The Big Family Cooking Showdown (2017–2018): Season 2, Episode 4 - Episode #2.4 - full transcript

-Let's go.
-[bell rings]

[Angellica]
The Big Family Cooking Showdown is back.

Brilliant. Perfect.

We are bringing to our kitchen
sixteen foodie families

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

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

We're either going to prepare something
great or give the judges food poisoning.

They come in different combinations.

From in laws...

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

...to grandparents.



Nan, these are going horribly wrong.

-Twins...
-Oh, yeah.

...to teenagers.

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

All right, only asking.

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

Perfected over years,
sometimes generations.

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

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

That's enough.

The ingredient that binds
each family together.

The family that cuddles together,
stays together.

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

Dropping bombs.



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

and owner of his own family restaurant.

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

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

Go. Go. Go. Go. Right. Stop.

And me, Angellica Bell.

I've written family cookbooks

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

It's delicious.
My grandad 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.
-Take your time, Daddy.

This has gone so wrong.

[glass shattering]

Last time, Showdown saw four families
battle it out in the kitchen.

Gem, Gem, Gem, Gem.

We really want to nail this.

Not worried about them
if they're finished.

They've clearly not done enough.

-It's quite mushy.
-Ahh!

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

And after the Butlands
failed to impress...

The overall flavor of this dish
is very acidic and bitter.

In fact, it's quite unpleasant.

...four families became three.

[overlapping chatter]

Returning to our kitchen to compete
for a place in the playoffs are:

The White family from Scotland,

Mum Lesley, son Struan,
and daughter Dizzy,

who all love to cook with hearty,
home-grown produce.

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

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

When you haven't got enough lunch,

just make something
out of what we have.

Last time they served up a farmhouse
feast from the freezer,

showing off their pudding skills.

Yeah, how good's that, by the way?

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

And the lemon curd is delicious.

The globetrotting Gohil and Al-Sheiks

are Waleed, his wife Gemini,
and sister-in-law Pinki.

They like to take inspiration
from their travels.

These are mangos from India
that flew in last weekend.

It's so good.

In the last challenge...

We do as we're told.

-[stammers]
-Ohh!

They wowed with wasabi

to give a Japanese twist
to the nation's favorite dish.

[Tommy] Green fish & chips.

That is such a genius thing.
I've never seen that before.

The Lees from Warrington are Ian,
his brother Mark,

and their cousin Dave.

They love to have a laugh
in the kitchen.

-[David] Fun?
-[Mark] Fun.

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

Up the Northerners. Up the Northerners.

But last time they failed to make us smile
with their prawn stir fry.

[Tommy]
You guys have got so much personality.

-Could've given us that  bit more.
-Right. We'll do our best.

But came back fighting in the final round.

We're doing fish with a twist.
And it's called "fish and ships."

We did talk to you about presentation,

and you've certainly
pushed the boat out.

At the end of today, we'll be saying
goodbye to one more family.

-Morning.
-Morning.

[all] Morning.

Congratulations on making it through.
You all must be feeling pleased.

-Yep.
-Yeah.

[sighs] But it's all about today.

It's a new day and you're gonna face
two more rounds.

At the end of which, two families
will advance to Friday's playoffs.

Yesterday, you worked together as a family
and it was great to watch.

Don't you find, though,
that three's a crowd?

No.

[Tommy] That's not gonna be
a problem in this task.

Because only one family member
will be cooking.

-Our master.
-No, I won't!

Oh, dear.

You need to decide
who your best cook is,

and put that person forward.

We don't know what we're doing.

So...

It's a gamble.

-No, no, no. [laughs]
-I could do it, but it'd be a disaster.

-It has to be.
-It has to be you.

I'm sorry, I'm sorry, I'm sorry.

Can we do half & half
because we're twins?

This husband and wife duo
are ganging up on me.

Oh, you've got to do it.

[Dizzy laughs]

It's a team decision, sorry.

I'd love to do it,
but I don't wanna upset him.

Then you are doing it.
You enjoy yourself. Yeah.

All right. Okay.

-Have you made your decisions?
-Yes.

-The Lees. Who will it be?
-Chef.

-The Whites?
-Mum's going to do it.

And the Gohil and Al-Sheiks?

-Pinki.
-Pinki.

Those cooking will remain
in the kitchen.

Those not will be going
to the den.

-Good luck, Mum.
-Bye.

Bye. Goodbye.

Cheers, mate.
I won't let the team down.

-They owe us big time.
-They do.

You wanna know
what you're cooking?

You're making a dessert.

Oh, brilliant.

It's lemon meringue pie.

[quietly] No.

You're not totally on your own.
We got you some recipe booklets.

We've got three recipes showing off
different levels of technical ability.

Thank you, Angellica.

Easy, medium, or hard.

Or they can create their own using
a variety of extra ingredients.

I think, most importantly,

you need to remember you're representing
your family, so don't let them down.

You have one hour and 45 minutes.

And your time starts now.

While we'll be judging them
on their technical skills,

we'll also be looking for who excels
at flavor, presentation, and execution.

Where are the scales?

Bet Struan would say,
"Go hard or go home, Mother."

Little do they know their families
will be with me in our backstage den,

secretly watching their every move.

[Struan] There's a lot of running around.

The other two look very calm
in comparison.

The flour on your rolling pin
stops your...

pastry from sticking.

Sometimes when you roll the pastry,

it ends up like the map of England.

Ian's chosen the easy recipe.

This has a ready-made pastry,
a quick lemon curd,

and a simple French meringue
which is baked in the oven.

However, if you're going to opt
for the easy recipe,

every element should be perfect.

I've chosen to do the ready roll.

I find I'm doing that
just to speed things up.

[David] He's got an hour forty-five.
That's plenty of time.

I thought he would've gone
definitely for hard.

I think he's gone too safe.

Years ago I wanted to be a pastry chef.

It's just coming back to me now.
I'm enjoying it. I'm really enjoying it.

Twins Ian and Mark learned
to cook from an early age.

My dad was a chef in the army.

And he inspired us really.

Part of growing up.

Obviously, learning how to cook.

It was my dad really that got us
into it.

[Ian] It was unfortunate.
We lost our parents young.

And there were six children
in our family.

Me and Mark basically fetched
the young ones up.

Luckily, we learned how to cook
with our parents.

[Ian] This is going in now for 20 minutes.

No!

[David] There's not enough beans in there
for a start, is there?

[Mark] That's my speciality.

I hope he's been watching you make yours.

[laughs]

I would have gone the harder route
because that's one I cook a lot.

This would've been for Mark.

Mark loves lemon meringue.

Not the best brother for the job, then.

The telepathic bit will have to work.

-Twins telepathy.
-Twins telepathy.

He told you to go easy.
Don't make your own pastry.

Where's the pastry now?

The pastry is in the oven.
We're cooking this blind now.

-All right.
-Twenty minutes.

If I do a good job of this,
he'll be proud of me.

Are you following this recipe
to the letter?

Yeah.

Come on, mate.

-Should be fun.
-Right. Should be fun.

[Mark] Got to put them all in.

Telepathy. Come on.

I've decided to go for the hard one.
The lemon meringue pie.

It's not something I make all the time.

In fact, I really don't make
lemon meringue pies.

I don't even like them.

Unlike the easy, for the hard recipe,

Pinki will have to make
a shortcrust pastry

and a classic lemon curd with thyme
from scratch,

and perfect a technical Italian meringue.

So, there's more to do
in the same amount of time.

You've got to make your own pastry.
Chill it and bake it within the time.

But also you've got to make the curd
and the Italian meringue at the end.

Got to get the temperature
right on that.

I bake every weekend,
but not lemon meringue pies.

Butter, butter, butter.

Got the right butter.

I'm a little bit out of my comfort zone.

It's not my cup of tea at all.

I think dinner time is just
so important to me.

That goes back to my childhood.

Every night there would be...

a full-on cooked meal.

It was actually quite important,
sitting together,

enjoying the food
that my mum had cooked,

or sometimes I would have cooked it.

If it's something I haven't made before,
I would sort of turn into a...

flappy, panic mode and these guys
would just laugh.

I'd be all over the place.

How's it going, Pinki?

I'm struggling with the butter right now.

I'm trying to make sure that it's...

Trying to keep it as cold as possible,
but it's starting to melt in my hand.

You've never made lemon
meringue pies before?

I've never made lemon meringue pies.

I'm not a big fan of meringues
and things like that.

-Are you going for the hardest recipe?
-I am.

Ambitious. It's a lot of work
to do the hard recipe, isn't it?

Yeah, I know.

What I think I'm going to do,
and I may live to regret it,

is the fact that I'm going to make
the pastry from the hard recipe,

then I'm going to make my own
lemon curd. [gasps]

So, we're jiggling it about a wee bit.

I don't think I've ever followed
a recipe exactly

without having to substitute something
or change something.

That's probably the kind of cooks
that we are.

At home, Lesley loves rustling up
simple farmhouse meals,

and plenty of them.

I think we invite lots of people
into the house to eat quite often

because it's quite a farming thing.

And Mum will literally invite anybody.

-Yeah.
-Like anybody.

As soon as she starts speaking to them,
within five minutes they're invited.

[Struan] Yeah.

We've met some very interesting people
that way, though.

-Yeah.
-Yeah.

You can rustle up scones.
That's one of your specialties, I'd say.

Ten or fifteen minutes we can have
hot scones on the table, which is cool.

You have to eat them almost
within the hour.

You're doing the hardest recipe as well.

Well, sort of.

You made a delicious meringue yesterday.

And some delicious lemon curd.

-So...
-No pressure then.

-This should be spot on, shouldn't it?
-No.

I've never made this before,
and I don't make pastry.

Even Mary Berry buys her pastry.

I've heard her say that before.

And I'm no Mary Berry,
I can promise you that.

I'm attempting my own lemon curd.

Attempting? You know how
to make lemon curd.

-Yeah, but it doesn't work out every time.
-Oh.

This Italian meringue thing we've got...
I've never made that before but...

it looks quite good fun.

-Sounds like it's all going to plan.
-It is.

As usual. [laughs]

The recipe for the pastry
says chill in the fridge.

It's a little bit soft,

so I'm going to put the pastry
in the freezer for a few minutes,

rather than the fridge.

Come on.

Why are you doing this to me?

It's too thin.

I can hear Struan's voice in my ear.
"Mother, just relax.

Take a breath, Mother."

[families laughing]

Chill out, Mum. Yeah.

All right, I reckon it's time to just
get mean with the pastry.

It's taking way to long now.

You got one hour to go.

I'm very, very concerned.

I've spent about half an hour
making my pastry,

and now I've got all these
other things to do.

So, I'm worried.

Pinki looks really stressed out right now.

I'm worried that she's going to forget
the pastry's in the freezer.

-Now she's getting the pastry.
-Here we go.

It's...

gone really, really hard.

[David] Frozen challenge was yesterday.

[Gemini] All right, all right!

Where's the love?

I'm just trying to get a bit of heat on it

so it just softens up a little bit.

In you go little pastry. Be good.

[Lesley] Start.

Very, very stressed out,
and running out of time right now.

That frozen pastry could really hold
Pinki back.

She's still got to get it in the oven.

She's got to make a curd to fill it
and a meringue to go on top.

The clock is ticking.

[Ian]
I think it's got that sinking feeling.

I made a mess with my pastry.

So I've not got that deep filling.

I'm in trouble.

I think I need to start again.

I've not got enough time.

He could do it in 20 minutes.
Could do it in 20.

Could do. Could chance it.
Worth a chance.

Go on then. Do it.

I've not got any pastry to do it
so I'll make it by scratch.

While Ian and Pinki are still working
on their pastry...

[Tommy] Half an hour to go, guys.

...Lesley's cracking on
with her lemon curd.

The lemon curd. You mustn't let it
go clumpy, and it takes ages.

In our hard recipe,

five egg yolks and one whole egg
are whisked with sugar,

thyme, and lemon juice,

and heated over a bain-marie until thick.

Although I made lemon curd yesterday,
I don't usually make it in quantities.

So, I've just doubled the recipe.

And it's not bearing any resemblance
to the recipe they've given us.

So, this will either be great or it won't.

True to form, Lesley's going off piste.

In her lemon curd,
she's just using whole eggs.

[Dizzy]
I'm quite worried about Mum's curd.

I wish that she'd just followed the recipe
with the curd instead of going...

She made a good one yesterday.
It was the second time.

[Struan] I think she's hoping
it cools and sets.

There's nothing worse than runny curd
outside of a pie.

You can't see and then it just...

-It streams out.
-It's a disaster.

Ironically, this is my father's
favorite pudding.

And I've never made it for him.

With her pastry finally in the oven...

Pinki's now making her lemon curd.

I don't want to let the team down,
but this challenge is quite challenging.

Having never made it before,
she's trying to follow the recipe closely.

I think I'm...

stretching myself now,

because timing-wise
I think I'm going to run out of time...

by the looks of it.

Thyme.

It says thyme. Where's the thyme?

Did you put thyme in your curd?

-No.
-It says thyme in this recipe.

I'm not following the recipe
for the lemon curd part.

[Pinki] Ohh.

What's the lemon curd supposed
to look like?

Is it supposed to thicken up?

-Yeah, it will eventually.
-It's very yellow.

Yellow is good, hopefully.

I'm sweating now because I can't
move away from this.

That'll have to do.

Bit runny but it's going to curdle
if I don't take it off.

I might put it in the fridge
if it's too runny.

It needs to be thicker,
otherwise it's just going to go...

when it comes out.

Stay there, lemon curd.

Meanwhile, Ian's made a second attempt
at his pastry.

This time weighing it down
fully with beans.

[Angellica] He's got the pastry in.

Think he's got enough time
to do the curd?

-Yeah.
-Yeah.

You do it in 15, 20 minutes
quite easily.

-You can.
-I can.

Could he?

Well, if he gets...

[overlapping chatter, laughter]

[Ian] So, I'm zesting the lemon.

Need this.
This is going to be for our filling.

He's doing that right. Got that right.
It's what he does after that.

There's no cooking involved
in Ian's easy lemon curd.

It's just condensed milk
whisked with lemon juice.

Condensed milk. We used to make
coconut macaroons with them years ago.

This is the bit I'm enjoying I think.

Doing the filling today now.

Get the pastry out the way.

Plenty of time on your challenge.

[Pinki] Picked up
the raspberries and blackberries.

There were only two bags.

Before they get them,
I thought I better nab them.

Game plan.

Pinki plans to make her blackberry coulis

using some of our extra ingredients.

Listen, guys, does anyone else want
an orange before I take lots of them?

[Dizzy] Don't offer them, just go for it.
Take the orange.

Now, if that was Pinki...

Pinki's already taken your raspberries.
Take the orange.

She's using oranges to make a compote.

I'm going to caramelize some sugar.

Put orange juice in it.

Because I'm thinking the lemon curd
is going to be quite sour.

So, that was the plan.

But I thought, "Oranges and lemons...

...Bells of St. Clements."

In keeping with her
plenty on the plate style,

Lesley is also adding some
strawberries dipped in chocolate.

This is definitely just going in
this bit.

Need to get that meringue on.

With the clock ticking,
Lesly, Ian, and Pinki

need to move on to the most crucial
part of their pies:

the meringue.

You need to make a lovely,
fluffy meringue.

Get enough air in that meringue
from the start.

It needs lovely, stiff peaks.

Hold its own weight,
or it's gonna collapse all over the top

and be a disaster.

If we have a look here

we've got a bit of a peak.

Once that goes in the oven
it could crisp.

Just stand hard enough in the oven.

It's a chance I'm going to take.

[Tommy] Fifteen minutes to go.

We've got two ways
of making meringue.

Ian is making French meringue.

It's the classic way.
It's nice and light and airy.

Baked in the oven.

Then there's the Italian meringue
that Lesley and Pinki are making.

Now, these egg whites are cooked
out of a sugar syrup

so it's really glossy,

then finished with a blow torch.

The flame gives it this wonderful
caramelization.

I've just pulled out the thermometer.
I need to...

measure the temperature
of the water and sugar syrup

to put into the meringue.

Come on. Heat.

The Italian meringue is
far more technical.

Okay.

Here we go.

Lesley and Pinki must get the temperature
of the sugar syrup just right

if they're to ensure
the egg whites are cooked.

Not supposed to...

How thick was your meringue?

She's already done hers.

[Ian] That's coming out now.

-[Angellica] Are you happy?
-Yeah.

That's what you call a flakey pastry,
isn't it?

That pastry is nice.

-[Waleed] Oh, perfect!
-Nice, nice, nice, nice!

I Haven't got the lemon curd into it,

I haven't got the meringue on top,
and I haven't blow torched it yet.

So, time is against me.

Lesley and Pinki's Italian meringue
has to be finished off with a blow torch,

whereas Ian's French meringue
needs to be baked in the oven.

[Tommy] Five minutes left.

It's really important to get ratios right.

The lemon curd is very tangy
and the meringue is very sweet.

For me, it wants to be about 50-50.

[Ian] Sink or swim.

[Pinki] What kind of a piping bag is this?

[Lesley] This piping's terrible.

This is what the children
are going to buy me for this challenge.

A blow torch for the kitchen.

-[laughs]
-I'm not so sure.

I don't fully trust her with a blow torch,
to be fair.

[Waleed] She's multi-tasking.

[Gemini] Don't burn it, don't burn it.
Concentrate.

I always thought you put meringue
back in the oven.

I've never done it this way before,
with a blow torch.

[Tommy] One minute to go.

[Ian] I give myself 10 out of 10
for that.

Thinks he's nailed it.

[Ian] Brilliant.

-[Angellica] What are you giving him?
-I give him five.

[Tommy] Ten seconds.

Three.

Two.

One.

Stop.

[Pinki] It's everywhere.

I think we've got to be happy
that he's presented something.

I'm happy with it. Thank you.

You better put this on your menu.

Definitely not cooking in my kitchen.

Bake over.

Tommy and I need to judge the
lemon meringue pies ourselves.

As well as looking at flavor,
presentation, and execution,

we'll be taking into account
the technical ability shown

in making either the easy, medium,
or hard recipe.

Representing the Lees,

Ian took the easy option
for his lemon meringue pie.

But things didn't quite go to plan.

[Angellia] Ian.

-Hello.
-There is something on the plate.

[Tommy]
Ian, you had me biting my nails.

I was so nervous for you.

[Angellica]
I commend you for making pastry,

because to be fair,
you had a little bit of a mare.

I did.

It could've been so easy for you
to have said, "I'm not doing anything,"

but you got your pastry sorted and...

this is what we have.

The pastry is undercooked on the bottom.

[Angellica] You made French meringue,
which should've gone in the oven.

So, that's not cooked.
Which is such a shame.

[Tommy] That's raw egg whites.
It's not edible.

When I saw everyone else
using the blow torch,

I thought,
"This is strange. Why not the oven?"

I didn't have you down as a bloke
who followed the crowd.

The sad thing, is the lemon curd
in the middle sat really nicely,

and it has a nice flavor.

-I don't think that challenge was for you.
-No.

It's been a bit of a disaster.

To be honest, Mark could've nailed that.

-[all] Aww.
-[Ian] I knew he would've done.

Let's hope he's still speaking to you
when you go out.

[laughs]

Pinki chose the hard recipe
for her lemon meringue pie.

She personalized it by decorating it
with fresh raspberries,

and a blackberry coulis.

[Angellica] Pinki,

I am a purist when it comes
to lemon meringue pies.

And I look at this and don't see
lemon meringue pie.

[Pinki] Meringues isn't my thing.

So, yeah, very stressful.

I would maybe have made a nice
compote on the side,

because it gets a bit messy.

-Yeah.
-But...

the proof is in the pudding.

[Pinki whispers]
Just pretend to like it.

I think the glitz and glamour
of a lemon meringue pie

is only there when it's got
a good structure of a pastry,

and your pastry is really good.

It's not too sweet.
It's got a nice bite to it.

That was a relief. [chuckles[

I love the lemon curd.
It's just that it's not set enough.

[Tommy] You went for the hardest recipe.
I commend you for that.

The meringue.

I watched you do it.

But you didn't have the mixer
going fast enough.

You didn't have it stiff enough
before you added the sugar.

That just didn't allow you

to have structure in the meringue
that you need.

But in terms of effort
and your first attempt

and getting those flavors right,
I think you've done a really good job.

Thank you.

At the end of the day, it tastes good,
the pastry was good.

That's the hardest part of it.

Get in.

Like Pinki,
Lesley followed the hard recipe.

She also managed to serve
an orange compote,

and strawberries dipped in chocolate
on the side.

I think this looks absolutely stunning.

This looks like it's come straight out
of your farmhouse kitchen.

I can imagine chopping off a slice of this
and everyone getting stuck in.

It's got this big, bouffant meringue
which I think is everything

that a lemon meringue pie is about.

The moment of truth.

The pastry is excellent.

It's nice and short and very crunchy.

That is incredibly light, that meringue.

It's like little pillows on the top.

It's really well-made,
so you should be proud of yourself.

Thank you.

But it actually perhaps is
too much meringue.

Which makes it quite sweet.

[Angellica]
I love the flavor of your curd.

It's not too sour that it strips
the roof of my mouth,

but not too sweet that I think,
"Ooh, this is too much."

My criticism would be that I think
the curd is a little bit wet.

[Tommy] Your orange compote is delicious
and very fresh.

I think that really works well.

So, a pretty good effort really.

-Thank you very much.
-[Angellica] Well done.

-Happy with that.
-She's nailed it.

We'll never hear the end of it,
but she'll be happy.

Never hear the end, no.

Nothing like a lemon meringue pie
to take people out of their comfort zone.

But I think the Whites,
I think they were the best.

I agree. And the Gohil and Al-Sheiks.

They did a decent job.

She did. And the Lees...

bit of a disaster.

[Ian] Thank you for letting me have a go
at that challenge.

-I made my own pastry again.
-We were watching you.

-Was you?
-Yeah.

We were watching you all the time.

-I knew it.
-Yeah, we were watching.

Watching everything.

We saw the judging.
We saw everything. The whole thing.

We saw the freezer incident.

We were watching you the whole time.

No. I hope you were saying nice things.

You had a go at it,
and that's the main thing.

This afternoon we're gonna pull back.

Absolutely.

-It looked amazing.
-That blow torch was so much fun.

You've got to buy me a blow torch.

Do you really want to know what
I want to do with that pie right now?

-You want to chuck it?
-Slap it on your face. Seriously.

With the first challenge complete,

our families are limbering up
for the next round.

And then you're going to go into
a downward dog.

Come all the way up
so you got a nice triangle.

Okay.

At the end of today, one more
will leave the competition.

Could we teach you how
to lamb a sheep?

Yeah, I'd love to.

We're going to throw it up in the air
after three and catch it on our sticks.

One, two, three. Go.

-[Pinki] Whee!
-[Ian] Hooray!

Well done, Pinki. There. Take it away
and spin it on your finger.

Go, go, go!

Throw it up on your stick.

Fun over, it's time for our three families
to get serious in the kitchen.

This is their last chance to impress us
with their culinary skills

and secure their place in the playoffs.

Okay, well, that was a tough round.

Things aren't going to get any easier,

because we now need you, in this round,
to make a main course

and a dessert.

Your dishes need to be designed
around key ingredients.

So, you can use them together
or separately.

But you must use both ingredients
at least once.

The first ingredient is lamb.

And the second is almond.

But you already know this.

You should've been practicing at home.

So, we're expecting
your very best creations.

Our families can cook
with any cut of lamb.

And they can use almonds
in sweet or savory dishes.

[Angellica] You have two hours.

Let's go.

-Come on, boys.
-Come on.

-[Dizzy] This at 180?
-[Lesley] Yeah, 180.

[Ian] Great to be reunited
with these guys.

We're going to work as a team
and we're gonna nail this.

That's your task sheet. That's mine.

Wal, that's yours. Okay.
When you complete a task,

shout out you've done it
and move on to the next one.

So, pressure's on after this morning, Mum.

Yes.

'Cause you did quite well, so...

we got to keep them high standards up.

-All right, let's do this. Gubbers!
-Gubbers.

Couple of bones still in it.

It's the shoulder so you're going
to get some.

You've got to take them out. Yeah.

As well as having fun in the kitchen,

the Lees love cooking simple
but comforting food.

With this dish, it's what I do at home.

We're in our element now.
This is... this is what we like doing.

They're making two family favorites.

A shoulder of lamb and shallot pie
with roasted potatoes and asparagus.

And for dessert, a sweet almond tart,

which they're calling a bakewell slab.

I am the baby of our little family,
if you like.

These are a few years older than me,
I'd like to add, chaps.

And I'm in charge today.

David runs his own butty van,
so he is used to giving orders.

And today, he's given Ian the job
of making the pastry

for both the savory pie and the tart.

I know I made the pastry this morning
and it all went wrong.

I can't believe it because I did it
at home and it went perfect so...

Because I'm with these,
I think I'm a bit more confident.

And I'm in me comfort zone.

We trust him on this challenge.

-One hundred percent.
-Thank you, Mark.

-That's a lovely compliment, that.
-Good.

So get it done. Hurry up.

-Are we winning?
-[Ian] Yeah.

-You're cousins?
-Yes.

How come you guys are so close?

We've been really close,
growing up as kids.

We lost me mum and dad early.

And me dad's sister was David's mum.

And obviously she brought us up.

She stepped in for my mum and dad
at my wedding.

-[David] Always been that closeness.
-[Mark] Always been.

Me and Matt kept the family together
and looked after the young girls.

So, in a way,
through such difficult times,

it's brought you close together.

And food is something
that sort of binds you together.

Yeah.

-I'm looking forward to this.
-Good.

-They're done.
-They're done?

They can come out.

[Gemini]
Can you check my next task for me?

[Waleed] Cook and add spices,
then add meat.

That's all I want to know.

In keeping with their love
of international flavors,

the Gohil and Al-Sheiks have
a Mediterranean-inspired menu.

Lamb moussaka
followed by lamb and feta parcels,

a mint yogurt dip
and Lebanese-style tabbouleh.

For dessert, an apple and cherry
almond crumble with custard.

[Waleed] I think the aubergines are done.
Can I just get someone's second opinion?

Cook them a little longer.
Another five, six minutes.

-Okay, cool.
-Everything we do

has got to be checked by chief.

Is this enough lamb?
Should I put more in?

Yeah, put a bit more in.

-We need it for both.
-The parcels as well.

Pinki's put Gemini
in charge of both the moussaka

and the feta parcels.

I'm very happy with the jobs
on my task sheet.

But the next task is
adding in some seasoning.

That's where it could go a bit wrong.

At the end of the day,
the lamb is the star ingredient.

Waleed's been entrusted
with their take of tabbouleh.

I'm boiling the bulgur wheat.
I basically to get that on the boil,

and then get on to something else.
I'm trying to multi-task here.

Pinki's tasked herself

with making the apple and cherry
almond crumble for pudding.

I think the parsley and the herbs
are taking a bit longer than anticipated,

so we just need to crack on
and chop, chop, chop.

Growing up,
my mum was constantly cooking.

And she always asked me
to help her out.

So, probably from the age of eight,

she had me rolling out the chapatis

and I'd get told off
if they weren't round enough.

Where's mine?

Okay, everyone keep their...

You need to chop the shallots,
tomatoes, lemon.

-[Pinki] There's quite a lot still to do.
-[Gemini] I know.

[Pinki] So hence why I am the way I am.
A little bit military style.

[laughing]

Pretty sure
I'm going to make it on time.

Just need to keep an eye on those two
and make sure they're on time as well

with their tasks.

[Dizzy]
Make sure they're the right size.

But carrots aren't naturally
all the same size.

[Dizzy] Yeah, but I'd like them
to be the same.

At home, the Whites love cooking
with their home-grown veg

and freshly farmed meat.

[Lesley] I think when you know where
the ingredients come from

you're very careful with how
you're cooking it

because you know how much effort
has gone into producing that.

As farmers you realize how difficult
it is to get it to that stage.

So, you want to make the meal
as best you can.

You've grown it, you've looked after it.
You've weeded it.

And much the same is true
of sheep and cattle.

No surprise then that they've gone
for a loin of lamb

which they're roasting and serving
with new potatoes,

honey and orange braised carrots
and a fresh mint sauce.

For pudding, Struan's making
chocolate fondant,

And mum Lesley, salted almond ice cream
and almond brittle.

I haven't cooked a chocolate fondant
in about two years.

And the first one he cooked was awful.

Dizzy didn't like it,
but since then I've got better.

You did know you were going to do this?

-Yes.
-We did. Yeah. We did.

-Why didn't you practice?
-We're a little bit...

Quite laid back.

How have you gotten better at
chocolate fondant, having not making any?

First time I made it
was two and a half years ago.

-So bad.
-I made a few more since then.

I think it's such a bold choice.
I'm quite nervous about it.

Because if it goes wrong
it goes horribly wrong.

It has to be oozing and yummy and...

And everyone knows what they're
looking for in a fondant as well.

-[Struan] Thank you. Cheers.
-[Lesley] Thank you.

I feel like we've got all this space,

and we're just right in,
shoulder to shoulder here.

The family that cuddles together
stays together.

-No one's ever said that.
-Well, I have now.

[Angellica]
Surprised he didn't practice.

It's madness. When I found out
they were making a chocolate fondant,

I thought that must be a dessert
they do all the time.

Because if it is something you do
all the time

and you know the timings of it...

perfect. It's not too bad to do.

But in a kitchen you've never been in
before,

and an oven you've never cooked in,
doing a dessert you've never practiced...

madness.

Looks like you're very focused.
Everything's regimented.

You know what you're doing.
Have you practiced?

We celebrated Eid...

with my in-laws,

and we basically made the same dish
for about twelve people.

[Angellica] Ahh. So, you must feel
quite confident then.

Well, you know, different environments.
Things happen. Can't control everything.

Is this the moment you're saying,
"Can you get out of my kitchen?"

No, you can carry on watching.

I don't believe you. We're going.

No, stay. Please stay.

[laughing]

Flour me board.

Rolling pin, Mark, is just under there.
Get it if you can.

This feels a lot better.

I feel a texture in the pastry
straightaway.

You're very lonely on your own.

I don't like being a lonely person.

I always have to be...

Someone with you.
I don't think I could live on my own.

Look at that now.

David, what could that be?

Wonderful.

What's really interesting is
you've got the Lees

who are making a pie
that they make at home all the time.

This is their food. What they do.

And then you've got the Whites who...

are doing things they've never
practiced before.

Then you've got the Gohil and Al-Sheiks,
and they've practiced

hundreds of times.

Three very different families
with very different approaches to food.

But what is nice is that it's all about
the home cooking.

Things that resonate with them.

It's just lovely, what they're bringing.

You haven't added lemon.

Give it 110 percent.

This needs to be in the oven
about when we've got an hour left.

One hour gone.

[Waleed] When do you start
the white sauce, Gem?

I was just thinking that I was ready to,
in a couple of minutes,

start layering my moussaka,

and I've just realized
I don't have my white sauce going on.

It's on my task sheet
and I am following it.

-I promise. I really am.
-What task are you on?

-I'm on a mixture.
-Are you juggling two tasks?

A mixture of two and one,
I'll be honest.

Two and one?

Yeah, because this lamb thing
is taking ages.

It's not just the white sauce
for the moussaka that she's not started.

She's still got to make
the lamb and feta parcels.

Try it, I need to take it out.

I need to take some out,
to get the tomatoes cooking.

-I need to make white sauce.
-More mint and parsley.

But take it out and you can let
some cool down

and you can add some more seasoning,
more herbs to it.

Make the tomatoes. I'm going to take
some out for the lamb bit.

Please.

It's a lot different
than being in the butty van.

This is like being at home,
if I'm quite honest with you.

Over with the Lees,
it's a much calmer affair.

It takes care of itself, this dish.

Throw it in the pan. Get it to boil.

Then start simmering it
and leave it.

Dave's working on the filling
for their savory pie.

He's slow-cooking diced lamb shoulder
in a sauce with garlic,

red wine, beef stock, and vegetables.

[Ian] Stress less, as they say.
Stress less.

Meanwhile, Ian's in charge of dessert,

making the filling
for the bakewell slab.

Brandy liqueur.

Is that brandy liqueur?

-A good stir.
-Yeah.

There is plenty there,
and it's obviously going to rise.

Did you get enough of the...

Yeah, measured it all.

-Have you put the flakes in yet?
-The flakes are in.

-Brilliant. You've done the flakes.
-Yeah.

-Fantastic.
-I'm just happy now.

To round off their dessert,

he's made a sweet almond mixture

and then added flour
and almond extract

to layer over plum jam.

So, with this dish, what we're doing today
is going to be right to the wire.

It's imperative to get this tart
in the oven.

Cooked and out of the oven
and cooled down.

We can't ice it on a hot sponge.

But we're confident. We've done it.
We've done it a few times.

I've done it at home loads of times,
so we're confident.

-You're losing your cool a bit here.
-I am losing my cool.

The Whites are also working
on their dessert.

Son Struan's in charge
of the chocolate fondant.

I'm not sure at the moment.
I'm not sure.

As he hasn't made one for two years,

he's doing a practice run.

The fondant looks like it sunk
a little bit in the middle.

[Dizzy]
What're you going to do now?

I'm gonna take this one out

'cause it's dead anyway,
it's sunk in the middle.

-How long did you give it in the oven?
-It's hot.

-I gave it 11 minutes.
-Exactly?

I did 160 for a bit,
and then I did 180 for a bit.

-Lordy lord.
-And there was a lot of door...

-opening and closing.
-So, it depends on the next one.

Mum Mom Lesley's making
their almond ice cream.

Hang on. Major panic.

What have you done?

We've forgotten the toasted almonds.

That's okay.

-That's okay. It'll be fine.
-I've forgotten the toasted almonds.

You'll be fine. Take a breath.
You are so stressful. You know that?

I'm feeling stressed.
I had a busy morning.

[Tommy]
Okay, we're at half an hour to go, guys.

Over at the Gohil and Al-Sheiks,

Gemini's only just started constructing
her moussaka.

At the moment,
I am layering up the moussaka.

Probably in the worst place.

Aubergine, mints, potatoes, white sauce.

Hang on. Aubergines, mints,

-potatoes, white sauce.
-White sauce, yes.

The chief's about to make custard,
and it's safer to get out of the way.

Pinki's custard will be served
with her apple and cherry almond crumble.

So, I'm just sieving it up
to take all the grains out of it.

We don't want any lumpy...

bits in the custard.

I'll be sieving it one more time
before serving it.

So, sieve twice.

Lots of things can go wrong
with the custard.

Guys, I'm going to start stirring
the custard, so no distractions.

We've got three
absolute rockstar desserts.

We've got crumble,

fondant, and a bakewell slab.

-Got to be quick. Don't want it to set.
-Okay, ready?

Three, two, one. Go. Grab it.

Good. Okay.

-You can take that out.
-Okay.

The Lees' bakewell slab
needs to come out of the oven now

if they want it to cool in time to ice.

Put it on there.

Just let that rest now.

Dave, look at that.
That looks amazing.

Excuse me, lads.
I've got the dirtiest apron here.

-Am I the hardest working?
-Come on. Roll.

I don't care. Get that done.

But they can't rest on their laurels

because Ian's got to finish off
the main course.

A lamb and shallot pie.

Yeah, come on. Get it done right.
I want this spot on, kid, yeah?

[David]
You're doing a great job there, mate.

Absolutely fantastic.

We must be the calmest family here.

-What do you think?
-Do you reckon?

We want that in the oven.
Never mind about the calmest family.

Get this in the oven.

That's the most important thing.

Really worried about these fondants.

Yes, so am I, but...

'Cause that was the last practice one.

The Whites are working on
their main course, too.

They're on veg duty,

steaming broccoli and cooking carrots
in orange juice and honey.

We'll have a wee prod.
Give it a shiggle.

But the main event is their loin of lamb,

which they've seared before cooking
in the oven.

What do we reckon?

-I don't know.
-Don't know.

[Dizzy] I would leave it.

Leave it in for another minute
and a half. Minute and a half.

You overcook lamb, you ruin it.

Next, they need to check on
the almond ice cream

to go with their chocolate fondants.

[Dizzy] So far it doesn't even look
like ice cream.

The back-up plan is fondant
with a salted almond...

-Cream.
-...sauce.

If that doesn't work,

there could be a lot
relying on the fondant.

-Fifteen minutes to go.
-Okay.

And breathe, people. Breathe.

-[Ian] It's wet.
-[Mark] Shut up.

Not happy with that.

Take your time.

It's all right.

Still up, that.

Let's try and put it together
with the icing, mate. That might stick it.

This'll stick bloody London Bridge, this.

-Good.
-Give it a go.

[Ian] When you see this in a minute
you'll be amazed.

[Mark] Don't rush. Take your time.

Moussaka. How many minutes
is left on that timer?

Eight and a half.

The moussaka's been in the oven
for 10 minutes.

-Is that it?
-Yeah.

[Pinki] Should have gone in ages ago.

-I've been going as fast as I can.
-I know.

I know it is my fault.
I should've worked quicker.

I think we're all melting
under the pressure.

I need the deep fat fryer on.

There's no let up for Gemini.

She's got to finish making
the lamb and feta parcels,

and then get them in the deep fat fryer.

[sizzling]

[Lesley] Do we need fondants?

[Struan] Just look,
see what they're doing.

See how long the time is left.

[Dizzy] They're sinking.
They're a disaster.

[Struan] Oh, man.

[Lesley]
The ice cream isn't ice creamy.

[Tommy] Five minutes left.

They're just not cooking very quickly.
It's on the highest temperature possible.

As the families race to finish,

Ian adds the final touches
to his bakewell slab.

Well done. Well done, fellas.

Some of them have opened,
which isn't good.

[Pinki] Can you do a few more?

I haven't got time to do more.
We've got, like, three minutes left.

That's the fondants.

Leave them. They're not ready.
Give them a minute and a half.

Start getting the meat on the plate.

Go on. You're all right.

Fine.

-[Dizzy] Look at those fondants.
-[Lesley] Get them out.

Come on.

-Get them out.
-One minute to go.

[Gemini] I'm shaking.

[Ian] Minute to win it. Come on.

Start serving up the tabboulehs. Yeah.

Okay I'm doing the moussaka.

[Lesley] Be calm, people. Be calm.

[Dizzy] Good job, Ma.

-Where are the pastries?
-Here.

You have ten seconds.

Why's that, Dave?
Why's that like that?

Quick!

Five...

four...

three...

two...

one.

-[Dizzy] Oh, my god.
-Stop cooking.

[Struan] Not a bad effort.

[Gemini] That is not presented as...
I'm so sorry.

-Don't be silly.
-It's fine.

No, I screwed it up.

It's fine.

The cook may be over...

Well done.

...but emotions are still running high.

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

-Don't be silly. No way.
-Come on.

Why would you think that?

We've got food out.

I knew what I needed to do
and I knew there was a method,

but I was managing
so many different things.

The cheese has been slopped on.
It doesn't even look like...

-It's fine.
-...doesn't even look like--

-It's fine.
-It's fine.

-This is a flavor dish, isn't it?
-It is a flavor dish.

This is how we eat it at home.
We got food on the plate. Don't worry.

That's it.

It's judgement time.

We asked our families to make a main
and a dessert using two key ingredients:

Lamb and almond.

That was quite a stressful round, I think.

But let's start tasting. The Whites.
Can you come up first?

For their main course, the White family
made a roasted loin of lamb

served with honey and orange
braised carrots,

new potatoes and mint sauce.

For dessert, a chocolate fondant
with salted almond ice cream

and almond brittle.

I think I'm starting to figure out
what your food's about really.

It's quite traditional.

It's quite meat and two veg.

But then there's a few contemporary
edges as well.

I think it's a well presented
plate of food.

It's appealing on the eye.

-Let's dig in.
-Yeah.

Lamb's quite an interesting
meat to cook.

It's only good when it's just pink.

Then it's nice and tender and soft
and delicious.

And you've got it absolutely spot on.

It's really tender. It's juicy.

It's nicely seasoned.

The carrots are just a little bit
too sweet.

And the mint sauce is just a little bit
too acidic.

The dessert.

The chocolate fondant's
a very good effort.

It's just a minute too long in the oven.
It's not...

oozing out with molten chocolate
gooeyness.

The ice cream, I think,
is absolutely delicious.

The almond flavor comes through well.

[Angellica] The thing I want to say
is that if you'd just practiced,

this would have been perfect.

And if you do go forward,

I think you should bear that in mind.

Thank you very much.

-Thank you.
-Thank you.

The Lees used shoulder of lamb
for a pie with shallots

served with potatoes and asparagus.

For dessert, a bakewell slab
with almond flavored filling,

topped with icing and melted chocolate.

Now these two plates of food
could feed the 5,000.

[Ian]
You never go hungry with the Lees.

[Tommy chuckles[

Yeah, this is the fourth dish
that we've had from you.

It's a little rough and ready.

You make everything so big.

Look at Dave.

-Sorry. I love you, mate.
-That's great. Let's taste.

My first comment is for you, Ian.

After this morning,

to come into the kitchen
this afternoon and...

still get stuck making the pastry
for your dishes is commendable.

Thank you.

And, I have to say
that the pastry is great.

Get in.

[Angellica] It's cooked.

The lamb...

is soft.

The vegetables have still got crunch.

I'd like to see some more
sort of rich, glossy gravy in there.

Then we'd be down flavor town
and it'd be delicious.

Bakewell slab.
My favorite dessert at school.

I was really excited about this.
It's just not cooked in the middle.

It just brought me back
to being a little girl again.

Yeah, that's what we want.

And I think this is what you guys
are about. Home cooking.

You know, feeding your family.
Looking after people.

And what I see is...

three people who are united as a family,

And have brought what they class
as home cooking in front of us.

-Yes.
-Yeah.

-Thank you.
-Exactly.

-[Tommy] Good effort.
-[Lees] Thank you.

The Gohil and Al-Sheiks made
a moussaka topped with almonds,

lamb and feta parcels served
with tabbouleh-style salad,

pomegranate and more almonds,

followed by an apple and cherry
almond crumble with custard.

How was that for you?

-Stressful.
-Definitely stressful.

-Pushed me to my limits.
-Yeah.

Definitely pushed her
to her limits today.

I think it's good to be pushed.

It shows that you're working hard
and trying to give your best food.

Yeah.

I think I would have presented this
on one plate.

And it would've been really nice.

The moussaka's well constructed.

But we can't taste enough seasoning.

And I want more spices
coming through.

Cloves, cinnamon, oregano.

Also, I want to taste the rich flavor
of the lamb,

because that was to be
the star of the show.

This is the first sort of bland thing
you've given us. I'm surprised.

Usually your cooking's so full of flavor.

[Angellica]
I was so wanting this to be amazing.

It's just not on point.

[Tommy]
The little parcels are a bit greasy.

[Angellica] Just the fat fryer.
You should have turned that on earlier,

and then it wouldn't be full of oil.

On the other hand, the dessert
is an absolute triumph.

I love the crumble,
and the almonds give it a great texture.

The apple in the crumble as well
has a lovely acidity.

The cherry is delicious.
The custard is rich.

It's everything a dessert should be.

-Thank you.
-That is Pinki's.

The dessert has helped,
but there are improvements to be made.

-Thank you.
-Thank you.

Thank you very much for your dishes.
The lamb and almond.

Given us a lot to think about.

So, we're going to go away now
and have a little chat,

and then we'll let you know
which two families are going to playoffs.

-Thank you.
-Thank you.

The Gohil and Al-Sheiks.
I think they'll be disappointed.

Very disappointed.

We know they can cook.

They're a bit better than that.

What's helped them today was
that dessert.

It was absolutely delicious.

The Whites. They're really good cooks.

They know how to navigate their way
around a kitchen.

But I don't think there's any excuse
for coming along and trying to wing it.

Yeah, they were winging it a bit,

but they still created
some great plates of food.

I mean, the lamb was cooked
really well.

And that almond ice cream.
That was delicious.

The Lees.

They're trying to feed an army.

[Angellica] Yeah, if they had just
cooked less and scaled it back,

they probably could have perfected
those dishes and they would've been great.

The primary example of that
is the bakewell slice.

If that had been a bit smaller,
it would've been cooked in the middle.

Then they would've had a good dessert.

Well, what a day.

[Tommy] This afternoon you gave us
your take on lamb and almond.

And that's helped us make a decision

of which two families are going through
to the playoffs.

The first family going through is...

-The Whites.
-No way.

Knew it.

The second family staying is...

The Gohil and Al-Sheiks.

Oh, my God.

I'm sorry, that means
we say goodbye to the Lees.

It's been a great journey.

[Lesley] No more plate spinning.

-Well done, lads.
-[Pinki] We're going to miss you.

I didn't expect that.

While the Lees boys gave us
hefty portions,

they lack the finesse to stay
in the competition.

Well done. The journey continues.

Good job.

And the Whites and Gohil Al-Sheiks
clearly had more potential.

-Gutted, but...
-Oh, yeah, gutted.

We did what we did
for the town of Warrington.

We tried our best.

Considering I was in tears earlier,

I cannot believe it. We're through.

I know it's a team thing, but definitely
down to our team leader.

Going forward, go Gubbers! Whoo!

Can't believe that we got through.

But if I've taken anything from that,
it's that we need to practice.

-Come on. Let's go.
-True. Ah!

[Lesley exclaims, laughs]

Next time it's the playoffs.

The Hampshire Whites
and the Ambimbola-Younges

return to compete against
the Gohil and Al-Sheiks

and the White family

for a place in the finals.

Bring it on.

We're better than everyone, right?

It looks like somebody stood
in some sort of dog dirt.

[coughing]

[coughs]

-Spicy?
-Yeah.

I've let everyone down,
and I've also let myself down.

Two. One.

[sighs]