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The British family kitchen. | 0:00:02 | 0:00:04 | |
Whether it's where you love to eat... | 0:00:04 | 0:00:06 | |
It's where we have our family feasts. | 0:00:06 | 0:00:08 | |
..or where you love to cook... | 0:00:08 | 0:00:10 | |
Yes! | 0:00:10 | 0:00:11 | |
It's where we all learned to love food. | 0:00:11 | 0:00:14 | |
I've tasted the food of many chefs, | 0:00:17 | 0:00:19 | |
in many different restaurants, all over the world, | 0:00:19 | 0:00:21 | |
but family cooking... | 0:00:21 | 0:00:23 | |
This one's puffing up. | 0:00:23 | 0:00:24 | |
..this is where real food comes from. | 0:00:24 | 0:00:26 | |
Home cooking does something that fine dining does not. | 0:00:26 | 0:00:29 | |
It creates the heart within the home. | 0:00:29 | 0:00:31 | |
She's eating all the ingredients! | 0:00:31 | 0:00:33 | |
Bringing the family together. | 0:00:33 | 0:00:34 | |
We're searching for Britain's best family of cooks. | 0:00:39 | 0:00:42 | |
Over the next few weeks, 16 families will go head-to-head. | 0:00:42 | 0:00:45 | |
Teenagers and grandparents, | 0:00:47 | 0:00:49 | |
brothers and sisters, | 0:00:49 | 0:00:51 | |
all cooking their very best family food in their own homes. | 0:00:51 | 0:00:54 | |
-The judges are going to love it. -Course they will. | 0:00:54 | 0:00:56 | |
And here in our kitchen. | 0:00:56 | 0:00:58 | |
Ah, that smell! | 0:00:58 | 0:01:00 | |
That is delicious. | 0:01:00 | 0:01:02 | |
I'm shaking so much. | 0:01:02 | 0:01:03 | |
Judging their efforts every step of the way... | 0:01:04 | 0:01:07 | |
-Oh! -Drama! | 0:01:07 | 0:01:09 | |
..renowned cookery teacher Rosemary Schrager... | 0:01:09 | 0:01:12 | |
I'm looking for a family who are going to blow me away with | 0:01:12 | 0:01:15 | |
the understanding of flavour, texture and all together... | 0:01:15 | 0:01:19 | |
Gorgeousness! | 0:01:19 | 0:01:21 | |
..and top Michelin-starred chef... | 0:01:21 | 0:01:23 | |
-Hi, Giorgio. -..Giorgio Locatelli. | 0:01:23 | 0:01:27 | |
The food that I want to see is, of course, very tasty and beautiful. | 0:01:27 | 0:01:30 | |
But the most important thing is to see them cooking with joy. | 0:01:30 | 0:01:34 | |
That's what home cooking's all about. | 0:01:34 | 0:01:37 | |
These are the families who make ordinary food extraordinary. | 0:01:37 | 0:01:40 | |
Utterly delicious. | 0:01:40 | 0:01:42 | |
I learned something today. | 0:01:42 | 0:01:45 | |
The judges have made a decision. | 0:01:45 | 0:01:47 | |
This is The Big Family Cooking Showdown. | 0:01:51 | 0:01:54 | |
The search for Britain's best family of home cooks continues. | 0:02:02 | 0:02:06 | |
Today, another two families go head-to-head | 0:02:08 | 0:02:10 | |
over three demanding rounds - | 0:02:10 | 0:02:13 | |
here in our kitchen and in their own homes. | 0:02:13 | 0:02:15 | |
Only one can go through to the semifinals. | 0:02:17 | 0:02:20 | |
Today's food-loving families are the Karims. | 0:02:23 | 0:02:26 | |
-This is nice. -Really nice. | 0:02:29 | 0:02:32 | |
You're obviously going to be the leader, | 0:02:32 | 0:02:34 | |
bossing everybody around. | 0:02:34 | 0:02:35 | |
Not even leading, bossing. | 0:02:35 | 0:02:37 | |
I am right. I'm Miss Right. | 0:02:37 | 0:02:39 | |
-Zakila, you're not. -I am right. | 0:02:39 | 0:02:42 | |
-I'm always right. -Yes, you are. Yes, you are. -Yes, you are. | 0:02:42 | 0:02:45 | |
-NADIYA: -They're up against the Dawes family. | 0:02:45 | 0:02:48 | |
We have an approach that combines creativity | 0:02:48 | 0:02:51 | |
with scientific precision. | 0:02:51 | 0:02:54 | |
Sam is a science genius. | 0:02:54 | 0:02:56 | |
A science journalist. You're pronouncing it wrong. | 0:02:56 | 0:02:59 | |
And both families have had time to plan and practise their dishes. | 0:02:59 | 0:03:04 | |
A very warm welcome to our two families, | 0:03:05 | 0:03:07 | |
the Karims and the Dawes. | 0:03:07 | 0:03:09 | |
All looking full of nerves and excitement. | 0:03:09 | 0:03:12 | |
Please meet our judges, Rosemary and Giorgio. | 0:03:12 | 0:03:15 | |
They have very high expectations of you, | 0:03:15 | 0:03:19 | |
over the next three rounds of cooking. | 0:03:19 | 0:03:22 | |
First, you're facing the £10 challenge. | 0:03:22 | 0:03:24 | |
And today's theme is simple suppers. | 0:03:24 | 0:03:27 | |
The judges would like you to showcase | 0:03:27 | 0:03:29 | |
the very best your family can do with a budget of £10, | 0:03:29 | 0:03:32 | |
to feed four people. | 0:03:32 | 0:03:34 | |
Supper needs to be served in one hour and 15 minutes, | 0:03:34 | 0:03:38 | |
so you'd better get cooking. | 0:03:38 | 0:03:40 | |
Ah! | 0:03:43 | 0:03:45 | |
Quick, quick, get the dough on. | 0:03:45 | 0:03:46 | |
This smells lovely. | 0:03:49 | 0:03:50 | |
The Karim family, from West London, are Zakila, sister-in-law Rizwana, | 0:03:51 | 0:03:56 | |
and 17-year-old niece Sumiya. | 0:03:56 | 0:03:58 | |
-My arm's killing me. -How can it be? It's only grating ginger! | 0:03:58 | 0:04:02 | |
I know, but it's killing. | 0:04:02 | 0:04:03 | |
For their £10 simple supper, they are making... | 0:04:05 | 0:04:07 | |
I actually love curry, | 0:04:13 | 0:04:15 | |
but if they put too much chilli in, | 0:04:15 | 0:04:17 | |
chilli can, sort of, override the flavours, I think. | 0:04:17 | 0:04:20 | |
-Have you tasted it? -Shall we taste some? | 0:04:20 | 0:04:22 | |
I love green chillies, anyway. | 0:04:22 | 0:04:23 | |
No, no... Oh, my God. | 0:04:23 | 0:04:25 | |
-Is it hot? -Erm... | 0:04:25 | 0:04:26 | |
It is hot. But then again, I love... | 0:04:28 | 0:04:30 | |
But it's not for you, is it? | 0:04:30 | 0:04:32 | |
So, ladies, how's it going? | 0:04:35 | 0:04:38 | |
Let me just stand in the middle of you | 0:04:38 | 0:04:40 | |
and create utter chaos. | 0:04:40 | 0:04:41 | |
Sumiya, I heard a little rumour that your mum doesn't allow you | 0:04:41 | 0:04:46 | |
in her kitchen at all. | 0:04:46 | 0:04:48 | |
So you turned to your aunts to teach you to cook and... | 0:04:48 | 0:04:51 | |
-Yeah... -OK. -I'm not a very clean cook. | 0:04:51 | 0:04:54 | |
I'm a bit messy. Erm, and she hates that. | 0:04:54 | 0:04:57 | |
-I'm sorry, I need to get behind you. -Oh, sorry. Am I in the way? | 0:04:57 | 0:04:59 | |
-You are. -Shall I go over here? -Thank you. Yes. | 0:04:59 | 0:05:01 | |
You are the boss of the kitchen, Zakila. | 0:05:01 | 0:05:04 | |
-Is it really that evident? -Yeah! | 0:05:04 | 0:05:06 | |
Is she bossy, Rizwana? She seems quite calm to me. | 0:05:06 | 0:05:09 | |
Erm, she is very nice at times, but she could be very bossy. | 0:05:09 | 0:05:12 | |
Pour that one in that bowl, please. This one. | 0:05:14 | 0:05:17 | |
-All of it? -Yeah. | 0:05:17 | 0:05:19 | |
Led by Zakila, the Karims always get together | 0:05:19 | 0:05:22 | |
to blend their family spice mix. | 0:05:22 | 0:05:25 | |
There has to be a boss, there has to be a boss in the kitchen. | 0:05:25 | 0:05:27 | |
-There has to be, yes. -It has to be me. | 0:05:27 | 0:05:29 | |
This recipe was passed down from my mother, | 0:05:29 | 0:05:31 | |
who's like the don in the family, | 0:05:31 | 0:05:33 | |
so now Sumiya is, like, asking me to pass it down to her. | 0:05:33 | 0:05:37 | |
But only if she's worthy. | 0:05:37 | 0:05:38 | |
-Great. -When you're nice to me, then I will. | 0:05:38 | 0:05:41 | |
-I'm always nice to you. -I don't get really competitive. | 0:05:41 | 0:05:44 | |
-Do you? -We are. Of course we are. -I get really competitive. | 0:05:44 | 0:05:46 | |
-I get really competitive... -I'm not. | 0:05:46 | 0:05:48 | |
-..knowing... -She will be very competitive, | 0:05:48 | 0:05:50 | |
-I know she will be. I think she's just... -What? | 0:05:50 | 0:05:52 | |
Underestimating herself. | 0:05:52 | 0:05:53 | |
-I'm talking. -Oh, go on, hurry up. -Sorry! | 0:05:53 | 0:05:57 | |
Yeah, just let her think she's the boss. | 0:05:57 | 0:05:58 | |
Yeah, let her think, it's fine. As long as it makes her happy. | 0:05:58 | 0:06:01 | |
Do you know what? I actually think cooking food as a family | 0:06:01 | 0:06:04 | |
is so underrated. | 0:06:04 | 0:06:05 | |
When you cook as a family, | 0:06:05 | 0:06:06 | |
we actually have a conversation, we talk. | 0:06:06 | 0:06:09 | |
We know what's going on in each other's lives. | 0:06:09 | 0:06:11 | |
There's more love, basically. So, yeah. | 0:06:11 | 0:06:14 | |
-Give me a spoon, Sumiya, please. -Here you go. | 0:06:14 | 0:06:18 | |
You can see it's cooking up well, it's getting browning. | 0:06:18 | 0:06:22 | |
-Hello. -Hello. -Tell me, what are you doing? | 0:06:22 | 0:06:25 | |
I've just put the onions and the garlic and the tomatoes | 0:06:25 | 0:06:29 | |
and the spices together. | 0:06:29 | 0:06:30 | |
Let it cook for a while. | 0:06:30 | 0:06:32 | |
And once it's all cooked up, we just grind it up and put the chicken in. | 0:06:32 | 0:06:35 | |
So you're cooking the chicken in there at the moment? | 0:06:35 | 0:06:38 | |
Just chicken breasts. Just chicken breasts cut into cubes. | 0:06:38 | 0:06:41 | |
It's quite a funny choice, chicken breasts, | 0:06:41 | 0:06:44 | |
because I always think the thigh is much more tasty. | 0:06:44 | 0:06:47 | |
If you're going to use chicken breast, | 0:06:47 | 0:06:49 | |
you're going to have to not cook it for very long. | 0:06:49 | 0:06:51 | |
You can actually overcook the chicken, | 0:06:51 | 0:06:53 | |
so it's going to be interesting if they understand | 0:06:53 | 0:06:55 | |
how to cook a breast. | 0:06:55 | 0:06:57 | |
Who is in charge of the rice? | 0:06:57 | 0:07:00 | |
What have you done? You've just soaked it? | 0:07:00 | 0:07:02 | |
I'm soaking it right now, cos usually, | 0:07:02 | 0:07:04 | |
people just put it in first. | 0:07:04 | 0:07:05 | |
They don't even soak it. | 0:07:05 | 0:07:06 | |
-I feel like soaking it makes it more fluffy. -Yeah. | 0:07:06 | 0:07:09 | |
Argh! The dough is fluffing flour all over the place. | 0:07:09 | 0:07:13 | |
The Dawes family from Hampshire | 0:07:13 | 0:07:15 | |
are Ellie, her boyfriend Sam, and her mum, Sue. | 0:07:15 | 0:07:19 | |
Today, we are making lots of pizzas. | 0:07:19 | 0:07:21 | |
There is only small amounts of panic going on at the moment. | 0:07:21 | 0:07:24 | |
The Dawes are cooking four very different pizzas... | 0:07:25 | 0:07:29 | |
-Panic. -I think it's very brave for them to try to make a pizza for me. | 0:07:41 | 0:07:45 | |
I would be so worried about the dough. | 0:07:45 | 0:07:47 | |
Even if they use a perfect technique, | 0:07:47 | 0:07:50 | |
and they use warm water, | 0:07:50 | 0:07:52 | |
and they have a dough that really works very fast, you know, | 0:07:52 | 0:07:55 | |
the time that they have in order to deliver what we want | 0:07:55 | 0:07:59 | |
is really, really tight. | 0:07:59 | 0:08:01 | |
I'm a little bit terrified about cooking | 0:08:01 | 0:08:03 | |
for a Michelin-starred Italian chef, | 0:08:03 | 0:08:06 | |
when we're doing pizza. | 0:08:06 | 0:08:08 | |
Mum Sue is responsible for the pizza dough. | 0:08:10 | 0:08:13 | |
It's looking good. | 0:08:17 | 0:08:19 | |
Looking how it's supposed to be. | 0:08:19 | 0:08:21 | |
The dough needs 35 minutes to rise, I reckon. I've done it at home. | 0:08:21 | 0:08:24 | |
Put it next to the radiator. | 0:08:24 | 0:08:26 | |
So that you can have your dough risen really quickly, | 0:08:26 | 0:08:28 | |
which is what we need to do today. | 0:08:28 | 0:08:30 | |
It's looking good. | 0:08:30 | 0:08:31 | |
Ellie, you've got to tell me how you and Sam met. | 0:08:31 | 0:08:35 | |
-We met performing poetry. -And there was no food involved? | 0:08:35 | 0:08:38 | |
Eh...no. Although Sam and I, like, court over food, | 0:08:38 | 0:08:42 | |
and we always want to order two things on every menu. | 0:08:42 | 0:08:44 | |
So we order one thing each, and then we swap. | 0:08:44 | 0:08:46 | |
Oh, so you share? I never share. | 0:08:46 | 0:08:49 | |
-That's great! -Sharing is the best bit! | 0:08:49 | 0:08:52 | |
No, not if it's really tasty, I never share. | 0:08:52 | 0:08:53 | |
No, I think it's good. | 0:08:55 | 0:08:57 | |
I'm a science journalist, | 0:08:57 | 0:08:58 | |
so I take that interest in science into the kitchen as well. | 0:08:58 | 0:09:01 | |
So why you do what you do in the kitchen, | 0:09:01 | 0:09:04 | |
and how these different techniques work. | 0:09:04 | 0:09:05 | |
Yeah, it does smell like Sambuca. | 0:09:05 | 0:09:07 | |
Let's not put Sambuca on the pork. | 0:09:07 | 0:09:10 | |
Sam always crushes my creative ideas. | 0:09:10 | 0:09:12 | |
Cooking and food is very important in our family. | 0:09:12 | 0:09:16 | |
Actually, our family motto is never knowingly under-catered. | 0:09:16 | 0:09:19 | |
The other family motto is... | 0:09:19 | 0:09:20 | |
Go big, or go hard! No... | 0:09:20 | 0:09:22 | |
THEY LAUGH | 0:09:22 | 0:09:24 | |
-Hello. -So who is in charge of the dough? | 0:09:27 | 0:09:29 | |
Me. I'm in charge of the dough. Yes, I've got the dough | 0:09:29 | 0:09:31 | |
-Can I have a look at it? -Here it is. Look at this beautiful dough. | 0:09:31 | 0:09:35 | |
Why do you put it on the radiator like that? | 0:09:35 | 0:09:37 | |
Because normally it would take an hour. | 0:09:37 | 0:09:39 | |
-It will take one hour to raise it? -Yes. | 0:09:39 | 0:09:41 | |
We are in a family situation here, and they are hungry, | 0:09:41 | 0:09:44 | |
-and they want their pizza now. -SHE LAUGHS | 0:09:44 | 0:09:47 | |
So, tell us your toppings. | 0:09:47 | 0:09:48 | |
Sam is doing sprout and chorizo, | 0:09:48 | 0:09:50 | |
which is, like, a bit of a whacky topping for a pizza. | 0:09:50 | 0:09:54 | |
They are doing four different types of pizza, | 0:09:56 | 0:09:58 | |
with four different types of toppings. | 0:09:58 | 0:10:00 | |
They are using different ingredients, | 0:10:00 | 0:10:02 | |
that are usually not associated with pizza. | 0:10:02 | 0:10:04 | |
So we have to have a look how these flavours work together. | 0:10:04 | 0:10:07 | |
Looking good now, so I'm going to take those off. | 0:10:07 | 0:10:11 | |
Sprouts? On a pizza? | 0:10:11 | 0:10:13 | |
Have you ever had sprouts on a pizza? | 0:10:13 | 0:10:15 | |
I've had a lot of things, but not sprouts. | 0:10:15 | 0:10:16 | |
-Sprouts on a pizza. -On a pizza. -That blows my mind. | 0:10:16 | 0:10:20 | |
I'm going to liquidise this now. | 0:10:20 | 0:10:22 | |
That gives it a nice sauce. | 0:10:22 | 0:10:25 | |
This is going to be nearly done now. | 0:10:25 | 0:10:28 | |
The chicken goes in. | 0:10:28 | 0:10:30 | |
I just add the chicken in, I'm just going to let that cook now. | 0:10:30 | 0:10:33 | |
I'll throw the green chillies in there and let them cook with it. | 0:10:33 | 0:10:36 | |
-Lengthwise, like that? -Yeah. I'll just throw them in, | 0:10:36 | 0:10:38 | |
cos they won't be served with the food, | 0:10:38 | 0:10:39 | |
it just gives it extra flavour, nothing else - that little kick. | 0:10:39 | 0:10:42 | |
What if it's in the food? Are you going to take it out? | 0:10:42 | 0:10:44 | |
Yeah. Don't serve it within the plates. | 0:10:44 | 0:10:46 | |
The rice is looking done, by the way. | 0:10:46 | 0:10:47 | |
OK, guys, that's halfway. | 0:10:47 | 0:10:49 | |
-Halfway? -I don't think the dough needs to rise any more. | 0:10:49 | 0:10:53 | |
-It's ready for your toppings. -OK. | 0:10:53 | 0:10:56 | |
We always put a bit of margarine in there - | 0:10:59 | 0:11:01 | |
this separates the rice, and not make it too sticky. | 0:11:01 | 0:11:06 | |
Smells lovely. | 0:11:06 | 0:11:08 | |
So, what do you think about the rice? | 0:11:08 | 0:11:10 | |
We have to remember, this is basmati rice. | 0:11:10 | 0:11:12 | |
Very fine rice. Very long grain. It could be really soggy. | 0:11:12 | 0:11:17 | |
So, we haven't got much to do now. | 0:11:17 | 0:11:19 | |
We are waiting for the chicken to cook, | 0:11:19 | 0:11:22 | |
and then we're going to serve it. | 0:11:22 | 0:11:23 | |
-We're done. -Plate up. | 0:11:23 | 0:11:26 | |
How much have you got left to do? | 0:11:26 | 0:11:29 | |
Well, Sue's just making the pizzas into rounds now, | 0:11:29 | 0:11:32 | |
so then we'll stick the toppings on. | 0:11:32 | 0:11:35 | |
Hold on. I've not seen this before! | 0:11:35 | 0:11:37 | |
The first pizza base is going in. | 0:11:37 | 0:11:38 | |
-What's happening? -Because we don't have a really proper pizza oven, | 0:11:38 | 0:11:41 | |
we're trying to get the same effect | 0:11:41 | 0:11:43 | |
by putting it in a really hot frying pan. | 0:11:43 | 0:11:45 | |
As you can see here, the air bubbles inside are expanding, | 0:11:45 | 0:11:48 | |
and that happens before the proteins in the dough will set. | 0:11:48 | 0:11:52 | |
You lost me at bubbles and protein. | 0:11:52 | 0:11:53 | |
Giorgio, I have to ask you, the pizza. | 0:11:57 | 0:12:01 | |
It's not a pizza. | 0:12:01 | 0:12:02 | |
It's like a flatbread | 0:12:02 | 0:12:04 | |
-with some really beautiful... -It's a flatbread, not a pizza. | 0:12:04 | 0:12:07 | |
..condiment on top. | 0:12:07 | 0:12:09 | |
-Let's taste it first. -I agree. | 0:12:09 | 0:12:11 | |
This caramelised onion isn't very caramelised. | 0:12:13 | 0:12:15 | |
Guys, you've had an hour, you've got 15 minutes left. | 0:12:15 | 0:12:18 | |
-Shall I get the plates now? -Yeah. | 0:12:18 | 0:12:20 | |
I think we need to be getting the toppings on now. | 0:12:20 | 0:12:23 | |
Pizza one going in the oven. | 0:12:26 | 0:12:28 | |
Pizza three, ready to go. | 0:12:30 | 0:12:32 | |
All the pizzas going in. One, two, three. | 0:12:32 | 0:12:36 | |
That one looks beautiful! | 0:12:36 | 0:12:38 | |
Pizza four going in the oven. | 0:12:38 | 0:12:41 | |
They actually like each other, that's nice. | 0:12:41 | 0:12:43 | |
-I know - it's always like that in the beginning. -It is, yeah. | 0:12:43 | 0:12:46 | |
There is some love going on, maybe. | 0:12:46 | 0:12:49 | |
There is some love. Obviously, it's pizza with love. | 0:12:49 | 0:12:53 | |
-What do you think? -It's cool. -Yeah? | 0:12:54 | 0:12:57 | |
I'm taking out the chillies, cos I don't want to make it too strong. | 0:12:57 | 0:13:00 | |
I think the colour looks really, really nice. | 0:13:00 | 0:13:02 | |
Five minutes to go. | 0:13:02 | 0:13:03 | |
-Wow! -Yeah, those, they want to come out. | 0:13:03 | 0:13:06 | |
Yes. Where's the thing? | 0:13:06 | 0:13:07 | |
Shall I do the curry, then? | 0:13:09 | 0:13:11 | |
Don't panic! | 0:13:11 | 0:13:12 | |
Argh! | 0:13:12 | 0:13:14 | |
-It's gorgeous. -It looks really nice. | 0:13:14 | 0:13:17 | |
Absolutely smashed it. | 0:13:17 | 0:13:19 | |
I mean, that's probably the best pizza I've ever seen. | 0:13:19 | 0:13:22 | |
That's it, guys, time's up. Step away. | 0:13:22 | 0:13:25 | |
Oh, my God! | 0:13:25 | 0:13:27 | |
-I'm really happy. -Me, too. | 0:13:27 | 0:13:29 | |
-NADIYA: -Time's up. Step away. | 0:13:29 | 0:13:31 | |
-Stop! Don't put parsley on it. -Back away from your herbs. | 0:13:31 | 0:13:33 | |
Nadiya's frightening! | 0:13:33 | 0:13:36 | |
For their £10 simple supper, the Dawes have made four pizzas - | 0:13:41 | 0:13:44 | |
courgette and feta, aubergine and olive, | 0:13:44 | 0:13:48 | |
butternut squash and Stilton, | 0:13:48 | 0:13:50 | |
and Brussels sprouts with chorizo. | 0:13:50 | 0:13:52 | |
I think it looks amazing. | 0:13:52 | 0:13:54 | |
Absolutely so inviting. | 0:13:54 | 0:13:56 | |
There we are. When you talk about pizza in Italy, it's the toppings, | 0:13:57 | 0:14:02 | |
and then there is the dough underneath. | 0:14:02 | 0:14:04 | |
The Italians have got so much respect for that base of the pizza. | 0:14:04 | 0:14:08 | |
In this case, you know, you can see there is no air trapped | 0:14:08 | 0:14:12 | |
-into the crust, at all. -Yeah. | 0:14:12 | 0:14:14 | |
So it's like a completely flat bread. | 0:14:14 | 0:14:17 | |
You'd be crucified in Naples | 0:14:18 | 0:14:20 | |
for saying you're putting Brussels sprouts on top of a pizza. | 0:14:20 | 0:14:24 | |
But I want to taste this so badly now. | 0:14:24 | 0:14:26 | |
Mm... | 0:14:26 | 0:14:28 | |
Converted. | 0:14:33 | 0:14:35 | |
THEY LAUGH | 0:14:35 | 0:14:37 | |
I am pleasantly surprised. | 0:14:37 | 0:14:39 | |
And if I would choose one of those, I would choose to eat that one. | 0:14:39 | 0:14:42 | |
-So, thank you. Thank you for that. -No, not me. | 0:14:42 | 0:14:45 | |
-I have a problem. -Yeah? | 0:14:45 | 0:14:47 | |
Brussels sprouts should not be on pizzas. | 0:14:47 | 0:14:49 | |
-Why not? -Because it doesn't work. | 0:14:49 | 0:14:52 | |
It works pretty well for me. | 0:14:52 | 0:14:54 | |
But it doesn't work for me. | 0:14:54 | 0:14:56 | |
-Sure. -But, in saying all that, you took a risk, you did it, | 0:14:56 | 0:15:00 | |
you produced something that looked amazing. | 0:15:00 | 0:15:02 | |
-Well done, you. -Thanks. -Thank you. | 0:15:02 | 0:15:04 | |
With their £10 budget, the Karims have made a chicken curry | 0:15:06 | 0:15:10 | |
served with basmati rice and a cucumber raita. | 0:15:10 | 0:15:14 | |
It looks lovely. It looks appetising, | 0:15:14 | 0:15:16 | |
but I'm going to say one thing to you. | 0:15:16 | 0:15:18 | |
It's not a very balanced meal. | 0:15:18 | 0:15:21 | |
Because there's no vegetables around the plates. | 0:15:21 | 0:15:24 | |
£10, it was a £10 challenge. | 0:15:24 | 0:15:25 | |
-This is a perfect dish that was cooked for £10. -Absolutely. | 0:15:25 | 0:15:28 | |
-What about a salad? -We do have like a salad sometimes. | 0:15:28 | 0:15:32 | |
But, in saying that, it looks amazing. | 0:15:32 | 0:15:35 | |
Does it taste just as good, though? | 0:15:35 | 0:15:37 | |
One thing I was worried about is overcooked chicken breast. | 0:15:40 | 0:15:43 | |
But this chicken is beautifully cooked. | 0:15:43 | 0:15:46 | |
It's got texture, it's not too soft. | 0:15:46 | 0:15:49 | |
It's not too hard. You've got it. | 0:15:49 | 0:15:50 | |
SHE LAUGHS | 0:15:50 | 0:15:52 | |
The chilli, for me, is just right. | 0:15:52 | 0:15:54 | |
-Absolutely. -The flavour is coming through on everything. | 0:15:54 | 0:15:58 | |
-I'm tasting all those lovely spices that I saw you give. -Thank God. | 0:15:58 | 0:16:03 | |
Congratulations. The rice is so beautifully fluffy, | 0:16:03 | 0:16:07 | |
kept them straight, you haven't broken them. | 0:16:07 | 0:16:09 | |
So that's such an important thing, you know? | 0:16:09 | 0:16:11 | |
You did all the right things in terms of cooking. | 0:16:11 | 0:16:14 | |
But we noticed you've played it very, very safe. | 0:16:14 | 0:16:19 | |
I would like to see a little bit more excitement, all right? | 0:16:19 | 0:16:24 | |
Thank you. | 0:16:24 | 0:16:25 | |
It's just the first challenge, guys, come on. | 0:16:29 | 0:16:32 | |
It's the beginning. | 0:16:32 | 0:16:33 | |
For their next challenge, both families will cook | 0:16:37 | 0:16:39 | |
their favourite dishes for Rosemary and Giorgio in their own homes. | 0:16:39 | 0:16:43 | |
First up is Rizwana's house in Hayes, West London. | 0:16:54 | 0:16:57 | |
She lives with her husband, two children and mother-in-law, | 0:16:57 | 0:17:00 | |
who is Zakila's mum. | 0:17:00 | 0:17:01 | |
Really excited to see Nadiya Hussain in my house! | 0:17:03 | 0:17:05 | |
We're just hoping everything goes well again. | 0:17:05 | 0:17:08 | |
And, touch wood, it will. | 0:17:08 | 0:17:10 | |
Cooking today, Family Favourites, | 0:17:11 | 0:17:13 | |
and only 90 minutes to create two courses, a main and a dessert. | 0:17:13 | 0:17:19 | |
Even though this is not my kitchen, I'm in charge of the whole cooking. | 0:17:19 | 0:17:22 | |
Just get it right, that's all, it will be fine. | 0:17:22 | 0:17:24 | |
It will be fine if you get it right. | 0:17:24 | 0:17:26 | |
-Don't boss us around. -No, I won't. | 0:17:26 | 0:17:29 | |
-Hello. -Hi, Nadiya! -How have you been? -Good. | 0:17:33 | 0:17:38 | |
-Just come inside, it's cold. -I know! | 0:17:39 | 0:17:42 | |
-Nadiya, our mum's dying to see you. -Is she? | 0:17:42 | 0:17:45 | |
LAUGHTER AND GREETINGS | 0:17:47 | 0:17:49 | |
How are you? | 0:17:49 | 0:17:50 | |
I'm fine. | 0:17:50 | 0:17:51 | |
I love her, I'm going to take her home with me when I go. | 0:17:53 | 0:17:56 | |
So, you guys, you've all been taught by Mum? | 0:17:56 | 0:17:58 | |
Yes. We've all been taught. | 0:17:58 | 0:18:00 | |
I think she is the best cook in the world. | 0:18:00 | 0:18:01 | |
Really? | 0:18:01 | 0:18:03 | |
Cooks like this. | 0:18:03 | 0:18:04 | |
-You cook quickly? -Yeah. | 0:18:04 | 0:18:06 | |
Are these guys as fast as you? | 0:18:06 | 0:18:08 | |
THEY LAUGH | 0:18:08 | 0:18:10 | |
Go on.... | 0:18:10 | 0:18:11 | |
That means no! | 0:18:13 | 0:18:14 | |
As you know, the judges would like you to cook your Family Favourites, | 0:18:17 | 0:18:20 | |
main and a dessert. | 0:18:20 | 0:18:22 | |
You have one hour and 30 minutes. Off you go. | 0:18:22 | 0:18:25 | |
Now I need to chop the onions. | 0:18:27 | 0:18:29 | |
-Come on, Sumiya. -I know! | 0:18:29 | 0:18:30 | |
-Right. That's done. -You know when you do the onions, right? | 0:18:30 | 0:18:34 | |
The stalk bit, you take that off. | 0:18:34 | 0:18:35 | |
-I did. -No, you didn't, what's that? | 0:18:35 | 0:18:37 | |
Huh? | 0:18:37 | 0:18:38 | |
For their main course the Karims are making Saag Gosht. | 0:18:41 | 0:18:44 | |
A spinach and lamb curry served with chapatis. | 0:18:44 | 0:18:47 | |
This is my spices that I make, | 0:18:49 | 0:18:51 | |
which was the winning ingredient from the first challenge. | 0:18:51 | 0:18:55 | |
And so I'm going to use it again for this challenge. | 0:18:55 | 0:18:57 | |
Lamb and spinach curry. | 0:19:00 | 0:19:02 | |
Do you know, I'm really looking forward to this. | 0:19:02 | 0:19:04 | |
It's got to sing. And because they'll be used to doing this, | 0:19:04 | 0:19:08 | |
a lot, so I want it to really showcase what they are. | 0:19:08 | 0:19:13 | |
Do you think this is a bit of a risky strategy? | 0:19:13 | 0:19:15 | |
Using the same spices again? Or do you think the judges will be expecting...? | 0:19:15 | 0:19:18 | |
What it is, you are cooking with different meat. | 0:19:18 | 0:19:20 | |
First, we cooked it with chicken, now I'm cooking it with lamb. | 0:19:20 | 0:19:23 | |
So lamb gives its own flavour anyway. | 0:19:23 | 0:19:26 | |
It's a home-cooked dish. Very simple one. | 0:19:26 | 0:19:29 | |
So I expect to the lamb to be absolutely tender | 0:19:29 | 0:19:33 | |
and melt-in-your-mouth, | 0:19:33 | 0:19:35 | |
and not overpowered by the spices. | 0:19:35 | 0:19:38 | |
The meat's in. Cover it up. Let this cook. | 0:19:40 | 0:19:44 | |
Is that how you normally cook it, in a pressure cooker? | 0:19:44 | 0:19:47 | |
Yeah. I love cooking lamb in a pressure cooker, | 0:19:47 | 0:19:49 | |
cos it's so tender and it comes off the bone, you know? | 0:19:49 | 0:19:51 | |
Everything's just perfect with it. | 0:19:51 | 0:19:53 | |
Yes, I'm doing the dough, Sumiya. | 0:19:55 | 0:19:57 | |
We make chapatis from scratch. | 0:19:57 | 0:19:59 | |
Make the dough. Place it in the fridge for a few hours. | 0:19:59 | 0:20:02 | |
If you make chapatis straight from the fresh dough, | 0:20:02 | 0:20:05 | |
-they don't come out as nice. -OK. | 0:20:05 | 0:20:07 | |
While the chapati dough rests, | 0:20:08 | 0:20:10 | |
Rizwana and Sumiya prepare the spinach for the curry. | 0:20:10 | 0:20:14 | |
This is a two-woman job. | 0:20:14 | 0:20:16 | |
Mate, I can't cut like that. | 0:20:16 | 0:20:18 | |
Sumiya, come on, you can. | 0:20:18 | 0:20:20 | |
You know, whenever I'm cutting the spinach, my mother-in-law, | 0:20:20 | 0:20:24 | |
she's quite particular about how much I'm wasting. | 0:20:24 | 0:20:27 | |
Which is very good, I think. | 0:20:27 | 0:20:28 | |
I think she threw away too much. | 0:20:28 | 0:20:30 | |
-Yeah, she has! -Sumiya, how dare you! -Come on. Get on it! | 0:20:30 | 0:20:34 | |
Guys, you've had 30 minutes, you've got an hour left. | 0:20:36 | 0:20:39 | |
Zakila... We are done with the spinach. | 0:20:39 | 0:20:41 | |
Let's have a look. | 0:20:41 | 0:20:43 | |
OK, it's cool. Thank you. | 0:20:43 | 0:20:44 | |
I'll put my spinach in and let it cook together | 0:20:44 | 0:20:47 | |
-for a few minutes now. -Yeah. | 0:20:47 | 0:20:48 | |
And then when you put spinach in, spinach gives its own flavour so... | 0:20:48 | 0:20:52 | |
Zakila, make sure the meat goes in the pot, please. | 0:20:52 | 0:20:54 | |
Talk less, and put the meat in. | 0:20:54 | 0:20:56 | |
-What is she talking about? -Does she not know you're the boss? | 0:20:56 | 0:20:59 | |
Exactly! Who are you talking to? | 0:20:59 | 0:21:01 | |
-We are a team. -Rizwana, I think there might be a boss, | 0:21:01 | 0:21:04 | |
and I don't think it's you, maybe. | 0:21:04 | 0:21:07 | |
ZAKILA LAUGHS | 0:21:07 | 0:21:08 | |
For their dessert, Zakila is making a sponge cake | 0:21:11 | 0:21:14 | |
topped with almonds and currants. | 0:21:14 | 0:21:16 | |
The almond cake needs a bit of flavour. | 0:21:17 | 0:21:20 | |
Maybe a bit of lemon? Or orange? | 0:21:20 | 0:21:22 | |
It's got to be not too dense, but not too fluffy. | 0:21:22 | 0:21:26 | |
Not too crumbly, either. | 0:21:26 | 0:21:27 | |
Is this a cake that you've made often? | 0:21:29 | 0:21:31 | |
I make it all the time, this cake. | 0:21:31 | 0:21:33 | |
I like to sit down and have tea and coffee, | 0:21:33 | 0:21:35 | |
after we've had a dinner. | 0:21:35 | 0:21:37 | |
And just gossip. | 0:21:37 | 0:21:39 | |
Tea, coffee, cake, gossip. | 0:21:39 | 0:21:42 | |
My favourite combination. | 0:21:42 | 0:21:44 | |
Cake is not a very ambitious dish, as you could say, but obviously, | 0:21:44 | 0:21:49 | |
it's what they cook in their house. | 0:21:49 | 0:21:50 | |
I'm very happy to taste it and give it a chance. | 0:21:50 | 0:21:53 | |
Maybe I'll be surprised. | 0:21:53 | 0:21:54 | |
-Have you looked at it? -No, no, I don't need to look at it. | 0:21:56 | 0:22:00 | |
I don't have a timer on my cake. | 0:22:00 | 0:22:02 | |
-Do you not? -I just have a smell. | 0:22:02 | 0:22:04 | |
I'll go, "Oh, it's done." | 0:22:04 | 0:22:05 | |
I'll go and get it, and it's perfect. | 0:22:05 | 0:22:07 | |
-You know when it's done! -Yes! -What am I talking about? | 0:22:07 | 0:22:10 | |
I mean, what do I know?! | 0:22:10 | 0:22:12 | |
THEY LAUGH | 0:22:12 | 0:22:14 | |
Before moving to London, Rizwana lived in Pakistan. | 0:22:16 | 0:22:20 | |
Rizwana, you've been here for ten years? | 0:22:20 | 0:22:23 | |
That must have been a massive shock for you | 0:22:23 | 0:22:25 | |
when you come from Pakistan, like, in terms of, like, cooking? | 0:22:25 | 0:22:28 | |
A totally different experience. | 0:22:28 | 0:22:30 | |
This is our village, by the way. | 0:22:30 | 0:22:32 | |
In Pakistan you go to the butchers, and you see live chickens. | 0:22:32 | 0:22:36 | |
You pick your own, "I want that active one." | 0:22:36 | 0:22:38 | |
Here, it's totally different. | 0:22:38 | 0:22:39 | |
You go into the butchers, and you don't even get to see the animal. | 0:22:39 | 0:22:42 | |
It's just ready-made. | 0:22:42 | 0:22:44 | |
-You must miss that? -I do. | 0:22:44 | 0:22:46 | |
-But this is my second home now. -Yeah. | 0:22:46 | 0:22:48 | |
This is by far the best picture. | 0:22:48 | 0:22:50 | |
Look at everybody just sat on the floor, eating. | 0:22:50 | 0:22:53 | |
It brings back memories for me. | 0:22:53 | 0:22:55 | |
This is how we used to eat, freestyle, on the floor. | 0:22:55 | 0:22:58 | |
I miss all this, because it was just... | 0:22:58 | 0:23:01 | |
It was just no worries. | 0:23:01 | 0:23:03 | |
-Don't know about the fringe, though. -Oh, God! | 0:23:03 | 0:23:04 | |
THEY LAUGH | 0:23:04 | 0:23:06 | |
Guys, it won't be long before the judges arrive. Not long now. | 0:23:11 | 0:23:14 | |
Nice smell. | 0:23:17 | 0:23:19 | |
Moment of truth. You can turn it out now. | 0:23:20 | 0:23:22 | |
Nice! Yay! | 0:23:24 | 0:23:27 | |
-Shall we make the chapatis now? -Right. | 0:23:28 | 0:23:30 | |
Surely we'll make nice chapatis. | 0:23:33 | 0:23:35 | |
So you go round and round like that. | 0:23:35 | 0:23:38 | |
Whoever we are making these chapatis for, | 0:23:38 | 0:23:40 | |
if that person is really, really hungry, | 0:23:40 | 0:23:42 | |
the chapati, it just puffs up, and we say, | 0:23:42 | 0:23:44 | |
"Oh, my God, that person is really hungry." | 0:23:44 | 0:23:46 | |
-I reckon they're going to puff up. -I hope so. | 0:23:46 | 0:23:50 | |
-I'm hungry. -I really hope... -Shame it's not for me. | 0:23:50 | 0:23:52 | |
-Is it puffing up? -This one's puffing up. | 0:23:52 | 0:23:55 | |
-Someone's hungry. -Someone is very, very hungry. | 0:23:55 | 0:23:59 | |
THEY LAUGH | 0:23:59 | 0:24:01 | |
Guys, everything has to be on the table, | 0:24:01 | 0:24:03 | |
including knives and forks. | 0:24:03 | 0:24:05 | |
You do that, Sumiya, then. | 0:24:05 | 0:24:06 | |
Cake's here. | 0:24:09 | 0:24:10 | |
-What do you think of the cake? -Lovely. | 0:24:10 | 0:24:12 | |
I think it's fine. What do you think? | 0:24:14 | 0:24:16 | |
-Perfect. -Is it? | 0:24:17 | 0:24:19 | |
-Two minutes. -We need to get these out! | 0:24:21 | 0:24:24 | |
-Are we all done? -Go! Hurry up! | 0:24:24 | 0:24:26 | |
Time's up, guys. You did it! | 0:24:29 | 0:24:30 | |
Yes, we did it. Hooray! | 0:24:30 | 0:24:33 | |
-Now, the difficult bit. -The tasting, the judging. | 0:24:33 | 0:24:36 | |
-I know. -No, I'm talking about when your mum has to taste it. | 0:24:36 | 0:24:39 | |
SHE LAUGHS | 0:24:39 | 0:24:40 | |
The Karims' first family favourite is Saag Gosht, | 0:24:48 | 0:24:51 | |
a spinach and lamb curry served with Rizwana's chapatis. | 0:24:51 | 0:24:56 | |
It looks as if you've played it quite safe, but it looks simple. | 0:24:56 | 0:24:59 | |
Nothing wrong with simple. | 0:24:59 | 0:25:01 | |
-No. -I can't wait to taste it. | 0:25:01 | 0:25:04 | |
Wow! | 0:25:11 | 0:25:12 | |
That is...delicious. | 0:25:14 | 0:25:18 | |
-RIZWANA: -God! | 0:25:18 | 0:25:19 | |
You've got the balance right. | 0:25:21 | 0:25:22 | |
You've got the spicing right. | 0:25:22 | 0:25:25 | |
You've got it absolutely spot-on. | 0:25:25 | 0:25:27 | |
Thank you. | 0:25:27 | 0:25:28 | |
Who made the chapati? | 0:25:29 | 0:25:31 | |
Me and Zakila. | 0:25:31 | 0:25:33 | |
-Compliments. To both of you. -Thank you. | 0:25:33 | 0:25:37 | |
It's soft, you let the gluten rest. | 0:25:37 | 0:25:40 | |
Yes, we did, for an hour. In the fridge. Yes. | 0:25:40 | 0:25:44 | |
Very, very good. | 0:25:44 | 0:25:45 | |
Now for Zakila's sponge cake, with an almond and currant topping. | 0:25:49 | 0:25:52 | |
Who was responsible for this cake? | 0:25:57 | 0:26:00 | |
Me. | 0:26:00 | 0:26:01 | |
It looks better than it tastes. | 0:26:03 | 0:26:05 | |
You'd better have something with it. | 0:26:05 | 0:26:07 | |
You have it with coffee or tea. That's what we have it with. | 0:26:07 | 0:26:10 | |
So it's like a little coffee and tea... | 0:26:10 | 0:26:12 | |
Not as a pure dessert? | 0:26:12 | 0:26:14 | |
-No. -When we are talking about dessert for after a meal, | 0:26:14 | 0:26:17 | |
our expectation would have been more, | 0:26:17 | 0:26:20 | |
you know, to push the boundary a little bit. | 0:26:20 | 0:26:24 | |
Overall, we know you can cook. | 0:26:24 | 0:26:26 | |
And the key now is to push yourselves, | 0:26:26 | 0:26:29 | |
and really show us what you can deliver. | 0:26:29 | 0:26:32 | |
Don't play so safe. | 0:26:32 | 0:26:34 | |
-Thank you. -Thank you. -Thank you so much. | 0:26:35 | 0:26:37 | |
How do you feel about your comments? | 0:26:39 | 0:26:41 | |
I think what we need to take on board now, Rosemary said twice, | 0:26:41 | 0:26:45 | |
-that we played it safe. -Yeah. | 0:26:45 | 0:26:47 | |
-So we do need to take that on board. -But challenge three is a tough one. | 0:26:47 | 0:26:52 | |
Mum's back. | 0:26:52 | 0:26:53 | |
Yeah! | 0:26:53 | 0:26:55 | |
You guys look more terrified of your mum than the judges. | 0:26:55 | 0:27:00 | |
See what she thinks. | 0:27:00 | 0:27:01 | |
It's nice. | 0:27:01 | 0:27:03 | |
Oh, my God. | 0:27:03 | 0:27:04 | |
What a relief. | 0:27:04 | 0:27:06 | |
You seem more relieved by your mum's, "It's nice," | 0:27:06 | 0:27:11 | |
than the judges. | 0:27:11 | 0:27:12 | |
Cannot wait to see you guys at the next challenge. | 0:27:12 | 0:27:15 | |
Very excited. | 0:27:15 | 0:27:17 | |
Next, the judges will visit the Dawes in Hampshire. | 0:27:26 | 0:27:29 | |
The challenge is taking place at mum Sue's house. | 0:27:29 | 0:27:33 | |
I think we are pretty prepared. | 0:27:35 | 0:27:37 | |
Have we got all the shopping? Is your mum getting the shopping? | 0:27:37 | 0:27:39 | |
My mum's getting the shopping now. | 0:27:39 | 0:27:41 | |
She keeps adding extra bits onto the shopping. | 0:27:41 | 0:27:43 | |
-Yay! -It's Zoe Ball! Oh, no, it's not. | 0:27:43 | 0:27:45 | |
I think I've got everything. | 0:27:47 | 0:27:48 | |
It's much more relaxing doing it in your own home. | 0:27:48 | 0:27:50 | |
It's like having mates round for dinner, which we do all the time. | 0:27:50 | 0:27:53 | |
There's always random people coming around here for dinner, so... | 0:27:53 | 0:27:56 | |
Not normally Zoe Ball. | 0:27:56 | 0:27:58 | |
SHE KNOCKS ON DOOR | 0:27:59 | 0:28:00 | |
-Hello! -Hi! -It's lovely to see those faces. | 0:28:00 | 0:28:04 | |
Hell, my darling. How are you, Sue? | 0:28:04 | 0:28:06 | |
Shut the door, keep it warm. | 0:28:06 | 0:28:07 | |
Would you like a cup of tea? | 0:28:07 | 0:28:09 | |
You know what? I'd love a cup of tea. | 0:28:09 | 0:28:10 | |
This is a gorgeous house! | 0:28:12 | 0:28:13 | |
Look at these photographs. | 0:28:13 | 0:28:15 | |
That's my grandmother and grandad when they got married in 1936. | 0:28:15 | 0:28:19 | |
And that's my mum and dad, who got married in 1954. | 0:28:19 | 0:28:23 | |
And then over here... | 0:28:23 | 0:28:24 | |
Yeah, that's me and my husband, when we got married in 1985. | 0:28:24 | 0:28:28 | |
Fantastic. I love it, '30s, '50s, and '80s wedding. | 0:28:28 | 0:28:31 | |
Right, let's get that cup of tea, come on. | 0:28:31 | 0:28:32 | |
Ah! Cup of tea! Sam, you are an angel. | 0:28:34 | 0:28:37 | |
I'm loving this. Look, the pads. | 0:28:37 | 0:28:39 | |
-You seem to be all ready? -Yes, we're ready. | 0:28:39 | 0:28:41 | |
As you know, the judges have asked you for a family favourite, | 0:28:41 | 0:28:45 | |
main course and a dessert. | 0:28:45 | 0:28:47 | |
You have 90 minutes. | 0:28:47 | 0:28:49 | |
-Are you ready? -Yes. | 0:28:49 | 0:28:51 | |
-Good luck to the Dawes, off you go. -Thank you. | 0:28:51 | 0:28:52 | |
Peel potatoes. | 0:28:52 | 0:28:54 | |
Is there a specific way to peel these to make the chips neater? | 0:29:01 | 0:29:04 | |
-I don't know. -No. -SHE LAUGHS | 0:29:04 | 0:29:06 | |
Sam and Ellie are in charge of the main course... | 0:29:06 | 0:29:09 | |
-You're in the way! -Argh! | 0:29:17 | 0:29:19 | |
This is a very classic dish. | 0:29:19 | 0:29:20 | |
The cooking of the salmon is very important. | 0:29:20 | 0:29:23 | |
Not too overcook it. | 0:29:23 | 0:29:24 | |
I'm expecting to have something that flakes | 0:29:24 | 0:29:27 | |
under the push of the fork. | 0:29:27 | 0:29:29 | |
You can't serve Rosemary Schrager salmon fillets with bones in, can you? | 0:29:30 | 0:29:33 | |
-You cannot. -She expects them to be perfectly coiffured. | 0:29:33 | 0:29:36 | |
Exactly. Rosemary has very high standards. | 0:29:36 | 0:29:39 | |
If they keep the skin on, I want the skin to be crispy. | 0:29:39 | 0:29:43 | |
Otherwise, don't bother. | 0:29:43 | 0:29:45 | |
And great chips. | 0:29:45 | 0:29:46 | |
Sammy, chips are on. | 0:29:48 | 0:29:49 | |
-Talk me through it. -I'm boiling these potatoes, | 0:29:49 | 0:29:52 | |
and if you add vinegar to the water, | 0:29:52 | 0:29:54 | |
that strengthens the pectin molecules | 0:29:54 | 0:29:56 | |
that hold together the cells in the potato, | 0:29:56 | 0:29:58 | |
and that means they will soften, but they won't disintegrate, | 0:29:58 | 0:30:01 | |
they will keep their structure. | 0:30:01 | 0:30:03 | |
-Science is sexy. Love it. -Very much so. | 0:30:03 | 0:30:05 | |
LAUGHTER Thanks, Sam. | 0:30:05 | 0:30:07 | |
For dessert, Sue's creating is creating a twist | 0:30:07 | 0:30:10 | |
on a classic tarte Tatin, using plums and marzipan | 0:30:10 | 0:30:13 | |
served with a creme anglaise. | 0:30:13 | 0:30:15 | |
I'm really excited about the plum and marzipan tarte Tatin, | 0:30:15 | 0:30:18 | |
because if it works, it will be amazing. | 0:30:18 | 0:30:20 | |
But if it doesn't work, I think it will be a disaster, | 0:30:20 | 0:30:22 | |
so we will have to see what happens. | 0:30:22 | 0:30:24 | |
Sue, this is your tarte Tatin. | 0:30:25 | 0:30:27 | |
You haven't made it already, have you? | 0:30:27 | 0:30:28 | |
-I've cut the plums. -Oh, all right, OK, cool. | 0:30:28 | 0:30:31 | |
I've put star anise underneath. | 0:30:31 | 0:30:33 | |
-Then I'll put that in the freezer. -Why do you put it in the freezer? | 0:30:33 | 0:30:36 | |
So when the plums go in the oven, they're really, really cold, | 0:30:36 | 0:30:39 | |
-and the pastry gets a chance to rise before the juice arrives. -OK. | 0:30:39 | 0:30:41 | |
Top tarte Tatin tips from Sue. I like it. | 0:30:41 | 0:30:45 | |
With her plums chilling, Sue makes her rough puff pastry. | 0:30:46 | 0:30:50 | |
Do this really quickly. | 0:30:50 | 0:30:52 | |
Do you do your own pastry quite a lot? | 0:30:52 | 0:30:54 | |
It's just nice, isn't it? It's nice to... | 0:30:54 | 0:30:56 | |
-Do it from scratch. -Yes. | 0:30:56 | 0:30:58 | |
Next, she blends icing sugar and almonds with egg white | 0:30:59 | 0:31:01 | |
for the marzipan. | 0:31:01 | 0:31:03 | |
You are really pushing the boat out. | 0:31:03 | 0:31:05 | |
You are making your own pastry and your own marzipan. | 0:31:05 | 0:31:07 | |
-Yes. -And it's wonderful, I like it. | 0:31:07 | 0:31:09 | |
There's a lot of time now. We'll see how that goes | 0:31:09 | 0:31:11 | |
a little bit later on when everyone is like this - fraught! | 0:31:11 | 0:31:14 | |
-How much time have we got? -45 minutes to go. | 0:31:16 | 0:31:18 | |
No bother. | 0:31:18 | 0:31:20 | |
In pursuit of the perfect chip, Sam cooks the potatoes three times - | 0:31:22 | 0:31:26 | |
first parboiled, now twice-fried. | 0:31:26 | 0:31:29 | |
I'll just ask about the chopsticks - what's their role? | 0:31:31 | 0:31:34 | |
These are just good for manipulating things at a distance. | 0:31:34 | 0:31:38 | |
Chinese chefs use chopsticks a lot. | 0:31:38 | 0:31:40 | |
When we went out for dinner in Hong Kong, | 0:31:40 | 0:31:42 | |
Sam's dad's friends said that I use chopsticks better than Sam. | 0:31:42 | 0:31:45 | |
-That's true. -Did that hurt? | 0:31:45 | 0:31:47 | |
I'm actually a little bit of a rubbish chopstick user. | 0:31:47 | 0:31:51 | |
-Bad Chinese person. -HE LAUGHS | 0:31:51 | 0:31:53 | |
On pudding, Sue tops the plums with a layer of marzipan and pastry. | 0:31:55 | 0:32:00 | |
-It's going in. -It's going in. -It's going in the oven. | 0:32:00 | 0:32:03 | |
OMG! | 0:32:03 | 0:32:04 | |
-Happy? -Done. -Yeah, well done. | 0:32:07 | 0:32:10 | |
-How much time have I got? -12 minutes. | 0:32:10 | 0:32:12 | |
I've lost track of what I should be doing. | 0:32:12 | 0:32:15 | |
Chop tarragon... | 0:32:15 | 0:32:16 | |
Oh, crap, I've got to make hollandaise. | 0:32:16 | 0:32:19 | |
For her hollandaise, Ellie needs to melt the butter. | 0:32:22 | 0:32:25 | |
-Witchcraft! -Then gradually add it to the beaten eggs to emulsify. | 0:32:25 | 0:32:30 | |
Ellie, you've never split a hollandaise? | 0:32:32 | 0:32:35 | |
This could be the first one! | 0:32:37 | 0:32:38 | |
She's done it. Yes! She's kept her record. | 0:32:46 | 0:32:49 | |
It's the perfect hollandaise sauce. | 0:32:49 | 0:32:51 | |
You've never seen anything like it in your life! | 0:32:51 | 0:32:54 | |
SHE LAUGHS | 0:32:54 | 0:32:55 | |
How are the chips, there, Sam? | 0:32:57 | 0:32:58 | |
-Looking... -They're looking all right. | 0:32:58 | 0:33:00 | |
They're looking quite brown. | 0:33:00 | 0:33:02 | |
OK, I'm going to take those out now. | 0:33:02 | 0:33:05 | |
They look yummy! | 0:33:05 | 0:33:07 | |
Don't want to panic you, but you've got about six minutes. | 0:33:07 | 0:33:09 | |
Don't forget, everything's got to be cooked and served up, | 0:33:09 | 0:33:12 | |
ready for the judges. | 0:33:12 | 0:33:13 | |
I need to get my tart out of the oven. | 0:33:15 | 0:33:17 | |
-How is it, Mum? -Yeah, it's looking good. Yeah. | 0:33:17 | 0:33:20 | |
You have to squash the salmon, | 0:33:20 | 0:33:22 | |
then the skin stays flat and the salmon keeps its nice shape. | 0:33:22 | 0:33:26 | |
Lovely. | 0:33:26 | 0:33:27 | |
It's quite tense now, isn't it? | 0:33:27 | 0:33:29 | |
-It is. -I know. Not much time left at all. | 0:33:29 | 0:33:31 | |
-Oh, no. -Oh, no... | 0:33:31 | 0:33:33 | |
The skin's stuck to the pan. | 0:33:36 | 0:33:38 | |
The skin is quite important because it's tasty, crispy. | 0:33:38 | 0:33:41 | |
Right, OK. | 0:33:41 | 0:33:43 | |
Judges are on their way. | 0:33:44 | 0:33:47 | |
I'm going to serve it. | 0:33:49 | 0:33:50 | |
A minute-and-a-half to go. | 0:34:01 | 0:34:03 | |
-Chips are going on. -And there they are. | 0:34:05 | 0:34:08 | |
Twice-fried. | 0:34:08 | 0:34:09 | |
One minute to go. | 0:34:09 | 0:34:11 | |
Yeah! | 0:34:18 | 0:34:19 | |
Time up! | 0:34:22 | 0:34:23 | |
For the Dawes' Family Favourites main course, | 0:34:30 | 0:34:33 | |
they've made pan-fried wild salmon with tarragon hollandaise, | 0:34:33 | 0:34:36 | |
asparagus and samphire and twice-fried chips. | 0:34:36 | 0:34:41 | |
That is a good selection of colour. | 0:34:41 | 0:34:42 | |
It is unfortunate that the salmon | 0:34:42 | 0:34:45 | |
lost a little bit of the skin in the cooking. | 0:34:45 | 0:34:47 | |
I would say the salmon is a little bit overcooked. | 0:35:00 | 0:35:03 | |
It's a wild Atlantic salmon so it's more meaty. | 0:35:03 | 0:35:06 | |
So it's not the usual salmon that you use all the time? | 0:35:06 | 0:35:08 | |
I think we would have normally had a farmed salmon. | 0:35:08 | 0:35:11 | |
I think it needed a bit more fat on it, I think it was a bit lean, so it cooked a bit fast. | 0:35:11 | 0:35:15 | |
-The challenge is about something that you cook all the time. -Yeah. | 0:35:15 | 0:35:19 | |
Don't go for a new ingredient. | 0:35:19 | 0:35:21 | |
Stick with the one that you know. | 0:35:21 | 0:35:23 | |
-This one was on offer. -THEY LAUGH | 0:35:23 | 0:35:25 | |
-Special offer. -That's a good reason to buy it. | 0:35:25 | 0:35:27 | |
Now, the sauce is delicious because, technically, | 0:35:27 | 0:35:29 | |
it is quite a difficult thing to do | 0:35:29 | 0:35:31 | |
cos you can so easily separate it. | 0:35:31 | 0:35:34 | |
It works, and it works well. | 0:35:34 | 0:35:36 | |
Can we just take a few chips? | 0:35:36 | 0:35:38 | |
They're delicious. | 0:35:43 | 0:35:45 | |
-They're delicious. -Oh, sorry! | 0:35:45 | 0:35:48 | |
-Beautiful colour. -They're a gorgeous colour. | 0:35:48 | 0:35:51 | |
That's a great bowl of chips. | 0:35:51 | 0:35:53 | |
Well done. | 0:35:53 | 0:35:55 | |
For dessert, Sue's plum tarte Tatin. | 0:35:57 | 0:36:00 | |
Right. | 0:36:00 | 0:36:02 | |
The colour of the plums makes it really nice. | 0:36:03 | 0:36:07 | |
I'm just really worried about this pastry. | 0:36:07 | 0:36:09 | |
Maybe a little bit uncooked. | 0:36:09 | 0:36:11 | |
But, you know, I think we should taste it first. | 0:36:11 | 0:36:13 | |
I think we should taste it as well. | 0:36:13 | 0:36:15 | |
You know, tarte Tatin is such a straightforward thing. | 0:36:23 | 0:36:25 | |
Hundreds of years made with pears, and you are really changing the fruits. | 0:36:25 | 0:36:29 | |
Quite difficult with plums because they are so juicy. | 0:36:29 | 0:36:31 | |
Absolutely. The French are not bad cooks. | 0:36:31 | 0:36:33 | |
-Yeah. -If they have been doing it for hundreds of years with the pears | 0:36:33 | 0:36:36 | |
and the apples, there must be a reason. | 0:36:36 | 0:36:37 | |
-That's right. -In this case, I am disappointed because | 0:36:37 | 0:36:41 | |
I love tarte Tatin and I was expecting something really nice. | 0:36:41 | 0:36:45 | |
-OK. -The thing about the marzipan is all it's done is really melted | 0:36:45 | 0:36:50 | |
during the cooking. | 0:36:50 | 0:36:53 | |
It has got into the pastry. The pastry is undercooked. | 0:36:53 | 0:36:57 | |
I have no idea where it stops and where it begins. | 0:36:57 | 0:36:59 | |
A shame. | 0:37:00 | 0:37:02 | |
-Thank you. -Thank you. | 0:37:02 | 0:37:04 | |
-Oh, Ellie, give Mum a hug. -That was harsh. -I'll survive. | 0:37:06 | 0:37:09 | |
That was quite tough. | 0:37:09 | 0:37:11 | |
Yeah, quite harsh, really. | 0:37:11 | 0:37:13 | |
And I think the stuff we fell down on was, like, silly mistakes, | 0:37:13 | 0:37:16 | |
like buying the wrong salmon, putting a bit too much marzipan on. | 0:37:16 | 0:37:19 | |
-Yeah, marzipan in the tart, yeah. -Ready for challenge three? | 0:37:19 | 0:37:22 | |
Let's do jazz hands all the way through the next stretch. | 0:37:22 | 0:37:25 | |
You can't fail with jazz hands. | 0:37:25 | 0:37:26 | |
-Jazz hands! -THEY LAUGH | 0:37:26 | 0:37:28 | |
-Have we got everything? -Yeah. We've got chopsticks. | 0:37:38 | 0:37:42 | |
-NADIYA: -Today, both families will face | 0:37:45 | 0:37:47 | |
their third and final challenge. | 0:37:47 | 0:37:50 | |
After this, the judges must decide | 0:37:50 | 0:37:52 | |
who to send home and who to put through to the semifinals. | 0:37:52 | 0:37:57 | |
We hope they like what we're going to cook today, | 0:37:59 | 0:38:01 | |
cos it's magnificent. | 0:38:01 | 0:38:02 | |
I don't think the judges can not like it, can they? | 0:38:02 | 0:38:05 | |
No, how can anybody not like it? It is just so tasty. | 0:38:05 | 0:38:07 | |
You know, the Dawes like to take risks, | 0:38:08 | 0:38:12 | |
but they have let themselves down, especially with that tarte Tatin. | 0:38:12 | 0:38:15 | |
With every challenge, they have surprised me. | 0:38:15 | 0:38:19 | |
Not positively all the time, but, you know, | 0:38:19 | 0:38:23 | |
they look after their flavours. | 0:38:23 | 0:38:24 | |
They've got every chance to get into the semifinal. | 0:38:24 | 0:38:28 | |
No, put the red next to the green there. | 0:38:30 | 0:38:32 | |
Don't mix the colours up. | 0:38:32 | 0:38:33 | |
It goes like that. | 0:38:33 | 0:38:35 | |
Rosemary's always said we were playing safe | 0:38:35 | 0:38:37 | |
in our first and second challenge, so this time we thought, "That's it, | 0:38:37 | 0:38:40 | |
"we're doing something completely different | 0:38:40 | 0:38:42 | |
"that's not in our comfort zone." | 0:38:42 | 0:38:43 | |
So today we are cooking Moroccan, and it's... | 0:38:43 | 0:38:46 | |
There are so many potential risks. | 0:38:46 | 0:38:48 | |
Up till now, the Karims, they've been cooking very safe. | 0:38:48 | 0:38:53 | |
They have cooked what they know best, | 0:38:53 | 0:38:55 | |
and I don't think they've pushed themselves yet. | 0:38:55 | 0:38:58 | |
I think they have to raise their bar a little bit. | 0:38:58 | 0:39:00 | |
They have to be a bit more ambitious. | 0:39:00 | 0:39:04 | |
Hello, families! Welcome back. | 0:39:08 | 0:39:10 | |
Yes, it's the final challenge. | 0:39:10 | 0:39:12 | |
Our formidable judges have decreed that you will cook two dishes | 0:39:12 | 0:39:17 | |
in two hours and 15 minutes that will set the world alight. | 0:39:17 | 0:39:21 | |
Yes, it's the Impress The Neighbours challenge. | 0:39:21 | 0:39:25 | |
Good luck. Let's get cooking. | 0:39:25 | 0:39:27 | |
Where's the stock? | 0:39:29 | 0:39:30 | |
I need some coriander now. | 0:39:30 | 0:39:32 | |
-All of it? -Yes, all of it. | 0:39:32 | 0:39:34 | |
SHE SIGHS | 0:39:34 | 0:39:35 | |
Today, each family must create a starter and a main course. | 0:39:35 | 0:39:39 | |
Challenge three is all about impressing your neighbours. | 0:39:41 | 0:39:45 | |
It's all about really pulling out the stops | 0:39:45 | 0:39:48 | |
and producing something really special. | 0:39:48 | 0:39:52 | |
The main is called bastilla, which is like a Moroccan pie, | 0:39:52 | 0:39:55 | |
and it's layers of different textures and meats | 0:39:55 | 0:39:57 | |
and these flavours of saffron, cinnamon and almond. | 0:39:57 | 0:40:00 | |
It's a dish that's really made on special occasions. | 0:40:00 | 0:40:04 | |
The Karims are cooking a Moroccan feast. | 0:40:05 | 0:40:07 | |
A lamb and lentil soup starter called harira. | 0:40:07 | 0:40:11 | |
-How are you doing, guys? -I've finished that. | 0:40:11 | 0:40:13 | |
I need to do the pepper now. | 0:40:13 | 0:40:15 | |
-Pepper? -Pepper needs to go in the oven. -Yeah. | 0:40:15 | 0:40:18 | |
Do that, then. | 0:40:18 | 0:40:19 | |
And a Moroccan pie called bastilla - | 0:40:19 | 0:40:22 | |
layers of chicken, egg and almonds served with roasted vegetables. | 0:40:22 | 0:40:27 | |
Bastilla. I'm expecting some really strong flavours with that. | 0:40:27 | 0:40:32 | |
But the cooking of the chicken is pivotal in this. | 0:40:32 | 0:40:36 | |
If they cook it too much, inside the filo pastry, | 0:40:36 | 0:40:38 | |
it could become really tough. | 0:40:38 | 0:40:40 | |
Zakila, is this the kind of thing you would make | 0:40:41 | 0:40:44 | |
to impress your neighbours? | 0:40:44 | 0:40:46 | |
-If they're not impressed by this, what would they be impressed by? -You've pulled out all the stops. | 0:40:46 | 0:40:50 | |
I just noticed glitter. Now, where on earth is this going? | 0:40:50 | 0:40:53 | |
That is going to go on the finished product for the bastilla. | 0:40:53 | 0:40:55 | |
If it comes out right, we're going to sprinkle some on top. | 0:40:55 | 0:40:58 | |
I love glittery food. | 0:40:58 | 0:40:59 | |
This is just made my day, by the way. | 0:40:59 | 0:41:01 | |
-Fantastic. I am going to leave you to it. -Thank you. | 0:41:01 | 0:41:04 | |
Right, I'm going to put the lid on this now and just let it cook. | 0:41:04 | 0:41:10 | |
-Prawns look good. -Yeah, they're good. | 0:41:11 | 0:41:14 | |
Preparing the prawns to go in the dumplings, | 0:41:14 | 0:41:16 | |
so I'm just shelling them. | 0:41:16 | 0:41:17 | |
I'm taking out the prawny poo pipe, because no-one wants that in their dumpling. | 0:41:17 | 0:41:21 | |
For their starter, they are making Sheng Jian Bao - | 0:41:22 | 0:41:25 | |
Chinese pork and prawn dumplings. | 0:41:25 | 0:41:28 | |
I've got prawn hands. | 0:41:28 | 0:41:30 | |
Keep away. | 0:41:31 | 0:41:32 | |
Their main course is... | 0:41:32 | 0:41:34 | |
We wanted to do, kind of, some big, impressive Chinese dishes | 0:41:41 | 0:41:45 | |
that, perhaps, the judges might not have had before. | 0:41:45 | 0:41:47 | |
So the pork belly is a family favourite. | 0:41:47 | 0:41:49 | |
So we've been practising that one a lot. | 0:41:49 | 0:41:51 | |
Pork belly. | 0:41:52 | 0:41:53 | |
I'm hoping it's going to be nice and tender, | 0:41:53 | 0:41:56 | |
I hope it's going to be juicy. | 0:41:56 | 0:41:58 | |
As long as they've got lots of lovely soy in there, | 0:41:58 | 0:42:01 | |
and maybe a bit of ginger. | 0:42:01 | 0:42:02 | |
Again, trying to do something a little bit different. | 0:42:02 | 0:42:04 | |
I'm quite looking forward to a bit of Chinese. | 0:42:04 | 0:42:06 | |
All the ginger's going in, Sam. | 0:42:08 | 0:42:09 | |
-Is that all going in the pork? -Is it too much? | 0:42:09 | 0:42:12 | |
-It looks like quite a lot of... -It's good with lots of ginger. | 0:42:12 | 0:42:15 | |
That's a lot of ginger. A lot of ginger. | 0:42:16 | 0:42:18 | |
Yeah, Rosemary looked concerned by the amount of ginger that went in. | 0:42:18 | 0:42:21 | |
I'm looking for the pork to brown a little. | 0:42:21 | 0:42:25 | |
Just to seal it. | 0:42:25 | 0:42:26 | |
And then I'm going to add the mushrooms and the liquid | 0:42:27 | 0:42:30 | |
and the soy sauce and cassia bark | 0:42:30 | 0:42:32 | |
and two star anise. | 0:42:32 | 0:42:34 | |
And then it will braise for about an hour. | 0:42:36 | 0:42:38 | |
Next, Sue makes a start on her smacked cucumber salad. | 0:42:40 | 0:42:44 | |
I think they're always smacking cucumbers in China. | 0:42:46 | 0:42:49 | |
This is what they do. | 0:42:50 | 0:42:52 | |
What is the slapping cucumber? I've never had that. | 0:42:52 | 0:42:56 | |
You take the cucumber, | 0:42:56 | 0:42:57 | |
you actually hit the cucumber all along. | 0:42:57 | 0:42:59 | |
And you just bash it? | 0:42:59 | 0:43:00 | |
And that will just soften it up a little bit. | 0:43:00 | 0:43:02 | |
So you don't bash it down, flattened? | 0:43:02 | 0:43:04 | |
It is just soften it, just smack it up. | 0:43:04 | 0:43:06 | |
And then, when you bite through, | 0:43:06 | 0:43:08 | |
it's still really juicy in the middle, | 0:43:08 | 0:43:10 | |
-but it's got all the spices going through it. -Delicious. | 0:43:10 | 0:43:12 | |
Sue, I heard a right racket coming from back here. | 0:43:12 | 0:43:14 | |
-I find you with a cucumber and a rolling pin. -Yes. | 0:43:14 | 0:43:17 | |
What on earth's going on? | 0:43:17 | 0:43:18 | |
You have to bash the cucumber, Zoe! | 0:43:18 | 0:43:20 | |
Of course you do! | 0:43:20 | 0:43:22 | |
-Is that sort of like a little side dish? -It's a salad, yes. | 0:43:22 | 0:43:24 | |
The cucumber is the sort of light refreshment | 0:43:24 | 0:43:26 | |
for when you're eating the pork. | 0:43:26 | 0:43:28 | |
I can't wait to give it a go myself. | 0:43:28 | 0:43:30 | |
-Just a pinch of saffron. -That's all you need. | 0:43:34 | 0:43:37 | |
With the Karims' chicken filling for their bastilla underway, | 0:43:37 | 0:43:41 | |
they get going with their lamb and lentil soup starter, harira. | 0:43:41 | 0:43:44 | |
This is the first stage of the dish. | 0:43:46 | 0:43:47 | |
This is very important. I'm sealing all the flavours together, | 0:43:47 | 0:43:50 | |
binding them together before I put the pressure cooker on. | 0:43:50 | 0:43:53 | |
This lentil and lamb soup packs in an awful lot of flavour. | 0:43:55 | 0:43:59 | |
But it doesn't strike me like | 0:43:59 | 0:44:01 | |
a great effort to impress your neighbour. | 0:44:01 | 0:44:03 | |
I want my soup to be quite smooth, quite a nice, smooth texture. | 0:44:05 | 0:44:08 | |
So I'm just peeling all the chickpeas, | 0:44:08 | 0:44:10 | |
because I don't want any skin on them. | 0:44:10 | 0:44:12 | |
And now, I will put the peeled, precious chickpeas... | 0:44:13 | 0:44:17 | |
Goes in. | 0:44:17 | 0:44:19 | |
OK, now it's good to go. | 0:44:19 | 0:44:21 | |
Families, you've had one hour. | 0:44:24 | 0:44:26 | |
You have an hour and 15 minutes left. | 0:44:26 | 0:44:29 | |
Panic not. | 0:44:29 | 0:44:30 | |
Everything is going according to plan. | 0:44:31 | 0:44:33 | |
We've got two completely different meals here. | 0:44:33 | 0:44:37 | |
We've got a Chinese one, and we've got our Moroccan one. | 0:44:37 | 0:44:41 | |
-Both, in their own way, really interesting. -Yeah. | 0:44:41 | 0:44:44 | |
And actually quite exciting. | 0:44:44 | 0:44:46 | |
It really reflects British cooking at the moment. | 0:44:46 | 0:44:50 | |
-You're right. -It has more influence from every country in the world. | 0:44:50 | 0:44:53 | |
So this is a great treat for us. | 0:44:53 | 0:44:54 | |
I am making the dough for the dumpling. | 0:44:54 | 0:44:57 | |
-Is Sam making the dough? -Yeah. | 0:44:57 | 0:45:00 | |
-Oh. -Are you making the dough? | 0:45:00 | 0:45:02 | |
-Really impressive. -Scientist Sam at work. | 0:45:02 | 0:45:04 | |
It's got yeast in. | 0:45:04 | 0:45:05 | |
It's not, kind of, a big, puffy dough. | 0:45:05 | 0:45:07 | |
It's just kind of a little bit airy, but not puffy like bread. | 0:45:07 | 0:45:10 | |
Dumpling. That is one of my favourite things. | 0:45:11 | 0:45:14 | |
I go crazy for them. I love dim sum. | 0:45:14 | 0:45:17 | |
The most important thing | 0:45:17 | 0:45:18 | |
is that they really make that dough really sing for us. | 0:45:18 | 0:45:21 | |
Dough's resting. | 0:45:21 | 0:45:23 | |
For the dumpling filling, | 0:45:23 | 0:45:24 | |
Ellie combines chopped prawns with minced pork. | 0:45:24 | 0:45:27 | |
-SUE: -That looks really good. -SHE LAUGHS | 0:45:29 | 0:45:31 | |
Next, she checks on her chicken stock with added gelatine. | 0:45:31 | 0:45:34 | |
Seeing if the stock has jellified. | 0:45:36 | 0:45:38 | |
It's looking pretty solid. | 0:45:38 | 0:45:40 | |
No bother. | 0:45:40 | 0:45:41 | |
So now I am going to stir it in quite gently, | 0:45:43 | 0:45:45 | |
because I would like it to be in, sort of, lumps of stock, | 0:45:45 | 0:45:48 | |
because then they melt when they're in the bun | 0:45:48 | 0:45:51 | |
and then you get a really juicy filling. | 0:45:51 | 0:45:53 | |
So that's the plan. | 0:45:53 | 0:45:55 | |
You know, I'm really looking forward to this. | 0:45:55 | 0:45:57 | |
Can I ask you, whose influence was this? | 0:45:57 | 0:46:00 | |
I lived in Hong Kong when I was little, before I was ten. | 0:46:00 | 0:46:03 | |
So have you been to Hong Kong with him yet? | 0:46:03 | 0:46:05 | |
Yeah, we had amazing food. It was so good. | 0:46:05 | 0:46:07 | |
So are you... You're in charge, are you? | 0:46:07 | 0:46:10 | |
I'm sort of in charge for this one, yes. | 0:46:10 | 0:46:12 | |
OK. So how many times have you got them to do it? | 0:46:12 | 0:46:14 | |
I went up to their flat for the weekend, | 0:46:14 | 0:46:16 | |
-and we had a dumpling rolling workshop. -Oh, really? | 0:46:16 | 0:46:19 | |
OK, that's brilliant, that's brilliant. | 0:46:19 | 0:46:20 | |
See you later. Bye. | 0:46:20 | 0:46:23 | |
Do you think they look the same size? | 0:46:26 | 0:46:27 | |
Cos some of them are kind of small. | 0:46:27 | 0:46:29 | |
Can you cut them the same size, then, please? | 0:46:29 | 0:46:31 | |
Oh, it's long, man. | 0:46:31 | 0:46:32 | |
Sumiya is preparing all the vegetables | 0:46:32 | 0:46:35 | |
to serve with their main course. | 0:46:35 | 0:46:36 | |
We wanted it to be more colourful. | 0:46:36 | 0:46:39 | |
Obviously, impress your neighbours, right? | 0:46:39 | 0:46:41 | |
We've got carrots, we've got butternut squash, we've got figs. | 0:46:41 | 0:46:44 | |
Figs just give an amazing texture to it as well. | 0:46:44 | 0:46:47 | |
With her veg on to roast, | 0:46:51 | 0:46:53 | |
she gets to work crushing the almonds for their pie. | 0:46:53 | 0:46:56 | |
Oh, my back. | 0:46:59 | 0:47:00 | |
What's your back got to do with...? What, because of that? | 0:47:00 | 0:47:02 | |
-Yeah. -Are you kidding me? | 0:47:02 | 0:47:04 | |
What do you mean? Have you ever done this? | 0:47:04 | 0:47:06 | |
SHE SIGHS | 0:47:06 | 0:47:07 | |
You've got some lumpy bits in there. | 0:47:07 | 0:47:09 | |
I can see them. Why do you think I'm taking them out? | 0:47:09 | 0:47:11 | |
All right. | 0:47:11 | 0:47:12 | |
SHE SIGHS | 0:47:12 | 0:47:13 | |
Stress. | 0:47:13 | 0:47:15 | |
She's quite bossy, isn't she? | 0:47:15 | 0:47:16 | |
Zakila, in the kitchen. I wouldn't want to mess with her. | 0:47:16 | 0:47:19 | |
-I would. -Thank you. -I would happily. | 0:47:19 | 0:47:22 | |
-THEY LAUGH -You know, they say it... It's all on camera, | 0:47:22 | 0:47:25 | |
they say this now, but when they're at home, they're like... | 0:47:25 | 0:47:27 | |
-You should see them. -They fall into line. -Yes, exactly. | 0:47:27 | 0:47:29 | |
No problem. They know who's boss. | 0:47:29 | 0:47:31 | |
-Have you got any more stuff to grind, now? -No. | 0:47:31 | 0:47:33 | |
Done. And you guys aren't even done yet. | 0:47:33 | 0:47:35 | |
Sumiya, could you come over and help me? | 0:47:35 | 0:47:37 | |
-Yeah. -You're not done. | 0:47:37 | 0:47:38 | |
It's just going to require my best, best pleating. | 0:47:42 | 0:47:45 | |
If you don't close the dumpling properly, | 0:47:46 | 0:47:49 | |
what's going to happen is, as it's cooking, | 0:47:49 | 0:47:51 | |
it's going to expand and it's going to explode. | 0:47:51 | 0:47:54 | |
And you lose all the juices, and then it will be dry inside. | 0:47:54 | 0:47:57 | |
Guys, it's suddenly gone super quiet in here. | 0:47:58 | 0:48:01 | |
That is why I know you're dumpling making. | 0:48:01 | 0:48:03 | |
-Yeah. -I have to say, this filling is really interesting. | 0:48:03 | 0:48:06 | |
It's not something I have seen before, this jelly stock. | 0:48:06 | 0:48:09 | |
So, that's going to... When you've cooked it, | 0:48:09 | 0:48:11 | |
that stock's going to melt, | 0:48:11 | 0:48:12 | |
-then you're going to have that liquid... -Yes. -..inside. | 0:48:12 | 0:48:15 | |
It will certainly be juicy. | 0:48:15 | 0:48:17 | |
-Juicy. -Yeah. | 0:48:17 | 0:48:18 | |
Well, you know what? I'll let you guys carry on. | 0:48:18 | 0:48:20 | |
-It's quite important. -Do you want me to pop it in? | 0:48:20 | 0:48:22 | |
Interfering with my dumpling! | 0:48:22 | 0:48:24 | |
We just want meat. | 0:48:27 | 0:48:28 | |
I'm going to put my eggs in now. | 0:48:28 | 0:48:30 | |
Finally. About time. | 0:48:30 | 0:48:31 | |
Zakila is making the scrambled egg layer of the pie, | 0:48:34 | 0:48:37 | |
whisking beaten eggs into the chicken cooking juices. | 0:48:37 | 0:48:41 | |
Wow. Wow. | 0:48:43 | 0:48:45 | |
When I make the bastilla, | 0:48:45 | 0:48:46 | |
it's like it makes another layer for the actual pie itself. | 0:48:46 | 0:48:49 | |
-This is really different cooking, then. -Yes. | 0:48:49 | 0:48:52 | |
That's done. | 0:48:52 | 0:48:53 | |
Are you confident you're still on schedule? | 0:48:53 | 0:48:56 | |
We are on the edge of time. We need to get this in the oven now. | 0:48:56 | 0:48:59 | |
Oh, you'd better... OK, you'd better move on. | 0:48:59 | 0:49:01 | |
Because this is the most important part of it, getting it all together. | 0:49:03 | 0:49:06 | |
This is Moroccan food. | 0:49:06 | 0:49:08 | |
Very important to get the filo pastry | 0:49:08 | 0:49:11 | |
absolutely beautiful colour and crumbly on the outside. | 0:49:11 | 0:49:15 | |
Really nice and layered and crispy. | 0:49:15 | 0:49:18 | |
I wonder what it is going to come out like, but, you know, | 0:49:18 | 0:49:21 | |
I'm quite interested to taste it. | 0:49:21 | 0:49:22 | |
Are you happy with the pastry? | 0:49:22 | 0:49:24 | |
I will be when I put the last layers and everything on. | 0:49:24 | 0:49:26 | |
I hate this bit, cos you've got to really tuck it all in | 0:49:26 | 0:49:29 | |
and make sure it's not leaking. | 0:49:29 | 0:49:30 | |
OK. Right. | 0:49:33 | 0:49:35 | |
Oh, my God, thank God. | 0:49:35 | 0:49:37 | |
Families, you have 15 minutes left. | 0:49:37 | 0:49:40 | |
Oh, my God. | 0:49:40 | 0:49:41 | |
OK, I'm plating up now. I'm going to serve it up. | 0:49:41 | 0:49:44 | |
-Do I put the tofu in now? -Yeah. | 0:49:47 | 0:49:49 | |
I don't think that's good enough. | 0:49:56 | 0:49:57 | |
Needs some more salt in that. | 0:49:59 | 0:50:01 | |
-I'm going to put this back now. -Quickly. | 0:50:01 | 0:50:03 | |
Pan frying these dumplings, | 0:50:05 | 0:50:07 | |
and then I'm going to put some hot water in and put a lid on | 0:50:07 | 0:50:09 | |
so that they steam. | 0:50:09 | 0:50:11 | |
Really looking forward to a crispy bottom, | 0:50:15 | 0:50:17 | |
because that is the trick of the dumpling, | 0:50:17 | 0:50:19 | |
is actually to fry it in a pan, and if they get that right, | 0:50:19 | 0:50:22 | |
it'll be lovely. | 0:50:22 | 0:50:23 | |
Five minutes left, families. | 0:50:23 | 0:50:25 | |
-I think that's fine now. -Yeah, good. | 0:50:27 | 0:50:30 | |
-Rizwana, you need to put your soup in the bowls. -Yeah. | 0:50:30 | 0:50:33 | |
Oh, look at them. | 0:50:35 | 0:50:36 | |
There's a bit of colour in that liquid, which suggests | 0:50:36 | 0:50:38 | |
some of them may have leaked a little bit. | 0:50:38 | 0:50:40 | |
But that's OK. | 0:50:40 | 0:50:42 | |
When we serve our mint tea, that's what we serve it in. | 0:50:43 | 0:50:45 | |
Oh, no! | 0:50:46 | 0:50:49 | |
It's OK, Sam. Take your time. | 0:50:49 | 0:50:50 | |
OK, you've got one minute left. | 0:50:50 | 0:50:53 | |
It's stuck a bit to the pan, which makes it difficult. | 0:50:53 | 0:50:56 | |
I need to take it out. I haven't got time. | 0:50:58 | 0:51:00 | |
Sumiya, get out of the way. | 0:51:00 | 0:51:02 | |
This is just edible gold dust. | 0:51:02 | 0:51:04 | |
It's looking amazing. | 0:51:05 | 0:51:06 | |
Time's up. That's it. | 0:51:11 | 0:51:13 | |
We're done. | 0:51:13 | 0:51:14 | |
Stand away from your stations, time's up. | 0:51:14 | 0:51:17 | |
Naughty Dawes! | 0:51:18 | 0:51:19 | |
-LAUGHING: -Oh, dear. | 0:51:19 | 0:51:21 | |
The Dawes family have created a Chinese-inspired dinner. | 0:51:23 | 0:51:27 | |
Their starter is pork and prawn Sheng Jian Bao - | 0:51:27 | 0:51:30 | |
potsticker dumplings. | 0:51:30 | 0:51:31 | |
I think this looks incredibly inviting | 0:51:33 | 0:51:35 | |
for a party for the neighbours. | 0:51:35 | 0:51:38 | |
I cannot wait to have one of those buns explode in my mouth. | 0:51:38 | 0:51:43 | |
I think there is a problem with the relation of the amount of stuffing | 0:51:51 | 0:51:57 | |
and the amount of dough. | 0:51:57 | 0:51:59 | |
So I'm a bit disappointed about this. | 0:51:59 | 0:52:01 | |
You've got your crispy bottom, which is good, which I wanted. | 0:52:03 | 0:52:07 | |
But, unfortunately, too big a gap all the way around it inside. | 0:52:07 | 0:52:12 | |
So, basically, this is air, mostly air in these dumplings. | 0:52:12 | 0:52:16 | |
For their main cause, the Dawes family are serving | 0:52:20 | 0:52:23 | |
braised pork and shiitake mushrooms with rice, salt and pepper tofu | 0:52:23 | 0:52:28 | |
and a smacked cucumber salad. | 0:52:28 | 0:52:30 | |
THEY LAUGH NERVOUSLY | 0:52:43 | 0:52:45 | |
He's smiling. | 0:52:47 | 0:52:50 | |
That is a revelation. | 0:52:50 | 0:52:53 | |
That is genuinely, absolutely delicious. | 0:52:53 | 0:52:57 | |
Wow. | 0:52:57 | 0:52:59 | |
That is one of the best pork I ever tasted. | 0:52:59 | 0:53:02 | |
Smashing cucumbers seems to be a good thing. | 0:53:09 | 0:53:11 | |
THEY LAUGH | 0:53:11 | 0:53:12 | |
I was so surprised you put so much ginger in there. | 0:53:19 | 0:53:22 | |
But it's absolutely perfectly balanced. | 0:53:23 | 0:53:26 | |
That is absolutely a triumph. | 0:53:27 | 0:53:31 | |
-Thank you. -Thanks. | 0:53:31 | 0:53:32 | |
The Karims' family starter is harira, | 0:53:34 | 0:53:36 | |
a traditional Moroccan lamb and lentil soup. | 0:53:36 | 0:53:39 | |
Very hearty soup. | 0:53:41 | 0:53:43 | |
It's unseasoned, which is a shame, | 0:53:50 | 0:53:54 | |
because those flavours are really, really good. | 0:53:54 | 0:53:59 | |
I disagree with Rosemary. | 0:53:59 | 0:54:00 | |
I think the seasoning is perfect. | 0:54:00 | 0:54:03 | |
But what is unbelievable - | 0:54:03 | 0:54:05 | |
you have taken care of skinning all these little chickpeas one by one. | 0:54:05 | 0:54:12 | |
Very good attention to detail. | 0:54:12 | 0:54:15 | |
That's what makes it special. | 0:54:15 | 0:54:17 | |
It is very special indeed. | 0:54:17 | 0:54:19 | |
Their main course is bastilla, | 0:54:22 | 0:54:25 | |
a Moroccan filo pie filled with layers of chicken, | 0:54:25 | 0:54:28 | |
egg and crushed almonds, | 0:54:28 | 0:54:30 | |
served with roasted vegetables and peppermint tea. | 0:54:30 | 0:54:34 | |
I think it looks fantastic. | 0:54:34 | 0:54:36 | |
I can't wait to give it a go. | 0:54:36 | 0:54:38 | |
That's a little slice for me. | 0:54:43 | 0:54:45 | |
Yeah, that's a little slice for you. | 0:54:45 | 0:54:48 | |
Cannot tell you, the smell is exceptional. | 0:54:48 | 0:54:51 | |
You took a huge risk on this dish. | 0:54:59 | 0:55:02 | |
Massive. | 0:55:02 | 0:55:03 | |
It is absolutely fabulous. | 0:55:06 | 0:55:08 | |
It really works. It ticks the boxes. | 0:55:09 | 0:55:13 | |
And that is absolutely yummy. | 0:55:13 | 0:55:16 | |
I love these vegetables. | 0:55:20 | 0:55:21 | |
The touch of the figs, very, very important as well. | 0:55:23 | 0:55:26 | |
Because they add a little sweetness | 0:55:26 | 0:55:28 | |
that brings the whole dish that touch up. | 0:55:28 | 0:55:32 | |
Thank you very much indeed. Thank you. What a treat. | 0:55:32 | 0:55:35 | |
With three challenges complete, | 0:55:38 | 0:55:40 | |
the judges must decide which family | 0:55:40 | 0:55:43 | |
will go through to the semifinals. | 0:55:43 | 0:55:45 | |
It's been a very interesting day. | 0:55:47 | 0:55:49 | |
We've got great courses, I mean, magnif... | 0:55:49 | 0:55:51 | |
How would you say, magnifique? | 0:55:51 | 0:55:53 | |
-Magnifici. -Magnifici. | 0:55:53 | 0:55:55 | |
You know, Rosemary, I think I have made up my mind | 0:55:57 | 0:55:59 | |
with the first two challenges, but today... | 0:55:59 | 0:56:02 | |
..made me wonder. | 0:56:04 | 0:56:05 | |
You know what? I think one family here | 0:56:06 | 0:56:09 | |
took such a beating with the other two challenges... | 0:56:09 | 0:56:11 | |
Yeah, there were big mistakes, technical big mistakes. | 0:56:11 | 0:56:15 | |
But they've really upped the game today. | 0:56:15 | 0:56:19 | |
So both have challenged themselves today, | 0:56:19 | 0:56:21 | |
and actually have pulled it off in one way or another. | 0:56:21 | 0:56:25 | |
Wonderful families, the judges have thought long and hard, | 0:56:33 | 0:56:37 | |
and they have come to a decision. | 0:56:37 | 0:56:39 | |
They've taken all three challenges into consideration, | 0:56:42 | 0:56:44 | |
and it has been an extremely tough choice. | 0:56:44 | 0:56:47 | |
But the time is now. | 0:56:49 | 0:56:51 | |
I can reveal the family staying in the competition | 0:56:51 | 0:56:56 | |
and going through to the semifinals are... | 0:56:56 | 0:57:00 | |
..the Karims. | 0:57:04 | 0:57:06 | |
Oh, my God! | 0:57:06 | 0:57:08 | |
-Well done, guys. -Congratulations. -Congratulations. | 0:57:12 | 0:57:15 | |
Thank you. | 0:57:15 | 0:57:17 | |
You guys were so good. | 0:57:17 | 0:57:19 | |
Thank you. | 0:57:19 | 0:57:21 | |
Both families cooked an incredible main dish today. | 0:57:21 | 0:57:24 | |
But it was the Dawes' ambition that let them down in the end. | 0:57:24 | 0:57:28 | |
I think we could have played it safer, | 0:57:28 | 0:57:30 | |
but, you know, that's not our way, is it? | 0:57:30 | 0:57:32 | |
So, yeah. | 0:57:32 | 0:57:33 | |
The Karims are worthy winners. | 0:57:35 | 0:57:37 | |
The reason being they played it safe all the way through up until today. | 0:57:37 | 0:57:42 | |
They took a risk and it paid off. | 0:57:42 | 0:57:44 | |
Now, semifinals. | 0:57:44 | 0:57:45 | |
Here come the finals, as well. | 0:57:45 | 0:57:47 | |
-That's it. -Yay! | 0:57:47 | 0:57:49 | |
We've done it! | 0:57:50 | 0:57:52 | |
-I can't believe it. -OK? -I'm so happy. | 0:57:52 | 0:57:54 | |
Is it actually burning? Mum! Argh! | 0:58:02 | 0:58:03 | |
Oh, Mummy! | 0:58:03 | 0:58:05 | |
There seems to be a little bit of conflict going on, | 0:58:05 | 0:58:07 | |
which could affect the food. | 0:58:07 | 0:58:08 | |
So, how much chilli have we put in there, Mum? | 0:58:08 | 0:58:10 | |
I'd say I'm the intelligence. | 0:58:12 | 0:58:13 | |
Banger. | 0:58:13 | 0:58:14 | |
Sam's the wit. | 0:58:14 | 0:58:15 | |
Oh, jeez. | 0:58:15 | 0:58:16 | |
And Ed's probably the looks. | 0:58:16 | 0:58:18 | |
-BANG! -Ah! | 0:58:18 | 0:58:19 |