0:00:08 > 0:00:12It's the final of The Big Family Cooking Showdown.
0:00:17 > 0:00:19Three of Britain's best family cooks
0:00:19 > 0:00:23will go head-to-head for the last time.
0:00:23 > 0:00:24It's the final!
0:00:24 > 0:00:28It feels surreal. I can't even explain, it's crazy.
0:00:28 > 0:00:31- I think we're all quite nervous. - We've made it this far.- We have.
0:00:31 > 0:00:34To win the competition, wow!
0:00:34 > 0:00:36- It's going to be difficult. - We do want to try and win it.
0:00:36 > 0:00:38- We want to win.- We do want to win.
0:00:38 > 0:00:41It's a testament to the love for our family.
0:00:41 > 0:00:43And their secret spice mixes.
0:00:43 > 0:00:4516 families went head-to-head
0:00:45 > 0:00:48to prove their passion for food and cooking.
0:00:48 > 0:00:50You've got to impress us.
0:00:50 > 0:00:52- You'll be impressed. - Mum, you haven't seasoned it.
0:00:52 > 0:00:56- You've never seen anything like it in your life.- Hurry up.
0:00:56 > 0:00:59Probably got the best thing to do, cooking pasta for an Italian.
0:00:59 > 0:01:01- That is amazing. - Yeah, it's good, isn't it?
0:01:01 > 0:01:02Ohh!
0:01:02 > 0:01:04They served their very best food to our judges.
0:01:04 > 0:01:08Slightly more stressful than tea-time for three children.
0:01:08 > 0:01:09Giorgio Locatelli...
0:01:09 > 0:01:12- Wow!- ..and Rosemary Shrager.
0:01:12 > 0:01:15That is very, very, very competent.
0:01:15 > 0:01:19Tonight, these three families remain to battle it out.
0:01:20 > 0:01:23Who will be crowned Britain's best family of cooks?
0:01:25 > 0:01:28- Here we go, today is the day. - The final day.
0:01:28 > 0:01:32- Very exciting.- I am sure we are in for a big treat.
0:01:32 > 0:01:35I think everyone who was taking part in this competition
0:01:35 > 0:01:38brought a bit of themselves, a bit of their family,
0:01:38 > 0:01:40a bit of their love to us.
0:01:40 > 0:01:45Three completely different family home cooks.
0:01:47 > 0:01:49This is it, this is it.
0:01:51 > 0:01:53Good luck, other families.
0:01:53 > 0:01:54Good luck, everyone!
0:02:08 > 0:02:10Hello, families, welcome back.
0:02:10 > 0:02:14I can't believe I'm saying it, but this is it,
0:02:14 > 0:02:18the final of The Big Family Cooking Showdown.
0:02:18 > 0:02:22Zoe can't be here today, but she sends her love
0:02:22 > 0:02:23and wishes you all good luck.
0:02:23 > 0:02:25Believe me, you'll need it with these two
0:02:25 > 0:02:28as they won't be taking any prisoners.
0:02:28 > 0:02:32You have performed amazingly well to have got this far,
0:02:32 > 0:02:37but today we are going to raise the bar even higher.
0:02:37 > 0:02:42For this challenge, you're cooking for a big family get-together.
0:02:42 > 0:02:45A feast of food for eight people.
0:02:45 > 0:02:48Remember, this is aimed at the special people in your life,
0:02:48 > 0:02:53so make it with love, make it with passion and make it perfect.
0:02:53 > 0:02:57You have four and a half hours. Let's get cooking.
0:03:00 > 0:03:04Come on, guys. No dillying, and definitely no dallying.
0:03:04 > 0:03:08Tonight, the families must create an exceptional three-course feast.
0:03:08 > 0:03:10Enough to feed eight people.
0:03:10 > 0:03:13Each course must be delivered on time
0:03:13 > 0:03:15during four and a half hours of cooking.
0:03:15 > 0:03:17- Somebody on the garlic?- Yeah.
0:03:18 > 0:03:21I needed the peeler. Have you seen the peeler?
0:03:21 > 0:03:23No, dear, I haven't.
0:03:25 > 0:03:28The Charles family from East Yorkshire
0:03:28 > 0:03:30are newly-weds Betty and Dan...
0:03:30 > 0:03:32I'm definitely in charge.
0:03:32 > 0:03:35- Let it be known. - We let her think she is.
0:03:35 > 0:03:36I am.
0:03:36 > 0:03:37..and Betty's mum Jean.
0:03:37 > 0:03:41- You're the glue that holds us all together.- That's exactly right.
0:03:41 > 0:03:43- Perfect.- I can chop vegetables.
0:03:43 > 0:03:46We make an event of pretty much every meal we do
0:03:46 > 0:03:48whether it's at Mum's or here.
0:03:48 > 0:03:51Trips around the world and a honeymoon in Italy
0:03:51 > 0:03:53has influenced their love of cooking.
0:03:53 > 0:03:55We did, like, cooking courses
0:03:55 > 0:03:59and that's where our absolute passion for Italian food
0:03:59 > 0:04:00really kicked off.
0:04:00 > 0:04:04Look, that's why mine's not cooking, cos I've only got...
0:04:04 > 0:04:05It's in the wok again.
0:04:05 > 0:04:08We have lots of fun when we cook together.
0:04:08 > 0:04:11- We do.- We make each other laugh no end.
0:04:11 > 0:04:14You're not doing anything that I'm telling you to do.
0:04:15 > 0:04:19The Charleses are great cooks, there is no two ways about it.
0:04:19 > 0:04:21They set their standard very high.
0:04:21 > 0:04:23You've got it perfect.
0:04:23 > 0:04:25All those flavours are really working together
0:04:25 > 0:04:29into something quite special. It's really good.
0:04:31 > 0:04:34Thank you so much.
0:04:34 > 0:04:37During the heats, they staked their reputation
0:04:37 > 0:04:39on the food of their travels.
0:04:39 > 0:04:43Well, considering one of the main judges is an Italian...
0:04:43 > 0:04:45Michelin-starred chef!
0:04:45 > 0:04:49I can feel someone lurking behind me.
0:04:49 > 0:04:50Hi, Giorgio.
0:04:50 > 0:04:54- ROSEMARY:- I would love to have this for a lovely lunch.
0:04:54 > 0:04:55Can I have a little bit more?
0:04:57 > 0:04:59I would serve this risotto.
0:04:59 > 0:05:01What I love about the Charles family
0:05:01 > 0:05:04is how they have this passion for cooking.
0:05:04 > 0:05:06You can see it in their faces.
0:05:06 > 0:05:07That looks bang on.
0:05:07 > 0:05:09Yeah.
0:05:09 > 0:05:13But in the semifinals, they took risks.
0:05:13 > 0:05:14My polenta is set.
0:05:14 > 0:05:16That looks lovely.
0:05:16 > 0:05:19Wow! Bold decision.
0:05:19 > 0:05:22I'm not a vegetarian, but yet I'm satisfied.
0:05:22 > 0:05:23With mixed results.
0:05:23 > 0:05:26- What's the twist on your roast? - It's all pretty twisty, really.
0:05:26 > 0:05:28We're doing a pork Wellington,
0:05:28 > 0:05:31but we're doing it with Italian flavours.
0:05:31 > 0:05:33It's in, that's it. Hope for the best.
0:05:36 > 0:05:40I'm disappointed, because you usually hit the flavours so well.
0:05:42 > 0:05:44- Don't.- Don't hug me.
0:05:44 > 0:05:47However, Jean's baking impressed the judges.
0:05:47 > 0:05:51Oh, I've knocked a few cakes together in my time. We're in.
0:05:53 > 0:05:55Absolutely delicious.
0:05:59 > 0:06:02How competitive are we?
0:06:02 > 0:06:03I think we'll win the competition.
0:06:08 > 0:06:11- Hiya.- Hi.
0:06:11 > 0:06:13- Do you want to grab a mixing bowl bin out?- Watch out.
0:06:13 > 0:06:15- OK, it's this one.- Right.
0:06:15 > 0:06:17Firm. Bin.
0:06:17 > 0:06:20Matthew. Mixing bowl.
0:06:20 > 0:06:23- That's good. Keep talking yourself through it.- OK.
0:06:25 > 0:06:28The Pigott brothers from Oxfordshire are eldest, Matt...
0:06:28 > 0:06:30I'd say I am the intelligence.
0:06:30 > 0:06:33- Come on. Just do it.- No. - Just a little taste.
0:06:33 > 0:06:34..middle brother Ed...
0:06:34 > 0:06:36Ed's probably the looks.
0:06:36 > 0:06:37- Hello. How are you?- Good.
0:06:37 > 0:06:38..and youngest, Sam.
0:06:38 > 0:06:40Sam's the wit.
0:06:40 > 0:06:41They're spicy. Spicy, that.
0:06:41 > 0:06:45He's the fun one, you might say he's the chef de partay.
0:06:45 > 0:06:48- Yeah, I'll take that.- You've been thinking about that, haven't you?
0:06:48 > 0:06:52So far, they have impressed with their gutsy flavour combinations.
0:06:52 > 0:06:54What's going in there, Sam?
0:06:54 > 0:06:56Almost everything you can think of.
0:06:56 > 0:06:58One, two, three, four, five Scotch bonnets.
0:06:58 > 0:07:00Five Scotch bonnets. That smells really good.
0:07:00 > 0:07:02These boys, it's so lovely to watch them,
0:07:02 > 0:07:05three brothers cooking together and loving every minute of it.
0:07:05 > 0:07:07So, who taught you guys to cook?
0:07:07 > 0:07:10From teenager time we'd come home from school and cook something.
0:07:10 > 0:07:11It's kind of just gone from there.
0:07:11 > 0:07:14- What's your favourite thing to cook?- Kebabs.
0:07:15 > 0:07:18The marinade has a very good influence on the chicken.
0:07:18 > 0:07:22Really delivers a very good taste, so I really like that.
0:07:22 > 0:07:25This is exactly what I'd expect if I was getting some street food.
0:07:25 > 0:07:27All those lovely flavours coming through.
0:07:27 > 0:07:29I would pay for this wrap.
0:07:29 > 0:07:31Have you got a napkin?
0:07:31 > 0:07:32No.
0:07:32 > 0:07:34I've got loo roll.
0:07:34 > 0:07:36Remember to get some in, will you?
0:07:38 > 0:07:43In the heats, they aimed high during the Impress The Neighbours round...
0:07:43 > 0:07:44Have you seen what they're doing yet?
0:07:44 > 0:07:47- Oh, are they doing dauphinoise potatoes?- Yeah.
0:07:47 > 0:07:49The battle is on.
0:07:50 > 0:07:53Just warning you, I really know my venison.
0:07:53 > 0:07:56That's made me feel way better, I don't know about you.
0:07:56 > 0:07:58..and proved themselves masters of meat.
0:07:58 > 0:07:59It's very good.
0:08:00 > 0:08:04Brilliant. You've done a fantastic job.
0:08:04 > 0:08:05Whoo!
0:08:07 > 0:08:10But, in the semifinals, they struggled with planning...
0:08:10 > 0:08:12We haven't completely finished our menu yet.
0:08:12 > 0:08:15- Ah!- Are you winging it a little bit?
0:08:15 > 0:08:16Yeah.
0:08:16 > 0:08:17This is difficult, isn't it?
0:08:17 > 0:08:20There didn't seem to be a natural leader,
0:08:20 > 0:08:22they all seemed to just work together.
0:08:22 > 0:08:23..and their puddings.
0:08:23 > 0:08:26This isn't going into small crumbs.
0:08:26 > 0:08:29- How is your pastry?- Your guess is as good as mine.- OK, all right.
0:08:29 > 0:08:32It was their bold take on a traditional English breakfast
0:08:32 > 0:08:34that saw them through.
0:08:34 > 0:08:37It is one of the best cooked breakfasts I ever ate in my life.
0:08:37 > 0:08:42Your lovely bacon jam is quite frankly delicious.
0:08:42 > 0:08:44I salute you.
0:08:44 > 0:08:47Well done, boys.
0:08:47 > 0:08:50It's all about pride to try and win, because we think we are good cooks.
0:08:50 > 0:08:53We want to demonstrate to people that we are good cooks.
0:08:54 > 0:08:56Do you need help with the aubergine or are you OK?
0:08:56 > 0:09:00- Is that my frying pan on?- Yeah, I've got your frying pan out.- Thank you.
0:09:00 > 0:09:02I'm going to get the lamb mince on first.
0:09:02 > 0:09:05Make the stuffing for the spring rolls.
0:09:08 > 0:09:10Right. Chopping boards.
0:09:10 > 0:09:13The Gangotras from Birmingham are sisters Lorna...
0:09:13 > 0:09:15There's never a dull moment in our house.
0:09:15 > 0:09:18- ..Bobby...- I think my cauliflower and aloo gobi is better than hers.
0:09:18 > 0:09:20..and their sister-in-law Monika.
0:09:20 > 0:09:23- That's... - Oh! That's on camera now.
0:09:23 > 0:09:27These ladies are instinctive home cooks.
0:09:27 > 0:09:30We remember grandmother, Mum, watching them in the kitchen.
0:09:30 > 0:09:33- You just can't get away from it. - You just can't get away from it,
0:09:33 > 0:09:35it's just in our blood.
0:09:35 > 0:09:37It's our garam masala, this is a home-made secret blend.
0:09:37 > 0:09:40- You would never share that with anyone?- No.
0:09:40 > 0:09:43Well, I think this looks amazing.
0:09:43 > 0:09:44Yes!
0:09:44 > 0:09:49This is without a doubt a piece of your heritage in front of me.
0:09:49 > 0:09:51- That's Mum.- Yeah.
0:09:52 > 0:09:56From the beginning, they wowed the judges with their family recipes...
0:09:56 > 0:10:00The Gangotras have cooked us some fabulous food,
0:10:00 > 0:10:02some of the best curries I have ever eaten.
0:10:02 > 0:10:04That is terrific.
0:10:04 > 0:10:07You guys have got loads going on today.
0:10:07 > 0:10:10We love all these dishes so much and couldn't decide which to eliminate.
0:10:10 > 0:10:13Your eyes are bigger than your stomachs, that's why.
0:10:13 > 0:10:16I don't think so, our stomachs are pretty big.
0:10:16 > 0:10:19..but occasionally they bit off more than they could chew.
0:10:19 > 0:10:21Flavour is not there.
0:10:21 > 0:10:22I think you tried too much.
0:10:22 > 0:10:27Sometimes...less is more.
0:10:29 > 0:10:31In the semifinal,
0:10:31 > 0:10:33they toned it down...
0:10:33 > 0:10:35Are you paring it back a bit?
0:10:35 > 0:10:38We've taken on feedback and we are keeping it.
0:10:38 > 0:10:41- The curry is delicious. - I like what you have done.
0:10:41 > 0:10:44..but their puddings were far from perfect.
0:10:44 > 0:10:47I think it needed a little bit more in the oven.
0:10:47 > 0:10:48OK.
0:10:48 > 0:10:52It's an undercooked Bakewell tart.
0:10:52 > 0:10:54- Sorry.- I know.
0:10:54 > 0:10:57It was their twist on the nation's favourite
0:10:57 > 0:11:00that secured their place in the final.
0:11:00 > 0:11:02On the outside it's going to look like fish and chips,
0:11:02 > 0:11:05but on the inside, yeah. Pow!
0:11:07 > 0:11:09I have to say to you
0:11:09 > 0:11:15that's probably one of the best fish and chips I have ever tasted.
0:11:16 > 0:11:18Part of this process is,
0:11:18 > 0:11:21there is no second chance at making a first impression.
0:11:21 > 0:11:23Practice makes perfect, hopefully.
0:11:23 > 0:11:28That was a subtle hint from Lorna to get back into the kitchen.
0:11:33 > 0:11:38Today the judges expect each family to serve an impressive feast
0:11:38 > 0:11:41over three mouthwatering courses.
0:11:41 > 0:11:44You need bigger ones than that. There's bigger ones.
0:11:44 > 0:11:48Our families must prepare enough food for eight people,
0:11:48 > 0:11:52beginning with three rounds of nibbles, followed by a main course.
0:11:52 > 0:11:54To finish, two different desserts.
0:11:54 > 0:11:57Any idea where some scales are?
0:11:57 > 0:11:59- Here you go.- Thank you.
0:12:04 > 0:12:06Anybody feel a bit sick?
0:12:06 > 0:12:08No, we don't feel sick, we feel fine.
0:12:08 > 0:12:11- You haven't got time to be feeling sick.- No, that's true.
0:12:11 > 0:12:14This is what they have been working towards.
0:12:14 > 0:12:16Each of the three families deserve to be here
0:12:16 > 0:12:19and each of them have got a big challenge in front of them.
0:12:19 > 0:12:22The thing is, they have got so much food to produce today.
0:12:22 > 0:12:24They've got nibbles, main course, dessert.
0:12:24 > 0:12:26They've got to have their timings right.
0:12:26 > 0:12:28They've got to get it properly done, they've got to be organised.
0:12:28 > 0:12:32Suddenly, four and a half hours doesn't seem like a very long time.
0:12:36 > 0:12:39For the first course, our families must prepare
0:12:39 > 0:12:41three rounds of nibbles.
0:12:41 > 0:12:44A total of 48 servings each...
0:12:44 > 0:12:46- What's the chilli like? - It's quite hot.
0:12:46 > 0:12:50It's just nice. It could be added a top notch up a bit.
0:12:50 > 0:12:53..and they need to be plated up ready to serve
0:12:53 > 0:12:55in just 90 minutes' time.
0:12:55 > 0:12:58When you start to have lots of people around for lunch,
0:12:58 > 0:13:01it's very important to have some good nibbles.
0:13:01 > 0:13:04Kind of like a declaration of war, you know?
0:13:04 > 0:13:06This is when you have to set out your path.
0:13:09 > 0:13:12You know what? I love a good nibble.
0:13:12 > 0:13:16Small and tasty, it's got to almost sing in the mouth.
0:13:17 > 0:13:21That is all the white wine that I need to use.
0:13:22 > 0:13:24That's got our names on it.
0:13:24 > 0:13:25It certainly does.
0:13:27 > 0:13:30Risotto was our first-ever challenge in the competition
0:13:30 > 0:13:32and it went quite well for us, I'd say,
0:13:32 > 0:13:37so, returning to that for the final seems a logical thing to do.
0:13:37 > 0:13:39For their first set of nibbles,
0:13:39 > 0:13:44the Charleses are making deep-fried Italian rice balls called arancini.
0:13:44 > 0:13:47Traditionally made with leftover risotto...
0:13:49 > 0:13:51They are also making...
0:13:55 > 0:13:57This is the soup. It's shallots, butternut squash,
0:13:57 > 0:14:00vegetable stock and a bit of extra veg and olive oil on the top.
0:14:00 > 0:14:02That is this pretty much it.
0:14:02 > 0:14:05It's looking good. Adding stock bit by bit.
0:14:05 > 0:14:09I've got your little arancini balls, they absolutely are the best.
0:14:09 > 0:14:12- Thanks, Ma.- Scrumptious is the word we're looking for here.
0:14:12 > 0:14:15Arancini are my favourite thing in the world.
0:14:15 > 0:14:18- I'm going to take this out to cool. - OK.- Good luck.- Thanks.
0:14:18 > 0:14:20But I take two days to do arancini.
0:14:20 > 0:14:23So if these guys can make arancini in one hour,
0:14:23 > 0:14:26that means I don't understand anything about cooking.
0:14:26 > 0:14:30This is going to be a really tough challenge for them.
0:14:32 > 0:14:34Just have another taste.
0:14:35 > 0:14:37- A little bit more?- No, it's fine.
0:14:37 > 0:14:39Are you sure?
0:14:39 > 0:14:40It's fine.
0:14:41 > 0:14:45The Gangotras are serving three Indian-themed nibbles.
0:14:45 > 0:14:48Fried spicy potato balls known as batata vada...
0:14:51 > 0:14:52..and finally...
0:14:57 > 0:14:58These are our favourite nibbles.
0:14:58 > 0:15:00There are elements that we all love
0:15:00 > 0:15:05and it's representative of our whole family, I think.
0:15:05 > 0:15:09I'm starting the mixture for the spring rolls. A pinch of turmeric.
0:15:09 > 0:15:11I'm concentrating because normally this is my duty
0:15:11 > 0:15:12at big family weddings.
0:15:12 > 0:15:17They put the orders in and I have to shell out 200-odd spring rolls.
0:15:17 > 0:15:18She makes so many to make sure
0:15:18 > 0:15:22that everyone leaves with a full tummy and is fully satisfied.
0:15:22 > 0:15:24OK, guys, can you taste, please?
0:15:26 > 0:15:29Are you happy with that?
0:15:29 > 0:15:33They're bringing their Indian traditional food
0:15:33 > 0:15:36into something that's Chinese, which is quite unusual.
0:15:36 > 0:15:40I like that fusion. A little concerned it might be a bit greasy.
0:15:41 > 0:15:43You know, every time you cook something,
0:15:43 > 0:15:45it always tells us something about you.
0:15:45 > 0:15:48What is this whole meal going to say about you?
0:15:48 > 0:15:53It's basically a testament to our mums, dads, aunties, uncles,
0:15:53 > 0:15:56whoever we've been watching through growing up,
0:15:56 > 0:15:58cooking their things and putting our spin on it, as well.
0:15:58 > 0:16:02It's an honour, as well, and sort of an ode to them.
0:16:02 > 0:16:05I already feel the weight of all of them looking on us.
0:16:05 > 0:16:06That's a lot of weight!
0:16:10 > 0:16:13So we're doing pork and apple as a general theme.
0:16:13 > 0:16:15So every single course contains either pork or apple,
0:16:15 > 0:16:18and a lot of them contain both.
0:16:18 > 0:16:21So it's sort of a celebration of those flavour combinations.
0:16:21 > 0:16:24For their nibbles, the Pigotts are making bite-sized...
0:16:28 > 0:16:29..and a mini...
0:16:34 > 0:16:37Ah, smelling really good. The pork's smelling good, lads.
0:16:37 > 0:16:39That's good.
0:16:39 > 0:16:43The Pigotts have come in with a declaration of pork, really.
0:16:43 > 0:16:48They really got three very heavy pork-based nibbles.
0:16:48 > 0:16:51Matt, just try this. Just for spice levels.
0:16:51 > 0:16:53Really good flavours. Mm. Nice little bit of spice.
0:16:53 > 0:16:54You know what I mean? Bit more?
0:16:54 > 0:16:57I wouldn't have anything smoky. No, I wouldn't.
0:16:57 > 0:16:59No, no, don't. It's come to me.
0:16:59 > 0:17:00- Yeah.- No.
0:17:00 > 0:17:02- Don't add any more.- OK, good.
0:17:02 > 0:17:05- Nice. It grows on you, spice-wise. - HE LAUGHS
0:17:06 > 0:17:09They're very good on flavours, the Pigotts, they really are -
0:17:09 > 0:17:11but what is worrying me on this
0:17:11 > 0:17:14is it's going to be too big a portion.
0:17:14 > 0:17:16Tacos do not come tiny, tiny, tiny, mini,
0:17:16 > 0:17:19cos we're talking about, we asked for nibbles.
0:17:23 > 0:17:25Ed, did you get any advice from Mum?
0:17:25 > 0:17:28I cooked up my starter for Mum, and the main.
0:17:28 > 0:17:32She came over last weekend and we had a little test drive.
0:17:32 > 0:17:33She had a few pointers to make.
0:17:33 > 0:17:36I don't know if I've put any of them into the final recipe -
0:17:36 > 0:17:38sorry, Mum - but she was...
0:17:38 > 0:17:39It's definitely good to practise it
0:17:39 > 0:17:41and cook for her, and it was a nice thing to do -
0:17:41 > 0:17:43slightly less stress than this.
0:17:43 > 0:17:46So you've asked advice from Mum, and then not listened to her?
0:17:46 > 0:17:47Well, she gave advice,
0:17:47 > 0:17:49I'm not sure I actually asked advice.
0:17:49 > 0:17:51Matt, what would it mean to win?
0:17:51 > 0:17:54I entered originally as a joke, to wind these two up,
0:17:54 > 0:17:57and slowly but surely it's gone further and further down the line.
0:17:57 > 0:17:59Now, you know, we're in with a chance of winning it.
0:17:59 > 0:18:01There's a one in three chance and it's really exciting, isn't it?
0:18:01 > 0:18:03Yes. Oh, I've lost count now.
0:18:07 > 0:18:08- Bubs, do you need the garlic?- Yeah.
0:18:08 > 0:18:12- Have you done your garlic? - Yeah, I've done my garlic.
0:18:12 > 0:18:14I'm worried the smell of garlic staying in my fingers
0:18:14 > 0:18:18for numerous hours after this challenge.
0:18:18 > 0:18:21Families, you've had 45 minutes.
0:18:21 > 0:18:24I'm just going to go grab my risotto and start the balls.
0:18:24 > 0:18:26How are the leaves, the sage, coming on, Jane?
0:18:26 > 0:18:27It's coming on.
0:18:29 > 0:18:34In 45 minutes, the families must serve all three rounds of nibbles...
0:18:34 > 0:18:36That's all right.
0:18:36 > 0:18:39..and continue with their main courses.
0:18:42 > 0:18:43Hello, Betty.
0:18:43 > 0:18:46- Hi, Giorgio.- You know, they are my favourite thing in the world,
0:18:46 > 0:18:48- arancini.- No pressure, then, Betty.
0:18:48 > 0:18:51- What's in the stuffing? - We've got fontina,
0:18:51 > 0:18:56buffalo mozzarella, sun-dried tomatoes and chopped pistachios.
0:18:56 > 0:18:58- Wow!- Yeah.
0:18:58 > 0:19:01Very, very unusual stuffing, isn't it?
0:19:01 > 0:19:04Does it say something about your family, that?
0:19:04 > 0:19:05Yeah, it's a mismatch...
0:19:06 > 0:19:08..of everybody.
0:19:08 > 0:19:09We're oddballs!
0:19:14 > 0:19:16We've got to get the chicken on, guys.
0:19:16 > 0:19:18Start burning the chillies, please.
0:19:18 > 0:19:19- The massive ones, yeah?- Yeah.
0:19:19 > 0:19:22- Split them open?- No.- High heat. - High heat, cover the pan.
0:19:24 > 0:19:27Lorna's in charge of the Gangotras' second set of nibbles -
0:19:27 > 0:19:29the chilli chicken.
0:19:29 > 0:19:31Basically, green chilli's gone into the pan.
0:19:31 > 0:19:35We want them to explode, burst open, all that chilli oil coming out.
0:19:35 > 0:19:38It's that chilli oil that's going to be seasoned with ginger, garlic,
0:19:38 > 0:19:39onions, a bit of soy sauce,
0:19:39 > 0:19:43and then the chicken will go in and it will just cook in that.
0:19:43 > 0:19:44It's a family favourite.
0:19:44 > 0:19:47- We all love it.- The chilli chicken
0:19:47 > 0:19:48my mum used to make growing up
0:19:48 > 0:19:51and Bobby and Lorna's mum still makes to this day,
0:19:51 > 0:19:54and it's such a favourite when we have company.
0:19:55 > 0:19:57Right, I'm going to need to start prepping my pork chops.
0:19:57 > 0:19:59Eldest brother Matt is responsible
0:19:59 > 0:20:03for the Pigotts' next pork-themed nibble.
0:20:03 > 0:20:05It's going to be basically a strip of pork chop
0:20:05 > 0:20:07with some onion sage marmalade,
0:20:07 > 0:20:11crispy fried sage leaf, and then a little strip of crackling.
0:20:11 > 0:20:13I think they're cooking, like, a piece of meat
0:20:13 > 0:20:15and they're cooking, like, a little pork chop.
0:20:15 > 0:20:17It can be very difficult to eat it.
0:20:17 > 0:20:18I'm not worried about the flavour,
0:20:18 > 0:20:21I'm worried more about size and texture on this.
0:20:21 > 0:20:25The crackling, I'm going to put it in the oven for about 10-15 minutes,
0:20:25 > 0:20:26until it's nice and crispy.
0:20:26 > 0:20:28It's something that you can eat quite easily
0:20:28 > 0:20:30but still adds a nice crunch to the pork chop.
0:20:30 > 0:20:32OK, remind me to check the crackling,
0:20:32 > 0:20:34probably in five minutes.
0:20:34 > 0:20:36I'm going to start cooking this pork, guys, OK?
0:20:36 > 0:20:38Yeah, good idea.
0:20:38 > 0:20:41OK, guys, I'm going to start frying the vadas.
0:20:41 > 0:20:44- Try one and see. - I'm just going to fry the balls.
0:20:44 > 0:20:45We're going down.
0:20:46 > 0:20:50Families, ten minutes till your nibbles need to be served.
0:20:50 > 0:20:52Right, everything needs to be happening now, then.
0:20:52 > 0:20:56The cheese string fries, so, they're really thinly cut.
0:20:57 > 0:20:58How brown would you take these?
0:20:58 > 0:21:00Quite, because you want them crispy.
0:21:00 > 0:21:02Yeah, they look good. Well done.
0:21:02 > 0:21:03OK, where should I plate up?
0:21:03 > 0:21:05You're doing it. It's going to be perfect.
0:21:06 > 0:21:08Any chance we can get the spoons here?
0:21:08 > 0:21:11- Do you want me to? - Don't you touch anything.
0:21:11 > 0:21:14Just searing the scallops. Just want a nice caramelisation.
0:21:16 > 0:21:18Nice. I'm happy with that, yeah.
0:21:18 > 0:21:20So this is the most stressful part -
0:21:20 > 0:21:21the bit I wasn't looking forward to.
0:21:25 > 0:21:279, 10, 11, 12, 13, 14, 15, 16.
0:21:27 > 0:21:29No, don't just abandon your capers.
0:21:36 > 0:21:39- Guys, you have two minutes. - These...- I'm coming.
0:21:39 > 0:21:40I can't be in two places at once.
0:21:42 > 0:21:43Yeah, crack on, Matt. Crack on.
0:21:45 > 0:21:47Guys, judges are ready.
0:21:47 > 0:21:49Please serve your nibbles now.
0:21:49 > 0:21:51That's one bite. That's nice.
0:21:51 > 0:21:52- Tikka?- Yeah.
0:21:54 > 0:21:55Well played, mate.
0:21:57 > 0:21:59Don't you trip me up.
0:21:59 > 0:22:02- OK, really careful, guys. Do not drop it.- OK, ready.
0:22:02 > 0:22:04Particularly you, clumsy Sam.
0:22:08 > 0:22:11Our families were asked to serve three sets of nibbles.
0:22:12 > 0:22:15One family member will hear the judges' comments,
0:22:15 > 0:22:19the others must continue with their main courses.
0:22:19 > 0:22:21Mum, can we just to check how much garlic you need,
0:22:21 > 0:22:22cos I think... Is that enough?
0:22:22 > 0:22:24Sigh of relief. We got it all out on time.
0:22:24 > 0:22:25It all looked really good.
0:22:25 > 0:22:27- Well done, guys. - That is so impressive.- Yeah.
0:22:27 > 0:22:30- Really, really nice. - Oh, that is so clever.
0:22:32 > 0:22:36The Charleses have made arancini balls with an arrabbiata sauce,
0:22:36 > 0:22:41scallops on caper and parsley butter and butternut squash soup.
0:22:42 > 0:22:45So that's butternut squash soup, yeah?
0:22:45 > 0:22:47What's that little oily bit on top?
0:22:47 > 0:22:48- Olive oil.- Olive oil.
0:23:00 > 0:23:03I think that butternut squash soup, it's a really nice flavour,
0:23:03 > 0:23:06but the oil is too much.
0:23:06 > 0:23:09I've got oil immediately on my lips.
0:23:09 > 0:23:11The arancini.
0:23:11 > 0:23:15The rice is slightly a little bit undercooked for an arancini...
0:23:15 > 0:23:18..and I'm very disappointed with the sauce.
0:23:18 > 0:23:20I don't really like the sauce.
0:23:20 > 0:23:22It's too strong. It really doesn't work with it.
0:23:22 > 0:23:24I think the scallop's very well-cooked.
0:23:24 > 0:23:27It's seasoned properly, the capers with the butter coming through,
0:23:27 > 0:23:30I think you've done a good job with that.
0:23:30 > 0:23:31- Thank you very much. - Thank you very much.
0:23:35 > 0:23:38How are you feeling now that one piece of your puzzle
0:23:38 > 0:23:40- is out there being judged? - Bless Monika,
0:23:40 > 0:23:43she's there to take the lamb to slaughter, as they say.
0:23:49 > 0:23:52The Gangotras' nibbles are fried spicy potato balls
0:23:52 > 0:23:53called batata vada,
0:23:53 > 0:23:57lamb spring rolls with mint and yoghurt dip,
0:23:57 > 0:23:59and chilli chicken bites.
0:23:59 > 0:24:01So spring rolls.
0:24:01 > 0:24:02Dip it in here.
0:24:16 > 0:24:17Our spice girl.
0:24:19 > 0:24:21That is really, really delicious.
0:24:21 > 0:24:24The chicken is perfectly cooked,
0:24:24 > 0:24:27it's got this really beautiful, sweet flavour
0:24:27 > 0:24:28on top of the spice.
0:24:28 > 0:24:32Your chilli, absolutely delicious.
0:24:32 > 0:24:33Seriously yummy.
0:24:33 > 0:24:35I could have had another one of those.
0:24:35 > 0:24:39Your little potato balls, a little doughy...
0:24:39 > 0:24:41- OK.- ..but good flavour.
0:24:41 > 0:24:43I love the potato.
0:24:43 > 0:24:47A lot of flavour coming through, and this is what I really like.
0:24:47 > 0:24:49I think those spring rolls are wonderful and not spicy.
0:24:49 > 0:24:51I taste all the herbs.
0:24:51 > 0:24:54- Thank you.- And the sauce is really complementing,
0:24:54 > 0:24:56absolutely perfect with that sweetness.
0:24:56 > 0:24:58- Really spot on.- Thank you.
0:24:58 > 0:25:01- Thank you very much.- Thank you. - Thank you very much.- Thank you.
0:25:01 > 0:25:03How do you reckon it's going to go, then?
0:25:03 > 0:25:06I have no idea. It looked like we wanted it to look,
0:25:06 > 0:25:09so I'm pleased with that. Whilst Ed's getting slated outside!
0:25:09 > 0:25:11Don't say that.
0:25:11 > 0:25:13The Pigotts have made mini ham, egg and chips,
0:25:13 > 0:25:16smoked chilli pork tacos,
0:25:16 > 0:25:19and a pork chop with crackling and sage and onion marmalade.
0:25:19 > 0:25:23- Quite big.- Big portions are nice, aren't they?
0:25:23 > 0:25:25- This is boy portions?- Yes.- OK.
0:25:36 > 0:25:40Your take on your egg, bacon and chips...
0:25:40 > 0:25:41..I like those little chips.
0:25:41 > 0:25:43Actually, I like the way you've done that.
0:25:43 > 0:25:45The flavour is delicious.
0:25:45 > 0:25:47You've got it in one.
0:25:47 > 0:25:49The taco is beautifully spiced,
0:25:49 > 0:25:50really nice and crispy.
0:25:50 > 0:25:53No grease. Really lovely bite to that.
0:25:53 > 0:25:56I think that crispiness of the biscuit underneath,
0:25:56 > 0:25:58you've done really well.
0:25:58 > 0:26:01Everything in there, it's beautifully balanced -
0:26:01 > 0:26:04but I would have liked a little tinier portion.
0:26:05 > 0:26:09The little pork. It's a bit too much chewing.
0:26:09 > 0:26:13The pork belly - the skin is far too hard,
0:26:13 > 0:26:16but it carries a fantastic flavour with the onions.
0:26:16 > 0:26:17The onions is beautiful in it.
0:26:19 > 0:26:20The crispiness of the pork -
0:26:20 > 0:26:22but, actually, a bit worried about my fillings.
0:26:22 > 0:26:25For me, it was too much - too much pork in the mouth.
0:26:25 > 0:26:27It should have been daintier.
0:26:27 > 0:26:29But the flavour is delicious.
0:26:29 > 0:26:30Perfect.
0:26:32 > 0:26:34- Oh, they're on their way back. - Oh, right.
0:26:34 > 0:26:36Nice. I wonder what they got.
0:26:36 > 0:26:38Give us a thumbs up or a thumbs down.
0:26:40 > 0:26:41Thumbs up.
0:26:41 > 0:26:43Ours was mixed.
0:26:43 > 0:26:45Mixed? Was it worst?
0:26:45 > 0:26:46No, it wasn't awful at all.
0:26:46 > 0:26:48Loved the flavour, loved everything.
0:26:48 > 0:26:51- Oh, fantastic. - Spring rolls, smashed it.
0:26:51 > 0:26:52Honest to God, smashed it.
0:26:52 > 0:26:54The scallop's perfect.
0:26:54 > 0:26:57- Go on!- Yeah, yeah.- Yes!
0:26:57 > 0:27:00- Not so keen on the arancini. - Arancini? Oh, my God.
0:27:00 > 0:27:01Why? What's wrong with the arancini?
0:27:01 > 0:27:03Basically, it was a little bit underdone.
0:27:03 > 0:27:05They both really liked your tacos.
0:27:05 > 0:27:07They said they were little bit big.
0:27:07 > 0:27:09Both really liked my ham, egg and chips.
0:27:09 > 0:27:11Rosemary said they were a little bit big.
0:27:11 > 0:27:14Giorgio didn't say that. Yours didn't go down so well, I'm afraid.
0:27:14 > 0:27:15Oh, really? They didn't like the...
0:27:15 > 0:27:17- They didn't like it at all? - No, it wasn't... No.
0:27:17 > 0:27:21He just said he thought the risotto was a bit undercooked.
0:27:21 > 0:27:22It's really nice.
0:27:22 > 0:27:25It was really, like, you're out there and it's so intense,
0:27:25 > 0:27:29but everyone did really well. Everyone. Congratulations.
0:27:29 > 0:27:31The Gangotras nailed everything.
0:27:31 > 0:27:33- Cool. Right, come on, then. - Let's crack on.
0:27:33 > 0:27:36Now, the families must race to complete their main course,
0:27:36 > 0:27:40enough to feed eight people in less than two hours.
0:27:40 > 0:27:43Right, I need to crack... Oh, thank you, everybody.
0:27:44 > 0:27:48We've got a lot going on. We've got a lot to do early on so, yeah,
0:27:48 > 0:27:50we're going to be hard-pushed.
0:27:50 > 0:27:51- Fill me in. What can I do?- OK, so...
0:27:51 > 0:27:53Am I chopping, cutting, peeling?
0:27:53 > 0:27:55Just cut the shallots?
0:27:55 > 0:27:58The atmosphere in this kitchen is electric at the moment.
0:27:58 > 0:28:00You need to do garlic.
0:28:00 > 0:28:02Bobby, Garlic, please, before the onion. Garlic.
0:28:02 > 0:28:04- OK. - WHISPERS:- She's so bossy.
0:28:04 > 0:28:10The thing about this is that all three families are so different.
0:28:10 > 0:28:12They're different, but they're all so good.
0:28:13 > 0:28:18They've invested so much time and energy into this final.
0:28:18 > 0:28:22They really all want it, and that's what I find so exciting.
0:28:22 > 0:28:24Hello.
0:28:24 > 0:28:27- I'm concentrating.- I know. - It's my concentration face.
0:28:27 > 0:28:30As a main, we're going to have...?
0:28:30 > 0:28:33For a main, we've got salmon curry,
0:28:33 > 0:28:35which is going to be the main dish,
0:28:35 > 0:28:36which is a fusion of Bobby's and I.
0:28:36 > 0:28:39- That story's very interesting, actually.- What is the story?
0:28:39 > 0:28:41She had to go out and she started making the curry
0:28:41 > 0:28:44and she's like, "I've got an appointment, I'll be back in a bit.
0:28:44 > 0:28:46"Can you do this, this, this and this?"
0:28:46 > 0:28:48I said, "Yeah, yeah." I really wasn't listening.
0:28:48 > 0:28:50So I just added what I thought it needed
0:28:50 > 0:28:52and it fused into this Thai, Goan, Indian...
0:28:52 > 0:28:54Well, sometimes, you know, in the kitchen,
0:28:54 > 0:28:57- big mistakes makes big dishes. - It's a bit like penicillin!
0:28:57 > 0:29:00- It was sabotage, actually. - It wasn't sabotage!
0:29:00 > 0:29:03It definitely says something about Bob, and our relationship -
0:29:03 > 0:29:05and Lorna was quite famous for her salmon recipe,
0:29:05 > 0:29:08so we've taken all three and Bobby emulated Lorna's original recipe,
0:29:08 > 0:29:11and then I added to it, so it's really our three...
0:29:11 > 0:29:14So it is your recipe for real, this one?
0:29:15 > 0:29:17To go with their salmon curry,
0:29:17 > 0:29:20the Gangotras are making a spiced yoghurt dish called kadhi
0:29:20 > 0:29:25with vegetable fritters known as pakoras, and baingan ka bharta -
0:29:25 > 0:29:27smoked aubergine in a spiced tomato sauce -
0:29:27 > 0:29:31with flatbreads called missi roti.
0:29:31 > 0:29:32So in the base of the salmon curry,
0:29:32 > 0:29:37you've actually got the cumin, the curry leaves, the garlic,
0:29:37 > 0:29:39the ginger, the chilli, the onion.
0:29:39 > 0:29:40I'm excited about this.
0:29:40 > 0:29:42I don't think they will go wrong with the sauce.
0:29:42 > 0:29:45Where they could go wrong is overcooking the salmon.
0:29:45 > 0:29:47If the salmon isn't right, no matter how good the sauce is,
0:29:47 > 0:29:50that will spoil the whole thing.
0:29:50 > 0:29:51Salmon is a very delicate fish.
0:29:51 > 0:29:53That element goes right at the end.
0:29:53 > 0:29:55It's going to be poached in the sauce,
0:29:55 > 0:29:57which is why the sauce is so important.
0:29:57 > 0:30:00I've got to get that sauce right. If I don't get the sauce right,
0:30:00 > 0:30:02even down to the consistency,
0:30:02 > 0:30:05it's not going to poach the fish properly.
0:30:05 > 0:30:06Any injuries, Dan?
0:30:06 > 0:30:08Zero.
0:30:08 > 0:30:11Dan starts by prepping the garnish for the Charleses' main course.
0:30:11 > 0:30:13I just crisscross-ed...
0:30:13 > 0:30:16- Crisscross-ed?- Is that a word?
0:30:16 > 0:30:18Crisscrossed my game chips.
0:30:18 > 0:30:22Thinly-sliced white and purple potatoes and parsnips,
0:30:22 > 0:30:24crinkle-cut cut on a mandoline.
0:30:24 > 0:30:27I think they're traditionally served with grouse and things like that,
0:30:27 > 0:30:28but we're not today.
0:30:28 > 0:30:30We're serving it with a cacciatore.
0:30:30 > 0:30:33Just provide a bit of extra texture.
0:30:33 > 0:30:34They taste lovely.
0:30:34 > 0:30:37You can't go wrong with salted potato chips, basically.
0:30:37 > 0:30:39The game chips will accompany their main dish -
0:30:39 > 0:30:41an Italian stew called...
0:30:43 > 0:30:44..served with...
0:30:50 > 0:30:54One, two, three, four, five.
0:30:54 > 0:30:56I'm just going to brown the chicken off.
0:30:56 > 0:30:59Every time that I brown the chicken at home,
0:30:59 > 0:31:01I've always burnt it.
0:31:01 > 0:31:03These have actually done quite well.
0:31:05 > 0:31:07This is the base of the cacciatore.
0:31:07 > 0:31:09It actually was one of the oldest recipes.
0:31:09 > 0:31:11It has wild mushrooms in, as well.
0:31:11 > 0:31:13That goes back to it being a hunters' dish.
0:31:13 > 0:31:15Giorgio will definitely be familiar with it,
0:31:15 > 0:31:17so we'll have to make sure that the flavours are bang on.
0:31:18 > 0:31:20My grandmother used to cook a fantastic...
0:31:20 > 0:31:22- But it's simple food. - ..chicken cacciatore.
0:31:22 > 0:31:25What I really like about that, it is one of these dishes
0:31:25 > 0:31:27that goes in the middle of the plates,
0:31:27 > 0:31:30and whoever cook it sits down with you to have it -
0:31:30 > 0:31:33he's not in the kitchen, preparing something.
0:31:33 > 0:31:35- Real...- It's a convivial dish.
0:31:35 > 0:31:39I am excited. But it is simple and it's got to be right.
0:31:39 > 0:31:40It's got to be right.
0:31:42 > 0:31:46So, Jean, what I love about you is you guys are always smiling.
0:31:46 > 0:31:48You and Betty are close, but I've noticed
0:31:48 > 0:31:51- you've got a special bond with Dan. - Well, yes.
0:31:51 > 0:31:53How did that happen? It's more like he's your son.
0:31:53 > 0:31:54DAN LAUGHS
0:31:54 > 0:31:58About three and a half years ago, I was diagnosed with breast cancer.
0:31:58 > 0:32:00- That is terrible. - I had all this treatment.
0:32:00 > 0:32:01Yeah, and I had chemotherapy,
0:32:01 > 0:32:03and we all went together.
0:32:03 > 0:32:05Dan didn't miss one chemo session with Mum.
0:32:05 > 0:32:07- No, he didn't.- Not one.
0:32:07 > 0:32:10He went to more than I did! No...
0:32:10 > 0:32:13So every chemo day was a really good day.
0:32:13 > 0:32:14It was a good day out.
0:32:14 > 0:32:17- I wouldn't recommend it, but... - SHE LAUGHS
0:32:17 > 0:32:18So you'd all go together?
0:32:18 > 0:32:20We always went out to eat and we always had a good laugh.
0:32:20 > 0:32:22And is that how you started cooking together?
0:32:22 > 0:32:23I think we've always cooked.
0:32:23 > 0:32:25I've always cooked for them, they've cooked for me.
0:32:25 > 0:32:27We've always done cooking together.
0:32:27 > 0:32:28This was a real bonding session.
0:32:28 > 0:32:31That is what brought us really close -
0:32:31 > 0:32:33and since then, I just think you've got to enjoy every day.
0:32:41 > 0:32:44Wow, that is fragrant breadcrumb.
0:32:44 > 0:32:45Have a whiff of that.
0:32:46 > 0:32:48Mmm, that's well nice. Is it basil?
0:32:48 > 0:32:50Basil, oregano and parsley.
0:32:50 > 0:32:54We've got stuffing here. It's breadcrumbs with some herbs.
0:32:54 > 0:32:56Then we've got the sobrasada.
0:32:56 > 0:32:59Oh, hello! I didn't know you spoke fluent Spanish.
0:32:59 > 0:33:00I've been practising at night school.
0:33:00 > 0:33:02Give me the name again.
0:33:02 > 0:33:04- Sobrasada.- Yeah, perfection. - Thank you.
0:33:04 > 0:33:07Continuing with their pork and apple theme,
0:33:07 > 0:33:08the Pigotts are making...
0:33:24 > 0:33:26There's loads of paprika, loads of garlic on that.
0:33:26 > 0:33:28- Get that noz in there, Sam. - You know it's from Majorca, yeah?
0:33:28 > 0:33:31You get them either wrapped in red string, and it means they're spicy,
0:33:31 > 0:33:33or white string, and it means it's normal.
0:33:33 > 0:33:37- So this is a normal one. - I did not know that.- Yeah.
0:33:37 > 0:33:40Right, this is the oiliest thing in the world.
0:33:40 > 0:33:41Gosh, it's oily.
0:33:41 > 0:33:45This mixture will be stuffed inside the pork tenderloin.
0:33:45 > 0:33:48This is the centrepiece of the whole dinner.
0:33:48 > 0:33:51It's a fine line to get the inside cooked as well as the outside,
0:33:51 > 0:33:53so it's not overcooked.
0:33:53 > 0:33:54It's really tricky.
0:33:55 > 0:33:57- OK.- Sam, are you done with the thing yet?
0:33:57 > 0:34:01- Yeah.- Can I ask you, do you feel overdosed with pork a bit?
0:34:01 > 0:34:03- I don't think so. - I think we wanted to try and show
0:34:03 > 0:34:05how much we could do with one thing.
0:34:05 > 0:34:08You know, really test ourselves to try and produce a menu with just
0:34:08 > 0:34:10one ingredient, and really push it.
0:34:10 > 0:34:13That's what I thought. What do you think that this whole meal tells me
0:34:13 > 0:34:16- about your family? - It shows we are quite adventurous,
0:34:16 > 0:34:17we've got good basic skills
0:34:17 > 0:34:21and we're not afraid of putting flavours together.
0:34:21 > 0:34:23- You OK?- I'm cool.
0:34:23 > 0:34:25I'm going to check on my aubergines and start scooping that out.
0:34:25 > 0:34:26Yes, please, do that.
0:34:28 > 0:34:29I just need the blender.
0:34:33 > 0:34:35This is the curry. This is one of the accompaniments...
0:34:35 > 0:34:37..but in my eyes it's a main attraction, as well.
0:34:37 > 0:34:40Punjabi curry consists of a thick gravy
0:34:40 > 0:34:44made with chickpea flour, yoghurt and spices, with pakoras.
0:34:44 > 0:34:46So in India, it's so hot there
0:34:46 > 0:34:48they make their own yoghurt every night,
0:34:48 > 0:34:51just bung it in a hot space and you get this live yoghurt.
0:34:51 > 0:34:55This is what we use for the curry because it gives a nice sourness.
0:34:58 > 0:34:59In the Charleses' kitchen,
0:34:59 > 0:35:02Dan's game chips are ready for frying.
0:35:02 > 0:35:05I haven't seen those sort of chips for a long time.
0:35:05 > 0:35:06Game chips?
0:35:07 > 0:35:10The only thing that's worrying me, I have to say this to you,
0:35:10 > 0:35:13how long has he been on those chips?
0:35:13 > 0:35:15But there's a touch of magic.
0:35:15 > 0:35:16Well, OK.
0:35:16 > 0:35:19I tell you what, they better be magic.
0:35:19 > 0:35:20They better be good!
0:35:20 > 0:35:22Cos if they're not magic, they are in trouble.
0:35:24 > 0:35:25The pork needs to go in.
0:35:28 > 0:35:30It really honks of pig over here, lads.
0:35:30 > 0:35:32On the Pigotts' bench,
0:35:32 > 0:35:34Matt has moved on to the pork belly croquettes.
0:35:36 > 0:35:40Not too big. I'd do it more to there myself.
0:35:40 > 0:35:41Would you? I wouldn't.
0:35:41 > 0:35:43I don't know, I think it's too big.
0:35:43 > 0:35:45- ROSEMARY:- Have you seen the size of the croquettes?
0:35:45 > 0:35:48- Yeah, that's the croquettes. - See how big they are!
0:35:48 > 0:35:50That is croquettes for a giant!
0:35:51 > 0:35:53Lads, do you want me to just make them smaller?
0:35:53 > 0:35:54No, do that. Carry on.
0:35:55 > 0:35:59Guys, 15 minutes till your mains are served.
0:35:59 > 0:36:0015 minutes.
0:36:05 > 0:36:06Can you try that?
0:36:10 > 0:36:12That's really nice.
0:36:12 > 0:36:15- Yeah, that's brilliant. - Check the consistency of your sauce.
0:36:15 > 0:36:17- That's perfect. - You want it more blitzed?- No.
0:36:17 > 0:36:19I'm not worried at all about the sauce.
0:36:19 > 0:36:25All I'm worried is they cut the salmon very, very small.
0:36:25 > 0:36:27Very, very easy to overcook it.
0:36:27 > 0:36:29Can you just put the sauce on top of the salmon
0:36:29 > 0:36:31and cover that for five minutes, because it has to poach the sauce?
0:36:34 > 0:36:36This is the white bean mash.
0:36:36 > 0:36:38Heated some olive oil, some lemon, some rosemary
0:36:38 > 0:36:40and I've just dropped the beans in.
0:36:40 > 0:36:42So, haricot beans, butter beans and cannellini beans.
0:36:42 > 0:36:43It's not meant to be like mash.
0:36:43 > 0:36:46It's meant to be knobbly and bubbly and rustic.
0:36:46 > 0:36:47Taste.
0:36:48 > 0:36:51Oh, my God, yeah. That's really tasty.
0:36:51 > 0:36:54Five minutes left before your mains have to be served.
0:36:54 > 0:36:57Have you got your croquettes in, Matt?
0:36:57 > 0:36:59Yeah. The croquettes are in. I'm going to slice up the pork.
0:36:59 > 0:37:00Yeah.
0:37:05 > 0:37:07- How were they?- The potato wasn't quite crispy enough.
0:37:10 > 0:37:12This is the first missi roti.
0:37:12 > 0:37:14It gives it the finishing touch.
0:37:14 > 0:37:15It makes it moreish.
0:37:18 > 0:37:19Sam, do you need a hand with anything?
0:37:19 > 0:37:22- No, I'm just preparing now.- Is everything served except your sauce?
0:37:22 > 0:37:24- The chickpeas are on, Sam?- Yeah.
0:37:24 > 0:37:26Yeah, the sauce is looking fine.
0:37:26 > 0:37:29That looks really good. Keep that up.
0:37:29 > 0:37:31Do you want the cacciatore out now?
0:37:31 > 0:37:33Watch your backs, guys.
0:37:33 > 0:37:35- Looking lovely.- Right.
0:37:37 > 0:37:39Bobs, we've got to serve up that salmon, please.
0:37:39 > 0:37:40Yeah. Just get me the bowl.
0:37:42 > 0:37:44Families, it's time to serve your mains.
0:37:45 > 0:37:48- Focaccia, focaccia? - It's on there.
0:37:58 > 0:38:00Well done, lads. Look at that.
0:38:02 > 0:38:04With less than an hour left,
0:38:04 > 0:38:06the families must now finish their desserts.
0:38:06 > 0:38:09There will be no time to hear the judges' comments
0:38:09 > 0:38:11on their main courses until later.
0:38:12 > 0:38:14Back in we go.
0:38:14 > 0:38:16Let's tidy up a bit. Where's the rice?
0:38:16 > 0:38:18- Are you all right? - I'm hungry!
0:38:18 > 0:38:20Do you want to stop for a snack?!
0:38:23 > 0:38:27For their main course, the Charleses have made chicken cacciatore
0:38:27 > 0:38:31topped with game chips, served with white bean mash,
0:38:31 > 0:38:32garlic green beans,
0:38:32 > 0:38:35charred chicory and a rosemary focaccia bread.
0:38:38 > 0:38:40- Let's go for it.- Let's go for it.
0:38:49 > 0:38:51I think the chicken is cooked perfectly.
0:38:51 > 0:38:55- Yeah.- It comes apart, it's got a very beautiful flavour.
0:38:55 > 0:38:58I think that little bit of chilli coming through, I really like it.
0:38:58 > 0:39:00I do like that bean mash.
0:39:00 > 0:39:02It's got some good depth to that.
0:39:02 > 0:39:04That really is well seasoned as well.
0:39:04 > 0:39:07And that focaccia is delicious.
0:39:09 > 0:39:13But the chips are a complete and utter disaster.
0:39:13 > 0:39:14Disappointing.
0:39:14 > 0:39:16Yeah, they flap like that.
0:39:20 > 0:39:22The Pigotts' mains are pork tenderloin
0:39:22 > 0:39:24with a sobrasada side of stuffing,
0:39:24 > 0:39:26with sides of pork belly croquettes,
0:39:26 > 0:39:29chickpeas in spicy tomato sauce,
0:39:29 > 0:39:33roast broccoli and an apple and fennel salad with a cider sauce.
0:39:40 > 0:39:41I'm going to start off with the pork.
0:39:41 > 0:39:43I think the stuffing is extremely good.
0:39:43 > 0:39:45I like the taste of that, I think that works.
0:39:45 > 0:39:48The pork, with all the amount of work that went into that,
0:39:48 > 0:39:52and the ham and everything else, it carries a very good flavour.
0:39:52 > 0:39:55These croquettes, it's almost like a main course
0:39:55 > 0:39:56rather than part of a dish.
0:39:56 > 0:39:59I mean, it is enormous!
0:39:59 > 0:40:01And obviously they don't get so warm inside
0:40:01 > 0:40:03because they haven't had the chance.
0:40:03 > 0:40:07The flavour, all the flavouring here is really good.
0:40:11 > 0:40:14The Gangotras' main is salmon curry,
0:40:14 > 0:40:15kadhi and pakoras,
0:40:15 > 0:40:20smoked aubergine in spiced tomato sauce and missi roti.
0:40:27 > 0:40:33Well, first of all I think the roti is absolutely delicious.
0:40:33 > 0:40:35- It looks fantastic. - I mean, it's tasty, it's textured,
0:40:35 > 0:40:37it's got everything going on about it -
0:40:37 > 0:40:41but to me the star of the show is that salmon.
0:40:41 > 0:40:43It melts in the mouth. It could not be better.
0:40:43 > 0:40:48It's so balanced, so perfectly cooked.
0:40:48 > 0:40:52As fish curry goes, this is the best fish curry that I've had in my life.
0:40:57 > 0:40:58Yeah, crack on, boys.
0:40:59 > 0:41:00Time is running out.
0:41:00 > 0:41:03Literally, I don't think we rest for a second
0:41:03 > 0:41:05in this four and a half hours, so...
0:41:05 > 0:41:06Just straight on.
0:41:07 > 0:41:10The families must complete their desserts
0:41:10 > 0:41:12enough to feed eight people.
0:41:12 > 0:41:16Betty's dad, Andy, we're both big fans of espresso martinis.
0:41:16 > 0:41:18Whenever he comes up we end up having far too many
0:41:18 > 0:41:20and having sore heads.
0:41:20 > 0:41:22So we're doing our little cocktail spin on it
0:41:22 > 0:41:24and we're doing espresso martini tiramisu.
0:41:24 > 0:41:27As well as espresso martini tiramisu,
0:41:27 > 0:41:28the Charleses are making...
0:41:33 > 0:41:35There's two things I like in life -
0:41:35 > 0:41:40one is espresso and the second one is espresso martini.
0:41:40 > 0:41:42Espresso martini and tiramisu mixed together,
0:41:42 > 0:41:44I cannot imagine anything better than that.
0:41:46 > 0:41:48My God, this takes some folding.
0:41:48 > 0:41:52I am now making my...
0:41:52 > 0:41:54Well, they're called ladyfingers.
0:41:54 > 0:41:57- What are they called, Dan? - Savoiardi.
0:41:57 > 0:42:00So I'm trying to ensure that I keep all the air in.
0:42:00 > 0:42:02They're a fatless sponge.
0:42:04 > 0:42:08I can see the Charleses are cooking their own savoiardi.
0:42:08 > 0:42:10That is courageous.
0:42:10 > 0:42:11I don't know many chefs who do that.
0:42:11 > 0:42:14Time is of essence to do this,
0:42:14 > 0:42:18because they need to kind of dry out for a good tiramisu.
0:42:19 > 0:42:22Right, we're in. We're in. We're in.
0:42:22 > 0:42:24Jumbo cardamom.
0:42:25 > 0:42:27They're really, really flavoursome.
0:42:27 > 0:42:29I'm just putting the cardamom in my kheer.
0:42:31 > 0:42:34The Gangotras' desserts are kheer,
0:42:34 > 0:42:37an Indian pudding spiced with cardamom,
0:42:37 > 0:42:40and a fried batter with a spiced syrup coating called jalebi.
0:42:42 > 0:42:46I'm slightly concerned that this might be
0:42:46 > 0:42:48just too simple for a final.
0:42:48 > 0:42:52They seem to be pulling back in this meal
0:42:52 > 0:42:54rather than pushing forward.
0:42:54 > 0:42:57They seem to be keeping everything almost basic.
0:42:57 > 0:43:01So this is our rice pudding for our dessert.
0:43:01 > 0:43:04We want it to simmer for a little while to really thicken
0:43:04 > 0:43:06and become and nice and unctuous.
0:43:07 > 0:43:09I think it befits the menu that we've done,
0:43:09 > 0:43:10otherwise it just wouldn't flow.
0:43:10 > 0:43:13This is kind of the icing on the curry!
0:43:13 > 0:43:16We'll just put the almonds and the sultanas in.
0:43:16 > 0:43:17Can you smell the cardamom?
0:43:17 > 0:43:20- Yeah, I'm getting the smell of the cardamom.- Yeah?- Yeah.
0:43:20 > 0:43:22- GIORGIO:- I love rice pudding, full stop.
0:43:22 > 0:43:28Between perfect and disaster is a very tiny little bit.
0:43:28 > 0:43:29What can go wrong with rice pudding
0:43:29 > 0:43:31is that it becomes a food for chickens.
0:43:31 > 0:43:33- Right, Sam, what are you making? - Cake mixture.
0:43:33 > 0:43:35Cracking on with my cake mix.
0:43:35 > 0:43:36The Pigotts' puddings are...
0:43:40 > 0:43:43..a Mexican fried sweet dough called bunuelos...
0:43:48 > 0:43:51We just thought we'd try some different stuff, interesting things.
0:43:51 > 0:43:54None of us have ever actually been to Mexico,
0:43:54 > 0:43:55but we're having a Mexican dessert.
0:43:55 > 0:43:58- You know, try something new. - Try a little bit of that.
0:43:58 > 0:44:00- What is this, cake dough?- Mm.
0:44:02 > 0:44:03Nice.
0:44:03 > 0:44:05There's a risk of the dessert letting us down.
0:44:05 > 0:44:07It's not what we cook, it's not really what we eat.
0:44:07 > 0:44:09We've practised them and think they taste really good.
0:44:09 > 0:44:11It's only the second time we've done one,
0:44:11 > 0:44:13so it might have just been an off day on the first one.
0:44:13 > 0:44:16Last time they made us a cake was with olive oil
0:44:16 > 0:44:19and they put so much olive oil it was terrible.
0:44:19 > 0:44:22Let's hope today works out.
0:44:22 > 0:44:23Are you on track?
0:44:23 > 0:44:26Yeah, I'm just getting these ladyfingers cooling.
0:44:26 > 0:44:29- They look fantastic. - Would you like me to do that, Danny?
0:44:29 > 0:44:32No, cos I think I want to wise this up now.
0:44:32 > 0:44:37This is our home-grown Yorkshire rhubarb
0:44:37 > 0:44:41pulled direct this morning from my mum's garden, with her curlers in.
0:44:41 > 0:44:44This is going to be for our rhubarb and custard pudding -
0:44:44 > 0:44:47but it's got a little Italian twist.
0:44:47 > 0:44:52They bake the rhubarb in Aperol and sugar and orange juice.
0:44:52 > 0:44:54You can't beat a boozy pudding.
0:44:54 > 0:44:57Whether we've got booze in the other pudding as well...
0:44:59 > 0:45:04Right, so you need 500 of milk and 568 of cream?
0:45:04 > 0:45:06Jean's in charge of the creamy accompaniment.
0:45:06 > 0:45:08- Oh, God.- What?
0:45:08 > 0:45:09- The custard.- Oh, God.
0:45:10 > 0:45:12We need to get the custard going.
0:45:12 > 0:45:14All I need is to whisk it up.
0:45:14 > 0:45:17It's very tricky because you have to be very careful with it
0:45:17 > 0:45:19in case it curdles.
0:45:19 > 0:45:21- ROSEMARY:- Custard's a very tricky thing to get right.
0:45:21 > 0:45:26Stopping it just at the right moment till it's cooked, that's a trick,
0:45:26 > 0:45:28that's almost having courage while you cook.
0:45:34 > 0:45:36- DAN:- We have about half an hour left.- What?!
0:45:36 > 0:45:38Yeah, seriously, half an hour.
0:45:41 > 0:45:44Bobby, just keep an eye on the kheer,
0:45:44 > 0:45:47we need to get the jalebi thing going.
0:45:47 > 0:45:49The jalebis are going to be fried in the ghee
0:45:49 > 0:45:51and from that dipped in a sugar syrup and then drained.
0:45:51 > 0:45:53And then ready to eat.
0:45:55 > 0:45:57This is a jalebi bottle to give it that squiggle,
0:45:57 > 0:46:00otherwise it's so difficult to do it by hand.
0:46:02 > 0:46:04Ed, where are we at? How are we going over there?
0:46:04 > 0:46:08Just kneading out my dough. It's certainly a good work-out.
0:46:08 > 0:46:11Ed is working on the bunuelos, the Mexican sweet dough.
0:46:11 > 0:46:13I'm just rolling these out flat
0:46:13 > 0:46:15and then I'm going to cut them into strips
0:46:15 > 0:46:16then rest for a few more minutes,
0:46:16 > 0:46:19then they go in the deep fat fryer. When I've practised them,
0:46:19 > 0:46:22they've puffed up, so I'm quite confident about these, hopefully.
0:46:22 > 0:46:25Guys, you've got 15 minutes left.
0:46:25 > 0:46:27Ed, where are we at? How are we going over there?
0:46:27 > 0:46:30- Yeah, fine. - Let's not forget the ice cream.
0:46:30 > 0:46:32We can get that out right at the last second
0:46:32 > 0:46:35and hopefully it will be a nice pile of ice cream,
0:46:35 > 0:46:37not a pile of melted cream!
0:46:38 > 0:46:40- Are they done?- No, another minute. Just this one here.
0:46:40 > 0:46:43I'm just plating up the rice pudding now.
0:46:45 > 0:46:49- Ed, are you frying? When are you frying?- Now.
0:46:49 > 0:46:50Is there any way of getting this hotter?
0:46:53 > 0:46:56These are little floating island meringues.
0:46:56 > 0:46:58I'm really shaky.
0:47:00 > 0:47:02Poach them for 30 seconds and you're good.
0:47:05 > 0:47:07That cake looks really good, I'm proud of you.
0:47:09 > 0:47:11- Is the custard OK? - Yeah, just got to keep stirring it.
0:47:13 > 0:47:16- It's not done yet. - It is, that's custard.
0:47:16 > 0:47:18Let's get it done. We need to assemble now.
0:47:25 > 0:47:27So now the jalebis are going in the sugar syrup,
0:47:27 > 0:47:29seasoned with a bit of saffron, cardamom and clove.
0:47:31 > 0:47:33That's what custard should taste like.
0:47:33 > 0:47:35- Good comment, Ed. - Matt, go and get the ice cream.
0:47:35 > 0:47:37One minute.
0:47:37 > 0:47:40Guys, it's an absolute puddle.
0:47:40 > 0:47:42No, I'm kidding, it's fine! Lol.
0:47:48 > 0:47:49Time's up, everyone!
0:47:49 > 0:47:51Back away.
0:47:51 > 0:47:52Oh, my God!
0:47:54 > 0:47:55Finished!
0:47:55 > 0:47:58- Oh, my God. Well done. - Well done, guys.
0:47:59 > 0:48:01The custard's just milky.
0:48:01 > 0:48:04It's not. Mum, it's perfect, it's absolutely gorgeous.
0:48:04 > 0:48:05Final cheers.
0:48:07 > 0:48:08ALL: Cheers.
0:48:12 > 0:48:14For the judges' final tasting,
0:48:14 > 0:48:17each of the families has prepared two desserts.
0:48:19 > 0:48:22The Charleses have made baked rhubarb with custard
0:48:22 > 0:48:24and floating island meringues.
0:48:28 > 0:48:30We can't do any more, we've done all we can.
0:48:33 > 0:48:36Their second dessert is an espresso martini tiramisu.
0:48:48 > 0:48:52The Pigotts have made an apple cake served with a baked apple,
0:48:52 > 0:48:55with a blackberry sauce filling and burnt honey custard.
0:48:59 > 0:49:01I think it's gone OK, hasn't it?
0:49:01 > 0:49:03We've done as well as we could have, so, well done.
0:49:03 > 0:49:05Sam, yours looks really good. Nice plating.
0:49:10 > 0:49:12Their second pudding is bunuelos -
0:49:12 > 0:49:16Mexican fried sweet dough with apple and raspberry compote
0:49:16 > 0:49:17and Baileys ice cream.
0:49:27 > 0:49:29The Gangotras have made kheer -
0:49:29 > 0:49:32Indian rice pudding spiced with cardamom.
0:49:34 > 0:49:37Are they tasting? They're tasting some stuff.
0:49:37 > 0:49:39- They are eating it.- Oh, God.
0:49:39 > 0:49:42- I want to know what they're saying. - Yeah.
0:49:42 > 0:49:44Their second dessert is jalebi -
0:49:44 > 0:49:47fried batter with a spiced syrup coating.
0:50:02 > 0:50:07The judges will now feed back to the families for one last time
0:50:07 > 0:50:09before deciding on their winner.
0:50:15 > 0:50:17You know what was said about the nibbles,
0:50:17 > 0:50:19but what we'd like to do is now talk to you
0:50:19 > 0:50:21about the main course and the dessert.
0:50:21 > 0:50:24So, we're going to start off with the Pigotts.
0:50:24 > 0:50:28Your main course was the abundance again.
0:50:28 > 0:50:30It was so much -
0:50:30 > 0:50:34but the flavours were quite frankly delicious.
0:50:34 > 0:50:36I thought you cooked the rolled pork very well
0:50:36 > 0:50:38and the stuffing was delicious.
0:50:38 > 0:50:42But what really sort of killed a little bit that dish
0:50:42 > 0:50:44was that croquette.
0:50:44 > 0:50:48That was like half a pound of pork with potato on it.
0:50:48 > 0:50:50The dessert, again, was mammoth!
0:50:50 > 0:50:53It's got something to do with your generosity.
0:50:53 > 0:50:55Young men, healthy appetites.
0:50:55 > 0:50:58Definitely half an hour more of that apple in the oven
0:50:58 > 0:51:01would have done absolutely perfect.
0:51:01 > 0:51:04I would like to also say about the ice cream...
0:51:04 > 0:51:07..that was fabulous!
0:51:08 > 0:51:13But I also loved your lovely little doughnuts, they were so gorgeous.
0:51:18 > 0:51:20The Gangotras.
0:51:20 > 0:51:22I would like to talk about your main course.
0:51:24 > 0:51:26It was quite frankly delicious.
0:51:26 > 0:51:29That main course was something else.
0:51:29 > 0:51:32As far as fish curry goes,
0:51:32 > 0:51:34that was one of my favourite
0:51:34 > 0:51:37and best fish curry I ever tasted in my life.
0:51:37 > 0:51:42You keep that salmon absolutely perfectly cooked and so balanced.
0:51:42 > 0:51:45You blow me away every time.
0:51:45 > 0:51:48The dessert. Do you know what?
0:51:48 > 0:51:49I was a bit shocked...
0:51:50 > 0:51:53..how simple you kept it.
0:51:53 > 0:51:55It was meant to be two puddings, but you delivered us
0:51:55 > 0:52:00a very simple rice pudding and some fried little wheels...
0:52:00 > 0:52:02..but what you produced was delicious.
0:52:02 > 0:52:04I really liked my rice pudding.
0:52:04 > 0:52:06It was perfectly cooked, it wasn't over-sweet.
0:52:06 > 0:52:09The little touch of the gold on top makes it so special -
0:52:09 > 0:52:13and the jalebi, I thought they were fantastic.
0:52:13 > 0:52:14Thank you.
0:52:17 > 0:52:19The Charleses.
0:52:19 > 0:52:23I thought the chicken, it worked, the whole thing worked.
0:52:23 > 0:52:25You kept it very, very simple.
0:52:25 > 0:52:29Today you delivered that chicken that was perfectly cooked.
0:52:29 > 0:52:31For what's concerning the dessert,
0:52:31 > 0:52:34it was very different than a normal tiramisu,
0:52:34 > 0:52:36but it was really delicious.
0:52:36 > 0:52:38It carried a really deep flavour.
0:52:40 > 0:52:44The fact you made the sponges perfectly balanced in sweetness -
0:52:44 > 0:52:47but what really was the topping on the cake, literally,
0:52:47 > 0:52:49was the floating islands.
0:52:49 > 0:52:53The fact that you have so many different consistency
0:52:53 > 0:52:57on the same little glass, that was a great, great job.
0:52:57 > 0:53:00- Well done.- Thank you so much.
0:53:00 > 0:53:04As you can see, the judges have got a really difficult decision to make,
0:53:04 > 0:53:06so they're going to go off and have a chat.
0:53:06 > 0:53:07We'll see you shortly.
0:53:09 > 0:53:11Well done. That was really good comments, guys.
0:53:11 > 0:53:13- Well done.- I want some ice cream!
0:53:13 > 0:53:16The best fish curry he's ever eaten! Are you kidding me?!
0:53:16 > 0:53:19- I want to see this croquette. - I want to see your croquette!
0:53:19 > 0:53:22- How big are we talking? - It wasn't that big!
0:53:26 > 0:53:28We've got the Gangotras who do the spice work,
0:53:28 > 0:53:29have got it right every time.
0:53:29 > 0:53:33They're kind of taking me through a story all the time.
0:53:33 > 0:53:36There is more flavour to it than just the food.
0:53:36 > 0:53:42Those nibbles were absolutely delicious.
0:53:42 > 0:53:43Delicious.
0:53:43 > 0:53:47I'm absolutely ecstatic that they enjoyed the fish curry.
0:53:47 > 0:53:50I'm so glad they enjoyed those home dishes
0:53:50 > 0:53:52that they would never find in a restaurant.
0:53:52 > 0:53:55We've got the boys who get the balance of flavours every time.
0:53:55 > 0:53:59This idea of these three brothers, so young, cooking together,
0:53:59 > 0:54:00I really like that.
0:54:00 > 0:54:05The flavouring on, for instance, the nibbles, was delicious.
0:54:05 > 0:54:09Too much, too big, but I'm going to say, they surprised me.
0:54:09 > 0:54:11Flavours is what we push for.
0:54:11 > 0:54:14Portion size is not a bad comment, is it?
0:54:14 > 0:54:17We serve up big portions for eight people, I think.
0:54:17 > 0:54:20I thought there wasn't enough food, I genuinely did.
0:54:20 > 0:54:23We've got the Charleses who actually create this sort of rather
0:54:23 > 0:54:27classic cuisine - but the nibbles today...
0:54:28 > 0:54:31The arancini, for me, didn't hit it.
0:54:31 > 0:54:33But the scallops were fantastic.
0:54:33 > 0:54:36The scallops were delicious, I thought they worked like a dream.
0:54:36 > 0:54:38I hope we have done enough, though, I really do.
0:54:38 > 0:54:40Yeah, it's meant loads to us.
0:54:40 > 0:54:42You know, we worked our flipping socks off for this, so...
0:54:42 > 0:54:44- We would love to win. - Yeah, we would love to.
0:54:44 > 0:54:48I think the three finalists come from different conception and idea
0:54:48 > 0:54:49of how to make food.
0:54:49 > 0:54:52Each one, they are at the top of what they do
0:54:52 > 0:54:55and I really, really enjoyed their food.
0:54:55 > 0:54:58I think we have three different type of home cooking
0:54:58 > 0:55:02coming together today. I have admiration for all of them.
0:55:09 > 0:55:10Families, well done.
0:55:10 > 0:55:15It's been a long road, but we've nearly come to the end.
0:55:15 > 0:55:20Each and every one of you has shown how capable you are of cooking,
0:55:20 > 0:55:23and also that you've taken home cooking to another level.
0:55:25 > 0:55:29We have loved your passion and your dedication and your hard work
0:55:29 > 0:55:31that you put in on every single dish.
0:55:33 > 0:55:37You are three extraordinary families of cooks,
0:55:37 > 0:55:40and, sadly, only one of you can win.
0:55:42 > 0:55:44The judges have come to a decision.
0:55:47 > 0:55:51The winners of The Big Family Cooking Showdown are...
0:56:01 > 0:56:02..the Gangotras!
0:56:02 > 0:56:03Yes!
0:56:05 > 0:56:06Well done.
0:56:09 > 0:56:11Well done.
0:56:16 > 0:56:18THEY CHEER
0:56:22 > 0:56:25On top of the world, this is amazing.
0:56:25 > 0:56:27Thank you.
0:56:27 > 0:56:30I think the best family won on the day.
0:56:30 > 0:56:32They smashed everything.
0:56:32 > 0:56:34It's just been a really great experience, hasn't it?
0:56:34 > 0:56:35We've really enjoyed every minute of it.
0:56:35 > 0:56:38We've got to know each other even better, cooking together,
0:56:38 > 0:56:40it's just been a real laugh.
0:56:40 > 0:56:41Come here!
0:56:43 > 0:56:45They were absolutely worthy winners.
0:56:45 > 0:56:46- 100%.- It was theirs.
0:56:46 > 0:56:48We couldn't compete.
0:56:48 > 0:56:51- They were just the best.- No way. - And so lovely.- Exactly.
0:56:51 > 0:56:53They're just lovely people.
0:56:56 > 0:56:58I'm proud of these two!
0:56:59 > 0:57:03It's in our blood, we're born with spice in it -
0:57:03 > 0:57:06and it's such a true testament to, again, all our family
0:57:06 > 0:57:09and everybody who has helped us along this journey,
0:57:09 > 0:57:11being our guinea pigs along the way.
0:57:11 > 0:57:15It's just been amazing. Hard work but amazing.
0:57:15 > 0:57:17I strongly believe that the Gangotras
0:57:17 > 0:57:18really cook from their heart
0:57:18 > 0:57:21and that shows on every dish that they cooked for us.
0:57:23 > 0:57:24Oh, my God!
0:57:25 > 0:57:29They have given us, right through this competition,
0:57:29 > 0:57:31the most amazing flavours
0:57:31 > 0:57:36that both Giorgio and I have been completely shocked about.
0:57:36 > 0:57:40Every time, every dish, there was always an element of surprise.
0:57:40 > 0:57:44- Oh, my God, the doughnuts!- Wow.
0:57:44 > 0:57:46They peeled it back today -
0:57:46 > 0:57:48but if you're going to do something like that,
0:57:48 > 0:57:52you have to deliver sublime food,
0:57:52 > 0:57:55and there was no question of their talent today.
0:57:55 > 0:57:58I've never tried one. What is it?
0:57:58 > 0:58:00I always wondered how they make them.
0:58:02 > 0:58:07We really have discovered a very talented group of girls.
0:58:07 > 0:58:09Our Spice Girls, aren't they?
0:58:09 > 0:58:13In my opinion, I think at this particular moment in time
0:58:13 > 0:58:15they are the best family cooks in Great Britain.