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 > 0:00:11- ..or where you love to cook...- Yes!
0:00:11 > 0:00:14..it's where we all learn to love food.
0:00:17 > 0:00:19I taste the food of many chefs
0:00:19 > 0:00:21in many different restaurants all over the world,
0:00:21 > 0:00:24- but family cooking... - This one's puffing up.
0:00:24 > 0:00:25..this is where real food comes from.
0:00:25 > 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 > 0:00:57- The judges are going to love it. - Course they will.
0:00:57 > 0:01:00- And here, in our kitchen. - Oh, 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 > 0:01:09- WOMAN GROANS - Drama!
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 > 0:01:21and altogether gorgeousness.
0:01:21 > 0:01:26- ..and top Michelin-starred chef... - Hi, Giorgio.- ..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 is all about.
0:01:37 > 0:01:41These are the families who make ordinary food extraordinary.
0:01:41 > 0:01:45- Utterly delicious! - I 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.
0:02:04 > 0:02:07The search for Britain's best family of home cooks continues.
0:02:08 > 0:02:11Today, two more families go head-to-head
0:02:11 > 0:02:13over three demanding rounds
0:02:13 > 0:02:16here in our kitchen and in their own homes.
0:02:17 > 0:02:21At the end, only one can go through to the semifinals.
0:02:27 > 0:02:29Cooking today are the Herberts...
0:02:29 > 0:02:32Personally, I think we're very good cooks. I think we're ready.
0:02:32 > 0:02:35I'm really looking forward to this competition, to be fair.
0:02:35 > 0:02:37I just want to get up and running, smash out our dishes.
0:02:37 > 0:02:39..and the Ayoubis.
0:02:39 > 0:02:42So, our food is, like, really traditional Syrian food.
0:02:42 > 0:02:45It's something quite special to us cos it always brings the wow factor.
0:02:45 > 0:02:48We're feeling really excited and nervous!
0:02:48 > 0:02:51Both families have been given time to practise and prepare,
0:02:51 > 0:02:56so the judges will expect to taste their very best home-cooked food.
0:02:56 > 0:03:00Welcome to our families, the Ayoubis and the Herberts.
0:03:00 > 0:03:05Please meet your judges, Rosemary and Giorgio,
0:03:05 > 0:03:09who'll be tasting everything that you make,
0:03:09 > 0:03:12hoping for the highest of standards.
0:03:12 > 0:03:14We're starting with the £10 challenge.
0:03:14 > 0:03:18The judges would like you to make brunch.
0:03:18 > 0:03:20They'll be looking to see what you can come up with
0:03:20 > 0:03:24to feed a family of four with just £10.
0:03:24 > 0:03:28You have one hour and 15 minutes. Let's get cooking.
0:03:28 > 0:03:30Awesome. Archie?
0:03:32 > 0:03:33Let's do this.
0:03:33 > 0:03:37I need some parsley and coriander.
0:03:37 > 0:03:41I love brunch. It's one of those great occasions
0:03:41 > 0:03:44where you can sit down with the family and have a great meal.
0:03:44 > 0:03:48What's going to be interesting - what they come up with for £10.
0:03:48 > 0:03:51Brunch is a combination of breakfast and lunch,
0:03:51 > 0:03:55so I expect it to deliver texture and a punch of flavour.
0:03:57 > 0:04:00The Ayoubi family from Essex are dad Mahmoud
0:04:00 > 0:04:03and daughters Lydia and Mirna.
0:04:03 > 0:04:06So, today, we're going to make a Syrian brunch.
0:04:06 > 0:04:10The budget is £10, so we're trying to utilise the chickpeas,
0:04:10 > 0:04:12so it makes loads of dishes.
0:04:12 > 0:04:14Making the most of their money,
0:04:14 > 0:04:16the Ayoubis' brunch includes falafels,
0:04:16 > 0:04:20hummus, a chickpea salad, a falafel wrap,
0:04:20 > 0:04:21and a dish called fatteh,
0:04:21 > 0:04:24not to be confused with the crumbly Greek cheese.
0:04:27 > 0:04:33- I think this, Mirna...- Yeah? - ..will feed four people this time.
0:04:33 > 0:04:38Dad Mahmoud is in charge of the centrepiece - the falafel.
0:04:38 > 0:04:43Falafel, it's very traditional food in the Middle East.
0:04:43 > 0:04:47And I bought chickpeas. I'm going to process it with some herbs,
0:04:47 > 0:04:50some spices, onion and garlic.
0:04:50 > 0:04:52And start.
0:04:53 > 0:04:56- He's the boss.- He's the boss. - Is he, though?
0:04:56 > 0:04:58- No, not when you've got daughters. - At the moment...
0:04:58 > 0:05:01- Yeah, not when you've got two daughters in the same kitchen. - No.- We'll soon find out.
0:05:01 > 0:05:04Ooh, I love this smell.
0:05:04 > 0:05:06I'm a little bit worried about these,
0:05:06 > 0:05:08this particular dish as a whole.
0:05:08 > 0:05:12- Have you put salt? - Salt, I put, yeah. Yeah, I put salt.
0:05:12 > 0:05:15We've got falafels - chickpeas. We've got hummus - chickpeas.
0:05:15 > 0:05:17We've got chickpea sauce. We've got chickpeas...
0:05:17 > 0:05:18Chickpea in everything.
0:05:18 > 0:05:22I think I'm going to impress the judges today with this falafel.
0:05:22 > 0:05:25It's going to be nice. Trust me.
0:05:26 > 0:05:29I expect the falafel to be really crunchy on the outside,
0:05:29 > 0:05:31not dry in the middle.
0:05:31 > 0:05:34And when I squeeze them, I want to hear a crack.
0:05:34 > 0:05:36Look at that.
0:05:37 > 0:05:40- Mm. Lyd?- Yeah?- Try this.
0:05:41 > 0:05:43- Mirna?- Yeah? Is it good?
0:05:44 > 0:05:46The heat might be a bit too high.
0:05:46 > 0:05:48Yeah, I think that it's soaking in so much oil.
0:05:48 > 0:05:50Maybe cos it was the first batch.
0:05:50 > 0:05:52- Mahmoud...- Mm-hm.
0:05:52 > 0:05:56..how proud are you to come today to cook with your daughters?
0:05:56 > 0:05:59Don't tell me! We do this every Sunday.
0:05:59 > 0:06:02- Every Sunday?- Yes. But this girl, she is bossy, you know.
0:06:02 > 0:06:06Since when has Mirna been bossy, would you say?
0:06:06 > 0:06:10Oh, my God. Since she was five years old, maybe.
0:06:10 > 0:06:14- Even four years old. - You seem to take it very well.
0:06:14 > 0:06:16You've got a big smile on your face. You don't seem to mind.
0:06:16 > 0:06:19What can I do? I love her. She is my sweet girl.
0:06:19 > 0:06:21I love you, Mirna.
0:06:22 > 0:06:25I think I am the best cook out of the three of us.
0:06:25 > 0:06:28- Oh, my God.- Wow. You know what, Dad?
0:06:28 > 0:06:30Me and you should start our own team.
0:06:32 > 0:06:35- Is that all reinforced concrete? - Yeah, it is.
0:06:35 > 0:06:38I work in the construction industry as a design manager.
0:06:38 > 0:06:40I work with a lot of lads.
0:06:40 > 0:06:42When I first joined my company,
0:06:42 > 0:06:45I always felt like I had to be more bossy and more dominant
0:06:45 > 0:06:48than I actually am just to prove myself.
0:06:48 > 0:06:49But now all the guys like me.
0:06:49 > 0:06:51Hi, Dad!
0:06:51 > 0:06:53Cab driver Mahmoud and his wife Angelina
0:06:53 > 0:06:57settled in Essex from Syria 25 years ago.
0:06:57 > 0:07:02- I'm going to put the meter on. - Are you serious?- Yes!- God, Dad!
0:07:02 > 0:07:05Food is life for us, in our culture and our family.
0:07:05 > 0:07:07- It brings everyone together. - As tradition, as well.
0:07:07 > 0:07:12I mean, it's impossible to visit any family without food.
0:07:14 > 0:07:18- Charlie, you also dropped a chilli in here.- That's all right.
0:07:18 > 0:07:20Oh, Charlie!
0:07:20 > 0:07:23- NADIYA:- The Herbert family are represented by brothers Charlie,
0:07:23 > 0:07:26Archie, and elder sister-in-law Anna.
0:07:26 > 0:07:29So, what we're making is brunch burritos.
0:07:29 > 0:07:32And we're going to pair that with a bloody Mary on the side, as well.
0:07:32 > 0:07:35A classic brunch cocktail, all for a tenner.
0:07:36 > 0:07:39Their brunch burritos are made with tortilla wraps,
0:07:39 > 0:07:42and filled with an omelette, chorizo and mushrooms,
0:07:42 > 0:07:44guacamole and refried black beans,
0:07:44 > 0:07:48and they're serving them with a smoked bloody Mary.
0:07:49 > 0:07:51What I'm looking for is I want things with texture,
0:07:51 > 0:07:54and texture's really important.
0:07:54 > 0:07:56I don't like smooth guacamole.
0:07:56 > 0:07:59I like to have lovely chunks of avocado in there.
0:08:01 > 0:08:04- CHARLIE:- I'm just going to get the beans on, Arch.- Yeah, good lad.
0:08:04 > 0:08:07- What temp are you going to put it on?- I'll whack her right up.
0:08:09 > 0:08:11With just 75 minutes to complete their brunch,
0:08:11 > 0:08:14the Herberts have opted to use a pressure cooker.
0:08:15 > 0:08:18So, it gets up to 120 degrees, apparently,
0:08:18 > 0:08:21and so you can cook things far quicker than you can
0:08:21 > 0:08:23when you're just using a normal pan.
0:08:23 > 0:08:25Perfect in this situation.
0:08:25 > 0:08:30The beans are a very important part of this combination of flavour.
0:08:30 > 0:08:33I expect the beans to be cooked really gently
0:08:33 > 0:08:39to deliver that perfect cooking and a really great sweetness.
0:08:39 > 0:08:42So, I looked it up online and it said it'll take about five, six minutes,
0:08:42 > 0:08:44but it's had about ten minutes now,
0:08:44 > 0:08:46and they're still definitely not cooked.
0:08:46 > 0:08:49I forgot to put the ancho chilli in the pressure cooker.
0:08:49 > 0:08:53- HE GASPS - Great! Off to a flying start.
0:08:54 > 0:08:58Everything is under control on the outside.
0:08:59 > 0:09:01Have you just been given the job
0:09:01 > 0:09:03- to just kind of stir the mushrooms and chorizo?- Yeah, well, I...
0:09:03 > 0:09:08- You're one of five?- Six.- One of six? - I'm the youngest of six, yeah.
0:09:08 > 0:09:12- You're the spoiled one, then? - Well...- Yeah. I'm one of six.
0:09:12 > 0:09:14- Are you?- Yeah. - Whereabouts do you lie in the...?
0:09:14 > 0:09:16I'm the middle child, so I have many a syndrome.
0:09:16 > 0:09:18- Charlie's the middle child. - Yes, yes.- Neglected.
0:09:18 > 0:09:21Neglected and forgotten about.
0:09:23 > 0:09:25For the Herbert family, cooking,
0:09:25 > 0:09:28particularly baking, runs in the blood.
0:09:28 > 0:09:30Archie and I's dad was a baker
0:09:30 > 0:09:33and we're actually the fifth generation of bakers.
0:09:33 > 0:09:36Our brothers and Anna's husband, Tom, our oldest brother,
0:09:36 > 0:09:37are the Fabulous Baker Brothers.
0:09:37 > 0:09:41They've always been there to give us tips and advice.
0:09:41 > 0:09:43I think I spend a lot of the time thinking about food.
0:09:44 > 0:09:47Obviously, cos we're from quite a big family.
0:09:47 > 0:09:50There's 27 adults and kids, five dogs.
0:09:51 > 0:09:54- Archie, have you got a girlfriend yet?- No comment.
0:09:54 > 0:09:56- THEY LAUGH - Even if you're just having dinner
0:09:56 > 0:09:59at a family member's, it's like, "What did you put in that?
0:09:59 > 0:10:01"What's that flavour? What's that? How did you do that?"
0:10:01 > 0:10:04I think, in our family, you're not judged on how successful you are.
0:10:04 > 0:10:07- You're pretty much judged on the quality of your food.- Yeah.- Yeah.
0:10:07 > 0:10:09True that.
0:10:09 > 0:10:13Charlie, just check the beans, cos if we've got to do them again...
0:10:13 > 0:10:15This is what I wanted to see.
0:10:18 > 0:10:21I'm just quite surprised it's taken so long.
0:10:21 > 0:10:24Evidently, they've been on there for about 15 minutes and they're still not cooked.
0:10:24 > 0:10:28- Pressure cooking - it's very easy to burn something in there... - Yeah.- ..without realising.
0:10:28 > 0:10:31Do you see how it's going already on steam?
0:10:31 > 0:10:34So, they need to be really careful and watch this really closely.
0:10:34 > 0:10:37Yeah, because there was very little water in it.
0:10:40 > 0:10:42- Lydia?- Yeah, babe? - So, what are you doing now?
0:10:42 > 0:10:45- I'm just finishing off the sauce. I'm putting salt and stuff in there. - OK.
0:10:45 > 0:10:47The Ayoubis are making fatteh,
0:10:47 > 0:10:50a traditional Syrian breakfast dish made with chickpeas,
0:10:50 > 0:10:52beans and grilled bread.
0:10:53 > 0:10:55You've got some shop-bought breads there.
0:10:55 > 0:10:58They're making their own flatbreads over there.
0:10:58 > 0:11:00So, the shop-bought breads, a lot of the time,
0:11:00 > 0:11:02are easier to use for the fatteh.
0:11:02 > 0:11:04It's a very, very traditional Middle Eastern dish.
0:11:04 > 0:11:07It was used because they used to use the stale bread
0:11:07 > 0:11:08- that they had left over.- Yes?
0:11:08 > 0:11:11And they'd make a dish from it to have the next day for breakfast.
0:11:11 > 0:11:15We have it every Sunday for our brunch, anyway.
0:11:15 > 0:11:18- Oh, this is a typical brunch? - This is our typical brunch!
0:11:18 > 0:11:19This is your typical brunch?!
0:11:22 > 0:11:23Put that on the end.
0:11:23 > 0:11:26The Herberts are serving a brunch burrito,
0:11:26 > 0:11:28and Anna is making the tortilla wrap.
0:11:28 > 0:11:30So, the tortillas are rested.
0:11:30 > 0:11:33I'm just going to start rolling them out, got the hot pan going,
0:11:33 > 0:11:36and then we're just going to get them in and see how they go.
0:11:36 > 0:11:38- How many generations? - Five generations, I think.
0:11:38 > 0:11:40Five generations of bakers.
0:11:40 > 0:11:43So, they're going to know what they're doing, surely.
0:11:43 > 0:11:46When you're under pressure, you kind of forget what you're doing,
0:11:46 > 0:11:49so I would not be surprised if it went horribly wrong.
0:11:49 > 0:11:51- Really?- But we are hopeful.- Yeah.
0:11:53 > 0:11:55More tahini!
0:11:55 > 0:11:57So, this is going to be the hummus.
0:11:57 > 0:11:59Boiled chickpeas in here, I've put some tahini,
0:11:59 > 0:12:01and I've put some lemon juice.
0:12:01 > 0:12:06Once blended, Mirna has one final trick up her sleeve.
0:12:06 > 0:12:09I'm just going to add some ice cubes to make it really smooth and creamy.
0:12:12 > 0:12:15Our bloody Mary, we're making a bit of a twist.
0:12:15 > 0:12:16We're going to make it hot and smoky.
0:12:16 > 0:12:19Originally, we wanted to use a smoked vodka,
0:12:19 > 0:12:22but the only problem was the budget. Smoked vodka's quite expensive.
0:12:22 > 0:12:25So, we're going to be using a smoke gun to infuse the smoke.
0:12:25 > 0:12:27- OK, you've got your cocktail mix here?- Got my cocktail mix.
0:12:27 > 0:12:30And we're going to somehow get the smoke in there.
0:12:34 > 0:12:36Simple as that.
0:12:36 > 0:12:38Smoke it up, Zoe.
0:12:38 > 0:12:42- What have they burned? - Oh, bless you. What did you burn?
0:12:42 > 0:12:45LAUGHTER
0:12:45 > 0:12:47Mirna, what's happening to the bread inside the grill?
0:12:47 > 0:12:51- Oh, is it burning? - I told you to check on it.
0:12:51 > 0:12:54- Oh, crap.- Is it all right? - No, they're burnt.
0:12:54 > 0:12:59OK, I'm going to have to pick these because we can't use any more bread.
0:12:59 > 0:13:02OK, beautiful people, ten minutes to go.
0:13:02 > 0:13:03Just ten minutes.
0:13:03 > 0:13:05Ten minutes?
0:13:12 > 0:13:13I might get the guac made now, then.
0:13:14 > 0:13:18We're just going to kind of mush it all together, scrape it in.
0:13:20 > 0:13:23That's enough. That's enough. Just put it here, Lydia, and mix it.
0:13:23 > 0:13:25You're panicking. Calm down.
0:13:27 > 0:13:29My goodness! These beans are a nightmare.
0:13:31 > 0:13:33- All right, we need to hurry. - No, too much tahini.
0:13:33 > 0:13:35It's just a little drop, yeah?
0:13:39 > 0:13:43Oh, this is a big one! This one's rolling out of the ends.
0:13:43 > 0:13:46- One second.- Dad, seriously, don't put too much.
0:13:46 > 0:13:48No, no, no. This is too much, you call it?
0:13:48 > 0:13:50That's it, folks. Time's up.
0:13:56 > 0:13:58I'm really happy with that. Looks good.
0:13:58 > 0:14:00- Good, good.- Mm. Go, us. Whoo!
0:14:00 > 0:14:04- That is a real relief, isn't it? - That is a huge relief, yeah.
0:14:04 > 0:14:06- NADIYA:- With their £10 budget,
0:14:06 > 0:14:09the Ayoubis have made a traditional Syrian brunch
0:14:09 > 0:14:12with falafels, hummus, and a chickpea salad.
0:14:14 > 0:14:19First of all, I'd like to say this looks fabulous.
0:14:19 > 0:14:22- A chickpea feast. - THEY CHUCKLE
0:14:22 > 0:14:25First, the traditional breakfast dish fatteh,
0:14:25 > 0:14:28made with grilled pitta bread, chickpeas and yoghurt.
0:14:32 > 0:14:34The first bite...
0:14:37 > 0:14:39..some burnt bread comes through.
0:14:41 > 0:14:43- Who cooked the bread?- Me.
0:14:45 > 0:14:48- Was it burnt?- I think it was a little overcooked
0:14:48 > 0:14:50- than I'd like it to be. - Some pieces?- Yeah.
0:14:53 > 0:14:54Mm.
0:14:55 > 0:14:57That's what a hummus should be like.
0:14:57 > 0:15:00Light, it's got water in it,
0:15:00 > 0:15:04and it's really important, that, to make it a smooth hummus.
0:15:04 > 0:15:07All the flavours, they're really coming through there.
0:15:07 > 0:15:09Now we're going to go to your falafels.
0:15:09 > 0:15:13- One each. One each.- Oh, definitely. - I'm not going to share a falafel.
0:15:20 > 0:15:23- It's quite amazing.- Oh, thank you!
0:15:23 > 0:15:26It's moist, it's not dry,
0:15:26 > 0:15:29it's very well seasoned, with crisp on the outside.
0:15:29 > 0:15:33- Oh, thank you.- I love that kick of the parsley coming through.
0:15:33 > 0:15:36I love the crunchiness,
0:15:36 > 0:15:38and then the inside is absolutely perfect.
0:15:40 > 0:15:42- NADIYA:- To finish, a chickpea salad
0:15:42 > 0:15:46topped with parsley, olive oil and tahini.
0:15:48 > 0:15:50Mm! That...
0:15:51 > 0:15:53That, with the tahini on the top...
0:15:53 > 0:15:56- MIRNA LAUGHS - ..is perfect.
0:15:56 > 0:15:59- Ah, Mirna!- Beautiful. Beautifully seasoned.
0:15:59 > 0:16:01Really got it. You've really done it.
0:16:01 > 0:16:03Oh, thank you!
0:16:05 > 0:16:09I was expecting a melody out of chickpeas,
0:16:09 > 0:16:13but with the drama that you create, I got an opera!
0:16:13 > 0:16:16So, I'm even more happy than that.
0:16:16 > 0:16:19- Very well done.- Thank you. - Well done, guys.
0:16:21 > 0:16:24I'm very happy. Very happy.
0:16:24 > 0:16:26Oh, I'm going to cry.
0:16:27 > 0:16:30Yours was an opera. I think ours is busking.
0:16:30 > 0:16:31LAUGHTER
0:16:34 > 0:16:36The Herberts are serving a brunch burrito,
0:16:36 > 0:16:39filled with an omelette, chorizo with mushrooms,
0:16:39 > 0:16:42guacamole and refried black beans,
0:16:42 > 0:16:45all served with a smoked bloody Mary.
0:16:46 > 0:16:49I think it looks wonderful. I mean, something to grab hold of,
0:16:49 > 0:16:51and also have a drink afterwards.
0:16:56 > 0:17:00The tortilla is really velvety. Really, really nice,
0:17:00 > 0:17:04and gives a completely different sort of sensation
0:17:04 > 0:17:07than every other ingredient inside.
0:17:07 > 0:17:09The only thing that I saw you struggling with
0:17:09 > 0:17:11was the cooking of those beans.
0:17:11 > 0:17:14There's not a strong enough flavour on it.
0:17:14 > 0:17:16The other flavours surmount them all.
0:17:16 > 0:17:18They are lost in the things.
0:17:18 > 0:17:21Now, I must say, I was a little concerned about the avocado,
0:17:21 > 0:17:24but it's exactly how I like my guacamole.
0:17:24 > 0:17:29In all, I think you've got a really competent wrap.
0:17:34 > 0:17:37I don't think the smoking was...
0:17:37 > 0:17:39It didn't shine through.
0:17:39 > 0:17:42But, overall, it's a very nice drink.
0:17:42 > 0:17:46This is one of the nicest bloody Marys I've probably ever had.
0:17:46 > 0:17:49- Wow. Thank you. - And I've named it after you.
0:17:49 > 0:17:52I've named it a hot smoking bloody Rosemary.
0:17:52 > 0:17:54THEY LAUGH
0:17:54 > 0:17:56I tell you what, you're not getting this back!
0:17:56 > 0:17:59- I'm taking it away. - Thank you.- Thank you.
0:18:05 > 0:18:08Whoo!
0:18:08 > 0:18:11- LAUGHTER - You can't keep drinking!
0:18:15 > 0:18:18- NADIYA:- For their next challenge, our families are going home,
0:18:18 > 0:18:21where they'll cook their tried and tested family favourites
0:18:21 > 0:18:23for Rosemary and Giorgio.
0:18:30 > 0:18:32Their first visit is to Essex...
0:18:33 > 0:18:36..for the past 25 years, home to the Ayoubi family.
0:18:39 > 0:18:42I'm very happy the judges are coming to my house today.
0:18:42 > 0:18:46Everyone comes to our house and asks about this dish,
0:18:46 > 0:18:47especially when I make it.
0:18:47 > 0:18:50For today's challenge, family favourites,
0:18:50 > 0:18:53and just 90 minutes to cook two courses.
0:18:55 > 0:18:57Nadiya's going to see you in glitter eyeliner!
0:18:58 > 0:19:02- I mean, I look good as a drag queen. - SHE LAUGHS
0:19:02 > 0:19:06I'm definitely feeling more relaxed that it's at our home,
0:19:06 > 0:19:09cooking in our home. We're feeling more comfortable in our environment.
0:19:09 > 0:19:11We've separated the two dishes this time.
0:19:11 > 0:19:12So, Dad's in charge of the main
0:19:12 > 0:19:14and me and Lydia are in charge of the desserts.
0:19:14 > 0:19:17So, we're hopefully not going to get in each other's way.
0:19:18 > 0:19:22- Hello! - LAUGHTER
0:19:22 > 0:19:25- Hello.- Oh, my God! Hi!
0:19:25 > 0:19:27- How are you?- Good. You?
0:19:27 > 0:19:30Oh, my God! Nadiya's in the house!
0:19:30 > 0:19:34Wow! I bet you don't cook in here. I bet you dance in here, too.
0:19:34 > 0:19:36This is great. What a lovely space!
0:19:36 > 0:19:39Yeah, this is where we have our family feasts.
0:19:39 > 0:19:42And speaking of family feasts...
0:19:42 > 0:19:45- He's ready to cook now. - Ready to cook.
0:19:45 > 0:19:49You've got one hour and 30 minutes - main course, dessert.
0:19:49 > 0:19:52- Off you go.- Let's start! - Go, go, go, go.
0:19:53 > 0:19:56- Let's do this.- Dad, can you pass me a spoon, please?
0:19:56 > 0:19:59Dad Mahmoud is in charge of the main course -
0:19:59 > 0:20:03a Syrian lamb and vegetable stew served with couscous.
0:20:05 > 0:20:09First, I put the carrot and potato to boil
0:20:09 > 0:20:13because this takes more time, so you put them at the beginning.
0:20:13 > 0:20:15I put some chilli here,
0:20:15 > 0:20:18so, hopefully, it's not too hot for the judges.
0:20:20 > 0:20:24I love the idea of a lamb stew because this is a family meal.
0:20:24 > 0:20:28This is wholesome, but it's quite simple.
0:20:28 > 0:20:30The cooking must be exemplary.
0:20:30 > 0:20:32Vegetables should have a nice crunch.
0:20:32 > 0:20:35The broth must have a really beautiful sweetness
0:20:35 > 0:20:38then come through.
0:20:38 > 0:20:40Normally, Mahmoud slow cooks his lamb
0:20:40 > 0:20:42over a low heat for three hours.
0:20:42 > 0:20:46Today, he's using a pressure cooker to speed up the braising process.
0:20:46 > 0:20:48Give a little flavour to the meat.
0:20:48 > 0:20:51Cinnamon and meat - is that typically Syrian?
0:20:51 > 0:20:57Every time we boil the meat, we put onion and cinnamon here.
0:20:57 > 0:20:59Cos lots of the time, people wouldn't think...
0:20:59 > 0:21:00You wouldn't put the two together.
0:21:02 > 0:21:05I heard that you don't just cook for your family.
0:21:05 > 0:21:09I help new arrivals. New arrivals from Syria.
0:21:09 > 0:21:12- Because you've been here how many years?- 25 years.
0:21:12 > 0:21:14For me now, this is home, you know.
0:21:14 > 0:21:17- I just chose to come to this country...- Yeah, yeah.
0:21:17 > 0:21:21..but for them, they are forced after this war happened in Syria.
0:21:21 > 0:21:25So, yeah, I sometimes help them to feel like they are at home.
0:21:25 > 0:21:27And give them home cooking?
0:21:27 > 0:21:30That's what food's about, though, isn't it? It's about love.
0:21:32 > 0:21:35Mirna and Lydia are responsible for today's puddings,
0:21:35 > 0:21:37three mini Syrian desserts -
0:21:37 > 0:21:41kunafa, a shredded pastry soaked in rose syrup,
0:21:41 > 0:21:45halawet el jibn, a sweet cheese pastry,
0:21:45 > 0:21:49and jazarieh, a caramelised carrot ball rolled in pistachios.
0:21:50 > 0:21:52Is that a satisfying feeling, Lydia?
0:21:52 > 0:21:54Cos I actually feel like putting my hands in there, as well.
0:21:54 > 0:21:57It literally feels amazing. It's so therapeutic.
0:21:57 > 0:22:00Lydia is mixing mascarpone and mozzarella,
0:22:00 > 0:22:02which will be used to fill both of the pastries.
0:22:02 > 0:22:05Honestly, if my kids were here, I'd get them to do that,
0:22:05 > 0:22:08- but I don't know if I could eat it afterwards.- Oh, no!
0:22:08 > 0:22:10I get that. I get that. I never let my little brother do this...
0:22:10 > 0:22:12- No, no.- ..purely because I don't want to eat it.
0:22:12 > 0:22:15Never know where their hands have been.
0:22:15 > 0:22:17This mixture is the perfect substitute
0:22:17 > 0:22:20for the traditional Arabic cheese normally used in these desserts.
0:22:22 > 0:22:26- Is this all right? - Where's the rest of the mozzarella?
0:22:26 > 0:22:28In here.
0:22:28 > 0:22:30No!
0:22:30 > 0:22:32Lydia has used all the mozzarella,
0:22:32 > 0:22:35but Mirna needs more to make a cheesy pastry.
0:22:36 > 0:22:38When you said you wanted half of the mozzarella,
0:22:38 > 0:22:40I thought you meant half of the mixture.
0:22:40 > 0:22:43- You weren't clear. - All right, girls, just get over it
0:22:43 > 0:22:45and do something else.
0:22:46 > 0:22:50Mum, can you run out and get us some mozzarella, please?
0:22:50 > 0:22:52Lydia's used all of them in the wrong dish.
0:22:52 > 0:22:54She's mixed it all with the mascarpone.
0:22:56 > 0:22:59- Just five balls of mozzarella. - Five balls of mozzarella, Mum.
0:23:02 > 0:23:05- How's it going?- Yeah, it's going OK.
0:23:05 > 0:23:08- Is Mirna always that scary? - Yes, always.
0:23:08 > 0:23:10Cos even I was a little bit afraid.
0:23:11 > 0:23:14She does get quite terrifying, but you need to get used to it.
0:23:14 > 0:23:16I love that you've developed a thick skin.
0:23:16 > 0:23:18I have to, in this family!
0:23:20 > 0:23:22Lydia's next job is to prepare the carrots
0:23:22 > 0:23:24for one of the bite-sized puddings.
0:23:24 > 0:23:27She said five carrots. I'm doing five carrots.
0:23:27 > 0:23:29- One, two, three, four, five carrots. - Five carrots.
0:23:29 > 0:23:33- Mirna, she's doing five carrots! - OK.- OK?- OK.- OK.
0:23:35 > 0:23:39So, the most important thing on this dessert
0:23:39 > 0:23:41is to get the texture absolutely perfect,
0:23:41 > 0:23:43to cook it to perfection.
0:23:47 > 0:23:49- How's that looking, Lyd? - It's not that soft yet.
0:23:49 > 0:23:50Why is it taking so long?
0:23:52 > 0:23:54Mum?
0:23:54 > 0:23:57- Oh, thank you. Two?! - No, I've got more.- Oh.
0:23:59 > 0:24:02Mum's emergency mozzarella is for the cheesy pastry
0:24:02 > 0:24:03in one of the puddings.
0:24:03 > 0:24:07- So, more cheese?- More cheese. - It really is a cheese fest.
0:24:07 > 0:24:10You bought cheese. You're making cheese.
0:24:10 > 0:24:12Do you have a cow out there, as well?
0:24:12 > 0:24:14Off you go.
0:24:14 > 0:24:16So, you've got to roll it while it's hot?
0:24:16 > 0:24:18Yeah, so it doesn't stick to the rolling pin.
0:24:18 > 0:24:21Otherwise, it just won't roll out, cos it's cheese.
0:24:21 > 0:24:24Not only is it made from mozzarella,
0:24:24 > 0:24:28it's also filled with Lydia's mozzarella and mascarpone mix.
0:24:28 > 0:24:31I actually learned making desserts when I got married,
0:24:31 > 0:24:33cos my husband loves Arabic desserts.
0:24:33 > 0:24:36And he loves having the sweet, syrupy, Syrian desserts.
0:24:36 > 0:24:39- He likes the really sweet dessert. - Yeah.- Not too different from me.
0:24:39 > 0:24:41That's exactly why I learned to bake -
0:24:41 > 0:24:43because my husband eats way too much cake.
0:24:43 > 0:24:46- This is done.- Oh, is that done?
0:24:46 > 0:24:48- Has Mum saved the day? - Yeah, definitely.
0:24:48 > 0:24:50- And Lydia ruined it.- That's so mean.
0:24:50 > 0:24:54That's so mean! You tell it like it is. I like you.
0:24:56 > 0:25:00Guys, I don't mean to alarm you, but the judges are on their way.
0:25:00 > 0:25:02- Oh!- Oh, my God!
0:25:02 > 0:25:05The final dessert is a shredded pastry,
0:25:05 > 0:25:07also stuffed with cheese.
0:25:07 > 0:25:10- OK, Lydia... - I'm going to check the meat.
0:25:10 > 0:25:13Let's hope it's ready now. Let's see.
0:25:15 > 0:25:18Ooh! That's nice.
0:25:19 > 0:25:22Mm! I love it. So...
0:25:23 > 0:25:28..I use the meat water just to keep the flavour.
0:25:28 > 0:25:31- Crap! Oh, my God! - What, you burned it?
0:25:32 > 0:25:35For the second time in as many challenges,
0:25:35 > 0:25:37Mirna's taken her eye off the oven.
0:25:37 > 0:25:39What's happened to them?
0:25:39 > 0:25:41I don't think I've topped them up enough,
0:25:41 > 0:25:44so I think the cheese has risen to the top.
0:25:46 > 0:25:48I'm slightly worried.
0:25:48 > 0:25:51And to top it off, the carrots STILL aren't soft enough
0:25:51 > 0:25:54to be mashed for the carrot balls.
0:25:54 > 0:25:56Dad, big, strong hands.
0:25:56 > 0:25:59- Strong hands, yeah? - Just like this, yeah?- Yeah.
0:26:01 > 0:26:05- Deep breaths. Come on. - Dad, I'm really nervous.
0:26:05 > 0:26:06Calm down.
0:26:10 > 0:26:13- Time's up. Time's up!- Yes!
0:26:14 > 0:26:16- All worked out.- You did it.
0:26:16 > 0:26:18It's too much stress - three people in the kitchen, you know.
0:26:18 > 0:26:21- Oh, my God. I don't believe it. - But you did it.- Yes.
0:26:21 > 0:26:23- It's here. It's ready. - I'm very happy.
0:26:26 > 0:26:29For their family favourites main course,
0:26:29 > 0:26:33Mahmoud's hearty lamb stew with braised vegetables and couscous.
0:26:43 > 0:26:47The stew is beautifully cooked.
0:26:48 > 0:26:51The spices are beginning to come through.
0:26:51 > 0:26:54The flavour, it works.
0:26:54 > 0:26:57It is like an Irish stew, but with spice.
0:26:57 > 0:27:00My Irish stew might change now.
0:27:00 > 0:27:02THEY LAUGH
0:27:02 > 0:27:06All the other vegetables seem to be not only cooked very well,
0:27:06 > 0:27:10but also they have kept their colour.
0:27:10 > 0:27:13Overall, I think it's a fantastic dish.
0:27:13 > 0:27:15- Thank you.- Well done, Dad. - Well done.
0:27:17 > 0:27:19Now for the puddings.
0:27:19 > 0:27:22First, jazarieh - a caramelised carrot ball
0:27:22 > 0:27:24dipped in ground pistachios.
0:27:33 > 0:27:35Not that pleasant, the carrots.
0:27:36 > 0:27:38A bit slimy in the mouth.
0:27:40 > 0:27:44It's lumpy, watery carrot. It is a bit of a disappointment.
0:27:45 > 0:27:47Next, halawet el jibn -
0:27:47 > 0:27:50a sweet cheese roll wrapped in mozzarella pastry.
0:27:54 > 0:27:57The consistency is a bit disappointing.
0:27:57 > 0:28:00It falls apart and is a little bit soft.
0:28:02 > 0:28:04To finish, kunafa -
0:28:04 > 0:28:08a baked, shredded pastry filled with mozzarella and mascarpone.
0:28:13 > 0:28:18That's a perfect consistency. That's what I wanted.
0:28:18 > 0:28:21It's beautiful. It's got a very nice taste.
0:28:21 > 0:28:24- What do you think? - I actually love that.
0:28:24 > 0:28:27This whole thing is really interesting.
0:28:29 > 0:28:32- Thank you for having us in your home.- You're welcome.
0:28:32 > 0:28:35- It's been fabulous. - Thank you very much. - Thank you very much. A real treat.
0:28:36 > 0:28:39There was a slight kind of sense of panic,
0:28:39 > 0:28:40and I was so surprised.
0:28:40 > 0:28:43I've chosen some difficult desserts for today.
0:28:43 > 0:28:45Maybe I shouldn't have chosen all three of them.
0:28:45 > 0:28:48Well done. You sweated under pressure, but you did it!
0:28:48 > 0:28:51- Yeah, we sweated. - You got through it.- Thank you.
0:28:55 > 0:28:57ZOE: The next stop for Rosemary and Giorgio
0:28:57 > 0:28:59is the Cotswold town of Nailsworth.
0:28:59 > 0:29:01They'll be visiting the Herbert family.
0:29:03 > 0:29:05Today, brothers Archie and Charlie
0:29:05 > 0:29:09are joining sister-in-law Anna at her home.
0:29:09 > 0:29:11Cooking for Rosemary and Giorgio
0:29:11 > 0:29:13is going to feel a bit different to normal.
0:29:13 > 0:29:15We've chosen my kitchen in a very practical sense -
0:29:15 > 0:29:17it's a good size, it's where we cook.
0:29:17 > 0:29:20We often do end up here when we're having family get-togethers, which is really nice.
0:29:20 > 0:29:23A firelighter is not going to reach under there, Charlie.
0:29:23 > 0:29:25If you put it underneath and you put that on top of it...
0:29:25 > 0:29:27That is not going to work.
0:29:27 > 0:29:30If this cocks up, on your head be it.
0:29:31 > 0:29:34Aha! You can tell we're in the countryside.
0:29:34 > 0:29:36Look at all the wellies. Look at those! Cute.
0:29:38 > 0:29:43- Hi!- Hi!- Oh, my goodness. Wow! Look at that view.
0:29:43 > 0:29:46That is fabulous to wake up to. SHE GASPS
0:29:46 > 0:29:50- Can I have a look around? - Yeah, come on. Let's go downstairs. - You stay there. You rest up.
0:29:50 > 0:29:53Oh, you're coming with us? Come on, then.
0:29:53 > 0:29:57You're so lucky to live in a place like this. It's amazing.
0:29:57 > 0:29:59- Good parties here, I imagine.- Yeah.
0:29:59 > 0:30:01So, Anna, if you have a family get-together,
0:30:01 > 0:30:04I mean, how many people are you cooking for?
0:30:04 > 0:30:06I think we're running at about 26 at the moment,
0:30:06 > 0:30:09- so it's pretty much a feast. - That's a seriously massive table!
0:30:09 > 0:30:12Is there anyone in the Herbert family who cannot cook?
0:30:12 > 0:30:15- Charlie? - THEY LAUGH
0:30:15 > 0:30:17- So, come on. Let's get cracking. Get in there.- Great. Let's do it.
0:30:21 > 0:30:23As you know, family favourites.
0:30:23 > 0:30:27Main course and a dessert in 90 minutes.
0:30:29 > 0:30:31- Good luck!- Thank you.
0:30:31 > 0:30:35I'm just going to go light the fire outside.
0:30:38 > 0:30:40Happy days.
0:30:40 > 0:30:42Archie's in charge of today's centrepiece -
0:30:42 > 0:30:44a barbecued hanger steak.
0:30:44 > 0:30:47It'll be served with a pepper and caper salsa.
0:30:47 > 0:30:50On the side, charred cauliflower,
0:30:50 > 0:30:53cauliflower puree and roasted grapes.
0:30:53 > 0:30:57These home cooks are particularly ambitious.
0:30:57 > 0:31:01But, you know, being too ambitious can go all wrong.
0:31:01 > 0:31:03Sometimes, it's better to keep it simple.
0:31:03 > 0:31:06Tell me all about this steak, and why you've chosen this cut.
0:31:06 > 0:31:09So, hanger steak comes from this part of the cow there.
0:31:09 > 0:31:12- OK.- Up the...rib cage, I guess.
0:31:12 > 0:31:15It's a really cheap bit of meat, so that's why it's kind of good for us,
0:31:15 > 0:31:20cos we can feed a big family with steak for not too much cost.
0:31:20 > 0:31:22I really admire the fact
0:31:22 > 0:31:25that they choose quite a cheap cut of meat.
0:31:25 > 0:31:28It's a very, very difficult piece of meat to cook,
0:31:28 > 0:31:29especially on the grill.
0:31:29 > 0:31:34If you overcook it, it can become like the sole of your shoes.
0:31:34 > 0:31:35If you undercook it, it's unchewable.
0:31:35 > 0:31:38What are we looking for here?
0:31:38 > 0:31:41So, it's got to be rare and you have to cut it in a certain way.
0:31:41 > 0:31:42It's not rare. It doesn't need to be rare.
0:31:42 > 0:31:44It needs to be medium to medium-rare.
0:31:44 > 0:31:47Correction, yes? Scrub that previous answer.
0:31:47 > 0:31:49Cos it's really grainy,
0:31:49 > 0:31:51if it goes too overdone, it goes really chewy.
0:31:51 > 0:31:53You'll be keeping a very close eye on that.
0:31:53 > 0:31:55- We're going to go medium-rare. - OK, medium-rare.
0:31:55 > 0:31:57Which cauliflower did you want to use?
0:31:57 > 0:31:59- I think this one.- I think that one.
0:31:59 > 0:32:01OK. Yeah, yeah, go for it.
0:32:01 > 0:32:04Brother Charlie's addition to the main course
0:32:04 > 0:32:07is a dish he's created using a favourite childhood spread.
0:32:07 > 0:32:11Cauliflower in Marmite. That sounds crazy. I love it.
0:32:11 > 0:32:13Charlie, what are you doing with your cauliflower there?
0:32:13 > 0:32:16I'm charring them just to give a bit of flavour.
0:32:16 > 0:32:20The charred cauliflower is then cooked in butter and yeast extract.
0:32:20 > 0:32:24They've got one ingredient in there which I'm not looking forward to.
0:32:24 > 0:32:27If they overdo the Marmite, that could be a problem.
0:32:27 > 0:32:30But they're doing salsa, as well.
0:32:30 > 0:32:33The combination doesn't seem to work together.
0:32:36 > 0:32:39You just start chopping that and I'll do this for you.
0:32:39 > 0:32:42The salsa is made with chargrilled peppers,
0:32:42 > 0:32:45chillies, capers and parsley.
0:32:45 > 0:32:47- Did you put all that chilli in? - Yeah.
0:32:49 > 0:32:51What did you pour on the top of the salsa there?
0:32:51 > 0:32:54Olive oil and sherry vinegar. We've also put...
0:32:54 > 0:32:57Don't tell Archie, but I put a bit of the caper juice in there
0:32:57 > 0:32:58cos I quite like it. He's the youngest,
0:32:58 > 0:33:00so he's used to getting his own way.
0:33:00 > 0:33:02We grew up without TVs.
0:33:02 > 0:33:04All of a sudden, we all went off to university,
0:33:04 > 0:33:06got married, moved away, etc,
0:33:06 > 0:33:08and Archie was the only one who managed to get my parents
0:33:08 > 0:33:10to buy Sky TV, so there you go.
0:33:10 > 0:33:14- That's the baby of the family for you.- It's the baby of the family.
0:33:16 > 0:33:21For pudding, Anna's making an upside-down cheesecake,
0:33:21 > 0:33:23topped with salted caramel popcorn,
0:33:23 > 0:33:27blackberry curd and a ginger biscuit.
0:33:27 > 0:33:31So, the cheesecake - there's a lot of different flavour
0:33:31 > 0:33:33coming together on this dessert.
0:33:33 > 0:33:37The little bit of popcorn in there - I can't wait to taste it.
0:33:37 > 0:33:40Come for a little nosy, Anna. What are you doing?
0:33:40 > 0:33:42I'm just making a bit of a cheesecake mix.
0:33:42 > 0:33:44Just trying to get it smooth and then I'll add in some lemon to it.
0:33:44 > 0:33:47So, it's mascarpone, yoghurt and cream so far.
0:33:47 > 0:33:50Not loads of sugar cos we were a bit worried about the pudding
0:33:50 > 0:33:52being really, really super sweet.
0:33:52 > 0:33:55Instead of a traditional cheesecake base,
0:33:55 > 0:33:57Anna's making her own ginger biscuits.
0:33:57 > 0:34:01No, no, I'm going to risk putting these in the fridge, which I haven't done before,
0:34:01 > 0:34:03but I reckon it'll stop them spreading too much.
0:34:03 > 0:34:05- Good time to try something new, Anna.- Half an hour to go.
0:34:05 > 0:34:09- That's all the time there is. - Let's turn that on.
0:34:09 > 0:34:12- That's a fancy button.- Yeah! - Look at that. All the fancy knobs.
0:34:12 > 0:34:15The only problem with it is I keep standing against it and turning it down.
0:34:15 > 0:34:19Charlie's in charge of the salted caramel popcorn topping
0:34:19 > 0:34:21for the upside-down cheesecake.
0:34:21 > 0:34:24This is vanilla sea salt.
0:34:24 > 0:34:27You always bring great little tricks to your recipes.
0:34:28 > 0:34:30- Ooh!- It's good, hey?
0:34:30 > 0:34:32- And also... - Quite a confusing flavour.
0:34:32 > 0:34:34- Yeah.- Mm, sweet, but salt. I like it.
0:34:36 > 0:34:37So, Charlie, what did your mum and dad say
0:34:37 > 0:34:39when you were going to be a chiropractor?
0:34:39 > 0:34:41Well, the good thing is that they've got six kids,
0:34:41 > 0:34:44so they didn't need all of them to go into the family business.
0:34:44 > 0:34:46I wanted to do something with the human body.
0:34:46 > 0:34:47Instead of kneading dough, I knead people!
0:34:47 > 0:34:52- So, erm...- And people need you! - Yeah, yeah. Exactly. Exactly.
0:34:54 > 0:34:56Steaks are on, baby. Got the temperature pretty hot.
0:34:56 > 0:34:58When I had it down, it was saying about 200,
0:34:58 > 0:34:59so it's nice and hot in there.
0:34:59 > 0:35:02Make sure they're nice and medium-rare.
0:35:08 > 0:35:11- That's rare. - Yeah, go get it back on!
0:35:11 > 0:35:13- Back on, Arch.- Archie!
0:35:14 > 0:35:15Ah!
0:35:16 > 0:35:20Eight minutes left. The judges are on their way.
0:35:20 > 0:35:22All needs to be on the plates, ready.
0:35:22 > 0:35:25- How is it looking, Charles? - Don't know.
0:35:25 > 0:35:28- Tastes pretty banging, I think. - Nice!- Nice?
0:35:28 > 0:35:31I'll just check my biscuits are OK.
0:35:31 > 0:35:32See?
0:35:32 > 0:35:35We don't want to overcook it. It's better to be safe than sorry.
0:35:35 > 0:35:37Where's your puree?
0:35:37 > 0:35:40- Sorry.- It's all go.
0:35:40 > 0:35:42So, I'm just putting the curd on top.
0:35:42 > 0:35:45I might cut the steak.
0:35:45 > 0:35:47Not too chunky, I don't reckon.
0:35:47 > 0:35:49Come on!
0:35:56 > 0:35:57Good work, Herberts.
0:36:07 > 0:36:10First on the Herberts' family favourites meal,
0:36:10 > 0:36:12Archie's barbecued hanger steak,
0:36:12 > 0:36:15served with a red pepper and caper salsa,
0:36:15 > 0:36:17and Charlie's Marmite cauliflower.
0:36:25 > 0:36:27To go for a cheap cut of meat, that takes courage.
0:36:27 > 0:36:29But who cooked it?
0:36:34 > 0:36:36You cooked it very, very well.
0:36:36 > 0:36:37Yay!
0:36:37 > 0:36:40That's very, very good.
0:36:40 > 0:36:41On the other hand,
0:36:41 > 0:36:45there is something that doesn't bring it together for me, as a dish.
0:36:45 > 0:36:47Maybe it's a bit too clever.
0:36:48 > 0:36:53I think the beef is superb. It's beautifully cooked.
0:36:53 > 0:36:58But the strength of the salsa overtook the cauliflower.
0:36:58 > 0:37:01The Marmite flavour disappears completely. It does nothing.
0:37:03 > 0:37:07Now for pudding - Anna's upside-down cheesecake
0:37:07 > 0:37:10with blackberry curd, a ginger biscuit
0:37:10 > 0:37:12and vanilla salted caramel popcorn.
0:37:18 > 0:37:22First of all, I think your ginger biscuit is delicious.
0:37:23 > 0:37:25It's not a tuile. It's not a...
0:37:25 > 0:37:28It's a biscuit, and I like that.
0:37:28 > 0:37:32And, also, you have these lovely, delightful little popcorns.
0:37:32 > 0:37:33It sweetens it.
0:37:35 > 0:37:39But also, it's really well-balanced.
0:37:39 > 0:37:44It's a very modern idea, as well, to serve a cheesecake in this way.
0:37:44 > 0:37:48I think you smashed it. I really think so.
0:37:48 > 0:37:50Thank you so much.
0:37:53 > 0:37:55You did it! You've done it. And relax.
0:37:55 > 0:37:57How was that for all of you?
0:37:57 > 0:37:59That represented our family, and I think, actually,
0:37:59 > 0:38:01the type of dish it was really...
0:38:01 > 0:38:02That's what the whole challenge was about.
0:38:02 > 0:38:05But we can definitely improve going into the next round.
0:38:05 > 0:38:07I really enjoyed watching you guys cook together today.
0:38:07 > 0:38:11- Brilliant. Loved it.- We loved having you.- Can I have a dessert? - Yeah!- There's one left.
0:38:21 > 0:38:24- NADIYA:- Our two families are back in our kitchen.
0:38:25 > 0:38:30Today, the Herberts and Ayoubis take on their third and final challenge,
0:38:30 > 0:38:33after which, the judges will decide
0:38:33 > 0:38:37who to send home and who to put through to the semifinals.
0:38:37 > 0:38:41Our kind of feedback so far is that we have been being a bit clever.
0:38:41 > 0:38:43- Yeah.- I'm a bit worried we're still...
0:38:43 > 0:38:47- So, we decided to be clever. - THEY LAUGH
0:38:47 > 0:38:48Let's go do some cooking.
0:38:48 > 0:38:50The Herberts, they're very passionate cooks
0:38:50 > 0:38:51and they take a lot of risks
0:38:51 > 0:38:53with the combination of flavour that they use.
0:38:53 > 0:38:57It doesn't pay off all the time, so I hope, today,
0:38:57 > 0:38:59they're going to make all these ingredients
0:38:59 > 0:39:00sing together on these dishes.
0:39:00 > 0:39:03The Herberts, they love cooking as a family.
0:39:03 > 0:39:05They're very creative.
0:39:05 > 0:39:07Burritos were wonderful in the first challenge.
0:39:07 > 0:39:09The dessert was wonderful in the second challenge.
0:39:09 > 0:39:13But the main course - the flavours just did not work at all.
0:39:13 > 0:39:15Now, they must get it right today.
0:39:16 > 0:39:19- How many times have we practised? - Oh, loads!
0:39:19 > 0:39:22I think the judges will really like this meal.
0:39:22 > 0:39:24Yeah, it's something completely different.
0:39:24 > 0:39:25Nothing that they've tried before,
0:39:25 > 0:39:28so we're going to knock it out of the park.
0:39:28 > 0:39:30- Come on. Let's do this, guys. - Come on.- Let's go.
0:39:30 > 0:39:33The Ayoubis, they produce some delicious food,
0:39:33 > 0:39:35steeped in culture, steeped in history.
0:39:35 > 0:39:37It sort of reminds me a little bit of my cooking.
0:39:37 > 0:39:40It's an abundance, like an everyday feast.
0:39:40 > 0:39:42But they did not get those desserts right in the last one,
0:39:42 > 0:39:46and if they don't get it right now, they're going to be in trouble.
0:39:46 > 0:39:49Obviously, I will never forget what they produced
0:39:49 > 0:39:50with that bag of chickpeas.
0:39:50 > 0:39:53That was incredible, packed with flavour,
0:39:53 > 0:39:57with all their understanding of that part of the world's cuisine.
0:39:57 > 0:39:59They do a little bit too much all the time,
0:39:59 > 0:40:02so let's hope they listen to us, and this time,
0:40:02 > 0:40:05concentrate on something a little bit more punchy.
0:40:07 > 0:40:09Welcome back to the barn.
0:40:09 > 0:40:13Brace yourselves for the clash of the pans.
0:40:13 > 0:40:16Yes, it's the third and final challenge
0:40:16 > 0:40:18to decide who goes through to the semifinals,
0:40:18 > 0:40:21and, sadly, who goes home.
0:40:21 > 0:40:25The challenge this time is to impress the neighbours.
0:40:25 > 0:40:30Rosemary and Giorgio would like you to cook a two-course meal
0:40:30 > 0:40:32that will have your neighbours queueing round the block
0:40:32 > 0:40:35for an invite to one of your dinner parties.
0:40:35 > 0:40:38You have two hours and 15 minutes,
0:40:38 > 0:40:40so start cooking and start showing off!
0:40:43 > 0:40:45What else do you need to mix with the roast, Dad?
0:40:45 > 0:40:49- Um, the mincemeat.- Mincemeat. That's in the fridge. - Is it in the fridge?- Yeah.
0:40:51 > 0:40:53- You got the fennel? - Oh, yeah. Sorry, do you need it?
0:40:53 > 0:40:55- No, no, it's fine.- I need it, too.
0:40:55 > 0:40:59This challenge is about impressing your neighbours,
0:40:59 > 0:41:02but in reality, they have to impress me and Rosemary.
0:41:02 > 0:41:04It's dinner-party food.
0:41:04 > 0:41:09What they need to do is wow us with something special.
0:41:09 > 0:41:11- Challenge three - pressure is on. - I know.
0:41:11 > 0:41:14The thing is, after challenge two, it's kind of level pegging.
0:41:14 > 0:41:18So, today, who knows who's going home?
0:41:18 > 0:41:20You can see the fear in their faces.
0:41:20 > 0:41:23This is their moment to give the judges everything they've got.
0:41:25 > 0:41:28If you want to impress your guests or people you've got round,
0:41:28 > 0:41:30or family round, this is the dish to impress them with.
0:41:31 > 0:41:33In this final challenge,
0:41:33 > 0:41:36the families must produce a starter and a main course,
0:41:36 > 0:41:39and as usual, will be judged on their presentation
0:41:39 > 0:41:41and flavour combinations.
0:41:42 > 0:41:46For their starter, the Ayoubis are serving a Syrian mezze,
0:41:46 > 0:41:48a courgette dip known as moutabal,
0:41:48 > 0:41:51a red pepper dip called muhammara,
0:41:51 > 0:41:54and a smoky aubergine dip, baba ganoush,
0:41:54 > 0:41:57along with a salad called fattoush.
0:41:57 > 0:42:01Their main course is stuffed vegetables, or mahshi -
0:42:01 > 0:42:03courgettes, aubergines and peppers
0:42:03 > 0:42:07stuffed with rice and minced lamb, with lamb chops.
0:42:09 > 0:42:12So, Mirna, what's going to make this dish impressive for the neighbours?
0:42:12 > 0:42:15We've taken everyday vegetables we'd find in the market
0:42:15 > 0:42:17- and we're making them into a massive feast...- Yeah.
0:42:17 > 0:42:20..which, hopefully, will really impress the judges.
0:42:20 > 0:42:23- You're just going to feed them! - Yeah!
0:42:23 > 0:42:26I love that. What is that little device that you've got there?
0:42:26 > 0:42:28- This is a vegetable corer. - You can't go all the way through.
0:42:28 > 0:42:32- You just have to core the inside. - Yeah.- Wow!
0:42:32 > 0:42:34I'm going to give that a go later.
0:42:34 > 0:42:37- We don't have enough courgette. - All right!
0:42:38 > 0:42:42As a main dish, the Ayoubi are cooking some stuffed vegetables.
0:42:42 > 0:42:48It doesn't strike me as a greatly ambitious dish, this one,
0:42:48 > 0:42:51but with them, after the symphony of chickpeas,
0:42:51 > 0:42:54I mean, you know, we can expect anything from these guys.
0:42:55 > 0:42:58I like the face he pulls when he does it.
0:42:58 > 0:43:00He's so naughty!
0:43:05 > 0:43:07Tell us what you're doing.
0:43:07 > 0:43:10Actually, I'm doing, like, a stuffed vegetable.
0:43:10 > 0:43:14I stuff it with the rice and mincemeat - lamb mincemeat.
0:43:14 > 0:43:17What's this thing you were shaking just now?
0:43:17 > 0:43:20- We were watching. - Just to separate the rice inside.
0:43:21 > 0:43:23That's a really good idea, though, isn't it?
0:43:23 > 0:43:25It's a technique I learned from my mum.
0:43:25 > 0:43:28She put her finger like this, and...
0:43:28 > 0:43:30Let the rice go down, you know.
0:43:30 > 0:43:33- So, it's a one-pot dish? - Yeah. Yeah, yeah.- OK.
0:43:33 > 0:43:36- All of it goes in here now. - OK.- Everything.
0:43:36 > 0:43:39So, last time, you did a one-pot dish, as well.
0:43:39 > 0:43:42- Yeah!- You only have one pot at home, do you?
0:43:42 > 0:43:44THEY LAUGH
0:43:44 > 0:43:47Get that duck trimmed, Charles.
0:43:47 > 0:43:52- I've gone and done two now. - Done two?- Yeah.- Steady on.
0:43:52 > 0:43:53Feels good being back here.
0:43:53 > 0:43:56Hopefully, we'll smash our cooking and then...
0:43:57 > 0:43:58..on to the next round.
0:43:58 > 0:44:02ZOE: To start, the Herberts will serve potted brown shrimp
0:44:02 > 0:44:07with beetroot and fennel soda bread and a fennel salad on the side.
0:44:07 > 0:44:12For their main course, roasted duck in a Chinese five spice marinade,
0:44:12 > 0:44:15served with plums, a savoury celeriac waffle,
0:44:15 > 0:44:17and purple sprouting broccoli.
0:44:18 > 0:44:19I'm worried about the Herberts.
0:44:19 > 0:44:22It seems they cooked a lot with their brain.
0:44:22 > 0:44:23They're young, they're ambitious,
0:44:23 > 0:44:26and, you know, they put together a lot of flavours.
0:44:26 > 0:44:30So, sometimes, too much is too much.
0:44:30 > 0:44:34That does look very impressive. What are you doing to that duck leg?
0:44:34 > 0:44:36We've gone all out in making sure this dish looks
0:44:36 > 0:44:38as best as we can possibly get it.
0:44:38 > 0:44:40If you cut the meat off the actual leggy bit -
0:44:40 > 0:44:42so it's where the knuckle is - it's all sinew.
0:44:42 > 0:44:45It's not very nice. You don't normally eat it. That's what you call a French trim.
0:44:47 > 0:44:50- Don't ask for the Brazilian trim. - Oh!
0:44:50 > 0:44:53What's the trickiest process today? Who's got the trickiest job?
0:44:53 > 0:44:55Archie's got to get the duck right and the sauce.
0:44:55 > 0:44:57That's a huge one cos that's the main component.
0:44:58 > 0:45:00This is great - duck with plums.
0:45:00 > 0:45:03Duck! Delicious! Well, I hope they've seasoned it properly.
0:45:03 > 0:45:05I hope they cook it properly.
0:45:05 > 0:45:08So, I'm making a marinade, so it's kind of like a Chinese,
0:45:08 > 0:45:11oriental kind of five spice for our duck
0:45:11 > 0:45:13that's going to go in the oven.
0:45:13 > 0:45:16So, we're going to marinate the bottom and then salt the top,
0:45:16 > 0:45:18cos we want a really crispy skin on top of the duck.
0:45:18 > 0:45:22Just going to give it a quick toss in here,
0:45:22 > 0:45:24and then go from there.
0:45:25 > 0:45:29Families, you've already had half an hour.
0:45:29 > 0:45:31We need to put the lamb chops on the hob
0:45:31 > 0:45:33because they need time to cook, yeah?
0:45:33 > 0:45:36The lamb chops and the stuffed vegetables
0:45:36 > 0:45:40are covered in a tomato broth and left to simmer for an hour.
0:45:40 > 0:45:44- And do you have any space for this?- No.
0:45:45 > 0:45:48ZOE: With the boys overseeing the main course,
0:45:48 > 0:45:50Anna's responsible for the Herberts' starter -
0:45:50 > 0:45:53potted shrimp with beetroot soda bread.
0:45:53 > 0:45:56So, I'm just milling the spelt grain,
0:45:56 > 0:45:57just for the soda bread.
0:45:57 > 0:45:59So, it's great to use the wholegrain.
0:45:59 > 0:46:01You get much more goodness in it if you use the wholegrain.
0:46:01 > 0:46:04The bran and the wheat germ's in there, so that's really great.
0:46:04 > 0:46:07It gives it more flavour and it's really fresh.
0:46:07 > 0:46:09Soda bread is a quick bread.
0:46:09 > 0:46:11If it's right, it's delicious.
0:46:11 > 0:46:15If it's wrong, it can be a solid mound. It can be too heavy.
0:46:15 > 0:46:18I've tried and tested this recipe, so, hopefully, it's OK.
0:46:24 > 0:46:28- What are you doing?- So, everyone's got a little job to do.
0:46:28 > 0:46:31- I am getting started on some of the dips that we're doing.- Mm-hm.
0:46:31 > 0:46:32It's a red pepper dip.
0:46:32 > 0:46:34It's going to be a little bit spicy. Not too spicy.
0:46:34 > 0:46:36I like dips like that,
0:46:36 > 0:46:42and I think it's a really family way to eat and share a starter.
0:46:42 > 0:46:45It strikes me as not so ambitious.
0:46:45 > 0:46:48We've got three dips - we've got the aubergine dip,
0:46:48 > 0:46:50we've got the red pepper dip, we've got the courgette dip.
0:46:50 > 0:46:54Why are we having two dishes with exactly the same vegetables?
0:46:54 > 0:46:57Are they trying to show us that they can cook different ways?
0:46:57 > 0:46:59But it's not challenging enough.
0:46:59 > 0:47:03Ooh, garlic. I love garlic. I love to eat it.
0:47:04 > 0:47:08Dad, I think there's a bit too much garlic in there!
0:47:08 > 0:47:11Using the insides of the cored courgettes,
0:47:11 > 0:47:13Mahmoud is making a dip.
0:47:13 > 0:47:17- Lyds?- Yes, love? - Dad's doing a smiley face.
0:47:21 > 0:47:22Oh, my God!
0:47:22 > 0:47:24He's done a smiley face.
0:47:27 > 0:47:29- You know we get judged on presentation?- Yeah.
0:47:33 > 0:47:36Mirna, why are you doing this to me?
0:47:36 > 0:47:39- Cos we're going to get judged on presentation, Dad.- Oh!
0:47:39 > 0:47:42Why have you decided to take the smiley face off?
0:47:42 > 0:47:43- Because it doesn't go.- OK.
0:47:43 > 0:47:45If we were making fish fingers and chips, maybe.
0:47:45 > 0:47:48I was going to say, are your neighbours six-year-olds?
0:47:48 > 0:47:51- Cos if they are, that smiley face would have worked.- Oh, my God.
0:47:52 > 0:47:54Do some work, Archie. Come on.
0:47:54 > 0:47:57Archie, please can you grate the celeriac? Cos we just want to get ahead.
0:47:57 > 0:48:00You might be ahead, but everything needs to be ahead.
0:48:00 > 0:48:01ZOE: Anna's next task for the starter
0:48:01 > 0:48:03is preparing the potted shrimp.
0:48:03 > 0:48:06She adds butter and seasoning, and leaves to set...
0:48:06 > 0:48:08- Fridge, please. - Yeah, yeah. Sorry, Anna.
0:48:08 > 0:48:11..while Archie needs to grate enough celeriac
0:48:11 > 0:48:13so they can start on the waffles.
0:48:13 > 0:48:15Quick, quick, quick, quick!
0:48:15 > 0:48:18What's celeriac? They're using something called celeriac.
0:48:18 > 0:48:21- Guys...- Yeah?- ..what's celeriac?
0:48:21 > 0:48:23- MIRNA:- What does it taste like? - Do you want to try some?
0:48:23 > 0:48:25Well, I think it's nice.
0:48:27 > 0:48:28What's that going on?
0:48:28 > 0:48:30We're making waffles from it.
0:48:31 > 0:48:37HE SINGS IN ARABIC
0:48:37 > 0:48:40- Mahmoud, you were singing a beautiful song there.- Oh!
0:48:40 > 0:48:44It's a very old song, and I think it's a Moroccan lady,
0:48:44 > 0:48:45- she sings this song.- OK.
0:48:45 > 0:48:48So, go on, then. Give us a little burst.
0:48:48 > 0:48:50Oh, my God.
0:48:50 > 0:48:54HE SINGS IN ARABIC
0:48:58 > 0:49:01I'd ask you to teach me the words, but I'm not sure
0:49:01 > 0:49:03- I'm going to pick it up that quickly.- I wish I had time.
0:49:03 > 0:49:05Let's have a look here, shall we?
0:49:05 > 0:49:09The Herberts' duck has been in the oven for an hour and 20 minutes.
0:49:11 > 0:49:14You can see it's a little bit moist and could do with a little bit more crisping,
0:49:14 > 0:49:17so I'm going to put it up to 250, and just...
0:49:18 > 0:49:21I'm a bit worried about the cooking of the duck.
0:49:21 > 0:49:23The most important thing is the texture.
0:49:23 > 0:49:28- The skin should be really beautiful, golden.- Oh, absolutely.
0:49:30 > 0:49:33I need, actually, some parsley.
0:49:33 > 0:49:36- NADIYA:- Mirna is giving one of the dips a little twist.
0:49:36 > 0:49:39Pureed aubergines is the base of the baba ganoush, but we at home,
0:49:39 > 0:49:43we always add parsley, tomatoes, peppers and pomegranate,
0:49:43 > 0:49:45and it's very nice. It's like a little salad.
0:49:49 > 0:49:52- Do not add any more salt. That's perfect.- No, definitely not.
0:49:53 > 0:49:55Our waffles have taken a lot of practice,
0:49:55 > 0:49:57so we're hoping that they go well.
0:49:57 > 0:50:00Just trying to get some moisture out of the celeriac,
0:50:00 > 0:50:02- so they're not too sloppy. - That is gross.
0:50:02 > 0:50:05- HE RETCHES - Quite wet.
0:50:08 > 0:50:10We've got a waffle-cano!
0:50:11 > 0:50:14Families, you have 15 minutes to go.
0:50:14 > 0:50:16MAHMOUD: 15 minutes.
0:50:16 > 0:50:18No, we need to put the dressing in first.
0:50:18 > 0:50:21- The walnuts are still in the drawer over there.- Can you cut them in halves, please?
0:50:23 > 0:50:24Are you happy with it?
0:50:24 > 0:50:27It looks rustic. I kind of knew it would.
0:50:30 > 0:50:33My God. Very nice. Very good.
0:50:36 > 0:50:38Do you want to try one, Mirna?
0:50:41 > 0:50:45- Charlie, are you checking your waffle?- Yeah. - Well, how are we doing for time?
0:50:49 > 0:50:52- Oh, Mirna, fantastic! - That looks amazing.- Wow.
0:50:52 > 0:50:54Ah!
0:50:58 > 0:51:01- It's too thick.- Yeah. - We've got, like, 30 seconds.
0:51:01 > 0:51:03Just use the knife. Get the knife in it.
0:51:03 > 0:51:05Herberts, you've got ten seconds.
0:51:05 > 0:51:07- If in doubt, splat it. - Ten seconds to go!
0:51:07 > 0:51:12Four, three, two, one!
0:51:12 > 0:51:15- Stop! Stop, boy. - Stop splatting.- Stop!
0:51:15 > 0:51:19We've done it! I don't believe it.
0:51:21 > 0:51:22Well done.
0:51:23 > 0:51:25Well done.
0:51:25 > 0:51:26- Nice.- Nice.- Well done, Arch.
0:51:29 > 0:51:30For one of our families,
0:51:30 > 0:51:33this will be the final time the judges taste their food.
0:51:33 > 0:51:37For the other, a place in the semifinals awaits.
0:51:39 > 0:51:41- NADIYA:- To impress their neighbours,
0:51:41 > 0:51:45the Ayoubi family have created a colourful Syrian mezze feast.
0:51:45 > 0:51:49Your initial list of ingredients was just very normal.
0:51:49 > 0:51:50But like the other time,
0:51:50 > 0:51:53you've transformed it into something incredible.
0:51:54 > 0:51:58To start, three traditional dips - courgette and yoghurt,
0:51:58 > 0:52:02red pepper and walnut, and an aubergine baba ganoush.
0:52:09 > 0:52:14The courgette is so creamy and so delicious and herby.
0:52:14 > 0:52:16And, finally, the garlic then hits it.
0:52:16 > 0:52:18I think it's fantastic.
0:52:20 > 0:52:23This, the aubergine - well, the garlic in there!
0:52:23 > 0:52:24So different.
0:52:25 > 0:52:28These are three very different dips
0:52:28 > 0:52:33and every single one delivers on its own merit.
0:52:33 > 0:52:37To call them dip just gives them a disservice, actually.
0:52:37 > 0:52:39They're much better than a dip.
0:52:39 > 0:52:44Such simple ingredients. You always seem to shine.
0:52:44 > 0:52:45For their main course,
0:52:45 > 0:52:48vegetables stuffed with lamb and rice,
0:52:48 > 0:52:50served with lamb chops and a tomato broth.
0:52:55 > 0:52:57The cooking of the lamb, for me, was a little bit over,
0:52:57 > 0:52:59so it made it a little bit tough.
0:53:02 > 0:53:06Each of the vegetables has got its own texture,
0:53:06 > 0:53:07which was one of my worries.
0:53:07 > 0:53:10I thought, "It's the same stuff and it's going to taste all the same."
0:53:10 > 0:53:12Well, they don't.
0:53:12 > 0:53:15They are completely filled. There is no pocket of air.
0:53:15 > 0:53:18- So, your shaking, which I thought was...- It was!
0:53:18 > 0:53:21I thought it was a little bit, like, maybe a little bit too much.
0:53:21 > 0:53:23No, it's absolutely there.
0:53:23 > 0:53:25The lamb was a big disappointment.
0:53:25 > 0:53:28I thought it was going to taste better than that.
0:53:28 > 0:53:32It's very bland, which is a big shame.
0:53:32 > 0:53:35Although you've shown us some tremendous techniques,
0:53:35 > 0:53:38it doesn't quite work.
0:53:41 > 0:53:44ZOE: Now for the Herberts.
0:53:44 > 0:53:47Well, I think this looks very inviting.
0:53:47 > 0:53:50You've been trying something very difficult here.
0:53:50 > 0:53:52You know, it's a few flavours coming together.
0:53:52 > 0:53:53Let's hope it works.
0:53:55 > 0:53:57To start, potted shrimp,
0:53:57 > 0:54:01fennel salad and freshly baked beetroot soda bread.
0:54:03 > 0:54:06I really like that bread.
0:54:07 > 0:54:10I think it's seasoned nicely. It really works.
0:54:13 > 0:54:17Beautiful flavour on these shrimps. Really delicious.
0:54:17 > 0:54:20- And the bread is a knockout. - Thank you.
0:54:20 > 0:54:23Really, that touch of that fennel coming through,
0:54:23 > 0:54:25and then the fennel again on the salad -
0:54:25 > 0:54:27it really works perfectly.
0:54:28 > 0:54:33To follow, roasted five-spice duck with plums,
0:54:33 > 0:54:35served with a savoury celeriac waffle.
0:54:46 > 0:54:49- I don't know whether you know what I'm going to say.- No.
0:54:51 > 0:54:53That duck is tough.
0:54:55 > 0:54:58The waffle - it's such a shame -
0:54:58 > 0:55:01but because you didn't take that water out of it completely,
0:55:01 > 0:55:03it's soggy.
0:55:03 > 0:55:09But, in saying that, the flavour of your plums
0:55:09 > 0:55:12and the marinade on your duck, it's delicious.
0:55:12 > 0:55:14I admire the fact that you dare a bit,
0:55:14 > 0:55:16and you push the boat out a little bit.
0:55:16 > 0:55:19Unfortunately, that was the wrong way to cook the duck.
0:55:19 > 0:55:21You had two hours and 15 minutes.
0:55:21 > 0:55:24You could have cooked the duck absolutely perfectly.
0:55:26 > 0:55:28I agree with Rosemary.
0:55:28 > 0:55:33Possibly, if the celeriac was more crispy...
0:55:33 > 0:55:36But the flavour is delicious.
0:55:37 > 0:55:39A bit disappointed, possibly because
0:55:39 > 0:55:43my expectation was much higher than that.
0:55:43 > 0:55:44- Thanks very much.- Good luck.
0:55:48 > 0:55:51Oh, my God. Yeah, thanks! God, that was tense.
0:55:51 > 0:55:53Ooh, flipping heck!
0:55:54 > 0:55:58With all three challenges completed, the judges must now decide
0:55:58 > 0:56:00which family to put through to the semifinals.
0:56:02 > 0:56:03This is difficult.
0:56:05 > 0:56:09Really good home cooking, but completely different style -
0:56:09 > 0:56:14one steeped in history, the other one pushing the boundary.
0:56:15 > 0:56:18Both of them deliver very well.
0:56:18 > 0:56:21I think they're both extremely good cooks,
0:56:21 > 0:56:23both very ambitious in different ways.
0:56:25 > 0:56:28- This is a really difficult decision. - Yeah.
0:56:37 > 0:56:39We've loved having you in the barn,
0:56:39 > 0:56:43and thank you so much for welcoming us into your homes.
0:56:43 > 0:56:46The judges have made their decision.
0:56:46 > 0:56:49Only one family can go through to the semifinal,
0:56:49 > 0:56:51so the other family will be going home.
0:56:55 > 0:56:58So, it's crunch time.
0:57:02 > 0:57:06The family staying in the competition are...
0:57:16 > 0:57:17..the Ayoubis.
0:57:17 > 0:57:20CHEERING AND APPLAUSE
0:57:24 > 0:57:27- Well done!- Amazing.
0:57:27 > 0:57:29Oh, I hate it. I hate it.
0:57:29 > 0:57:31- Well done.- Thank you.
0:57:33 > 0:57:35It's not what we wanted, but, you know,
0:57:35 > 0:57:37I think we've been true to who we are
0:57:37 > 0:57:39and the way we've cooked and we can always do better.
0:57:39 > 0:57:43Personally, I'm very disappointed with the main dish we put out today.
0:57:43 > 0:57:45It's been really fun working together,
0:57:45 > 0:57:48so we'll miss that, but we really wish the Ayoubis the best of luck.
0:57:48 > 0:57:51Well, listen, congratulations.
0:57:51 > 0:57:53- Do you know what? Well done. - Thank you.
0:57:53 > 0:57:56I'm very happy, actually. I never thought we would come to this stage,
0:57:56 > 0:57:59but I'm very happy. I'm very proud of my helpers,
0:57:59 > 0:58:01and my boss!
0:58:09 > 0:58:12Our family motto's "backbone".
0:58:12 > 0:58:14You've got to understand you've got to impress us.
0:58:14 > 0:58:15Oh, you'll be impressed.
0:58:15 > 0:58:17For us, it's always a party in the kitchen.
0:58:17 > 0:58:20- You know what? It needs a dance. - Shall we?- Yeah, let's just.
0:58:20 > 0:58:23Once I start wobbling, I keep wobbling.
0:58:23 > 0:58:25- Get a little bit of movement. - There you go.
0:58:25 > 0:58:28- There you go! There you go!- OK, that's enough. Get on with cooking.