Episode 2 The Big Family Cooking Showdown


Episode 2

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The British family kitchen.

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Whether it's where you love to eat...

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It's where we have our family feasts.

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..or where you love to cook...

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Yes!

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It's where we all learned to love food.

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I've tasted the food of many chefs,

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in many different restaurants, all over the world,

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but family cooking...

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This one's puffing up.

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..this is where real food comes from.

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Home cooking does something that fine dining does not.

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It creates the heart within the home.

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She's eating all the ingredients!

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Bringing the family together.

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

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Over the next few weeks, 16 families will go head-to-head.

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Teenagers and grandparents,

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brothers and sisters,

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all cooking their very best family food in their own homes.

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-The judges are going to love it.

-Course they will.

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And here in our kitchen.

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Ah, that smell!

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That is delicious.

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I'm shaking so much.

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Judging their efforts every step of the way...

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-Oh!

-Drama!

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..renowned cookery teacher Rosemary Schrager...

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I'm looking for a family who are going to blow me away with

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the understanding of flavour, texture and all together...

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Gorgeousness!

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..and top Michelin-starred chef...

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-Hi, Giorgio.

-..Giorgio Locatelli.

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The food that I want to see is, of course, very tasty and beautiful.

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But the most important thing is to see them cooking with joy.

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That's what home cooking's all about.

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These are the families who make ordinary food extraordinary.

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Utterly delicious.

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I learned something today.

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The judges have made a decision.

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This is The Big Family Cooking Showdown.

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The search for Britain's best family of home cooks continues.

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Today, another two families go head-to-head

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over three demanding rounds -

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here in our kitchen and in their own homes.

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Only one can go through to the semifinals.

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Today's food-loving families are the Karims.

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-This is nice.

-Really nice.

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You're obviously going to be the leader,

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bossing everybody around.

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Not even leading, bossing.

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I am right. I'm Miss Right.

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-Zakila, you're not.

-I am right.

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-I'm always right.

-Yes, you are. Yes, you are.

-Yes, you are.

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-NADIYA:

-They're up against the Dawes family.

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We have an approach that combines creativity

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with scientific precision.

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Sam is a science genius.

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A science journalist. You're pronouncing it wrong.

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And both families have had time to plan and practise their dishes.

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A very warm welcome to our two families,

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the Karims and the Dawes.

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All looking full of nerves and excitement.

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Please meet our judges, Rosemary and Giorgio.

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They have very high expectations of you,

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over the next three rounds of cooking.

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First, you're facing the £10 challenge.

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And today's theme is simple suppers.

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The judges would like you to showcase

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the very best your family can do with a budget of £10,

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to feed four people.

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Supper needs to be served in one hour and 15 minutes,

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so you'd better get cooking.

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Ah!

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Quick, quick, get the dough on.

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This smells lovely.

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The Karim family, from West London, are Zakila, sister-in-law Rizwana,

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and 17-year-old niece Sumiya.

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-My arm's killing me.

-How can it be? It's only grating ginger!

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I know, but it's killing.

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For their £10 simple supper, they are making...

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I actually love curry,

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but if they put too much chilli in,

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chilli can, sort of, override the flavours, I think.

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-Have you tasted it?

-Shall we taste some?

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I love green chillies, anyway.

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No, no... Oh, my God.

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-Is it hot?

-Erm...

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It is hot. But then again, I love...

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But it's not for you, is it?

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So, ladies, how's it going?

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Let me just stand in the middle of you

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and create utter chaos.

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Sumiya, I heard a little rumour that your mum doesn't allow you

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in her kitchen at all.

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So you turned to your aunts to teach you to cook and...

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-Yeah...

-OK.

-I'm not a very clean cook.

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I'm a bit messy. Erm, and she hates that.

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-I'm sorry, I need to get behind you.

-Oh, sorry. Am I in the way?

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-You are.

-Shall I go over here?

-Thank you. Yes.

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You are the boss of the kitchen, Zakila.

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-Is it really that evident?

-Yeah!

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Is she bossy, Rizwana? She seems quite calm to me.

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Erm, she is very nice at times, but she could be very bossy.

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Pour that one in that bowl, please. This one.

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-All of it?

-Yeah.

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Led by Zakila, the Karims always get together

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to blend their family spice mix.

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There has to be a boss, there has to be a boss in the kitchen.

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-There has to be, yes.

-It has to be me.

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This recipe was passed down from my mother,

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who's like the don in the family,

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so now Sumiya is, like, asking me to pass it down to her.

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But only if she's worthy.

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-Great.

-When you're nice to me, then I will.

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-I'm always nice to you.

-I don't get really competitive.

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-Do you?

-We are. Of course we are.

-I get really competitive.

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-I get really competitive...

-I'm not.

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-..knowing...

-She will be very competitive,

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-I know she will be. I think she's just...

-What?

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Underestimating herself.

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-I'm talking.

-Oh, go on, hurry up.

-Sorry!

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Yeah, just let her think she's the boss.

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Yeah, let her think, it's fine. As long as it makes her happy.

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Do you know what? I actually think cooking food as a family

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is so underrated.

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When you cook as a family,

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we actually have a conversation, we talk.

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We know what's going on in each other's lives.

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There's more love, basically. So, yeah.

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-Give me a spoon, Sumiya, please.

-Here you go.

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You can see it's cooking up well, it's getting browning.

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-Hello.

-Hello.

-Tell me, what are you doing?

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I've just put the onions and the garlic and the tomatoes

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and the spices together.

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Let it cook for a while.

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And once it's all cooked up, we just grind it up and put the chicken in.

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So you're cooking the chicken in there at the moment?

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Just chicken breasts. Just chicken breasts cut into cubes.

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It's quite a funny choice, chicken breasts,

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because I always think the thigh is much more tasty.

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If you're going to use chicken breast,

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you're going to have to not cook it for very long.

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You can actually overcook the chicken,

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so it's going to be interesting if they understand

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how to cook a breast.

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Who is in charge of the rice?

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What have you done? You've just soaked it?

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I'm soaking it right now, cos usually,

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people just put it in first.

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They don't even soak it.

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-I feel like soaking it makes it more fluffy.

-Yeah.

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Argh! The dough is fluffing flour all over the place.

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The Dawes family from Hampshire

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are Ellie, her boyfriend Sam, and her mum, Sue.

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Today, we are making lots of pizzas.

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There is only small amounts of panic going on at the moment.

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The Dawes are cooking four very different pizzas...

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-Panic.

-I think it's very brave for them to try to make a pizza for me.

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I would be so worried about the dough.

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Even if they use a perfect technique,

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and they use warm water,

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and they have a dough that really works very fast, you know,

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the time that they have in order to deliver what we want

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is really, really tight.

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I'm a little bit terrified about cooking

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for a Michelin-starred Italian chef,

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when we're doing pizza.

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Mum Sue is responsible for the pizza dough.

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It's looking good.

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Looking how it's supposed to be.

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The dough needs 35 minutes to rise, I reckon. I've done it at home.

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Put it next to the radiator.

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So that you can have your dough risen really quickly,

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which is what we need to do today.

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It's looking good.

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Ellie, you've got to tell me how you and Sam met.

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-We met performing poetry.

-And there was no food involved?

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Eh...no. Although Sam and I, like, court over food,

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and we always want to order two things on every menu.

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So we order one thing each, and then we swap.

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Oh, so you share? I never share.

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-That's great!

-Sharing is the best bit!

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No, not if it's really tasty, I never share.

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No, I think it's good.

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I'm a science journalist,

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so I take that interest in science into the kitchen as well.

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So why you do what you do in the kitchen,

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and how these different techniques work.

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Yeah, it does smell like Sambuca.

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Let's not put Sambuca on the pork.

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Sam always crushes my creative ideas.

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Cooking and food is very important in our family.

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Actually, our family motto is never knowingly under-catered.

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The other family motto is...

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Go big, or go hard! No...

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THEY LAUGH

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-Hello.

-So who is in charge of the dough?

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Me. I'm in charge of the dough. Yes, I've got the dough

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-Can I have a look at it?

-Here it is. Look at this beautiful dough.

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Why do you put it on the radiator like that?

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Because normally it would take an hour.

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-It will take one hour to raise it?

-Yes.

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We are in a family situation here, and they are hungry,

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-and they want their pizza now.

-SHE LAUGHS

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So, tell us your toppings.

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Sam is doing sprout and chorizo,

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which is, like, a bit of a whacky topping for a pizza.

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They are doing four different types of pizza,

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with four different types of toppings.

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They are using different ingredients,

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that are usually not associated with pizza.

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So we have to have a look how these flavours work together.

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Looking good now, so I'm going to take those off.

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Sprouts? On a pizza?

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Have you ever had sprouts on a pizza?

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I've had a lot of things, but not sprouts.

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-Sprouts on a pizza.

-On a pizza.

-That blows my mind.

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I'm going to liquidise this now.

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That gives it a nice sauce.

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This is going to be nearly done now.

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The chicken goes in.

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I just add the chicken in, I'm just going to let that cook now.

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I'll throw the green chillies in there and let them cook with it.

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-Lengthwise, like that?

-Yeah. I'll just throw them in,

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cos they won't be served with the food,

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it just gives it extra flavour, nothing else - that little kick.

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What if it's in the food? Are you going to take it out?

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Yeah. Don't serve it within the plates.

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The rice is looking done, by the way.

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OK, guys, that's halfway.

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-Halfway?

-I don't think the dough needs to rise any more.

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-It's ready for your toppings.

-OK.

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We always put a bit of margarine in there -

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this separates the rice, and not make it too sticky.

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Smells lovely.

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So, what do you think about the rice?

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We have to remember, this is basmati rice.

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Very fine rice. Very long grain. It could be really soggy.

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So, we haven't got much to do now.

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We are waiting for the chicken to cook,

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and then we're going to serve it.

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-We're done.

-Plate up.

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How much have you got left to do?

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Well, Sue's just making the pizzas into rounds now,

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so then we'll stick the toppings on.

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Hold on. I've not seen this before!

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The first pizza base is going in.

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-What's happening?

-Because we don't have a really proper pizza oven,

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we're trying to get the same effect

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by putting it in a really hot frying pan.

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As you can see here, the air bubbles inside are expanding,

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and that happens before the proteins in the dough will set.

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You lost me at bubbles and protein.

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Giorgio, I have to ask you, the pizza.

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It's not a pizza.

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It's like a flatbread

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-with some really beautiful...

-It's a flatbread, not a pizza.

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..condiment on top.

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-Let's taste it first.

-I agree.

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This caramelised onion isn't very caramelised.

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Guys, you've had an hour, you've got 15 minutes left.

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-Shall I get the plates now?

-Yeah.

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I think we need to be getting the toppings on now.

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Pizza one going in the oven.

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Pizza three, ready to go.

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All the pizzas going in. One, two, three.

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That one looks beautiful!

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Pizza four going in the oven.

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They actually like each other, that's nice.

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-I know - it's always like that in the beginning.

-It is, yeah.

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There is some love going on, maybe.

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There is some love. Obviously, it's pizza with love.

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-What do you think?

-It's cool.

-Yeah?

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I'm taking out the chillies, cos I don't want to make it too strong.

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I think the colour looks really, really nice.

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Five minutes to go.

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-Wow!

-Yeah, those, they want to come out.

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Yes. Where's the thing?

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Shall I do the curry, then?

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Don't panic!

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Argh!

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-It's gorgeous.

-It looks really nice.

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Absolutely smashed it.

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I mean, that's probably the best pizza I've ever seen.

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That's it, guys, time's up. Step away.

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Oh, my God!

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-I'm really happy.

-Me, too.

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-NADIYA:

-Time's up. Step away.

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-Stop! Don't put parsley on it.

-Back away from your herbs.

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Nadiya's frightening!

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For their £10 simple supper, the Dawes have made four pizzas -

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courgette and feta, aubergine and olive,

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butternut squash and Stilton,

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and Brussels sprouts with chorizo.

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I think it looks amazing.

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Absolutely so inviting.

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There we are. When you talk about pizza in Italy, it's the toppings,

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and then there is the dough underneath.

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The Italians have got so much respect for that base of the pizza.

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In this case, you know, you can see there is no air trapped

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-into the crust, at all.

-Yeah.

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So it's like a completely flat bread.

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You'd be crucified in Naples

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for saying you're putting Brussels sprouts on top of a pizza.

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But I want to taste this so badly now.

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Mm...

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Converted.

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THEY LAUGH

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I am pleasantly surprised.

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And if I would choose one of those, I would choose to eat that one.

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-So, thank you. Thank you for that.

-No, not me.

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-I have a problem.

-Yeah?

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Brussels sprouts should not be on pizzas.

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-Why not?

-Because it doesn't work.

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It works pretty well for me.

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But it doesn't work for me.

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-Sure.

-But, in saying all that, you took a risk, you did it,

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you produced something that looked amazing.

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-Well done, you.

-Thanks.

-Thank you.

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With their £10 budget, the Karims have made a chicken curry

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served with basmati rice and a cucumber raita.

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It looks lovely. It looks appetising,

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but I'm going to say one thing to you.

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It's not a very balanced meal.

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Because there's no vegetables around the plates.

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£10, it was a £10 challenge.

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-This is a perfect dish that was cooked for £10.

-Absolutely.

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-What about a salad?

-We do have like a salad sometimes.

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But, in saying that, it looks amazing.

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Does it taste just as good, though?

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One thing I was worried about is overcooked chicken breast.

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But this chicken is beautifully cooked.

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It's got texture, it's not too soft.

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It's not too hard. You've got it.

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SHE LAUGHS

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The chilli, for me, is just right.

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-Absolutely.

-The flavour is coming through on everything.

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-I'm tasting all those lovely spices that I saw you give.

-Thank God.

0:15:580:16:03

Congratulations. The rice is so beautifully fluffy,

0:16:030:16:07

kept them straight, you haven't broken them.

0:16:070:16:09

So that's such an important thing, you know?

0:16:090:16:11

You did all the right things in terms of cooking.

0:16:110:16:14

But we noticed you've played it very, very safe.

0:16:140:16:19

I would like to see a little bit more excitement, all right?

0:16:190:16:24

Thank you.

0:16:240:16:25

It's just the first challenge, guys, come on.

0:16:290:16:32

It's the beginning.

0:16:320:16:33

For their next challenge, both families will cook

0:16:370:16:39

their favourite dishes for Rosemary and Giorgio in their own homes.

0:16:390:16:43

First up is Rizwana's house in Hayes, West London.

0:16:540:16:57

She lives with her husband, two children and mother-in-law,

0:16:570:17:00

who is Zakila's mum.

0:17:000:17:01

Really excited to see Nadiya Hussain in my house!

0:17:030:17:05

We're just hoping everything goes well again.

0:17:050:17:08

And, touch wood, it will.

0:17:080:17:10

Cooking today, Family Favourites,

0:17:110:17:13

and only 90 minutes to create two courses, a main and a dessert.

0:17:130:17:19

Even though this is not my kitchen, I'm in charge of the whole cooking.

0:17:190:17:22

Just get it right, that's all, it will be fine.

0:17:220:17:24

It will be fine if you get it right.

0:17:240:17:26

-Don't boss us around.

-No, I won't.

0:17:260:17:29

-Hello.

-Hi, Nadiya!

-How have you been?

-Good.

0:17:330:17:38

-Just come inside, it's cold.

-I know!

0:17:390:17:42

-Nadiya, our mum's dying to see you.

-Is she?

0:17:420:17:45

LAUGHTER AND GREETINGS

0:17:470:17:49

How are you?

0:17:490:17:50

I'm fine.

0:17:500:17:51

I love her, I'm going to take her home with me when I go.

0:17:530:17:56

So, you guys, you've all been taught by Mum?

0:17:560:17:58

Yes. We've all been taught.

0:17:580:18:00

I think she is the best cook in the world.

0:18:000:18:01

Really?

0:18:010:18:03

Cooks like this.

0:18:030:18:04

-You cook quickly?

-Yeah.

0:18:040:18:06

Are these guys as fast as you?

0:18:060:18:08

THEY LAUGH

0:18:080:18:10

Go on....

0:18:100:18:11

That means no!

0:18:130:18:14

As you know, the judges would like you to cook your Family Favourites,

0:18:170:18:20

main and a dessert.

0:18:200:18:22

You have one hour and 30 minutes. Off you go.

0:18:220:18:25

Now I need to chop the onions.

0:18:270:18:29

-Come on, Sumiya.

-I know!

0:18:290:18:30

-Right. That's done.

-You know when you do the onions, right?

0:18:300:18:34

The stalk bit, you take that off.

0:18:340:18:35

-I did.

-No, you didn't, what's that?

0:18:350:18:37

Huh?

0:18:370:18:38

For their main course the Karims are making Saag Gosht.

0:18:410:18:44

A spinach and lamb curry served with chapatis.

0:18:440:18:47

This is my spices that I make,

0:18:490:18:51

which was the winning ingredient from the first challenge.

0:18:510:18:55

And so I'm going to use it again for this challenge.

0:18:550:18:57

Lamb and spinach curry.

0:19:000:19:02

Do you know, I'm really looking forward to this.

0:19:020:19:04

It's got to sing. And because they'll be used to doing this,

0:19:040:19:08

a lot, so I want it to really showcase what they are.

0:19:080:19:13

Do you think this is a bit of a risky strategy?

0:19:130:19:15

Using the same spices again? Or do you think the judges will be expecting...?

0:19:150:19:18

What it is, you are cooking with different meat.

0:19:180:19:20

First, we cooked it with chicken, now I'm cooking it with lamb.

0:19:200:19:23

So lamb gives its own flavour anyway.

0:19:230:19:26

It's a home-cooked dish. Very simple one.

0:19:260:19:29

So I expect to the lamb to be absolutely tender

0:19:290:19:33

and melt-in-your-mouth,

0:19:330:19:35

and not overpowered by the spices.

0:19:350:19:38

The meat's in. Cover it up. Let this cook.

0:19:400:19:44

Is that how you normally cook it, in a pressure cooker?

0:19:440:19:47

Yeah. I love cooking lamb in a pressure cooker,

0:19:470:19:49

cos it's so tender and it comes off the bone, you know?

0:19:490:19:51

Everything's just perfect with it.

0:19:510:19:53

Yes, I'm doing the dough, Sumiya.

0:19:550:19:57

We make chapatis from scratch.

0:19:570:19:59

Make the dough. Place it in the fridge for a few hours.

0:19:590:20:02

If you make chapatis straight from the fresh dough,

0:20:020:20:05

-they don't come out as nice.

-OK.

0:20:050:20:07

While the chapati dough rests,

0:20:080:20:10

Rizwana and Sumiya prepare the spinach for the curry.

0:20:100:20:14

This is a two-woman job.

0:20:140:20:16

Mate, I can't cut like that.

0:20:160:20:18

Sumiya, come on, you can.

0:20:180:20:20

You know, whenever I'm cutting the spinach, my mother-in-law,

0:20:200:20:24

she's quite particular about how much I'm wasting.

0:20:240:20:27

Which is very good, I think.

0:20:270:20:28

I think she threw away too much.

0:20:280:20:30

-Yeah, she has!

-Sumiya, how dare you!

-Come on. Get on it!

0:20:300:20:34

Guys, you've had 30 minutes, you've got an hour left.

0:20:360:20:39

Zakila... We are done with the spinach.

0:20:390:20:41

Let's have a look.

0:20:410:20:43

OK, it's cool. Thank you.

0:20:430:20:44

I'll put my spinach in and let it cook together

0:20:440:20:47

-for a few minutes now.

-Yeah.

0:20:470:20:48

And then when you put spinach in, spinach gives its own flavour so...

0:20:480:20:52

Zakila, make sure the meat goes in the pot, please.

0:20:520:20:54

Talk less, and put the meat in.

0:20:540:20:56

-What is she talking about?

-Does she not know you're the boss?

0:20:560:20:59

Exactly! Who are you talking to?

0:20:590:21:01

-We are a team.

-Rizwana, I think there might be a boss,

0:21:010:21:04

and I don't think it's you, maybe.

0:21:040:21:07

ZAKILA LAUGHS

0:21:070:21:08

For their dessert, Zakila is making a sponge cake

0:21:110:21:14

topped with almonds and currants.

0:21:140:21:16

The almond cake needs a bit of flavour.

0:21:170:21:20

Maybe a bit of lemon? Or orange?

0:21:200:21:22

It's got to be not too dense, but not too fluffy.

0:21:220:21:26

Not too crumbly, either.

0:21:260:21:27

Is this a cake that you've made often?

0:21:290:21:31

I make it all the time, this cake.

0:21:310:21:33

I like to sit down and have tea and coffee,

0:21:330:21:35

after we've had a dinner.

0:21:350:21:37

And just gossip.

0:21:370:21:39

Tea, coffee, cake, gossip.

0:21:390:21:42

My favourite combination.

0:21:420:21:44

Cake is not a very ambitious dish, as you could say, but obviously,

0:21:440:21:49

it's what they cook in their house.

0:21:490:21:50

I'm very happy to taste it and give it a chance.

0:21:500:21:53

Maybe I'll be surprised.

0:21:530:21:54

-Have you looked at it?

-No, no, I don't need to look at it.

0:21:560:22:00

I don't have a timer on my cake.

0:22:000:22:02

-Do you not?

-I just have a smell.

0:22:020:22:04

I'll go, "Oh, it's done."

0:22:040:22:05

I'll go and get it, and it's perfect.

0:22:050:22:07

-You know when it's done!

-Yes!

-What am I talking about?

0:22:070:22:10

I mean, what do I know?!

0:22:100:22:12

THEY LAUGH

0:22:120:22:14

Before moving to London, Rizwana lived in Pakistan.

0:22:160:22:20

Rizwana, you've been here for ten years?

0:22:200:22:23

That must have been a massive shock for you

0:22:230:22:25

when you come from Pakistan, like, in terms of, like, cooking?

0:22:250:22:28

A totally different experience.

0:22:280:22:30

This is our village, by the way.

0:22:300:22:32

In Pakistan you go to the butchers, and you see live chickens.

0:22:320:22:36

You pick your own, "I want that active one."

0:22:360:22:38

Here, it's totally different.

0:22:380:22:39

You go into the butchers, and you don't even get to see the animal.

0:22:390:22:42

It's just ready-made.

0:22:420:22:44

-You must miss that?

-I do.

0:22:440:22:46

-But this is my second home now.

-Yeah.

0:22:460:22:48

This is by far the best picture.

0:22:480:22:50

Look at everybody just sat on the floor, eating.

0:22:500:22:53

It brings back memories for me.

0:22:530:22:55

This is how we used to eat, freestyle, on the floor.

0:22:550:22:58

I miss all this, because it was just...

0:22:580:23:01

It was just no worries.

0:23:010:23:03

-Don't know about the fringe, though.

-Oh, God!

0:23:030:23:04

THEY LAUGH

0:23:040:23:06

Guys, it won't be long before the judges arrive. Not long now.

0:23:110:23:14

Nice smell.

0:23:170:23:19

Moment of truth. You can turn it out now.

0:23:200:23:22

Nice! Yay!

0:23:240:23:27

-Shall we make the chapatis now?

-Right.

0:23:280:23:30

Surely we'll make nice chapatis.

0:23:330:23:35

So you go round and round like that.

0:23:350:23:38

Whoever we are making these chapatis for,

0:23:380:23:40

if that person is really, really hungry,

0:23:400:23:42

the chapati, it just puffs up, and we say,

0:23:420:23:44

"Oh, my God, that person is really hungry."

0:23:440:23:46

-I reckon they're going to puff up.

-I hope so.

0:23:460:23:50

-I'm hungry.

-I really hope...

-Shame it's not for me.

0:23:500:23:52

-Is it puffing up?

-This one's puffing up.

0:23:520:23:55

-Someone's hungry.

-Someone is very, very hungry.

0:23:550:23:59

THEY LAUGH

0:23:590:24:01

Guys, everything has to be on the table,

0:24:010:24:03

including knives and forks.

0:24:030:24:05

You do that, Sumiya, then.

0:24:050:24:06

Cake's here.

0:24:090:24:10

-What do you think of the cake?

-Lovely.

0:24:100:24:12

I think it's fine. What do you think?

0:24:140:24:16

-Perfect.

-Is it?

0:24:170:24:19

-Two minutes.

-We need to get these out!

0:24:210:24:24

-Are we all done?

-Go! Hurry up!

0:24:240:24:26

Time's up, guys. You did it!

0:24:290:24:30

Yes, we did it. Hooray!

0:24:300:24:33

-Now, the difficult bit.

-The tasting, the judging.

0:24:330:24:36

-I know.

-No, I'm talking about when your mum has to taste it.

0:24:360:24:39

SHE LAUGHS

0:24:390:24:40

The Karims' first family favourite is Saag Gosht,

0:24:480:24:51

a spinach and lamb curry served with Rizwana's chapatis.

0:24:510:24:56

It looks as if you've played it quite safe, but it looks simple.

0:24:560:24:59

Nothing wrong with simple.

0:24:590:25:01

-No.

-I can't wait to taste it.

0:25:010:25:04

Wow!

0:25:110:25:12

That is...delicious.

0:25:140:25:18

-RIZWANA:

-God!

0:25:180:25:19

You've got the balance right.

0:25:210:25:22

You've got the spicing right.

0:25:220:25:25

You've got it absolutely spot-on.

0:25:250:25:27

Thank you.

0:25:270:25:28

Who made the chapati?

0:25:290:25:31

Me and Zakila.

0:25:310:25:33

-Compliments. To both of you.

-Thank you.

0:25:330:25:37

It's soft, you let the gluten rest.

0:25:370:25:40

Yes, we did, for an hour. In the fridge. Yes.

0:25:400:25:44

Very, very good.

0:25:440:25:45

Now for Zakila's sponge cake, with an almond and currant topping.

0:25:490:25:52

Who was responsible for this cake?

0:25:570:26:00

Me.

0:26:000:26:01

It looks better than it tastes.

0:26:030:26:05

You'd better have something with it.

0:26:050:26:07

You have it with coffee or tea. That's what we have it with.

0:26:070:26:10

So it's like a little coffee and tea...

0:26:100:26:12

Not as a pure dessert?

0:26:120:26:14

-No.

-When we are talking about dessert for after a meal,

0:26:140:26:17

our expectation would have been more,

0:26:170:26:20

you know, to push the boundary a little bit.

0:26:200:26:24

Overall, we know you can cook.

0:26:240:26:26

And the key now is to push yourselves,

0:26:260:26:29

and really show us what you can deliver.

0:26:290:26:32

Don't play so safe.

0:26:320:26:34

-Thank you.

-Thank you.

-Thank you so much.

0:26:350:26:37

How do you feel about your comments?

0:26:390:26:41

I think what we need to take on board now, Rosemary said twice,

0:26:410:26:45

-that we played it safe.

-Yeah.

0:26:450:26:47

-So we do need to take that on board.

-But challenge three is a tough one.

0:26:470:26:52

Mum's back.

0:26:520:26:53

Yeah!

0:26:530:26:55

You guys look more terrified of your mum than the judges.

0:26:550:27:00

See what she thinks.

0:27:000:27:01

It's nice.

0:27:010:27:03

Oh, my God.

0:27:030:27:04

What a relief.

0:27:040:27:06

You seem more relieved by your mum's, "It's nice,"

0:27:060:27:11

than the judges.

0:27:110:27:12

Cannot wait to see you guys at the next challenge.

0:27:120:27:15

Very excited.

0:27:150:27:17

Next, the judges will visit the Dawes in Hampshire.

0:27:260:27:29

The challenge is taking place at mum Sue's house.

0:27:290:27:33

I think we are pretty prepared.

0:27:350:27:37

Have we got all the shopping? Is your mum getting the shopping?

0:27:370:27:39

My mum's getting the shopping now.

0:27:390:27:41

She keeps adding extra bits onto the shopping.

0:27:410:27:43

-Yay!

-It's Zoe Ball! Oh, no, it's not.

0:27:430:27:45

I think I've got everything.

0:27:470:27:48

It's much more relaxing doing it in your own home.

0:27:480:27:50

It's like having mates round for dinner, which we do all the time.

0:27:500:27:53

There's always random people coming around here for dinner, so...

0:27:530:27:56

Not normally Zoe Ball.

0:27:560:27:58

SHE KNOCKS ON DOOR

0:27:590:28:00

-Hello!

-Hi!

-It's lovely to see those faces.

0:28:000:28:04

Hell, my darling. How are you, Sue?

0:28:040:28:06

Shut the door, keep it warm.

0:28:060:28:07

Would you like a cup of tea?

0:28:070:28:09

You know what? I'd love a cup of tea.

0:28:090:28:10

This is a gorgeous house!

0:28:120:28:13

Look at these photographs.

0:28:130:28:15

That's my grandmother and grandad when they got married in 1936.

0:28:150:28:19

And that's my mum and dad, who got married in 1954.

0:28:190:28:23

And then over here...

0:28:230:28:24

Yeah, that's me and my husband, when we got married in 1985.

0:28:240:28:28

Fantastic. I love it, '30s, '50s, and '80s wedding.

0:28:280:28:31

Right, let's get that cup of tea, come on.

0:28:310:28:32

Ah! Cup of tea! Sam, you are an angel.

0:28:340:28:37

I'm loving this. Look, the pads.

0:28:370:28:39

-You seem to be all ready?

-Yes, we're ready.

0:28:390:28:41

As you know, the judges have asked you for a family favourite,

0:28:410:28:45

main course and a dessert.

0:28:450:28:47

You have 90 minutes.

0:28:470:28:49

-Are you ready?

-Yes.

0:28:490:28:51

-Good luck to the Dawes, off you go.

-Thank you.

0:28:510:28:52

Peel potatoes.

0:28:520:28:54

Is there a specific way to peel these to make the chips neater?

0:29:010:29:04

-I don't know.

-No.

-SHE LAUGHS

0:29:040:29:06

Sam and Ellie are in charge of the main course...

0:29:060:29:09

-You're in the way!

-Argh!

0:29:170:29:19

This is a very classic dish.

0:29:190:29:20

The cooking of the salmon is very important.

0:29:200:29:23

Not too overcook it.

0:29:230:29:24

I'm expecting to have something that flakes

0:29:240:29:27

under the push of the fork.

0:29:270:29:29

You can't serve Rosemary Schrager salmon fillets with bones in, can you?

0:29:300:29:33

-You cannot.

-She expects them to be perfectly coiffured.

0:29:330:29:36

Exactly. Rosemary has very high standards.

0:29:360:29:39

If they keep the skin on, I want the skin to be crispy.

0:29:390:29:43

Otherwise, don't bother.

0:29:430:29:45

And great chips.

0:29:450:29:46

Sammy, chips are on.

0:29:480:29:49

-Talk me through it.

-I'm boiling these potatoes,

0:29:490:29:52

and if you add vinegar to the water,

0:29:520:29:54

that strengthens the pectin molecules

0:29:540:29:56

that hold together the cells in the potato,

0:29:560:29:58

and that means they will soften, but they won't disintegrate,

0:29:580:30:01

they will keep their structure.

0:30:010:30:03

-Science is sexy. Love it.

-Very much so.

0:30:030:30:05

LAUGHTER Thanks, Sam.

0:30:050:30:07

For dessert, Sue's creating is creating a twist

0:30:070:30:10

on a classic tarte Tatin, using plums and marzipan

0:30:100:30:13

served with a creme anglaise.

0:30:130:30:15

I'm really excited about the plum and marzipan tarte Tatin,

0:30:150:30:18

because if it works, it will be amazing.

0:30:180:30:20

But if it doesn't work, I think it will be a disaster,

0:30:200:30:22

so we will have to see what happens.

0:30:220:30:24

Sue, this is your tarte Tatin.

0:30:250:30:27

You haven't made it already, have you?

0:30:270:30:28

-I've cut the plums.

-Oh, all right, OK, cool.

0:30:280:30:31

I've put star anise underneath.

0:30:310:30:33

-Then I'll put that in the freezer.

-Why do you put it in the freezer?

0:30:330:30:36

So when the plums go in the oven, they're really, really cold,

0:30:360:30:39

-and the pastry gets a chance to rise before the juice arrives.

-OK.

0:30:390:30:41

Top tarte Tatin tips from Sue. I like it.

0:30:410:30:45

With her plums chilling, Sue makes her rough puff pastry.

0:30:460:30:50

Do this really quickly.

0:30:500:30:52

Do you do your own pastry quite a lot?

0:30:520:30:54

It's just nice, isn't it? It's nice to...

0:30:540:30:56

-Do it from scratch.

-Yes.

0:30:560:30:58

Next, she blends icing sugar and almonds with egg white

0:30:590:31:01

for the marzipan.

0:31:010:31:03

You are really pushing the boat out.

0:31:030:31:05

You are making your own pastry and your own marzipan.

0:31:050:31:07

-Yes.

-And it's wonderful, I like it.

0:31:070:31:09

There's a lot of time now. We'll see how that goes

0:31:090:31:11

a little bit later on when everyone is like this - fraught!

0:31:110:31:14

-How much time have we got?

-45 minutes to go.

0:31:160:31:18

No bother.

0:31:180:31:20

In pursuit of the perfect chip, Sam cooks the potatoes three times -

0:31:220:31:26

first parboiled, now twice-fried.

0:31:260:31:29

I'll just ask about the chopsticks - what's their role?

0:31:310:31:34

These are just good for manipulating things at a distance.

0:31:340:31:38

Chinese chefs use chopsticks a lot.

0:31:380:31:40

When we went out for dinner in Hong Kong,

0:31:400:31:42

Sam's dad's friends said that I use chopsticks better than Sam.

0:31:420:31:45

-That's true.

-Did that hurt?

0:31:450:31:47

I'm actually a little bit of a rubbish chopstick user.

0:31:470:31:51

-Bad Chinese person.

-HE LAUGHS

0:31:510:31:53

On pudding, Sue tops the plums with a layer of marzipan and pastry.

0:31:550:32:00

-It's going in.

-It's going in.

-It's going in the oven.

0:32:000:32:03

OMG!

0:32:030:32:04

-Happy?

-Done.

-Yeah, well done.

0:32:070:32:10

-How much time have I got?

-12 minutes.

0:32:100:32:12

I've lost track of what I should be doing.

0:32:120:32:15

Chop tarragon...

0:32:150:32:16

Oh, crap, I've got to make hollandaise.

0:32:160:32:19

For her hollandaise, Ellie needs to melt the butter.

0:32:220:32:25

-Witchcraft!

-Then gradually add it to the beaten eggs to emulsify.

0:32:250:32:30

Ellie, you've never split a hollandaise?

0:32:320:32:35

This could be the first one!

0:32:370:32:38

She's done it. Yes! She's kept her record.

0:32:460:32:49

It's the perfect hollandaise sauce.

0:32:490:32:51

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

0:32:510:32:54

SHE LAUGHS

0:32:540:32:55

How are the chips, there, Sam?

0:32:570:32:58

-Looking...

-They're looking all right.

0:32:580:33:00

They're looking quite brown.

0:33:000:33:02

OK, I'm going to take those out now.

0:33:020:33:05

They look yummy!

0:33:050:33:07

Don't want to panic you, but you've got about six minutes.

0:33:070:33:09

Don't forget, everything's got to be cooked and served up,

0:33:090:33:12

ready for the judges.

0:33:120:33:13

I need to get my tart out of the oven.

0:33:150:33:17

-How is it, Mum?

-Yeah, it's looking good. Yeah.

0:33:170:33:20

You have to squash the salmon,

0:33:200:33:22

then the skin stays flat and the salmon keeps its nice shape.

0:33:220:33:26

Lovely.

0:33:260:33:27

It's quite tense now, isn't it?

0:33:270:33:29

-It is.

-I know. Not much time left at all.

0:33:290:33:31

-Oh, no.

-Oh, no...

0:33:310:33:33

The skin's stuck to the pan.

0:33:360:33:38

The skin is quite important because it's tasty, crispy.

0:33:380:33:41

Right, OK.

0:33:410:33:43

Judges are on their way.

0:33:440:33:47

I'm going to serve it.

0:33:490:33:50

A minute-and-a-half to go.

0:34:010:34:03

-Chips are going on.

-And there they are.

0:34:050:34:08

Twice-fried.

0:34:080:34:09

One minute to go.

0:34:090:34:11

Yeah!

0:34:180:34:19

Time up!

0:34:220:34:23

For the Dawes' Family Favourites main course,

0:34:300:34:33

they've made pan-fried wild salmon with tarragon hollandaise,

0:34:330:34:36

asparagus and samphire and twice-fried chips.

0:34:360:34:41

That is a good selection of colour.

0:34:410:34:42

It is unfortunate that the salmon

0:34:420:34:45

lost a little bit of the skin in the cooking.

0:34:450:34:47

I would say the salmon is a little bit overcooked.

0:35:000:35:03

It's a wild Atlantic salmon so it's more meaty.

0:35:030:35:06

So it's not the usual salmon that you use all the time?

0:35:060:35:08

I think we would have normally had a farmed salmon.

0:35:080:35:11

I think it needed a bit more fat on it, I think it was a bit lean, so it cooked a bit fast.

0:35:110:35:15

-The challenge is about something that you cook all the time.

-Yeah.

0:35:150:35:19

Don't go for a new ingredient.

0:35:190:35:21

Stick with the one that you know.

0:35:210:35:23

-This one was on offer.

-THEY LAUGH

0:35:230:35:25

-Special offer.

-That's a good reason to buy it.

0:35:250:35:27

Now, the sauce is delicious because, technically,

0:35:270:35:29

it is quite a difficult thing to do

0:35:290:35:31

cos you can so easily separate it.

0:35:310:35:34

It works, and it works well.

0:35:340:35:36

Can we just take a few chips?

0:35:360:35:38

They're delicious.

0:35:430:35:45

-They're delicious.

-Oh, sorry!

0:35:450:35:48

-Beautiful colour.

-They're a gorgeous colour.

0:35:480:35:51

That's a great bowl of chips.

0:35:510:35:53

Well done.

0:35:530:35:55

For dessert, Sue's plum tarte Tatin.

0:35:570:36:00

Right.

0:36:000:36:02

The colour of the plums makes it really nice.

0:36:030:36:07

I'm just really worried about this pastry.

0:36:070:36:09

Maybe a little bit uncooked.

0:36:090:36:11

But, you know, I think we should taste it first.

0:36:110:36:13

I think we should taste it as well.

0:36:130:36:15

You know, tarte Tatin is such a straightforward thing.

0:36:230:36:25

Hundreds of years made with pears, and you are really changing the fruits.

0:36:250:36:29

Quite difficult with plums because they are so juicy.

0:36:290:36:31

Absolutely. The French are not bad cooks.

0:36:310:36:33

-Yeah.

-If they have been doing it for hundreds of years with the pears

0:36:330:36:36

and the apples, there must be a reason.

0:36:360:36:37

-That's right.

-In this case, I am disappointed because

0:36:370:36:41

I love tarte Tatin and I was expecting something really nice.

0:36:410:36:45

-OK.

-The thing about the marzipan is all it's done is really melted

0:36:450:36:50

during the cooking.

0:36:500:36:53

It has got into the pastry. The pastry is undercooked.

0:36:530:36:57

I have no idea where it stops and where it begins.

0:36:570:36:59

A shame.

0:37:000:37:02

-Thank you.

-Thank you.

0:37:020:37:04

-Oh, Ellie, give Mum a hug.

-That was harsh.

-I'll survive.

0:37:060:37:09

That was quite tough.

0:37:090:37:11

Yeah, quite harsh, really.

0:37:110:37:13

And I think the stuff we fell down on was, like, silly mistakes,

0:37:130:37:16

like buying the wrong salmon, putting a bit too much marzipan on.

0:37:160:37:19

-Yeah, marzipan in the tart, yeah.

-Ready for challenge three?

0:37:190:37:22

Let's do jazz hands all the way through the next stretch.

0:37:220:37:25

You can't fail with jazz hands.

0:37:250:37:26

-Jazz hands!

-THEY LAUGH

0:37:260:37:28

-Have we got everything?

-Yeah. We've got chopsticks.

0:37:380:37:42

-NADIYA:

-Today, both families will face

0:37:450:37:47

their third and final challenge.

0:37:470:37:50

After this, the judges must decide

0:37:500:37:52

who to send home and who to put through to the semifinals.

0:37:520:37:57

We hope they like what we're going to cook today,

0:37:590:38:01

cos it's magnificent.

0:38:010:38:02

I don't think the judges can not like it, can they?

0:38:020:38:05

No, how can anybody not like it? It is just so tasty.

0:38:050:38:07

You know, the Dawes like to take risks,

0:38:080:38:12

but they have let themselves down, especially with that tarte Tatin.

0:38:120:38:15

With every challenge, they have surprised me.

0:38:150:38:19

Not positively all the time, but, you know,

0:38:190:38:23

they look after their flavours.

0:38:230:38:24

They've got every chance to get into the semifinal.

0:38:240:38:28

No, put the red next to the green there.

0:38:300:38:32

Don't mix the colours up.

0:38:320:38:33

It goes like that.

0:38:330:38:35

Rosemary's always said we were playing safe

0:38:350:38:37

in our first and second challenge, so this time we thought, "That's it,

0:38:370:38:40

"we're doing something completely different

0:38:400:38:42

"that's not in our comfort zone."

0:38:420:38:43

So today we are cooking Moroccan, and it's...

0:38:430:38:46

There are so many potential risks.

0:38:460:38:48

Up till now, the Karims, they've been cooking very safe.

0:38:480:38:53

They have cooked what they know best,

0:38:530:38:55

and I don't think they've pushed themselves yet.

0:38:550:38:58

I think they have to raise their bar a little bit.

0:38:580:39:00

They have to be a bit more ambitious.

0:39:000:39:04

Hello, families! Welcome back.

0:39:080:39:10

Yes, it's the final challenge.

0:39:100:39:12

Our formidable judges have decreed that you will cook two dishes

0:39:120:39:17

in two hours and 15 minutes that will set the world alight.

0:39:170:39:21

Yes, it's the Impress The Neighbours challenge.

0:39:210:39:25

Good luck. Let's get cooking.

0:39:250:39:27

Where's the stock?

0:39:290:39:30

I need some coriander now.

0:39:300:39:32

-All of it?

-Yes, all of it.

0:39:320:39:34

SHE SIGHS

0:39:340:39:35

Today, each family must create a starter and a main course.

0:39:350:39:39

Challenge three is all about impressing your neighbours.

0:39:410:39:45

It's all about really pulling out the stops

0:39:450:39:48

and producing something really special.

0:39:480:39:52

The main is called bastilla, which is like a Moroccan pie,

0:39:520:39:55

and it's layers of different textures and meats

0:39:550:39:57

and these flavours of saffron, cinnamon and almond.

0:39:570:40:00

It's a dish that's really made on special occasions.

0:40:000:40:04

The Karims are cooking a Moroccan feast.

0:40:050:40:07

A lamb and lentil soup starter called harira.

0:40:070:40:11

-How are you doing, guys?

-I've finished that.

0:40:110:40:13

I need to do the pepper now.

0:40:130:40:15

-Pepper?

-Pepper needs to go in the oven.

-Yeah.

0:40:150:40:18

Do that, then.

0:40:180:40:19

And a Moroccan pie called bastilla -

0:40:190:40:22

layers of chicken, egg and almonds served with roasted vegetables.

0:40:220:40:27

Bastilla. I'm expecting some really strong flavours with that.

0:40:270:40:32

But the cooking of the chicken is pivotal in this.

0:40:320:40:36

If they cook it too much, inside the filo pastry,

0:40:360:40:38

it could become really tough.

0:40:380:40:40

Zakila, is this the kind of thing you would make

0:40:410:40:44

to impress your neighbours?

0:40:440:40:46

-If they're not impressed by this, what would they be impressed by?

-You've pulled out all the stops.

0:40:460:40:50

I just noticed glitter. Now, where on earth is this going?

0:40:500:40:53

That is going to go on the finished product for the bastilla.

0:40:530:40:55

If it comes out right, we're going to sprinkle some on top.

0:40:550:40:58

I love glittery food.

0:40:580:40:59

This is just made my day, by the way.

0:40:590:41:01

-Fantastic. I am going to leave you to it.

-Thank you.

0:41:010:41:04

Right, I'm going to put the lid on this now and just let it cook.

0:41:040:41:10

-Prawns look good.

-Yeah, they're good.

0:41:110:41:14

Preparing the prawns to go in the dumplings,

0:41:140:41:16

so I'm just shelling them.

0:41:160:41:17

I'm taking out the prawny poo pipe, because no-one wants that in their dumpling.

0:41:170:41:21

For their starter, they are making Sheng Jian Bao -

0:41:220:41:25

Chinese pork and prawn dumplings.

0:41:250:41:28

I've got prawn hands.

0:41:280:41:30

Keep away.

0:41:310:41:32

Their main course is...

0:41:320:41:34

We wanted to do, kind of, some big, impressive Chinese dishes

0:41:410:41:45

that, perhaps, the judges might not have had before.

0:41:450:41:47

So the pork belly is a family favourite.

0:41:470:41:49

So we've been practising that one a lot.

0:41:490:41:51

Pork belly.

0:41:520:41:53

I'm hoping it's going to be nice and tender,

0:41:530:41:56

I hope it's going to be juicy.

0:41:560:41:58

As long as they've got lots of lovely soy in there,

0:41:580:42:01

and maybe a bit of ginger.

0:42:010:42:02

Again, trying to do something a little bit different.

0:42:020:42:04

I'm quite looking forward to a bit of Chinese.

0:42:040:42:06

All the ginger's going in, Sam.

0:42:080:42:09

-Is that all going in the pork?

-Is it too much?

0:42:090:42:12

-It looks like quite a lot of...

-It's good with lots of ginger.

0:42:120:42:15

That's a lot of ginger. A lot of ginger.

0:42:160:42:18

Yeah, Rosemary looked concerned by the amount of ginger that went in.

0:42:180:42:21

I'm looking for the pork to brown a little.

0:42:210:42:25

Just to seal it.

0:42:250:42:26

And then I'm going to add the mushrooms and the liquid

0:42:270:42:30

and the soy sauce and cassia bark

0:42:300:42:32

and two star anise.

0:42:320:42:34

And then it will braise for about an hour.

0:42:360:42:38

Next, Sue makes a start on her smacked cucumber salad.

0:42:400:42:44

I think they're always smacking cucumbers in China.

0:42:460:42:49

This is what they do.

0:42:500:42:52

What is the slapping cucumber? I've never had that.

0:42:520:42:56

You take the cucumber,

0:42:560:42:57

you actually hit the cucumber all along.

0:42:570:42:59

And you just bash it?

0:42:590:43:00

And that will just soften it up a little bit.

0:43:000:43:02

So you don't bash it down, flattened?

0:43:020:43:04

It is just soften it, just smack it up.

0:43:040:43:06

And then, when you bite through,

0:43:060:43:08

it's still really juicy in the middle,

0:43:080:43:10

-but it's got all the spices going through it.

-Delicious.

0:43:100:43:12

Sue, I heard a right racket coming from back here.

0:43:120:43:14

-I find you with a cucumber and a rolling pin.

-Yes.

0:43:140:43:17

What on earth's going on?

0:43:170:43:18

You have to bash the cucumber, Zoe!

0:43:180:43:20

Of course you do!

0:43:200:43:22

-Is that sort of like a little side dish?

-It's a salad, yes.

0:43:220:43:24

The cucumber is the sort of light refreshment

0:43:240:43:26

for when you're eating the pork.

0:43:260:43:28

I can't wait to give it a go myself.

0:43:280:43:30

-Just a pinch of saffron.

-That's all you need.

0:43:340:43:37

With the Karims' chicken filling for their bastilla underway,

0:43:370:43:41

they get going with their lamb and lentil soup starter, harira.

0:43:410:43:44

This is the first stage of the dish.

0:43:460:43:47

This is very important. I'm sealing all the flavours together,

0:43:470:43:50

binding them together before I put the pressure cooker on.

0:43:500:43:53

This lentil and lamb soup packs in an awful lot of flavour.

0:43:550:43:59

But it doesn't strike me like

0:43:590:44:01

a great effort to impress your neighbour.

0:44:010:44:03

I want my soup to be quite smooth, quite a nice, smooth texture.

0:44:050:44:08

So I'm just peeling all the chickpeas,

0:44:080:44:10

because I don't want any skin on them.

0:44:100:44:12

And now, I will put the peeled, precious chickpeas...

0:44:130:44:17

Goes in.

0:44:170:44:19

OK, now it's good to go.

0:44:190:44:21

Families, you've had one hour.

0:44:240:44:26

You have an hour and 15 minutes left.

0:44:260:44:29

Panic not.

0:44:290:44:30

Everything is going according to plan.

0:44:310:44:33

We've got two completely different meals here.

0:44:330:44:37

We've got a Chinese one, and we've got our Moroccan one.

0:44:370:44:41

-Both, in their own way, really interesting.

-Yeah.

0:44:410:44:44

And actually quite exciting.

0:44:440:44:46

It really reflects British cooking at the moment.

0:44:460:44:50

-You're right.

-It has more influence from every country in the world.

0:44:500:44:53

So this is a great treat for us.

0:44:530:44:54

I am making the dough for the dumpling.

0:44:540:44:57

-Is Sam making the dough?

-Yeah.

0:44:570:45:00

-Oh.

-Are you making the dough?

0:45:000:45:02

-Really impressive.

-Scientist Sam at work.

0:45:020:45:04

It's got yeast in.

0:45:040:45:05

It's not, kind of, a big, puffy dough.

0:45:050:45:07

It's just kind of a little bit airy, but not puffy like bread.

0:45:070:45:10

Dumpling. That is one of my favourite things.

0:45:110:45:14

I go crazy for them. I love dim sum.

0:45:140:45:17

The most important thing

0:45:170:45:18

is that they really make that dough really sing for us.

0:45:180:45:21

Dough's resting.

0:45:210:45:23

For the dumpling filling,

0:45:230:45:24

Ellie combines chopped prawns with minced pork.

0:45:240:45:27

-SUE:

-That looks really good.

-SHE LAUGHS

0:45:290:45:31

Next, she checks on her chicken stock with added gelatine.

0:45:310:45:34

Seeing if the stock has jellified.

0:45:360:45:38

It's looking pretty solid.

0:45:380:45:40

No bother.

0:45:400:45:41

So now I am going to stir it in quite gently,

0:45:430:45:45

because I would like it to be in, sort of, lumps of stock,

0:45:450:45:48

because then they melt when they're in the bun

0:45:480:45:51

and then you get a really juicy filling.

0:45:510:45:53

So that's the plan.

0:45:530:45:55

You know, I'm really looking forward to this.

0:45:550:45:57

Can I ask you, whose influence was this?

0:45:570:46:00

I lived in Hong Kong when I was little, before I was ten.

0:46:000:46:03

So have you been to Hong Kong with him yet?

0:46:030:46:05

Yeah, we had amazing food. It was so good.

0:46:050:46:07

So are you... You're in charge, are you?

0:46:070:46:10

I'm sort of in charge for this one, yes.

0:46:100:46:12

OK. So how many times have you got them to do it?

0:46:120:46:14

I went up to their flat for the weekend,

0:46:140:46:16

-and we had a dumpling rolling workshop.

-Oh, really?

0:46:160:46:19

OK, that's brilliant, that's brilliant.

0:46:190:46:20

See you later. Bye.

0:46:200:46:23

Do you think they look the same size?

0:46:260:46:27

Cos some of them are kind of small.

0:46:270:46:29

Can you cut them the same size, then, please?

0:46:290:46:31

Oh, it's long, man.

0:46:310:46:32

Sumiya is preparing all the vegetables

0:46:320:46:35

to serve with their main course.

0:46:350:46:36

We wanted it to be more colourful.

0:46:360:46:39

Obviously, impress your neighbours, right?

0:46:390:46:41

We've got carrots, we've got butternut squash, we've got figs.

0:46:410:46:44

Figs just give an amazing texture to it as well.

0:46:440:46:47

With her veg on to roast,

0:46:510:46:53

she gets to work crushing the almonds for their pie.

0:46:530:46:56

Oh, my back.

0:46:590:47:00

What's your back got to do with...? What, because of that?

0:47:000:47:02

-Yeah.

-Are you kidding me?

0:47:020:47:04

What do you mean? Have you ever done this?

0:47:040:47:06

SHE SIGHS

0:47:060:47:07

You've got some lumpy bits in there.

0:47:070:47:09

I can see them. Why do you think I'm taking them out?

0:47:090:47:11

All right.

0:47:110:47:12

SHE SIGHS

0:47:120:47:13

Stress.

0:47:130:47:15

She's quite bossy, isn't she?

0:47:150:47:16

Zakila, in the kitchen. I wouldn't want to mess with her.

0:47:160:47:19

-I would.

-Thank you.

-I would happily.

0:47:190:47:22

-THEY LAUGH

-You know, they say it... It's all on camera,

0:47:220:47:25

they say this now, but when they're at home, they're like...

0:47:250:47:27

-You should see them.

-They fall into line.

-Yes, exactly.

0:47:270:47:29

No problem. They know who's boss.

0:47:290:47:31

-Have you got any more stuff to grind, now?

-No.

0:47:310:47:33

Done. And you guys aren't even done yet.

0:47:330:47:35

Sumiya, could you come over and help me?

0:47:350:47:37

-Yeah.

-You're not done.

0:47:370:47:38

It's just going to require my best, best pleating.

0:47:420:47:45

If you don't close the dumpling properly,

0:47:460:47:49

what's going to happen is, as it's cooking,

0:47:490:47:51

it's going to expand and it's going to explode.

0:47:510:47:54

And you lose all the juices, and then it will be dry inside.

0:47:540:47:57

Guys, it's suddenly gone super quiet in here.

0:47:580:48:01

That is why I know you're dumpling making.

0:48:010:48:03

-Yeah.

-I have to say, this filling is really interesting.

0:48:030:48:06

It's not something I have seen before, this jelly stock.

0:48:060:48:09

So, that's going to... When you've cooked it,

0:48:090:48:11

that stock's going to melt,

0:48:110:48:12

-then you're going to have that liquid...

-Yes.

-..inside.

0:48:120:48:15

It will certainly be juicy.

0:48:150:48:17

-Juicy.

-Yeah.

0:48:170:48:18

Well, you know what? I'll let you guys carry on.

0:48:180:48:20

-It's quite important.

-Do you want me to pop it in?

0:48:200:48:22

Interfering with my dumpling!

0:48:220:48:24

We just want meat.

0:48:270:48:28

I'm going to put my eggs in now.

0:48:280:48:30

Finally. About time.

0:48:300:48:31

Zakila is making the scrambled egg layer of the pie,

0:48:340:48:37

whisking beaten eggs into the chicken cooking juices.

0:48:370:48:41

Wow. Wow.

0:48:430:48:45

When I make the bastilla,

0:48:450:48:46

it's like it makes another layer for the actual pie itself.

0:48:460:48:49

-This is really different cooking, then.

-Yes.

0:48:490:48:52

That's done.

0:48:520:48:53

Are you confident you're still on schedule?

0:48:530:48:56

We are on the edge of time. We need to get this in the oven now.

0:48:560:48:59

Oh, you'd better... OK, you'd better move on.

0:48:590:49:01

Because this is the most important part of it, getting it all together.

0:49:030:49:06

This is Moroccan food.

0:49:060:49:08

Very important to get the filo pastry

0:49:080:49:11

absolutely beautiful colour and crumbly on the outside.

0:49:110:49:15

Really nice and layered and crispy.

0:49:150:49:18

I wonder what it is going to come out like, but, you know,

0:49:180:49:21

I'm quite interested to taste it.

0:49:210:49:22

Are you happy with the pastry?

0:49:220:49:24

I will be when I put the last layers and everything on.

0:49:240:49:26

I hate this bit, cos you've got to really tuck it all in

0:49:260:49:29

and make sure it's not leaking.

0:49:290:49:30

OK. Right.

0:49:330:49:35

Oh, my God, thank God.

0:49:350:49:37

Families, you have 15 minutes left.

0:49:370:49:40

Oh, my God.

0:49:400:49:41

OK, I'm plating up now. I'm going to serve it up.

0:49:410:49:44

-Do I put the tofu in now?

-Yeah.

0:49:470:49:49

I don't think that's good enough.

0:49:560:49:57

Needs some more salt in that.

0:49:590:50:01

-I'm going to put this back now.

-Quickly.

0:50:010:50:03

Pan frying these dumplings,

0:50:050:50:07

and then I'm going to put some hot water in and put a lid on

0:50:070:50:09

so that they steam.

0:50:090:50:11

Really looking forward to a crispy bottom,

0:50:150:50:17

because that is the trick of the dumpling,

0:50:170:50:19

is actually to fry it in a pan, and if they get that right,

0:50:190:50:22

it'll be lovely.

0:50:220:50:23

Five minutes left, families.

0:50:230:50:25

-I think that's fine now.

-Yeah, good.

0:50:270:50:30

-Rizwana, you need to put your soup in the bowls.

-Yeah.

0:50:300:50:33

Oh, look at them.

0:50:350:50:36

There's a bit of colour in that liquid, which suggests

0:50:360:50:38

some of them may have leaked a little bit.

0:50:380:50:40

But that's OK.

0:50:400:50:42

When we serve our mint tea, that's what we serve it in.

0:50:430:50:45

Oh, no!

0:50:460:50:49

It's OK, Sam. Take your time.

0:50:490:50:50

OK, you've got one minute left.

0:50:500:50:53

It's stuck a bit to the pan, which makes it difficult.

0:50:530:50:56

I need to take it out. I haven't got time.

0:50:580:51:00

Sumiya, get out of the way.

0:51:000:51:02

This is just edible gold dust.

0:51:020:51:04

It's looking amazing.

0:51:050:51:06

Time's up. That's it.

0:51:110:51:13

We're done.

0:51:130:51:14

Stand away from your stations, time's up.

0:51:140:51:17

Naughty Dawes!

0:51:180:51:19

-LAUGHING:

-Oh, dear.

0:51:190:51:21

The Dawes family have created a Chinese-inspired dinner.

0:51:230:51:27

Their starter is pork and prawn Sheng Jian Bao -

0:51:270:51:30

potsticker dumplings.

0:51:300:51:31

I think this looks incredibly inviting

0:51:330:51:35

for a party for the neighbours.

0:51:350:51:38

I cannot wait to have one of those buns explode in my mouth.

0:51:380:51:43

I think there is a problem with the relation of the amount of stuffing

0:51:510:51:57

and the amount of dough.

0:51:570:51:59

So I'm a bit disappointed about this.

0:51:590:52:01

You've got your crispy bottom, which is good, which I wanted.

0:52:030:52:07

But, unfortunately, too big a gap all the way around it inside.

0:52:070:52:12

So, basically, this is air, mostly air in these dumplings.

0:52:120:52:16

For their main cause, the Dawes family are serving

0:52:200:52:23

braised pork and shiitake mushrooms with rice, salt and pepper tofu

0:52:230:52:28

and a smacked cucumber salad.

0:52:280:52:30

THEY LAUGH NERVOUSLY

0:52:430:52:45

He's smiling.

0:52:470:52:50

That is a revelation.

0:52:500:52:53

That is genuinely, absolutely delicious.

0:52:530:52:57

Wow.

0:52:570:52:59

That is one of the best pork I ever tasted.

0:52:590:53:02

Smashing cucumbers seems to be a good thing.

0:53:090:53:11

THEY LAUGH

0:53:110:53:12

I was so surprised you put so much ginger in there.

0:53:190:53:22

But it's absolutely perfectly balanced.

0:53:230:53:26

That is absolutely a triumph.

0:53:270:53:31

-Thank you.

-Thanks.

0:53:310:53:32

The Karims' family starter is harira,

0:53:340:53:36

a traditional Moroccan lamb and lentil soup.

0:53:360:53:39

Very hearty soup.

0:53:410:53:43

It's unseasoned, which is a shame,

0:53:500:53:54

because those flavours are really, really good.

0:53:540:53:59

I disagree with Rosemary.

0:53:590:54:00

I think the seasoning is perfect.

0:54:000:54:03

But what is unbelievable -

0:54:030:54:05

you have taken care of skinning all these little chickpeas one by one.

0:54:050:54:12

Very good attention to detail.

0:54:120:54:15

That's what makes it special.

0:54:150:54:17

It is very special indeed.

0:54:170:54:19

Their main course is bastilla,

0:54:220:54:25

a Moroccan filo pie filled with layers of chicken,

0:54:250:54:28

egg and crushed almonds,

0:54:280:54:30

served with roasted vegetables and peppermint tea.

0:54:300:54:34

I think it looks fantastic.

0:54:340:54:36

I can't wait to give it a go.

0:54:360:54:38

That's a little slice for me.

0:54:430:54:45

Yeah, that's a little slice for you.

0:54:450:54:48

Cannot tell you, the smell is exceptional.

0:54:480:54:51

You took a huge risk on this dish.

0:54:590:55:02

Massive.

0:55:020:55:03

It is absolutely fabulous.

0:55:060:55:08

It really works. It ticks the boxes.

0:55:090:55:13

And that is absolutely yummy.

0:55:130:55:16

I love these vegetables.

0:55:200:55:21

The touch of the figs, very, very important as well.

0:55:230:55:26

Because they add a little sweetness

0:55:260:55:28

that brings the whole dish that touch up.

0:55:280:55:32

Thank you very much indeed. Thank you. What a treat.

0:55:320:55:35

With three challenges complete,

0:55:380:55:40

the judges must decide which family

0:55:400:55:43

will go through to the semifinals.

0:55:430:55:45

It's been a very interesting day.

0:55:470:55:49

We've got great courses, I mean, magnif...

0:55:490:55:51

How would you say, magnifique?

0:55:510:55:53

-Magnifici.

-Magnifici.

0:55:530:55:55

You know, Rosemary, I think I have made up my mind

0:55:570:55:59

with the first two challenges, but today...

0:55:590:56:02

..made me wonder.

0:56:040:56:05

You know what? I think one family here

0:56:060:56:09

took such a beating with the other two challenges...

0:56:090:56:11

Yeah, there were big mistakes, technical big mistakes.

0:56:110:56:15

But they've really upped the game today.

0:56:150:56:19

So both have challenged themselves today,

0:56:190:56:21

and actually have pulled it off in one way or another.

0:56:210:56:25

Wonderful families, the judges have thought long and hard,

0:56:330:56:37

and they have come to a decision.

0:56:370:56:39

They've taken all three challenges into consideration,

0:56:420:56:44

and it has been an extremely tough choice.

0:56:440:56:47

But the time is now.

0:56:490:56:51

I can reveal the family staying in the competition

0:56:510:56:56

and going through to the semifinals are...

0:56:560:57:00

..the Karims.

0:57:040:57:06

Oh, my God!

0:57:060:57:08

-Well done, guys.

-Congratulations.

-Congratulations.

0:57:120:57:15

Thank you.

0:57:150:57:17

You guys were so good.

0:57:170:57:19

Thank you.

0:57:190:57:21

Both families cooked an incredible main dish today.

0:57:210:57:24

But it was the Dawes' ambition that let them down in the end.

0:57:240:57:28

I think we could have played it safer,

0:57:280:57:30

but, you know, that's not our way, is it?

0:57:300:57:32

So, yeah.

0:57:320:57:33

The Karims are worthy winners.

0:57:350:57:37

The reason being they played it safe all the way through up until today.

0:57:370:57:42

They took a risk and it paid off.

0:57:420:57:44

Now, semifinals.

0:57:440:57:45

Here come the finals, as well.

0:57:450:57:47

-That's it.

-Yay!

0:57:470:57:49

We've done it!

0:57:500:57:52

-I can't believe it.

-OK?

-I'm so happy.

0:57:520:57:54

Is it actually burning? Mum! Argh!

0:58:020:58:03

Oh, Mummy!

0:58:030:58:05

There seems to be a little bit of conflict going on,

0:58:050:58:07

which could affect the food.

0:58:070:58:08

So, how much chilli have we put in there, Mum?

0:58:080:58:10

I'd say I'm the intelligence.

0:58:120:58:13

Banger.

0:58:130:58:14

Sam's the wit.

0:58:140:58:15

Oh, jeez.

0:58:150:58:16

And Ed's probably the looks.

0:58:160:58:18

-BANG!

-Ah!

0:58:180:58:19

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