The Big Family Cooking Showdown (2017–2018): Season 2, Episode 13 - Episode #2.13 - full transcript

-Let's go.
-[bell rings]

[Angellica]
The Big Family Cookiing 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.

[Pinki] I wake up thinking about food.

Go to sleep thinking bout food.

We're either going to prepare
something great

or we are 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...

...to teenagers.

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

Alright, 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
favourite snack.



Food is at the very heart of these
family's lives.

That's enough, 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, alright stop.

And me, Angellica Bell.

I've written family cookbooks

and know just how important
home cooking is

for family life.

[Angellica] It's delicious.

My granddad would just love that.

Yes, Angelica.

We're not looking
for fancy restaurant cuisine.

But we are expecting

the very highest standards.

-Smashed it.
-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]

Welcome back to the finals.

[We're making
chicken, chicken, chicken.

Last time,
we fast-tracked one family to the final.

The family going straight through is...

the Whitakers.

Leaving the Whites and the Mistrys

fighting for the last place.

We've got our eyes on the prize.

We fight to the end.

The Whites,

dad William
and his children Jack and Molly,

are champions of British produce.

[Jack] Me and Molly, we really like
buying British local produce,

and that's definitely
come from Dad, hasn't it?

[William] Vegetable growing
has been in my life for a very long time.

There is a picture of me,
of that age, you know,

with a huge cauliflower that is
almost bigger than me

and I was so proud of growing my own,

and I've just always carried on.

The Mistrys.

Husband Mitesh,

wife Prachi, and nephew Anup

have drawn on their Indian heritage,

treating us to new and surprising flavors.

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 those spices
together to give us Indo-Western food.

Morning.

It's an early start

at the studio catering truck

for our two families left in the running.

There you go, sir. Good luck for today.

Thank you very much.

-That looks good.
-Yeah, doesn't it?

Very nice. I might have that myself.

Good morning.

Pulling out all the stops today?

-Yeah?
-Yeah.

Could be our last day,

so we're going to hopefully do
the best cooking we've ever done.

Good luck to you.

Thank you very much.
No sausage please.

Heya.

Hi.

So what do you guys think the unprepared
challenge will be this morning?

Fish maybe.

Again? I hope not.

Well, what's been your favorite so far?

If I get good feedback, it's my favorite.

It is nice when you get good feedback.

We're lacking a bit at that
at the moment, but...

[laughing]

There's more at stake now, isn't there?
We never... because we--

Well we're fighting
for our survival, aren't we?

Yeah, exactly. We're so close
to the finish line now.

If the Whites beat me,

I'm going to be totally gutted actually

because we are a strong team.

We've got a lot of things we've done well,

and I think we've still got a lot to show.

It's time for our cooks to step up
to the bench and battle it out

in today's unprepared challenge.

What could it be?

Okay, let's not just be relaxed.

Let's concentrate.

I've got a phobia of this Hessian.

You know, right now,
emotions are, like, high.

For me, I might snap at you,

and I don't want to do that.

Guys, I think it's protein under there.

Meat.

I hate meat.

Meat and two veg challenge.

Morning.

-Good morning.
-Good morning.

[Tommy] Only two.

[Angellica] Yes.

Well, congratulations,

now as you are all well aware,

one family will be joining the Whitakers

and sadly, one family will be going home.

Well, there's going to be
two rounds of cooking today.

And the first is called roast in a rush.

So, imagine you want to make
a beautiful roast dinner.

But, as ever, in this competition,

you're short of time.

I've chosen for you
one of my favorite cuts of meat.

It's a Guard of Honour.

Called so because the bones

resemble soldier's swords,

and once they are interlocked,

they form an arch.

[Tommy]
So, obviously this one's already done.

Nicely French trimmed.

And this one needs a little bit of work,

and that's what you're going to
have to be doing.

The butchering and cleaning
of lamb for a Guard of Honour

is technically challenging

and we will be judging
how well our families do it.

So Tommy wants to demonstrate
the correct method.

So you need to make an incision

about two centimeters

above the eye of the meat.

So firtstly, I make an incision here

and then on this end here.

Run my knife straight through
the middle of there in one cut.

You turn your knife around.

Come straight in nice after every bone

going straight through to the other side.

Now, we need to remove this top flap.

Just cut it straight off.

Now you stand the lamb up

and cut down in between each bone.

The hard bit's coming up next.

You need to scrape each bone back.

All the meat and all the
connecting tissue off it,

until it's totally clean.

Time to get the DIY skills out.

[Angellica] Yes.

Bit of sandpaper.

So when you do this initial cut here,

if you were too low and cut into the eye,

well, that would ruin the whole thing.

If you've got a cut right through
the middle of the eye of meat,

that's gonna affect
the cooking as well.

So once all the bones are clean,

what is finally left to do
is to score the fat

and the same the other way.

So we have beautifully trimmed bones,

nicely scored fat,

the bones interlinked,

and that's a real
centerpiece to a meal.

But...

it's only a small cut of meat
so you can cook it quickly.

So this is roast in a rush.

And of course

now you know how to trim the lamb,

but the cooking of it,

that's down to you.

Let's go.

[Mitesh] Come on.

Our families only have

one hour and 15 minutes

to cook their roast in a rush.

And they'll need to think on their feet

to put together a selection
of side dishes

from the ingredients on offer.

[Mitesh] You can do those.

Yeah, we can do a Moroccan-style flavor.

The Mistrys have a spicy plan.

-[Mitesh] How about them?
-Yeah, that's fine.

Take apricots.

Take these.

Potatoes.

Should we do, like, mini-roasties?

-Mini-roasties.
-Celeriac.

And the Whites are sticking
with British ingredients.

Do you really want the celeriac?

Yeah, we definitely want the celeriac.

C'mon it's one of Tommy's
favorite veggies.

So we're not doing roast potatoes?

Yes, we are. We're doing those as well.

We're doing a selection. A mix.

But before they start on the sides,

they need to trim
the lamb Guard of Honour,

according to Tommy's instructions.

[Jack] Let's see.
That's the eye there, isn't it?

-So, there?
-Yeah.

[Anup] Just to confirm,
this step was just going like this, yeah?

[Prachi] Wait, wait, wait.

It just looks like Anup
is cutting so close

to the eye of the meat on the lamb.

This trimming is not just for aesthetics.

It's so it cooks evenly.

Mitesh, why don't you take charge?

Has he cut it near the eye?

Yeah, he's done that, great.

[Mitesh] So you've done that piece.

The next thing is go underneath.

While Mitesh and Jack
take on the butchering of the lamb,

the rest of the cooks

start on the sides.

And with the last place

in the finals in sight,

there is all to play for.

So you could start like that

and then you do... that.

We are going to stick

to a traditional roast at this stage.

Because it's too important

to just do it really, really well.

You know,
everything is going to stand or fall

on this roast.

So if we start going off-piste...

I don't want to do that.

Sticking with what they know and love,

the Whites are making
their signature dish.

A traditional British lamb roast
with all the trimmings.

Roasted celeriac, potatoes and carrots,

cauliflower cheese, and a red wine gravy.

Here I'm on the cheese sauce

for just the cauliflower cheese.

Very traditional

sort of English dish.

For the Whites,

a roast is at the heart of family life.

For as long as I can remember,

roasts have been a feature

of my family home

when I was much younger.

My mum is a great cook

and I've obviously picked up

some of her skills,
probably in the roasting department.

Yeah, I owe her a lot.

-Aww.
-That's nice.

-[Jack chuckles]
-I am a good son.

I'll be rewarded in heaven.

[Jack]
You can go the whole week

without seeing each other,

but then you always...

The whole family sits down

on a Sunday afternoon.

It does bring us together.

[Molly] Yeah.

Because we've eaten it

for so many years,

we know exactly what we like

and how it should be done.

How are we?

Good, thank you.

-Have you noticed?
-[Angellica] The celeriac is back.

In homage to Mr. Banks.

Yes.

We'll find something to homage you with.

Aww.

-Other than my...
-Thank you.

...untold love for you.

I know. We do have a little special bond.

I didn't think it was
that untold, actually.

[laughing]

Not now.

I think I would have preferred

Cheddar in the cheese sauce, but...

it's only Gouda and Parmesan.

I'm sure it'll be fine in the end.

I can imagine Tommy saying,

"Gouda is the one cheese
you wouldn't put in a...

cauliflower cheese."

[Molly] Oh, well.

It's all cheese, isn't it?

"All cheese."

I love a cauliflower cheese.

Traditionally, it's made with cheddar,

but William is using Gouda and Parmesan

to make his cheese sauce,
which could make it very acidic.

While the Whites

are staying close to home

with a traditional British roast,

the Mistrys are taking us to Morocco.

[Prachi] I'm doing the aubergine.

I'm adding nigella seeds and some garlic

and some cinnamon
and the chili flakes and stuff, okay?

We'll make a baba ghanoush.

Oil, oil, oil and garlic, yeah.

In the Mistrys' kitchen,

it's all about drawing

on their Indian heritage

and being creative.

[Anup] I don't know, I don't like
to follow rules when I'm cooking.

You should be able to do
what you want.

There's no boundaries.
There is no right or wrong.

This flavor shouldn't always
go with this flavor.

This cuisine shouldn't always
have this ingredient, you know?

It's all in the hands, right?
I mean, a pinch of this, and this much.

So, when we translate recipes

and my mum would be like,
"Just put this much."

And I'm like, "What is this much?"
And she's like, "Just this much."

And that's you know how

we pass down the recipes
from grandparents to parents and--

-A very Indian thing.
-Yeah.

Smells like home.

To spice up their lamb
with a Moroccan twist,

the Mistrys are making
an apricot and date jam

encrusted with almonds and pistachios

and accompanied
by a selection of eight mezes.

The potatoes need to be

in boiling water.

So what are you doing?

I'm making the glue that's going to
stick the crust onto the lamb.

Can't you stick it in the
mortar and pestle, instead of this?

-This is quick, though.
-I just feel this is--

I'll try here and if it doesn't work,
then I'll do the mortar and pestle.

There's no harm in trying, is there?

I don't think we're surprised

that the Mistrys are being so daring
with their flavors.

To make a jam with apricots and dates,

and then encrust the lamb with nuts,

I mean, it's genius,
but is it going to work?

It's a lot to do

in one hour and 15 minutes,

but the Mistrys aren't the only ones

who have their work cut out.

I've got some fat

rendering down
to start the red wine gravy.

We are definitely feeling rushed.

Anyone would in this situation.

You wouldn't normally cook a roast

in an hour and 15 minutes

or prepare a rack of lamb either.

So yeah, it's definitely
a pressurized situation.

You can see the perspiration
beginning to form,

so, yeah.

How's your lamb doing, Jack?

It's all right, it's quite difficult
getting all the bits off the actual rack.

If you guys are
under control over there,

I can keep working at this.

Yeah, no, we're--
That is like the main bit, isn't it?

-So we've go to have it real--
-Yeah, exactly.

As Tommy said, it's the centerpiece.

Yay, we've got some sherry.

Whilst Jack meticulously cleans the lamb,

dad William is adding a little kick

to his cauliflower cheese.

What do you think of this cheese sauce?

I think that's nice.
A bit of black pepper.

Yeah?

Is it me or is it a little bit strange
to put sherry in a cauliflower cheese?

Because I've just seen William do that.

Very weird.

William is not the only one
experimenting with sides.

The Mistrys' creative juices
are also flowing.

I was thinking maybe the chickpeas,

and I'll add some nuts
because instead of sesame,

I'll add some other nuts
and make a hummus.

-Okay? Make a hummus.
-Go with it.

How do you make hummus?

Garlic...

some yogurt.

Guys, trust your instincts.

Trust your instincts and carry on.

Prachi, you know your'e good at seasoning.

[Prachi] I'm adding pistachios
and almonds to the hummus.

What are you working on, Anup, right now?

I can do this hummus for you.

You'll have to add some yogurt

and maybe remove some chickpea

because there's a lot of chickpea.

-Okay.
-So, yeah.

In the Mistry team,
it's probably Prachi in charge.

We've heard her,

so she's got the boys under control.

There is a few orders going on,

but we could get like that in a minute.

I imagine they are doing
lots of exotic things with spices,

different things
that we've never heard of,

and it's going to be absolutely amazing.

But we are going for traditions.

So It will be a great juxtaposition
between the two.

I don't see any exotic ingredients

on that table.

So I think they're playing it safe

and they're just probably doing a roast.

[Tommy] The Mistry brigade.

[Mitesh] Yes.

So in my chef's brigade,

everyone has their set jobs

and they have to be quite disciplined.

Is that how you've
got the kitchen running?

Yes. Team work, dream work.

Yahoo!

You crack that whip.

And guys, how do you manage that then?

So, I think it's my pushing

that pushes these boys
out of their comfort zone.

Otherwise, they are
very laid back and relaxed.

So you're always pushing them

so they can give their best, to give more.

We need someone to push people
to work faster

and I'm doing that role today.

And you're proud of it.

Becasue that's needed for the task.

How are you doing Jacky?

Sorry, it doesn't look as good as Tommy's.

-Well, keep cleaning then.
-Keep cleaning.

Gravy needs something.

Was there any beef extract

or anything like that out there?

-What, with lamb?
-Don't think so.

Why are we putting beef extract
with a lamb dish?

For the gravy.

Beef extract with a lamb stock?

I always put it in everything.
It doesn't matter.

Interesting.

What does it taste like?

Floury red wine.

What are we doing, frying or boiling it?

Sides underway,

and it's time to cook the lamb.

Getting the cooking times right
for these small cuts

can be a fine balancing act.

[Anup] An idea would be
to render the fat and get it crispy

and then once that's happened,

-we don't cook the meat...
-That's fine.

...and then we put it in the oven.

I'm trying to make sure
this lamb goes in on time.

Typically, lamb takes some time to cook.

So, that's the reason why
I'm a little bit concerned.

Ok guys, I'm not gonna spend
too much on this meat to get this in.

This is good to go. Start with this one.

But while the Mistrys rush
to cook their meat,

the Whites are taking

a more leisurely approach.

So, how long do you think

we need to cook the lamb?

Well, we're pan frying it,

so it won't take very long.

How long do you reckon?

A few minutes on each side,

four or five minutes on each side,
I wouldn't have thought.

[Tommy]
Jack spent a long time trimming the lamb,

but I'm not sure he's got enough time
to actually cook it.

They're saying that they're just
going to pan fry it,

but I don't think that's even possible.

It can be quite rare.

You don't want to overdo it,
that's for sure.

No.

I would start in a pan,
but I would finish in the oven.

We do not want this lamb to be rare,

we want a nice medium, just blushing.

We've go half an hour left.

It's heating up in the kitchen.

The Mistry brigade have their work cut out

with eight Moroccan mezes.

[Prachi] Did we say
orange-flavored polenta?

-Yeah.
-Yeah.

And William's still stewing
over his gravy.

What can I put in the gravy
to make it more meaty?

Have you used the fat and stuff?

Yeah, there wasn't much of it.

So, there's less than
half an hour to go now.

Rushed? Roasted? How are you feeling?

Yeah.

Is William making gravy again?

Yeah, but with about minus ten ingredients

that would normally
have been found at home.

So, what you're saying is that
you haven't got any gravy granules.

Excuse me?

That is below the belt, Tommy. Come on.

[William] Well, I'm using lamb stock.
Maybe if I reduce it,

-it will get stronger.
-Do you put anything sweet in there?

Would you do that?

Don't know.

Of course the Whites are making gravy.

But he seems to be throwing
all sorts of ingredients in there

because he doesn't have
the right ingredients,

and I don't think at this stage

it's something he should
be experimenting with.

It just feels like he's starting to panic.

Well, we could chuck...

chuck all the bodies in again,

and then we'll just strain it.

God, talk about making it up on the hoof.

It's ridiculous.

That's disgusting.

What's disgusting, Dad?

The gravy, Jack.

-Oh, lovely.
-Yeah.

My signature dish has bombed.

Can't even make gravy.

Mmm!

Told you I can make good stuff.

Just a little bit of salt, it's...

-It's nice.
-Last bit of salt,

that's what I'm telling you.

Unexpected things come from me,
you know that.

And, I love you for that. You know that.

Anup's Moroccan apricot
and date jam is ready,

but he needs to get it
signed off by the boss.

Taste the glaze first.

-I've tasted it already.
-That's fine.

That glaze is nice.

-Superb.
-Thank you.

Fifteen minutes to go.

[Jack] I'm going to start cooking
this lamb, I think.

They're bigger than I thought.

[William] Want to try this gravy,
just to see what you think?

It's not like normal gravy, is it?

No, but it's alright.

I don't like the look of that polenta.
It looks like I don't want to say what.

Okay, we don't have to serve it
if we don't want to.

No, we will serve it.
It doesn't look right on this plate.

It's quite dry, I don't know.
I think the polenta is a bit of a...

I think we should sack it off.

-Just, no, no, no.
-Hold on, hold on.

Let's cook it again.

[Anup] We can cook it from scratch.

We have all the ingredients.

No.

It takes two minutes.

It's nicely done in the orange juice.

[Angellica] What is Prachi doing?

I mean, she was about to serve the polenta

then she changed her mind,
put it back in the pan,

and added loads of orange juice.

I hope she's giving herself enough time
for that to reduce down.

I don't think she knows
how to cook polenta.

I think, look, this is a little liquidy,

but by the time it gets cool,

it will be solid. Okay?

Because it will absorb all more.

Shall I put the cauliflower cheese

in the sauce now?

Yeah.

Sorry, Molly, that might spit.

I'm not sure if it's gonna cook
all the way through, this lamb.

Might put it in the oven
and finish it up. She's not interested.

Do you want these skins off the garlic?

Thank you.

Only seven minutes to go

and Jack's rack is not roasting in a rush.

[William]
We could put it in the oven, maybe?

For the last bit.

Quick.

[Jack]
I need you to pull that out, please.

I don't do it like that.

Ready?

Yeah, can you pull it out?

Come on.

Just whack it in there. Come on!

Dad.

Just wick it in, that's it.

[Tommy] Five minutes left.

But the Whites aren't the only ones

with concerns
whether their lamb is cooked.

Choose a side, pop a knife through it

without a cut,
just literally straight down.

[oven beeping]

Put it back in.
Put it back in if you want.

[Anup]
I don't want to overcook it.

[Prachi] Just put it in for two minutes.
Just plate it then.

-Is it done, or is it not done?
-I can't tell, that's the problem.

Let me see.

You don't want to butcher it too much.

Put it in for a few minutes.

The Mistrys' lamb has been in the oven

for so much longer than the Whites'.

I really hope they're not
gonna overcook it.

This lamb wants to have
a nice pink tint to it

and that's when it'll have
its best flavor.

Come on.

Come on.

[Molly] What're we gonna put
on the cauliflower cheese?

Well, that's for you to decide.

I don't know.

[William]
I don't know.

You do it. I'm leaving that to you.

Such responsibility.

Right, Jack, your job is to do the beans
in one second's time.

I've got to do the lamb in about
one second's time.

I think you need to get that out now.

-Okay.
-Alright.

Well I need... Okay.

It's not crispy.

[Jack] It doesn't matter.
Put the crispiest ones in.

If we don't have the guard ready,

we may as well go home now.

Not being overly dramatic.

I feel it's a bit grainy.

-I like it.
-Yeah.

-It's nice. It's orange-flavored polenta.
-I like it, put it out.

One minute to go.

[William] Can I help?

[Jack] I'm unsure about this.

I think I panicked putting it in the oven.

[William]
It's a bit late for that now.

Don't worry.

[Jack] It needs to be a bit more central.
Whoa, not that much.

Too many hands.

It needs to rest.

Yeah.

It needs to rest?
Okay, then take it out, fine.

Can you put it all on the platter?

[Anup] Guys, this looks good.

Okay, what can we garnish this with?

Come on!

So aggressive.

Don't, don't.

I know what I'm doing. I do DIY.
It's okay.

Did someone taste this?

Yes, I did, it's fine.

Three.

Two.

One.

That's it.

So aggressive.

Stop being aggressive.

Guys, well done.

What's wrong with you?

I think, today, at some point
in that kitchen,

I suddenly thought

I really want to get through
to the next round,

so let's just go for it.

There was definitely a change
halfway through the cook,

where you suddenly got a bit more animated

and rushing around.

[Prachi] In hindsight, I do feel

that I shouldn't have had a go
at you two boys,

but I think under that pressure,

in one hour 15 minutes,

we produced nine dishes.

So, I think that was necessary, so...

I'll tell you what it is.

I think you are fiercely competitive.
You never admit it.

Yeah, I know I shouldn't,

but when you look at the other team,

-they've done a completely different--
-But it's chalk and cheese.

They've done like a Moroccan...

But whether we'll be judged for sort of

staying on within

our comfort zone, I don't know.

Our families were asked to make
a roast in a rush

with a lamb Guard of Honour
as the centerpiece.

The Mistrys spiced up their lamb
with a Moroccan theme,

accompanied by a meze of eight dishes,

including polenta,

baba ganoush,

and hummus.

The Mistrys.

So you wanted to give us

a Moroccan experience,

and with all this color

and all these plates of food, I think

that's what you've done.

The presentation is really good.

I think it's very creative.

You've given us eight side dishes

to go with the lamb
that you've also crusted,

which I thought was a really nice touch.

To get a really nice French trim,

you do have to be meticulous

and you've spend a lot of time over it,

and there is quite a bit
of meat left on the bone.

I suppose you were so busy
cooking all this

that you, maybe, didn't have time.

When it comes to the butchery,
this one I think is quite good.

You've got the length on top of the eye,

which works really nicely.
There's a nice amount of fat.

But with the second one,
you've cut too deep.

You've almost actually gone into the eye,

which is a real shame.

Let's hope it hasn't
affected the cooking degree too much.

I think the butchery has let you down
a little bit.

With the smaller of the two,

I think that's quite overcooked, really.

I wanted this beautiful blush

that would just be pink throughout.

The larger one is cooked slightly better,

but when you are doing this sort of
precious butchery,

you need to make everything
exactly the same size

so you get the same amount of cook in.

The flavors on the lamb

are delicious.

I like the crust on the lamb

and I like the sort of fruity jam

that you used to stick it together with.

That acidity and the sweetness of it

works really well with the lamb.

I think you've got the Moroccan
sort of theme going for you there.

Slight bit of spice,
the sweet and sourness of the fruit

and the nuts as well.

It's brilliant.

I love what you've done here.

There is so many wonderful flavors.

What I particularly like

is your hummus.

I know you didn't have sesame seeds,

but you used the pistachio

and the almonds, I think, as your base.

It's really nice,
and it's got a crunch to it.

The only thing I'd say is that

the polenta is the one dish
that lets this down.

I think you had it ready,
then you were a little bit unsure,

put it back in,
added a bit more orange juice.

Just trust yourself.

That's my only criticism.

I think this is a really
well accomplished meal.

Thank you.

The Whites opted for a traditionally
British lamb roast,

with roasted celeriac,

potatoes and carrots,

cauliflower cheese,

and a red wine gravy.

So, the Whites,
your lamb Guard of Honour.

I think you've French trimmed it
pretty well, really.

These bones are pretty clean.

You've cut well and there's

just a nice sort of centimeter
and a half there

above the eye, which I think is good.

We've got cauliflower cheese.

We've got some roasted celeriac
and potatoes.

It just looks like a traditional
home-cooked lunch,

which we are going to sit down and eat.

It's very well trimmed and it does look
like the perfect centerpiece,

but when it came to the cooking,

you just ran out of time. They need
another five minutes in the oven.

This one

is not that far off.

It's a bit underdone,

whereas this one is quite raw

and I wouldn't eat that.

That's a real shame.

Often with a cauliflower cheese,

people overcook
the cauliflower and it's quite soft.

That's got a lovely bite
to the vegetables.

The cheese sauce though, it's got
wine in it and it's got Parmesan.

That's two quite acidic things.

I find it maybe a bit too acidic.

[Angellica] Unfortunately,

there's just a few things

that just aren't right,
whether it's the cheese sauce.

You know you like
to do things traditional.

Don't add the sherry and the wine.

You're trying to do
maybe a little bit too fancy,

when maybe you should just
stick to traditional.

And I feel for you

because you can do this so well.

Okay.

Roast in a rush.

It was an interesting round.

Should we start off with the Whites?

Jack did a very good job
of French trimming the lamb,

which was a big part of this challenge.

But he wasn't in a rush,

which was another big part
of this challenge

and it came out raw.

It was raw,

and I think that's just inexcusable,
to serve raw meat.

And I suppose it can look
as good as it want,

but if you can't eat it,
it's a pointless meal.

I think the Mistrys, on the other hand,

their butchery wasn't as good.

But we still could taste it.

It was seasoned well and they had
a fantastic crust on it.

Yeah, and the sort of fruit apricot jam
that was underneath

with the crust on, I thought was inspired.
It was delicious.

And the whole meal they made

came together really well.

Yeah, so in my mind...

Yeah.

-...the Mistrys are ahead at this stage.
-Yeah.

So does anyone think
I look like anyone famous?

[Jack] I can't see it.

Maybe an actor?

I've been told a few times
I look like Dev Patel.

Oh, yes.

What happened one time

was I was in a club at uni,

and I went in,

I had a few drinks,
there was this girl who looked

a lot like Latika
from Slumdog Millionaire.

And at the time I looked like Dev Patel.

So I went up to her and was like,

"You look like Latika,
I look like Dev Patel.

Like, Who Wants to be a Millionaire
you know?"

That's a pen.

But you guys have to tell me what to do.

Okay, like any help.

Okay, go run get this. Go run get that.

Good luck guys.

Yeah, good luck.

On point.

Team Whites.

We've got this.

We have got this.

Are we?

[Jack] What are you doing?

-No, just no.
-Not a fist bumping mood.

Kids.

There is no celebration without cake.

Let's hope we're going to celebrate

this last round before the finals.

So, this round we've asked you to create

the best ever children's birthday cake.

Now, when you submitted your recipes,

we were a little bit surprised.

So the Whites, please tell the Mistrys
what you are making.

A rainbow piñata cake.

And the Mistrys,

please tell the Whites what you're making.

A unicorn piñata cake.

More or less the same thing.

And the similarities don't end there.

Both piñata cakes will have
rainbow layers.

So our teams will have to work harder

to rise above their opponents.

[Tommy]
You have two and a half hours. Let's go.

Station's ready and manned.
I'll do the oven.

-[Mitesh] 160 first one.
-Yeah.

My mum used to make me
birthday cakes when I was a kid, actually.

I remember she made a train one year.

That was quite impressive

because obviously you have the...
rather than the piñata,

you have the carriages
that are full of candy.

Is this mix just for one?

It's for all of the bowls, isn't it?

Or is it for every bowl?

[Molly] Why have you done it
in two separate bowls?

So this has got to be measured out

-between six, hasn't it?
-Yeah.

Tablespoon and a half of each.

Yeah, I suddenly had a funny moment.

William is taking a back seat on this task

as passionate cake baker Molly
takes charge of their rainbow piñata cake.

She plans to finish it off
with a strawberry buttercream icing

and a fondant rainbow decoration.

So the idea of the piñata cake is that

we are going to cut the hole
in the middle on--

not all of the sponges but a few of them

and fill them it with loads of sweets
and sugary stuff.

And then when they cut into the cake,

it will all kind of spill out.

Molly's love of baking started

in early childhood.

I saw my mum bake.

She would make me and Jack

the ,most, like amazing cakes.

[Jack] Mum made a Thomas the Tank Engine
birthday cake for me

and I just remember I had all my
friends around

and there was this massive cake,
and I thought, "Oh, that's really cool."

And baking has introduced Molly

to another world of kitchen paraphernalia.

I love literally any kitchen gadget.

I've got loads of piping bags

and all different nozzles to pipe

different patterns on cakes and stuff.

All sorts of graters.

Everything is colored, colored-y.
Very bright colors.

[Molly] Measuring spoons, yeah.

I've just got so much.
It's clogging up the house.

We'd be here all night if you
went through it again.

[Tommy] Cake, cake, cake.

So are you feeling a little bit uneasy

now that you know the Mistrys
are doing the same thing?

Yeah, I think just because
it's going to be exactly the same,

so it's going to be comparing.

[Tommy] So how many layers is this cake
going to have, then?

Six layers.

And how many colors are there in rainbow?

Red, orange, yellow, green,
blue, indigo, violet.

Seven.

Oh well, we're missing a color
of the rainbow, then.

Well, indigo and violet,

-how would you split?
-Interchangeable.

-They're basically the same.
-One's a bit lighter.

We don't want to give you
anything to complain about.

Not sure I'll be able to think straight
after I've had all these food colors.

Yeah, you'll be high on sugar.

Make you senseless.

You're folding that in, aren't you, Dad?

And I'm doing really slowly,

methodically, just to keep
the air in so that...

the sponge is super light and fluffy.

You happy with that for the first one?

Yep, you need to speed up, Dad, sorry.

-Yep
-Okay.

Just because we need
to get them in the oven.

You see a totally different energy
to Molly, don't you,

when it comes to baking?

Seems like she knows what she's doing.
She's got a real passion for it.

And they need to do well in this round.

I think I've relinquished my earlier role,
haven't I?

Yeah.

And I've gone back to being--

-I think we're all--
-Oompa loompa.

Don't say we're all in charge, Molly.

[Jack] You are one hundred percent
the boss this afternoon.

And how are we performing so far?

Very good.

You have to say it
with a lot of conviction.

Not.

So I think what we need to do is

figure out how much

we need to go into one,

and then base the rest on that.

Shall we do it quickly?

Yeah.

Indian heritage cooks the Mistrys

are at home cooking a variety of dishes,

but are out of their comfort zone
when it comes to baking cakes.

As ambitious as ever,

their rainbow piñata cake will have
a unicorn theme,

complete with fondant icing horn.

Do you level this up?

Yep.

Do you want me to color it?

Guys, let's get this one out.

Colors guys, colors.

Getting this out might be a little tricky.

Prachi grew up in India,

where baking was not part
of her cooking repertoire.

[Prachu] When I grew up,

not many people had ovens
in their kitchen.

Maybe that is one of the reasons why

my mum never baked anything,

and baking was not a thing
when I was growing up.

And even now, puddings
don't feature heavily

in the Mistry household.

[Prachi] I don't have
a sweet tooth at all.

So dessert for me is just ice cream.

The cake tins are ready.

One, two, three, four, five, six.
How many cakes are you making?

Seven.

They've only got six.

They said indigo and violet were,
you know, much a muchness.

Why unicorns?

Because we believe in unicorns.

[Tommy] You do believe?

They are real, so...

Who makes the birthday cakes, then?

-Not me.
-Not me either, we don't really bake.

So you're running the show today?

Yeah, I'm making the cake, but in terms of
artistic flair and design.

Prachi has got that covered.
She's quite a--

Yeah, 'cause we've got loads--
Look at these. Sprinkles.

-And unicorns.
-And unicorns, cute.

Look at their colors.

Those are the colors that we want.

It's a rainbow cake.

I think we have to put more color in it

for some reason because
after what happened at home...

Because at home we did this--

Don't mix it so vigorously, please.

-Just do it softly.
-Soft mixing.

I don't know much about baking, but...

-Is this okay?
-Little bit darker.

-Okay.
-And we go with it.

Be very gentle.

It's our baby.

That's enough.

-Dad, you really don't want to--
-No, it's not.

-Okay, don't listen to me then.
-Look.

I just want to eat all of this.
It's so nice.

We've just got to get these
in the oven now.

-Three, two--
-So I'm going in the back with this.

-In the front with that one?
-Yep, and then stagger that one.

We don't really have anything
to worry about anyway, do we?

Cake making isn't an exact science, is it?

Where'd you read that?

Jack and Jill Make Cakes?

Jack and Jill Make Cakes.

Okay, just before we put it in,

make sure it's right to the edge.

It's all flat so it's easier for us
to get that right at the end.

That's all I'm saying.

Just to say as well though,
as the cake cooks, it levels out itself.

Okay, but isn't there something
which they do, like this?

Yeah, they do to take the air out.

In baking, you fold the mixture carefully

to keep the air in

or bash it to get the air out.

But the Mistrys have done both.

Go.

Done, well done guys.

Thirteen multicolored cakes cooking,

our families turn
their attention to icing.

-[Molly] I can taste it as I breathe.
[William] It's lovely though.

Well, it's sugar.

So I'm making

the icing sugar rainbow
for the top of the cake.

At the moment, I've just rolled it out
into six different balls

and I'm putting the food coloring
in each ball

and I'm going to roll it out
and somehow build a rainbow.

♪ Red and yellow and green and blue ♪

What?

Pink.
Pink, purple and indigo too.

Oh.

Yeah.

What color is that, then?

This is yellow.

-This is orange.
-That's orange.

You're a funny person.

I quite like the marbling effect of these.

I don't.

Okay.

Half time, everybody, half time.

That means there's an hour
and a quarter left.

I'm just going to clean the surface
and start making the horn.

Start making what?

-Horn.
-Horn, yeah fine.

The Mistrys' mythical unicorn

starts to take shape.

Make like a carrot, okay?

Carrot... How is the...

Okay, make like a carrot.

The Mistrys always
make life hard for themselves.

I mean, fondant is a difficult thing
to work with at the best of times,

and when it's done well,
it looks brilliant,

but if it breaks and you have
lots of fold and creases in it,

it just looks scruffy, doesn't it?

-You'd be better off not using it at all.
-Yeah.

Is it okay?

-Mitesh, the horn.
-Huh?

Yeah, that's fine.

[Mitesh] Last night,
we were up till about 1:00 a.m.

rolling out icing and doing decorations.

I'm hoping our practice
comes to fruition today.

[Prachi] The horn is done.

An hour to go and it's time for our cooks
to take their cakes out of the oven.

And some are happier with the results
than others.

I'm really happy with how the cakes
have turned out.

But it's just a shame we won't
get to taste them

before Tommy and Angellica.

I'll keep the oven on for five minutes
in case we change.

Check the middle.

Middle, middle check.

Look, they're all coming out fine,

but I just have a feeling
that the yellow-- No, you check it again.

I think the blue and the yellow is...

Or am I just overthinking?

I don't know.

That's cooked.

Yeah.

Yeah.

[Molly] So, I'm just taking the tops

off all of the cakes

just so that they're all level,

so that it's a nice, even cake.

Molly's brought her special tool with her,

but the Mistrys are doing it by eye.

-[Mitesh] You want to cut that layer off?
-[Anup] Yeah.

[Mitesh] Because it's difficult
if you're using a knife.

It's quite difficult to keep even.
This is also bent.

I want to see the layers

really nice and even.

I think there's no point having
one of the colors nice and thick,

and then purple or indigo really too thin.

Go in from here.

Straight knife, so just taking this off.
See what I mean?

What about the edge?
The edge will be hidden by the icing.

The edge will be taken by the icing,
so that's fine.

I don't like that blue one.

No, I think it's alright.
I like it like that.

When have you seen a rainbow
look like that?

With streaks through it?

No, can you do that again?

[William] Elements of the Whites

are quite into detail.

It stops about here.

I think Dad likes to think
that I'm not very precise.

But when it comes down to something,

I think I am quite good
at attention to detail.

But I'll never be able
to persuade him to think that.

[Molly] That looks really good.

I've got them as even as--

-That looks so good.
-I've got it as even as I can.

Got half an hour left now.

I'm just cutting holes

in the cakes now for the piñata.

So I'm going to fill these holes
with all the sweets.

I'm thinking small, but what do you think?

Small, because you don't want to lose
too much structure of the cake, do you?

Well, you won't.

You've got loads of surface area.
It's being pinned together by buttercream.

Big one.

This piñata element to it...

That's what I'm interested in.

They are going to have to make
a cavity inside the cake

and if they're saying piñata,
I want to cut it open

and there be a bit of an avalanche.

Imagine the disappointed kids

when they get like two and a half
Smarties each.

Well, we've done it now,

-no going back.
-I wouldn't be happy.

[Mitesh] Guys, let's be calm.

Decide how we want to order it.

DIY typically says

do the thicker things first.

-Keep the thick layer...
-That's fine. Go ahead.

I think this is the thickest.

-These two are nice, and--
-These two are thick.

So keep these at the bottom

so that they stay far
from the foundation of this.

And then the green one.

And these four can be on top
with the piñata.

Do you want to do it like a rainbow?

I don't think we should.

A rainbow cake is traditionally layered up

according to the colours of the rainbow.

The Mistrys, however,

are layering theirs up

with a DIY rule of thickest first.

Have you checked out
what's going on behind?

Yeah, I've had a little look.

I think we're slightly ahead,

but I don't want to--

-Tempt providence.
-I don't want to jinx it.

Can I say something?

Don't do it that way.

We have a thing that goes underneath,

then we can slide it back out again.

No, guys. I'll tell you what I mean.

We have a nice oven one

that slips in really beautifully.

I've done it.

I've done it.

Mitesh, just chill. I've done it.
It's just my finger is--

Come on, fast.

I thought we could slide like this.

No, that's fine. It'll be very difficult.

If we manage to just edge ahead
on our cake,

what do you think,
we're in with a chance?

Try it on, try it on.

So solid.

I don't know, because this isn't as neat

as it would be at home.

Okay what's next?

Green.

Yellow.

[Tommy] Fifteen minutes left.

Okay, be calm. You're racing, be calm.

No, no, no, because... Can I do it?

-I think I've got the hang of it now.
-Okay, carry on then.

[Mitesh] Hang on a second.

Why have we cut out a hole
in the top layer?

-Can we...
-Yeah, put it back.

Can we put it back in the top layer
like that?

Yeah. So that you know it's...

This is stressful.

-Is that in the right place?
-Yep.

Easy, easy.

-Don't lift it that way,
-Okay.

Please lift it like this

and then do it. It's much easier.
You'll break it.

Okay.

Sorry, I'm just...

You didn't do as I said.

It's okay, slow down.

I'm happy so far,

but we've still got a fair amount to do.

I just need to get the crumb coat on

and put it in the freezer before

I do the main icing.

We should have just done a column of icing

and not even worried about the cake.

Yes, Jack.

-Helpful comment number one.
-Helpful comment.

Look at that.

Well done.

Okay, let's just get this in the freezer.

I hope it'll fit in there.

I think we're slightly ahead.

Yeah.

-Can we get the sweets in now?
-Yes.

-Okay, stop.
-I have some unicorns.

Wait a second. And then unicorns.

Let's see which kid gets that.

Okay, more sugar.

Don't fill it to the top.

-That's it.
-Don't fill it to to the top.

Hold on. Let me get everything
out this bag.

-That's fine, I don't need it.
-You will need it.

No, Mitesh, I don't.

Because we need it afterwards
for the colors, for the main.

Excuse me, Jacko.

Well done Mol.

Oh, god, this is the stressful bit now.

Yeah, the last two hours have been easy.

[William] Is the cake gonna sit
on anything?

It's on this.

Just the cake stand it's on.

They're probably going to say
it's too sweet.

Who cares.

While you are doing that,

can we just have a final run through

on what we need to do?

Not really.

Let's not include dropping
that on the floor.

[Tommy] Five minutes left.

Look, this is like a rough one,

we don't need to smoothen it.

No, we do.

We need to do a little bit.
Can you make sure this is flat here?

There needs to be more icing on this side.

-Okay.
-So it's flat, okay?

Okay, yeah, I can do that.

So then it doesn't look lopsided.

I'm a bit worried about the Mistrys' cake.

It's got a real lean on.

They are trying to use buttercream
to compensate for that,

but if they put lots of buttercream

on the cake, it's just going
to end up being sickly.

[Jack] I like.

Time to make the cakes look beautiful.

[Molly] Alternating angles.

Right, you're going to do that.
I'm not doing it.

-[Prachi] Yep. Okay, that's fine.
-[Mitesh] How're we gonna do it?

I was thinking maybe just like that.

Okay, do it, do it.

Do it, do it now.

Everyone do it.
It's like a fun party, right?

Just do it. I don't know how to.

Do you want to trim it, push it in,
or is that going to fall?

I think it's going to fall.
Should we just lay it flat?

Is this too big to lay flat?

-Let's just do it.
-How long?

Three minutes, my heart rate is going now.

Okay.

Mitesh.

Where?

In the middle.

Eyes, I gave you the eyes.

Here, they're here.

Just put the eyes.

-On the top, on the top.
-On the top?

-On the top, here.
-Okay, can you do it?

Wait, let her do it.

Where?

I think we should do the crumbs
around the bottom.

Let's not put it too close to the cake.

-I think that looks good.
-Yeah.

I'll do it.

This'll probably be the worst bit.

No, like this.

Really close.

Why'd you do that now?

-Because you need to--
-We haven't got time.

Dad, don't be an...

No, crazy.

Yeah, but we want it to look neat.

Well, you've now made it not looking neat.

Why do you do this to me every time? God.

One minute left.

Sorry, we've made a mess of the table.

-Yay. Okay, that's it.
-Hold on.

Eyes, ear, nose.

No Mitesh, that nose looks bad.

That is absolutely fine.

Could you just do it!

Look how messy it is.

Well, we haven't done with it yet.

It looks completely fine.

No, it does not. Seriously, it does not.

That's fine, don't touch it!

Please hurry now, children.

We've done. What are you worrying about?

What is this over here?

-That's not-- Dad, honest-- Dad.
-Dad!

It's devil eyes.

Time.

That's it. Time. Stop! Stop!

Leave it on. It looked nice.

-No, no, no.
-It's okay. Why?

A unicorn doesn't have these devil eyes.

No.

-That was stupid.
-That was really stupid of you.

What was stupid?

'Cause you're just pratting around
willy nilly

-and you're knocking the cake stand.
-We can't leave it all crumby..

Well, yours looks amazing.
for a first attempt.

Thank you,
and yours looks really nice.

Are you happy?

Yeah, it went well. We managed
to get a cake out, which was good.

That's the main thing.

I think we're generally probably
the leaders in the...

well, on this one anyway, aren't we?

Do you know what annoys me sometimes,

is the boys are so chilled out.

Sometimes, I didn't have much to do.

I didn't want to kind of
interrupt the others.

So that would have annoyed them
or got them angry, so I just kind of like…

So just there twiddling your thumbs?

I feel really bad doing that,
but if you don't do it…

Sometimes you just need to tell them
though, don't you?

Both families, would you like to come up?

Oh, different.

We're at the business end now.

Today's cake challenge saw

both our families coincidentally deciding

to make a rainbow piñata cake.

So it's going to be a tough
call for us judges.

And the decider of which family
will go through to the final.

So first up, the Whites.

In two and a half hours,
I think this is a really good effort.

The icing is very good.

The piping on top is beautiful.

I think it looks very regal.

I think I'd let you do
the plastering at my house.

There was no doubt that once we were
going to have a round like this,

that with Molly on your team,
your cake was going to look

pretty, playful, and colorful.

It's nice that you actually put some
strawberries on there

just to try and balance out
the artificial sweeteners.

Novice bakers the Mistrys

decorated their cake
in the style of a unicorn.

The presentation is quite childish,

but I think children
would find this a lot of fun.

It's quite imaginative,

which is what we've come
to expect from you.

There is so much detail
that you put into it.

Unicorns are really on point
and on trend at the moment.

It isn't as refined

as the Whites' cake,

but as an effort, it's good.

Thank you.

[Tommy] Right.

The moment of truth.

[Tommy] Ahh!

Molly, you are an accomplished baker.

Obviously, you had your
two amazing helpers with you.

But you do know about baking,

so that's why there is
great levels in that cake.

You've got your little gadget out
and trimmed them.

I thought that was very precise

and when it comes to baking,
you need that level of precision.

There is not too much buttercream
in each of the layers either

and it is light and fluffy.

I probably would have liked a little bit
more vanilla in the sponge

just to bring it out a little bit more.

But luckily, because the buttercream
is quite sweet, it does help that.

[Tommy]
I think your piñata worked very well.

They spilled everywhere, which I think
is exactly how you want it to be.

Overall, I think it's very good.

Thanks.

The layers aren't precise.

And I think because some of the cakes
rose better than others,

and you had to cut the tops off,
you sort of

compensated by putting more buttercream
in some layers than others.

And that hasn't helped with
the structure of the cake,

but you guys were up against the clock
by this point. I saw the assembly.

It's huge isn't it? I think some
sweets were thrown in the middle.

You could have put even more in.

I feel there is a lot of icing

for the amount of cake.

I think the flavor of your sponge
is really good.

I can taste the vanilla

and it feels moist and light.

To make that unicorn

with all those ears and its horn,

it's really good,

but obviously it just does lack
a little bit of finesse.

Well, it was two very hard

challenges today,

both with big reveals at the end,

so you've given us an awful lot
to think about.

We are going to have to
go away and discuss it

and then we will let you know
which family

will be joining
the Whitakers in the final.

Thank you.

What are we going to do?

For me, and I don't know about you,

but this is the most difficult judging,

because today was a total mixed bag.

And I was just really disappointed

this morning with the Whites.

I thought they would really excel.

We gave them a beautiful piece of lamb,

a table full of vegetables,
and it just didn't work.

-They trimmed it beautifully, though.
-They did.

-That was part of the challenge.
-But the meat was raw.

-But the Mistrys overcooked their lamb.
-But you still ate it.

Yes.

Yeah, I'll give them the victory,
but I think the Whites

need credit for their butchery

'cause that was big part of the challenge.

Okay, then we come to the afternoon.

Now, I think the Whites were
brilliant this afternoon.

I really do. That cake was
beautifully executed,

the flavor was good. The cake I thought
was nice and light.

I thought it was a clear win.

Got a win for the Mistrys in the morning,

a clear win for the Whites
in the afternoon for me.

So are we saying we're at a stalemate?

I think today was up and down.
Well, down and up.

Not...

Down and up.

Yeah, we didn't feel very good
after our morning challenge, did we?

-No.
-But then that one went alright.

-Competition's tough.
-Yeah.

I think if we'd done

this one in the morning, I don't know if
that would have made a difference.

-Maybe, yeah.
-I think it's crunch time now, right?

We've done what we can.
We've delivered a good job today,

and now I think we have to wait
and see now

what the judges think
and who goes through to face Qidi.

The competition is high. We know
we've made some mistakes in the cake,

but we've nailed the first challenge.
So, let's hope for the best.

The truth is, this is by far the longest

we have spent deliberating a decision
in this competition.

Both families have had some serious
ups and downs.

But we have made a decision.

And the family

going through to meet the Whitakers

in the final is...

The Mistrys.

[clapping, overlapping chatter]

We are very sorry to say
goodbye to the Whites.

Well done.

We are through to the finals, guys.

Can you believe it? In the finals.

Crazy.

I mean, we are gutted
not to be in the final.

Yeah, it's sad.

We'll go back to being a normal family.

We'll go back to seeing
each other once a month.

We can just about handle that.

I'm just happy it's done today
and no more rolling.

No more fondant, no more cake,
no more baking.

Based on today, it was just
too tough to call.

For both of us, it was a straight tie.

We've had to look back over the last week
and see who really stood out.

For us, the Mistrys showed
flashes of brilliance

and that's why
we had to put the Mistrys through

to cook against the Whitakers
in the final.

Can I have a little hug?
Little hug. Go on.

-Little one.
-Well done team, well done.

Fantastic.

[Jack] Don't cry.

[Molly] Don't cry.

Right. I'm going now.

You know what I think this calls for?

A Mistry victory dance.

Ah!

Show your best moves!

Let's get going.

Next time the Mistrys
and the Whitakers go head to head

in the final showdown.

The competition is on.

Whitakers, go.

Teamwork is dream work.

The mood is different today.
I know I'm bit grumpy.

Be careful, just half first, then later.

If anybody knows
how to cook the tuna, it's us.

One more spoon, Anup.

This is what happens
when no one listens.

That's what we need in a final.
Put the pressure on yourselves.

Tommy and I have decided
that the winners are...