The Big Family Cooking Showdown (2017–2018): Season 2, Episode 9 - Episode #2.9 - full transcript

Let's go.

[Angellica]
The Big Family Cooking Showdown is back.

Brilliant, perfect.

We are bringing to our kitchen

sixteen foodie families,

ready to take each other on

and prove their cooking is best.

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

We're either gonna

prepare something great,

or we're gonna give the judges
food poisoning.



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 family's lives.

That's enough.

The ingredient that binds
each family together.

The family that cuddles together
stays together.

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

Dropping bombs.

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

and owner of his own family restaurant.

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

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

Go, alright, stop.

Oh!

And me, Angellica Bell.

I've written family cookbooks

and know just how important homecooking is

for family life.

It's delicious, my granddad
would just love that.

Yes, Angellica!

We're not looking
for fancy restaurant cuisine,

but we are expecting
the very highest standards...

Smashed it.

...as we search for the families

that make ordinary food, extraordinary.

-I just feel overwhelmed.
-Just take your time, Daddy.

This has gone so wrong.

[glass shattering]

Three families are back

to cook for a place in the play-offs,

and hopefully battle their way
into the finals.

Last time, after four families
cooked their hearts out...

Don't confuse me like this.

It's the last 15 minutes
I don't want to hit anyone.

We saw one family go home.

Sadly, we have to say goodbye

to the Walker-Kings.

So returning to the kitchen today

are the Mistrys from South London.

Husband and wife Mitesh and Prachi,

and nephew Anup,

regularly draw on their Indian heritage.

'Cause I've grown up in India,

I would definitely want
to showcase regional cuisine.

Last time they wowed us

with prawn biryani....

[Tommy] I could eat that 3 times a day.

It was very good.

...and some amazing spicy fishcakes.

It's absolutely delicious.

It's a ten out of ten dish.

Well done.

-No--
-Yeah, wait.

They're not cooked.

They're not cooked,
I know they're not cooked.

The Whitakers from Lancashire
are husband and wife Andrew and Qidi,

and their 17-year-old daughter Jasmyn.

After many years managing hotels in Asia,

their cooking is a mix of Eastern
and Western flavors.

[Qidi] As a Chinese cook in the family,

we're probably little bit different.

Yeah we're probably going to be
a bit different to everyone--

Yeah we want, use that little bit
difference to stand out.

Their Chinese hot pot
and Thai fishcakes

saw them comfortably progress.

Well, I think it's delicious

and has a good depth of flavor.

And finally the Varmas from Walsall
in the West Midlands.

Mum Raj and daughters Kavita and Naina

are all about healthy cooking.

[Kavita] We're that family
that cooks with less salt.

We're like the food police, aren't we?

A few of them joke
and call us food police.

They know what they're getting.

-How did you find the challenge?
-We actually sailed through it I think.

-Okay. All right.
-[Raj] Yeah, we-- [laughs]

Despite their confidence,

they had a run-in with Tommy
over their lack of seasoning.

I have to say, it's quite a bland dish.

But after upping their game
with some well-seasoned fishcakes,

Tommy and I decided
to keep them in the competition.

-That's better.
-And me.

Great.

By the end of today,

we'll be saying goodbye to another family.

Good morning!

Morning.

Are we feeling fresh?

-Sort of.
-Yes.

Sure.

Today you're going to have
two chances to cook again,

at the end of which,

two familes will progress
to Friday's play-offs.

Now yesterday you showed us

some amazing food.

The Whitakers, you gave us a glimpse

of your five-star standard.

The Mistrys, you set the bar really high
with your food.

And the Varmas.

You showed us how you can
adapt under pressure,

which is really impressive in the kitchen.

But the question is...

Will Tommy ever get back
into your good books?

-It's not looking likely.
-No, exactly.

Okay.

Yesterday you showed us
you're strong in a pack.

But can you cut it as a lone wolf?

Only one of you is cooking,
'cause we're going head to head.

So you're going to have to put
your strongest cook forward.

You're going to have to decide
who that's going to be,

so you've got two minutes, starting now.

Definitely you, definitely Mum.

All right, one of you guys.

See this one, right?
"One of you two go".

Choosing which family member
will cook alone is a tough decision.

Because they have no idea
what the challenge will be.

Pressure's on.

Honestly, how big is
your range of Western cuisine?

-Yeah it's big.
-Yeah.

Mum?

Oh my.

Still, it might be the last day,
and then...

You know, where's your shining moment?

-So...
-Okay, yeah, I'm happy to.

-Is it the mums?
-Yeah.

Easy work for us, yeah!

[Angellica]
Whitakers, who's it going to be?

-Mum.
-Mummy.

-The Varmas, who have you chosen?
-Mummy again.

-Mummy.
-Mum knows best.

And the Mistrys.

Not me, it's Anup.

Yes.

The mummy of the group.

For those of you who aren't cooking,
you'll be in the den. Off you go.

-Good luck.
-All right, good luck.

-You'll be fine.
-All right.

Be nice to her.

You got told.

-Yeah.
-Good luck.

All right, I'm gonna do it to you as well.

[Angellica] Yeah, don't leave him out.

I was waiting for that.

Girls ganging up on the boy.

The chosen few.

Bet you wanna know what you're cooking.

Well, I can reveal that you're gonna be
making a shepherd's pie.

Some of you have maybe never made it,
so we're gonna give you a hand.

We've got some recipe booklets.

There's an easy,

medium, and hard version of this.

So use them as inspiration
or follow them to letter,

or don't use them at all.

Just remember, your families chose you.

So there's no pressure.

[Angellica]
No peeking.

We've got three recipes showing off

different levels of technical ability.

Easy,

medium,

or hard.

Or they can create their own,

using a wide variety of extra ingredients.

However, while we'll be judging them

on their technical skills,

we'll also be looking
for who excels at flavor,

presentation,

and execution.

Oh wow.

-Jeez.
-Oh, no.

Little do they know their families
will be backstage watching and listening

to their every move.

-Oh they're opening it--
-That's it.

[Jasmyn] What is it?

[Mitesh] Open it.

Shepherd's pie.

I think for once I'm glad I'm not there,
because I've never had a shepherd's pie.

You know what, my one thing I can cook
better than Mum is shepherd's pie.

-So you should have got in there.
-Should have been you.

For good shepherd's pie,

the lamb wants to be really tender.

Cook it slowly and get lots
of flavor into it,

and bind it in a beautiful,
thick, glossy, gravy.

The mashed potato wants
to be light and fluffy,

but with a crispy topping.

That's the sort of thing that puts
a smile on my face.

For Qidi,

it's the chance to cook alone that seems
to have put a smile on her face.

Much better,

got a kitchen by myself, otherwise...

You know...

Sometimes you're cooking
with someone else you gotta tell them,

"Oh we're gonna do this,
oh we're gonna do that."

Sometimes, actually,

I rather do it myself.

To be honest.

[Kavita]
Proper slagging you pair off now.

Oh excuse me, no.

Jasmyn, go wash this celery
for me, please.

-What are we making?
-We're making dumplings.

Mum's always the boss,
Mum always wins.

Even if I don't agreee with Mum
I have to side with her.

-Otherwise I'll get in trouble.
-Well.

So we call them,
in Asia they call them tiger mums.

So tiger mums is...

Definitely what she is.

And they also call me the wicked
from the East.

-Too much, Andrew.
-No.

-Let me make this one, it's all ready.
-That's enough.

It's smashed, no Andrew, it won't break.

I do make shepherd's pies
before at home but,

I'm not sure it's called shephard's pie.

It's Qidi pie.

So...

I don't know, we'll see.

Qidi's pie is similar to our
medium recipe shepherd's pie,

but sticking with Asian fusion,

she's spicing up her mince with chili,

topping it with sweet potato,

and serving it with two side dishes.

Sliced raw tomatoes

and garlic infused-pea shoots
and lamb's lettuce.

The medium recipe
has strong-flavored ingredients

like red wine and tomatoes,

which can add depth
and richness to the dish.

The difficulty is getting the balance
of these flavors right.

Use too much,

and you risk overpowering the lamb.

It's supposed to be the star of the dish,

but it's currently suffering from a case

of mistaken identity with Qidi.

In my filling is...

Minced beef with...

-Minced beef?
-Wait, wait.

And some red wine.

It's definitely lamb,
she keeps calling it beef.

Qidi, which recipe are you following?

Qidi repice.

Qidi recipe?

-Not one of our recipes.
-Nope.

Okay, I love sheperd's pie,
'cause lamb is like,

my favorite meat.

-Do you like--
-Yeah, I mean,

yes, I thought before,
I just can't get my head around,

I said, "Oh I put my minced beef."
No it's minced lamb.

-Yeah it's definitely lamb.
-I know, I know.

When you're a shepherd,

-you usually look after sheep.
-Sheeps, I know.

-Well, it looks very interesting.
-Thank you.

Tastes all right. Some more wine.

You know, the shepherd's
quite hard for the day,

look after sheep, little more wine.

[Tommy]
Not sure what Qidi's making.

It's called Qidi pie,
it's definitely not shepherd's pie.

She thought the lamb was beef.

But we do know,
she's very good with flavors.

So I guess it depends
what these flavors are.

I'm going to put a little
bit of chili flakes.

Little, not so much.

Let's see if the freestyle works.

Do you know what, Daddy,
I'm actually quite...

quite scared, but I'm also quite confident
our mummy can cook it well,

'cause she does cook it quite a bit
at home, doesn't she?

Yeah, she should be okay.

I think it will be a good dish.

Raj is hoping to make
a good dish for Tommy,

after he criticized her lack of seasoning

in the last round.

I have to say, it's quite a bland dish.

[Raj] Very confident,

but...

Obviously it's Tommy judging today.

So I gotta make sure

it's to his standard.

I do feel that we are
like the underdogs at the moment.

And actually it's made me more...

Given me a bit more sort of...

Determined, Mum.

Oomph and to get off my backside.

-What did she say?
-Get off my backside.

Sorry.

Like Qidi,

Raj has also chosen the medium recipe,

and she's making it her own too.

I would have put just the meat in first,
fried it up,

and then I did the onions, after.

But... it's timing, isn't it?

[Kavita]
I hope she really fries up the meat.

As well as cooking lamb mince
in a red wine gravy,

Raj is topping her pie with a mix
of both white and sweet potatoes.

Sticking with her healthy
eating principles,

she's serving up a selection

of roasted vegetables.

And like Qidi,

she too will have to make sure
her flavors are well balanced,

and sesaoned enough for Tommy.

Raj.

Hi Tommy, how are you?

Her best friend.

I'm very well, I'm looking forward
to eating some shepherd's pie.

Oh, great.

You seemed quite confident when I revealed

it was shepherd's pie,
you... seemed excited about that.

Yeah, it's a dish that we make

a lot at home, so...

I'm just making it my way.

Using a few extra ingredients
that are right there.

Nice, so obviously...

Your two daughters are in the den,
do you think you're the best

in the family at making shepherd's pie?

Actually, no.

No?

I taught my oldest, Kavita, how to do it

and then she actually makes
it better than I do.

-Wow.
-Yeah, see...

-The one thing.
-Well done.

Naina, sort of not so much, 'cause
it's not one of her favorite dishes.

-You don't like it?
-Cheers, Mum, cheers.

I hope you enjoy it.

I hope so too.

-She looks all right, she's smiling.
-Yeah.

-That's a good sign.
-She looks calm.

She didn't look too angry,
like she did yesterday.

Yeah.

[Raj]
You never make the dough, do you?

-[Kavita] Me?
-You two both.

-I do.
-When?

-When?
-I made it, you said it was really good.

-I don't.
-She doesn't mind getting her hands dirty.

[Raj] Everything we make,
we try and make it healthier.

Less salt, less fat.

So, we can eat more of it then, can't we?

-Guilt-free.
-Yeah, guilt-free.

[Raj] But they still taste fantastic.
To us they taste fantastic.

Just gonna make some gluten-free ones
for you, Naina.

If the judges do like a heavier flavor
in terms of butter and salt and things,

then I think we could end up
in disagreement, especially...

Mum will end up disagreeing.

Because, I think, we really believe
in what we cook.

I never feel like we cut anything out
of our diet, or we're missing anything.

I'm using the meat
from the advanced recipe

'cause I prefer the texture of lamb shank.

It's more interesting and tastier.
I think, than just normal mince.

And then I'm kind of adding
my own little twist and...

Not like an Indian twist as such
but other little things

that I think will help and improve
the flavor and texture.

Unlike the medium, the hard recipe
involves cooking lamb shanks

in a pressure cooker.

A whole other process
fraught with difficulties.

Cook too fast,
and you risk the lamb being tough.

Cook too slow,

you could run out of time
with too much to do.

Anup has chosen the hard recipe.

But in a departure
from the Mistrys' Indian flavors,

his twist to the recipe includes
adding anchovies for extra flavor.

And he's chosen to make a side
of peas and watercress salad.

[Anup] One of the things I enjoy
most about cooking

is the creative aspect of it.

You know, like,
doing things from scratch, like,

finding out new recipes,
trying out different techniques.

New dishes
from different areas of the world.

Yeah, it really allows me to be creative.

Try something new every day.

-Anup.
-Hi.

-You've decided to use the lamb shank.
-Yeah.

-So that's from the hardest recipe.
-Yeah.

And cooking it in a pressure cooker.

-Yeah.
-They're...

They're a difficult beast,
a pressure cooker aren't they?

-Have you used them much before?
-I use it quite a lot, actually,

pressure cooker, yeah.

At home to cook stews,

you can even cook risotto in it,

and it turns out really good, so yeah...

I love pressure cookers.

You've got all the answers,
so I'm looking forward to trying it.

-Yeah, thanks.
-Good luck.

I saw a good thing in the hard recipe,

to add the egg yolks to the mash,
so I'm gonna do that.

Okay, do it. Don't talk, come on.

-He's looking cool as a cucumber.
-Yeah.

Like, to be honest, that's my...

thoughts on him, but...

I hope he's aware of time.

[Anup] A lot of people say
I'm too calm sometimes,

but I think it's good
to not be stressed in the kitchen,

'cause things can only
go downhill if you're stressed.

[Mitesh] Anup, come on,
stop talking you need to work.

And it's good for the mind
and the body to be relaxed and calm.

Anup needs more of a sense of urgency.

'Cause that lamb needs
to go in first thing.

He's really piling
the pressure on himself.

If I get it in the oven I get it in,
if not...

Get it in now then.

What's so funny? Get it in.

Anup seems to be putting his family
under more pressure

than his lamb shanks.

But looks all right.

Halfway through,

Qidi's already getting
her pie in the oven.

It's in the oven. Yay!

First in the oven.

Yeah, we're still, we're late.

-Hope she doesn't burn it.
-[Prachi] We are very far behind.

Raj hasn't put her pie in the oven either,

concentrating instead
on making sure it's well flavored.

[Raj] It's gonna be very flavorsome.

Not just for Tommy, but for me.

Did you see the amount of salt she put in?

She's like... have that Tommy.

Got some red wine.

And this is Shiraz.

Save that for later.

No. [laughs]

Mum, just get it in the oven.

Oh, my god, that's so good.

I'm so pleased with that.

Wow.

Better like it, Tommy!

Okay, we're halfway through,

so there's 45 minutes left.

Come on, Anup.

He's gotta get it in the oven.

The fact that Tommy just said
there's 45 minutes left,  yeah...

Kinda makes it a little bit
more challenging, but at the same time,

feel like I can achieve it
if I put my mind to it.

So yeah, see how it goes.

There's been a bit
of a slow pace in the kitchen,

are you worried?

-Very.
-I think because he's cooking alone,

there's no timer and there's
no naggy person behind him.

So...

While Anup contemplates getting it done,

his competitors have moved further ahead.

Let's have a look at my pie.

It look okay.

Oh, that looks good, Mum.

How you doing?

[Raj] Good, and you?

I'm drinking my tea now, done.

Done, wow that was quick.

Well, no, I done,
the oven still do the job.

Ah.

With their pies in the oven,

Raj and Qidi move on
to their vegetable sides.

I'm just worried about the vegetables
not getting done in time.

I'm going to make a Chinese...

salad.

White sugar.

We're a mixed family,

so I like to make things that...

mixed.

With Qidi almost finished,

Anup's only now got his lamb shanks

out of the pressure cooker.

I know I'm probably a bit behind,
but I'm gonna try and make it up

and I've got a few ideas in my head
how to speed things up.

I have all the time
in the world to do this...

[groans]

Someone tell him the time,
I want to shout it out through here. Anup!

Just trying to get this lamb
off the shank, it's a bit tricky.

'Cause they're so...

hot.

Anup is wrestling with his lamb shank.

The meat is not falling off the bone
and it really should be.

I don't think it's been cooked
for long enough, and he's now got

a very short amount
of time to rectify this.

Maybe I might use a knife actually,
that would work.

[Andrew] Does he ever get sressed?

I don't think he does,
and that's what I'm most worried about.

There we go.

When you're under pressure
you don't think straight.

Not in the tray yet.

You seem quite calm,
do you ever get really angry?

We are.

-[Andrew] That is angry.
-That is angry.

-[Mitesh] Get it in.
-[Prachi] Come on.

It's in the oven now,
so I'm hoping it gets ready in time.

So we've got about 15 minutes left

and it should be
in the oven for 20 minutes.

Maybe a bit concerned with the timings.

Yeah I've got a contingency plan.

[Raj] Perfect.

Ten minutes to go
and Raj has also finished.

[Raj] The taste is beautiful.

It really, it's come together so nicely.

I'm really pleased.

Please be pleased, Tommy.

[Tommy] Raj.

[Raj] So Tommy, how's it looking?

Looks like a shepherd's pie,
doesn't it?

Looks like a shepherd's pie, yeah.

Is this something
you've made a lot before?

I have, but I've actually
put a lot more ingredients in there today.

There's several herbs,

I just grabbed a few
and put those in there.

You grabbed a few herbs,
any herbs, threw them in?

I like flavor Tommy.

-I like flavor too.
-Yep, so...

We're on the same page.

-So I'm gonna put it in the grill.
-So it's just Anup that's still cooking.

All right, in the grill,
come on, go for it.

[Kavita] He's so chilled.

-Come on Anup, you got time pressure.
-[Kavita] He's got no pressure.

-No, I know, that's annoying.
-I would be pulling my hair out. [groans]

Okay, so we got five minutes left.

Not that I think you need it, Qidi.

No, I finished.

You finished?

Yes, yes, I beat the time.

But it's all about
the taste as well, right?

Yeah, this isn't about beating the time.

It's not who did the fastest pie,

-it's who did the best pie.
-I know.

Is your Qidi pie gonna be the winning pie?

Well you're gonna tell me later.

-I am gonna tell you later.
-Right.

If it is or not.

Yeah, I know.

So I gonna keep cleaning my plates.

-Keep polishing.
-Yeah.

[Angellica]
Think she's used time wisely?

The only thing I'm nervous about
is the presentation, how it looks,

when it's finished,
'cause we eat with our eyes.

Definitely.

So we've got one minute left, guys.

[Angellica]
Are you holding hands for support?

-Yes.
-Yeah.

[Tommy] You using the grill?

-Yeah 'cause it wasn't cooking...
-That was your contingency plan, was it?

Yeah.

He's cool.

He's still there.

He's plated up though,
he's plated up his salad.

-Yeah, the side is done.
-So I'm happy for that one.

-[Prachi] It's browning now, I can see it.
-Yes.

[Tommy] Okay, five seconds left.

Four.

Three.

Two.

One, stop.

Stop putting herbs on there Raj.

I saw you.

I took it off.

It's tougher than I thought, to be honest,
'cause I think working alone,

you have way more to do, right?

Yeah, you chose, I think,
the harder recipe.

I saw there's some big steam come out.

Yeah, that was just me showing off,
just being flamboyant.

That's bit of dangerous, go...
[imitates steam venting]

-Right up to the top.
-You just want a drama, I think.

That's why I said the quiet one normally--

-[Raj] Yeah, are the worst.
-I know.

We have to beware of him.

Now it's time for the judging.

As well as looking at flavor,

presentation, and execution,

we'll be taking into account

the technical ability shown
in making either

the easy, medium, or hard recipe.

First up, Anup took on the hardest recipe

using lamb shanks.

He's also made a side
of pea and watercress salad.

It's a gutsy move to try and cook them
under the time limit that we gave you.

I'm not sure it 100 percent
paid off for you.

But it was a bold move all the same.

I'm a bit disappointed
with presentation,

especially with what you've produced
so far.

With a pie you want it to be even,
and nicely browned,

and you haven't quite got that,
I think that's because you were behind.

It was always going to be difficult
to live up to last night.

And you haven't really with this.

The mashed potato is dry.

Some more dairy in there,
maybe some cream or milk,

or more egg yolks. You know,
it's quite heavy, and when you put that

through the oven as well,
it dries the mash out even more.

The mash doesn't have
that creamy, velvety texture

that you want to have
with a shepherd's pie.

The meat's not falling off the bone,

it's not got a lovely,
gelatinous taste to it.

But I think the anchovies
have given it a lovely rich, full flavor.

So the meat has good flavor

but it's not quite tender enough.

I love the peas on the side.

And the watercress,

it makes it really nice and fresh.

So there are positives there, but it's not
as good as the standard you did yesterday.

You learn from your mistakes, don't you?

-You learn from your mistakes.
-He tried very hard.

Raj has made her shepherd's pie
with lamb mince,

and a mixed white and sweet potato mash.

She's serving it with a side
of roasted vegetables.

[Tommy] That looks like a proper
shepherd's pie.

I like the way you've used
the fork in the mash,

that's exactly what my grandma used to do.

And it feels quite nostalgic for me

and I think that's important
with classic dishes.

You've got a lovely crust on the top
so I think that's gonna taste good.

The vegetables are vibrant,
they've got a Mediterranean feel to them,

I like the basil on there.

It looks like food I want to eat.

Okay, they've made up now.

He gave her a compliment, right,
that's all she needed.

One of my bugbears
of shepherd's pie is when

you put the spoon in
and there's no sauce or no meat

and I think it's a nice layer

of gravy and lamb mince in there,

and vegetables that you can really taste.

You used both normal potatoes

and sweet potatoes in that as well,

which gives it a tiny
little bit of sweetness.

The pie is very well constructed.

There's a good ratio of mash to lamb.

The top is nice and crunchy.

The mash is fluffy
and light and delicious.

You have seasoned this,

I think, slightly on the side of caution.

The lamb is cooked well.

But I think it does lack
in a little bit of flavor.

Maybe if you browned
the mince a bit more to start off with.

And maybe sweat off the onions separately.

Just put a little bit more process into it
to get a real depth of flavor.

I do like the vegetables though,
it's a good effort.

-I'm happy.
-[Mitesh] Well done guys, yeah.

-Well done.
-Yeah, I think it's really good.

Qidi's pie has a spicy lamb mince filling,

topped with sweet potatoes

and a sprinkling of Parmesan.

She's serving it with two side dishes.

Garlic infused pea shoots
and lamb's lettuce,

and sliced tomatoes.

-Qidi.
-Hi.

I don't think it looks particularly
like a shepherd's pie to start off with.

It is what you said, it's a Qidi pie.

I like the orange color though,
from the sweet potato,

and the tomatoes and greens
look nice and vibrant as well.

I think it looks very appealing

and I'm interested
to know what it tastes like.

-Try it.
-Yeah.

I'm nervous.

I think the sweet potatoes

work really well because you've got
a bit of chili in the lamb.

That heat works with the sweetness.

And the Parmesan on the top
is really delicious.

I really love the flavors

in your gravy.

I think it's seasoned really well.

I'm a big fan of sweet potato,

and I think it compliments
those strong flavors in the meat,

to balance it out.

I love the twist that you've made on it
and it's got a bit of your personality

in it which is really important
in cooking.

The only fault I have with the pie at all
is a bit more seasoning in the mash.

It's slightly bland.

But the lamb's cooked really nicely,
it's tender, it's well flavored.

I think the sweet potato doesn't need

to be seasoned anymore,
I'll disagree with Tommy on that.

Because there's so much flavor
in the meat, I think it's fine.

I love the greens, lots of garlic
through it, that's quite punchy.

The thing I don't think has a place

on the plate is maybe the tomatoes.

They don't add much
to what's a very delicious pie.

But for the pie, top marks.

Top marks, yay!

Thank you.

I don't think either of us are surprised
that Anup went for the hard recipe.

No, I'm not surprised but I think
it was slightly to his detriment.

Although his dish did have
a really good, deep flavor.

And then we have Raj, who really needed
to have a good first round today,

especially after yesterday.
I think she really delivered.

Yeah, it was much better.

But still, she needs to just get
a bit more flavor into that food.

And then Qidi's pie.
I mean, it wasn't really a shepherd's pie,

but it was the best.

[Angellica] She put her stamp on it.
I think I enjoyed the sweetness

of the sweet potato mash
with her shepherd's pie.

It was good.

-Yeah.
-All right?

-Good job, good job.
-Yeah you tried your best.

-How you feeling?
-Yeah, feeling all right.

It obviously, yeah, it didn't
turn out as well as I thought

but I'm glad I took the initial risk.

You know when you went
for the advanced one, I was, like,

so proud of you, because no one else
was doing the lamb shanks,

and you were the only one.

-So I was like, quite proud of you.
-Yeah, definitely.

Yeah.

Tommy's feedback was what I said
about cooking meat separately,

but we said it's 'cause you didn't have
enough time.

No, I was pleased with their comments,
it was good.

Seasoning again,
next time I'm gonna have to add more salt.

-Even more.
-I have to put some more salt in.

Hi.

-Well done.
-Well done.

So proud of you, well done.

-Very, very pleased.
-Were you happy?

Very happy.

I'm very proud of you, well done.

Thank you, my darling.
Thank you.

Rest over, it's time to cook again.

After this challenge,

one family will be sent home.

Oh, my god, okay.

You do the fish,

and she will chop the onion.

Where's our cake stand?

-Where's our cake stand?
-We'll check. We don't need it yet.

Well look at you all back together,
does it feel better,

-being in your family unit?
-Yes.

-Teams together again.
-Teams together again.

Well unfortunately,
we've got some bad news for you.

-Oh you're joking.
-Only joking.

Oh my god.

For this next round,

you will all be cooking together,

and we will want you to cook a main course

and dessert.

However, each dish will have to be
designed around key ingredients.

The first is smoked haddock,
and the second is chocolate.

Now that's not a combination
I've ever had before on the same plate.

I think it's for the best
if we keep it that way.

But you already know all this,
you've been practicing at home.

So we're expecting
some very good food this afternoon.

You have two hours. Go.

-Should I get a plate for that one?
-Let's do it.

We'll do half then.

-It's under here.
-Underneath.

Yeah, I need to get it but I can't do it
if you're waving a knife.

I can't touch that.

[Raj] There's the Princess Naina.

[Tommy]
A smoked haddock has a beautiful flavor,

but it is quite hard to combine
with other ingredients.

And chocolate actually
has a really complex flavor,

and there's so many variations.

It'll be interesting
to see how they use it.

At the moment I'm preparing chili,
garlic, ginger paste,

which is used in a lot of our dishes.

It's good to get this done straightaway
and quickly, so people can use it.

But these aren't the only spices

in the Mistrys' main course.

They're adapting
a traditional Mumbai dish,

substituting the usual chicken
for our required ingredient,

smoked haddock.

It'll be served with a panch phoron crust
on a bed of poha,

alongside tandoori cauliflower bites.

So what is it,
the dish you're making for us today?

We're doing smoked haddock poha.

So what's poha?

So poha is something really magical.

It's flat rice,

and rice generally takes
a long time to cook,

but poha literally can be cooked
in five minutes,

so if you're ever in hurry
and want to have that energy,

what you do is just soak poha.

It's fast food.

[Prachi] Yeah, it's literally fast food,

and it's not that common in the UK
and I don't know why,

because, you know, people here
want everything fast and quick.

So is it better that you're now
in the kitchen?

'Cause obviously Anup
was in the kitchen earlier.

Did you give him a hard time
or were you quite...

[Anup] No, they were good,
they were supportive.

But when you were in the den,
watching Anup,

you and your wonderful other half

were holding hands.

-Yeah.
-Tell us about how you met.

Mitesh...

So you want to talk about food

but you don't want
to talk about your love life?

I was seconded to India for six months,

and my last day--

-Literally the last day.
-During the last day

one of my friends said,
"Okay, let's go for a night out,

celebrate your last day over here."

One of my friends said,
"Why don't you come with me?

One of my colleagues is having a party."
And I said, "Why do you want me?"

and he said, "Just come along."
And it was his send off.

So is this love at first sight then?

You know what,
I think it was slightly, because...

-[Mitesh] We had a--
-You're not so sure?

We had a photo taken and I got
that feeling, something's gonna work out.

-So did you get together straightaway?
-No, it was a year later.

[Prachi] We used to talk on Skype,
it was a long distance relationship.

And we would talk a lot about food.

I was like, "Why don't you make
chicken biryani?"

And he was like, "I don't know how
to make chicken biryani."

So I said, "Okay, switch on your laptop,

and just keep the camera
facing towards the hall,

and yeah, I'll run you through,
step by step, everything."

So it was like having a virtual instructor
chef right there in front of you,

telling you exactly what.
You can show it to her and say,

"Is this all right?"
"Yes, put it in."

-Yep.
-That kind of thing.

[Prachi] This is curry leaves,
fresh curry leaves, and mustard seeds,

so once the mustard seeds pop,
I'm gonna add the cumin seeds,

and then add the onions.

So, yeah, this is for the poha.

-[Anup] Smells good.
-Yeah.

-I'm gonna keep it aside.
-Yeah, keep it going.

With the Mistrys I feel like
I've been on a journey 'round India.

I'm really looking forward
to trying their main.

They have got so much going on over there.

With some complex dishes to prepare
in a short time,

Anup's not feeling quite as relaxed
as he was this morning.

[Anup]
Definitely less laid back this time.

'Cause the others are around me and...

they won't let me be laid back.

The Whitakers aren't laid back either.

But Qidi is on the floor.

That's too high, I can't do it.

I'm not sure doing it
on the floor is very good.

No 'cause it's too high,

I just can't reach, I'm too short.

I need to give some strength for my dough,

so I have to do it here, sorry.

Qidi's dough is kneaded

for the Whitaker's main course,

an East meets West fusion,
using smoked haddock as the filling

for some classic Chinese dumplings.

Which they'll be serving
with a Chinese vinegar

and sesame oil dipping sauce.

Hiya.

So this is a typical Whitaker dish,
taking something you usually do,

-and putting something else into it.
-Yeah so we wouldn't necessarily

have haddock with them, but we would
have some cod with them or something else.

[Angellica] They look great,
they look uniform and lovely.

-They taste good?
-I wouldn't let you taste,

because you're going to judge me later.

You're understanding
the rules of the show.

We get the rules now.

-But I have to say I like your top.
-Thank you. We sort of match, isn't it?

-I know.
-Yeah, floral.

I think you're watching what we're doing

out the front, our presenting, because
you love a bit of showbiz, don't you?

-Yes, yes, so...
-Tell us about

this career of yours.

Well...

I went in the Chinese
young singers' contest in 1994.

So you were singing on Chinese television?

Television, stadiums, and all that.

-Stadiums.
-Singing for...

Movies, TV series.

My latest job is talent show judge.

-Like the shows we've got here?
-Yeah, same.

I didn't realise we had
a celebrity amongst us.

I know! So you're used to judging...

-Yeah.
-...you know, other people,

so how does it feel being judged yourself?

Now I understand,
they are very nervous as well.

But, if you don't love cooking,

you cannot enjoy cooking.

How can you make a good dish?

-Exactly.
-This is Qidi life lessons here,

Qidi life lessons!

How many dumplings
do you think we'll be making?

-Well, I'm thinking 60 to 80.
-We doing all this haddock?

Yeah, do it, 'cause I'm not really sure.

I normally put in my dumpling

minced pork, or minced beef,

minced anything.

Prawns, so you
could have prawns inside them.

But really I've never
put smoked haddock before.

[Angellica] The Whitakers have opted

to alter a dish they know
to fit the brief.

So yesterday they substituted pork
for turkey in their meatballs,

they substituted prawns for fish,

and today they're substituting
pork for smoked haddock.

Can you guys move a bit please?

[Tommy] Yeah, and this is a tactic
that hasn't always worked for them.

In this last challenge today
it's vital for them that it pays off.

[Andrew] So in China making dumplings
is very much a family activity.

So that's why we thought
we'd bring it onto the show.

Everybody sit down 'round the table,
making it together.

And then you can chit chat and...

It just a very, very family thing and,

because the sheet is round,

so round for Chinese means together.

Normally if all people, all Chinese people

will sit together,
we can make it all together.

But you see I've got these foreigners,

I call them foreigners.

Jasmyn, can you roll this dough for me?

While Qidi's once again
in the driving seat,

for this task, the Varmas' mum Raj

has handed over the cooking

of the main dishes to daughters Naina

and Kavita.

I'm quite proud of myself because Mum
hasn't come to check up on me yet.

I need to make sure I'm listening.

-[Kavita] We haven't done the haddock.
-That only takes about 4 minutes to poach.

Yeah I know,
but it's gotta go in here, the milk.

Yeah, don't worry.

The health-conscious Varmas have decided

to use their smoked haddock in a risotto,

which they're packing
with super healthy leeks,

courgettes, and mushrooms.

Alongside, they'll serve
olive bread rolls.

-Oh, that looks nice.
-What do you want to do with the olives?

-Do you think it'd be better inside?
-I thought you meant on top.

Yeah, but then you can't get
as many in. We'll try it.

We don't have to have olives.

So let's try. Where are the olives?

They're here.

-Are you gonna redo it?
-I'm gonna try it.

We planned to put the olives...

on top, but I think we decided
to put them inside.

So that they're actually within.
I hope it works.

So I fried off the vegetables for a few
minutes, just to get them a bit softer.

And then we added
the risotto straight to it

and I'm just putting some white wine in.

Just going really, really slowly.

So it cooks all the way through,
'cause we don't want a crunchy middle.

For the Varmas they're cooking bread
and risotto, right?

Bread's quite a hard thing
to cook in two hours

'cause you need as much time as possible
to prove it, knock it back,

prove it again and bake it.

Risotto on the other hand,
does not take two hours to cook,

and that's been on from the start.

-Think it's gonna be overcooked?
-There's a good chance.

The Varmas are packing in

even more veg in their dessert.

A beetroot and chocolate cake.

It's something that we've made

hundreds of times.

And we love the recipe.

[Naina] I hate this job.

So I am making the chocolate
and beetroot cake.

The beetroot needs to be...

sort of more dry rather than moist,

so I'm just squeezing out all the water
from the beetroot.

Okay, so we've got a risotto
and a chocolate cake.

[Angellica]
Beetroot and chocolate.

-Strange combination.
-They do go together.

-They do.
-It's one of our favorites, isn't it?

You know, you've got different taste
to us...

Let it go.

Well, but then, on that subject.

Risotto, right?

Risotto is the one thing

that you gotta season all the way through.

And the stock's really important,
seasoning is so important in risotto.

-Is that enough?
-Well, I don't know.

It's your risotto, I'll tell you later.

But the other thing is,
you cook without very much fat, don't you?

[Naina] Do you want salt and fat
with a side of butter?

I'm just putting it out there.

Yes, we've got the cheese.

It seems an odd choice
for your low fat, low salt...

-Oh, no, definitely not.
-...diet, no?

It's got a lot vegetables in there.

-I can see it's got a lot of vegetables.
-We like our vegetables.

Vegetables are good, they're good.

-We've got vegetables in the dessert.
-Yeah, vegetables everywhere.

As long as it's got flavor,
that's what I wanna see.

-You definitely will.
-We'll put extra Parmesan cheese on yours.

Guys, can I ask you
not to keep anything on the edge?

-It's gonna fall off, okay?
-Okay.

What we are doing today is a twist

on the pani puri.

So we are turning a savory dish

into a sweet dish.

For their chocolate mission

the Mistrys are making
deep fried hollow dough balls

called pani puri,

filling them with chocolate mousse

and serving them with flavored lassi,

a traditional Indian yogurt drink.

[Anup] It's like magic.

[Prachi] These are called pani puri

or golgappa or phuchkas,
it has different names.

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

What it is, is literally like a...

burst of flavors in your mouth.

I don't know if many people
know about chocolate pani puri.

Generally what they do
is they add potatoes in it

and then they add spicy, tangy water.

8, 9, 10,
11, 12, 13, 14, 15, 16 ,17.

-Yeah, that's fine, we have enough.
-How many?

17, 18 I've made.

True to form

the Whitakers have gone
for an Asian fusion dessert

that combines the required chocolate

with a traditional Japanese sweet.

[Jasmyn] We're making
sticky chocolate mochi.

Which is basically,
translated into Chinese, is...

[speaks Chinese]

which means sticky rice.

So it's like a sticky rice kind of ball
with chocolate filling inside.

[Qidi] You don't necessarily
put chocolate inside,

you can put black sesame paste.

-Red bean, peanut butter.
-Red bean, peanut butter, everything.

But we got a chocolate mission today,
right? So we gonna put chocolate inside.

Definitely desserts
could be a challenge for us.

Generally Asians don't eat desserts.

That could be the weak point.

-Don't give us desserts please.
-Yeah.

-Right, honey, everything, clear.
-Gone.

[Jasmyn] I think I do have
high standards with food.

I appreciate all kinds of food,

but I do like a good five-star meal.

[Andrew] Living in hotels,

they've experienced
presentation is important.

And sometimes the presentation can be
more important than the taste itself.

-Jas.
-Yeah?

-This kiwi need to be peeled.
-Yeah.

And to be cut to little cubes.

I don't think we can use that,
looks a bit of a mess,

-so we gotta make sure--
-That okay?

That one's okay, just cut off the end.

Well, we gotta try and make them
so they're all nearly similar size.

She thinks it's rubbish.

You do this to us every day at home.

You think home have
to be like hotel standard.

Okay, we're halfway through,
you've got one hour left.

Okay, this is going in now, that's fine.
That's fine, I'll get it.

What?

What shouldn't be served
in a five-star hotel

is fried smoked fish,

which the Mistrys are doing
to their haddock.

It's a complete no-no.

Gone from pot washer to cooking

the main piece of the dish.

Smoked haddock is cured
in salt before it's smoked,

so usually it gets cooked very gently,

just in milk,
and then it doesn't become too salty.

[Angellica] The Mistrys don't seem
to have any milk, or even water,

with their smoked haddock,

and the panch phoran
is a blend of quite strong flavors,

and they're gonna pan fry it.
So I hope they know what they're doing.

[Anup] Yeah, I've done this a few times,

so I'm feeling fairly confident
with the frying of the fish.

Anup might be calm,

but the temperature is rising
in the other kitchens

over their main courses.

Sisterly relations are strained.

-I should get some cream?
-Just put the rest of the cheese in.

We don't need to put any of that on top,
we'll just put it all in.

-All of it, yeah?
-Just go easy-- No!

It's disgusting.

Mum, can you please try the risotto?

Because she's made me worried now.

-No!
-Yeah, you have, so just let Mum try it.

-I was only being honest.
-Yeah, well, there's a time and a place.

And there's a disagreement

over at the Whitakers', too.

[Andrew] More you put,

-the longer it'll take to boil.
-I know, but I need them to be boiled.

I don't want to cook in two lots.

Take this away, please.

-Yes, chef.
-Yes, chef.

Yes, chef.

Whatever you say, chef.

But our families need to turn
their attention back to their desserts.

There's a lot of chocolate to melt,

and not much time left to do it.

It's dark chocolate
that we're putting on the cake,

and it will just be
a drizzle on top, melted.

This melted chocolate
is for the pani puris,

so we are going to coat those
pani puris in the chocolate,

and then fill them up
with chocolate mousse.

At the moment it's all stations go,
we're trying to make sure

everything gets done on time
and we're finished, not mad panic, but...

controlled panic.

No, just sprinkle like that on the top.

You don't want just-- It will...

Expand and it will drip everywhere,

-Trust me, I know.
-Where do you want it?

Just a tiny bit, tiny, literally tiny.

Yes, like that.

That's fine.

-Naina, that's too big.
-Mum.

Oh, my god, she just said cut it,
I'm not doing it.

-Chill out, you need to breathe.
-You just said cut it into fours,

-so that's what I did.
-No, as in four slices.

These are looking good,
I'm delighted.

We need to break off some
of the chocolate and get it ready.

I need to be sure these come out
properly so I'm trying

to get these out without any breakages,
spillages, damages, any issues.

-[Anup] Guys, this looks amazing.
-[Angellica] Families, one minute.

Choose the best ones out of them,
put them on.

Just eyeball them, put the right ones on.

-Tandoori bites, Mitesh, tandoori bites.
-Yup.

Don't burn yourself, it's very hot.

-[Andrew] It's very hot, careful.
-[Qidi] I know it's very hot.

[Prachi] That's it, done.

Thirty seconds.

We've run out of knives.

Don't worry, it's fine.

Not five-star, not seven-star,
whatever-star. Qidi-star.

Just make it look nice.

-[Tommy] Okay, ten seconds to go.
-High five everyone, high five.

Put the bread over there, quickly,
bread over there.

-But they're gonna move it anyway.
-Doesn't matter.

Three, two, one, stop.

Nothing else on the plates.

Did it.

-Did you put the drizzle?
-Yep.

Okay.

[Anup] How did you guys find it?

Yeah, good, we thought we did really well,
didn't we, with timing?

And the last five minutes were
a bit stressful.

-Okay.
-But we got there, it was fine.

-Your dishes looked really good.
-So did yours.

I think everyone's looked great.
Really good.

Time for Tommy and I to do some judging.

First up are the Mistrys.

They crusted and pan fried

their smoked haddock with panch phoran,

and have served it on a bed
of spiced poha,

with tandoori cauliflower bites
on the side.

I think this is a beautifully presented
plate of food.

I really like the look of it.
I think it's...

Like restaurant presentation, really.

And poha, I've never had it before,
so I'm excited to try it.

This is the first time I've eaten poha,

and I really like it,
that different texture of the rice,

and that sauce on the bottom
is really delightful.

Turns out I really like poha.

It's quite light

and that works well
when you've got quite a rich sauce

with the coconut in it,
which tastes delicious.

I'm a bit disappointed with the fish
because it's really quite salty.

And so it does mask some of those flavors.

The cauliflower I'd have liked
to be a little bit firmer,

but I do love the flavor on that.
It's really, really good.

[Tommy]
The fish is too salty.

Cured fish is salted before it's smoked,

and we usually tend to cook smoked fish
in a more sympathetic manner,

so you'd often poach it in milk,
or you'd use it to flavor something else.

When you cook it
at high heat in a pan,

it just starts to lose some of the water
content and becomes more salty,

and that's to a point where that...

is too salty to eat for me.

With the chocolate,
they've created a sweet pani puri,

filled with chocolate mousse,

and served with flavored lassi shots.

I'm a massive dessert fan
and if I'm going to sit down

and see this in front of me I'm thinking
I've got three desserts, not one.

Looks fantastic,
that chocolate mousse looks rich.

I want to get into that.

-Go on.
-Do it?

[Angellica]
The chocolate pani puris are delicious.

The mousse is just light and smooth,
it's like an experience in your mouth.

I think you do have
to put the whole thing in in one go.

The chocolate mousse absolutely delivers
on flavor.

That's what I'm talking about,
it's light, it's glossy,

it's really rich,

and it's such an intense chocolate flavor.

That is the type of chocolate dessert
I really want to eat.

I love the shell,
it's like having a waffle cone, you know?

It's soft but it's also crunchy,
it's got a chewy bit at the end.

And I love the different flavors
of the lassis, the mango,

the rose, and the cardamon.

[Tommy] Matching anything
with chocolate's difficult,

but the rose is not overdone.

Usually it can be so sort of floral,
like perfume.

Mango and chocolate is a good combination,
and you've done it well.

But the cardamon is the most interesting.
I love the spice.

That feels like the last one
you should have,

to clean your palate as you finish.
It's a very good dessert.

Thank you.

You got a bit of chocolate on you.

-Oh.
-Both sides.

-Well, that's a good sign, right?
-Yeah.

Passable.

The Varmas cooked
their smoked haddock in milk

and have flaked it
into a veg-filled risotto

that comes with a side of olive bread.

I think it's a very nicely plated risotto.

The smoked haddock you've flaked
on the top as well

for presentation looks really good.

Looks nice in the bowl, and the bread buns
look like I wanna eat them.

We've talked a lot about seasoning

and depth of flavor
in the last couple of days.

I know we haven't always been
on the same wave length.

But with this risotto, I think we are.

I really do,
it's got a good depth of flavor.

The smoked haddock's helped with that
'cause as you've cooked it out

it's really flavored it beautifully,
it's got the perfume from the smoke.

I think the rice is a little overcooked.

But the amount of salt's spot on.

Because you poached the haddock,

in milk, how I would cook it,
it's got that lovely, soft texture to it,

which really adds to the risotto.

[Tommy] With the bread however,
I saw you making it, great technique,

and it's been risen
and baked really nicely.

But I think it's really lacking in salt.

I don't know if you forgot to put salt in,
or whether the recipe has a low amount.

But bread without salt isn't nice.

There's olives in there,
but I think you forgot...

-And so you--
-There's one olive in there.

One olive, yeah, thank you for that.

For dessert they've combined the chocolate

with beetroot to make a cake,

and are serving it with a pot of cream.

[Tommy] Put some cream on.

-Ladies first.
-Thank you.

Try not to get chocolate
around your mouth this time.

Vegetables in desserts is really on trend
and it's something that I do a lot,

and chocolate and beetroot
I think is a good combination.

The beetroot makes it very moist I think,

in the same way that carrot cake works.

Maybe put slightly less beetroot in it.

Because it is actually quite a heavy cake.

Because that is so dense,

you could have made the icing
a little bit lighter, more fluffy.

-Fluffy.
-Yes.

So that you've got a bit of con--
Do you see what I mean?

And that really would have given it...

It would have just been
the icing on the cake.

I enjoy cream with cake.

Isn't it nice when someone just gives you
a jug of cream to pour on your cake?

It's not a bad effort by any stretch.

Chocolate and beetroot,
it's a good combination.

The Whitakers mixed smoked haddock flakes

into their Chinese dumplings,

which they're serving with a dipping sauce

and chopped cucumber and radish.

So when I look at your plate
of food I see simplicity,

and I see skill.

It's not easy to make dumplings,
and you made it all from scratch.

It was fun to watch you making
the dumplings, I'm just slightly worried

about using chopsticks.

[Angellica] Oh, my god.

Oh you're quite good at it.

You're better than these two.

[Qidi] Oh god.

You can do it.

[Tommy sighs]

I really enjoy your dumplings.

-Thank you.
-Thank you.

You can taste the smoked haddock
running through it, so the filling's nice.

But I do think maybe a little bit
more sweetness in your dressing.

Because it's quite acidic.

I think you're very good
at making dumplings.

I was worried 'cause you said
you usually make these with pork,

but the smoked haddock
has worked really well in here.

If anything I'd have had a little bit more
of that filling in the dumpling.

-We're disagreeing on this one.
-Yeah.

We're finding it's happening
more and more.

The dressing is very acidic with vinegar.

I agree with Angellica, for once.

Maybe a little bit of honey in there
would balance it.

But, they're very tasty.

For dessert, they've made
sticky chocolate mochi,

which are served with fresh fruit.

Now I have eaten these before.

So I'd be interested to see how
you've made them, and your take on them.

For me, mochi is a dish that can divide.

You either love it, or you hate it.

I have always loved it.

And of all the mochis I've eaten...

this is up there.

To make this is not easy.

So, thank you.

My only issue here is,

we kind of had dumplings,
and we've had more dough again,

so I find that quite heavy to follow.

And for the denseness of it,

it doesn't have a massive
chocolate flavor.

I wouldn't have minded it a bit richer,
bigger, really celebrate that ingredient,

'cause it was the
two ingredient challenge, after all.

The fruit though, whilst it's simple,

works very well with that,
'cause it does cut through the density.

Thank you.

-Food for thought.
-Food for thought.

We're gonna make a decision now,

one of you will be leaving.

I think this is a three-horse race,
there's no clear, outright winner.

All the families had positives
and negatives.

[Tommy] Yeah, the Mistrys...
I mean, they're a mystery.

The fish was unforgivable.

But the dessert was unforgettable.

And then the Varmas,
I was pleasantly surprised

that they actually brought their risotto
with seasoning, and presented it to us.

You're right, but the rice was overcooked
and the bread had no salt in it.

What about the Whitakers?

-Well, it was dumpling on top of dumpling.
-But those dumplings were made

really, really, well.

This is why it's hard.

The anticipation.

Guys, you've given us
some tough decisions to make.

It's been a hard day.
Shepherd's pie, followed by...

an odd combination of ingredients.

But at times, you've all stepped
up to the plate.

But as you know, only two families
can go forward to the play-offs.

The first family to go through is...

the Mistrys.

So the second family staying is...

the Whitakers.

Which means we say goodbye to the Varmas.

[Raj] You did really well, sorry!

Well-deserved.

Well done.

-Madness, yeah.
-I'm in shock and disbelief.

-I'm in shock.
-I was like, "What."

[Tommy] The Mistry's took on the hardest
shepherd's pie recipe and they struggled

a little bit, but tonight they came back
with that dessert and it was outstanding.

-Really nice to have met you.
-You did good.

No I don't, I don't know...

The Whitakers had a really good day.
They had the best shepherd's pie,

and fantastic dumpling technique.

-We better go practicing.
-I know.

Before the next round.

'Cause definitely the competition'll
step up another level.

-Yes.
-But we're happy.

We are happy.

We are Whitakers!

-Really, really good time.
-Thank you.

[Angellica] At the end of the day,
this was a really tough heat.

The Varma's shepherd's pie
did lack depth,

but they did better in the second round.

The risotto was very good, but they
let themselves down with the bread,

and the dessert a little bit,

so unfortunately we had
to send the Varmas home.

Obviously gutted to go, but...

It's so well deserved to the other
two teams, they did absolutely amazing.

I can't wait to see how far they go.

I hope they get their seasoning right
for Tommy as well.

-Ready?
-You've done that before, haven't you?

Have you met my sister?
"Take a selfie."

-Welcome everybody.
-Good morning.

Next time, the Whitakers and the Mistrys

join the Bonehams and the Antonious
in the play-offs.

Fighting talk.

That needs to go now, please.

Please, I'm requesting you.

Stop, stop.

[Mitesh] Don't burn the rice.

You're dropping flavor bombs.

More is less, less is more.

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