0:00:02 > 0:00:04The British family kitchen.
0:00:04 > 0:00:06Whether it's where you love to eat...
0:00:06 > 0:00:08This is where we have our family feasts.
0:00:08 > 0:00:09..or where you love to cook...
0:00:09 > 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 > 0:00:25- This one's puffing up.- ..this is where real food comes from.
0:00:25 > 0:00:28Home cooking does something fine dining does not.
0:00:28 > 0:00:31It creates the heart within the home...
0:00:31 > 0:00:33She's eating all the ingredients!
0:00:33 > 0:00:34..bringing the family together.
0:00:39 > 0:00:42We're searching for Britain's best family of cooks.
0:00:42 > 0:00:45Over the next few weeks, 16 families will go head-to-head.
0:00:47 > 0:00:51Teenagers 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. - Of course they will.
0:00:56 > 0:00:58..and here in our kitchen.
0:00:58 > 0:01:00Oh, 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- Ugh!- Drama!
0:01:09 > 0:01:12..renowned cookery teacher Rosemary Shrager.
0:01:12 > 0:01:15I'm looking for a family who are going to blow me away
0:01:15 > 0:01:18with the understanding of flavour, texture
0:01:18 > 0:01:21and altogether, gorgeousness.
0:01:21 > 0:01:24And top Michelin-starred chef...
0:01:24 > 0:01:26- Hi, Giorgio.- ..Giorgio Locatelli.
0:01:26 > 0:01:30The food that I want to see is, of course, very tasty and beautiful.
0:01:30 > 0:01:34But the most important thing is to see them cooking with joy.
0:01:34 > 0:01:37That's what home cooking's all about.
0:01:37 > 0:01:41These are the families who make ordinary food extraordinary.
0:01:41 > 0:01:43Utterly delicious.
0:01:43 > 0:01:45I 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 > 0:02:04Today, our last two families go head-to-head
0:02:04 > 0:02:06for a place in the semifinals.
0:02:07 > 0:02:09Their home cooking will be put to the test
0:02:09 > 0:02:12both in their own kitchens, and here, in ours.
0:02:14 > 0:02:17At the end, the judges will decide who to put through.
0:02:20 > 0:02:24Cooking today are the Rignalls from Buckinghamshire...
0:02:24 > 0:02:27The key to our cooking style is a lot of fusion cooking.
0:02:27 > 0:02:30We hope to produce food which is like what we cook at home
0:02:30 > 0:02:32and we don't just crumble under the pressure!
0:02:32 > 0:02:35..and the Boyse family from Liverpool.
0:02:36 > 0:02:38Well, when we're cooking together, I'm the boss.
0:02:39 > 0:02:42Sam thinks he's the boss and Ellie does as she's told.
0:02:44 > 0:02:46That's SO not the case!
0:02:47 > 0:02:52In preparation, both have had a chance to practise in their own kitchens.
0:02:53 > 0:02:56Welcome to our two intrepid families,
0:02:56 > 0:02:59the Boyses and the Rignalls.
0:02:59 > 0:03:02Our judges, Rosemary and Giorgio,
0:03:02 > 0:03:07will be expecting nothing less than the best of your home cooking
0:03:07 > 0:03:10over the next three rounds.
0:03:10 > 0:03:12First, we've got the £10 challenge
0:03:12 > 0:03:15and today's theme is Friday night takeaway.
0:03:15 > 0:03:18Can you give your local takeaway a run for its money with just
0:03:18 > 0:03:20£10 to feed a family of four?
0:03:20 > 0:03:22You've got one hour and 15 minutes.
0:03:22 > 0:03:25Time starts now.
0:03:25 > 0:03:27Do you want one onion or two?
0:03:27 > 0:03:29Only one.
0:03:29 > 0:03:30Find me a saucepan, sweetie.
0:03:32 > 0:03:34She's bossy!
0:03:34 > 0:03:37The Rignall family are mum Jassi,
0:03:37 > 0:03:40daughter Usha and Jassi's niece, Sunita.
0:03:41 > 0:03:44- Are you boiling it, Ush? - Yes, please.
0:03:44 > 0:03:46Drawing on their Indian heritage,
0:03:46 > 0:03:48their Friday night takeaway is
0:03:48 > 0:03:52chicken tikka masala, dhal, spinach bhaji,
0:03:52 > 0:03:54rice and boondi raita -
0:03:54 > 0:03:59a yoghurt dish made with fried chickpea flour with chapatis.
0:03:59 > 0:04:04Chicken tikka masala is such a popular British takeaway dish,
0:04:04 > 0:04:08but the chicken has got to be just right, really tender.
0:04:08 > 0:04:10With the chicken, I'm going to grill it first,
0:04:10 > 0:04:14it's kind of a fast version of chicken tikka masala, cos they normally use a tandoor oven,
0:04:14 > 0:04:17but we're speeding everything up and then we're going
0:04:17 > 0:04:20to drop it into a sauce, which will be already cooked.
0:04:23 > 0:04:26Liverpool's got the best posh takeaway places!
0:04:27 > 0:04:30The Boyse family are David, his partner, Sam,
0:04:30 > 0:04:33and David's 17-year-old daughter, Ellie.
0:04:33 > 0:04:39I'm about to grind up turmeric, cloves and cumin seeds.
0:04:39 > 0:04:41They've also chosen to do a chicken curry.
0:04:41 > 0:04:45It will be served with spiced pilau rice, raita,
0:04:45 > 0:04:49naan bread and their very own Boysie's bhajis.
0:04:50 > 0:04:52This is for the curry paste.
0:04:52 > 0:04:54This gives quite a bit of punch to the curry, like.
0:04:54 > 0:04:59I'm not a big fan of spice compared to my dad and Sam.
0:04:59 > 0:05:00I love Indian food.
0:05:00 > 0:05:03The chicken curry sounds very much like the one that
0:05:03 > 0:05:06my wife would cook for us at home, very straightforward curry,
0:05:06 > 0:05:10so I'm really interested to taste this family food.
0:05:10 > 0:05:11- Looks pretty good, El.- Yeah.
0:05:13 > 0:05:15- Yeah.- Yeah.- Bit of a kick to that.
0:05:15 > 0:05:19Friday night takeaway - what's your favourite Friday night takeaway?
0:05:19 > 0:05:22Chinese. We've got no Chinese here today.
0:05:22 > 0:05:24I know, there's no Chinese, but it's two curries -
0:05:24 > 0:05:25for me, this is a dream.
0:05:25 > 0:05:28- Indian?- Yeah! LOVE Indian food.
0:05:29 > 0:05:32I'm really excited because it's curry against curry tonight.
0:05:32 > 0:05:36- Mmm, yeah.- It's like, you know, it's fantastic but I can see such
0:05:36 > 0:05:39a difference in the way they are approaching the whole thing.
0:05:39 > 0:05:44I can feel a little bit more confidence down there.
0:05:44 > 0:05:45It's in their heritage,
0:05:45 > 0:05:47you're feeling that's part of their life anyway.
0:05:48 > 0:05:51- A little more technicality in this side.- Mmm.- Because they learned
0:05:51 > 0:05:52this recipe, they developed it
0:05:52 > 0:05:55and they're just going to do it - bang, bang, bang, bang.
0:05:55 > 0:05:58Will be really interesting to see the result.
0:05:58 > 0:05:59In the Rignalls' kitchen,
0:05:59 > 0:06:02Sunita's working on the sauce for her tikka masala.
0:06:03 > 0:06:06Sunita, that smells amazing.
0:06:06 > 0:06:08Do you cook a lot of Indian food?
0:06:08 > 0:06:10I think Indian when we get together.
0:06:10 > 0:06:13- Yeah.- Just because it's the one that everybody kind of expects.
0:06:13 > 0:06:16Yeah. Jassi, what's a family get-together like?
0:06:16 > 0:06:18Talking about, sort of, say, 20 people.
0:06:18 > 0:06:20Just a small family gathering!
0:06:20 > 0:06:23- That's just a small one. - Everybody comes just for your dinner, don't they?
0:06:23 > 0:06:27- Yes!- I know she's proud about that, she's very happy with that.
0:06:27 > 0:06:29Is there room for one more?
0:06:29 > 0:06:32Of course there is! Anybody who comes into the house,
0:06:32 > 0:06:34or they walk through that door,
0:06:34 > 0:06:36you have food on the table.
0:06:36 > 0:06:38That's the secret of an Indian family.
0:06:40 > 0:06:42Cut them and then...
0:06:44 > 0:06:46We're a really close family, aren't we?
0:06:46 > 0:06:50Even if we don't see each other every week, we speak on the phone.
0:06:50 > 0:06:53Sometimes it is just about food, like, what are you cooking tonight?
0:06:53 > 0:06:55That's it, so then divide it into two, then you need to...
0:06:55 > 0:06:57- Roll out.- ..roll it, that's it.
0:06:57 > 0:07:00In the kitchen, I think Mum would like to think she's the boss.
0:07:00 > 0:07:02I think Sunita's definitely become the boss.
0:07:02 > 0:07:05Food is really important in our family.
0:07:05 > 0:07:09It's the carrot that you dangle in front of people to make them come round to your house.
0:07:09 > 0:07:12I can make samosas, but not as good as yours, Nita.
0:07:12 > 0:07:13You're an expert, love.
0:07:13 > 0:07:18I'm a good cook, but there's certain things that I am good at.
0:07:18 > 0:07:20I make fantastic pakoras.
0:07:20 > 0:07:22It's just magic I've got in my hands.
0:07:27 > 0:07:31To the onions I added ginger, garlic paste, chillies, salt, turmeric,
0:07:31 > 0:07:34garam masala and tomatoes.
0:07:34 > 0:07:36What a good base sauce
0:07:36 > 0:07:38and the spicing has got to be perfect.
0:07:38 > 0:07:41If it's too spicy, that's not good.
0:07:42 > 0:07:46We're just trying to get a really deep colour in the sauce and it
0:07:46 > 0:07:47shows that the tomatoes are cooked.
0:07:47 > 0:07:50If I put the chicken in after I put the plum tomatoes in, like,
0:07:50 > 0:07:54for a minute, there'd be no depth to the sauce.
0:07:58 > 0:08:00I don't know what takeaway he's going to!
0:08:02 > 0:08:04You must come and try one in Liverpool, then.
0:08:04 > 0:08:05I might have to.
0:08:06 > 0:08:09It seems very harmonious in here.
0:08:09 > 0:08:12- Is this what it's normally like in your kitchen?- Yeah, it is, to be fair.
0:08:12 > 0:08:17I can't help but notice Sam's fancy decorations.
0:08:18 > 0:08:20Is presentation something that's really important to you?
0:08:20 > 0:08:22Oh, yeah, food's got to look good.
0:08:22 > 0:08:25- Yeah.- And then smell good before you even taste it, cos if it doesn't,
0:08:25 > 0:08:28then you've already sort of prejudged the meal.
0:08:28 > 0:08:31I can smell it. You're onto a winner at the moment.
0:08:31 > 0:08:33So, you know what, I'm going to leave you to it.
0:08:33 > 0:08:34You guys carry on. Good luck.
0:08:34 > 0:08:36- Thank you.- Keep going.- Thank you.
0:08:37 > 0:08:41For the Boyse family, food is never far from their minds -
0:08:41 > 0:08:46- even at work.- I have a salon that's below the flat that we live in.
0:08:46 > 0:08:49And I work for Sam as a hairdressing assistant in the salon.
0:08:49 > 0:08:51Dave quite often brings down treats.
0:08:51 > 0:08:53Hi, everyone. Some cheesecake.
0:08:53 > 0:08:56- Oh, cheesecake.- Oh, lovely!
0:08:56 > 0:08:59- This looks amazing.- We're definitely show-offs in the kitchen.
0:08:59 > 0:09:01We've got three stoves,
0:09:01 > 0:09:0411 ranges and probably every gadget and gizmo under the sun.
0:09:06 > 0:09:08My dad's taught me how to cook.
0:09:08 > 0:09:10He's still teaching me now,
0:09:10 > 0:09:13but my dad has a bit of OCD with the spices, so
0:09:13 > 0:09:14everything is in its place,
0:09:14 > 0:09:17but my dad will notice when it's been moved and will move it back!
0:09:17 > 0:09:20You do get really upset about that, don't you?
0:09:20 > 0:09:23Upset might be putting a bit strong, but, yeah, no, I like it to be...
0:09:23 > 0:09:25No, no, it is upset.
0:09:25 > 0:09:27- You do fume. - I like it to be just so.
0:09:30 > 0:09:32I'm doing the spinach bhajis.
0:09:32 > 0:09:34I'm going to just let that simmer for about five minutes,
0:09:34 > 0:09:36and then drain it.
0:09:36 > 0:09:41The one thing I'm a bit worried about is the spinach bhaji.
0:09:41 > 0:09:43They're using frozen spinach.
0:09:43 > 0:09:46And I'm always worried about that, because if it's going to be overcooked,
0:09:46 > 0:09:50I think it will be mushy, so let's see how it turns out.
0:09:50 > 0:09:52- If I hold it, you wring.- OK.
0:09:56 > 0:09:57Cool.
0:10:00 > 0:10:03I'm just going to cover the boondi now to let it soak.
0:10:04 > 0:10:06They're made from chickpea flour
0:10:06 > 0:10:09and they use them in quite a lot of dishes, more for, like,
0:10:09 > 0:10:10raita dishes, so we thought
0:10:10 > 0:10:13we'd use this to be a bit different rather than the cucumber raita
0:10:13 > 0:10:16that you'd probably normally expect in an Indian takeaway.
0:10:16 > 0:10:18Can you explain us a little bit about the boondi?
0:10:18 > 0:10:20What are you going to do with that?
0:10:20 > 0:10:22It's going to be made with a yoghurt.
0:10:22 > 0:10:24Right. You don't leave any crispiness in that?
0:10:24 > 0:10:27- No, there won't be any crispiness. - You don't want it.
0:10:27 > 0:10:29- You want it to be like a paste. - That's it. Not too pasty,
0:10:29 > 0:10:31but just in the middle.
0:10:31 > 0:10:33Interesting. Well, it's new to me.
0:10:33 > 0:10:34Is it?
0:10:35 > 0:10:38In the Boyse family kitchen, Sam's preparing vegetable bhajis.
0:10:40 > 0:10:42I've got all the ingredients together
0:10:42 > 0:10:44and all I'm going to do now is just
0:10:44 > 0:10:46use my hands and squish it together
0:10:46 > 0:10:47and then I'm going to add some flour.
0:10:47 > 0:10:52I like to put the lemon and give it that extra bit of balance and kick.
0:10:52 > 0:10:57The perfect Boysie bhaji is being crispy, being spicy,
0:10:57 > 0:10:59and just packed full of flavour.
0:11:00 > 0:11:03- I notice that it's called... - The Boysie's bhaji.
0:11:03 > 0:11:06Yeah, it's our version of it, cos I quite like spicy food,
0:11:06 > 0:11:09so I probably would put more chilli in there than your average person
0:11:09 > 0:11:14- would do.- OK.- And it's our mixture that we've made up ourselves.
0:11:14 > 0:11:15OK. Well, good luck.
0:11:15 > 0:11:17How are you doing with your chapatis, Aunt?
0:11:17 > 0:11:19I'm rolling them.
0:11:19 > 0:11:21Roll, roll, roll!
0:11:21 > 0:11:24I'm really an expert at making chapatis
0:11:24 > 0:11:27and that only started when my kids were little.
0:11:28 > 0:11:31Across the kitchen, Ellie's also making bread.
0:11:31 > 0:11:32Hers is naan.
0:11:34 > 0:11:35Me dad taught me how to make bread.
0:11:35 > 0:11:38I like making bread. It's so therapeutic.
0:11:41 > 0:11:44Somebody's really hungry, do you know that?
0:11:44 > 0:11:47For me, when it puffs up, somebody's really hungry.
0:11:49 > 0:11:51We haven't made naan bread specifically cos
0:11:51 > 0:11:52I've never felt confident with it,
0:11:52 > 0:11:54but I've made bread a few times
0:11:54 > 0:11:57and my bread always comes out pretty well.
0:12:00 > 0:12:02She brought her own rolling pin.
0:12:02 > 0:12:04- Oh, yeah.- Jassi, is that your own rolling pin?
0:12:04 > 0:12:08- That's my rolling pin.- Yeah, yeah, yeah.- How long has it been with you?
0:12:08 > 0:12:0934 years.
0:12:09 > 0:12:11- 34 years.- Look at this!
0:12:13 > 0:12:14- Auntie.- Oh, sugar.
0:12:14 > 0:12:15- Sorry.- That's our fault!
0:12:15 > 0:12:18Sorry. We were talking, sorry.
0:12:22 > 0:12:23How are you doing with this bread?
0:12:23 > 0:12:27Yeah. Just still a bit, like, wet.
0:12:27 > 0:12:29- OK.- But I'm working with it.
0:12:29 > 0:12:32My instinct is to tell you what to do, but I'm not allowed to.
0:12:33 > 0:12:36I've tried rolling it, but it just keeps sticking to it.
0:12:36 > 0:12:38- Of course it will. - So that's just gone out the window.
0:12:38 > 0:12:41I'm not going to tell you what to do, but...
0:12:41 > 0:12:43You've just said it twice!
0:12:43 > 0:12:45Now you're going to tell her what to do.
0:12:45 > 0:12:48Don't overwork it. That's all I'm going to say, all right?
0:12:48 > 0:12:51- That's all I can give you.- Enough! - I can't give you any more.
0:12:56 > 0:12:57It's meant to be hard.
0:12:57 > 0:13:01It's meant to be a tough dough. I'm really worried because Ellie is not
0:13:01 > 0:13:03working that dough properly
0:13:03 > 0:13:06and you have to work it well to get it to rise up, because
0:13:06 > 0:13:08you need a lovely, light, fluffy naan.
0:13:09 > 0:13:11OK, ladies and gentlemen.
0:13:11 > 0:13:1415 minutes to go.
0:13:14 > 0:13:16Get all our things ready for presentation.
0:13:16 > 0:13:18- On that side?- Yes, boss.- God.
0:13:18 > 0:13:21Chicken is now cooked. I'm going to pop it into the curry.
0:13:23 > 0:13:25Hopefully, it'll be fine.
0:13:28 > 0:13:29Where we would normally add water,
0:13:29 > 0:13:32we're just going to finish it off with cream to give it the authentic
0:13:32 > 0:13:34takeaway taste.
0:13:36 > 0:13:38They're holding together very well there.
0:13:38 > 0:13:42The mixture together with the flour, they combine, so it has to be right,
0:13:42 > 0:13:44but too much, it doesn't taste so good.
0:13:46 > 0:13:48- It's on. It's on.- It's on there now.
0:13:48 > 0:13:49Look, it's hot.
0:13:51 > 0:13:54- Need to put a bit more salt in it, Usha.- More?
0:13:56 > 0:13:58Right, let's get the rice on.
0:14:06 > 0:14:09Families, you have one minute.
0:14:11 > 0:14:12Flavour looks good.
0:14:12 > 0:14:14The colour looks good.
0:14:14 > 0:14:16And the smell is lovely.
0:14:17 > 0:14:20Little bit tight with the portions, aren't you?
0:14:20 > 0:14:21Ellie, garnish.
0:14:31 > 0:14:33Guys, time's up.
0:14:33 > 0:14:35- Back away from the bhajis.- Phew!
0:14:37 > 0:14:39I tell you, that was harder than I thought.
0:14:39 > 0:14:40Not half!
0:14:44 > 0:14:49The Boyse family £10 Friday night takeaway is chicken curry with
0:14:49 > 0:14:54pilau rice, naan bread, and their speciality, Boysie bhajis.
0:14:56 > 0:14:58I would be very happy if this turned up on my doorstep.
0:14:58 > 0:15:00You've made it look really pretty!
0:15:00 > 0:15:01There you go.
0:15:02 > 0:15:04- Shall we start with the naan?- Yes.
0:15:09 > 0:15:12What you did was you did the classic thing that you should never do,
0:15:12 > 0:15:14which is you stretched the dough.
0:15:14 > 0:15:16Cos by stretching it,
0:15:16 > 0:15:18it's sort of pulling it and then there's nothing to rise.
0:15:18 > 0:15:20It's a no-no.
0:15:26 > 0:15:27It is chicken.
0:15:31 > 0:15:33It's got spice!
0:15:34 > 0:15:36But it hasn't come together as a curry.
0:15:38 > 0:15:40The only good thing to me is it's really tender.
0:15:41 > 0:15:42So it was cooked perfectly.
0:15:42 > 0:15:45I agree with the spice, but it needed a bit more in there.
0:15:45 > 0:15:48There's just tomato and nothing else coming through.
0:15:49 > 0:15:51It's a little bit disappointing, the rice.
0:15:51 > 0:15:54It has such a nice presence on the plate
0:15:54 > 0:15:56and then when I see you washing it,
0:15:56 > 0:15:59I go like, "Whoa, what was that for, then?"
0:16:00 > 0:16:02I think you washed away some of the flavour.
0:16:02 > 0:16:03This is our bhaji.
0:16:08 > 0:16:10I'm going to finish it.
0:16:10 > 0:16:11That's a good sign!
0:16:14 > 0:16:17The bhaji, I like it very much.
0:16:17 > 0:16:18You can taste the vegetables.
0:16:18 > 0:16:21It's a really, really good bhaji.
0:16:25 > 0:16:29The Rignall family's takeaway is also a chicken curry,
0:16:29 > 0:16:33served with spinach bhaji, chapatis,
0:16:33 > 0:16:35and boondi raita.
0:16:36 > 0:16:39Well, this looks like a takeaway.
0:16:39 > 0:16:43And I love the fact you've told us what you've got here,
0:16:43 > 0:16:45which is very exciting.
0:16:47 > 0:16:49Now, this is our spinach bhaji.
0:16:54 > 0:16:55A little bit disappointing.
0:16:56 > 0:16:58It's...bland.
0:16:58 > 0:17:01Spices aren't coming through.
0:17:01 > 0:17:02It is a little bit mushy.
0:17:02 > 0:17:04Possibly if you went with...
0:17:04 > 0:17:06not frozen spinach, it would have stood up better.
0:17:08 > 0:17:11I would like to go to the boondi.
0:17:17 > 0:17:18It's certainly different.
0:17:18 > 0:17:22There's a lot of water, it seems to be in that boondi.
0:17:22 > 0:17:24It tends to be thinner than that.
0:17:24 > 0:17:26- Does it?- Yes. And I think it's something that if you're not...
0:17:26 > 0:17:28If you're having it for the first time...
0:17:28 > 0:17:31It's quite a different texture. I've never had it before.
0:17:33 > 0:17:35Next to be tasted, the chicken curry.
0:17:43 > 0:17:45Oh, God!
0:17:45 > 0:17:47That's delicious.
0:17:47 > 0:17:48Finally!
0:17:49 > 0:17:51Sauce is the perfect consistency
0:17:51 > 0:17:53and I really like the flavour,
0:17:53 > 0:17:55REALLY like the flavour.
0:17:55 > 0:17:58It is exactly what I was expecting from a tikka masala.
0:18:01 > 0:18:02OK.
0:18:05 > 0:18:09I just admire your technical skills on doing it.
0:18:09 > 0:18:12I'm sure there is a lot of years of experience behind that.
0:18:12 > 0:18:14I really liked it. I really, really like it.
0:18:14 > 0:18:17- Thank you.- This is real,
0:18:17 > 0:18:19real solid, generous,
0:18:19 > 0:18:21tasty food.
0:18:21 > 0:18:22And that's all we're looking for.
0:18:22 > 0:18:24ALL: Thank you, thank you.
0:18:26 > 0:18:27For the second challenge,
0:18:27 > 0:18:30the families will cook their favourite dishes at home
0:18:30 > 0:18:31for Rosemary and Giorgio.
0:18:39 > 0:18:42The first port of call is Liverpool,
0:18:42 > 0:18:44home to the Boyse family.
0:18:44 > 0:18:47Zoe's had a bit of a trip up, and the Boyse household likes to cook.
0:18:47 > 0:18:49We do kind of show off when people come, so, yeah.
0:18:49 > 0:18:51We thought we'd look after her.
0:18:51 > 0:18:53So we've done some nice little Scotch eggs.
0:18:55 > 0:18:56We've practised a few times,
0:18:56 > 0:18:58and we've had elements that have not worked,
0:18:58 > 0:19:02so today we just have to control our nerves and not panic.
0:19:02 > 0:19:05Hopefully, we'll deliver great dishes for Rosemary and Giorgio.
0:19:05 > 0:19:07- Hi.- Hi.
0:19:07 > 0:19:09Zoe Ball. Half head highlights.
0:19:09 > 0:19:10- Sorry. We're busy today.- Really?
0:19:10 > 0:19:13- Hi, Sam. How are you, darling? - I'm good!- Lovely to see you.
0:19:13 > 0:19:15I love your place. It's amazing!
0:19:15 > 0:19:17- Thank you.- We're in the heart of Beatles country.
0:19:17 > 0:19:19- This is Penny Lane.- Yeah.
0:19:19 > 0:19:20That's Sergeant Pepper's.
0:19:20 > 0:19:22That's where they wrote the album.
0:19:22 > 0:19:24Wow! I love it.
0:19:24 > 0:19:26- So what have you done with the other two?- Oh, they're upstairs.
0:19:26 > 0:19:29- They're whipping up a great treat. - Come on. Let's go.
0:19:31 > 0:19:33- Guess who's come.- Hi!
0:19:33 > 0:19:35- Hello!- Lovely to see you.
0:19:35 > 0:19:36Hi, Ellie. How are you, my love?
0:19:36 > 0:19:38- I'm good. How are you?- Oh, my God.
0:19:38 > 0:19:40What a spread!
0:19:40 > 0:19:43Just for you, we thought you might be a little bit peckish.
0:19:43 > 0:19:44This is for me? It might not be enough!
0:19:44 > 0:19:46Before I start eating,
0:19:46 > 0:19:49cos I'm going to be a while, let me set the challenge for you.
0:19:49 > 0:19:53As you know, the judges want you to do Family Favourites -
0:19:53 > 0:19:57a main, and a dessert, and you've got 90 minutes.
0:19:57 > 0:19:59- Good luck.- OK, thank you. - Off you go.
0:19:59 > 0:20:00This is amazing!
0:20:00 > 0:20:02Where do I even start?
0:20:04 > 0:20:06- Ellie, you want that one, don't you? - Yeah.
0:20:06 > 0:20:09The Boyse family have chosen to cook a main course of rack of lamb
0:20:09 > 0:20:11and dauphinoise potatoes...
0:20:12 > 0:20:16..followed by an ambitious two-part dessert of banana and passion fruit
0:20:16 > 0:20:19souffle with salted caramel ice cream and honeycomb.
0:20:22 > 0:20:25David makes a start on the ice cream base,
0:20:25 > 0:20:28which needs time to chill before going into the ice cream maker.
0:20:29 > 0:20:33So, David, what are you in charge of today?
0:20:33 > 0:20:36Well, I'm in charge of the ice cream and the souffle.
0:20:36 > 0:20:39If the souffles don't rise, then I'm the problem.
0:20:39 > 0:20:42- And if the ice cream doesn't set, I'm the problem.- OK!
0:20:42 > 0:20:44- Good luck, my darling.- Thank you. - Smells amazing already.
0:20:47 > 0:20:49Ice cream. Very risky.
0:20:49 > 0:20:52Not only do they have to make a base, have to let that cool,
0:20:52 > 0:20:54so it's really down to timing.
0:20:54 > 0:20:56I hope they're not overstretching themselves.
0:20:56 > 0:20:58Going into the ice cream maker now.
0:20:58 > 0:21:00Can I have a taste?
0:21:00 > 0:21:02Cos I've still got a tiny bit of room left.
0:21:02 > 0:21:04God, is that quite a big bit?
0:21:04 > 0:21:06Sorry. I'll leave some for the judges.
0:21:07 > 0:21:09It's got to go and churn now.
0:21:09 > 0:21:11Hopefully... Hopefully, it will turn into ice cream.
0:21:11 > 0:21:13I love this job.
0:21:18 > 0:21:21Look at all these. Look at these.
0:21:21 > 0:21:23Everything in alphabetical order.
0:21:23 > 0:21:25Ellie, who's all this down to?
0:21:25 > 0:21:28Oh, me dad has definitely done all that.
0:21:28 > 0:21:31- Can I look in this cupboard?- Yeah. - Let's have a little look in here.
0:21:31 > 0:21:33Right. Oh, my goodness me.
0:21:33 > 0:21:37I've never seen a cupboard so ordered in my life!
0:21:37 > 0:21:39What happens to somebody if, say,
0:21:39 > 0:21:41they put something in the wrong place?
0:21:41 > 0:21:44It's a...touchy subject!
0:21:46 > 0:21:47David's gone very quiet over there.
0:21:51 > 0:21:54The next part of the dessert David prepares is the souffle.
0:21:55 > 0:21:58Banana, passion fruit. Wow, that's two big flavours there.
0:21:58 > 0:22:03It's a really, really skilful and technical thing to deliver.
0:22:03 > 0:22:06The souffle must rise to the occasion.
0:22:09 > 0:22:11That's good custard.
0:22:11 > 0:22:12MOUTHS: I want some.
0:22:19 > 0:22:21Right. Going into the oven now.
0:22:27 > 0:22:29Sam's working on the main course -
0:22:29 > 0:22:32a rack of lamb with dauphinoise potatoes,
0:22:32 > 0:22:35pea and mint puree, Chantenay carrots,
0:22:35 > 0:22:36and lamb jus.
0:22:37 > 0:22:39Oh, my goodness. I'm so looking forward to this.
0:22:39 > 0:22:43If that dauphinoise is cooked properly and it's well seasoned,
0:22:43 > 0:22:45delicious.
0:22:47 > 0:22:51I'm taking it that you're in charge of dauphinoise potatoes.
0:22:51 > 0:22:53- I am indeed.- Isn't it quite tricky,
0:22:53 > 0:22:56cos I guess you've got to get the potatoes cooked perfectly?
0:22:56 > 0:23:00Yeah, I think it's... The layering itself has to be done very well and
0:23:00 > 0:23:01just making sure it's well-balanced.
0:23:01 > 0:23:03OK. When did you first start cooking?
0:23:03 > 0:23:04- When I left home.- Really?
0:23:04 > 0:23:07Yeah, my mum cooked all our dinners for us, so obviously when I left
0:23:07 > 0:23:10- home, you just have to learn, don't you? Do you cook, Zoe?- I'm terrible.
0:23:10 > 0:23:12I can barely reheat.
0:23:12 > 0:23:14This is going to turn me into a cook.
0:23:14 > 0:23:16- Is it?- That's what we're hoping.
0:23:16 > 0:23:18That's what my CHILDREN are hoping, anyway!
0:23:22 > 0:23:24Along with dauphinoise potatoes,
0:23:24 > 0:23:26they're serving pea and mint puree,
0:23:26 > 0:23:28which Ellie's in charge of.
0:23:28 > 0:23:31When did you really start getting involved in the kitchen?
0:23:31 > 0:23:33When we moved here. When we were in the old house,
0:23:33 > 0:23:35we never usually cooked together cos
0:23:35 > 0:23:37I just wanted to sit on the side and
0:23:37 > 0:23:40- do the same thing.- Well, you were a teenager then.- Yeah.
0:23:40 > 0:23:42But now, like, I'm properly getting involved.
0:23:46 > 0:23:4730 minutes to go.
0:23:47 > 0:23:49Just half an hour left.
0:23:50 > 0:23:52- Sam?- Yeah?- Push that pan over.
0:23:52 > 0:23:53Let's go with the lamb.
0:23:54 > 0:23:56- GIORGIO:- I don't have any doubt
0:23:56 > 0:23:59that their presentation is going to be really beautiful.
0:23:59 > 0:24:03I want the lamb to be perfectly cooked, really tender,
0:24:03 > 0:24:05still pink on the inside.
0:24:05 > 0:24:07I'm expecting something really delicious.
0:24:09 > 0:24:1212 minutes left. The souffles are due out in 11.
0:24:13 > 0:24:18- Touch-and-go. I think we're actually on time for once.- Really?- Yeah.
0:24:18 > 0:24:19You sound surprised!
0:24:19 > 0:24:22Well, I'm surprised cos we had a couple of goes at this in the last
0:24:22 > 0:24:25couple of days and they didn't always go well.
0:24:25 > 0:24:26So this is good.
0:24:26 > 0:24:29- This is good.- Yes!- This isn't.
0:24:29 > 0:24:31- Oh, God. Have we got an ice cream disaster?- Yeah.
0:24:31 > 0:24:35- Give it a few minutes in there. - Will that sort it out?- I doubt it.
0:24:35 > 0:24:37- Oh, no.- Well, you know. Give it a go.
0:24:37 > 0:24:40Hopefully, the freezer will firm it up a little bit.
0:24:43 > 0:24:46Are you happy with your dauphinoise, Sam?
0:24:46 > 0:24:49I'm hoping that they cooked perfectly.
0:24:50 > 0:24:53Just to remind you, the judges are on their way.
0:24:54 > 0:24:56- Are you all right in there, Sam? - I'm fine.
0:24:56 > 0:24:58Just a bit shaky. Calm them nerves.
0:25:01 > 0:25:03Happy with how the lamb's turned out?
0:25:03 > 0:25:05Maybe a bit more medium than rare for my taste,
0:25:05 > 0:25:08- but you're not always doing it for yourself.- OK.
0:25:09 > 0:25:10DOORBELL RINGS
0:25:10 > 0:25:12The judges are here.
0:25:12 > 0:25:14How far's the ice cream?
0:25:14 > 0:25:16- Is it in here?- How's it going?
0:25:16 > 0:25:18- It's still... - Then we'll have to bowl it
0:25:18 > 0:25:19so they can at least taste it.
0:25:20 > 0:25:22It's like a work of art, Sam.
0:25:22 > 0:25:24- Thank you.- Amazing.
0:25:26 > 0:25:28So all you're waiting on is the souffles?
0:25:31 > 0:25:32Drum roll.
0:25:32 > 0:25:34SHE GASPS
0:25:39 > 0:25:41- Are we done?- You're done!
0:25:41 > 0:25:42With about 30 seconds.
0:25:42 > 0:25:4430 seconds to go.
0:25:44 > 0:25:48- Not bad at all.- I knew we could have put an extra element in!
0:25:53 > 0:25:56First, the Boyse family favourite main course -
0:25:56 > 0:26:00a rack of lamb with dauphinoise potatoes, pea puree,
0:26:00 > 0:26:02carrots, and lamb jus.
0:26:03 > 0:26:06I think the presentation looks fantastic.
0:26:19 > 0:26:20The lamb is delicious.
0:26:20 > 0:26:22It's cooked absolutely perfectly.
0:26:22 > 0:26:23Pink.
0:26:24 > 0:26:27But well cooked and tender all the way through.
0:26:27 > 0:26:31I must take my hat off to the jus.
0:26:31 > 0:26:33The jus is delicious.
0:26:34 > 0:26:36Now, who did the potatoes?
0:26:36 > 0:26:38Me. I did.
0:26:42 > 0:26:46They're not cooked. They're under-seasoned.
0:26:46 > 0:26:48It's not creamy enough.
0:26:49 > 0:26:52The only thing that I have a bit of a problem
0:26:52 > 0:26:54is with the consistency of this pea puree.
0:26:55 > 0:26:57It's a little bit watery.
0:26:59 > 0:27:00Next, their dessert -
0:27:00 > 0:27:02a banana and passion fruit souffle
0:27:02 > 0:27:04and salted caramel ice cream.
0:27:14 > 0:27:16That is delicious!
0:27:17 > 0:27:19I love the banana.
0:27:19 > 0:27:21A little bit of passion fruit coming through.
0:27:21 > 0:27:23That is perfect.
0:27:23 > 0:27:24Wow!
0:27:27 > 0:27:30I wouldn't serve an ice cream if it doesn't come around.
0:27:30 > 0:27:32I would not serve it.
0:27:32 > 0:27:34I can understand in a normal situation, maybe at home,
0:27:34 > 0:27:38you do the ice cream the day before and so that never happens to you.
0:27:38 > 0:27:41The ice cream is ready in the fridge. Maybe if we go and check out...
0:27:41 > 0:27:44- Yeah, it is!- It's probably done!- Maybe it's OK now.
0:27:44 > 0:27:45- It's set.- It may be set.
0:27:45 > 0:27:46Go and get it. Go on.
0:27:46 > 0:27:49Go and get that ice cream, would you?
0:27:49 > 0:27:50Please.
0:27:55 > 0:27:58- You're going to need some fresh spoons.- Oh, OK.
0:28:04 > 0:28:06Oh, my God!
0:28:07 > 0:28:08Oh, I'm so sorry.
0:28:08 > 0:28:11- I really like that. - I really feel sorry.
0:28:11 > 0:28:12I mean, the flavour...
0:28:13 > 0:28:14..is good. BUT...
0:28:14 > 0:28:17you didn't serve it in the time we asked you to do it in.
0:28:18 > 0:28:19- Thank you.- Thank you.
0:28:21 > 0:28:22You can breathe out.
0:28:22 > 0:28:25Oh, my goodness me. How are you feeling?
0:28:25 > 0:28:26We appreciate the feedback.
0:28:26 > 0:28:29Souffle, lamb, jus.
0:28:29 > 0:28:32Last time, your onion bhajis.
0:28:32 > 0:28:35You were the winner. This time, YOU'RE the winner.
0:28:35 > 0:28:36Challenge three, Ellie.
0:28:36 > 0:28:37Your turn!
0:28:37 > 0:28:39Ellie's doing all the cooking.
0:28:39 > 0:28:41Actually, you are doing quite well.
0:28:41 > 0:28:43- So, yeah, it could be.- Don't.
0:28:50 > 0:28:53The judges' next visit is to Farnham Common in Buckinghamshire
0:28:53 > 0:28:55and the Rignalls.
0:28:56 > 0:28:58To prepare their Family Favourites,
0:28:58 > 0:29:02Jassi and Usha have come to Sunita's house.
0:29:02 > 0:29:04I think it's going to be a good challenge for us today
0:29:04 > 0:29:08to see how we are going to work with a different sort of menu.
0:29:08 > 0:29:10Even though we've practised it,
0:29:10 > 0:29:11we just want to make sure we get it 100% on the day.
0:29:11 > 0:29:13- Exactly, yeah.- Fingers crossed!
0:29:13 > 0:29:15Fingers crossed.
0:29:16 > 0:29:19Today we're cooking food for sharing.
0:29:19 > 0:29:21It's food that you would have with people that you love,
0:29:21 > 0:29:23so it's very tactile food.
0:29:25 > 0:29:27Ooh, they're coming to the door and everything!
0:29:27 > 0:29:30- Hello. - ALL: Hi!
0:29:31 > 0:29:33- How are you guys? - Yeah, we're fine!
0:29:33 > 0:29:35- Are you?- Yeah!
0:29:35 > 0:29:36Good. Shall we go in?
0:29:36 > 0:29:38Yes.
0:29:38 > 0:29:41I can't help but notice the cookbooks.
0:29:41 > 0:29:42- Can I go in here?- Yes.
0:29:42 > 0:29:45Oh, this is my favourite place.
0:29:45 > 0:29:46Look at that!
0:29:46 > 0:29:48Oh! Yeah.
0:29:50 > 0:29:52He had black hair!
0:29:52 > 0:29:54I don't know if I prefer him black or salt and pepper.
0:29:54 > 0:29:56I think he's...like wine.
0:29:59 > 0:30:02As you know, the judges would like you to cook your Family Favourites,
0:30:02 > 0:30:04a main and a dessert.
0:30:04 > 0:30:07You've got one hour and 30 minutes.
0:30:07 > 0:30:09Off you go! Wow!
0:30:10 > 0:30:12- We can do this.- Yeah.
0:30:13 > 0:30:16The Rignalls are cooking an Indian-themed sharing main course
0:30:16 > 0:30:19of lamb seekh kebabs, jeera chicken wings,
0:30:19 > 0:30:22sweet and sour paneer - a South Asian cheese -
0:30:22 > 0:30:24chilli corn and bhatura bread.
0:30:26 > 0:30:28This meal seems to have a lot of components
0:30:28 > 0:30:31and I want each of the dishes
0:30:31 > 0:30:33to deliver fully on the flavour.
0:30:33 > 0:30:34In one hour and a half,
0:30:34 > 0:30:37did they give themselves too much work to do? We'll see.
0:30:37 > 0:30:39Who's in charge today?
0:30:39 > 0:30:41I am.
0:30:41 > 0:30:44Sorry, Aunt! My kitchen, my rules.
0:30:44 > 0:30:45OK, right!
0:30:48 > 0:30:51- This is for the kebabs.- Yeah.- Did you feel like, when you were
0:30:51 > 0:30:54in the barn, you learnt something and then you're taking that on now?
0:30:54 > 0:30:57Yeah. I think what we've learned is that you have less time than you
0:30:57 > 0:31:01- think.- How many times have you guys practised this together?
0:31:01 > 0:31:03- Once.- Did you do it in time?
0:31:03 > 0:31:04No.
0:31:06 > 0:31:08OK, I'm not nervous.
0:31:08 > 0:31:10- Are you slightly nervous?- Yes!
0:31:12 > 0:31:14Usha starts on the spiced paneer dish.
0:31:14 > 0:31:17Sunita showed me how to do this the first time,
0:31:17 > 0:31:19because she's really good with finding recipes.
0:31:19 > 0:31:22I told her when I came back from Delhi once that I'd tried it and she
0:31:22 > 0:31:23said, "I can do it for you,
0:31:23 > 0:31:26"let me show you how to do it", and that's how it came about.
0:31:26 > 0:31:27That's the paneer that's gone in.
0:31:27 > 0:31:30Yeah, I'm just marinating it in chilli, pepper,
0:31:30 > 0:31:32- garlic and ginger paste. - It smells really good.
0:31:32 > 0:31:34You've used all your spices from your pot.
0:31:34 > 0:31:37- This is quite a traditional thing, isn't it?- Yeah, this is like what
0:31:37 > 0:31:40- every good Indian woman should have in her house!- I don't have one.
0:31:41 > 0:31:44I'm not a good Indian woman, that's why!
0:31:48 > 0:31:51I'm just shaping the kebabs onto the skewer.
0:31:51 > 0:31:53It's a little bit loose.
0:31:53 > 0:31:56I'm going to add a little bit more mince, cos it's actually too loose.
0:31:56 > 0:31:58It's not shaping properly.
0:32:02 > 0:32:03How are your kebabs looking?
0:32:03 > 0:32:06- Happy?- No, not really.
0:32:06 > 0:32:08If the mixture's too slack,
0:32:08 > 0:32:10then the kebab will just simply drop off the skewer.
0:32:15 > 0:32:17Jassi's in charge of one of the main dishes -
0:32:17 > 0:32:19the jeera-spiced chicken wings.
0:32:21 > 0:32:24This is a bit of a contraption. Where did you get it from, a museum?
0:32:24 > 0:32:28This belonged to my mother, I think, when we first came to this country.
0:32:28 > 0:32:29It was 1975.
0:32:29 > 0:32:33So you work it out, how old this thing is.
0:32:33 > 0:32:35Well, I'm only 21, so...
0:32:35 > 0:32:36Right!
0:32:38 > 0:32:40Wow, it's nearly 40 years old, isn't it?
0:32:40 > 0:32:42- Yeah.- And it still grinds spice.
0:32:42 > 0:32:45Well, it's better than the new ones, do you know that?
0:32:46 > 0:32:48Having been delayed earlier by her kebabs,
0:32:48 > 0:32:50Sunita turns her attention to dessert,
0:32:50 > 0:32:53a cardamom and rose syrup cheesecake
0:32:53 > 0:32:56topped with pistachios and candied rose petals.
0:32:59 > 0:33:02So you've got this running Indian theme throughout.
0:33:02 > 0:33:04Yeah, we're playing Jassi to her strengths, you see.
0:33:04 > 0:33:05She's a great Indian cook.
0:33:05 > 0:33:07Jassi doesn't do any other cooking, just Indian.
0:33:07 > 0:33:09- That's it!- Love that.
0:33:09 > 0:33:11See, if you ask her to do French, it won't work.
0:33:11 > 0:33:14We could do French, but an Indian version of French.
0:33:14 > 0:33:15Yeah!
0:33:17 > 0:33:19I'm looking forward to the cardamom cheesecake.
0:33:19 > 0:33:21I want a really well-textured cake.
0:33:21 > 0:33:24If they make it too strong,
0:33:24 > 0:33:27then I think it's going to overpower everything.
0:33:27 > 0:33:28It is a cheesecake, after all.
0:33:30 > 0:33:34Hoping and praying that it sets.
0:33:34 > 0:33:37I think I just got delayed with the kebabs, you see, so...
0:33:39 > 0:33:41Jassi has moved on to the bhatura bread,
0:33:41 > 0:33:44which should puff up when deep-fried.
0:33:45 > 0:33:48All right there, rolling pin queen?
0:33:48 > 0:33:49- Is there a technique? - There is a technique.
0:33:49 > 0:33:52- Go on, then.- You just kind of go - with love -
0:33:52 > 0:33:54just round and round like that.
0:33:54 > 0:33:57Your hand is almost going right and left as well.
0:33:57 > 0:33:59- That way, right.- OK.
0:33:59 > 0:34:01You haven't got that much flour on the board.
0:34:01 > 0:34:03- No, I don't.- You don't need that much flour?
0:34:03 > 0:34:05- Just love.- Just love.
0:34:05 > 0:34:07Guys, you've got 15 minutes left.
0:34:07 > 0:34:10- Oh, my God.- I'm going to start doing my bhatura.
0:34:11 > 0:34:13Oh, this is not hot enough.
0:34:13 > 0:34:15- I thought it was hot. - Is it on deep-fry?
0:34:15 > 0:34:18- I think it needs to be on deep-fry, doesn't it?- Yeah, I think so.
0:34:18 > 0:34:19I think this is done now.
0:34:23 > 0:34:26- That's the paneer. - Oh, is that the paneer?- Yeah.
0:34:26 > 0:34:28- How long are you going to put them in for?- About a minute.
0:34:28 > 0:34:30Increase it to two.
0:34:30 > 0:34:33Guys, the judges are about to arrive.
0:34:33 > 0:34:35Ah!
0:34:35 > 0:34:37I need to start dishing up.
0:34:40 > 0:34:42- Let me have a look.- Cooked?
0:34:42 > 0:34:43- Cooked.- Yeah?- Done.
0:34:53 > 0:34:55That's it.
0:34:58 > 0:34:59Chicken, Mum, chicken.
0:34:59 > 0:35:01Chicken goes in that thing over there, Ush.
0:35:07 > 0:35:08This is food for this one here.
0:35:08 > 0:35:10Guys, ten seconds.
0:35:11 > 0:35:14Spoons in, plates out.
0:35:14 > 0:35:15I think we are done.
0:35:20 > 0:35:22The Rignalls' family favourite
0:35:22 > 0:35:24sharing main course includes lamb kebabs,
0:35:24 > 0:35:29jeera chicken wings, bhatura bread and spiced paneer.
0:35:29 > 0:35:30It's an incredible spread,
0:35:30 > 0:35:33with so many different things.
0:35:33 > 0:35:35I can't wait to taste it all.
0:35:40 > 0:35:42I like that kebab.
0:35:42 > 0:35:47It's soft, it is succulent, lacking in a little seasoning, for me.
0:35:53 > 0:35:56The chicken wings, the flavour is cumin only.
0:35:56 > 0:35:58Was that what you intended to do?
0:35:58 > 0:36:01That's the intention. It's jeera chicken.
0:36:01 > 0:36:04I think there is a little bit more work needs to go in that.
0:36:06 > 0:36:08Next is Usha's spiced paneer.
0:36:14 > 0:36:16- Who cooked this? - Me.
0:36:20 > 0:36:21Wow!
0:36:22 > 0:36:23It's incredible.
0:36:23 > 0:36:25It's absolutely delicious.
0:36:28 > 0:36:30Thank you.
0:36:30 > 0:36:31Let's do the bread.
0:36:33 > 0:36:35I think there was a problem with the oil there.
0:36:35 > 0:36:39The temperature of the oil is very important.
0:36:39 > 0:36:42To rush into the cold oil, that's a big mistake.
0:36:42 > 0:36:43- Yeah.- Also,
0:36:43 > 0:36:45it has a repercussion on the fact
0:36:45 > 0:36:49that the dough kind of tastes a little bit floury.
0:36:52 > 0:36:55Now, dessert - a cardamom-flavoured cheesecake.
0:37:03 > 0:37:06I think the texture of the filling is beautiful.
0:37:08 > 0:37:12The saltiness of the cheese still comes through.
0:37:12 > 0:37:15The crispiness of the biscuit base is still really there.
0:37:15 > 0:37:18- Very nice. - Thank you.
0:37:18 > 0:37:20- Thank you!- Bye!- Bye.
0:37:24 > 0:37:25How are you guys feeling?
0:37:25 > 0:37:27- Relieved.- Yeah?- Yeah.
0:37:27 > 0:37:28- I can tell.- I'm like, "Thank God!"
0:37:28 > 0:37:31Usha, we've got to talk about the paneer.
0:37:31 > 0:37:33Well, I think I was so disappointed after the first round,
0:37:33 > 0:37:36and I just really, really knew I wanted to impress this time.
0:37:36 > 0:37:39- Let's call it a triumph.- Yes!- Yes!
0:37:48 > 0:37:50It's the third and final challenge.
0:37:51 > 0:37:54We've got blood, sweat and tears ahead of us.
0:37:54 > 0:37:57Only if yous two start arguing, like normal.
0:37:57 > 0:37:58Be on your best behaviour.
0:37:59 > 0:38:03At the end of today, the judges will decide which family goes home,
0:38:03 > 0:38:06and who goes through to the semifinals.
0:38:08 > 0:38:11The Boyses, I love the way the Boyses cook,
0:38:11 > 0:38:13because they are so organised,
0:38:13 > 0:38:17but it was a real shame with that ice cream on the second challenge.
0:38:17 > 0:38:20They haven't managed to put everything together yet.
0:38:22 > 0:38:24The Boyses have had a real roller-coaster journey.
0:38:24 > 0:38:27Challenge one didn't go brilliantly, except for the bhajis.
0:38:27 > 0:38:30But the second challenge - the lamb was delicious,
0:38:30 > 0:38:32the souffle was delicious so,
0:38:32 > 0:38:34if they continue to improve like they have,
0:38:34 > 0:38:37they could certainly get through to the semifinals.
0:38:39 > 0:38:42I think I really would like to win.
0:38:42 > 0:38:44Despite how lovely that family is, we have to win.
0:38:44 > 0:38:46Exactly, I think I really would want to win.
0:38:46 > 0:38:49The Rignalls make some delicious Asian food.
0:38:49 > 0:38:50They make lots of it, too.
0:38:50 > 0:38:53They made that lovely cheesecake in challenge two,
0:38:53 > 0:38:56but they've made some fundamental mistakes.
0:38:57 > 0:39:02That kebabs and that paneer on the second challenge stood out for me.
0:39:02 > 0:39:04They're using a lot of flavour.
0:39:04 > 0:39:07They need to really concentrate on this challenge
0:39:07 > 0:39:09and get through the essence of their food.
0:39:15 > 0:39:16Hello, everyone.
0:39:16 > 0:39:21This is it - the final, deciding challenge.
0:39:21 > 0:39:25After this, we'll be saying goodbye to one of you lovely families...
0:39:25 > 0:39:28And the judges want you to take it up a gear.
0:39:28 > 0:39:31It's the Impress The Neighbours challenge,
0:39:31 > 0:39:33and they're expecting two dishes
0:39:33 > 0:39:35that will tantalise their taste buds.
0:39:35 > 0:39:38You have 2 hours and 15 minutes.
0:39:38 > 0:39:40Let's get cooking.
0:39:43 > 0:39:45Where's the butter?
0:39:47 > 0:39:51Today, both families must produce a starter and a main course.
0:39:53 > 0:39:56We enjoy cooking together, so it's nice when we do.
0:39:56 > 0:39:58Ellie's getting more and more adventurous,
0:39:58 > 0:40:00what with her cooking and her tasting.
0:40:00 > 0:40:02To impress their neighbours,
0:40:02 > 0:40:04the Boyses are serving a starter of
0:40:04 > 0:40:07watercress soup with a poached quail egg
0:40:07 > 0:40:08and bread knots...
0:40:10 > 0:40:12..followed by a main of pork fillet,
0:40:12 > 0:40:14scallops with black pudding,
0:40:14 > 0:40:18dauphine potatoes and a mushroom Marsala sauce.
0:40:18 > 0:40:21Somebody is making their own black pudding!
0:40:21 > 0:40:23This, I'm excited about.
0:40:23 > 0:40:25This is about timing.
0:40:25 > 0:40:28They can very easily go wrong if they don't rest it,
0:40:28 > 0:40:31because what can happen is, it can fall apart.
0:40:31 > 0:40:35The first time doing black pudding, it didn't go very well.
0:40:35 > 0:40:37We did it with a toffee apple cider.
0:40:37 > 0:40:41Oh, and the smell and the taste was rank.
0:40:41 > 0:40:44But ever since then, it's actually turned out really good.
0:40:44 > 0:40:46I love black pudding.
0:40:46 > 0:40:48I've never, ever seen it being made, so...
0:40:48 > 0:40:50Well, we love black pudding and...
0:40:50 > 0:40:53we thought it'd be a nice challenge to make our own.
0:40:53 > 0:40:56- OK.- Maybe regretting that, but it's...
0:40:57 > 0:40:59So what's going into the black pudding?
0:40:59 > 0:41:02Onions, fat, rusk...
0:41:02 > 0:41:04and, of course, pig's blood.
0:41:04 > 0:41:05Pig's blood. At the moment,
0:41:05 > 0:41:08it sort of looks like it's about to be a chocolate souffle.
0:41:08 > 0:41:11This does seem like a massive thing to take on.
0:41:11 > 0:41:13Go hard or go home.
0:41:13 > 0:41:15Could be go home, but there you go!
0:41:15 > 0:41:18OK, I'll be back to see how it goes a bit later on.
0:41:18 > 0:41:22The ratio between the spices and the amount of fat in a black pudding is
0:41:22 > 0:41:24very important to be balanced but,
0:41:24 > 0:41:26if one of the components is wrong,
0:41:26 > 0:41:29the whole thing can just roller-coaster to a disaster.
0:41:31 > 0:41:33I normally do mine on a machine.
0:41:33 > 0:41:36- I've never seen it done like that before.- Not done it on a funnel.- No.
0:41:36 > 0:41:37That's quite ingenious.
0:41:40 > 0:41:42This is a very hi-tech,
0:41:42 > 0:41:46improvised method of stuffing sausage skins without a machine.
0:41:47 > 0:41:50So should you not sort of mush it, slide it down?
0:41:50 > 0:41:51Yes, you could squeeze it down.
0:41:51 > 0:41:54What you do is you grab hold of it, like this, and you...
0:41:56 > 0:41:59You know, whatever I'm going to say, it's not going to work.
0:41:59 > 0:42:01- Let's go with it, come on.- OK,
0:42:01 > 0:42:03so you literally have to grab hold of it
0:42:03 > 0:42:05and you literally pull it at the same time.
0:42:05 > 0:42:07THEY GIGGLE
0:42:07 > 0:42:08He's done a big one.
0:42:09 > 0:42:11Good work, boys.
0:42:15 > 0:42:17And you want the goat right in here straight away?
0:42:17 > 0:42:23Yeah. To impress my neighbours or my family, it would be this goat dish.
0:42:23 > 0:42:24Especially my dad.
0:42:24 > 0:42:27He loves that, so usually I make that for him.
0:42:28 > 0:42:31In the Rignalls' kitchen, they're cooking a starter of momos -
0:42:31 > 0:42:34Nepalese dumplings filled with curried prawns,
0:42:34 > 0:42:38coconut and sweetcorn and spiced chicken, with a chilli sauce.
0:42:39 > 0:42:42For their main, they're sticking with their Indian heritage
0:42:42 > 0:42:47and making goat curry with onion bhajis in a spiced curry sauce,
0:42:47 > 0:42:49okra and paratha bread.
0:42:50 > 0:42:52Mum also makes this dish with lamb,
0:42:52 > 0:42:56but she tried it with goat and all our family prefer it with goat -
0:42:56 > 0:42:58my husband, my brother, my dad,
0:42:58 > 0:43:01and we're using a pressure cooker to make sure it's lovely and tender.
0:43:01 > 0:43:03We hope that the judges like it!
0:43:04 > 0:43:07You know, the Rignalls are playing it safe,
0:43:07 > 0:43:10because they're doing curry AGAIN.
0:43:10 > 0:43:12I was hoping they'd do something else,
0:43:12 > 0:43:16something slightly out of the box that they were pushing themselves.
0:43:17 > 0:43:20It's on now, so just don't move it.
0:43:21 > 0:43:24- Was this all your idea? - We work around my aunt.
0:43:24 > 0:43:26- OK.- So, whatever HER strength is,
0:43:26 > 0:43:28we all work around her.
0:43:28 > 0:43:31She kind of represents the...the old way of doing things.
0:43:31 > 0:43:33We represent the new.
0:43:33 > 0:43:34And it's just marrying the two together.
0:43:34 > 0:43:37For example, she's doing the goat curry.
0:43:37 > 0:43:38- Yes.- That's her recipe.
0:43:38 > 0:43:40She believes her curry is famous.
0:43:40 > 0:43:41- Really?- Yeah.
0:43:41 > 0:43:43- Is that what she said?- Yeah!
0:43:43 > 0:43:44She says her curry's famous!
0:43:44 > 0:43:48And that everybody loves it, and she wanted to do this,
0:43:48 > 0:43:49so that's why we did it!
0:43:51 > 0:43:54In the Boyse kitchen, Sam takes charge of the soup starter.
0:43:55 > 0:43:58I'm feeling actually quite confident, if I'm honest with you.
0:43:59 > 0:44:01Yeah. Confident.
0:44:01 > 0:44:03Quietly, shall we say, as I can't peel potatoes!
0:44:04 > 0:44:06People think watercress soup's going to be quite watery,
0:44:06 > 0:44:09where actually it's got a real bold, strong flavour.
0:44:10 > 0:44:13Sunita is preparing the Rignalls' starter.
0:44:14 > 0:44:17I'm making momos, which are Nepalese dumplings.
0:44:17 > 0:44:21They're really popular in India, as they're a street food.
0:44:21 > 0:44:24I'm doing three different types, a vegetarian, a fish and a chicken.
0:44:27 > 0:44:29As a starter, they're cooking momos.
0:44:29 > 0:44:34I expect these little parcels to be really delicate.
0:44:34 > 0:44:38It's very important to steam them very, very gently.
0:44:38 > 0:44:41They have to end up very light and not waterlogged.
0:44:41 > 0:44:43How are you feeling?
0:44:45 > 0:44:46I'm worried about the presentation.
0:44:46 > 0:44:49I've got to work fast, cos my pastry's quite thin,
0:44:49 > 0:44:50so the wrapper's quite thin.
0:44:50 > 0:44:52The thinner the wrapper, the nicer it tastes.
0:44:52 > 0:44:56- OK.- Cos then you... You don't taste, like, bags of flour.
0:44:56 > 0:44:58And you're making your own pastry as well?
0:44:58 > 0:45:00I'm doing the wrapper myself, yeah.
0:45:00 > 0:45:02- I know.- You really are trying to impress today!
0:45:02 > 0:45:04I'm just imagining it's you!
0:45:04 > 0:45:08Well, actually, it's far worse, it's Rosemary and Giorgio,
0:45:08 > 0:45:10so you've got to impress THEM!
0:45:12 > 0:45:14How's the bread looking, Ellie?
0:45:14 > 0:45:16Yeah, it's good. Just a little bit
0:45:16 > 0:45:18wetter than I normally have it, but...
0:45:18 > 0:45:20- It's workable.- Yeah.
0:45:20 > 0:45:22I'm just making the bread and kneading it,
0:45:22 > 0:45:23and I feel a bit anxious about it
0:45:23 > 0:45:27cos of the comments about the last time, but one was only overworked,
0:45:27 > 0:45:30so hopefully I don't overwork ANY this time.
0:45:30 > 0:45:33They're serving some knotted bread with the soup,
0:45:33 > 0:45:35which is a really nice touch to it.
0:45:35 > 0:45:37They got the bread wrong last time.
0:45:37 > 0:45:42They overworked it, and knotting up the bread can make it really,
0:45:42 > 0:45:43really tough on the cooking.
0:45:43 > 0:45:47So I hope they get it absolutely perfect this time.
0:45:47 > 0:45:50I'm used to making bread, it's just knotting is a bit of a different
0:45:50 > 0:45:54story. It's a little bit tricky, because it gets stuck,
0:45:54 > 0:45:56and then you've got to try and force it out the other end,
0:45:56 > 0:45:59but they're coming out OK, so...
0:45:59 > 0:46:01That's fine by me.
0:46:03 > 0:46:06While Sunita makes the fillings for her dumplings...
0:46:09 > 0:46:12..Jassi and Usha focus on the goat for the main course.
0:46:16 > 0:46:18- Do you want me to check?- Yep.
0:46:19 > 0:46:20Just take one out.
0:46:24 > 0:46:26Is it done? It can't be done yet!
0:46:26 > 0:46:27Yeah.
0:46:27 > 0:46:29Oh, Mum, that's going to be nice.
0:46:31 > 0:46:34So you speed up the cooking by using the pressure cooker?
0:46:34 > 0:46:36- Yeah.- So... And then...
0:46:36 > 0:46:38- And it gets...- In the sauce, and then you're going to let it cook
0:46:38 > 0:46:40on the sauce, gently, gently...
0:46:40 > 0:46:43- Exactly.- For the next hour and a half.- Exactly.
0:46:43 > 0:46:46If I did that at home, I'm talking about three hours.
0:46:46 > 0:46:47- OK.- Just on, without the cooker.
0:46:47 > 0:46:49And this, you're squeezing it.
0:46:49 > 0:46:51Yes.
0:46:51 > 0:46:55I'm just prepping to poach the quails' eggs.
0:46:55 > 0:46:57They're going to go inside the soup.
0:46:57 > 0:46:59To impress the neighbour here,
0:46:59 > 0:47:02the trick will be the poached quails' eggs.
0:47:02 > 0:47:05They have to be absolutely perfect,
0:47:05 > 0:47:08with the inside flowing out when you break through.
0:47:08 > 0:47:11I'm just using clingfilm, because it's easy to poach them in,
0:47:11 > 0:47:13and cos they're so little, as well.
0:47:13 > 0:47:17It's easy to control where they're going to...go.
0:47:22 > 0:47:25I've got to hurry up. I'm behind.
0:47:25 > 0:47:27And with the fillings done, Sunita
0:47:27 > 0:47:29moves on to the pastry wrapping for her dumplings.
0:47:30 > 0:47:33I need a plaster, I've cut my finger.
0:47:36 > 0:47:38- Oh, Sunita, are you OK? - Yeah.
0:47:43 > 0:47:45Just do it, just do it.
0:47:45 > 0:47:49Sunita cut herself really badly and that's really put a dampener on the
0:47:49 > 0:47:52speed that she can make those dumplings.
0:47:52 > 0:47:55Also, when you have such a delicate dough like that one,
0:47:55 > 0:47:56to do it with your gloves is difficult
0:47:56 > 0:47:58because you feel the sensitivity.
0:47:58 > 0:48:00It's almost an impossibility.
0:48:00 > 0:48:01That's right, yeah.
0:48:01 > 0:48:03The glove's so loose, I can't use my fingers to pinch.
0:48:03 > 0:48:07My fingers... I can't even do it with the damn glove.
0:48:07 > 0:48:09Right, Ush, can you get me my other fillings out?
0:48:09 > 0:48:10I'm going to come back to this one.
0:48:10 > 0:48:13- This is wrong. - You've cut your finger.
0:48:13 > 0:48:15Is that...? Is that hindering your...?
0:48:15 > 0:48:17I can't. Yeah. I just can't...
0:48:17 > 0:48:19close them properly, cos you need two hands.
0:48:19 > 0:48:22- Yeah.- And you need the touch of your hands because you're slightly moist.
0:48:22 > 0:48:25If I use the glove, it's just, I can't get it to close at all.
0:48:25 > 0:48:27OK. Keep going, I will not hold you up any longer.
0:48:27 > 0:48:30- Thank you.- Struggling with her dumplings,
0:48:30 > 0:48:32Sunita removes her protective glove.
0:48:34 > 0:48:36The thing is, Sunita likes to be in charge.
0:48:38 > 0:48:42She's definitely the boss, but if I was her, I would delegate that.
0:48:43 > 0:48:45Families, you've got 20 minutes.
0:48:45 > 0:48:47Argh!
0:48:47 > 0:48:49- Present, present, present. - Yeah, that's what I'm thinking.
0:48:51 > 0:48:54So, how's it going with the black pudding, Dave?
0:48:54 > 0:48:56- What do you think?- You're doing them a bit chunky, but...
0:48:56 > 0:48:59That's rich, coming from you, Chunky!
0:49:00 > 0:49:01Ouch!
0:49:02 > 0:49:04I'm just frying off the bhajis now.
0:49:04 > 0:49:06Sunita cut her finger,
0:49:06 > 0:49:08so it's slowed us down by five or ten minutes.
0:49:08 > 0:49:10Now the pressure's on.
0:49:10 > 0:49:12Eggs in.
0:49:12 > 0:49:15What we want in the soup is for it to just melt into the soup.
0:49:15 > 0:49:17Adds a bit more flavour.
0:49:21 > 0:49:23Look at the shape on it. Crap.
0:49:24 > 0:49:28- You've got three of each. - I'm working one-handed.- No, I know.
0:49:29 > 0:49:31Sunita, try the sauce.
0:49:34 > 0:49:36We need to put some red chilli in that.
0:49:36 > 0:49:38You need a little bit of heat.
0:49:38 > 0:49:40It's all here, not here.
0:49:40 > 0:49:42It's your call.
0:49:42 > 0:49:43You've got to do it to YOUR liking.
0:49:50 > 0:49:54The whole dish relies on the plating which is these two, so team effort.
0:49:55 > 0:49:58Guys, you've got five minutes left.
0:49:58 > 0:50:00Put that here. Bread's going to go on the side, yeah?
0:50:04 > 0:50:05The curry leaves are still in.
0:50:05 > 0:50:08- That's OK, isn't it?- Pork will be coming out.
0:50:12 > 0:50:13All right, Sunita? Do you want me to
0:50:13 > 0:50:15- help you put them out?- No. - Go on, then.
0:50:16 > 0:50:19- Do you want me to put the eggs on? - Yeah.
0:50:20 > 0:50:24- Just the sweetcorn on the moneybag one.- That's it.
0:50:24 > 0:50:26I can't watch at this bit!
0:50:29 > 0:50:31One more.
0:50:31 > 0:50:32Families, time's up.
0:50:32 > 0:50:34Step away from your benches.
0:50:34 > 0:50:37- Sunita!- Move away!
0:50:37 > 0:50:38SUNITA SIGHS
0:50:38 > 0:50:40THEY EXHALE
0:50:40 > 0:50:41Can we go home now?!
0:50:44 > 0:50:48The Boyses are serving a starter of watercress soup with a poached
0:50:48 > 0:50:50quail's egg and bread knots.
0:51:00 > 0:51:02The eggs is perfect.
0:51:09 > 0:51:11I like the consistency.
0:51:11 > 0:51:13It's peppery,
0:51:13 > 0:51:15it's got the really nice flavour coming through.
0:51:17 > 0:51:19This is a very good soup.
0:51:24 > 0:51:26Do you remember last time, you had a problem with bread?
0:51:26 > 0:51:28- ELLIE:- Yeah!
0:51:36 > 0:51:39That is an extremely...
0:51:39 > 0:51:41- ..good bread.- Well done.
0:51:41 > 0:51:46It's light, it's tasty, it's well seasoned, it's well cooked,
0:51:46 > 0:51:49it's well proved, you've done everything correctly there.
0:51:49 > 0:51:51Really, really good!
0:51:55 > 0:51:58Their main course is pork fillet with black pudding,
0:51:58 > 0:52:01scallops and a mushroom Marsala sauce.
0:52:02 > 0:52:04Really, really happy with the look of the meal.
0:52:14 > 0:52:16The pork is cooked...
0:52:17 > 0:52:18..perfectly.
0:52:18 > 0:52:20It still has the pink colour.
0:52:20 > 0:52:22It's very juicy in the mouth.
0:52:23 > 0:52:24The sauce helps it a lot.
0:52:27 > 0:52:28The black pudding is...
0:52:30 > 0:52:31..delicious!
0:52:31 > 0:52:35But...slightly over-peppered.
0:52:42 > 0:52:46The scallops, it was beautifully done,
0:52:46 > 0:52:50but if you'd just caramelised on a higher heat, you would have got...
0:52:50 > 0:52:52It would have given it more depth of flavour.
0:52:52 > 0:52:55But the seasoning is perfect.
0:52:55 > 0:52:57For me, this dish works at every level.
0:52:59 > 0:53:02So, congratulations, it's a very nice dish.
0:53:02 > 0:53:03- ALL:- Thank you.
0:53:05 > 0:53:06Well done, Ells!
0:53:08 > 0:53:10The Rignalls are serving a starter
0:53:10 > 0:53:13of Nepalese momo dumplings filled with
0:53:13 > 0:53:15curried prawn, sweetcorn and coconut
0:53:15 > 0:53:18and spiced chicken with chilli sauce.
0:53:27 > 0:53:31I think these are really good little dumplings.
0:53:31 > 0:53:33My gosh, coming to a dinner party
0:53:33 > 0:53:36and being given that as a starter is a great thing.
0:53:37 > 0:53:38For a nine-fingers job...
0:53:40 > 0:53:44..I must admit that you put them together absolutely beautifully.
0:53:44 > 0:53:45They're cooked really well.
0:53:45 > 0:53:48They're not waterlogged, they're not heavy
0:53:48 > 0:53:51and each of the flavours stand out.
0:53:51 > 0:53:53That's surprising!
0:53:53 > 0:53:56- Well done.- Can't believe that. - Brilliant.- Thank you.- That works.
0:53:58 > 0:54:02Their main course is Jassi's goat curry with okra,
0:54:02 > 0:54:06onion bhajis served in a spiced curry sauce and paratha bread.
0:54:13 > 0:54:14I'm a little bit disappointed...
0:54:16 > 0:54:19..with the kid goat. The meat and the...
0:54:20 > 0:54:24..curry, the sauce around it, don't come together so nicely.
0:54:27 > 0:54:31Apart from the chilli coming through, which it is - very mild,
0:54:31 > 0:54:34but it is coming through - the flavouring is quite dull.
0:54:35 > 0:54:37But the goat is beautifully cooked,
0:54:37 > 0:54:40so the pressure cooker did the job.
0:54:45 > 0:54:48My favourite thing of your composition
0:54:48 > 0:54:49is definitely the onion bhaji.
0:54:54 > 0:54:57The okra is delicious, absolutely scrummy.
0:54:57 > 0:54:59And also, the bread...
0:55:00 > 0:55:02..is really lovely and tasty.
0:55:04 > 0:55:08I think the meal as a whole meal is lovely,
0:55:08 > 0:55:10but you did let yourself down on the goat.
0:55:21 > 0:55:23Well done. Well done.
0:55:23 > 0:55:26Well done.
0:55:26 > 0:55:29All three challenges are complete,
0:55:29 > 0:55:33but only one family can go through to the semifinals.
0:55:33 > 0:55:35We've got one family who actually
0:55:35 > 0:55:37have been consistent all the way through
0:55:37 > 0:55:39until today - they let themselves down a bit.
0:55:41 > 0:55:43I'm glad it's you!
0:55:43 > 0:55:44That's all I've got to say!
0:55:44 > 0:55:46- It's the worst part of the process.- I know!
0:55:46 > 0:55:47- We feel the same.- It's horrible.
0:55:47 > 0:55:50And we have another family that has been going...
0:55:51 > 0:55:54..better and better and better.
0:55:54 > 0:55:55And they challenged themselves.
0:55:57 > 0:55:58In a way, they are so equal.
0:56:00 > 0:56:03We've got to look at the challenges across the board.
0:56:03 > 0:56:04They've both got potential.
0:56:06 > 0:56:09They both can deliver, because they've both been extremely good.
0:56:19 > 0:56:21Welcome back to you all.
0:56:21 > 0:56:26The judges have dissected your dishes and have now made a decision.
0:56:28 > 0:56:31They've thought about the food that you've served up across all three
0:56:31 > 0:56:34challenges and have had to make a really tough choice.
0:56:37 > 0:56:39So, here we go.
0:56:42 > 0:56:45The family who live to cook for another day
0:56:45 > 0:56:48and go through to the semifinal are...
0:56:55 > 0:56:57..the Boyse family.
0:57:00 > 0:57:03- Well done.- Well done.- Well done.
0:57:09 > 0:57:12Feel a bit disappointed, actually, don't you, Sunita?
0:57:12 > 0:57:14I don't think... There's nothing we could do.
0:57:14 > 0:57:17For me, it's just a shame that we didn't go outside of Indian cooking,
0:57:17 > 0:57:20but the tactic was to play to our strengths, so...
0:57:20 > 0:57:23- It wasn't enough.- No. But there we go.
0:57:24 > 0:57:28The Rignalls have been consistently good throughout the competition,
0:57:28 > 0:57:31but they let themselves down today.
0:57:31 > 0:57:34It was one of the toughest decisions we've had to make so far,
0:57:34 > 0:57:36but the Boyses just edged it today.
0:57:38 > 0:57:40- Oh, my God.- Hooray!
0:57:41 > 0:57:44- Oh, that's... - Oh, my God, that's amazing.
0:57:44 > 0:57:46Oh, I'm speechless, I'm...
0:57:46 > 0:57:48I'm genuinely shocked.
0:57:48 > 0:57:50I genuinely thought the Rignalls were going to go through,
0:57:50 > 0:57:51because they are fantastic cooks.
0:57:53 > 0:57:55We're proper still shaking.
0:57:55 > 0:57:57- I'm in shock. I'm in shock.- Mm.
0:57:59 > 0:58:02Great to have you back for the semifinals.
0:58:02 > 0:58:06Up until now, they've been able to practise their dishes.
0:58:06 > 0:58:07Not on this one.
0:58:07 > 0:58:09Oh, Archie!
0:58:09 > 0:58:11- Anything you're worried about? - All of it.
0:58:11 > 0:58:13I'm just so...stressed.
0:58:13 > 0:58:16They must get it absolutely spot-on.
0:58:16 > 0:58:18Yes, I'm going to follow the recipe!
0:58:18 > 0:58:21- As if I wouldn't.- Otherwise, Rosemary's not going to be happy.
0:58:21 > 0:58:23It's supposed to be upside down. Ta-dah!
0:58:23 > 0:58:25- Generous portion.- Don't be cheeky!
0:58:27 > 0:58:29- Whoops! - THEY GIGGLE
0:58:29 > 0:58:30Sorry!