0:00:02 > 0:00:05We're searching for Britain's best family of home cooks.
0:00:05 > 0:00:06Go, go, go.
0:00:06 > 0:00:09The people who make ordinary food extraordinary.
0:00:09 > 0:00:12You've never seen anything like it in your life.
0:00:12 > 0:00:14From teenagers and grandparents...
0:00:14 > 0:00:16That is delicious.
0:00:16 > 0:00:19..to brothers and sisters, and sons and daughters.
0:00:19 > 0:00:21- BOTH:- Get in!
0:00:21 > 0:00:2416 families have served up their best dishes
0:00:24 > 0:00:26hoping to impress the judges.
0:00:26 > 0:00:28Wow!
0:00:28 > 0:00:30That is very, very, very competent.
0:00:31 > 0:00:33Now, it's the second of our semifinals.
0:00:35 > 0:00:38Tonight, another three families go head-to-head.
0:00:38 > 0:00:42It's time to go big... or go home.
0:00:42 > 0:00:44It's all about timing.
0:00:44 > 0:00:45You've got 20 minutes left, guys.
0:00:45 > 0:00:48- How long does it need to be in for? - Half an hour.
0:00:48 > 0:00:49This is a big challenge.
0:00:49 > 0:00:52Daddy, Daddy, you'll slice your hand off!
0:00:53 > 0:00:56The key to this challenge is not to panic...
0:00:56 > 0:00:58I can smell something burning.
0:00:58 > 0:00:59SHE SIGHS
0:00:59 > 0:01:01Whoa, whoa!
0:01:01 > 0:01:05..cos if they do, they will find themselves in trouble.
0:01:05 > 0:01:08- It's nerve-racking. - It didn't fold in properly.
0:01:08 > 0:01:10The most technical thing I've probably ever done.
0:01:10 > 0:01:12Can you stop panicking?
0:01:12 > 0:01:14It is...tasteless.
0:01:14 > 0:01:18ZOE: But only one can go through to the final.
0:01:18 > 0:01:20The family going through are...
0:01:21 > 0:01:25This is The Big Family Cooking Showdown.
0:01:31 > 0:01:33It's the second of our semifinals.
0:01:35 > 0:01:40Three more families face three new challenges, at the end of which
0:01:40 > 0:01:43only one will go through to the final.
0:01:43 > 0:01:45Let's see what's in store for us.
0:01:45 > 0:01:48First to arrive are the Kings.
0:01:48 > 0:01:52I'm feeling really excited today. I've got my lucky pants on.
0:01:52 > 0:01:55- If we have to hear any more about those pants...- I know!
0:01:55 > 0:01:58They are joined by the Boyes family.
0:01:58 > 0:02:01Really excited to be here now for the semifinals.
0:02:01 > 0:02:03These two are really excited to be in the semifinals -
0:02:03 > 0:02:05I'm daunted by it!
0:02:05 > 0:02:08And finally, the Gangotras.
0:02:08 > 0:02:12We're the Spice Girls. Well, the Indian version, I guess!
0:02:12 > 0:02:14What's going to happen? It's going to be fireworks,
0:02:14 > 0:02:17- or is it going to be... the apprehension?- Tissue box!
0:02:20 > 0:02:22Unlike the previous rounds,
0:02:22 > 0:02:25today the families don't know what they're cooking.
0:02:31 > 0:02:35Welcome, families, to the semifinals.
0:02:35 > 0:02:37I'd tell you all not look so worried...
0:02:37 > 0:02:39but you should be.
0:02:39 > 0:02:42The first challenge is called What's In The Fridge?
0:02:42 > 0:02:45A familiar phrase in all of your homes, I'm sure.
0:02:45 > 0:02:50The judges now want to see how you cope under pressure.
0:02:50 > 0:02:54They've provided a limited range of ingredients
0:02:54 > 0:02:57and want to see what you can come up with on the spot.
0:02:57 > 0:03:02You have one hour to cook a main course for four people.
0:03:02 > 0:03:05Your time starts now.
0:03:06 > 0:03:09Look at this.
0:03:09 > 0:03:11Pineapple. Oh, my Lord!
0:03:11 > 0:03:16Each family can use as many or few of the available ingredients.
0:03:16 > 0:03:17Wow.
0:03:17 > 0:03:21Including chicken thighs, chorizo and filo pastry.
0:03:21 > 0:03:23We don't have to use everything.
0:03:23 > 0:03:27Fresh produce, such as spinach, sweetcorn and tomatoes.
0:03:27 > 0:03:29We could do a desi curry base but using those.
0:03:29 > 0:03:32And store cupboard ingredients including butter beans,
0:03:32 > 0:03:34capers and couscous.
0:03:36 > 0:03:40Look at all your ingredients, take a minute, pause,
0:03:40 > 0:03:42think what you are going to do.
0:03:42 > 0:03:45And when you start, it's all about timing.
0:03:45 > 0:03:49- Is the filo going to work with the beans?- Yeah, I think so.
0:03:49 > 0:03:50The key is not to panic.
0:03:50 > 0:03:53- But hang on, hang on, hang on. Can you just wait?- Yeah.
0:03:53 > 0:03:57Cos if they do, there will find themselves in trouble.
0:03:57 > 0:04:01Cos we've got that big bag of spinach as well there, don't forget.
0:04:01 > 0:04:03- What's in your fridge?- Which fridge? - "Which fridge"?!- Yeah!
0:04:03 > 0:04:07- How many fridges do you have? - I have one kitchen but two fridges.
0:04:07 > 0:04:10I have a whole drawer full of butter,
0:04:10 > 0:04:12and every time my husband opens it, he says,
0:04:12 > 0:04:14"What do you need all this butter for?"
0:04:14 > 0:04:16I'm like, "I don't know, but it makes me feel better..."
0:04:16 > 0:04:18Just knowing it's there.
0:04:18 > 0:04:21Butter beans are very Spanish, aren't they? Chorizo's very Spanish.
0:04:21 > 0:04:25- I think a butter bean chicken will complement the couscous.- OK.
0:04:25 > 0:04:29Looking over to Pat and Mark and Jackie,
0:04:29 > 0:04:32Jackie looks flummoxed and slightly confused.
0:04:32 > 0:04:34Filo...
0:04:34 > 0:04:37- Chicken.- Chicken.
0:04:37 > 0:04:39The sweetcorn. Would you put sweetcorn in there?
0:04:39 > 0:04:42No, I wouldn't. Then we could... I don't really know...
0:04:42 > 0:04:43Do we have to use the filo?
0:04:43 > 0:04:45Oh, no. Look at this. Mark's chipping in.
0:04:45 > 0:04:48- I don't think we do. - No, I don't think we do.
0:04:48 > 0:04:50It's just going to make things too complicated.
0:04:50 > 0:04:53The pants are on. I think they're lucky. They'll be fine.
0:04:53 > 0:04:56- The lucky pants.- He's got his lucky pants on.- I need lucky pants.
0:04:56 > 0:05:00They've only got an hour to do this particular challenge.
0:05:00 > 0:05:02So there's no time for faffing whatsoever!
0:05:06 > 0:05:11Well, our family motto's "backbone". We don't like any wimpishness.
0:05:11 > 0:05:15Lincolnshire-based Jackie's love of food comes from cooking
0:05:15 > 0:05:17with Mum Pat and Dad Mark.
0:05:17 > 0:05:19When I got married, I just boiled an egg -
0:05:19 > 0:05:22- I couldn't do any more than that. - You're too modest!
0:05:22 > 0:05:28You were Miss Egg Boiler 1973. You were the national champion.
0:05:28 > 0:05:29It did improve, didn't it?
0:05:30 > 0:05:32- After a few years.- Definitely.
0:05:32 > 0:05:35- Well...- No, very good, very good.
0:05:35 > 0:05:39So far, they've had moments where they've wowed the judges.
0:05:39 > 0:05:42That's how I expect a Michelin-star chef to cook a scallop.
0:05:42 > 0:05:45Oh, he'll be insufferable to live with now!
0:05:47 > 0:05:50But their flavours have been a bit hit and miss.
0:05:50 > 0:05:53There's an enormous amount of sweetness
0:05:53 > 0:05:56and none of this garlic, the chilli.
0:05:56 > 0:05:58A bit disappointed about those noodles.
0:06:01 > 0:06:04As we've got the capers, we could do like a salsa verde to go with it
0:06:04 > 0:06:07- and a spinach salad.- Yes.
0:06:07 > 0:06:11So it's a bit like chicken... summery chicken pie and a salad.
0:06:11 > 0:06:12Or is that a bit...? Um...
0:06:14 > 0:06:18While the Kings deliberate, the Gangotras have decided.
0:06:19 > 0:06:21We've got ginger, garlic, onions,
0:06:21 > 0:06:25so just chicken curry with the butter bean - a big vat of that.
0:06:25 > 0:06:28They're doing a chicken curry with spicy couscous
0:06:28 > 0:06:30and Indian puri bread.
0:06:30 > 0:06:33Gangotras, our lovely ladies here.
0:06:33 > 0:06:34The garlic's out.
0:06:36 > 0:06:39They work brilliantly as a team, don't they?
0:06:39 > 0:06:41- Lorna tends to...- Take the lead.
0:06:41 > 0:06:43Chicken's going to take too long to cook,
0:06:43 > 0:06:46- so I'm going to cut the meat off it. - It'll cook quicker.
0:06:46 > 0:06:49- Right, chicken's chopped, ready?- Not yet.- It can cook through, it's OK.
0:06:49 > 0:06:51Yeah, yeah, OK, go for it.
0:06:55 > 0:06:57The Gangotras hail from Birmingham.
0:06:59 > 0:07:02Sisters Bobby and Lorna and sister-in-law Monika
0:07:02 > 0:07:06regularly cook together for family gatherings and celebrations.
0:07:06 > 0:07:09There's never a dull moment in our house when we're all together.
0:07:09 > 0:07:12We're very highly critical of each other's cooking.
0:07:12 > 0:07:15I think my cauliflower and aloo gobi is better than hers,
0:07:15 > 0:07:18- but, you know...- Oh! Oh, that's on camera now!
0:07:18 > 0:07:20Lorna, you're the flavour god.
0:07:20 > 0:07:23You know, you've got that palate, slightly more sophisticated than us.
0:07:23 > 0:07:26I'm like, "Let's plate it up and make it look nice."
0:07:26 > 0:07:27Bobby's the wind power.
0:07:29 > 0:07:31I'm the turbine?
0:07:31 > 0:07:32You're the fuel!
0:07:32 > 0:07:35This is lack of respect for the eldest amongst us.
0:07:37 > 0:07:38So far, they've delighted the judges
0:07:38 > 0:07:41with their distinctive spice combinations.
0:07:41 > 0:07:44You have a symphony of flavours.
0:07:44 > 0:07:46I mean, it's fantastic.
0:07:46 > 0:07:49But occasionally they overdo it.
0:07:49 > 0:07:52I cannot hide my disappointment.
0:07:52 > 0:07:56Sometimes less is more.
0:08:01 > 0:08:03I hear you've got yourselves a new nickname?
0:08:03 > 0:08:07- Spice Girls.- Spice Girls! - Spice Girls - Indian version.
0:08:07 > 0:08:10- Who's Baby Spice? - Me, cos I'm the youngest.
0:08:10 > 0:08:13- I want to know who's Scary Spice! - Lorna's Scary Spice.- Yeah.
0:08:13 > 0:08:15Are you sort of paring it back a bit?
0:08:15 > 0:08:18We've taken on feedback and we're keeping it...
0:08:18 > 0:08:20So only ten dishes today, then?
0:08:21 > 0:08:25Get a pan and start sweating the onions down.
0:08:25 > 0:08:28Then once they're in, we'll incorporate the tomato in.
0:08:28 > 0:08:29I'll cook the chicken.
0:08:31 > 0:08:34In families, there's usually sort of one person in charge.
0:08:34 > 0:08:37It's usually David for the Boyes family.
0:08:37 > 0:08:41For their dish, the Boyes family have opted for a chicken,
0:08:41 > 0:08:43chorizo and butter bean casserole,
0:08:43 > 0:08:47served with spicy couscous and crispy chicken skin.
0:08:47 > 0:08:49Normally, you can just think, "Right, I've got this and this,
0:08:49 > 0:08:52"I might nip to the shop and get something else to add to it."
0:08:52 > 0:08:55So this is just what we've got, and that's it.
0:08:55 > 0:08:57It's nerve-racking.
0:09:00 > 0:09:05At home in Liverpool, David likes order when cooking with partner Sam
0:09:05 > 0:09:08and his 17-year-old daughter Ellie.
0:09:08 > 0:09:10Me dad has a bit of OCD with the spices.
0:09:10 > 0:09:14Let's have a look in here. Oh, my goodness me!
0:09:14 > 0:09:16What happens to somebody if, say,
0:09:16 > 0:09:18they put something in the wrong place?
0:09:18 > 0:09:20You do get really upset about that, don't you?
0:09:20 > 0:09:23Upset might be putting it a bit strong, but...
0:09:23 > 0:09:25No, you get upset.
0:09:25 > 0:09:27- You do fume. - I like it to be just so.
0:09:28 > 0:09:33Previously, they wowed the judges with their teamwork and ambition.
0:09:33 > 0:09:36I mean, those guys, there's a military operation.
0:09:36 > 0:09:39This does seem like a massive thing to take on.
0:09:39 > 0:09:41Go hard or go home.
0:09:41 > 0:09:44It could be "go home", but there you go.
0:09:44 > 0:09:46But their desire to impress...
0:09:46 > 0:09:48- Who did the potatoes?- Me.
0:09:48 > 0:09:49..occasionally let them down.
0:09:49 > 0:09:53They're not cooked. They're under-seasoned.
0:09:53 > 0:09:55It's not creamy enough.
0:09:58 > 0:10:01- Are we doing all three of these chillies?- Yeah.
0:10:01 > 0:10:04De-seed them, though. Don't want to kill someone.
0:10:04 > 0:10:07- How are you feeling? - A little bit nervous.- Yeah?
0:10:07 > 0:10:11I'm not usually one to cook with them when they're like this
0:10:11 > 0:10:13cos they stress me out a little bit.
0:10:13 > 0:10:15- Do you prefer cooking on your own? - Yeah.
0:10:16 > 0:10:18I always get the blame.
0:10:18 > 0:10:20So, who's decided on what you're doing today?
0:10:20 > 0:10:23Me dad. He's definitely decided what we're doing.
0:10:23 > 0:10:25I did see him with a pen and paper.
0:10:25 > 0:10:27That's because I'm the only one that can write.
0:10:29 > 0:10:33Almost 20 minutes in, the Kings decide what to cook.
0:10:33 > 0:10:36Well, I'm going to take charge. Is that all right?
0:10:36 > 0:10:38- I think we've got 40 minutes left now.- Right.
0:10:38 > 0:10:41They're creating a Mediterranean chicken stew,
0:10:41 > 0:10:44with butter beans and spinach, served with spicy couscous.
0:10:48 > 0:10:50Crikey.
0:10:50 > 0:10:54- The ol' chuck's come to life! - Whoa, whoa, whoa, whoa...
0:10:54 > 0:10:55HE CHUCKLES
0:10:58 > 0:11:02Jackie, how are spirits? How are spirits in the King family?
0:11:02 > 0:11:05Marvellous, absolutely marvellous.
0:11:05 > 0:11:10The panic is perhaps abating, now we've got something cooking.
0:11:10 > 0:11:13Dad's wearing his lucky pants - it's all going to be brilliant.
0:11:13 > 0:11:17- It'll be fine.- I'm so pleased that you reminded me of that.
0:11:17 > 0:11:20I thought that was quite convincing, actually. I believed her then.
0:11:20 > 0:11:22I'm behaving myself today.
0:11:26 > 0:11:27With the Gangotras,
0:11:27 > 0:11:30Bobby is working on the puri bread to go with their curry.
0:11:32 > 0:11:36They should puff up, but you normally make it with self-raising,
0:11:36 > 0:11:38so we'll try it and see.
0:11:38 > 0:11:42- Put it with oil. No, when you roll it - on oil.- OK.
0:11:42 > 0:11:45Are you enjoying this challenge?
0:11:45 > 0:11:47I'm...trying to enjoy the challenge.
0:11:47 > 0:11:51I'm trying to enjoy to be told what to do by Lorna.
0:11:51 > 0:11:54Who's the one in charge here?
0:11:54 > 0:11:56- Have you tasted that?- Lorna.
0:11:58 > 0:12:01Shall we go for the...crispy chicken skin?
0:12:01 > 0:12:03- Do you think we've got time?- Yeah.
0:12:03 > 0:12:05Then go for it.
0:12:05 > 0:12:08In the Boyes' kitchen, David gets to work on a garnish
0:12:08 > 0:12:11using the leftover chicken skin.
0:12:11 > 0:12:15I think the danger with any challenge is you play it too safe.
0:12:15 > 0:12:17You need to push hard and demonstrate
0:12:17 > 0:12:19you're not a one-trick pony and you can do different things.
0:12:19 > 0:12:23So just add a little extra texture with some crispy chicken skin.
0:12:23 > 0:12:25It might work, and it might not!
0:12:28 > 0:12:30To crisp it up, he flattens it between two oven trays.
0:12:30 > 0:12:32Look, he's done a really nice thing.
0:12:32 > 0:12:34So it's going to come out really, really crispy.
0:12:34 > 0:12:36What a lovely little trick!
0:12:38 > 0:12:41Families, you're halfway - you've got half an hour left.
0:12:43 > 0:12:45- By golly!- Right...
0:12:45 > 0:12:47Is this chicken going to be cooked in time?
0:12:47 > 0:12:50Well, that's why I'm a bit worried. Not drowning, is it?
0:12:52 > 0:12:55Do you want me to crank the heat up on that?
0:12:55 > 0:12:56No, it's fine.
0:12:56 > 0:12:59It will be cooked in time.
0:12:59 > 0:13:02If it's not, the judges will be forced to eat it
0:13:02 > 0:13:03and say it was delicious anyway.
0:13:03 > 0:13:07I don't think they're sure if their chicken's going to be cooked.
0:13:07 > 0:13:09This could be a big problem.
0:13:09 > 0:13:11- It's on the bone. - It needed to be taken out.
0:13:13 > 0:13:16Can you just check whether you think that chicken's cooked?
0:13:16 > 0:13:18- No, it's still got a bit to go. - Yeah.
0:13:20 > 0:13:21Have you tasted that?
0:13:23 > 0:13:25- It's nice.- It's nice.
0:13:25 > 0:13:28The Gangotras are the only ones who have taken the bones out of
0:13:28 > 0:13:33the chicken, so that is going to speed their cooking time.
0:13:36 > 0:13:38The Boyes family are racing against the clock
0:13:38 > 0:13:41with their chicken and chorizo casserole.
0:13:41 > 0:13:42Just worried that it won't reduce down.
0:13:42 > 0:13:45Probably put a little bit too much liquid in at the start.
0:13:45 > 0:13:47You don't think you should put flour in?
0:13:47 > 0:13:50No, I don't want to do that, no. Cos it'll just...
0:13:50 > 0:13:52They'll taste the flour. Rosemary will kill me.
0:13:52 > 0:13:55- A little bit panicking at the moment.- He is panicking.
0:13:55 > 0:13:58- Are we taking this off now? - No, no!
0:13:58 > 0:14:02- Such a fusspot! Can you see? It's going to ruin him.- I can hear it.
0:14:04 > 0:14:06Families, you have five minutes left.
0:14:06 > 0:14:08- Right, let's go.- Let's go.
0:14:08 > 0:14:10It's working, it's working!
0:14:10 > 0:14:12The puris are working.
0:14:15 > 0:14:19If it's not cooked, we're really in shtuck, aren't we?
0:14:19 > 0:14:21Parsley on the couscous, finely chopped.
0:14:22 > 0:14:25Get it on the plate now - quick.
0:14:25 > 0:14:26God, yous are stingy.
0:14:27 > 0:14:30Don't tell anyone - I've never used one of these before.
0:14:31 > 0:14:34- Put the chicken on and then pour the sauce on top?- Yeah.
0:14:36 > 0:14:40That's slightly more stressful than tea-time for three children.
0:14:40 > 0:14:42LAUGHTER
0:14:42 > 0:14:45Time up! That's it. Step back, everybody.
0:14:45 > 0:14:46No more plating.
0:14:46 > 0:14:48- I can't believe that was in one hour.- Yeah.
0:14:48 > 0:14:50Hope Rosemary likes it, eh?
0:14:57 > 0:15:01Giorgio and Rosemary asked the family to cook a main course
0:15:01 > 0:15:04for four people using only the ingredients provided.
0:15:07 > 0:15:08Gangotras.
0:15:08 > 0:15:14Today, you have been very reserved - only four things!
0:15:17 > 0:15:21The Gangotras have made a chicken and butter bean curry
0:15:21 > 0:15:24with spicy couscous, served with pickled onions
0:15:24 > 0:15:26and a puri bread.
0:15:29 > 0:15:32You did restrain yourself with the variety,
0:15:32 > 0:15:35but you didn't have any stop on the flavour.
0:15:35 > 0:15:37The curry's delicious.
0:15:37 > 0:15:39It's so mild, it's well cooked.
0:15:39 > 0:15:41The beans are perfectly shaped,
0:15:41 > 0:15:44they explode in your mouth as you bite into them.
0:15:46 > 0:15:49How many is that couscous for in your home?
0:15:50 > 0:15:52Enough for lunch tomorrow as well!
0:15:52 > 0:15:55And the day after, and the day after!
0:15:55 > 0:15:59You didn't do any effort on decorating the couscous...
0:16:01 > 0:16:03..but it tastes fantastic.
0:16:03 > 0:16:07I absolutely loved your bread. I like what you've done.
0:16:11 > 0:16:14The Boyes have served up a chicken and chorizo casserole
0:16:14 > 0:16:19with butter beans, a spicy couscous, garnished with crispy chicken skin.
0:16:25 > 0:16:30The chicken is well cooked, the seasoning is well done,
0:16:30 > 0:16:33but unfortunately, because you mushed those beans so much,
0:16:33 > 0:16:37it's gone really thick, which has worked in flavour,
0:16:37 > 0:16:39but not worked in texture.
0:16:39 > 0:16:43It's just a little bit of panic set in, I think.
0:16:47 > 0:16:49It's a bit of a waste of time, this skin, like that,
0:16:49 > 0:16:51and it's not very tasty.
0:16:51 > 0:16:54The couscous, it is...tasteless!
0:16:55 > 0:16:58Which is such a shame, because having flavour there,
0:16:58 > 0:17:02and then no flavour there, it's such a shame! It's a real pity.
0:17:02 > 0:17:05Overall, it is a bit of a disappointment from you.
0:17:05 > 0:17:08- But we've got two more challenges to go.- Oh, yeah.
0:17:10 > 0:17:15The Kings have created a chicken stew served on a bed of spinach,
0:17:15 > 0:17:19with a roast cherry tomato-topped couscous and a butter bean puree.
0:17:21 > 0:17:24I must say, it does look very colourful.
0:17:32 > 0:17:34The chicken...
0:17:34 > 0:17:36is well cooked.
0:17:36 > 0:17:43It's succulent, and I LOVE that lemon rind coming through.
0:17:43 > 0:17:45I do like the bean puree.
0:17:45 > 0:17:47It could have been a bit more smooth,
0:17:47 > 0:17:49and maybe a bit of olive oil in there.
0:17:51 > 0:17:55Overall, I must admit that is a nice dish,
0:17:55 > 0:17:59and it comes together as one dish, not three things,
0:17:59 > 0:18:01and that's very, very good.
0:18:01 > 0:18:02- Thank you.- Thank you. - Thank you.
0:18:07 > 0:18:09We're feeling a bit deflated, aren't we?
0:18:09 > 0:18:11Yeah, a bit disappointed in that performance,
0:18:11 > 0:18:13butter beans went in too soon.
0:18:13 > 0:18:16Yeah, hopefully we can bring it back to our normal standard.
0:18:16 > 0:18:18That'll lift it a little bit.
0:18:18 > 0:18:20Need to raise our bar, don't we?
0:18:20 > 0:18:23Chicken was cooked, despite a few doubting Thomases,
0:18:23 > 0:18:25- but anyway, we got there!- Yeah.
0:18:25 > 0:18:27The lack of olive oil on the bean pure...
0:18:27 > 0:18:30I know, that's so stupid, cos we do that at home!
0:18:30 > 0:18:33- Never mind.- Yeah. - Back to washing dishes.- Yeah!
0:18:35 > 0:18:38We're quietly confident after this first challenge, but obviously we've
0:18:38 > 0:18:42got another two left yet, so let's see what happens beyond that.
0:18:42 > 0:18:44Oh, I'm not confident!
0:18:50 > 0:18:53The families move straight on to the next stage of the semifinal.
0:18:55 > 0:18:59Brace yourselves, the second challenge is upon us.
0:18:59 > 0:19:03And I know you haven't a clue what to expect.
0:19:03 > 0:19:05I hope you all like desserts as much as me
0:19:05 > 0:19:08because that's what this task is all about.
0:19:08 > 0:19:09It's called Perfect Puddings.
0:19:11 > 0:19:15Yes, the judges have selected two of their favourite desserts
0:19:15 > 0:19:17for you to make.
0:19:17 > 0:19:20Giorgio wants you to make a Black Forest gateau,
0:19:20 > 0:19:25whilst Rosemary would like a Bakewell tart - proper classics!
0:19:25 > 0:19:28They've given you the ingredients, the recipes
0:19:28 > 0:19:30and all the kit you need.
0:19:30 > 0:19:33You have one hour and 45 minutes -
0:19:33 > 0:19:35the rest is down to you.
0:19:36 > 0:19:40- Can you write, like, the main tasks that we've got to do?- Yeah.
0:19:40 > 0:19:42A Black Forest gateau and a Bakewell tart.
0:19:42 > 0:19:45Pitted cherries, drained. OK, they need to be drained.
0:19:45 > 0:19:49They're all planning and thinking... and hopefully reading the recipe,
0:19:49 > 0:19:52because that is what's going to be so important.
0:19:52 > 0:19:54Take it all in, don't miss out any steps.
0:19:54 > 0:19:58- You know, I'm reading it, but it's not going into my head. - OK, just breathe.
0:19:58 > 0:20:02In each group, the Kings, the Gangotras and in the Boyes,
0:20:02 > 0:20:05they've got one particular person who enjoys baking,
0:20:05 > 0:20:08so I have a feeling that roles are going to reverse a little bit today.
0:20:08 > 0:20:11- Bakewell tart you've done before. - Mm.
0:20:11 > 0:20:13Are you doing the pastry for this?
0:20:13 > 0:20:16- No, I thought you were doing the pastry.- Well...
0:20:16 > 0:20:19It's all about timing, timing, timing.
0:20:19 > 0:20:21Roll-up-sleeves time, I think.
0:20:21 > 0:20:25They need to work out who's doing what and get on with it.
0:20:26 > 0:20:31I love puddings. I do love puddings. My kids love baking with me.
0:20:31 > 0:20:33Lorna starts on the Bakewell tart,
0:20:33 > 0:20:38while Monika and Bobby begin the sponge for the Black Forest gateau.
0:20:38 > 0:20:40"A visible trail" - what does that mean?
0:20:40 > 0:20:42- Oh, like that?- I guess so, yeah.
0:20:42 > 0:20:44- Do you know what you're doing? - Aerating.
0:20:46 > 0:20:48- Are you happy with that? - Yeah, I think so.
0:20:48 > 0:20:50I'm going to bring in the flour mixture to fold in gently,
0:20:50 > 0:20:52- if you hold that bowl for me.- OK.
0:20:52 > 0:20:54I'm not really a pudding person.
0:20:54 > 0:20:57I'm a bit confused - there's no garlic or ginger!
0:20:57 > 0:20:58SHE CHUCKLES
0:21:00 > 0:21:05Recipes in the Gangotra house are mainly passed down.
0:21:05 > 0:21:08So, garam masala - this is our home-made secret blend.
0:21:08 > 0:21:11Every Indian home has its own recipe.
0:21:11 > 0:21:13- And you would never share that with anyone?- No!
0:21:13 > 0:21:16Following exact instructions and measures
0:21:16 > 0:21:18isn't normally how they cook.
0:21:18 > 0:21:20This is one of my favourite puddings.
0:21:20 > 0:21:21My mum's secret recipe.
0:21:21 > 0:21:24So I'm just going to finish this off with the garnish on top.
0:21:28 > 0:21:30I like it. I really like it.
0:21:30 > 0:21:34Not over-sweet, really, really delicious.
0:21:34 > 0:21:36I don't just like it...
0:21:36 > 0:21:38I love it.
0:21:39 > 0:21:42A little bit out of my comfort zone, yeah.
0:21:42 > 0:21:45The most technical thing I've probably ever done, so...
0:21:47 > 0:21:48Let's see how we go.
0:21:50 > 0:21:53- GIORGIO:- The Black Forest gateau is a very simple gateau.
0:21:53 > 0:21:57The trick is to have a beautiful, airy sponge.
0:21:57 > 0:22:00Mixing the batter at the right time
0:22:00 > 0:22:04and not allowing the air to escape as you're working it.
0:22:04 > 0:22:07Which I don't really know if I'm doing that.
0:22:07 > 0:22:10But Giorgio's watching me, and I feel really nervous!
0:22:11 > 0:22:14In the Kings' kitchen, Pat's banking on all her experience
0:22:14 > 0:22:15to get them through.
0:22:17 > 0:22:19I've never made a Black Forest gateau before,
0:22:19 > 0:22:21but I've made sponges with a similar mixture,
0:22:21 > 0:22:24so I think I know what I'm doing!
0:22:24 > 0:22:26- Why don't we ask this lady...? - She might help us!
0:22:26 > 0:22:29- Don't suppose you've got any baking experience?!- None whatsoever!
0:22:29 > 0:22:31- Black Forest gateau? - None whatsoever.
0:22:31 > 0:22:35- Who's leading the group today, then? - Well, he thinks he is, but I am.
0:22:35 > 0:22:39Of course. Let him think that, though. Let him think that, Pat.
0:22:39 > 0:22:41It's good for him.
0:22:41 > 0:22:45Like the Gangotras, Pat's favourite pudding is a family hand-me-down.
0:22:45 > 0:22:49I'm making a cake, and it's one that my mother used to make for me,
0:22:49 > 0:22:51and I absolutely adored it.
0:22:52 > 0:22:56A little bit down to the wire, these last few details.
0:22:56 > 0:22:58That's what gets the adrenaline going.
0:22:58 > 0:23:01- JACKIE:- He says, standing still.
0:23:01 > 0:23:03- Who did the cake?- I did.
0:23:03 > 0:23:06That is sublime.
0:23:06 > 0:23:07Ooh!
0:23:11 > 0:23:15- My father's doing the pastry. - For the Bakewell tart.
0:23:15 > 0:23:16I'm doing the jam filling.
0:23:18 > 0:23:20I've never made jam before. It looks like lava!
0:23:22 > 0:23:25I used to, with my granny, rub it through your fingers,
0:23:25 > 0:23:26until you get crumbs...
0:23:28 > 0:23:30..and then I'm following the recipe.
0:23:30 > 0:23:32Let's face it, I'm a novice.
0:23:37 > 0:23:41With just the set ingredients, it's much harder to think on your feet,
0:23:41 > 0:23:43so, yeah, this one's a little bit more calmer.
0:23:43 > 0:23:45Definitely. So we say.
0:23:47 > 0:23:50In the Boyes' kitchen, David and Sam are the first to finish
0:23:50 > 0:23:52the sponge mix for the gateau.
0:23:52 > 0:23:55There's some real concentration going on here.
0:23:55 > 0:23:58It's silent!
0:23:58 > 0:23:59That's how we like it.
0:24:00 > 0:24:0417-year-old Ellie's responsible for the tart.
0:24:04 > 0:24:07I actually made a Bakewell tart before.
0:24:07 > 0:24:11- Did you?- Didn't go very well... - Ah...- ..so it's a bit daunting.
0:24:11 > 0:24:13- Right, well, fingers crossed.- Yeah.
0:24:13 > 0:24:15I've always loved cooking,
0:24:15 > 0:24:20but since the show, I've started to want to do it more often.
0:24:20 > 0:24:23After this, I'm going to do a course on pastry.
0:24:23 > 0:24:25Seriously?!
0:24:25 > 0:24:27That is fantastic!
0:24:28 > 0:24:32During the previous challenges, Ellie's experience has blossomed.
0:24:33 > 0:24:37I've made bread a few times, and me bread always comes out pretty well.
0:24:37 > 0:24:41Her first attempt at naan bread fell flat.
0:24:41 > 0:24:44What you did was you did the classic thing that you should never do -
0:24:44 > 0:24:46you stretched the dough.
0:24:46 > 0:24:50But in the final challenge, her rolls rose to the occasion.
0:24:51 > 0:24:54You remember the last time, you had a problem with bread?
0:24:54 > 0:24:58That is EXTREMELY good.
0:25:01 > 0:25:02Excuse me, Sam.
0:25:05 > 0:25:09Bakewell tart - it's all about getting that pastry done,
0:25:09 > 0:25:11and then getting it into the oven quickly.
0:25:13 > 0:25:17- How long for?- 20 minutes. - OK, in for 20 minutes.
0:25:17 > 0:25:19- Did you prick the base?- Yes, I did. - OK.
0:25:21 > 0:25:25OK, families, you've had 45 minutes, you have an hour to go.
0:25:25 > 0:25:26I can smell something burning.
0:25:28 > 0:25:29I think it's done.
0:25:31 > 0:25:33Oh, that smells lovely.
0:25:34 > 0:25:38- I don't know how to do this. - Ask Lorna.- Lorns, how would I...?
0:25:38 > 0:25:40- How do I...? - Bobby, wait, wait, wait.
0:25:40 > 0:25:43- That's it.- Yeah, Miss Technical. - Told you to ask Lorna.
0:25:43 > 0:25:44- There you go.- Let that cool.
0:25:47 > 0:25:50Pity. I'd have preferred it to have risen a little bit more.
0:25:54 > 0:25:55I think they're perfect.
0:25:55 > 0:25:59Dave's a bit concerned about our cakes being a little bit on the...
0:25:59 > 0:26:01thin side.
0:26:01 > 0:26:03And I just looked over...
0:26:04 > 0:26:07and...there's nothing for us to worry about.
0:26:07 > 0:26:10- HE GASPS - That's a shocking thing to say!
0:26:10 > 0:26:12- No, I'm...- Wash your mouth out!
0:26:13 > 0:26:15Let's have a little look.
0:26:15 > 0:26:17They... They didn't fold in properly.
0:26:17 > 0:26:20But when it's covered... You just don't know.
0:26:20 > 0:26:24When it's covered and decorated, we'll see.
0:26:24 > 0:26:26Right, shall we make a decision?
0:26:26 > 0:26:28Put it in the fridge to cool quicker?
0:26:28 > 0:26:31Just leave them as they are, then just decorate them at the end.
0:26:31 > 0:26:33Well, waft the plate over it when you're standing there.
0:26:33 > 0:26:34That's a good idea.
0:26:37 > 0:26:41It is very important that you cool down the sponge very, very well
0:26:41 > 0:26:42before you add your cream.
0:26:44 > 0:26:46Because otherwise you're going to end up with
0:26:46 > 0:26:49the Leaning Tower of Pisa instead of the Black Forest gateau.
0:26:51 > 0:26:52Thank you.
0:26:55 > 0:26:56I have a purpose.
0:26:56 > 0:26:58Bobby's gone outside to cool the cake.
0:26:58 > 0:27:01I think they wanted me out of the kitchen, if I'm absolutely honest.
0:27:01 > 0:27:03She's taking the cake for a walk.
0:27:05 > 0:27:08How's my jam doing? Slightly better than it was.
0:27:09 > 0:27:11Next, the families need to layer their Bakewell tarts,
0:27:11 > 0:27:13starting with the jam...
0:27:13 > 0:27:15then the frangipane mix...
0:27:15 > 0:27:17Oh, no, we haven't put the jam in!
0:27:19 > 0:27:21HE SIGHS
0:27:21 > 0:27:24A real chapter of disasters here.
0:27:24 > 0:27:26..before baking for 30 minutes.
0:27:27 > 0:27:30This is a bit exciting now, isn't it?
0:27:30 > 0:27:35The jam is now in, and I'm sure that it will be delicious.
0:27:40 > 0:27:44- 30 minutes left, lovely people.- OK.
0:27:44 > 0:27:47- Bobby...- Yeah? - ..you've got 30 minutes -
0:27:47 > 0:27:48just thought you might need to know.
0:27:48 > 0:27:51The Gangotras are a step behind.
0:27:51 > 0:27:53We're cutting it a bit fine with the timing.
0:27:53 > 0:27:56Their Bakewell tart pastry has only just cooked.
0:27:56 > 0:27:58OK, can you reduce the bottom oven to one...whatever?
0:28:03 > 0:28:05INDISTINCT SPEECH
0:28:05 > 0:28:07We've got 20 minutes left, guys.
0:28:07 > 0:28:10- How long does that frangipane need to be in for?- Half an hour.
0:28:13 > 0:28:18The Gangotras have literally just put their Bakewell tart in the oven.
0:28:18 > 0:28:22- It needs, what, 30 minutes to cook? - It's 30 minutes, 30 to 37.
0:28:22 > 0:28:24So they'll have ran out of time, it won't be cooked in time.
0:28:24 > 0:28:27Unfortunately, they were too slow off the mark.
0:28:29 > 0:28:31Sponge, jam, cream...
0:28:31 > 0:28:35- BOTH:- Sponge, jam, cream, sponge, cream, cream.
0:28:38 > 0:28:41They're trying incredibly hard. They don't know what they're doing.
0:28:41 > 0:28:44They've never done this before, and they're out of their comfort -
0:28:44 > 0:28:46it's as simple as that.
0:28:48 > 0:28:50Make sure we don't run out of cream.
0:28:51 > 0:28:53Are we being too tight with the cream, do you think?
0:28:53 > 0:28:55No, that's right.
0:28:55 > 0:28:59Oh, Mama Bear, that looks top-notch!
0:28:59 > 0:29:00Cracking!
0:29:03 > 0:29:04Tweezers!
0:29:06 > 0:29:09We're finding this really intense because, from the first round
0:29:09 > 0:29:11to this round, we've got to prove ourselves,
0:29:11 > 0:29:13we've got to make sure this is the best.
0:29:14 > 0:29:15Let me do it.
0:29:18 > 0:29:21It's amazing what you can do with a piping bag, I tell you.
0:29:27 > 0:29:29Now for the Bakewell tarts.
0:29:32 > 0:29:34First out is Ellie's.
0:29:36 > 0:29:38SHE SIGHS
0:29:38 > 0:29:40Oh, look at that!
0:29:42 > 0:29:43I think that's perfect.
0:29:45 > 0:29:47We've got the Bakewell tart still cooking in the oven,
0:29:47 > 0:29:50but everything's ready to decorate it once it's out.
0:29:50 > 0:29:54Now, can you gently just slide that out?
0:29:54 > 0:29:56- Can you? - SHE GASPS
0:29:56 > 0:29:58- It's all right, it's all right, it's all right.- Managed?
0:29:58 > 0:30:00Well done.
0:30:01 > 0:30:05I am quite pleased, apart from the bit of the rustic edge.
0:30:05 > 0:30:07Families, you have just one minute left.
0:30:10 > 0:30:12Couldn't we etch "I love Rosemary" in it?
0:30:12 > 0:30:14PAT LAUGHS
0:30:16 > 0:30:20- Slide it off.- It's not going to survive slided off.
0:30:22 > 0:30:26The Boyes' Black Forest gateau looks absolutely amazing.
0:30:26 > 0:30:29Time up, families! That's it, all done.
0:30:29 > 0:30:31- Yay!- Oh...
0:30:31 > 0:30:34I need a hug. That was really, really tense.
0:30:34 > 0:30:35- Dear God...- That was so stressful.
0:30:35 > 0:30:37So stressful.
0:30:37 > 0:30:40Goodbye, Bakewell tart, I never want to see you again.
0:30:40 > 0:30:42That was stressful.
0:30:42 > 0:30:45That was more stressful than the first task that we did this morning.
0:30:45 > 0:30:49- Bit different to your last one? - Yeah. A lot different!
0:30:55 > 0:30:59The judges will now try each of the puddings the families have created.
0:31:03 > 0:31:05First, the Gangotras' Black Forest gateau.
0:31:07 > 0:31:10So, Monika, did you ever make a cake like that before?
0:31:11 > 0:31:14- Not with that much folding, to be honest.- OK.
0:31:18 > 0:31:22When we write down the instruction, we specify, really,
0:31:22 > 0:31:26the fact that it needed to rest for at least 30 minutes.
0:31:26 > 0:31:30That was like a little nudge on trying to say,
0:31:30 > 0:31:32you've got to get it in as fast as you can.
0:31:32 > 0:31:35- Maybe it was a little bit still warm.- OK.
0:31:35 > 0:31:38And that's why it's sliding a little bit and it's pushing down.
0:31:45 > 0:31:48I think that it needed a little bit more in the oven.
0:31:48 > 0:31:50OK.
0:31:50 > 0:31:52The consistency is a little bit like a brownie.
0:31:52 > 0:31:56It should be sort of light, airy, like a sponge.
0:31:56 > 0:32:00The layer of the cake is just far too thin.
0:32:00 > 0:32:03It's a shame. I know how sad you are.
0:32:04 > 0:32:06Next, the Kings.
0:32:08 > 0:32:09- How are you?- I'm...
0:32:09 > 0:32:11I'm all right, I know I've made a mistake.
0:32:11 > 0:32:15Yeah, there was a fundamental mistake as you worked it.
0:32:22 > 0:32:26The mixture definitely has a problem. It's a little bit heavy.
0:32:26 > 0:32:30It is not a Black Forest gateau, but it is a decent cake.
0:32:30 > 0:32:33And I'm a little bit disappointed with you.
0:32:33 > 0:32:35- Yeah.- A little bit.
0:32:37 > 0:32:39You know where you've gone wrong.
0:32:39 > 0:32:40- Yes. I do.- And you know what's happened.
0:32:40 > 0:32:44- So you made the best of a bad job, that's what I think.- Thank you.
0:32:45 > 0:32:47Finally, the Boyes.
0:32:49 > 0:32:50Congratulations.
0:32:52 > 0:32:55The idea of a Black Forest cake is when the kids,
0:32:55 > 0:32:57looking at the Black Forest cake,
0:32:57 > 0:33:00they can't see their mum and dad on the other side.
0:33:00 > 0:33:02THEY LAUGH
0:33:02 > 0:33:03And that is...
0:33:03 > 0:33:06- That is what's a Black Forest... - Absolutely.
0:33:18 > 0:33:21It's a delicious cake, that you made me.
0:33:21 > 0:33:23- Thank you.- Really, really delicious.
0:33:25 > 0:33:27That's light, chocolaty.
0:33:29 > 0:33:33It's got a lovely sort of spring on it, that's what you want.
0:33:33 > 0:33:35You could do Frisbee with theirs.
0:33:36 > 0:33:40So, congratulations, this was a great effort.
0:33:40 > 0:33:42I'm really, really happy with this.
0:33:44 > 0:33:47The judges will now try the Bakewell tarts.
0:33:51 > 0:33:53Thank you, you've got them on the table.
0:33:53 > 0:33:57Great. What a performance, though, what a performance.
0:33:57 > 0:33:59First are the Gangotras.
0:34:00 > 0:34:01OK.
0:34:03 > 0:34:05Pastry's not cooked.
0:34:05 > 0:34:07I know. It did need a bit longer in the oven,
0:34:07 > 0:34:10- but ran out of time. - And the filling's not cooked either.
0:34:11 > 0:34:13The flavour of the jam is very good,
0:34:13 > 0:34:17and it carries through a really beautiful almond flavour with that.
0:34:17 > 0:34:20You just didn't get there fast enough.
0:34:20 > 0:34:23It's an undercooked Bakewell tart.
0:34:23 > 0:34:24- Sorry.- I know.
0:34:27 > 0:34:29Next, the Kings.
0:34:32 > 0:34:34You must read the instructions properly, Mark.
0:34:35 > 0:34:36You went out with the...
0:34:36 > 0:34:39..mix of the almonds before the jam.
0:34:39 > 0:34:40I did.
0:34:43 > 0:34:45Just by looking at it, I can tell that's not cooked.
0:34:53 > 0:34:56The side is the only bit that's cooked, but...
0:34:56 > 0:34:58..what I tasted is not bad.
0:34:58 > 0:35:01I think the jam, again, it's really very good.
0:35:01 > 0:35:03- Thank you.- Who made the jam?
0:35:04 > 0:35:06- I did.- You made the jam?
0:35:06 > 0:35:08- It's really good.- Well, you're a good jam maker.- Thank you.
0:35:10 > 0:35:12Did you...? Hang on, there's an argument going on.
0:35:12 > 0:35:14- I made the jam.- You made the jam? - I made the jam.- Nonsense!
0:35:14 > 0:35:17- Nonsense?! - THEY LAUGH
0:35:17 > 0:35:19You've just taken credit for your daughter.
0:35:19 > 0:35:21Right, I think we'll move on.
0:35:23 > 0:35:24And finally, the Boyes.
0:35:32 > 0:35:35I wanted somebody to come up with something really good.
0:35:37 > 0:35:38And it's just...
0:35:44 > 0:35:46It's fabulous.
0:35:49 > 0:35:51It's fabulous. Well done, you.
0:35:53 > 0:35:55It's perfectly cooked, yes.
0:35:55 > 0:36:00It is clear to me that, as a family, you really work together very well.
0:36:00 > 0:36:03With discipline, I would say.
0:36:03 > 0:36:05Thank you very much for the effort.
0:36:11 > 0:36:13I'm feeling pretty much shock.
0:36:13 > 0:36:14I just don't know what to say.
0:36:16 > 0:36:18We could only improve on the first challenge,
0:36:18 > 0:36:19- though, to be honest.- Yeah.
0:36:19 > 0:36:20We made it...
0:36:22 > 0:36:27Don't really think that putting jam that somebody else made
0:36:27 > 0:36:29through a sieve constitutes making jam.
0:36:29 > 0:36:31It's a team effort.
0:36:33 > 0:36:36I think... We were out of our comfort zone, obviously,
0:36:36 > 0:36:38and obviously, you were looking for the garlic and the onions,
0:36:38 > 0:36:42which were not going to be there, it was a pudding challenge, but...
0:36:42 > 0:36:46After two out of three challenges, I think it can still be anyone.
0:36:46 > 0:36:49- Oh, yeah, it's anyone's game.- Yeah. - It's anyone's game at the moment.
0:36:59 > 0:37:01Just one challenge stands between our families
0:37:01 > 0:37:03and a place in the final.
0:37:05 > 0:37:07Don't ever pass off my work as yours.
0:37:07 > 0:37:09That was mine as much as yours.
0:37:09 > 0:37:12- It was not.- Rubbish! Oh, that's such rubbish!
0:37:12 > 0:37:15The Kings tend to fluster a little bit and get hot under the collar.
0:37:15 > 0:37:17They didn't have a great time with the puddings.
0:37:17 > 0:37:20- All you had to do was... - All right, children, all right.
0:37:20 > 0:37:23So will they be able to work together as a team?
0:37:23 > 0:37:25Cos this is where they tend to fall down a little bit.
0:37:26 > 0:37:29If anyone's going to do any experimenting or winning here, it's Bobby.
0:37:29 > 0:37:31She's the fireworks, at the end of the day.
0:37:31 > 0:37:33- Is that a compliment? - It is a compliment.
0:37:33 > 0:37:37The Gangotras, I'm really interested to see
0:37:37 > 0:37:39what they're going to come up with, the next challenge.
0:37:39 > 0:37:42Will that be enough to get them through to the final?
0:37:45 > 0:37:46We panicked, the first round.
0:37:47 > 0:37:50But we just need to... We know what we're doing.
0:37:50 > 0:37:54The Boyes, I thought they'd actually lost it at the first challenge,
0:37:54 > 0:37:57but in the second challenge, they brought it back with those puddings.
0:37:57 > 0:37:59Your Bakewell tart was amazing.
0:37:59 > 0:38:01Saved the team.
0:38:01 > 0:38:04If the Boyes family are going to go through,
0:38:04 > 0:38:07they are going to have to pull out all the stops in the final challenge.
0:38:14 > 0:38:16Here we go, everyone!
0:38:16 > 0:38:19It's the final challenge at this stage of the competition.
0:38:19 > 0:38:23There is absolutely no room for error.
0:38:23 > 0:38:26It's time to go big or go home.
0:38:27 > 0:38:32This challenge is called the nation's favourite - with a twist.
0:38:32 > 0:38:36Rosemary and Giorgio want to see if you can elevate
0:38:36 > 0:38:40a good old British classic - fish and chips.
0:38:41 > 0:38:45You've got one hour and 30 minutes to show off what you can do.
0:38:45 > 0:38:47Off you go.
0:38:51 > 0:38:55It's a very important dish for the British.
0:38:55 > 0:38:59When it's done properly, it is a fantastic dish.
0:39:00 > 0:39:02This is a big challenge.
0:39:04 > 0:39:05Fish and chips!
0:39:05 > 0:39:08- Yes!- Favourite thing in the world to eat.
0:39:08 > 0:39:12OK, so you go to the chip shop, Friday night, what do you have?
0:39:12 > 0:39:15Large cod, chips, mushy peas, pickled egg. Every time.
0:39:15 > 0:39:16- Oh, pickled egg.- Yeah.
0:39:18 > 0:39:20The thing is, this is with a twist.
0:39:20 > 0:39:23So are we going to see chips? Are we going to see batter?
0:39:23 > 0:39:25Or is there going to be something completely different?
0:39:25 > 0:39:28Unlike the first two challenges, the families have had the chance
0:39:28 > 0:39:31to plan and practise their dishes at home.
0:39:31 > 0:39:35- Oh, my Lord!- Look at the size of the fish.
0:39:36 > 0:39:39The Kings' take on fish and chips includes
0:39:39 > 0:39:41hake goujons in panko breadcrumbs,
0:39:41 > 0:39:44sweet potato chips, mushy beans,
0:39:44 > 0:39:46coleslaw, with ketchup
0:39:46 > 0:39:48and tartare sauce.
0:39:49 > 0:39:51Are we clear on roles today,
0:39:51 > 0:39:53making sure everyone knows what they're doing?
0:39:53 > 0:39:56We wouldn't want anyone to take credit for something they hadn't done.
0:39:56 > 0:39:58I knew she'd be trouble!
0:39:58 > 0:39:59- I just knew it. - THEY LAUGH
0:39:59 > 0:40:01How did it go down,
0:40:01 > 0:40:03when you finally all got together yesterday after...?
0:40:03 > 0:40:06It's amazing what a large vodka and tonic does.
0:40:12 > 0:40:14How much garlic do you need, Lorn?
0:40:14 > 0:40:16About five.
0:40:16 > 0:40:18On the outside, it's going to look like fish and chips,
0:40:18 > 0:40:20but on the inside... Yeah.
0:40:20 > 0:40:21Pow.
0:40:23 > 0:40:25For their twist, the Gangotras are making
0:40:25 > 0:40:29beer-battered spiced haddock and triple-cooked chips,
0:40:29 > 0:40:32served with curried mushy peas, baked beans,
0:40:32 > 0:40:34and coriander chutney.
0:40:36 > 0:40:38We're just making it how we enjoy it, to be honest.
0:40:38 > 0:40:40With heart and soul.
0:40:40 > 0:40:42And a spice box.
0:40:43 > 0:40:49I am hoping that these girls give me something I've never had before.
0:40:49 > 0:40:50Do you want to taste the marinade?
0:40:52 > 0:40:53Strong.
0:40:53 > 0:40:55I don't want it to be over-spicy,
0:40:55 > 0:40:58so that it's going to kill the fish and chips.
0:40:58 > 0:41:01They're going to have to find the balance.
0:41:01 > 0:41:03This is the twist on it, you see?
0:41:03 > 0:41:06The spice isn't in the batter, it's actually on the fish.
0:41:06 > 0:41:08Yeah. A hidden secret.
0:41:11 > 0:41:13Nightmare with this fish, nightmare with this fish.
0:41:15 > 0:41:16Need plenty of time for this one.
0:41:20 > 0:41:23The Boyes family are cooking lemon sole three ways,
0:41:23 > 0:41:25poached, en papillote,
0:41:25 > 0:41:26meaning baked in paper,
0:41:26 > 0:41:28and as goujons.
0:41:28 > 0:41:32For an extra twist, they're swapping normal chips for pommes souffles,
0:41:32 > 0:41:34they're serving it with samphire salad,
0:41:34 > 0:41:36aioli and beurre blanc.
0:41:36 > 0:41:38How was the process of coming up with this recipe?
0:41:38 > 0:41:40Did everyone get to put elements in and...?
0:41:40 > 0:41:43- No, Dave told us.- That's very true.
0:41:47 > 0:41:49Basically, it's a twice-cooked potato,
0:41:49 > 0:41:52first time in the fat at a lower temperature,
0:41:52 > 0:41:55and then the second cooking at a much higher temperature, which
0:41:55 > 0:41:58causes them to puff up and create a little pillow of air.
0:41:58 > 0:42:01You get a high percentage fail rate, or we do.
0:42:03 > 0:42:07Pommes souffles are the most difficult things in the world to do!
0:42:07 > 0:42:13It's all about getting the thickness of the potato cut properly.
0:42:13 > 0:42:18But actually, if they get this right, that will be phenomenal.
0:42:22 > 0:42:25- Chilli is pretty hot.- Too hot?
0:42:25 > 0:42:26Mm...
0:42:27 > 0:42:30The Gangotras are working on their spiced side dishes.
0:42:31 > 0:42:34So, I'm making home-made baked beans.
0:42:34 > 0:42:36I'm going to make these with a twist.
0:42:37 > 0:42:40But when the judges come round, you just kind of slip up,
0:42:40 > 0:42:42cos you think, "What are they looking at?" And, you know, are they...?
0:42:42 > 0:42:44So, yeah, I find it a bit intimidating...
0:42:49 > 0:42:51Lorna is making a coriander chutney.
0:42:55 > 0:42:56Oh.
0:42:56 > 0:42:57Oops.
0:42:57 > 0:42:59LAUGHTER
0:42:59 > 0:43:00Oh, my God!
0:43:03 > 0:43:06- What happened?- My hand pressed the button when I was taking it off.
0:43:06 > 0:43:10- There's enough. - Need to make some more?- No.
0:43:10 > 0:43:12Nice make-up, Lorn.
0:43:14 > 0:43:17Mummy's making the ketchup,
0:43:17 > 0:43:19Daddy is doing beans, isn't it?
0:43:19 > 0:43:22This is my take on mushy peas, mushy beans.
0:43:22 > 0:43:24And I'm doing the coleslaw.
0:43:26 > 0:43:29For their ketchup, Pat is combining red pepper,
0:43:29 > 0:43:33onion and cherry tomatoes, which she'll roast then puree.
0:43:35 > 0:43:37I call it Kings' ketchup.
0:43:37 > 0:43:40I've made this already for my grandchildren,
0:43:40 > 0:43:41and they love this.
0:43:43 > 0:43:45I hope it hits the spot.
0:43:50 > 0:43:53Over in the Boyes' kitchen, Ellie's making aioli.
0:43:55 > 0:43:57I want it to have a smooth consistency.
0:43:57 > 0:44:00I don't want there to be a big clump of garlic within the aioli.
0:44:05 > 0:44:07Dave, taste that.
0:44:14 > 0:44:15Yeah.
0:44:15 > 0:44:18Halfway, families, you've got 45 minutes to go.
0:44:21 > 0:44:24- About that thickness...- Yeah.
0:44:24 > 0:44:27Mark's making a start on the Kings' sweet potato chips.
0:44:29 > 0:44:30Ah!
0:44:30 > 0:44:31Mark!
0:44:31 > 0:44:33Oh, Daddy, Daddy, Daddy!
0:44:33 > 0:44:35You'll slice your hand off!
0:44:36 > 0:44:39Pam would get the life insurance, she'd be happy.
0:44:42 > 0:44:46Ellie's going to be in charge of cooking the Boyes' pommes souffles.
0:44:46 > 0:44:48The pommes souffles are...
0:44:49 > 0:44:52..a little balloon made of potato.
0:44:52 > 0:44:56They have to be a beautiful, golden, amber colour,
0:44:56 > 0:44:59all the way you can see through, and they must be crispy,
0:44:59 > 0:45:02then when you put it in your mouth, they poof!
0:45:03 > 0:45:08I am the best out of the three of us who can get the most puffed up.
0:45:08 > 0:45:11How many do you get ready out of 100 sometimes?
0:45:11 > 0:45:13Sometimes less than 50!
0:45:13 > 0:45:17First time we done it, we done nine and I got six...
0:45:17 > 0:45:20- ..out of the nine. - OK, that's pretty impressive.
0:45:22 > 0:45:25These are our backup, in case they don't work.
0:45:25 > 0:45:28It's a very good idea, because I tell you what -
0:45:28 > 0:45:30Giorgio and myself have failed more on your pommes souffles
0:45:30 > 0:45:32than you can actually eat hot dinners.
0:45:32 > 0:45:33Oh, God!
0:45:35 > 0:45:36- So have we!- Yeah!
0:45:37 > 0:45:40Monica's working on the Gangotras' triple-cooked chips,
0:45:40 > 0:45:42to which she's adding a spicy twist.
0:45:44 > 0:45:46This is the third cooking of this batch,
0:45:46 > 0:45:48so it's going to be our first taster.
0:45:48 > 0:45:50I'm hoping that everything's there.
0:45:51 > 0:45:53Guys, you want to try one? Check it?
0:45:55 > 0:45:57Perfect. Bob, that's amazing.
0:45:57 > 0:45:58- Yeah?- Oh, yeah.
0:45:58 > 0:46:00Mm!
0:46:00 > 0:46:01My favourite.
0:46:01 > 0:46:02I just want to steal one.
0:46:05 > 0:46:06I have to sit on my hands!
0:46:11 > 0:46:14Oh, I'm going to smell like a chip shop tonight.
0:46:15 > 0:46:17- Ketchup done.- Yeah.
0:46:17 > 0:46:19- Coleslaw.- How much time? - How much time?
0:46:19 > 0:46:21Er, 25 minutes.
0:46:21 > 0:46:23We haven't started on the fish yet, have we?
0:46:23 > 0:46:25Better get a frying pan.
0:46:30 > 0:46:33David's turned his attention to their fish.
0:46:33 > 0:46:36Lemon sole, which they're cooking three different ways.
0:46:38 > 0:46:41These are the en papillotes, so fish in a bag.
0:46:42 > 0:46:45We just put a fillet on a bed of fennel and shallots,
0:46:45 > 0:46:49with a bit of Noilly Prat, to add a little bit of extra seasoning.
0:46:52 > 0:46:54That could be a tricky dish.
0:46:54 > 0:46:57Because it's very, very easy to overcook something
0:46:57 > 0:46:59that you cannot actually see.
0:46:59 > 0:47:00So...
0:47:00 > 0:47:02This is our sole roll.
0:47:02 > 0:47:04It's the poached version.
0:47:04 > 0:47:06That's going in next.
0:47:06 > 0:47:08Now we've got to work on the goujons.
0:47:12 > 0:47:14Bobby is making beer batter for their haddock.
0:47:16 > 0:47:19The original recipe, I made the batter differently,
0:47:19 > 0:47:21but we made an executive decision earlier on
0:47:21 > 0:47:23to just use self-raising flour
0:47:23 > 0:47:25because that's what Lorna had practised,
0:47:25 > 0:47:28because hers was aesthetically nicer than mine -
0:47:28 > 0:47:30although mine tasted better.
0:47:31 > 0:47:33She didn't hear that.
0:47:35 > 0:47:38Just dangle it slowly, slowly, slowly, so it seals.
0:47:39 > 0:47:40Wish me luck.
0:47:45 > 0:47:47The batter's splitting for some reason.
0:47:48 > 0:47:51Problem is if the batter splits, oil gets in -
0:47:51 > 0:47:53so, I don't really want it to be oily.
0:47:54 > 0:47:58Why do you think there's still fish and chip shops?
0:47:58 > 0:48:01To fry fish perfectly is an art.
0:48:04 > 0:48:06Lovely families, you have 15 minutes left.
0:48:09 > 0:48:12Mark. Most important job, frying the fish.
0:48:12 > 0:48:13- It is.- Yeah.
0:48:13 > 0:48:15Not to overcook it.
0:48:16 > 0:48:18Have you put the goujons in yet?
0:48:18 > 0:48:20Yeah. Goujons in there.
0:48:20 > 0:48:21So, crank that up now.
0:48:21 > 0:48:22Crank that up to 190, now.
0:48:22 > 0:48:25Just heat it up, because we've got to go.
0:48:25 > 0:48:26Go.
0:48:26 > 0:48:29It's finally time for Ellie to cook the pommes souffles,
0:48:29 > 0:48:31which must puff up to work.
0:48:32 > 0:48:34- Are they puffing?- Yes, Dad.
0:48:34 > 0:48:35One is.
0:48:39 > 0:48:41- Are they going to pull it off? - Are they going to pull it off?
0:48:41 > 0:48:44That's it, that's enough. Do that, do them first.
0:48:44 > 0:48:46Watch out.
0:48:48 > 0:48:51I don't want two on there, and I don't want three.
0:48:51 > 0:48:53- Portion specific. - You want a portion.
0:48:53 > 0:48:54It's 12 pommes souffles.
0:48:55 > 0:48:58The pommes souffles have puffed up quite nicely -
0:48:58 > 0:48:59some of them haven't...
0:48:59 > 0:49:01Oh, my God.
0:49:01 > 0:49:03They've now started to deflate.
0:49:03 > 0:49:05Oh, no!
0:49:05 > 0:49:06Great.
0:49:08 > 0:49:10Please be very careful of my little babies.
0:49:11 > 0:49:13Right, I'll help you with this.
0:49:13 > 0:49:14Teamwork makes the dream work.
0:49:21 > 0:49:23Right, let's plate up the chips, then.
0:49:28 > 0:49:30Don't forget the sauce, Sam.
0:49:30 > 0:49:31The pommes souffles...
0:49:31 > 0:49:34There's a few - but we're going to use the backup chips anyway,
0:49:34 > 0:49:35because they deflated a little bit.
0:49:37 > 0:49:39Let's get the fish on.
0:49:40 > 0:49:42On top. Are you sure?
0:49:45 > 0:49:48Guys, you've got just one minute left.
0:49:48 > 0:49:49Right, get them on, Dave.
0:49:50 > 0:49:52Taste that for me.
0:49:52 > 0:49:53Yeah.
0:49:53 > 0:49:55Plate it up.
0:49:55 > 0:49:57Come on, you haven't got long.
0:49:58 > 0:49:59I did it the other way.
0:49:59 > 0:50:01- Oh, sorry.- So it matches that side.
0:50:06 > 0:50:10Time up, families. That's it, back away from the chips.
0:50:10 > 0:50:12Well done, well done.
0:50:12 > 0:50:14- Oh, man!- Well done, girls.
0:50:14 > 0:50:16Mamma mia!
0:50:16 > 0:50:17That looks good, doesn't it?
0:50:17 > 0:50:19Oh...
0:50:19 > 0:50:20Squishy!
0:50:25 > 0:50:28The Boyes family have cooked lemon sole three ways.
0:50:30 > 0:50:31Poached...
0:50:31 > 0:50:33..en papillote...
0:50:33 > 0:50:35..and goujons.
0:50:35 > 0:50:39They've served their backup chips with a single pomme souffle,
0:50:39 > 0:50:44along with a samphire salad, aioli, and a beurre blanc sauce.
0:50:47 > 0:50:49I know we asked for fish and chips with a twist.
0:50:50 > 0:50:52That was a big twist, there.
0:51:05 > 0:51:09Using the same fish into different types of cooking,
0:51:09 > 0:51:12it didn't deliver much of a difference in taste.
0:51:12 > 0:51:14The one in the paper bag, unfortunately, is overcooked.
0:51:14 > 0:51:16The other one is perfectly cooked,
0:51:16 > 0:51:19but there's no difference in flavour between the two.
0:51:20 > 0:51:22The goujon, I think, is very nice.
0:51:22 > 0:51:24Aioli is delicious!
0:51:24 > 0:51:27It's absolutely scrumptious.
0:51:27 > 0:51:29What happened with the potatoes?
0:51:30 > 0:51:32It was worst-case scenario.
0:51:32 > 0:51:33It was the worst-case scenario -
0:51:33 > 0:51:37but what upsets me is the fact that also the backup chips...
0:51:37 > 0:51:39They're raw.
0:51:39 > 0:51:41- Possibly. - A little bit too ambitious?
0:51:41 > 0:51:42Mm-hm.
0:51:42 > 0:51:47I know, because I know how good you are, you are beating yourself up.
0:51:47 > 0:51:48You should do.
0:51:58 > 0:52:01The Kings have made hake goujons and sweet potato chips.
0:52:03 > 0:52:07They've added a twist with a mushy beans, ketchup, and tartare sauce...
0:52:08 > 0:52:09..and a coleslaw.
0:52:09 > 0:52:11Well, it looks absolutely lovely.
0:52:22 > 0:52:23That fish...
0:52:24 > 0:52:25..is beautifully cooked.
0:52:27 > 0:52:31And the crispy outside really releases a fantastic flavour,
0:52:31 > 0:52:33and really deep, as well.
0:52:33 > 0:52:38The tomato ketchup is my favourite on the plate.
0:52:38 > 0:52:39Oh!
0:52:39 > 0:52:42That little tiny je ne sais quoi,
0:52:42 > 0:52:45it punches a flavour like I can't tell you.
0:52:45 > 0:52:48That is so good!
0:52:48 > 0:52:49But your chips...
0:52:51 > 0:52:53Soggy, not good, gone soft.
0:52:55 > 0:52:56Do you know when they become soggy?
0:52:56 > 0:52:58When you put the fish on top.
0:52:58 > 0:53:03- Oh...- But, overall, I'm really satisfied with this dish.
0:53:03 > 0:53:04It is a really delicious dish.
0:53:04 > 0:53:05Thank you very much.
0:53:10 > 0:53:13The Gangotras have made beer-battered haddock
0:53:13 > 0:53:15and triple-cooked chips.
0:53:15 > 0:53:17They've added a spicy twist to both,
0:53:17 > 0:53:21and are serving with curried mushy peas, baked beans,
0:53:21 > 0:53:22and a coriander chutney.
0:53:32 > 0:53:35The beer batter has done exactly what it was supposed to do,
0:53:35 > 0:53:37it protected the fish.
0:53:37 > 0:53:39That didn't allow any oil to come through,
0:53:39 > 0:53:40that's a very important point.
0:53:42 > 0:53:45You've got the wonderful spices on the fish that's coming through,
0:53:45 > 0:53:48and you've got that lovely delicate flaky haddock
0:53:48 > 0:53:50that's perfectly cooked.
0:53:50 > 0:53:51Oh, my God!
0:53:53 > 0:53:55Then you go into the baked beans.
0:53:55 > 0:53:58What a version!
0:53:58 > 0:53:59The flavours coming through.
0:53:59 > 0:54:03That coriander sauce - I want the recipe for that one.
0:54:03 > 0:54:05Me too.
0:54:05 > 0:54:06I have to say to you...
0:54:08 > 0:54:13..that's probably one of the best fish and chips I have ever tasted.
0:54:20 > 0:54:22Thank you!
0:54:22 > 0:54:25OK, you managed to make them cry, just like that - that's enough.
0:54:25 > 0:54:27Thank you.
0:54:35 > 0:54:39Three families and three totally different styles...
0:54:39 > 0:54:43but we've got to look over all the challenges, the three challenges.
0:54:43 > 0:54:47For me, the first challenge, that was the most revealing.
0:54:47 > 0:54:51Because I could see panic enter the eyes of people.
0:54:52 > 0:54:55The Boyes have always overcompensated their dishes -
0:54:55 > 0:54:58but they have produced some really nice dishes.
0:54:58 > 0:55:02I have to take my hat off to them, because they are so organised,
0:55:02 > 0:55:04they're so clean and they deliver.
0:55:04 > 0:55:06- Mm.- The only thing is that their overambition
0:55:06 > 0:55:09- brings them to make big mistakes. - Mm.
0:55:09 > 0:55:12We probably tried to put too much technical ability in there
0:55:12 > 0:55:14- that maybe we haven't got, quite yet.- Mm.
0:55:14 > 0:55:17I really strongly believe that a very good home-cook
0:55:17 > 0:55:21- is more an instinctive cook. - I agree, I totally agree with that.
0:55:21 > 0:55:23The Kings, they've got an instinctive edge,
0:55:23 > 0:55:25and they go with the flow.
0:55:25 > 0:55:28I think that the Kings are...
0:55:28 > 0:55:31..good family cooks, but...
0:55:31 > 0:55:35..they haven't got that understanding of...
0:55:35 > 0:55:38- ..flavours. - I don't entirely agree with that.
0:55:38 > 0:55:40We've done our best, and now all we can do is wait.
0:55:40 > 0:55:42- We certainly have.- You never know!
0:55:42 > 0:55:46- The Gangotras have got a great understanding of flavour.- Yes.
0:55:46 > 0:55:48When they do what they're good at, they are brilliant.
0:55:48 > 0:55:52When they're taken out of their comfort zone, they're not as good.
0:55:52 > 0:55:53This the hardest time.
0:55:53 > 0:55:54- It is.- It is the wait now.
0:55:54 > 0:55:57All the families have shown such strengths in different areas,
0:55:57 > 0:56:00- and so it's anyone's game, I think. - Yeah.
0:56:00 > 0:56:01I've made a decision.
0:56:01 > 0:56:03I think I've made my decision, too.
0:56:16 > 0:56:17Welcome back, everybody.
0:56:17 > 0:56:21Well done to all of you, you've had three really tough challenges.
0:56:21 > 0:56:26But, of course, there's only space for one family in the final,
0:56:26 > 0:56:29and Rosemary and Giorgio have made their decision.
0:56:31 > 0:56:35The family going through to the final are...
0:56:43 > 0:56:45..the Gangotras.
0:56:45 > 0:56:48Well done! Oh, you do, you do deserve it!
0:56:48 > 0:56:52You were absolutely wonderful.
0:56:52 > 0:56:55- Well done.- Well done!- Thank you!
0:56:55 > 0:56:58We gave it our best shot but the competition, let's face it,
0:56:58 > 0:57:02- they were wonderful. - Yeah.- Absolutely wonderful.
0:57:02 > 0:57:04- Well deserved.- Fantastic.
0:57:04 > 0:57:06- Couldn't lose to a nicer family. - Oh, lovely family.
0:57:06 > 0:57:09Right, you've got to do it for us, OK?
0:57:09 > 0:57:13It's been an absolutely brilliant experience, and to be fair,
0:57:13 > 0:57:14we think the best team won.
0:57:14 > 0:57:17- Well done, well done. - Congratulations, Lorn!- Thank you!
0:57:17 > 0:57:21The Gangotras, they had a brilliant first challenge.
0:57:21 > 0:57:23The second challenge, they had a bit of a wobble -
0:57:23 > 0:57:26third challenge they blew us away.
0:57:26 > 0:57:28Oh, my God!
0:57:28 > 0:57:31Their sense of flavour and understanding of spice
0:57:31 > 0:57:35is unbelievable - and that's why they deserve to go through.
0:57:35 > 0:57:37I don't know what to say!
0:57:37 > 0:57:40I'm actually speechless, and I'm not usually lost for words.
0:57:40 > 0:57:43Just wasn't expecting that.
0:57:43 > 0:57:44We just feel really...
0:57:44 > 0:57:46- Honoured.- Honoured, that they've enjoyed the food
0:57:46 > 0:57:49that we've been brought up with.
0:57:50 > 0:57:52- It's amazing.- Yeah, I mean... - Absolutely amazing.
0:57:57 > 0:58:01Next time, it's the last of the semifinals.
0:58:01 > 0:58:02Panic!
0:58:02 > 0:58:03There's fretting...
0:58:03 > 0:58:06I have no idea what I'm doing.
0:58:06 > 0:58:07..frustration...
0:58:07 > 0:58:08I'm going to cry.
0:58:08 > 0:58:09..and flirting...
0:58:09 > 0:58:11They are quite large, though, aren't they?
0:58:11 > 0:58:12- I've heard that before.- Oh!
0:58:13 > 0:58:15You are so naughty, boys!
0:58:15 > 0:58:18..and a surprise return for one family.
0:58:18 > 0:58:20There's several families we could have actually chosen from,
0:58:20 > 0:58:22but I do feel it should be the...