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 > 0:00:08It's where we have our family feasts.
0:00:08 > 0:00:10..or where you love to cook...
0:00:10 > 0:00:11Yes!
0:00:11 > 0:00:13..it's where we all learn to love food.
0:00:17 > 0:00:19I've tasted the food of many chefs
0:00:19 > 0:00:21in many different restaurants all over the world,
0:00:21 > 0:00:23but family cooking...
0:00:23 > 0:00:24This one's puffing up.
0:00:24 > 0:00:26..this is where real food comes from.
0:00:26 > 0:00:29Home cooking does something that fine dining does not -
0:00:29 > 0:00:31it creates the heart within the home...
0:00:31 > 0:00:33She's eating all the ingredients.
0:00:33 > 0:00:34..bringing the family together.
0:00:39 > 0:00:42We are searching for Britain's best family of cooks.
0:00:42 > 0:00:45Over the next few weeks, 16 families will go head-to-head.
0:00:47 > 0:00:51Teenagers and grandparents, brothers and sisters,
0:00:51 > 0:00:54all cooking their very best family food in their own homes...
0:00:54 > 0:00:56- The judges are going to love it. - Course they will.
0:00:56 > 0:00:58..and here, in our kitchen.
0:00:58 > 0:00:59Oh, that smell!
0:01:00 > 0:01:02That is delicious.
0:01:02 > 0:01:03I'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 Schrager...
0:01:12 > 0:01:15I'm looking for a family who are going to blow me away
0:01:15 > 0:01:19with the understanding of flavour, texture and, all together,
0:01:19 > 0:01:21gorgeousness.
0:01:21 > 0:01:23..and top Michelin-starred chef...
0:01:23 > 0:01:27- Hi, Giorgio. - ..Giorgio Locatelli.
0:01:27 > 0:01:30The food that I want to see is, of course, very tasty and beautiful,
0:01:30 > 0:01:34but the most important thing is to see them cooking with joy.
0:01:34 > 0:01:37That's what home cooking is all about.
0:01:37 > 0:01:40These are the families who make ordinary food extraordinary.
0:01:40 > 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.
0:02:01 > 0:02:05The search for Britain's best family of home cooks continues.
0:02:07 > 0:02:10Today, another two families go head-to-head
0:02:10 > 0:02:12over three challenging rounds,
0:02:12 > 0:02:15here in our kitchen and in their own homes.
0:02:16 > 0:02:18Only one can go through to the semifinals.
0:02:20 > 0:02:22Cooking today, the Bellamys.
0:02:22 > 0:02:24- I'm very competitive. - I think we all are.
0:02:24 > 0:02:26- Definitely.- She's worse. - Yeah, she's worse,
0:02:26 > 0:02:28she's just acting nice but actually...
0:02:28 > 0:02:30Wait until I get in the kitchen.
0:02:32 > 0:02:33And the Bellamores.
0:02:35 > 0:02:39We've had a good practice and there were a few arguments on the way.
0:02:39 > 0:02:41That's the thing, you've got to keep chilled out.
0:02:41 > 0:02:43No matter what happens, we won't fall out.
0:02:43 > 0:02:46- When you feel like shouting, just laugh!- Yeah.- Yeah.
0:02:46 > 0:02:49Both families have had time to practise the dishes
0:02:49 > 0:02:51in their own kitchens.
0:02:55 > 0:02:59Welcome to our two families, the Bellamores and the Bellamys,
0:02:59 > 0:03:05who are about to rustle up a belly full of amazing, home-cooked food.
0:03:05 > 0:03:08Well, that's what our judges are expecting.
0:03:08 > 0:03:11Rosemary and Giorgio will be tasting every morsel
0:03:11 > 0:03:14over the next three rounds of cooking.
0:03:14 > 0:03:18Let's get going with the £10 challenge.
0:03:18 > 0:03:20Today, you need to come up with a perfect picnic
0:03:20 > 0:03:24for a family of four with just £10.
0:03:24 > 0:03:27The picnic should be ready in one hour and 15 minutes.
0:03:27 > 0:03:29Off you go.
0:03:31 > 0:03:32I need potatoes.
0:03:32 > 0:03:35This is when we create a bit of a storm.
0:03:35 > 0:03:37Where are my eggs?
0:03:37 > 0:03:39One, two...
0:03:39 > 0:03:44A great picnic is made of a lot of variety of things
0:03:44 > 0:03:47that comes all in these fantastic bags and when you open it,
0:03:47 > 0:03:48it keeps on coming out.
0:03:48 > 0:03:50And something to surprise you as well.
0:03:50 > 0:03:51Ocean. Ocean.
0:03:51 > 0:03:53Turn down.
0:03:53 > 0:03:55Good start!
0:03:56 > 0:03:59The Bellamys are mum Mojgan, and her daughters,
0:03:59 > 0:04:0418-year-old Ocean and 15-year-old Faith.
0:04:04 > 0:04:07If we're going to make a picnic, we're going to make it nice.
0:04:07 > 0:04:10This picnic has got to be luxury Persian style.
0:04:10 > 0:04:12It's got to be the best.
0:04:12 > 0:04:16They're preparing a Persian chicken and potato dish
0:04:16 > 0:04:19called Salad Olivieh with freshly baked bread rolls
0:04:19 > 0:04:22and spiced beef patties known as kotlets.
0:04:25 > 0:04:27They are a classic picnic food for Persians.
0:04:27 > 0:04:31- Children love it. - It is the taste of our childhood.
0:04:31 > 0:04:33Now, the kotlets, I'm interested in this,
0:04:33 > 0:04:35because this is quite Middle Eastern,
0:04:35 > 0:04:38but it's got those flavours, cinnamon, all those spices in there.
0:04:38 > 0:04:39If they're cooked properly,
0:04:39 > 0:04:42if they're seasoned properly, it will be good.
0:04:42 > 0:04:47Got the grated onion and minced meat and we've got also turmeric, nutmeg.
0:04:47 > 0:04:50I put a little bit of cinnamon in there.
0:04:50 > 0:04:53- How's it going, Mum? - Really well, look at the colour.
0:04:53 > 0:04:55Originally from Iran,
0:04:55 > 0:04:57single mum Mojgan lives in Bournemouth
0:04:57 > 0:05:00with her young son and two daughters.
0:05:01 > 0:05:03Food time.
0:05:03 > 0:05:05I'm the fun one.
0:05:05 > 0:05:06I'm the sarcastic one.
0:05:06 > 0:05:09She's the boss one.
0:05:09 > 0:05:11I left Iran when I was 14
0:05:11 > 0:05:15and we got accepted as an asylum seeker in the UK.
0:05:15 > 0:05:18It was tough times, cos I left my mum and dad.
0:05:18 > 0:05:22Now I'm a fashion designer, designing bridal and evening wear.
0:05:22 > 0:05:24You look amazing.
0:05:24 > 0:05:25My mum's inspired me.
0:05:25 > 0:05:27It's easy to turn around and say,
0:05:27 > 0:05:30"I'm tired, kids, I've been working all day,
0:05:30 > 0:05:32"there's a pizza in the oven."
0:05:32 > 0:05:34It's never been like that in this house.
0:05:34 > 0:05:35How many cloves of garlic?
0:05:35 > 0:05:37- Shall we say two?- I would say two.
0:05:37 > 0:05:40When I come back from my work, I go straight to my kitchen.
0:05:40 > 0:05:44I put the music on and I always wear heels when I cook.
0:05:44 > 0:05:46When I feel nice, I can cook better.
0:05:46 > 0:05:48Mum is the sort of person that wipes the edge of the plate
0:05:48 > 0:05:49when she's finished a meal.
0:05:49 > 0:05:52She'll make chicken stroganoff and there'll be a splash,
0:05:52 > 0:05:53she's like, "Ocean, stop!"
0:05:53 > 0:05:57- I'm not that bad. - Yes, you are, you really are.
0:05:57 > 0:06:00Everything's a competition to me.
0:06:00 > 0:06:01At school, at the end of every term,
0:06:01 > 0:06:05we have a sports, kind of, competition, if you will.
0:06:05 > 0:06:06My team's never lost.
0:06:06 > 0:06:10It doesn't matter who I go with, I will make them win.
0:06:10 > 0:06:13- She's going to be the drive. The wheels.- Positive.
0:06:14 > 0:06:16Juice of four lemons, zest of two.
0:06:16 > 0:06:18- Have we got a juicer? - Just put it on the pan.
0:06:18 > 0:06:21The Bellamore family from South Wales are Mark,
0:06:21 > 0:06:24his sister Jo and his nephew Ross.
0:06:24 > 0:06:28The boss in this kitchen seems to be my brother, Mark.
0:06:28 > 0:06:30You can tell by the fact that we have these.
0:06:30 > 0:06:32These are our instructions.
0:06:32 > 0:06:36Not only the recipes, but also what we stir, where we stand.
0:06:36 > 0:06:40- Isn't it, Mark? - What are you saying, Jo?
0:06:40 > 0:06:43I'm just quite happy just letting Mark and Jo try and work that out
0:06:43 > 0:06:47between them, and then I'll just carry on doing what I'm doing.
0:06:50 > 0:06:53Their picnic menu includes curried vegetable pasties,
0:06:53 > 0:06:56cheese and caramelised onion tarts
0:06:56 > 0:06:57and Scotch eggs,
0:06:57 > 0:06:59all served up with freshly made lemonade.
0:07:02 > 0:07:03Jo, how's it all going?
0:07:03 > 0:07:06It's a lot better than our practice, Zoe, put it that way.
0:07:06 > 0:07:07Were words had?
0:07:07 > 0:07:10Oh, Zoe, we had a fallout.
0:07:10 > 0:07:13Yeah, we had to sit Mark down. We had to sit him down.
0:07:13 > 0:07:15- Oh, no - in a room, alone? - Give him a talking-to.
0:07:15 > 0:07:18It was almost like an intervention.
0:07:18 > 0:07:20So we've got little codes now. If I can see it happening...
0:07:20 > 0:07:22She did say she'd give me a little nudge
0:07:22 > 0:07:25- if I started to get a little bit untoward and uncontrollable.- OK!
0:07:28 > 0:07:31Mark's sister Jo and his nephew Ross
0:07:31 > 0:07:34are regular visitors to his house in Newport, in Wales.
0:07:36 > 0:07:38Jo's got a habit of turning the kitchen into a snow scene
0:07:38 > 0:07:39when she's doing that.
0:07:39 > 0:07:42Mark, the kitchen is fine, there's no mess, we're fine.
0:07:42 > 0:07:44OK, Jo, just keep it tidy.
0:07:44 > 0:07:47Who's the best cook in the team?
0:07:47 > 0:07:51- I think Jo. I think Jo.- Oh, no. - I think Jo.- No.
0:07:51 > 0:07:53I'd probably say Jo as well.
0:07:54 > 0:07:57You two always have a little brotherly-sisterly rivalry.
0:07:57 > 0:07:58Yeah, ganging up.
0:07:58 > 0:08:01Luckily, I'm the most sensible of the three adults,
0:08:01 > 0:08:02even though I'm the youngest.
0:08:02 > 0:08:05I just fuss too much. The timing is not brilliant for me,
0:08:05 > 0:08:08it's always an hour or two later than I've said.
0:08:08 > 0:08:10Jo invites everybody over at six and we will sit down about 10ish.
0:08:10 > 0:08:13Hello, how are you? Nice to see you.
0:08:13 > 0:08:15We try and get together as often as we can,
0:08:15 > 0:08:17which is very entertaining,
0:08:17 > 0:08:20cos it's a big family and slightly mad.
0:08:20 > 0:08:21Cake, anybody?
0:08:21 > 0:08:23Is it my recipe?
0:08:23 > 0:08:25There's a lot of people sitting around,
0:08:25 > 0:08:27a lot of people drinking, a lot of people eating.
0:08:27 > 0:08:29Everyone is sat with a tray on their laps
0:08:29 > 0:08:31cos there's not enough room on the table.
0:08:31 > 0:08:34- Mark, I've noticed, he's quite good at giving direction.- He's bossy.
0:08:34 > 0:08:36- Helping...- Just come out with it, he's bossy.
0:08:36 > 0:08:39He likes to listen to all our ideas, but ultimately,
0:08:39 > 0:08:41we'll be doing what Mark wants at the end of the day.
0:08:41 > 0:08:44Oh, that's like luxury.
0:08:45 > 0:08:47Jo's working on the shortcrust pastry,
0:08:47 > 0:08:50which will be used for both the pasties and the tarts.
0:08:51 > 0:08:53Pressure's on me at the moment.
0:08:53 > 0:08:55We've got a mixture of butter and lard
0:08:55 > 0:08:59and it's a traditional recipe from Mark's wife's family.
0:08:59 > 0:09:00Yeah, that's my mum's recipe, actually.
0:09:01 > 0:09:07Pastry is a real technique - it can't be too dry or too wet.
0:09:07 > 0:09:09It has to be also not too thick.
0:09:09 > 0:09:12Is it normal to get a little bit sweaty when you make pastry?
0:09:14 > 0:09:16I'm happy with this, this is OK.
0:09:16 > 0:09:17Hopefully that'll roll nicely
0:09:17 > 0:09:20and my brother won't tell me off for over-rolling it.
0:09:22 > 0:09:24I'm actually worried about the heaviness of it all.
0:09:24 > 0:09:27They've got a pasty, the pastry's got to be correct for that.
0:09:27 > 0:09:29They've got a tart, pastry again.
0:09:29 > 0:09:31So, heavy.
0:09:31 > 0:09:33You must remember that when you go for a picnic,
0:09:33 > 0:09:35you should go for a nice walk.
0:09:35 > 0:09:37But you're not going to be able to walk after that.
0:09:37 > 0:09:40Well, you have the picnic at the end, then.
0:09:41 > 0:09:43Over with the Bellamys, youngest daughter Faith
0:09:43 > 0:09:45has made a start on the dough for the bread rolls
0:09:45 > 0:09:47to go with their Persian picnic.
0:09:49 > 0:09:52I've already put in half of my butter and milk mixture
0:09:52 > 0:09:54and then I am adding the other half bit by bit,
0:09:54 > 0:09:56just to the point of perfection.
0:09:56 > 0:10:01So, normally I do it by hand because I prefer to get my hands dirty.
0:10:01 > 0:10:04There's only so much a machine can do.
0:10:04 > 0:10:05She's 15 years old.
0:10:05 > 0:10:08I did not know what socks to pick.
0:10:08 > 0:10:10I couldn't boil an egg at 15.
0:10:10 > 0:10:12- Can you boil an egg now? - I still can't boil an egg, no.- OK.
0:10:14 > 0:10:17I see, then, you are adventurous enough to make your own bread.
0:10:17 > 0:10:20Yes. They're very quick rolls, they're nothing...
0:10:20 > 0:10:21Don't need to rise for too long.
0:10:21 > 0:10:23How much yeast did you put in there?
0:10:23 > 0:10:26I put two sachets, so around 14g.
0:10:26 > 0:10:2814g of dried active yeast.
0:10:28 > 0:10:30- Yeah, they're just basic dinner rolls.- OK.
0:10:30 > 0:10:31Nothing too overcomplicated.
0:10:36 > 0:10:38Their bread, what's going to happen with their bread?
0:10:38 > 0:10:40Worried about the bread, worried about the bread.
0:10:40 > 0:10:4614g of yeast over 12...12 rolls.
0:10:46 > 0:10:48I know, that is a lot of yeast.
0:10:48 > 0:10:50It's going to be so indigestible, it's going to be unbelievable.
0:10:50 > 0:10:51That's not good.
0:10:55 > 0:10:56Oh - peas everywhere.
0:10:56 > 0:10:58How are you doing with that spice mix, Ross?
0:10:58 > 0:11:00Yeah, it's going on now.
0:11:00 > 0:11:02I'm making the filling for the pasties
0:11:02 > 0:11:04which will go into Jo's pastry.
0:11:04 > 0:11:08So I can add a splash of water so they don't burn or dry out.
0:11:08 > 0:11:11The filling has to be the right consistency.
0:11:11 > 0:11:14If that is wrong, if that's too runny,
0:11:14 > 0:11:16then it'll make the pastry soggy.
0:11:16 > 0:11:20If that's too thick, it won't be terribly nice to actually eat.
0:11:20 > 0:11:22Mark, the softness of these tomatoes,
0:11:22 > 0:11:24are they ready to go in the main mix?
0:11:27 > 0:11:31- Perfect, Ross, that can go in. - Yeah.- All right, thanks, Ross.
0:11:31 > 0:11:34Just going to start the Scotch eggs now.
0:11:34 > 0:11:37So this is a mix of sausage meat, cooked chorizo and cooked onion,
0:11:37 > 0:11:39which gives it a lovely flavour,
0:11:39 > 0:11:41and then I'm going to basically attempt to wrap these eggs
0:11:41 > 0:11:43into the meat mixture.
0:11:43 > 0:11:46This is quite difficult, because the eggs will carry on cooking.
0:11:46 > 0:11:49The perfect Scotch egg that I'm looking for is that when
0:11:49 > 0:11:53I cut in the middle, I get that beautiful sensation
0:11:53 > 0:11:56then the egg yolk's still a bit runny.
0:11:57 > 0:11:59Let's see how we go.
0:11:59 > 0:12:02OK, guys, you've got half an hour left.
0:12:02 > 0:12:03Half an hour left.
0:12:05 > 0:12:08Jo's rolling out the pastry for the caramelised onion and feta tarts.
0:12:10 > 0:12:13The time plan for the tarts to go in the oven was possibly about
0:12:13 > 0:12:1710-15 minutes ago, so I'm definitely running a bit late.
0:12:18 > 0:12:22I hope Rosemary and Giorgio really like the rustic look.
0:12:22 > 0:12:24Four tarts. Thanks.
0:12:25 > 0:12:27At the bottom.
0:12:27 > 0:12:31- That tray's dodgy, Mark, slides everywhere.- Yeah.
0:12:31 > 0:12:35- I'm just about to grate the eggs for the Salad Olivieh.- Yes, go.
0:12:35 > 0:12:38Ocean's working on the mashed potato and chicken salad.
0:12:39 > 0:12:43I want the potato inside the Salad Olivieh to be very soft,
0:12:43 > 0:12:45I don't want any bits in it.
0:12:45 > 0:12:47I want to make sure there's no bits, it tastes smooth.
0:12:47 > 0:12:50The potato salad is always difficult to produce because
0:12:50 > 0:12:52the ingredients are varied, so you have to make sure
0:12:52 > 0:12:54they are cooked absolutely properly,
0:12:54 > 0:12:57and if the mayonnaise is too thin, it becomes runny,
0:12:57 > 0:13:00and if it's too thick, it just becomes too congealed.
0:13:00 > 0:13:02Faith, is the mayonnaise nearly done?
0:13:02 > 0:13:04It's doesn't look mayonnaise-y.
0:13:06 > 0:13:08I'm not sure, it might have split, Mum.
0:13:08 > 0:13:10Really?
0:13:10 > 0:13:12Mum, I think I might have to start again.
0:13:12 > 0:13:14- Is it definitely caught?- Yeah, look.
0:13:14 > 0:13:16- Look at that. What the hell is that? - How did that happen?
0:13:18 > 0:13:20This could be a big problem.
0:13:20 > 0:13:21The mayonnaise has come apart.
0:13:21 > 0:13:24We are really tight in time at the moment, very, very tight.
0:13:24 > 0:13:27This time, I'm just going to take it much slower.
0:13:27 > 0:13:29The oil has got to be poured very slowly.
0:13:29 > 0:13:32Yeah, that's what I'm going to do this time, much slower than before.
0:13:32 > 0:13:33Lemon juice.
0:13:33 > 0:13:37Families, you have 15 minutes to go.
0:13:37 > 0:13:39Oh. Hurry up!
0:13:39 > 0:13:41I'm actually panicking, because I should start frying now.
0:13:45 > 0:13:47There's a fire going on over there, I think.
0:13:47 > 0:13:49Fire extinguisher.
0:13:54 > 0:13:56If we can get these pasties in the oven,
0:13:56 > 0:13:58we're a little bit concerned about the time.
0:13:58 > 0:14:02I'll put a sprinkle of turmeric on top and then some nice sea salt,
0:14:02 > 0:14:05which gives it a nice texture and flavour.
0:14:05 > 0:14:07I need the mayo, Fay.
0:14:07 > 0:14:09I've got the mayo, it's right here.
0:14:09 > 0:14:11- Is it good now?- Yep.- Perfect.
0:14:11 > 0:14:13- Jo, do you want to start filling them?- Yeah.
0:14:13 > 0:14:17- That's not cooked. - No, no, get them in, Jo.
0:14:17 > 0:14:18All a bit of a panic now.
0:14:20 > 0:14:22Joanne, I'm going to struggle to get the lemonade on,
0:14:22 > 0:14:24so we're going to have to think about that.
0:14:24 > 0:14:27So just the four lemons in a pan and the zest of two lemons in a pan.
0:14:30 > 0:14:31Mum?
0:14:33 > 0:14:35More salt and lemon juice, please, for me.
0:14:35 > 0:14:37- Lemon juice, yeah? - Yeah, one more lemon juice.
0:14:37 > 0:14:39Families, you've got one minute left.
0:14:39 > 0:14:41Come on, let's go.
0:14:44 > 0:14:47OK, my kotlets are ready.
0:14:47 > 0:14:48Oh, one pasty's bust.
0:14:50 > 0:14:51Check your bread, Faith.
0:14:53 > 0:14:54Oh, one fell.
0:14:54 > 0:14:55One roll went.
0:14:55 > 0:14:58- These all right?- Some lemon needs to go in there as well.
0:14:58 > 0:15:00One more bread there?
0:15:04 > 0:15:07They are very undercooked.
0:15:07 > 0:15:09That's it, time up.
0:15:09 > 0:15:11My God. Well done.
0:15:11 > 0:15:14Guys, group high-five, group high-five.
0:15:16 > 0:15:20- Well done, Rosso.- Oh, well done.
0:15:20 > 0:15:22With their £10 budget,
0:15:22 > 0:15:25the Bellamores have made a picnic hamper filled with
0:15:25 > 0:15:29curried vegetable pasties, Scotch eggs,
0:15:29 > 0:15:31caramelised onion and feta tarts
0:15:31 > 0:15:33and a fresh lemonade.
0:15:33 > 0:15:35Can I just congratulate you?
0:15:35 > 0:15:39I love your bunting. That's amazing.
0:15:39 > 0:15:41Thank you, my daughter Annie made it.
0:15:41 > 0:15:42- Did she, really?- Yeah.
0:15:42 > 0:15:43They look like you!
0:15:43 > 0:15:45LAUGHTER
0:15:46 > 0:15:48Now, what are we looking for?
0:15:48 > 0:15:50- Soft egg?- Well, we're hoping it's going to be
0:15:50 > 0:15:52slightly soft in the middle.
0:15:52 > 0:15:56- ROSEMARY GASPS - Yay!
0:16:01 > 0:16:04I find the mixture around absolutely delicious.
0:16:05 > 0:16:07I don't think you needed the chorizo,
0:16:07 > 0:16:10it was a bit of a distraction.
0:16:10 > 0:16:14- You've got the soft egg, but it's not seasoned enough.- Right.
0:16:16 > 0:16:18Now for the curried vegetable pasties.
0:16:19 > 0:16:24It looks really beautiful, that yellowish golden colouring.
0:16:30 > 0:16:33I feel the pastry's slightly undercooked.
0:16:33 > 0:16:35Especially when it gets to the edges.
0:16:35 > 0:16:38The filling is actually really good,
0:16:38 > 0:16:42but it's just lacking in seasoning again.
0:16:42 > 0:16:44You used the same pastry for this?
0:16:44 > 0:16:46- Yes.- We're going to have the same problem.
0:16:46 > 0:16:48- That's not even cooked.- No.
0:16:50 > 0:16:52We've got some lemonade too.
0:16:52 > 0:16:55- I think that was such a nice touch. - I adore the lemonade.
0:16:55 > 0:16:57- I'd never made it before.- What?
0:16:57 > 0:16:59- That's delicious! - That wasn't part of my...
0:16:59 > 0:17:00Can I drink it? That's delicious.
0:17:00 > 0:17:02That is delicious, yeah.
0:17:03 > 0:17:09The Bellamy family have produced a classic Persian picnic of kotlets,
0:17:09 > 0:17:10a chicken and potato salad
0:17:10 > 0:17:12and Faith's bread rolls.
0:17:15 > 0:17:16OK.
0:17:16 > 0:17:21I was worried about this bread and I was actually right to be worried.
0:17:21 > 0:17:24I think 14g of yeast for 12 rolls,
0:17:24 > 0:17:26that's a little bit too much,
0:17:26 > 0:17:29and, yeah, it's a little bit thick in the middle.
0:17:32 > 0:17:34Now for Mojgan's kotlets.
0:17:39 > 0:17:43I like the flavours, I like the spices.
0:17:43 > 0:17:45I think, for me, I prefer these warm.
0:17:45 > 0:17:48- Definitely. Yes. - Would you agree with me?
0:17:48 > 0:17:51Yes, I do prefer them warm, but you can eat it cold as well.
0:17:52 > 0:17:54Here we are.
0:17:54 > 0:17:55Finally, Ocean's salad.
0:18:01 > 0:18:05Really a fantastic combination of flavours, this one,
0:18:05 > 0:18:07and unexpectedly as well,
0:18:07 > 0:18:09because it looks a bit boring like that, when you look at it, no?
0:18:09 > 0:18:12A bit mushy, a bit boring, but it tastes fantastic.
0:18:12 > 0:18:14Has it been in your family for a long time?
0:18:14 > 0:18:18- Yes, very much so.- Well, you know, it shows that, it really shows that.
0:18:18 > 0:18:21It's not what I had envisaged as a picnic
0:18:21 > 0:18:23but I think it's fascinating.
0:18:23 > 0:18:25- Thank you for that. - Thank you very much.
0:18:25 > 0:18:28Next, both families will be cooking
0:18:28 > 0:18:30their tried-and-tested favourite dishes
0:18:30 > 0:18:33for Rosemary and Giorgio in their own kitchens.
0:18:43 > 0:18:45The first stop for the judges is Bournemouth.
0:18:47 > 0:18:50This Victorian seaside town has been home to Mojgan
0:18:50 > 0:18:53since she came to the UK from Iran in the '80s.
0:18:55 > 0:18:58It's very important for me today to show the judges
0:18:58 > 0:19:03the taste of Iranian-Persian food, that authentic taste,
0:19:03 > 0:19:05the old-fashioned family cooking.
0:19:06 > 0:19:10And Mojgan makes sure that Ocean, Faith and little brother Oscar
0:19:10 > 0:19:13appreciate the food she grew up eating.
0:19:13 > 0:19:15We are all kind of doing separate elements to the dish,
0:19:15 > 0:19:20so we have to be on time, prepared and not bicker.
0:19:20 > 0:19:23- I'm always right.- I'm always right.
0:19:26 > 0:19:27DOORBELL RINGS
0:19:29 > 0:19:31Hi, Ocean, how are you?
0:19:31 > 0:19:33Nice to see you.
0:19:33 > 0:19:34Thank you, sweetie.
0:19:34 > 0:19:37Come on, through, it's freezing outside. Sunny, though, it's lovely.
0:19:37 > 0:19:40Hello, gorgeous, how are you?
0:19:40 > 0:19:42- Nice to see you.- You look beautiful.
0:19:42 > 0:19:44- High heels for cooking.- I know! - You're my kind of girl.
0:19:44 > 0:19:47It's so glamorous in here, it's fantastic.
0:19:47 > 0:19:50Now, I couldn't help but notice, on challenge one,
0:19:50 > 0:19:52the two of you in the kitchen together,
0:19:52 > 0:19:55- slight competitiveness I picked up on.- Yes.- Definitely.
0:19:55 > 0:19:58- We have a lot of competition. - Where does this come from?
0:19:58 > 0:20:02Our parents definitely brought us up with a competitive streak in us.
0:20:02 > 0:20:04Whenever they'd come to support us at school,
0:20:04 > 0:20:07- like, running competitions... - "Go on, you need to win!"
0:20:07 > 0:20:09And did you win? What were you particularly good at?
0:20:09 > 0:20:12- What sports were you good at? - Oh, Ocean and her shot put.
0:20:12 > 0:20:15I remember, when we'd go to the shot put competition
0:20:15 > 0:20:18and you'd see all these girls, they're quite big
0:20:18 > 0:20:19and then Ocean just walks up,
0:20:19 > 0:20:22- like this little noodle, with her little arms...- Noodle!
0:20:22 > 0:20:25..and she just goes back and she launches this ball
0:20:25 > 0:20:28and me and my dad are just staring...
0:20:28 > 0:20:32I came second in the Dorset shot put and everyone was like,
0:20:32 > 0:20:33"Where is this coming from?"
0:20:33 > 0:20:35So, girls, are you ready?
0:20:35 > 0:20:39As you know, the judges have set you a challenge, Family Favourites -
0:20:39 > 0:20:41you have to do a main course and a dessert.
0:20:41 > 0:20:43You have 90 minutes.
0:20:43 > 0:20:44Good luck, off you go.
0:20:44 > 0:20:47Let's go. OK.
0:20:53 > 0:20:56Need to be muscly for this, really.
0:20:56 > 0:20:58Yeah, Mum.
0:20:58 > 0:21:00Mojgan is in charge of their main course,
0:21:00 > 0:21:02Khoresh-e Fesenjan,
0:21:02 > 0:21:05a sweet and sour duck in a pomegranate and walnut sauce.
0:21:07 > 0:21:10It's going to be served with a saffron rice and potato dish.
0:21:12 > 0:21:15I'm cooking today a traditional Persian dish
0:21:15 > 0:21:16called Khoresh-e Fesenjan.
0:21:16 > 0:21:20It's a royal dish, and it is 1,000 years old,
0:21:20 > 0:21:24and it reminds me of my childhood.
0:21:24 > 0:21:25And how often would you eat this dish?
0:21:25 > 0:21:27In childhood, it would have been at least once a week.
0:21:29 > 0:21:31I hope that this recipe,
0:21:31 > 0:21:34which has the duck cooked in a very traditional way,
0:21:34 > 0:21:38doesn't deliver a duck that is tough as the sole of the shoes.
0:21:39 > 0:21:40Where's my turmeric?
0:21:40 > 0:21:42Mojgan, what's going in with the duck?
0:21:42 > 0:21:45I've fried the onion first, and then I add on my turmeric,
0:21:45 > 0:21:48and also some saffron,
0:21:48 > 0:21:51and then I'm going to put a little teaspoon of cinnamon in there,
0:21:51 > 0:21:55before I add on my pomegranate and molasses.
0:21:55 > 0:21:56And your molasses.
0:21:56 > 0:21:59- When you bite into it, it's history. - Yeah.
0:22:03 > 0:22:04So, that's your molasses here?
0:22:04 > 0:22:07That's the molasses. This is a home-made one.
0:22:07 > 0:22:08Wow.
0:22:08 > 0:22:11- It's sour.- Oh, my goodness.
0:22:11 > 0:22:14- But it's heaven. - That is heaven in a pot.
0:22:14 > 0:22:19Mojgan adds honey to get the perfect sweet-and-sour flavour.
0:22:21 > 0:22:23They have a lot of sweetness going on
0:22:23 > 0:22:26and I'm hoping it's not going to be too sweet.
0:22:27 > 0:22:30When it's served, the duck dish will be sprinkled
0:22:30 > 0:22:31with fresh pomegranate seeds.
0:22:31 > 0:22:33This is just, again, my childhood.
0:22:33 > 0:22:36My dad used to have a field in Iran
0:22:36 > 0:22:38and we used to have a pomegranate tree,
0:22:38 > 0:22:40and we used to go and pick them off from the tree.
0:22:43 > 0:22:44- Who's this?- That's my mum and dad.
0:22:44 > 0:22:46My mum was 17 there.
0:22:46 > 0:22:48- Recently married. - She looks so in love.
0:22:48 > 0:22:49Don't they just?
0:22:49 > 0:22:52- When did you come here from Iran? - I came 31 years ago.
0:22:52 > 0:22:54- How old were you? - I was Faith's age, actually.
0:22:54 > 0:22:56But you came here on your own, didn't you?
0:22:56 > 0:22:58Yeah, we had to escape the country,
0:22:58 > 0:23:01and I came as an asylum seeker in this country.
0:23:01 > 0:23:05So, 15, without your mum and dad. How frightening was that for you?
0:23:05 > 0:23:06At that time, I didn't feel that way,
0:23:06 > 0:23:08but, you know, these kinds of things,
0:23:08 > 0:23:10you've got to take them as a journey of life.
0:23:10 > 0:23:14- You had to grow up very quickly, very young.- Very quickly, yes.
0:23:14 > 0:23:17- But I guess it's made you. - Yes, I love who I am now.
0:23:17 > 0:23:20I think I'm more sensitive and more compassionate towards people.
0:23:20 > 0:23:21It's an amazing story.
0:23:23 > 0:23:26Can you get me a glass of cold water, please?
0:23:26 > 0:23:29- OK, ladies, you've had half an hour. - Ah!
0:23:29 > 0:23:31- Ocean, check your rice, please. - Yeah.
0:23:35 > 0:23:37Yeah. Go, go, go.
0:23:37 > 0:23:40Ocean's responsible for the traditional rice dish
0:23:40 > 0:23:41to serve with the duck.
0:23:45 > 0:23:47Ocean, what did you do with the rice?
0:23:47 > 0:23:49I cooked it half.
0:23:49 > 0:23:54Then I put sliced potato to make tadhig, the Persian favourite.
0:23:54 > 0:23:56Then I've placed the rice back on again
0:23:56 > 0:23:58and put the lid so it will steam.
0:23:58 > 0:24:01So you cook your potatoes and rice at the same time.
0:24:01 > 0:24:02Exactly. Two in one.
0:24:02 > 0:24:04Two in one, very clever.
0:24:04 > 0:24:07They're going to cook potatoes with the rice?
0:24:07 > 0:24:08I don't know this process.
0:24:08 > 0:24:10I don't know how they're going to do it.
0:24:10 > 0:24:11OK.
0:24:11 > 0:24:14I'm actually mixing the butter with saffron.
0:24:14 > 0:24:16That will melt together.
0:24:16 > 0:24:19And I'll put that on top of the rice when it's cooked.
0:24:19 > 0:24:21Iranians are world-famous for their rice
0:24:21 > 0:24:25and these girls have to deliver a perfect rice.
0:24:25 > 0:24:27I've been very generous with the saffron.
0:24:27 > 0:24:29- You have, haven't you? - I've just realised that.
0:24:32 > 0:24:3515-year-old Faith is in charge of dessert.
0:24:35 > 0:24:39A summer berry coconut sponge cake with a shortbread base,
0:24:39 > 0:24:42served with coconut rum flavoured cream.
0:24:42 > 0:24:47My grandma, my dad's mum, she loved shortbread.
0:24:47 > 0:24:50The jam, my mum's mum taught me how to make.
0:24:50 > 0:24:53And the actual coconut cake itself,
0:24:53 > 0:24:55my dad actually lives in Barbados
0:24:55 > 0:24:57and there are coconuts everywhere you go.
0:24:57 > 0:24:59I love that, it's great.
0:24:59 > 0:25:01That's perfect.
0:25:01 > 0:25:04The dessert, I'm a little bit puzzled by this.
0:25:04 > 0:25:06There's a shortbread and a sponge together.
0:25:06 > 0:25:10Are they going to be a bit dry? Is it going to deliver that flavour?
0:25:10 > 0:25:11I don't know.
0:25:11 > 0:25:15Faith's added coconut rum to cream to serve with her cake.
0:25:17 > 0:25:19I want to re-pipe that one.
0:25:19 > 0:25:22You are definitely a perfectionist, Faith. Definitely.
0:25:23 > 0:25:26OK, the judges are on their way.
0:25:26 > 0:25:28Faith, I don't want to rush you but I'm a little bit worried
0:25:28 > 0:25:30- about your cake timing. - How long do we have left?
0:25:30 > 0:25:33Four minutes and everything has to be plated up
0:25:33 > 0:25:35and ready for the judges.
0:25:35 > 0:25:37Ah!
0:25:37 > 0:25:39Let's go, guys.
0:25:41 > 0:25:43Hopefully I won't drop it, like my bread rolls.
0:25:44 > 0:25:46- It looks so good. - Look so good, doesn't it?
0:25:46 > 0:25:48We have to wait until the judges have had some.
0:25:50 > 0:25:51It smells great!
0:25:51 > 0:25:55Come on, we've done very well. Don't panic, it's fine.
0:25:55 > 0:25:57Look at Mojgan. "Do it quick, but no-one panic."
0:26:02 > 0:26:03Gosh, why am I shaking?
0:26:03 > 0:26:05- Are you shaking?- I am shaking.
0:26:05 > 0:26:09It's cos it's important to you. Just one minute.
0:26:09 > 0:26:11Ocean, Faith, would you like to put it on the table?
0:26:17 > 0:26:20That's it, time up.
0:26:22 > 0:26:25- Well done.- Well done. - Brilliant.- Well done.
0:26:29 > 0:26:32The Bellamy's Family Favourites are
0:26:32 > 0:26:35Mojgan's duck in walnut and pomegranate sauce
0:26:35 > 0:26:39and Ocean's traditional Persian rice dish with crispy potatoes.
0:26:42 > 0:26:46I was expecting to eat a duck breast.
0:26:46 > 0:26:48The presentation is a little bit particular.
0:27:00 > 0:27:03The pomegranate molasses is one of my favourite ingredients.
0:27:03 > 0:27:06It has this really special quality to add something to the flavour.
0:27:08 > 0:27:10In this case, I find it very, very sweet.
0:27:10 > 0:27:12I think you reduced it a little bit too much.
0:27:12 > 0:27:15I think the sweetness is overpowering.
0:27:15 > 0:27:18It is killing everything else.
0:27:18 > 0:27:21You overcompensated, I'm afraid, for the sourness,
0:27:21 > 0:27:22which is a great shame.
0:27:22 > 0:27:25And, in fact, I can't even see it's duck in the presentation,
0:27:25 > 0:27:27which is slightly disappointing,
0:27:27 > 0:27:31because the duck is actually a very good flavour.
0:27:31 > 0:27:32But it's dry.
0:27:38 > 0:27:40Who was in charge of the rice?
0:27:40 > 0:27:41I was in charge of the rice.
0:27:45 > 0:27:48- Fantastic. - Thank you very much. Thank you.
0:27:48 > 0:27:52It's perfectly fluffy. It's a beautiful colour.
0:27:52 > 0:27:55- I think this rice is just perfectly cooked.- Thank you.
0:27:55 > 0:27:57But I LOVE those potatoes.
0:27:59 > 0:28:03To finish, Faith's summer berry shortbread and coconut sponge cake
0:28:03 > 0:28:05with coconut rum flavoured cream.
0:28:07 > 0:28:11I must say congratulations for presentation.
0:28:11 > 0:28:13I think that looks really pretty.
0:28:19 > 0:28:24The cake itself and the jam in there work really well.
0:28:24 > 0:28:28Now, because the shortbread is so dry,
0:28:28 > 0:28:32and because it's so crumbly, it's fighting against the cake,
0:28:32 > 0:28:35which is not dry but it makes it dry.
0:28:35 > 0:28:38It just doesn't work together.
0:28:38 > 0:28:42I think the cream, it's quite a nice touch to have the Malibu in it.
0:28:42 > 0:28:46I must admit, I never tasted Malibu in my life, this is the first time.
0:28:46 > 0:28:48Really? Wow.
0:28:48 > 0:28:51It works. As a cream with the base, it works.
0:28:57 > 0:28:59How are you feeling overall, then, girls?
0:28:59 > 0:29:03I feel like, overall, our comments were positive and, obviously,
0:29:03 > 0:29:06they have to pick out things that we'll improve on.
0:29:06 > 0:29:10I mean, for the final round, hopefully we can build on it and...
0:29:10 > 0:29:12We can do better.
0:29:20 > 0:29:26The judges' next visit is to Newport in Wales, home to the Bellamores.
0:29:26 > 0:29:28To cook their Family Favourites,
0:29:28 > 0:29:31Jo and Ross have come round to Mark's house.
0:29:34 > 0:29:38It's typical of Mark to have no butter left in the fridge at all.
0:29:39 > 0:29:42And to leave the empty packet as well. How useful!
0:29:42 > 0:29:44Ross and I, I would say,
0:29:44 > 0:29:46are the more chilled ones of the team.
0:29:46 > 0:29:48My brother's the organised worrier.
0:29:48 > 0:29:50I sort of organise things for the family.
0:29:50 > 0:29:53Jo's probably in charge in the kitchen, if truth be told.
0:29:53 > 0:29:56Today's going to be a nice, calm, relaxed day.
0:30:03 > 0:30:05Hi, Nadiya, come on in - how are you?
0:30:05 > 0:30:07- How are you?- Good.
0:30:07 > 0:30:08Hi, Nadiya, nice to see you.
0:30:08 > 0:30:11- Where's Mark?- He's in the garden.
0:30:11 > 0:30:12- Oh, hello!- All right, Mark?
0:30:12 > 0:30:15I'm going to check out your hot tub. Oh, yes!
0:30:15 > 0:30:18- I didn't bring my swimming suit. - How are you? Lovely to see you.
0:30:18 > 0:30:20- And you.- How's it going? - Really well.
0:30:20 > 0:30:22How are you? With the chickens?
0:30:22 > 0:30:23I've got three chickens, yeah.
0:30:23 > 0:30:25So just going to see if they've laid anything.
0:30:25 > 0:30:27Here we go, look at that, fresh eggs.
0:30:29 > 0:30:30Challenge two.
0:30:30 > 0:30:33As you know, the judges would like you to cook your Family Favourites.
0:30:33 > 0:30:34A main and a dessert.
0:30:34 > 0:30:38You've got one hour and 30 minutes. Off you go!
0:30:41 > 0:30:43Right, Mark. I've got a beautiful fish
0:30:43 > 0:30:45but it's not quite fitting in the tin.
0:30:45 > 0:30:47Can we squeeze it in, Jo?
0:30:47 > 0:30:50Jo is in charge of the centrepiece for the main course,
0:30:50 > 0:30:51salt-baked sea bass.
0:30:51 > 0:30:54It will be served with a warm potato salad,
0:30:54 > 0:30:56green beans with almonds,
0:30:56 > 0:30:58spinach and hollandaise sauce.
0:31:00 > 0:31:02Let's see when that's trimmed.
0:31:02 > 0:31:05Yeah, let's just trim the tail.
0:31:05 > 0:31:07- Go on, Jo.- Why is she doing it and not you?
0:31:07 > 0:31:09I'm holding the tail!
0:31:09 > 0:31:11Moral support. Come on, Jo.
0:31:11 > 0:31:14We've gone all the way to Cardiff market to get the fish
0:31:14 > 0:31:15so we're quite excited about the fish.
0:31:15 > 0:31:18It was a line-caught fish so...no pressure, Jo.
0:31:18 > 0:31:22It should be absolutely delicious.
0:31:22 > 0:31:23I just hope they don't overcook it.
0:31:23 > 0:31:25Oh, so you're stuffing it now?
0:31:25 > 0:31:27I am. Some lemon.
0:31:27 > 0:31:30A load of this. Lovely thyme.
0:31:30 > 0:31:32I know you were worried about low seasoning
0:31:32 > 0:31:34but this might kill them.
0:31:34 > 0:31:38We were criticised for the lack of seasoning, so, you know.
0:31:38 > 0:31:40- We haven't held back this time. - No, you haven't!
0:31:43 > 0:31:44To create the crust,
0:31:44 > 0:31:47Jo mixes the whites from Mark's hens' eggs with salt.
0:31:48 > 0:31:51What consistency are you looking for with the egg whites and salt?
0:31:51 > 0:31:53This is just going to mix now, like wet sand.
0:31:53 > 0:31:56- Just want it to be able to mould. - Yeah.- As long as it holds its shape,
0:31:56 > 0:31:59- the salt keeps it so moist, it's so beautiful.- Yeah.
0:31:59 > 0:32:01And, strangely, not salty.
0:32:01 > 0:32:04- And not salty.- Yeah. Just seasoned...- But just enough.- Yeah.
0:32:04 > 0:32:06So I'm just going to make a bed for it.
0:32:06 > 0:32:08Ooh. This is interesting. Come on.
0:32:09 > 0:32:10- Building sand castles.- Yeah.
0:32:14 > 0:32:16Just one slight concern.
0:32:16 > 0:32:18- You haven't put the baking paper underneath it.- Oh.
0:32:18 > 0:32:20- So we're not going to be able to serve it.- Right.
0:32:20 > 0:32:23- OK, I can do it again. - Yeah?- OK. Big boo-boo.
0:32:24 > 0:32:27Lift that for a moment. That's it.
0:32:28 > 0:32:30So, what we're going to do...
0:32:30 > 0:32:33- Can I not put that on there now? - No, no, don't put it on yet.
0:32:35 > 0:32:37OK, let's try that again.
0:32:39 > 0:32:42Once you put the fish under salt, that's it.
0:32:42 > 0:32:44You can only see it when you break the crust,
0:32:44 > 0:32:46if you cooked it perfectly or not.
0:32:48 > 0:32:49How are you testing the fish?
0:32:49 > 0:32:52I'm going to put a skewer into the centre of the fish,
0:32:52 > 0:32:53into the thickest part,
0:32:53 > 0:32:56and I'm going to take it and put it on Jo's lower lip.
0:32:56 > 0:32:58And then if Jo squeals, we know it's cooked.
0:32:59 > 0:33:01This is what I've had to grow up with. He once shoved...
0:33:01 > 0:33:05- Is he your big brother?- Yeah. We grew up camping a lot.
0:33:05 > 0:33:08And he, I remember, when I was very little,
0:33:08 > 0:33:11rolling me on the ground and putting my face in a cowpat.
0:33:11 > 0:33:12I don't know what to say, Mark.
0:33:12 > 0:33:17- I don't know how I feel about you any more.- We used to have fun.
0:33:17 > 0:33:19Ross is responsible for the vegetables
0:33:19 > 0:33:21to go with the salt-baked sea bass.
0:33:21 > 0:33:23It's not the most glamorous of tasks.
0:33:23 > 0:33:25Ross, I feel like you're being punished for something.
0:33:25 > 0:33:28Green beans, spinach, potato.
0:33:28 > 0:33:30All these are very simple ingredients
0:33:30 > 0:33:31but you must get them perfect.
0:33:33 > 0:33:35Come on. That's fine.
0:33:35 > 0:33:38- So what we want to do is blanch them for two minutes.- Yeah.
0:33:38 > 0:33:41Oh! One bean down.
0:33:45 > 0:33:47Ross, have you got the beans on a timer?
0:33:47 > 0:33:48It's all up here, Nadiya.
0:33:50 > 0:33:51I just estimate two minutes.
0:33:51 > 0:33:53- OK.- It'll be fine.
0:33:53 > 0:33:54It's all done.
0:33:55 > 0:33:57So, you've dunked these in icy water?
0:33:57 > 0:34:00Yeah. It's to stop them going any softer
0:34:00 > 0:34:03because we want to try and make them al dente, as they say.
0:34:03 > 0:34:05And it'll keep them really green.
0:34:05 > 0:34:06Yeah, exactly.
0:34:08 > 0:34:11I'm going to focus on the tarte tatin.
0:34:11 > 0:34:14For dessert, Mark is making a classic tarte tatin,
0:34:14 > 0:34:16served with a Calvados cream.
0:34:18 > 0:34:21All I want is a really rich,
0:34:21 > 0:34:24beautiful flavour coming from the tarte tatin.
0:34:24 > 0:34:28You know, a lot of sugar, a lot of caramelisation.
0:34:28 > 0:34:31The pastry must be crispy in certain parts
0:34:31 > 0:34:34and really soft and delicate in others.
0:34:34 > 0:34:36And I really want to taste the Calvados in this cream.
0:34:38 > 0:34:42- Trying to get them drunk, aren't you?- Yeah. Absolutely.
0:34:42 > 0:34:44Guys, you've had just over one hour.
0:34:44 > 0:34:47- OK.- That's perfect. - Have you got a crust?
0:34:47 > 0:34:50Yeah, we've got a nice crust now.
0:34:50 > 0:34:53Ross is working on the dressing for the potato salad.
0:34:53 > 0:34:56- Is the salt and pepper out? - Do you want me to salt it for you?
0:34:58 > 0:35:01- Who's the chief taste tester?- Jo is definitely the chief taste tester.
0:35:01 > 0:35:03So it's all down to Jo, then?
0:35:03 > 0:35:06- Of course.- I'm the one that's seasoning. The pressure's on me.
0:35:06 > 0:35:07- Pressure's on you.- Yeah.
0:35:09 > 0:35:12Guys, I don't mean to alarm you but the judges are on their way.
0:35:12 > 0:35:15- Right. Come on, then, let's test the fish.- Let's test the fish.
0:35:24 > 0:35:2648 degrees exactly!
0:35:29 > 0:35:31This is where it can all go horribly wrong.
0:35:31 > 0:35:32Hollandaise. OK.
0:35:34 > 0:35:36I want to check the tarte tatin. Can I open the door, Mark?
0:35:36 > 0:35:38How is the tarte tatin looking?
0:35:38 > 0:35:40- It's looking pretty golden now, Mark.- Take it out.
0:35:40 > 0:35:42- Are you happy with that?- Oh, Mark! - Yeah, that's perfect.
0:35:46 > 0:35:49- Little bit underdone. Pop this back in the oven, Jo.- Really?- Yeah.
0:35:49 > 0:35:51- Which oven's on? There's not really an oven on.- That's all right.
0:35:51 > 0:35:53Just give it a couple of minutes.
0:35:53 > 0:35:56So, you've got five minutes.
0:35:56 > 0:35:59- Shall I get the dishes out? - Yes, start serving up.
0:35:59 > 0:36:01CLATTERING
0:36:01 > 0:36:03- Don't worry. - Little bit of a chip. It's fine.
0:36:03 > 0:36:06It shows we've used it lots of times on many family occasions...
0:36:06 > 0:36:08- Ha-ha!- ..which is what we want.
0:36:11 > 0:36:12- Oh...- Look at that.
0:36:12 > 0:36:14How are your potatoes doing, Ross?
0:36:14 > 0:36:16Yeah, OK, Jo.
0:36:23 > 0:36:25Ready?
0:36:26 > 0:36:28This is a big fish.
0:36:32 > 0:36:34Oh! Look at that.
0:36:34 > 0:36:36Just that couple of minutes longer, look,
0:36:36 > 0:36:38you've just got that golden crust on top.
0:36:40 > 0:36:44Guys, time's up. Time is up.
0:36:44 > 0:36:45- Stop fiddling.- Sorry, sorry.
0:36:46 > 0:36:49- And breathe!- You can, like, breathe a sigh of relief now.
0:36:53 > 0:36:56The first Bellamore Family Favourites dish
0:36:56 > 0:36:59is Jo's sea bass baked in a salt crust...
0:37:01 > 0:37:05..served with Ross's green beans, wilted spinach, potato salad,
0:37:05 > 0:37:06and hollandaise sauce.
0:37:08 > 0:37:11Just brings a smile to my face.
0:37:11 > 0:37:12It looks fantastic.
0:37:18 > 0:37:20Looks perfect. Absolutely perfect.
0:37:31 > 0:37:35You produced one of the best fish that I've tasted under salt.
0:37:35 > 0:37:38I mean, it is delicious.
0:37:38 > 0:37:41It is just beautifully done.
0:37:41 > 0:37:46All the other ingredients, all your vegetables and the hollandaise,
0:37:46 > 0:37:48is perfect as well.
0:37:48 > 0:37:50The star, for me...
0:37:51 > 0:37:53..is also those little beans.
0:37:53 > 0:37:55They look like they've just been picked.
0:37:55 > 0:37:58But I'm going to say one thing which is a real shame -
0:37:58 > 0:38:02the vegetables were all under-seasoned.
0:38:03 > 0:38:05It lets it down...
0:38:06 > 0:38:07..from becoming perfection.
0:38:12 > 0:38:16Now for dessert - Mark's tarte tatin with a Calvados cream.
0:38:27 > 0:38:30The texture of the apple is perfect.
0:38:30 > 0:38:34Perfectly cooked, still got a little crunch but it needed more caramel.
0:38:34 > 0:38:36It needed more.
0:38:36 > 0:38:37- You did the cream, did you?- Yeah.
0:38:40 > 0:38:42Mmm.
0:38:42 > 0:38:43Very alcoholic!
0:38:45 > 0:38:48Overall, I think I'll come back to your house
0:38:48 > 0:38:50whenever you make it again.
0:38:57 > 0:38:59- It's great!- Oh, it's fantastic.
0:38:59 > 0:39:01What lovely comments. It's really lovely, isn't it?
0:39:01 > 0:39:04Oh, brilliant. Absolutely brilliant. It's all worth the hard work
0:39:04 > 0:39:06when you get comments like that. It's fantastic.
0:39:06 > 0:39:08Totally chuffed about the green beans.
0:39:17 > 0:39:19Today, the Bellamys and the Bellamores
0:39:19 > 0:39:21take on their third and final challenge.
0:39:23 > 0:39:27After which the judges will decide which family to send home
0:39:27 > 0:39:30and who to put through to the semifinals.
0:39:30 > 0:39:32I feel we're going to rise to the occasion.
0:39:32 > 0:39:34Yes, we've got to win. Come on, guys!
0:39:34 > 0:39:36Yeah, we can do it.
0:39:38 > 0:39:41These ladies are very confident, and I like that.
0:39:41 > 0:39:43But there is a little issue with their technique
0:39:43 > 0:39:46and also with their flavour combination.
0:39:46 > 0:39:48If they manage to smooth these out,
0:39:48 > 0:39:51I think the place in the semifinals can be theirs.
0:39:51 > 0:39:55W-I-N-N-E-R.
0:39:55 > 0:39:56We're the winner!
0:39:56 > 0:40:00They've served us some really good Persian food.
0:40:00 > 0:40:02But if they're going to get through,
0:40:02 > 0:40:05they're going to have to think about their balance of flavour.
0:40:09 > 0:40:11- Is that the trophy, girls?- Yes.
0:40:11 > 0:40:14So, whoever wins, they've got the trophy made already.
0:40:14 > 0:40:17The Bellamores' sea bass was a fantastic dish,
0:40:17 > 0:40:20but under pressure, they make little mistakes
0:40:20 > 0:40:22and little mistakes at this stage
0:40:22 > 0:40:25can be the difference between staying in the competition
0:40:25 > 0:40:26or going home.
0:40:26 > 0:40:29For me, the Bellamores are such generous cooks.
0:40:29 > 0:40:31The first challenge - the pastry wasn't quite right,
0:40:31 > 0:40:34but the fish was sublime.
0:40:34 > 0:40:36If they continue this type of cooking,
0:40:36 > 0:40:39they are going to be a hard act to beat.
0:40:46 > 0:40:49Welcome back to the Bellamys and to the Bellamores.
0:40:49 > 0:40:51It's so lovely for us all to be back together,
0:40:51 > 0:40:55but I'm afraid that's where the loveliness ends.
0:40:55 > 0:40:58Oh, yes, it's the deciding challenge.
0:40:58 > 0:41:00Impress the neighbours.
0:41:00 > 0:41:03You'll have two hours and 15 minutes.
0:41:03 > 0:41:05So, knives at the ready - let's get cooking.
0:41:06 > 0:41:09I need my aubergines.
0:41:11 > 0:41:13Bellamys looking as glamorous as ever.
0:41:14 > 0:41:16What do you cook in, Zoe?
0:41:16 > 0:41:18- Generally a vest, pyjama bottoms and slippers.- Hmm.
0:41:18 > 0:41:21- Yeah, glamorous.- Good look. - Very glamorous in the kitchen.
0:41:21 > 0:41:24- They're very chilled over there. I'm a bit worried.- Very calm.
0:41:24 > 0:41:25They're talking and laughing.
0:41:25 > 0:41:28I know, they were last time. We were sweating the last time.
0:41:28 > 0:41:31The beautiful Bellamys and the sweaty Bellamores.
0:41:31 > 0:41:33No, don't say that!
0:41:35 > 0:41:38Each family must make a starter and a main course.
0:41:39 > 0:41:42The Bellamys' first course is stuffed vine leaves,
0:41:42 > 0:41:44served with kashke bademjan,
0:41:44 > 0:41:47a traditional Persian aubergine and walnut dip.
0:41:47 > 0:41:48and dough balls.
0:41:50 > 0:41:52They're doing dough balls.
0:41:52 > 0:41:53I hope they're not too heavy.
0:41:53 > 0:41:56They're doing aubergine dip with walnuts, should be yummy,
0:41:56 > 0:41:59full of flavour, and stuffed vine leaves.
0:41:59 > 0:42:02I think this is a really nice little starter.
0:42:02 > 0:42:06Mojgan's stuffing the vine leaves with spiced rice, lentils,
0:42:06 > 0:42:08and minced lamb and beef.
0:42:08 > 0:42:11We definitely cannot be Iranian vegetarians.
0:42:12 > 0:42:16- That's not OK.- Vegetarianism isn't a word in the Persian language.
0:42:16 > 0:42:17Meat, meat, meat, meat, meat.
0:42:19 > 0:42:21Stuffed line leaves.
0:42:21 > 0:42:25We want the flavour to burst out of these beautiful leaves.
0:42:25 > 0:42:30It is a very simple dish, but it can be glorious if it's done properly.
0:42:30 > 0:42:34You put the two vine leaves into each other, put the filling inside,
0:42:34 > 0:42:35and you fold them like that.
0:42:35 > 0:42:38- OK.- And you fold once.
0:42:38 > 0:42:40So, you're rolling it.
0:42:40 > 0:42:41And then like that.
0:42:41 > 0:42:45Whenever I've done them, I've only ever used one vine leaf.
0:42:45 > 0:42:46I've never seen it on with two.
0:42:46 > 0:42:49My mother always used two. They sandwiched inside like that.
0:42:49 > 0:42:53- Really? How long do you steam it for?- About 40 minutes, roughly.
0:42:53 > 0:42:54- About 40 minutes?- Yes.
0:42:56 > 0:42:57Good team.
0:42:59 > 0:43:02Despite her disaster with bread rolls in the first challenge,
0:43:02 > 0:43:04Faith's in charge of the dough balls.
0:43:06 > 0:43:07It's the return of the bread.
0:43:07 > 0:43:10I haven't used as much yeast this time,
0:43:10 > 0:43:12and I'm kneading it for much longer.
0:43:12 > 0:43:16It's starting to get really stretchy now. This is my favourite part.
0:43:16 > 0:43:19It's scary because they're just there watching me like eagles,
0:43:19 > 0:43:21but...it's OK.
0:43:23 > 0:43:24Nice, warm spot.
0:43:26 > 0:43:29OK, some more carrot there, just do a bit.
0:43:29 > 0:43:32- Fine.- All right. Watch your fingers, Ross.
0:43:32 > 0:43:34I know, I came very close then to losing part of my finger.
0:43:36 > 0:43:38The Bellamores are making a starter
0:43:38 > 0:43:40of twice-baked goat's cheese souffle
0:43:40 > 0:43:43with a pear, walnut and pickled vegetable salad.
0:43:45 > 0:43:47Twice-baked cheese souffle.
0:43:47 > 0:43:48The cooking must be perfect.
0:43:48 > 0:43:51It must be fluffy. It must be light.
0:43:51 > 0:43:54And it must carry a really good punch with the flavour.
0:43:54 > 0:43:57I want that cheese to come through.
0:43:57 > 0:43:59So this is forming the base of the souffle,
0:43:59 > 0:44:01so what we're going to add to that is some egg yolks
0:44:01 > 0:44:04and the Abergavenny goat's cheese, which is fantastic.
0:44:04 > 0:44:07That's come from near my home, so it's going to be extra special.
0:44:07 > 0:44:08Bringing a bit of Wales with us.
0:44:08 > 0:44:11It's good cheese. It smells nice.
0:44:22 > 0:44:24I want to be as gentle as I possibly can with this, really.
0:44:24 > 0:44:26Keep the air in there.
0:44:27 > 0:44:30Now, Rosemary, can you give me any tips?
0:44:30 > 0:44:34I'm not allowed to. I could, but I'm finding it very difficult to watch.
0:44:34 > 0:44:37- I'll have to leave. - You're welcome to help!
0:44:37 > 0:44:40I'm really worried about that souffle, Giorgio.
0:44:40 > 0:44:45The egg whites had started to split before he even stirred it in.
0:44:45 > 0:44:47And the mixture is a bit thin.
0:44:47 > 0:44:49Jo, I'm struggling with these egg whites.
0:44:49 > 0:44:51Are you? OK. Just start again.
0:44:51 > 0:44:53- We've got time.- I'm going to go with it. I'm going to go with it.
0:44:53 > 0:44:55Let's put it in, Jo.
0:44:57 > 0:45:00I think maybe Mark should have started again.
0:45:00 > 0:45:02He didn't listen to me.
0:45:02 > 0:45:03We'll see, won't we?
0:45:05 > 0:45:07Rise, souffles, rise!
0:45:10 > 0:45:11Are you holding it all together, Ross?
0:45:11 > 0:45:13Are you managing to keep these two in check?
0:45:13 > 0:45:17You know, I just perform a calm presence, which helps everybody out.
0:45:17 > 0:45:19I like that. Thank goodness you're here.
0:45:19 > 0:45:21I don't know what they would do without you.
0:45:21 > 0:45:23Panic stations, that's what it would be.
0:45:25 > 0:45:27I know the fat part is the best part,
0:45:27 > 0:45:30but I like to take off the upper layer.
0:45:31 > 0:45:34The Bellamys' main course is a crown of lamb
0:45:34 > 0:45:36with a pistachio crust.
0:45:36 > 0:45:38The crown will be filled with stuffed peppers.
0:45:40 > 0:45:43This will be stunning. This is quite a royal dish,
0:45:43 > 0:45:44and I wanted to impress the neighbours.
0:45:44 > 0:45:47Can somebody give me a hand with making the crown, please?
0:45:47 > 0:45:49The rack of lamb has got to be very good.
0:45:49 > 0:45:52It's got to be just pink. I like it to be well rested.
0:45:52 > 0:45:55I'd like nice, clean bones, I want it well seasoned.
0:45:55 > 0:45:58Basically, I just want a really good rack of lamb.
0:46:00 > 0:46:02You haven't seared it first.
0:46:02 > 0:46:03Oh, God!
0:46:03 > 0:46:06- Right, let's go, pan. - Let's go quickly with the pan.
0:46:06 > 0:46:10- Pan, please.- Do you have to, kind of, cut them again?
0:46:10 > 0:46:13- Yeah. Doesn't matter. We'll do it. - Mum, it's fine.
0:46:13 > 0:46:15I forgot to fry it a little bit.
0:46:15 > 0:46:18I have to, little bit, sear it before I put it in oven,
0:46:18 > 0:46:21otherwise it won't be nice at all. I forgot. I rushed, really.
0:46:23 > 0:46:25While Mojgan sears the lamb...
0:46:26 > 0:46:28..Faith's making the pistachio crust.
0:46:30 > 0:46:34In this crumb there's quite a lot of mustard.
0:46:34 > 0:46:36I'm just going to add it bit by bit, really, though.
0:46:38 > 0:46:40I've got the pistachio crumb ready.
0:46:40 > 0:46:41I think it's too much Dijon...
0:46:41 > 0:46:44- You put Dijon in there?- Yeah.
0:46:44 > 0:46:46- Oh, my God.- Mum, you have to add Dijon mustard.
0:46:46 > 0:46:49- No, Dijon goes on the skin of the rack.- No way.- Yes, way.
0:46:49 > 0:46:51I swear to God I didn't realise that.
0:46:51 > 0:46:52No problem, no problem, no problem.
0:46:52 > 0:46:54We've got pistachios there. Do it again.
0:46:54 > 0:46:56- It's fine, I'll make it again. - We've got time.
0:46:56 > 0:46:59- Do it again, please, that's wrong. - Go, go, go, go, go, quick, quick.
0:46:59 > 0:47:01- Dijon goes on the skin.- You told me, Mum, that...- Dijon goes on the skin.
0:47:01 > 0:47:03- Go, go, go. It's fine. - Doesn't matter.
0:47:03 > 0:47:06So we must have screwed up at home, as well, then?
0:47:06 > 0:47:08No, we did not, we put it on the skin of the lamb.
0:47:08 > 0:47:10She can't take being wrong.
0:47:10 > 0:47:13Faith and Mum sometimes have their offs because they're very bossy,
0:47:13 > 0:47:15- both of them. - No, no, no, it doesn't matter.
0:47:15 > 0:47:16Mum, please don't say anything,
0:47:16 > 0:47:18because we're going to fall out in the kitchen.
0:47:18 > 0:47:22- She needs to admit to it, and don't blame somebody else.- Drama!
0:47:22 > 0:47:24Over in the Bellamores' kitchen
0:47:24 > 0:47:26Mark and Jo have started on their main course.
0:47:28 > 0:47:31Duck breast with roasted baby beetroot,
0:47:31 > 0:47:33mashed potatoes, and red wine sauce.
0:47:35 > 0:47:37We all like all our meat. We like roasted meat...
0:47:37 > 0:47:39Or any meat.
0:47:39 > 0:47:40Oh, God.
0:47:41 > 0:47:44Jo, just be careful about your meat.
0:47:46 > 0:47:49We're trying to get it so that all the fat comes out of the skin.
0:47:49 > 0:47:50We're rendering it down.
0:47:50 > 0:47:53What I'm looking for from this duck breast is lovely, crispy skin.
0:47:53 > 0:47:56Pink, well rested, and absolutely delicious.
0:47:57 > 0:48:01Jo's also making the red wine sauce.
0:48:01 > 0:48:03Some... Just chicken wings for flavour.
0:48:03 > 0:48:05Going to roast it off with the carrots and onions.
0:48:05 > 0:48:07We're going to simmer it with lots of alcohol,
0:48:07 > 0:48:09and that'll be the sauce for the duck.
0:48:09 > 0:48:12It needs to be right, so there's a lot of pressure on the sauce.
0:48:13 > 0:48:17Ross is in charge of roasting the baby beetroot to go with the duck.
0:48:19 > 0:48:22Ross, I see that they've got you doing vegetables again.
0:48:22 > 0:48:25- Again.- After the success of your green beans.
0:48:25 > 0:48:28- Exactly.- It's because he loves them so much, though.- Yeah...
0:48:31 > 0:48:33I'll be looking out for your veg.
0:48:33 > 0:48:34Thanks.
0:48:35 > 0:48:38If you put beetroot into water, it dilutes it.
0:48:38 > 0:48:40So, I like the fact they're going to roast this beetroot,
0:48:40 > 0:48:44because it intensifies the flavour.
0:48:44 > 0:48:47I'm hoping the beetroot is going to be the star.
0:48:52 > 0:48:54You happy with that, Mum? It's a better texture this time.
0:48:54 > 0:48:55Much better, isn't it?
0:48:58 > 0:49:01- Perfect.- Yeah?
0:49:01 > 0:49:0445 minutes left, families. 45.
0:49:04 > 0:49:07OK, so this can go in now, really, can't it?
0:49:07 > 0:49:10I just don't want them to be well done. I'm just paranoid.
0:49:14 > 0:49:16Give me the other one, please.
0:49:16 > 0:49:18That's it.
0:49:18 > 0:49:20And then we've just got to put the Dijon on.
0:49:20 > 0:49:23Yeah, you come and do the Dijon now, please, because we've got no time.
0:49:23 > 0:49:26Dijon now, please. So, not too much.
0:49:26 > 0:49:28Mum, it needs to get in the oven now.
0:49:28 > 0:49:29Put some more Dijon on it if you have to.
0:49:29 > 0:49:31All right! OK, wait, wait, Mum, it's fine,
0:49:31 > 0:49:35we'll put it on there in a minute. We'll put it on there in a minute.
0:49:35 > 0:49:36Argh!
0:49:37 > 0:49:39I can't watch. It's stressing me out.
0:49:39 > 0:49:42Why do we always do the things that are unnecessarily nerve-racking?
0:49:42 > 0:49:44It's a good coating for the judges.
0:49:44 > 0:49:46Don't overdo it, but don't underdo it, you know?
0:49:46 > 0:49:48- OK, let's go.- Oh, my goodness.
0:49:48 > 0:49:50- OK, ready?- Tight squeeze.
0:49:50 > 0:49:52And in.
0:49:52 > 0:49:53OK, timer on, how long?
0:49:53 > 0:49:56- Timer on, please.- 20 minutes, yes?
0:49:56 > 0:49:57Oh, my gosh.
0:49:58 > 0:50:02Mark's souffles for the starter are now at the critical stage.
0:50:02 > 0:50:04I think they're going to flop.
0:50:04 > 0:50:05Yeah, they've already flopped.
0:50:07 > 0:50:10So, the infamous souffles, they should have risen straight up.
0:50:10 > 0:50:12And, of course, what they did, they split
0:50:12 > 0:50:13and fell back in on themselves.
0:50:13 > 0:50:16We've got something out and hopefully it tastes nice.
0:50:16 > 0:50:20He must turn them over and it's back in the oven to be twice baked.
0:50:22 > 0:50:25OK, Jo, souffles are in for the second time, all right?
0:50:25 > 0:50:27Five minutes, families.
0:50:27 > 0:50:29Just five minutes.
0:50:29 > 0:50:32Right, come on now, let's not get into that sweaty state again.
0:50:32 > 0:50:34Oh, hello, hi!
0:50:34 > 0:50:36This would be so good to take a selfie in.
0:50:39 > 0:50:42I'm pleased with the sauce, actually. It tastes lovely.
0:50:42 > 0:50:43- We need lamb space.- Yes, yeah.
0:50:43 > 0:50:45I'm worried it's not ready. It's not ready.
0:50:45 > 0:50:47- How do you know?- I think it is ready, Mum, don't overdo it.
0:50:47 > 0:50:50Gently, please, gently out, gently, please.
0:50:50 > 0:50:51Just there, please, for me.
0:50:53 > 0:50:55Guys, the crowning glory.
0:50:59 > 0:51:03They went to all that trouble to cook beetroot.
0:51:03 > 0:51:04Lovely, little baby beetroot.
0:51:04 > 0:51:07Took it up, shoved it all into ice-cold water.
0:51:07 > 0:51:10- Yeah, yeah, so it's lost all that... - So, it's lost all the flavour.
0:51:10 > 0:51:13- Oh, it looks beautiful. - They look good, don't they?
0:51:17 > 0:51:19One minute to go, guys.
0:51:19 > 0:51:22- All right, Mark? The duck?- Yes. - Is it rested?- Yes.
0:51:22 > 0:51:25- Get them all out, Faith, we've got no time.- OK. They're coming out.
0:51:25 > 0:51:27You know what? I did that the last time.
0:51:27 > 0:51:28That looks good.
0:51:30 > 0:51:33- Oh, Mum...- Is that a feast or is that a feast?
0:51:33 > 0:51:34Guys, is the bread ready?
0:51:34 > 0:51:37We made an extra effort to make it look spectacular.
0:51:39 > 0:51:43Time's up, families - step away from the plates.
0:51:45 > 0:51:47Well done.
0:51:49 > 0:51:51- That'll do.- I don't think we've forgotten anything, have we?
0:51:51 > 0:51:52- No.- No.
0:51:54 > 0:51:58The Bellamore family's starter is Mark's twice-baked cheese souffles,
0:51:58 > 0:52:02served with a pear, walnut and pickled vegetable salad.
0:52:11 > 0:52:15It actually hasn't really worked as a twice-baked souffle.
0:52:15 > 0:52:18First of all, it's grainy, secondly it's too dense,
0:52:18 > 0:52:20thirdly, the cheese isn't strong enough.
0:52:20 > 0:52:22Where do you think you went wrong with this?
0:52:22 > 0:52:24I think I over-whisked the whites.
0:52:26 > 0:52:27What a shame.
0:52:28 > 0:52:32You had enough time to go back and beat those eggs again.
0:52:32 > 0:52:33Yeah, I'm disappointed.
0:52:36 > 0:52:38For their main course,
0:52:38 > 0:52:41the Bellamore family are serving duck breast
0:52:41 > 0:52:45with roasted baby beetroot, mashed potatoes and red wine sauce.
0:52:50 > 0:52:54This is a lovely, really clean-looking dish.
0:53:03 > 0:53:04I think the duck
0:53:04 > 0:53:07is extremely well cooked.
0:53:07 > 0:53:10- Phew!- Really, really perfect.
0:53:10 > 0:53:12The sauce is exceptional.
0:53:12 > 0:53:14Well done, Jo.
0:53:16 > 0:53:19That sauce, that really makes that dish work.
0:53:19 > 0:53:23- I'm really, really impressed with that.- Thank you.
0:53:23 > 0:53:24The beetroot.
0:53:24 > 0:53:28I watched you. You make this delicious baby beetroot,
0:53:28 > 0:53:30all that gorgeous flavour inside.
0:53:30 > 0:53:31What do you go and do?
0:53:31 > 0:53:34BOTH: Put it into iced water.
0:53:34 > 0:53:37The idea behind that is so that it would keep its colour.
0:53:37 > 0:53:39Yeah...
0:53:39 > 0:53:43If anything, it's going to gain colour by cooling down in that bag,
0:53:43 > 0:53:45and keeping all its flavour.
0:53:45 > 0:53:49To wash it off, to wash off that flavour, unbelievable.
0:53:49 > 0:53:50Criminal!
0:53:54 > 0:53:58The Bellamy family's starter is Faith's dough balls,
0:53:58 > 0:54:01served with an aubergine and walnut dip,
0:54:01 > 0:54:04and Mojgan's stuffed vine leaves.
0:54:04 > 0:54:09I have never, in all my career, seen bread displayed like that.
0:54:18 > 0:54:20You made a beautiful bread.
0:54:20 > 0:54:24- Oh!- That's a sigh of relief. - It's absolutely delicious.
0:54:24 > 0:54:25It's perfectly cooked.
0:54:25 > 0:54:27I'm really impressed with this.
0:54:28 > 0:54:30Now for the vine leaves,
0:54:30 > 0:54:34stuffed with spiced rice, lentils, minced beef and lamb.
0:54:36 > 0:54:38It's a great shame.
0:54:38 > 0:54:41The vine leaf is overpowering the filling.
0:54:41 > 0:54:43The filling wasn't strong enough.
0:54:47 > 0:54:50For their main course, the Bellamy family have cooked
0:54:50 > 0:54:53a crown rack of lamb with a pistachio crust
0:54:53 > 0:54:54and stuffed peppers.
0:55:01 > 0:55:04Can I say, the colour looks perfect.
0:55:04 > 0:55:06And this is exactly how I like it.
0:55:12 > 0:55:15I think that's a really delicious piece of meat.
0:55:16 > 0:55:19I thought the lamb is cooked beautifully.
0:55:21 > 0:55:22Oh, my gosh.
0:55:23 > 0:55:27I think it needs a little bit more work with the knife.
0:55:27 > 0:55:29You should have cut off all that fat.
0:55:29 > 0:55:33So that would have allowed that beautiful flavour
0:55:33 > 0:55:37of the pistachio and the mustard to come through.
0:55:42 > 0:55:44With all three challenges completed,
0:55:44 > 0:55:46the judges must now decide which family
0:55:46 > 0:55:48is going through to the semifinals.
0:55:51 > 0:55:53This is a very tricky one.
0:55:53 > 0:55:56I mean, we've had two great meals today.
0:55:56 > 0:55:58- Well done.- Well done!
0:55:59 > 0:56:01Ha-ha! Thank you.
0:56:01 > 0:56:04We've got one family who, in terms of impressing,
0:56:04 > 0:56:07everything is about gorgeousness.
0:56:07 > 0:56:11Whatever they've done for us, it's been almost an abundance.
0:56:11 > 0:56:15- We're dying to taste yours. - Oh, of course you can.
0:56:15 > 0:56:21And we have another family excel on really coming through with flavour.
0:56:21 > 0:56:22I agree.
0:56:33 > 0:56:35Welcome back to the barn.
0:56:35 > 0:56:39The judges have had a tough time deciding,
0:56:39 > 0:56:41but they have come to a decision.
0:56:42 > 0:56:45They've taken into consideration all of the dishes
0:56:45 > 0:56:47that you've served up across all three challenges.
0:56:48 > 0:56:51But the moment is here,
0:56:51 > 0:56:54and the family staying in the competition,
0:56:54 > 0:56:57and going through to the semifinal, are...
0:57:03 > 0:57:05..the Bellamores.
0:57:05 > 0:57:07APPLAUSE
0:57:15 > 0:57:19I'm disappointed and that's all I can say. I'm quite upset,
0:57:19 > 0:57:23but...we worked very hard for this.
0:57:23 > 0:57:25I'm feeling upset, obviously,
0:57:25 > 0:57:29just cos I know how much hard work my mum especially has put into this.
0:57:29 > 0:57:31I am so proud of my girls.
0:57:31 > 0:57:33They've done incredibly.
0:57:33 > 0:57:34I just, I cannot believe it.
0:57:34 > 0:57:39You are one of the best bakers and you did amazingly well.
0:57:39 > 0:57:42The Bellamys' food presentation is great.
0:57:42 > 0:57:46Unfortunately, today, it was their flavour that let them down.
0:57:46 > 0:57:49Both families are great home cooks,
0:57:49 > 0:57:52but the Bellamores actually had the edge.
0:57:52 > 0:57:54Just fantastic - I can't believe it.
0:57:55 > 0:57:58Really chuffed, actually, cos they were such great competition,
0:57:58 > 0:58:01but, yeah, I'm absolutely delighted that we're through.
0:58:01 > 0:58:03Well done, well done, well done, well done.
0:58:03 > 0:58:04- Brilliant.- Well done.
0:58:08 > 0:58:10Mum would like to think she's the boss.
0:58:10 > 0:58:13All right there, rolling pin queen? Is there a technique?
0:58:13 > 0:58:15Just round and round like that.
0:58:15 > 0:58:17It's just magic I've got in my hands.
0:58:17 > 0:58:19LAUGHTER
0:58:19 > 0:58:22This is a very improvised method of stuffing the sausage skins
0:58:22 > 0:58:23without a machine.
0:58:23 > 0:58:25You have to grab hold of it,
0:58:25 > 0:58:27and you literally pull it at the same time.