The Big Family Cooking Showdown (2017–2018): Season 2, Episode 3 - Episode #2.3 - full transcript

-Let's go.
-[bell rings]

[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 gonna
prepare something great,

or we're gonna give the judges
food poisoning.

They come in different combinations,

from inlaws...

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



to grandparents.

Nan, these are going horribly wrong.

Twins...

Oh yeah.

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 favorite snack.

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

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

Go. Right, stop.

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're 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'm feeling overwhelmed.
-Just take your time, Daddy

This has gone so wrong.

[glass shattering]

Today, we're meeting four new families,

and by the end of the day,
we'll be saying goodbye to one.

Dun-dun-dun!

Just gotta nail it.

In the kitchen are the Whites from Selkirk
on the Scottish border. Mum Lesley,

her daughter Dizzy,

and son Struan.

They're all about making hearty meals
in abundance.

[Lesley] I'm a farmer's wife.

My husband will come in with, like,
an extra two people for lunch.

When you haven't got enough lunch,

you just have to make something out
of what we have.

[man] Who's running the show there?

-Oh, it's equal. It's gotta be equal.
-I'd love to say

it was the same for us, but...

From Warrington in Cheshire
are the fun-loving Lees,

twin brothers Ian and Mark
and their cousin David.

Cooking is all about having fun

and enjoying what you've cooked.

Up the northerners.

Up the northerners! You know what I mean?

I'm gonna have a laugh in here today.

-I'm feeling really nervous.
-Don't, don't, don't!

Globetrotting foodies the Gohil
and Al-Sheiks are from Ruislip in London.

Waleed and his wife Gemini
and her sister-in-law Pinki.

Everywhere we go, we like to pick up
ideas, try lots of different foods,

and bring things back with us.

-I love our color.
-[woman] I do too. I hope we keep them.

Oh, no!

Finally, the bold, flavor-loving Butlands
from Penryn in Cornwall are Ryan,

his girlfriend Amy, and his mum Ann.

[Amy] Ryan is really good

-at cooking, and I really enjoy...
-Don't pick me up.

...eating his food.
No, I enjoy eating his food

and eating together. You're always
finding new recipes. He'd be, like,

researching and finding different things
to cook, and... you can pull that face,

-but you will enjoy it.
-I will, yeah.

[Angellica] Hello. Hi!

[Tommy]
Waleed, how you doing? Hi.

How are you doing? Good morning.

Welcome!

It's good to have you here.

Thank you very much indeed.

Oh! They're so polite!

You're not getting extra points for that.

Now, just like us,
cooking is a big part of your lives,

and today you have two rounds

to show us your skills,

with three families returning tomorrow
for the next round.

Aw, jeez.

As they say in the kitchen,
that's just the way the bread rolls.

[contestants laugh, groan]

Let's get straight into the first round.
It's the ten pound challenge.

So, family cooking is often
about cooking on a budget,

so today you're gonna get a tenner
to feed a family of four.

Oh, my God.

[Angellica] I think you'll all be able
to relate to this challenge.

When there's nothing in the fridge,
it's time to rummage through the...?

Freezer.

Now, although you'll be cooking
with frozen food,

we still need it to be fabulous.

Our families must use
their ten pound budgets wisely,

and buy their main ingredients
from our freezer.

You've got three minutes. Let's go.

[Angellica] Run!

Think fast.

-Get it!
-Push them out of the way, elbows out.

Got asparagus, avocado, sliced peppers.

The freezer is jam-packed

full of seafood, fruit, veg, and herbs.

[David] Plus £1.50.

Yeah. Plus a pound.

They've got to be careful
not to over or under spend.

That's two pounds there. Watch out.
We're going for the most expensive things.

[Struan] There's a lot of fruit.
We'll do a dessert.

-Yeah.
-Looks like we've got dessert though.

-Frozen berries.
-Yeah.

Oh, we need tomatoes more.

-Do you want some pea soup?
-No.

-Do one or the other.
-But it's dead easy.

[Pinki] That's what I was looking for.

-Let's just do it anyway.
-OK, just get the peas.

Once the freezer doors close,

there's no going back.

-Bang on.
-Five, four...

-Go for it.
-...three...

two...

-Plus 75.
-...one.

[bell rings]

-[Pinki] Quinoa. Grab the quinoa.
-[Gemini] It's too late.

Pinki, put that back.

You picked it up after the bell rang.

I'm buzzing now.

One of our families has far exceeded
the ten pound budget.

Well, I thought it was £9.44,
but I think I've gone wrong.

No, it's about £12.25.

Whoa!

The Gohil and Al-Sheiks will have to live
without their frozen tomatoes and ginger.

We've decided that some of you are better
at shopping than others,

but who is gonna be the best cook?

You're gonna have an hour and 15 minutes,

starting now.

[Angellica] Go.

Here, Gem. Gem, Gem, Gem.

The families can also stock up
on some store cupboard essentials.

-Chicken stock.
-I've got eggs. Put that back.

-You've got eggs?
-Yeah, I've got six.

The Whites spent £7.50
on frozen peas and fruit,

but have also raided the larder.

At the moment, I'm gonna make meringues,
but I've got my money on Mum or Dizzy

-interfering by the end of that.
-No, I think he'll do such a good job.

So, whether or not I'll actually finish...

I'm gonna start making them,
but whether I'll finish...

How many do you want? Six?

Yeah, I suppose that might work.

Six'll do.

The Whites are making pea and shallot soup

and not one, but two desserts
using their frozen fruit:

Raspberry cream sponge cakes
with blueberries,

and meringues with lemon curd and mango.

When we're at home,, there's nothing worse
than not having enough food.

So, if we can just make
as much as possible,

at least no one will be hungry.
Whether it's good or not doesn't matter.

For the farmer Whites,
food is all about abundance.

The people come in here,
they sit around the kitchen table,

they can have everything
from Granny's shepard's pie

to full roast dinner
to some sort of three-course dessert

that I've decided to have a shot at.

[Struan] How many?

If you can get 6 out of that,
that'd be grand.

-Ready?
-Yeah. Ready.

Food even dominates
the family online chat.

[Lesley] We have a WhatsApp group.

Basically, they can see
how long I cooked this chicken for.

[Dizzy] It usually comes in
as the standard,

"I don't know what to cook tonight.
Give me some ideas."

-You're getting them all in my area, Mum.
-Yeah.

-We need it onto there so that you--
-Just give me a bit of space!

[Dizzy] The best one was Struan phoning
when he was in France, like,

"I'm cooking dinner, Christmas dinner,"
for how many people?

He's never cooked Christmas dinner before
in his whole life.

That was probably the start,
as I worked my way up

to the best cook in the family.
-Yeah, right.

-Sounds burn-- like it's burning.
-Just concentrate on your salad, Struan.

[Struan] We always pressure
each other when we're cooking.

You've got the three most competitive
members of the family.

I think in terms of when it comes
to actually presenting the food,

I definitely won't be in charge of that.

[Lesley] What's the most important thing
you've got to put it on the plate with?

-[Struan] With love.
-[Dizzy] Put it on with love.

-Yeah.
-Tastes the same.

It doesn't matter.
You've got to put it on with love.

This looks like a feast.

To be fair, at our house, it's better
to have too much food than not enough.

[Tommy] You're farmers, aren't you?

We're Scottish as well.
Got to make the most of every penny.

-So, we're gonna be well fed.
-You'll be well fed.

There's no danger of that.

-Yeah.
-Who's the best cook though?

Mum's had the most experience.

I know.

-I think Mum is the--
-That was diplomatic.

Right, well the pea soup's gonna be
brilliant, OK?

[Struan] If that goes down badly,
you'll take responsibility,

and if it goes well,
it was a great team decision.

[Lesley] Yes, exactly.

I like that the Whites have thought,
"We're gonna make two courses,"

even though we didn't ask for that.

[Tommy] Yeah. It's great. I think they've
embraced this challenge well.

All the desserts,
the ingredients have come from the larder

except for the frozen fruit,
so they've been very clever.

But if you are gonna make a pea soup,
it's gotta have really good flavors to it,

and also be smooth and glossy.

That sounds like a nice pea soup.

Something smells really nice
from the other table.

Yeah, it does, doesn't it?
Those guys over there.

-Will.
-What?

-You need to add the mushrooms in before--
-They're in. I'm not using all of them.

-Just use all of them.
-No, I don't want to use all of them.

The Gohil and Al-Sheiks' slightly reduced
frozen food haul

includes coconut,
prawns, and butternut squash.

The calculator threw me off completely.

That or the, you know, disagreements
we were having.

You need to cook and talk less.

They're making a spiced up prawn stir fry,
a butternut squash and coconut soup,

and fresh roti flatbreads.

-Gemini and Waleed, you two are married?
-Yep. For my sins.

For your sins?

-Oh, thanks.
-No, love him really. Love you, darling.

She just came with the marriage when I got
married to her brother.

It was part and parcel.

But it's nice that you all, you know,
feel you can cook together,

'cause that does test families.

Pinki and I lived together
when Pinki and my brother got married.

We all lived together
as an extended family, basically.

-Where's the rolling pin?
-Pinki and I got to...

-enjoy life in the kitchen.
-And that's how you sort of knew

-that you liked cooking together...
-Yeah, I learned a lot from her.

-I've got these two under control, so...
-Basically, we do as we're told, that's...

So, you're in charge then?

-Hell yeah.
-Of course.

Really?

Look.

The Gohil and Al-Sheiks
love cooking with flavors

inspired by their world travels.

Everywhere we go we like to pick up ideas,
try lots of different foods,

and bring things back with us.

If we really like something,
we'll come home and recreate it.

Yeah, our own version of it.

These are mangoes from India

-that flew in last weekend.
-It's so good.

If I make something, I really love it
when Gem comes and has it, and she says,

"I really like that."
That's for me, like, the best feeling.

-But, you love it even more when I say it.
-It's true. I can't really deny that.

I'm the control freak,
so everything has to be organized.

Everything has to be laid out.

Gemini follows instructions really well,
so if she gets given a task,

she'll get it done
exactly how you want it.

I'm like sous-chef.

I was quite young in terms
of my food experience,

so I've done a lot with my mum.

When Pinki moved in, I got introduced
to things that were tasty, but not Indian.

-Elevate your knowledge, right?
-Elevate my knowledge.

Take me to a higher level.

I think that's what helped us to bond.
She is more sister than sister-in-law.

I'll get emotional if I carry on talking
about that, but...

-That's really nice. Mm-hmm.
-Well done, team.

I've added chili flakes.
I've added paprika to that.

You just need to add
the cumin and coriander to it. OK.

And squish some of that lime juice
in there when you get a second.

Should we put a bit of ginger in there,
Mark?

-Ginger? Yeah. How much did you want?
-Not too much, you can overpower it.

-Put a bit of Ginger Rogers in.
-Yeah, Ginger Rogers.

-There we go.
-That's garlic.

-Is it?
-Yeah. Here's Ginger Rogers here.

Listen. You can't beat... garlic.

The Lees spent exactly ten pounds
on frozen prawns, veg, and herbs.

[Mark] There we go. That's enough, that.

Like the Gohil and Al-Sheiks,
they're cooking a prawn stir fry,

but unlike their rivals,
they're sticking to just one dish.

How them prawns coming on?
Are they coming red, Dave?

Plenty of time.

-Plenty of time. We've plenty of time.
-Quick meal.

Throw it in the pan and away you go.
Healthy cooking.

So, my team. OK. This is our challenge.
It's a sausage dog.

I'm a children's entertainer. Been
entertaining children now for 30 years.

Twist it. Then I want to see the tail
on there.

Me dad was a chef in the army,
and he inspired us really.

I never thought I would've been
a children's entertainer.

I wanted to go into the Navy as a chef.

I wanted to be a pastry chef.

Now, David did this yesterday.

When Dave did it,
it was like the map of England.

My cooking style is more homely food,

i.e. hot pots and pies.

Bit of egg yolk, Dave, yeah?
Or a bit of milk? I'm very adventurous.

I like the Asian, the Thai.
Love the Thai food.

I love my chicken.
Chicken. You cook anything with chicken.

Oh no, no, no.

[David] I own two catering trailers
in the town.

I make bacon butties.

My job... I'm only ever as good
as my last sandwich. Simple as that.

Growing up,
we were very close as a family.

There was always a party going on.

Always walk in the door, and fun
as soon as you walk in,

and it still goes on now.

Twist it 'round.

[David] Fun.

-Fun.
-You've hit in on the nail there, Dave.

Fun.

On his head.

There's your hat.

-OK, how we doing there, mate?
-Do you want to have a go?

Yeah, I'll have a go.
You stir. Keep it going.

Lovely.

Smell the aroma there.

I'm a bit worried about the Lees.

Those prawns have been there
for a long time.

-How we doing there?
-Have a little stir. Enjoy.

Alright.

[Amy] I'm just cooking off the tomatoes,

'cause we need to need to make them
into a paste in the blender

with some of the spices, and then
that will form the basis for the stew.

[Ryan] I just wanted to see
what was in there,

-that's all.
-Have a look, we'll... Go on.

You gonna be alright stirring that?

I'll be fine stirring the frozen tomatoes.

What's he like?

The Butlands spent £8.75.

Most of their money went
on salmon and prawns.

We were thinking we could make, like,
some nachos to go with it,

'cause we've got corn flour.

They're cooking a Mexican-inspired
spicy fish stew with chili and lime,

and Ryan's attempting
to make tortilla chips to go on the side.

-This isn't gonna work, is it?
-What?

This definitely isn't how you make nachos.
Corn flour and water?

No, it isn't.

I think we should just do pita breads,
because...

we don't know how to do that. OK, right.

Scrap that.
We're starting again.

Amy, I saw that. That's my son!

Despite a few disagreements
in the kitchen,

food is where the heart is
for the Butlands.

Just seeing my family sat
around the table, laughing, joking,

bonding, having fun, eating food.
What more can you ask for?

But when it comes to Ryan's love of food,
he was a late developer.

When I was little, I wouldn't eat
anything.

-What did you eat?
-I ate microwave pizzas,

potato smileys, and spaghetti,

-and it had to be hoops.
-And it had to be hoops.

I got into cooking when I moved out
of my parent's house.

Bought myself a few cookbooks,
started experimenting a little bit more.

Started to really enjoy it.

Born-again foodie Ryan
and his girlfriend Amy

now love nothing more than cooking
together,

and share a passion for bold flavors.

-No, that's not too much gin.
-Can you taste the gin though?

-Mm.
-Yeah?

Yeah, no, that's good. That's fine.
That's not too much.

-Are you sure?
-Mm.

We really like
going out for dinner with friends,

and we'd rather do that
than kind of go for a drink.

We'll have fun picking the restaurant,

where we're gonna go,
and then you kind of get inspired

to cook things at home.
Well, we do anyway, don't we?

-Yes, we're good.
-That's cooked.

Yeah, that's what I was worried about.

And it's not just the food
that Ryan's concerned about.

Stir, chop, win!

Be on your best behavior.

I'm on my best behavior.
I'm trying very hard.

But that's on the list of things
I'm not allowed to do.

Faster! You're gonna get...

-Do we want all--
-Yes!

Just gonna make this a blended paste
with some of the spices,

and then we'll pour the stock in

and kind of reduce it down
to make the sauce. Yeah.

So this is just the lime going in now.

So, I know the Butlands, they like to have
their bold flavors,

but have you seen Amy?
She's put so much lime in that fish stew,

and so early as well.

If that stays cooking away, it's gonna be,
well, it's going to be very sour.

Quite tangy,

but we usually use fresh chili at home,
and we've only got chili flakes here,

so we're just gonna try and make it
as spicy as possible with that.

While Amy's opted to use lime zest
to flavor,

in the Lees kitchen,
they're using the juice.

-Did you put the lime in, Dave?
-Done it, yeah.

Frozen cauliflower rice
is the final ingredient added

to the Lees' prawn stirfry.

Right. Tell me what you think.

-Is it a winner?
-Yeah.

-Are you happy?
-Yeah.

Satisfied with the flavors,
the Lees' dish is already complete.

'Cause it's a quick dish,
we're ready to plate up.

But you've got 45 minutes left.

-Yes.
-What, are you gonna just...

-What are you gonna do?
-You can't overcook.

So, this is it.
You're not gonna add to it?

-No.
-You could do an accompaniment.

You don't want
to cook something on the side,

or, you know, there's things
in the pantry...?

-No.
-Do you want to do some washing up

-or anything?
-Done it. Now it's a clean kitchen.

-Sweep the floor.
-Yeah, get me a brush.

Yeah. Gimme a brush. Sweep the floor.

-If I think of anything, I'll come back.
-OK. Thank you.

I'm not worried about them if they're
finished. They've clearly not done enough.

No, don't, just put it in the middle. No.
That's enough.

As well as their prawn stir fry,

world-travelling gourmets
the Gohil and Al-Sheiks

are making fresh roti flatbreads
and a butternut squash and coconut soup.

Never used frozen coconut before.

My mum normally prepares it for us.

They're blending
frozen coconut they bought

with cream from the larder
to add to their soup.

Just a little bit. Just stick to cream.
We want a thick consistency.

The Gohil and Al-Sheiks are so inventive.

What they're doing
with their coconut cream is just genius.

Shall I put it in, mix it, taste it?

-Then add some water, get boiling water?
-Yeah, it's gonna need some water.

That's really clever.
I don't think I'd have thought of that.

[Gemini] Can you try this as well?

Needs more coconut and lime.

-All the smoke got in my face.
-Steam.

Those ones have done sweet and savory
in their budget.

Can you believe that?

I'm looking to see if we have done enough.
I think we have.

They put a hell of a lot of effort
into their dishes,

but I don't wanna be cooking cakes
at 5:00 teatime.

[Ian] That's excellent.

-Behind us, they're incredibly tidy.
-Don't look!

[Struan] They've been ready
for half an hour...

Basically, we're majorly out of our depth,
OK?

[Struan] No, no, no, we're...

[Lesley] Somebody got a tea towel?
Right. Hold the bit underneath.

-Which bit?
-The other side.

-Right. OK.
-Where are we gonna put it down?

I'm burning my hands!

This is a classic. "Mum, you stressed?"
"I'm not stressed!"

-[Dizzy] "I'm not stressed!"
-It's cooking with you two!

You've got ten minutes left.

[Lesley] Right.
So, have we booked our flights home?

Yep. Go for it. We're just... We don't
want too many.

I would say it's starting to creep in,
the pressure. Yeah, absolutely.

Right. Let's take a chance on this soup
and take it off

so we can get it in the whizzer.

Are we feeling confident
and like we're gonna go for this, guys?

I'm feeling competitive.
I'm not feeling confident about a thing.

We don't want it smooth.

We don't want it smooth. Or we do?

Love a cup of coffee.

We deserve a well-earned break there,
boys.

One minute left. One minute!

Mm-hmm. That's very nice.
I like it, anyway.

-Needs lime juice.
-Right at the end.

-Hold on.
-It's quite mushy.

-It's also quite a mess.
-Do you want to add that in there,

'cause now I'm getting flustered.

Just adding the final dash of lime juice.

Abracadabra.

Oh yeah. How good's that, by the way?

Absolutely brilliant.

Hurry up.

Stop faffing.

Three,

two,

one.

Time's up.

That was hard work.

Look how tidy our kitchen is.

That was intense.

Really was. Yep.

-How do you feel it went?
-I think it went alright.

Yeah. I think ours went quite well
as well. From what I can tell.

I've been promised a proposal
if we get through.

-Oh, wow.
-So, I'll be like one of the family then.

So, that's an added incentive for me.

-So, we have to watch this space, do we?
-Yep.

First up, the Whites with their farmhouse
spread.

A pea and shallot soup,

and for dessert, fruity sponge cakes
and lemon curd-filled meringues

with mango and blueberries.

-You're first up.
-We are.

And two plates of food as well.
The only family to do two plates.

Well, we're farmers,
so we get really hungry,

-so we've got to cook a lot of food.
-It's about quantity.

Never leave the house hungry.

[Tommy] It looks good.

Nice vibrant plate of soup, and then
dessert, you've really gone to town,

and we're getting the impression
you maybe have sweet tooths,

or this is where your skills are lying,

but so much work
for an hour and a quarter, so well done.

-Shall we taste?
-Have a taste.

The soup is very well-flavored,
really well-seasoned,

good flavor on the stock,
but when I have a pea soup,

I want it to be really luxurious.
I want it to be smooth and umptious,

and this needed a bit longer
in the blender, and it needed pushing

through a fine sieve.

I think this soup is seasoned really well.

I'm a big fan of pea soup.

The dessert is great. I really enjoy it.

I think it's fantastic,

and you've used all the ingredients
you got from the freezer really well,

but it's just...
The skillful part is from the pantry.

-Yes.
-And you had money left over.

-Yeah, we did.
-Yeah, but we're Scottish.

-Tight, yeah.
-We have to have money left over.

I thought, "Meringue's
quite an ambitious thing to do,"

and I'd say the amount of color
on the outside is the real maximum amount

of color you'd want,
but it's not to its detriment.

It's got a lovely, chewy middle
to the meringue,

and the lemon curd has top lime acidity.

It is delicious, and there's a lot
of sweetness on that plate,

but you've balanced it very well
with the fruit.

I think it's a very accomplished dessert,

and I think you've done yourself proud
on this challenge.

Oh, thank you.

Next, it's the Lees with their simple
prawn stir fry

with cauliflower rice, peppers, and basil.

-It is what it is.
-Yep, absolutely.

It's a stir fry,
and at least you tried to do something.

Put it in a bowl, stick it over,
give it a bit of a shake.

-There you go. Nice colors as well.
-Bit of a presentation.

I think your dressing plates
could be better, but it's a stir fry,

so I'm looking forward to trying it.

-Thank you.
-OK.

Surprisingly, this tastes better than
I thought it would.

-Thank you very much.
-OK, yeah.

The prawns are still moist...
especially after cooking it so early,

I'm quite surprised at that,

and there is a kick of chili in there,

but what's a little bit disappointing

is that you had that pantry there
with soy sauce. There was some lime,

honey, just to add to those Thai flavors
that you were talking about,

just to give it a bit more oomph
and more of a well-rounded flavor.

What I think is, I think this is
very much in your comfort zone.

-Yes.
-And I think to win a competition,

you have to step out
of your comfort zone.

You had an hour and a quarter.

I think you could've done something else.

These other guys have rustled up
desserts as well.

I think this is good. It could be better,

and I think you guys have got so much
personality,

you could've given us more,
and that's what you have to do.

-We'll do our best.
-[Angellica] Thanks for washing up.

[Ian] It's a pleasure.
Our kitchen was very smart.

-Yes, it was.
-Thank you very much.

-Well done.
-Thank you.

The Butlands have put their bold and spicy
twist on a fish stew

with lime and chili, served up
with freshly baked pita breads.

I think it looks like a hearty plate
of food, you know,

and it's a ten pound challenge
from the freezer.

Feed the family. I think you've done it.

-Good. That's...
-Let's dig in.

They're digging in.

The pita breads I like. I think they're
a nice accompaniment to the soup.

They're well made, and I think that was
a good thing to do.

The prawns are nice and juicy,

but the overall flavor of this dish,
and I think it must be the lime,

I think you've added that quite early,
is very acidic and bitter. In fact,

I'd use the word acrid.

It's really quite unpleasant,
is the flavor of the dish,

which is a shame,
'cause I think the bread's good.

[Angellica] One tip I would do,

when cooking fish, take the skin off,
unless you're gonna pan fry it.

-We're not used to frozen fish at all.
-Yeah, and that was the challenge.

It was difficult, but yeah.

Just a few elements
that you need to work on.

-Thank you.
-It was a hard challenge, so I'd like

to see you come back fighting
this afternoon.

We'll try.

Lastly, it's the Gohil and Al-Sheiks

with their coconut
and butternut squash soup,

prawn stir fry topped with a spiced
omelette, and roti flatbreads.

I like your presentation.
I like the colors of it.

I love that there's different,
interesting elements going on,

and it's just not a bowl of soup.

[Tommy] It's a nice, hearty plate of food,

and if this is what you rustle up
from the freezer,

then I wanna come 'round your house,
because it's a good plate of food.

You're more than welcome.

-Well, thank you.
-[Pinki laughing]

I can't bear the silence.

We were both really intrigued about what
every family would do with this challenge,

and it's a shame that other people can't
taste this, because you would never know

that these ingredients started off
their life in a freezer.

It tastes that good.

What I love about this is that
you've used the coconut,

broken it down with cream
for the basis of your soup,

but then also added pieces of coconut
in your stir fry.

-It was your idea.
-Really good.

Hands down. You nailed this.

Gosh.

-Yeah!
-Hey, is there more?

[Gemini] Tommy's gonna be like, "Actually,

do you know what?
She might like it, but..."

Gosh. Oh no, no you.

[Tommy] Only thing I'd say about this

is a couple grains of salt.
I think that's all it needs,

just a little bit of seasoning,
just to bring it up,

but otherwise, very good flavor,

and it was very clever,
what you did with the coconut.

There was no creamed coconut,
no sort of coconut milk or anything,

but you've managed to make that soup
by blending the frozen coconut,

which isn't the best of products, really,

but you managed to show it off
really well. I love the flatbreads.

I like the little pockmarks you've got.
Often they're burnt, aren't they?

And a little bit of chili in the bread
as well.

It doesn't taste like a frozen meal,
and if this is what you can rustle up,

just off the cuff, I'm very excited
to taste the rest of your food.

That ten pound challenge was difficult.
Cooking with just food from the freezer,

-I think it really threw some of them off.
-The Gohil and Al-Sheiks did a good job

using frozen coconut, theming it
throughout their whole dish,

and anyone who would tasted that

would never have known that dish
was made from frozen food.

Yeah, they did a great job.
And the Whites as well.

Then there's the Lees.

They gave us a stir fry.
It was quite good,

and I quite enjoyed the cauliflower rice.

They were standing around.
They had so much time.

I just think they could've done more.

The Butlands. Didn't really go to plan
for them at all.

You know, I liked the idea of the dish.
It seemed quite hearty,

but, in reality, it was just so strong
of lime. It wasn't nice.

No. The only redeeming thing
about that dish was the pita bread.

The families now have a second chance
to prove their skills

before we decide which family
will leave the competition.

How come they've got large,
giant-sized sweet potatoes?

[Waleed] Yeah, I saw that.

It's nice we can have a cup of tea.
You feel relaxed, don't you?

-We're all looking a bit shabby now.
-Yeah. Well, speak for yourself.

Oh, I feel sick.

OK.

This next round is called
nation's favorite with a twist.

You're gonna be cooking your versions
of the British classic:

fish and chips.

There are no excuses for messing up,

because we've allowed you
to practice this one at home.

Or at least, we hope you have.

Yeah.

Well, you have an hour and a half.
Let's go.

Alright, go.

-I've got the little knife.
-Got the big.

-How we doing, chef, alright?
-Alright, chef.

-Answer me, chef. You doing alright, chef?
-Yeah, alright, Mark.

Good lad.

That's only 160.

OK. Go, go, go.

I love fish and chips.
It's just one of those traditions

where you go on a Friday night,
go to your local chippy,

get a big bag of chips
and some nice battered fish,

and sit down with the family.

But that is what we do though. It's not
something we'd ever make ourselves.

-But this is why this challenge is great.
-Excited to see what they come up with.

[Angellica] Especially as they can cook
with any type of fish or potato.

We're doing the fish with a twist,
and it's called "fish and ships,"

and our salad leaf is going to be
the hull of the ship.

I'm doing the sweet potato fries,
which I'm gonna do Jenga-style.

They're gonna be... the back of the ship,
where the steering wheel is.

The Lees' playful, nautical twist
on a British classic

features herb-crusted haddock accompanied
by sweet potato chunky chips,

a pomegranate, pear, and grape salad,
and a Parmesan and dill cheese sauce.

Anyone like a hat? Everyone.

Typical.

They're hoping for laughs
with their presentation,

but children's entertainer Ian can't wait

until they plate up.

Well, he's not gonna get much cooking done
doing that, is he?

So that is one of the most spectacular
chef's hats I've ever seen.

You said it's with a twist,
and that's what we want, isn't it, eh?

Here's your fishing rod.

We're gonna tie it on.

Hook, line, and sinker.

We're gonna wind it in.

We wind it in.

Alright. Go fishing.

We're building a ship.

-We've also got sails.
-Wow.

When I said the presentation was
a bit boring

-on the first one...
-This will not be boring.

Doesn't sound very boring, no.

[Ian] We've got loads of ingredients.

Your stomach be
a lucky bag when you taste it.

You've gotta focus a bit more and stop
being so distracted. Just stir something.

-Focus.
-Here's the eggs. Let's get cracking.

[Ian] Yeah. Love it! Alright.

We don't eat a huge amount of fish
at home, because we're farmers.

We eat a lot of... we've got a bit better,

but we kinda eat a lot of beef, lamb,
even chicken, to be honest.

-We don't have a fryer at home.
-No, we don't have a fryer.

[Struan] First time we've used one,
could be fun.

[Struan] Our practice has been
pretty minimal for this so far.

[Lesley] Minimal to nonexistent.

We've never, ever cooked
fish and chips before.

When I was young, my dad made chips twice,

and twice he set the kitchen on fire.

My mum was in tears
'cause our kitchen was ruined,

and then he did it a second time
and nearly killed my brother's tadpoles.

For their first attempt at fish and chips,
the Whites are paying homage

to their local chippy with curry-battered
cod, oven-baked chips, crushed peas,

and an old family favorite.

What's this smell?
Tell me about this smell.

Today, we have decided to make
our granny's chippy sauce.

It's Mum's granny, so our great-granny.

They used to make things like this
all the time.

So, we've used her recipe,
and hopefully it'll go OK.

Bung everything in the pan
and just kind of wait.

[Lesley] We're a "bung everything in"
type of family.

-Nice.
-Have you made fish and chips before?

No. It's not really
what we would cook or eat, to be honest.

We go to the chip shop
if we're at the seaside or something.

But I'm smelling curry powder.

Yes, well... 'Cause at the chip shop,
you get curry sauce,

so we thought we'd twist it by putting
a curry batter onto the fish.

I've been put in charge of the chips,
which I made once when I was on holiday

with my mates, and they loved it,

but as Mum pointed out, it was quite late,
and we were a few beers down.

At that point, we'd have eaten anything.

And then, we'd better be a little bit
healthy, so we're... Peas.

Peas. Not Yorkshire mushy peas,

cause my husband went,
"Ugh. I don't like mushy peas."

-What's wrong with mushy peas?
-He doesn't like them.

Yorkshire cafe have it.

So, we're having crushed peas.

Crushed peas. Lovely.

Veggies.

Alright. Does somebody want to do that?

Only three families will go through
to the next round,

but for the Butlands,
there's even more at stake.

Ryan said if we get any further
in the competition, he'll propose,

and he's gonna make doughnuts,
and he's gonna give her a doughnut ring.

-Don't think there's any worry about that.
-I'm not allowed to talk about that.

That's why he said it,
'cause he doesn't think we're gonna win.

Amy's hopes of getting hitched are riding
on another boldly-flavored dish.

Crispy curried sea bass with chunky chips,

Bombay tomato sauce,
and a pea and mint raita.

[Tommy] I've heard that your first meal

that you cooked for Amy
was your very special recipe

for a sausage surprise.

-Is that true?
-Yes, that was...

It might have been the first meal
you ever cooked in your life.

It probably was the first meal I've ever
cooked, and the sausages were raw.

Oh!

All the onions were raw,
and she ate it like a trooper.

-You ate it?
-Yeah.

I felt bad.

This will hopefully be better.

[Amy] This is gonna be a lot better,
I promise that.

Get out of it.

Ice cold water, flour, and egg.

In ten minutes, should we just check
what everyone's done so far on the list?

Yeah, sounds good.

Seasoned travelers the Gohil and Al-Sheiks
are doing a Japanese spin on fish & chips.

I just need that moved
and some tissue put down here.

It's the brainchild
of experimental cook Waleed.

I'm very, yeah, inventive in a very...

-Weird way?
-Strange way.

What I like to do is find things
that really shouldn't go together,

and find a way to get them together.

I usually start with two ingredients.
"Will these two work together?"

And then expand on that.
"What else can I add to this?"

You know, it could be anything.

-It's like your green or matcha tea idea.
-Yeah.

Waleed's brought that very concept
to their fish

with matcha tea, pistachio nut,
and panko breadcrumbs,

with sweet potato fries accompanied
by tempura sugar snap peas,

minted mushy peas,
and a wasabi mayonnaise.

You alright? Need some help?

-[Tommy] Ooh, wasabi.
-Yeah.

Don't see that down the chippy very often.

No. Definitely not. You don't even see
matcha either.

-Matcha?
-Yes.

-Matcha and wasabi. OK.
-Not exactly together, but partly.

[Angellica] It's clear to see you guys
take competitiveness to another level.

You actually, you've got, so what, you've
got diagrams.

-I think Tommy's being curious.
-What's this? Looks like a rocket.

That was my chips.

Have you got sheets
telling you what to do?

Yeah, so this is, um...

Task one, task two, task three.
Who's doing what.

[Angellica] OK, you're on it.

-And how did you meet?
-Salsa dancing.

-Yeah.
-[Angellica] Hmm!

-Can you dance?
-Yeah, he's an amazing salsa dancer.

OK, so you're a great dancer.

-No, I wouldn't say great.
-Yeah, he is.

-OK. Let's have a little.
-Alright.

-Oh, God.
-Come on then.

Nice and easy. Where's the music?

-[Waleed] Oh, slippery hands.
-Watch out.

-[Pinki] Health & safety hazards.
-[Gemini] A bit health & safety, right?

Ta-da!

Yay!

[Pinki] That's it.
Good job everyone else stopped as well.

Can we get that minute or two minute back?

[Angellica] No. That's it.

-Do the worm. Do the worm.
-Yeah.

We should've done the Highland dancing.

Gohil and Al-Sheiks, what they're trying
to do with their fish is interesting

with the matcha, pistachios,

but I don't know
if it's going a bit too far.

-[Tommy] Their fish is green.
-Green fish.

Green fish.

I don't know.
I mean, I love pistachios. I love matcha.

I've never had it encrusted
around a deep-fried piece of cod before.

It could be so disappointing
if it doesn't all go together.

OK, well, we're halfway through now.

Oh, dear.

Over with the Whites, Dizzy's made a start

on Granny's special brown sauce.

-What are you doing?
-Like, smelling it.

It's a concoction of tamarind, vinegar,
spices, and sugar.

-Does that smell OK?
-No, it doesn't. It smells really strong.

-Of what?
-I don't know. It's not right.

-I followed your recipe!
-I know!

[Dizzy] We need a backup plan
if it's rank.

-[coughing]
-[Dizzy] Wait. Don't eat it then.

No, it's alright.
It just catches in your throat.

-There's a lot of chili.
-I put in what you told me to put in.

Going to be making a Parmesan
and dill cheese sauce.

Feeling a bit nervous about it,
because obviously, it can come out

a bit lumpy if we're not too careful.

♪ Dill, dilly dally on the... ♪

[chuckles]

[David] Hopefully, it'll work.

[Ian] Yeah, get a bit of fun
into your cooking, David.

The Whites and the Lees aren't the only
ones having problems with their sauces.

Kind of do it by eye, which was
a good idea when I was practicing,

but maybe not when I'm under pressure.

Over with the Butlands,
Amy's having issues

with her pea and mint raita.

We're gonna be fine, Amy.

But it's like the one bit that I'm--

-Oh, there's not enough in there.
-I know, I know.

It's just, it's too lumpy, for one.

-What? Come on. What else can I do?
-I don't know, Amy.

Why do you want me to sort it out?

I'm having a moment, because I think it
was fine,

and it's the only bit of the dish
that I'm trusted with,

but apparently it's not fine,

and I feel like it was my fault
that this morning went badly,

and... [sighs deeply]

Yeah, I just want to do better
than this morning, really.

What's going  on?

-This is going in the bin.
-[Ann] Yeah.

In the bin? What's wrong with it?

Too much mint, not enough peas.

-Yep.
-Right. OK.

We've got one in the fridge
that I've already made,

but Ryan says it's not goodenough.

-No, I didn't. I said it was too lumpy.
-Right. OK.

[Ann] I said to you, didn't I?

Well, I don't think we're gonna hear
wedding bells the way things are going.

-Go on, then cause you haven't got long.
-It's a disaster.

[Pinki] Gimme the back of the spoon.

-It's a bit bitter.
-[Gemini] Bitter?

Add a bit of sugar in it.

OK. Let me cut up some gherkins.

The white sugar, yeah?
Not the brown sugar.

-Yeah, we've got white sugar here.
-OK.

The Gohil and Al-Sheiks' sauce
is a mayonnaise with a wasabi kick.

[Pinki] I'm not adding anything else.
I could add a bit more wasabi to it.

With the clock ticking, all four families
turn their attention to their chips.

We're doing a sort of a twist
on Bombay potatoes to kind of go

-with the curry theme.
-Oh, dear.

-I just hope these chips don't stick.
-So do I, Mum.

-Mum, they are gonna take forever.
-No, they're not. I don't think they are.

OK, right, chuck them back in.

Just feel like we need to just like crack
on.

They've all opted
to oven-bake their chips,

except for the Gohil and Al-Sheiks.

[Pinki] Gonna coat them in corn flour
and we're gonna double-fry them,

so, flash-fry them, and then deep-fry them
for a little bit longer.

Now, I don't know about you, but I like
my chips like crispy on the outside

-and nice and fluffy on the inside.
-Floppy chips. No thank you.

With their chips in the oven,

the families are up against the clock
to get their fish cooked perfectly.

Are you even cooking the fish?

'Cause we've got like 15 minutes,
and you're just standing there.

-It only takes like a couple minutes.
-That's not helpful, just cook the fish.

-No, it doesn't need cooking.
-Just try doing something over there.

-Just cook something, OK?
-Doesn't need cooking.

The last thing you wanna do
is overcook our fish.

Do you know how much I want to throw
this yogurt at you right now?

Right. Let's do the fish.

I feel like it's Mum that'll probably
stress most. Yeah.

No. It's because you two make me stressed.
Move out the way.

Right, come on. Production time.
Fish here. Dip it in the egg.

Dip it in the flour. Then I'll take it
with the tongs

and put it in here. Right, go.

Just relax.

I'm relaxed, Struan. I'm relaxed.

I don't know how we're gonna do
two in here at once. This is a disaster.

-How's the curry batter?
-Well, the curry batter looks great.

The fish inside the batter might not,
but they're doing curry batter as well.

In the battle of the curried fish,

the Butlands are hoping to pack
a punch by adding curry spices

to their batter.

[Dizzy] I'm gonna go nosy
and see what these guys are doing.

Heard you're doing a wee curry sauce
as well. Coming to have a look.

Heard we had had a wee similar batter.

-No.
-You're way more professional than us,

I'm sure it'll be fine.

-You've got a deep fat fryer though.
-But we've got no idea how to work it.

-God. I hope that they can't deep fat fry.
-Yes.

[Lesley] This is not gonna be good.
-[Ryan] It's alright.

[Lesley] This fish is huge.

That's a big piece of fish.

It's a really big piece. Hardest is
to cook in the middle. Bit tricky on this.

I'm going to have to stick this
in the oven.

You're worried about it not being
cooked through?

In the middle, yeah.
I mean, it's just so important.

Yeah. I'm just thinking
of throwing it in the oven.

-That's my tester.
-Well, I think you've got

-your work cut out with that.
-Yeah. That's a tricky one.

Which oven was it that was on?
The bottom one?

[Gemini] The bottom one. Yeah.

Ten minutes to go, everybody.

I'm getting the secret weapon out.

[Ryan] The skin's come off.

Fingers crossed we might get an extra
point or two for those.

[Ian] Wait, wait, wait.

I tell you,
I need a cup of tea after this.

-I need a a gin.
-You're not having gin.

Can hear that ship already.

[imitates fanfare]

Got one minute to go.

[Ryan] Yeah, I know.
I don't want it like that. There we go.

-[Pinki] Swap them over.
-[Gemini] Haven't got time!

-Yes, you do.
-By the time you've got that sauce on...

Yeah, that's true.

-...nothing else will matter.
-You won't taste anything else.

[Pinki]
Spoon mayonnaise, spoon mayonnaise.

-Yeah. I like that sail.
-The wind in the sails.

-I'm happy with that.
-[Tommy & Angellica] Five,

four,

three, two, one.

That's it. Your time's up.

-Do you think it's cooked in the middle?
-No.

What a nightmare.

♪ Sail the seven seas of Rye, whey! ♪

I think yours was really creative
on the plate.

On the plate. I think what frightened me
with the beer batter,

your fish is wet in the middle.
You've gotta get that temperature right.

-[Gemini] How were you working together?
-We were fine.

-[Gemini] Safe response there.
-We might be going home in separate cars.

First up, the Whites
with their curried battered cod,

crushed peas, and Granny's brown sauce.

[Tommy] OK, let's taste some fish.

They look nervous.

-We are nervous.
-Yeah, I'm really sorry.

We're intrigued to see
if the fish is cooked.

Oh, me too.

[Lesley] Gotta dip the chips
into the brown sauce,

but not too much. It's a delicacy.

Yes, Mum.

-There's a big, chunky piece of cod.
-Yes.

So, it's quite a difficult thing to cook
in a fryer, actually,

but you've done a splendid job.

It's cooked perfectly in the middle.

The batter I really like.
It's fluffy and light.

The curry flavor works really well.

It's that sort of curry sauce and fish
and chips thing.

-You've kind of put it all in one.
-And what I'm really pleased about

is when I've cut into that cod,

that it was still crispy on the outside,
but lovely and soft,

and the fish sort of falling apart
on the inside,

and it was nice to be able to cut
into the fish

and not cut into a ball of grease.

-Mm-hmm.
-Yes.

The chips could be a bit more
sort of crispy, I think.

You're right, Tommy. Those chips aren't
the best, but Grandma's brown sauce...

-Oh, wow.
-It's good, isn't it?

-Yeah.
-All in all, pretty solid effort.

Thank you.

It's much more than we expected.

Told you your fish would be fine, eh?

Next, the Gohil and Al-Sheiks
with Waleed's experimental flavors.

Cod in a panko, matcha tea, and pistachio
crumb, sweet potato fries,

minted mushy peas,
tempura sugar snap peas,

and wasabi mayonnaise.

After this morning, you've brought another
well-presented plate of food,

but you guys are on it in terms
of your discipline in the kitchen.

So, I think this is why
this is presented well.

You had a plan, you stuck to it.

[Tommy] Green fish and chips.

I think it looks very good.
Looks very appetizing.

The fish is cooked beautifully
in the middle.

It's a nice big chunk,
and there's big flakes of cod,

and I like the crust.

I wasn't sure about matcha and pistachio,
to be honest.

I thought maybe you'd just gone
a bit too renegade for fish and chips,

but it's nice.

Tempura sugar snap peas
with wasabi mayonnaise.

That's such a genius sort of thing.
I've never seen that before.

That's alright, that.

[Angellica] All in all, I think
it's a really tasty plate of food.

There's so much corn flour though,
on your sweet potato fries,

that you can still taste that powderiness.
Just have a bit more confidence

in cooking them a bit longer
to get rid of that.

But I think overall,
it's a really good dish.

It's certainly your take
on the nation's favorite,

so thank you very much for it.

[all] Thank you.

Up next, the Butlands
with their Indian spiced sea bass,

Bombay potato styled chips
with a tomato chutney,

and pea and mint raita.

-[Amy] I don't want to go up.
-[Ryan] Tough.

Traditionally, fish and chips
are always served in newspaper,

so I like what you've done there
with the plate. That's quite good fun,

and I do like spiced sea bass,
so looking forward to it.

Sea bass is such a delicate fish,
isn't it?

And I think the spices you've used on it
may be a bit too overpowering for it,

and I don't think it can handle it,

and it's slightly towards
the well-done side.

I quite like the overall idea of the dish,
with the curried fish,

the Bombay potatoes, raita.
I can see that,

and it's definitely an alternative take
on fish and chips,

but you are let down in your execution.

The sea bass, I think the pan was too hot.

The spices are burnt,
but actually still taste quite raw.

If you'd have cooked them
on medium heat,

you'd have been able
to roast out the spices,

and it kind of tastes a lot nicer
when you get the flavors out of the spice.

The tomato sauce
for the potatoes, I really like,

but the potatoes themselves could've done
with more time in the oven.

They're a bit soft and anemic.

The raita, I think,
would've gone really well,

but it just needs a bit more punch to it.

It's just all not quite coming together
for me.

OK.

Thank you.

Thank you very much.

Finally, the Lees' "fish and ships."

Oven-baked haddock
with a herby bread crumb crust

and stacked sweet potato chips,

a tomato, pomegranate,
pear, and grape salad,

with a Parmesan and dill cheese sauce
on the side.

Well, we did talk to you
about presentation,

and you pushed the boat out.

-Oh, we can do gags as well.
-Yeah.

[contestants laughing]

I've never seen anything like this
before in my life.

But yeah, fair play.
It is your take on it,

and I did give a bit of hammer
for your boring-looking stir fry,

and you've come back with something
which'll have our eyes out. So, fair play.

-Well done.
-Thank you very much.

Haddock is one of my favorite fishes,

and it is notoriously hard to cook,

and unfortunately...

I don't think
you've nailed it on this occasion.

But, the crust on it is crispy and nice.

But your sweet potatoes

are a little bit...

-OK.
-...flaccid.

[Tommy] I love the idea
of the cheese sauce with it.

Flavor-wise, marriages very well,
but it's a little bit grainy, that sauce.

I think you had some trouble with that.

There are nice flavors in there.
Maybe think about cutting back.

You got the peppers, you've got
the pomegranates, the grapes.

It's just so busy.

I'm not sure what it's meant to be,
apart from a boat.

Yep.

-Thank you.
-OK.

As you know, only three families
can go through to tomorrow,

so we're gonna go have a little discussion

and make our minds up
on who that's gonna be.

Thanks.

With two challenges complete,

it's time to decide
which family will be going home.

Today's been totally 50/50.

The Gohil and Al-Sheiks and the Whites,
I think they've had a great day.

They cooked some really good food.
I can't see either of them going home.

So, it's between the Butlands
and the Lees.

The Butlands this morning
did not have a great start,

but their pita bread was OK,
and then this afternoon, a nice concept.

Great tomato chutney, but that fish,

which was meant
to be the star of the show,

was not cooked properly.

They really didn't like it, did they?

-They liked the plates.
-Liked the plates, yeah.

But the Lees, they just frustrate me.
I mean, the dish this morning

was perfectly fine,

but they had so much more time.
They could've done a lot more,

and they wouldn't have found
themselves in this situation.

Their dish this afternoon,
"fish and ships,"

I don't want to have that again
anytime soon.

The boys in blue are coming after you,

-and we are going down to the wire.
-Right. We're down to the wire.

From the freezer to the fryer,

we've had a fascinating day,
and you've given us a lot to think about,

but we've now made a decision

on which three families
are going to join us again tomorrow.

The first family going through is...

the Gohils and Al-Sheiks.

Yeah!

Oh, well done.

We knew you'd do it.

The second family going through is...

the Whites.

-Alright.
-Well done. Yes!

I have no idea how we did that,
I'll tell you.

[Angellica]
And the third family staying is...

the Lees.

-Thank you.
-Aw, guys.

So, we're so sorry to say goodbye
to the Butlands.

-Thank you so much.
-Well done.

[Ian] Come here. Give us a hug.

You've got a chance now to propose
as we go out.

-Consolation prize?
-No, that was it.

Brilliant.

I think he might propose
if he was a better cook.

Mm-hmm.

The Butlands just didn't have a great day
in the kitchen,

and that set them back in the first round,
and then when the second round came,

and they still didn't produce,
we had no choice but to send them home.

[Ian] We thought we was going.
We honestly thought we was going.

-No.
-'Cause our fish dish.

-Well done, boys.
-We've done it, lads.

-Come on. We fight another day.
-That was a great team effort.

-Proud of you.
-Absolutely brilliant.

Proud of you.

Tomorrow's the big day.

I think we need to make sure
we stick to the plans,

don't make any silly mistakes,
listen to each other,

-listen to me.
-I knew she was going to say that.

Basically.

You know, five celebratory squats.

Let's go. Come on now.

[Lesley laughing] Oh!

Oh my God.

[Dizzy] Four!

-One more. Five! Good job.
-Well done, Mum.

Well done.

In the next round, it's the head-to-head.

Oh, dear.

And the pressure is on
one family member.

No.

[Dizzy] I don't trust her
with a blowtorch, to be fair.

I think we're all melting
under the pressure.

I'm really sorry.
I feel like I've just let the team down.

Oh, don't be silly. No way!

The first family going through is...