0:00:02 > 0:00:05The British family kitchen -
0:00:05 > 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 > 0:00:09..or where you love to cook...
0:00:09 > 0:00:11- YELLS:- Yes!
0:00:11 > 0:00:13..it's where we all learn to love food.
0:00:17 > 0:00:20I taste the food of many chef in many different restaurants,
0:00:20 > 0:00:21all over the world.
0:00:21 > 0:00:23But family cooking...
0:00:23 > 0:00:25- This one's puffing up.- ..this is where real food comes from.
0:00:25 > 0:00:28Home cooking does something that fine dining does not,
0:00:28 > 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 > 0:00:49Teenagers and grandparents,
0:00:49 > 0:00:51brothers 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 > 0:00:58And here in our kitchen.
0:00:58 > 0:00:59Oh, that smell!
0:01:00 > 0:01:02That is delicious.
0:01:02 > 0:01:03I'm shaking so much.
0:01:04 > 0:01:07Judging their efforts every step of the way...
0:01:07 > 0:01:09- Oh!- 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,
0:01:18 > 0:01:21texture and altogether 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 > 0:01:28The food that I want to see is, of course,
0:01:28 > 0:01:30very 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 > 0:01:41- NADIYA:- These are the families who make ordinary food extraordinary.
0:01:41 > 0:01:43Utterly delicious!
0:01:43 > 0:01:45I learned something today.
0:01:45 > 0:01:47The judges have made a decision.
0:01:51 > 0:01:54This is The Big Family Cooking Showdown.
0:02:02 > 0:02:06The search for Britain's best family of home cooks continues.
0:02:06 > 0:02:09Today, another two families go head to head
0:02:09 > 0:02:12over three challenging rounds,
0:02:12 > 0:02:14here in our kitchen and in their own homes.
0:02:16 > 0:02:19Only one can go through to the semifinals.
0:02:21 > 0:02:24Cooking today are the Kings...
0:02:24 > 0:02:29Our family motto is backbone - we don't like any wimpishness.
0:02:29 > 0:02:30We like to get on with it.
0:02:30 > 0:02:33..and the Codougans.
0:02:33 > 0:02:35For us, it's always a party in the kitchen.
0:02:35 > 0:02:39We always try to make it as fun as we can, as Caribbean as we can.
0:02:39 > 0:02:42Hopefully, they're ready for us!
0:02:43 > 0:02:48A big welcome to our two families, the Kings and the Codougans,
0:02:48 > 0:02:52both, we hope, ready to cook to perfection.
0:02:52 > 0:02:55Please meet your judges, Rosemary and Giorgio,
0:02:55 > 0:03:00who are expecting some exceptional family home-cooked food.
0:03:00 > 0:03:03We're starting with the £10 Challenge.
0:03:03 > 0:03:06Today's theme is food to share.
0:03:06 > 0:03:10The judges want to see you come up with a tantalising sharing dish,
0:03:10 > 0:03:13for a family of four, on just £10.
0:03:13 > 0:03:16You have an hour and 15 minutes.
0:03:16 > 0:03:17Let's get cooking.
0:03:17 > 0:03:19OK.
0:03:19 > 0:03:22Both families have had time to practise today's dishes.
0:03:22 > 0:03:25Oh, nice peeler.
0:03:26 > 0:03:29So, Dom, crush on the garlic, slice the onions.
0:03:29 > 0:03:31I hate peeling garlics.
0:03:31 > 0:03:35- Do you want these ones fine? - Yep, them ones fine, yeah.
0:03:35 > 0:03:38The Codougan family are mum Jacqueline
0:03:38 > 0:03:40and her two eldest children,
0:03:40 > 0:03:43daughter Chantal and son Dom.
0:03:43 > 0:03:45Did you put pimento in it, Mum?
0:03:45 > 0:03:48And salt? Make sure it smells like our home-made stuff.
0:03:48 > 0:03:49That's it.
0:03:52 > 0:03:55They're making a Caribbean salmon stew with tomato gravy
0:03:55 > 0:03:59and sides of mashed potato and buttered spinach.
0:04:01 > 0:04:03This being a Caribbean dish,
0:04:03 > 0:04:05I expect it to be really flavoursome.
0:04:05 > 0:04:08This, for me, is a real family cooking.
0:04:08 > 0:04:11I've worked in the Caribbean, and they do simple food,
0:04:11 > 0:04:13but if they get it right, it is delicious.
0:04:14 > 0:04:17Fish is very dear to us in the Caribbean.
0:04:17 > 0:04:20Normally, it would be like red snapper, or jack fish,
0:04:20 > 0:04:23but red snapper is really expensive here and we're doing it on a budget,
0:04:23 > 0:04:25so the salmon will do.
0:04:27 > 0:04:30OK, I'm going to tidy up my area now.
0:04:30 > 0:04:32- My mother taught me that. - I was going to say...
0:04:32 > 0:04:35Yep, because when I first started getting into the kitchen,
0:04:35 > 0:04:39- she never used to want me in the kitchen because I used to leave so much mess.- Cos you're a messy boy?
0:04:39 > 0:04:42- Yeah.- But you still have great fun in the kitchen, don't you?
0:04:42 > 0:04:44- Yeah.- Yes, we do.- A lot of singing and dancing.- We dance.
0:04:44 > 0:04:47What kind of songs would you be singing in the kitchen?
0:04:47 > 0:04:49We have a bit of soca, which is our local music.
0:04:49 > 0:04:52- Oh, yeah.- Our favourite, our theme tune is called Summertime by...
0:04:52 > 0:04:55- Give me a blast, come on, I want to see.- Hit it off, Mum.
0:04:55 > 0:04:58# Oh, oh, here we go Summer time's here
0:04:58 > 0:05:01# School is off, it's a holiday School is closed. #
0:05:04 > 0:05:07Originally from the Caribbean island of Saint Vincent,
0:05:07 > 0:05:10the family's cooking harks back to mum Jacqueline's childhood.
0:05:12 > 0:05:15When we're cooking, the music is always loud, on maximum volume.
0:05:15 > 0:05:18We go with the flow, that's our style.
0:05:18 > 0:05:20If the neighbours know we're cooking,
0:05:20 > 0:05:23they'll come and join in and they'll start having fun, dancing.
0:05:23 > 0:05:26The neighbours always bring stuff for us to cook, especially Mum,
0:05:26 > 0:05:28to marinate, they're always here.
0:05:30 > 0:05:32I'm the boss.
0:05:32 > 0:05:34- Yeah, she's the boss. - She's the boss.
0:05:34 > 0:05:36- Is this a good size? - Yeah, that size is good, yeah.
0:05:36 > 0:05:38I get everybody involved in my cooking.
0:05:38 > 0:05:40I get the kids involved in it and,
0:05:40 > 0:05:42you know, we all enjoy it.
0:05:42 > 0:05:45Whatever dish we're creating, we put our own twist on it.
0:05:45 > 0:05:48But you know what's the main ingredients that has to go in?
0:05:48 > 0:05:50- Yeah.- Mama's love.
0:05:52 > 0:05:53End of.
0:05:53 > 0:05:55SHE LAUGHS
0:05:55 > 0:05:58As well as love, the main ingredient
0:05:58 > 0:06:00in the Codougans' sharing dish is salmon.
0:06:00 > 0:06:02Skin side down.
0:06:02 > 0:06:04The reason why it should be skin side down
0:06:04 > 0:06:07is so it doesn't get cooked very, very quickly.
0:06:07 > 0:06:10You've got to crisp the bottom, get it to a nice colour.
0:06:12 > 0:06:15Salmon is one of these fish that if it's overcooked,
0:06:15 > 0:06:19can be very, very dry and stodgy and not really nice.
0:06:22 > 0:06:24I don't think that's hot enough.
0:06:24 > 0:06:26It is hot, it is hot, Chantal.
0:06:31 > 0:06:35I'm going to be really careful when I'm chopping these vegetables
0:06:35 > 0:06:37because my father is a real perfectionist
0:06:37 > 0:06:38about that sort of thing.
0:06:38 > 0:06:42The King family, from south-west London,
0:06:42 > 0:06:44are husband Mark,
0:06:44 > 0:06:46wife Pat and their daughter Jackie.
0:06:47 > 0:06:51I will do a little bit and then just check that it passes muster.
0:06:51 > 0:06:53They think I'm boss in the kitchen,
0:06:53 > 0:06:55but I'm not sure that's necessarily true.
0:06:57 > 0:07:00Their sharing dish is a curried mussel chowder,
0:07:00 > 0:07:02served with Mark's soda bread.
0:07:04 > 0:07:07What am I looking for in the chowder would be the thickness
0:07:07 > 0:07:08and the packing of the flavour.
0:07:08 > 0:07:11I want to taste the potato, I want to taste the onions,
0:07:11 > 0:07:14but the most important thing is the flavour of the mussel.
0:07:14 > 0:07:15I want to smell the sea.
0:07:15 > 0:07:19What I'm looking for is a really delicious, light,
0:07:19 > 0:07:20flavoursome soda bread.
0:07:21 > 0:07:23- JACKIE:- Oh, thanks very much.
0:07:23 > 0:07:26Oh, no, that's for the dish, not for your consumption.
0:07:26 > 0:07:30I'm confident cos I've done this dish many times, and we've...
0:07:30 > 0:07:34I've served it at dinner parties at home and people absolutely love it.
0:07:36 > 0:07:38You've seen the Codougans doing a bit of a dance.
0:07:38 > 0:07:40- Yes.- What's your comeback?
0:07:40 > 0:07:42You wouldn't want to see me daddy dancing anyway, would you?
0:07:42 > 0:07:46I don't know, I think the nation wants to see you do a daddy dance.
0:07:46 > 0:07:48The trouble is, there's so much of me, once I start wobbling,
0:07:48 > 0:07:52- I keep wobbling, even when I've stopped.- Let's keep going, let's go.
0:07:52 > 0:07:55I love that look on your face, you're like, "Dad, just stop."
0:07:55 > 0:07:59- I just tend to look away.- I love it. - Cos you can't unsee it.- No.
0:07:59 > 0:08:04- It's on record now.- You can look away, we're just going to...
0:08:04 > 0:08:07- Yeah, shall we?- Yeah, let's just, let's just, yeah.
0:08:08 > 0:08:10The secret to a good marriage is
0:08:10 > 0:08:13letting the wife think the husband's in control and, of course,
0:08:13 > 0:08:16the opposite is absolutely the truth of the matter.
0:08:16 > 0:08:18Mark and Pat are regular visitors
0:08:18 > 0:08:21to daughter Jackie's home in Lincolnshire.
0:08:23 > 0:08:26In our family, Pat is the boss, without a shadow of doubt.
0:08:26 > 0:08:29She's the guvnor, and we just do what we're told.
0:08:29 > 0:08:31- She's the guvnor. - PAT LAUGHS
0:08:31 > 0:08:34I like that. When I got married, I just boiled an egg,
0:08:34 > 0:08:37- I couldn't do any more than that. - You're too modest,
0:08:37 > 0:08:40you were Miss Egg Boiler 1973.
0:08:40 > 0:08:42You were national champion.
0:08:42 > 0:08:44It did improve, didn't it?
0:08:44 > 0:08:48- After a few years.- Definitely. - Yeah, well...
0:08:48 > 0:08:52Right, so there we are with the veg ready for that risotto.
0:08:52 > 0:08:53We're a really close family,
0:08:53 > 0:08:56and being an only child means that, obviously,
0:08:56 > 0:08:58the three of us are always there for each other.
0:08:58 > 0:09:01And we do actually work quite well in the kitchen.
0:09:01 > 0:09:04But we all have a bit of a go at one another and pull one another's leg.
0:09:04 > 0:09:07- But, yes, and... - And that's half the fun, isn't it?
0:09:07 > 0:09:09Yeah, definitely.
0:09:11 > 0:09:15I'm using precooked, frozen mussels, simply because,
0:09:15 > 0:09:17to keep this in budget, if we used fresh mussels,
0:09:17 > 0:09:19it would be a lot more expensive.
0:09:19 > 0:09:21But they're just equally as good.
0:09:22 > 0:09:24Now tell us about this chowder?
0:09:24 > 0:09:27Well, based on a recipe that we had in France once.
0:09:27 > 0:09:29- OK.- And I thought, "This is really delicious."
0:09:29 > 0:09:32- Yes.- This is a great dish, too, for us with the grandchildren,
0:09:32 > 0:09:34cos it's bringing in all sorts of other flavours.
0:09:34 > 0:09:36I remember with the kids, when we're having mussels,
0:09:36 > 0:09:38and they just get the things and they suck,
0:09:38 > 0:09:42that was a really good, family sort of get together,
0:09:42 > 0:09:44sharing the dish.
0:09:44 > 0:09:46We've kept well within budget.
0:09:46 > 0:09:48- What did you spend?- £7.63.
0:09:48 > 0:09:50£7.63?
0:09:50 > 0:09:52- OK.- So we're quite proud of that.
0:09:52 > 0:09:54You had a £10 budget,
0:09:54 > 0:09:57so you could have actually done something else, couldn't you?
0:09:57 > 0:09:58- Done a bit more.- Yeah.
0:09:58 > 0:10:00What you've got to understand is, you've got to impress us.
0:10:00 > 0:10:02Oh, you'll be impressed.
0:10:02 > 0:10:03- Well, I... - Ooh!
0:10:03 > 0:10:06- Don't you? I mean we love... - I like confidence.
0:10:06 > 0:10:08We love confidence. OK, good luck.
0:10:09 > 0:10:12I think we probably would have had enough money to go on fresh mussels.
0:10:12 > 0:10:14We would. I think it's delicious enough as it is.
0:10:14 > 0:10:17Yeah, I know, I'm not debating how it tastes, I'm just saying,
0:10:17 > 0:10:20going under budget is so frustrating.
0:10:20 > 0:10:23Really cross about that. We probably could have done a bit more.
0:10:25 > 0:10:28I've never used frozen mussels, but they've obviously been cooked,
0:10:28 > 0:10:31- precooked, so all the flavour's gone out of them.- Yes, flushed, yes.
0:10:36 > 0:10:37In the Codougan kitchen,
0:10:37 > 0:10:41mum Jacqueline has moved on to her Caribbean-inspired
0:10:41 > 0:10:42spicy tomato gravy.
0:10:42 > 0:10:46So the flavour in the gravy, it has to be right.
0:10:46 > 0:10:51All the blast of spices, which is the chilli, the pimento, the garlic.
0:10:51 > 0:10:54I want to make sure that we're going to be pleasing the judges.
0:10:54 > 0:10:58Is this a dish that has been in the family for a long time?
0:10:58 > 0:11:00Yes, fish is a family favourite.
0:11:00 > 0:11:02In the Caribbean, the reason why we use tomato ketchup
0:11:02 > 0:11:04is cos tomatoes in the Caribbean is very expensive.
0:11:04 > 0:11:06- Right.- And you'll only get a tiny amount,
0:11:06 > 0:11:08cos we grow everything organically.
0:11:08 > 0:11:10So, for us, tomato ketchup is a nice alternative.
0:11:10 > 0:11:13- A little bit sweet as well. - Sweeter, yes.- It gives you that,
0:11:13 > 0:11:15- and it gives you the consistency. - OK.
0:11:16 > 0:11:21I'm a little bit worried when I see tomato ketchup going into a recipe.
0:11:21 > 0:11:25- That's not my thing. - It could work if it's subtly done,
0:11:25 > 0:11:29- but I hope they don't overdo it, that will be a problem.- Yeah.
0:11:31 > 0:11:35For my soda bread, I'm using plain flour, ground flour,
0:11:35 > 0:11:39a good tablespoon of maple syrup, just to give it some sweetness.
0:11:39 > 0:11:42He's being very clever with the bread.
0:11:42 > 0:11:44That's a really good idea to do soda bread.
0:11:44 > 0:11:46So, soda bread doesn't take so long?
0:11:46 > 0:11:48You don't need to prove it, you don't need to knead it,
0:11:48 > 0:11:50you mix it up, put it together, straight in the oven.
0:11:50 > 0:11:52- That sounds quite easy. - Very. Even you could do it.
0:11:52 > 0:11:55- Even I...?- You could do it. - I'm going to give it a go.
0:11:56 > 0:11:58Oh, this is being awkward.
0:11:59 > 0:12:01It does look frightful, but it's not.
0:12:02 > 0:12:05Jacks, can you put some more flour on there?
0:12:05 > 0:12:07HE LAUGHS
0:12:07 > 0:12:09There we are, that's better.
0:12:09 > 0:12:12Now, that seems to have come together actually quite well,
0:12:12 > 0:12:14although it looks a bit messy.
0:12:14 > 0:12:16So that goes into the oven.
0:12:18 > 0:12:20With Mark's soda bread in the oven,
0:12:20 > 0:12:24attention turns to the amount of spice in the mussel chowder.
0:12:24 > 0:12:27- Tastes a bit flat, doesn't it? - It needs some more turmeric.
0:12:27 > 0:12:28Right, well, you do it.
0:12:28 > 0:12:32It didn't taste as full as I thought it was going to,
0:12:32 > 0:12:35and I think that's probably because I use a more generous portion
0:12:35 > 0:12:39than Pat does, and Pat put the spices in this time.
0:12:40 > 0:12:42Oh, that's much better.
0:12:44 > 0:12:49Guys, you've had one hour. You've only got 15 minutes left.
0:12:51 > 0:12:52Time went so fast, hasn't it?
0:12:52 > 0:12:56Now I'm going to get the carrot in, cos we want the colour.
0:12:57 > 0:12:59Worrying about having underspent on their meal,
0:12:59 > 0:13:02Jackie and Pat search the store cupboard to see if they can
0:13:02 > 0:13:03rustle up an extra element.
0:13:03 > 0:13:05If we had some breadcrumbs,
0:13:05 > 0:13:08we could have done something with the parsley
0:13:08 > 0:13:10and used the lemon zester and things.
0:13:10 > 0:13:12The thing is, if we add dry spices,
0:13:12 > 0:13:14it's just going to taste like dried spices.
0:13:14 > 0:13:16Yeah, it's not going to be very nice, no.
0:13:16 > 0:13:18WHISPERS: Look at that mashed potato.
0:13:18 > 0:13:21Oh, my God, mashed potato is my favourite thing
0:13:21 > 0:13:23in the whole wide world.
0:13:23 > 0:13:25Did you taste, there's enough salt?
0:13:25 > 0:13:28- Yeah, it's enough salt, you don't need any more salt in that.- No?
0:13:28 > 0:13:29- No.- No, that's perfect.
0:13:29 > 0:13:33We're putting these actually very nice-looking mussels in.
0:13:33 > 0:13:34But already cooked.
0:13:37 > 0:13:38One minute for everything, Chantal.
0:13:38 > 0:13:40Mum, you're stressing me out.
0:13:40 > 0:13:43- How's the bread looking? - It's a lovely thing.
0:13:43 > 0:13:46- That, nice hollow sound. - Yeah, that sounds fine.
0:13:46 > 0:13:48Quick, quick, quick, quick, quick, quick.
0:13:48 > 0:13:49Ooh, ooh.
0:13:49 > 0:13:51- Take your time.- Making a mess.
0:13:51 > 0:13:54Still get that saffron, smells so good.
0:13:58 > 0:14:00- Excellent.- Guys, time is up.
0:14:00 > 0:14:02Whoo!
0:14:02 > 0:14:04Oh, gosh, this is really nerve-racking.
0:14:08 > 0:14:13The Kings' £10 sharing dish is a curried mussel chowder,
0:14:13 > 0:14:15with Mark's soda bread on the side.
0:14:17 > 0:14:20I really like what I see, I love the colour.
0:14:20 > 0:14:22I can imagine putting this in the middle of a table
0:14:22 > 0:14:27and the family just dip in, so you've totally delivered the brief.
0:14:32 > 0:14:35I cannot taste the mussel.
0:14:37 > 0:14:41I was expecting a chowder mussel, I was expecting to taste the sea.
0:14:42 > 0:14:46There's a very definite overpowering of turmeric.
0:14:46 > 0:14:49What happened with this, you started to cook the vegetables
0:14:49 > 0:14:51- and you add your spice? - Yes.
0:14:51 > 0:14:55And then, when you add your stock, then you add more spice.
0:14:55 > 0:14:57That's a bit of a no-no,
0:14:57 > 0:15:00because the spice will come through stronger.
0:15:00 > 0:15:02OK?
0:15:08 > 0:15:12It's too dense, I think you kneaded it too much.
0:15:12 > 0:15:16- Yeah, possibly.- The whole trick of a soda bread is that you don't push it
0:15:16 > 0:15:19too much, you don't work it, it's the opposite of ordinary bread.
0:15:19 > 0:15:23I love the little touch of the maple syrup, you teach me something,
0:15:23 > 0:15:24I never did that with maple syrup.
0:15:24 > 0:15:26Oh, my, that is a compliment indeed!
0:15:26 > 0:15:29- So, thank you for that. - Thank you.
0:15:29 > 0:15:33- I'm really pleased with that.- Yeah. - Shame about the turmeric, but...
0:15:37 > 0:15:40The Codougans' sharing dish is a Caribbean stew of
0:15:40 > 0:15:44salmon, carrots and peppers, in a tomato gravy,
0:15:44 > 0:15:47served with mashed potato and buttered spinach.
0:15:47 > 0:15:50I think it looks like a smile.
0:16:01 > 0:16:03The spices are coming through.
0:16:03 > 0:16:07And they really do add to the flavour of the salmon.
0:16:08 > 0:16:10The salmon is cooked...
0:16:10 > 0:16:12..a little bit too much.
0:16:13 > 0:16:17The vegetables, not quite cooked enough, they're a bit hard.
0:16:18 > 0:16:20As we cut them, they're not softened up.
0:16:21 > 0:16:25Now, the sauce, I was concerned about the tomato ketchup,
0:16:25 > 0:16:28because it's got quite a strong, distinctive flavour,
0:16:28 > 0:16:30also it's quite sweet.
0:16:30 > 0:16:33But it doesn't come through as tomato ketchup at all,
0:16:33 > 0:16:36which is great, and in fact, the spices are coming through.
0:16:36 > 0:16:39I love that, I absolutely love that.
0:16:40 > 0:16:44Only a perfect cooked potato makes a very good mashed potato.
0:16:44 > 0:16:46There was not enough water,
0:16:46 > 0:16:51there was not enough salt and the core wasn't cooked perfectly,
0:16:51 > 0:16:52the outside was.
0:16:53 > 0:16:57That's a very good, seasoned, buttery spinach.
0:16:58 > 0:17:01Overall, it's a good, hearty family meal.
0:17:01 > 0:17:03Thank you.
0:17:03 > 0:17:05Ah, it's like the weight's been...
0:17:05 > 0:17:06Lifted off your shoulder?
0:17:06 > 0:17:08At least they taste the love.
0:17:11 > 0:17:12For their second challenge,
0:17:12 > 0:17:16both families have to cook their favourite dishes at home
0:17:16 > 0:17:17for judges Rosemary and Giorgio.
0:17:24 > 0:17:26Their first visit is to rural Lincolnshire...
0:17:28 > 0:17:32..where Jackie, of the King family, lives with husband Mike...
0:17:32 > 0:17:34OK, come on, guys.
0:17:34 > 0:17:37..and their three children - Ralph, Flora and Isabella.
0:17:37 > 0:17:40- Put your shoes on.- Well done, let's have these shoes on.
0:17:40 > 0:17:42Come on, quick, quick. Say good luck to Mummy.
0:17:42 > 0:17:44Good luck, Mama!
0:17:44 > 0:17:46Bye-bye. Good luck.
0:17:47 > 0:17:49Don't break anything!
0:17:50 > 0:17:55I'm going to lock that, just to make sure they can't come back.
0:17:55 > 0:17:58Jackie works for her dad in the family property business,
0:17:58 > 0:18:01and recently they've seen even more of each other.
0:18:01 > 0:18:04We've done a lot of practising, and I think we're coming up
0:18:04 > 0:18:07with some dishes that the judges will like.
0:18:07 > 0:18:10So, yes, we're really looking forward to it.
0:18:12 > 0:18:14What an amazing house!
0:18:15 > 0:18:16It's even got a turret!
0:18:18 > 0:18:21Today's challenge is Family Favourites,
0:18:21 > 0:18:25with just 90 minutes to cook two courses - a main and a pudding.
0:18:26 > 0:18:29Hey, guys, look who I found.
0:18:29 > 0:18:33- Oh, hello, pups! Your kitchen is incredible.- Doggies.
0:18:33 > 0:18:35Oh, hello, pups.
0:18:35 > 0:18:37- Hello, my darlings, how are you? - Lovely to see you.
0:18:37 > 0:18:39- How are you? - Hello, darling, lovely to see you.
0:18:39 > 0:18:43And this kitchen, I've never seen so much surface.
0:18:43 > 0:18:46- And look at these! They're really deep.- Don't open the drawers, Zoe.
0:18:46 > 0:18:49Look, all the lunchboxes, so organised.
0:18:49 > 0:18:52I've never been more relieved that I cleaned that cupboard out last week.
0:18:56 > 0:19:00As you know, the judges have asked you for a main course and a dessert
0:19:00 > 0:19:03that really shows off your family favourites.
0:19:03 > 0:19:04And you've got an hour and a half to do that.
0:19:04 > 0:19:07- Good luck, off you go. - Thank you.- Thank you.
0:19:12 > 0:19:16The Kings' Family Favourites main course is a fillet of sea bass,
0:19:16 > 0:19:19with chilli, lime and prawn rice noodles,
0:19:19 > 0:19:21picked peppers and roasted kalettes -
0:19:21 > 0:19:23a cross between Brussels sprouts and kale.
0:19:25 > 0:19:26I really like this dish,
0:19:26 > 0:19:29sounds like something that I would cook at home myself.
0:19:31 > 0:19:34I'm always worried when people say they're going to do sea bass,
0:19:34 > 0:19:36because they tend to overcook it.
0:19:36 > 0:19:40Now, Mark, you must tell me, you still a work a bit.
0:19:40 > 0:19:41- I still work. - You're semi-retired,
0:19:41 > 0:19:43but you don't sit around a lot.
0:19:43 > 0:19:46No, I had prostrate cancer four of five years ago.
0:19:46 > 0:19:49- Yeah.- And I was treated at the Royal Marsden Hospital.
0:19:49 > 0:19:54So, one day a week, I go and run the shop
0:19:54 > 0:19:56for the Friends of the Marsden, in the hospital.
0:19:56 > 0:19:58So, you enjoy that job?
0:19:58 > 0:20:01It's quite funny because there's maybe two men and 78 women there,
0:20:01 > 0:20:04and one of the women came up to me and said,
0:20:04 > 0:20:06"Mark, a lot of people are asking whether you're single."
0:20:06 > 0:20:10- SHE GASPS Pat!- Oh, God.- Look at Pat's face.
0:20:10 > 0:20:11Please!
0:20:11 > 0:20:14- Back off, everyone! - How many times...?
0:20:14 > 0:20:17Do you know, that must be the fifth time I've heard that story.
0:20:17 > 0:20:18- Really?- "Still got it!"
0:20:23 > 0:20:26- What's your role today, Pat? - Boss.- OK.
0:20:26 > 0:20:28And if they have any worries, they just come to me
0:20:28 > 0:20:32- and I'll sort it out for them.- OK. - Says she, full of confidence.
0:20:32 > 0:20:34- Is that right?- You both seem to be all right with that, though.
0:20:34 > 0:20:37- That's good.- No, I'm completely fine with that.- Yeah. - I know where I stand.
0:20:39 > 0:20:41You are making a cake?
0:20:41 > 0:20:44I'm making a cake, and the reason I chose this is, it's a...
0:20:44 > 0:20:48..one that my mother used to make for me and I absolutely adored it,
0:20:48 > 0:20:52and the children like it, so carry on the tradition.
0:20:52 > 0:20:54I'll let you get on with it, thanks.
0:20:55 > 0:21:00For pudding, Pat's making her mum's almond cake and candied orange peel,
0:21:00 > 0:21:03to be served with Mark's poached pears and nut brittle.
0:21:03 > 0:21:06The almond cake I'm really looking forward to.
0:21:06 > 0:21:11I want the cake to be just really tasty, not too heavy, good texture,
0:21:11 > 0:21:13just a really brilliant cake.
0:21:15 > 0:21:17These are lovely pears, Pat.
0:21:17 > 0:21:20- Oh, good.- So you're going to poach your pears?
0:21:20 > 0:21:22- Poach these.- In red wine.
0:21:22 > 0:21:24Now, do you sort of choose a good red wine?
0:21:24 > 0:21:27I don't think it's worth buying cheapo plonk.
0:21:27 > 0:21:30- Yeah.- I think it's worth getting a decent bottle.
0:21:30 > 0:21:33- You want the flavour of it to give it some depth.- Yeah.
0:21:34 > 0:21:36The other thing I've learnt is,
0:21:36 > 0:21:38if you square off a pear like that
0:21:38 > 0:21:41and just take that little bit out,
0:21:41 > 0:21:42and then the red wine gets up there.
0:21:42 > 0:21:45Oh, and then it seeps up right into the heart of the pear.
0:21:45 > 0:21:47Seeps up in there. But also, look, it stands up.
0:21:47 > 0:21:49- Stood to attention. - Stood to attention.
0:21:49 > 0:21:51- Look at those gorgeous pears. - Like I do when Mrs King,
0:21:51 > 0:21:54- you know, tells me to.- Yes, exactly!
0:21:54 > 0:21:56So I'll pop these in the red wine.
0:21:56 > 0:21:58That smells amazing.
0:21:58 > 0:22:02Poached pear in red wine, that's a combination that is made in heaven.
0:22:02 > 0:22:05I'm expecting really fruit flavour from this.
0:22:07 > 0:22:10They're taking a while to come up to the boil.
0:22:10 > 0:22:12Do you want to put a lid on?
0:22:12 > 0:22:13Does she mean on the pan?
0:22:13 > 0:22:16Ah, well, I wondered, I wondered.
0:22:23 > 0:22:28Right, and that's going to be about half an hour, I think.
0:22:28 > 0:22:29With her cake in the oven,
0:22:29 > 0:22:33Pat moves on to the main course of sea bass and rice noodles.
0:22:33 > 0:22:34Tell me about the fish.
0:22:34 > 0:22:38I pan-fried the skins in rapeseed oil and herb salt
0:22:38 > 0:22:41and, then, because you fry the skin off first,
0:22:41 > 0:22:43it's not going to take very long to cook.
0:22:43 > 0:22:46- OK, how long are you thinking? - Five minutes.- About five minutes?
0:22:46 > 0:22:49So that's the kalettes in the rapeseed oil.
0:22:49 > 0:22:53- And that's a local, Lincolnshire produce?- Yes, it is.
0:22:53 > 0:22:57And you put it in a high oven for about five, ten minutes,
0:22:57 > 0:22:59and when you take it out,
0:22:59 > 0:23:01it's crispy on the outside and soft in the centre.
0:23:01 > 0:23:03- Chewy on the inside. - And on top of the fish,
0:23:03 > 0:23:05- it's really nice.- Delicious.
0:23:07 > 0:23:10Next on Pat's to-do list are the rice noodles
0:23:10 > 0:23:12with chilli, lime and prawns.
0:23:13 > 0:23:18Rice noodles are very delicate, so cook them very little, and then,
0:23:18 > 0:23:21you know, I want them to be still a little bit al dente
0:23:21 > 0:23:23and to have punch of flavour.
0:23:23 > 0:23:25Have a look at these prawns, they're quite big.
0:23:25 > 0:23:27- I'd slice them in half.- Right.
0:23:33 > 0:23:35Just to remind you, the judges are on their way,
0:23:35 > 0:23:38just five minutes to go, all needs to be on the plates, ready.
0:23:41 > 0:23:44When it's cooled, I'll sprinkle it in icing sugar.
0:23:44 > 0:23:46- Can you smell the almonds? - Oh, it smells so good.
0:23:49 > 0:23:53- Oh, though I say it myself, I'm rather proud of that.- Oh!
0:23:54 > 0:23:56I don't know if the fish should come out.
0:23:56 > 0:23:58Do you want to do one last check?
0:23:58 > 0:24:00It's not quite there.
0:24:04 > 0:24:07A little bit down to the wire, these last few details.
0:24:07 > 0:24:10Ah, it's what gets the adrenaline going!
0:24:10 > 0:24:12He says, standing still.
0:24:15 > 0:24:17Right, let's get the coriander in.
0:24:19 > 0:24:21Right, the noodles are ready.
0:24:29 > 0:24:31There we are.
0:24:31 > 0:24:32- And the kalettes.- Lovely.
0:24:32 > 0:24:34Kalettes.
0:24:34 > 0:24:35Just on top.
0:24:35 > 0:24:38- That is time.- Phew!
0:24:38 > 0:24:41Well done! Well done. THEY LAUGH
0:24:41 > 0:24:45Oh, no, but now the judging! Argh!
0:24:53 > 0:24:56First up is the Kings' Family Favourites main course,
0:24:56 > 0:24:59fillet of sea bass with lime chilli and prawn rice noodles,
0:24:59 > 0:25:02peppers and locally grown kalette.
0:25:10 > 0:25:12It's overcooked.
0:25:12 > 0:25:16- Hmm.- When you actually have a piece of fish like this,
0:25:16 > 0:25:19you just need to do it on one side, don't touch it,
0:25:19 > 0:25:22let it caramelise, and then you will see,
0:25:22 > 0:25:26it changes colour and you will see the opaqueness coming through
0:25:26 > 0:25:29to the other side and then you turn it over
0:25:29 > 0:25:30and you turn it off,
0:25:30 > 0:25:32and then it'll cook itself.
0:25:32 > 0:25:35I agree with Rosemary about that, it is overcooked.
0:25:37 > 0:25:40And the flavour of the noodles,
0:25:40 > 0:25:44I feel there is an enormous amount of sweetness at the moment.
0:25:46 > 0:25:49And none of this garlic, the chilli, peppers.
0:25:49 > 0:25:53So, a bit disappointed about those noodles.
0:25:55 > 0:25:57Unfortunately, these prawns are overcooked.
0:25:57 > 0:25:59- Were they precooked?- Yes.
0:25:59 > 0:26:01Ah, that's your problem.
0:26:01 > 0:26:04By having precooked prawns, all the flavour's come out of it.
0:26:04 > 0:26:06Right.
0:26:07 > 0:26:09I'm not a great lover of kale.
0:26:09 > 0:26:11- Oh, right! - But these are delicious.
0:26:11 > 0:26:12- Yes!- Phew!
0:26:12 > 0:26:14They're so crispy,
0:26:14 > 0:26:16- they're so flavoursome. - Good.
0:26:18 > 0:26:22For dessert, Pat's almond cake, cooked to an old family recipe
0:26:22 > 0:26:26passed down from her mum, with Mark's red wine poached pears.
0:26:29 > 0:26:31I think this looks absolutely beautiful.
0:26:41 > 0:26:43- Who did the cake?- I did.
0:26:45 > 0:26:47That is sublime.
0:26:50 > 0:26:53Frangipane is very easy to over-flour it,
0:26:53 > 0:26:58but the cake is absolutely nutty at the right moment.
0:26:59 > 0:27:04The pears are very soft, they just melt in your mouth, but I like that.
0:27:04 > 0:27:07I'm very happy with this dessert, it ticks all the boxes for me.
0:27:12 > 0:27:17- Goodness me!- They loved the dessert. Loved the dessert.
0:27:17 > 0:27:20- Oh, hi!- Hello!
0:27:20 > 0:27:22- So, how did it go?- Very well.
0:27:22 > 0:27:24Would you like some cake, chaps?
0:27:24 > 0:27:27- Yeah!- Yeah, I'd love some. - Come on then, let's have some cake.
0:27:27 > 0:27:29They loved the pudding.
0:27:29 > 0:27:31But the fish, there was a few issues.
0:27:31 > 0:27:33The fish was overcooked, sadly.
0:27:33 > 0:27:36But, you know, it's just a learning curve
0:27:36 > 0:27:37and you learn for the next time.
0:27:37 > 0:27:39Ralph, what did you think of the cake?
0:27:39 > 0:27:41- Really good.- Really tasty actually.
0:27:41 > 0:27:43Is it the red wine that you like in the pears?
0:27:43 > 0:27:45- Yeah.- Yeah, that's my boy.
0:27:45 > 0:27:46There you go.
0:27:54 > 0:27:57The judges' next port of call is Kettering, in Northamptonshire,
0:27:57 > 0:28:00home to the Codougans.
0:28:00 > 0:28:02Because we are in the comfort of our own home,
0:28:02 > 0:28:04it will be much easier for us.
0:28:04 > 0:28:07You know, the kids are going to be doing the main cooking,
0:28:07 > 0:28:09you know, they learn from what I've been doing,
0:28:09 > 0:28:12so I'm like the sous chef today.
0:28:12 > 0:28:13SHE CHUCKLES
0:28:14 > 0:28:17Mum Jacqueline lives with Dom and Chantal,
0:28:17 > 0:28:19her husband and her two younger sons.
0:28:20 > 0:28:23Challenge is on for me with the dessert today.
0:28:23 > 0:28:27So, a little bit nervous, but I got it, I think I got it.
0:28:27 > 0:28:30I don't think I got it, I know I got it.
0:28:30 > 0:28:34Having Rosemary and Giorgio in our house is going to be very surreal,
0:28:34 > 0:28:37but hopefully they're impressed by what we can cook
0:28:37 > 0:28:39and we go through the challenge and smash it.
0:28:42 > 0:28:44- Can I come in?- Door's always open.
0:28:45 > 0:28:48- How are you? - Fine, thank you.
0:28:48 > 0:28:50- Hello.- Oh, how are you guys?
0:28:50 > 0:28:52Hey! You've got two more today.
0:28:52 > 0:28:54Yeah, Jaden and Joshua.
0:28:54 > 0:28:56Hi. Oh, we're going in for a hug.
0:28:56 > 0:28:59- Hi!- All right. There you go.- Wow!
0:28:59 > 0:29:02The Codougans dishes are inspired by their home island
0:29:02 > 0:29:04of Saint Vincent in the Caribbean.
0:29:04 > 0:29:06I have some pictures to show you.
0:29:06 > 0:29:08This is Dom and Chantal.
0:29:08 > 0:29:11My friend has a big field where they go down and pick the coconuts.
0:29:11 > 0:29:12Oh, wow.
0:29:14 > 0:29:16And this is me playing carnival.
0:29:16 > 0:29:18- Wow!- That's my festive season.
0:29:18 > 0:29:20These are some pictures of my mum.
0:29:20 > 0:29:23So, has your mum passed down lots of the techniques
0:29:23 > 0:29:25that you're using today, down to you?
0:29:25 > 0:29:27Yes, a lot of the technique is the marinating.
0:29:27 > 0:29:32And she always marinate, whether it's fish, chicken,
0:29:32 > 0:29:36so the food is always full of spices and flavour and taste,
0:29:36 > 0:29:39so the flavour's something that's definitely handed down from my mum.
0:29:39 > 0:29:41- Yeah, so it's being passed. - Generation from generation.
0:29:41 > 0:29:44It's passed to you and it's passed down to your children?
0:29:44 > 0:29:46- Yes, and hopefully it continues. - Yeah.
0:29:49 > 0:29:52So, the judges would like you to cook your family favourites.
0:29:52 > 0:29:55You've got one hour and 30 minutes.
0:29:55 > 0:29:57- Off you go. Go, go, go!- OK, OK.
0:30:00 > 0:30:01You should butter them first.
0:30:01 > 0:30:04I know, but I'm not using all of it, so...
0:30:04 > 0:30:06- You need to.- Do you think?
0:30:06 > 0:30:08Yeah.
0:30:08 > 0:30:10So, Chantal, tell me, what are you guys cooking today?
0:30:10 > 0:30:14We're making marinated pork chops with a mango sauce and, lastly,
0:30:14 > 0:30:17for dessert, we're going to have a chocolate souffle.
0:30:17 > 0:30:19If you can pull off a souffle, Dom...
0:30:19 > 0:30:21- I've got it, I've got it, I got it. - Yeah, yeah, I have faith.
0:30:21 > 0:30:24Somebody got faith in somebody, hey?
0:30:26 > 0:30:30Today's main course is a pork chop with mango sauce,
0:30:30 > 0:30:33squash puree and steamed baby vegetables.
0:30:33 > 0:30:36OK, don't forget to put your salt, OK?
0:30:36 > 0:30:37Yep, I will.
0:30:37 > 0:30:42I like the Caribbean twist, with the sort of pork and mango, I like that,
0:30:42 > 0:30:43it's just different.
0:30:43 > 0:30:45This is a popular Caribbean dish,
0:30:45 > 0:30:49the pork with the mango, so they must get it absolutely right.
0:30:49 > 0:30:50I know that's not a smoothie.
0:30:50 > 0:30:52No, it's not a smoothie.
0:30:52 > 0:30:55- What is that?- We're going to use this to marinate the pork chop.
0:30:55 > 0:30:58- OK.- Here in the UK, they use apple and stuff like that for pork.
0:30:58 > 0:31:01- Yeah, yeah.- But I think we prefer the mango,
0:31:01 > 0:31:03because it has more meaning to us.
0:31:06 > 0:31:09# Here we go...
0:31:09 > 0:31:12# Mango sauce, here we go. #
0:31:15 > 0:31:17Going to sprinkle a bit of salt.
0:31:20 > 0:31:22Don't break, don't break.
0:31:24 > 0:31:26Got you!
0:31:26 > 0:31:30Dom's responsible for today's Family Favourites dessert,
0:31:30 > 0:31:31a chocolate souffle.
0:31:33 > 0:31:37Timing is the most important thing with a souffle.
0:31:37 > 0:31:39I expect the souffle to be hanging out,
0:31:39 > 0:31:41two fingers from the ramekin,
0:31:41 > 0:31:44and I expect it to be gloriously soft in the middle,
0:31:44 > 0:31:46crispy on the outside
0:31:46 > 0:31:49and deliver this really nice chocolate flavour.
0:31:49 > 0:31:53Chocolate souffle, my gosh, are they living dangerously!
0:31:53 > 0:31:55I really hope they can pull this one off.
0:31:55 > 0:31:58I'm about to whisk the egg white.
0:31:58 > 0:32:00What consistency does it have to be?
0:32:00 > 0:32:03It has to be at the consistency which they call high peak.
0:32:03 > 0:32:06- OK.- Not mid peak, high peak.
0:32:06 > 0:32:08OK.
0:32:08 > 0:32:11And roughly around now, that's high peak.
0:32:11 > 0:32:12- When it's set...- Mm-hm.
0:32:12 > 0:32:15..you should be able to... over the head.
0:32:15 > 0:32:19- Nothing comes out.- Oh, I'd pay good money to see that fall on your head.
0:32:19 > 0:32:21- Really?- Yeah.- I can't believe you did that.
0:32:21 > 0:32:23But that's when you know it's done.
0:32:25 > 0:32:27When my grandmother comes over to stay,
0:32:27 > 0:32:29she's like a chocolate fanatic,
0:32:29 > 0:32:31so I wanted to let her see some...
0:32:31 > 0:32:34a different way to incorporate chocolate and this and that.
0:32:34 > 0:32:36- Yeah.- And it's very easy.
0:32:36 > 0:32:37So I was like, "You know what?
0:32:37 > 0:32:40"Let's make a chocolate souffle for her."
0:32:40 > 0:32:43First thing she said, "What's this puffed thing?"
0:32:44 > 0:32:49- And every week it was souffle and souffle and souffle.- Really?
0:32:49 > 0:32:51You know you're setting yourself up a little bit here?
0:32:51 > 0:32:53So you're an expert in souffle?
0:32:53 > 0:32:56- I would rather have a baby than make souffle.- Mm, really?
0:32:56 > 0:32:59- Mm-hm.- Well, at least I don't have to go through that.
0:33:04 > 0:33:06OK, now I'm going to pop this in the oven.
0:33:09 > 0:33:13So I think the...pumpkin is ready.
0:33:13 > 0:33:15Chantal is in charge of the squash puree
0:33:15 > 0:33:17to serve with the pork chop.
0:33:17 > 0:33:19And a little bit of butter...
0:33:19 > 0:33:21Ooh, that's not a little bit, that's a little bit.
0:33:28 > 0:33:29Mm, that's really nice.
0:33:29 > 0:33:31Guys, you've got 20 minutes left.
0:33:31 > 0:33:32SHE GASPS
0:33:32 > 0:33:34- OK.- 20 minutes.
0:33:34 > 0:33:36Beans in because...
0:33:36 > 0:33:38- You think?- Yep.
0:33:38 > 0:33:40You should put the carrots first,
0:33:40 > 0:33:42because the beans are easier to cook.
0:33:42 > 0:33:43It should be fine.
0:33:46 > 0:33:48How are the pork chops looking?
0:33:48 > 0:33:49Yeah, we just don't want to overcook it,
0:33:49 > 0:33:53you just want to make sure... it's right.
0:33:54 > 0:33:57The pork chop must be really well cooked,
0:33:57 > 0:34:03juicy and then I want this mango sauce to really stand up by itself
0:34:03 > 0:34:05and really give a character to this dish.
0:34:05 > 0:34:07Guys, you've got five minutes.
0:34:07 > 0:34:08Come on, you can do it.
0:34:08 > 0:34:11You can do it, you can do it, you can do it.
0:34:11 > 0:34:13Is that how you get a souffle to rise?
0:34:13 > 0:34:17Got to rise, got to rise the souffle.
0:34:20 > 0:34:21Shuffle them up.
0:34:23 > 0:34:25Come on, souffle.
0:34:25 > 0:34:27I'm just trying to talk to it.
0:34:27 > 0:34:29- Are they not rising?- Not fully, no.
0:34:29 > 0:34:31Come on, souffle.
0:34:31 > 0:34:34The judges are nearly here.
0:34:34 > 0:34:36Quick, quick, quick, quick. Mum, quick.
0:34:37 > 0:34:39Plate up, plate up.
0:34:39 > 0:34:41I am so scared.
0:34:41 > 0:34:43Breathe, Chantal, breathe.
0:34:48 > 0:34:49Let me have a look at this.
0:34:55 > 0:34:56Time's up.
0:34:58 > 0:34:59Oh, no!
0:35:01 > 0:35:04Oh, man...
0:35:04 > 0:35:06How much of a rise were you expecting?
0:35:06 > 0:35:09I was expecting a bit of a rise and a stiffness.
0:35:09 > 0:35:12I'm devastated that it came out that way.
0:35:12 > 0:35:14Honestly, it hurts.
0:35:19 > 0:35:23Giorgio and Rosemary are judging the Codougans on their main course
0:35:23 > 0:35:25of pork chop with mango sauce,
0:35:25 > 0:35:28followed by Dom's chocolate souffle for dessert.
0:35:30 > 0:35:32- Can we start with the souffle? - I think we should.
0:35:32 > 0:35:35Cos I think it's just come out of the oven, hasn't it?
0:35:36 > 0:35:41A souffle, to me, is something that is a lot higher.
0:35:42 > 0:35:44I see it comes up the edges.
0:35:45 > 0:35:47That doesn't cut it as a souffle to me.
0:35:58 > 0:36:01The balance in flavour is very good,
0:36:01 > 0:36:04it's neither too sweet nor too bitter.
0:36:04 > 0:36:08It's cooked absolutely quite perfectly all the way through
0:36:08 > 0:36:11and soft in the middle, and it's kind of light.
0:36:11 > 0:36:13It just didn't have enough strength to just come up.
0:36:13 > 0:36:15This is one of the...
0:36:16 > 0:36:18..the first times that it went wrong.
0:36:18 > 0:36:22I think it was a bit of the pressure and the time,
0:36:22 > 0:36:25because if it had an extra two minutes in the oven...
0:36:25 > 0:36:28..it would have risen.
0:36:30 > 0:36:34Now for the main course - a pork chop with mango sauce,
0:36:34 > 0:36:36steamed vegetables and squash puree.
0:36:48 > 0:36:51The pork itself is a little bit overcooked,
0:36:51 > 0:36:53so that makes it a little bit tough.
0:36:53 > 0:36:56If you'd just cooked that pork a little less
0:36:56 > 0:36:58and had it sitting a little more,
0:36:58 > 0:37:01it would have been better, cos it continues cooking.
0:37:01 > 0:37:05I think the flavour of the pork is very good, but unfortunately,
0:37:05 > 0:37:09the mango doesn't even come through, which is a bit of a disappointment,
0:37:09 > 0:37:11because I'm a mango lover.
0:37:11 > 0:37:14Puree is a very difficult thing to add to a dish,
0:37:14 > 0:37:16because the consistency needs to match...
0:37:17 > 0:37:20..the consistency of the other food, and in this case,
0:37:20 > 0:37:23the consistency of the puree has really got nothing to do
0:37:23 > 0:37:26with the rest, it just doesn't gel together with the dish.
0:37:29 > 0:37:32I'm a bit disappointed on the meal of today, I must admit that.
0:37:32 > 0:37:35There were some really silly mistakes.
0:37:35 > 0:37:37- Thank you very much. - Thank you very much.
0:37:42 > 0:37:43THEY SIGH
0:37:43 > 0:37:45You could cut the tension with a knife.
0:37:45 > 0:37:47Yeah.
0:37:47 > 0:37:49Whoa.
0:37:49 > 0:37:52You know, we still have the next challenge and we're not a family
0:37:52 > 0:37:54who would lie down and die, you know what I mean,
0:37:54 > 0:37:57- we stand up and we're going to fight.- Yeah, I see that.
0:37:57 > 0:37:58- We're going to fight, aren't we? - Yep.
0:38:07 > 0:38:09Today, the Kings and the Codougans
0:38:09 > 0:38:12face their third and final challenge.
0:38:12 > 0:38:14We have to smash it this time, man.
0:38:14 > 0:38:17- We are, Mum, we are going to smash it.- We have to smash it.
0:38:17 > 0:38:21At the end, the judges will decide which family to send home
0:38:21 > 0:38:23and who to put through to the semifinals.
0:38:25 > 0:38:29After challenge two, to be honest, it actually gave me that fight,
0:38:29 > 0:38:31because this is it and this is what we need to do,
0:38:31 > 0:38:34we need to actually bring out our secret recipe.
0:38:34 > 0:38:38The Codougans, it's infectious the way they cook.
0:38:38 > 0:38:41The challenge one was really good, but challenge two,
0:38:41 > 0:38:44that pork was a disaster!
0:38:44 > 0:38:47Ah, the Codougans, the singing Codougans.
0:38:47 > 0:38:51I feel very, very sorry for Dom, and his souffle didn't rise.
0:38:51 > 0:38:53It was a fantastic flavour!
0:38:53 > 0:38:57This family needs to stay calm, but stay focused,
0:38:57 > 0:39:00because this competition could go either way.
0:39:01 > 0:39:03So here we are.
0:39:03 > 0:39:06- Great, what have we got? - Our practice, I hope,
0:39:06 > 0:39:08- has paid off so that we're... - Yeah, exactly.
0:39:08 > 0:39:11The Kings haven't managed to wow us so far.
0:39:11 > 0:39:14There is a problem the way they build their flavours,
0:39:14 > 0:39:18and I cannot understand what is this idea of using frozen mussels
0:39:18 > 0:39:21and precooked prawns in their cooking.
0:39:21 > 0:39:23The Kings haven't got it quite right,
0:39:23 > 0:39:24but they have some good ideas.
0:39:24 > 0:39:26But the most important thing is, they listen to what we say.
0:39:26 > 0:39:28If they can apply it and put it in the food today,
0:39:28 > 0:39:30they could get through.
0:39:34 > 0:39:38Welcome back, everyone, it's the final challenge.
0:39:38 > 0:39:43Oh, yes, Rosemary and Giorgio are expecting great things today.
0:39:43 > 0:39:46Two dishes, but not just ordinary dishes,
0:39:46 > 0:39:50it's the Impress The Neighbours Challenge.
0:39:50 > 0:39:53Time to pull out all the stops.
0:39:53 > 0:39:57You have two hours and 15 minutes, so let's get cooking.
0:39:58 > 0:40:00Right, let's go.
0:40:00 > 0:40:02Am I doing three lemons, or four?
0:40:02 > 0:40:04I'd do three, actually.
0:40:04 > 0:40:05Chantal, do some more garlic.
0:40:05 > 0:40:07You don't want to put too much garlic, Mum.
0:40:07 > 0:40:09To impress their neighbours,
0:40:09 > 0:40:14each family must produce a starter and a main course.
0:40:14 > 0:40:17This challenge is about impressing your neighbours.
0:40:17 > 0:40:20There is nothing better than sitting down with your neighbours,
0:40:20 > 0:40:23with your friends, and having a good meal, it brings everybody together.
0:40:23 > 0:40:25This is what life is all about.
0:40:25 > 0:40:28We're going to be doing curried goat,
0:40:28 > 0:40:31and it's been passed down from generation to generation,
0:40:31 > 0:40:34so I'm feeling very confident about this one.
0:40:36 > 0:40:41To start, the Codougans are cooking a Caribbean-inspired soup
0:40:41 > 0:40:44and a main course of curried goat, served with rice and peas,
0:40:44 > 0:40:46fried plantain and coleslaw.
0:40:50 > 0:40:54We're using the leg, the thigh of the goat, because there's...
0:40:54 > 0:40:56..there's more meat and less bones.
0:40:57 > 0:41:00Goat is a very tough meat to cook, so we're going to pressure-cook it,
0:41:00 > 0:41:03to make it very, very tender.
0:41:03 > 0:41:05- Is that enough, yeah?- Yeah.
0:41:05 > 0:41:07Goat is a very important meat for me.
0:41:07 > 0:41:12I expect the goat to be really flaky and beautiful
0:41:12 > 0:41:16and to deliver the sweetness that is the particularity of the goat.
0:41:16 > 0:41:21Goat is very like lamb, but they've got to get it beautifully tender,
0:41:21 > 0:41:24very tasty, all those lovely flavours coming through.
0:41:24 > 0:41:27I'm just putting the love into it, so...
0:41:27 > 0:41:29- SHE CHUCKLES - Is this the kind of dish
0:41:29 > 0:41:31that you would make to impress your neighbours?
0:41:31 > 0:41:33- Yeah.- This is what my neighbour loves.
0:41:33 > 0:41:35- This is what the neighbours love. - They always smell it cooking,
0:41:35 > 0:41:37so they always get the smell of the cooking.
0:41:37 > 0:41:40So this is something that you have practised on the neighbours?
0:41:40 > 0:41:42It's the first meal the neighbour had from me.
0:41:42 > 0:41:43- Really? - Yeah, so.
0:41:43 > 0:41:45- You've been doing it for years? - Yeah.
0:41:45 > 0:41:48How are you doing, Dom? You're concentrating quite a lot,
0:41:48 > 0:41:50cos I'm used to you singing and dancing.
0:41:50 > 0:41:52Yeah, it's just cos, since the last one with the souffle,
0:41:52 > 0:41:56- that didn't rise.- Yeah, cos you were so disappointed with the souffle.
0:41:56 > 0:41:59- So you're concentrating?- Yeah. - This is Dom's concentrating face?
0:41:59 > 0:42:02- Yeah.- Can we see happy, smiley, dancing Dom?
0:42:02 > 0:42:05Look, there you go, that's the face we want to see.
0:42:05 > 0:42:08- Don't worry, you'll get that soon. - OK, I'll come back for that later.
0:42:08 > 0:42:10Yes, you would. I'll leave that there, ready for you.
0:42:12 > 0:42:14A lot of people don't cook goat enough,
0:42:14 > 0:42:16this is why we're using the pressure cooker.
0:42:16 > 0:42:20We make sure we have to get this right, because if it doesn't,
0:42:20 > 0:42:21then it might be tough!
0:42:21 > 0:42:25Curried goat in the pressure cooker, how are you feeling about that?
0:42:25 > 0:42:27I feel absolutely perfect with that.
0:42:27 > 0:42:30If anything else, it adds, you know, speed to cooking,
0:42:30 > 0:42:33so she has to be careful not to overcook it.
0:42:33 > 0:42:35It's a bit of an experiment for them.
0:42:35 > 0:42:38I'm going to pressure it for about ten.
0:42:38 > 0:42:40I'm going to do ten minutes first,
0:42:40 > 0:42:42check it and then come back and pressure again.
0:42:44 > 0:42:47Daddy, how many rashers of bacon do you want?
0:42:47 > 0:42:50Seven or eight, if you can get them, just fill the baking tray.
0:42:50 > 0:42:51I think fill the baking tray,
0:42:51 > 0:42:53because, you know, you use quite a few.
0:42:53 > 0:42:57The King family are going all out to impress with not one,
0:42:57 > 0:43:00but three starters served on the same plate.
0:43:00 > 0:43:03I must confess, I have wowed our neighbours
0:43:03 > 0:43:05with this dish before.
0:43:05 > 0:43:08So, as the brief is to have a little bit of wow factor,
0:43:08 > 0:43:11I hope that that's just what we're going to do today.
0:43:11 > 0:43:15Their main course is steamed guinea fowl supreme with truffle mash,
0:43:15 > 0:43:20chargrilled asparagus tips, beetroot crisps and a white wine sauce.
0:43:20 > 0:43:22My mother is doing the guinea fowl,
0:43:22 > 0:43:25and she's making the most delicious sauce,
0:43:25 > 0:43:27with all the extra bits of the guinea fowl
0:43:27 > 0:43:28to get a nice stock going.
0:43:30 > 0:43:32This is the beginning of the sauce,
0:43:32 > 0:43:36so it takes a bit of a while for all the flavours to marinate.
0:43:38 > 0:43:41Having a little nosey in your pan there.
0:43:41 > 0:43:43Look at that pan, that smells great.
0:43:43 > 0:43:45So, is this the kind of thing you would cook?
0:43:45 > 0:43:47Yes, because when you're entertaining,
0:43:47 > 0:43:49- I like spoiling people.- Yeah.
0:43:49 > 0:43:51And I think this is a bit of a spoiling dish,
0:43:51 > 0:43:53so that's why we've chosen it.
0:43:53 > 0:43:57And, um, I just hope everything does what it's supposed to do.
0:43:59 > 0:44:03With her sauce simmering, Pat moves on to the main course centrepiece,
0:44:03 > 0:44:07a flattened breast of guinea fowl, rolled and steamed in the oven.
0:44:07 > 0:44:12Guinea fowl is a difficult bird to actually cook,
0:44:12 > 0:44:14because it's a dry bird,
0:44:14 > 0:44:17so unless you know how to cook it, to make it really moist,
0:44:17 > 0:44:18it could be a disaster.
0:44:25 > 0:44:27I'm cooking the guinea fowl in clingfilm
0:44:27 > 0:44:31because I'm going to then poach it in the oven.
0:44:31 > 0:44:34It means I can take the guinea fowl out
0:44:34 > 0:44:36some time before it's due to be plated
0:44:36 > 0:44:40but the clingfilm will keep it hot, but it won't overcook it,
0:44:40 > 0:44:44because there's nothing worse than overcooked guinea fowl.
0:44:46 > 0:44:48They've got the guinea fowl over there.
0:44:48 > 0:44:50She's wrapped it in clingfilm, put it in the water.
0:44:50 > 0:44:53That's right. It's her version of doing a water bath, steaming it.
0:44:53 > 0:44:56You can do the same way in a steamer, if you wanted.
0:44:56 > 0:44:59This is actually a very good way to cook it, because it keeps it moist.
0:45:03 > 0:45:05With the Codougans' goat curry cooking,
0:45:05 > 0:45:07they're making a start on their soup,
0:45:07 > 0:45:10made from a spinach-like vegetable called callaloo.
0:45:11 > 0:45:14Back home in my country, callaloo is very, very popular.
0:45:14 > 0:45:18Every Saturday, Friday, you go to the market to buy a fresh callaloo.
0:45:18 > 0:45:20Normally, we would not use tinned callaloo,
0:45:20 > 0:45:22we'd use a fresh callaloo, but because here we can't get
0:45:22 > 0:45:25a fresh one, so this is the next best thing.
0:45:26 > 0:45:30I'm expecting this soup to have this beautiful vibrant, green colour.
0:45:30 > 0:45:32It's a delicious dish,
0:45:32 > 0:45:35but I don't know how much it can impress your neighbours.
0:45:36 > 0:45:40Mm, smells like nettles, the one that stings you...
0:45:40 > 0:45:42- Oh, stingy nettles. - Yeah, that.
0:45:42 > 0:45:44The callaloo.
0:45:44 > 0:45:47- Herby.- Yeah, that's true. That is true, yeah.
0:45:47 > 0:45:49Oh, I've got a cut on my finger.
0:45:49 > 0:45:52- Have you?- It's just the lemon juice in a cut.
0:45:52 > 0:45:54I'll just get some backbone.
0:45:54 > 0:45:57The Kings' starter consists of three dishes -
0:45:57 > 0:45:59seared scallops,
0:45:59 > 0:46:01Parmesan wafers with baby leeks and tomatoes
0:46:01 > 0:46:04and smoked trout and salmon terrine.
0:46:06 > 0:46:10I'm going to start doing the salmon terrine.
0:46:10 > 0:46:14I've got to make sure everything is roughly the same size,
0:46:14 > 0:46:17so that it all looks quite consistent,
0:46:17 > 0:46:20but you want to be able to taste it.
0:46:20 > 0:46:22I don't want it to be too finely chopped,
0:46:22 > 0:46:25so it's like mush, but if it's too big,
0:46:25 > 0:46:28then it's just going to feel like a huge great mouthful.
0:46:28 > 0:46:31I don't know whether they're trying too hard here.
0:46:31 > 0:46:34I've always said less is better, cos you can get it right.
0:46:36 > 0:46:39Mummy, are you happy with that consistency?
0:46:39 > 0:46:41Yes, that's perfect.
0:46:44 > 0:46:47- So what's happening now? - The pressure start.
0:46:47 > 0:46:49But I'm not sure the texture of the meat.
0:46:49 > 0:46:51- OK.- So she's going to check it.
0:46:51 > 0:46:54So, I'm going to check it for my peace of mind.
0:46:54 > 0:46:55OK.
0:46:56 > 0:46:58This is quite exciting, cos in a pressure cooker,
0:46:58 > 0:47:01you don't know what's going on. You only really know what's happening
0:47:01 > 0:47:03- until you open that lid. - Yeah.
0:47:05 > 0:47:07Oh, that smell!
0:47:08 > 0:47:11- What are you looking for? - We have to feel the texture.
0:47:15 > 0:47:16Chan, I think it's a bit hard.
0:47:18 > 0:47:20She hasn't been cooking it for very long and she was seeing
0:47:20 > 0:47:23whether it's done, but by actually opening it,
0:47:23 > 0:47:25she's taken the temperature down every time.
0:47:25 > 0:47:27The goat I need to let simmer a bit more.
0:47:27 > 0:47:30I might put it back on to pressure again, just to get the texture.
0:47:33 > 0:47:34The coleslaw is a nice, cooling sensation,
0:47:34 > 0:47:37cos when you're back in the Caribbean and you're in the heat,
0:47:37 > 0:47:40you're eating, for example, curried goat, it's still hot,
0:47:40 > 0:47:42but then you just need something to cool you down.
0:47:42 > 0:47:44So, it's all about the colours
0:47:44 > 0:47:46and seeing the different vibrant colours,
0:47:46 > 0:47:49it's like, for example, a carnival.
0:47:49 > 0:47:52You know what? It needs a dance.
0:47:56 > 0:47:58I saw you were doing a little bit of a dance there.
0:47:58 > 0:47:59Do you want to have a little dance?
0:47:59 > 0:48:01Well, can you show me some steps?
0:48:01 > 0:48:03OK, when you wind, you move your hips.
0:48:03 > 0:48:05Oh, no, no, we won't go there.
0:48:05 > 0:48:08The Caribbean's known for it, the waist, there you go.
0:48:08 > 0:48:10Caribbeans are known for their waist.
0:48:10 > 0:48:11And then give it a little move.
0:48:11 > 0:48:13- Give it a little bit of movement. - There you go.
0:48:13 > 0:48:17- That's it, that's it.- Go on. - There you go, there you go.
0:48:17 > 0:48:18You're invited to my party.
0:48:18 > 0:48:20We can party like anybody.
0:48:20 > 0:48:23OK, we'll party like there's no tomorrow.
0:48:23 > 0:48:25OK, that's enough, get on with cooking.
0:48:26 > 0:48:30In the Kings' kitchen, Mark's responsible for the beetroot crisps
0:48:30 > 0:48:33to go with the guinea fowl main course.
0:48:33 > 0:48:37I am being very careful, cos this is a mandolin,
0:48:37 > 0:48:41which is about the sharpest thing known to man, I think.
0:48:43 > 0:48:46But I hate what it does to your fingers and your worktops.
0:48:46 > 0:48:48- And your teeth.- And your teeth.
0:48:48 > 0:48:50In they go.
0:48:53 > 0:48:55Jackie's in charge of the truffle mash.
0:48:56 > 0:48:58I'm going in with the truffle oil now.
0:48:58 > 0:49:03I hate truffle oil, it must be used very sparingly,
0:49:03 > 0:49:04because if it's too powerful,
0:49:04 > 0:49:07it'll be with you for the next 48 hours.
0:49:10 > 0:49:12There's no truffle, you can't taste the truffle.
0:49:12 > 0:49:14You still can't taste the truffle?
0:49:14 > 0:49:15Try that now.
0:49:15 > 0:49:17No, you try.
0:49:20 > 0:49:24Yeah, I think if we put any more in, it might overpower it.
0:49:24 > 0:49:28- OK. So that's done. - Do you want your father to try it?
0:49:28 > 0:49:29- No.- No, OK.
0:49:31 > 0:49:32Too many cooks.
0:49:36 > 0:49:38I'm a bit concerned about the goat.
0:49:40 > 0:49:41You don't want it chewy.
0:49:41 > 0:49:44To ensure their goat is tender,
0:49:44 > 0:49:46the Codougans are using a pressure cooker.
0:49:48 > 0:49:50I'm going to take it off now and try it, open it,
0:49:50 > 0:49:52to see the texture of the meat.
0:50:00 > 0:50:02Oh, this goat is hard.
0:50:02 > 0:50:05- It's hard?- This goat is hard.- OK, so you need to put it on maximum.
0:50:05 > 0:50:07You need to put it on and let it pressure.
0:50:07 > 0:50:09And just don't interfere with it, Mum, please.
0:50:11 > 0:50:13Ten minutes to go, families.
0:50:13 > 0:50:16- Are we up to speed? Should we just have a quick team huddle?- Yes.
0:50:16 > 0:50:18What have you got left to do?
0:50:18 > 0:50:20- Team huddle. - I'm doing the leeks now.
0:50:20 > 0:50:22You're very sweaty, Dad.
0:50:25 > 0:50:26- Happy with that texture?- No.
0:50:26 > 0:50:28- No?- That's it.
0:50:30 > 0:50:32I'm going to put the scallops on.
0:50:32 > 0:50:35How long ideally do you want to put your scallops on?
0:50:35 > 0:50:38A minute on one side and then quickly turn it over
0:50:38 > 0:50:41and then you're virtually done.
0:50:41 > 0:50:43- Check the goat, Chantal. - I am checking the goat.
0:50:43 > 0:50:45OK, let's have a look.
0:50:45 > 0:50:48I think we should take one out.
0:50:48 > 0:50:51Are you two focusing on plating up the guinea fowl, yeah?
0:50:51 > 0:50:53Yes. I'm hoping that when I cut it,
0:50:53 > 0:50:56it's going to be exactly the texture I want.
0:51:01 > 0:51:04Are you sure you want to do it? Your hands seem a bit...
0:51:09 > 0:51:12- Can you not look now? - LAUGHTER
0:51:12 > 0:51:13Please?
0:51:13 > 0:51:15Are we happy with this, Mum?
0:51:15 > 0:51:17You said yep, it's on you.
0:51:17 > 0:51:20Time is up, families, time's up.
0:51:20 > 0:51:21- BOTH:- Yes!
0:51:21 > 0:51:22Got it.
0:51:23 > 0:51:25Oh...
0:51:30 > 0:51:33The Codougans have made a traditional Caribbean supper...
0:51:35 > 0:51:37..with a starter of callaloo soup.
0:51:39 > 0:51:43You're trying to impress the neighbours, and us,
0:51:43 > 0:51:48and I would have loved some bread or something, something to go with it.
0:51:55 > 0:51:58I appreciate your problems in getting,
0:51:58 > 0:52:00you know, the callaloo here.
0:52:00 > 0:52:02You got it out of a tin, didn't you?
0:52:02 > 0:52:05- Yes.- That's the problem.
0:52:05 > 0:52:09I've had it fresh, and it's a different flavour.
0:52:09 > 0:52:12I don't like the consistency and I don't like the flavour,
0:52:12 > 0:52:13it's a bit bitter.
0:52:17 > 0:52:21Their main course is a Caribbean classic - curried goat,
0:52:21 > 0:52:26served with rice and peas, coleslaw and fried plantain.
0:52:32 > 0:52:35I really do like the flavour of the curry, it's very balanced.
0:52:37 > 0:52:40The meat is very tender. It's really flavoursome.
0:52:40 > 0:52:43Your use of spice is very good, it's very sensible.
0:52:47 > 0:52:50The rice is really good as well - fluffy,
0:52:50 > 0:52:52you can actually taste every grain.
0:52:53 > 0:52:55That really does take me back to the Caribbean.
0:52:55 > 0:52:59You did a very good job cutting that coleslaw,
0:52:59 > 0:53:01perfectly, beautifully cut.
0:53:01 > 0:53:03Altogether, it comes together as a really nice dish
0:53:03 > 0:53:07and I can see why your neighbour would come around with this smell.
0:53:11 > 0:53:14The Kings' starter consists of three dishes -
0:53:14 > 0:53:17seared scallop on a pea and mint puree,
0:53:17 > 0:53:21Parmesan wafer with baby leeks and tomatoes,
0:53:21 > 0:53:24and a terrine of smoked trout, fresh salmon and avocado.
0:53:26 > 0:53:28It looks magnificent.
0:53:35 > 0:53:37Who cooked the scallops?
0:53:37 > 0:53:38I did.
0:53:42 > 0:53:44Perfect.
0:53:44 > 0:53:47They are perfection.
0:53:47 > 0:53:51- WHISPERS:- Oh, he'll be insufferable to live with now.
0:53:57 > 0:54:00I know you were in charge, as well, of the biscuits.
0:54:00 > 0:54:02- I was.- The biscuits are exceptional.
0:54:02 > 0:54:03- Really?- Both of them.
0:54:03 > 0:54:07- Brilliant.- And the tomato adds a little bit of acidity
0:54:07 > 0:54:09that really brings the whole thing together.
0:54:15 > 0:54:18Your salmon terrine, it's really good,
0:54:18 > 0:54:20but if you had made it a little bit finer...
0:54:20 > 0:54:22Yeah.
0:54:22 > 0:54:24You accomplished something really, really nice
0:54:24 > 0:54:28and it was technically quite difficult to produce this dish,
0:54:28 > 0:54:30- so congratulations for that. - PAT:- Thank you.
0:54:33 > 0:54:37Their main course is steamed guinea fowl supreme, with truffle mash,
0:54:37 > 0:54:41chargrilled asparagus, beetroot crisps and a white wine sauce.
0:54:50 > 0:54:53I'm very glad you cooked the guinea fowl that way,
0:54:53 > 0:54:56because by cooking it in its juices, it keeps it moist.
0:54:57 > 0:54:59The beetroot crisps, get rid of them.
0:54:59 > 0:55:01You didn't actually even need them.
0:55:01 > 0:55:03Unless they're going to have a proper crisp...
0:55:03 > 0:55:06You've got it half measured here - it's neither one thing or the other.
0:55:06 > 0:55:09The asparagus are perfect, and the mashed potato...
0:55:10 > 0:55:13You put very little of the truffle oil in it,
0:55:13 > 0:55:15so it doesn't really come through,
0:55:15 > 0:55:19because I have a special hate for truffle oil. I dislike truffle oil.
0:55:21 > 0:55:23If my neighbour cooks this...
0:55:24 > 0:55:25..I'd go back to see him every day.
0:55:27 > 0:55:29Well done.
0:55:29 > 0:55:32With all three challenges competed,
0:55:32 > 0:55:35the judges must now decide which family to put through
0:55:35 > 0:55:36to the semifinals.
0:55:36 > 0:55:38Huddle in, huddle in.
0:55:44 > 0:55:45- Rosemary.- Mm-hm.
0:55:45 > 0:55:50Again, crunch time, we have to take a decision on this one.
0:55:50 > 0:55:52This is actually very difficult,
0:55:52 > 0:55:54because they've both done two fabulous dishes.
0:55:54 > 0:55:57We did our best, didn't we? We all did.
0:55:57 > 0:56:01We must keep in consideration the fact that they grow
0:56:01 > 0:56:03through each of the challenges,
0:56:03 > 0:56:07and they step up every time, a little bit.
0:56:07 > 0:56:10Well, it's in the hands of the judges now.
0:56:10 > 0:56:14Both teams have improved in one way or another, both.
0:56:14 > 0:56:15Yes.
0:56:24 > 0:56:28Lovely families, the judges have made a decision.
0:56:30 > 0:56:33They've taken all three challenges into consideration,
0:56:33 > 0:56:37but unfortunately, only one team will go through to the next round.
0:56:39 > 0:56:42OK, the waiting it over.
0:56:47 > 0:56:51The family going through to the semifinal are...
0:57:00 > 0:57:02..the Kings.
0:57:03 > 0:57:08- Congratulations.- Thank you. Congratulations.- That's so sweet.
0:57:08 > 0:57:10- Congratulations.- Oh, thank you.
0:57:10 > 0:57:13Of course we're disappointed, cos we're very competitive
0:57:13 > 0:57:15and we thought we did bring our A game today.
0:57:15 > 0:57:17I'm really proud, cooking the curried goat,
0:57:17 > 0:57:19that's the one we really specialise in.
0:57:19 > 0:57:21We did it to the best of our ability.
0:57:21 > 0:57:23Our competitors were really, really good,
0:57:23 > 0:57:27and seeing what they bring to the plate was really interesting,
0:57:27 > 0:57:28and I wish them all the best.
0:57:28 > 0:57:30Well done.
0:57:31 > 0:57:33- Fantastic.- Oh, my lord!
0:57:33 > 0:57:35I can hardly believe it.
0:57:35 > 0:57:38Yeah, I'd hoped we'd win, and I think we did pretty well,
0:57:38 > 0:57:41so I'm thrilled to bits. And thank you to the leader.
0:57:41 > 0:57:42Yeah, thank you, boss lady.
0:57:42 > 0:57:44I don't know about that. It was a team effort, wasn't it?
0:57:44 > 0:57:45It really was.
0:57:45 > 0:57:48I'm sad to see the Codougans go,
0:57:48 > 0:57:50because they're such a joyous family.
0:57:50 > 0:57:53But, you know, the Kings edged it today.
0:57:53 > 0:57:57It was today that the Kings really raised their game
0:57:57 > 0:58:00and they stand out, especially with that starter.
0:58:05 > 0:58:08The boss in this kitchen seems to be my brother, Mark.
0:58:08 > 0:58:11I'm just quite happy letting Mark and Jo try and work that out.
0:58:11 > 0:58:13Maybe Mark should have started again.
0:58:13 > 0:58:15He didn't listen to me.
0:58:15 > 0:58:17Mum, you haven't sealed it first.
0:58:17 > 0:58:18- Oh, my God.- Pan, please.
0:58:18 > 0:58:21- Drama!- Mum, it needs to get in the oven. Now!
0:58:21 > 0:58:24- I can't watch, it's stressing me out.- And in, there!