that lid on, Charlie.
-[Charlie] One second.
Get it on, get it on.
[Nadiya] To serve
with the Charles' pork Wellington,
Dan is making crackling from pork rind.
[Jean hums]
[Nadiya]
While Jean focuses on the salsa verde.
The secret to a good salsa
is the music, clearly.
[background music gets louder]
But I’ve got parsley,
I’ve got capers, I’ve got anchovies,
I’ve got garlic, lemon juice,
Dijon mustard, olive oil to go in.
And then I’m there, good to go,
I hope.
[Zoe] Betty is making hasselback potatoes
to serve with their roast,
a Swedish version of a jacket potato,
scored and baked in the oven.
-Right, hasselbacks are done.
-Good.
[Zoe] The Herberts and Karims are going
for the classic roast potato.
[Giorgio] First of all,
to cook a roast potato,
blanche it properly
and cook it in that fat,
and make sure that the fat is hot,
and there is a lot of little tricks
with that.
[Charlie] We’ve put the potatoes
into the freezer
because it dries them out and it means
we can cook the inside fluffier,
and they’re not going to fall to bits
when we shake them
and fluff them up later, so...
I will be doing the Yorkshire puddings
by myself.
So I just hope that that goes so much
better than the profiteroles did.
I’m just scared of what Rosemary
is going to say
because she’s kind of the queen
of Yorkshire puddings, I guess.
They’ve got to rise, be gorgeous,
they’ve got to be golden,
they’ve got to be everything.
To me, I’m looking forward
to Yorkshire puddings,
two lots of Yorkshire puddings too,
that’s even better.
So I’ve just finished making
the Yorkshire pudding batter,
it’s got, um, eggs, sparkling water,
um, milk.
What we found is it just gives it
a lighter, airier texture,
so hopefully,
that’ll be the case today.
They must get them absolutely spot on,
otherwise Rosemary’s
not going to be happy.
I’m just going to tip it and then once
I see it coming to the end,
then that’s the perfect amount.
Oh, yeah. Oh, I like that.
Watch out, he might do something to it.
-Yeah, oops, knocked the salt in.
-[laughter]
-And what’s that?
-Didn’t mean to...
-What's that?
-Yorkshire pudding.
Oh, oh, oh, oh, shh, don’t mention
the Yorkshire puddings.
No sharing secrets.
Well, good luck, enjoy.
[Zakila] And you too.
[Samea] This isn’t how it was at home,
so this is going to turn out wrong.
Samea, I don’t know what you’re doing,
can you hurry up?
Oh, gosh.
Oh, it’s done a slop.
Right, good luck.
-Dear father...
-[laughter]
Guys, you have got half an hour left.
Pardon?
Half an hour.
-[Archie] We should get the gravy off now.
-[Charlie] Yep.
-Oooh.
-[Charlie] Smoke signals.
[Zoe] The Herberts, this looks like
it’s coming together rather beautifully.
So this is them, this is them
with it kind of simplified a little bit,
but still with a twist.
You can see the meat is standing there
with the thermometer in,
so they’re very technical on what they do.
They’re not, they’re not guessing things.
No, Anna, I was going to use rock salt.
It takes longer to dissolve
so you don’t taste it.
Okay. Less than that.
There’s a bit of a disagreement over salt.
Anna, you tell him,
you tell him, Anna.
We know our place.
There’s a pecking order.
[Jean] Hello.
Oh, Jean!
[Jean and Samea]
Oooh.
How’s the Yorkshires going?
Oh, that looks lovely.
What?
That little one there.
Families, you have just ten minutes left,
just ten minutes.
It’s working.
-[Dan] Jean, get back here.
-[Jean] I've got to get back.
Okay, get chopping Jean.
[laughter]
I’d like to rest it for a while
before you carve it.
Oh, it’s done, it’s done.
[Anna] My Yorkshires might be so big that
they stick to the tin above.
[Archie] They’re incredible.
How are they Yorkshire puddings?
They’re huge, it’s so funny.
[laughter]
They look so nice.
Right, let’s get that up
because that’s not doing anything at all.
Just frying up the leeks now.
-You want me to spread them now?
-Okay, but don’t let them burn.
And don’t take your eyes off it--
[Charlie] Do you think
this gravy’s alright?
Tiny bit of Worcestershire sauce.
I think I actually have a bead of sweat
dripping down my forehead.
[Dan] You do.
Mop my brow.
Poor baby.
Once you’ve finished the gravy off,
the flavours in there is amazing now,
so with the lamb and the contrast,
it will be, it will be superb.
[Anna] And then the roasties.
[Archie] On there.
That’s everything, isn’t it?
How long we got?
'Cause I want to do this--
[Anna] Yeah, do it, do it.
-No, I want to do it last minute.
-Do it, we’ve only got one minute.
[frantic music]
[Betty] Get that Welly on that board.
-She’s on.
-She’s on.
Wahey!
Oh, that is gorgeous, I like that.
Charlie, just do it.
Flipping heck, well done us.
Right, crackling in the middle.
[gasps]
Time up. You do it.
No, you do it, you’ve got a loud voice.
-No, you do it, you do it.
-No.
Okay, oh, now. Time up, families!
-Well done, guys.
-Well done, everyone.
Come here. Well done, Anna.
[applause]
Is that your Yorkshires?
[Zakila laughs] Samea’s Yorkshires.
Concentrate on ours,
look at what we’ve just done.
-It does look great, well done.
-Well done, us.
I’m just so proud of us all, I really am.
[Zoe] The Charles have made
a pork Wellington
filled with a special Italian herb mix.
It’s served with hasselback potatoes,
Brussel sprouts with polenta,
leeks and crackling.
The crackling is sensational.
I cannot hide my disappointment.
There is one overpowering herbs in there,
I can’t even tell what they are.
I’m disappointed because usually
you hit the flavours so well.
The only thing that really stand out
to the standard
that you produce usually...
...is the polenta with the,
with the Brussel sprouts and the onions.
That is, that is your usual
flavours hitting.
Rosemary?
The pastry’s not cooked properly,
it’s not actually quite golden enough,
so it is a huge disappointment.
[Rosemary] Okay?
[Dan whispers]
Don’t get upset, don’t get upset.
Don’t get upset, don’t,
don’t get upset.
-Don’t hug me then.
-Come on.
[Jean] Don't, you’ll make me cry.
-[Dan] Well, I’m not going to cry.
-You cry, she cries.
[Nadiya] The Karims have made roast leg
of lamb served with roast potatoes
and vegetables and the all important
Yorkshire puddings.
They’ve added their twist
with an aubergine salsa,
crispy leeks and a tamarind gravy.
[Rosemary] I’ll go straight into
your Yorkshire pudding first.
Okay, I think the Yorkshire puddings
are very nice.
Thank you, that means a lot.
The aubergine with the tomatoes
really nice,
the spices, it’s really coming through.
The sauce, the tamarind sauce,
it, it, it’s...
I’m tasting a strong powdery sauce,
it doesn’t do anything for me at all.
The lamb, for me,
it’s cooked absolutely perfectly.
The tamarind disappears in the sauce,
I agree with Rosemary.
Completely disappears,
just the, the, the acidity,
it just cancels it completely.
But the perfection is achieved...
[laughter]
...in your Yorkshire pudding.
Absolutely, they’re the best,
they’re such a nice Yorkshire pudding.
Overall, I think you did deliver a very
lovely Sunday roast with a little twist.
[Karims] Thank you.
[Giorgio] So thank you very much.
[Zoe] The most classic of the three roasts
is the Herberts' rib of beef
served with roast potatoes,
Yorkshire puddings,
carrots and asparagus.
To finish, their twist,
oxtail and bone marrow gravy.
I really don’t know what to say,
I’m actually speechless.
I cannot fault the beef,
I cannot fault the carrots.
I cannot fault the asparagus.
I cannot fault the sauce,
which is sensational,
I cannot fault the Yorkshire puddings.
I salute you.
[laughter]
[applause continues]
We can go home happy.
I’ll not deny, I’ve always been
a bit critical of your style sometimes.
The dishes didn’t come together as
one dish
because there were too many
components of that.
But in this case you proved me wrong,
there seems to be an harmony
between the flavours,
the perfect seasoning,
the beautiful colours,
the perfect consistency,
the beautiful cooking of the meat
with the resting with that thermometer in.
You’ve done a fantastic dish.
-Thank you.
-[Giorgio] Thank you.
[Rosemary] This has been
quite a marathon today, hasn’t it?
I mean, we have to look through
these three challenges.
[Rosemary] Think of the Karims, they have
introduced some really good flavours.
They’ve produced one or two
very good things.
No matter what happens,
I’ve had so much fun
and I’ve learnt so much along the way.
And we worked really, really hard,
and this has brought us together as
well as sisters
and Samea has come closer to us as well.
We’ll be so gutted to go home.
I think they’ve gone
as far as they can go.
They’ve been outmanoeuvred,
the other two are superior.
I think so.
So I see it, it’s against two families.
[Giorgio] Yes.
[Rosemary] Which is going to be
an extremely difficult decision
because in a way, they’re quite equal.
[Dan] I think our downfall is the roast.
I think that will be the reason we go.
The other two challenges,
I thought we did well.
I’m so proud of you two,
and I think it’s been a great--
-We’re proud of you too.
-We are of you, Mum,
One family, yesterday,
deliver very well, both challenges.
The other family today,
deliver a fantastic dish.
After the first two challenges,
we weren’t feeling hugely confident.
But we knew what we had in store
for today and we knew it was good,
whether we’ve done enough,
who knows.
I think we’re really equal run
at the moment.
It’s very, very tight between this one.
I know, it’s so fine.
It’s a shame we can’t get them both
through, isn’t it?
Home cooks,
congratulations on getting this far.
You have had
three really tough challenges,
but we’ve loved every minute
of having you here.
The moment has come.
Only one family can stay
in the competition.
The judges have taken all three challenges
into consideration.
May I add the choice
has been agonising,
but they have come to a decision.
The family going through
to the final are...
...the Charles.
-Oh, my God.
-[applause]
No way, no way.
[all talk excitedly over each other]
[Riswana] This has been a really amazing
experience,
all the way through we enjoyed
every single moment of it.
Really proud as well.
Really proud of ourselves.
We came this far.
[Anna] I’m really proud of what
we’ve achieved
and I’m just so pleased
that we got it right today.
We’re a risky team, um, but you know,
when you take risks sometimes
it works, sometimes it doesn’t.
I must admit that today the Herberts
made it very, very difficult to choose.
But we have to keep in consideration
three challenges,
and that’s why we decide to put
the Charles family through to the final.
We have had the most difficult decision
to make, it’s been so close.
We feel that the Charles have delivered on
the other two challenges,
and they delivered a lot better
than the Herberts.
You deserve it.
I actually feel like I’m floating,
I literally feel like I’m floating.
I, honestly...
It’s so hard to put into words.
I... It's, this is a dream,
this is a dream, like, we’re in the final.
-We’re such a team, such a team.
-Yeah, it’s fantastic.
-I can’t believe it, it’s marvellous.
-I’m honestly gobsmacked.
[Nadiya] Welcome, families,
to the semi-finals.
It’s all about timing.
We’ve got 20 minutes left, guys.
-Okay.
-Oh.
[Giorgio] Who made the jam?
-I did.
-[Giorgio] You made the jam?
The key to this challenge is not to panic.
[Lorna] Oh, but try it.
I want you to try it,
I’m too nervous to eat.
Why on earth
did you take the challenge on?
[Sam] Dave likes to stretch us.
Go hard or go home.
Did you say a team hug?
-No, huddle.
-Huddle.
Don’t want a team hug.
best family of home cooks.
[woman] Go, go, go.
[Zoe] The people who make ordinary food
extraordinary.
You’ve never seen anything like it
in your life.
[Zoe] From teenagers and grandparents...
That is delicious.
[Zoe] ...to brothers and sisters,
and sons and daughters.
[both] Get in.
[Nadiya] 16 families have served up
their best dishes
hoping to impress the judges.
Wow.
That is very, very, very competent.
[Zoe] Now it’s the semi-finals.
-[woman] Oh, my God!
-Best think up some new recipes.
This is where it gets serious.
[Zoe] Nine families remain
to face three demanding new challenges.
This is going to put the cat
amongst the pigeons.
Let’s get cooking.
Can you stop panicking?
Because they have to think
on the hoof...
We don’t have to use everything.
...one of the most important things
is team work.
-Have you tasted that?
-I’m too nervous to eat.
This is difficult, isn’t it?
[Nadiya]
And tonight, the first three families
will go head-to-head...
-[Nadiya] Anything you’re worried about?
-All of it.
Confusing, I can’t get to,
I can’t get to grips with it.
It’s fine, we can do this.
They’re all a little bit
out of their comfort zone.
Yes, I’m going to follow the recipe.
-Stay calm.
-Yes.
Oh, Archie!
[Zoe] But only one
can go through to the final.
The choice has been agonising,
but they have come to a decision.
This is
The Big Family Cooking Showdown.
[Zoe] We’re back in the Kent countryside
for the semi-finals.
Three families have made it this far
and over the next couple of days,
they will be undergoing a series
of new challenges to determine
who makes it through to the final.
First to arrive,
the Charles family from Yorkshire.
[Betty] We’ve got our
new intimidating nicknames sorted.
So I’m Dream Crusher,
Dan’s Skull Crusher
and Mum’s Garlic Crusher.
-[they laugh]
-That’s me.
Hi.
-Hi.
-[woman] Hello.
[Zoe] They’re joined by the Karim family,
from West London.
-How you feeling?
-Oh, terrified.
[Zakila] The word semi-final
is nerve wracking on its own.
I mean, once you say, "semi-finals",
you think, "Oh, my God."
[Samea] I slept for two hours last night,
two hours. Two hours.
I slept for about four hours.
I slept like a baby.
[laughs]
Hey!
[Zoe] And finally,
the Herberts from Gloucestershire.
I’m Archie, nice to meet you.
[Zoe] During the heats,
the Herbert family
were pipped to the post.
The family staying in the competition are
the Ayoubis.
[applause]
[Zoe] Owing to personal reasons,
the Ayoubi family have withdrawn
from the show
and the Herberts have taken their place.
Pretty in blue.
[Charlie] Bring it on.
We’re excited to be back.
We didn’t think we would be back, but...
We’ve only got two to beat this
time... Oh, wait.
[they all laugh]
We can’t beat one, now we’ve got two.
Okay.
[Nadiya] Today, they have two challenges
ahead of them,
and unlike previous challenges,
they don’t know what’s in store.
Hello, families, it’s great to have you
back in the barn for the semi-finals.
Of course, you realise that things
are going to have to step up a gear now.
[Zoe] It’s time for your first challenge,
What’s In The Fridge?
Testing your creativity as home cooks.
The judges have provided
a limited range of ingredients,
you have one hour
to plan and cook a main course
for four people and your time starts now.
[Zoe] Each of the families
have access to the same ingredients.
-Oh, wow.
-[Betty] Oh, my God.
[Zoe] In addition to
store cupboard essentials,
they’ve been given prawns,
salmon and goat’s cheese.
-Oh, I’m scared.
-Salmon.
[Samea]
We have to use the prawns.
[Zoe] Vegetables, including squash,
beetroot and cauliflower...
We could do cauliflower rice,
but do you want to or not really?
[Zoe] And dry ingredients,
such as polenta, rice and lentils.
We could do the polenta,
you could maybe cook the polenta,
cool it and then chop it, maybe you could,
then you can fry it.
[Rosemary] Up until now, they’ve been
able to practise their dishes.
Not on this one.
[Rosemary] They’ve got loads of
flavours there to choose from.
[Samea] Oh, my...
[Rosemary] Whatever they choose,
I want it to be exciting,
interesting, different.
[Anna] It’s fine.
It’s fine, we can do this.
[Giorgio] With this challenge,
they’ll have to use their creativity
in order to produce something fantastic.
-Um...
-And this is beetroot.
What do you want to do with the beetroot?
We don’t have potatoes.
[Zakila] We don’t have
to cook everything.
So then what are you going to cook?
[Giorgio] It’s not about a menu
of the ingredients
you can pick from that store cupboard,
it’s how many
are you going to leave there?
That’s going to show us
how good a cook you are.
I don’t know, there’s just... [sighs]
-What stuff would you have in your fridge?
-Um, in my fridge?
Yeah, I’d probably have
often a bit of salmon,
maybe an old bit of haloumi,
perhaps some marmalade. Um...
[Nadiya] What would you do with all three?
I’d probably order in actually,
to be honest with you.
-We have to start doing something.
-Okay, what do we like with prawns?
[Dan] It’s such a, like...
honestly, I don’t know.
[Nadiya] The Charles,
have you ever seen them this quiet?
No, everybody’s having a little think.
Dan looks concerned.
[Nadiya] Jean will be chopping vegetables.
She is queen chopper.
Why don’t we do the roasted beets
with like a big salad-y thing, yes, yeah.
-Let’s bunch these up.
-What’s happening with this?
-We’re not using the salmon.
-Okay, what are we doing with the prawns?
[Betty] I don’t know if we need them.
I’m thinking if we keep it veggie
because the polenta and goat's cheese
are going to be so lovely.
[Jean] Yeah.
[Zoe] From the ingredients
available to them,
the Charles have decided to make
a vegetarian lentil salad,
with beetroot, broccoli
and butternut squash.
My job is chopping,
as is so often the case.
They’re the bosses, I’m the help.
[laughs]
[Zoe] Newlyweds, Betty and Dan,
have been together for 12 years.
They live in east Yorkshire,
not far from Betty’s mum, Jean.
[Dan] The base-il will...
Stop calling it base-il, it’s basil.
The basil will need to be kept
in the greenhouse all year though.
[Betty] Yeah.
[Betty] We make an event
of almost every meal we do--
-Yeah.
-...whether it’s at Mum's or here, or...
Yeah, you’re like the family cook.
Yes, that’s what I am, yeah.
[Zoe] Travels around the world
and a honeymoon in Italy
have had a big influence on their cooking.
[Betty] We did, like, cooking courses
and--
[Dan] Learned how to make our own
ravioli and that.
Yeah, that’s where our absolute passion
for Italian food really kicked off.
[Dan] Little pizzettas.
[Zoe] In the previous round,
they proved to be masters of flavour.
The flavour really complement each other.
That is bellissimo.
Aw... [laughs]
[Betty] Get the sauce on, go, go, go.
[Zoe] But on occasion, their attention
to detail has let them down.
The sauce is split
and it makes everything a bit greasy.
No seasoning, it’s just bland.
I want this to be thick
and then it’ll set.
[Jean] It looks lovely and thick.
[Zoe] Betty is using an Italian cornmeal,
polenta,
to create the centrepiece
for their dish.
-I’m loving your polenta skills.
-Oh, thanks, pal.
What are you going to do with it?
So I’m going to put it on a baking tray
and chill it,
and then I’m going to grill... I’m going
to char it with some goat's cheese on top.
It’s about getting lots of textures,
flavours into the dish.
It sounds amazing.
Spiced puy lentil with onions, garlic
and a bit of stock, so almost like a dal.
The Herberts
do great experimental cooking,
they really push the boat out.
But here they’ve got no time to plan,
really, they’ve got to get on with it.
[Nadiya] Yes.
[Archie] Charlie, do you want to cut
some garlic and ginger?
Can you grate it, actually?
[Charlie] Yeah.
[Anna] What it might
be quite good to do actually...
Charlie, give them just...
It’s painful watching him peel.
[Nadiya] Using the prawns,
lentils and beetroot,
the Herberts intend to make a curry
with all the side dishes.
We’re going to do
like a lentil dal curry,
um, a beetroot raita
and then we’re just probably
going to pan fry the prawns
really quickly at the end.
Are we going to do cauliflower rice
or not?
[Archie] Yeah, yeah.
We’re going to try to make some chapatis
as well.
Well, that’s not ambitious.
[Nadiya] Brothers Charlie and Archie,
along with elder sister-in-law Anna...
-You’re not wasting those good bits!
-I didn’t mean to put that in.
-You can’t waste all those good bits.
-Yeah, I know.
[Nadiya] ...are part of a big family.
[Anna] We can’t actually remember how
many there is anymore.
-It’s 27.
-27 with your parents?
-Yeah. Is that right?
-Yeah.
[Charlie] And four dogs.
So a lot of children,
a lot of adults, lot of pets--
-A lot of food.
-And a lot of food.
[Charlie] In our family, you’re not judged
on how successful you are in life,
you’re judged on the quality of your food.
[they chuckle]
[Nadiya] So far, they’ve chosen
some clever and ambitious creations.
Cauliflower in Marmite,
that sounds crazy, I love it.
Our bloody Mary,
we’re making a twist,
we’re going to make it hot and smoky.
Smoke it up.
[Nadiya] And though, on occasion,
they’ve wowed the judges...
The tortilla is really velvet,
and really, really nice.
[Nadiya] ...a failure to deliver
some of their ideas
initially cost them a place
in the semi-final.
The Marmite flavour disappears
completely, it does nothing.
There’s something that doesn’t bring it
together to me as a dish.
Maybe it’s a bit too clever.
I quite often just go home and use just
whatever my mum’s got around.
Don't tell everyone I live at home.
He’s an eligible bachelor.
[Nadiya] The Herberts are the only family
who’ve decided to use the prawns.
[Archie] We only want to do the prawns
right at the end, I think, don’t we?
Are we not going to peel the prawns?
[Anna] No we’ll pan fry them.
Okay.
I hope they’re going to peel the prawns,
take the skin off.
I hope they all peel the prawns
because I have to tell you,
I don’t want to have to peel prawns.
We could peel them, they aren’t huge.
[Anna]
No, it’s nicer to cook them in the shells.
[Archie] And just in there?
[Charlie laughs]
Slippery lemon.
So you’re just going to do
roasted butternut squash then?
-Yeah, yeah.
-Yes, we will, we will.
It will be interesting
with the Karims because Zakila,
you could tell she’s the leader
of the group.
Yeah. I’m going to do this,
then I’m going to do that.
So, what we’re going to do is,
we’re going to make salmon.
-What are you going to do to that?
-[Riswana] We’ll marinate fish.
-With what?
-As we, we usually do with some spices.
[Zoe] The Karims plan to make
spiced roast salmon
served with rice and roasted butternut
squash.
[Samea] My role is to take care
of all the vegetables.
I can even, like, do my own thing
if I want to as well,
so I might put beetroot in there, I might.
I’ve never had beetroot before.
It’s up to you, decide.
Come on, we need to put the vegetables
in the oven.
[Zoe] For Zakila,
her sister-in-law, Riswana,
and their 17-year-old-niece, Samea,
food plays a big part in their lives.
It’s a very big thing for us,
being Pakistanis, is food.
[Zakila] I like cooking Moroccan food,
I like cooking English food,
I can cook anything actually,
you tell me what to cook
and I just do it. I’m so good.
[they laugh]
I’m definitely proud of the way
my family can cook 'cause I know
that I can learn from them.
Do your harira and stop worrying
about my chicken.
[Zoe] With Zakila taking the lead,
their clever use of spice and flavour
went down well in the previous round.
This is my spices that I make,
which was, um, the winning ingredient
for the first challenge.
The flavour’s coming through
on everything,
I’m tasting all those lovely spices
that I saw you give.
[Zoe] But at times they’ve been guilty
of not being adventurous enough.
-What are you putting into your rice?
-[Samea] Nothing.
Nothing, it’s just plain boiled rice?
It looks as though you’ve played it
quite safe, but it looks simple.
-Grate that in there.
-Yeah.
[Zoe] Zakila is creating a marinade
for the salmon.
What I'll do is put some fresh parsley,
chop that up with some lemon juice,
put some cumin powder,
put some, um, paprika,
mix it all in with some olive oil,
spread it all on and just bung it
in the oven.
I always cook salmon, I love it.
Who’s been the boss today?
Is it still your kitchen?
It’s still my kitchen.
Zoe, come on, it’s still my kitchen.
[Zoe] I know.
And normally you’re incredibly confident
and with this, you had no time to plan.
[Zakila] Yeah, yeah.
Does it feel different?
Does it feel scarier?
Yeah, it feels scary, it feels different,
but then, you know,
you work with what you’ve got.
-Okay, okay.
-Yeah.
Good luck, girls.
-Thank you.
-Fingers crossed.
How long will the vegetables take?
I don’t know, Samea.
Why are you asking me
these silly questions?
I think there’s a tremendous buzz
in this room, I love it.
Watch out, watch out, watch out,
watch out.
[Rosemary] You can come up with
sometimes the best things
by doing it this way.
-Yeah, by just experimenting.
-Yes.
What’s that?
What have you made there?
-That is--
-[Betty] Polenta.
Polenta. Nice.
[Dan] Just chilling it,
so I can cube and fry it.
-[Archie] Yeah, that’s it.
-My polenta is set.
[Nadiya] Anything you’re worried about?
All of it?
-No, you mustn’t!
-No, that’s what I meant, none of it.
-None of it.
-...not all of it.
-You’ll be fine, have faith.
-Thank you, I will.
So my grilled polenta and goat's cheese
has just gone into the oven,
so hopefully that will bubble up nicely.
-Archie?
-Yeah?
-Careful it doesn’t stick at the bottom.
-Yeah, yeah.
[Nadiya] To serve with their curry,
the Herberts are making rice
from grated cauliflower.
-Ready to hold the other end?
-Mm-hm.
-Give it a twist.
-What’s in there?
[Archie]
We’re making some cauliflower rice.
[Charlie] Give it a pull as well.
And that’s how you dry it out?
You put it in a tea towel?
-[Archie] Apparently.
-Beautiful.
-[Charlie] Team work.
-Team work.
-[Archie] Makes the dream work.
-Good work, Herberts, keep it up.
Don’t burn it, Charles.
Wow, it looks really good,
it smells really nice,
it’s cooked nicely, yeah.
[Zakila] Happy with that.
[Nadiya] The Karims are cooking rice
to serve with their roast salmon.
Rosemary might say to us,
"You played safe again."
I really wish we could give rice
some colour.
[Zakila] We can add a bit of,
um, broccoli or something.
Broccoli, shall we just do that?
Just give it some colour?
Why not?
Guys, you’ve got 15 minutes left,
15 minutes.
[Anna] Right, get those prawns on, Arch,
that is critical.
[Jean] Hey, look at me,
I’m on assembling duties.
[Dan] I’m not sure about the squash.
[Betty] Is it not going to be done,
do you think?
What did you say there, Dan,
it’s not going to be done?
-[Archie] Oooh.
-[Charlie] Rookie error.
[Dan] Mind your business, Archie.
[Zakila] We’re nearly done.
We’ve only got,
like, one pot on the thing.
[Samea] We’re literally doing nothing.
-[Betty] Help me.
-[Jean] I’m helping you.
[Betty] There we go. go.
Your chapati, your chapati!
[Archie] Charlie!
[Samea] I think put it around.
No, you're not,
just put it in one corner.
[Riswana]
That looks really, really nice.
[Zakila] There we go, done.
-[Dan] They’re done.
-[Betty] Don’t look at theirs--
[Dan] I can’t stop looking at
their station.
[Betty] How long have we got?
About five minutes.
[Jean] That looks lovely.
Look at their prawns.
[Betty] Yeah, I know.
Time’s up, that’s it, pans down.
[Zoe] Well done. Woo-hoo!
[Zoe] The families were challenged
to produce a main course for four people,
using only the ingredients
provided by the judges.
Wow, bold decision
to go for a vegetarian thing.
Yep.
Let’s have a look if it pays off.
[Nadiya] The Charles' vegetarian meal
is a herb and lentil salad
with butternut squash,
beetroot and broccoli,
topped with grilled polenta
and goat's cheese.
Each of the individual elements
that you have in this salad
really comes with a good kick of flavour
and a very different consistency.
The beetroot is beautifully cooked,
I love that al dente.
Because it’s vegetarian
and it’s got something to bite into,
that’s good texture, it’s very important.
What was really incredible
was to think about that polenta
and the cheese straight away like that,
and not to add
another element at that point
that would distract from that flavour.
Family food is all about satisfaction.
And I’m not a vegetarian,
but yet I’m satisfied.
-[Dan] Thank you so much.
-Thank you.
First of all, I want to say,
I’m a little worried
that you’ve played it too safe.
[Zoe] The Karims are serving salmon
marinated in Zakila’s special mix
of parsley, lemon, cumin and paprika,
served with broccoli rice and roasted
butternut squash and beetroot.
You achieved really, really highly
on the flavour of the salmon.
The marinade is brilliant,
it’s really juicy, it’s flaking.
That fish is perfect.
The flavour of that marinade,
you’ve got everything coming through
and it’s absolutely spot on.
All the flavours are showing
themselves.
As far as your vegetables are concerned,
I think they’re nicely cooked.
The little broccoli on the rice,
they look like an afterthought.
They could have screamed green
out at us, couldn’t they?
And be really a presence in there,
while they look a little bit shy in there,
don’t want to be here.
I don’t know.
It could have delivered better
as a whole dish.
-Thank you.
-Thank you.
[Nadiya] The Herberts have made
a prawn and lentil curry
served with cauliflower rice,
chapatis and a beetroot raita.
I think it’s very clever what you’ve done,
but I’m really disappointed.
The texture is wrong,
I do not like that cauliflower,
there’s no flavour at all.
Unfortunately,
it hasn’t turned out to be a dish,
it’s a combination of very nice flavours,
but using so many ingredients
coming together,
I think you ruined what you
really wanted to do.
The prawn, why did you keep the shell on?
This is not a dish
where you keep the shell..
Somebody was going to take it off.
You should have listened to each other,
what you were saying
because it’s really important.
What is interesting is,
you understand flavour,
but it’s, it’s too fragmented.
[Charlie] I think the thing is,
is that we said on the way here today,
that we needed to keep it simple and yeah,
we’ve made a lot of dishes.
We’ve got to take the criticism
and, and try to walk forward.
Just carry on, focus on cooking
and that’s it, not playing safe anymore.
[Betty] Well done guys, seriously.
-Well done, you two.
-What a team, ooh.
[Zoe] The families move straight on
to the next stage of the semi-final,
and once again, they don’t know
what the judges have in store for them.
Lovely people, are you ready
for the next challenge?
[scattered laughter]
Well, it’s Perfect Puddings.
Each judge has carefully selected
a classic pud they would like you to make.
Rosemary has chosen
sticky toffee pudding,
Giorgio, profiteroles.
Yeah, both firm family favourites.
You have one hour and 20 minutes.
They’ve provided you with recipes,
ingredients
and all the kit that you’ll need.
The rest is up to you.
Preheat the oven to 160.
[Samea] Who’s doing what then?
-Is that one way simpler, Charlie?
-Mm, yeah, um, dunno.
-Are you on the choux?
-Yeah.
-Okay.
-See you in a bit.
I’ll do a toffee sauce.
Do you want to make the custard?
They’ve all got recipes on their tables,
but that element of following that recipe
to a T, that is quite frightening.
[Zoe] Also there are people who will
follow a recipe, people like me,
I have to stick to the recipe
and even then,
it doesn’t always work for me.
-Right, really, really, really--
-Yes, I’m going to follow the recipe.
As if I wouldn’t.
If they miss one step...
I’m going to start on this, okay?
[Rosemary] You know what?
This is a challenge because this is what
people do every day.
Communication is absolutely everything,
because if you don’t communicate,
it’s not going to happen.
The sticky toffee pudding takes
50 minutes, we need to get it on now.
[Rosemary] I want them to work as a family
and to listen to each other.
Cream, butter and salt together.
[Zoe] Zakila and Riswana start by making
the sponge for the sticky toffee pudding.
I’m just so stressed, it’s so confusing,
I can’t get to, I can’t get grips with it.
It doesn’t say add the cream,
it says cream the butter--
-Cream the butter.
-...and sugar together.
Yeah.
-But it doesn’t say add it to it, does it?
-No, no, no.
So how are you getting on
with your sticky toffee pudding?
Never made this before, Rosemary.
-Stay calm.
-Yeah.
-Stay calm.
-Yes.
[Giorgio] Don’t get nervous about it.
[Zoe] Zakila isn’t used to working
from a recipe.
She tends to use her instinct
when cooking.
So you’ve no timer?
I don’t have a timer on my cake,
I just have a smell.
I go, "Oh, it’s done,"
and I go and get it and it’s perfect.
-Do you think that’s a good strategy?
-I think so. I don’t know.
[Nadiya] I mean, what do I know?
[laughter]
Okay, okay, okay, don’t panic.
Samea wants to do the profiteroles
because she’s done them before
and we said, "Just have a go."
-Ages ago.
-Ages ago.
So let’s see.
This is hard, I never realised
how hard this was.
-They all look a bit panicked.
-Yeah.
-Down there more than anywhere.
-[Zoe and Nadiya] Yeah.
She’s not giving them direction
and they’re lost, I think.
They’re lost without it, yeah.
I’ve done it wrong.
Argh!
Do-do-do, where them scales at?
[Nadiya] In the Herberts' kitchen,
Charlie is cracking on
with the sticky toffee pudding.
Beat the eggs in one at a time
until fluffy.
Profiteroles are going to be interesting,
I’m married to a baker
so I tend to stray away from profiteroles.
I have made them,
but they’re not my go-to special,
so it’s going to be interesting.
This doesn’t seem right, it just doesn’t--
Have you not added enough flour?
It should be more flour.
[Nadiya] Anna has tasked brother-in-law
Archie with the profiteroles.
-[Archie] Shall we start again real quick?
-[Anna] Yeah.
Leave that and just get another
saucepan and do it now.
I’m not a massive puddings person,
but it’s fine, I can do pudding stuff,
I’ll just take direction from Anna,
just following the instructions
really clearly.
[Nadiya] Following a recipe
isn’t exactly the Herberts' style.
[Anna] So I’m just putting the curd
on top.
[Nadiya] In the previous round, they even
turned a classic cheesecake on its head.
It’s a very modern idea as well,
to serve it like a cheesecake in this way.
I think you smashed it.
[Anna giggles]
-[Nadiya] How are you getting on?
-Yeah, um,
we should be better at making
profiteroles,
we’re going to disgrace our family name.
Anna.
So there’s no going off piste
on the recipe?
-No way.
-[Archie] No.
There is no way we’re going off piste.
Oh, Archie!
[Zoe] With the Charles,
Dan is on sticky toffee pudding duties.
Place water, caster sugar and butter
in a saucepan.
[Zoe] And Betty, the profiteroles.
And Jean’s sort of filling in the gaps
and doing what she can to help both of us.
Right, we need the piping bag.
I am definitely not a confident
pudding creator,
I’m way out of my depth.
[Zoe] It’s not the first time Betty
has felt intimidated by a pudding.
[Betty] I’m not a big dessert person,
so this is a big deal for me.
[Nadiya] Right, go on.
Please set.
[Zoe] But she surprised herself...
-[Nadiya] Yes.
-Yes!
I can’t hear anything.
[Zoe] ...and the judges with the results.
You’ve got it perfect.
[Betty laughs]
Would you like me to beat eggs,
that would help?
[Betty] Yes! Thanks, Mum.
[Jean] it’s fine, you’re doing well.
Normally,
Jean does as she’s told pretty much,
but today she’s leading the pack.
Well, I’ve knocked a few cakes
together in my time,
what with four kids and plenty
of birthdays.
Just proves that we need our mum.
[laughter]
We’re in.
[Zoe] All three families have got
their sticky toffee sponge in the oven.
I can say, categorically,
none of these teams are dessert people.
No, they’re...
I think they’re all a little bit out
of their comfort zone, all of them.
[Nadiya] For the profiteroles,
they all need to make sure
their choux pastry
is at the perfect consistency.
We’re looking for it
to get a reluctant drop,
so as it falls it takes
five, five to seven seconds.
One, two...
[both] Three, four.
I think it’s perfect, just do it.
-Seven, you’ve got it.
-That’s reluctant.
[Betty] That is a reluctant drop. Right.
Arch, careful, careful, careful.
[Zoe]
Used to taking direction from her aunt,
17 year old Samea
is making the profiteroles by herself.
[Samea] My profiteroles are not round,
they’re just a kind of swirl
and they’re tiny,
so therefore the cream’s
not going to go in
and everything’s going to be a disaster.
[Zoe] The next step for the profiteroles
is a chocolate sauce.
Can somebody get a pan
of simmering water on, please?
Enough to do a bain marie on.
[Zoe] They melt chocolate with butter
and cream.
I should have broken up the chocolate.
You should have broken it up. Archie!
Get it out and break it up,
I don’t care if you burn your fingers.
[Charlie] Lazy.
Would you scrape that off
or just leave it?
[Anna] It’s like cooking with a toddler.
Wash your hands!
You said do it with your fingers.
-My chocolate’s not looking too...
-[Jean] What’s happened then?
[Betty] I don’t know. Damn it.
Come here, stop a minute.
No, no, no, no, no, no, no,
it’s absolutely fine.
Yep, it’s fine.
Come on, you’ll be absolutely fine.
-You won’t even see it.
-Thanks, bab.
[Archie] Would you say that’s done?
[Anna] Oh, it’s gone grainy.
I don’t know what you’ve done
to this, Archie.
[exhales deeply]
I’m just going to try and heat
the cream up,
then add some of that chocolate in
and then it might go more ganache-like,
but I’m not holding out much hope.
[Nadiya] The final stage
for all the families
is making the custard
for the sticky toffee pudding.
I just have to heat
the cream with the milk.
[Nadiya]
They have to cook the custard mixture
on a low heat
to stop it from splitting.
Whisking constantly.
Do not let us see a bubble
appear boiling.
Well, there’s no wonder people
buy custard.
[Jean laughs]
[Dan] Jeez!
[Jean] Do you want me to do it?
Let me have a go.
It’s not looking too good.
[Zakila] You’ve ruined it.
You’ve just done it too long
and now you’ve curdled it.
-Look, you ruined it.
-[Riswana] Oh.
How long have we got?
Ten minutes.
-Ten minutes.
-Right, okay.
[Zakila] It’s cooked very nicely,
the sponge is lovely and soft.
Oh, yeah, Anna,
it’s supposed to be upside down.
-Ta-da!
-It’s beautiful.
You would never know.
So you know what you’re looking for?
Oh, I know what I’m looking for.
And that is not it.
[Zoe] Pocket size.
-[Betty] Hide everything.
-[Dan] Good idea. No!
I kid you not,
I actually want to cry right now.
-Do you?
-I could, I could cry.
I think we’ve done well
with the toffee pudding,
not sure about the custard--
It's a disaster, what you talking about?
-Disaster, yes.
-It is.
[Anna] We have got two puddings
that look edible,
which at quite a few points
I thought we weren’t going to have.
So I’m really happy.
[laughs]
[Betty] It’s the chocolate that’s
let us down, I’m sorry, guys.
[Dan] Hey, it’s not let anyone down.
[Dan chuckles] Well done.
[Zoe] The judges will now try
each of the puddings
the families have created
by following a recipe.
First, it’s the Herberts
and their sticky toffee pudding.
First of all I want to ask you,
what possessed you putting
that square cake on that small plate?
[Charlie chuckles]
Ah, we originally put it
on the square plate,
um, but it was put up the wrong way
round, so we had to turn it over.
That’s a generous portion.
I want to do that
because I want to see the middle.
Don’t be cheeky, you know.
The actual cake
I think is a really good cake,
but just very slightly undercooked.
It could have done for a couple
of minutes more.
Mm. And it just needed
to go on to a bigger plate.
-She’ll never forgive you for this plate.
-I know, yeah.
[Zoe] Now for the Karims.
Okay, just look at it first.
It’s sunk in the middle.
It’s not quite there, unfortunately.
It’s too dry.
It’s a shame because
the flavour is lovely.
Oh, oh!
That’s uneatable, that’s not custard.
Sweet scrambled eggs, unfortunately.
[Zoe] And finally, the Charles family.
[Rosemary] That’s very good,
that actually is delicious.
In fact...
-Thanks, Rosemary.
-[Charlie] Always a good sign.
[Giorgio] I’ll have a little bit more.
I like the cake, I like the custard
and I even like the toffee.
Thanks.
[Nadiya]
The judges will now try the profiteroles.
So the recipe was fool proof,
you just needed to read it properly,
don’t rush through.
[Nadiya] First, are the Charles family.
Consistency of the pastry is perfect,
it’s well cooked.
That blob of chocolate on top,
that’s a little bit scary.
[Betty groans]
But the flavour is very good.
I... You know, I like it.
Thank you.
[Rosemary] Well done, you.
[Nadiya] Next, the Herberts.
You weren’t as passionate as usual.
I’ve got a headache
and was a bit out of my depth,
so I couldn’t really engage with it.
[Giorgio] So we'll call them the
'profiterole with the headaches' this one.
[Archie] Yeah, yeah. Mini profiteroles.
[Giorgio] Okay, let’s taste one.
There’s a problem with the choux paste,
it’s very soft.
I think that ganache on the top,
because it is a ganache, isn’t it?
-Mm, yeah.
-[Rosemary] It’s delicious.
The glaze is exceptional
and really saves the day.
[Nadiya] Finally, the Karims.
-Don’t look so bad.
-You don’t have to eat it, you know.
This is not a profiterole,
but it’s a very tasty little thing.
[Giorgio] Yeah?
It’s like a wafer.
-Oh!
-Whoops.
[laughter]
We lost some.
Oh, well, sorry,
went all the way through.
It’s not a complete disaster,
but what shocks me
is the fact that you’ve done this before.
Yeah.
[Rosemary]
I would expect you to get this right.
Exactly.
I’m sure anywhere you put them
with some kids there,
they’ll polish it in a minute
without any shadow of doubts.
It is amazing
how the same recipe comes out
with three different things like that.
At least you made some
for the children for--
Exactly.
-...the birthday parties.
-Brand new recipe!
-They’re bang on.
-Profiterole.
-I’d eat them.
-Yeah, I’d eat them too.
[energetic violin music]
[Zoe] Just one challenge stands between
our families and a place in the final.
-We messed up the second challenge.
-It was really bad.
More than the first one.
We have to be really good
at the next one now.
[Rosemary] Up to now,
the Karims have played it very safe.
Simple salmon, but really tasty.
You two need to step it up,
don’t leave everything to me.
-What do you mean you two?
-No, really.
We can’t afford any mistakes today.
[Charlie] I think with the other two
challenges we’ve had some wins,
we’ve definitely
had some slight disasters.
[Giorgio] In their usual style,
the Herberts have used too many
ingredients for the first challenge
and it didn’t turn out to be a dish.
I think today is the real opportunity
to pick up the pieces
and really, really smash it.
I think we’ll nail it.
I’m surprised how well we did
with the last challenge.
But the, the first challenge,
that was, that was terrifying.
-Just, just seems--
-That was terrifying.
[Rosemary]
It was very brave of the Charles
to leave that salmon and prawns out.
But they delivered
the perfect vegetarian dish.
[Dan] This could be the last time
we cook for the judges .
Families, this is it,
your third and final challenge.
After this, one team will progress
to the final
and two teams will sadly
have to hang up their aprons for good.
In this challenge, Rosemary and Giorgio
want to see your unique family take
on a British classic,
the roast dinner.
You’ve got two hours, let’s get cooking.
Thanks.
[Zoe] The roast dinner
is an iconic family meal
and Rosemary and Giorgio
want to see how our families tackle
some classic techniques,
but also if they can make
the ordinary, extraordinary.
I mean, Rosemary is a classic cook,
what do you think
she’s going to think of it?
I’m not sure she’d be so happy
if they did something
wonky with the potato,
but who knows what we’re going to get.
-It’s, um, it’s very exciting.
-Mm.
[Nadiya]
Unlike the previous two challenges,
the families will be cooking a meal
they’ve had a chance to practise at home.
Just get some fat off this,
I don’t like it when it’s too fatty.
[Zoe] The Karims
are making a roast leg of lamb
served with Yorkshire puddings,
roast potatoes and vegetables.
They’re adding their twist
with a tamarind gravy,
aubergine and tomato salsa
and crispy leeks.
I was hoping somebody
would do a leg of lamb.
What I think they’re doing is
putting their own spices in,
so I’m hoping
we’ll have something interesting.
So, ladies, how are you feeling?
Good.
We love our Sunday roasts in our house,
on a Sunday,
it’s a traditional thing actually.
One of the comments
that the judges made
was that you hadn’t delegated
enough and that you were kind of,
you were the leader of the pack.
Do you feel like that’s what you’re
doing today?
Yeah, today I was like,
"You better listen
to what I tell you to do."
Did you have a debrief
after the last two challenges?
-Oh, my days! I gave them a bollocking.
-Were words had?
-You’re the one who...
-Go on, girls.
We’ll leave you to it.
A typical Herbert family roast is hectic
and we tend to do roast dinners
in a different way
because there’s so many of us.
So this is a bit of an exceptional,
luxury roast dinner
we would cook for a few people.
[Nadiya] The Herberts
have gone for a classic rib of beef,
roast potatoes, asparagus,
carrots and Yorkshire puddings.
Their unique twist to the roast dinner
is an oxtail and bone marrow gravy.
The Herberts are a little bit
more sensible today.
As long as they don’t overdo
the whole thing,
this should be a really good dish,
that one.
Rather than a steak, where you’re going
to leave it on for ages,
we’re going to keep moving it,
so it doesn’t dry the meat out.
So this is you paring it down?
-[Archie] Mm.
-Ah.
-Yeah, I like.
-[Archie] Kind of.
Some of the feedback we’ve had
has been we’ve gone too out there,
so actually this was
like a way of just saying,
we can do stuff really well.
[Zoe and Nadia] Nice.
-[Zoe] Good shot.
-[Nadiya] Good shot.
-[both] Oh!
-Archie, how embarrassing.
Right, that’s the pastry in the fridge,
that needs to cool for about 20 minutes.
[Zoe]
Rather than a straightforward roast,
the Charles are serving pork Wellington,
tenderloin of pork,
wrapped in rough puff pastry
served with hasselback potatoes
and polenta
with balsamic glazed Brussel sprouts,
crackling and salsa verde.
Wellington is very technical,
you have to have the cooking
of the pastry absolutely perfect,
not wet on the inside,
but absolutely crispy on the outside.
And, you know, all the ingredients
must work together.
-Dan the man.
-Yes?
-How we going?
-Yeah, okay.
-What's the twist on your roast dinner?
-It’s all pretty twisty really.
So instead of just a traditional beef
Wellington,
we’re doing a pork Wellington,
but we’re doing it with,
um, Italian flavours.
so like fennel, chilli flake, rosemary.
[Zoe] To make their Wellington,
seared pork tenderloin is coated
in a herb and mushroom mixture,
inspired by their favourite
part of the world.
It just reminds me
of when we were in Italy
and just brings such really fond
memories.
[Dan] I proposed in Rome.
I... She woke up on her birthday
and I told her we were going to Leeds,
um, when really I’d booked some tickets
to Rome.
He came and asked me first...
Not asked me to marry him first.
[Dan] She said no!
-I said, "No, you'll have to marry Betty."
-[Dan] She said no, I had to ask Betty.
[Jean laughs]
I’ve got my standards.
[laughter]
[Betty] I’ll go over
and then you come over.
-[Jean] Well done.
-[Charlie] I feel nervous for you.
Clear off, Charlie. Bit of a twist.
[Charlie] Good work.
-[Jean] Well done.
-[Betty] Oh, thank you.
I mean, what they’ve chosen is
actually quite a tricky thing to do.
It can be done,
but two hours, I’m not sure.
I’m concerned about getting that
pastry crispy underneath,
as well as all round
because that’s the trick.
If they have it undercooked
slightly underneath,
it actually ruins the whole thing.
It’s in, that’s it, hope for the best.
[Nadiya]
To serve with the Karims' roast lamb,
Riswana is making
an aubergine and tomato salsa.
[Riswana] Aubergine goes
really, really well with lamb.
I really hope the judges love the twist
and the flavour of aubergine
with the tomatoes and different flavours
of cumin and the rest.
But we’ve tried it at home
with our roast and everyone loves it.
[Rosemary] I’m actually looking forward
to this aubergine salsa
because they are good at these flavours,
these strong, spicy flavours.
[Nadiya] Meanwhile Zakila is in charge
of their special gravy.
We’re using tamarind,
which we’re going to put in our gravy,
which is going to give it a sweet
bitterness taste to it.
I don’t know exactly
where it’s from or what is it.
-Is it actually root?
-It is a root.
Is it a vegetable or a fruit?
[Nadiya] Tamarind is in fact a pod-like
fruit which grows on trees.
It’s the pulp from the fruit
which is used in cooking.
[Zakila] You can see the seeds are in,
still in there.
People use it all around the world
and mostly Asian type,
Bangladesh, Pakistanis, Indians,
in their cooking.
It’s a really lovely,
bitter sweetness taste to it.
You had a more stronger taste
at home of tamarind.
Well, do you think I should put more
tamarind in it?
Maybe another spoon?
Another spoon, definitely.
Okay, I’m not putting more than that,
that’s enough.
I’m done with that.
[Nadiya] You asked for roast dinner
with a twist.
-Do you think that’s a big enough twist?
-A sauce can make or break a dish.
-Mm-hm.
-Until I taste it, I don’t know.
[Zoe] The Herberts are also going all out
with their gravy.
So I am just starting off the oxtail
that’s going to go in our pressure cooker
for the gravy.
[Zoe] Hoping to extract
as much flavour as possible,
the Herberts have chosen to cook
their gravy in a pressure cooker.
Gravy’s my domain now,
this is really important,
we don’t want them to stick.
The moment you get any burn
at the bottom, um, the oxtail,
it literally ruins the whole gravy,
and adds a real bitter taste to it.
-[Archie] Get that lid on, Charlie.
-[Charlie] One second.
Get it on, get it on.
[Nadiya] To serve
with the Charles' pork Wellington,
Dan is making crackling from pork rind.
[Jean hums]
[Nadiya]
While Jean focuses on the salsa verde.
The secret to a good salsa
is the music, clearly.
[background music gets louder]
But I’ve got parsley,
I’ve got capers, I’ve got anchovies,
I’ve got garlic, lemon juice,
Dijon mustard, olive oil to go in.
And then I’m there, good to go,
I hope.
[Zoe] Betty is making hasselback potatoes
to serve with their roast,
a Swedish version of a jacket potato,
scored and baked in the oven.
-Right, hasselbacks are done.
-Good.
[Zoe] The Herberts and Karims are going
for the classic roast potato.
[Giorgio] First of all,
to cook a roast potato,
blanche it properly
and cook it in that fat,
and make sure that the fat is hot,
and there is a lot of little tricks
with that.
[Charlie] We’ve put the potatoes
into the freezer
because it dries them out and it means
we can cook the inside fluffier,
and they’re not going to fall to bits
when we shake them
and fluff them up later, so...
I will be doing the Yorkshire puddings
by myself.
So I just hope that that goes so much
better than the profiteroles did.
I’m just scared of what Rosemary
is going to say
because she’s kind of the queen
of Yorkshire puddings, I guess.
They’ve got to rise, be gorgeous,
they’ve got to be golden,
they’ve got to be everything.
To me, I’m looking forward
to Yorkshire puddings,
two lots of Yorkshire puddings too,
that’s even better.
So I’ve just finished making
the Yorkshire pudding batter,
it’s got, um, eggs, sparkling water,
um, milk.
What we found is it just gives it
a lighter, airier texture,
so hopefully,
that’ll be the case today.
They must get them absolutely spot on,
otherwise Rosemary’s
not going to be happy.
I’m just going to tip it and then once
I see it coming to the end,
then that’s the perfect amount.
Oh, yeah. Oh, I like that.
Watch out, he might do something to it.
-Yeah, oops, knocked the salt in.
-[laughter]
-And what’s that?
-Didn’t mean to...
-What's that?
-Yorkshire pudding.
Oh, oh, oh, oh, shh, don’t mention
the Yorkshire puddings.
No sharing secrets.
Well, good luck, enjoy.
[Zakila] And you too.
[Samea] This isn’t how it was at home,
so this is going to turn out wrong.
Samea, I don’t know what you’re doing,
can you hurry up?
Oh, gosh.
Oh, it’s done a slop.
Right, good luck.
-Dear father...
-[laughter]
Guys, you have got half an hour left.
Pardon?
Half an hour.
-[Archie] We should get the gravy off now.
-[Charlie] Yep.
-Oooh.
-[Charlie] Smoke signals.
[Zoe] The Herberts, this looks like
it’s coming together rather beautifully.
So this is them, this is them
with it kind of simplified a little bit,
but still with a twist.
You can see the meat is standing there
with the thermometer in,
so they’re very technical on what they do.
They’re not, they’re not guessing things.
No, Anna, I was going to use rock salt.
It takes longer to dissolve
so you don’t taste it.
Okay. Less than that.
There’s a bit of a disagreement over salt.
Anna, you tell him,
you tell him, Anna.
We know our place.
There’s a pecking order.
[Jean] Hello.
Oh, Jean!
[Jean and Samea]
Oooh.
How’s the Yorkshires going?
Oh, that looks lovely.
What?
That little one there.
Families, you have just ten minutes left,
just ten minutes.
It’s working.
-[Dan] Jean, get back here.
-[Jean] I've got to get back.
Okay, get chopping Jean.
[laughter]
I’d like to rest it for a while
before you carve it.
Oh, it’s done, it’s done.
[Anna] My Yorkshires might be so big that
they stick to the tin above.
[Archie] They’re incredible.
How are they Yorkshire puddings?
They’re huge, it’s so funny.
[laughter]
They look so nice.
Right, let’s get that up
because that’s not doing anything at all.
Just frying up the leeks now.
-You want me to spread them now?
-Okay, but don’t let them burn.
And don’t take your eyes off it--
[Charlie] Do you think
this gravy’s alright?
Tiny bit of Worcestershire sauce.
I think I actually have a bead of sweat
dripping down my forehead.
[Dan] You do.
Mop my brow.
Poor baby.
Once you’ve finished the gravy off,
the flavours in there is amazing now,
so with the lamb and the contrast,
it will be, it will be superb.
[Anna] And then the roasties.
[Archie] On there.
That’s everything, isn’t it?
How long we got?
'Cause I want to do this--
[Anna] Yeah, do it, do it.
-No, I want to do it last minute.
-Do it, we’ve only got one minute.
[frantic music]
[Betty] Get that Welly on that board.
-She’s on.
-She’s on.
Wahey!
Oh, that is gorgeous, I like that.
Charlie, just do it.
Flipping heck, well done us.
Right, crackling in the middle.
[gasps]
Time up. You do it.
No, you do it, you’ve got a loud voice.
-No, you do it, you do it.
-No.
Okay, oh, now. Time up, families!
-Well done, guys.
-Well done, everyone.
Come here. Well done, Anna.
[applause]
Is that your Yorkshires?
[Zakila laughs] Samea’s Yorkshires.
Concentrate on ours,
look at what we’ve just done.
-It does look great, well done.
-Well done, us.
I’m just so proud of us all, I really am.
[Zoe] The Charles have made
a pork Wellington
filled with a special Italian herb mix.
It’s served with hasselback potatoes,
Brussel sprouts with polenta,
leeks and crackling.
The crackling is sensational.
I cannot hide my disappointment.
There is one overpowering herbs in there,
I can’t even tell what they are.
I’m disappointed because usually
you hit the flavours so well.
The only thing that really stand out
to the standard
that you produce usually...
...is the polenta with the,
with the Brussel sprouts and the onions.
That is, that is your usual
flavours hitting.
Rosemary?
The pastry’s not cooked properly,
it’s not actually quite golden enough,
so it is a huge disappointment.
[Rosemary] Okay?
[Dan whispers]
Don’t get upset, don’t get upset.
Don’t get upset, don’t,
don’t get upset.
-Don’t hug me then.
-Come on.
[Jean] Don't, you’ll make me cry.
-[Dan] Well, I’m not going to cry.
-You cry, she cries.
[Nadiya] The Karims have made roast leg
of lamb served with roast potatoes
and vegetables and the all important
Yorkshire puddings.
They’ve added their twist
with an aubergine salsa,
crispy leeks and a tamarind gravy.
[Rosemary] I’ll go straight into
your Yorkshire pudding first.
Okay, I think the Yorkshire puddings
are very nice.
Thank you, that means a lot.
The aubergine with the tomatoes
really nice,
the spices, it’s really coming through.
The sauce, the tamarind sauce,
it, it, it’s...
I’m tasting a strong powdery sauce,
it doesn’t do anything for me at all.
The lamb, for me,
it’s cooked absolutely perfectly.
The tamarind disappears in the sauce,
I agree with Rosemary.
Completely disappears,
just the, the, the acidity,
it just cancels it completely.
But the perfection is achieved...
[laughter]
...in your Yorkshire pudding.
Absolutely, they’re the best,
they’re such a nice Yorkshire pudding.
Overall, I think you did deliver a very
lovely Sunday roast with a little twist.
[Karims] Thank you.
[Giorgio] So thank you very much.
[Zoe] The most classic of the three roasts
is the Herberts' rib of beef
served with roast potatoes,
Yorkshire puddings,
carrots and asparagus.
To finish, their twist,
oxtail and bone marrow gravy.
I really don’t know what to say,
I’m actually speechless.
I cannot fault the beef,
I cannot fault the carrots.
I cannot fault the asparagus.
I cannot fault the sauce,
which is sensational,
I cannot fault the Yorkshire puddings.
I salute you.
[laughter]
[applause continues]
We can go home happy.
I’ll not deny, I’ve always been
a bit critical of your style sometimes.
The dishes didn’t come together as
one dish
because there were too many
components of that.
But in this case you proved me wrong,
there seems to be an harmony
between the flavours,
the perfect seasoning,
the beautiful colours,
the perfect consistency,
the beautiful cooking of the meat
with the resting with that thermometer in.
You’ve done a fantastic dish.
-Thank you.
-[Giorgio] Thank you.
[Rosemary] This has been
quite a marathon today, hasn’t it?
I mean, we have to look through
these three challenges.
[Rosemary] Think of the Karims, they have
introduced some really good flavours.
They’ve produced one or two
very good things.
No matter what happens,
I’ve had so much fun
and I’ve learnt so much along the way.
And we worked really, really hard,
and this has brought us together as
well as sisters
and Samea has come closer to us as well.
We’ll be so gutted to go home.
I think they’ve gone
as far as they can go.
They’ve been outmanoeuvred,
the other two are superior.
I think so.
So I see it, it’s against two families.
[Giorgio] Yes.
[Rosemary] Which is going to be
an extremely difficult decision
because in a way, they’re quite equal.
[Dan] I think our downfall is the roast.
I think that will be the reason we go.
The other two challenges,
I thought we did well.
I’m so proud of you two,
and I think it’s been a great--
-We’re proud of you too.
-We are of you, Mum,
One family, yesterday,
deliver very well, both challenges.
The other family today,
deliver a fantastic dish.
After the first two challenges,
we weren’t feeling hugely confident.
But we knew what we had in store
for today and we knew it was good,
whether we’ve done enough,
who knows.
I think we’re really equal run
at the moment.
It’s very, very tight between this one.
I know, it’s so fine.
It’s a shame we can’t get them both
through, isn’t it?
Home cooks,
congratulations on getting this far.
You have had
three really tough challenges,
but we’ve loved every minute
of having you here.
The moment has come.
Only one family can stay
in the competition.
The judges have taken all three challenges
into consideration.
May I add the choice
has been agonising,
but they have come to a decision.
The family going through
to the final are...
...the Charles.
-Oh, my God.
-[applause]
No way, no way.
[all talk excitedly over each other]
[Riswana] This has been a really amazing
experience,
all the way through we enjoyed
every single moment of it.
Really proud as well.
Really proud of ourselves.
We came this far.
[Anna] I’m really proud of what
we’ve achieved
and I’m just so pleased
that we got it right today.
We’re a risky team, um, but you know,
when you take risks sometimes
it works, sometimes it doesn’t.
I must admit that today the Herberts
made it very, very difficult to choose.
But we have to keep in consideration
three challenges,
and that’s why we decide to put
the Charles family through to the final.
We have had the most difficult decision
to make, it’s been so close.
We feel that the Charles have delivered on
the other two challenges,
and they delivered a lot better
than the Herberts.
You deserve it.
I actually feel like I’m floating,
I literally feel like I’m floating.
I, honestly...
It’s so hard to put into words.
I... It's, this is a dream,
this is a dream, like, we’re in the final.
-We’re such a team, such a team.
-Yeah, it’s fantastic.
-I can’t believe it, it’s marvellous.
-I’m honestly gobsmacked.
[Nadiya] Welcome, families,
to the semi-finals.
It’s all about timing.
We’ve got 20 minutes left, guys.
-Okay.
-Oh.
[Giorgio] Who made the jam?
-I did.
-[Giorgio] You made the jam?
The key to this challenge is not to panic.
[Lorna] Oh, but try it.
I want you to try it,
I’m too nervous to eat.
Why on earth
did you take the challenge on?
[Sam] Dave likes to stretch us.
Go hard or go home.
Did you say a team hug?
-No, huddle.
-Huddle.
Don’t want a team hug.