0:00:02 > 0:00:06The British family kitchen. Whether it's where you love to eat...
0:00:06 > 0:00:08This is where we have our family feasts.
0:00:08 > 0:00:10..or where you love to cook....
0:00:10 > 0:00:11Yes!
0:00:11 > 0:00:14..it's where we all learn to love food.
0:00:17 > 0:00:19I've tasted the food of many chefs
0:00:19 > 0:00:21in many different restaurants all over the world.
0:00:21 > 0:00:23But family cooking...
0:00:23 > 0:00:24This one's puffing up.
0:00:24 > 0:00:26..this is where real food comes from.
0:00:26 > 0:00:29Home cooking does something that fine dining does not.
0:00:29 > 0:00:31It creates the heart within the home...
0:00:31 > 0:00:33She's eating all the ingredients.
0:00:33 > 0:00:34..bringing the family together.
0:00:39 > 0:00:42We're searching for Britain's best family of cooks.
0:00:42 > 0:00:45Over the next few weeks, 16 families will go head-to-head.
0:00:47 > 0:00:51Teenagers and grandparents, brothers and sisters,
0:00:51 > 0:00:54all cooking their very best family food in their own homes...
0:00:54 > 0:00:56- The judges are going to love it. - They will.
0:00:56 > 0:00:58..and here in our kitchen.
0:00:58 > 0:01:00Oh, that smell.
0:01:00 > 0:01:02That is delicious.
0:01:02 > 0:01:04I'm shaking so much.
0:01:04 > 0:01:07Judging their efforts every step of the way...
0:01:07 > 0:01:09Drama!
0:01:09 > 0:01:12..renowned cookery teacher Rosemary Shrager...
0:01:12 > 0:01:15I'm looking for a family who are going to blow me away
0:01:15 > 0:01:18with the understanding of flavour, texture,
0:01:18 > 0:01:20and altogether gorgeousness.
0:01:22 > 0:01:23..and top Michelin-starred chef...
0:01:23 > 0:01:25Hi, Giorgio.
0:01:25 > 0:01:26..Giorgio Locatelli.
0:01:26 > 0:01:30The food that I want to see is of course very tasty and beautiful,
0:01:30 > 0:01:34but the most important thing is to see them cooking with joy.
0:01:34 > 0:01:37That's what home cooking's all about.
0:01:37 > 0:01:41These are the families who make ordinary food extraordinary.
0:01:41 > 0:01:43Utterly delicious!
0:01:43 > 0:01:45I learned something today.
0:01:45 > 0:01:47The judges have made a decision.
0:01:51 > 0:01:54This is The Big Family Cooking Showdown.
0:02:03 > 0:02:06Today, another two families go head-to-head -
0:02:06 > 0:02:10here in our kitchen and in their own homes.
0:02:10 > 0:02:13They'll be tested over three challenging rounds,
0:02:13 > 0:02:16after which the judges will decide
0:02:16 > 0:02:18who to put through to the semifinals.
0:02:22 > 0:02:24Oh, wow.
0:02:24 > 0:02:28- NADIYA:- Today's families bring very different dynamics to the kitchen.
0:02:28 > 0:02:30The Hilliards...
0:02:30 > 0:02:32I think I'm the director.
0:02:32 > 0:02:34- Yeah.- I'm like the creative director.
0:02:34 > 0:02:36And Mum's the doer.
0:02:36 > 0:02:37Look at that, then.
0:02:37 > 0:02:40..are up against the Pigott brothers.
0:02:40 > 0:02:43- Our strategy is to wing it and see what happens.- Play it cool
0:02:43 > 0:02:46- and confident and hope that the food comes out all right.- Yeah.
0:02:46 > 0:02:50And both families have been given time to practise and prepare.
0:02:52 > 0:02:56Welcome, families, to our barn. The Hilliards and the Pigotts.
0:02:56 > 0:02:59Please meet your judges, Rosemary and Giorgio,
0:02:59 > 0:03:02who are going to be making tough demands of you
0:03:02 > 0:03:04over the next three rounds of cooking.
0:03:04 > 0:03:06First, it's the £10 challenge.
0:03:06 > 0:03:10Today, our judges want to see your vision of a veggie feast
0:03:10 > 0:03:13that can satisfy a family of four for a tenner.
0:03:13 > 0:03:16An hour and 15 minutes is all you've got.
0:03:16 > 0:03:19Time starts...now.
0:03:19 > 0:03:21Right. Come on, then, let's do it.
0:03:21 > 0:03:23Do you know what you're doing?
0:03:23 > 0:03:25Shall we get the oil in the pan?
0:03:25 > 0:03:28When you're doing vegetarian food, it's got to be really tasty.
0:03:28 > 0:03:32I love beans, I love vegetables. It can be very exciting.
0:03:32 > 0:03:36- Do you want another baking tray? - Would you mind whacking me one out?
0:03:36 > 0:03:39- GIORGIO:- To have a perfect vegetarian feast,
0:03:39 > 0:03:41you really need to go deep on the flavour.
0:03:41 > 0:03:47More of an effort must be made on consistency, on texture, on variety.
0:03:48 > 0:03:50This was for the chilli, so what have you taken an onion from?
0:03:50 > 0:03:53- I took one from there. - So use the other half an onion,
0:03:53 > 0:03:55and the other half is not to be used.
0:03:55 > 0:03:59I said Mum would go rogue and we'd have to keep our eye on her.
0:03:59 > 0:04:03The Hilliards from Essex are represented by mum Jeanie,
0:04:03 > 0:04:06and two of her daughters, Charlotte and Katie.
0:04:06 > 0:04:09We're making veggie chilli. All of our family like chilli.
0:04:09 > 0:04:11- Yeah.- We're big fans of it.
0:04:11 > 0:04:13We can handle the heat, definitely.
0:04:14 > 0:04:16In addition to a veggie chilli,
0:04:16 > 0:04:20they're serving mini tacos with a spicy bean topping, guacamole,
0:04:20 > 0:04:24and tortilla chips. All for under £10.
0:04:24 > 0:04:26This one is going to be perfect.
0:04:26 > 0:04:29A perfect balance of spice and flavour.
0:04:29 > 0:04:31We need to put some stock in.
0:04:31 > 0:04:33Not yet, Mum, just brown the vegetables off
0:04:33 > 0:04:35and then the spices go in.
0:04:35 > 0:04:38What I'm looking forward for a very good vegetable chilli
0:04:38 > 0:04:40will be that it's not too strong on the chilli,
0:04:40 > 0:04:44and it allows the flavour of the other vegetables to come through.
0:04:44 > 0:04:46Can I have a taste?
0:04:46 > 0:04:48Do you like to sweat when you eat...?
0:04:48 > 0:04:51- No, I don't.- No, I don't even. I don't sweat...
0:04:51 > 0:04:53- Maybe you'll tell me... - It's not spicy.
0:04:55 > 0:04:57- No, it's... - SHE COUGHS
0:04:57 > 0:04:59- It's still cooking down a bit. - No, it's cooking, it's there.
0:04:59 > 0:05:02It's all right, I think they can handle it.
0:05:02 > 0:05:05Do you really love cooking with your sister and your mum?
0:05:05 > 0:05:08Food is the centre of our lives, really.
0:05:08 > 0:05:11Every year, we have the Hilliard barbecue. It starts the day before,
0:05:11 > 0:05:15we start marinating meat and we make loads of salad.
0:05:15 > 0:05:17My mum makes these stuffed jacket potatoes which are immense.
0:05:17 > 0:05:21- It sounds like quite an occasion. - It is.- It takes me two days to cook.
0:05:21 > 0:05:24- Really? Quite an event, that is. - And then you wake up and you're,
0:05:24 > 0:05:28- like, treading over bodies the next day as well.- That's a party.- It is.
0:05:29 > 0:05:33I think the Hilliard family revolves a lot around food.
0:05:33 > 0:05:36Everything is involved around food, everything.
0:05:38 > 0:05:40- Whoo!- It wasn't even that much.
0:05:40 > 0:05:43Where it really sparked was eight to ten years ago,
0:05:43 > 0:05:46I was diagnosed with cancer and was fighting it.
0:05:46 > 0:05:49And I found out that one of the things that would help it
0:05:49 > 0:05:51would be to cut out all processed foods.
0:05:51 > 0:05:54That's probably where my love of cooking really came from,
0:05:54 > 0:05:58because I had to start from scratch with every meal that I did.
0:05:58 > 0:06:01We then we all got more involved with food.
0:06:01 > 0:06:04- I'll do the cream.- I'm doing the cream cos I'm making the dessert,
0:06:04 > 0:06:06but I need three egg whites.
0:06:06 > 0:06:09When we cook together and the pressure gets going,
0:06:09 > 0:06:11me and Charlotte have a tendency to freak out a bit
0:06:11 > 0:06:14but Mum is completely calm.
0:06:14 > 0:06:16In general, I'm a calm cook.
0:06:16 > 0:06:19She's had three children, she knows how to handle pressure!
0:06:19 > 0:06:21THEY LAUGH
0:06:22 > 0:06:26- So, how much chilli have we put in there, Mum?- We've put...
0:06:26 > 0:06:29- No, we should put the rest of that in.- Really?- Yeah.
0:06:30 > 0:06:33How many types of chilli are you using?
0:06:33 > 0:06:35We've got paprika, chilli powder,
0:06:35 > 0:06:38there's some cinnamon in there which adds a little bit of heat.
0:06:38 > 0:06:41We've got Tabasco sauce and actual chilli.
0:06:41 > 0:06:43- So there's a good kick.- OK.
0:06:44 > 0:06:47Matt, is anything else that goes in this tomato sauce right now
0:06:47 > 0:06:50- that I can dice, like coriander? - We need all the coriander chopped.
0:06:50 > 0:06:52I'll do that.
0:06:52 > 0:06:54The Pigotts from Oxfordshire are elder brother Matt,
0:06:54 > 0:06:57middle brother Ed and youngest Sam.
0:06:57 > 0:07:00- Shall I chop up the herbs, you do the other...?- I'll do the herbs.
0:07:00 > 0:07:03Cos you two know what you're doing with the other...
0:07:03 > 0:07:06For their £10, the Pigotts are doing a Mexican veggie feast,
0:07:06 > 0:07:09including fried savoury corn cakes called gorditas,
0:07:09 > 0:07:12served with roasted aubergine in tomato sauce,
0:07:12 > 0:07:16a spicy chipotle sauce, and refried beans.
0:07:18 > 0:07:19I'm making the gorditas.
0:07:19 > 0:07:21It's made out of tortilla flour.
0:07:21 > 0:07:24And it's kind of bit like a Scotch pancake. It's fried,
0:07:24 > 0:07:27so it's crispy on the top then supposed to be nice and fluffy
0:07:27 > 0:07:28in the middle.
0:07:28 > 0:07:31I'm a bit worried about the gorditas.
0:07:31 > 0:07:33It has to be the right temperature of oil,
0:07:33 > 0:07:37the right thickness. If it's too thick, it doesn't puff up enough,
0:07:37 > 0:07:40so you can easily go wrong with those.
0:07:40 > 0:07:42Matt, three brothers in the kitchen,
0:07:42 > 0:07:44you seem to be working beautifully together, I like it.
0:07:44 > 0:07:46Yeah. We never fall out.
0:07:46 > 0:07:48I don't believe that at all.
0:07:48 > 0:07:51- Yeah, don't.- Are you used to cooking on a budget?
0:07:51 > 0:07:54Yeah, I mean, we've all been students in our time, haven't we?
0:07:54 > 0:07:56So you can't spend too much on food.
0:07:56 > 0:07:59They've got some great markets in Birmingham where you can buy
0:07:59 > 0:08:02fresh scallops and meat and things like that. If you go at the end
0:08:02 > 0:08:04- of the day, you get what they've got left.- That's a good trick.
0:08:04 > 0:08:06I worry about going at the end of the day
0:08:06 > 0:08:08that they're not as fresh, but you're getting them cheaper.
0:08:08 > 0:08:10Well, no-one has been ill yet.
0:08:10 > 0:08:12I am going to smash you.
0:08:12 > 0:08:15My money's on Matt. My money's definitely on Matt.
0:08:15 > 0:08:18I'd say I'm the intelligence, Ed's probably the looks,
0:08:18 > 0:08:21he's got dazzling looks. And Sam's... Sam's the wit.
0:08:21 > 0:08:24He's a fun one - you might say he's the "chef de partay".
0:08:24 > 0:08:26- Ha!- I'll take that.
0:08:26 > 0:08:28You've been thinking about that, haven't you?
0:08:28 > 0:08:31I would say we're different from a lot of other trios
0:08:31 > 0:08:33in that I think we get on better than a lot of siblings do.
0:08:33 > 0:08:36If you ever have something to say, you always look to the other two
0:08:36 > 0:08:39to see if you're going to get backed up or not, and you win instantly
0:08:39 > 0:08:41if you get the back up or you don't win.
0:08:41 > 0:08:44I would say I'm the best cook, and I think you'd both back me up on that.
0:08:44 > 0:08:47- I'd say Sam was the best cook. - I'd say I'm the best cook.
0:08:47 > 0:08:48Definitely Sam.
0:08:48 > 0:08:51- 8-5.- Were you hustling me? - I've turned on my A game.
0:08:51 > 0:08:53I think it's all about pride to try and win,
0:08:53 > 0:08:55cos we think we are good cooks.
0:08:55 > 0:08:58We want to demonstrate to people that we are good cooks.
0:08:58 > 0:09:00Right, not too much chilli, then.
0:09:00 > 0:09:02No, I've done just this tiny bit, look.
0:09:02 > 0:09:05Youngest brother Sam starts on the chipotle sauce.
0:09:05 > 0:09:09These are chipotle chillies, and they are so smoky.
0:09:09 > 0:09:11They've got a really intense smoky flavour.
0:09:11 > 0:09:13- You can smell it all over this barn, can't you?- Yeah.
0:09:13 > 0:09:16So this is oregano going in here with some thyme, some bay leaves,
0:09:16 > 0:09:19and some onion, blended up with those then added to it.
0:09:19 > 0:09:21When we practised it, it was painfully spicy.
0:09:21 > 0:09:24Yeah, you couldn't eat the one we made the other day.
0:09:24 > 0:09:26The chipotle sauce is very, very important.
0:09:26 > 0:09:29I know that in South America, that's part of their DNA.
0:09:29 > 0:09:31Each one has got its own little secret.
0:09:31 > 0:09:33They're using some smoked chilli.
0:09:33 > 0:09:36So I'm really looking forward to getting the smokiness in my nose.
0:09:38 > 0:09:41The chipotle sauce will be used in both the refried beans
0:09:41 > 0:09:43and the aubergine and tomato sauce.
0:09:43 > 0:09:45Those chipotle chillies, are you putting a few more of them in?
0:09:45 > 0:09:47- I'm going to wait until I taste that.- OK.
0:09:47 > 0:09:50Cos it seems quite spicy already, so I might be careful with it.
0:09:50 > 0:09:53These are very, very strong ingredients,
0:09:53 > 0:09:55so they have to be really, really careful
0:09:55 > 0:09:58because it could become a symphony or it could be a car crash.
0:09:58 > 0:10:01I'm going to add the chilli sauce into the tomato sauce.
0:10:01 > 0:10:04- Are we ready to add the aubergine yet?- Not quite.
0:10:04 > 0:10:06The others are using chipotle chillies -
0:10:06 > 0:10:08we need to put a whole chilli in.
0:10:08 > 0:10:10Don't worry about what the other team are doing.
0:10:13 > 0:10:16No, you're too high, it's burning, Mum.
0:10:16 > 0:10:18- What's that? - It's actually burning! Mum!
0:10:18 > 0:10:20- SHE GROANS - Oh, Mummy.
0:10:20 > 0:10:22Can you fill that with hot water, please?
0:10:22 > 0:10:23Fill it?
0:10:23 > 0:10:25Just, no, to, like, 150ml.
0:10:27 > 0:10:30That's too much. Mum...! Oh, my God.
0:10:30 > 0:10:31When you're at home,
0:10:31 > 0:10:34if you're a family in the kitchen, cooking together,
0:10:34 > 0:10:37the one thing, it's all about camaraderie, right?
0:10:37 > 0:10:39- Yeah.- There seemed to be a little bit of conflict going on,
0:10:39 > 0:10:42and that's not a good thing cos the conflict overtakes the process.
0:10:42 > 0:10:45There's a little bit of, um...
0:10:45 > 0:10:47Something boiling underneath.
0:10:47 > 0:10:49Exactly, which could affect the food.
0:10:49 > 0:10:51- I said 150ml, Mother.- Katie...
0:10:51 > 0:10:53You carry on chopping the coriander, let me sort this out.
0:10:53 > 0:10:56..it's just a half an onion in the guacamole, isn't it?
0:10:56 > 0:10:57Yeah, half an onion. Sorry, Mum!
0:10:57 > 0:10:59So going for the gorditas now.
0:10:59 > 0:11:01- NADIYA:- Back with the Pigotts,
0:11:01 > 0:11:03middle brother Ed's ready to fry the gorditas.
0:11:03 > 0:11:06Tell me what is the most important thing with them?
0:11:06 > 0:11:09- I'm not going to tell you, you tell me.- Oh, God, do you know?
0:11:09 > 0:11:12Um... To cook them well.
0:11:12 > 0:11:15- That's a good answer. - Do you think so?
0:11:15 > 0:11:17I tell you what's the best thing about the gorditas,
0:11:17 > 0:11:20- is to get them nice and puffy. - That's what you need to do.
0:11:20 > 0:11:21Ssh!
0:11:22 > 0:11:26- You all right?- Yeah, just difficult to know how hot it is.
0:11:26 > 0:11:29That's odd, it doesn't seem very hot.
0:11:34 > 0:11:36Lovely families, you have ten minutes.
0:11:36 > 0:11:38- How long?- Just ten minutes.
0:11:38 > 0:11:41- Keep going.- Mum, you need to do the nachos, now.
0:11:41 > 0:11:43Mum, why don't you focus on the nachos?
0:11:43 > 0:11:45Will you chop some coriander stalks for me, Charlotte?
0:11:45 > 0:11:46Mum, you just do the nachos.
0:11:46 > 0:11:49- What am I going to do the nachos on? - Get a board.- OK.
0:11:49 > 0:11:52- That's nice. Really spicy, but nice.- Really spicy?
0:11:52 > 0:11:55Very spicy, but it's a strong, smoky flavour, though.
0:11:55 > 0:11:57So we're going to hold back on the chilli on everything else.
0:12:00 > 0:12:03That guacamole looks quite thin.
0:12:03 > 0:12:05Do you need lime for your little tacos?
0:12:05 > 0:12:08Katie tops her tacos with the spicy beans and cheese
0:12:08 > 0:12:11and then adds avocado and sour cream.
0:12:11 > 0:12:13Mum, I need to come to the grill.
0:12:14 > 0:12:17Shall I put the bowls out so that we can count what we've got?
0:12:17 > 0:12:18Yeah, that's not a bad shout.
0:12:18 > 0:12:21The boys are plating up, guys, just to let you know.
0:12:23 > 0:12:24Mmm. Banging.
0:12:24 > 0:12:28Lift it up a bit. No, lift it up, in height. That's it.
0:12:28 > 0:12:30- Like this?- Yeah.- Higher.
0:12:30 > 0:12:31Oh, that is so organic.
0:12:31 > 0:12:32Oh, I need the sour cream,
0:12:32 > 0:12:35I need a teaspoon cos I need to put a little bit on the tacos.
0:12:35 > 0:12:37That's it, guys, time's up.
0:12:37 > 0:12:40Oh, just a big sigh of relief cos I'm so happy! We did it!
0:12:40 > 0:12:41And well done, Mummy, and well done,
0:12:41 > 0:12:43when things went wrong, you didn't crack.
0:12:45 > 0:12:46Oh, God, I'm hot.
0:12:48 > 0:12:51Rosemary and Giorgio challenged both families
0:12:51 > 0:12:54to create a delicious vegetarian feast for under a tenner.
0:12:56 > 0:12:59The Hilliards are serving veggie chilli, mini tacos,
0:12:59 > 0:13:01tortilla chips and guacamole.
0:13:03 > 0:13:06It's plentiful, it's very colourful.
0:13:06 > 0:13:08There's a good variety.
0:13:08 > 0:13:12It looks a wonderful sort of symphony of flavours, too.
0:13:12 > 0:13:14I'd like to taste the chilli veg first.
0:13:19 > 0:13:21Ooh! Sorry.
0:13:21 > 0:13:23Oh, no, too much.
0:13:23 > 0:13:25That is...
0:13:25 > 0:13:27so strong.
0:13:28 > 0:13:31The chilli is sticking in my throat really badly.
0:13:31 > 0:13:34- Oh, no!- That is... It's really strong.- OK.
0:13:34 > 0:13:36Did you have chilli in the beans?
0:13:36 > 0:13:38Then you have chilli that you add,
0:13:38 > 0:13:41so I think the sum of that just went a bit out of control.
0:13:41 > 0:13:43- OK.- Right.
0:13:43 > 0:13:46We're going to take the tacos, here.
0:13:50 > 0:13:52That's actually very good.
0:13:54 > 0:13:55I'm going to have another bite.
0:13:57 > 0:14:01I can taste that little bit of cheese, it softens it up.
0:14:01 > 0:14:03The beans are really nice.
0:14:03 > 0:14:05It works.
0:14:05 > 0:14:07I'm going to move on to your guacamole.
0:14:07 > 0:14:10- So we're going to take these. So you deep-fried these?- Mm-hm.
0:14:13 > 0:14:16It's just a pureed avocado.
0:14:16 > 0:14:17- A pureed avocado.- OK.
0:14:17 > 0:14:20It's not... It doesn't elevate itself.
0:14:20 > 0:14:23- Is that the way you like it, soft like that?- That's the way I do it.
0:14:23 > 0:14:26So I normally do it with a fork.
0:14:26 > 0:14:28OK.
0:14:28 > 0:14:32Saying all this, I do think you've got a lovely hearty meal here,
0:14:32 > 0:14:35you wouldn't go hungry after eating this, so well done.
0:14:37 > 0:14:41The Pigotts are up next with a Mexican veggie feast,
0:14:41 > 0:14:45including roasted aubergine in tomato sauce, refried beans,
0:14:45 > 0:14:50a spicy chipotle sauce and fried savoury corn cakes called gorditas.
0:14:50 > 0:14:52I think it looks magnificent.
0:14:52 > 0:14:55The whole thing looks full of lovely colours.
0:14:55 > 0:14:57So I'm going to start with the chipotle.
0:15:02 > 0:15:04Brilliant.
0:15:04 > 0:15:07Not too hot, absolutely fantastic.
0:15:07 > 0:15:10Texture - really delicious and, you know,
0:15:10 > 0:15:13you've got it absolutely perfectly balanced.
0:15:13 > 0:15:15Because of the lovely flavours behind it,
0:15:15 > 0:15:18it's softening the heat up.
0:15:18 > 0:15:20- Clever.- Dammit!
0:15:20 > 0:15:24- The smokiness comes through the nose.- I salute you with that.
0:15:24 > 0:15:26We were very surprised about the gorditas.
0:15:27 > 0:15:30We were expecting something a little bit more puffy.
0:15:31 > 0:15:36It's not quite cooked. But the corn, I love that corn coming through.
0:15:36 > 0:15:38But if it was properly cooked
0:15:38 > 0:15:41- you would have tasted the corn even better.- Oh, absolutely.
0:15:42 > 0:15:44So fried beans.
0:15:52 > 0:15:55Those are nice, they're very nice.
0:16:00 > 0:16:02That is delicious.
0:16:03 > 0:16:06That is very, very, very competent.
0:16:06 > 0:16:08And I salute you with the beans.
0:16:08 > 0:16:11- Two salutes.- Salute with that and salute with the beans.
0:16:11 > 0:16:13Yes, well played, guys.
0:16:19 > 0:16:20For the next challenge,
0:16:20 > 0:16:24both families will cook their family favourites for Rosemary and Giorgio
0:16:24 > 0:16:26back at home in their own kitchens.
0:16:32 > 0:16:35Their first destination will be Birmingham,
0:16:35 > 0:16:38home to Ed, middle brother of the Pigotts.
0:16:38 > 0:16:42I think it'll be really exciting to have Nadiya, Giorgio and Rosemary
0:16:42 > 0:16:44in my quite tiny flat.
0:16:44 > 0:16:48Matt and Sam came up last night, decided who's going to do what.
0:16:48 > 0:16:50But I'm not sure how we're all going to fit
0:16:50 > 0:16:52into our quite small kitchen and cook.
0:16:52 > 0:16:54What are we going to do with all this food?
0:16:54 > 0:16:57- Have you got all the stuff for your jerk in there?- Er, yes.
0:16:57 > 0:17:00Ed went a little bit overboard and managed to order,
0:17:00 > 0:17:03I think it was about 100 cardboard kebab boxes.
0:17:03 > 0:17:06We've got enough to start a small food festival.
0:17:06 > 0:17:10- Scotch bonnets.- No.- Come here. - No, no, I'm not nibbling it.
0:17:10 > 0:17:12Come on, do it, just a little taste.
0:17:12 > 0:17:14Aww!
0:17:15 > 0:17:17- Yeah, spicy. Spicy, that. - THEY LAUGH
0:17:24 > 0:17:27The feedback from the judges last time seemed to go really well,
0:17:27 > 0:17:30so if we get anything like even half the praise that we got last time,
0:17:30 > 0:17:31it should be absolutely fine.
0:17:38 > 0:17:41- Hello.- Hello! How are you? - Good.- Come in, come in.
0:17:43 > 0:17:46- Hi, guys, how are you?- Yeah, not too bad, how are you doing?
0:17:46 > 0:17:49- Good.- Hello.- What lovely views!
0:17:49 > 0:17:53- This is my flat.- So you live here? - I live here, yeah.- Ah.
0:17:53 > 0:17:55You've got to tell me about this sombrero, guys.
0:17:55 > 0:18:00We held a Mexican-themed murder mystery evening,
0:18:00 > 0:18:04and we all had sombreros and fake moustaches on.
0:18:04 > 0:18:06- You putting it on? - Yeah, I'll put it on.
0:18:06 > 0:18:09- Maybe you could dance around... - Leave him alone, he doesn't have to...- I could salsa.
0:18:09 > 0:18:12- Don't dance around. - That looks smart.
0:18:12 > 0:18:14- Do you know what? That looks like a good night.- Yeah.
0:18:14 > 0:18:18As you know, the judges would like you to cook your family favourites.
0:18:18 > 0:18:21You've got one hour and 30 minutes.
0:18:21 > 0:18:23- Off you go.- Come on then, kids.
0:18:23 > 0:18:25Sam, you need to get that onion going.
0:18:25 > 0:18:28Sam and Matt are both responsible for the main course -
0:18:28 > 0:18:30jerk chicken kebabs
0:18:30 > 0:18:34served with pickled red onions, charred pineapple,
0:18:34 > 0:18:36spicy rice and flatbreads.
0:18:36 > 0:18:38Please tell me you're not using all of those.
0:18:38 > 0:18:41They're not that hot if you deseed them.
0:18:41 > 0:18:44This is typical of three brothers cos it's like sort of man food.
0:18:44 > 0:18:47And it's telling me a lot about them as people.
0:18:47 > 0:18:49I hope it's going to be an enjoyable experience,
0:18:49 > 0:18:51cos that is what street food is.
0:18:51 > 0:18:54You just get that jerk going quick.
0:18:54 > 0:18:58Sam's responsible for the all-important jerk sauce.
0:18:58 > 0:19:01- What's going in there, Sam?- Almost everything you could think of.
0:19:01 > 0:19:02That's the plan, right?
0:19:02 > 0:19:06Allspice, sugar, coriander, Scotch bonnets, garlic, ginger.
0:19:06 > 0:19:08I think that might be everything.
0:19:08 > 0:19:11- One, two, three, four, five Scotch bonnets.- Five Scotch bonnets.
0:19:12 > 0:19:15Obviously, when you do jerk chicken,
0:19:15 > 0:19:18the most important thing is to get the right balance between the spices
0:19:18 > 0:19:20and the heat of the chilli.
0:19:20 > 0:19:22Then it's not overpowering every other flavour.
0:19:22 > 0:19:25You can taste the sweetness of the chicken
0:19:25 > 0:19:27and the chilli is not overpowering.
0:19:27 > 0:19:29- Strong, isn't it? - Mmm. That smells really good.
0:19:29 > 0:19:31As well as marinating the chicken,
0:19:31 > 0:19:35the jerk sauce will be added to the spicy rice and the pineapple.
0:19:38 > 0:19:40Matt, that jerk is really spicy.
0:19:40 > 0:19:41- OK.- Really spicy.
0:19:43 > 0:19:47- Sam, did you just taste his jerk? - I tried the jerk, it's bordering...
0:19:47 > 0:19:49It's almost... It's spicy, certainly.
0:19:49 > 0:19:53- Do I sense a slight worry in your...?- No, complete calm.
0:19:53 > 0:19:56Can I have a spoon please, in here?
0:19:56 > 0:19:57Sam, get your hands in there.
0:19:57 > 0:20:00- I'm going to. - Just don't scratch your eyes.
0:20:00 > 0:20:03- Yeah...- Or anything else. - Anything else more...
0:20:03 > 0:20:05Does anyone know where the measuring jug is?
0:20:05 > 0:20:08- You'll have to ask Matt. - Yeah, I used it.
0:20:08 > 0:20:10Don't really want vinegar in my cake, do I?
0:20:10 > 0:20:13Middle brother Ed's in charge of pudding -
0:20:13 > 0:20:16pistachio and olive oil cake, served with raspberry coulis,
0:20:16 > 0:20:18cream and a sugar shard.
0:20:23 > 0:20:26I blitzed the pistachios up as fine as I can get them.
0:20:26 > 0:20:27I'm worried about the cake.
0:20:27 > 0:20:31Cos it has to be light, it can't be too heavy.
0:20:31 > 0:20:33So this is going to be quite a dense cake.
0:20:33 > 0:20:36Yeah, then it gets a lot of olive oil and melted butter
0:20:36 > 0:20:38and it's quite dense, it's not kind of spongy.
0:20:38 > 0:20:42It's very, very risky to make a cake with nuts and olive oil.
0:20:42 > 0:20:45Because the whole thing can become very, very oily.
0:20:45 > 0:20:49- Right, so the cake's now going in the oven.- Nice.
0:20:49 > 0:20:51That is a very wet batter.
0:20:51 > 0:20:55- Your batter. Are you happy? - I think so. That should come out OK.
0:20:55 > 0:20:57- There's no reason why it wouldn't. - It's meant to be like that?
0:20:57 > 0:21:00Yeah. Now I'm going to get my raspberry coulis on.
0:21:00 > 0:21:01So who taught you guys to cook?
0:21:01 > 0:21:03We've always just been quite keen to do it,
0:21:03 > 0:21:06and I think from teenager time we'd come home from school
0:21:06 > 0:21:09and cook something. And it's kind of just gone from there.
0:21:09 > 0:21:11So who's the better cook, your mum?
0:21:11 > 0:21:13Mum's a good cook, Dad is not a good cook.
0:21:13 > 0:21:15Claims he can cook, cannot cook.
0:21:15 > 0:21:16HE LAUGHS
0:21:18 > 0:21:20Right, Sam, that chicken needs to go on, doesn't it?
0:21:23 > 0:21:25We're only going to be able to do four of these
0:21:25 > 0:21:26cos we haven't got room for more.
0:21:26 > 0:21:29Matt, how long are you cooking the chicken for?
0:21:29 > 0:21:32- About 40 minutes?- Is it going in the oven?- It would go in the oven
0:21:32 > 0:21:36- if we had space, but we don't so we'll put a bit of foil over it.- OK.
0:21:36 > 0:21:39- That looks really good. Well done.- Nine's your maximum?
0:21:39 > 0:21:41Yeah. It's on eight.
0:21:41 > 0:21:43Oh...
0:21:43 > 0:21:46- Sorry, that's the vinegar, lads. - That's intense over there.
0:21:46 > 0:21:49- Are you at university at the moment? - Yes.
0:21:49 > 0:21:50And do you do lots of cooking?
0:21:50 > 0:21:53I do, I still cook every night at uni.
0:21:53 > 0:21:55Yeah? Does that make you popular with the girls?
0:21:55 > 0:21:57It doesn't harm my reputation.
0:21:57 > 0:21:58Yes, this is good!
0:21:58 > 0:22:00- What's, like, your favourite thing to cook?- Kebabs.
0:22:02 > 0:22:05Right, does anyone have a second to kind of tidy up?
0:22:05 > 0:22:07- Not this second, but... - No, I think we will in a minute.
0:22:09 > 0:22:13While Ed makes a start on the sugar shards...
0:22:13 > 0:22:16Matt works on the refried spicy rice.
0:22:16 > 0:22:18Whenever we make a paste, we normally try and put it in
0:22:18 > 0:22:21- a few things cos you always make too much, don't you?- Yeah.
0:22:21 > 0:22:23So we're using the jerk paste in the rice,
0:22:23 > 0:22:26which will just give it more flavour than bland white rice, really.
0:22:26 > 0:22:28So that's butter, onions, jerk...
0:22:28 > 0:22:32- all in a pan.- Yeah. And some beans in there as well.- OK!
0:22:32 > 0:22:34Guys, you've got five minutes.
0:22:34 > 0:22:35- OK.- OK, cool.
0:22:35 > 0:22:37The judges are on their way.
0:22:37 > 0:22:39Oh, Jeez.
0:22:39 > 0:22:40- Perfect.- Yay!
0:22:40 > 0:22:42Right, the cake has worked.
0:22:42 > 0:22:43NADIYA APPLAUDS
0:22:43 > 0:22:46Hey.
0:22:46 > 0:22:48Chicken...? Sam, chicken, how's that doing?
0:22:48 > 0:22:51The chicken is fine, it's really moist on the centre.
0:22:53 > 0:22:56- Do you reckon just, like, tear it up a bit?- That's fine.
0:22:57 > 0:22:59No, that'll work, there'll be a sugar shard in there.
0:22:59 > 0:23:02- OK. Pineapple... - Guys, you've got two minutes left.
0:23:02 > 0:23:04- OK.- Two minutes, guys!
0:23:04 > 0:23:07OK, last bit of plating up. That looks good, Ed... Get it done.
0:23:07 > 0:23:09Quenelling!
0:23:09 > 0:23:11Great quenelle! Well played, Edward!
0:23:14 > 0:23:17OK, let's tidy up, quick. Wipe down, wipe down.
0:23:18 > 0:23:22- No... No! - It's all right, it's all right.
0:23:22 > 0:23:23Shards, please.
0:23:23 > 0:23:26- Where's the pistachios? - They were by the...
0:23:26 > 0:23:28- Guys, you're out of time.- Cool!
0:23:28 > 0:23:29Argh!
0:23:32 > 0:23:35- Oh, that's annoying! - Right at the last.
0:23:35 > 0:23:38That really is right at the end.
0:23:38 > 0:23:41Maybe Rosemary really likes coulis, and we'll give her that one.
0:23:41 > 0:23:45- Well, things will go wrong, so... That's not the end of the world.- No.
0:23:52 > 0:23:54The first dish to be tasted by Rosemary and Giorgio
0:23:54 > 0:23:56is the Pigotts' main course.
0:24:00 > 0:24:03They've made a jerk chicken kebab with flatbreads,
0:24:03 > 0:24:05charred pineapple and spicy rice.
0:24:07 > 0:24:09The presentation is very good.
0:24:09 > 0:24:13This is exactly what I'd expect if I was getting some street food,
0:24:13 > 0:24:17with all the different ingredients, and I hope they marry together.
0:24:17 > 0:24:18Shall we go for it?
0:24:25 > 0:24:27Have you got a napkin?
0:24:27 > 0:24:29No.
0:24:29 > 0:24:31I've got...loo roll.
0:24:31 > 0:24:34I don't mind a bit of loo roll. Remember to get some in, will you,
0:24:34 > 0:24:35- next time?- Yes.
0:24:38 > 0:24:42It does actually deliver a very good flavour altogether.
0:24:42 > 0:24:45The marinade has a very good influence on the chicken.
0:24:45 > 0:24:47Really delivers a very good taste
0:24:47 > 0:24:50without taking over the flavour of the chicken itself,
0:24:50 > 0:24:52which is very important, you know?
0:24:53 > 0:24:57I must admit, I'm not a great lover of pineapple.
0:24:57 > 0:24:59But in this case,
0:24:59 > 0:25:03the sweetness of the pineapple really balances the whole thing.
0:25:03 > 0:25:05So I really like that.
0:25:05 > 0:25:08I cannot say the same about the rice.
0:25:08 > 0:25:10It's all broken. What do you do...?
0:25:10 > 0:25:13- We refried it.- You refried it.
0:25:13 > 0:25:15So you cooked it not very good at the start,
0:25:15 > 0:25:18and then refrying it breaks it down.
0:25:18 > 0:25:21Yeah. I think the jerk is incredibly well-balanced.
0:25:21 > 0:25:24It's got chilli, it's got all those lovely flavours coming through.
0:25:25 > 0:25:27I would pay for this wrap.
0:25:29 > 0:25:30Next, it's pudding -
0:25:30 > 0:25:33a pistachio and olive oil cake with raspberry coulis,
0:25:33 > 0:25:35cream and a sugar shard.
0:25:37 > 0:25:39Very interesting presentation.
0:25:48 > 0:25:51I'm so sad about this.
0:25:53 > 0:25:57Unfortunately, the texture is wrong in the mouth.
0:25:58 > 0:26:00It's too oily.
0:26:00 > 0:26:03So it's not a very pleasant thing to eat.
0:26:03 > 0:26:07You're putting oily nuts plus an oil and then the butter...
0:26:07 > 0:26:09And the sugar snaps are...
0:26:11 > 0:26:12..very, very thick.
0:26:15 > 0:26:20I think you achieved a really good flavour with your wrap.
0:26:21 > 0:26:24Not very good with the rice,
0:26:24 > 0:26:26and some improvement needs to be done with this cake.
0:26:30 > 0:26:32OK! How are you feeling?
0:26:32 > 0:26:35- I think mixed bag.- Mixed emotions.
0:26:35 > 0:26:37The wrap did seem to go well, which is good.
0:26:37 > 0:26:39Considering how difficult it was to cook in this kitchen.
0:26:39 > 0:26:43Trying to cook a pudding in this kitchen, with us two taking up all the hobs...
0:26:43 > 0:26:44Are you going to do some practising?
0:26:44 > 0:26:46- I think we might have to! - Might have to practise.
0:26:51 > 0:26:53Now to Haywards Heath in West Sussex,
0:26:53 > 0:26:56home to Katie, of the Hilliards.
0:26:58 > 0:27:00For today's challenge,
0:27:00 > 0:27:03she's joined by mum Jeannie and younger sister Charlotte.
0:27:07 > 0:27:09Charlotte? So there's knives here...
0:27:09 > 0:27:13Last night, we were talking a lot about the challenge today.
0:27:13 > 0:27:17I think particularly me and Charlotte are quite nervous.
0:27:17 > 0:27:20So this is the recipe and the time plan.
0:27:20 > 0:27:23Right, that needs to change...
0:27:23 > 0:27:26to 2:30.
0:27:26 > 0:27:29I'm in charge of the main elements of the main course, yeah.
0:27:29 > 0:27:32Which is probably why I'm a little bit nervous.
0:27:32 > 0:27:35Even in your own kitchen, with things you've practised
0:27:35 > 0:27:37a million times, it can still go wrong.
0:27:37 > 0:27:39So, you know, fingers crossed that it won't.
0:27:49 > 0:27:51Hello, my darling, how are you?
0:27:51 > 0:27:54- Welcome to my house.- Exciting.
0:27:54 > 0:27:57- Shall I take my shoes off? - Yeah. Come on.
0:27:57 > 0:27:59- ZOE GASPS Is that a rabbit?- It is, yeah.
0:27:59 > 0:28:01- That's Buddy.- Hello, Buddy.
0:28:01 > 0:28:04Oh, my goodness me, he's so cute.
0:28:06 > 0:28:09- This is my kitchen.- Ah-ha!
0:28:09 > 0:28:10Look, you've got Nemos!
0:28:10 > 0:28:12Yes.
0:28:12 > 0:28:14Everything in this house is super-sized -
0:28:14 > 0:28:17massive rabbit cages, huge fish tank.
0:28:17 > 0:28:18THEY LAUGH
0:28:18 > 0:28:21How are you feeling about today's challenge?
0:28:21 > 0:28:23I think Mum's really confident and we're both bricking it.
0:28:23 > 0:28:28- Is this true, Jeannie? - I'll be OK once I've started.
0:28:28 > 0:28:31Right, OK. As you know, the judges have set you a challenge.
0:28:31 > 0:28:35It's to cook family favourites, a main course, and a dessert,
0:28:35 > 0:28:37- in 90 minutes.- Yep.
0:28:37 > 0:28:39Off you go.
0:28:42 > 0:28:44- I feel pressured. - SHE LAUGHS NERVOUSLY
0:28:44 > 0:28:46- Katie...- Yeah?
0:28:46 > 0:28:49..did we think it was a good idea to stick the rosemary into the lamb?
0:28:49 > 0:28:52- Yes, we did.- OK. Not just rub?
0:28:52 > 0:28:54- Rub and stick it.- Yeah, OK.
0:28:54 > 0:28:57Charlotte's in charge of the main course -
0:28:57 > 0:29:00a roasted rack of lamb served with mint sauce,
0:29:00 > 0:29:05roast potatoes, Yorkshire puddings, red cabbage, and a red wine jus.
0:29:05 > 0:29:07I think it's perfect.
0:29:07 > 0:29:10A good family meal, sitting round, roast lamb, roast potatoes,
0:29:10 > 0:29:13Yorkshire pudding. I mean...lovely.
0:29:13 > 0:29:17Roast lamb is a British family favourite.
0:29:17 > 0:29:18You must get it right.
0:29:20 > 0:29:23The lamb has just got to be beautifully cooked.
0:29:23 > 0:29:24Pink and tender.
0:29:24 > 0:29:27It's got to be absolutely delicious.
0:29:27 > 0:29:30OK, Katie, can you put the lamb in the pan?
0:29:30 > 0:29:32The lamb in the pan. Is it hot?
0:29:32 > 0:29:35- Wait, let me put all the juices on it.- Yeah.
0:29:35 > 0:29:37Nearly poured it all over the floor instead, then!
0:29:39 > 0:29:42Meanwhile, mum Jeannie starts on the mint sauce.
0:29:42 > 0:29:45But this is no ordinary recipe.
0:29:45 > 0:29:48This comes from my dad, their grandad.
0:29:48 > 0:29:50I think he just devised it up himself.
0:29:50 > 0:29:55But whenever anyone comes over for dinner and we make lamb,
0:29:55 > 0:29:58- they all want the recipe. - What is the recipe, then?
0:29:58 > 0:30:00Red onion, radish...
0:30:00 > 0:30:05cucumber, vinegar, sugar and that's it, basically.
0:30:05 > 0:30:08- No mint?- Oh, yeah, sorry. And the mint.
0:30:08 > 0:30:10THEY LAUGH
0:30:12 > 0:30:14OK, lovely ladies, you've had half an hour.
0:30:17 > 0:30:19Oh, God, I haven't even put the potatoes on.
0:30:19 > 0:30:21I forgot to turn the hob on.
0:30:21 > 0:30:22Why are you so flustered, Charlotte?
0:30:22 > 0:30:25One, I'm very hot. It's very warm in here.
0:30:25 > 0:30:29And, two, I'm in charge of probably the most important elements
0:30:29 > 0:30:32of the dish - the lamb, the potatoes, the Yorkshire pudding.
0:30:32 > 0:30:35- OK.- Whaa!- Yeah, no need to panic.
0:30:35 > 0:30:39- Mum, have you finished with the scales?- Yeah.- Thank you.
0:30:41 > 0:30:43This is so wonderful.
0:30:43 > 0:30:47- Charlotte.- Yes?- You've got to tell me about this. It's amazing.
0:30:47 > 0:30:51- So we made this for Mum and Dad's 60th birthdays last year.- OK.
0:30:51 > 0:30:53Jeannie, you look gorgeous!
0:30:53 > 0:30:56Look at her. That is good hair.
0:30:56 > 0:30:58So here are your food pages.
0:30:58 > 0:31:02- Yorkshire puddings.- Oh, yes, Grandad's Yorkshire pudding recipe.
0:31:02 > 0:31:05And there it is. "Best cheesecake ever."
0:31:06 > 0:31:09Katie's responsible for today's pudding -
0:31:09 > 0:31:13a family favourite of cheesecake with white chocolate topping,
0:31:13 > 0:31:17amaretto-soaked raspberries, and an amaretti biscuit base.
0:31:17 > 0:31:20White chocolate cheesecake? I like the sound of that.
0:31:20 > 0:31:25White chocolate can be really heavy, so it has to be lightened up a bit.
0:31:25 > 0:31:27So I hope they get that right.
0:31:27 > 0:31:31- What's going on here?- So these are amaretti biscuits.- Yeah.
0:31:31 > 0:31:35Made with amaretto because we love amaretto in our family.
0:31:35 > 0:31:37They look quite easy to make.
0:31:37 > 0:31:40They're really hard and it takes a lot of skill to make them.
0:31:40 > 0:31:44No, they're pretty easy. They're ground almonds with caster sugar,
0:31:44 > 0:31:46egg white, and vanilla.
0:31:46 > 0:31:48And then we've got amaretto in ours as well.
0:31:48 > 0:31:51Amaretti are a real representation of Italy.
0:31:51 > 0:31:54I expect them to be absolutely beautiful in colour,
0:31:54 > 0:31:56really crunchy on the outside
0:31:56 > 0:32:00and really soft and gluey on the inside.
0:32:00 > 0:32:02Happy baking, amaretto biscuits.
0:32:02 > 0:32:06Just taken the lamb out, resting it.
0:32:06 > 0:32:07Going in the oven!
0:32:09 > 0:32:13Next, Katie makes a start on the white chocolate topping.
0:32:13 > 0:32:16This is made of whipping cream, cream cheese,
0:32:16 > 0:32:19which is obviously the cheesecake element bit of it, white chocolate,
0:32:19 > 0:32:22vanilla, and sugar.
0:32:22 > 0:32:24- So, really healthy!- Yeah.
0:32:24 > 0:32:27All those ingredients are only going to make something incredible,
0:32:27 > 0:32:29aren't they, really?
0:32:29 > 0:32:32I'm doing the Yorkshire puddings now.
0:32:32 > 0:32:34- Quite loose.- Is that with the egg?
0:32:34 > 0:32:38- No.- She thinks it's "too loose". - Definitely.
0:32:38 > 0:32:41Mum, that's the thickness that I have Yorkshire puddings.
0:32:41 > 0:32:45- That's pancake batter. - Mum says it needs to be thicker.
0:32:45 > 0:32:49Just make sure you sift the flour in, though. As we're whisking.
0:32:50 > 0:32:52Look, it made it lumpy.
0:32:54 > 0:32:56Mum, does this meet with your approval?
0:32:58 > 0:32:59Still a bit thin.
0:33:03 > 0:33:05Oh, they've got to go in, sorry.
0:33:05 > 0:33:08- Go, go, go. Bottom.- Bottom.
0:33:11 > 0:33:13Ten minutes to go, girls.
0:33:13 > 0:33:16I'm getting all, like... I'm all, like, "Whaa!"
0:33:16 > 0:33:18I need to, like, calm down.
0:33:19 > 0:33:21Oh, the amaretti biscuits.
0:33:24 > 0:33:25Caught the edge of a couple of them.
0:33:25 > 0:33:28They look different every time I do them, to be honest!
0:33:28 > 0:33:31It's a little bit difficult to tell.
0:33:31 > 0:33:34- Quite rare... - Isn't it?- I don't think that's done.
0:33:36 > 0:33:38- Quick.- Can you do this?
0:33:38 > 0:33:40That looks a little bit rare, I think.
0:33:40 > 0:33:43- I mean, I would eat it, but... - Just put it back in the oven.
0:33:43 > 0:33:45It's only the end pieces.
0:33:47 > 0:33:50Just to remind you, the judges are on their way.
0:33:51 > 0:33:53Get it on the plate now.
0:33:54 > 0:33:56Time's nearly up, girls.
0:34:07 > 0:34:09Well done, girls.
0:34:09 > 0:34:12Right, I can tell you the judges are here.
0:34:12 > 0:34:14So, breathe in. Best of British.
0:34:14 > 0:34:16THEY LAUGH
0:34:16 > 0:34:18- It's completely stressful. - Really stressful.
0:34:23 > 0:34:27The Hilliards are serving roasted lack of lamb with mint sauce,
0:34:27 > 0:34:30goose fat roast potatoes, Yorkshire puddings,
0:34:30 > 0:34:33red cabbage and a red wine jus.
0:34:33 > 0:34:35I love the colour on here.
0:34:35 > 0:34:38It feels inviting, which is really important.
0:34:38 > 0:34:42It looks really beautiful. I'm intrigued to taste.
0:34:48 > 0:34:49That is...
0:34:49 > 0:34:51beautifully cooked.
0:34:51 > 0:34:53- Yes!- Yay! Thank you!
0:34:53 > 0:34:56- I couldn't do better myself.- Aww!
0:34:56 > 0:34:59Pink, it's succulent, it's lovely.
0:34:59 > 0:35:01The mint...
0:35:01 > 0:35:05The idea of having this on top is a lovely idea.
0:35:05 > 0:35:07But, for me, too much onion.
0:35:15 > 0:35:17The lamb is perfectly cooked.
0:35:18 > 0:35:20It's very tender.
0:35:20 > 0:35:25Mint sauce, a bit overpowering but delicious. I like it.
0:35:26 > 0:35:28Overall, a great sensation in my mouth.
0:35:30 > 0:35:31Right, the potatoes.
0:35:37 > 0:35:41They're excellent! They're not greasy, they're fluffy,
0:35:41 > 0:35:43they're a good little roasted potato.
0:35:45 > 0:35:47These are as good as my mother-in-law's potatoes.
0:35:47 > 0:35:49THEY LAUGH
0:35:49 > 0:35:50Yay!
0:35:54 > 0:35:56I'm a Yorkshire pudding lady.
0:35:56 > 0:35:58You're not there.
0:35:58 > 0:36:00The batter has to be light.
0:36:00 > 0:36:03Problem is, because it was a bit thick, it's not crispy.
0:36:03 > 0:36:06- All right?- Annoyingly, we put more flour in it.
0:36:06 > 0:36:10Someone told me it needed to be thicker.
0:36:10 > 0:36:13What do Italian boys know about Yorkshire pudding
0:36:13 > 0:36:17when you've got the Queen of Yorkshire pudding here? So...
0:36:17 > 0:36:19You see, I like it.
0:36:19 > 0:36:20THEY LAUGH
0:36:20 > 0:36:22Yay!
0:36:22 > 0:36:24I like it a little bit soft like that.
0:36:24 > 0:36:28- The overall flavour of the dish is delicious.- OK.
0:36:30 > 0:36:33To follow, the Hilliard white chocolate cheesecake,
0:36:33 > 0:36:38with amaretto-soaked raspberries, and an amaretti biscuit base.
0:36:45 > 0:36:48You know what's wrong with this, don't you?
0:36:48 > 0:36:49The amaretti biscuits.
0:36:49 > 0:36:52The amaretti biscuits should be crunchy on the outside,
0:36:52 > 0:36:55- and really nice and soft on the inside.- That's what they WERE!
0:36:55 > 0:36:58Saying that, when I had a spoonful
0:36:58 > 0:37:02of the cracked amaretti, the raspberry and the mousse together,
0:37:02 > 0:37:04it's actually very nice.
0:37:07 > 0:37:10I think the combination of the raspberry,
0:37:10 > 0:37:15the chocolate cheesecake and the biscuit work really well together.
0:37:15 > 0:37:17But I must just tell you,
0:37:17 > 0:37:21- it's a bit of a shame cos I have a film of fat in my mouth.- Mm-hm.
0:37:21 > 0:37:23And that's from...
0:37:23 > 0:37:26It's very high in fat.
0:37:26 > 0:37:28The flavour is good.
0:37:28 > 0:37:30- The texture is wrong.- OK.
0:37:32 > 0:37:36Well done, well done! Group hug, group hug, come on.
0:37:36 > 0:37:39Well done, well done.
0:37:39 > 0:37:42- How do you feel?- I think that went better than the first challenge.
0:37:42 > 0:37:48I mean, there was a lot of positive about it, and less negative.
0:37:48 > 0:37:50- Much better than the first challenge.- Definitely a step up,
0:37:50 > 0:37:54she wasn't coughing when she ate it this time, which is good.
0:37:54 > 0:37:56Ready for challenge three?
0:37:56 > 0:37:57Oh...
0:37:57 > 0:37:59- Quick lie down first.- God! I think I need a sleep, yeah.
0:37:59 > 0:38:01- Yeah.- And a regroup.
0:38:07 > 0:38:09Here we go. Let's do it. I'm pretty excited this time.
0:38:09 > 0:38:11Still fairly nervous, though.
0:38:12 > 0:38:16Our two families have returned to the Kent countryside.
0:38:16 > 0:38:17We're back!
0:38:18 > 0:38:20Today, the Pigotts and the Hilliards
0:38:20 > 0:38:24will take on their third and final challenge,
0:38:24 > 0:38:26after which our judges will decide who to send home,
0:38:26 > 0:38:29and who to put through to the semifinals.
0:38:30 > 0:38:33- You ready for this?- I'm very nervous now we've actually got here.
0:38:33 > 0:38:35I think hopefully the practice will pay off.
0:38:38 > 0:38:40These boys, it's so lovely to watch them -
0:38:40 > 0:38:44three brothers, cooking together and loving every minute of it.
0:38:44 > 0:38:47But in challenge two, that dessert was not good.
0:38:47 > 0:38:51But, you know, they understand flavours, they understand seasoning.
0:38:51 > 0:38:52If they're going to get through,
0:38:52 > 0:38:54they're going to have to really deliver.
0:38:54 > 0:38:56The Pigotts are very confident cooks.
0:38:56 > 0:38:58But they tried to be a little bit too cocky
0:38:58 > 0:39:01and experimental on certain things.
0:39:01 > 0:39:03So I hope today they pull everything together,
0:39:03 > 0:39:06otherwise there is a possibility for them to go home.
0:39:08 > 0:39:10We've got to remember everything we're doing today.
0:39:10 > 0:39:13- We don't want to mess it up. - Try not to have a go...
0:39:13 > 0:39:16If I'm horrible, it's only because I'm stressed, it's not because I don't love you.
0:39:18 > 0:39:20The Hilliards. These ladies know how to cook,
0:39:20 > 0:39:23but they seem to get a little bit flustered under pressure.
0:39:23 > 0:39:27So if they keep their cool heads today, and they get on as a team,
0:39:27 > 0:39:30I think they've got a very good chance to get through.
0:39:30 > 0:39:31The first challenge...
0:39:31 > 0:39:34you know, that chilli blew me away. Literally - it was so hot.
0:39:34 > 0:39:38But for the second challenge, that lamb was absolutely delicious.
0:39:38 > 0:39:41Now, if they continue to cook like that, they're in for a chance.
0:39:44 > 0:39:47What a treat to see you all back in the barn.
0:39:47 > 0:39:51It's the final challenge, and the judges are ready to be wowed.
0:39:51 > 0:39:53It's the "impress your neighbours" challenge.
0:39:53 > 0:39:57You'll be cooking up two courses, in two hours and 15 minutes.
0:39:58 > 0:40:01- Let's get cooking. - Right, the timer is on.
0:40:01 > 0:40:03Right. I need these.
0:40:03 > 0:40:05Oh, I'm shaking, I'm so nervous.
0:40:05 > 0:40:09Both families must make a starter and a main course.
0:40:09 > 0:40:11So let's get this all sorted out.
0:40:11 > 0:40:13Ed, we need another chopping board over here so we've both got one.
0:40:13 > 0:40:18And once again, they've been given time to practise and prepare.
0:40:18 > 0:40:21I like it when we've got boys versus girls!
0:40:21 > 0:40:23Do you feel any kind of loyalty to one side?
0:40:23 > 0:40:26- Cos you've been to the Pigotts' house. They're my ladies.- Yeah.
0:40:26 > 0:40:28Of course, I am completely impartial.
0:40:28 > 0:40:31Exactly. So, no, I'm not in any way swayed by anybody.
0:40:31 > 0:40:33Come on, the girls!
0:40:34 > 0:40:37Oh! You're grating into my hair!
0:40:38 > 0:40:43The Hilliards' starter is a pesto, Parmesan and tomato tart,
0:40:43 > 0:40:46with a walnut topping and frisee side salad.
0:40:48 > 0:40:51For their main course, they're serving guinea fowl,
0:40:51 > 0:40:56with dauphinoise potatoes, roasted carrots, apricot stuffing,
0:40:56 > 0:40:59crispy skin and a Madeira sauce.
0:41:00 > 0:41:03These thighs are way smaller than we've been practising with.
0:41:03 > 0:41:05Katie's responsible for the guinea fowl.
0:41:05 > 0:41:08So this is the thighs and the legs,
0:41:08 > 0:41:13which are going to be slowly cooked in a load of duck fat,
0:41:13 > 0:41:16which I'm going to try and pack down cos, once it melts,
0:41:16 > 0:41:17I want it to be underneath all the meat.
0:41:17 > 0:41:20It's very rich, it's very luxurious.
0:41:22 > 0:41:26The guinea fowl - very difficult birds to cook, very lean cut meat,
0:41:26 > 0:41:29so it can be really dry.
0:41:29 > 0:41:32So this is just confiting nicely. Nice low heat.
0:41:33 > 0:41:36They're also serving a roasted guinea fowl breast.
0:41:36 > 0:41:38- The crown is going in... - Now, yeah, now.
0:41:38 > 0:41:40- Yeah, so I need to put this... - So can you prep it,
0:41:40 > 0:41:43- put butter on it and stuff?- Yep, yep.- This is to keep the bird moist.
0:41:43 > 0:41:45The best way to do that is to add liquid,
0:41:45 > 0:41:47and that's what this butter's going to do.
0:41:47 > 0:41:52The problem, through this whole meal, they can overkill it with fat.
0:41:53 > 0:41:57If they get it right, it'll be perfect, because it will be tasty.
0:41:57 > 0:42:00If they get it wrong, and too much, it will be too rich.
0:42:01 > 0:42:04Are you more nervous today than on the other challenges?
0:42:04 > 0:42:07Well, beforehand, I would have said no, I wasn't more nervous,
0:42:07 > 0:42:10but now that I've started, I think the pressure is,
0:42:10 > 0:42:12you know, it's on, isn't it?
0:42:12 > 0:42:14What do you do when you put on an impressive spread?
0:42:14 > 0:42:17Every year, we get together and I cook a big, sort of,
0:42:17 > 0:42:21tasting menu style dinner, and I love having my friends over.
0:42:21 > 0:42:25How impressed are the neighbours - ahem - the judges, going to be?
0:42:25 > 0:42:29Hopefully, very impressed! I feel like we've pushed the boat out,
0:42:29 > 0:42:32- so I'm really hoping that that shows.- Well, good luck.- Thank you.
0:42:32 > 0:42:35Good luck today, I hope the nerves settle.
0:42:35 > 0:42:38- Is the guinea crown in?- Yeah. - OK, good.
0:42:38 > 0:42:40Can I come back in? I need that top left hob again.
0:42:40 > 0:42:43Are those onions working now?
0:42:43 > 0:42:45- Ooh, that's strong! - I need garam masala as well.
0:42:45 > 0:42:47- Yeah, I've got it here.- OK.
0:42:47 > 0:42:50For their starter, the Pigotts are making curried scallops
0:42:50 > 0:42:53with a spiced cauliflower puree,
0:42:53 > 0:42:56and charred cauliflower florets.
0:42:56 > 0:42:59Their main course is a dry spiced venison loin,
0:42:59 > 0:43:03served with wild mushrooms and spinach, Bombay boulangere potatoes,
0:43:03 > 0:43:05and a venison samosa.
0:43:05 > 0:43:08I'm cutting up the venison,
0:43:08 > 0:43:10and then I'm going to put the dry rub on it in the moment,
0:43:10 > 0:43:13then we just leave it to marinade for a while.
0:43:13 > 0:43:15It's pungent!
0:43:15 > 0:43:17The boys are upping their game for their neighbours here.
0:43:17 > 0:43:20Two different textures of venison, very interesting to see,
0:43:20 > 0:43:23with this little taste of India in it.
0:43:23 > 0:43:25This is the difficult one, the fillet of venison,
0:43:25 > 0:43:27so I've got to try and get this right.
0:43:27 > 0:43:29So I'm a little bit stressed about it.
0:43:29 > 0:43:32It's a very lean meat, so you have to be really particular
0:43:32 > 0:43:35on the cooking, because you can just go over very fast.
0:43:35 > 0:43:38Not having any fat doesn't help you.
0:43:38 > 0:43:40- That looks nice, Sam. - Should be all right,
0:43:40 > 0:43:42I'll taste it in a second and see what's going on.
0:43:42 > 0:43:45Sam is responsible for the venison samosa,
0:43:45 > 0:43:49made with a spiced pastry and slow-cooked venison filling.
0:43:49 > 0:43:51I'm just browning the venison in some spiced butter
0:43:51 > 0:43:54to seal it on all sides, and then I'm just going to put it
0:43:54 > 0:43:56in the oven for about an hour and a half.
0:43:56 > 0:43:58I'm hoping it will be soft enough to then either finely dice it,
0:43:58 > 0:44:00or, potentially, shred it,
0:44:00 > 0:44:04because that's what will go into the samosa filling.
0:44:04 > 0:44:07They're doing samosas with venison, and they're spicing it up,
0:44:07 > 0:44:09obviously, to impress the neighbours.
0:44:09 > 0:44:12They're actually making a sort of Indian twist - cumin, ginger -
0:44:12 > 0:44:15they're creating lots of very strong flavours.
0:44:15 > 0:44:17Will it work?
0:44:17 > 0:44:18I don't know.
0:44:18 > 0:44:21You guys have loads of kind of technical bits going on.
0:44:21 > 0:44:24Yeah, we've only potentially got one more day in this competition,
0:44:24 > 0:44:27so we thought, "Push ourselves, show what we can do."
0:44:27 > 0:44:29And how many times have you practised with the venison?
0:44:29 > 0:44:32The venison, it's been practised a few times, it's Matt's dish.
0:44:32 > 0:44:34- So if it goes wrong, we can blame Matt?- If it goes wrong...
0:44:34 > 0:44:36He's setting me up early, here.
0:44:36 > 0:44:39How are you feeling about your other neighbours, by the way?
0:44:39 > 0:44:41What they are cooking looks very good.
0:44:41 > 0:44:43I think they've given themselves a lot to do.
0:44:43 > 0:44:45We're fine, don't you worry!
0:44:45 > 0:44:47- They're very organised. - They are very organised.
0:44:47 > 0:44:51- Fighting talk, guys, come on!- We're confident, we're confident.- Yes.
0:44:51 > 0:44:54- Tell me what's an urgent priority. - You're doing the stuffing, yeah?
0:44:54 > 0:44:56Yeah, but they're not in the oven yet.
0:44:56 > 0:44:59No, stuffing doesn't need to be in the oven for another...
0:44:59 > 0:45:0020 minutes.
0:45:01 > 0:45:02You've got a lot to do.
0:45:02 > 0:45:05We have given ourselves a lot to do, but we wanted to push ourselves,
0:45:05 > 0:45:07we wanted to impress you.
0:45:07 > 0:45:09And this is your time schedule?
0:45:09 > 0:45:11This is our point of no return sheet.
0:45:11 > 0:45:13THEY LAUGH
0:45:13 > 0:45:16These elements have to be done by this time...
0:45:16 > 0:45:18- By this time?- ..at the very latest.
0:45:18 > 0:45:21The most difficult thing is to get it all together.
0:45:21 > 0:45:24- Timing is so important for you to assemble it, yeah?- Yes.
0:45:26 > 0:45:29- Are you all right, Mum?- I just caught the edge of the pastry.
0:45:29 > 0:45:33- Did you season that pesto? - I did, lots.
0:45:33 > 0:45:34Mum Jeannie is in charge
0:45:34 > 0:45:38of the pesto, Parmesan and tomato tart starter.
0:45:39 > 0:45:41How can I put this into the tarts without making a mess?
0:45:41 > 0:45:44Put it in a jug. There, that jug, or that jug you just had.
0:45:44 > 0:45:46I want the tomatoes to show through.
0:45:46 > 0:45:48Anyway, they're going in the oven.
0:45:48 > 0:45:54The tarts, I want a crispy pastry, I want a really tasty filling.
0:45:54 > 0:45:56Mostly important, I don't want it like rubber.
0:45:56 > 0:45:59- Can you open the oven? - I don't want it overcooked,
0:45:59 > 0:46:01I want it to be nice and creamy.
0:46:01 > 0:46:03No, Mum, it's cooking, it can't go in!
0:46:06 > 0:46:08- Have they gone wrong? - What did you forget to do?
0:46:08 > 0:46:12Mum forgot to put the Parmesan in the tart mixture,
0:46:12 > 0:46:14and they're Parmesan tarts, so it's quite important!
0:46:14 > 0:46:16THEY LAUGH
0:46:16 > 0:46:17Have you gone wrong?
0:46:17 > 0:46:20- No, it's meant to happen! - THEY LAUGH
0:46:20 > 0:46:22Tell me how you propose to do it?
0:46:22 > 0:46:24Well, it'll just melt into it.
0:46:24 > 0:46:28- You just want to sprinkle it on top? - Yeah.- OK, all right.
0:46:28 > 0:46:31- Have you got it? - Yeah. Put it here.- No.
0:46:31 > 0:46:36- Just put some foil on, if you want to do that.- Oh, it's not my day.
0:46:36 > 0:46:38- Ed, is everything going OK? - Yep, fine.
0:46:38 > 0:46:40In the Pigotts' kitchen,
0:46:40 > 0:46:43Ed is working on the starter of curried scallops,
0:46:43 > 0:46:47with charred cauliflower florets, and a spiced cauliflower puree.
0:46:47 > 0:46:51It's got onion with just a little bit of garlic, some ginger,
0:46:51 > 0:46:53and then turmeric, coriander, cumin,
0:46:53 > 0:46:56a little bit of chilli powder in there, as well.
0:46:56 > 0:46:59It's a little bit busy, but it should all meld together
0:46:59 > 0:47:01into a, er...seamless finish.
0:47:01 > 0:47:05I like the combination of the scallops with the cauliflower.
0:47:05 > 0:47:08To have two different textures,
0:47:08 > 0:47:11and two different flavours of cauliflower... Let's hope it works.
0:47:14 > 0:47:17- Nice.- Could someone check the list, please?
0:47:17 > 0:47:19I just have, we're on track with everything.
0:47:19 > 0:47:22You need to get the potatoes in in the next five, ten minutes,
0:47:22 > 0:47:24- but that should be OK. - Is the cheese grated?
0:47:24 > 0:47:26- I'm doing it.- Thank you, sorry.
0:47:26 > 0:47:29Charlotte's responsible for the dauphinoise potatoes.
0:47:29 > 0:47:32Right, I'm smooshing them down, aren't I? I'm smooshing.
0:47:32 > 0:47:33Just laying them nice and flat.
0:47:33 > 0:47:36I'm laying them flat, and I'm not putting too much liquid in
0:47:36 > 0:47:38- cos we don't want it to be too wet.- Did you season?
0:47:38 > 0:47:41No, I haven't got to the seasoning of this layer yet,
0:47:41 > 0:47:43but I seasoned the layer before.
0:47:43 > 0:47:45OK! I'm just checking we've got season!
0:47:45 > 0:47:49- Right, nearly got your potatoes for you.- Oh, wow, you've done it really quick.
0:47:49 > 0:47:52Matt and Ed are working on the boulangere,
0:47:52 > 0:47:56a French dish of layered potato and onion cooked in stock,
0:47:56 > 0:47:58and they're adding an Indian twist.
0:47:58 > 0:48:01I've just finished layering up the potatoes for the Bombay boulangere.
0:48:01 > 0:48:05I've then got some spiced butter here. We've kept the potatoes...
0:48:05 > 0:48:08I would say they're thin, they're not thick at all.
0:48:08 > 0:48:10They're fine, they're the perfect thickness.
0:48:10 > 0:48:13- The boulangere, I liked the look of that, didn't you?- Yeah.
0:48:13 > 0:48:18The potato is far more finely cut, whereas I noticed that they're...
0:48:18 > 0:48:21- Thickly cut, yeah.- Thickly cut, yes!
0:48:21 > 0:48:24Guys, have you seen what they're doing yet?
0:48:24 > 0:48:27- Oh, are they doing dauphinoise potatoes?- Yeah.
0:48:27 > 0:48:28Battle's on!
0:48:30 > 0:48:33OK, families, you have half an hour left.
0:48:33 > 0:48:36- That's all.- Right, I need stock. Where's...?
0:48:36 > 0:48:39- Has someone taken my thingy?- Mum, you're leaving mess everywhere, Mum.
0:48:39 > 0:48:42- Yeah, Mum, you're a really messy cook!- It's so, like...!
0:48:42 > 0:48:44The meat's coming out now. Oh, that's steamy.
0:48:44 > 0:48:48I'm hoping that it's soft enough, just not chewy.
0:48:51 > 0:48:53Yay!
0:48:53 > 0:48:55Right, I feel like we're a bit behind, people.
0:48:55 > 0:48:58- Yeah.- We were, like, way ahead and now we're way behind.
0:48:58 > 0:49:00It's all starting to heat up in the Hilliards' kitchen.
0:49:00 > 0:49:03- Check the onions, check the carrot. - Oh!- Get the guinea fowl out!
0:49:03 > 0:49:06- Have you reached the point of no return yet?- Yes.- Oh, no!
0:49:06 > 0:49:09Thank God you've got a sheet!
0:49:09 > 0:49:10Is everything else all right, Char?
0:49:10 > 0:49:12I'm just going to get the dauphinoise out.
0:49:12 > 0:49:13They're not in the mood!
0:49:13 > 0:49:16They're not! They're not in the mood for fun, are they?
0:49:18 > 0:49:22I personally find this folding and sealing process the hardest bit.
0:49:22 > 0:49:25Which is why I'm concentrating more than I have ever on anything.
0:49:27 > 0:49:29- Is that the right temp?- Yeah.
0:49:29 > 0:49:31Make sure you sear it really, really hot.
0:49:31 > 0:49:33We're a little bit stressed about the venison,
0:49:33 > 0:49:34so we're just trying to get it done.
0:49:34 > 0:49:37I'm just warning you, I REALLY know my venison.
0:49:37 > 0:49:40- That's made me feel way better, I don't know about you!- That's it.
0:49:41 > 0:49:45Oh, my God, we're not going to plate this up. I'm shaking so much.
0:49:45 > 0:49:47Yep, get them all like that.
0:49:47 > 0:49:49- That's really good. - Whoa, what's with the tarts?
0:49:49 > 0:49:50Oh, my God!
0:49:52 > 0:49:54We've just got to get it on the plate now,
0:49:54 > 0:49:56I don't even think it really matters what it looks like.
0:49:56 > 0:49:59- The little thingy legs... - Oh, they haven't been pan-fried.
0:49:59 > 0:50:00OK, OK, let me get a pan.
0:50:02 > 0:50:06Oh, what do you reckon? Take it out, leave it, see if it rests up to it?
0:50:06 > 0:50:08I can't get them out!
0:50:08 > 0:50:12- Lift it up, lift it up. Are we just putting it on whole, Mum?- Yeah.
0:50:12 > 0:50:13Ugh!
0:50:13 > 0:50:17- Oh, God, oh, God! Oh, God, what's happened?- Oh, Katie, don't stress!
0:50:18 > 0:50:21Don't stress, Katie, it's all right!
0:50:21 > 0:50:24Yeah, I would say this is the colour we were going for.
0:50:24 > 0:50:26OK, families, you've got 30 seconds.
0:50:26 > 0:50:28- No, let me lift it up. - No, we've got 30 seconds!
0:50:28 > 0:50:31What's not on that plate? What's not on that plate?
0:50:33 > 0:50:34Guys, time's up!
0:50:34 > 0:50:38- Step away.- Oh, my God! - Step away.- Oh, my God...
0:50:39 > 0:50:43Ah, come in here.
0:50:43 > 0:50:44- Oh, no!- What?
0:50:47 > 0:50:49The confit legs are still in the pan!
0:50:49 > 0:50:53- We just found the legs in the pan. - Oh, dear.
0:50:55 > 0:50:59For both families, this is their last chance to impress the judges.
0:51:01 > 0:51:04After this, one will leave the competition.
0:51:05 > 0:51:08The Pigotts have made a start of curried scallops,
0:51:08 > 0:51:11served with a spiced cauliflower puree,
0:51:11 > 0:51:12and charred cauliflower florets.
0:51:14 > 0:51:18Beautiful colours, very nice composition.
0:51:18 > 0:51:20It's got depth, it's got colour,
0:51:20 > 0:51:22so I'm actually looking forward to tasting them.
0:51:22 > 0:51:25Right, the scallop.
0:51:30 > 0:51:32They are beautifully cooked.
0:51:32 > 0:51:34All the flavours of those spices come through.
0:51:35 > 0:51:39The puree is extremely good as well.
0:51:39 > 0:51:45It is the right texture, and it has a very good, subtle flavour.
0:51:45 > 0:51:47That's a very good dish.
0:51:47 > 0:51:50The flavours working together.
0:51:50 > 0:51:53The sweetness of the scallop really stands up,
0:51:53 > 0:51:55because you cooked it properly.
0:51:55 > 0:52:00If I was your neighbour and had this, I would be pretty impressed.
0:52:00 > 0:52:03Well, you're welcome round whenever you like.
0:52:03 > 0:52:07Next, a main course of dry spiced venison loin,
0:52:07 > 0:52:11Bombay boulangere potatoes, and a slow-cooked venison samosa.
0:52:20 > 0:52:22It's very good.
0:52:24 > 0:52:29It's nicely cooked, and it's got a good flavour on the outside.
0:52:29 > 0:52:31The cooking of the venison is perfect, for me,
0:52:31 > 0:52:35and I think then when the spice of the potato comes together with that,
0:52:35 > 0:52:38it just comes perfect.
0:52:38 > 0:52:41I love the little touch of the onions on top.
0:52:41 > 0:52:44That gives you another consistency.
0:52:44 > 0:52:45That is well seasoned,
0:52:45 > 0:52:47it's really spicy,
0:52:47 > 0:52:49and it's really tasty!
0:52:58 > 0:53:00You've done a fantastic job.
0:53:02 > 0:53:05Nice and spicy, and the idea to cook the same piece of meat
0:53:05 > 0:53:08in a different way, that was really good.
0:53:09 > 0:53:12Clever cooking, very balanced, very well done.
0:53:15 > 0:53:19The Hilliards' starter is a pesto, Parmesan and tomato tart
0:53:19 > 0:53:21with a walnut topping.
0:53:23 > 0:53:25It looked a little bit more...
0:53:25 > 0:53:27like you were trying to scare your neighbours.
0:53:27 > 0:53:28If I came into your house,
0:53:28 > 0:53:31and there's that level of stress in the kitchen,
0:53:31 > 0:53:35- I don't think it's going to be a good party!- Yeah.- You know?
0:53:35 > 0:53:37But I'm going to taste it.
0:53:41 > 0:53:43It doesn't deliver the flavour I was expecting.
0:53:43 > 0:53:46I was expecting a punch, you know, from that,
0:53:46 > 0:53:49and it's just a little bit underwhelming.
0:53:49 > 0:53:51But the consistency's not right, as well.
0:53:51 > 0:53:55It's slightly too eggy, and it's got a little grain to it.
0:53:55 > 0:53:58Egg's quite a tricky thing to cook, and what can happen is,
0:53:58 > 0:54:01if you cook something too quickly, it turns it grainy,
0:54:01 > 0:54:05- you get the wrong texture. - Yeah.- Cook it sort of slower.
0:54:05 > 0:54:07Treat it like something you nurture.
0:54:09 > 0:54:10For their main course,
0:54:10 > 0:54:14they're serving roast breast of guinea fowl with roasted carrots,
0:54:14 > 0:54:17apricot stuffing and dauphinoise potatoes.
0:54:17 > 0:54:20It's colourful and joyful,
0:54:20 > 0:54:21but there is something missing there.
0:54:21 > 0:54:24- The confit legs. - And why are they not there?
0:54:24 > 0:54:26- We just forgot about them in the pan.- Ran out of time.
0:54:26 > 0:54:27It was actually ready, as well.
0:54:27 > 0:54:29That's disappointing, huh?
0:54:36 > 0:54:41What stands out is the cooking of the guinea fowl,
0:54:41 > 0:54:43which you got perfect.
0:54:43 > 0:54:46Which is very, very difficult. Very, very well done.
0:54:48 > 0:54:52I love the fact you cooked it on the bone, because if you hadn't,
0:54:52 > 0:54:55it wouldn't have been so succulent, really.
0:54:55 > 0:54:58The taste is really good, as well.
0:54:58 > 0:55:00I like it very, very much indeed.
0:55:05 > 0:55:07The dauphinoise are delicious.
0:55:08 > 0:55:14I think the potatoes are superb, perfectly seasoned, perfectly done.
0:55:14 > 0:55:17I would like to taste the legs,
0:55:17 > 0:55:19because I think they would have been a great addition to the dish.
0:55:20 > 0:55:23Overambitious, in this case.
0:55:23 > 0:55:26But you've shown us you're cooks, that's the thing.
0:55:32 > 0:55:35- Ah, fresh air!- Nailed it!
0:55:36 > 0:55:40Crunch time. We have to take a decision on this one.
0:55:40 > 0:55:43I was a bit disappointed with the Hilliards with the first challenge.
0:55:43 > 0:55:45That vegetable chilli was a bit disappointing.
0:55:47 > 0:55:50The second challenge, I thought the lamb was really well done.
0:55:50 > 0:55:54The lamb was delicious, but they're overstretching themselves.
0:55:54 > 0:55:57Especially in the last challenge.
0:55:57 > 0:55:59But I do admire their ambition,
0:55:59 > 0:56:01I admire the fact they're pushing themselves.
0:56:01 > 0:56:03They want this very badly.
0:56:04 > 0:56:07I think the boys did very well from the start.
0:56:07 > 0:56:10They've showed us they had big flavours.
0:56:10 > 0:56:15And on the second challenge, the chicken was delicious.
0:56:15 > 0:56:18A bit let down by their cake.
0:56:18 > 0:56:22I think it's something that we have to really take in consideration.
0:56:22 > 0:56:25THEY CHATTER
0:56:25 > 0:56:28- Oh...- Good luck.
0:56:34 > 0:56:36The judges have thought long and hard,
0:56:36 > 0:56:38and they have come to a decision.
0:56:38 > 0:56:41Only one family can go through to the semifinal,
0:56:41 > 0:56:44so one family will be going home.
0:56:44 > 0:56:46It has been wonderful having you here in the barn,
0:56:46 > 0:56:49and a treat being welcomed into your homes.
0:56:51 > 0:56:53So this is it.
0:56:53 > 0:56:57The family going through to the semifinal are...
0:57:03 > 0:57:04It's the Pigotts.
0:57:05 > 0:57:08- Ah, well done!- Well done, guys!
0:57:08 > 0:57:11- Congratulations.- Well done.
0:57:11 > 0:57:15- You totally deserve it, absolutely deserve it. Well done.- Well done.
0:57:15 > 0:57:17- I think, naturally, we're disappointed.- Yeah.
0:57:17 > 0:57:20But it's been a good experience, you know, we've learned a lot.
0:57:20 > 0:57:21I thought some of the things
0:57:21 > 0:57:23didn't come together on the day for us, so...
0:57:23 > 0:57:25But, yeah... You know, I'm proud of what we put up, so...
0:57:25 > 0:57:29- No, yeah, me too.- Very proud of both of you.- Aw, thank you.- Aw, Mum!
0:57:31 > 0:57:35- Yeah, we're really happy, aren't we? - Really happy!
0:57:35 > 0:57:38We tried our hardest, we cooked well and it came through for us.
0:57:38 > 0:57:40Bring on the semifinals!
0:57:40 > 0:57:42- Bring on the semifinals.- Yes, best think up some new recipes!
0:57:42 > 0:57:45- Yeah!- Let's not think about that!
0:57:45 > 0:57:46I'm very happy with the decision,
0:57:46 > 0:57:49but it's always sad to let somebody go.
0:57:49 > 0:57:51But I think the boys were better.
0:57:51 > 0:57:53Both families are tremendous cooks.
0:57:53 > 0:57:56But, at the end of the day, the boys had the edge.
0:58:01 > 0:58:02- Confident?- Confident.
0:58:02 > 0:58:05Any man would be confident with a rolling pin that size!
0:58:05 > 0:58:06LAUGHTER
0:58:06 > 0:58:09Stop, honestly, it's enough, it'll end up splitting.
0:58:09 > 0:58:10We are doing a lot today.
0:58:10 > 0:58:12Your eyes are bigger than your stomachs.
0:58:12 > 0:58:15I don't think so - our stomachs are pretty big!
0:58:15 > 0:58:19You've got the spicy lamb, chicken, sweet potato, dips!
0:58:19 > 0:58:20Whoo-hoo-hoo!