Episode 10 The Big Family Cooking Showdown

We're searching for Britain's best family of home cooks.

Go, go, go.

The people who make ordinary food extraordinary.

You've never seen anything like it in your life.

From teenagers and grandparents...

That is delicious.

..to brothers and sisters, and sons and daughters.

-BOTH:

-Get in!

16 families have served up their best dishes

hoping to impress the judges.

Wow!

That is very, very, very competent.

Now, it's the second of our semifinals.

Tonight, another three families go head-to-head.

It's time to go big... or go home.

It's all about timing.

You've got 20 minutes left, guys.

-How long does it need to be in for?

-Half an hour.

This is a big challenge.

Daddy, Daddy, you'll slice your hand off!

The key to this challenge is not to panic...

I can smell something burning.

SHE SIGHS

Whoa, whoa!

..cos if they do, they will find themselves in trouble.

-It's nerve-racking.

-It didn't fold in properly.

The most technical thing I've probably ever done.

Can you stop panicking?

It is...tasteless.

ZOE: But only one can go through to the final.

The family going through are...

This is The Big Family Cooking Showdown.

It's the second of our semifinals.

Three more families face three new challenges, at the end of which

only one will go through to the final.

Let's see what's in store for us.

First to arrive are the Kings.

I'm feeling really excited today. I've got my lucky pants on.

-If we have to hear any more about those pants...

-I know!

They are joined by the Boyes family.

Really excited to be here now for the semifinals.

These two are really excited to be in the semifinals -

I'm daunted by it!

And finally, the Gangotras.

We're the Spice Girls. Well, the Indian version, I guess!

What's going to happen? It's going to be fireworks,

-or is it going to be... the apprehension?

-Tissue box!

Unlike the previous rounds,

today the families don't know what they're cooking.

Welcome, families, to the semifinals.

I'd tell you all not look so worried...

but you should be.

The first challenge is called What's In The Fridge?

A familiar phrase in all of your homes, I'm sure.

The judges now want to see how you cope under pressure.

They've provided a limited range of ingredients

and want to see what you can come up with on the spot.

You have one hour to cook a main course for four people.

Your time starts now.

Look at this.

Pineapple. Oh, my Lord!

Each family can use as many or few of the available ingredients.

Wow.

Including chicken thighs, chorizo and filo pastry.

We don't have to use everything.

Fresh produce, such as spinach, sweetcorn and tomatoes.

We could do a desi curry base but using those.

And store cupboard ingredients including butter beans,

capers and couscous.

Look at all your ingredients, take a minute, pause,

think what you are going to do.

And when you start, it's all about timing.

-Is the filo going to work with the beans?

-Yeah, I think so.

The key is not to panic.

-But hang on, hang on, hang on. Can you just wait?

-Yeah.

Cos if they do, there will find themselves in trouble.

Cos we've got that big bag of spinach as well there, don't forget.

-What's in your fridge?

-Which fridge?

-"Which fridge"?!

-Yeah!

-How many fridges do you have?

-I have one kitchen but two fridges.

I have a whole drawer full of butter,

and every time my husband opens it, he says,

"What do you need all this butter for?"

I'm like, "I don't know, but it makes me feel better..."

Just knowing it's there.

Butter beans are very Spanish, aren't they? Chorizo's very Spanish.

-I think a butter bean chicken will complement the couscous.

-OK.

Looking over to Pat and Mark and Jackie,

Jackie looks flummoxed and slightly confused.

Filo...

-Chicken.

-Chicken.

The sweetcorn. Would you put sweetcorn in there?

No, I wouldn't. Then we could... I don't really know...

Do we have to use the filo?

Oh, no. Look at this. Mark's chipping in.

-I don't think we do.

-No, I don't think we do.

It's just going to make things too complicated.

The pants are on. I think they're lucky. They'll be fine.

-The lucky pants.

-He's got his lucky pants on.

-I need lucky pants.

They've only got an hour to do this particular challenge.

So there's no time for faffing whatsoever!

Well, our family motto's "backbone". We don't like any wimpishness.

Lincolnshire-based Jackie's love of food comes from cooking

with Mum Pat and Dad Mark.

When I got married, I just boiled an egg -

-I couldn't do any more than that.

-You're too modest!

You were Miss Egg Boiler 1973. You were the national champion.

It did improve, didn't it?

-After a few years.

-Definitely.

-Well...

-No, very good, very good.

So far, they've had moments where they've wowed the judges.

That's how I expect a Michelin-star chef to cook a scallop.

Oh, he'll be insufferable to live with now!

But their flavours have been a bit hit and miss.

There's an enormous amount of sweetness

and none of this garlic, the chilli.

A bit disappointed about those noodles.

As we've got the capers, we could do like a salsa verde to go with it

-and a spinach salad.

-Yes.

So it's a bit like chicken... summery chicken pie and a salad.

Or is that a bit...? Um...

While the Kings deliberate, the Gangotras have decided.

We've got ginger, garlic, onions,

so just chicken curry with the butter bean - a big vat of that.

They're doing a chicken curry with spicy couscous

and Indian puri bread.

Gangotras, our lovely ladies here.

The garlic's out.

They work brilliantly as a team, don't they?

-Lorna tends to...

-Take the lead.

Chicken's going to take too long to cook,

-so I'm going to cut the meat off it.

-It'll cook quicker.

-Right, chicken's chopped, ready?

-Not yet.

-It can cook through, it's OK.

Yeah, yeah, OK, go for it.

The Gangotras hail from Birmingham.

Sisters Bobby and Lorna and sister-in-law Monika

regularly cook together for family gatherings and celebrations.

There's never a dull moment in our house when we're all together.

We're very highly critical of each other's cooking.

I think my cauliflower and aloo gobi is better than hers,

-but, you know...

-Oh! Oh, that's on camera now!

Lorna, you're the flavour god.

You know, you've got that palate, slightly more sophisticated than us.

I'm like, "Let's plate it up and make it look nice."

Bobby's the wind power.

I'm the turbine?

You're the fuel!

This is lack of respect for the eldest amongst us.

So far, they've delighted the judges

with their distinctive spice combinations.

You have a symphony of flavours.

I mean, it's fantastic.

But occasionally they overdo it.

I cannot hide my disappointment.

Sometimes less is more.

I hear you've got yourselves a new nickname?

-Spice Girls.

-Spice Girls!

-Spice Girls - Indian version.

-Who's Baby Spice?

-Me, cos I'm the youngest.

-I want to know who's Scary Spice!

-Lorna's Scary Spice.

-Yeah.

Are you sort of paring it back a bit?

We've taken on feedback and we're keeping it...

So only ten dishes today, then?

Get a pan and start sweating the onions down.

Then once they're in, we'll incorporate the tomato in.

I'll cook the chicken.

In families, there's usually sort of one person in charge.

It's usually David for the Boyes family.

For their dish, the Boyes family have opted for a chicken,

chorizo and butter bean casserole,

served with spicy couscous and crispy chicken skin.

Normally, you can just think, "Right, I've got this and this,

"I might nip to the shop and get something else to add to it."

So this is just what we've got, and that's it.

It's nerve-racking.

At home in Liverpool, David likes order when cooking with partner Sam

and his 17-year-old daughter Ellie.

Me dad has a bit of OCD with the spices.

Let's have a look in here. Oh, my goodness me!

What happens to somebody if, say,

they put something in the wrong place?

You do get really upset about that, don't you?

Upset might be putting it a bit strong, but...

No, you get upset.

-You do fume.

-I like it to be just so.

Previously, they wowed the judges with their teamwork and ambition.

I mean, those guys, there's a military operation.

This does seem like a massive thing to take on.

Go hard or go home.

It could be "go home", but there you go.

But their desire to impress...

-Who did the potatoes?

-Me.

..occasionally let them down.

They're not cooked. They're under-seasoned.

It's not creamy enough.

-Are we doing all three of these chillies?

-Yeah.

De-seed them, though. Don't want to kill someone.

-How are you feeling?

-A little bit nervous.

-Yeah?

I'm not usually one to cook with them when they're like this

cos they stress me out a little bit.

-Do you prefer cooking on your own?

-Yeah.

I always get the blame.

So, who's decided on what you're doing today?

Me dad. He's definitely decided what we're doing.

I did see him with a pen and paper.

That's because I'm the only one that can write.

Almost 20 minutes in, the Kings decide what to cook.

Well, I'm going to take charge. Is that all right?

-I think we've got 40 minutes left now.

-Right.

They're creating a Mediterranean chicken stew,

with butter beans and spinach, served with spicy couscous.

Crikey.

-The ol' chuck's come to life!

-Whoa, whoa, whoa, whoa...

HE CHUCKLES

Jackie, how are spirits? How are spirits in the King family?

Marvellous, absolutely marvellous.

The panic is perhaps abating, now we've got something cooking.

Dad's wearing his lucky pants - it's all going to be brilliant.

-It'll be fine.

-I'm so pleased that you reminded me of that.

I thought that was quite convincing, actually. I believed her then.

I'm behaving myself today.

With the Gangotras,

Bobby is working on the puri bread to go with their curry.

They should puff up, but you normally make it with self-raising,

so we'll try it and see.

-Put it with oil. No, when you roll it - on oil.

-OK.

Are you enjoying this challenge?

I'm...trying to enjoy the challenge.

I'm trying to enjoy to be told what to do by Lorna.

Who's the one in charge here?

-Have you tasted that?

-Lorna.

Shall we go for the...crispy chicken skin?

-Do you think we've got time?

-Yeah.

Then go for it.

In the Boyes' kitchen, David gets to work on a garnish

using the leftover chicken skin.

I think the danger with any challenge is you play it too safe.

You need to push hard and demonstrate

you're not a one-trick pony and you can do different things.

So just add a little extra texture with some crispy chicken skin.

It might work, and it might not!

To crisp it up, he flattens it between two oven trays.

Look, he's done a really nice thing.

So it's going to come out really, really crispy.

What a lovely little trick!

Families, you're halfway - you've got half an hour left.

-By golly!

-Right...

Is this chicken going to be cooked in time?

Well, that's why I'm a bit worried. Not drowning, is it?

Do you want me to crank the heat up on that?

No, it's fine.

It will be cooked in time.

If it's not, the judges will be forced to eat it

and say it was delicious anyway.

I don't think they're sure if their chicken's going to be cooked.

This could be a big problem.

-It's on the bone.

-It needed to be taken out.

Can you just check whether you think that chicken's cooked?

-No, it's still got a bit to go.

-Yeah.

Have you tasted that?

-It's nice.

-It's nice.

The Gangotras are the only ones who have taken the bones out of

the chicken, so that is going to speed their cooking time.

The Boyes family are racing against the clock

with their chicken and chorizo casserole.

Just worried that it won't reduce down.

Probably put a little bit too much liquid in at the start.

You don't think you should put flour in?

No, I don't want to do that, no. Cos it'll just...

They'll taste the flour. Rosemary will kill me.

-A little bit panicking at the moment.

-He is panicking.

-Are we taking this off now?

-No, no!

-Such a fusspot! Can you see? It's going to ruin him.

-I can hear it.

Families, you have five minutes left.

-Right, let's go.

-Let's go.

It's working, it's working!

The puris are working.

If it's not cooked, we're really in shtuck, aren't we?

Parsley on the couscous, finely chopped.

Get it on the plate now - quick.

God, yous are stingy.

Don't tell anyone - I've never used one of these before.

-Put the chicken on and then pour the sauce on top?

-Yeah.

That's slightly more stressful than tea-time for three children.

LAUGHTER

Time up! That's it. Step back, everybody.

No more plating.

-I can't believe that was in one hour.

-Yeah.

Hope Rosemary likes it, eh?

Giorgio and Rosemary asked the family to cook a main course

for four people using only the ingredients provided.

Gangotras.

Today, you have been very reserved - only four things!

The Gangotras have made a chicken and butter bean curry

with spicy couscous, served with pickled onions

and a puri bread.

You did restrain yourself with the variety,

but you didn't have any stop on the flavour.

The curry's delicious.

It's so mild, it's well cooked.

The beans are perfectly shaped,

they explode in your mouth as you bite into them.

How many is that couscous for in your home?

Enough for lunch tomorrow as well!

And the day after, and the day after!

You didn't do any effort on decorating the couscous...

..but it tastes fantastic.

I absolutely loved your bread. I like what you've done.

The Boyes have served up a chicken and chorizo casserole

with butter beans, a spicy couscous, garnished with crispy chicken skin.

The chicken is well cooked, the seasoning is well done,

but unfortunately, because you mushed those beans so much,

it's gone really thick, which has worked in flavour,

but not worked in texture.

It's just a little bit of panic set in, I think.

It's a bit of a waste of time, this skin, like that,

and it's not very tasty.

The couscous, it is...tasteless!

Which is such a shame, because having flavour there,

and then no flavour there, it's such a shame! It's a real pity.

Overall, it is a bit of a disappointment from you.

-But we've got two more challenges to go.

-Oh, yeah.

The Kings have created a chicken stew served on a bed of spinach,

with a roast cherry tomato-topped couscous and a butter bean puree.

I must say, it does look very colourful.

The chicken...

is well cooked.

It's succulent, and I LOVE that lemon rind coming through.

I do like the bean puree.

It could have been a bit more smooth,

and maybe a bit of olive oil in there.

Overall, I must admit that is a nice dish,

and it comes together as one dish, not three things,

and that's very, very good.

-Thank you.

-Thank you.

-Thank you.

We're feeling a bit deflated, aren't we?

Yeah, a bit disappointed in that performance,

butter beans went in too soon.

Yeah, hopefully we can bring it back to our normal standard.

That'll lift it a little bit.

Need to raise our bar, don't we?

Chicken was cooked, despite a few doubting Thomases,

-but anyway, we got there!

-Yeah.

The lack of olive oil on the bean pure...

I know, that's so stupid, cos we do that at home!

-Never mind.

-Yeah.

-Back to washing dishes.

-Yeah!

We're quietly confident after this first challenge, but obviously we've

got another two left yet, so let's see what happens beyond that.

Oh, I'm not confident!

The families move straight on to the next stage of the semifinal.

Brace yourselves, the second challenge is upon us.

And I know you haven't a clue what to expect.

I hope you all like desserts as much as me

because that's what this task is all about.

It's called Perfect Puddings.

Yes, the judges have selected two of their favourite desserts

for you to make.

Giorgio wants you to make a Black Forest gateau,

whilst Rosemary would like a Bakewell tart - proper classics!

They've given you the ingredients, the recipes

and all the kit you need.

You have one hour and 45 minutes -

the rest is down to you.

-Can you write, like, the main tasks that we've got to do?

-Yeah.

A Black Forest gateau and a Bakewell tart.

Pitted cherries, drained. OK, they need to be drained.

They're all planning and thinking... and hopefully reading the recipe,

because that is what's going to be so important.

Take it all in, don't miss out any steps.

-You know, I'm reading it, but it's not going into my head.

-OK, just breathe.

In each group, the Kings, the Gangotras and in the Boyes,

they've got one particular person who enjoys baking,

so I have a feeling that roles are going to reverse a little bit today.

-Bakewell tart you've done before.

-Mm.

Are you doing the pastry for this?

-No, I thought you were doing the pastry.

-Well...

It's all about timing, timing, timing.

Roll-up-sleeves time, I think.

They need to work out who's doing what and get on with it.

I love puddings. I do love puddings. My kids love baking with me.

Lorna starts on the Bakewell tart,

while Monika and Bobby begin the sponge for the Black Forest gateau.

"A visible trail" - what does that mean?

-Oh, like that?

-I guess so, yeah.

-Do you know what you're doing?

-Aerating.

-Are you happy with that?

-Yeah, I think so.

I'm going to bring in the flour mixture to fold in gently,

-if you hold that bowl for me.

-OK.

I'm not really a pudding person.

I'm a bit confused - there's no garlic or ginger!

SHE CHUCKLES

Recipes in the Gangotra house are mainly passed down.

So, garam masala - this is our home-made secret blend.

Every Indian home has its own recipe.

-And you would never share that with anyone?

-No!

Following exact instructions and measures

isn't normally how they cook.

This is one of my favourite puddings.

My mum's secret recipe.

So I'm just going to finish this off with the garnish on top.

I like it. I really like it.

Not over-sweet, really, really delicious.

I don't just like it...

I love it.

A little bit out of my comfort zone, yeah.

The most technical thing I've probably ever done, so...

Let's see how we go.

-GIORGIO:

-The Black Forest gateau is a very simple gateau.

The trick is to have a beautiful, airy sponge.

Mixing the batter at the right time

and not allowing the air to escape as you're working it.

Which I don't really know if I'm doing that.

But Giorgio's watching me, and I feel really nervous!

In the Kings' kitchen, Pat's banking on all her experience

to get them through.

I've never made a Black Forest gateau before,

but I've made sponges with a similar mixture,

so I think I know what I'm doing!

-Why don't we ask this lady...?

-She might help us!

-Don't suppose you've got any baking experience?!

-None whatsoever!

-Black Forest gateau?

-None whatsoever.

-Who's leading the group today, then?

-Well, he thinks he is, but I am.

Of course. Let him think that, though. Let him think that, Pat.

It's good for him.

Like the Gangotras, Pat's favourite pudding is a family hand-me-down.

I'm making a cake, and it's one that my mother used to make for me,

and I absolutely adored it.

A little bit down to the wire, these last few details.

That's what gets the adrenaline going.

-JACKIE:

-He says, standing still.

-Who did the cake?

-I did.

That is sublime.

Ooh!

-My father's doing the pastry.

-For the Bakewell tart.

I'm doing the jam filling.

I've never made jam before. It looks like lava!

I used to, with my granny, rub it through your fingers,

until you get crumbs...

..and then I'm following the recipe.

Let's face it, I'm a novice.

With just the set ingredients, it's much harder to think on your feet,

so, yeah, this one's a little bit more calmer.

Definitely. So we say.

In the Boyes' kitchen, David and Sam are the first to finish

the sponge mix for the gateau.

There's some real concentration going on here.

It's silent!

That's how we like it.

17-year-old Ellie's responsible for the tart.

I actually made a Bakewell tart before.

-Did you?

-Didn't go very well...

-Ah...

-..so it's a bit daunting.

-Right, well, fingers crossed.

-Yeah.

I've always loved cooking,

but since the show, I've started to want to do it more often.

After this, I'm going to do a course on pastry.

Seriously?!

That is fantastic!

During the previous challenges, Ellie's experience has blossomed.

I've made bread a few times, and me bread always comes out pretty well.

Her first attempt at naan bread fell flat.

What you did was you did the classic thing that you should never do -

you stretched the dough.

But in the final challenge, her rolls rose to the occasion.

You remember the last time, you had a problem with bread?

That is EXTREMELY good.

Excuse me, Sam.

Bakewell tart - it's all about getting that pastry done,

and then getting it into the oven quickly.

-How long for?

-20 minutes.

-OK, in for 20 minutes.

-Did you prick the base?

-Yes, I did.

-OK.

OK, families, you've had 45 minutes, you have an hour to go.

I can smell something burning.

I think it's done.

Oh, that smells lovely.

-I don't know how to do this.

-Ask Lorna.

-Lorns, how would I...?

-How do I...?

-Bobby, wait, wait, wait.

-That's it.

-Yeah, Miss Technical.

-Told you to ask Lorna.

-There you go.

-Let that cool.

Pity. I'd have preferred it to have risen a little bit more.

I think they're perfect.

Dave's a bit concerned about our cakes being a little bit on the...

thin side.

And I just looked over...

and...there's nothing for us to worry about.

-HE GASPS

-That's a shocking thing to say!

-No, I'm...

-Wash your mouth out!

Let's have a little look.

They... They didn't fold in properly.

But when it's covered... You just don't know.

When it's covered and decorated, we'll see.

Right, shall we make a decision?

Put it in the fridge to cool quicker?

Just leave them as they are, then just decorate them at the end.

Well, waft the plate over it when you're standing there.

That's a good idea.

It is very important that you cool down the sponge very, very well

before you add your cream.

Because otherwise you're going to end up with

the Leaning Tower of Pisa instead of the Black Forest gateau.

Thank you.

I have a purpose.

Bobby's gone outside to cool the cake.

I think they wanted me out of the kitchen, if I'm absolutely honest.

She's taking the cake for a walk.

How's my jam doing? Slightly better than it was.

Next, the families need to layer their Bakewell tarts,

starting with the jam...

then the frangipane mix...

Oh, no, we haven't put the jam in!

HE SIGHS

A real chapter of disasters here.

..before baking for 30 minutes.

This is a bit exciting now, isn't it?

The jam is now in, and I'm sure that it will be delicious.

-30 minutes left, lovely people.

-OK.

-Bobby...

-Yeah?

-..you've got 30 minutes -

just thought you might need to know.

The Gangotras are a step behind.

We're cutting it a bit fine with the timing.

Their Bakewell tart pastry has only just cooked.

OK, can you reduce the bottom oven to one...whatever?

INDISTINCT SPEECH

We've got 20 minutes left, guys.

-How long does that frangipane need to be in for?

-Half an hour.

The Gangotras have literally just put their Bakewell tart in the oven.

-It needs, what, 30 minutes to cook?

-It's 30 minutes, 30 to 37.

So they'll have ran out of time, it won't be cooked in time.

Unfortunately, they were too slow off the mark.

Sponge, jam, cream...

-BOTH:

-Sponge, jam, cream, sponge, cream, cream.

They're trying incredibly hard. They don't know what they're doing.

They've never done this before, and they're out of their comfort -

it's as simple as that.

Make sure we don't run out of cream.

Are we being too tight with the cream, do you think?

No, that's right.

Oh, Mama Bear, that looks top-notch!

Cracking!

Tweezers!

We're finding this really intense because, from the first round

to this round, we've got to prove ourselves,

we've got to make sure this is the best.

Let me do it.

It's amazing what you can do with a piping bag, I tell you.

Now for the Bakewell tarts.

First out is Ellie's.

SHE SIGHS

Oh, look at that!

I think that's perfect.

We've got the Bakewell tart still cooking in the oven,

but everything's ready to decorate it once it's out.

Now, can you gently just slide that out?

-Can you?

-SHE GASPS

-It's all right, it's all right, it's all right.

-Managed?

Well done.

I am quite pleased, apart from the bit of the rustic edge.

Families, you have just one minute left.

Couldn't we etch "I love Rosemary" in it?

PAT LAUGHS

-Slide it off.

-It's not going to survive slided off.

The Boyes' Black Forest gateau looks absolutely amazing.

Time up, families! That's it, all done.

-Yay!

-Oh...

I need a hug. That was really, really tense.

-Dear God...

-That was so stressful.

So stressful.

Goodbye, Bakewell tart, I never want to see you again.

That was stressful.

That was more stressful than the first task that we did this morning.

-Bit different to your last one?

-Yeah. A lot different!

The judges will now try each of the puddings the families have created.

First, the Gangotras' Black Forest gateau.

So, Monika, did you ever make a cake like that before?

-Not with that much folding, to be honest.

-OK.

When we write down the instruction, we specify, really,

the fact that it needed to rest for at least 30 minutes.

That was like a little nudge on trying to say,

you've got to get it in as fast as you can.

-Maybe it was a little bit still warm.

-OK.

And that's why it's sliding a little bit and it's pushing down.

I think that it needed a little bit more in the oven.

OK.

The consistency is a little bit like a brownie.

It should be sort of light, airy, like a sponge.

The layer of the cake is just far too thin.

It's a shame. I know how sad you are.

Next, the Kings.

-How are you?

-I'm...

I'm all right, I know I've made a mistake.

Yeah, there was a fundamental mistake as you worked it.

The mixture definitely has a problem. It's a little bit heavy.

It is not a Black Forest gateau, but it is a decent cake.

And I'm a little bit disappointed with you.

-Yeah.

-A little bit.

You know where you've gone wrong.

-Yes. I do.

-And you know what's happened.

-So you made the best of a bad job, that's what I think.

-Thank you.

Finally, the Boyes.

Congratulations.

The idea of a Black Forest cake is when the kids,

looking at the Black Forest cake,

they can't see their mum and dad on the other side.

THEY LAUGH

And that is...

-That is what's a Black Forest...

-Absolutely.

It's a delicious cake, that you made me.

-Thank you.

-Really, really delicious.

That's light, chocolaty.

It's got a lovely sort of spring on it, that's what you want.

You could do Frisbee with theirs.

So, congratulations, this was a great effort.

I'm really, really happy with this.

The judges will now try the Bakewell tarts.

Thank you, you've got them on the table.

Great. What a performance, though, what a performance.

First are the Gangotras.

OK.

Pastry's not cooked.

I know. It did need a bit longer in the oven,

-but ran out of time.

-And the filling's not cooked either.

The flavour of the jam is very good,

and it carries through a really beautiful almond flavour with that.

You just didn't get there fast enough.

It's an undercooked Bakewell tart.

-Sorry.

-I know.

Next, the Kings.

You must read the instructions properly, Mark.

You went out with the...

..mix of the almonds before the jam.

I did.

Just by looking at it, I can tell that's not cooked.

The side is the only bit that's cooked, but...

..what I tasted is not bad.

I think the jam, again, it's really very good.

-Thank you.

-Who made the jam?

-I did.

-You made the jam?

-It's really good.

-Well, you're a good jam maker.

-Thank you.

Did you...? Hang on, there's an argument going on.

-I made the jam.

-You made the jam?

-I made the jam.

-Nonsense!

-Nonsense?!

-THEY LAUGH

You've just taken credit for your daughter.

Right, I think we'll move on.

And finally, the Boyes.

I wanted somebody to come up with something really good.

And it's just...

It's fabulous.

It's fabulous. Well done, you.

It's perfectly cooked, yes.

It is clear to me that, as a family, you really work together very well.

With discipline, I would say.

Thank you very much for the effort.

I'm feeling pretty much shock.

I just don't know what to say.

We could only improve on the first challenge,

-though, to be honest.

-Yeah.

We made it...

Don't really think that putting jam that somebody else made

through a sieve constitutes making jam.

It's a team effort.

I think... We were out of our comfort zone, obviously,

and obviously, you were looking for the garlic and the onions,

which were not going to be there, it was a pudding challenge, but...

After two out of three challenges, I think it can still be anyone.

-Oh, yeah, it's anyone's game.

-Yeah.

-It's anyone's game at the moment.

Just one challenge stands between our families

and a place in the final.

Don't ever pass off my work as yours.

That was mine as much as yours.

-It was not.

-Rubbish! Oh, that's such rubbish!

The Kings tend to fluster a little bit and get hot under the collar.

They didn't have a great time with the puddings.

-All you had to do was...

-All right, children, all right.

So will they be able to work together as a team?

Cos this is where they tend to fall down a little bit.

If anyone's going to do any experimenting or winning here, it's Bobby.

She's the fireworks, at the end of the day.

-Is that a compliment?

-It is a compliment.

The Gangotras, I'm really interested to see

what they're going to come up with, the next challenge.

Will that be enough to get them through to the final?

We panicked, the first round.

But we just need to... We know what we're doing.

The Boyes, I thought they'd actually lost it at the first challenge,

but in the second challenge, they brought it back with those puddings.

Your Bakewell tart was amazing.

Saved the team.

If the Boyes family are going to go through,

they are going to have to pull out all the stops in the final challenge.

Here we go, everyone!

It's the final challenge at this stage of the competition.

There is absolutely no room for error.

It's time to go big or go home.

This challenge is called the nation's favourite - with a twist.

Rosemary and Giorgio want to see if you can elevate

a good old British classic - fish and chips.

You've got one hour and 30 minutes to show off what you can do.

Off you go.

It's a very important dish for the British.

When it's done properly, it is a fantastic dish.

This is a big challenge.

Fish and chips!

-Yes!

-Favourite thing in the world to eat.

OK, so you go to the chip shop, Friday night, what do you have?

Large cod, chips, mushy peas, pickled egg. Every time.

-Oh, pickled egg.

-Yeah.

The thing is, this is with a twist.

So are we going to see chips? Are we going to see batter?

Or is there going to be something completely different?

Unlike the first two challenges, the families have had the chance

to plan and practise their dishes at home.

-Oh, my Lord!

-Look at the size of the fish.

The Kings' take on fish and chips includes

hake goujons in panko breadcrumbs,

sweet potato chips, mushy beans,

coleslaw, with ketchup

and tartare sauce.

Are we clear on roles today,

making sure everyone knows what they're doing?

We wouldn't want anyone to take credit for something they hadn't done.

I knew she'd be trouble!

-I just knew it.

-THEY LAUGH

How did it go down,

when you finally all got together yesterday after...?

It's amazing what a large vodka and tonic does.

How much garlic do you need, Lorn?

About five.

On the outside, it's going to look like fish and chips,

but on the inside... Yeah.

Pow.

For their twist, the Gangotras are making

beer-battered spiced haddock and triple-cooked chips,

served with curried mushy peas, baked beans,

and coriander chutney.

We're just making it how we enjoy it, to be honest.

With heart and soul.

And a spice box.

I am hoping that these girls give me something I've never had before.

Do you want to taste the marinade?

Strong.

I don't want it to be over-spicy,

so that it's going to kill the fish and chips.

They're going to have to find the balance.

This is the twist on it, you see?

The spice isn't in the batter, it's actually on the fish.

Yeah. A hidden secret.

Nightmare with this fish, nightmare with this fish.

Need plenty of time for this one.

The Boyes family are cooking lemon sole three ways,

poached, en papillote,

meaning baked in paper,

and as goujons.

For an extra twist, they're swapping normal chips for pommes souffles,

they're serving it with samphire salad,

aioli and beurre blanc.

How was the process of coming up with this recipe?

Did everyone get to put elements in and...?

-No, Dave told us.

-That's very true.

Basically, it's a twice-cooked potato,

first time in the fat at a lower temperature,

and then the second cooking at a much higher temperature, which

causes them to puff up and create a little pillow of air.

You get a high percentage fail rate, or we do.

Pommes souffles are the most difficult things in the world to do!

It's all about getting the thickness of the potato cut properly.

But actually, if they get this right, that will be phenomenal.

-Chilli is pretty hot.

-Too hot?

Mm...

The Gangotras are working on their spiced side dishes.

So, I'm making home-made baked beans.

I'm going to make these with a twist.

But when the judges come round, you just kind of slip up,

cos you think, "What are they looking at?" And, you know, are they...?

So, yeah, I find it a bit intimidating...

Lorna is making a coriander chutney.

Oh.

Oops.

LAUGHTER

Oh, my God!

-What happened?

-My hand pressed the button when I was taking it off.

-There's enough.

-Need to make some more?

-No.

Nice make-up, Lorn.

Mummy's making the ketchup,

Daddy is doing beans, isn't it?

This is my take on mushy peas, mushy beans.

And I'm doing the coleslaw.

For their ketchup, Pat is combining red pepper,

onion and cherry tomatoes, which she'll roast then puree.

I call it Kings' ketchup.

I've made this already for my grandchildren,

and they love this.

I hope it hits the spot.

Over in the Boyes' kitchen, Ellie's making aioli.

I want it to have a smooth consistency.

I don't want there to be a big clump of garlic within the aioli.

Dave, taste that.

Yeah.

Halfway, families, you've got 45 minutes to go.

-About that thickness...

-Yeah.

Mark's making a start on the Kings' sweet potato chips.

Ah!

Mark!

Oh, Daddy, Daddy, Daddy!

You'll slice your hand off!

Pam would get the life insurance, she'd be happy.

Ellie's going to be in charge of cooking the Boyes' pommes souffles.

The pommes souffles are...

..a little balloon made of potato.

They have to be a beautiful, golden, amber colour,

all the way you can see through, and they must be crispy,

then when you put it in your mouth, they poof!

I am the best out of the three of us who can get the most puffed up.

How many do you get ready out of 100 sometimes?

Sometimes less than 50!

First time we done it, we done nine and I got six...

-..out of the nine.

-OK, that's pretty impressive.

These are our backup, in case they don't work.

It's a very good idea, because I tell you what -

Giorgio and myself have failed more on your pommes souffles

than you can actually eat hot dinners.

Oh, God!

-So have we!

-Yeah!

Monica's working on the Gangotras' triple-cooked chips,

to which she's adding a spicy twist.

This is the third cooking of this batch,

so it's going to be our first taster.

I'm hoping that everything's there.

Guys, you want to try one? Check it?

Perfect. Bob, that's amazing.

-Yeah?

-Oh, yeah.

Mm!

My favourite.

I just want to steal one.

I have to sit on my hands!

Oh, I'm going to smell like a chip shop tonight.

-Ketchup done.

-Yeah.

-Coleslaw.

-How much time?

-How much time?

Er, 25 minutes.

We haven't started on the fish yet, have we?

Better get a frying pan.

David's turned his attention to their fish.

Lemon sole, which they're cooking three different ways.

These are the en papillotes, so fish in a bag.

We just put a fillet on a bed of fennel and shallots,

with a bit of Noilly Prat, to add a little bit of extra seasoning.

That could be a tricky dish.

Because it's very, very easy to overcook something

that you cannot actually see.

So...

This is our sole roll.

It's the poached version.

That's going in next.

Now we've got to work on the goujons.

Bobby is making beer batter for their haddock.

The original recipe, I made the batter differently,

but we made an executive decision earlier on

to just use self-raising flour

because that's what Lorna had practised,

because hers was aesthetically nicer than mine -

although mine tasted better.

She didn't hear that.

Just dangle it slowly, slowly, slowly, so it seals.

Wish me luck.

The batter's splitting for some reason.

Problem is if the batter splits, oil gets in -

so, I don't really want it to be oily.

Why do you think there's still fish and chip shops?

To fry fish perfectly is an art.

Lovely families, you have 15 minutes left.

Mark. Most important job, frying the fish.

-It is.

-Yeah.

Not to overcook it.

Have you put the goujons in yet?

Yeah. Goujons in there.

So, crank that up now.

Crank that up to 190, now.

Just heat it up, because we've got to go.

Go.

It's finally time for Ellie to cook the pommes souffles,

which must puff up to work.

-Are they puffing?

-Yes, Dad.

One is.

-Are they going to pull it off?

-Are they going to pull it off?

That's it, that's enough. Do that, do them first.

Watch out.

I don't want two on there, and I don't want three.

-Portion specific.

-You want a portion.

It's 12 pommes souffles.

The pommes souffles have puffed up quite nicely -

some of them haven't...

Oh, my God.

They've now started to deflate.

Oh, no!

Great.

Please be very careful of my little babies.

Right, I'll help you with this.

Teamwork makes the dream work.

Right, let's plate up the chips, then.

Don't forget the sauce, Sam.

The pommes souffles...

There's a few - but we're going to use the backup chips anyway,

because they deflated a little bit.

Let's get the fish on.

On top. Are you sure?

Guys, you've got just one minute left.

Right, get them on, Dave.

Taste that for me.

Yeah.

Plate it up.

Come on, you haven't got long.

I did it the other way.

-Oh, sorry.

-So it matches that side.

Time up, families. That's it, back away from the chips.

Well done, well done.

-Oh, man!

-Well done, girls.

Mamma mia!

That looks good, doesn't it?

Oh...

Squishy!

The Boyes family have cooked lemon sole three ways.

Poached...

..en papillote...

..and goujons.

They've served their backup chips with a single pomme souffle,

along with a samphire salad, aioli, and a beurre blanc sauce.

I know we asked for fish and chips with a twist.

That was a big twist, there.

Using the same fish into different types of cooking,

it didn't deliver much of a difference in taste.

The one in the paper bag, unfortunately, is overcooked.

The other one is perfectly cooked,

but there's no difference in flavour between the two.

The goujon, I think, is very nice.

Aioli is delicious!

It's absolutely scrumptious.

What happened with the potatoes?

It was worst-case scenario.

It was the worst-case scenario -

but what upsets me is the fact that also the backup chips...

They're raw.

-Possibly.

-A little bit too ambitious?

Mm-hm.

I know, because I know how good you are, you are beating yourself up.

You should do.

The Kings have made hake goujons and sweet potato chips.

They've added a twist with a mushy beans, ketchup, and tartare sauce...

..and a coleslaw.

Well, it looks absolutely lovely.

That fish...

..is beautifully cooked.

And the crispy outside really releases a fantastic flavour,

and really deep, as well.

The tomato ketchup is my favourite on the plate.

Oh!

That little tiny je ne sais quoi,

it punches a flavour like I can't tell you.

That is so good!

But your chips...

Soggy, not good, gone soft.

Do you know when they become soggy?

When you put the fish on top.

-Oh...

-But, overall, I'm really satisfied with this dish.

It is a really delicious dish.

Thank you very much.

The Gangotras have made beer-battered haddock

and triple-cooked chips.

They've added a spicy twist to both,

and are serving with curried mushy peas, baked beans,

and a coriander chutney.

The beer batter has done exactly what it was supposed to do,

it protected the fish.

That didn't allow any oil to come through,

that's a very important point.

You've got the wonderful spices on the fish that's coming through,

and you've got that lovely delicate flaky haddock

that's perfectly cooked.

Oh, my God!

Then you go into the baked beans.

What a version!

The flavours coming through.

That coriander sauce - I want the recipe for that one.

Me too.

I have to say to you...

..that's probably one of the best fish and chips I have ever tasted.

Thank you!

OK, you managed to make them cry, just like that - that's enough.

Thank you.

Three families and three totally different styles...

but we've got to look over all the challenges, the three challenges.

For me, the first challenge, that was the most revealing.

Because I could see panic enter the eyes of people.

The Boyes have always overcompensated their dishes -

but they have produced some really nice dishes.

I have to take my hat off to them, because they are so organised,

they're so clean and they deliver.

-Mm.

-The only thing is that their overambition

-brings them to make big mistakes.

-Mm.

We probably tried to put too much technical ability in there

-that maybe we haven't got, quite yet.

-Mm.

I really strongly believe that a very good home-cook

-is more an instinctive cook.

-I agree, I totally agree with that.

The Kings, they've got an instinctive edge,

and they go with the flow.

I think that the Kings are...

..good family cooks, but...

..they haven't got that understanding of...

-..flavours.

-I don't entirely agree with that.

We've done our best, and now all we can do is wait.

-We certainly have.

-You never know!

-The Gangotras have got a great understanding of flavour.

-Yes.

When they do what they're good at, they are brilliant.

When they're taken out of their comfort zone, they're not as good.

This the hardest time.

-It is.

-It is the wait now.

All the families have shown such strengths in different areas,

-and so it's anyone's game, I think.

-Yeah.

I've made a decision.

I think I've made my decision, too.

Welcome back, everybody.

Well done to all of you, you've had three really tough challenges.

But, of course, there's only space for one family in the final,

and Rosemary and Giorgio have made their decision.

The family going through to the final are...

..the Gangotras.

Well done! Oh, you do, you do deserve it!

You were absolutely wonderful.

-Well done.

-Well done!

-Thank you!

We gave it our best shot but the competition, let's face it,

-they were wonderful.

-Yeah.

-Absolutely wonderful.

-Well deserved.

-Fantastic.

-Couldn't lose to a nicer family.

-Oh, lovely family.

Right, you've got to do it for us, OK?

It's been an absolutely brilliant experience, and to be fair,

we think the best team won.

-Well done, well done.

-Congratulations, Lorn!

-Thank you!

The Gangotras, they had a brilliant first challenge.

The second challenge, they had a bit of a wobble -

third challenge they blew us away.

Oh, my God!

Their sense of flavour and understanding of spice

is unbelievable - and that's why they deserve to go through.

I don't know what to say!

I'm actually speechless, and I'm not usually lost for words.

Just wasn't expecting that.

We just feel really...

-Honoured.

-Honoured, that they've enjoyed the food

that we've been brought up with.

-It's amazing.

-Yeah, I mean...

-Absolutely amazing.

Next time, it's the last of the semifinals.

Panic!

There's fretting...

I have no idea what I'm doing.

..frustration...

I'm going to cry.

..and flirting...

They are quite large, though, aren't they?

-I've heard that before.

-Oh!

You are so naughty, boys!

..and a surprise return for one family.

There's several families we could have actually chosen from,

but I do feel it should be the...