Episode 6 The Big Family Cooking Showdown

The British family kitchen -

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

This is where we have our family feasts.

..or where you love to cook...

-YELLS:

-Yes!

..it's where we all learn to love food.

I taste the food of many chef in many different restaurants,

all over the world.

But family cooking...

-This one's puffing up.

-..this is where real food comes from.

Home cooking does something that fine dining does not,

it creates the heart within the home...

She's eating all the ingredients.

..bringing the family together.

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

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

Teenagers and grandparents,

brothers and sisters,

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

-The judges are going to love it.

-Course they will.

And here in our kitchen.

Oh, that smell!

That is delicious.

I'm shaking so much.

Judging their efforts every step of the way...

-Oh!

-Drama!

..renowned cookery teacher Rosemary Shrager...

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

with the understanding of flavour,

texture and altogether gorgeousness.

..and top Michelin-starred chef...

Hi, Giorgio.

..Giorgio Locatelli.

The food that I want to see is, of course,

very tasty and beautiful.

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

That's what home cooking's all about.

-NADIYA:

-These are the families who make ordinary food extraordinary.

Utterly delicious!

I learned something today.

The judges have made a decision.

This is The Big Family Cooking Showdown.

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

Today, another two families go head to head

over three challenging rounds,

here in our kitchen and in their own homes.

Only one can go through to the semifinals.

Cooking today are the Kings...

Our family motto is backbone - we don't like any wimpishness.

We like to get on with it.

..and the Codougans.

For us, it's always a party in the kitchen.

We always try to make it as fun as we can, as Caribbean as we can.

Hopefully, they're ready for us!

A big welcome to our two families, the Kings and the Codougans,

both, we hope, ready to cook to perfection.

Please meet your judges, Rosemary and Giorgio,

who are expecting some exceptional family home-cooked food.

We're starting with the £10 Challenge.

Today's theme is food to share.

The judges want to see you come up with a tantalising sharing dish,

for a family of four, on just £10.

You have an hour and 15 minutes.

Let's get cooking.

OK.

Both families have had time to practise today's dishes.

Oh, nice peeler.

So, Dom, crush on the garlic, slice the onions.

I hate peeling garlics.

-Do you want these ones fine?

-Yep, them ones fine, yeah.

The Codougan family are mum Jacqueline

and her two eldest children,

daughter Chantal and son Dom.

Did you put pimento in it, Mum?

And salt? Make sure it smells like our home-made stuff.

That's it.

They're making a Caribbean salmon stew with tomato gravy

and sides of mashed potato and buttered spinach.

This being a Caribbean dish,

I expect it to be really flavoursome.

This, for me, is a real family cooking.

I've worked in the Caribbean, and they do simple food,

but if they get it right, it is delicious.

Fish is very dear to us in the Caribbean.

Normally, it would be like red snapper, or jack fish,

but red snapper is really expensive here and we're doing it on a budget,

so the salmon will do.

OK, I'm going to tidy up my area now.

-My mother taught me that.

-I was going to say...

Yep, because when I first started getting into the kitchen,

-she never used to want me in the kitchen because I used to leave so much mess.

-Cos you're a messy boy?

-Yeah.

-But you still have great fun in the kitchen, don't you?

-Yeah.

-Yes, we do.

-A lot of singing and dancing.

-We dance.

What kind of songs would you be singing in the kitchen?

We have a bit of soca, which is our local music.

-Oh, yeah.

-Our favourite, our theme tune is called Summertime by...

-Give me a blast, come on, I want to see.

-Hit it off, Mum.

# Oh, oh, here we go Summer time's here

# School is off, it's a holiday School is closed. #

Originally from the Caribbean island of Saint Vincent,

the family's cooking harks back to mum Jacqueline's childhood.

When we're cooking, the music is always loud, on maximum volume.

We go with the flow, that's our style.

If the neighbours know we're cooking,

they'll come and join in and they'll start having fun, dancing.

The neighbours always bring stuff for us to cook, especially Mum,

to marinate, they're always here.

I'm the boss.

-Yeah, she's the boss.

-She's the boss.

-Is this a good size?

-Yeah, that size is good, yeah.

I get everybody involved in my cooking.

I get the kids involved in it and,

you know, we all enjoy it.

Whatever dish we're creating, we put our own twist on it.

But you know what's the main ingredients that has to go in?

-Yeah.

-Mama's love.

End of.

SHE LAUGHS

As well as love, the main ingredient

in the Codougans' sharing dish is salmon.

Skin side down.

The reason why it should be skin side down

is so it doesn't get cooked very, very quickly.

You've got to crisp the bottom, get it to a nice colour.

Salmon is one of these fish that if it's overcooked,

can be very, very dry and stodgy and not really nice.

I don't think that's hot enough.

It is hot, it is hot, Chantal.

I'm going to be really careful when I'm chopping these vegetables

because my father is a real perfectionist

about that sort of thing.

The King family, from south-west London,

are husband Mark,

wife Pat and their daughter Jackie.

I will do a little bit and then just check that it passes muster.

They think I'm boss in the kitchen,

but I'm not sure that's necessarily true.

Their sharing dish is a curried mussel chowder,

served with Mark's soda bread.

What am I looking for in the chowder would be the thickness

and the packing of the flavour.

I want to taste the potato, I want to taste the onions,

but the most important thing is the flavour of the mussel.

I want to smell the sea.

What I'm looking for is a really delicious, light,

flavoursome soda bread.

-JACKIE:

-Oh, thanks very much.

Oh, no, that's for the dish, not for your consumption.

I'm confident cos I've done this dish many times, and we've...

I've served it at dinner parties at home and people absolutely love it.

You've seen the Codougans doing a bit of a dance.

-Yes.

-What's your comeback?

You wouldn't want to see me daddy dancing anyway, would you?

I don't know, I think the nation wants to see you do a daddy dance.

The trouble is, there's so much of me, once I start wobbling,

-I keep wobbling, even when I've stopped.

-Let's keep going, let's go.

I love that look on your face, you're like, "Dad, just stop."

-I just tend to look away.

-I love it.

-Cos you can't unsee it.

-No.

-It's on record now.

-You can look away, we're just going to...

-Yeah, shall we?

-Yeah, let's just, let's just, yeah.

The secret to a good marriage is

letting the wife think the husband's in control and, of course,

the opposite is absolutely the truth of the matter.

Mark and Pat are regular visitors

to daughter Jackie's home in Lincolnshire.

In our family, Pat is the boss, without a shadow of doubt.

She's the guvnor, and we just do what we're told.

-She's the guvnor.

-PAT LAUGHS

I like that. When I got married, I just boiled an egg,

-I couldn't do any more than that.

-You're too modest,

you were Miss Egg Boiler 1973.

You were national champion.

It did improve, didn't it?

-After a few years.

-Definitely.

-Yeah, well...

Right, so there we are with the veg ready for that risotto.

We're a really close family,

and being an only child means that, obviously,

the three of us are always there for each other.

And we do actually work quite well in the kitchen.

But we all have a bit of a go at one another and pull one another's leg.

-But, yes, and...

-And that's half the fun, isn't it?

Yeah, definitely.

I'm using precooked, frozen mussels, simply because,

to keep this in budget, if we used fresh mussels,

it would be a lot more expensive.

But they're just equally as good.

Now tell us about this chowder?

Well, based on a recipe that we had in France once.

-OK.

-And I thought, "This is really delicious."

-Yes.

-This is a great dish, too, for us with the grandchildren,

cos it's bringing in all sorts of other flavours.

I remember with the kids, when we're having mussels,

and they just get the things and they suck,

that was a really good, family sort of get together,

sharing the dish.

We've kept well within budget.

-What did you spend?

-£7.63.

£7.63?

-OK.

-So we're quite proud of that.

You had a £10 budget,

so you could have actually done something else, couldn't you?

-Done a bit more.

-Yeah.

What you've got to understand is, you've got to impress us.

Oh, you'll be impressed.

- Well, I... - Ooh!

-Don't you? I mean we love...

-I like confidence.

We love confidence. OK, good luck.

I think we probably would have had enough money to go on fresh mussels.

We would. I think it's delicious enough as it is.

Yeah, I know, I'm not debating how it tastes, I'm just saying,

going under budget is so frustrating.

Really cross about that. We probably could have done a bit more.

I've never used frozen mussels, but they've obviously been cooked,

-precooked, so all the flavour's gone out of them.

-Yes, flushed, yes.

In the Codougan kitchen,

mum Jacqueline has moved on to her Caribbean-inspired

spicy tomato gravy.

So the flavour in the gravy, it has to be right.

All the blast of spices, which is the chilli, the pimento, the garlic.

I want to make sure that we're going to be pleasing the judges.

Is this a dish that has been in the family for a long time?

Yes, fish is a family favourite.

In the Caribbean, the reason why we use tomato ketchup

is cos tomatoes in the Caribbean is very expensive.

-Right.

-And you'll only get a tiny amount,

cos we grow everything organically.

So, for us, tomato ketchup is a nice alternative.

-A little bit sweet as well.

-Sweeter, yes.

-It gives you that,

-and it gives you the consistency.

-OK.

I'm a little bit worried when I see tomato ketchup going into a recipe.

-That's not my thing.

-It could work if it's subtly done,

-but I hope they don't overdo it, that will be a problem.

-Yeah.

For my soda bread, I'm using plain flour, ground flour,

a good tablespoon of maple syrup, just to give it some sweetness.

He's being very clever with the bread.

That's a really good idea to do soda bread.

So, soda bread doesn't take so long?

You don't need to prove it, you don't need to knead it,

you mix it up, put it together, straight in the oven.

-That sounds quite easy.

-Very. Even you could do it.

-Even I...?

-You could do it.

-I'm going to give it a go.

Oh, this is being awkward.

It does look frightful, but it's not.

Jacks, can you put some more flour on there?

HE LAUGHS

There we are, that's better.

Now, that seems to have come together actually quite well,

although it looks a bit messy.

So that goes into the oven.

With Mark's soda bread in the oven,

attention turns to the amount of spice in the mussel chowder.

-Tastes a bit flat, doesn't it?

-It needs some more turmeric.

Right, well, you do it.

It didn't taste as full as I thought it was going to,

and I think that's probably because I use a more generous portion

than Pat does, and Pat put the spices in this time.

Oh, that's much better.

Guys, you've had one hour. You've only got 15 minutes left.

Time went so fast, hasn't it?

Now I'm going to get the carrot in, cos we want the colour.

Worrying about having underspent on their meal,

Jackie and Pat search the store cupboard to see if they can

rustle up an extra element.

If we had some breadcrumbs,

we could have done something with the parsley

and used the lemon zester and things.

The thing is, if we add dry spices,

it's just going to taste like dried spices.

Yeah, it's not going to be very nice, no.

WHISPERS: Look at that mashed potato.

Oh, my God, mashed potato is my favourite thing

in the whole wide world.

Did you taste, there's enough salt?

-Yeah, it's enough salt, you don't need any more salt in that.

-No?

-No.

-No, that's perfect.

We're putting these actually very nice-looking mussels in.

But already cooked.

One minute for everything, Chantal.

Mum, you're stressing me out.

-How's the bread looking?

-It's a lovely thing.

-That, nice hollow sound.

-Yeah, that sounds fine.

Quick, quick, quick, quick, quick, quick.

Ooh, ooh.

-Take your time.

-Making a mess.

Still get that saffron, smells so good.

-Excellent.

-Guys, time is up.

Whoo!

Oh, gosh, this is really nerve-racking.

The Kings' £10 sharing dish is a curried mussel chowder,

with Mark's soda bread on the side.

I really like what I see, I love the colour.

I can imagine putting this in the middle of a table

and the family just dip in, so you've totally delivered the brief.

I cannot taste the mussel.

I was expecting a chowder mussel, I was expecting to taste the sea.

There's a very definite overpowering of turmeric.

What happened with this, you started to cook the vegetables

- and you add your spice? - Yes.

And then, when you add your stock, then you add more spice.

That's a bit of a no-no,

because the spice will come through stronger.

OK?

It's too dense, I think you kneaded it too much.

-Yeah, possibly.

-The whole trick of a soda bread is that you don't push it

too much, you don't work it, it's the opposite of ordinary bread.

I love the little touch of the maple syrup, you teach me something,

I never did that with maple syrup.

Oh, my, that is a compliment indeed!

-So, thank you for that.

-Thank you.

-I'm really pleased with that.

-Yeah.

-Shame about the turmeric, but...

The Codougans' sharing dish is a Caribbean stew of

salmon, carrots and peppers, in a tomato gravy,

served with mashed potato and buttered spinach.

I think it looks like a smile.

The spices are coming through.

And they really do add to the flavour of the salmon.

The salmon is cooked...

..a little bit too much.

The vegetables, not quite cooked enough, they're a bit hard.

As we cut them, they're not softened up.

Now, the sauce, I was concerned about the tomato ketchup,

because it's got quite a strong, distinctive flavour,

also it's quite sweet.

But it doesn't come through as tomato ketchup at all,

which is great, and in fact, the spices are coming through.

I love that, I absolutely love that.

Only a perfect cooked potato makes a very good mashed potato.

There was not enough water,

there was not enough salt and the core wasn't cooked perfectly,

the outside was.

That's a very good, seasoned, buttery spinach.

Overall, it's a good, hearty family meal.

Thank you.

Ah, it's like the weight's been...

Lifted off your shoulder?

At least they taste the love.

For their second challenge,

both families have to cook their favourite dishes at home

for judges Rosemary and Giorgio.

Their first visit is to rural Lincolnshire...

..where Jackie, of the King family, lives with husband Mike...

OK, come on, guys.

..and their three children - Ralph, Flora and Isabella.

-Put your shoes on.

-Well done, let's have these shoes on.

Come on, quick, quick. Say good luck to Mummy.

Good luck, Mama!

Bye-bye. Good luck.

Don't break anything!

I'm going to lock that, just to make sure they can't come back.

Jackie works for her dad in the family property business,

and recently they've seen even more of each other.

We've done a lot of practising, and I think we're coming up

with some dishes that the judges will like.

So, yes, we're really looking forward to it.

What an amazing house!

It's even got a turret!

Today's challenge is Family Favourites,

with just 90 minutes to cook two courses - a main and a pudding.

Hey, guys, look who I found.

-Oh, hello, pups! Your kitchen is incredible.

-Doggies.

Oh, hello, pups.

-Hello, my darlings, how are you?

-Lovely to see you.

-How are you?

-Hello, darling, lovely to see you.

And this kitchen, I've never seen so much surface.

-And look at these! They're really deep.

-Don't open the drawers, Zoe.

Look, all the lunchboxes, so organised.

I've never been more relieved that I cleaned that cupboard out last week.

As you know, the judges have asked you for a main course and a dessert

that really shows off your family favourites.

And you've got an hour and a half to do that.

-Good luck, off you go.

-Thank you.

-Thank you.

The Kings' Family Favourites main course is a fillet of sea bass,

with chilli, lime and prawn rice noodles,

picked peppers and roasted kalettes -

a cross between Brussels sprouts and kale.

I really like this dish,

sounds like something that I would cook at home myself.

I'm always worried when people say they're going to do sea bass,

because they tend to overcook it.

Now, Mark, you must tell me, you still a work a bit.

-I still work.

-You're semi-retired,

but you don't sit around a lot.

No, I had prostrate cancer four of five years ago.

-Yeah.

-And I was treated at the Royal Marsden Hospital.

So, one day a week, I go and run the shop

for the Friends of the Marsden, in the hospital.

So, you enjoy that job?

It's quite funny because there's maybe two men and 78 women there,

and one of the women came up to me and said,

"Mark, a lot of people are asking whether you're single."

-SHE GASPS Pat!

-Oh, God.

-Look at Pat's face.

Please!

-Back off, everyone!

-How many times...?

Do you know, that must be the fifth time I've heard that story.

-Really?

-"Still got it!"

-What's your role today, Pat?

-Boss.

-OK.

And if they have any worries, they just come to me

-and I'll sort it out for them.

-OK.

-Says she, full of confidence.

-Is that right?

-You both seem to be all right with that, though.

-That's good.

-No, I'm completely fine with that.

-Yeah.

-I know where I stand.

You are making a cake?

I'm making a cake, and the reason I chose this is, it's a...

..one that my mother used to make for me and I absolutely adored it,

and the children like it, so carry on the tradition.

I'll let you get on with it, thanks.

For pudding, Pat's making her mum's almond cake and candied orange peel,

to be served with Mark's poached pears and nut brittle.

The almond cake I'm really looking forward to.

I want the cake to be just really tasty, not too heavy, good texture,

just a really brilliant cake.

These are lovely pears, Pat.

-Oh, good.

-So you're going to poach your pears?

-Poach these.

-In red wine.

Now, do you sort of choose a good red wine?

I don't think it's worth buying cheapo plonk.

-Yeah.

-I think it's worth getting a decent bottle.

-You want the flavour of it to give it some depth.

-Yeah.

The other thing I've learnt is,

if you square off a pear like that

and just take that little bit out,

and then the red wine gets up there.

Oh, and then it seeps up right into the heart of the pear.

Seeps up in there. But also, look, it stands up.

-Stood to attention.

-Stood to attention.

-Look at those gorgeous pears.

-Like I do when Mrs King,

-you know, tells me to.

-Yes, exactly!

So I'll pop these in the red wine.

That smells amazing.

Poached pear in red wine, that's a combination that is made in heaven.

I'm expecting really fruit flavour from this.

They're taking a while to come up to the boil.

Do you want to put a lid on?

Does she mean on the pan?

Ah, well, I wondered, I wondered.

Right, and that's going to be about half an hour, I think.

With her cake in the oven,

Pat moves on to the main course of sea bass and rice noodles.

Tell me about the fish.

I pan-fried the skins in rapeseed oil and herb salt

and, then, because you fry the skin off first,

it's not going to take very long to cook.

-OK, how long are you thinking?

-Five minutes.

-About five minutes?

So that's the kalettes in the rapeseed oil.

-And that's a local, Lincolnshire produce?

-Yes, it is.

And you put it in a high oven for about five, ten minutes,

and when you take it out,

it's crispy on the outside and soft in the centre.

-Chewy on the inside.

-And on top of the fish,

-it's really nice.

-Delicious.

Next on Pat's to-do list are the rice noodles

with chilli, lime and prawns.

Rice noodles are very delicate, so cook them very little, and then,

you know, I want them to be still a little bit al dente

and to have punch of flavour.

Have a look at these prawns, they're quite big.

-I'd slice them in half.

-Right.

Just to remind you, the judges are on their way,

just five minutes to go, all needs to be on the plates, ready.

When it's cooled, I'll sprinkle it in icing sugar.

-Can you smell the almonds?

-Oh, it smells so good.

-Oh, though I say it myself, I'm rather proud of that.

-Oh!

I don't know if the fish should come out.

Do you want to do one last check?

It's not quite there.

A little bit down to the wire, these last few details.

Ah, it's what gets the adrenaline going!

He says, standing still.

Right, let's get the coriander in.

Right, the noodles are ready.

There we are.

-And the kalettes.

-Lovely.

Kalettes.

Just on top.

-That is time.

-Phew!

Well done! Well done. THEY LAUGH

Oh, no, but now the judging! Argh!

First up is the Kings' Family Favourites main course,

fillet of sea bass with lime chilli and prawn rice noodles,

peppers and locally grown kalette.

It's overcooked.

-Hmm.

-When you actually have a piece of fish like this,

you just need to do it on one side, don't touch it,

let it caramelise, and then you will see,

it changes colour and you will see the opaqueness coming through

to the other side and then you turn it over

and you turn it off,

and then it'll cook itself.

I agree with Rosemary about that, it is overcooked.

And the flavour of the noodles,

I feel there is an enormous amount of sweetness at the moment.

And none of this garlic, the chilli, peppers.

So, a bit disappointed about those noodles.

Unfortunately, these prawns are overcooked.

-Were they precooked?

-Yes.

Ah, that's your problem.

By having precooked prawns, all the flavour's come out of it.

Right.

I'm not a great lover of kale.

- Oh, right! - But these are delicious.

-Yes!

-Phew!

They're so crispy,

- they're so flavoursome. - Good.

For dessert, Pat's almond cake, cooked to an old family recipe

passed down from her mum, with Mark's red wine poached pears.

I think this looks absolutely beautiful.

-Who did the cake?

-I did.

That is sublime.

Frangipane is very easy to over-flour it,

but the cake is absolutely nutty at the right moment.

The pears are very soft, they just melt in your mouth, but I like that.

I'm very happy with this dessert, it ticks all the boxes for me.

-Goodness me!

-They loved the dessert. Loved the dessert.

-Oh, hi!

-Hello!

-So, how did it go?

-Very well.

Would you like some cake, chaps?

-Yeah!

-Yeah, I'd love some.

-Come on then, let's have some cake.

They loved the pudding.

But the fish, there was a few issues.

The fish was overcooked, sadly.

But, you know, it's just a learning curve

and you learn for the next time.

Ralph, what did you think of the cake?

-Really good.

-Really tasty actually.

Is it the red wine that you like in the pears?

-Yeah.

-Yeah, that's my boy.

There you go.

The judges' next port of call is Kettering, in Northamptonshire,

home to the Codougans.

Because we are in the comfort of our own home,

it will be much easier for us.

You know, the kids are going to be doing the main cooking,

you know, they learn from what I've been doing,

so I'm like the sous chef today.

SHE CHUCKLES

Mum Jacqueline lives with Dom and Chantal,

her husband and her two younger sons.

Challenge is on for me with the dessert today.

So, a little bit nervous, but I got it, I think I got it.

I don't think I got it, I know I got it.

Having Rosemary and Giorgio in our house is going to be very surreal,

but hopefully they're impressed by what we can cook

and we go through the challenge and smash it.

-Can I come in?

-Door's always open.

-How are you?

-Fine, thank you.

-Hello.

-Oh, how are you guys?

Hey! You've got two more today.

Yeah, Jaden and Joshua.

Hi. Oh, we're going in for a hug.

-Hi!

-All right. There you go.

-Wow!

The Codougans dishes are inspired by their home island

of Saint Vincent in the Caribbean.

I have some pictures to show you.

This is Dom and Chantal.

My friend has a big field where they go down and pick the coconuts.

Oh, wow.

And this is me playing carnival.

-Wow!

-That's my festive season.

These are some pictures of my mum.

So, has your mum passed down lots of the techniques

that you're using today, down to you?

Yes, a lot of the technique is the marinating.

And she always marinate, whether it's fish, chicken,

so the food is always full of spices and flavour and taste,

so the flavour's something that's definitely handed down from my mum.

-Yeah, so it's being passed.

-Generation from generation.

It's passed to you and it's passed down to your children?

-Yes, and hopefully it continues.

-Yeah.

So, the judges would like you to cook your family favourites.

You've got one hour and 30 minutes.

-Off you go. Go, go, go!

-OK, OK.

You should butter them first.

I know, but I'm not using all of it, so...

-You need to.

-Do you think?

Yeah.

So, Chantal, tell me, what are you guys cooking today?

We're making marinated pork chops with a mango sauce and, lastly,

for dessert, we're going to have a chocolate souffle.

If you can pull off a souffle, Dom...

-I've got it, I've got it, I got it.

-Yeah, yeah, I have faith.

Somebody got faith in somebody, hey?

Today's main course is a pork chop with mango sauce,

squash puree and steamed baby vegetables.

OK, don't forget to put your salt, OK?

Yep, I will.

I like the Caribbean twist, with the sort of pork and mango, I like that,

it's just different.

This is a popular Caribbean dish,

the pork with the mango, so they must get it absolutely right.

I know that's not a smoothie.

No, it's not a smoothie.

-What is that?

-We're going to use this to marinate the pork chop.

-OK.

-Here in the UK, they use apple and stuff like that for pork.

-Yeah, yeah.

-But I think we prefer the mango,

because it has more meaning to us.

# Here we go...

# Mango sauce, here we go. #

Going to sprinkle a bit of salt.

Don't break, don't break.

Got you!

Dom's responsible for today's Family Favourites dessert,

a chocolate souffle.

Timing is the most important thing with a souffle.

I expect the souffle to be hanging out,

two fingers from the ramekin,

and I expect it to be gloriously soft in the middle,

crispy on the outside

and deliver this really nice chocolate flavour.

Chocolate souffle, my gosh, are they living dangerously!

I really hope they can pull this one off.

I'm about to whisk the egg white.

What consistency does it have to be?

It has to be at the consistency which they call high peak.

-OK.

-Not mid peak, high peak.

OK.

And roughly around now, that's high peak.

-When it's set...

-Mm-hm.

..you should be able to... over the head.

-Nothing comes out.

-Oh, I'd pay good money to see that fall on your head.

-Really?

-Yeah.

-I can't believe you did that.

But that's when you know it's done.

When my grandmother comes over to stay,

she's like a chocolate fanatic,

so I wanted to let her see some...

a different way to incorporate chocolate and this and that.

-Yeah.

-And it's very easy.

So I was like, "You know what?

"Let's make a chocolate souffle for her."

First thing she said, "What's this puffed thing?"

-And every week it was souffle and souffle and souffle.

-Really?

You know you're setting yourself up a little bit here?

So you're an expert in souffle?

-I would rather have a baby than make souffle.

-Mm, really?

-Mm-hm.

-Well, at least I don't have to go through that.

OK, now I'm going to pop this in the oven.

So I think the...pumpkin is ready.

Chantal is in charge of the squash puree

to serve with the pork chop.

And a little bit of butter...

Ooh, that's not a little bit, that's a little bit.

Mm, that's really nice.

Guys, you've got 20 minutes left.

SHE GASPS

-OK.

-20 minutes.

Beans in because...

-You think?

-Yep.

You should put the carrots first,

because the beans are easier to cook.

It should be fine.

How are the pork chops looking?

Yeah, we just don't want to overcook it,

you just want to make sure... it's right.

The pork chop must be really well cooked,

juicy and then I want this mango sauce to really stand up by itself

and really give a character to this dish.

Guys, you've got five minutes.

Come on, you can do it.

You can do it, you can do it, you can do it.

Is that how you get a souffle to rise?

Got to rise, got to rise the souffle.

Shuffle them up.

Come on, souffle.

I'm just trying to talk to it.

-Are they not rising?

-Not fully, no.

Come on, souffle.

The judges are nearly here.

Quick, quick, quick, quick. Mum, quick.

Plate up, plate up.

I am so scared.

Breathe, Chantal, breathe.

Let me have a look at this.

Time's up.

Oh, no!

Oh, man...

How much of a rise were you expecting?

I was expecting a bit of a rise and a stiffness.

I'm devastated that it came out that way.

Honestly, it hurts.

Giorgio and Rosemary are judging the Codougans on their main course

of pork chop with mango sauce,

followed by Dom's chocolate souffle for dessert.

-Can we start with the souffle?

-I think we should.

Cos I think it's just come out of the oven, hasn't it?

A souffle, to me, is something that is a lot higher.

I see it comes up the edges.

That doesn't cut it as a souffle to me.

The balance in flavour is very good,

it's neither too sweet nor too bitter.

It's cooked absolutely quite perfectly all the way through

and soft in the middle, and it's kind of light.

It just didn't have enough strength to just come up.

This is one of the...

..the first times that it went wrong.

I think it was a bit of the pressure and the time,

because if it had an extra two minutes in the oven...

..it would have risen.

Now for the main course - a pork chop with mango sauce,

steamed vegetables and squash puree.

The pork itself is a little bit overcooked,

so that makes it a little bit tough.

If you'd just cooked that pork a little less

and had it sitting a little more,

it would have been better, cos it continues cooking.

I think the flavour of the pork is very good, but unfortunately,

the mango doesn't even come through, which is a bit of a disappointment,

because I'm a mango lover.

Puree is a very difficult thing to add to a dish,

because the consistency needs to match...

..the consistency of the other food, and in this case,

the consistency of the puree has really got nothing to do

with the rest, it just doesn't gel together with the dish.

I'm a bit disappointed on the meal of today, I must admit that.

There were some really silly mistakes.

-Thank you very much.

-Thank you very much.

THEY SIGH

You could cut the tension with a knife.

Yeah.

Whoa.

You know, we still have the next challenge and we're not a family

who would lie down and die, you know what I mean,

-we stand up and we're going to fight.

-Yeah, I see that.

-We're going to fight, aren't we?

-Yep.

Today, the Kings and the Codougans

face their third and final challenge.

We have to smash it this time, man.

-We are, Mum, we are going to smash it.

-We have to smash it.

At the end, the judges will decide which family to send home

and who to put through to the semifinals.

After challenge two, to be honest, it actually gave me that fight,

because this is it and this is what we need to do,

we need to actually bring out our secret recipe.

The Codougans, it's infectious the way they cook.

The challenge one was really good, but challenge two,

that pork was a disaster!

Ah, the Codougans, the singing Codougans.

I feel very, very sorry for Dom, and his souffle didn't rise.

It was a fantastic flavour!

This family needs to stay calm, but stay focused,

because this competition could go either way.

So here we are.

-Great, what have we got?

-Our practice, I hope,

-has paid off so that we're...

-Yeah, exactly.

The Kings haven't managed to wow us so far.

There is a problem the way they build their flavours,

and I cannot understand what is this idea of using frozen mussels

and precooked prawns in their cooking.

The Kings haven't got it quite right,

but they have some good ideas.

But the most important thing is, they listen to what we say.

If they can apply it and put it in the food today,

they could get through.

Welcome back, everyone, it's the final challenge.

Oh, yes, Rosemary and Giorgio are expecting great things today.

Two dishes, but not just ordinary dishes,

it's the Impress The Neighbours Challenge.

Time to pull out all the stops.

You have two hours and 15 minutes, so let's get cooking.

Right, let's go.

Am I doing three lemons, or four?

I'd do three, actually.

Chantal, do some more garlic.

You don't want to put too much garlic, Mum.

To impress their neighbours,

each family must produce a starter and a main course.

This challenge is about impressing your neighbours.

There is nothing better than sitting down with your neighbours,

with your friends, and having a good meal, it brings everybody together.

This is what life is all about.

We're going to be doing curried goat,

and it's been passed down from generation to generation,

so I'm feeling very confident about this one.

To start, the Codougans are cooking a Caribbean-inspired soup

and a main course of curried goat, served with rice and peas,

fried plantain and coleslaw.

We're using the leg, the thigh of the goat, because there's...

..there's more meat and less bones.

Goat is a very tough meat to cook, so we're going to pressure-cook it,

to make it very, very tender.

-Is that enough, yeah?

-Yeah.

Goat is a very important meat for me.

I expect the goat to be really flaky and beautiful

and to deliver the sweetness that is the particularity of the goat.

Goat is very like lamb, but they've got to get it beautifully tender,

very tasty, all those lovely flavours coming through.

I'm just putting the love into it, so...

-SHE CHUCKLES

-Is this the kind of dish

that you would make to impress your neighbours?

-Yeah.

-This is what my neighbour loves.

-This is what the neighbours love.

-They always smell it cooking,

so they always get the smell of the cooking.

So this is something that you have practised on the neighbours?

It's the first meal the neighbour had from me.

- Really? - Yeah, so.

- You've been doing it for years? - Yeah.

How are you doing, Dom? You're concentrating quite a lot,

cos I'm used to you singing and dancing.

Yeah, it's just cos, since the last one with the souffle,

-that didn't rise.

-Yeah, cos you were so disappointed with the souffle.

-So you're concentrating?

-Yeah.

-This is Dom's concentrating face?

-Yeah.

-Can we see happy, smiley, dancing Dom?

Look, there you go, that's the face we want to see.

-Don't worry, you'll get that soon.

-OK, I'll come back for that later.

Yes, you would. I'll leave that there, ready for you.

A lot of people don't cook goat enough,

this is why we're using the pressure cooker.

We make sure we have to get this right, because if it doesn't,

then it might be tough!

Curried goat in the pressure cooker, how are you feeling about that?

I feel absolutely perfect with that.

If anything else, it adds, you know, speed to cooking,

so she has to be careful not to overcook it.

It's a bit of an experiment for them.

I'm going to pressure it for about ten.

I'm going to do ten minutes first,

check it and then come back and pressure again.

Daddy, how many rashers of bacon do you want?

Seven or eight, if you can get them, just fill the baking tray.

I think fill the baking tray,

because, you know, you use quite a few.

The King family are going all out to impress with not one,

but three starters served on the same plate.

I must confess, I have wowed our neighbours

with this dish before.

So, as the brief is to have a little bit of wow factor,

I hope that that's just what we're going to do today.

Their main course is steamed guinea fowl supreme with truffle mash,

chargrilled asparagus tips, beetroot crisps and a white wine sauce.

My mother is doing the guinea fowl,

and she's making the most delicious sauce,

with all the extra bits of the guinea fowl

to get a nice stock going.

This is the beginning of the sauce,

so it takes a bit of a while for all the flavours to marinate.

Having a little nosey in your pan there.

Look at that pan, that smells great.

So, is this the kind of thing you would cook?

Yes, because when you're entertaining,

-I like spoiling people.

-Yeah.

And I think this is a bit of a spoiling dish,

so that's why we've chosen it.

And, um, I just hope everything does what it's supposed to do.

With her sauce simmering, Pat moves on to the main course centrepiece,

a flattened breast of guinea fowl, rolled and steamed in the oven.

Guinea fowl is a difficult bird to actually cook,

because it's a dry bird,

so unless you know how to cook it, to make it really moist,

it could be a disaster.

I'm cooking the guinea fowl in clingfilm

because I'm going to then poach it in the oven.

It means I can take the guinea fowl out

some time before it's due to be plated

but the clingfilm will keep it hot, but it won't overcook it,

because there's nothing worse than overcooked guinea fowl.

They've got the guinea fowl over there.

She's wrapped it in clingfilm, put it in the water.

That's right. It's her version of doing a water bath, steaming it.

You can do the same way in a steamer, if you wanted.

This is actually a very good way to cook it, because it keeps it moist.

With the Codougans' goat curry cooking,

they're making a start on their soup,

made from a spinach-like vegetable called callaloo.

Back home in my country, callaloo is very, very popular.

Every Saturday, Friday, you go to the market to buy a fresh callaloo.

Normally, we would not use tinned callaloo,

we'd use a fresh callaloo, but because here we can't get

a fresh one, so this is the next best thing.

I'm expecting this soup to have this beautiful vibrant, green colour.

It's a delicious dish,

but I don't know how much it can impress your neighbours.

Mm, smells like nettles, the one that stings you...

- Oh, stingy nettles. - Yeah, that.

The callaloo.

-Herby.

-Yeah, that's true. That is true, yeah.

Oh, I've got a cut on my finger.

-Have you?

-It's just the lemon juice in a cut.

I'll just get some backbone.

The Kings' starter consists of three dishes -

seared scallops,

Parmesan wafers with baby leeks and tomatoes

and smoked trout and salmon terrine.

I'm going to start doing the salmon terrine.

I've got to make sure everything is roughly the same size,

so that it all looks quite consistent,

but you want to be able to taste it.

I don't want it to be too finely chopped,

so it's like mush, but if it's too big,

then it's just going to feel like a huge great mouthful.

I don't know whether they're trying too hard here.

I've always said less is better, cos you can get it right.

Mummy, are you happy with that consistency?

Yes, that's perfect.

- So what's happening now? - The pressure start.

But I'm not sure the texture of the meat.

-OK.

-So she's going to check it.

So, I'm going to check it for my peace of mind.

OK.

This is quite exciting, cos in a pressure cooker,

you don't know what's going on. You only really know what's happening

- until you open that lid. - Yeah.

Oh, that smell!

- What are you looking for? - We have to feel the texture.

Chan, I think it's a bit hard.

She hasn't been cooking it for very long and she was seeing

whether it's done, but by actually opening it,

she's taken the temperature down every time.

The goat I need to let simmer a bit more.

I might put it back on to pressure again, just to get the texture.

The coleslaw is a nice, cooling sensation,

cos when you're back in the Caribbean and you're in the heat,

you're eating, for example, curried goat, it's still hot,

but then you just need something to cool you down.

So, it's all about the colours

and seeing the different vibrant colours,

it's like, for example, a carnival.

You know what? It needs a dance.

I saw you were doing a little bit of a dance there.

Do you want to have a little dance?

Well, can you show me some steps?

OK, when you wind, you move your hips.

Oh, no, no, we won't go there.

The Caribbean's known for it, the waist, there you go.

Caribbeans are known for their waist.

And then give it a little move.

-Give it a little bit of movement.

-There you go.

-That's it, that's it.

-Go on.

-There you go, there you go.

You're invited to my party.

We can party like anybody.

OK, we'll party like there's no tomorrow.

OK, that's enough, get on with cooking.

In the Kings' kitchen, Mark's responsible for the beetroot crisps

to go with the guinea fowl main course.

I am being very careful, cos this is a mandolin,

which is about the sharpest thing known to man, I think.

But I hate what it does to your fingers and your worktops.

-And your teeth.

-And your teeth.

In they go.

Jackie's in charge of the truffle mash.

I'm going in with the truffle oil now.

I hate truffle oil, it must be used very sparingly,

because if it's too powerful,

it'll be with you for the next 48 hours.

There's no truffle, you can't taste the truffle.

You still can't taste the truffle?

Try that now.

No, you try.

Yeah, I think if we put any more in, it might overpower it.

-OK. So that's done.

-Do you want your father to try it?

-No.

-No, OK.

Too many cooks.

I'm a bit concerned about the goat.

You don't want it chewy.

To ensure their goat is tender,

the Codougans are using a pressure cooker.

I'm going to take it off now and try it, open it,

to see the texture of the meat.

Oh, this goat is hard.

-It's hard?

-This goat is hard.

-OK, so you need to put it on maximum.

You need to put it on and let it pressure.

And just don't interfere with it, Mum, please.

Ten minutes to go, families.

-Are we up to speed? Should we just have a quick team huddle?

-Yes.

What have you got left to do?

-Team huddle.

-I'm doing the leeks now.

You're very sweaty, Dad.

-Happy with that texture?

-No.

-No?

-That's it.

I'm going to put the scallops on.

How long ideally do you want to put your scallops on?

A minute on one side and then quickly turn it over

and then you're virtually done.

-Check the goat, Chantal.

-I am checking the goat.

OK, let's have a look.

I think we should take one out.

Are you two focusing on plating up the guinea fowl, yeah?

Yes. I'm hoping that when I cut it,

it's going to be exactly the texture I want.

Are you sure you want to do it? Your hands seem a bit...

-Can you not look now?

-LAUGHTER

Please?

Are we happy with this, Mum?

You said yep, it's on you.

Time is up, families, time's up.

-BOTH:

-Yes!

Got it.

Oh...

The Codougans have made a traditional Caribbean supper...

..with a starter of callaloo soup.

You're trying to impress the neighbours, and us,

and I would have loved some bread or something, something to go with it.

I appreciate your problems in getting,

you know, the callaloo here.

You got it out of a tin, didn't you?

-Yes.

-That's the problem.

I've had it fresh, and it's a different flavour.

I don't like the consistency and I don't like the flavour,

it's a bit bitter.

Their main course is a Caribbean classic - curried goat,

served with rice and peas, coleslaw and fried plantain.

I really do like the flavour of the curry, it's very balanced.

The meat is very tender. It's really flavoursome.

Your use of spice is very good, it's very sensible.

The rice is really good as well - fluffy,

you can actually taste every grain.

That really does take me back to the Caribbean.

You did a very good job cutting that coleslaw,

perfectly, beautifully cut.

Altogether, it comes together as a really nice dish

and I can see why your neighbour would come around with this smell.

The Kings' starter consists of three dishes -

seared scallop on a pea and mint puree,

Parmesan wafer with baby leeks and tomatoes,

and a terrine of smoked trout, fresh salmon and avocado.

It looks magnificent.

Who cooked the scallops?

I did.

Perfect.

They are perfection.

-WHISPERS:

-Oh, he'll be insufferable to live with now.

I know you were in charge, as well, of the biscuits.

-I was.

-The biscuits are exceptional.

-Really?

-Both of them.

-Brilliant.

-And the tomato adds a little bit of acidity

that really brings the whole thing together.

Your salmon terrine, it's really good,

but if you had made it a little bit finer...

Yeah.

You accomplished something really, really nice

and it was technically quite difficult to produce this dish,

-so congratulations for that.

-PAT:

-Thank you.

Their main course is steamed guinea fowl supreme, with truffle mash,

chargrilled asparagus, beetroot crisps and a white wine sauce.

I'm very glad you cooked the guinea fowl that way,

because by cooking it in its juices, it keeps it moist.

The beetroot crisps, get rid of them.

You didn't actually even need them.

Unless they're going to have a proper crisp...

You've got it half measured here - it's neither one thing or the other.

The asparagus are perfect, and the mashed potato...

You put very little of the truffle oil in it,

so it doesn't really come through,

because I have a special hate for truffle oil. I dislike truffle oil.

If my neighbour cooks this...

..I'd go back to see him every day.

Well done.

With all three challenges competed,

the judges must now decide which family to put through

to the semifinals.

Huddle in, huddle in.

-Rosemary.

-Mm-hm.

Again, crunch time, we have to take a decision on this one.

This is actually very difficult,

because they've both done two fabulous dishes.

We did our best, didn't we? We all did.

We must keep in consideration the fact that they grow

through each of the challenges,

and they step up every time, a little bit.

Well, it's in the hands of the judges now.

Both teams have improved in one way or another, both.

Yes.

Lovely families, the judges have made a decision.

They've taken all three challenges into consideration,

but unfortunately, only one team will go through to the next round.

OK, the waiting it over.

The family going through to the semifinal are...

..the Kings.

-Congratulations.

-Thank you. Congratulations.

-That's so sweet.

-Congratulations.

-Oh, thank you.

Of course we're disappointed, cos we're very competitive

and we thought we did bring our A game today.

I'm really proud, cooking the curried goat,

that's the one we really specialise in.

We did it to the best of our ability.

Our competitors were really, really good,

and seeing what they bring to the plate was really interesting,

and I wish them all the best.

Well done.

-Fantastic.

-Oh, my lord!

I can hardly believe it.

Yeah, I'd hoped we'd win, and I think we did pretty well,

so I'm thrilled to bits. And thank you to the leader.

Yeah, thank you, boss lady.

I don't know about that. It was a team effort, wasn't it?

It really was.

I'm sad to see the Codougans go,

because they're such a joyous family.

But, you know, the Kings edged it today.

It was today that the Kings really raised their game

and they stand out, especially with that starter.

The boss in this kitchen seems to be my brother, Mark.

I'm just quite happy letting Mark and Jo try and work that out.

Maybe Mark should have started again.

He didn't listen to me.

Mum, you haven't sealed it first.

-Oh, my God.

-Pan, please.

-Drama!

-Mum, it needs to get in the oven. Now!

-I can't watch, it's stressing me out.

-And in, there!