The Big Family Cooking Showdown (2017–2018): Season 2, Episode 6 - Episode #2.6 - 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 going to prepare
something great

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

They come in different combinations.

From in-laws...

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



...to grandparents.

Nan, these are going horribly wrong.

-Twins...
-Oh, yeah.

...to teenagers.

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

All right, only asking.

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

Perfected over years,

sometimes generations.

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

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

That's enough.

The ingredient that binds
each family together.

The family that curdles together
stays together.



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

Dropping bombs.

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

and owner of his own family restaurant.

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

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

Go! All 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.
-Smashed it.

...as we search for the families

that make ordinary food extraordinary.

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

This has gone so wrong.

[glass shattering]

Today we're meeting
four new foodie families.

But by the end of play,

we'll be saying goodbye to one of them.

-Am I sweaty?
-Yeah.

-Very?
-Yeah.

In the kitchen this morning,
we have the Bonehams from Somerset.

Mum Sharon, her brother Marcus,
and daughter Emily

are a sweet-tooth family who love to bake.

[Sharon] My dream dish

would not be a savory dish,
it would be a sweet.

Tonight we've got apple pie for tea.

-That's not a tea, is it. Just apple pie?
-No, but it's for tea.

Can I just say you call it tea
and not dinner?

Like, tea as in a cup.

Next it's the Antonious from London.

Mom Lorraine, her son Mike,
and daughter Zoe

are adventurous cooks who love
experimenting with new flavors

from around the world.

So I get a lot of inspiration,
sort of, from odd ingredients.

In our house there are so many
different dishes.

From, like, pan-Asian food to American
to Brazilian, Korean.

-Indian. You do a nice curry.
-Any--

Nothing's ever plain in this house, is it?

-No.
-No.

You got a shiny nose.

-Do I actually?
-Yeah.

[girl] No!

[laughing]

The Bird family are dad Steve,
his wife Cathy, and daughter Hannah.

Home is Somerset, where they like to make
homely family dishes.

If I was, say, making a cottage pie,

I've always got, like, a signature
base puree of vegetables

that I do with all my dishes,

and then you then start adding
other stuff with it

to make cottage pie, for instance.

Crisps over the top, at the end.

-Crush some Hula Hoops up.
-Especially the beefy ones.

And then put them over the top
of the potato at the end.

And then put the cheese on top.

And then put it in,
just for a couple more minutes.

And that comes out absolutely amazing.

Finally, it's the Fasaye family from Kent.

Mum Dayo, daughter Victory,
and son Gabriel.

With their Nigerian background

they like to turn out dishes with a bit
of West African heat.

We always put, like, pepper in everything.

If it's possible to put pepper
in ice cream, we will put it in.

Come on, girl!

-Cooking in our kitchen is colorful.
-Vibrant.

-Yeah.
-It's buzzing.

It's what brings our family together.
It's the glue.

I'm not going to lie,
I'm a little bit nervous, just a tad bit.

Hello!

-Hi.
-Hiya.

-How are you all?
-Very good.

And breathe.

You all are here because you love cooking.
Today you have two rounds to impress us.

The first task our families will face
is one they know nothing about.

They've had no time to prepare
or practice what they'll cook.

This will test them right from the start.

Let's get straight down to business.

First up,
we've got the ten pound challenge.

Today you'll be feeding a family of four
for just ten pounds.

What we need you to do is make
comfort food.

Food that really makes you happy.

We want to see what twists
your family can bring to the table.

You've had no time to practice.

This is all about thinking on your feet.

You've got three minutes to choose your
ingredients from the ingredients table.

So good luck.

Let's go.

There's a whole range of food
on offer,

from expensive fish to cheaper veg.

So the families need to spend
their ten pounds wisely

in the three minutes.

Chicken.

-Everybody likes chicken.
-I thought we--

No, we'll do the fish.

-How much is the fish?
-Three pounds.

Yeah, take the fish.

Honestly, Marcus. Help me.

-Ginger.
-Pistachios.

-Chicken?
-Chicken.

[Angellica] One minute's gone already.

Butter beans, carrots, and chicken thighs.
Looks nice.

How about pear?

What were you doing again?

Don't know.

Make sure you do calculations.

Are you doing the calculations?

How much will it owe?

Just do a cake of some sort.

How are you up to two pounds
when the fish is three pounds?

Oh, yeah.

With a limited budget,

a mistake with their calculations now

could have an effect
on their eventual dishes.

Okay, guys. Last ten seconds.

-Are we good?
-Yeah, I think we're good.

[Tommy & Angellica]
Eight, seven, six,

five, four, three,

two... okay, time's up.

-You were caught in the headlights, Cath.
-I was.

I don't know, what do you think?

You can have lots of sugar on it
so it goes all syrupy.

-That looks like a dessert.
-I'm happy because there's a dessert.

There's a dessert!

All four families have stayed
within budget.

But now they have to work out what
comfort food they're going to cook

with their chosen ingredients.

I just went, bang, bang, bang on the thing
with everything I liked.

That was it, really. I didn't really think
in my head what I was going to make.

All right, you've all selected your food.
We're looking to be fed and comforted.

You've got one and a half hours.
Let's go.

[Steve] Let's go. Hour and a half.

Okay, so what did you want to do?

Can you get me a tray, please?

-A tray for what?
-So we'll put the carrots on.

-If I can find them.
-In front of you, the giant wood ones.

Those giant wooden blocks.
That one there. There we go.

There's one.

As always, the families can use
store cupboard essentials

to add their own twist
to their comfort dishes.

What about a little bit
of chili flakes?

-Let's go and dump this and get some more.
-Dump this.

[Cathy chuckles

So, all four of them?

Don't remove the skin, yeah?
From the chicken.

The Fasayes spent £7.31
on chicken thighs, cherry tomatoes,

onions, garlic, carrots,
shiitake mushrooms and white bread.

Mum, do you reckon I should make the bread
into croutons

-or should we just leave it?
-Make it into croutons.

Departing from their usual spicy cooking,

the Fasayes are turning to a simple
chicken and mushroom soup

with croutons on the side.

-Do you want the crusts or no crust?
-No crust.

-Thank you.
-Yes, Mama.

The things in the Fasaye kitchen
can be hectic at times.

-Especially a big family as well.
-And we got family around,

and I always say to the family,

-it's my kitchen...
-My house.

I go like Peggy Mitchell.
"Get out of my kitchen!"

For the Fasayes, a love of cooking
has been passed down the generations.

It's just the foundation of our family,
I remember my mum cooked,

I could see her putting stuff together.
You know, putting pepper, putting spice.

Putting this, she's putting that.

And it tastes so good. I could close
my eyes and I could just feel

that she's here with us again
through her cooking.

Cooking brings the family together.

It's about the connection,
it's about the togetherness.

It's about the love. It's about--

-The value of our family.
-The value of our family.

-That's just it.
-Yeah, Gabriel.

-Wow.
-You're deep. Wow.

-I raised a good man.
-Wow.

-Let's do it, come on!
-That's how they do it.

-Mind your fingers.
-Yup.

We don't want no fingers in the carrots.

Just carrots, please.

-Want to keep it organic, yeah?
-I'll try.

-Hello!
-Hello.

Smells great over here.

Something you make a lot?

You come out from the rain or the cold

then you go back home and have
a bowl of soup in your hand.

And watch your favorite, you know, soap.

-It seems like everything is in control.
-Very in control.

Always say to my children, "Once cooking,
for you to get things easier for you,

use something, wash it and put it away."

-Mum, you're the boss.
-Oh, the boss.

-I'm the boss.
-Can you tell that to my husband?

I'll tell him. I'll say, "Yeah, wash it.
Put it away, now."

Or I'm gonna come down and sort you out.

You won't want that.

-Good luck, guys.
-Thank you.

Mum, should we slice or dice the onions,
do you reckon?

Cut it in half, you're gonna blend it.

Blending? Okay, cool.

-I want to get the garlic.
-Do you want it blended as well?

Yeah, gonna be blended.

-Blend away, darling.
-Yes, Mum.

So Victory is blending the tomatoes
and the carrots.

I'm surprised the Fasayes have gone
for soup.

I think it's quite basic for them.

Yeah, the technique's really quite odd.

They blended all the raw ingredients,

added water to it,
and now they're cooking it off.

They should have added all these
ingredients individually to get flavor.

At the moment I'm happy about how
everything is going so far.

So, good. Lovely.

Over in the Birds' kitchen,

confidence isn't flying so high.

We should have picked up
definitely some more fish.

I don't think we picked up enough fish.
And more tomatoes.

Making a mistake on their calculator
while choosing the expensive fish

meant the Birds bought less food
than they could have.

But for their £6.31,

they chose tomatoes, lettuce, pollock,
eggs, buttermilk, onions and garlic.

We'll work with what we got.

Shall I do the fish? Because we've got
to get that cooked, haven't we?

I was going to deep fry it
in a batter.

Okay.

At home we do a lot of sitting around
and just dipping and eating,

finger food, and that's what
comfort food's about, isn't it?

With a limited amount of food,
the Bird family planned to bolster

their deep-fried pollock fillets
with a sweet tomato chutney.

And the responsibility for that now falls
squarely on Hannah's teenage shoulders.

I am just going to sweat off the onions
a bit and cook the tomatoes.

We want it quite thick so that
you can scoop it up with the fish.

-Going to put a bit of salt and pepper?
-A pinch.

Two pinches.

-Can I stir?
-No, it's mine. Do your own job.

At home, the Birds love
hearty family food.

We would always have a roast dinner
on a Tuesday evening.

Whoever's home from work first
will start cooking.

And then everyone comes in,
helps chip in, generally.

Through the rest of the week we'll just
come up with a menu plan, have this.

It's a quick pasta dish
on a Wednesday night, isn't it?

Yup.

And they like to show off
their homely cooking

in amateur food competitions.

[Cathy] The first one was sausage rolls.

We had hundreds in the kitchen.

-We'd been taste-testing.
-Not competitive.

We'd been taste-testing for about
two weeks.

-We came second in that one, didn't we?
-Yeah.

Then we won a bread one
and you won a scones one, yeah?

-And then a savory one.
-Two of my pies won.

We just go out to try our very hardest,
you know?

We don't sort of get to the stage
that it, like, takes over our life.

We haven't murdered the opposition
if that's what you're thinking.

-Although...
-Maybe that's next?

-How's it going?
-All right.

Going to have enough food
to feed four people there?

Possibly not, to be honest with you.

If it's about sharing,
then that's what we do at home.

if it's not a full meal, we'll do that,
then get up and make something else.

-Who's the boss?
-[Cathy] It's a bit of teamwork, really.

We'll all work together and then somebody
starts getting bossy and then...

then the rest of us are compliant, so...

I've done a couple of cooking competitions
before.

I remember coming out of one of them
and I was red and sweaty

and it was so stressful,
but it was well worth it.

You did really well.

That was the one I won and I was--

-Let's not play it down.
-"The one I won."

It's a big competition.

We're going to let you keep going.

-Good luck, we can't wait to taste it.
-Thank you very much.

Thank you.

[Steve] You need to squeeze
as much fish out of that as possible.

Partly my fault for messing up
the calculator.

So... but it is what it is,
and we'll sort it out, really.

[chuckling]

[Tommy] How hungry are you, exactly?

Were you looking at the Birds' food?

You're supposed to be feeding a family
of four, that looked like a starter.

I expected a lot more
from such a competitive family.

-How thick do you want this batter?
-Really thick.

Do you want it a bit thicker?

Thicker, so you have to add some
of the buttermilk and then some of the--

Not too much. Bit at a time.

Over at the Bonehams, Sharon's pitching
a baker's shop of ideas to her family.

We could do a little crumble.
We could do a little mini tarte tatin.

I don't know. What do you think?

Should we just do one thing?

Just do one thing well.

At £9.73,

the Bonehams spent the most
of our families,

buying eggs, white chocolate,
demerara sugar,

rhubarb, orange, blackberries, and figs.

-We can make a tarte tatin with the figs.
-What about the other ingredients?

Well, this is it. That's why I said a trio
of desserts or a double of desserts.

[Marcus] Do a trio then.

You know what? We've got ingredients,
we're going to make something!

-WInging it.
-Wing it.

The Bonehams finally settle
on a trio of desserts,

including fig tarte tatin,

orange drizzle cake,
and a rhubarb crumble.

But the family are relying heavily
on Mum's baking know-how.

So, unsalted for your cake.
You do the cake.

Yeah? That one, that one.

At the moment Marcus is preparing

-some rhubarb.
-You do peel rhubarb, don't you?

-Don't think so.
-Okay.

Oh, it's got pockets!

For single mum Sharon, baking has
been a way of bringing family together.

I prefer baking over cooking because

I love making cakes
and I love eating cakes.

I was actually excited when Emily got
into cooking.

My memory of cooking with my mum
is definitely more cakes, bread, pizza.

And as a design and technology teacher,

Sharon also gets to pass on
her cooking skills to her students.

I absolutely love teaching cooking
to kids.

I get so much enjoyment from seeing them
actually follow a recipe,

and when on their faces, they're like,
"Oh, look what I've made!"

[Sharon] Oh, darn it.

When it comes to home cooking,
Sharon's a touch more freestyle.

So I don't stick to a recipe ever.
I tend to make it up.

And that's probably why sometimes
they don't quite work out how I expect it.

She says "sometimes."

Sharon's brother Marcus takes a more
methodical approach.

[Marcus] Kitchen is a place for calm.

I enjoy cooking.

I like the prep work
so I'd be a sous-chef, I think.

[Sharon laughs]

I'd be the one that chops, basically.

Yes, I agree.

[Emily]
Am I putting sugar and egg in first?

Right, make a cake. You cream
your butter and your sugar together.

But with a tricky trio of desserts
to make...

-What am I making? A rhubarb crumble?
-Yeah.

[Emily] It's too hard
to, like, cream together.

Who's prepping the figs?

...and Marcus and Emily looking
for constant instruction,

it's only Sharon who seems to know
the plan.

I just feel like we've gone
for the wrong things.

We should have gone savory
because it's a lot easier.

Yeah, because we've now gone
for loads of things

and someone's a bit disorganized.

And was just like, get that!
And we didn't really...

Yeah...

Ow! Cut myself!

I actually cut it real bad, I think.

Trust it to be me.

While head chef Sharon leaves
to get her finger seen to,

Emily and Marcus will have to keep
the bakes on track.

We're a bit stuck.
Right, let's make some pastry.

Give me the kitchen towel. You don't need
that much, that's a waste.

Spending £6.48,

the Antonious only spent 17 pence more
than the food shortage Birds.

But it bought them enough chicken thighs,

giant couscous and a range of veg
to cook a dish they already cook at home.

When they said comfort food it's something
everybody loves when they come home.

It's a, yeah, family favorite.

The adventurous Antonious' much-loved
dish is a Spanish chicken stew,

served on a bed of giant couscous.

Mum Lorraine is usually in charge
in the kitchen.

But daughter Zoe might have other ideas.

-I'm the boss.
-Nope.

-I'm the boss.
-She likes to think she is.

Okay, who's the one currently doing
the most work?

It's not possible to switch teams, is it?

The Antonious like to experiment
with their cooking.

And it's mum Lorraine who set this trend
for flamboyant food.

I moved out to London when I was
in my twenties.

It was then I got my first experience
with sort of exotic foods.

A lot of Iranian foods, French foods,
new ingredients that I never cooked with.

So that was where my sort of
real passion started.

Looks like you're enjoying that
a little too much, Zoe.

-I am.
-Feels nice?

Feels great.

Now the whole family are
food fanatics.

Smells bang. I like it.

Food is what keeps us together, really.

[Zoe] If I'm not sleeping, I'm eating.

Yeah, and if I'm not eating,
I'm thinking about eating.

But deciding who's in charge
of seasoning their dishes

could be problematic.

[Mike] Gets a bit manic.

Zoe likes to do her own thing.

-You like to listen to Mum.
-Yeah, occasionally.

[Lorraine] We all have a very set way
of doing things.

Never do measurements.
Always just by eye or by taste.

She just stays in her head.

All right, let me throw some more salt in.

Stop putting things in! Stop!

Whoa, there's so much style going on here
I can't cope.

-Well...
-Your hair!

-Thank you.
-You need to hook me up.

You can literally take it, it's a wig.

-It's a wig?
-Do you want it right now?

The most stylish chef's hat
I've ever seen.

Why, thank you.

Who's in charge of this?

-Me.
-Only for this one, though.

Is this because you decided what you
were going--

No, I decided.

-So you decided?
-I'm just the best cook.

-Okay.
-Oh.

-What you making?
-Giant couscous with smoked paprika

-and garlic and lemon.
-Because we are so prepared,

we're actually going to bake some bread
as well.

-We're gonna be well-fed.
-Well-fed.

I'm looking forward to seeing
what it looks like.

Yeah, good luck, guys.

Turn them over.

Chicken stock. We need another stock.

-[Lorraine] We've already put three in.
-[Zoe] Well...

-No!
-Don't make me do it.

-Don't do it.
-Don't make me do it.

There must be some...

While mum Sharon gets medical treatment,

Emily and Marcus are left
to their own devices.

[Marcus] Okay,
let's just crack on with it, then.

It's a bit of a problem,
when she was directing

what we were supposed to be doing.

[paramdeic] There we go.

This is an absolute disaster.

[Marcus] Think Sharon will feel
quite guilty for abandoning us?

It would have been helpful if she told us
what we were cooking

before she went and cut her finger.

She was just telling us,
"Do this, do that."

And now we're relying on our own skills.

While Marcus is trying to cook a rhubarb
crumble he's never made before...

[Marcus] Have you ever done
rhubarb crumble?

No.

[Marcus] There's sugar in crumble,
isn't there?

Yeah...

Emily's attempting to finish
the orange drizzle cake mixture.

I'm guessing I'm putting orange in this?
I'm not sure.

[Marcus] So that's way too much water,
it's turned to mush. So what...

I don't know what
she's even trying to make.

They haven't started the fig tarte tatin.

-This isn't gonna work, it's too big.
-It will.

I think you probably needed to grease
it first, but...

Grease it, yeah.

We will. Or it's too late now?

Guys, you are halfway.

[Tommy] You got 45 minutes left.

Mum?

-Mum?
-Yeah?

I wish the carrot would be
more blitzed.

I'm not happy with it, I'm not gonna lie.

Over halfway through and the Fasayes are
discovering even the simplest of dishes

can be tricky.

-You want to take the mushrooms out?
-Please.

Let's try and see if we can use that.
We want it to be smoother.

It's not smooth, no.

-I thought it was--
-Can I try using the hand blender?

[Gabriel] Yeah, do that.

We are going to try and blend the carrots
because it's not as smooth as we want.

I would have cooked those mushrooms
before adding them.

Raw mushrooms won't add
any flavor.

[Emily] Is pastry half fat to flour?

Pastry is half fat to flour, isn't it?

Just try something, it doesn't matter now.

I don't even know. Right.

After 30 minutes of holding the fort,

the Bonehams finally get Mum back
to take charge.

All right,
we need to get that out of that.

We'll make more cake mixture.

Has anybody done pastry?

[Emily] We don't know.
Is it half fat to flour?

Yeah, right. It shouldn't be like that.
Stop touching it.

-What's going on here?
-A mess.

-When do you need this in the oven?
-About 10 minutes ago, if not longer.

[Marcus] My crumbles are in the oven,
so I'm done now.

-So you done a crumble?
-Yeah.

We ditched the pastry and figs
for the tarte tatins we were going to do.

I don't feel we're gonna have time.

At the last minute, the Antonious decide
on an unplanned addition to their menu.

Basically we are so prepared
that we decided to make bread as well.

With no yeast,
soda bread doesn't need to prove,

but they're cutting it fine
with so little time left.

[Lorraine] Just bring it together
and around.

Be one with the bread.

Slowly, slowly, slowly!

The Birds' fish is ready
for a battering.

[Steve] In there, like that.
Straight in there.

But they're having to make a little
go a long way.

[Steve] Just turn it down a bit now.

They look like chicken nuggets.

Might just keep these scrumps
like that.

These look good.

-Can I nick a scrap?
-Scrumps.

They're called "scrumps" in Somerset.

They're little scraps of batter
when you go into a fish and chip shop,

-they're called "scrumps."
-"Scrumps."

So you can go into a fish and chip shop
and ask for a bag of scrumps...

-Oh, really?
-...with your chips.

-They're the best bit, right?
-Well--

-They are.
-Not entirely healthy, but, yeah.

Get that bread for me.

Still needs a tiny bit more.

I can see it's not done.

At the Bonehams' kitchen, Sharon tries
to rescue their trio of desserts

in the time remaining.

-[Marcus] What are we gonna do with figs?
-[Sharon] Right.

Figs need to go into--

Use the big,
rectangular baking tray in there.

Emily, go and get the pastry stuff out
of the fridge and I'll try and save it.

My heart really goes out to the Bonehams.
They've given themselves so much work.

They're really up against it.

Oh, my gosh.

-Oh well.
-I'm lost. Tell me to do something.

Cold water.

-Cold water for the pastry.
-What?

What do you want me to do?

-I just need the water.
-I was just going to do it for you.

Can you find me a rolling pin?

All right, stop.

Do it a little bit at a time.
Stop crying, it's fine.

It's fine,
pour a little bit at a time.

Little bit at a time.
Why you crying, sweetpea?

I tried chopping me finger off.

It's fine, it's all fine.

-Emily.
-Hello.

-Break?
-Yeah.

-How's it going?
-Not well, not well at all.

-You all right?
-Yeah, it's just a bit hard.

Because you really want to do well,
don't you?

But you're getting things going.

I don't want you to cry anymore.
Get in there, do what you're good at.

-Okay?
-Yeah.

-All right?
-Yeah.

Go.

How's it going?

I think we might have a crumble.

With only 15 minutes left
on this challenge,

new problems keep emerging.

[Dayo] It tastes just...

It's good but I feel like it's missing
something.

Some spice.

-Wanna put some spice in it?
-The base is there. Missing that kick.

-At home we put spice in everything.
-We have to.

-[Gabriel] Mandatory.
-Yeah, chili flakes.

-Chili flakes.
-Is that enough?

-That's enough, that's fine.
-[Gabriel] I love spice.

If I don't have a meal with spice
it kind of agitates me.

-Mister Spice Man.
-[Dayo] Mister Spice Man.

Okay everybody, you have ten minutes left.

Ten minutes.

[Hannah]
Put it in the grill for, like, a minute.

With the tin foil on, just to heat it up.

Knock it.

Try it.

I didn't put in salt.

There's no salt in the bread.

-[Mike] Can we remake a small one?
-No.

Have to put salt on top.

The cake's not going to be cooked
in time.

The tarte tatin is not going to be
cooked in time.

But the crumble's almost done.

[Dayo] There we go, that's fine.

It's got crunchiness
in the middle, that's what I want.

-That's perfect, that's good.
-Isn't it?

Perfecto.

Okay guys, you got two minutes left.

-That there.
-Shush.

That's what I'm trying to do.

The crumble is not crumble.
The cake is not cake.

[Tommy] Ten seconds to go.

At least we'll have one.

-[Tommy] Four...
-[Angellica] Three...

-Two...
-One...

Guys, your time is up.

Please stop cooking.

That was fun.

Certainly different.

What was your job in the kitchen
today, then?

I basically was just bossed around
by my mum.

Mum was just making a mess while I was
clearing up after her most of the time.

My family is pretty organized.

I didn't want to step on my sister
or my mum's shoes.

It's been quite amusing, sort of,
who's trying to be in charge.

How was it with your son?

He can't boss me, no. I'm the boss.

I'm the mama, the one and only.

You know?

It's time for the judging.

And the Fasayes are up first.

For their ten-pound comfort food,

they've made chicken, carrot
and mushroom soup

garnished with croutons.

For me, soup is definitely a comfort food.

It's a very difficult thing
to present well.

I'm not that keen on the wilted lettuce,
I'm not sure it looks too appealing.

-Let's taste.
-Yes, please.

I think it lacks a little bit of depth.

You played it safe a bit, didn't you?

We love spice and peppers
and obviously, for other people to taste,

we don't want it heavy.

Now we know you guys like it,
we gonna do it.

Exactly. Don't be safe,
just do what you're good at.

[Tommy]
You guys have got so much personality.

I didn't see that personality
in this dish.

That's such a shame.

The Birds made battered, deep-fried
pollock with a sweet tomato chutney.

Now my first thoughts are,
"This is a little bit sparring."

I was hoping for a little bit more.

You didn't spend that much money.

So you could have bought more stuff.

And I don't know if there's comfort there
on this plate.

-Yeah, it's a bit of a stingy portion.
-Shall we try it?

I think the seasoning is perfect on it,
which is important.

The batter is very good
and the fish is very good.

The chutney has a lovely acidity to it,

which you really need with a fried fish.

-That's what you made, Hannah?
-Yeah.

Really lovely, really good flavors.

Would have been nice to have more food.

I'd love to have some more
of your cooking.

Thank you.

The Boneham family was supposed to make
a trio of desserts.

But they've only managed
to serve fig tarte tatin

and rhubarb crumble.

We're supposed to be looking
at three deserts.

But you've only presented us with two.

One is still in the oven.

So this is the fig tarte tatin.

Oh, dear.

I'm not... going to talk about your fig...

-Thing.
-It's just a bit raw still.

But at least you tried to make something
of the crumble.

I think it's all about having the ratio
of crumble to fruit right.

-And...
-Yeah, there wasn't enough fruit.

There wasn't really any fruit.

The fruit it did have is really nice
and acidic.

And actually the crumble topping
is nice and crunchy.

What I want you to do is
to get your confidence back up

and come back because you have
another round.

What are you thinking?

Don't make crumble.

Finally it's the Antonious with their
Spanish chicken stew and giant couscous.

And their added extra,

soda bread.

I must compliment you
on your presentation.

Thank you.

It could have looked really bland.

But you've got the green and the carrots,
you know, the orange. It's really nice.

Well done.

We're talking comfort food
but this is not beige food.

I thought it was also really good that

you made this, you saw you had a bit
of time and you threw something else in.

-Yeah.
-Let's try it.

This is a well-seasoned dish.

It really works well.
The flavors are lovely.

The one thing I will say is that
the bread is a little bit dense.

You forgot to put salt in the bread.

The chicken is cooked beautifully.

Lovely crispy skin, it's nice and tender
and juicy.

I really like it.

This is the ten-pound challenge
and you've made

a very nutritious, delicious
and comforting dish

which you would feed a whole family with,
so I think you've done really well.

You know, I think all the families
are just pleased that it's over and done.

It's not an easy thing to do to come in
and not know what you'll be cooking.

Antonious smashed it.

Yeah, they're the ones to watch,
aren't they? They're confident.

That shows in their cooking.

The Birds have got great skill.
They know where they went wrong.

I'm looking forward to seeing
their own dishes.

And then we've got the Fasayes.

The Fasayes, reckon they're bringing it
this next round.

They're gonna bring some spices.

The Bonehams, they're disappointed.
I just want to see them do better.

I think they can, can't they?

First round, under the belt. Done.

In the kitchen, it's time to cook again.

Our families have another chance to prove
their skills in today's prepared task,

before we have to say goodbye
to one family.

Just do what we do at home.
Just pretend you're at home, that's it.

There's a leaf on the floor.

[Cathy] Yes, it's a bit of basil.

-Boom-boom!
-It should be a brush.

This next round is Nation's Favorite
with a twist.

You're going to be making for us
your take on a cooked breakfast.

You've had plenty of time
at home to practice.

Or at least,
we hope you've been practicing.

You have an hour and a half.

Let's get going.

Me and Mum will go get flour
and spices and stuff.

You just use the best ones
on the plate.

How many eggs do you need?

[Steve] I'm going to need two.

-Do we need cream?
-No.

So today, we are making
a yam and egg breakfast

with some corned beef stew on the side.

Yeah, it's one of our family favorites.

It's Nigerian, so it's like--

-Sunday morning.
-Yeah, before church which is good.

When you wake up in the morning
and you just smell it.

It's just the best feeling ever.
Oh, okay!

You know, right?
You just rush downstairs.

The Fasayes aren't taking any risks
with flavor this time around.

They're planning to blow us away
with their spicy African take

on a vegetable omelette with yam.

served with corn beef stew

and infused with one of the hottest
chilies on the planet.

-[Victory] Hello!
-Hello, looks good.

So you've got a lot of inspiration
for your food from traveling?

Having an African background as well,
because we're Nigerian.

Yeah, that's why I can see the yam
influence in it.

But then, also the corned beef,
which is--

-Yeah.
-Which is so British.

And a hot Scotch bonnet.

Is this going to be the sort of breakfast
that wakes us up on a morning?

You won't even need to have lunch.
Just breakfast, that's it.

-Good luck, guys.
-Thank you.

With hot Scotch bonnet,

you have to be very, very careful
not to get them 'round your eyes

or any other part of your body,
because they are dangerous.

Also be careful of the way you cut it.

There was one time I cut the seed
and the seed is very powerful.

If you cut it at home,
the whole house gets affected.

-Everyone's eyes is gone.
-You have to be so careful.

Something tells me that

neither of us will be complaining
about lack of spice in the Fasayes' dish.

I think they're going to give
that corned beef stew some real punch.

Which we've asked for, so be ready for it.

Oh, it might blow my head off.

There are two forms. That's the green one,
and they are as hot as the red one.

-So, don't get fooled.
-That's true.

There are lots of problems that could
go wrong with pastry,

but I'm using the blunt knife this time.

I thought that was the safer way
of doing it.

As usual, the Bonehams are playing
to their baking skills.

But there's a lot to do.

They're making a quiche

with sausage balls,
sides of asparagus wrapped in bacon,

hash browns,
and an avocado hollandaise sauce.

-These are small enough, hopefully.
-That's beautiful.

-"Pewtiful."
-Beautiful Marcus, beautiful.

I've not practiced it with my family
but I have done it on my own.

I was trying to follow Sharon's recipe.
That wasn't easy.

Cheeky devil. I've grated your cheese
for you, my love.

As a food science teacher,

recipes should be second nature
to Sharon.

I spend all day with food
and teaching children how to cook.

So I absolutely love cooking,

but I especially like eating it.

But what she teaches in class

doesn't necessarily translate
into her own home.

I don't plan meals,
I'm really terrible at planning meals.

I tend to rustle something magical up.

Is that part of your job, planning food,
though? Planning?

The problem is, I plan all day.

Why don't you just bring one of those
plans home?

Oh, my gosh, the precision in this.

So, Marcus, what do you do
in the real world?

-I'm an engineer.
-That explains a lot.

That's why all his balls
are the same size.

Excuse me?

What I'm interested about is these, right?

What's avocado hollandaise sauce?

It's avocado, oil, lemon.

-There's no eggs in it at all.
-Okay.

I've never done it before in my life.

I can't wait to taste it.
I'm a big fan of avocado.

I think avocado's so versatile.

And it goes with lots of things. Yeah.

-Healthy fats.
-Yeah. Exactly.

Good luck with the quiche.

[processor whirring]

Turn it off.

Use a fork to go around the sides.

-Problem is I have all these fancy ideas--
-And can't do them.

And...

Emily, you're telling all my secrets!

I'm slightly worried that history might be
repeating itself.

The Bonehams have given themselves
a lot of work to do.

And Sharon is making avacodo hollandaise

-for the first time.
-Not keen?

I just had a taste of the avocado

and realized it tasted like
lemon-flavored toothpaste.

So, yeah, we're trying to sort it out now.

Where's the oil?

Just chunks.

-No, chunks. Chunks.
-Want to go thicker?

Get off, go away.

Why?

The Antonious love using
unusual ingredients.

They're making an adventurous
North African-inspired duck egg shakshuka.

It's a one pot dish made with chorizo,
mushrooms, and turmeric sauce

served with soda bread.

[Lorraine]
This is the golden paste that I'm making.

It's turmeric, water, and then you add
coconut oil and pepper

because the pepper makes the turmeric
more easily absorbed in the body.

So we're adding that to the eggs
rather than putting basic turmeric in.

But we just like trying different things.

We're an odd household,
we like to be different.

Never do anything normal.

They're doing a one pot wonder.
That shakshuka has to be amazing

to be able to compete with the rest.

And to try and make more
of their one pot wonder,

the Antonious are making soda bread,
again.

This time we're going to do it
by a recipe. Last time we blagged it.

We are feeling confident,
just if you mess up the bread, really.

Oh, it's now my bread?
So if it messes up...

-But if it's really good it's our bread.
-It's a team effort.

-Yeah.
-Yeah. [laughs]

After being criticized
for their bland bread this morning,

they can't afford to get it wrong again.

The salt is in the bread this time.

We got sunflower seeds,
little crunch on top.

Hopefully better than last round.

[Hannah] I think I've broke
two of the eggs already.

Maybe I'm not the best person
to be doing this.

[Cathy] There's no panic.

There is panic, Mum. There's always panic
when you're boiling eggs.

The Birds are putting their homely spin
on a cooked breakfast.

Keen to fill the judges up this time,

they're piling up the plate
with potato croquettes,

sausages, halloumi, camp fire beans,
a boiled egg and a bacon lattice.

Oh God, we've got so many separate things.

-You better crack on with that.
-Yeah, I am.

-I like to make big portions--
-Yeah, she does make big portions.

Enough to feed a whole village.

So when Dad's experimental meals go wrong

we can whip one out the fridge.

Dad Steve is always coming up
with new inventions.

I've learned to not knock it
until I've tried it.

It's either going to work,
or it's not.

-What's the worst that can happen?
-What's the worst that can happen?

[Tommy] Hello.

What's in this Bird's Big Breakfast, then?

-[Steve] Everything.
-Everything?

-You're not going to go hungry this time.
-No. Hope not.

I love a cooked breakfast.

That looks quite intricate.

[Angellica] Yeah, it's good.
Nice lattice work, there. Really good.

So, Steve and Cathy.

-27 years?
-Yes? I know.

-And counting.
-How have you managed it?

Our motto is:
"If you play together, you stay together."

So we go to dance lessons
once a week.

-What's your favorite?
-[Steve] Rumba.

-That's quite a naughty dance, isn't it?
-It is, yeah.

That's why you've lasted 27 years!

[laughing]

-It's embarrassing!
-I'm sorry.

Especially at social events
when they're, like,

on the dance floor and everybody
is dancing normally

and they're there doing some weird dance.

We'll leave that one.

The family vibe was going well,
we're ruining it.

Let's go, let's go, let's go.

This is just a little bit of streaky bacon

but put it in greased paper
and then we can bake it in the oven.

Put another tin on top of it,
keep it flat.

The Birds have got more
on their plate this time.

They do, but where's the twist?

They're making this bacon lattice,
it looks quite clever,

but it is just bacon.

Is this going to be a case of style
over substance?

-Rubbish.
-Dad! You have to do it again now.

Okay guys, you're halfway through
so you've got 45 minutes left.

The competition is hotting up.

No pressure.

-Mama, let's go.
-Okay.

[Lorraine] I might need the pastry cases
coming out of the oven.

While some families are
ramping it up a gear,

others seem to be far more relaxed.

-You're doing great.
-Thanks.

You're welcome.

I made the bread.

My bit is done.

Yeah, it's in the oven.

-You guys chilled as ever.
-Have you nearly finished?

-Yeah.
-We're on top of things.

Bread is in the oven.

Bread is in the oven.
With salt in it hopefully.

Yeah.

We're actually going to play a game,
if you want to play.

-What's this?
-When we're in the kitchen,

we like to play a game called "egg toss."
Basically, you throw an egg around

until someone drops it,
then gotta clean it up.

Who's gonna end up with egg
on their face?

I'm gonna go on this side.
I feel I have to go against my sister.

It's a really simple game

but you don't understand how scared
you get having an egg thrown at you.

Oh, yeah. Actually.

See, sometimes you can be having
a conversation

and just throw it back.

See, the worst thing is you won't be
paying attention.

So you can throw it
to the person next to you?

It was you!

-It was not my fault. That was you!
-That was you!

We've got it all on camera,
so we can find out exactly.

-Action replay!
-Action replay!

-She admits she lost.
-No, I'm being a good person!

But for our other families,

it's time to get serious.

[Lorraine] Will they do?

-Yeah.
-Yeah?

-Is that the quiche?
-They look really good.

-They look great.
-But as we know with a quiche,

-if it's not set in the middle...
-It's not set.

And what did we get last time?
A raw tarte tatin.

Right, they're not browning.

Flipped knickers. I'm struggling.

-You cut the yam and then you put them...
-We'll go with that one.

The Fasayes are concerned
about their presentation.

No, that's too small. I think this is
the biggest it can go.

Just leave it as it is.

-Leave it the way it is.
-Are you sure?

Yeah, it's natural. Natural color.

Okay, never mind. Never mind.

-We can do it with the egg.
-It's supposed to be two, two.

-We can do it with the egg.
-Yeah.

The Birds are relying on a couple of star
elements to wow the judges.

The potato croquettes,

-they're kind of like...
-Bubble and squeak?

-Bubble and squeak.
-Hash brown.

I'm just deep-frying them

because we've got bread crumbs on them

and give them a nice finish.

[Hannah] I reckon
that is just about perfect.

Yeah, get the beans in there.

The beans and the croquettes
do look interesting.

If they pull that off
that will be more along the lines

of the breakfast that we're looking for.

Campfire beans have like, maple syrup in.

But these ones I don't put maple syrup in.

But we still want the sweetness
out of them.

So it's more vinegar and sugar-based
more than tomato-based.

She did good.

I'll let you have that one, for once.

For once.

They're horrible.

The Antonious have reached a critical
stage in making their shakshuka.

[Lorraine] The important bit is to try
and keep the eggs as runny as possible.

Because duck eggs have
a slightly different white consistency.

Slightly more transparent and opaque.

But the yokes are absolutely incredible.
They're really yummy.

They're very confident
they can cook the eggs well.

I think it's really hard to get
a runny egg yolk in a shakshuka.

You have to make sure to take the eggs
off the heat before they're cooked.

Because eggs always continue cooking.

So if it looks cooked in the pan,
by the time you got it to the plate

they're like rubber, so, not so good.

Okay everybody, you have ten minutes left.

Ten minutes.

Get a plate out.

Okay, let me do that.

Want gentle flecks of feta, not rubble.

We've killed the asparagus.

Bacon is not quite as crispy
as I would have liked it.

Bacon just go in separately?

Mum's burnt the toast.

-If you really want to, you can do that.
-Don't do that!

You'll ruin it!

[Victory] In the middle! In the middle!

I'm very much a presentation person.
I just want it to look spotless, awesome.

If you like avocado, you'll like it.

If you put too much on, I'll wipe it off
because it's horrible.

Shall I put a tiny dollop?

-The cheese does go under the kebabs.
-Okay.

I feel like we've missing something.

Well, we're not.

[Steve] Spot on.

With so much on their plates, the Birds
have forgotten one vital element.

[Zoe] That's cooked.

Isn't it?

Got one more minute to go, guys.

-Literally 60 seconds.
-Yeah, take them off.

That's way too much.

No actually, just take it off.
Don't need it.

I have the urge to garnish.
It's killing me!

Ten... nine...

-eight...
-seven...

-six... five...
-Are you happy with this, Steve?

-four... three...
Yeah, why not?

-two...
-one...

Stop cooking.

Put everything down.

Did it!

If they say the pepper's not necessary
I'm gonna cry.

The family dynamic is playing out
pretty well.

Like, I'm still the director.

-You're in charge, eh?
-I'm in charge.

I'm not too sure I'm in charge.

The bossiest thing I did was ask
somebody to check on the sausages.

-That was it.
-You're putting some kind of contribution.

-That's good.
-"Contribution."

I'm a bossy mum then, I'm really bossy.

I don't mean to be but it just happens.

Yeah, I suppose it happens.
But they're as bossy.

The two kids together.

We're all big personalities,
no point everyone arguing.

-If we kept doing that for 90 minutes--
-It wouldn't work.

-It wouldn't work.

First up for judging, it's the Antonious.

Their cooked breakfast with a twist is
shakshuka eggs with chorizo,

mushrooms and turmeric sauce

served with soda bread.

This looks amazing.
It's bright, it's colorful.

And I love the idea of having breakfast
that you share.

And that includes the bread as well.

[Tommy] I think we should dig in.

[Angellica] I like it.

I think it's quite tasty.

I probably would have liked a little bit
more kick in it.

I actually think the chorizo is delicious.

It comes through and that's probably
the right amount of spice for breakfast.

My issue is with actually the egg.

You have managed to keep the yolk runny
which is the really hard thing,

but there is bits of sort of jellied
egg white, which really is a no-no.

Yeah.

There's definite improvements
in the bread.

Salt was a good addition.

I think you as a family love your food
and you know how to cook.

[Tommy] But you stood around a lot.

I wonder if you could push yourself more
and really impress us.

Yeah.

-Thank you very much.
-[Antonious] Thank you.

The Fasayes have made a vegetable omelette
and a spicy corn beef stew

served with yam.

You all right? You look so nervous.

They're about to be critiqued by you.

Okay.

Well, first off...

I don't think presentation
is really your strong point.

I don't want to be mean,

but it's a little bit clumsy.

You want your food to look
as good as it tastes.

-Shall we have a taste?
-Let's have a go.

So in the first round you said you were
going to come back fighting.

And knock us for six.

I think you did what you set out to do.

I get your food now.

You left out some of that spice
in the first round, that was such a shame.

This is absolutely delicious.

That is packing a punch and the flavors
you've got in this dish now

are phenomenal.

Your omelette doesn't look that appetizing
but it tastes amazing.

The vegetables, just there's still
that crunch. Different textures to it.

You know, omelettes can sometimes be
a bit flat.

It is great.

-Thank you.
-Well done, it's good.

For their cooked breakfast with a twist,

the Birds served sausages, halloumi,
campfire beans,

a boiled egg and a bacon lattice.

When I first saw this it just put a smile
on my face.

It just looked playful.
It looked fun.

Is there something missing?

Yes.

What's missing?

One of the potato croquettes,
by the look of it.

That's a shame.

Put a lot of work into them.

-Yeah.
-Yeah.

This is everything it says on the tin.
It's English breakfast, isn't it?

The egg is cooked perfectly.

And a lot of work
has gone into that lattice.

Steve. You did that, didn't you?

I do feel there are some elements
of style over substance.

Because actually whilst the bread cup
looks lovely, the toast is...

It's kind of just dry toast, really.

As much as the soft-boiled egg
is beautifully done,

you can't season it

so then it actually becomes quite bland.

And the sausage as well, has been in
for quite a long time.

The beans are sweet.

There's a lot of sugar in them,
especially for breakfast.

Overall, I think it's fun and playful,

but I just think you could have made
more of the elements and it's a shame

that you couldn't get your final potato
on the plate.

-Thank you.
-Thank you very much.

Finally it's the Bonehams

with their asparagus wrapped in bacon

and a sausage ball quiche.

We gave you a brief, we said,
"Come back, come fighting."

-Are you happy?
-Much happier, thank you.

Emily?

Yeah, I'm more happier
than I was earlier, yeah.

Good. Well I think it looks lovely.

-Shall we get stuck in?
-I think we should.

I didn't think

-I really wanted quiche for breakfast.
-Sorry...

-But it's really good!
-Really good.

[Tommy] The pastry is cooked perfectly,
you'll be glad to know.

But also the filling is set perfectly.
So I couldn't have asked for more.

I love it.

I think it was a stroke of genius
that you left the avocado off.

I think if that had been on the plate
we may not have been saying the same.

-Well done for coming back.
-Thank you.

After two challenges,

it's time to decide which family
will be leaving the competition.

Honestly, I'm a little bit confused
by the Birds.

I know how much they love food,
they've won competitions,

but they haven't come here today
and wowed us.

Round one, okay.
Round two, middle of the pack.

I didn't really enjoy the breakfast.

But I can see the potential in them.

There is potential.

We didn't do amazingly
and we didn't do horrendously bad.

I think we're...
I wouldn't say safe, but...

maybe.

The Antonious are so interesting.

They are absolutely
cool for school, but...

talented in the kitchen
and just have so many great skills.

That's what excites me.
For me, they are the best of the bunch.

but I think they could do a lot more.

The Fasayes
aren't very good at presentation.

I don't like the look of the food.

But I wouldn't mind going around
for dinner because it tastes good.

The Bonehams are interesting, aren't they?

So interesting. I mean, that kitchen
is like a playground, isn't it, really?

Where you've got all these characters,
some big, some small,

but their round one was really terrible

and they struggled
but they came back fighting.

We took on what they said
in the first round

and we communicated, didn't we?

Nothing can make up
for this morning.

I think we're going home.

[Tommy] Well done today, guys.

It's not easy
coming into a kitchen like this.

And especially under the time constraints.

We've had some really good food
and a few not so good bits too.

Unfortunately, only three of the families
can go through to tomorrow.

The first family going through is...

The Antonious.

Yay!

The second family going through is...

The Fasayes.

The third family staying is...

The Bonehams.

No way!

Thank you!

So it's sorry to say,

that the Birds,
we have to say goodbye to you.

Thank you for everything you did.

I can't believe we got through.

I'm in a bit of shock.

At least we can have a lie-in tomorrow.

Don't have to come
and do it all over again.

New best friends in the competition!

-Smashed it!
-Smashed it!

But that chutney, that's going to be
on Dragon's Den, yeah?

'Cause I want to get that.
I need that.

[Victory] Just a little! Just a little!
Just a little! Just a little!

I can't believe we made it through
to tomorrow!

-I don't know how.
-I don't know how.

Tomorrow you guys are in charge.

Good morning! Hello!

Next time, our three families
battle it out for a place in the playoffs.

You know the old saying?
"Too many cooks?"

In this round only one member
from each family will be cooking.

Did I do it wrong?

[Tommy] I don't know, we'll find out.

That's it, presentation!

Look at that clever girl!

-This is perfect.
-Exactly.

-Step away...
-From the bench!

I'm aiming for that oomph!