0:00:02 > 0:00:04The British family kitchen.
0:00:04 > 0:00:06Whether 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 > 0:00:13..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. - Course they will.
0:00:56 > 0:00:58..and here, in our kitchen.
0:00:58 > 0:00:59Oh, 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...
0:01:08 > 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're going to blow me away
0:01:15 > 0:01:18with the understanding of flavour, texture
0:01:18 > 0:01:21and, all together, gorgeousness.
0:01:21 > 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 learnt 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.
0:02:02 > 0:02:07The search for Britain's best family of home cooks continues.
0:02:07 > 0:02:10Today, another two families go head-to-head
0:02:10 > 0:02:12over three challenging rounds -
0:02:12 > 0:02:16here, in our kitchen, and in their own homes.
0:02:16 > 0:02:19Only one can go through to the semifinals.
0:02:24 > 0:02:27Cooking today are the Gangotras.
0:02:27 > 0:02:29- Do we have a leader? - Do we have a leader?
0:02:29 > 0:02:31- No?- Sorry, what?
0:02:31 > 0:02:33No. Lorna's definitely the leader.
0:02:33 > 0:02:34It's teamwork, we're in it together.
0:02:34 > 0:02:36- But, yeah.- But really, our cooking style
0:02:36 > 0:02:39- is what Lorna says our cooking style is.- No, it's not!
0:02:39 > 0:02:42They're up against the Massaccesis.
0:02:42 > 0:02:45Up until this point, it was a bit of fun,
0:02:45 > 0:02:48but now that we've arrived, the realisation is
0:02:48 > 0:02:50that we're actually in a competition,
0:02:50 > 0:02:52we're up against somebody else, and that's a little bit scary.
0:02:54 > 0:02:58Welcome to our two families, the Massaccesis and the Gangotras.
0:02:58 > 0:03:03Please meet our judges, Rosemary and Giorgio.
0:03:03 > 0:03:08Looking forward to some exceptional cooking over the next three rounds.
0:03:08 > 0:03:10First, we've got the £10 challenge.
0:03:10 > 0:03:13Today, it's all about comfort food.
0:03:13 > 0:03:16You've got to whip up something delicious for £10
0:03:16 > 0:03:17to feed a family of four.
0:03:17 > 0:03:21Dinner should be served in one hour and 15 minutes.
0:03:21 > 0:03:23Let's get going.
0:03:29 > 0:03:35Comfort food means that it's lovely and hearty and warm and substantial,
0:03:35 > 0:03:37and I feel satisfied afterwards.
0:03:38 > 0:03:41Comfort food is such an important thing
0:03:41 > 0:03:44because it brings memories back as you eat it
0:03:44 > 0:03:47and moments when you were happy.
0:03:47 > 0:03:51So today, they have to really make me smile when I'm eating it.
0:03:51 > 0:03:53Both families have had time to practise their dishes.
0:03:55 > 0:03:58Bobs, where are you at with the chilli, then, for the lentils?
0:03:58 > 0:04:00The chilli will have to go in afterwards for the dal.
0:04:00 > 0:04:02Or should we just put it in to boil with it?
0:04:02 > 0:04:05- That's what I said to Bob.- Bobby, put it in to boil with it, please.
0:04:05 > 0:04:07There's good communication in that kitchen from the ladies.
0:04:07 > 0:04:09They've got quite a lot that they're doing.
0:04:09 > 0:04:12They are, they are. An awful lot.
0:04:12 > 0:04:15The Gangotras are sisters Lorna and Bobby
0:04:15 > 0:04:16and their sister-in-law Monika.
0:04:18 > 0:04:20We all have very different styles of cooking.
0:04:20 > 0:04:22She gives good direction.
0:04:22 > 0:04:25- It's kind of scary, actually. - You want it on full power? - I need it on full.
0:04:25 > 0:04:27- That will go really... - It doesn't. That's the whole point.
0:04:29 > 0:04:34They're making chicken curry, tarka dal, a spiced lentil dish,
0:04:34 > 0:04:37and a potato and cauliflower dish known as aloo gobi,
0:04:37 > 0:04:43served with jeera rice, chapatis and tarka-spiced yoghurt.
0:04:43 > 0:04:45Dal is the risotto of the Indian.
0:04:45 > 0:04:48The balance of the spices is very important.
0:04:48 > 0:04:50The aloo gobi should be that sweetness,
0:04:50 > 0:04:52and, you know, it should have that...
0:04:52 > 0:04:55The potatoes should melt in your mouth.
0:04:57 > 0:04:58They're doing a chicken curry.
0:04:58 > 0:05:00Now, chicken curry has to taste good,
0:05:00 > 0:05:02it's got to be cooked properly,
0:05:02 > 0:05:04got to have the right spices in, not too hot,
0:05:04 > 0:05:06it's got to have the right consistency.
0:05:06 > 0:05:10Everything's got to be correct in there to make it really good.
0:05:10 > 0:05:12- Hi, guys.- Hi.
0:05:12 > 0:05:14- How's it going?- Oh, stressful.
0:05:14 > 0:05:15You've got quite a lot going on.
0:05:15 > 0:05:18- Sorry, you're going to get a face mask in a minute.- Go on, go on.
0:05:18 > 0:05:20Do you feel like you've been slightly overambitious
0:05:20 > 0:05:22or are you happy with everything that you've done?
0:05:22 > 0:05:25We make this on a weekly basis so it's just familiarity, really.
0:05:25 > 0:05:28Yeah. Bobby, I heard your mum had a bit of an agenda
0:05:28 > 0:05:30to get you to cook.
0:05:30 > 0:05:32I've been there, you can tell me.
0:05:32 > 0:05:35- It's embarrassing! - My mum's done it, too.
0:05:35 > 0:05:37What's that - put it on your CV to get married?
0:05:37 > 0:05:38Oh, yeah. Yeah, yeah, yeah.
0:05:38 > 0:05:40- It hasn't actually worked. - Has it not?
0:05:40 > 0:05:41Nadiya, no. It's a big fail, unfortunately.
0:05:41 > 0:05:43- But that's fine.- Yeah.- That's OK.
0:05:43 > 0:05:45- But you can cook, right? - Absolutely, I can survive.
0:05:47 > 0:05:51# We are family Ah, ah-ah-ah-ah
0:05:51 > 0:05:52# I got all my sisters... #
0:05:52 > 0:05:54No, that's just terrible.
0:05:56 > 0:06:00Monika is married to Bobby and Lorna's brother Jasdeep
0:06:00 > 0:06:02and lives in the Gangotra family home in Birmingham
0:06:02 > 0:06:06with her husband, her in-laws and Bobby.
0:06:06 > 0:06:09We live in a communal home, which is traditional, and it works for us.
0:06:09 > 0:06:12Lorna lives with her husband and three children in Surrey,
0:06:12 > 0:06:14but visits when she can.
0:06:14 > 0:06:17There's never a dull moment in our house when we're all together.
0:06:17 > 0:06:20We're very highly critical of each other's cooking.
0:06:20 > 0:06:22I think my cauliflower and aloo gobi's better than hers.
0:06:22 > 0:06:24- But, you know...- Oh!
0:06:24 > 0:06:26That's on camera now.
0:06:26 > 0:06:28The importance of food?
0:06:28 > 0:06:31It plays a huge role in our daily lives, really,
0:06:31 > 0:06:32especially childhood memories.
0:06:32 > 0:06:36We remember grandmothers, mums, watching them in the kitchen.
0:06:36 > 0:06:39- You just can't get away from it. - You can't get away from it.
0:06:39 > 0:06:40It's just in our blood.
0:06:40 > 0:06:43The downside is that there's lack of portion control, I'd say.
0:06:43 > 0:06:45Yeah. We do not have portion control,
0:06:45 > 0:06:47hence our lovely beach-babe figures, here.
0:06:47 > 0:06:50- Yeah!- Speak for yourself, mine's fine, thanks.
0:06:50 > 0:06:52My fella's happy with my figure.
0:06:53 > 0:06:55Lorna, you're the flavour God.
0:06:55 > 0:06:57You've got that palate, slightly more sophisticated than us.
0:06:57 > 0:07:00I'm like, "Let's plate it up and make it look nice."
0:07:02 > 0:07:03Bobby's the wind power.
0:07:03 > 0:07:05THEY LAUGH
0:07:05 > 0:07:07I'm the turbine.
0:07:07 > 0:07:08You're the fuel.
0:07:08 > 0:07:11It's this lack of respect for the eldest amongst us.
0:07:11 > 0:07:13# Why am I waiting? #
0:07:13 > 0:07:15Here you go, Bob, this is your portion.
0:07:15 > 0:07:17Thank you. What's everyone else having?
0:07:17 > 0:07:19Part of this process is
0:07:19 > 0:07:21there's no second chance at making a first impression.
0:07:21 > 0:07:23Practice makes perfect, hopefully.
0:07:23 > 0:07:25Yeah. It's practice, practice, practice.
0:07:25 > 0:07:28That was a subtle hint from Lorna to get back in the kitchen.
0:07:31 > 0:07:34This is a really special ladle in our family, very close to our heart.
0:07:34 > 0:07:36- EMOTIONALLY:- It was our grandmother's,
0:07:36 > 0:07:40about 50 or 60 years old, and the chicken curry I learnt from her,
0:07:40 > 0:07:44so it just meant everything today to bring it with us and use it.
0:07:46 > 0:07:49The Massaccesi family are Teresa,
0:07:49 > 0:07:52her husband Giordano and their 16-year-old daughter Niamh.
0:07:55 > 0:07:56Is it working, Giord?
0:07:56 > 0:07:57Yes...
0:07:57 > 0:07:59I'd use the blender. You're wasting time.
0:07:59 > 0:08:01I'll do it, I'll do it.
0:08:01 > 0:08:03You just like to pretend you're manly
0:08:03 > 0:08:05with your pestle and mortar, don't you?
0:08:07 > 0:08:10The Massaccesis are making a porcini mushroom
0:08:10 > 0:08:13and butternut squash risotto with monkfish.
0:08:14 > 0:08:16For me, risotto comes at the top
0:08:16 > 0:08:19of the list of comfort food, definitely.
0:08:21 > 0:08:24There are three things that makes a good risotto.
0:08:24 > 0:08:25One is the balance.
0:08:25 > 0:08:29The recipe is not too complicated and is not too simple.
0:08:29 > 0:08:31Second is the quality of the stock.
0:08:32 > 0:08:34And then the timing.
0:08:34 > 0:08:37These are the three things to make a fantastic risotto.
0:08:40 > 0:08:43Porcini risotto with butternut squash
0:08:43 > 0:08:45and then the fish on the top -
0:08:45 > 0:08:50I think they're trying to put too many things into this risotto
0:08:50 > 0:08:51and they're taking a risk.
0:08:52 > 0:08:55Daughter Niamh is preparing the stock.
0:08:55 > 0:08:57We normally use shop-bought stock cubes
0:08:57 > 0:09:00and then make our own stock from that.
0:09:00 > 0:09:02We put the mushrooms in to soak
0:09:02 > 0:09:04and they enhance the flavour of the stock.
0:09:07 > 0:09:09Hello, there.
0:09:09 > 0:09:11I have to say, Niamh's doing brilliantly over there.
0:09:11 > 0:09:12She's so young.
0:09:12 > 0:09:16It's always been a natural thing to be in the kitchen and cooking.
0:09:16 > 0:09:18We do it all the time.
0:09:18 > 0:09:21If she's got friends coming round from school and I'm at work,
0:09:21 > 0:09:25she'll cook them a curry or whatever she does and they're always amazed.
0:09:25 > 0:09:27"Oh, God, that's so good, Niamh."
0:09:27 > 0:09:29Because she says none of her friends do that.
0:09:29 > 0:09:32I was going to say - Niamh, will you have a word with my kids?
0:09:32 > 0:09:33About... NIAMH LAUGHS
0:09:37 > 0:09:40- Our world revolves around food, doesn't it?- Oh, yes.
0:09:40 > 0:09:43We talk about it so much that we probably bore other people.
0:09:43 > 0:09:45- Do you think we do?- Probably, yeah.
0:09:45 > 0:09:46We're called the feeders.
0:09:48 > 0:09:49Yeah, we are feeders.
0:09:50 > 0:09:52Giordano is more...
0:09:52 > 0:09:54He'll experiment with a dish.
0:09:54 > 0:09:58I always say, "What about if you do this this way, you change it?"
0:09:58 > 0:10:00Shall I put the aubergine in?
0:10:00 > 0:10:01Just calm down now.
0:10:01 > 0:10:02Put the aubergine over there.
0:10:02 > 0:10:04You can come and fry up the mince, if you wish.
0:10:04 > 0:10:06Whereas I'm quite...
0:10:06 > 0:10:08There's certain dishes I don't want you to play with.
0:10:08 > 0:10:11They're my dishes, I've done them this way, they work.
0:10:11 > 0:10:13Don't go messing them about.
0:10:13 > 0:10:17- We've had too many disasters with your experiments.- That's it.
0:10:18 > 0:10:21Mum's definitely the boss.
0:10:21 > 0:10:24- In the kitchen.- In everything.
0:10:24 > 0:10:26In the kitchen, everything.
0:10:26 > 0:10:30Giordano works at a local Italian restaurant.
0:10:30 > 0:10:32I've been waitering since 1985.
0:10:32 > 0:10:35Lovely. Excellent. Enjoy. Buon appetito.
0:10:35 > 0:10:38I work in the same restaurant as my dad on Saturday nights.
0:10:38 > 0:10:40You can always hear his voice from all over the restaurant.
0:10:40 > 0:10:42You never know what he's going to do next.
0:10:42 > 0:10:45HE SINGS IN ITALIAN
0:10:54 > 0:10:56What you see is what you get with us, really.
0:10:56 > 0:10:59I think we just welcome you in, and if you like us, that's great.
0:10:59 > 0:11:02- We like you back. - If not, you can leave.- Huh?
0:11:02 > 0:11:05And if not, there's the door. Off you go!
0:11:08 > 0:11:10- Buongiorno.- Buongiorno.
0:11:10 > 0:11:12Scared!
0:11:12 > 0:11:15- Are any of you Italian?- I'm Italian.
0:11:15 > 0:11:18- Are you the real deal? - He's called Giordano.
0:11:18 > 0:11:20- Giordano.- Where are you from?
0:11:20 > 0:11:21I'm from the Marche region.
0:11:21 > 0:11:24- The Marche region. - It's not a region for the risotto.
0:11:24 > 0:11:27I'm a little bit worried about the amount of...
0:11:27 > 0:11:29- A lot of ingredients. - Well, we're in a competition,
0:11:29 > 0:11:32we couldn't just do porcini and leave it at that.
0:11:32 > 0:11:34We needed to faff it up a bit.
0:11:34 > 0:11:36- Never fluff up a dish. Never do that.- Otherwise...
0:11:36 > 0:11:38Simple is always...is always the best.
0:11:38 > 0:11:40I agree with you, 100%.
0:11:40 > 0:11:43How long is it going to take you to cook this risotto?
0:11:43 > 0:11:45Probably another 25 minutes.
0:11:45 > 0:11:4725 minutes when you start it.
0:11:47 > 0:11:50We don't do it too quickly because otherwise risotto's not good, is it?
0:11:50 > 0:11:52You're absolutely right.
0:11:52 > 0:11:55- Buon lavoro.- Grazie. Grazie. - Fantastico.
0:11:55 > 0:11:57You've had half an hour, folks.
0:11:57 > 0:11:59- Oh, wow.- Half an hour.
0:12:01 > 0:12:02Chicken should have been in by now.
0:12:02 > 0:12:05Look, guys, the oil's running free, so the masala is ready.
0:12:05 > 0:12:06Chicken in - go for it.
0:12:07 > 0:12:09That smells so good!
0:12:09 > 0:12:12What do you think about this curry?
0:12:12 > 0:12:14I'm very excited about seeing what it tastes like.
0:12:14 > 0:12:17I like the fact they're using thighs.
0:12:17 > 0:12:19They're much tastier and juicier.
0:12:19 > 0:12:21They're using all the different spices.
0:12:21 > 0:12:24The only concern that I have is that there are a lot of dishes -
0:12:24 > 0:12:26so to have a harmony between them.
0:12:26 > 0:12:29So I'm looking forward to tasting it.
0:12:29 > 0:12:31- How are we doing with the aloo gobi? - We're getting there now.
0:12:31 > 0:12:34The potatoes are a little bit raw still.
0:12:35 > 0:12:37I think you need to get the rice in, Giord.
0:12:37 > 0:12:38- We've got 25 minutes.- OK.
0:12:44 > 0:12:45Toasting the rice.
0:12:45 > 0:12:48That's one of the important things.
0:12:48 > 0:12:51It needs to get the flavour of the onions and the garlic...
0:12:52 > 0:12:54..and then you add the wine after.
0:12:59 > 0:13:02Giordano must now add the porcini stock little by little
0:13:02 > 0:13:04until it's all absorbed.
0:13:05 > 0:13:09# Lovely lady... #
0:13:09 > 0:13:10You've done that too quickly.
0:13:10 > 0:13:15Dad! Dad, go slow with that. You know you're doing it too fast.
0:13:15 > 0:13:17- Calm down, Giord. - You're putting it in too fast.
0:13:22 > 0:13:24The dal is actually done.
0:13:24 > 0:13:26A little bit of oil and a knob of butter.
0:13:26 > 0:13:29The dal is actually nicer with a knob of butter in there.
0:13:29 > 0:13:31It wouldn't be tarka dal without a bit of butter.
0:13:31 > 0:13:34Bobby's now rolling out the dough for the chapatis.
0:13:36 > 0:13:38You always get someone that moans.
0:13:38 > 0:13:40The first chapatti is never the right one.
0:13:40 > 0:13:42In our house, we don't really waste anything.
0:13:42 > 0:13:43That goes too, so...
0:13:43 > 0:13:44You could have done it rounder, you know?
0:13:44 > 0:13:46Oh, shut up. I'll hit you on the head with it.
0:13:46 > 0:13:48- Look at that! - It's the first one I'm given.
0:13:48 > 0:13:50Mum's going to see this on TV, man!
0:13:50 > 0:13:52- I've got a few to go.- Look at it!
0:13:52 > 0:13:54- Will you stop criticising it? - It's not even round.
0:13:54 > 0:13:55Should be like a cookie-cutter.
0:13:55 > 0:13:58That is marriage material.
0:13:58 > 0:14:00Thank you, Lorna. Thanks for the support.
0:14:00 > 0:14:01Thanks, thanks.
0:14:03 > 0:14:06You've got 15 minutes left.
0:14:06 > 0:14:09- Is that enough?- That's too much.
0:14:09 > 0:14:11- It's all right. - We did tell you to slow down.
0:14:11 > 0:14:13You kept throwing in the stock.
0:14:13 > 0:14:14Told you, Giord.
0:14:15 > 0:14:17Teresa and Niamh are having problems
0:14:17 > 0:14:19mashing the roast butternut squash
0:14:19 > 0:14:21to stir through the porcini risotto.
0:14:22 > 0:14:26It's not working, and it's not going through the rice.
0:14:26 > 0:14:28- Why's it stringy? - I don't know why it's stringy.
0:14:28 > 0:14:32Argh! We're having a squash disaster!
0:14:32 > 0:14:35OK, guys. Crack on.
0:14:36 > 0:14:38That aloo is still a little bit raw.
0:14:38 > 0:14:40I've got a better one here. This is how it should be.
0:14:40 > 0:14:41That's how it should be.
0:14:44 > 0:14:46I don't think you should add more salt.
0:14:46 > 0:14:48I think it's lovely.
0:14:48 > 0:14:51I've managed to rescue some of the butternut squash.
0:14:51 > 0:14:53Do you want to add this or not? Decision?
0:14:53 > 0:14:54Yes, yes, yes.
0:14:55 > 0:14:56Five minutes, folks.
0:14:56 > 0:14:58That's all you've got - five minutes.
0:14:58 > 0:15:01- Mon? Start plating up the rice, please.- Yeah.
0:15:04 > 0:15:05Niamh, can you taste that?
0:15:05 > 0:15:07Yeah, that's good.
0:15:07 > 0:15:08The monkfish is done.
0:15:11 > 0:15:13I've already tested it with a knife, so it's cooked through.
0:15:13 > 0:15:15Bobby, you can do the dal.
0:15:17 > 0:15:19- Right, are we ready to plate? - Yep.
0:15:21 > 0:15:23Make sure it's even on each one.
0:15:23 > 0:15:24Is that OK?
0:15:26 > 0:15:28- There's mascarpone that hasn't been stirred in.- Ah, Giord!
0:15:36 > 0:15:38Time's up, everybody!
0:15:38 > 0:15:40Put the pans down!
0:15:40 > 0:15:41- Back off.- Thank you.
0:15:41 > 0:15:43THEY CHEER
0:15:43 > 0:15:44- GIORDANO:- Well done.
0:15:49 > 0:15:52With their £10 budget, the Massaccesis have made
0:15:52 > 0:15:54a porcini mushroom and butternut squash risotto
0:15:54 > 0:15:57with monkfish, sprinkled with powdered porcini.
0:16:00 > 0:16:03So, how did it went for you?
0:16:03 > 0:16:06It was a bit more nerve-racking than we thought.
0:16:06 > 0:16:07OK.
0:16:16 > 0:16:19Wow. Surprisingly fantastic, the flavour of the fish
0:16:19 > 0:16:20with that powder
0:16:20 > 0:16:23and you decided to add the mushroom to your stock.
0:16:23 > 0:16:24That was a very clever thing.
0:16:24 > 0:16:26The sweetness of the mushroom
0:16:26 > 0:16:29really helps the whole thing to come together.
0:16:29 > 0:16:33OK, the flavour, you are spot-on it.
0:16:33 > 0:16:36But when you make a risotto, the rice is the king of the show.
0:16:37 > 0:16:40I'm disappointed with the consistency of the risotto.
0:16:40 > 0:16:43It looks a little bit like you put too much stock at the end
0:16:43 > 0:16:44and it's overcooked.
0:16:44 > 0:16:48So it's more a soupy consistency than a risotto consistency.
0:16:48 > 0:16:50I think we panicked cos we thought we'd run out of time.
0:16:50 > 0:16:53I've been cooking risotto for the last 30 years,
0:16:53 > 0:16:56but I still look at the watch when I'm doing it.
0:16:56 > 0:16:59I would agree. It's meant to be a nice pile of risotto
0:16:59 > 0:17:02and what have we got here?
0:17:02 > 0:17:03A bowl of risotto soup.
0:17:05 > 0:17:08But you know what? It's a comfort food.
0:17:08 > 0:17:10Yes, there are things wrong with it
0:17:10 > 0:17:12but, hey, you learn by your mistakes.
0:17:12 > 0:17:15- Thank you.- Thank you very much. - OK, thanks.
0:17:17 > 0:17:20The Gangotras have made chicken curry, aloo gobi,
0:17:20 > 0:17:22tarka dal and chapatis.
0:17:23 > 0:17:29May I say, this, for £10, is a feast.
0:17:29 > 0:17:33I would like to start off with a little bit of the dal.
0:17:42 > 0:17:44Absolutely fantastic - deep flavour.
0:17:47 > 0:17:49So this is your chicken masala.
0:17:55 > 0:17:57I like the fact you used the thighs.
0:17:57 > 0:17:59The thighs are the juiciest part of the chicken.
0:17:59 > 0:18:03I've got the tomato coming through, the ginger coming through.
0:18:03 > 0:18:06A little bit of the sweetness, as well, coming through.
0:18:06 > 0:18:08That is terrific.
0:18:08 > 0:18:09Absolutely brilliant.
0:18:12 > 0:18:14- This is...- Aloo gobi, yeah. - ..aloo gobi.
0:18:14 > 0:18:16With your cauliflower.
0:18:18 > 0:18:23You achieved the perfect cooking for the potato
0:18:23 > 0:18:25and for the cauliflower.
0:18:25 > 0:18:28So that's really outstanding, that.
0:18:28 > 0:18:32The whole thing comes up as a symphony of flavour.
0:18:32 > 0:18:34They all complement each other.
0:18:34 > 0:18:37Absolutely. I really salute you.
0:18:39 > 0:18:40- You've done it all.- Thank you.
0:18:40 > 0:18:42- Thank you very much. - ALL: Thank you.
0:18:42 > 0:18:44APPLAUSE
0:18:52 > 0:18:53NADIYA: For the second challenge,
0:18:53 > 0:18:57our families are cooking in their own homes for Rosemary and Giorgio.
0:19:04 > 0:19:06First, the judges will be visiting
0:19:06 > 0:19:09the historic market town of Corsham in Wiltshire,
0:19:09 > 0:19:11where the Massaccesi family call home.
0:19:15 > 0:19:17Being in the kitchen with Dad is a bit annoying
0:19:17 > 0:19:21cos he likes to do his own thing, and he won't be told.
0:19:21 > 0:19:24So you've got to keep an eye on him at all times.
0:19:24 > 0:19:27After the last challenge, I'm feeling a little bit nervous.
0:19:27 > 0:19:30It didn't go quite according to plan
0:19:30 > 0:19:32so we're hoping that we can redeem ourselves
0:19:32 > 0:19:35by doing food that we really love, and we know our family love this,
0:19:35 > 0:19:37so hopefully, they'll love it as much.
0:19:37 > 0:19:40Giordano's making the pasta, but I'll be overseeing that as well,
0:19:40 > 0:19:41keep my eye on the pair of them!
0:19:44 > 0:19:46DOG BARKS
0:19:47 > 0:19:50- Hello!- Hi.- Good to see you again.
0:19:50 > 0:19:53- Thank you.- Somebody's happy to see me.
0:19:53 > 0:19:54Yeah, that's Lily.
0:19:58 > 0:20:01As you know, the judges would like you to cook your Family Favourites.
0:20:01 > 0:20:03Main, dessert.
0:20:03 > 0:20:06- OK.- You have one hour and 30 minutes.
0:20:06 > 0:20:09- Off you go.- Okey doke.- Thank you.
0:20:10 > 0:20:14Giordano and Niamh are working on the main course -
0:20:14 > 0:20:16ham and asparagus rotolo,
0:20:16 > 0:20:20a rolled and baked pasta dish served with a Caprese salad.
0:20:20 > 0:20:23Rotolo di pasta al forno - baked pasta.
0:20:23 > 0:20:25It's a great Italian classic.
0:20:25 > 0:20:28There are a few things that can go wrong with this pasta -
0:20:28 > 0:20:32the pasta being too thick, the bechamel being too soft.
0:20:32 > 0:20:34But I'm sure Giordano, being Italian,
0:20:34 > 0:20:36must get this absolutely spot-on.
0:20:36 > 0:20:39- So you've got to rest it? - So I have to rest it in the fridge.
0:20:39 > 0:20:40- Half an hour till it's done.- Oh, OK.
0:20:40 > 0:20:44It should be an hour or something, but half an hour should be OK.
0:20:44 > 0:20:46- ROSEMARY:- This is a bit of a challenge for them
0:20:46 > 0:20:48because they let themselves down with the risotto.
0:20:48 > 0:20:51They're going to have to redeem themselves.
0:20:51 > 0:20:52It's got to really sing,
0:20:52 > 0:20:55and they've got to show us that they know how to cook.
0:20:57 > 0:21:00Yep, you can wrap that up and put it in the fridge, I think.
0:21:04 > 0:21:08Niamh is working on the bechamel sauce for the pasta filling.
0:21:08 > 0:21:10I just put the butter and flour in,
0:21:10 > 0:21:13so I'm cooking that out for a few minutes,
0:21:13 > 0:21:16and then I'll add the heated milk in slowly and whisk it.
0:21:17 > 0:21:18Can I leave you to carry on?
0:21:18 > 0:21:20- Yeah.- Cos I need to get on with my pastry,
0:21:20 > 0:21:22otherwise it's never going to get in the oven.
0:21:24 > 0:21:27For pudding, the Massaccesis are making torta nera -
0:21:27 > 0:21:29a sweet pastry tart
0:21:29 > 0:21:33filled with chocolate, walnuts, coffee and Amaretto.
0:21:34 > 0:21:36Chocolate, Amaretto, walnuts...
0:21:36 > 0:21:40These are flavours that are heaven to me.
0:21:40 > 0:21:45I really expect this cake not to be too gooey and not to be greasy.
0:21:45 > 0:21:47This is a very important point.
0:21:47 > 0:21:51It must not be too heavy, but also quite succulent, really.
0:21:51 > 0:21:53It's just got to be perfect.
0:21:53 > 0:21:54They've got to get it right.
0:21:56 > 0:21:59Teresa's preparing the butter for the pastry.
0:21:59 > 0:22:02This is the way I was taught - to really flatten it down
0:22:02 > 0:22:04while keeping it cold, so my hands aren't touching it.
0:22:04 > 0:22:06What kind of pastry is it that you're making?
0:22:06 > 0:22:08It's just like a shortcrust pastry.
0:22:08 > 0:22:11It's very crumbly and it's very hard to work with.
0:22:11 > 0:22:14So the colder I can keep it, the better.
0:22:14 > 0:22:16You've chosen the most difficult type of pastry.
0:22:16 > 0:22:17I know, I know.
0:22:17 > 0:22:19But it tastes good.
0:22:31 > 0:22:34You see, I should have left it to rest, shouldn't I, in the fridge?
0:22:34 > 0:22:37But this has got to be in the oven in the next half an hour.
0:22:37 > 0:22:40- Have you practised it within the time frame?- No.
0:22:40 > 0:22:42No!
0:22:42 > 0:22:45It'll be all right, it'll be all right.
0:22:45 > 0:22:46If it doesn't fall apart.
0:22:50 > 0:22:54No, more salt. Definitely more salt and a little bit more nutmeg.
0:22:56 > 0:22:57This is the tricky bit -
0:22:57 > 0:23:00trying to get it in without it all breaking like that.
0:23:00 > 0:23:02- Yeah.- So I'm just going to lift it...
0:23:04 > 0:23:07..and do some patchwork.
0:23:12 > 0:23:14This is much more crumbly than normal.
0:23:14 > 0:23:16It's called patchwork pie.
0:23:16 > 0:23:19- It's a mosaic.- A mosaic.
0:23:19 > 0:23:20It's an Italian mosaic.
0:23:20 > 0:23:22Do you think the judges are going to pick up on things like...?
0:23:22 > 0:23:24- They're not going to know.- OK.
0:23:24 > 0:23:26They're not going to know. Unless you tell them, Nadiya.
0:23:26 > 0:23:29- Never! I'm on your side.- OK.
0:23:29 > 0:23:30THEY LAUGH
0:23:31 > 0:23:33While Teresa blind-bakes the pastry...
0:23:35 > 0:23:37..it's time for Giordano to roll out his pasta.
0:23:38 > 0:23:40Guys, you've had half an hour.
0:23:40 > 0:23:42- Confident?- Confident, yes, indeed.
0:23:42 > 0:23:46Any man would be confident with a rolling pin that size!
0:23:46 > 0:23:47THEY LAUGH
0:23:47 > 0:23:51I say things and then cotton on afterwards.
0:23:51 > 0:23:53Giordano, why is it hanging off the board?
0:23:53 > 0:23:54It helps to stretch the pasta.
0:23:54 > 0:23:56That is what my mother used to do.
0:23:57 > 0:24:00You can see the board through your pasta.
0:24:00 > 0:24:02Dad, don't go any further.
0:24:02 > 0:24:03No, that's enough.
0:24:03 > 0:24:06- Really, stop! Honestly, it's enough. - I will stop. I will stop.
0:24:06 > 0:24:09No, you're going too far now cos it'll end up spitting.
0:24:10 > 0:24:11Before he adds the filling,
0:24:11 > 0:24:14Giordano has to quickly cook the pasta.
0:24:16 > 0:24:18I'm feeling slightly nervous.
0:24:18 > 0:24:20I know, so am I, because we don't have
0:24:20 > 0:24:22a huge amount of time left, really.
0:24:22 > 0:24:24- Yeah, I'll take it out.- Hang on, it hasn't been a minute yet.
0:24:24 > 0:24:26- Yeah, but...- No, 30 seconds.
0:24:26 > 0:24:30# When the moon hits your eye like a big pizza pie
0:24:30 > 0:24:31# That's amore... #
0:24:34 > 0:24:36This is fascinating.
0:24:36 > 0:24:40Giordano starts the pasta filling with Niamh's bechamel sauce.
0:24:42 > 0:24:45Next, mozzarella, ham and Parmesan.
0:24:45 > 0:24:47Best cheese.
0:24:48 > 0:24:50Now, I'll let you do the roll.
0:24:50 > 0:24:53Yep. So bring in the edges.
0:24:53 > 0:24:55This is my baby, really,
0:24:55 > 0:24:56and he was demoted a couple of weeks ago
0:24:56 > 0:25:00when he didn't roll it tight enough, so...I'm afraid.
0:25:00 > 0:25:02I mean, who's the Italian here?
0:25:02 > 0:25:06- Exactly.- Who taught the Italian to make pasta?
0:25:06 > 0:25:10So now, that needs to rest, normally for half an hour, but...
0:25:10 > 0:25:11Put it in the freezer for five minutes.
0:25:11 > 0:25:14That's all we've got.
0:25:14 > 0:25:16We're pushing it. Deep breath.
0:25:16 > 0:25:19Right, I'm taking the pastry out now.
0:25:19 > 0:25:20Don't move, love.
0:25:23 > 0:25:26Niamh's working on the chocolate, coffee, walnut and Amaretto filling
0:25:26 > 0:25:28for the tart.
0:25:28 > 0:25:29She's eating all the ingredients!
0:25:29 > 0:25:31Have you done the Amaretto?
0:25:31 > 0:25:33- You've used the whole bottle?! - I filled up that egg glass.
0:25:33 > 0:25:35She's trying to get the judges drunk.
0:25:35 > 0:25:37Good idea.
0:25:37 > 0:25:38That's never a bad move.
0:25:39 > 0:25:42The pastry's not as good as normal, but as long as it tastes good.
0:25:47 > 0:25:49That'll do. Let's put it in the oven.
0:25:51 > 0:25:56Teresa slices the stuffed pasta roll before laying it in a dish to bake,
0:25:56 > 0:25:58topped with Parmesan and asparagus.
0:25:58 > 0:26:00I think that's it, eh?
0:26:00 > 0:26:02Into the oven, then.
0:26:02 > 0:26:04Both the chocolate tart and the pasta are now in the oven.
0:26:04 > 0:26:07We normally don't cook them at the same time.
0:26:07 > 0:26:09- Yeah, yeah. - Normally we do one and then...
0:26:09 > 0:26:12- Have we ever done them together?- No. - No, there's always a first time.
0:26:12 > 0:26:13Do you wish you had?
0:26:13 > 0:26:15Yeah, that would have been good, really, wouldn't it?
0:26:15 > 0:26:17Yeah, maybe one practice.
0:26:17 > 0:26:18That would be helpful.
0:26:18 > 0:26:21- We are so confident, we don't even need to practise.- Exactly!
0:26:22 > 0:26:24Look at him.
0:26:25 > 0:26:28Guys, I don't mean to alarm you, but the judges are on their way.
0:26:35 > 0:26:37Guys, you've got seven minutes left.
0:26:37 > 0:26:40- What time is that supposed to come out?- When it's ready.
0:26:45 > 0:26:47Do you think it's all right?
0:26:47 > 0:26:50What about this, Giord? Another few minutes?
0:26:52 > 0:26:53Do you reckon that's done, though?
0:26:53 > 0:26:56TERESA SIGHS
0:26:56 > 0:26:57It's got melted chocolate in it.
0:26:57 > 0:27:00- Going to have to just take a chance. - OK.
0:27:00 > 0:27:01- You need to set the table.- Yeah.
0:27:01 > 0:27:03- Cos everything's got to be on the table.- OK.
0:27:07 > 0:27:08I'm going to get the pasta out now.
0:27:10 > 0:27:12Guys, time's up.
0:27:12 > 0:27:13- OK.- Time is up.- Yes.
0:27:18 > 0:27:22The first Family Favourites dish is ham and asparagus rotolo.
0:27:26 > 0:27:29It looks very inviting.
0:27:29 > 0:27:31It's this golden brown.
0:27:31 > 0:27:33The pasta is that beautiful yellow.
0:27:33 > 0:27:35It's a perfect dish for a family.
0:27:43 > 0:27:46Yeah, all the components come to work together perfectly
0:27:46 > 0:27:51and deliver a very beautiful, balanced flavour.
0:27:51 > 0:27:54The pasta is exactly the right thickness.
0:27:54 > 0:27:55It's perfectly cooked.
0:27:56 > 0:27:59The ham, the cheese and the asparagus
0:27:59 > 0:28:01is just a great combination.
0:28:01 > 0:28:04You must have perfected this for years.
0:28:04 > 0:28:06We've cooked it a lot.
0:28:08 > 0:28:11Now for the chocolate, coffee, walnut and Amaretto tart
0:28:11 > 0:28:13with mascarpone.
0:28:19 > 0:28:22That's a really nice pastry.
0:28:22 > 0:28:25It's a short, crumbly pastry.
0:28:25 > 0:28:29It actually is really, really good.
0:28:29 > 0:28:32I'm just going to taste a little bit with the filling now.
0:28:35 > 0:28:36I think that's really nice.
0:28:41 > 0:28:43The very crumbly pastry...
0:28:44 > 0:28:48..the chocolate, the walnuts, the Amaretto,
0:28:48 > 0:28:50that's a perfect combination.
0:28:50 > 0:28:52This is a very good cake.
0:28:52 > 0:28:56Both the dishes really show that they come from your experience
0:28:56 > 0:28:58of your cooking in your house.
0:28:58 > 0:29:00And that makes me very happy.
0:29:06 > 0:29:08ZOE: Next, the judges will be visiting
0:29:08 > 0:29:11the Gangotra family home in Birmingham.
0:29:14 > 0:29:18Monika is married to Lorna and Bobby's younger brother Jasdeep
0:29:18 > 0:29:20and they have a two-year-old daughter.
0:29:22 > 0:29:24I'm just really excited to have everyone in our home
0:29:24 > 0:29:28and to be able to cook that way and show what we can do, really.
0:29:28 > 0:29:29Everyone's so excited.
0:29:29 > 0:29:32It's been so great, tasting and trying all the different things.
0:29:32 > 0:29:34My waistline's taken a bit of a hit for it.
0:29:34 > 0:29:36Do we love Mummy's cooking?
0:29:36 > 0:29:38- Yeah!- Yeah!
0:29:38 > 0:29:41- 'Licious!- Delicious.- Good girl.
0:29:45 > 0:29:46This is our lovely mum.
0:29:46 > 0:29:48We're just cooking up some lunch for everybody,
0:29:48 > 0:29:50cos obviously, everybody needs to be fed
0:29:50 > 0:29:52before we cook for the judges.
0:29:52 > 0:29:55I don't live here any more, but having this challenge
0:29:55 > 0:29:57has helped me to, sort of, come back home,
0:29:57 > 0:30:00reconnect with my sister, my sister-in-law,
0:30:00 > 0:30:02and just getting back into the groove
0:30:02 > 0:30:04of growing up in this kitchen.
0:30:04 > 0:30:07It's nice to be back and cooking with the chef of the house.
0:30:13 > 0:30:17- Hello, welcome, Zoe, to our house. - Hello!
0:30:17 > 0:30:19And I have to do... That's the tradition.
0:30:19 > 0:30:21It's mustard oil.
0:30:21 > 0:30:24- To welcome guests. - I like it, it is wonderful.
0:30:24 > 0:30:25Please, do come in.
0:30:28 > 0:30:31Lorna, Monika and Bobby also have just 90 minutes
0:30:31 > 0:30:34to cook their family's favourite dishes.
0:30:35 > 0:30:38It's lovely to see you, ladies. Now, let's get down to business.
0:30:38 > 0:30:41As you know, the judges have set you a challenge - Family Favourites,
0:30:41 > 0:30:43a main course, and a dessert.
0:30:43 > 0:30:46You have an hour-and-a-half - good luck.
0:30:46 > 0:30:48- Off you go. ALL:- Thank you.
0:30:49 > 0:30:51- Thanks, Lorn. - Right, chopping boards.
0:30:53 > 0:30:56Today, the Gangotras are serving a traditional Indian set
0:30:56 > 0:30:59of tasting dishes, known as a thali.
0:30:59 > 0:31:02Their main course includes lamb curry,
0:31:02 > 0:31:05aloo baingan - an aubergine and potato curry -
0:31:05 > 0:31:08and a chickpea and pomegranate curry, anardana chana,
0:31:08 > 0:31:10with parathas and rice.
0:31:13 > 0:31:15- So there's quite a lot to do. - Quite a lot going on.
0:31:15 > 0:31:18We're all taking turns to do some curries today.
0:31:20 > 0:31:23Thalis - a lot of individual dishes.
0:31:23 > 0:31:26So I hope that they all work together in harmony
0:31:26 > 0:31:28and each flavour complements each other.
0:31:28 > 0:31:31Chapatti flour's nicely done. I'm going to put that in the fridge.
0:31:31 > 0:31:36When I was in India, I had probably the first proper thali I'd ever had.
0:31:36 > 0:31:38It's exciting.
0:31:38 > 0:31:41I'm really looking forward to a whole host of flavours.
0:31:41 > 0:31:43- BOBBY:- Just going to get the chickpeas
0:31:43 > 0:31:45and put them in the pressure cooker.
0:31:45 > 0:31:48Bobby is in charge of the chickpea and pomegranate curry.
0:31:48 > 0:31:50Right, timer's on, Bob.
0:31:53 > 0:31:54A piece just got in my eye.
0:31:55 > 0:31:59Gosh! You need protective goggles for this sort of work.
0:31:59 > 0:32:01Bobby, are you all right over there?
0:32:01 > 0:32:04Yeah. I'm just having a little moment with the ginger.
0:32:04 > 0:32:07- She's got another eye, it's all right.- Yeah!
0:32:08 > 0:32:10This is the masala, for my chana masala.
0:32:10 > 0:32:12OK. What's gone in there?
0:32:12 > 0:32:15This is fresh pomegranate, dried pomegranate seeds.
0:32:15 > 0:32:19OK? This is a blend of cardamom, cinnamon, and clove. Clove!
0:32:19 > 0:32:20Right, OK.
0:32:20 > 0:32:24Oh, my goodness me, it smells incredible.
0:32:24 > 0:32:26- OK.- My eyes are going, actually.
0:32:26 > 0:32:27Yeah, I know.
0:32:27 > 0:32:30- CRIES: I can't... - This is emotional.- I can't see...
0:32:30 > 0:32:34- It's getting to you. - It is getting to me.- Yeah.
0:32:34 > 0:32:37Chickpea and pomegranate masala - I never tasted that.
0:32:37 > 0:32:39I am really looking forward to have a go at it.
0:32:41 > 0:32:44Lorna's working on the sauce base for the lamb curry.
0:32:44 > 0:32:47Mon? Taste the masala. I am going to put the lamb in.
0:32:50 > 0:32:53The salt is a bit strong. So... But when we add the lamb,
0:32:53 > 0:32:54it'll be fine.
0:32:54 > 0:32:58With the lamb curry, I am hoping it's full of pungent flavour.
0:32:58 > 0:33:00It is not about the chilli,
0:33:00 > 0:33:04it's actually about all those lovely deep flavours coming out,
0:33:04 > 0:33:06and the lamb beautifully cooked.
0:33:06 > 0:33:08Butcher's given me some bones to put in this as well,
0:33:08 > 0:33:09because it is boneless lamb.
0:33:09 > 0:33:11But I'm going to add the bones in today as well,
0:33:11 > 0:33:13cos it just adds a lot more flavour.
0:33:14 > 0:33:18- OK, ladies, you're about halfway. You've had 45 minutes.- Cool.
0:33:25 > 0:33:28Lorna's also in charge of today's dessert -
0:33:28 > 0:33:33a spiced semolina pudding called suji ka halwa.
0:33:33 > 0:33:36I have a weak spot for semolina.
0:33:36 > 0:33:39But semolina pudding, an Indian semolina pudding?
0:33:41 > 0:33:43Texture is really important,
0:33:43 > 0:33:46but also, I'm really interested to see how sweet it is.
0:33:46 > 0:33:50This recipe that we are doing is my mum's secret recipe.
0:33:50 > 0:33:52So I'm just going to finish this off with the garnish on top.
0:33:52 > 0:33:54This is one of my favourite puddings.
0:33:55 > 0:33:58Ten minutes to go.
0:33:58 > 0:34:00Shall I start plating up, or should I wait?
0:34:00 > 0:34:02Wait five minutes. Get everything ready. All your bowls and stuff.
0:34:02 > 0:34:06That's our garam masala. This is a home-made secret blend.
0:34:06 > 0:34:10- Every Indian home has its own recipe for it.- OK.
0:34:10 > 0:34:13I remember making it with Granny, I remember making it with Mum...
0:34:13 > 0:34:14And you would never share that with anyone?
0:34:14 > 0:34:17- No!- We have got ours in a container called garlic chips.
0:34:17 > 0:34:20- That's a decoy. - A disguise. That is the decoy.
0:34:21 > 0:34:23Four minutes left, Lorna.
0:34:23 > 0:34:25Go, go, go.
0:34:25 > 0:34:27If there is a spare hob, can someone put on a little bit of oil
0:34:27 > 0:34:29and fry two red chillies for me, please?
0:34:36 > 0:34:39- OK, can I plate up the lamb? Is the lamb done?- Yeah, lamb's done.
0:34:39 > 0:34:42The judges are en route.
0:34:42 > 0:34:45- I'm really excited!- OK, you've just made me nervous. I'd forgot.
0:34:46 > 0:34:49- Not long now.- The last bread is on.
0:34:56 > 0:34:58Well done, girls. Time up.
0:34:58 > 0:35:00- ALL:- Yay! - Great work!
0:35:02 > 0:35:07- Hello, darlings.- Hello. How are you? - I'm very excited.
0:35:16 > 0:35:20The Gangotras' Family Favourite thali includes lamb curry,
0:35:20 > 0:35:22chickpea and pomegranate curry,
0:35:22 > 0:35:24and paratha flatbreads.
0:35:24 > 0:35:27Well, I think this looks amazing.
0:35:27 > 0:35:30I think I'm going to start off with the bread.
0:35:34 > 0:35:36It's a really good flavour.
0:35:36 > 0:35:38- Thank you. - That's a really good bread.
0:35:38 > 0:35:40It's light, it's well done.
0:35:40 > 0:35:41You know, you've been doing this for ever.
0:35:41 > 0:35:43Obviously. You can tell.
0:35:44 > 0:35:45You can tell.
0:35:46 > 0:35:49Now for the chickpea and pomegranate curry.
0:35:52 > 0:35:53Who's cooked this?
0:35:53 > 0:35:55Guilty, again!
0:35:57 > 0:35:59This has an amazing flavour.
0:35:59 > 0:36:01- Yes!- Thank you.
0:36:01 > 0:36:03The chickpeas are perfect.
0:36:03 > 0:36:05They explode in your mouth.
0:36:05 > 0:36:07- This is...- Favourites. - ..our family favourite.
0:36:07 > 0:36:10It is my favourite dish from now on as well.
0:36:10 > 0:36:12GANGOTRAS: Aw!
0:36:12 > 0:36:15I completely agree. It's unique.
0:36:15 > 0:36:17I've never tasted anything like that.
0:36:17 > 0:36:19It is delicious.
0:36:19 > 0:36:20I wasn't expecting that.
0:36:20 > 0:36:23- OK. Right, shall we go for the lamb? - Definitely.
0:36:27 > 0:36:29The lamb is beautifully cooked, for me,
0:36:29 > 0:36:33and what I'm getting is a wonderful curry base.
0:36:33 > 0:36:35The lamb is very tender.
0:36:35 > 0:36:37It is in harmony with the other flavours,
0:36:37 > 0:36:39so I really, really like it.
0:36:39 > 0:36:41You have a symphony of flavours.
0:36:41 > 0:36:45There, I am taking it from you. A symphony of flavours.
0:36:45 > 0:36:47I mean, it's fantastic.
0:36:47 > 0:36:52Finally, the spiced semolina pudding with almonds and sultanas.
0:36:58 > 0:37:01I like it. I really like it.
0:37:01 > 0:37:03Not over-sweet.
0:37:03 > 0:37:07Super balanced. Again, flavour. Really, really delicious.
0:37:07 > 0:37:09You taste the grain,
0:37:09 > 0:37:12and it's almost got that caramel flavour through it.
0:37:12 > 0:37:16- It has got a sort of...- Toffee. - ..toffee, which I love.
0:37:16 > 0:37:19I don't just like it - I love it.
0:37:19 > 0:37:22You really are talented. You're proper cooks.
0:37:22 > 0:37:24It's in the genes!
0:37:24 > 0:37:26THEY GIGGLE
0:37:26 > 0:37:28This is, without a doubt,
0:37:28 > 0:37:31a piece of your heritage in the front of me.
0:37:31 > 0:37:33I appreciate that a lot.
0:37:33 > 0:37:35So, thank you very much for cooking for us.
0:37:35 > 0:37:38- Thank you.- Our pleasure. - Thanks, Mum!
0:37:38 > 0:37:40- Yeah. Mum!- Yeah.
0:37:46 > 0:37:48Today, the Gangotras and the Massaccesis
0:37:48 > 0:37:51will take on their third and final challenge.
0:37:53 > 0:37:55After this, the judges will have to make a decision
0:37:55 > 0:37:59on which family to send home and who to put through to the semifinals.
0:38:01 > 0:38:04The Massaccesis, they really disappointed me
0:38:04 > 0:38:07with their first challenge of the risotto.
0:38:07 > 0:38:09They really pulled the stops out when we went to their house,
0:38:09 > 0:38:11the rotolo di pasta was fantastic,
0:38:11 > 0:38:14and the chocolate cake was delicious.
0:38:14 > 0:38:15This is it. The final journey.
0:38:17 > 0:38:20The Massaccesis - now, I think, for what they've been delivering
0:38:20 > 0:38:22and how they're moving up,
0:38:22 > 0:38:25quite frankly, the Gangotras are in for a real challenge.
0:38:27 > 0:38:29- Got my basket, my spices, too. - I know. You proper look like
0:38:29 > 0:38:31- Little Red Riding Hood with that. - Yeah.
0:38:31 > 0:38:34The Gangotras have produced some delicious food,
0:38:34 > 0:38:37but today, it's all about whether they can actually do something
0:38:37 > 0:38:39a little bit different.
0:38:39 > 0:38:41With a place in the semifinal at stake,
0:38:41 > 0:38:44it's time for them to pull all the stops out.
0:38:54 > 0:38:55Welcome back, families.
0:38:55 > 0:38:59Now it's time to dust off those aprons for the decider.
0:38:59 > 0:39:02As sad as it is, we will be saying goodbye
0:39:02 > 0:39:04to one of you wonderful families today.
0:39:04 > 0:39:08It's the final challenge - Impress The Neighbours.
0:39:08 > 0:39:10You've got two hours and 15 minutes
0:39:10 > 0:39:13to rustle up two courses to show next door
0:39:13 > 0:39:15what you're made of.
0:39:15 > 0:39:16Let's get cooking.
0:39:19 > 0:39:22Both families must make a starter and a main course.
0:39:22 > 0:39:23Move your XXX.
0:39:26 > 0:39:28Let's dry-roast the pine nuts now.
0:39:28 > 0:39:30I've got this wrong before.
0:39:36 > 0:39:39- Mother.- Yes?- This doesn't look like much mushrooms.
0:39:39 > 0:39:42- Double it. Double it.- Really?- Yeah.
0:39:44 > 0:39:49The Massaccesis' starter features Vietnamese spring rolls
0:39:49 > 0:39:53and larb - spicy minced pork - served in lettuce cups
0:39:53 > 0:39:55with dipping sauces.
0:39:57 > 0:39:59If we're going to do something to impress our neighbours,
0:39:59 > 0:40:03this would be it, because we're very comfortable with Italian cooking, but this is...
0:40:03 > 0:40:05We're challenging ourselves today.
0:40:05 > 0:40:09Teresa is preparing the ingredients for the spicy minced pork,
0:40:09 > 0:40:11which will be served in lettuce cups.
0:40:11 > 0:40:12It's a bit more tricky -
0:40:12 > 0:40:15there's lots to remember, there's lots going on,
0:40:15 > 0:40:20so hopefully we won't get confused and...yeah, it'll turn out OK.
0:40:20 > 0:40:22This is it. My chopping list.
0:40:22 > 0:40:25- Not your shopping list, your chopping list.- Chopping list.
0:40:25 > 0:40:29I'm expecting this pork to be a very balanced flavour,
0:40:29 > 0:40:33and to be spicy, but yet really sweet.
0:40:35 > 0:40:37So, two cloves of garlic, the ginger.
0:40:37 > 0:40:39I didn't cut up any ginger, did I?
0:40:39 > 0:40:42Oh, God, I put the ginger in here by mistake.
0:40:42 > 0:40:45I'm just losing the plot, I'm getting confused now.
0:40:45 > 0:40:47Fish sauce.
0:40:47 > 0:40:50Maybe I put the fish sauce in here already, did I?
0:40:50 > 0:40:52I've forgotten what I've done.
0:40:52 > 0:40:55- Mother... - Yeah, that's OK, that's fine.
0:40:55 > 0:40:57A mistake here and there won't matter.
0:40:58 > 0:41:0116-year-old Niamh has made a start on the pork and mushroom filling
0:41:01 > 0:41:03for the spring rolls.
0:41:03 > 0:41:06They are Chinese wood ear mushrooms.
0:41:06 > 0:41:09They've got a good texture.
0:41:09 > 0:41:13I love the idea of the spring rolls. They have to look even, crispy,
0:41:13 > 0:41:15and really flavoursome inside,
0:41:15 > 0:41:17so let's see how they do.
0:41:20 > 0:41:22I'm not one of these exact cooks.
0:41:23 > 0:41:24Throw it all in.
0:41:24 > 0:41:27Once again, Bobby is in charge of making bread.
0:41:28 > 0:41:31This is a baked bread rather than the traditional Indian style
0:41:31 > 0:41:33on the griddle.
0:41:33 > 0:41:35So we're going to try something different.
0:41:39 > 0:41:40Going to let that rise now.
0:41:40 > 0:41:43So I'm going to put it by somewhere warm.
0:41:43 > 0:41:45Mon, I've left this here now to prove.
0:41:45 > 0:41:47I'm worried about knocking that off the edge.
0:41:47 > 0:41:50I've tried to move it out of your way as much as possible.
0:41:53 > 0:41:57Today, the Gangotras are serving up a Middle Eastern mezze
0:41:57 > 0:41:59consisting of 14 dishes.
0:41:59 > 0:42:02Nine of these make up the starter,
0:42:02 > 0:42:06which includes mutabal - a smoked aubergine dip -
0:42:06 > 0:42:09hummus, falafel, a roasted chilli sauce
0:42:09 > 0:42:10and Bobby's breads.
0:42:13 > 0:42:14This is Lorna's baby, really.
0:42:14 > 0:42:16She loves Middle Eastern food.
0:42:19 > 0:42:21My husband grew up in the Middle East.
0:42:21 > 0:42:22So there's a big influence.
0:42:22 > 0:42:24We're in it to win it. So hopefully,
0:42:24 > 0:42:26we've set the benchmark in our last two tasks.
0:42:26 > 0:42:28We're going all out.
0:42:28 > 0:42:30We are doing a lot today. It's going to be amazing.
0:42:31 > 0:42:35This challenge is about spoiling friends, family and neighbours.
0:42:35 > 0:42:38So it is not surprising the Gangotras are coming out
0:42:38 > 0:42:40with this massive spread again.
0:42:41 > 0:42:44Both families are stepping away from what they're comfortable with.
0:42:44 > 0:42:46I feel like it's sort of stepping up a little bit.
0:42:46 > 0:42:48A bit more danger to it.
0:42:48 > 0:42:50This is the point where they need to show the judges
0:42:50 > 0:42:52that they can do other things.
0:42:52 > 0:42:54- Yeah. - This is the deciding vote, isn't it?
0:42:56 > 0:42:59Monika is working on two of the mezze starters.
0:42:59 > 0:43:02- The hummus...- There's quite a lot of garlic going in here,
0:43:02 > 0:43:04cos we like a bit of garlic, a bit of punch.
0:43:04 > 0:43:06And the roasted chilli sauce.
0:43:06 > 0:43:09It's got to be hot. There's no point in having a chilli sauce,
0:43:09 > 0:43:11I don't think, unless it's hot.
0:43:11 > 0:43:13Meanwhile, Lorna's making the mix for the falafels.
0:43:13 > 0:43:15Taste that.
0:43:16 > 0:43:17- Mmm.- Yeah?- Nice.
0:43:17 > 0:43:19Salt? No, don't add more salt.
0:43:19 > 0:43:21I am just going to check the aubergines.
0:43:21 > 0:43:25And Bobby has started on the smoked aubergine dip.
0:43:25 > 0:43:26Yeah. They're cremated now.
0:43:26 > 0:43:28But that's what gives it the flavour, that smoky,
0:43:28 > 0:43:31burnt, char-grilled effect.
0:43:33 > 0:43:34You guys have got loads going on today.
0:43:34 > 0:43:37We love these dishes so much, we couldn't decide which one to eliminate.
0:43:37 > 0:43:40Your eyes are bigger than your stomachs, that's why.
0:43:40 > 0:43:42I don't think so, our stomachs are pretty big.
0:43:43 > 0:43:46Families, you've had just over an hour.
0:43:46 > 0:43:48Oh, gosh, have we?
0:43:48 > 0:43:51Oh, my God. Guys, get a crack on, man.
0:43:51 > 0:43:53The cornflour... Teresa, have you seen...?
0:43:53 > 0:43:56It's in the jar over there, with "cornflour" written on it.
0:43:56 > 0:43:57It's normally him that's stressing out,
0:43:57 > 0:44:00and he's walking around like there's all the time in the world.
0:44:00 > 0:44:03- It's just you that's stressing. - It's me that's stressing today.
0:44:03 > 0:44:07The Massaccesis' main course is chicken in pandan leaves,
0:44:07 > 0:44:10prawns in red curry sauce with jasmine rice,
0:44:10 > 0:44:13and aubergines in a spicy sweet and sour sauce.
0:44:17 > 0:44:21I feel like the chicken should be in the oven, and that's my next job.
0:44:21 > 0:44:23You need to do that now.
0:44:23 > 0:44:25- They're telling me, "You need to do that now," but...- You do.- Yeah.
0:44:25 > 0:44:28The chicken's already been marinating in a freshly made
0:44:28 > 0:44:30red curry paste.
0:44:30 > 0:44:34I'm wrapping up the chicken in the pandan leaves,
0:44:34 > 0:44:36and then they're going in the oven.
0:44:36 > 0:44:39The chicken is protected as it's cooking by the leaf,
0:44:39 > 0:44:42so we expect it to be really juicy.
0:44:42 > 0:44:44- I'm preparing the sauce. - Yeah. Hurry up, then.
0:44:44 > 0:44:47- Because I need you to help me, cos I'm running behind.- OK.
0:44:47 > 0:44:50Giordano is in charge of the sweet-and-sour aubergines.
0:44:51 > 0:44:53The aubergine is almost ready.
0:44:53 > 0:44:56I'll finish the sauce... And we'll be ready.
0:44:57 > 0:45:00Giordano, does it give you pleasure to cook?
0:45:00 > 0:45:02I love it, to cook.
0:45:02 > 0:45:04I love to do my job as well.
0:45:04 > 0:45:08I work in a dining room, I play the accordion sometimes.
0:45:08 > 0:45:13Last 30 years, I sing and I do all sorts of things.
0:45:13 > 0:45:15What about opera?
0:45:15 > 0:45:17Opera? We sing it, the opera.
0:45:17 > 0:45:20- You sing it?- Sometimes. - Sing me something. Go on.
0:45:20 > 0:45:23# O sole mio
0:45:23 > 0:45:27- # Sta 'nfronte a te... # - Go on.
0:45:27 > 0:45:29# O sole mio
0:45:29 > 0:45:31# Sta 'nfronte a te
0:45:31 > 0:45:33# O sole
0:45:33 > 0:45:35# O sole mio
0:45:35 > 0:45:38# Sta 'nfronte a te
0:45:38 > 0:45:43# Sta 'nfronte a te! #
0:45:43 > 0:45:46CHEERING
0:45:46 > 0:45:48I feel like an ice cream now.
0:45:50 > 0:45:53The Gangotras' Middle Eastern mezze of five main courses
0:45:53 > 0:45:56includes a rack of lamb with a herb crust
0:45:56 > 0:45:58and chicken shawarma,
0:45:58 > 0:46:01a sweet potato and goat's cheese salad,
0:46:01 > 0:46:03and a bulgur wheat and quinoa salad.
0:46:06 > 0:46:07You've got the spicy lamb,
0:46:07 > 0:46:10you've got the chicken, you've got the quinoa.
0:46:10 > 0:46:13You've got the sweet potatoes, you've got the dips, you've got...
0:46:13 > 0:46:14Woo-hoo-hoo!
0:46:15 > 0:46:19Now, have they taken on too much this time?
0:46:22 > 0:46:24Lorna's in charge of both of the meat dishes.
0:46:24 > 0:46:26I'm just going to get the chicken
0:46:26 > 0:46:27out of the fridge and put it to cook.
0:46:27 > 0:46:29First, the chicken.
0:46:29 > 0:46:32Earlier, she coated it in a spicy shawarma marinade.
0:46:32 > 0:46:33It's a lot more intense flavour,
0:46:33 > 0:46:35quite a lot of different things going on,
0:46:35 > 0:46:38but hopefully, it'll all come together in the end.
0:46:38 > 0:46:40Chicken shawarma,
0:46:40 > 0:46:44very important to get the perfect amount of spice into that,
0:46:44 > 0:46:47and it's very important to keep it to the right tenderness,
0:46:47 > 0:46:49so it's still nice and juicy.
0:46:49 > 0:46:51Shawarma's in the oven.
0:46:51 > 0:46:53Get your lamb on, Lorns. Get your lamb going.
0:46:55 > 0:46:57I forgot to season it. I'll do that now.
0:46:57 > 0:47:00- Oops.- I know.
0:47:00 > 0:47:03Got to be really, really careful at that lamb.
0:47:03 > 0:47:06If it's going to be overcooked, it'll spoil the whole thing.
0:47:06 > 0:47:07Cos that's the centrepiece.
0:47:07 > 0:47:10Of course it's the centrepiece. Of course it is.
0:47:12 > 0:47:14Families, you've got half an hour left.
0:47:14 > 0:47:16LORNA YELLS
0:47:16 > 0:47:19Lamb going in oven. What's the temperature on the top of it?
0:47:19 > 0:47:20Just bung it in.
0:47:21 > 0:47:25The Massaccesis now have to complete their Vietnamese-style starters.
0:47:25 > 0:47:29Teresa's finishing the spicy pork which will be served in lettuce
0:47:29 > 0:47:31with a chilli dipping sauce.
0:47:32 > 0:47:34SHE WHIMPERS
0:47:35 > 0:47:38I've made a bit of a boo-boo, but I'm not going to tell anybody.
0:47:38 > 0:47:42I got the dipping sauce and mixed it in here by mistake.
0:47:44 > 0:47:46- I think that's fine. - You think it's fine?
0:47:46 > 0:47:48Chop up a chilli for me, really finely,
0:47:48 > 0:47:49and some coriander, then.
0:47:49 > 0:47:52- You don't need chilli.- Yeah, but I just want it for decoration.
0:47:52 > 0:47:54Mum's a bit stressed.
0:47:54 > 0:47:57Honestly! I don't know what's got into me.
0:47:57 > 0:47:58- Like a mad woman.- I am.
0:47:58 > 0:48:02I'll admit it. I need to do some positive affirmations
0:48:02 > 0:48:03and deep breathing.
0:48:03 > 0:48:06- NADIYA:- Niamh is finishing off her part of the starter -
0:48:06 > 0:48:10the pork and mushroom spring rolls - which she now has to deep-fry.
0:48:12 > 0:48:14Now, be careful, when you open.
0:48:14 > 0:48:17- I know.- What do you mean, you know? You never used this one.
0:48:17 > 0:48:19You have to do it slowly, slowly.
0:48:19 > 0:48:22- Eh? OK, piano piano. - I know.- Leave her alone.
0:48:22 > 0:48:24- She can do it.- Yeah, I know... - Don't baby her.
0:48:26 > 0:48:29The Gangotras still have several dishes to finish off.
0:48:31 > 0:48:34We are pushed a bit for time, but let's see how we go.
0:48:36 > 0:48:37What am I doing now?
0:48:37 > 0:48:41And with time running out, Bobby must now bake her flatbreads.
0:48:42 > 0:48:44The bread, if I'm honest, hasn't risen as much
0:48:44 > 0:48:46as I thought it would have.
0:48:46 > 0:48:47They may not puff up.
0:48:49 > 0:48:51They're not really going as brown as I want them to.
0:48:51 > 0:48:54- You know, I think that's fine. - Families, you've got ten minutes.
0:48:54 > 0:48:55Ten minutes left.
0:49:00 > 0:49:03Right, we need to start filling the lettuce cups.
0:49:03 > 0:49:04My dipping sauce.
0:49:04 > 0:49:08- Oh, my goodness, it's actually... It's doing something.- Perfect.
0:49:08 > 0:49:10- Don't say that.- Don't jinx it, Lorn.
0:49:12 > 0:49:16- Don't mess it up, the leaves bit. - I know.- Excuse me!- Mother?
0:49:18 > 0:49:20- No - a bit raw inside. - OK, need to make them flatter.
0:49:23 > 0:49:24Aubergine, in the bowl.
0:49:24 > 0:49:26I was doing that.
0:49:26 > 0:49:29I complain about Rosemary being bossy, but...
0:49:29 > 0:49:30Then there's Teresa.
0:49:37 > 0:49:38Families, you've got one minute.
0:49:42 > 0:49:44Put that there.
0:49:44 > 0:49:45You're fussing. Stop!
0:49:49 > 0:49:50Have we missed anything?
0:49:50 > 0:49:53I don't know. I feel like we have.
0:49:53 > 0:49:55God, I could do with a glass of wine now.
0:49:55 > 0:49:57- A large one.- You mean a bottle?
0:49:57 > 0:50:00Oh, God, a bottle. A bottle and a straw would be good.
0:50:00 > 0:50:02Get it. Get it out, get it out.
0:50:02 > 0:50:04- Time's up, everybody. - That's it, families.
0:50:04 > 0:50:06- Time's up.- That was a quick minute.
0:50:06 > 0:50:09Well done, well done, well done. Excellent.
0:50:13 > 0:50:19The Gangotras' Middle Eastern mezze of nine starters includes hummus,
0:50:19 > 0:50:24a smoked aubergine dip, flatbreads and chilli sauce.
0:50:24 > 0:50:28You really put in a massive effort here.
0:50:28 > 0:50:30That's a lot of food you prepared.
0:50:30 > 0:50:31Thank you.
0:50:45 > 0:50:47The bread is exceptional.
0:50:49 > 0:50:51Well done. Very well done.
0:50:51 > 0:50:54But I was expecting the hummus to be a little bit better there.
0:50:54 > 0:50:57It's a tiny little bit too garlicky for me.
0:50:57 > 0:51:01A lot of garlic. Also, it's slightly underwhelming in terms of seasoning.
0:51:01 > 0:51:05The aubergine, I was expecting a little bit more smokiness,
0:51:05 > 0:51:07or something like that, coming through.
0:51:07 > 0:51:09But what is disappointing, really...
0:51:12 > 0:51:13..is the falafel.
0:51:13 > 0:51:15They're really salty.
0:51:15 > 0:51:19- When we tried it, they were OK. - I found them very salty.- OK.
0:51:19 > 0:51:21But your chilli sauce is absolutely amazing.
0:51:21 > 0:51:24Beautiful flavour carried through.
0:51:24 > 0:51:28Not only hot, also some really delicious flavouring.
0:51:28 > 0:51:32The Gangotras' mezze main course to wow the neighbours
0:51:32 > 0:51:35features five dishes, including a rack of lamb
0:51:35 > 0:51:38with a pomegranate glaze and a herb crust...
0:51:39 > 0:51:41..and spiced chicken shawarma.
0:51:43 > 0:51:45The lamb is perfectly cooked.
0:51:45 > 0:51:47It's got this kind of, like, nice sweetness about it
0:51:47 > 0:51:49and the crust is perfect.
0:51:49 > 0:51:52That is really, really good.
0:51:52 > 0:51:53Thank you.
0:51:53 > 0:51:56I cannot say the same about the chicken.
0:51:57 > 0:51:59It's a little bit tasteless.
0:52:00 > 0:52:02The flavour is not there.
0:52:02 > 0:52:06It's under-seasoned and it's bland.
0:52:06 > 0:52:08It doesn't do very much.
0:52:08 > 0:52:11I was expecting something a little bit more punchy than that.
0:52:11 > 0:52:13OK.
0:52:13 > 0:52:15I cannot hide my disappointment.
0:52:18 > 0:52:20I think you tried too much.
0:52:22 > 0:52:26Sometimes less is more.
0:52:29 > 0:52:32The Massaccesis' starter to impress their neighbours
0:52:32 > 0:52:35is Vietnamese-style spicy minced pork
0:52:35 > 0:52:38served in lettuce cups with a chilli dipping sauce,
0:52:38 > 0:52:41and spring rolls filled with Chinese mushrooms,
0:52:41 > 0:52:42pork and noodles.
0:52:44 > 0:52:45How are you feeling?
0:52:45 > 0:52:47- A little bit nervous, yes. - A bit nervous now?
0:52:47 > 0:52:50- Yes.- I was nervous all afternoon, actually.
0:52:50 > 0:52:52- It's just not like me. - And Niamh, what do you feel?
0:52:52 > 0:52:55I'm calm. THEY LAUGH
0:52:55 > 0:53:00So, first of all, let me say, I think it looks fantastic.
0:53:00 > 0:53:01Thank you.
0:53:15 > 0:53:17That's the most delicious spring roll.
0:53:21 > 0:53:22Thank you.
0:53:22 > 0:53:25It's beautifully cooked, crisp on the outside.
0:53:25 > 0:53:28The inside, it's really soft.
0:53:28 > 0:53:32The filling, it feels like it wants to burst out.
0:53:32 > 0:53:35You've done a really good job with that.
0:53:35 > 0:53:36Really good job.
0:53:36 > 0:53:40Now for the spicy pork served in lettuce cups.
0:53:43 > 0:53:45Mm...
0:53:48 > 0:53:51That is utterly delicious!
0:53:51 > 0:53:53Oh, thank you.
0:53:53 > 0:53:56It's got so much flavour in there.
0:53:56 > 0:53:58I cannot fault it, either!
0:53:58 > 0:54:01The two things totally and utterly complemented each other.
0:54:01 > 0:54:03That is a fantastic starter.
0:54:06 > 0:54:09Next, the Massaccesis' main course,
0:54:09 > 0:54:12featuring Teresa's chicken in pandan leaves
0:54:12 > 0:54:15and Giordano's sweet-and-sour chilli aubergines.
0:54:25 > 0:54:29The chicken is delicious. It's really properly cooked.
0:54:29 > 0:54:30It's still very tender
0:54:30 > 0:54:34and it carries a beautiful, sweet flavour.
0:54:34 > 0:54:38The marinade is so gingery.
0:54:40 > 0:54:41And...
0:54:42 > 0:54:45..quite frankly, that chicken is delicious.
0:54:45 > 0:54:46Thank you. Thank you.
0:54:47 > 0:54:50Were you responsible for the aubergine?
0:54:50 > 0:54:51Aubergine, yes.
0:54:55 > 0:54:56They're absolutely beautiful.
0:54:56 > 0:55:00They are really so well balanced and so deliciously, kind of, sweet.
0:55:01 > 0:55:03I take my hat off to you.
0:55:03 > 0:55:04I'm relieved!
0:55:04 > 0:55:06THEY LAUGH
0:55:06 > 0:55:09I can breathe again now. Yeah.
0:55:09 > 0:55:11With all three challenges completed,
0:55:11 > 0:55:14the judges must now decide which family will go through
0:55:14 > 0:55:16to the semifinals.
0:55:19 > 0:55:21It's never easy, Giorgio, is it?
0:55:21 > 0:55:25No, and I'm really disappointed with the girls today.
0:55:25 > 0:55:27You know, they tried to make so much.
0:55:27 > 0:55:30It really didn't make sense.
0:55:30 > 0:55:32- LORNA WHISPERS:- It's all right. It is what it is.
0:55:32 > 0:55:34But also, the other team did incredibly well.
0:55:34 > 0:55:39They have produced the most fabulous meal that we couldn't fault.
0:55:39 > 0:55:44- Yes.- We have to look over all three challenges.
0:55:44 > 0:55:45Look at the risotto.
0:55:45 > 0:55:48How can you get the risotto wrong like that?
0:55:48 > 0:55:50Challenge two, they sort of upped their game...
0:55:50 > 0:55:52- On flavours.- On flavours, yes. - Presentation.
0:55:53 > 0:55:57But...look at that first challenge for the other team.
0:55:57 > 0:55:59You know, that was incredible.
0:55:59 > 0:56:01The second one, the thali.
0:56:01 > 0:56:02That was unbelievable!
0:56:02 > 0:56:03That was poetry.
0:56:06 > 0:56:07On the third challenge,
0:56:07 > 0:56:11it was a matter of quantity against quality.
0:56:11 > 0:56:14I would agree with this, and this is why this is so difficult.
0:56:25 > 0:56:28The judges have thought long and hard,
0:56:28 > 0:56:30and they have come to a decision.
0:56:32 > 0:56:36Rosemary and Giorgio have taken all three challenges into consideration,
0:56:36 > 0:56:39and it was a really close call.
0:56:42 > 0:56:44So, here we go.
0:56:44 > 0:56:48The family going through to the semifinals are...
0:56:54 > 0:56:55..the Gangotras.
0:57:02 > 0:57:06I am so sad to see the Massaccesis go
0:57:06 > 0:57:09because they really delivered today.
0:57:09 > 0:57:11A bit too late, though.
0:57:11 > 0:57:14We had a good time and we lost to a really good family.
0:57:14 > 0:57:16They deserved it. They're lovely as well.
0:57:16 > 0:57:17We're meeting up afterwards.
0:57:17 > 0:57:20They've invited us for dinner and they're going to come to us.
0:57:20 > 0:57:21So we've made new friends.
0:57:22 > 0:57:26The Gangotra girls wowed us with the first two challenges.
0:57:26 > 0:57:29They were a little bit disappointing today.
0:57:30 > 0:57:35But overall, I think that they really deserve to go through
0:57:35 > 0:57:36to the semifinal.
0:57:38 > 0:57:40- Did that just happen?- Yeah, I know!
0:57:40 > 0:57:41Did that just happen? Pinch me.
0:57:41 > 0:57:44That...after the... No.
0:57:44 > 0:57:46We're through to the semifinals.
0:57:46 > 0:57:49We definitely have to get our war paint on for the next task
0:57:49 > 0:57:50and see what it holds.
0:57:50 > 0:57:53- I have to pretend to like you for a bit longer now.- Yeah!
0:57:53 > 0:57:57- Thank you, Rosemary. - Congratulations.- Oh, thank you.
0:57:57 > 0:57:58We're through!
0:58:04 > 0:58:08- HE LAUGHS - Dad's doing a smiley face.
0:58:08 > 0:58:10You know we get judged on presentation?
0:58:12 > 0:58:14Our bloody Mary, we're going to make it hot and smoky.
0:58:16 > 0:58:17Oh, what did you burn?
0:58:19 > 0:58:21- What's happened to the bread? - I told you to check on it.
0:58:21 > 0:58:22Is it burning? Oh, crap.