The Big Family Cooking Showdown (2017–2018): Season 2, Episode 10 - Episode #2.10 - full transcript

Let's go.

[Angellica]
The Big Family Cooking Showdown is back.

Brilliant! Perfect!

We are bringing to our kitchen
16 foodie families

ready to take each other on
and prove their cooking is best.

I wake up thinking about food.
I go to sleep thinking about food.

We're either going
to prepare something great

or we're going to give the judges
food poisoning.

They come in different combinations.
From in-laws…

If I hear that word "chilled" again,
someone's going to get hurt.

...to grandparents.



Nan, these are going horribly wrong.

-Twins...
-Oh, yeah.

...to teenagers.

-Bit of salt and pepper in there?
-Yes, Mother!

All right, only asking.

But what they all bring is their very own
brand of family cooking...

perfected over years,
sometimes generations.

In India,
this is like the nation's favorite snack.

Food is at the very heart
of these families' lives.

That's enough.

The ingredient that binds
each family together.

The family that cuddles together
stays together.

Watching and judging their every move
will be Tommy Banks...

Dropping bombs.



...Britain's youngest ever
Michelin-starred chef

and owner of his own family restaurant.

-Good?
-I could eat that three times a day.

-Okay.
-It's a great piece of cooking.

Go, go, go, go! Right, stop.

Oh!

And me, Angellica Bell.

I've written family cookbooks

and know just how important
home cooking is for family life.

It's delicious.
My granddad would just love that.

Yes, Angellica!

We are not looking
for fancy restaurant cuisine,

but we are expecting
the very highest standards...

Smashed it!

...as we search for the families
that make ordinary food extraordinary.

-I just feel overwhelmed.
-Just take your time, Daddy.

This has gone so wrong.

[glass shattering]

It's playoff time
in the Showdown kitchen.

Our four families whose food
put them a cut above the rest

in the previous rounds are back.

They're battling it out

for the only two spaces
left in the semifinals.

-Cake.
-Cake?

-No.
-No, cake.

I'm not making cake.

First up, the Whitakers from Lancashire.

Mum Qidi, dad Andrew,

and teenage daughter Jasmyn

bring an East meets West
family heritage to their style of cooking.

We try to add lots of different spice,
Thai or Malay.

I also like lots of Western food as well.

I try to mix them together.

Our food is really, really international
twist of flavor.

Up against them are the Antonious
from Barnet in North London.

Mum Lorraine, son Mike, and daughter Zoe.

They're experimental cooks
who bring bold flavor

and their own style to the plate.

We've had everything from Pan-Asian food

to Thai to Chinese to American.

-Korean.
-To Brazilian, Korean--

Indian. You do a nice curry.

Yeah, exactly.
So any possible type of food, we've had.

You know, speak your mind,
otherwise I won't be able to understand.

Also returning to the kitchen
are fellow Londoners the Mistrys.

Wife Prachi, husband Mitesh,

and his nephew, Anup.

They want to prove that their cooking

is about more than just
spice from their Indian heritage.

As a trio, we enjoy
lots of different dishes, so Indian food.

Then we like doing a lot of Western food
as well.

And trying to fuse the spices together
to give us, like, Indo-Western food.

And finally, the Bonehams
from Weston-super-Mare.

Sixteen-year-old Emily,

her uncle, Marcus, and mum, Sharon.

Here to prove their worth,
they are inventive home cooks

who like to innovate as they go.

When I go to the shops,

I bring home some ingredients
that have been on offer

and rustle something up, and sometimes...

it's pretty, pretty good.

I'd agree there.

Welcome back, everyone.

-Good morning.
-It's good to see you.

Now, well done for making it this far.
You are in the playoffs.

Yay!

So, the Bonehams and the Antonious,

say hello to the Mistrys and Whitakers.

-Hello.
-Hello!

You're all friendly now, but who knows
what it'll be like at the end of today.

I'm sure you're all sizing up
the competition.

The first challenge is "pick & mix,"
and we've got a present for you.

Look underneath the cloth on your bench.

Our families have no idea
what lies underneath the cloth.

We've given them all the same ingredient

which they'll need
to make the star of their dish.

-What is it?
-Chicken.

Is it duck?

That's embarrassing.
We don't even know what it is.

Duck breast, a rich, succulent meat

which requires
a very precise cooking technique.

I'm liking the enthusiasm
for the duck breast.

That's good.

You're going to need
more ingredients to go with the duck,

hence "pick & mix."

We've added an extra twist
to make it their toughest challenge yet.

Now, one member from each family
is going to get the opportunity

to choose an ingredient
to go with the duck.

But whatever they choose,

you will all have to use.

Choose something hopefully we can use.

Either choose something which we can use

or choose something difficult
for somebody else.

-Duck with what? I don't know.
-I don't know.

Each family must pick one ingredient
which everyone must use

alongside their duck breast.

Lorraine, what have you chosen?

Butternut squash.

-Prachi?
-Plums.

[Angellica] Plums.

Interesting.

Qidi?

Bok choy.

-And Emily.
-Jasmine rice.

Jasmine rice.

Well, you all now have five ingredients,
whether you like them or not.

We can't wait to see
what you're going to make.

So you've got an hour and 15
to make your creations. Let's go.

[Mike] What are we going to do
with the plums?

-Make sauce?
-Do you know how to make one?

-Yeah.
-Okay.

I've never eaten this in my life.

-I have, but I--
-Isn't it the stuff that's in stir-fry?

Would you strip it?
I was thinking strip it that way.

-Do you get rid of that, or keep that?
-No, keep that.

Duck in a sauce separately,
rice separate,

and bok choy separate.

-Fried duck sliced.
-I'll go get it.

-Sliced.
-And the plum?

The plum, I don't know.
I have to think about it.

If I had those five ingredients,
I would be over the moon.

Duck, bok choy, butternut squash,
jasmine rice, and plums. Delicious!

[Tommy] It's a great mix.
They've chosen really well.

In theory, all of those ingredients
go well together.

And a chili.

And a couple of shallots.

Along with their five
must-use ingredients,

our cooks can help themselves
to a store cupboard with basic essentials.

[Sharon] Do you want egg or butter,
coconut milk or anything?

-Chili.
-Chili flakes.

They will also need to add
their own unique family twist

on whatever they decide to cook.

Right, we're going to cut the plum

and then see if we can figure out
what to do with it.

-Don't think you can put it in rice?
-[Qidi] No.

Why did she choose plums? It's not fair.

[Prachi] Everyone take a deep breath...

because the ingredients
were not chosen by me alone.

I think I'm just going to try
to do something.

I can't tell you the name.
It will be a mystery.

Throwing caution to the wind,

the Mistrys are ditching
their go-to Indian cooking

for an Asian-inspired plate.

Pan-seared five-spice duck breast,

egg-fried jasmine rice,
roasted butternut squash,

bok choy, and a tangy plum sauce.

-All right, coming off.
-Hello.

-Hi, Tommy.
-Hello.

Prachi, the plum lady.

What on earth were you thinking?

I wanted to make something sweet and sour,
and that kind of flavors...

And also, plum is a difficult ingredient
to work with for everyone else, so I--

Ooh!

[Angellica] I thought you were such
a sweet and innocent and kind girl.

Game play.

I quite like Prachi's approach,

that she got the plums because she wanted
to throw a curve ball in there.

It's something that I wouldn't expect
her to do, but they've come here to win.

[Tommy]
She looks so sweet and innocent,

but, yeah,
she's got a bit of competitive spirit.

[Prachi] What else do you need, Anup?
Can you put the frying pan for the duck.

Prachi was in charge
of choosing the ingredients,

but it's Anup's turn to take the helm.

You'd better know
what you're speaking, Anup, okay?

Because the whole dish
is, like, relying on you now.

It's cool. I've got it.

I'm not stressed.

I think it's just that
I'm not in command of the kitchen today,

so that's worrying me a bit,
and I think I need to do things on time.

I'm pretty, like, relaxed and chilled,
just... Yeah.

If I hear that word "chilled" again,
someone's going to get hurt.

-Knife is up.
-Seriously.

Anup works in a very different way to me.

I like things to be like fast,

and he is more relaxed, but...

It's just like different people
in the family.

You can't do anything about it, right?

I'm sure he'll do a good job, a great job.

Yes!

-All right.
-That's a lot of duck for one dish.

-Yeah, I don't need so many duck.
-It's only one dish.

The Whitakers hope to trump their rivals
by using their Chinese cooking know-how

to combine their five ingredients.

Stir-frying the duck breast with onion,

accompanied with a coconut
butternut squash jasmine rice,

and pan-fried bok choy.

As for the plums,
we'll just have to wait and see.

Plums, what are we going to do
with the plums?

[Qidi] I don't know.

-Jas?
-Yeah?

Could you please get me a bowl?

[Tommy] How do you feel
about the ingredients?

You chose bok choy.

I chose bok choy,
but I'm not sure about the plum.

-Not sure what to do with the plum.
-I'm going to eat it!

We're just going to eat them!

-You have no idea what to do with them?
-We're thinking about it.

What do you reckon
to the competition then, Qidi?

What I reckon?

-I think--
-You mean our competitors?

The Mistrys.

We know their capability, and I think
they're definitely in it to win it.

I'll be in charge of the rice.
That's my section.

With the competition hotting up,

teenage daughter Jasmyn
is taking on a key role.

[Qidi] Jasmine rice
is very difficult to work with.

If you put too much water,
then it goes soggy,

and if you put not enough water,
it's hard in the middle.

So you have to be careful.

That is not an easy thing
to make for today.

You shouldn't have put water in.
Should have used coconut milk.

-Do you want more coconut milk?
-A little bit.

She's hoping her Far Eastern upbringing

will give her family the edge
in this challenge.

Growing up in an international community

has really given me the opportunity
to accept different cultures

and different foods and different flavors
from everywhere.

Living in Thailand, Malaysia,
Hong Kong, Beijing

has really given me the insight of what
locals eat at each and every place.

My palate's definitely become
more sensitive to stronger tastes,

so I like proper grubby, flavorful food.

Mum, it's not sweet enough.

It needs like some sugar or something.
It's not...

You don't want sugar because you--

When we go to Thailand
and they give us coconut rice, it's sweet.

This isn't sweet.

This is so stressful.
This is very difficult.

Unlike the Whitakers,
the Bonehams are out of their comfort zone

whilst getting to grips
with their ingredients.

At the moment, we haven't got
a particular plan of what we're cooking.

We're just going to try a lot of things.

We've never... None of us
have ever cooked duck in our lives before,

so this is a new experience for us.

We're going to try pan frying it,
give it a crispy skin hopefully.

I might try putting one in the oven,
see what that does.

-We need to get this in the oven.
-Yeah.

Hedging their bets,
the Bonehams will be serving

either pan-seared or roasted duck breast,

a vegetable stir-fry,
jasmine rice with a plum sauce.

You need to take the seed out of it.

It's not a seed, it's a stone.
It's a stoned fruit, Marcus.

Either way, you need to take that out.

You're so cheeky to me.

There is always tension in the kitchen
when me and you are cooking together

because we both want to be in charge.

I don't. I just want you to be better,
that's all.

Excuse me. You can't mess with the best.

Oh, boy!

[Marcus] This all feels
a little bit too relaxed, doesn't it?

Because we have no idea
what we're doing.

If we had, like, a plan
and knew what we were actually making,

it might actually be more stressful

because we'd go,
"Oh, we've got loads of time or no time."

Sharon, we really need to get the rice on.

-Go on then.
-[Emily] Yes, Sharon, get the rice on.

Marcus, measure it out.
Put a little bit of this in there.

-Hello.
-Hello.

What is that? What is it?

This is coriander.

-Does that go in there?
-I don't know.

This is an experimental dish.

-We've never cooked these things before.
-Haven't you?

But you're cooking something.

-You've got things going.
-Yeah.

If you've never cooked duck before,
what are you looking for from your duck?

-A crispy skin.
-A crispy skin.

And I'm thinking it's a meat that's got
to be cooked all the way through,

not one of the ones
that can be served raw.

Did Marcus put any seasoning
on that duck there?

-No, because you started it.
-Can you put some seasoning on that?

[Angellica] I feel a bit for the Bonehams

because they've never cooked
with most of those ingredients.

[Tommy] They've never cooked duck before,
so they don't really know

how they want it to be.

They don't know if they want it pink
or well done.

They think
they want it to be well done.

No! That's loads. Stop!

Carry on, Marcus. Carry on.

Meanwhile,
experimental cooks the Antonious

appear unfazed by the ingredients.

We love butternut squash,
but I know a lot of people don't use it.

I suppose it was a bit tactical,
choosing the butternut squash.

And everybody pulled a face
when they saw it, so I was quite pleased.

The Antonious are also drawing on
Far Eastern flavors

and dishing up an Asian-inspired menu.

Oven roasted duck, bok choy,

coconut jasmine rice, and a plum sauce.

We're going sort of
British twist on Asian.

-I think.
-Or Asian twist on--

-I don't know.
-Asian twist on British.

There are flavors that we all like,
so we're just putting them all together.

Chili is sort of running through.

-It's just good food really.
-Tasty.

[Mike] One of the biggest issues
we have in this house is spice.

No. One of the biggest issues
in this house we have

is measurements with spice.

We're like,
"Oh, well, the recipe said a teaspoon,

so I put in four tablespoons

because I just thought it might need
a little bit of kick."

It's like you've made lava.

I think that's just tangy.
We just need to add some sweetness.

-Oh, that's hot.
-Obviously.

Whoa, whoa, whoa!

[Tommy] Antonious.

-Sunglass time.
-Sunglasses. It's bright!

-Did you decide to match your hair today?
-Yeah.

Hair, hat.

I like that.

[Tommy] You look a little more competitive
today. A little bit...

So we can sabotage them
with the vegetables and ingredients.

-I did not say that.
-You did say that.

How do you feel about duck?

-Love duck.
-Yeah.

-They're very cute.
-I tend to do the legs more than...

-You do the legs more than breast?
-Yeah.

-You like these ingredients, don't you?
-Yes.

-I can tell.
-I'm happy.

-She's very happy.
-We like this.

What do you think of Qidi's hair?

I love it. It's like fire and water,

but, you know, water extinguishes fire,
so we'll just see.

[all] Ohh!

-We'll just see.
-Fighting talk!

With the competition so close,

getting the duck exactly right...

Are you sure
we're not putting that in too early?

...will be critical for all the families.

[Angellica] Guys, you are halfway.

If I was cooking a duck breast,

I'd start in a cold pan
and apply some pressure to the top of it.

I'd put my hands on top of it,
a plate on top of it, weigh it down.

Really push that skin so it contacts
with the pan and renders out the fat.

That's how you get a lovely crispy skin.

And if you don't do that,
you're eating flabby flesh. It's not nice.

Which is not exactly
what the Bonehams are doing.

This is the duck out the oven
which isn't as fatty

as all the other bits of duck
we've cooked.

So I had the bright idea
of trying to crisp it up in here.

This is how the professionals do it,
I think.

At the Mistrys', Anup hasn't even started.

Anup, you need to put the duck on now.

I'm requesting you, please.

-Literally, this sauce will be like--
-We can't do duck in the last ten minutes.

No, let me just do it.

If you don't tell me,
I'm just going to continue.

Sauce will take care of itself

-in two minutes.
-That's fine.

The duck needs to go now, please.
Please, I'm requesting you.

Just two seconds, all right?

You will never finish in time.

-It has to be really hot.
-Yeah.

So make it hot because it will take
a little time to get hot.

-Yeah.
-Yeah?

Do you need more oil in that?

-Yeah, cover the whole thing.
-Yeah?

We're just going to fry this off,

and then we're going to incorporate it
into our dish later.

I want to crisp these up.
I'm going to put them under the grill.

[Angellica] The Antonious.

Lorraine knows what she's doing.
You know, she always has a plan.

They've scored the duck breast nicely.

They look like
they've cooked duck quite a bit.

Over at the Whitakers',

Jasmyn's come up
with a very different plan for the duck...

slicing the breast meat.

And that fatty skin
hasn't gone to waste either.

I tried to make the duck skin crispy.

In China...

In the North of China,

they cook this a lot.

It's called... [speaks Chinese]
which means to...

bomb fry it.

And the flavors with the cumin
really go inside the duck and everything,

and, honestly, it tastes amazing.

They've removed the skin,
they've chopped and shredded it up,

and now they're crisping up the skin
as well. Like that.

[Qidi] Normally, I use a big chunk
of cumin, right?

-Cumin.
-Cumin.

Okay, we've got 15 minutes left, guys.

Last push.
Time for the finishing flourishes.

-You want more salt?
-No.

But the plums are still causing
a bit of bother.

It's not very saucy.

Not sure how we can recover it, really.

We had no idea what we were doing,

what we were making,

because we'd never used
the ingredients before, so we've tried.

We've attempted.

Are we going to actually keep
bits of plum in it or not?

And it's Jasmyn again
who has a plan for their plums.

I'm going to blend this.
I'm going to make the executive decision,

and I'm making the decision
of blending it.

No, it's fine. You've got it.

Smells good.

Have any of you got a blowtorch?
Because the skin's gone soft.

With plum problems behind them,
others are struggling with the duck.

They're now blowtorching
the top of their duck

which means
they haven't cooked their skin properly.

Yeah, we're on top.

Okay, so what's the plan?

How are we gonna know
if that's better duck than this?

First timers at cooking duck,

the Bonehams have tried
two different methods: oven and pan.

Now they have to decide which to serve.

-We take a piece of this and taste it.
-Yeah.

Then we'll swap it with a bit of that and
hope they don't eat the bit from the end.

Okay.
Bit of a difference in color as well.

-Is it meant to be pink or white?
-Is it meant to be that color?

Or is it meant to be that color?

Well, check the duck first.

-Yeah.
-Is it pink?

-Is that overcooked?
-No.

Ours is definitely overcooked,
compared to everyone else's.

I think it's fine.

I think we could've
cooked the duck less, though.

I don't know.

One minute left, guys.

Oh, I'm very confident because I'm Asian!

Where should we put the sauce?

Shall we put a little bit underneath
where that is?

Yeah, as little as possible of that
because it's sweet and nasty.

Another one, Jas.

Oh, my gosh.
Theirs looks exactly like ours.

Do you want to add some on top?

Guys, speak.
Anup, do you want some on top?

-Do you want some on the top?
-No.

Get rid of this plate.
We can't present that.

That is absolutely atrocious.

Thirty seconds to go.

[Prachi] Just give me one second,
guys, please.

[Marcus] I think we should do
a sand castle competition next.

That's the only good thing about that.

Ten seconds!

We're done. Whatever they say,
more is less, less is more.

-It's done.
-Two, one... Stop.

[Prachi] That's it. Done.

After a stressful first task,
our families deserve a well-earned break.

How do you feel it came together?

I'm quite happy with lots of things,

-only the plum.
-Okay.

My darling, you chose the plum.

I'm not sure about that,
but I nearly eat everything.

Go! No more plum!

Could have gone better.

The other two burnt a stir-fry.
I didn't even think that was possible.

I don't think that's possible.

What did you burn?

Well, I didn't do anything,
but they burnt the stir-fry.

Team work.

I nearly burnt the butternut squash, so...

It's now time to see
if our families' efforts

to blend the five ingredients
has paid off.

The Bonehams made pan-fried duck breast,

bok choy and butternut squash stir-fry,

jasmine rice, and a plum sauce.

The Bonehams.

-You'd never cooked duck before.
-No.

I've got to commend you guys

because you've presented
a really lovely plate of food

that looks really appetizing,

so if that's the first time
you've cooked duck, fantastic.

[Tommy] When we came for a chat,

Sharon, you said,
"I think we need to cook it well-done."

And then later on, I saw

two duck breasts,
one well-done and one pink.

I think you made the right choice.

Duck breast should be cooked pink.

So duck is juicy and tender...

but unfortunately,
you do have that chewy fat on the top.

What we're looking for
is a really crispy skin.

[Angellica] There are elements
cooked really well.

The rice still has
a little bit of bite to it.

[Tommy] I like the idea
of the stir-fried vegetables,

but it needed, again, a bit more flavor,
a bit more oomph,

maybe some more salt or some lime juice
or something like that,

just to really bring it all together.

The sauce, I quite like. It's very acidic.

That goes well with duck.

So there's definitive positives,

especially if you've never cooked
with these ingredients before.

We've got something on a plate. Bonus!

-Thank you.
-Okay, thank you.

Next, the Mistrys with their duck,

egg fried rice, bok choy,
roasted butternut squash,

and a plum sauce.

First impressions are
it's a very clean-looking plate of food.

Thank you.

Jasmine rice probably isn't
the first rice you'd choose

to be making a fried rice with,
but actually it's come off really well.

[Angellica]
It's seasoned really well. It's delicious.

The meat is pink
and it's not tough,

but I don't think you've cooked
the fat down enough.

It needed to be cooked further down,

and then it would have really helped you
getting that crisp top you wanted to get,

then you wouldn't have
needed to use a blowtorch,

which was the first time I've seen
a blowtorch being used on a duck.

If that had been cooked well,
I would've eaten the skin in a flash.

But I do love your plum sauce because
you've still got the pieces of the fruit,

making it really juicy and rich.

An accomplished plate of food.

There's a few things
you could work on to make it even better.

A very good effort.

-Cheers.
-Thank you.

The Antonious' offering is roasted duck,

butternut squash,

coconut rice, and a dash of plum sauce.

The Antonious.

Well, I like the black plate.

All your food is always presented nicely.

That's your trademark, I think.

Let's taste it.

Let's get straight down to the duck.

It is overcooked,

but also because
it's been cooked for so long,

I was hoping the skin
would at least be crispy,

but that's not either.

You can see parts of it where
it's not been in contact with the pan.

Maybe if you'd have held it down and made
sure it had all crisped up evenly.

But the bok choy is really tasty.
It's juicy and cooked well.

[Angellica] The rice is great.

One more grain of salt and it would--
You know?

But... it's still good.

And your plum sauce
has got a nice sweetness to it

and really compliments
everything on the plate.

There's some really accomplished things.

But the duck was not good.

-Thank you very much.
-Thank you.

Finally, the Whitakers

with stir-fried duck,

sweet honey plum sauce,

bok choy,

and a coconut and butternut squash rice.

[Angellica]
This is a really impressive plate of food.

[Tommy]
Have we got some Qidi style on here?

Well, this time is…

Jasmyn style!

It was my idea
to actually stir-fry the duck.

In Chinese, we call it...
[speaks Chinese]

which basically means bomb stir-fry it,
so it's like a big bomb of flavors.

Gonna be very interesting.

The only family who haven't served us
a whole duck breast.

Jasmyn, you're dropping flavor bombs.

[Tommy] That is delicious.

The way you've cooked it,
the flavor you've got into it.

But also,
it's very tender and really juicy.

And to take the skin
and make little scratchings,

you're just adding to the indulgence.
You're talking my language now.

It all eats together really well.

I really enjoyed that.

Really enjoyed it.

Thank you.

I love it. It is so juicy, so tender.

There's so much flavor
running through that.

This is the best cooked duck today.

Thank you!

It's really, really good.

And I love your coconut rice.

The only thing I'd say about it
is because you added the butternut squash

and not seasoned it first,

it's sort of like drowning out
that great coconut rice taste

-that you wanted to get.
-Yeah.

But for an improvised challenge,
five ingredients...

it's a strong effort.

-Thank you.
-Thank you.

Thank you.

So let's start with the Whitakers.

They were the only family
to chop their duck,

and they just delivered
a delicious plate of food.

Yeah, I really liked that.
It was tasty and clever.

The Mistrys,
they always bring good flavors,

but their duck...
I just wanted to have some crispy skin.

-Well, they did not need a blow torch.
-They did not.

And then we have the Antonious,
and I'm really disappointed for them

because their duck was just overcooked,
when the rest of their plate was okay.

Yeah. It was well seasoned
with all the garnishes,

but that duck,
we can't let them away with that.

It wasn't good.

The Bonehams, they experimented
and actually got lucky.

The duck was well cooked.

It was a good attempt,
but it did lack seasoning.

Yeah, the vegetables were a bit bland.

Well, for the next challenge,
every family has had time to practice,

so let's hope they deliver in the kitchen.

However they fared in the last task,

our four families
now need to bring their A-game

if they want to reach the semifinals.

Only two will make it through,

and this is their last chance
to show us what they can do.

[Tommy]
This afternoon, we want something special.

This is treat night.

You've got to pull out all the stops.

For this treat night challenge,

each of the families will need to deliver

both a main course and dessert

worthy of a celebration.

They've had time to practice
these dishes at home,

so we need to see and taste
some truly impressive food.

We’re going to give you two hours,
and your time starts...

-now!
-Let's go, guys. Come on.

How many potatoes do I need?

You need two big ones.

-[Mitesh] Oven is on, right?
-Yeah, oven is on. Good to go, yeah.

[Tommy] Treat night is all about
indulgent dishes

that you rarely cook, but when you do,
they're definitely worth the wait.

They may not be healthy,
but you really don't care

because they put a big smile
on everybody's face.

[Mike]
Mum, what do you think about that?

Yeah, perfect.

After overcooking their duck earlier,
it's make or break for the Antonious.

They're taking on not one
but two technically challenging dishes.

For the main, beef Wellington
served with a horseradish sauce,

red wine gravy, fondant potatoes and veg.

For the dessert, a trio of profiteroles,

flavored with rose, chocolate,
and black cherry,

The biggest thing we need to do
this round is be on time.

Can't be stressed. Got to keep calm.

Fondant potatoes on the go!

This is his favorite meal.

-No pressure!
-You have gone for two rock stars.

Beef Wellington and profiteroles.

Not that that's going to make me sweat
any more than I already am!

You put this pressure on yourself.

I always used to do it for dinner parties
for one of my friends.

It feels like Christmas.

Two of them are plain profiterole dough,

and then one's going to have
a raspberry mousse.

We're pulling out all the stops.

[Tommy] That's what we said.

[Lorraine] We aim to please.

-[Zoe] Hopefully.
-Hopefully.

Have we got pâté?
Do you not put pâté in it?

Yeah.

Beef welly, it's a beautiful piece
of construction.

You sear off the beef,
wrap it in a mushroom pâté,

and then a crepe, and then pastry,
before you roast it in the oven

before revealing it,
and it should be nice and pink inside.

[Mike] Ready?

[Tommy] The thing is, though,
it's difficult to cook,

and you don't know if it's cooked
until you carve it open.

You have to get the balance
between getting the pastry cooked

and the meat still sort of quite raw
in the middle, or rare.

So that will be the challenge today.

We might be cooking
their two favorite dishes, but I mean...

I feel like if we pull it off,
it'll be really great.

The Antonious are raising the bar,

and the Mistrys
are rising to the challenge, too.

Hoping to showcase their ability
to cook multiple complex dishes,

the Mistrys are treating us
to an Indian classic.

Today is all about parallel cooking.

Try and do as much as you can
in the shortest time possible together.

[Prachi]
Today, we are making a full thali.

In the Western world, the way they eat
is like course by course,

but in India, we eat everything together.

And each different element
has a different taste.

It's like a platter where you put things
on and it has different components.

In their thali, they're serving up
nine different elements,

including a white chicken korma,
broccoli fry

salmon curry, spiced turkey meatballs,

corn curry and rice.

For dessert,
their spin on a gajar ka halwa,

an Indian carrot sweet.

Where is the broccoli, Mitesh?

-I'll do broccoli. Leave it to me.
-No, but I--

I'll get it from the fridge.
Leave it to me.

Well, you seem to have brought everything
bar your kitchen sink.

What are the highlights of your dishes,
because you've got quite a few going on.

The highlight is the chicken, which is
the chicken curry made in a cream sauce.

Broccoli masala.
We're doing a corn curry and coconut.

What we've done is we've taken ingredients

which are not traditionally used
in an Indian thali

and made it Indian, made it our own.

So that's how
the thali will be coming together.

[Mitesh] So we tried to fuse together
British and Asian ingredients.

-Anglicized it a little bit.
-Yes.

Yeah. A little nod to us.

[Prachi]
For me, food is really important.

I really enjoy looking at people smiling
when they have my food.

In India, there's a saying...

Okay.

...Atithi Devo Bhava,
so we treat our guests like gods.

When someone really likes your food,
they'll smile,

and that smile just says,
"Oh, my God."

A lot of... You know,
it's almost saying that you appreciate it,

and I really like that feeling.

I think there's a saying that the love
that you put into cooking your dish,

that same love will get reflected
in the flavor that comes out of the dish.

[Mitesh]
I'm making a fish curry just now.

I've got to get the fish prepared.
I'm making this spice mixture for it.

What we've done is we're using
an Atlantic fish, salmon,

instead of an Indian fish,
so it should be quite cool, I think.

[Tommy] What's interesting
about the Mistrys' thali

is they're trying to showcase
a whole range of Indian dishes

but using British ingredients.

Like the korma
which is an Anglicized dish.

But I do hope they haven't compromised
on their Indian heritage too much.

After winging it in the first round,

the Bonehams
are pulling out all the stops.

They're serving up a food extravaganza
inspired by a family holiday.

We're doing a Greek-style meze.

Obviously, we're not Greek,

but we went on a holiday to Greece
and we loved the food,

so we've tried to recreate it
as best we possibly could...

Boneham style.

Their Greek-style meze
includes a mushroom moussaka,

falafel, hummus, Greek salad,
wedges and a flatbread.

For dessert, a meringue mountain
with berries and vanilla cream,

For me, Emily, can you try with a knife
that goes all the way through it?

It's just, it's nicer if they're round.

Busy, busy.

So this was inspired
by your holiday to Greece.

We went to Crete, didn't we?

It was our first family holiday,
other than camping in England.

Oh, so what do you mean?
The first time you went abroad?

-Yeah.
-No, it wasn't.

Well...

-Proper holiday.
-Yeah, like a long holiday, yeah.

[Marcus]
Bit more stressful, all this today.

-What, this time?
-I'm keeping my head down.

I'm not sure my little jibes
go down so well.

Oh, no!

I've seen a few sideways looks,
so, yeah.

Is it more stressful this time for you?

A lot more stressful.

We're trying our best this time.

This is the playoffs.
The standard's upped a bit.

-Yeah.
-Yeah, definitely.

I'm trying not to get too involved,
but these were burning,

so I was just intervening.

Do you think the Bonehams have bitten off
more than they can chew with this platter?

Possibly. I like the idea of they've been
somewhere that's inspired them,

and that's why they're bringing it here,
but a moussaka has so much flavor to it

and spices, the cinnamon,
the cloves, the garlic, the oregano.

Hopefully, they've done it justice.

-It should have so much flavor to it.
-I know.

-Mum, come on. Get on with it.
-I can't do anything while I'm doing this.

What's Marcus doing?

Stuff's in. Yogurt's in the fridge.

Okay.

-Oh, my gosh!
-All right, take them out.

Oh, my gosh.

Flying high after the first round
with their flavors from the Far East,

the Whitakers are being bold
by serving up simple yet elegant dishes.

That will do.

Cook them well and they should wow us.

If they go wrong, there's nowhere to hide.

Their main course is a fresh-made
organic pasta with a seafood sauce,

including local Lytham shrimp
from the Lancashire coast,

scallops and lobster.

For dessert, a banana,
toffee and ginger pie laced with rum.

In this round, everything rests
on Andrew's shoulders.

Quick, quick!

[Qidi] I can't do it.

[Andrew] That's it.
Straight in the freezer.

-Freezer?
-Put it in. Yeah.

So the seafood is from where you're from?
The shrimps are, anyway.

The shrimps are from Lytham.

They're brown shrimps,

and we've got lobster, and we've got
salmon, and--

-Can I try one?
-Yeah.

And they're fresh, not frozen.

The pasta's in the fridge.

And then we've got our take
on a banoffee pie

made with ginger biscuits.

-Not very Chinese.
-No.

-These are your dishes.
-It's my dishes.

So I've got to perform today.

-It's good that you trust...
-No, she doesn't trust me at all.

She had no choice.

-Oh, okay.
-I don't.

There must be an element of trust.
You've been together a long time.

I don't trust him for things that...
particularly doing by hand...

He's always talking. Talking, okay?

Careful. Don't wrap it together.
Keep it separate.

-It's breaking.
-Let go.

-Oh, this pasta looks good.
-Yeah, looks really good.

We're so used to having Chinese-influenced
dishes from the Whitakers,

and this feels like an Italian.

This doesn't feel like a Qidi dish.

Do you think there's going to be
enough flavor of the seafood in that?

I hope so. I was hoping they'd use
these lobster shells for something,

but they're using wine, using cream,
and they've got the shrimps as well,

so I hope it's going to be really tasty.

-Oh, my arm, Mummy.
-Really?

You want me to take over?

-No, it's okay.
-All right.

As the clock ticks by,

our families are juggling
their ambitious menus.

One hour to go.

And the tricky task of pudding

falls on the shoulders
of one member of each family.

Oh, thank goodness.
This is starting to thicken a little bit.

Baking enthusiast Sharon
is whipping herself into a frenzy

over the cream for her meringue mountains.

Oh, my goodness, gracious me.

I don't think I even needed
this much cream, really.

This dessert is using
a traditional Indian dessert

and then transforming it
into something more refined and modern.

The gajar ka halwa
is a typical celebratory carrot dessert

and Anup's injecting
some British flavors into it.

The bottom will be like
a mixture of biscuit and nuts.

Something like this,
and this will add crunch.

And then the middle will be
the carrot halwa

which is like a soft, gooey paste,

and the top will be whipped cream.

We chucked in a load of spices.

Including black pepper
which hopefully won't blow their head off.

I love desserts. Oh, my gosh, Mummy.
You don't understand.

Yeah, it's fine. Come on.

Like Anup, Qidi is also creating
a layered dessert.

[Qidi] Earthquake!

It's earthquake.

And for a change, it's a British classic.

It's my ginger biscuit banoffee pie.

I did final touch with the cream on top.

Then they can sit back in the fridge,
ready to serve.

Qidi's ahead of the game,

but Zoe's miscalculated the prep time

for her more challenging
trio of profiteroles.

Profiteroles are in the oven.

We've only got 44 minutes.

It's cutting it fine.

They still need time to bake,

cool down, and be piped with cream.

I think it'll be to the knuckle as usual.

Mum Lorraine's also running behind,

building the intricate layer
of the beef Wellington.

Have we bitten off more than we can chew?

-Yes.
-No. Just got to keep to it.

How long does a Wellington need
in the oven?

It needs 35 minutes with ten,

-so I need to get it in now.
-You need to get it in now.

-Where am I putting it, Michael?
-Underneath.

-More milk.
-Yeah.

Taking forever.
Doesn't normally take this long.

The Bonehams are also slipping behind.

-She didn't put none of this in?
-I don't know. Sumac...

Cinnamon stick,

-bay leaf, fresh mint and oregano.
-Yeah, she put all that in.

[Emily] I put in dried oregano.

Emily is still layering up her moussaka,

and they've got
the rest of the meze to finish.

Because we've got so many different
components to make in the time,

it's quite stressful.

You're in my area.

This is my work station,
so you find your own area.

That's a bit selfish.

It's not. You're everywhere,
so I can't cook.

Take the profiteroles out.

Some of them are scorched. Fantastic.

Going to move the Wellington up.
It's stressful. Oh, my God!

With so much on their plate,

the Antonious have noticed
the oven is not quite doing its job.

Zoe, we haven't had it on a fan oven.
That's why. It's not been on a fan oven.

Shall we turn it up?

That's as high as it goes.

It's all right. Breathe.

What did we have it set on?
Convection? What's the difference?

Fan is a faster heat.

What can we do to make that hotter?

-Nothing. It's fine.
-It's not going to cook.

[Mitesh] I'll do broccoli. Leave it to me.

Do the broccoli masala.
I'll do the tarka.

You do the tarka.
I'll put it on that once it's done.

Fine, broccoli masala.
One, two, three, four, go.

Instead of focusing on one big main,

the Mistrys are busy cooking up
their nine little dishes.

I keep getting told off
for not multitasking,

so today is like the true test
of can boys multitask?

[Tommy]
You've got 15 minutes left, guys.

Mind your hands.

Just enough time to melt the cheese
on the moussaka.

Put the potatoes in.

-They've been seasoned now, have they?
-Pardon?

-You've put the seasons on the wedges?
-Yeah.

With the finish line in sight,
Andrew is cooking up the seafood sauce.

Chop them smaller.
There's some scissors there. Use scissors.

What's it like being told what to do,
Jasmyn?

It's fine. I'm used to it.
I get told what to do every day.

The falafel's gone flat as well.

[Emily]
Have you squished them, then?

I think you need to focus on your dessert.

One minute to go.

Fantastic.

-Zoe, profiteroles?
-They've all risen.

I just need to cool them down
very, very quickly.

I want a little jug to put it in,
but I can't find one.

[Marcus]
Okay, can we get some long plates, then?

[Emily]
What on earth is that?

It's a falafel hummus mountain.

Last bits.

[Angellica] Thirty seconds.

If it doesn't pass QC, it's not going out.

He's got it.

[Angellica]
Okay, guys, you need to start wrapping up.

So happy.

-Oh! Nearly fell over!
-Move that one there.

Three, two, one..

-and stop.
-Yay!

Yeah!

We did way too much.

Good job, guys. Good job.

Our four families have pushed themselves
to the limit in the kitchen today

to gain a place in the semifinals.

Time for a bit of a debrief.

Well, I'm glad it's over.

It was hot in the kitchen and the pressure
was certainly on me this week

because Qidi and Jasmyn have been away

so I've had to do all the practice,
the preparation.

-Right.
-So today was really my day.

I had a peek on the way out.
It looks very good.

Did you see my mountain?
My hummus falafel mountain I made?

That's what I mean. That looks very good.

-Looks like Himalaya!
-That was my main contribution.

Right? A white Himalaya!

It's now time for Tommy and I to judge
our four families' treat night delights.

The Whitakers made us
homemade organic pasta

and a seafood sauce
with shrimp from their hometown.

For dessert,
a rum and ginger banoffee pie.

Andrew, I think
this is your moment to shine

because you've masterminded this meal.

You thought about
what you wanted to do to wow us.

It's well presented.

I like it. I like the look of the dishes.

Thank you.

It's treat night,
and I suppose nothing says a treat

like half a lobster's head on your plate.

The pasta is delicious.

Really well made and really well cooked.

I love the sauce. It's got great flavor.

The white wine in it
gives it some acidity.

It feels rich. It feels comforting.

It feels like a traditional pasta dish
that I want to eat,

but the real star for me
is actually the shrimps.

They've got a wonderful flavor.
I know they're local to you as well.

Yeah.

And that flavor
alongside the smoked salmon

perfumes throughout
the whole sauce and the pasta,

so well done.

Who put the booze in the banoffee pie?

Jasmyn.

-Good job.
-You just got the right balance there,

and I especially like the ginger crumb.

It just sort of balances out the cream
and gives the dessert some texture.

All credit to you,
and thank you very much.

Thank you.

Next, the Bonehams' favorite family treat.

A Greek meze, including mushroom moussaka,

falafels,

hummus,

Greek salad,

wedges,

and flat bread.

For dessert, a meringue mountain
with berries and cream.

This truly is a feast.

You need to be commended
on this presentation.

And that dessert...

You've really made that beautiful,
and it looks elegant on the plate.

You need to have more confidence
and celebrate what you can achieve.

What I like about the moussaka
is that it's still got layers.

You've put the layers in.

I can taste the flavors.
You've added some oregano.

You've added some cloves and cinnamon.

I would have added a little bit more salt

because aubergines
can sometimes be a bit bland.

Maybe some allspice,
just to really lift the seasoning of it.

The flat breads are brilliant, though.

Love the pumpkin seeds in there.

I think they are great,

and what a great vehicle
to then get around the rest of your meze.

Dip into the tzatziki
which is lovely and refreshing.

That's really tasty.

But the best part is the dessert.

Those meringues are light and fluffy
and chewy inside.

You could've added some icing sugar
to the cream

just to make the dish more well-rounded.

Maybe some vanilla in there as well.
You know, this is treat night.

I don't want just standard cream.
I want something that's "wow."

But a good effort.

The Mistrys' nine different dishes
include a white chicken korma,

broccoli fry, salmon curry,

spiced turkey balls,

corn curry,

and rice for their thali
with a British twist.

For dessert, their modern spin
on a gajar ka halwa.

Your dishes for treat night
took my breath away

because the presentation is exquisite.

The dessert...
The piping on it is just phenomenal.

You guys have worked so hard
in the kitchen today,

putting on all these
individual little delights.

I particularly like your salmon curry.

The salmon is soft and luscious,

and there's a nice curry sauce
around that.

Then we have that broccoli fry
with those beautiful spices coating it.

[Tommy]
I love the raita.

The turkey balls are really tasty too.

But I wonder with the korma...

whether you've Anglicized
your cooking too much

and you could give us more
of your authentic flavors,

and actually
that's what's really delicious.

The masterpiece for me on the table
is your gajar ka halwa.

[Tommy] What's been really clever
is you took carrots,

pretty humble ingredient,

but the way you've cooked them down
in the condensed milk,

it's really luxurious, sweet but savory,

and just accentuating that carroty flavor.
It really tastes of carrot.

[Angellica]
The pistachios in the crumb is delicious.

Gives it texture,
and it's not overly sweet

because sometimes Indian desserts
can be really sweet,

but you've got the balance
really right on that.

It's a real triumph,
and I thoroughly enjoyed it.

-Thank you.
-Thank you.

Finally, the Antonious cooked
Tommy's favorite beef Wellington.

And for dessert, a trio of profiteroles.

First impressions,

I'm wondering whether the Wellington
was in the oven long enough.

I think it was a difficult thing to do,
cooking both profiteroles

and a beef Wellington in one oven
in the two hours you had to cook it.

But, of course,

the beauty of the Wellington
is what it looks like inside.

[Tommy] Cut to the chase
with the Wellington.

It needed a bit longer in the oven.

The pastry in places is a little bit raw.

And the beef...

I can eat rare beef, but...

it needs to be cooked a bit more.

I'm so disappointed for you

because I know you've worked hard.

It's really well constructed.

You've got that Parma ham layer

which you can really taste,
and the mushrooms.

It's all really well seasoned,

but it just needed more time in the oven.

Move on to the profiteroles...

Because of the timings,
they have been let down as well,

and you know that.

The plain choux buns are better than
the chocolate. They're much lighter.

The chocolate one's a little bit denser.

Having said that, though,
the cream inside is absolutely beautiful.

I like the raspberry mousse,
but the rose I find a bit overpowering.

It feels a bit... perfumey.

Thank you very much.

Well, we've been well-fed...

but, of course,
we've got that tough decision to make.

Only two families can go through
to semifinals.

We're going
to have to get our heads together

and get back to you shortly.

I'm gutted for the Antonious.

You know, that Wellington
could have been great,

but they just didn't have enough time.

They chose two things
which needed to be in the oven,

and they just ran out of time.

We can't eat raw meat and raw pastry.

The other families had a good day.

Yeah, the Whitakers really impressed me.

What I loved was it wasn't just
Qidi's classic Chinese cooking.

We had a lovely pasta dish
and then a very indulgent dessert.

And then we have the Mistrys who...

The presentation is second to none,

and, of course, their efficiency
in the kitchen is just excellent.

And the Bonehams,
they've upped their game for the playoffs.

-This is the best I've ever seen them.
-I agree.

We've got a decision to make.

Well, we've both been well-fed today,
from pick & mix to treat night.

And thank you for all the effort
you've put in.

But we have made our decision.

And the first family going through
to the semifinals is…

The Whitakers.

[Zoe] Go, little tofu!

Little tofu!

The second and final family to advance
through to the semifinal is...

The Mistrys.

Well done.

So sorry to say goodbye
to the Antonious and the Bonehams.

You've been brilliant.

-Sorry.
-That's all right.

Well done.

-Of course, yeah.
-[Jazmyn] Crazy hair girls.

-[Qidi] We need to chat about fashion.
-[Mike] Yes, we do.

Today, there were two families
who were clearly

head and shoulders above the others...
The Whitakers and the Mistrys.

So unfortunately, we had to send home
the Antonious and the Bonehams.

-You went out on a really good meal.
-[Sharon] Really?

I think we've learnt that we probably
shouldn't cook in the kitchen together.

But we've proved we can,
so let's not do it again.

Okay!

-Gutted! Gutted.
-It's fine.

-We were too good, that's why.
-We brought flair.

We were too good.

-We're through.
-We did it!

-Semifinals!
-Oh, my gosh!

[speaks Chinese]

[both speaking Chinese]

The most important.
We're going to see you again.

Team dance, come on.
Two steps. One,

two, three, four.

Boom!

[Tommy]
You are our final four families.

It's finals week. Yeah!

We are seriously going nuts
about the nuts.

This is just a complete guessing game.

Oh, wow.

Everyone's just arguing
with me all the time.

I'm feeling like a cooking goddess
right now.

No, be careful! Just leave it.

I don't know what to do.

Unfortunately,
we have to say goodbye to one of you.