0:00:02 > 0:00:04ZOE BALL: The British family kitchen.
0:00:04 > 0:00:06Whether it's where you love to eat...
0:00:06 > 0:00:08This is where we have our family feasts.
0:00:08 > 0:00:10..or where you love to cook...
0:00:10 > 0:00:11- SQUEALS:- Ye-e-e-es!
0:00:11 > 0:00:14..it's where we all learn to love food.
0:00:17 > 0:00:19I've tasted the food of many chefs
0:00:19 > 0:00:21in many different restaurants all over the world,
0:00:21 > 0:00:22but family cooking...
0:00:22 > 0:00:23This one's puffing up.
0:00:23 > 0:00:25..this is where real food comes from.
0:00:25 > 0:00:28Home cooking does something that fine dining does not.
0:00:28 > 0:00:31It creates the heart within the home...
0:00:31 > 0:00:33- NADIYA:- She's eating all the ingredients.
0:00:33 > 0:00:34..bringing the family together.
0:00:39 > 0:00:42We're searching for Britain's best family of cooks.
0:00:42 > 0:00:45Over the next few weeks, 16 families will go head-to-head.
0:00:47 > 0:00:49Teenagers and grandparents.
0:00:49 > 0:00:51Brothers and sisters.
0:00:51 > 0:00:54All cooking their very best family food in their own homes...
0:00:54 > 0:00:56- The judges are going to love it. - Of course they will.
0:00:56 > 0:00:58..and here in our kitchen.
0:00:58 > 0:00:59Oh, that smell!
0:01:00 > 0:01:02That is delicious.
0:01:02 > 0:01:03I'm shaking so much.
0:01:04 > 0:01:07ZOE: Judging their efforts every step of the way...
0:01:07 > 0:01:09- GROANING - Drama!
0:01:09 > 0:01:11..renowned cookery teacher, Rosemary Shrager...
0:01:11 > 0:01:15I'm looking for a family who are going to blow me away with
0:01:15 > 0:01:21the understanding of flavour, texture and altogether gorgeousness.
0:01:21 > 0:01:23..and top Michelin-starred chef...
0:01:23 > 0:01:24Hi, Giorgio.
0:01:24 > 0:01:26..Giorgio Locatelli.
0:01:26 > 0:01:28The food that I want to see is, of course,
0:01:28 > 0:01:30very tasty and beautiful,
0:01:30 > 0:01:34but the most important thing is to see them cooking with joy.
0:01:34 > 0:01:37That's what home cooking's all about.
0:01:37 > 0:01:40- NADIYA:- These are the families who make ordinary food extraordinary.
0:01:40 > 0:01:42Utterly delicious.
0:01:42 > 0:01:45I learned something today.
0:01:45 > 0:01:47The judges have made a decision.
0:01:51 > 0:01:54This is The Big Family Cooking Showdown.
0:02:02 > 0:02:06Today, two families will go up against each other...
0:02:07 > 0:02:09..each represented by three family members.
0:02:10 > 0:02:14They'll be tested over three challenging rounds -
0:02:14 > 0:02:17here in our kitchen and in their own homes -
0:02:17 > 0:02:22after which, the judges will decide who goes through to the semifinals.
0:02:26 > 0:02:29Our first food-obsessed family are the Marks.
0:02:29 > 0:02:31We like working together.
0:02:31 > 0:02:34Yeah, we do. Part of our strategy is to sort of keep my mother
0:02:34 > 0:02:36a little bit in sort of check.
0:02:36 > 0:02:37Check!
0:02:37 > 0:02:40Because that can also sort of be quite challenging.
0:02:41 > 0:02:44They're up against the Charleses.
0:02:45 > 0:02:47I'm helper - praise and encouragement.
0:02:47 > 0:02:49Dan's list-maker and I'm...
0:02:49 > 0:02:51- Supervisor.- ..in charge. - HE CHUCKLES
0:02:51 > 0:02:53Betty decided that.
0:02:53 > 0:02:55Yeah, and you're to just do as you're told.
0:02:55 > 0:02:56I do as I'm told.
0:02:58 > 0:03:01A warm welcome to our wonderful families.
0:03:01 > 0:03:02The Marks, meet the Charles.
0:03:02 > 0:03:03The Charles, meet the Marks.
0:03:03 > 0:03:07All looking very calm before the storm hits.
0:03:07 > 0:03:11Please meet your judges, Rosemary and Giorgio,
0:03:11 > 0:03:16who expect to be served some seriously good home cooking.
0:03:16 > 0:03:18We're starting with the £10 Challenge.
0:03:18 > 0:03:21Today's theme is weekend lunch.
0:03:21 > 0:03:25The judges want to see you come up with something really special -
0:03:25 > 0:03:29a family lunch for four for just £10.
0:03:29 > 0:03:31You have an hour and 15 minutes.
0:03:31 > 0:03:33Let's get cooking.
0:03:33 > 0:03:35- WHISPERS:- Oh, God!
0:03:36 > 0:03:39Both families have had time to practise today's dishes.
0:03:42 > 0:03:44What do you reckon's going on over there?
0:03:44 > 0:03:45Don't look over there.
0:03:45 > 0:03:48- JEAN LAUGHS - Just concentrate on that bread.
0:03:49 > 0:03:54The Charles family from Yorkshire are Betty, husband Dan and mum Jean.
0:03:54 > 0:03:57Betty is the boss of the kitchen.
0:03:57 > 0:03:59Is there any question?
0:03:59 > 0:04:02- I'm just not going to say anything. - LAUGHTER
0:04:05 > 0:04:07ZOE: For their £10 weekend lunch,
0:04:07 > 0:04:09they're making...
0:04:17 > 0:04:21For me, there is nothing better than a risotto to enjoy with your family
0:04:21 > 0:04:23on a Sunday lunch.
0:04:24 > 0:04:28Well, considering one of the main judges is an Italian...
0:04:28 > 0:04:30..Michelin-starred chef...
0:04:30 > 0:04:33..absolutely calm and fine about it, obviously.
0:04:33 > 0:04:37Perfect risotto is made of simplicity.
0:04:37 > 0:04:39This risotto with fennel and lemon,
0:04:39 > 0:04:43it will be very difficult to balance the flavour.
0:04:44 > 0:04:47- Am I in your way?- Always.- I hope so!
0:04:47 > 0:04:48JEAN LAUGHS
0:04:48 > 0:04:51So, Jean, is this something you do quite often, then, cooking together?
0:04:51 > 0:04:53We do. Yeah, we do loads of cooking together, yeah.
0:04:53 > 0:04:55They're really, really good at cooking.
0:04:55 > 0:04:57I'm all right at cooking, you know, home cooking.
0:04:57 > 0:04:59Do you often go to their house and cook?
0:04:59 > 0:05:01- Oh, yeah.- Or do they come to yours?
0:05:01 > 0:05:03Either, because we only live about three miles away from each other,
0:05:03 > 0:05:07- so we're...- If someone feeds me, I'll happily stay.- Well, I will too.
0:05:07 > 0:05:10They're very welcome and I'm very... Well, I say I'm very welcome there,
0:05:10 > 0:05:11maybe I'm not, Nadiya.
0:05:11 > 0:05:14I think they love you. They just can't get rid of you.
0:05:14 > 0:05:16- Do you think that's what it is? - Yeah!
0:05:20 > 0:05:23- NADIYA:- Adventurous foodies Betty and Dan got married last year.
0:05:25 > 0:05:28I'd definitely say that our passion for food and cooking
0:05:28 > 0:05:29started when we went travelling.
0:05:33 > 0:05:35The smells, the colours, everything.
0:05:35 > 0:05:36It was just phenomenal.
0:05:36 > 0:05:39- Just a massive eye-opener for us. - DAN:- Mm-hm.
0:05:41 > 0:05:42And you've just always been...
0:05:42 > 0:05:44- Just a...- I've always cooked. - Yeah, you have, haven't you?
0:05:44 > 0:05:46Yes, so I've got four kids,
0:05:46 > 0:05:48so I always wanted to try and feed them well.
0:05:48 > 0:05:49I'm rolling, I'm pushing.
0:05:49 > 0:05:52You're not doing anything that I'm telling you.
0:05:52 > 0:05:54We have lots of fun when we cook together.
0:05:54 > 0:05:57- We do.- We make each other laugh no end.
0:05:57 > 0:06:00- I'm pushing and rolling. - No, let it go!
0:06:00 > 0:06:02JEAN LAUGHS
0:06:02 > 0:06:05Food's a huge, huge part of our lives.
0:06:05 > 0:06:06We like to impress.
0:06:06 > 0:06:09Yeah, absolutely, yeah. We really go for it.
0:06:09 > 0:06:11Yeah, we make an event of pretty much every meal we do.
0:06:11 > 0:06:15I think you're more showy than I am with food.
0:06:15 > 0:06:17- You're getting a... - I just really like cooking.
0:06:18 > 0:06:20How competitive are we?
0:06:20 > 0:06:22I think we'll win the competition.
0:06:26 > 0:06:30When we went to Italy, to Sorrento, we were taught to cook risotto.
0:06:30 > 0:06:32It was amazing.
0:06:32 > 0:06:34She was explaining to us that there's eight steps
0:06:34 > 0:06:36to the best risotto.
0:06:36 > 0:06:41The base, temptation, then the sigh, then the cooking,
0:06:41 > 0:06:46the parting, the buttering, the serving and then the eating.
0:06:46 > 0:06:48She did teach me them in Italian.
0:06:48 > 0:06:53- Go ahead.- I'm very... I'm very aware that Giorgio's here.
0:06:53 > 0:06:55- Italian?- Yeah, come on, Betty.
0:06:55 > 0:06:59- La base. - Il soffritto, la tentazione.
0:06:59 > 0:07:01- Oh!- Il sospiro...
0:07:01 > 0:07:04Uh, la cottura, la divisione...
0:07:04 > 0:07:07- GIORGIO:- La mantecatura. - La mantecatura.
0:07:07 > 0:07:09Il servire and, uh...
0:07:09 > 0:07:11Il mangiare.
0:07:11 > 0:07:12Il servire and mangiare. Perfect.
0:07:12 > 0:07:14- Yeah! - CHEERING
0:07:14 > 0:07:16- BOTH:- Get in!
0:07:18 > 0:07:20Could you give me the cream, please?
0:07:21 > 0:07:25- Don't put it all in.- Don't worry, I know what I'm doing.
0:07:25 > 0:07:28- You do know what you're doing. - Yeah, I do know what I'm doing.
0:07:29 > 0:07:31- NADIYA:- The Marks family are Oskar,
0:07:31 > 0:07:34his mum Jessica, and grandmother Torun.
0:07:34 > 0:07:37Today we are making Swedish meatballs.
0:07:37 > 0:07:40It is the most national dish ever.
0:07:41 > 0:07:44The meatballs will be served with a traditional cream sauce...
0:07:51 > 0:07:54I think the most important thing is the sauce.
0:07:54 > 0:07:57They're using a beef stock and then they're putting cream into it,
0:07:57 > 0:07:59and then on the side, cranberry sauce.
0:07:59 > 0:08:02The combination to me doesn't seem to tally together.
0:08:02 > 0:08:05But I might be surprised.
0:08:07 > 0:08:09- OSKAR:- I would say these are perfect, actually.
0:08:09 > 0:08:11I would say I agree for once.
0:08:11 > 0:08:14Now we just have to make some perfectly-formed balls.
0:08:15 > 0:08:18- TORUN LAUGHS - That's a bit big.
0:08:18 > 0:08:20That one's a bit big, that one.
0:08:20 > 0:08:24I'm interested to know if this is Torun's family meatball recipe.
0:08:24 > 0:08:26- Mm.- You know when families keep recipes to themselves?
0:08:26 > 0:08:29- Yeah.- My family doesn't really have that kind of recipe.
0:08:29 > 0:08:32- Do you have like a...?- My mum... - Yeah.- ..has lots of recipes but she
0:08:32 > 0:08:35doesn't give them to us because she says that we'd just massacre them.
0:08:35 > 0:08:37It'd be great if it is a recipe that is something that's gone through
0:08:37 > 0:08:39- the years and they've all learnt... - Yeah.
0:08:39 > 0:08:40- Generation to generation.- Yeah!
0:08:40 > 0:08:43The day you get taught the meatball recipe.
0:08:43 > 0:08:45- We're sharing that today. - Yeah. We can see.
0:08:45 > 0:08:47That'd be great. That'd be good.
0:08:48 > 0:08:50Torun, how do you stay so young?
0:08:50 > 0:08:53- I've felt much loved in my life. - ZOE GASPS
0:08:53 > 0:08:56A little birdie told me that you've had four husbands.
0:08:56 > 0:08:59- Yes.- Yeah? All of them good?
0:08:59 > 0:09:01- Three, very good. - Three of them weren't bad?
0:09:01 > 0:09:04- Will you marry again, Torun? - No, thank you.- OK.
0:09:04 > 0:09:07- I've been there, I've done that. - ZOE LAUGHS
0:09:07 > 0:09:09No number five.
0:09:09 > 0:09:11- Well, only as a boyfriend.- OK.
0:09:11 > 0:09:13I've got a couple of those going now.
0:09:13 > 0:09:15Enjoy making the meatballs.
0:09:15 > 0:09:16Isn't she wonderful?
0:09:16 > 0:09:19- LAUGHING:- No, I'm just considered quite mad.
0:09:19 > 0:09:22I absolutely adore Torun.
0:09:22 > 0:09:24- She is lovely, she looks... - She's wonderful!
0:09:24 > 0:09:27- I need three more husbands. - Abdal, be afraid.
0:09:27 > 0:09:29- Yeah. - BOTH LAUGH
0:09:32 > 0:09:34I'm 86, but I really don't want to tell you that.
0:09:34 > 0:09:38She's worried because she's got this boyfriend who's younger than her.
0:09:38 > 0:09:41- 12 years.- He doesn't know how old she is.- Doesn't know how old she is.
0:09:43 > 0:09:45I had to do a dinner party for her birthday
0:09:45 > 0:09:48and have cake and everything, but we couldn't actually tell anyone...
0:09:48 > 0:09:50- But didn't somebody let it slip? - ..that it was her birthday.
0:09:54 > 0:09:56Former fashion designer and model Torun
0:09:56 > 0:09:59has lived in the UK for over 50 years.
0:09:59 > 0:10:04I lived all my adult life in London and I love it here
0:10:04 > 0:10:07and I feel now more English than Swedish.
0:10:08 > 0:10:10We've a very strong connection with Sweden, though,
0:10:10 > 0:10:12cos I've been spending all my summers in Sweden
0:10:12 > 0:10:14- since I was born, basically.- Me too.
0:10:14 > 0:10:17In the summer, you have the crayfish season.
0:10:17 > 0:10:19Crayfish party time.
0:10:19 > 0:10:20It's the same with midsummer.
0:10:20 > 0:10:23We would have this huge summer buffet,
0:10:23 > 0:10:26so I think food was a celebration
0:10:26 > 0:10:29and spending happy times with the family.
0:10:30 > 0:10:33Oh, come on, we want to be the best cooking family in Britain.
0:10:33 > 0:10:34Of course! Of course!
0:10:34 > 0:10:37Torun's in it for the cameras and the lights.
0:10:37 > 0:10:40I just want to be the star, my dear.
0:10:40 > 0:10:42- Skol!- Skol.- Skol.
0:10:44 > 0:10:46- NADIYA: - Back in the Charleses' kitchen,
0:10:46 > 0:10:51mum Jean is making the Parmesan crisps to accompany Betty's risotto.
0:10:51 > 0:10:54I don't want it too brown and I don't want it too pale.
0:10:54 > 0:10:56It can be a bit chewy.
0:10:56 > 0:10:57I've got to be vigilant.
0:10:57 > 0:11:01- DAN:- Nobody wants a burnt crisp. - Don't burn them, Mum.
0:11:01 > 0:11:04- How are the Markses doing?- Oh, God... They've formed the meatballs.
0:11:07 > 0:11:11Grandmother is off chatting to people, cos that's what she does.
0:11:11 > 0:11:15But, luckily, we've got a contingency plan for her absence.
0:11:15 > 0:11:17Just to get on with it!
0:11:22 > 0:11:25Oh. I didn't bend it round me rolling pin quick enough,
0:11:25 > 0:11:29so it hasn't gone properly circular.
0:11:29 > 0:11:30Betty'll be annoyed at that one.
0:11:30 > 0:11:32We won't tell her, Jean, we won't tell her.
0:11:32 > 0:11:34Right, next one.
0:11:34 > 0:11:35- Torun... - You've answered my question.
0:11:35 > 0:11:38- You've got work to do. - The meatballs are in the oven now.
0:11:38 > 0:11:40- Are they?- Yes, come back to work! No skiving off.- Oh, gosh!
0:11:40 > 0:11:44- We're here to cook.- So you're going to help Mum with the mash now,
0:11:44 > 0:11:47- I believe?- Why should I help you? You're so good at it.
0:11:51 > 0:11:53This is what family food's all about.
0:11:53 > 0:11:55It's about enjoying themselves, cooking together.
0:11:55 > 0:11:57It feels like Sunday morning.
0:11:57 > 0:11:58It does, actually, doesn't it?
0:11:58 > 0:12:01We underestimate the power of food.
0:12:02 > 0:12:05I'm getting the rice so the rice is really hot
0:12:05 > 0:12:07but not coloured, and then I'll add the wine.
0:12:07 > 0:12:09There's your wine here, Betty.
0:12:14 > 0:12:15There we go.
0:12:16 > 0:12:19I've just added my wine, or the sigh,
0:12:19 > 0:12:21and that goes in with a little stock.
0:12:21 > 0:12:25And just keep going until we're up to the buttering stage.
0:12:25 > 0:12:26ZOE: OK, you have half an hour left.
0:12:26 > 0:12:28I don't think this is going to be ready.
0:12:28 > 0:12:31- DAN:- Uh, let's hope it is. - Well... You... It'll...
0:12:31 > 0:12:33You've half an hour. That's the long and short of it.
0:12:37 > 0:12:39ZOE: Oskar's making HIS version
0:12:39 > 0:12:42of a traditional cream sauce for the meatballs.
0:12:42 > 0:12:44The sauce, I've made my own vegetable stock.
0:12:44 > 0:12:46I've also put some beef into it.
0:12:46 > 0:12:48I've put the soy sauce in to darken it a bit
0:12:48 > 0:12:50and also to provide some saltiness,
0:12:50 > 0:12:54and the redcurrant jelly is for a bit of sweetness.
0:12:54 > 0:12:56Oskar is the sauce king.
0:12:56 > 0:12:59I love his sauces. He's got a real touch.
0:12:59 > 0:13:01He's my adored grandson.
0:13:01 > 0:13:03HE LAUGHS
0:13:07 > 0:13:09That is delicious.
0:13:10 > 0:13:12- NADIYA:- In the Charleses' kitchen,
0:13:12 > 0:13:15Dan's moved on to the tempura fennel fritters.
0:13:15 > 0:13:17- DAN:- I'm just getting ready to make the tempura batter,
0:13:17 > 0:13:19so I've just got my plain flour in.
0:13:19 > 0:13:21I'm going to get my soda water in. A little bit...
0:13:21 > 0:13:23a touch of corn-starch, if Betty's not listening,
0:13:23 > 0:13:25cos she doesn't want me to change the recipe.
0:13:25 > 0:13:27The sooner you eat them after being cooked,
0:13:27 > 0:13:29the crispier and the better they taste,
0:13:29 > 0:13:31so I'm planning to leave the tempura till the last five minutes.
0:13:31 > 0:13:33Are you REALLY planning on doing that?
0:13:33 > 0:13:35- It just... - It's just how it's worked.
0:13:35 > 0:13:39It needs to drain, though. It needs to drain. Put 'em in now.
0:13:39 > 0:13:40Oh, God!
0:13:40 > 0:13:42- NADIYA:- Guys, you've got 15 minutes to go.
0:13:42 > 0:13:44Oh, my God!
0:13:44 > 0:13:47We've had loads of time at home though, like, time to spare.
0:13:47 > 0:13:48I don't get it.
0:13:48 > 0:13:50My tempura batter looks a bit thin.
0:13:50 > 0:13:53Betty, is this OK? Have a quick check.
0:13:53 > 0:13:54- Yeah.- Are you sure?
0:13:54 > 0:13:55Yeah.
0:13:55 > 0:13:57I was worried the tempura batter was too thin.
0:13:57 > 0:14:01Betty told me it wasn't. That was the end of the conversation.
0:14:01 > 0:14:02HE CHUCKLES
0:14:04 > 0:14:06It's a bit thin, that sauce.
0:14:06 > 0:14:08It must be the right consistency.
0:14:11 > 0:14:14Well, will you get all those lumps out?
0:14:18 > 0:14:20It's a mistake, I think.
0:14:20 > 0:14:22We need to get ready to serve now, guys.
0:14:22 > 0:14:24- Just got the...- Lumps.
0:14:24 > 0:14:26Lumps, yeah. There's nothing I can do about that now.
0:14:26 > 0:14:28You can strain it quickly.
0:14:28 > 0:14:29Strain it.
0:14:31 > 0:14:33- Oh, come here.- Are you all right down there, Mum?
0:14:33 > 0:14:35Just burning my face off in front of this grill.
0:14:35 > 0:14:37As long as you're not burning the food.
0:14:37 > 0:14:39- DAN:- Do it quietly, Jean. - ZOE: Five minutes.
0:14:39 > 0:14:41SHE SQUEALS
0:14:42 > 0:14:43Parmesan crisps.
0:14:46 > 0:14:50- Got to have our flag. - Got to have our flag.
0:14:50 > 0:14:53They brought a little Swedish flag and everything!
0:14:53 > 0:14:55- Oh, have they? - We didn't bring props.
0:14:55 > 0:14:58Right, guys, have a look at it all now.
0:14:58 > 0:14:59That looks bang on.
0:14:59 > 0:15:01Tah-dah!
0:15:01 > 0:15:04Time's up. That's it.
0:15:04 > 0:15:06CHEERING
0:15:06 > 0:15:09- LAUGHTER - We did it.- We did it!
0:15:11 > 0:15:13With their £10 budget,
0:15:13 > 0:15:15the Markses have made Swedish meatballs
0:15:15 > 0:15:17with a traditional cream sauce,
0:15:17 > 0:15:21mashed potato with dill and a cranberry sauce.
0:15:21 > 0:15:24Incredibly beautifully understated in a very Swedish manner.
0:15:24 > 0:15:27- I really like it.- Mm. Me too.
0:15:32 > 0:15:37The meatballs have been cooked a tiny little bit too much.
0:15:38 > 0:15:40The using of the meat to make that stock,
0:15:40 > 0:15:42it really shines through that sauce.
0:15:42 > 0:15:46A little bit more thickness. I know you had a bit of a problem.
0:15:46 > 0:15:49I saw you were struggling with that whisk with your grandmother.
0:15:49 > 0:15:51- Yeah.- A little bit, yeah.
0:15:51 > 0:15:52You were very polite.
0:15:52 > 0:15:56That's very good. Very, very good boy.
0:15:56 > 0:15:58- It's delicious.- Thank you very much.
0:15:59 > 0:16:01It's not dry, it's meaty.
0:16:01 > 0:16:03You don't need any more seasoning.
0:16:03 > 0:16:05You don't need any more flavour.
0:16:05 > 0:16:07And with the sauce...
0:16:08 > 0:16:09Brings it together.
0:16:09 > 0:16:13- Thank you.- So I think we'll just go for the cranberry sauce.
0:16:17 > 0:16:20- It's interesting. LAUGHING:- Yes.
0:16:20 > 0:16:22Do you know what it reminds me of? A little bit of Christmas lunch.
0:16:22 > 0:16:25Yes. Absolutely.
0:16:25 > 0:16:26This is a piece of Sweden
0:16:26 > 0:16:28and the fact that this is a recipe that has been your favourite
0:16:28 > 0:16:31for such a long time, it shows.
0:16:31 > 0:16:35- Thank you so much. - Full of goodness and full of love.
0:16:35 > 0:16:37- Thank you.- Thank you so much. - Thank you so much.
0:16:40 > 0:16:43ZOE: The Charles family have made a lemon and fennel risotto
0:16:43 > 0:16:48with Parmesan crisps and tempura fennel fritters.
0:16:48 > 0:16:49First of all, I think it looks lovely.
0:16:49 > 0:16:53I would love to have this for a lovely lunch, I really would.
0:16:53 > 0:16:56- We ought to go to...- To the fennel. - ..towards the fennel.
0:16:56 > 0:16:58Who was in charge of the batter here?
0:16:58 > 0:17:00- This guy.- Was it?
0:17:00 > 0:17:05- Yeah.- Just by the look of it, the batter was a little bit thin.
0:17:06 > 0:17:08Needed to be a little bit thicker.
0:17:09 > 0:17:12The actual thing doesn't look coated. It looks naked.
0:17:12 > 0:17:15- Mm.- Then we get to these lovely Parmesan crisps.
0:17:15 > 0:17:18- Beautiful colour.- Go on, Mum!
0:17:18 > 0:17:20- And... It's very crispy.- Mm.
0:17:23 > 0:17:26It hasn't sweated, so it's not greasy in the mouth.
0:17:26 > 0:17:29And it has a fantastic flavour.
0:17:29 > 0:17:31- It's difficult to get...- Yeah!
0:17:31 > 0:17:34- But you have managed in this case, so very good.- Hey!
0:17:34 > 0:17:36Go on, Mum!
0:17:36 > 0:17:37Well...
0:17:37 > 0:17:40- The risotto, should I taste it? - I think you better taste it.
0:17:40 > 0:17:44- Shall I give you a plate?- I saw you cooking those fennel...- Mm-hm.
0:17:44 > 0:17:47..with a touch of chilli. I thought, "Whoa!"
0:17:47 > 0:17:51And the lemon. How many things go inside this risotto?
0:17:51 > 0:17:55Yeah? To be overcomplicated, it was my great worry.
0:17:55 > 0:17:56OK.
0:18:09 > 0:18:12I think maybe I've been proved wrong.
0:18:12 > 0:18:15- Yes! - THEY SQUEAL
0:18:15 > 0:18:16Can I have a little bit more?
0:18:16 > 0:18:18Yes!
0:18:22 > 0:18:24The flavours really complement each other.
0:18:25 > 0:18:27The lemons sustain it.
0:18:27 > 0:18:30The fennel is there with the sweetness, and the chilli...
0:18:30 > 0:18:33That's the... I learned something today.
0:18:34 > 0:18:35Very, very well done.
0:18:37 > 0:18:38That is bellissimo.
0:18:38 > 0:18:40- Oh! - LAUGHTER
0:18:40 > 0:18:41- Buonissimo.- Buonissimo.
0:18:41 > 0:18:43Buonissimo.
0:18:44 > 0:18:47I'm absolutely impressed about this risotto.
0:18:47 > 0:18:50I'm impressed for the balance, I'm impressed about the cooking,
0:18:50 > 0:18:53I'm impressed about the mantecatura,
0:18:53 > 0:18:57I'm impressed about the garnishes, the Parmesan crisps...
0:18:58 > 0:19:00I would serve this risotto.
0:19:00 > 0:19:02- ROSEMARY: Oh, he's impressed! - Ooh!- Oh, wow!
0:19:02 > 0:19:03Giorgio!
0:19:04 > 0:19:07He's impressed. Well done.
0:19:13 > 0:19:15ZOE: For the next challenge,
0:19:15 > 0:19:18both families must cook a main course and dessert
0:19:18 > 0:19:20for Rosemary and Giorgio in their own homes.
0:19:27 > 0:19:30- NADIYA:- The first stop is Bridlington in East Yorkshire -
0:19:30 > 0:19:33a seaside town famous for its shellfish
0:19:33 > 0:19:34and award-winning chippies,
0:19:34 > 0:19:37and home to the Charles family.
0:19:38 > 0:19:40I hope they like flowers.
0:19:40 > 0:19:42Roll over!
0:19:42 > 0:19:46Just taking the dogs for a walk before the chaos ensues.
0:19:46 > 0:19:49It's fully mental that we've got Giorgio and Rosemary
0:19:49 > 0:19:52coming for dinner today. Jean's obviously a constant worry.
0:19:52 > 0:19:56Stan's made a concise list of to-dos.
0:19:56 > 0:19:58She's quite easily distracted,
0:19:58 > 0:20:01which is why I've wrote "vigilant" on there for her.
0:20:01 > 0:20:03If Jean follows the list and I listen to Betty,
0:20:03 > 0:20:04then we're all good, yeah.
0:20:06 > 0:20:08- NADIYA:- And for today's Family Favourites,
0:20:08 > 0:20:11they've just 90 minutes to cook two courses.
0:20:11 > 0:20:13Nadiya's here! She's here.
0:20:13 > 0:20:15Go on, then!
0:20:15 > 0:20:17- Hey!- Yeah!
0:20:17 > 0:20:19- NADIYA:- Hi. Hi!
0:20:19 > 0:20:22LAUGHTER
0:20:22 > 0:20:24How are you? You all right? How are you feeling?
0:20:24 > 0:20:27- Oh! Well, you know, all the better for seeing you!- Excited? Aw!
0:20:27 > 0:20:28JEAN LAUGHS
0:20:29 > 0:20:30Your house says so much about you,
0:20:30 > 0:20:33and you are so in love and that's really nice, actually.
0:20:34 > 0:20:37- So what was your wedding like? - It was just so amazing.- Yeah.
0:20:37 > 0:20:39Dan did, like, the best speech.
0:20:39 > 0:20:41I said, it's been an emotional day,
0:20:41 > 0:20:42even the cake's in TIERS.
0:20:42 > 0:20:43Hey!
0:20:43 > 0:20:45ALL LAUGH
0:20:45 > 0:20:48That is actually so bad that it's actually good.
0:20:48 > 0:20:51It was like that calibre of hilarity.
0:20:53 > 0:20:56As you know, the judges would like you to cook your Family Favourites -
0:20:56 > 0:20:57a main and a dessert.
0:20:57 > 0:21:00You've got one hour and 30 minutes.
0:21:00 > 0:21:03- Off you go.- Come on, guys. - Right, come on.
0:21:03 > 0:21:05Action stations.
0:21:05 > 0:21:08Dan and Jean are responsible for the main course...
0:21:19 > 0:21:21Just cut that one in half.
0:21:22 > 0:21:25- Oh, one's fallen on the floor. - JEAN LAUGHS
0:21:25 > 0:21:26I have my back turned for one minute...
0:21:26 > 0:21:29I wasn't very vigilant then, was I?
0:21:31 > 0:21:34- NADIYA:- To help the chicken cook quickly and evenly,
0:21:34 > 0:21:36Dan uses a nifty technique.
0:21:36 > 0:21:38Are you spatchcocking the chicken?
0:21:38 > 0:21:41That's exactly what I'm doing, just cut the bone out and flatten it.
0:21:41 > 0:21:43Is this the bit where you go...
0:21:43 > 0:21:45That's it. You hear that crack.
0:21:45 > 0:21:48The chicken packs in an awful lot of flavour - the chilli,
0:21:48 > 0:21:51the garlic, the ginger - big flavours coming through,
0:21:51 > 0:21:54but it's very, very important to get that chicken cooked properly.
0:21:54 > 0:21:56Chicken's in, guys.
0:21:57 > 0:22:00- Oh, gosh!- Jean, tell me, what are you doing up there?
0:22:00 > 0:22:03I was a telephone engineer, towards the end of the '70s,
0:22:03 > 0:22:05after they had the Equal Opportunities Act.
0:22:05 > 0:22:08I was working for BT anyway and I thought, "Ooh!"
0:22:08 > 0:22:10What really attracted me was
0:22:10 > 0:22:12I thought you went round people's houses for a cup of tea,
0:22:12 > 0:22:15but I didn't realise you were doing a bit of telephone pole climbing.
0:22:15 > 0:22:17I don't know if I was the first,
0:22:17 > 0:22:18but I was certainly one of the very first.
0:22:18 > 0:22:21- Don't lie to 'em, Jean. - I could have been the first,
0:22:21 > 0:22:23- but I don't know if I was.- OK. - If they find out you're lying...
0:22:26 > 0:22:29- DAN:- Squash just wants a few minutes getting tossed through the spice mix
0:22:29 > 0:22:31and then it's going to go underneath the chicken.
0:22:31 > 0:22:33I love the idea of the spatchcock chicken.
0:22:33 > 0:22:37It's got spices on it, but she's also spiced the butternut squash.
0:22:37 > 0:22:39Let's see if it's not too much.
0:22:39 > 0:22:41- NADIYA:- These are all really familiar smells, Dan.
0:22:41 > 0:22:43You know I'm from the Bengal as well?
0:22:43 > 0:22:46These are the smells I've grown up with, so I feel right at home here.
0:22:46 > 0:22:49Dan's also making a crispy chicken skin.
0:22:50 > 0:22:52- DAN:- So our friendly butcher
0:22:52 > 0:22:53just gives us some skin if we ask him nicely.
0:22:53 > 0:22:55Spice mix, chilli powder,
0:22:55 > 0:22:58garam masala, cumin, coriander, paprika,
0:22:58 > 0:23:01cardamom pods, some fresh chilli as well.
0:23:01 > 0:23:05The trick to crisping it up is to flatten it between two baking trays.
0:23:10 > 0:23:12Normally, Betty doesn't do puddings.
0:23:12 > 0:23:17Today, she's attempting a childhood favourite with a twist...
0:23:26 > 0:23:28Posset, such a British thing.
0:23:28 > 0:23:32With two incredible flavours, which is the cardamom and the mango.
0:23:32 > 0:23:34I'm expecting something really delicious here.
0:23:34 > 0:23:37I love posset, but it's all about the textures.
0:23:37 > 0:23:39And the balance of the whole dessert.
0:23:39 > 0:23:41If they get it wrong, it will be a disaster.
0:23:42 > 0:23:46- Betty, do you not eat? - No, that's how I stay in shape.
0:23:46 > 0:23:48- There's milk. - JEAN:- And that's mine.
0:23:48 > 0:23:50- DAN:- It actually is, as well.
0:23:50 > 0:23:52No, we just take everything out of the fridge,
0:23:52 > 0:23:55turn it up as high as it can to get it as cold as possible
0:23:55 > 0:23:57to give it the most amount of chance to set.
0:23:57 > 0:24:00I'm not a big dessert person, so this is a big deal for me.
0:24:00 > 0:24:03- Right, go on. - SQUEALS:- Please set!
0:24:05 > 0:24:09- NADIYA:- The final job is making flatbreads from scratch.
0:24:09 > 0:24:13The bread must be really soft and really fluffy.
0:24:13 > 0:24:14Beautiful colour,
0:24:14 > 0:24:19perfectly seasoned to accompany this dish that carries so much flavour.
0:24:19 > 0:24:21- BETTY:- Don't forget the baking powder!
0:24:21 > 0:24:24- Ahem!- You remembered!
0:24:24 > 0:24:25Have a little faith, guys.
0:24:25 > 0:24:27Have a little bit of faith.
0:24:28 > 0:24:30Guys, you've had half an hour.
0:24:30 > 0:24:33- OK! Oh, yeah, baste the chicken! - DAN:- I just have.
0:24:34 > 0:24:38These lovely recipes, why are they your Family Favourites?
0:24:38 > 0:24:40We've always done a lot of travelling out in south-east Asia,
0:24:40 > 0:24:43and this is the sort of weekly stuff that we like to cook.
0:24:43 > 0:24:46- We like to spice it up a bit, really.- All the things...- Yeah.
0:24:46 > 0:24:49..that you love that you've picked up while travelling?
0:24:49 > 0:24:50- Yeah.- Mm!
0:24:50 > 0:24:53- DAN:- Betty, the chicken will be ready in, like, ten minutes. - Will it?
0:24:53 > 0:24:55Yeah. We've only got about... 20 left?
0:24:55 > 0:24:58Oh, my God! I'm not going to open that fridge.
0:24:58 > 0:25:01Don't. The more time it gets, the better, right? So don't touch it.
0:25:01 > 0:25:02- Don't touch it.- Don't touch it.
0:25:02 > 0:25:03- DAN:- The chicken's done.
0:25:03 > 0:25:05Brilliant, right, let's get it out to rest.
0:25:05 > 0:25:08- Is it done?- Stick it right in the breast of it.
0:25:08 > 0:25:11- DAN:- Yeah, I've just had it up to, like, mid-70s and now it's...
0:25:11 > 0:25:13Put it back in.
0:25:15 > 0:25:18- NADIYA:- Meanwhile, Jean griddles the flatbreads.
0:25:18 > 0:25:21- Are we all right there? - Yeah, tickety-boo.
0:25:21 > 0:25:24Nowt wrong with that. You know what I didn't do?
0:25:24 > 0:25:27- Go on.- Didn't put salt in the flatbreads, but we can put
0:25:27 > 0:25:30- a bit on the top, can't we? - Yeah.- But don't tell anybody that.
0:25:30 > 0:25:32Guys, you've got 11 minutes.
0:25:32 > 0:25:33Oh, my God! Right, OK.
0:25:33 > 0:25:37- NADIYA:- The chicken's not the only thing that needs more time.
0:25:37 > 0:25:39- DAN:- The chicken skin's still a little soft.
0:25:39 > 0:25:41Why have you taken the top off the chicken skin?
0:25:41 > 0:25:43To get it hotter quicker.
0:25:44 > 0:25:45Do you think that's done?
0:25:45 > 0:25:47I'm not in charge of crispy skin.
0:25:47 > 0:25:50- JEAN LAUGHS - What does it usually look like?
0:25:50 > 0:25:52That, but crispier!
0:25:54 > 0:25:55Pray it says the right number.
0:25:55 > 0:25:57It's got to get to 74.
0:25:57 > 0:25:58Aw, there we go. 78!
0:25:58 > 0:26:02- NADIYA:- You said you wanted to take your posset out at eight minutes.
0:26:02 > 0:26:04Six, maybe.
0:26:04 > 0:26:07- DAN:- Need to start thinking about that now. Six minutes to go.
0:26:07 > 0:26:08I'm taking it out now.
0:26:11 > 0:26:13- Yes. - SQUEALS:- Ye-e-e-es!
0:26:13 > 0:26:16- I can't hear anything.- Yes, yes!
0:26:17 > 0:26:20Betty finishes her possets with lime curd,
0:26:20 > 0:26:23toasted coconut and a disc of fresh mango.
0:26:25 > 0:26:27Beautiful, Betty.
0:26:28 > 0:26:30They are ready to be blowtorched. Swap!
0:26:34 > 0:26:37Guys, I don't mean to alarm you, but the judges are on their way.
0:26:37 > 0:26:39Oh, my God, the chicken skin!
0:26:40 > 0:26:43- There, that looks fine.- These are the bits I was worried about.
0:26:43 > 0:26:45- It's still... Oh, no, it's not. - It's hard.
0:26:45 > 0:26:47- Yeah, it's fine!- My God! - Smile, Dan, come on.
0:26:47 > 0:26:48- Yay!- Yeah!
0:26:48 > 0:26:51BOTH LAUGH
0:26:52 > 0:26:53They look a bit...
0:26:53 > 0:26:55No, they look fine in there. That's how we eat them.
0:26:55 > 0:26:59- Guys, one minute...- Aah!- ..and it has got to be on the table.- OK, OK.
0:26:59 > 0:27:01- DAN:- We're done, we're done, we're done.
0:27:01 > 0:27:03- OK, OK, OK.- After you.
0:27:08 > 0:27:11THEY CHEER
0:27:13 > 0:27:14Well done.
0:27:16 > 0:27:18Feeling a bit left out?
0:27:18 > 0:27:21Come here, Jean. You'll be fine. You'll be fine.
0:27:28 > 0:27:30First on the Charles' Family Favourites menu,
0:27:30 > 0:27:35Dan's chilli ginger roast chicken with crispy chicken skin...
0:27:37 > 0:27:40..with Jean's Bengali spiced butternut squash
0:27:40 > 0:27:43and garlic and herb flatbreads.
0:27:43 > 0:27:45This, as a dish...
0:27:45 > 0:27:48The presentation would be impossible to get in any family in Europe.
0:27:48 > 0:27:50Only in Britain this is happening.
0:27:50 > 0:27:53It looks fantastic. Let's see how it tastes like.
0:27:59 > 0:28:00The chicken is cooked perfectly.
0:28:02 > 0:28:03It is not easy, as well,
0:28:03 > 0:28:06to have legs and breasts both nice and succulent
0:28:06 > 0:28:09and delicious in taste.
0:28:09 > 0:28:11All those flavours are really working together
0:28:11 > 0:28:16into something quite special. It's really good.
0:28:16 > 0:28:18Squash cooked al dente.
0:28:18 > 0:28:21- It's perfect. - Needs a bit of bite.
0:28:21 > 0:28:24Yes, that little bit of bite, it really does help.
0:28:27 > 0:28:29I really like that skin.
0:28:29 > 0:28:32It's crispy. It's like having a piece of crackling.
0:28:32 > 0:28:34But it's also so tasty with the chilli
0:28:34 > 0:28:35and all the flavours in there.
0:28:39 > 0:28:41Who made the bread?
0:28:43 > 0:28:44The cooking is fine.
0:28:46 > 0:28:48- No seasoning.- No...
0:28:48 > 0:28:49It's just bland.
0:28:49 > 0:28:52That takes just a pinch of salt to make it better.
0:28:52 > 0:28:56I think this is Britain talking to us, really, from the kitchen.
0:28:56 > 0:28:59I tell you something, you know how to cook.
0:28:59 > 0:29:01- Thank you so much.- Thank you.
0:29:01 > 0:29:05- NADIYA:- Now for Betty's mango and cardamom posset with lime curd,
0:29:05 > 0:29:09toasted coconut topping and caramelised mango.
0:29:12 > 0:29:14You call that a posset?
0:29:15 > 0:29:16Yeah.
0:29:20 > 0:29:21It is exactly what it is.
0:29:21 > 0:29:22Oh.
0:29:24 > 0:29:25You got it perfect.
0:29:27 > 0:29:28SHE PRETENDS TO SOB
0:29:28 > 0:29:32Because the mango hits you first and the creaminess comes and,
0:29:32 > 0:29:36last in your mouth, is little pieces of coconut, which is incredible.
0:29:36 > 0:29:40This is a very,
0:29:40 > 0:29:42VERY good dessert.
0:29:42 > 0:29:44Oh, my God!
0:29:46 > 0:29:47Thank you so much.
0:29:52 > 0:29:55Well, fibber, you said you don't do desserts.
0:29:55 > 0:29:57- I don't! - Of course you don't!
0:29:57 > 0:29:59- Maybe I do.- Maybe you do now.
0:29:59 > 0:30:01- I think I do.- You were fantastic.
0:30:01 > 0:30:03We all were.
0:30:03 > 0:30:06- So, so happy.- I forgot the salt. - I know.
0:30:06 > 0:30:08Did you not follow your list?
0:30:08 > 0:30:10I followed my list but I did forget the salt.
0:30:10 > 0:30:13I'm looking forward to seeing what you cook next. I cannot wait.
0:30:13 > 0:30:15I'm so excited.
0:30:22 > 0:30:26The judges' next destination is the busy suburb of Shepherd's Bush
0:30:26 > 0:30:28in West London.
0:30:29 > 0:30:32Tucked away amongst the residential terraced streets,
0:30:32 > 0:30:37a distinctive warehouse conversion, home to Jessica of the Marks family.
0:30:39 > 0:30:42Something that we would always do is have candles, so,
0:30:42 > 0:30:45even if we're having lunch, we would still have candles,
0:30:45 > 0:30:47and that's quite a traditional Swedish thing.
0:30:47 > 0:30:51This is a traditional wooden side plate that we tend to use
0:30:51 > 0:30:53when we're eating bread.
0:30:53 > 0:30:55- Is it OK?- Mm-hm.
0:30:55 > 0:30:57Thank you, darling.
0:30:57 > 0:31:00It's a bit of a family tradition, this dish.
0:31:00 > 0:31:02Torun originally taught us
0:31:02 > 0:31:04and then we've kind of all adapted it in our own little way.
0:31:04 > 0:31:06A little bit nervous.
0:31:06 > 0:31:08- I- don't have any nerves.
0:31:08 > 0:31:09As usual.
0:31:13 > 0:31:16So, Zoe, welcome to our home.
0:31:16 > 0:31:18A-ha! Oskar, how are you, my darling?
0:31:18 > 0:31:20- Nice to see you.- Lovely to see you. I'm very excited.
0:31:20 > 0:31:22- Welcome.- Lovely to see you.
0:31:22 > 0:31:24- Lovely to see you.- Are we ready?
0:31:24 > 0:31:25Yeah, we're ready. We're ready.
0:31:25 > 0:31:28As you know, the judges have asked you to cook your family favourite
0:31:28 > 0:31:31main and dessert in 90 minutes.
0:31:31 > 0:31:34- Off you go.- Great. Let's go for it, guys.
0:31:41 > 0:31:43Oskar is responsible for the main course -
0:31:43 > 0:31:46his version of a traditional Swedish fish soup,
0:31:46 > 0:31:51served with garlic mayonnaise - aioli - and rustic bread rolls.
0:31:51 > 0:31:54This is wholemeal flour, and I've added some flax seeds
0:31:54 > 0:31:57and pumpkin seeds to give it a bit more texture.
0:31:57 > 0:31:58I have practised this before,
0:31:58 > 0:32:00and it did go fairly well.
0:32:00 > 0:32:02Who knows, this time?
0:32:04 > 0:32:08Jessica's in charge of the garlic mayonnaise to accompany Oskar's soup
0:32:08 > 0:32:12- and bread.- It's going to be a garnish, like an aioli.
0:32:12 > 0:32:15We've always got this conflict going on with the garlic.
0:32:15 > 0:32:17I don't like if it's too garlicky.
0:32:17 > 0:32:19Mother likes it very garlicky.
0:32:19 > 0:32:22You're probably about halfway, Oskar, aren't you, between the two?
0:32:23 > 0:32:26Cor, that's a bit garlicky, Mum.
0:32:26 > 0:32:28Well, I think it'll be fine.
0:32:28 > 0:32:30It can't be too garlicky for me.
0:32:33 > 0:32:34I'm responsible for the soup.
0:32:34 > 0:32:36I started by sweating some onions, garlic,
0:32:36 > 0:32:38fennel and a little bit of carrot.
0:32:38 > 0:32:42That's followed by some spices, actually, some curry powder.
0:32:42 > 0:32:44Finally, he adds a fish stock cube.
0:32:45 > 0:32:48By choosing fish soup as their main course, if you're going to do that,
0:32:48 > 0:32:52you need a really good stock using the fish bones,
0:32:52 > 0:32:56because that's where the flavour will be.
0:32:56 > 0:32:59You've had half an hour, lovely Marks family.
0:32:59 > 0:33:02- Half an hour.- Half an hour. How's your bread getting on?
0:33:02 > 0:33:04- It's rising.- Great.
0:33:07 > 0:33:11For pudding, Torun's making Dotty Grandma's apple crumble
0:33:11 > 0:33:14with a Swedish-inspired cardamom-flavoured custard.
0:33:14 > 0:33:17I'm looking for a beautiful crumble,
0:33:17 > 0:33:19to be moist and really nice underneath
0:33:19 > 0:33:21with the apples, and really crispy
0:33:21 > 0:33:23and nutty at the top.
0:33:24 > 0:33:27How is her apple crumble? I'm imagining...
0:33:27 > 0:33:28I love it. I absolutely love it.
0:33:28 > 0:33:31- Ah!- Taste it. It is delicious.
0:33:31 > 0:33:33You won't ever stop eating it!
0:33:33 > 0:33:35Oh, that is delicious.
0:33:35 > 0:33:36Who taught you to cook?
0:33:36 > 0:33:39My father, who was actually a lawyer.
0:33:39 > 0:33:41He was a great cook. Not my mother.
0:33:41 > 0:33:43It was obviously quite a nice pastime for him when he got
0:33:43 > 0:33:45- home from work.- Yes.
0:33:45 > 0:33:48Heavy day as a lawyer, come home, cook with his daughter.
0:33:48 > 0:33:50- Yeah, he liked that.- OK. And why do you use a fork?
0:33:50 > 0:33:54Because it's easy to break down the butter and the almonds together,
0:33:54 > 0:33:56so you don't get the big lumps.
0:33:56 > 0:33:58- People love it. - It's going to be delicious.
0:33:58 > 0:34:00But the judges have got to think so.
0:34:00 > 0:34:03Exactly. It's all in the taste and the judges.
0:34:05 > 0:34:08With the crumble topping done, Torun turns to the filling.
0:34:08 > 0:34:11I grate the apples, because I prefer it to sliced.
0:34:11 > 0:34:13It becomes fluffier,
0:34:13 > 0:34:18and doesn't go like the mashed apple puree.
0:34:18 > 0:34:20It's better.
0:34:22 > 0:34:23The crumble will be served
0:34:23 > 0:34:26with Jessica's freshly-made cardamom custard,
0:34:26 > 0:34:30starting with ground cardamom and vanilla extract.
0:34:30 > 0:34:32I am addicted to cardamom.
0:34:32 > 0:34:35So I just thought, rather than having vanilla sauce...
0:34:35 > 0:34:37Excuse me, I... It was MY idea!
0:34:37 > 0:34:39You can't take the credit for everything, Torun.
0:34:39 > 0:34:41No, sorry.
0:34:41 > 0:34:43No, Jessica.
0:34:43 > 0:34:46She may well have come up with the idea at the same time,
0:34:46 > 0:34:52or even before, but I really did not want to have a vanilla custard.
0:34:53 > 0:34:56I'm whisking the egg yolks and I'm boiling up some cream
0:34:56 > 0:34:58with some cardamom so that cardamom flavour
0:34:58 > 0:35:01can infuse into the cream, and then
0:35:01 > 0:35:03I shall be adding it to the eggs.
0:35:08 > 0:35:12Just to remind you, the judges are on their way.
0:35:12 > 0:35:14Crumble's coming out. Whoops!
0:35:14 > 0:35:16They look great.
0:35:19 > 0:35:21The fish is ready.
0:35:27 > 0:35:28Where's the aioli?
0:35:31 > 0:35:34- Ah!- Quite tense now.
0:35:34 > 0:35:36How's the bread?
0:35:37 > 0:35:39That looks good, Jessica.
0:35:39 > 0:35:40Continue.
0:35:43 > 0:35:44Crumble's served.
0:35:47 > 0:35:50Time's up. Well done, family. That was fantastic work.
0:35:50 > 0:35:52Are you pleased?
0:35:52 > 0:35:54Yeah, yeah, I'm pleased.
0:35:54 > 0:35:55It looks beautiful.
0:35:58 > 0:36:03The first dish to be tasted by the judges is the Swedish fish soup
0:36:03 > 0:36:07with aioli and freshly baked bread rolls.
0:36:12 > 0:36:15The fish is beautifully cooked.
0:36:15 > 0:36:20You've got all the ingredients to make a fabulous soup.
0:36:20 > 0:36:21But it's a little bland.
0:36:21 > 0:36:25If you'd just got some fish bones and made a proper stock,
0:36:25 > 0:36:28then you would have had a proper fish soup.
0:36:28 > 0:36:30We've always tried to make it NOT very fishy,
0:36:30 > 0:36:32and that's probably silly, for a fish soup.
0:36:32 > 0:36:35- GIORGIO:- You've done a really good job with this bread.
0:36:35 > 0:36:37It's really well cooked.
0:36:37 > 0:36:39It's got a lovely crust and a lovely colour.
0:36:39 > 0:36:42The flavour is delicious with the right amount of seasoning in it.
0:36:42 > 0:36:44- I like that. - Thank you.
0:36:44 > 0:36:46I'm going to try it with the aioli.
0:36:48 > 0:36:51It's got a little bit of bitterness to that.
0:36:51 > 0:36:52Maybe too much garlic.
0:36:54 > 0:36:58Now for Torun's apple crumble with cardamom custard.
0:36:58 > 0:37:01First of all, I love the look of this crunchy top.
0:37:06 > 0:37:10That is quite frankly delicious.
0:37:10 > 0:37:14- Oh, thank you!- I like the fact that apple was grated,
0:37:14 > 0:37:15so you've got that soft underneath,
0:37:15 > 0:37:18real nutty texture on the top...
0:37:18 > 0:37:20I'm going to steal that recipe!
0:37:20 > 0:37:22- With pleasure.- That is delicious.
0:37:22 > 0:37:26The custard, I can taste the cardamom,
0:37:26 > 0:37:30but I do taste a lot of vanilla, but it's still a fantastic custard.
0:37:30 > 0:37:34I wish they sold custard like that everywhere!
0:37:34 > 0:37:36- Well done. - Well done.
0:37:37 > 0:37:40- How do you feel?- Great. - Absolutely thrilled.
0:37:40 > 0:37:44I, personally, was really happy about their criticisms
0:37:44 > 0:37:46- because I learned something. - You learned something?
0:37:46 > 0:37:48- So did I.- For me, life is a learning process.
0:37:48 > 0:37:52- I couldn't have put it better myself, Torun.- Good.
0:37:59 > 0:38:03Today, both families returned to our kitchen for their third
0:38:03 > 0:38:05and final challenge...
0:38:07 > 0:38:10..after which, the judges will decide which family to put through
0:38:10 > 0:38:12to the semifinals.
0:38:13 > 0:38:15Just do our best, guys.
0:38:15 > 0:38:16That's all we can do, is our best.
0:38:16 > 0:38:19But try and do a bit better than your best.
0:38:19 > 0:38:21- Right. OK.- OK?
0:38:25 > 0:38:27- GIORGIO:- The Charleses are great cooks.
0:38:27 > 0:38:29There's no two ways about it.
0:38:29 > 0:38:31They've set the standard very, very high.
0:38:31 > 0:38:34But they have to raise the bar a little bit more in order
0:38:34 > 0:38:36to get a place in the semifinal.
0:38:36 > 0:38:39What I love about the Charles family is how they have this
0:38:39 > 0:38:40passion for cooking.
0:38:40 > 0:38:42You could see it in their faces.
0:38:42 > 0:38:45But they let themselves down on the small things.
0:38:45 > 0:38:48That under-seasoned bread in Challenge Two was definitely
0:38:48 > 0:38:49a schoolboy error.
0:38:51 > 0:38:54- There's yours.- Thank you.- Oskar?
0:38:55 > 0:38:58We're really, really hoping to get through to the semifinals.
0:38:58 > 0:39:00We must have practised about ten times.
0:39:00 > 0:39:02I think what we are doing is quite unusual.
0:39:02 > 0:39:04It's not, you know, a typical dish.
0:39:04 > 0:39:06We're in it to win it, that's for sure.
0:39:08 > 0:39:10I love the traditional but super food that the Markses do.
0:39:10 > 0:39:13Totally different from the Charleses.
0:39:13 > 0:39:16If they can keep Torun in check, it'll be fine.
0:39:16 > 0:39:18The Markses are my kind of family cook.
0:39:18 > 0:39:22Food is very simple and very straightforward.
0:39:22 > 0:39:24They have a little bit of problems with technicalities,
0:39:24 > 0:39:26but that's a small thing.
0:39:26 > 0:39:27If they cook well in Challenge Three,
0:39:27 > 0:39:30that could see them through to the semifinal.
0:39:35 > 0:39:36Hello, families. Welcome back.
0:39:36 > 0:39:40I hope you know what you've let yourselves for because it's time
0:39:40 > 0:39:42to pull out all the stops.
0:39:42 > 0:39:44Yes, it's the deciding round.
0:39:44 > 0:39:46It's the Impress The Neighbours Challenge.
0:39:46 > 0:39:52Rosemary and Giorgio would like you to create two glorious dishes
0:39:52 > 0:39:55in 2 hours and 15 minutes.
0:39:55 > 0:39:57So let's get cooking.
0:39:59 > 0:40:01Come on, team, let's go.
0:40:01 > 0:40:02The peeler, please.
0:40:02 > 0:40:04Here's the peeler.
0:40:06 > 0:40:07Get the crab out.
0:40:07 > 0:40:12Today, each family must make a starter and a main course.
0:40:12 > 0:40:14I'm looking for a really good meal.
0:40:14 > 0:40:17They've got to impress their neighbours and also impress us.
0:40:17 > 0:40:22And both have chosen to make fresh pasta for their starters.
0:40:22 > 0:40:23Pasta versus pasta.
0:40:23 > 0:40:25I know. Two pastas
0:40:25 > 0:40:27for Giorgio, the expert.
0:40:29 > 0:40:32I think that they try to show off today.
0:40:32 > 0:40:35Cooking pasta for me, I'll be very picky with that.
0:40:36 > 0:40:38The Charleses' starter is...
0:40:45 > 0:40:47I can feel someone lurking behind me.
0:40:49 > 0:40:51Hi, Giorgio! You all right?
0:40:56 > 0:41:00Just feeling super-calm about it. Not fazed at all,
0:41:00 > 0:41:03while he's just watching me make my pasta.
0:41:06 > 0:41:07You know they're making pasta?
0:41:07 > 0:41:10I know. Makes it a bit more competitive,
0:41:10 > 0:41:13but I'm quite confident in my pasta.
0:41:15 > 0:41:17When I learnt that they were doing pasta as well,
0:41:17 > 0:41:19I was a bit put out by that, to be honest,
0:41:19 > 0:41:22so we'll just see how each of them turns out.
0:41:23 > 0:41:25Pasta's a tricky one to get right,
0:41:25 > 0:41:27so the fact that they're both doing it,
0:41:27 > 0:41:28it's going to be interesting.
0:41:28 > 0:41:31I'm excited to see them making fresh pasta.
0:41:31 > 0:41:33It's such a lovely process.
0:41:33 > 0:41:38Before rolling and filling, pasta dough needs to rest.
0:41:38 > 0:41:40Betty puts hers in the fridge.
0:41:42 > 0:41:44But Jessica's taking a different approach.
0:41:44 > 0:41:47I was actually told that it rests better out of the fridge,
0:41:47 > 0:41:50because there's a danger that it can get a bit too moist.
0:41:50 > 0:41:52We'll see what the difference is.
0:41:55 > 0:41:57Jean helps with the seafood ravioli filling.
0:41:57 > 0:41:59Crab? I wish I was your neighbour!
0:41:59 > 0:42:02How are you feeling about your other neighbours today?
0:42:02 > 0:42:04I know. They're also doing pasta. I feel a bit anxious.
0:42:04 > 0:42:07Yeah? You must not worry about what your neighbours are doing.
0:42:07 > 0:42:10- No, I'm not going to worry about them.- You must concentrate.
0:42:10 > 0:42:12- I'm trying to be vigilant and stick with my crab.- Yes.
0:42:15 > 0:42:18Seasoning, seasoning, seasoning.
0:42:18 > 0:42:21What I'm expecting from the crab and prawn ravioli
0:42:21 > 0:42:25is just a really soft flavour on the inside.
0:42:27 > 0:42:30One of the most important things when you're making a ravioli
0:42:30 > 0:42:33is the filling has to be tasty enough.
0:42:33 > 0:42:35Pasta dilutes it a bit.
0:42:35 > 0:42:39To get the wow factor, you need that filling to be really delicious.
0:42:39 > 0:42:42Where's me wazzer? Just going to wazz it all up now.
0:42:42 > 0:42:44- Stop saying "wazz"! - That's what they say!
0:42:44 > 0:42:47- That's not a technical term! - Everyone says wazz!- Who says?
0:42:47 > 0:42:50Yes, I could put a bit more in of everything there.
0:42:51 > 0:42:53Perfect.
0:42:56 > 0:42:58Come on!
0:42:58 > 0:43:00This thyme's lovely and fresh.
0:43:00 > 0:43:03The Marks family pasta is a variety called agnolotti...
0:43:05 > 0:43:09..filled with goat's cheese, walnuts, honey and thyme.
0:43:13 > 0:43:16Agnolotti, northern Italian.
0:43:16 > 0:43:18That's where I come from. Usually the stuffing is meat.
0:43:18 > 0:43:21I'm a little bit worried about the goat's cheese
0:43:21 > 0:43:25and the walnut and then the lemon sauce, and the pancetta.
0:43:25 > 0:43:27It's a lot of flavours coming through.
0:43:27 > 0:43:29What do you think?
0:43:29 > 0:43:31- Yeah.- It's got to be perfect.
0:43:31 > 0:43:34I think the more simple the dish, the more perfect it's got to be,
0:43:34 > 0:43:37- because there's no hiding.- I agree. - You've just got to get it right.
0:43:37 > 0:43:41The thing is, they're supposed to be impressing the neighbours,
0:43:41 > 0:43:42aren't they?
0:43:42 > 0:43:46But I think they're trying to impress you more than anything else.
0:43:46 > 0:43:48Are you used to impressing the neighbours
0:43:48 > 0:43:51with your delights - culinary delights?
0:43:51 > 0:43:55I have to say that they all come back.
0:43:55 > 0:43:57Something you're doing is obviously right, then, Torun.
0:43:57 > 0:43:59- Well, it must be.- Good luck.
0:43:59 > 0:44:03- Thank you. - Families, you've had one hour.
0:44:03 > 0:44:05- DAN:- Are we on schedule, everyone? - Yes, Chef.
0:44:08 > 0:44:10I feel very nervous today.
0:44:10 > 0:44:13I do. I think it's cos it means so much to us,
0:44:13 > 0:44:15and it's so important.
0:44:16 > 0:44:18I don't get nervous.
0:44:18 > 0:44:22It's pointless. I just do my best, and that's it.
0:44:22 > 0:44:25Oskar's in charge of the Marks' main course...
0:44:32 > 0:44:36It's Skrei Cod, which is cod that's been migrating down from the north,
0:44:36 > 0:44:39from, like, Norway. It's only available for three weeks a year.
0:44:39 > 0:44:41It's a bit of a delicacy in Sweden.
0:44:41 > 0:44:44Now, there's been a big debate about whether we should have the skin on
0:44:44 > 0:44:46or the skin off. Because we're going to poach it,
0:44:46 > 0:44:48we're going to take the skin off.
0:44:49 > 0:44:53Taking the skin off really is going to make it harder to stay together,
0:44:53 > 0:44:56- I tell you.- Well, I personally think it would be better if you did.
0:44:56 > 0:44:58You're taking off too much of the fish.
0:44:58 > 0:45:01- Yeah.- Never mind. - Do you want me to help you?
0:45:01 > 0:45:04Well, it's a bit late for that, really. It would have been nice.
0:45:06 > 0:45:09Could have been better. Disaster.
0:45:09 > 0:45:10- NADIYA:- With the skin removed,
0:45:10 > 0:45:13Oskar starts by poaching the fish in milk with onions and celery.
0:45:13 > 0:45:16Fish going in.
0:45:16 > 0:45:18I'm really quite excited about that cod.
0:45:18 > 0:45:20Hopefully they cook it properly.
0:45:20 > 0:45:22- Slow-cooking.- Slow-cooking.
0:45:22 > 0:45:24- Fresh.- It's got to be firm and white, but flake.
0:45:25 > 0:45:29- NADIYA:- Next, he blitzes cooked peas with lemon juice and butter
0:45:29 > 0:45:33for a distinctive sauce to accompany his fish.
0:45:33 > 0:45:34So here comes the crazy part,
0:45:34 > 0:45:37just getting these amazing fresh pea juices out of this mush of peas.
0:45:37 > 0:45:40The actual pea is not going to be eaten, it's just the juice from it.
0:45:40 > 0:45:43So, that way, it's really still nice and fresh.
0:45:43 > 0:45:44Fascinating sauce.
0:45:44 > 0:45:47When I had it the first time, I couldn't believe how delicious.
0:45:49 > 0:45:51In the Charleses' kitchen,
0:45:51 > 0:45:54Dan's working on the centrepiece - saltimbocca,
0:45:54 > 0:45:58a classic Italian dish of veal wrapped in prosciutto with sage.
0:46:05 > 0:46:09Dan is using a high-welfare British veal called rose.
0:46:09 > 0:46:12The texture of the veal should just be a nice melt-in-the-mouth piece
0:46:12 > 0:46:14of meat, yeah. That's just one little portion.
0:46:14 > 0:46:17That's that one prepared. Just another three to go.
0:46:19 > 0:46:22This screams Italian.
0:46:22 > 0:46:25I'm expecting the veal to be really thinly beaten,
0:46:25 > 0:46:27to be really tenderised properly.
0:46:27 > 0:46:29Otherwise, it could be really tough.
0:46:29 > 0:46:31I love saltimbocca, but the most important thing is,
0:46:31 > 0:46:33they've got a great sauce to go with that.
0:46:35 > 0:46:38You have 45 minutes.
0:46:38 > 0:46:40- Crikey.- Shut the front door.
0:46:40 > 0:46:43Oskar, we've only got three quarters of an hour left.
0:46:43 > 0:46:45I know. I heard. I heard.
0:46:45 > 0:46:47- NADIYA:- Both Betty and Jessica are at the critical stage
0:46:47 > 0:46:50of their pasta making.
0:46:50 > 0:46:53I'm just going to roll the pasta out into a very thin strip.
0:46:54 > 0:46:57I think the Markses are going to have a problem with their pasta.
0:46:57 > 0:46:59The pasta is very soft. The stuffing is very soft.
0:46:59 > 0:47:01- That's what I...- There is no egg in the stuffing,
0:47:01 > 0:47:03so when it's going to cook, it's going to soften.
0:47:03 > 0:47:05That's what I was worried about, the texture.
0:47:06 > 0:47:08It's a proper pasta-off, though, isn't it?
0:47:08 > 0:47:10I'm getting a right sweat on.
0:47:11 > 0:47:12Oh, well done, Betty.
0:47:15 > 0:47:18I've never felt so nervous making pasta before.
0:47:20 > 0:47:22Those two are a bit close, aren't they?
0:47:22 > 0:47:26- Next bit.- I'm happy with the thickness of my pasta.
0:47:26 > 0:47:29It'll have some bite, but it's thin enough.
0:47:29 > 0:47:30So, just blow.
0:47:31 > 0:47:34- You can see the ripple. - How's it going over there?
0:47:34 > 0:47:35Can we have a little nosy?
0:47:42 > 0:47:46- Hi, Torun. - Are you spying on us, Betty?
0:47:48 > 0:47:49I know how to do it now.
0:47:49 > 0:47:52Going around, cupping.
0:47:52 > 0:47:54Oh, here he is, right at the crucial moment.
0:47:56 > 0:47:58The spectre at the feast.
0:48:00 > 0:48:02OK, you have 15 minutes.
0:48:03 > 0:48:05This is ridiculous.
0:48:05 > 0:48:07What's ridiculous?
0:48:07 > 0:48:08Everything!
0:48:08 > 0:48:11I think the Charleses have left a lot to do at the end.
0:48:11 > 0:48:14The saltimbocca needs to be done at the end.
0:48:14 > 0:48:16The sauce needs to be finished at the end.
0:48:16 > 0:48:18The pasta needs to be cooked and dressed at the end.
0:48:18 > 0:48:22They should be aware what they're up against, the timing side.
0:48:22 > 0:48:23I'm hoping that they've understood that.
0:48:23 > 0:48:25- We are getting pushed now. - Yeah, we are.
0:48:25 > 0:48:27- Right, get your... - Let's get this mash out.
0:48:27 > 0:48:28Jean, do the mash.
0:48:30 > 0:48:32It's stress o'clock.
0:48:32 > 0:48:34We need to get the fish in the grill.
0:48:34 > 0:48:37Oh, my God. Oskar, we've really got to get moving.
0:48:37 > 0:48:39Now for the delicate herb crust.
0:48:39 > 0:48:44Oskar must place each piece on top of the fish without it breaking.
0:48:45 > 0:48:48My hand's shaking. Come on, stay together.
0:48:48 > 0:48:51Stay together! Stay together.
0:48:51 > 0:48:53Stay together. Yes.
0:48:53 > 0:48:56- Stressed.- Quick.- We're stressed at the moment.- Put it in the grill.
0:48:56 > 0:48:57Oh, careful. Careful.
0:49:02 > 0:49:05- Don't you want to get the saltimbocca on?- Oh, yeah.
0:49:07 > 0:49:11A couple of minutes each side and then I'm going to wrap them in foil
0:49:11 > 0:49:12- and rest them.- Time's running out.
0:49:12 > 0:49:15The ravs are on. I would have liked them boiled a bit longer,
0:49:15 > 0:49:17if I'm honest. I don't know if I could still take them out
0:49:17 > 0:49:20and boil them for a bit more. Yeah, I need to.
0:49:20 > 0:49:22- What do you want this on?- Highest.
0:49:23 > 0:49:26- NADIYA:- Betty is not the only one having problems with her pasta.
0:49:26 > 0:49:28These are overcooked.
0:49:28 > 0:49:31- They are, did you say? - They are collapsing.
0:49:31 > 0:49:33It's a disaster.
0:49:33 > 0:49:35- DAN:- We need to start plating, guys.
0:49:35 > 0:49:37They're plating up at the other side.
0:49:40 > 0:49:42With time almost up,
0:49:42 > 0:49:45Dan still hasn't made a Marsala sauce for his saltimbocca.
0:49:45 > 0:49:49He starts by melting butter, before adding the Marsala wine.
0:49:53 > 0:49:55- Guys, you've got one minute left. - Right, OK.
0:50:03 > 0:50:05Right, OK, get it on.
0:50:05 > 0:50:07- Ten seconds, ten seconds. - Get the sauce on. Go, go, go.
0:50:09 > 0:50:11Keep going with it, I think.
0:50:11 > 0:50:13Just take the best bits of that.
0:50:13 > 0:50:15OK.
0:50:16 > 0:50:18- Quick, quick, quick.- Time's up!
0:50:18 > 0:50:20Does it not matter?
0:50:23 > 0:50:25I haven't got presentation.
0:50:25 > 0:50:26You have, it looks beautiful.
0:50:29 > 0:50:33It was so much harder, because it just means a lot more today.
0:50:33 > 0:50:35We're just so pushed for time at the end.
0:50:35 > 0:50:37We've just... We've... I could cry.
0:50:37 > 0:50:38Don't cry. Come on.
0:50:38 > 0:50:41Oh, don't. You're going to make me cry.
0:50:44 > 0:50:47- NADIYA:- The Marks' starter is Jessica's agnolotti
0:50:47 > 0:50:49filled with goat's cheese, walnuts,
0:50:49 > 0:50:53honey and thyme, topped with a lemon sauce and crispy pancetta.
0:50:55 > 0:50:57If I was your neighbour, I would be very happy with this,
0:50:57 > 0:50:59although, I have to say one thing -
0:50:59 > 0:51:03these are not agnolotti. These are mezzaluna.
0:51:03 > 0:51:06- Oh, really? OK. - Mezzaluna. Half a moon.
0:51:06 > 0:51:09- Half a moon.- Agnolotti are square or rectangular.- Oh, OK.
0:51:16 > 0:51:21I don't think that the pasta has the right crunch.
0:51:21 > 0:51:25It is a little bit soft on the teeth.
0:51:25 > 0:51:26That's a bit disappointing.
0:51:26 > 0:51:29- Yeah.- The filling is really delicious.
0:51:29 > 0:51:32I had some doubt on it, because I thought it was going to be soft.
0:51:32 > 0:51:33But it really holds up.
0:51:33 > 0:51:35The walnuts come through, the lemon comes through.
0:51:35 > 0:51:37I am really, really happy with that flavour.
0:51:37 > 0:51:40It's firmer than I thought it was going to be.
0:51:40 > 0:51:43I like the little crunch on the top with your bacon.
0:51:43 > 0:51:46That adds another level of texture in the mouth.
0:51:46 > 0:51:48That's a very good dish.
0:51:48 > 0:51:50- Thank you.- Well done.
0:51:52 > 0:51:55For their main course, they're serving Oskar's poached cod
0:51:55 > 0:52:00with a lemon and dill breadcrumb crust, Jerusalem artichoke puree,
0:52:00 > 0:52:02crispy carrots and pea sauce.
0:52:06 > 0:52:09Oh, that's exactly what I'm after.
0:52:09 > 0:52:12You can see every single flake.
0:52:21 > 0:52:22That fish...
0:52:24 > 0:52:26..is absolutely lovely.
0:52:26 > 0:52:30It's exactly what I was hoping it would be like.
0:52:30 > 0:52:32The crust is very good,
0:52:32 > 0:52:35and that pea sauce has such a strong flavour!
0:52:35 > 0:52:38- Mm.- That really brings it alive.
0:52:38 > 0:52:40I wouldn't mind being your neighbour.
0:52:40 > 0:52:42Technically, perfect.
0:52:42 > 0:52:44I like that sweetness to come through.
0:52:44 > 0:52:48That pea and the crust really works very, very well.
0:52:48 > 0:52:52This is a very accomplished dish.
0:52:53 > 0:52:55Not only have you impressed the neighbours,
0:52:55 > 0:52:58but I guess you've impressed the judges as well today.
0:52:58 > 0:53:00Thank you.
0:53:04 > 0:53:07- NADIYA:- The Charles family starter is Betty's crab and prawn ravioli,
0:53:07 > 0:53:09served in a seafood bisque.
0:53:11 > 0:53:13So, how are you?
0:53:13 > 0:53:17- Bag of nerves.- I think the last 15 minutes would have scared
0:53:17 > 0:53:19the neighbours more than impress them.
0:53:19 > 0:53:20Absolutely.
0:53:32 > 0:53:36Silky, al dente, perfect pasta.
0:53:37 > 0:53:39Perfect pasta.
0:53:40 > 0:53:44A little bit grainy and under-seasoned, the stuffing.
0:53:45 > 0:53:48I would expect it to be a little bit more smooth,
0:53:48 > 0:53:49but the flavours are there.
0:53:49 > 0:53:51I agree with Giorgio with the filling -
0:53:51 > 0:53:53little bit grainy, but also dry.
0:53:53 > 0:53:57If you didn't have that bisque there, it would be a problem.
0:53:57 > 0:53:59I really like the touch.
0:53:59 > 0:54:01- Oh, it's good.- And the little bit of the samphire.
0:54:01 > 0:54:05- It's really good. - Thank you.- Thank you.- Well done.
0:54:05 > 0:54:06For their main course,
0:54:06 > 0:54:11they're serving saltimbocca with roasted garlic mash, cavolo nero,
0:54:11 > 0:54:14Marsala sauce, and pear crisps.
0:54:26 > 0:54:27You cooked the meat very, very well.
0:54:30 > 0:54:32Unfortunately, you messed up on that sauce.
0:54:35 > 0:54:37The sauce is greasy, split.
0:54:37 > 0:54:39And it makes everything a bit greasy.
0:54:41 > 0:54:43Melting the butter before, that was wrong.
0:54:43 > 0:54:45Put the Marsala, put the juices,
0:54:45 > 0:54:48reduce, then you put your butter in it...
0:54:48 > 0:54:53- OK.- ..instead of bringing together the sauce as a separate dish.
0:54:54 > 0:54:57I'm maybe more disappointed than you about this.
0:54:57 > 0:54:59Definitely not.
0:54:59 > 0:55:00Very disappointed.
0:55:00 > 0:55:02Unfortunately, it's too fatty.
0:55:02 > 0:55:04- It's greasy.- OK.
0:55:06 > 0:55:08With all three challenges completed,
0:55:08 > 0:55:10the judges must now decide which family
0:55:10 > 0:55:14to put through to the semifinals.
0:55:14 > 0:55:15This is a really tough decision.
0:55:15 > 0:55:17It's going to be very difficult,
0:55:17 > 0:55:20because we need to take everything into consideration.
0:55:20 > 0:55:21We know we could have done better.
0:55:21 > 0:55:25- 100%.- We know... Yeah. It's just so annoying.
0:55:25 > 0:55:28The first challenge with the risotto from the Charleses was amazing.
0:55:28 > 0:55:31That was one of the best risottos I've ever had in my life.
0:55:31 > 0:55:33At their home, the chicken was incredible,
0:55:33 > 0:55:35but also, so was the dessert.
0:55:35 > 0:55:38- Today...- I was disappointed with their main course.
0:55:38 > 0:55:41We could've done the Marsala with half an hour to go.
0:55:41 > 0:55:43Just silly things to forget.
0:55:43 > 0:55:45Too much in the last few minutes.
0:55:45 > 0:55:47- We have to hope that they'll give us a chance.- Yeah.
0:55:50 > 0:55:53The Marks' meatballs, I thought they were very good.
0:55:53 > 0:55:57- But, Rosemary, meatballs are meatballs, come on.- I know, I know.
0:55:57 > 0:55:59The fish soup was very disappointing.
0:55:59 > 0:56:02- Hm.- But their apple crumble, I still remember it.
0:56:02 > 0:56:04They really raised their game today.
0:56:04 > 0:56:06That fish was amazing.
0:56:07 > 0:56:11- Is it good or is it bad? - I don't know. I can't figure it out.
0:56:11 > 0:56:13I felt that they praised us here.
0:56:15 > 0:56:18I think both families have made amazingly good food.
0:56:18 > 0:56:20Food that comes from the heart.
0:56:31 > 0:56:34Families, after a lengthy discussion,
0:56:34 > 0:56:36the judges have come to a decision.
0:56:39 > 0:56:42The judges have taken into account all three challenges,
0:56:42 > 0:56:45and let me tell you, they have found it extremely difficult.
0:56:47 > 0:56:50So, this is it.
0:56:50 > 0:56:54The family who are staying in the competition and going through
0:56:54 > 0:56:57to the semifinal are...
0:57:02 > 0:57:04- The Charles family.- Oh, my God!
0:57:08 > 0:57:10No, wait, wait. Sorry, sorry.
0:57:10 > 0:57:12- Congratulations.- Well done, guys. Well done.
0:57:15 > 0:57:20- Bless you.- I'm so happy for you. I'm so happy for you.
0:57:20 > 0:57:23- I'm all of a doo-dah.- You are! - I can't believe it.
0:57:23 > 0:57:28- I'm all of a doo-dah. - I can't believe that.- Oh, wow.
0:57:28 > 0:57:30It was a really hard decision today,
0:57:30 > 0:57:32but I think we take the right decision.
0:57:32 > 0:57:35The Charleses, they had little wobble today,
0:57:35 > 0:57:37but were good all the way through. Consistently.
0:57:39 > 0:57:41We're disappointed, but I'm really happy for the Charleses.
0:57:41 > 0:57:44- But that's life.- I think it's... you know.- They're lovely.
0:57:44 > 0:57:46We'll be rooting for them, definitely.
0:57:47 > 0:57:49Oh.
0:57:49 > 0:57:52The Markses have done incredibly well.
0:57:52 > 0:57:54They've certainly upped their game today,
0:57:54 > 0:57:57but it was just a little bit too late.
0:57:57 > 0:58:00- DAN:- We absolutely can't wait to come back and do it all again.
0:58:00 > 0:58:02We've had the best time.
0:58:02 > 0:58:04I can't believe it. I can't believe it.
0:58:04 > 0:58:06I can't believe it.
0:58:11 > 0:58:15- There's some love going on, baby. - It's pizza with love.
0:58:15 > 0:58:18Brussels sprouts should not be on pizzas.
0:58:18 > 0:58:22- Why not?- Make sure the meat goes in the pot, please!
0:58:22 > 0:58:24Who are you talking to?
0:58:24 > 0:58:25Does she not know you're the boss?
0:58:25 > 0:58:27Don't panic.
0:58:28 > 0:58:30LOUD CRASH