The Big Family Cooking Showdown (2017–2018): Season 2, Episode 7 - Episode #2.7 - full transcript

-[Tommy] 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.

[woman] I wake up thinking about food.
I go to sleep thinking about food.

We're either gonna prepare something great

or we're gonna give the judges
food poisoning.

[laughs]

They come in different combinations.



From in-laws...

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

...to grandparents.

Nan, these are going horribly wrong.

-Twins...
-Oh, yeah.

...to teenagers.

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

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.

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! All right, stop.

And me, Angellica Bell.

I've written family cookbooks

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

[Angellica] It's delicious.

My granddad would just love that.

Yes, Angellica!

[contestants laughing]

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 a bit overwhelmed.
-Just take your time, Daddy.

This has gone so wrong. Oh!

[glass shattering]

Three families are back,

fighting for a place in the playoffs.

Do you like moves?

The moves, the moves,
some moves, some moves.

Last time,

-after twists...
-Oh, ooh! Ooh!

...tears...

[sniffles]

It's fine, it's all fine.

...and tension...

-You gonna put salt and pepper in there?
-Yes, Mother.

All right, only asking.

...one family went home.

It's sorry to say...

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

And at the end of the day,

we'll be saying goodbye to one more.

[exhales]

I need coffee.

Dayo, her daughter Victory,
and son Gabriel,

are the Fasayes from Kent...

-Six, seven. Ay, ay!
-Hey!

[laughter]

...who are spicing up the contest
with their fiery food.

We always put pepper in everything.
[laughs]

It tastes so good.

[smacks lips]

It's good.

Last time, the Fasayes' feel-good flavor
was faultless.

This is absolutely delicious.

But their presentation let them down.

I'm not that keen
on the sort of wilted lettuce.

Should we try a bit of meditation before?

[chuckles]

The Bonehams from Weston-Super-Mare

are 18-year-old Emily,

her uncle Marcus,

and mum Sharon.

A chaotic cook who loves to bake.

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

My favorite thing to cook

is chocolate orange scones.

-You've got chocolate orange sponge...
-You use--

-...and you put jam on it and cream?
-Yeah.

No! Not jam and cream.
You put chocolate spread

and clotted cream.

No wonder you need to run so much.

[laughing]

-Last time in the morning...
-[Sharon] Oh, flip knickers!

...she took on too much
and the Bonehams' bake bombed.

It's just a bit raw still.

The afternoon, however,
was a totally different story.

But they came back fighting.

-It's really good.
-It's really good.

-[Tommy] Really.
-[Sharon] Thank you.

The final family are the Antonious
from North London.

Lorraine,

son Mike,

and daughter Zoe...

who love to be experimental with food.

[Mike] As a family, we like to use
quite different ingredients.

[Lorraine] Now it's so easy to get hold
of all these international foods.

You want to cook more exotic foods.

I like making things look pretty and...

-aesthetically pleasing.
-[Mike] We like to mix it up a bit.

And in the last heat...

the Antonious proved they can
plate their food with flair.

I must compliment you
on your presentation.

Thank you.

But finishing well ahead of time...

-Have you really finished?
-Yeah.

...wasn't so impressive.

You stood around a lot. I wonder
if you could push yourself and impress us.

-What're you doing?
-Tying it up.

-Can you do it, please?
-Sure.

Just redo it back up.

Good morning.

-Hello.
-Good morning.

-Hi.
-Good to see you.

Today we've got two more rounds
for you to enjoy.

At the end of which,

two families will advance through
to the playoffs.

You know the old saying,
"Too many cooks..."

You don't need to worry
about that for now.

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

We're gonna give you two minutes

to put your best cook forward.

So you are the one.

It's your time to shine.

-You have to think carefully about this.
-It's Victory.

[Marcus] You two got me into this.

[Zoe] You.

Are you mentally capable
of doing it though, Mum?

No, but--

Every time, you always--
You pass my expectations.

I'm not the best cook.

Emily's a better cook.

-[Sharon] Rock, paper, scissors?
-No!

-Rock, paper, scissors.
-Loser has to do it, okay, go!

One, two, three.

You-- you won!

-What does that mean?
-You got to do it.

No! That's losing.

[laughter]

-[Marcus] You've got to cook.
-[Angellica] Time's up.

The Fasayes, who will it be?

Victory.

The Antonious?

Mum.

-And the Bonehams?
-Sharon.

Okay, so,

anybody who's not cooking,

please make your way to the den.

-Good luck.
-Thank you.

There's no time for saying goodbyes.
Let's go, let's go, let's go!

[Tommy] Okay.

I guess you wanna know
what you're cooking.

Be nice.

[Tommy] It's a classic.

It's back from the '80s.

It's a chicken Kiev.

But don't worry.
You're not totally on your own.

We got you some recipe booklets.

There are three recipes,

each with a different level
of technical ability.

Easy, medium, or hard.

But we've also given them
extra ingredients,

should they want to invent their own.

And while we'll be judging them
on their technical abilities,

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

But remember, it's you who's gonna
have to face your family at the end.

[Angellica] And your time...

starts now.

Lorraine, Sharon, and Victory
have just one hour

to make their chicken Kievs
and side of choice.

Little do they know that their loved ones
will be in our backstage den with me...

watching their every move.

She got this.

Go, girl!

[Tommy] Who doesn't love a chicken Kiev?

I mean, crispy outside,

well-cooked chicken,
and then oozing garlic butter.

And I love it when the butter drips out
and it all soaks into the breadcrumbs.

It's just amazing.

[Mike] She looks nervous.
She'll smash it. It's all right.

I think so.

[Marcus] She looks calm and focused
at the moment.

Yeah. But I'm just waiting
for her to get flustered.

I never follow a recipe at home.
I just...

shove things together
and hope they work.

Sharon's been experimenting with baking
since she was a youngster.

I learnt to cook from my mum originally.

When we were little,
she used to cook jam tarts with us.

Obviously not touching the oven,
I was only a little.

And now, Sharon likes to freestyle
with her baking skills.

[Sharon] I love baking because

I've done it so much that I've got
the recipes in my head.

I know the basic sponge recipes.

If I'm making a fruitcake, for example,

I add in all sorts
of different bits and pieces.

That is always something
that comes more naturally to me

than cooking a meal, for example,

and using herbs and spices

and salt and pepper. [laughs]

The first one is just too simple.

The last one... is just a stretch
too far for me.

So, I'm going in the middle.
I think, with middle ground.

The medium recipe requires a pesto filling
made from scratch

rather than a simple garlic butter,

and will be accompanied by Hasselback
potatoes, green beans, and fried parsnips.

The difficulty with the medium recipe

is the use of the unusual pesto stuffing,

which can lead to a leaky filling
and dry chicken.

Now I wish Marcus was here 'cause
I couldn't turn my cooker on yesterday.

Marcus, where are you
when I need you? [sighs]

Tell me about your relation
with your sister,

which is really quite
a sweet little dynamic, isn't it?

Is it? That's not been
described that way before.

Well, how has it been described?
How's it been described?

Yeah, we need to be kept apart.
We like to row and bicker, so...

but in a loving way.

[laughing]

No!

For her pesto,

Sharon blitzes ingredients
including pine nuts, basil,

sun-dried tomatoes, and olive oil.

But it's stuffing the chicken correctly
that's crucial to this pesto Kiev.

I do feel a little bit guilty
that she's in there

and I'm just here watching.

[Sharon] I just hope it's okay today,
what I do.

I don't like it very much.

[Tommy]
A good Kiev should have lots of filling.

The pesto, you want a really defined
cylinder through the middle.

Now, Sharon doesn't usually use a recipe,
but it's a huge risk.

If she does this wrong,
it'll turn out dry.

Did I do-- did I do it wrong?

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

It's just gonna be like a rock.

Well...

-Hi, Lorraine.
-Hi.

-You're using the chicken thighs?
-Yeah.

-Why do you use the thighs then?
-I've never done Kiev as thighs before.

Thought I'd try something different.

-That's the most complicated, isn't it?
-Yup.

Miss "I don't wanna do it, I'm nervous"
picks the hardest bloody one.

Okay, that's a strong move.

The hard recipe is a Kiev
using chicken thigh,

with a garlic and herb butter filling
and breadcrumbs, both made from scratch.

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

Lorraine will accompany her Kiev

with sides of ratatouille
and parsnip Parmesan crisps.

If you chose the hard recipe,

you'll need to make sure you don't
run out of time with too much to do.

Definitely felt that I needed to push us
as a family, sort of, more.

I know that we can, sort of,
do the skills and what have you,

so I suppose it's just showing
to the judges that we can actually...

be more skillful.

[sizzling]

All right, go on then, turn it over.

No, leave it the other way.

The Antonious pride themselves

on making adventurous food
that stands out from the crowd.

Every meal time's different,
so we've never got just, like,

basic pasta or just, like,

just meat and vegetables.
It's always something exotic.

We don't have jars of things.
Everything's sort of cooked from scratch.

I mean, I love-- I've got a spiralizer

and a mandolin,
so everything has to be chopped

or made to look different
than just a basic carrot.

[Mike] And dinner time, there's always
a minimum of six dishes.

There's always a wide array.

That looks beautiful, darling.

[Mike] I am hungry.

My Kiev bombs. Hopefully, they'll...

-Dropping bombs.
-...explode in your mouth,

but with garlic butter.

And it hasn't all oozed out.

Whilst Lorraine and Sharons' Kievs
are well on their way,

Victory still hasn't decided
on which chicken to use.

I don't know...

She's still kinda thinking,
"Do I use, you know, thigh or breast or--"

Come on, girl.

Make up your mind.

But something she is sure about...

is how to season it.

Victory's mixing up elements
from the easy, medium and hard recipes,

but is yet to decide
which cut of chicken to use.

For the stuffing, she'll be spicing up
garlic butter from the easy recipe

and breadcrumbs made from scratch
from the hard recipe,

with sides of Nigerian jollof rice
and salad.

The risk with going off-piste,
is you may get confused

without one single set of instructions
to follow.

[Victory]
But I will add my own twist to it,

and just keep a little bit of spice
just to give it a good kick.

The Fasayes' love of cooking
with hot spice

has been passed down the generations.

My mum, yes. She's got this African
background of cooking and also...

learning a lot of stuff
in the Western world,

and putting them together.

She's one of the first black people
to work in the Ritz, in the '60s & '70s.

I remember when my mum cooked,
she always, you know, put in pepper,

she's putting spice, she's putting this,
she's putting that and...

When she put everything together,
it looked so wonderful.

It tastes so good, you know,
and in our family,

believe you me,
we always put pepper in everything.

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

-we will put it in ice cream.
-Oh, yeah.

[Victory] Not gonna lie, I've never made
chicken Kiev before, so this is new to me.

-Victory.
-Hi.

-Which recipe are you doing?
-I'm still...

indecisive whether I'm gonna go
for the breast or the leg.

You're not necessarily following easy,

-medium or hard.
-Yeah.

-Kind of amalgamation of all of them.
-Okay.

Are you making the filling?
Is that the recipe or your own?

This is my own. I've added
quite a good mix of spices

already in my butter mix, so...

Sounds real free style.
I'm looking forward to this.

Thank you.

-Good luck.
-Thank you very much.

[Tommy] Victory's made a lovely
spicy butter, but when I spoke to her,

she hadn't decided if she was using
the breast or the thigh yet,

and that makes a big difference.
The thigh probably takes

half the time to cook as the breast
and she needs to make a decision fast.

[Dayo] I wish I'm there,

because that's my part, making decisions
of what needs to be done

and how it needs to be done.

What am I gonna choose?
I gotta choose, I haven't got time.

Your sister could do with your help.

-Yeah.
-She could, yeah.

I know, I think the pressure's
getting to her

but her timing is a bit slower
than I thought it would be.

Okay, guys, you're halfway through.

-Oh, my God.

-Get going.
-[Angellica] Is this completely different?

Yeah, we love chicken but it--
it's just, like-- We just don't do--

-Cook chicken Kievs? Yeah.
-Yeah. Kievs, no.

And sometimes, when we do do it,
we get the one--

the ready-made in Morrisons.

Nothing wrong with a ready made Kiev.

And just work it in there, like, you know,
"Kids? Dinner's ready."

I know, I'm not gonna lie.

Do like a shop-bought sometimes.

Whilst Victory continues
to contemplate chicken...

Lorraine's already thrown together
a not-so-simple side dish.

What's your mum doing as a--
As a side? Beans?

So, she's doing a ratatouille.

It's basically onions, tomatoes,

habanero, some green beans.

Then if I've got time,
I'll do some Parmesan crisps.

Mum's thing might be time.

-100%.
-She's doing a lot.

[Tommy] Lorraine's a true Antoniou,
she's cool as a cucumber.

I'm a bit worried about the time.

She hasn't started cooking
her chicken yet or her parsnips.

Is she actually gonna be ready on time?

Okay, so you've got 18 minutes left.

Why is she so chilled out?

-It's getting a bit tense.
-[Zoe] I don't wanna be here anymore.

Though they shouldn't be worried.

But the Antonious aren't the only ones
fighting against the clock.

Okay, so this is the Kiev.

Your mum's got her chicken cooked.

[Emily]
Wonder what she's doing as a side.

Yeah, I was just about to ask you that.

I meant to be serving sides with it.

I don't think anything's
going to be served with it.

She just said she's probably not
gonna do a side as well.

[Emily] No...

No, she did not!

Yesterday, the Bonehams
didn't finish all their dishes.

If they're gonna secure their place
in the competition,

they really can't afford
to make the same mistake again.

[Sharon] I'm just wondering if I could
coat this in flour...

and put it in the deep fat fryer, and...

see what happens.

I have never fried a parsnip in my life.

Here goes nothing.

My family should be really worried.

I've never used one before.

Oh, my gosh.

Over with the Fasayes,

Victory finally picked the biggest
cut of chicken

to stuff with her spicy filling.

But it's been in the oven...
for less than ten minutes.

[Tommy] Victory, you know,
I love chicken Kievs.

Are you gonna be ready?

-No.
-No?

I don't know. This isn't gonna go well.
I just know it. I--

What's wrong?

I think the chicken's gonna come out raw.

Victory chose
the biggest cut of chicken on the bench,

but she spent ages making up her mind.

She hasn't really left herself very long
to actually cook them.

Raw chicken. It's raw chicken. Oh, my God.

Ah, it's not cooked. It's raw. It's raw.
It's raw. It's raw chicken.

-I don't know...
-She's worried about the chicken.

Her chicken is not really cooked-cooked.

She looks like it's defeated her already.

Oh, no. She's shaking her head.

-She looks really upset actually.
-Yeah.

And she's got that face,

and I don't like seeing that face.

Please cook. Please cook. Please cook.

Highest setting. That's it.

She pumping it up now. Pump-- pump up.

But Victory isn't the only cook
in the kitchen

to have left something to the last minute.

I'm doing the Parmesan crisps.

Literally could not have done it
any quicker.

I don't even think Tommy would have been
able to have done it any quicker.

She left it a bit late.

You've got just under three minutes
left now.

I should be in there, like,
"Chicken, now. Oven, now. Gabriel, cut.

Vicky, slice."

Mummy, bag it together, cook."
That's my thing.

With time running out,

Sharon, Lorraine, and Victory

get their Kievs and sides on the plate.

-[Angellica] She's thinking presentation.
-Finally!

She's doing it.

That's it, presentation.

Look at that.

Clever girl.

What am I doing?

Somebody tell me.

Oh, no! Why is it in a bowl?

What are you worried about with your mum?

It doesn't please me that she's got bowls.

-[Emily] Why?
-I like how that's your biggest stress.

-Everything-- No.
-Yeah.

Not that it's not gonna taste nice
or it's not on time, it's bowls.

Oh, presentation, I'm shocking.

I'm shocking. Emily's presentation.

Mine's bump, doomph, ta-da!

[Tommy] Got 30 seconds to go!

Mum, what are you doing?

What are you grating?

[Zoe] What is that? What is she--
What is she doing?

Mum stressed me out so much.

Do you wanna be my mum?
'Cause I don't have one after this.

I'll take you any day. Come on, baby.

You're practically mine.

Time is up, guys. Stop cooking.

Nothing else on the plates.

[Sharon] Couldn't believe the time.

Much, much harder than yesterday.
Much harder.

You okay?

No. I'm-- I can't believe I served them--

I'm serving them uncooked chicken.
It's beyond me, honestly.

[Lorraine] Yeah, but that is a huge piece.

And the time went so quickly.

[Sharon] Okay, you stop panicking
'cause you've got stuff on a plate.

Yesterday, we didn't have anything
on a plate.

Yeah.

It can be fine. Don't worry.

Thank you.

Wow, that was hard.

-Yeah, definitely.
-It was really hard.

I think my mum would've made
a really good job

of the jollof rice 'cause she's a queen
of jollof rice but other than that,

I dunno, it's hard to say.

I think Emily would've done a better job.

-Really? Both of you did a brilliant job.
-Yeah.

Only one way to find out.

In the judging, as well as looking
at flavor, presentation and execution,

we'll be taking into account
the technical abilities shown

in making their easy,
medium or hard recipe.

Or as in Victory's case,
a combination of all three.

Victory freestyled with her own
spicy twist on a chicken Kiev,

served with a Nigerian jollof rice
and salad.

Watching you in the den,
I saw you had a lightbulb moment.

You were about to just dollop the rice
onto the plate.

Then you thought,
"Get a food ring,"

-Yeah.
-So you really thought about it

and I just think it looks lovely.

I was mean about your presentation
yesterday. I think--

this is a lot nicer.
It looks nice and appetizing.

Let's try this rice, then.

There's a kick to that.

Soz.

I'm a massive fan of jollof rice.
I love it.

But that rice is...

a tad underdone,

-which I think you know.
-Yes.

I love these flavors.
You cook with such...

good spice and heat and it's really tasty.

-Your rice is a little crunchy.
-Yeah.

Right, the chicken.

Oh...

Cooking chicken's a fine line.

You were very worried
about this being raw.

And actually...

it's bang on.

Wow.

It's really juicy.
It's-- it's cooked really nicely.

Maybe you've been
overcooking chicken before.

I might have.

I would've loved to have seen
a bit more

of the garlic butter just to ooze out,

'cause that's the beauty
of a chicken Kiev.

But in terms of the way
you've cooked your chicken...

I'd eat some more.

Wow, thank you.

[Tommy] Okay.

[Angellica] Moving on
to the next plate. Lorraine.

Lorraine challenged herself with
the most difficult chicken thigh Kiev,

and styled it up with ratatouille
and parsnip Parmesan crisps.

So, I like this dish

and the presentation style.
It's bright and colorful.

But is this meant to be
parsnip Parmesan crisps?

It is.

Oh, it was a last minute thing,

so I've just run out of time.

You're the only person
who used a chicken thigh.

-That was the most advanced recipe.
-I normally do it with breast.

So why choose the thigh you've never used,
when you're cooking in a competition?

To up-- up my game a bit from yesterday.

Fair play to have sat the other two off
and give yourself a lot of work to do.

-Very good.
-Hopefully, it's worked out.

We should get stuck into this recipe.

[Angellica] Yes.

-Ratatouille's fantastic.
-I love this.

It's really tasty,
really lovely seasoning.

I like that you've used
different vegetables.

Nice little bit of acidity in there

and a little bit of spice as well.
Really nice.

Unfortunately,

because the oil was too cold
to make the parsnip crisps,

they're soggy, but they've soaked up
oil as well, so they're kinda greasy,

and you get left with a bit
of a mouthful of oil which isn't pleasant,

-but the main event--
-Yes.

Has Lorraine's risk of going
for the most difficult recipe paid off?

It's absolutely delicious.

-Thank you.
-It's cooked really well.

[Angellica] You've coated it beautifully.

You took a risk, and it paid off.

It's really juicy.

The tarragon flavor in the butter
is just delicious

and it comes right through, 'cause
chicken Kievs can be so punchy with garlic

but with the herbs as well,
it makes it really rounded.

All that does is when you cut it
and that butter oozes out

and that soaks into the breadcrumbs
and it just becomes absolutely naughty.

Yeah, it's a really good effort.

That is delicious.

Thank you.

[Angellica] And now to Sharon's Kiev.

Sharon followed the medium recipe.

Pesto stuffed chicken breast and wing

with Hasselback potatoes,
green beans, and fried parsnips.

The veggies are a little...

-bland. It's just beans and parsnips.
-Yeah.

I might have kept the parsnips in longer,
just to give them a real crisp.

Yeah.

Right. Down to business.

[Sharon] Oh, dear.

So, has Sharon successfully
followed the recipe...

or will her pesto stuffed Kiev be dry?

I think it's a real triumph.

Yay.

[Tommy] What you've done is
put a perfect line of pesto

right through the middle
of that chicken breast.

And the pesto's a lovely flavor,

the breadcrumbs are nice and crispy.

Well done.

The chicken is the masterpiece
on the plate.

I concentrated on actually trying to get

a piece of chicken on a plate,

and then didn't know
what I was gonna do with the other bits.

[Angellica] Sides aren't the greatest.
You could've used more flair.

Yeah.

But have more confidence because
that chicken's really well seasoned, so...

Congratulations.

A wonderfully constructed Kiev. Well done.

Thank you.

Great first round.
Three lovely chicken Kievs.

Yeah. They were all great. I think--

I think the Antonious' was the best.

And then maybe the Bonehams',
slightly ahead of the Fasayes'.

Totally agree.

Judging over,
the families can finally find out

how their loved ones got on.

-[Dayo] Hello, sweetie.
-[Gabriel] What's up?

-How are you?
-Hi, Mum.

You're good. Hello.

I missed you. I know.

You all right?

-How'd it go?
-Kinda stressed.

-How did it go?
-Are you stressed?

-The chicken wasn't cooked, was it?
-Was it?

Yeah, it was perfect.

Went quite well. The comments were good,
so, I'm quite really relieved.

How was the chicken? Is it just the way
Mama makes it?

It was cooked and that's what
I was worried about most.

Their reaction to the jollof rice
was interesting. They're like,

"Ooh, whoo, okay, this is spicy."

What'd you think
whilst you're watching it?

Why were they in bowls?

They were just there so I picked them up
and I put it in the bowl.

I know! I would never have served it
in a bowl normally.

After this challenge,

one family will be sent home.

And the remaining two

will go through to the playoffs...

where they'll battle two new families,

for a place in the finals.

No.

Aw, look at you all.

Families reunited.

And the good news is...

it's going to stay like this.
Because for our next round,

we want you to cook us a main course

and dessert.

[Tommy] However, you have to include

two main ingredients.

The first is goats' cheese
and the second, passion fruit.

But you already know that
and you have been practicing,

so we're expecting some really good food.

Goats' cheese and passion fruit
both have standout flavors,

which makes them tricky to pair.

And if they're not used in the right way,

goats' cheese can be overpowering
and passion fruit can be acidic.

[Angellica] You have two hours.

Let's go.

-What're you looking for?
-[Mike] Little bowl to put radishes in.

-You good?
-Yeah.

I'm making a pizza base for goats' cheese

and beetroot and caramelized onion.

The Bonehams are sticking to what
they know best, baking.

They're making pizza topped with
key ingredient goats' cheese and pesto,

with potato wedges
and a Sharon fruit salad.

For pudding,

ginger biscuits paired with key ingredient
passion fruit in a cheesecake.

[Sharon] I'm just kneading the...

pizza dough at the moment.
I'm trying to get

the dough all stretchy.
I'm looking for a bit of a...

like, bubblegum type...

stretch to it.

Me and Emily have made pizza
since she was very, very tiny.

As soon as she could make Play-Doh,
instead of making Play-Doh,

we made pizza dough.

Single mum Sharon passed on
her love of baking to daughter Emily.

I remember making
lots of biscuits and things

when I was younger, thanks to you.

-You're very good at them now, aren't you?
-Thank you.

No, it was more baking.
We always did baking.

-It's easy start with children, baking.
-You're not gonna go,

"Hello, Emily, we're gonna make lasagna."

No, but I have now.

Yeah.

So I'm currently melting the butter

to make the base of the cheesecake.

The base is made of ginger biscuits
to give it extra flavor.

Lots of ingredients.

You're really excited
about this cheesecake.

I think we both have sweet tooths, but--

-We do.
-...passion fruit cheesecake.

But passion fruit isn't
the only ingredient this family's using.

-Sharon?
-Little bit me.

You using Sharon fruit
because you're Sharon...

-Yeah.
-...or because you like the flavor?

No. We just like the name of it.

[Tommy] Just like the name!

Do you wanna explain what's going on
for the dessert, as well?

Ginger, nutty... Emily.

-[all laughing]
-[Tommy] Oh!

[Emily] Where's your brother?

Is he the bland flavor?

Oh!

[Sharon] Oh, that was mean.

[Angellica] That's mean.

-Did you call me bland?
-Come on.

Yeah!

Oh, gosh, I need to get out
of this kitchen.

Come on, let's go. You can get on
with your cheesecake.

I'm currently putting the biscuit base
into the jars...

and then I'm gonna be putting them
in the fridge to cool,

ready to put the cheese on.

[Angellica] I love cheesecakes,
making cheesecakes,

but you just need to make sure
it's smooth,

the base is done nicely, not too hard.

[Tommy] Do you remember yesterday,
the crumble had...

like, that much fruit--

You're into your ratios, aren't you?

Well, it's important.

-Not too thick. Yeah, definitely.
-I want a better ratio than yesterday.

Clock at the six.

-Six, six, six.
-Six.

The dish we're making is a lasagne,

with an African twist.

Hot and spice, spice, spice,
hot and spicy.

As usual,
the Fasayes will be packing a punch

with their take on a fiery
African lasagne,

topped with key ingredient goats' cheese.

And for pud, they're pairing
key ingredient passion fruit

with peach swirl ice cream to be served
in white chocolate bowls.

Oomph.

All the oomph.

I'm aiming for the oomph.

♪ Sing a song ♪

For the Fasayes, cooking is a release

from the stresses of daily life.

I enjoy cooking personally
'cause it's therapeutic.

Cheese, cheese, cheese, cheese.

♪ C to the H to the E to the E
To the S to the E ♪

-♪ That spells cheese ♪
-Oh, yeah.

It's very relaxing for me to-- to cook.

This world is crazy.

The minute you step out your door
of your house it's, like, manic.

So when you come in and you start cooking,
it's just that time to just relax.

[Gabriel] It's my personal art.
It's just something you don't--

You don't just look at it,

but, you, like, feel the emotion
of making it.

[Victory] I am making ice cream.

I am going to mix it
with passion fruit...

and then gonna pop it
inside the ice cream maker.

Ah! Smells lovely, lovely, lovely, lovely!

[Dayo] Thank you.

You've got the machine on already?

-Yeah.
-Good work.

That's gotta get churned and frozen down.

Oh, yeah. ASAP.

-Do you make a lot of ice cream?
-Yes, we do. We love ice cream.

I could probably eat that canister.
That's how much I love ice cream.

Oh, wow. That's awesome.

We're finding a little bit more
about you guys.

You cook together, but tell us,
what else do you like to do?

-Singing together. We love to sing...
-Singing?

-...'cause I'm in a choir.

You're in a choir?

-Me and my mum.
-Church choir.

Are you all singers, then?

Yeah, I sing for my--
I sing as part of a gospel choir as well.

-Wow.
-Oh.

We'll let you keep cooking, then.

Thank you.

[Dayo] We are make-- we are making
the bechamel sauce.

It's looking good.

Just thick enough. Is this thick enough?

-Yeah.
-That's lovely, yeah?

Yeah, it's fine. It's a bit lumpy, though.

But you won't know the difference
when it's in the lasagne.

Use a whisk.
That's why, 'cause you didn't use a whisk.

You don't want lumps in the bechamel
sauce, so we are just using the whisk

to whisk it all up, so hopefully
that should get rid of it.

[Tommy]
I did see a very lumpy white sauce.

But I've smelt some very good, sort of,
smells with that lasagne.

I think it's a nice way to show off
the goats' cheese.

-[Mike] We want all beetroots?
-All of them.

At home, I'm happy cooking on my own,
but I must say,

in this sort of environment,
it's much nicer having the kids with me.

I'm so happy I'm back. I just wanna cook.

Back in my element.

The adventurous Antonious
are going for a technically challenging

goats' cheese and beetroot tarte tatin,

with a rocket and pomegranate salad
and chargrilled courgettes,

and to finish,
passion fruit and mango roulade.

[Lorraine] I love baking desserts.

I used to make wedding cakes
and birthday cakes

and pretty stuff.

We were proper fat children.
Proper fat children.

As a family, like,
food is a huge part, like--

we're all slightly obsessed with it.
Like, it does--

It's what brings us together, really.

And they love a food challenge.

[Zoe] Cooking at school
was always my favorite, too.

So I'd always be, like...

doing the hardest thing or, like,
the most exotic thing.

I must say we're all quite perfectionists.

If you're doing something
for somebody else,

it has to be done just so.
I've always sort of said to them,

"If you're gonna do it, do it properly."

[Tommy] Wow.

Sounds like you got more work going on.

It's a twist of the stuff we do at home.

We've stepped it up
for this competition,

and you know,
make it a bit more complicated.

You're gonna use all
of the two hours, then?

-Yeah.
-Yeah, keeping yourselves busy.

You were too cool for school yesterday.

So what-- You know, you love food,

but what do you guys like doing?

I do fashion, so...

-So... Yeah.
-So you design clothes?

-What would you put me in?
-What would be--

I'd put you in-- Would go,
like, something oversized.

-Oversized? Really?
-Yeah, this season's oversized, so, yeah.

-Bit too fitted for your liking?
-Maybe a twin set.

But I look massive
if I wear oversized clothes.

Nah, if you do it right, it works.

-I need your advice. Can I try your hat?
-Yeah.

So I can see under his hat.

It's basically that my barber
did a really bad trim.

-You care about your look, don't you?
-Pink hats, pink aprons,

pink beetroots.
Does this come from you, then?

Everything I have
is either highly patterned

or highly colorful or--

-We love to be different...
-Yeah.

And then we like our food
to be different as well, so...

[Tommy] Out of all families,

the Antonious are making
the most complicated dishes.

But can they get the timings right?

Now they're all back together
in the kitchen...

can they prove to us that they can
up their game and get the job done?

[Mike] This time around,
we've got a lot more to do.

Things that could go wrong--
The obvious one being cutting ourselves.

But I just got that out of the way,
so it's fine.

Things not cooking on time,
timings, I guess.

We're looking to smash it this round,
so hopefully we will.

Over in the Fasayes kitchen,

they're not so confident.

Victory's ice cream
is more cream than ice.

-Is it all good?
-I think,

-but it's not getting thick. Mum, look.
-It's not getting thick?

-[Gabriel] Yeah.
-This ice cream is--

is just kind of, it's not getting
a lot hard as I wanted it to,

so I have to put it in the freezer.

Okay, put it in the freezer. Quickly.

While Victory worries about her ice cream
being too thin...

Sharon has the opposite problem
with her pizza.

[Sharon] The dough is...

a little bit bigger than I expected.

This was meant to be a bit of a thinner
base than it is at the minute.

[Angellica] The dough
I'm worried about on the pizza,

because this will rise.

-It's thick.
-It's really thick.

I think that's the thing with making,
like, a bread dough instant like that.

The yeast is so very volatile

and if it's not thin enough,
it's gonna bake and it's gonna rise

and we're gonna end up
with a loaf of bread

-with the topping on top.
-Topping on the top.

-You didn't say how to cut.
-I did.

-You said into circles.
-I said discs.

Into circular discs.

Sharon basically failed
to communicate properly.

Luckily though,
there's another goats' cheese left.

So, we're going to slice it.

Like that.

-Down.
-[Marcus] Fine, then. Finish doing it.

Oh, that looks fabulous.

[Emily] Amazing.

-[Sharon] Oh, well.
-So much better.

[Sharon] It worked at home

but it wasn't so hot at home, was it?

Well, someone told me to take it
out the fridge quarter of an hour ago.

And I would've remembered to put the onion
on the pizza, if you left it to me.

Do you think that's too much beetroot?

Well, we've got slabs of goats' cheese
to put on as well, haven't we?

Marcus, I am sensing the...

unhappiness in your tone of voice.

No.

No, I'm very supportive.

Over in the Fasayes kitchen,

Victory's ice cream is still giving her
the cold shoulder.

[Victory] This ice cream is still not...

-It's not-- it's not forming?
-No!

-Is it still the same?
-Some bits are,

-but not all of it.
-Just keep stirring,

so that everything else can--
Just keep stirring it.

Have you seen the ice cream saga, though?

It's been-- It was churned
and then put in the freezer.

It's come back out of the freezer.

Back into the machine,
back in the freezer, out the--

I think they've got no confidence.

What do you reckon, Mum?
Freezer or ice cream maker?

Put it back in there and get this ready.

Go on, shut the door.

Guys, it's never gonna freeze
if it's out the freezer.

Just put the perfect ones in...

so that they're all-- We've got plenty.

Over in the Antonious kitchen,

things are running like clockwork.

We're on track and can't complain.
We are ahead of time.

[Zoe] I'm currently making the puff pastry
for the tarte tatin.

I mean, for me,
pastry's always been fairly easy,

and I don't wanna sound too overconfident
in that and mess this up, but...

I've never had a problem with pastry.

[Tommy] See, they're always confident.

They're a family that pride themselves
on their technical ability,

like, everything's very good
and very precise. So this...

it'll be very important for them.

Who just made the best mash,
mango passion fruit sauce?

-Ooh, yum.
-Mike, try it.

Might have to extend the door
to get her head out.

More passion fruit still.

I think it's perfect.

-Can we finish with the sauce?
-Sorry, what was that?

Might have to extend the doors--

No, no, no. After that.

-I said it's perfect.
-Exactly.

The Bonehams may also need
a larger door on their oven

to accommodate their pizza base.

Just putting on the last bits

-of goats' cheese?
-Yeah.

So is the sort of thing
you would cook for...

the man of your dreams?

[laughs]

I don't know. I think the man of my dreams

might go running if he saw my cooking,
to be honest.

-But isn't it about the taste?
-I hope so.

I hope it tastes good. I hope so.

You're not seeing anyone? Is there
no one in your life? No one special?

There is somebody that I like, yeah.
There's somebody.

-You been on a few dates?
-We have been on a few dates.

Ooh, you're blushing.

You look like your beetroot.

I do, don't I?

Has Emily met this... this man?

This man, Emily has met this man.

Does he get your approval?

What do you think of this man?

[mouthing silently] Which one?

Oh, she just said, "Which one"!

[laughing]

Oh, yeah. Approval.

Approval, good.

I'm glad we got that sorted.

Love's also in the air
over in the Fasayes kitchen.

I love cheese.

I mean, I'm looking at this
and I just wanna go... Ah!

[laughing]

Yeah, the cheese is a little bit...

thick than normal goat cheese we use,
but we gonna spread it, see how it goes.

[Tommy] I'm really looking forward
to the Fasayes' lasagne.

I hope it looks as good as I think
it will taste. I wanna see those

clear layers of bechamel, the spicy ragu,

and the pasta.

But I definitely don't want it
to be sloppy.

[Dayo] Hopefully...

it should turn out the same,
just like we have at home.

Gonna make bowls.

And I'm trying to see if I can...

get them frozen in good time as well.

Victory's making white chocolate bowls
to serve their ice cream in,

and that's exciting.

They've had disasters
with their presentation,

so I think Victory's really trying
to step it up a gear here.

Over halfway through the cook

and things are heating up in the kitchen.

[Sharon] Oh, no!

-What?
-Can you get my biscuits out?

Oh, don't tell me it burned.

Oh, they're all right. Phew!

Michael...

-Is that what is making me cough?
-Yeah.

It's a sabotage!

I've heard of smoking out
the competition, but...

Forty minutes to go, and the families

start putting
their passion fruit puds together.

-All right, Zoe?
-Yup.

The pastry needs to go in the thing.

-The pastry what?
-Needs to go on the thing.

[Tommy] There's 40 minutes to go,
and the Antonious

are just getting their puff pastry
out of the fridge for the tarte tatin.

Now in my experience, a tarte tatin
can take 40 minutes to cook.

In my head,
I hope that I've got enough time.

This takes about 20 minutes.

It'll be fine.

If they don't get this in the oven,

it could be undercooked
and it's certainly not gonna look good.

Right, we need to whisk the cream then.

No, don't do the cream yet.
It has to be freshly whisked.

Yeah, but, Zoe we've got 35 minutes, mate.
It's against the clock.

It doesn't take 35 minutes to whisk cream.

-[Zoe] I know what I'm doing.
-Is it?

When Zoe gets stressed...

you just have to leave her to it,
otherwise...

Should I just fill them up

-to the top, then?
-Yeah, keep going. Keep going, yeah.

-This isn't looking as good as last time.
-No.

The only thing that can go wrong
with cheesecake is it can curdle.

But, hopefully, that's not
gonna be the case.

Okay. You stir-- I'll stir, you pour.

Tell me when.

I think all of it.

Okay, that'll do.

Now stir.

You just ruined it. I would never
have put that much water in here.

'Cause it's just... liquid.

[Marcus] Is it good to have these out
while we faff around?

[Emily] I was just about to put it
in the fridge so it can set.

[Marcus] I thought we were gonna put
a few seeds in them.

[Emily] I sieved some out.
Like, literally most of them out.

This is what she told me to do.

That's-- Honestly, it's fine. Don't panic.

[Marcus]
Does the volume of biscuit go down?

[Emily]
No, that is the volume of biscuit.

-It's fine.
-So we've got...

like an inch and a half of crunchy base,

-then a crunchy topping.
-Do you know what?

We've got something made.
It doesn't matter.

Okay, guys, you've got ten minutes left.

-[Dayo] Hold that, please.
-With time running out,

the cooks turn their attention
to plating up and presentation.

-Here we go, guys.
-Yup.

Gabriel, get the plate up for me
and put it under.

-Yeah?
-Yeah.

The other one as well.

Ooh, Gabriel. Ooh, Gabriel. Oh, my God.

This is falling apart.

We'll tidy up the plate.
We'll tidy up the plate.

I'm trying to do everything I possibly can
to make it look good.

I'm the one, kind of,

finishing off the roulade,
so if it messes up, it's my fault.

This is the moment for me,

that'll make or break it.

If that roulade breaks,
it's not really a roulade anymore, is it?

No. It has to roll
and it has to be nice, compact.

And when you slice it,
you can see the swirls.

I'm gonna scoop some of it out,
just 'cause it's breaking.

Now I'm feeling pressure.

The roulade's getting rolled,
tarte tatin's coming out, it's happening.

Got front row seats on this.

[Zoe] Oh, my God.

-Crumble the cheese?
-Yup.

How long we got?

Don't know, about five minutes.

Oh, don't-- don't-- don't do this to me.

- No! No, no, no.
-What's that?

-It's like it's--
-Is it crumbling?

You've got to be kidding me.

-Everything's just going wrong now.
-It's not... Look at that.

No.

-Oh! Mum, look at this.
-It's not--

-It's not working?
-No.

This is so shameful.

-No.
-No.

Forget it.

I say just put the ice cream
and put the passion fruit, yeah?

At least we present something, here.

All right, come on.

Yeah, do it... Quick, quickly.

Okay guys, you've got two minutes left.

[Sharon]
Everything has not worked out as planned.

At all, actually.

[Marcus] It doesn't look so bad
now it's been sliced up, but...

But when I did it, it was a lot--
I did it on my own

and it was a lot thinner base.

Mine was an artisan pizza, this is a--

I don't know what this one is.

I need a fork. Fork, fork, fork...

No, like, press it down.

No. Down, like that.

[Tommy] Thirty seconds to go!

Mike!

Never mind.

[Angellica] That's time!

-Step away from the bench.
-Step away.

Did you choose the best bits of pizza?

The least ugly.

That went so quick.

-That was worrying, how quick.
-Yeah.

It definitely could've gone better,
like all of it.

I'm questioning whether we'll continue on

with the competition but...

Same. Not-- not to you guys.

-I know... I love this show.
-Us.

-If you were cooking for a girl...
-Yeah.

...what would you-- what would you make?
What's the thing?

Spaghetti bolognese with...

three massive meatballs...

-Jeez.
-...with some...

With two mini quiches on the side.

Maybe a long frankfurter on the side too.

-You're getting into--
-Yeah.

Sprinkle the whole thing with cheese,
so, you know, when you scoop the--

-the pasta, you know, it just drips.
-That drip.

-That's it.
-I'm the same. Carbs.

Garlic bread, pasta,
and see if they could eat.

If they can eat, cool, date two.

Time for our families

to charm us judges with their use
of key ingredients

goats' cheese and passion fruit.

Let's start tasting. Antonious,
will you come forward, please?

The Antonious main is a sophisticated
goats' cheese and beetroot tarte tatin,

served with a rocket and pomegranate salad
and chargrilled courgettes.

[Tommy]
I like that you've charred the courgettes

and the asparagus.
That's given it a nice depth of flavor.

It's a really nice accompaniment
to a tart, I think.

The beetroots taste amazing.
They've got a really nice kick to them,

and the goats' cheese on it
complements it well.

Goats' cheese.
We asked you make that the star,

and actually you have.

-But the pastry lets it down.
-That pastry isn't cooked.

-No.
-[Angellica] It's raw.

It's a shame 'cause it would've
worked well together.

[Tommy] You just need
to look at your timings because

that could've been a very good
plate of food.

Gutted.

For dessert, the Antonious have made
a passion fruit and mango roulade.

I think this is well presented.

It looks sweet, it looks fun.

[Tommy] You know, I wanna get dived
into that, so, let's get into it.

A lot of skill gone into that.

Making a roulade isn't easy

but you still managed to make it light

-and fluffy.
-It's like a beautiful pillow.

[sighs] I'm just not feeling the passion.

Passion fruit is one of the most punchy,
strong, fragrant, aromatic, acidic fruits.

[sighs] And we haven't really
got the flavor

of the passion fruit,
which is a real shame.

'Cause that was what the brief was about.

But saying that,

you showed a lot of skill.

-And I would eat the rest.
-Good.

-Just saying.
-You can't ask for more of that, I guess.

Okay, the Fasayes.

The Fasayes' main is a spicy African take
on a goats' cheese lasagne.

So, X marks the spot, I suppose.

I'm sorry, it just looks a bit of a mess.

It's slopped on the plate,
and I think we've talked

about presentation quite a lot
in this competition, and...

I don't think you've improved it there.

Let's dig in.

I think the mince has--

has a good flavor.

And we did ask you to use goats' cheese

and it's very apparent that it's there,
but I think this is almost...

too cheesy, so the ratios
aren't quite right.

I like to see clear layers in a lasagne.
I think that's what--

where the beauty of it is.
You probably didn't...

fulfill your potential.

So, dessert?

The Fasayes' dessert is passion fruit
and peach swirl ice cream,

minus the chocolate bowls.

I feel like this was where
you were gonna sock it back to me.

It's such a shame
that white chocolate hasn't worked.

So frustrated. Everything that
could've gone wrong went wrong.

Let's have a taste.

Smooth...

Creamy...

Maybe could've set a bit longer.

But the passion fruit, again...
Could've been a bit more punch.

'Cause when you've got sweet ice cream,
you're looking for that killer...

flavor of passion fruit. I was hoping
it was gonna be rippled through.

That would've
been really delicious.

I know that's not the dessert
you wanted to present.

-Thank you.
-Thank you.

The Bonehams, come forward.

The Bonehams baked
a goats' cheese and pesto pizza,

served with wedges
and a Sharon fruit salad.

[Angellica] Well, this is a bright,
vibrant plate of food.

It looks nice. It looks like
something you go...

to a pub and have for lunch.

I taste a bit of Sharon.

I'll be honest,
I thought Sharon fruit was...

a bit of a gimmick, and it was a play
on your name and a bit of fun,

but I actually quite enjoyed it
in that salad.

I'm really surprised.

I really enjoyed the Sharon fruit
and the pomegranate.

It gives that sort of fruity acidity

which works really well, especially when
you've got rich things on the plate.

So, I think that salad's a triumph.

With the pizza...

you've added some sun-dried tomato
to that, which does, sort of,

tamper with the wonderful feeling
of the goats' cheese and beetroot.

I do feel this is more...
bread with a topping.

It-- it's risen too much.
I think you could've maybe

looked at using a pizza stone or something
and got it a lot thinner.

But goats' cheese and beetroot,

brilliant combination,
and the pesto's nice as well.

But there's room for improvement.

For dessert,

the Bonehams made a ginger nut
passion fruit cheesecake,

served with ginger biscuits.

Now this is a meal in itself.

-[Angellica] It's big.
-Good job with that cheesecake.

Get all the way down.

Perfect snap.

[Tommy] The biscuits are good.

Love that snap, and really good
accompaniment to have with cheesecake,

when you've got really rich cream, but...

the cheesecake's curdled and that's--

That's fairly unforgivable.
When you eat that, the fat that comes out

coats your mouth in an unpleasant way.

The passion fruit, again.
Come on!

Passion fruit!

Let's get the passion out.

And there's a lot of biscuit.

So, I don't think it's a complete success,
but I think you know what went wrong.

I'm trying to work out what--
what exactly went on today.

Great morning.

Tasty chicken Kievs.

And this afternoon,
it sort of all fell apart.

We know they can all cook.

But they didn't perform
when the heat was on.

I think the Antonious were probably
the best of the bad bunch this afternoon.

Maybe you two should
listen to me next time.

-More passion fruit. More.
-In what?

Cool, next time you do
the individual challenge.

-Deal.
-And watch you tank...

-Wanna bet? Cool.
-...and burn.

They've shown that they've got
that little bit of an edge.

Although, raw pastry...

Timings-- timings is a big problem.

But we know they can cook.

That leaves us
with the Bonehams and the Fasayes.

They're neck and neck,

because they both had a disaster
this afternoon.

Both like the flavors
that the Fasayes do...

-Yeah.
-...but they lack finesse.

[chuckles] Yeah.

-It's like flavor is always A1.
-Yeah.

-It's always...
-We always get our flavors.

...really top class but,
with presentation,

the expectation and the reality
were two completely different things.

And then the Bonehams.
Bit chaotic in the kitchen.

-Madness.
-There's no directive of who's doing what.

But when they produce something amazing,
it's brilliant.

-When they're good, they're good.
-Yeah.

But when they're bad, they are bad.

The fact we messed up the cheesecake
was quite a bit...

-bit embarrassing.
-We tried. We tried.

-Tried.
-Didn't we?

-Yeah.
-Yeah.

I think this afternoon's made it
really difficult to make a decision

on who's the better family.

Guys. We have come to a decision
of which two families...

are gonna go to the next round.

And the first family is...

the Antonious.

-Well done.
-My God.

Thank you.

Oh, my God.

So that leaves the Bonehams
and the Fasayes.

The second family to go through is...

the Bonehams.

But we're sorry to say,
the Fasayes, you're going home.

You got through
by the skin of your teeth,

and we're gonna need to see
a marked improvement in the next round.

-Congratulations.
-Thank you.

Congratulations, guys. Congratulations.

Baby, don't leave.

We are both so sad to see the Fasayes go.

I had a great time. When I become
very old and cold, I'm gonna say,

"Way back in 2018...

I was on the show." And I go...
[imitates snoring]

-Yeah.
-And I get, "Grandma?" "Yeah.

-Way back in 2018..."
-"Way back in 2018..."

I can't believe we got through,
to be honest.

I can't believe I gotta do this thing
again with you two.

[laughs]

The Bonehams've had
their share of disasters,

but they've had dishes
right up at the top, as well.

So, we're hoping that we're gonna see
a lot more of that in the next round.

Well done, guys. Proud of you.

Well done.

Good morning!

Next time, four new families will compete

to join the Bonehams and Antonious
in the playoffs.

Let's get down to business.

The theme for this round
is one-pot wonder.

-Let's go.
-[bell rings]

What, now?

-Yes, garlic.
-That's duck.

I took the heads off the prawns,
and then mashed it.

-Yes!
-Yeah.

Sister love!

Oh, that's nice.

-Three.
-Two.

One. Finished. All right.

Imagine I was a genie

and I was to give you
three wishes for tomorrow.

What would you wish for?

Good food.

Okay.

Good company.

Know what?
It'd be nice to taste some passion.

Well, one out of three isn't bad.

[both laughing]