0:00:02 > 0:00:05We're searching for Britain's best family of home cooks...
0:00:05 > 0:00:07Go, go, go.
0:00:07 > 0:00:10..the people who make ordinary food extraordinary.
0:00:10 > 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 > 0:00:18..to brothers and sisters
0:00:18 > 0:00:20and sons and daughters.
0:00:20 > 0:00:21Get in!
0:00:21 > 0:00:2416 families have served up their best dishes, hoping to impress
0:00:24 > 0:00:26the judges.
0:00:26 > 0:00:28Wow!
0:00:28 > 0:00:30That is very, very, very competent.
0:00:31 > 0:00:34Now it's the last of our semifinals.
0:00:34 > 0:00:36Tonight, our remaining families
0:00:36 > 0:00:38will battle it out for a place in the final.
0:00:38 > 0:00:41You've been cooking on a low heat up to now,
0:00:41 > 0:00:43but it's time to turn it up.
0:00:44 > 0:00:48And the judges bring back one family as their wild card.
0:00:49 > 0:00:52This is going to put the cat amongst the pigeons.
0:00:52 > 0:00:55There's so much potential to go wrong.
0:00:55 > 0:00:56Oh!
0:00:56 > 0:00:58Zoe Ball, you are evil!
0:00:58 > 0:01:00Right, we need to be plating up, boys.
0:01:00 > 0:01:02They're going to have to listen to each other.
0:01:02 > 0:01:04Beef, no, course, yeah. Of course it's, beef and steak...
0:01:04 > 0:01:06You've shot yourself in the foot!
0:01:06 > 0:01:09Probably not the best thing to do, cooking pasta for an Italian.
0:01:10 > 0:01:12- I want to cry.- I want to cry, too.
0:01:12 > 0:01:15But only one can go through to the final.
0:01:15 > 0:01:19The family going through are...
0:01:22 > 0:01:25This is The Big Family Cooking Showdown.
0:01:37 > 0:01:42We're back in the Kent countryside and our last three families will be
0:01:42 > 0:01:45put through their paces to cook for a place in the final.
0:01:49 > 0:01:51Yeah, I'm very excited.
0:01:51 > 0:01:53A bit nervous.
0:01:53 > 0:01:56The Bellamores are the first to arrive.
0:01:56 > 0:02:01All right? Now, calm thoughts, you two, OK?
0:02:01 > 0:02:04The drive here was, well, I had to stop the car
0:02:04 > 0:02:07and have a word with my brother to calm him down and say,
0:02:07 > 0:02:10"Right, just stop because you've got to enjoy yourself," because
0:02:10 > 0:02:12he was getting so nervous, so we've just got to go for it.
0:02:13 > 0:02:15They're joined by the Pigott brothers.
0:02:16 > 0:02:19- Are you ready?- Yes, I am.
0:02:19 > 0:02:20Have we got a game plan, do you reckon?
0:02:20 > 0:02:22Do we have a game plan?
0:02:22 > 0:02:24No, I think we're going to go and try and do as well as we can.
0:02:24 > 0:02:28- Try not to fall out. - Try not to fall out, and enjoy it.
0:02:28 > 0:02:31Our big thing is to come out still as friends.
0:02:32 > 0:02:35And finally, the judges' wild card.
0:02:37 > 0:02:41I see they really have a great pleasure of cooking together,
0:02:41 > 0:02:42of being together.
0:02:44 > 0:02:47There are several families we could have actually chosen from,
0:02:47 > 0:02:53but in the end of the day I do feel it should be the Massaccesis.
0:02:53 > 0:02:56It means so much, and the fact that we've got here again,
0:02:56 > 0:02:58I didn't think I'd ever be like this
0:02:58 > 0:03:00because I'm so cool at home in the kitchen, aren't I?
0:03:00 > 0:03:04But because it means so much and there's so much up for grabs now.
0:03:06 > 0:03:09First, the families will face a challenge that they
0:03:09 > 0:03:11haven't been able to prepare for.
0:03:20 > 0:03:24Hello, families! Welcome back to the barn.
0:03:24 > 0:03:28You've been cooking on a low heat up to now, but it's time to turn it up
0:03:28 > 0:03:30for the semifinals.
0:03:30 > 0:03:34First, it's the What's In The Fridge challenge.
0:03:34 > 0:03:37That's right. Today the judges want to test your creativity
0:03:37 > 0:03:39as home cooks.
0:03:39 > 0:03:42They've provided you with a limited number of ingredients.
0:03:42 > 0:03:48You have one hour to cook a main course for four people.
0:03:48 > 0:03:50No time to lose, let's get cooking.
0:03:54 > 0:03:56- This is what we have in our fridge at home!- No.
0:03:56 > 0:03:58This is not what we have in our fridge at home.
0:03:58 > 0:04:02Each of the families have been given the same ingredients to choose from,
0:04:02 > 0:04:06including bacon, blue cheese and beef mince.
0:04:06 > 0:04:09We could do, like, an open burger on a puff pastry base.
0:04:09 > 0:04:12That's not a thing, is it?
0:04:12 > 0:04:15A variety of vegetables such as aubergine, Savoy cabbage
0:04:15 > 0:04:16and sweet potatoes.
0:04:16 > 0:04:19You could do some sweet potato wedges, would that be all right?
0:04:19 > 0:04:20Would that go?
0:04:20 > 0:04:23And dry ingredients like tinned tomatoes,
0:04:23 > 0:04:24cashew nuts and chocolate.
0:04:24 > 0:04:27- We could do a veggie, there's aubergine.- Yeah.
0:04:27 > 0:04:30I think this is the most exciting challenge of all, because before,
0:04:30 > 0:04:32they've always had time to practise.
0:04:32 > 0:04:34But, because they're going to have to think on the hoof,
0:04:34 > 0:04:36one of the most important things is teamwork.
0:04:36 > 0:04:39- What about the noodles? - We don't have to use everything.
0:04:39 > 0:04:43They're going to have to listen to each other because if they don't,
0:04:43 > 0:04:45they will get into a tizzy about the whole thing.
0:04:45 > 0:04:47- Just not sure about blue cheese and beef.- No.
0:04:47 > 0:04:49- Beef and, no, of course.- Goes nice.
0:04:49 > 0:04:51Of course it is. Beef steak and Stilton, yes.
0:04:51 > 0:04:54This is the challenge that is going to put the cat amongst the pigeons.
0:04:54 > 0:04:56This is difficult, isn't it?
0:04:56 > 0:04:58Can you feel the anxiety in here?
0:04:58 > 0:05:01It's gone really, really quiet, and no doubt it's going to suddenly
0:05:01 > 0:05:03just get hectic and ramp up.
0:05:03 > 0:05:06- We could do a lasagne. - Have we got time?
0:05:06 > 0:05:08- Have we got time to do a lasagne? - With puff pastry.- No, no.
0:05:08 > 0:05:11- We're going to make a pasta. - I was going to say, pasta.
0:05:11 > 0:05:12- We'll make some strips of pasta. - Yes.
0:05:12 > 0:05:14- You make the beef mince and the stock.- Let's do that.
0:05:14 > 0:05:16- Then we layer up.- Let's do that.
0:05:16 > 0:05:18I have a feeling we'll get something quite traditional with them.
0:05:18 > 0:05:20From the available ingredients,
0:05:20 > 0:05:23the Bellamores have opted to use the minced beef and tinned tomatoes
0:05:23 > 0:05:26to make an Italian classic, lasagne.
0:05:26 > 0:05:28I'm so nervous at the moment,
0:05:28 > 0:05:30I'm just struggling to chop some garlic.
0:05:30 > 0:05:33But if we can just calm down and have confidence in ourselves,
0:05:33 > 0:05:34we'll be absolutely fine.
0:05:34 > 0:05:36But at the moment we're just like...
0:05:37 > 0:05:42For Jo, her brother Mark and his nephew Ross, working as a trio
0:05:42 > 0:05:46makes a quiet change from family life back in Wales.
0:05:46 > 0:05:47THEY CHEER
0:05:47 > 0:05:50So, we get together, it tends to be a sort of 50-strong crowd,
0:05:50 > 0:05:52so it is literally rent-a-crowd.
0:05:52 > 0:05:54Quick couple of phone calls and they're all over the hill,
0:05:54 > 0:05:55through the valleys.
0:05:55 > 0:05:58- All for under a fiver in a taxi. - Yeah, exactly!
0:05:58 > 0:06:01In the previous round, there were moments of chaos.
0:06:01 > 0:06:03All looking good, nice and calm.
0:06:03 > 0:06:05BOWL CLATTERS
0:06:05 > 0:06:08Don't worry. Don't worry.
0:06:08 > 0:06:09But also flashes of brilliance.
0:06:09 > 0:06:14You've produced one of the best fish that I've tasted under salt.
0:06:14 > 0:06:17I'll come back to your house to have it whenever you make it again!
0:06:20 > 0:06:24Mark is in charge of making the main part of their lasagne.
0:06:24 > 0:06:26I think in terms of getting the judges' eye,
0:06:26 > 0:06:29making your own pasta's pretty challenging, so fingers crossed.
0:06:29 > 0:06:32I think it's quite ambitious of Mark to be making his own pasta,
0:06:32 > 0:06:35but I know he's confident
0:06:35 > 0:06:38and I'm confident that he's going to pull that off.
0:06:38 > 0:06:40I've got faith in you, Mark.
0:06:40 > 0:06:42- Are you all right at the back there, Mark?- Oh, great, thanks.
0:06:42 > 0:06:45How's your home-made pasta coming along?
0:06:45 > 0:06:46The first batch, just re-kneading this,
0:06:46 > 0:06:48adding a little bit more flour into it.
0:06:48 > 0:06:51Take your time, Mark, take your time. He has a little rush!
0:06:51 > 0:06:54- A nervous rush.- Take your time, that's nice, take your time.
0:06:54 > 0:06:58And all the other challenges, you've been able to plan and practise -
0:06:58 > 0:07:00- unless you're Ross. - Still be late, but, yes!
0:07:00 > 0:07:02In the kitchen, Jo and Mark,
0:07:02 > 0:07:06they're great at the start and then as time slowly ebbs away,
0:07:06 > 0:07:11the stress levels go up, the sweat levels go up.
0:07:11 > 0:07:13- Good luck with it all.- Thank you. Thank you very much.
0:07:13 > 0:07:16- We could do meatballs and stuff them with blue cheese. - That's a better idea.
0:07:16 > 0:07:19- We can do that.- OK.- And do them in a rich tomato sauce.
0:07:19 > 0:07:20But then what are we serving it with?
0:07:20 > 0:07:23The Pigotts, there doesn't seem to be a natural leader,
0:07:23 > 0:07:26- they all seem to just work together. - They work together really well.
0:07:26 > 0:07:28They kind of love it.
0:07:28 > 0:07:30The Pigotts are also planning to use the minced beef.
0:07:30 > 0:07:34They're adding blue cheese and bacon to make spicy meatballs.
0:07:34 > 0:07:36Shall I start making the tomato sauce, maybe?
0:07:36 > 0:07:38Yes. They need to be cooked down.
0:07:38 > 0:07:40So do you want half an onion in that?
0:07:40 > 0:07:41Yes.
0:07:43 > 0:07:45Eldest brother Matt, middle brother Ed
0:07:45 > 0:07:49and youngest Sam have clearly defined roles in their family.
0:07:49 > 0:07:52I'd say I'm the intelligence, Ed's probably the looks,
0:07:52 > 0:07:56he's got dazzling looks, and Sam's the wit, he's the fun one.
0:07:56 > 0:07:58You might say he's the chef de par-tay!
0:07:58 > 0:07:59Yeah, I'll take that.
0:07:59 > 0:08:02You've been thinking about that, haven't you?!
0:08:02 > 0:08:05- NADIYA:- They showed their passion for using bold flavour combinations
0:08:05 > 0:08:07in the previous round.
0:08:07 > 0:08:09What's going in there, Sam?
0:08:09 > 0:08:12Allspice, sugar, coriander, Scotch bonnets, garlic, ginger.
0:08:12 > 0:08:15- I think that might be it. - And one, two, three, four,
0:08:15 > 0:08:17- five Scotch bonnets. - Five Scotch bonnets.
0:08:17 > 0:08:21Rosemary and Giorgio were impressed that they pushed themselves.
0:08:21 > 0:08:26Brilliant! Not too hot, really delicious and, you know,
0:08:26 > 0:08:28you've got it absolutely perfectly balanced.
0:08:28 > 0:08:31But sometimes they misjudged the basics.
0:08:31 > 0:08:34Just by looking at this, I'm going to tell you it's not quite cooked.
0:08:34 > 0:08:35It's a bit thick.
0:08:37 > 0:08:41What I would do is put the courgettes in with the tomato sauce to go with the meatballs.
0:08:41 > 0:08:44Or roast the aubergines to go in it as well, Sam.
0:08:44 > 0:08:47- Do you want that?- Yeah, shall we get the aubergines in to roast?- Yeah.
0:08:47 > 0:08:49So, spirits are good between the three of you.
0:08:49 > 0:08:51Do you know what your jobs are?
0:08:51 > 0:08:53Yeah, we've all got our things to do.
0:08:53 > 0:08:56We haven't completely finished our menu yet.
0:08:56 > 0:09:00- Are you winging it a little bit? - Um...- Obviously.- ..yeah.
0:09:00 > 0:09:02But that is sort of how we deal with life.
0:09:02 > 0:09:05If we came to your house now, what would be in your fridge?
0:09:06 > 0:09:08- Kebabs.- Yeah.
0:09:08 > 0:09:10I love a leftover kebab the next day.
0:09:10 > 0:09:13I think, you know, why let anything go to waste?
0:09:13 > 0:09:15I have heated up a curry on a radiator before.
0:09:15 > 0:09:17- That is something else! - When desperate! Good luck.
0:09:17 > 0:09:20I was going to say good luck, but you're not the ones that need it.
0:09:20 > 0:09:23- So, you need to get going. - I know.- So, finely dice that.
0:09:23 > 0:09:26- Is this onion too big or not? - You only need about half.
0:09:26 > 0:09:28- Half.- Yeah, half will be fine.
0:09:28 > 0:09:33The Massaccesis are making their take on the traditional Greek dish, moussaka.
0:09:33 > 0:09:37This is one of the dishes we do, and we love it, the moussaka, we love it,
0:09:37 > 0:09:39I love it. And Niamh actually makes a good one.
0:09:39 > 0:09:42She's very good at this one.
0:09:42 > 0:09:44Teresa has always been the boss of the Massaccesis.
0:09:44 > 0:09:46Will she be in charge today, will she get much choice,
0:09:46 > 0:09:48will she tell the others what she thinks they should do?
0:09:48 > 0:09:53Do you want to do the meat sauce, or do you want to slice those and slice those?
0:09:53 > 0:09:54Because we haven't got much time.
0:09:54 > 0:09:57- Well, I don't mind.- What would you feel easier doing?
0:09:57 > 0:09:58Slicing.
0:10:00 > 0:10:03Husband and wife Giordano and Teresa have passed down their love of cooking
0:10:03 > 0:10:05to 16-year-old daughter Niamh.
0:10:05 > 0:10:08I don't really know what we'd do without food, to be honest.
0:10:08 > 0:10:13- It's all we talk about.- It's the one thing we come together as a family.
0:10:13 > 0:10:15We talk about it so much that we probably bore other people.
0:10:15 > 0:10:18- Do you think we do?- Well, yeah, they call us the feeders.
0:10:19 > 0:10:21Yeah, we are feeders.
0:10:21 > 0:10:24In the previous round, stress often got to them.
0:10:24 > 0:10:27- Dad, don't go any further. - No, that's enough.
0:10:27 > 0:10:29Really, stop. Honestly, it's enough.
0:10:29 > 0:10:33- I'll stop.- No, you're going too far now because it'll end up splitting.
0:10:33 > 0:10:37But the judges were wowed by the Italian family recipes.
0:10:37 > 0:10:40The pasta's exactly the right thickness.
0:10:40 > 0:10:41It's perfectly cooked.
0:10:41 > 0:10:44You must have perfected this for years.
0:10:44 > 0:10:46We've cooked it a lot.
0:10:46 > 0:10:50And that's why they've given them another chance as their wild card.
0:10:52 > 0:10:54They can be just fried in the pan, Niamh,
0:10:54 > 0:10:56just fry them off, because there won't be too much time,
0:10:56 > 0:10:57otherwise they'll be raw.
0:10:57 > 0:11:00Niamh and Giordano are preparing the aubergine
0:11:00 > 0:11:03- for the moussaka.- Dad, you really need to keep an eye on these.
0:11:03 > 0:11:05- Yeah, it's OK.- Look. - Leave it, leave it.
0:11:05 > 0:11:07- Just want to brown it.- Yeah.
0:11:07 > 0:11:08Make sure they're brown on both sides.
0:11:08 > 0:11:10- Oh, my God, you're burning them. - Dad, please.
0:11:10 > 0:11:13You haven't cooked them on that side.
0:11:13 > 0:11:15This is typical Dad.
0:11:15 > 0:11:19All will be OK. We're just doing fine, just...
0:11:23 > 0:11:26- Could be dry.- I've had a quick nosy.
0:11:26 > 0:11:28I think there seem to be similar ideas.
0:11:30 > 0:11:32I've seen a bit of pasta making.
0:11:37 > 0:11:39Oh, dear God!
0:11:39 > 0:11:41- MARK:- Sticking in the machine.
0:11:41 > 0:11:46- I want to cry. - ROSEMARY:- I want to cry, too.
0:11:46 > 0:11:50Although Mark has made pasta before, the judges are concerned about his technique.
0:11:50 > 0:11:53He needs to fold them over and then put it through again -,
0:11:53 > 0:11:56about five times is about right.
0:11:56 > 0:11:59So it kneads it, gets it to a good, you know,
0:11:59 > 0:12:03good thing, but he's just taking it down, he's done nothing to it.
0:12:06 > 0:12:09- MARK:- Probably not the best thing to do, cooking pasta for an Italian!
0:12:09 > 0:12:13The cheese is slightly too big, so I'm going to break a tad off, I think.
0:12:13 > 0:12:18With the Pigotts, Matt and Ed are stuffing their meatballs with blue cheese.
0:12:18 > 0:12:20Here are your BIG beef balls, yes!
0:12:20 > 0:12:23Rosemary - stop being such a tease, Rosemary, honestly.
0:12:25 > 0:12:27Come over and flirt with me!
0:12:27 > 0:12:31I wasn't doing that, I wasn't!
0:12:31 > 0:12:32No, I wasn't doing that.
0:12:32 > 0:12:34They are quite large, though, aren't they?
0:12:34 > 0:12:36I've heard that before.
0:12:37 > 0:12:39Thank you.
0:12:39 > 0:12:43You are so naughty, boys! You are so naughty!
0:12:43 > 0:12:47Kind of need to get these meatballs on, don't we?
0:12:47 > 0:12:50- I saw you flirting with the Pigotts. - Thanks very much.- I did see you!
0:12:50 > 0:12:52No, they were flirting with me!
0:12:52 > 0:12:53Oh, sorry! They were flirting with you.
0:12:53 > 0:12:57- Trying to get on my good side. - Ah, OK.
0:12:57 > 0:13:01We need to get it in the oven. Giordano, you can put a layer of that sauce in.
0:13:01 > 0:13:04- OK.- Right, layer it up with aubergines.
0:13:04 > 0:13:07I'm just not sure about the blue cheese.
0:13:07 > 0:13:10We'll put a little bit on the top, but not through the layers.
0:13:10 > 0:13:13- NIAMH:- This is quite risky. - That'll do, I think, Giordano.
0:13:13 > 0:13:16- No more, no more, we don't want it to overpower.- No, Dad.
0:13:16 > 0:13:18- OK.- Right, into the oven. Open the door.
0:13:22 > 0:13:24- OK.- It's not a lot of time, is it?
0:13:24 > 0:13:26It's not a lot of time.
0:13:26 > 0:13:29When you're going completely from scratch, you're making it up,
0:13:29 > 0:13:31you're guessing, then that's not a lot time.
0:13:31 > 0:13:34- No, it's not. - And to get on the table.- No.
0:13:34 > 0:13:36- We need to start getting it up. - Do you want me to...
0:13:36 > 0:13:40- Come on, then, let's get it up. - What do you want, the layer of meat first?
0:13:40 > 0:13:43- You just tell me what to do. - Layer the meat.
0:13:43 > 0:13:46- While I'm here, I may as well.- OK.
0:13:46 > 0:13:50- Just give me a job.- Mark, let's just get this in the oven, OK?
0:13:50 > 0:13:51Brilliant, Jo.
0:13:51 > 0:13:54Jo, I need a hand with this, OK?
0:13:57 > 0:14:00That's nice and thin, Mark. You done really well there.
0:14:00 > 0:14:02Right, the oven's on, yeah?
0:14:02 > 0:14:05- Oven's on. Black pepper on top. - Lots of black pepper now.
0:14:08 > 0:14:10OK.
0:14:10 > 0:14:12Oh, yes. That's grilling up nicely.
0:14:12 > 0:14:14I need to turn that down, now.
0:14:14 > 0:14:16We'll be ready on time, hopefully.
0:14:18 > 0:14:23All three families have their main meals in the oven and start working on side dishes.
0:14:23 > 0:14:27Looking good. We're going to chop these sweet potato skins up really finely,
0:14:27 > 0:14:31sort of like matchstick sizes and then cover them in some herbs and deep fry them so they're like
0:14:31 > 0:14:34tiny little matchstick chips. We want to try and show that we've done
0:14:34 > 0:14:38enough impressive techniques. I've never seen it and I don't know if they're going to be edible
0:14:38 > 0:14:41or not, but it they're not, they go in the bin, if they are, they go on the plate.
0:14:49 > 0:14:50Is that for the salad?
0:14:50 > 0:14:53I just chopped loads of onions - that's what you told me to do.
0:14:53 > 0:14:55Is that all right?
0:14:55 > 0:14:57Quite hard to eat like that.
0:14:57 > 0:14:59I would chop them. Let's have some nice diced.
0:14:59 > 0:15:04- So that we get little...- Like this. - Lovely, yeah.
0:15:04 > 0:15:06Even smaller, Ross, because nobody likes
0:15:06 > 0:15:08a big, fat onion in their mouth, do they?
0:15:10 > 0:15:11All right.
0:15:13 > 0:15:14I wish you'd told me this earlier.
0:15:16 > 0:15:18Stop moaning!
0:15:18 > 0:15:19Dad, you're burning these.
0:15:19 > 0:15:21You need to stay with what you're doing.
0:15:21 > 0:15:23- Stop doing other stuff. - Stop walking away, multitasking.
0:15:23 > 0:15:27- Leave that to us.- Five minutes left,
0:15:27 > 0:15:29that's all you've got, families.
0:15:29 > 0:15:31Right, we need to be plating up, boys.
0:15:31 > 0:15:34- Sam, meatballs in.- In the big blue? - Yeah, I think so.
0:15:34 > 0:15:37- Put it into that serving dish. - We're almost there, Jo,
0:15:37 > 0:15:41we're going to be right on the money, I think.
0:15:41 > 0:15:42They look good.
0:15:44 > 0:15:47All you have to do is put it there. That's all you have to do.
0:15:47 > 0:15:49Just shake them around and chuck them in the bowl.
0:15:49 > 0:15:51We haven't got long.
0:15:51 > 0:15:52It's a bit burnt on the top.
0:15:52 > 0:15:54That's fine, that's fine.
0:15:54 > 0:15:56- Nice. Well done, Sam. - Made all the difference.
0:15:57 > 0:16:02- Beautiful.- That'll do. Lovely.
0:16:02 > 0:16:03Move the cloth.
0:16:03 > 0:16:04I see, OK.
0:16:04 > 0:16:06There you go.
0:16:06 > 0:16:08Right.
0:16:08 > 0:16:10Time's up, families.
0:16:10 > 0:16:14Step away from the pans.
0:16:14 > 0:16:16Hands up!
0:16:16 > 0:16:18Theirs looks way more clean than ours.
0:16:18 > 0:16:20- It's pretty clean.- That bit is.
0:16:20 > 0:16:21Well done, kids.
0:16:25 > 0:16:29Rosemary and Giorgio asked the families to cook a meal for four
0:16:29 > 0:16:32using the ingredients available to them.
0:16:32 > 0:16:34I think this looks so inviting.
0:16:34 > 0:16:37I love the caramelisation on the top, really good.
0:16:37 > 0:16:43The Massaccesis have made a beef moussaka served with sweet potato wedges
0:16:43 > 0:16:46and courgette, cabbage and bacon.
0:16:55 > 0:16:58First of all, the flavour of the tomato is lovely,
0:16:58 > 0:17:01but the problem is the meat - it needed more time.
0:17:01 > 0:17:05I quite like that blue cheese, but it's a little bit too much for me.
0:17:05 > 0:17:08I think it's just overpowered it slightly.
0:17:08 > 0:17:12If you had enough time, this could be a very good dish.
0:17:12 > 0:17:15The flavours are very good through the dish.
0:17:15 > 0:17:18I agree with Rosemary about the cooking of the meat.
0:17:18 > 0:17:20As I'm spooning it out,
0:17:20 > 0:17:22I can see that it's falling a little bit apart.
0:17:22 > 0:17:26This will be a fantastic moussaka tomorrow.
0:17:26 > 0:17:28- It's always better the next day. - Yes.
0:17:32 > 0:17:36I must say, it looks fantastic.
0:17:36 > 0:17:39It looks like it was born like that, something you've done every day.
0:17:39 > 0:17:42The Pigotts have made spicy meatballs stuffed with blue cheese,
0:17:42 > 0:17:47topped with crispy sweet potato skins and a raw courgette salad.
0:17:54 > 0:17:58The sweetness and that freshness with the chilli, nice and spicy.
0:17:58 > 0:18:01It really works very, very well at every level,
0:18:01 > 0:18:05especially with those fried vegetables on the top like that,
0:18:05 > 0:18:06they really make a difference.
0:18:06 > 0:18:12But I wish they were tasting a little bit more like meatballs -
0:18:12 > 0:18:16instead they have the consistency of a burger at the moment.
0:18:16 > 0:18:19Instinctively cooked, but very, very well done.
0:18:19 > 0:18:22I think that sauce is absolutely delicious.
0:18:22 > 0:18:26Really getting that right consistency has paid off.
0:18:26 > 0:18:29Congratulations with that - you've done well, you've done very well indeed.
0:18:29 > 0:18:33If you come home and in one hour, you can produce this for any girls
0:18:33 > 0:18:35that you bring home, I'm sure you're in for a good evening.
0:18:35 > 0:18:38Well done, chaps. That went really rather well.
0:18:42 > 0:18:46It's not an easy task, a lasagne in one hour.
0:18:46 > 0:18:51The Bellamores are serving lasagne with a herb salad.
0:18:55 > 0:18:57You've got the seasoning right,
0:18:57 > 0:19:01you can see the flavour is there, but because the pasta was not made
0:19:01 > 0:19:03properly, you didn't knead it in the machine,
0:19:03 > 0:19:07the texture and the finish is wrong.
0:19:07 > 0:19:09It's a shame, because you've let your techniques go,
0:19:09 > 0:19:11and that's quite important.
0:19:11 > 0:19:16The overall flavour of the dish is not bad at all.
0:19:16 > 0:19:19The meat could have done with a little bit more cooking, that's true.
0:19:19 > 0:19:22Unfortunately, the pasta let you down.
0:19:22 > 0:19:26You should have tried to work it a little bit more on that machine.
0:19:26 > 0:19:29The pasta tastes like you panicked, so a bit disappointed,
0:19:29 > 0:19:33especially because I know your standard, that's why.
0:19:37 > 0:19:40It's always a risk with Giorgio, cooking pasta, isn't it?
0:19:40 > 0:19:42Well, yeah, but, you know, we tried
0:19:42 > 0:19:45- and we did our best, didn't we? - Absolutely.
0:19:45 > 0:19:49They were right in what they said -
0:19:49 > 0:19:52the sauce needs plenty of time to cook down and we knew that, you know,
0:19:52 > 0:19:55we were pushing it, really, doing that in an hour.
0:19:55 > 0:19:59Well done, lads, that was really good. I think we smashed that.
0:19:59 > 0:20:01- Everyone did well.- We did. - Which is nice.- Yeah.
0:20:01 > 0:20:03One down, one locked away.
0:20:07 > 0:20:09It's time for the next challenge,
0:20:09 > 0:20:13and once again, the families have no idea what's in store for them.
0:20:15 > 0:20:20Lovely people, the best family meals are the ones that end with a pudding
0:20:20 > 0:20:24and today Rosemary and Giorgio have decided what they will be.
0:20:24 > 0:20:27Yes, this challenge is called Perfect Puddings.
0:20:27 > 0:20:31Giorgio wants you to cook a buonissimo chocolate fondant,
0:20:31 > 0:20:36and Rosemary wants a marvellous lemon meringue pie.
0:20:36 > 0:20:38You have one hour and 20 minutes.
0:20:38 > 0:20:41They've provided you with the recipes,
0:20:41 > 0:20:44the ingredients and all the kit you will need.
0:20:44 > 0:20:46The rest is up to you.
0:20:46 > 0:20:49Right, let's have a look at that, then, shall we?
0:20:49 > 0:20:52Oh, it's an Italian meringue.
0:20:52 > 0:20:55They've got the recipe, you'd think it would be straightforward,
0:20:55 > 0:20:56but there's so much potential to go wrong.
0:20:56 > 0:20:59Zoe Ball, you are evil!
0:20:59 > 0:21:02Also, we get to eat the spoils, which is my favourite bit.
0:21:02 > 0:21:06So, Ross, if you want to start to prepare the pastry cases.
0:21:06 > 0:21:09Hang on, do you want me to do that or what?
0:21:09 > 0:21:11Right, so, chocolate fondant - Sam, you read that.
0:21:11 > 0:21:15In my book, the interesting part is, how they going to divide this up?
0:21:15 > 0:21:18Who are they going to choose to do what?
0:21:18 > 0:21:21So, let's get everything we need. I need a big mixing bowl, Giord.
0:21:21 > 0:21:25It's very important they choose the right person for the right job,
0:21:25 > 0:21:26because if they don't,
0:21:26 > 0:21:31everything will begin to unfold and it could be a disaster.
0:21:31 > 0:21:33I'll make the pastry because I've made pastry at school.
0:21:33 > 0:21:36- Yeah, that's reasonable. - About ten years ago.
0:21:36 > 0:21:39You do the lemon curd and the meringue.
0:21:39 > 0:21:42Sam, you're on the chocolate fondant. Grab us if you need anything, OK?
0:21:42 > 0:21:45Ed starts by making the pastry for the lemon meringue pie.
0:21:45 > 0:21:50This isn't going into small crumbs, it's already coming together.
0:21:50 > 0:21:53So, guys - the look on your face when we said lemon meringue pie
0:21:53 > 0:21:56and chocolate fondant was monumental.
0:21:56 > 0:22:00I'm pleased that we've got a recipe. I think without a recipe, we'd be struggling,
0:22:00 > 0:22:03- but we can follow a recipe, can't we?- We can certainly try to follow a recipe, can't we?- Yeah.
0:22:03 > 0:22:07- How is your pastry? - Your guess is as good as mine. - OK, all right, OK.
0:22:07 > 0:22:09We're using that saying too many times!
0:22:11 > 0:22:13When it comes to desserts,
0:22:13 > 0:22:17the Pigotts have been bold with their flavours in the past.
0:22:17 > 0:22:18Tell me what's on the menu today.
0:22:18 > 0:22:20A pistachio and olive oil cake.
0:22:20 > 0:22:22- Guys, you're out of time.- Cool.
0:22:22 > 0:22:24Oh!
0:22:25 > 0:22:29Aah! Right at the last!
0:22:29 > 0:22:32But their ambition didn't always pay off.
0:22:32 > 0:22:35The consistency is not that pleasant.
0:22:35 > 0:22:39The texture is wrong in the mouth. It's too oily.
0:22:39 > 0:22:42Some improvement needs to be done in this cake.
0:22:44 > 0:22:46It says heat gently, swirling until the sugar is dissolved,
0:22:46 > 0:22:49- so I won't stir it.- Has it got water in it?- No.
0:22:49 > 0:22:52Sam is in charge of the brittle for the chocolate fondant.
0:22:52 > 0:22:57This is my first-ever caramel and it might not be the best caramel ever.
0:22:57 > 0:23:00Maybe - it may be the best caramel ever.
0:23:00 > 0:23:03It says you just put it in and heat gently and swirl
0:23:03 > 0:23:06and it becomes caramel, but it's sort of not.
0:23:06 > 0:23:09Just don't touch it too much, remember?
0:23:09 > 0:23:11I really want to stir that sugar.
0:23:11 > 0:23:14I really want to stir it.
0:23:14 > 0:23:17Are you using this timer? Are there three timers?
0:23:17 > 0:23:18In the Bellamores' kitchen,
0:23:18 > 0:23:21Mark is getting on with the lemon meringue pie.
0:23:21 > 0:23:26- It says roll into a thick disc, cover with clingfilm.- Yeah.
0:23:26 > 0:23:30The lovely Bellamores really need to get some points back here, don't they, because of their pasta?
0:23:30 > 0:23:35But Jo, do you think she's got this one in hand?
0:23:35 > 0:23:36Oh, my goodness.
0:23:36 > 0:23:39I have no idea what I'm doing.
0:23:39 > 0:23:41Mark, is that looking all right?
0:23:41 > 0:23:43There's a blob of sugar that's not melted.
0:23:43 > 0:23:44A little longer.
0:23:44 > 0:23:47I don't want to stir it. Doesn't say stir.
0:23:47 > 0:23:51- Ross?- Yes?- What's the strategy, going into challenge two?
0:23:51 > 0:23:55We were all going to have a little chat at the start and then we're all going to get...
0:23:55 > 0:23:57break it all down and be completely measured about the whole thing.
0:23:57 > 0:23:59- Has it worked out that way? - No, definitely not.
0:23:59 > 0:24:01- JO:- It's just panic.
0:24:01 > 0:24:04- Bundle in - panic!- Yeah.
0:24:06 > 0:24:09The Bellamores cooked a classic pudding in the previous round.
0:24:09 > 0:24:10For dessert we've got a tarte tatin,
0:24:10 > 0:24:12that's going to be served with a Calvados cream.
0:24:12 > 0:24:15- Yummy.- They proved to be generous with their helpings.
0:24:15 > 0:24:17Maybe just a touch more, Jo.
0:24:17 > 0:24:19Fine, it's going in.
0:24:19 > 0:24:22- You're trying to get them drunk, aren't you?- Yeah, absolutely.
0:24:22 > 0:24:24It's so nice, though, Calvados.
0:24:24 > 0:24:27- And it worked. - You did the cream, did you?
0:24:27 > 0:24:29- Yeah.- Very alcoholic!
0:24:31 > 0:24:34The texture of the apple, it's still got a little crunch,
0:24:34 > 0:24:37but not, you know, cooked through. It's perfect.
0:24:39 > 0:24:41Am I doing this right, now?
0:24:41 > 0:24:44Just read that for me quick, what does it say -
0:24:44 > 0:24:46tip over the nuts, make sure you coat evenly.
0:24:46 > 0:24:48I'm not coating evenly. Oh, God, it's setting. Ouch. Ow!
0:24:48 > 0:24:50- Don't touch!- Ow!
0:24:54 > 0:24:55Thank you.
0:24:55 > 0:24:58- You all right there, Jo?- No!
0:24:58 > 0:25:02Caramel and mayhem are not a good combination.
0:25:02 > 0:25:04No! I know, look at the line!
0:25:04 > 0:25:07- Oh, my Lord! - I know, it's like a worm!
0:25:07 > 0:25:09You'll always be able to tell the tale.
0:25:09 > 0:25:11- I've got a lovely scar. - When I was in the barn....- Yeah.
0:25:15 > 0:25:18- There must be a measuring jug. - Here, here, here.
0:25:18 > 0:25:21No, no, cupboard. Giordano, open your eyes, love.
0:25:21 > 0:25:25With the Massaccesis, Niamh is on the brittle for the fondant.
0:25:25 > 0:25:29- Are they about the right thickness? - That's fine, Niamh. - Spread out?- That's fine.
0:25:29 > 0:25:33I love the fact Niamh's just got on with it, you know what I mean?
0:25:33 > 0:25:37- Because she's loving it.- Un-flapped. - Totally un-flapped.
0:25:37 > 0:25:41And she's only 16. Only 16!
0:25:41 > 0:25:45I like desserts. It's what I do most in the kitchen so, yeah,
0:25:45 > 0:25:46no, it should be OK.
0:25:46 > 0:25:49Where puddings are concerned, Teresa likes to take control.
0:25:49 > 0:25:52I always make my pastry first, cos it needs resting in the fridge.
0:25:52 > 0:25:55I think that's the most important thing to get done first.
0:25:58 > 0:26:02In the previous round, she was good at thinking on her feet.
0:26:02 > 0:26:05This is much more crumbly than normal.
0:26:05 > 0:26:08- It's called patchwork pie today. - It's a mosaic.- A mosaic.- Mosaic!
0:26:08 > 0:26:11Do you think the judges will pick up on things like...
0:26:11 > 0:26:14- They won't know unless you tell them, Nadiya.- Oh, never!
0:26:14 > 0:26:16I'm on your side!
0:26:17 > 0:26:22That's a really nice short, crumbly pastry.
0:26:22 > 0:26:26It actually is really, really good.
0:26:28 > 0:26:30Have you read the next part of the recipe?
0:26:30 > 0:26:33- No.- Read it out loud for me so I can hear it.
0:26:33 > 0:26:37Mix the yolks and cold water together and then measure the...
0:26:37 > 0:26:41Sorry, what's the first step? I didn't hear the first step.
0:26:41 > 0:26:43For the pastry, for the pastry.
0:26:43 > 0:26:46- Yeah.- For the pastry. - I've done the pastry. The next step.
0:26:48 > 0:26:51Giordano, I've done the pastry, move on.
0:26:51 > 0:26:55OK, line the pastry with parchment paper.
0:26:55 > 0:26:57- I've done the pastry, move on!- OK.
0:26:57 > 0:27:01All three families have got their lemon meringue pastry cases in the oven.
0:27:04 > 0:27:06The next step is the filling.
0:27:06 > 0:27:11Shall I make a lemon curd? Would that be a good idea?
0:27:11 > 0:27:13- Ross is going to start doing that, Jo.- Yeah?
0:27:13 > 0:27:17Combine the cornflour and sugar in a medium saucepan and stir in the lemon juice and water.
0:27:17 > 0:27:20- Am I heating this up? - Yeah, cook on a high heat.
0:27:20 > 0:27:23Basically, it's a bit like making a jam, really, I think,
0:27:23 > 0:27:25so you're just combining all the ingredients,
0:27:25 > 0:27:28heating up a bit and letting it cool. Sounds easy.
0:27:28 > 0:27:30You want 150ml -
0:27:30 > 0:27:33I reckon you probably want three to four lemons.
0:27:33 > 0:27:35Even a tiny bit more, because I like the lemony.
0:27:35 > 0:27:37Yeah. Yeah.
0:27:37 > 0:27:41I don't like it sweet. I like it on the slightly tarter side.
0:27:41 > 0:27:43But he likes to stick to the rules, I don't.
0:27:43 > 0:27:45I think a bit more lemon would be nice.
0:27:45 > 0:27:48Families, you have 30 minutes left.
0:27:48 > 0:27:50What can I do now?
0:27:50 > 0:27:53Meringue, start to whisk the egg whites.
0:27:53 > 0:27:55To get an Italian meringue right,
0:27:55 > 0:27:57you've got to boil the sugar to 120
0:27:57 > 0:27:59and then pour it into the whipped-up egg white.
0:27:59 > 0:28:02Now, this is really quite tricky if they've never done it before.
0:28:02 > 0:28:06If they don't know what they're doing, they'll find it really scary!
0:28:06 > 0:28:09Mark, you need to be quick with it, because I think...
0:28:09 > 0:28:11- OK, I'm on it. - Mark, I think it's separated.
0:28:11 > 0:28:14It's split? OK. Let's have a look.
0:28:14 > 0:28:16Yeah, let's get three more.
0:28:16 > 0:28:19- That's it.- I think that's nearly it. - Quick, Niamh, out the way.
0:28:19 > 0:28:21- Shall I do a bit more? - Wait until Mum's finished.
0:28:23 > 0:28:26My heart is absolutely pounding.
0:28:26 > 0:28:29Really slow, really slow. Slowly, slowly.
0:28:29 > 0:28:31It looks like an Italian meringue.
0:28:31 > 0:28:34- That's what we're trying to make. - Yes. That's lucky!
0:28:34 > 0:28:38- ROSEMARY:- The Pigotts seem to be so organised.
0:28:38 > 0:28:39I don't quite get it,
0:28:39 > 0:28:42because I thought the boys were going to actually
0:28:42 > 0:28:43have a problem following the recipe.
0:28:43 > 0:28:46- Yeah.- But they're going with instinct here.
0:28:46 > 0:28:50Sam makes a start on the second pudding, the chocolate fondant.
0:28:50 > 0:28:55I'm just creaming together sugar and eggs, which I guess, which, well,
0:28:55 > 0:28:57you mix them with the melted sugar and butter.
0:28:57 > 0:28:59The chocolate fondant is not a cake.
0:28:59 > 0:29:03It is very important that the gooey inside
0:29:03 > 0:29:08passes through this fantastic chocolaty, soft, warm flavour.
0:29:08 > 0:29:11If I get a cake, if it's cooked all the way through,
0:29:11 > 0:29:13I won't be very happy with that.
0:29:13 > 0:29:17When does thick and creamy and leaving a trail start and stop?
0:29:17 > 0:29:19That's the issue.
0:29:19 > 0:29:22Lift it and see if it leaves a trail.
0:29:22 > 0:29:23- No.- No, you need to keep going.
0:29:23 > 0:29:26Not too much, go careful.
0:29:26 > 0:29:28He feels useful, leave him alone.
0:29:28 > 0:29:30- Carry on.- It's still loose. - Keep going. You're almost there.
0:29:30 > 0:29:32# You're almost there... #
0:29:32 > 0:29:33# You're almost there... #
0:29:33 > 0:29:34# You're almost there
0:29:34 > 0:29:36# La, la, la, la... #
0:29:36 > 0:29:38Have you ever made fondants before?
0:29:38 > 0:29:41I haven't ever made fondants, actually.
0:29:41 > 0:29:43I've had some nice fondants off Jo before,
0:29:43 > 0:29:46but this is all new to me, so...
0:29:46 > 0:29:50How come you're being picked if Jo normally does this?
0:29:50 > 0:29:56Hopefully, I can... This is the one task I can mess up the least.
0:29:57 > 0:29:59Oh, you're not happy with that.
0:30:01 > 0:30:03- Too much powder. - Yeah, just get it in the fridge
0:30:03 > 0:30:05and we'll do that again, OK? Two seconds.
0:30:05 > 0:30:07She's the boss.
0:30:08 > 0:30:10Don't knock any of the air out.
0:30:12 > 0:30:14Trying to keep as much air in there as possible
0:30:14 > 0:30:15so it's light and fluffy.
0:30:15 > 0:30:17I think.
0:30:18 > 0:30:21They're just terms you hear knocking around a lot in baking, aren't they?
0:30:21 > 0:30:24Light, fluffy, folding, figure of eight.
0:30:24 > 0:30:26Families, you've got ten minutes left.
0:30:35 > 0:30:37Right, Ross, these are going to be literally eight minutes.
0:30:37 > 0:30:40Yeah, I know. I've got the timer set for eight minutes, ready to go.
0:30:40 > 0:30:41- Or six minutes.- What?
0:30:41 > 0:30:43What's happened to the Bellamores today?
0:30:43 > 0:30:46- Have you read the instructions? - It says eight minutes.- Does it?
0:30:46 > 0:30:48The Bellamores are not listening to each other
0:30:48 > 0:30:50and I think panic has set in.
0:30:54 > 0:30:55So, quickly close the door.
0:30:57 > 0:30:59Right, what do we think, boys? Executive decision.
0:30:59 > 0:31:01I think that's looking pretty bloody cooked,
0:31:01 > 0:31:03on the edge of being too cooked, isn't it?
0:31:03 > 0:31:05- I'd say, take that out.- Ooh!
0:31:10 > 0:31:13The wafters. See if you think it's lemony enough.
0:31:17 > 0:31:19- Is that all right? - Oh, it's well lemony. Mmm!
0:31:19 > 0:31:21You like it lemony.
0:31:21 > 0:31:24I hope she doesn't sort of say, "You didn't follow the recipe."
0:31:24 > 0:31:27I love lemon curd. If there's any left over, can I have it in a jar?
0:31:27 > 0:31:30- Yeah, you can scrape the bowl, love. - Thanks.
0:31:30 > 0:31:32Do you want to lick the pan?
0:31:32 > 0:31:35The final stage is assembling their lemon meringue pies
0:31:35 > 0:31:39and Ed is only using half of their lemon curd.
0:31:39 > 0:31:40- Are we ready?- Yeah.
0:31:40 > 0:31:43- Right, let's get piping.- OK.
0:31:46 > 0:31:49- What do you reckon, dobs? - Yeah, just little...
0:31:49 > 0:31:51Never piped before.
0:31:51 > 0:31:53Just make peaks, Jo.
0:31:53 > 0:31:55That's it, that's it, that's it.
0:31:58 > 0:32:00Look at their meringue over there, looks beautiful.
0:32:00 > 0:32:02Really careful. Further away, further away.
0:32:02 > 0:32:03Don't burn it.
0:32:08 > 0:32:10Right, I think we need to turn them out,
0:32:10 > 0:32:12they're not going to come out of here.
0:32:13 > 0:32:16- One, there we go. - Take your time, take your time.
0:32:16 > 0:32:19Nailed it, nailed it.
0:32:19 > 0:32:21Time is up, guys. Time is up.
0:32:21 > 0:32:23Move away from your meringues.
0:32:25 > 0:32:26That was so tough!
0:32:26 > 0:32:28You did a good job. You'd never done that before, so...
0:32:28 > 0:32:31- Good job, good job. - I think that's pretty good.
0:32:31 > 0:32:33Theirs looks nice. They've nailed that challenge.
0:32:33 > 0:32:35Yeah, they've done well.
0:32:42 > 0:32:44- NADIYA:- Rosemary and Giorgio will now judge
0:32:44 > 0:32:46each of the puddings the families have made.
0:32:51 > 0:32:54First, it's the Bellamores' attempt at chocolate fondant.
0:32:55 > 0:32:58The actual shell is really perfectly cooked.
0:32:58 > 0:33:00And nice and crispy.
0:33:01 > 0:33:04The inside is still nice and gooey
0:33:04 > 0:33:06but yet cooked all the way through...
0:33:07 > 0:33:12..which allowed the flavour of the chocolate to come through perfectly.
0:33:12 > 0:33:14So overall, it's a very good fondant.
0:33:14 > 0:33:16- Thank you.- Let me try this...
0:33:18 > 0:33:19..caramel now.
0:33:23 > 0:33:26I know it cost you an arm - it was worth it!
0:33:27 > 0:33:30I think that fondant is extremely good.
0:33:30 > 0:33:31Thank you.
0:33:31 > 0:33:34It's soft and gooey - that's what you need.
0:33:34 > 0:33:35Well done, you.
0:33:39 > 0:33:41Next up, it's the Pigotts.
0:33:50 > 0:33:52These are little bit undercooked.
0:33:53 > 0:33:57It's a shame. A minute more would have been absolutely perfect.
0:33:57 > 0:33:59That's not cooked.
0:33:59 > 0:34:01The brittle I'm really pleased with.
0:34:01 > 0:34:02A little tip...
0:34:03 > 0:34:07..if you put another mat on the top, rolled it with a rolling pin,
0:34:07 > 0:34:09you're going to get a really, really thin thing.
0:34:11 > 0:34:13And finally, the Massaccesis.
0:34:16 > 0:34:18The fondant, very nice,
0:34:18 > 0:34:21and the quenelle of cream as well, it's so elegant.
0:34:21 > 0:34:22The...
0:34:22 > 0:34:25- It's too thick.- A little bit.
0:34:25 > 0:34:28You've got the cooking of the sugar perfect.
0:34:28 > 0:34:31Really golden sort of amber colour.
0:34:35 > 0:34:36Cooked all the way through.
0:34:36 > 0:34:39And it carries an absolutely brilliant flavour.
0:34:39 > 0:34:41- Very good job.- It's such a shame.
0:34:41 > 0:34:46I'm being really picky here, but it's just slightly overcooked.
0:34:46 > 0:34:49- OK.- We're talking about one minute.
0:34:49 > 0:34:52But yet, it's delicious, absolutely delicious.
0:34:52 > 0:34:54- Have you ever made it before?- Nope.
0:34:54 > 0:34:57Well... Congratulations, you've done well.
0:34:57 > 0:35:00Next, the judges will try the lemon meringue pie.
0:35:02 > 0:35:04First are the Bellamores.
0:35:04 > 0:35:06I'm going to be honest with you,
0:35:06 > 0:35:08I cannot believe you got this together.
0:35:08 > 0:35:11Watching you was agonising from my point of view.
0:35:15 > 0:35:18First of all, it has seeped a little bit.
0:35:18 > 0:35:20It doesn't sort of hold together when you eat it.
0:35:20 > 0:35:24But I think your curd actually tastes incredibly good.
0:35:24 > 0:35:29The Italian meringue could have done with a bit more work in it,
0:35:29 > 0:35:31not thick enough for me.
0:35:31 > 0:35:33But my major problem with this is
0:35:33 > 0:35:37I can see this cake in about 45 minutes,
0:35:37 > 0:35:39in one hour, falling apart.
0:35:39 > 0:35:40OK. OK.
0:35:44 > 0:35:46Next, the Pigotts.
0:35:46 > 0:35:48Where is the lemon curd?
0:35:48 > 0:35:51Um, in... In the panic, we didn't put it all on.
0:35:53 > 0:35:56- Why not?- I'm not sure.
0:35:56 > 0:35:58What happened? Whose decision was that?
0:35:58 > 0:35:59That was me. That was all me.
0:35:59 > 0:36:01Why? You nana!
0:36:01 > 0:36:03- Why?- I know. It was a mistake.
0:36:03 > 0:36:06You've shot yourself in the foot!
0:36:06 > 0:36:07Shame.
0:36:08 > 0:36:11OK. Let's see what at least it tastes like.
0:36:15 > 0:36:17That lemon is delicious.
0:36:17 > 0:36:19That is a really good flavour.
0:36:21 > 0:36:23And I think the meringue is extremely good as well.
0:36:23 > 0:36:26The pastry as well needed a little bit of rest.
0:36:26 > 0:36:29A bit of a rest in the fridge would have done it very, very well.
0:36:29 > 0:36:31Usually when you are doing... In the recipe,
0:36:31 > 0:36:34everything on the recipe should go inside the cake, usually.
0:36:34 > 0:36:36Yeah?
0:36:36 > 0:36:38And finally, the Massaccesis.
0:36:38 > 0:36:41I think you've done a really good job with all that piping.
0:36:41 > 0:36:42It looks really pretty.
0:36:46 > 0:36:48That pastry is extremely good.
0:36:48 > 0:36:51- Thank you.- It's got a sort of good bite to it.
0:36:51 > 0:36:56Your curd is really beautifully lemony.
0:36:56 > 0:36:59It's not sweet, but it's the most lemony one here.
0:36:59 > 0:37:03- So, well done.- Thank you. - The flavour is fantastic.
0:37:03 > 0:37:05The consistency of the meringue is brilliant.
0:37:05 > 0:37:08It's so zesty without being bitter.
0:37:08 > 0:37:10And just the right amount of sugar.
0:37:10 > 0:37:13- Thank you.- Thank you so much.
0:37:13 > 0:37:15- Yes, thank you very much.- OK.
0:37:30 > 0:37:34Our families will now face one last challenge before finding out
0:37:34 > 0:37:35who has earned a place in the final.
0:37:37 > 0:37:41I think as long as we stick to the plan, keep to the timings,
0:37:41 > 0:37:43and everything goes well, then we are in with a chance.
0:37:43 > 0:37:45Yes.
0:37:45 > 0:37:46Thumbs up.
0:37:48 > 0:37:50I have great belief in the Massaccesis.
0:37:50 > 0:37:52I see them become better cooks every time.
0:37:52 > 0:37:57They haven't really shined yet on the semifinal
0:37:57 > 0:37:58but I have great hope for them.
0:38:00 > 0:38:03I'm determined not to perspire today.
0:38:03 > 0:38:05Stay calm, relaxed.
0:38:05 > 0:38:07We'll keep you supplied with paper towels.
0:38:09 > 0:38:12The Bellamores know they can cook and they can cook.
0:38:12 > 0:38:15But they get so flustered.
0:38:15 > 0:38:18If they can only pull it off and actually just relax
0:38:18 > 0:38:20and let it happen, then they are in for a chance.
0:38:23 > 0:38:25So, guys, last chance to impress today.
0:38:25 > 0:38:26- How do you feel?- I'm feeling good.
0:38:26 > 0:38:28I think we've got some really good recipes.
0:38:28 > 0:38:30I think if we cook it well, we're in with a...
0:38:30 > 0:38:33We each know our job, don't we? And we've each done our bit, so...
0:38:33 > 0:38:35Yeah, if they like it, hopefully we can do well.
0:38:35 > 0:38:38If not, then we've enjoyed it.
0:38:38 > 0:38:40- Yes. Win-win.- Yeah, exactly.
0:38:42 > 0:38:45It was not surprising the Pigotts managed to produce
0:38:45 > 0:38:48such fantastic food from the "what's in the fridge?" challenge
0:38:48 > 0:38:51but they did struggle with the perfect pudding
0:38:51 > 0:38:55and made little mistakes, and at this point of the competition,
0:38:55 > 0:38:58little mistakes can make a big difference.
0:39:04 > 0:39:09Families, it's time for your third and final challenge.
0:39:09 > 0:39:13Your last chance to impress the judges before they decide
0:39:13 > 0:39:15which of you will be going through to the final.
0:39:15 > 0:39:17There's no room to hide here.
0:39:17 > 0:39:22Rosemary and Giorgio want to see your creative juices sizzling, yes?
0:39:22 > 0:39:25It's the nation's favourite, with a twist.
0:39:25 > 0:39:32They're keen to find out if you can reinvent the cooked breakfast.
0:39:32 > 0:39:34You have one and a half hours - let's get cooking.
0:39:37 > 0:39:38Porcini.
0:39:39 > 0:39:42The breakfast is the most important meal of the day,
0:39:42 > 0:39:47but we are asking them to cook us a breakfast with a twist.
0:39:47 > 0:39:51So I'm really intrigued to see what they're going to come up with.
0:39:51 > 0:39:55- I'm going to start on my potatoes now, then, guys.- Cool.
0:39:55 > 0:39:56I am salivating.
0:39:56 > 0:39:59I feel like I'm in a dream sequence where I'm lying in bed,
0:39:59 > 0:40:00had a late night,
0:40:00 > 0:40:03someone has gone downstairs and made the most amazing fry-up ever.
0:40:03 > 0:40:07- Close your eyes. You are there. - I'm there, in my pyjamas.
0:40:07 > 0:40:09You're not going to get any of it.
0:40:09 > 0:40:11- What?- None of it. Not a bite.
0:40:11 > 0:40:14Unlike the previous two challenges,
0:40:14 > 0:40:17the families have had time to practise their dishes at home.
0:40:17 > 0:40:19- Want me to check?- Yeah.
0:40:19 > 0:40:22- They're a little bit hard, love. - Slightly.- Yeah, but... No.
0:40:22 > 0:40:25- We need them cold.- It's not done. - No, you need to cook them properly.
0:40:25 > 0:40:27That would be a disaster, if we had lumps in the potato cakes.
0:40:27 > 0:40:31The Massaccesis are serving a cooked breakfast with an Irish twist.
0:40:31 > 0:40:32They're making...
0:40:42 > 0:40:44I'm doing potato cakes,
0:40:44 > 0:40:46so caramelising the leeks at the moment.
0:40:46 > 0:40:49I'm not overly keen on cooked breakfast, but in the mornings,
0:40:49 > 0:40:51if I'm going to school and I make these the night before, I take one,
0:40:51 > 0:40:54toast it and eat it on the way to the bus stop.
0:40:54 > 0:40:58To really crown it as an Irish breakfast, the potato cake,
0:40:58 > 0:41:00which is one of my favourite things ever.
0:41:00 > 0:41:02The outside must be beautiful colour,
0:41:02 > 0:41:07crispy and that lovely brown, inviting to bite into that,
0:41:07 > 0:41:10and the inside must be fluffy and really flavoursome.
0:41:10 > 0:41:11- Hello, Niamh.- Hello.
0:41:11 > 0:41:14How did you come to the recipes that you've got to today?
0:41:14 > 0:41:17Me and Mum sat down and had a bit of a meeting.
0:41:17 > 0:41:19Then we told Dad what the plans were.
0:41:19 > 0:41:21This is what you're doing, Dad. Deal with it.
0:41:21 > 0:41:25What makes a cooked breakfast an Irish cooked breakfast?
0:41:25 > 0:41:27My mum used to cook this when the visitors came and they were
0:41:27 > 0:41:30going back home and it was supposed to keep you going all day
0:41:30 > 0:41:32if you were travelling. She had to send them on their journey
0:41:32 > 0:41:35- with a big cooked Irish breakfast. - Good luck, Massaccesis.
0:41:35 > 0:41:37- Thank you very much. - Thank you, thank you.
0:41:41 > 0:41:44Where's my weighing station gone, people?
0:41:44 > 0:41:47Come on. Try to stay organised.
0:41:48 > 0:41:51The Bellamores are adding a Welsh twist to their breakfast
0:41:51 > 0:41:53by cooking...
0:42:01 > 0:42:04Soda bread doesn't need an awful lot of working.
0:42:04 > 0:42:05I just want to bring this together today.
0:42:05 > 0:42:08It's not like the pasta where it does need a lot of kneading.
0:42:08 > 0:42:10The idea is just to bring the flour into the mixture.
0:42:10 > 0:42:13We're just going to rest it for a couple of minutes
0:42:13 > 0:42:14before it goes into the oven.
0:42:14 > 0:42:18What I don't understand is every time Mark has got
0:42:18 > 0:42:21his hands on the pastry, the bread, whatever he has produced,
0:42:21 > 0:42:23it has not been good.
0:42:23 > 0:42:25So why, yet again, he's doing the bread?
0:42:25 > 0:42:28- Mark, how are you doing down there, my darling?- Yeah, good.
0:42:28 > 0:42:31You did the pastry, you did the pasta,
0:42:31 > 0:42:34- today you have made the bread. - Yes, yes.
0:42:34 > 0:42:36- A theme here.- I would say we definitely have got some
0:42:36 > 0:42:39short straws around the place and I keep pulling them, unfortunately.
0:42:39 > 0:42:42Nadiya tells me even I couldn't go wrong with soda bread.
0:42:42 > 0:42:43I mean, she might go wrong...
0:42:43 > 0:42:46Please don't put any additional pressure on this now.
0:42:46 > 0:42:47She might get it wrong.
0:42:50 > 0:42:53There's nothing anyone wants more when they're doing a hard job
0:42:53 > 0:42:55to have Rosemary standing over them.
0:42:55 > 0:42:57You can watch me peel potatoes - that's fine.
0:42:57 > 0:42:59You're probably doing it wrong, Matt.
0:42:59 > 0:43:01The Pigotts are adding a modern twist with...
0:43:11 > 0:43:15So, the egg yolks, to confit them, you put them in individual trays,
0:43:15 > 0:43:18oil about halfway up, and then we're going to put a few peppercorns,
0:43:18 > 0:43:20maybe a bit of thyme in there.
0:43:20 > 0:43:22Then they go in a really low oven and that just sets the edge,
0:43:22 > 0:43:24but it should still be runny in the middle.
0:43:24 > 0:43:26It's going to be a bit tense while we're doing this.
0:43:26 > 0:43:29The Pigotts... And they've got two types...
0:43:29 > 0:43:34The eggs, which are confit at 60 degrees for 40 minutes.
0:43:34 > 0:43:38Two, three degrees of difference in each side can make
0:43:38 > 0:43:40a massive difference in the end.
0:43:44 > 0:43:47- Right, eggs on. - Guys, how are you doing?
0:43:47 > 0:43:50- How are you feeling? - Good, we're all on track.
0:43:50 > 0:43:53The eggs are in, the sausages need to go in in a bit,
0:43:53 > 0:43:54and then I think that's then everything.
0:43:54 > 0:43:56I don't think you've given yourself enough to do.
0:43:56 > 0:43:59- No.- No, could you add another 16 things?
0:43:59 > 0:44:00It's like a military operation.
0:44:00 > 0:44:03It's like - done this, done that, done this, check, check, check.
0:44:03 > 0:44:06We don't want to forget anything. We have written down quite a good...
0:44:06 > 0:44:07These are extensive notes.
0:44:07 > 0:44:11They're like, sort of, revision for some kind of maths A-level.
0:44:15 > 0:44:18Much like their confit eggs, the Pigotts are going with
0:44:18 > 0:44:21an unconventional take on their jam too.
0:44:21 > 0:44:23At the moment, I'm just cutting up the pancetta,
0:44:23 > 0:44:25which is going to go in the bacon jam.
0:44:25 > 0:44:28Bacon jam, it's something that we've all tried and enjoyed.
0:44:28 > 0:44:30It's not something I cook regularly,
0:44:30 > 0:44:33I'm not going to pretend, but it is something I've tried
0:44:33 > 0:44:37and enjoyed in various street food-y kind of stalls.
0:44:37 > 0:44:40- Have you looked at your mushrooms? - Yeah.
0:44:40 > 0:44:44With the Massaccesis, Giordano is in charge of the portobello mushrooms.
0:44:44 > 0:44:46My mother used to do like a stuffed mushroom.
0:44:46 > 0:44:49All the stuff that we do in Italy basically is
0:44:49 > 0:44:52parsley, garlic and breadcrumbs.
0:44:52 > 0:44:54It's an Italian thing with an Irish touch.
0:44:57 > 0:45:00The Bellamores are hoping to impress the judges
0:45:00 > 0:45:01with their meat-free sausages.
0:45:01 > 0:45:03These are Glamorgan sausages.
0:45:03 > 0:45:06Glamorgan is a county in South Wales.
0:45:06 > 0:45:08During the war, when food was rationed
0:45:08 > 0:45:11and people couldn't afford meat and sausages,
0:45:11 > 0:45:15they created these little tasty bundles of cheese,
0:45:15 > 0:45:17breadcrumbs, leeks.
0:45:17 > 0:45:19To serve with the Pigotts' breakfast,
0:45:19 > 0:45:21Sam is adding a twist to their beans.
0:45:21 > 0:45:23Sam, smoking!
0:45:23 > 0:45:25It's smoking, isn't it?
0:45:25 > 0:45:28So, what have you got in there? Tell me about this little experiment.
0:45:28 > 0:45:32So it is charcoal, hickory chips, cinnamon sticks,
0:45:32 > 0:45:36there's a few peppercorns and a few cumin seeds.
0:45:36 > 0:45:39You get it to light like this so it's smoking,
0:45:39 > 0:45:41put it into the beans, cover the beans,
0:45:41 > 0:45:42and you have essentially got a smoker.
0:45:42 > 0:45:45And then... So all of that is in the beans.
0:45:45 > 0:45:47How do you protect the beans from getting...?
0:45:47 > 0:45:49Oh, I see, you keep it in the pot.
0:45:49 > 0:45:51- You go like that.- Of course. Then you put on the lid.
0:45:51 > 0:45:53I was like, "I don't know if I want charcoal in my beans."
0:45:53 > 0:45:54No, they're not charcoal beans.
0:45:54 > 0:45:57This is why I am no expert, expert cook.
0:45:58 > 0:46:03I absolutely love the sound of the smoky beans,
0:46:03 > 0:46:07because beans can take on those lovely smoky flavours,
0:46:07 > 0:46:10but they must get the flavour intense
0:46:10 > 0:46:12because it cannot be insipid.
0:46:12 > 0:46:14The more I think about this, actually,
0:46:14 > 0:46:16the more tricky it's going to be to find a balance.
0:46:16 > 0:46:1830 minutes left, families.
0:46:18 > 0:46:20- You need to get on, love. - No, I know. I'm done.
0:46:20 > 0:46:22- Do it.- Feel it.
0:46:22 > 0:46:24- Do it, it's fine. - It doesn't take that long.
0:46:24 > 0:46:25- Yeah, but...- Stop stressing.
0:46:25 > 0:46:27I've got eggs to do yet, haven't I?
0:46:27 > 0:46:30Actually, I think this is too sticky, but oh, well.
0:46:39 > 0:46:40- They need more flour.- Huh?
0:46:40 > 0:46:43They kind of need more flour. Don't you think?
0:46:43 > 0:46:45- Yeah. Can I...?- You do that...
0:46:45 > 0:46:48It's because you were like, "Oh, quick, get them in the pan."
0:46:48 > 0:46:51Well, that's because you took an hour to do them the other day.
0:46:51 > 0:46:53No, I think these definitely are a bit on the loose side.
0:46:53 > 0:46:55She did say they felt a bit sticky.
0:46:55 > 0:46:56- I did, didn't I?- She did.
0:46:59 > 0:47:03In the Bellamores' kitchen, Ross is in charge of the brown sauce.
0:47:03 > 0:47:05So I'm just adding the spices.
0:47:05 > 0:47:08We've got a quarter teaspoon of allspice, ground ginger,
0:47:08 > 0:47:11half a teaspoon of cayenne pepper to add a little bit of heat.
0:47:11 > 0:47:14Now I'm just going to put a little grate of nutmeg in there as well.
0:47:14 > 0:47:17I think you've got to have lots of strong flavours in the breakfast.
0:47:17 > 0:47:21Kick-starts your day, especially if you've had a few the night before.
0:47:21 > 0:47:23They're making their own brown sauce.
0:47:23 > 0:47:27This is one of my first quintessentially flavour of Britain
0:47:27 > 0:47:31that I tasted when I was 20, when I arrived in this country.
0:47:31 > 0:47:33And I still remember that flavour, I carry it with me.
0:47:33 > 0:47:36They better come up with something absolutely brilliant
0:47:36 > 0:47:38otherwise I will be really disappointed.
0:47:38 > 0:47:40My most important role today,
0:47:40 > 0:47:43I'm trying to provide a calming influence on the team...
0:47:43 > 0:47:46- He's going on about it again! - ..to these two.
0:47:46 > 0:47:50For their sauce, the Pigotts have gone for a mushroom ketchup.
0:47:50 > 0:47:52When I practised it a few days ago,
0:47:52 > 0:47:55I put nearly a whole pack of anchovies in it,
0:47:55 > 0:47:58so it turned into a little bit of a fish ketchup, which wasn't ideal,
0:47:58 > 0:48:01wasn't very nice. My girlfriend said it was nice, but she was lying.
0:48:01 > 0:48:03So this time we're just putting one in,
0:48:03 > 0:48:05going to taste to try and then one more maybe,
0:48:05 > 0:48:07just being really careful that it doesn't get too much.
0:48:07 > 0:48:09You haven't put your porcinis in.
0:48:10 > 0:48:12OK, what I'll do is I'll blend them up and put them in.
0:48:12 > 0:48:14On the second blend?
0:48:14 > 0:48:16Or do you think I should put them in now and blend it?
0:48:16 > 0:48:17Yeah, with a stick blender.
0:48:18 > 0:48:22Sorry, my bad, I completely forgot the porcinis.
0:48:22 > 0:48:23Oh, did you?
0:48:24 > 0:48:27I forgot to put the porcinis, the dried mushrooms in.
0:48:27 > 0:48:28It was just a bit of an oversight,
0:48:28 > 0:48:30they were over on the other side of the counter.
0:48:30 > 0:48:32That's a lemon curd mistake, that one, Ed.
0:48:32 > 0:48:35Edward works best under pressure.
0:48:35 > 0:48:37Edward doesn't work well under pressure.
0:48:37 > 0:48:39- Those eggs, Sam. - Yeah, they're coming out now.
0:48:39 > 0:48:43OK, cos that's now the big thing.
0:48:43 > 0:48:46You know, Rosemary, the eggs are the most important part
0:48:46 > 0:48:49of the cooked breakfast, isn't it?
0:48:49 > 0:48:52All three of them, slow-cooks, poached -
0:48:52 > 0:48:54timing will be essential at the end of it.
0:48:54 > 0:48:56You have do know what you're doing.
0:48:56 > 0:48:59That's supposed to be boiling for my poached eggs.
0:48:59 > 0:49:01And they need to go on.
0:49:01 > 0:49:02- Ready?- Yeah. Go.
0:49:05 > 0:49:06Let's take it off for a minute.
0:49:06 > 0:49:08Oh, sugar, it's fallen out.
0:49:10 > 0:49:12Sorry, Niamh. Sorry, sorry, sorry.
0:49:12 > 0:49:15Go. Quick. Go.
0:49:15 > 0:49:17Right, five minutes exactly from now.
0:49:17 > 0:49:18It's gone. I'm going to do plates.
0:49:18 > 0:49:20So do the avocado.
0:49:20 > 0:49:22Oh, no, the water's all coming out.
0:49:22 > 0:49:24What's happening?
0:49:24 > 0:49:26Oh, no!
0:49:27 > 0:49:29- Leave the lid off. - Oh, no, you can't.
0:49:29 > 0:49:31- Oh, they're ruined.- Oh, no.
0:49:31 > 0:49:33Quick, we've got time to do it again. Quick.
0:49:33 > 0:49:35Oh, no, oh, no.
0:49:35 > 0:49:38Oh, poor Teresa, she's panicking. Don't panic.
0:49:38 > 0:49:41Quick, just wipe up this. Mind you don't burn yourself.
0:49:43 > 0:49:47The Bellamores are also having problems with their poached eggs.
0:49:47 > 0:49:49What's that egg doing?
0:49:49 > 0:49:52Not happy with the look of these eggs.
0:49:54 > 0:49:56I might do these eggs again, love.
0:49:56 > 0:49:57I'm really unhappy with those eggs.
0:49:57 > 0:49:59- Yeah, do them again, Jo. - Let's try again.
0:49:59 > 0:50:01No vinegar in these.
0:50:01 > 0:50:03Don't put vinegar.
0:50:03 > 0:50:05How many minutes left?
0:50:05 > 0:50:06Two minutes left, families.
0:50:06 > 0:50:08Just two minutes.
0:50:08 > 0:50:10Jesus Christ.
0:50:10 > 0:50:14- I'm not going to make it. - You are. Just do it quick.
0:50:14 > 0:50:16- Keep it calm. - Right, you do the scrambled eggs.
0:50:16 > 0:50:18There's cream in the fridge just to end it up with.
0:50:18 > 0:50:20Teresa, take a deep breath.
0:50:25 > 0:50:27- It's boiling again. - Oh, Jesus Christ.
0:50:27 > 0:50:30That's it, they're done. They're done, they're done.
0:50:30 > 0:50:31- They're done.- One minute.
0:50:31 > 0:50:34We've just got to dish it. Come on, let's not fuss.
0:50:34 > 0:50:36- Sam, you're cool about that? - Yeah, yeah, yeah.
0:50:36 > 0:50:37Beans are about to come through.
0:50:37 > 0:50:39Right, let me get a spoon for the jam.
0:50:39 > 0:50:40# Volare! #
0:50:40 > 0:50:42Dad, stop.
0:50:42 > 0:50:43Giordano, now is not the time to sing.
0:50:45 > 0:50:47Anything we've forgotten, boys?
0:50:47 > 0:50:48I think we've got it all on that plate.
0:50:48 > 0:50:51They're fine. I think everything else has gone wrong, so...
0:50:53 > 0:50:56Time up, families. Step away from the plates.
0:50:57 > 0:50:59What a shame.
0:51:00 > 0:51:02- I could cry.- Don't cry.
0:51:03 > 0:51:06That was hard, wasn't it? That was so hard.
0:51:15 > 0:51:18The Bellamores have made a Welsh cooked breakfast
0:51:18 > 0:51:20of Glamorgan sausages, soda bread,
0:51:20 > 0:51:25laverbread cakes and poached eggs served with a brown sauce.
0:51:28 > 0:51:32Your Glamorgan sausages were delicious.
0:51:32 > 0:51:34Really unusual, really good,
0:51:34 > 0:51:36especially with the brown sauce.
0:51:36 > 0:51:38Good as well. I was worried about the cheese, but it worked.
0:51:38 > 0:51:42- Good.- My wife cooks a mean soda bread.
0:51:42 > 0:51:44This is very close to that.
0:51:46 > 0:51:48But to cook an egg like that at the end!
0:51:49 > 0:51:51That's a sackable offence.
0:51:51 > 0:51:53Sorry.
0:51:53 > 0:51:57And, you know, redemption, complete redemption is on that brown sauce.
0:51:57 > 0:52:00And I'm going to keep some of this for my bacon sandwich
0:52:00 > 0:52:03tomorrow morning when I come into work.
0:52:03 > 0:52:05- Well done.- Thank you very much.
0:52:09 > 0:52:12The Massaccesis are serving an Irish cooked breakfast
0:52:12 > 0:52:15of stuffed portobello mushrooms, potato cakes,
0:52:15 > 0:52:18soda bread and a side of avocado,
0:52:18 > 0:52:20smoked salmon and scrambled eggs.
0:52:25 > 0:52:27I think the portobello mushrooms,
0:52:27 > 0:52:29I actually really like that coarseness.
0:52:29 > 0:52:33It gives it a sort of texture and I think that really works.
0:52:33 > 0:52:38But the crowning thing would have been your little bit of poached egg
0:52:38 > 0:52:40- with an hollandaise sauce.- I know.
0:52:40 > 0:52:43Because that would have brought the whole thing together.
0:52:43 > 0:52:46Yeah, that little of sauce with the run-around.
0:52:46 > 0:52:48The creaminess on top of the potato cake,
0:52:48 > 0:52:49the egg yolk dribbling onto that.
0:52:49 > 0:52:53- That is exactly what is missing on the plate.- Yeah, yeah.
0:52:53 > 0:52:56But for me, the crowning glory of the dish is the potato cake.
0:52:56 > 0:52:58- They are lovely.- Thank you.
0:52:58 > 0:53:01They're very, very light, they're very, very tasty,
0:53:01 > 0:53:03and they're super well cooked,
0:53:03 > 0:53:07- so you've done a very good job with that.- Thank you.
0:53:07 > 0:53:08So...
0:53:08 > 0:53:11I am disappointed for you
0:53:11 > 0:53:14because you didn't manage to serve what you wanted to serve us.
0:53:16 > 0:53:19- But sometimes it happens. - C'est la vie.- Yeah.
0:53:23 > 0:53:26The Pigotts have put a modern twist on the cooked breakfast.
0:53:26 > 0:53:29They're serving confit duck egg yolk,
0:53:29 > 0:53:31bone-marrow-smoked baked beans
0:53:31 > 0:53:33with a bacon-jam-glazed Tuscan sausage
0:53:33 > 0:53:35and a mushroom ketchup.
0:53:39 > 0:53:43When we started, your eggs I was more worried about.
0:53:44 > 0:53:47But obviously, I was so wrong, because you are the only one
0:53:47 > 0:53:51who managed to actually deliver the eggs as they were supposed to be.
0:53:51 > 0:53:54It is perfectly cooked, very well done.
0:53:54 > 0:53:57The mushroom ketchup...
0:53:59 > 0:54:00..unbelievable.
0:54:02 > 0:54:06The idea to put the dry ceps in it obviously worked absolutely perfect.
0:54:06 > 0:54:08It actually is one of the best cooked breakfasts
0:54:08 > 0:54:09I ever ate in my life.
0:54:10 > 0:54:14- Thank you!- The beans, the depth, the reduction,
0:54:14 > 0:54:17the delicate smokiness coming through, using that marrow,
0:54:17 > 0:54:21but just enough to give it that flavour, it is brilliant.
0:54:21 > 0:54:26I think your lovely bacon jam, which is like almost a chutney,
0:54:26 > 0:54:29is, quite frankly, delicious.
0:54:29 > 0:54:31I salute you!
0:54:32 > 0:54:33- Thank you.- Thank you.
0:54:33 > 0:54:35APPLAUSE
0:54:42 > 0:54:46The judges must now decide which family to put through to the final.
0:54:49 > 0:54:51Oh, Rosemary.
0:54:51 > 0:54:55Who would have thought after two days of such high-level cooking,
0:54:55 > 0:54:58the thing that breaks down people is poached eggs?
0:54:58 > 0:55:02I think, actually, it's been a very interesting
0:55:02 > 0:55:07three challenges and they all lost it on an occasion.
0:55:07 > 0:55:10But we cannot forget as well that we've seen
0:55:10 > 0:55:12some really excellent cooking.
0:55:12 > 0:55:18I mean, the breakfast the boys cooked was absolutely amazing.
0:55:18 > 0:55:21We came in to test ourselves and see what would happen.
0:55:21 > 0:55:24To get through to the final would obviously,
0:55:24 > 0:55:28would be absolutely brilliant, we'd absolutely love to go through.
0:55:28 > 0:55:32With the Massaccesis, that lemon meringue pie with the strength
0:55:32 > 0:55:34of that lemon zest took it to another level.
0:55:34 > 0:55:37We weren't expecting to mess up today...
0:55:37 > 0:55:39- No.- ..but the competition is very tough.
0:55:39 > 0:55:41Everyone is very good.
0:55:41 > 0:55:44Also, the chocolate fondant of the Bellamores
0:55:44 > 0:55:46was absolutely delicious, if you remember.
0:55:46 > 0:55:49Absolutely perfect.
0:55:49 > 0:55:50Everybody is out to win the competition.
0:55:50 > 0:55:53- You can't help yourself, it's a natural thing.- Yeah.
0:55:53 > 0:55:55But, you know, we'll have to see it goes.
0:55:55 > 0:55:58- We've done our best, haven't we? - Yeah, we've done our best.
0:56:12 > 0:56:15First things first, well done to each of you.
0:56:15 > 0:56:20It has not been easy to get here, but you have done yourselves proud.
0:56:23 > 0:56:26This is it, the moment is here.
0:56:26 > 0:56:29Unfortunately, we have to say goodbye
0:56:29 > 0:56:31to two of you lovely families
0:56:31 > 0:56:33because the judges have made their decision.
0:56:37 > 0:56:42The family going through to the final are...
0:56:47 > 0:56:48..the Pigotts.
0:56:54 > 0:56:55Thank you very much.
0:56:57 > 0:56:59- Cheers.- Thanks very much.
0:56:59 > 0:57:02- The Pigotts were fantastic. - Absolutely brilliant.
0:57:02 > 0:57:04You know, we worked hard, but they really
0:57:04 > 0:57:06knocked the socks off it, didn't they?
0:57:06 > 0:57:09We tasted their food and it was absolutely incredible.
0:57:11 > 0:57:13They have really gone over and beyond
0:57:13 > 0:57:16and I think that's what it takes to get to the final.
0:57:16 > 0:57:18We did our best, we couldn't have done any better,
0:57:18 > 0:57:19so, happy.
0:57:22 > 0:57:27I think the Pigotts completely deserve to get through to the final
0:57:27 > 0:57:31because they pulled it off in the "what's in the fridge?" challenge,
0:57:31 > 0:57:35but also they totally nailed it with the breakfast.
0:57:36 > 0:57:39I'm really excited to see the Pigotts going through
0:57:39 > 0:57:41because they really showed themselves
0:57:41 > 0:57:46through the last three challenges as a great unity and a great team.
0:57:46 > 0:57:48They're not scared to push the boundary.
0:57:51 > 0:57:54- We did it. - Yeah, we barrelled our way through.
0:57:54 > 0:57:58It's gone wrong sometimes, but, yeah, between us
0:57:58 > 0:58:00we've scraped our way through, so, pleased.
0:58:05 > 0:58:08- This is it.- It's the final!
0:58:08 > 0:58:11- We're going to raise the bar. - Make it perfect.
0:58:11 > 0:58:12Oh, my God!
0:58:12 > 0:58:15Each of the three families deserve to be here.
0:58:15 > 0:58:17- Just keep cracking on. - This is the most stressful part.
0:58:17 > 0:58:20You haven't got time to be feeling sick.
0:58:20 > 0:58:21Do not drop it.
0:58:21 > 0:58:23This is the best I've had in my life.
0:58:23 > 0:58:24Can't be in two places at once.
0:58:24 > 0:58:27- Go and get the ice cream. - Guys, it's an absolute puddle.
0:58:27 > 0:58:29Complete and utter disaster.
0:58:29 > 0:58:34The winners of the Big Family Cooking Showdown are...