Episode 8 The Big Family Cooking Showdown

The British family kitchen.

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

This is where we have our family feasts.

..or where you love to cook...

Yes!

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

I've tasted the food of many chefs

in many different restaurants all over the world,

but family cooking...

-This one's puffing up.

-..this is where real food comes from.

Home cooking does something fine dining does not.

It creates the heart within the home...

She's eating all the ingredients!

..bringing the family together.

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

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

Teenagers and grandparents, brothers and sisters,

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

-The judges are going to love it.

-Of course they will.

..and here in our kitchen.

Oh, that smell.

That is delicious.

I'm shaking so much.

Judging their efforts every step of the way...

-Ugh!

-Drama!

..renowned cookery teacher Rosemary Shrager.

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

with the understanding of flavour, texture

and altogether, gorgeousness.

And top Michelin-starred chef...

-Hi, Giorgio.

-..Giorgio Locatelli.

The food that I want to see is, of course, very tasty and beautiful.

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

That's what home cooking's all about.

These are the families who make ordinary food extraordinary.

Utterly delicious.

I learned something today.

The judges have made a decision.

This is The Big Family Cooking Showdown.

Today, our last two families go head-to-head

for a place in the semifinals.

Their home cooking will be put to the test

both in their own kitchens, and here, in ours.

At the end, the judges will decide who to put through.

Cooking today are the Rignalls from Buckinghamshire...

The key to our cooking style is a lot of fusion cooking.

We hope to produce food which is like what we cook at home

and we don't just crumble under the pressure!

..and the Boyse family from Liverpool.

Well, when we're cooking together, I'm the boss.

Sam thinks he's the boss and Ellie does as she's told.

That's SO not the case!

In preparation, both have had a chance to practise in their own kitchens.

Welcome to our two intrepid families,

the Boyses and the Rignalls.

Our judges, Rosemary and Giorgio,

will be expecting nothing less than the best of your home cooking

over the next three rounds.

First, we've got the £10 challenge

and today's theme is Friday night takeaway.

Can you give your local takeaway a run for its money with just

£10 to feed a family of four?

You've got one hour and 15 minutes.

Time starts now.

Do you want one onion or two?

Only one.

Find me a saucepan, sweetie.

She's bossy!

The Rignall family are mum Jassi,

daughter Usha and Jassi's niece, Sunita.

-Are you boiling it, Ush?

-Yes, please.

Drawing on their Indian heritage,

their Friday night takeaway is

chicken tikka masala, dhal, spinach bhaji,

rice and boondi raita -

a yoghurt dish made with fried chickpea flour with chapatis.

Chicken tikka masala is such a popular British takeaway dish,

but the chicken has got to be just right, really tender.

With the chicken, I'm going to grill it first,

it's kind of a fast version of chicken tikka masala, cos they normally use a tandoor oven,

but we're speeding everything up and then we're going

to drop it into a sauce, which will be already cooked.

Liverpool's got the best posh takeaway places!

The Boyse family are David, his partner, Sam,

and David's 17-year-old daughter, Ellie.

I'm about to grind up turmeric, cloves and cumin seeds.

They've also chosen to do a chicken curry.

It will be served with spiced pilau rice, raita,

naan bread and their very own Boysie's bhajis.

This is for the curry paste.

This gives quite a bit of punch to the curry, like.

I'm not a big fan of spice compared to my dad and Sam.

I love Indian food.

The chicken curry sounds very much like the one that

my wife would cook for us at home, very straightforward curry,

so I'm really interested to taste this family food.

-Looks pretty good, El.

-Yeah.

-Yeah.

-Yeah.

-Bit of a kick to that.

Friday night takeaway - what's your favourite Friday night takeaway?

Chinese. We've got no Chinese here today.

I know, there's no Chinese, but it's two curries -

for me, this is a dream.

-Indian?

-Yeah! LOVE Indian food.

I'm really excited because it's curry against curry tonight.

-Mmm, yeah.

-It's like, you know, it's fantastic but I can see such

a difference in the way they are approaching the whole thing.

I can feel a little bit more confidence down there.

It's in their heritage,

you're feeling that's part of their life anyway.

-A little more technicality in this side.

-Mmm.

-Because they learned

this recipe, they developed it

and they're just going to do it - bang, bang, bang, bang.

Will be really interesting to see the result.

In the Rignalls' kitchen,

Sunita's working on the sauce for her tikka masala.

Sunita, that smells amazing.

Do you cook a lot of Indian food?

I think Indian when we get together.

-Yeah.

-Just because it's the one that everybody kind of expects.

Yeah. Jassi, what's a family get-together like?

Talking about, sort of, say, 20 people.

Just a small family gathering!

-That's just a small one.

-Everybody comes just for your dinner, don't they?

-Yes!

-I know she's proud about that, she's very happy with that.

Is there room for one more?

Of course there is! Anybody who comes into the house,

or they walk through that door,

you have food on the table.

That's the secret of an Indian family.

Cut them and then...

We're a really close family, aren't we?

Even if we don't see each other every week, we speak on the phone.

Sometimes it is just about food, like, what are you cooking tonight?

That's it, so then divide it into two, then you need to...

-Roll out.

-..roll it, that's it.

In the kitchen, I think Mum would like to think she's the boss.

I think Sunita's definitely become the boss.

Food is really important in our family.

It's the carrot that you dangle in front of people to make them come round to your house.

I can make samosas, but not as good as yours, Nita.

You're an expert, love.

I'm a good cook, but there's certain things that I am good at.

I make fantastic pakoras.

It's just magic I've got in my hands.

To the onions I added ginger, garlic paste, chillies, salt, turmeric,

garam masala and tomatoes.

What a good base sauce

and the spicing has got to be perfect.

If it's too spicy, that's not good.

We're just trying to get a really deep colour in the sauce and it

shows that the tomatoes are cooked.

If I put the chicken in after I put the plum tomatoes in, like,

for a minute, there'd be no depth to the sauce.

I don't know what takeaway he's going to!

You must come and try one in Liverpool, then.

I might have to.

It seems very harmonious in here.

-Is this what it's normally like in your kitchen?

-Yeah, it is, to be fair.

I can't help but notice Sam's fancy decorations.

Is presentation something that's really important to you?

Oh, yeah, food's got to look good.

-Yeah.

-And then smell good before you even taste it, cos if it doesn't,

then you've already sort of prejudged the meal.

I can smell it. You're onto a winner at the moment.

So, you know what, I'm going to leave you to it.

You guys carry on. Good luck.

-Thank you.

-Keep going.

-Thank you.

For the Boyse family, food is never far from their minds -

-even at work.

-I have a salon that's below the flat that we live in.

And I work for Sam as a hairdressing assistant in the salon.

Dave quite often brings down treats.

Hi, everyone. Some cheesecake.

-Oh, cheesecake.

-Oh, lovely!

-This looks amazing.

-We're definitely show-offs in the kitchen.

We've got three stoves,

11 ranges and probably every gadget and gizmo under the sun.

My dad's taught me how to cook.

He's still teaching me now,

but my dad has a bit of OCD with the spices, so

everything is in its place,

but my dad will notice when it's been moved and will move it back!

You do get really upset about that, don't you?

Upset might be putting a bit strong, but, yeah, no, I like it to be...

No, no, it is upset.

-You do fume.

-I like it to be just so.

I'm doing the spinach bhajis.

I'm going to just let that simmer for about five minutes,

and then drain it.

The one thing I'm a bit worried about is the spinach bhaji.

They're using frozen spinach.

And I'm always worried about that, because if it's going to be overcooked,

I think it will be mushy, so let's see how it turns out.

-If I hold it, you wring.

-OK.

Cool.

I'm just going to cover the boondi now to let it soak.

They're made from chickpea flour

and they use them in quite a lot of dishes, more for, like,

raita dishes, so we thought

we'd use this to be a bit different rather than the cucumber raita

that you'd probably normally expect in an Indian takeaway.

Can you explain us a little bit about the boondi?

What are you going to do with that?

It's going to be made with a yoghurt.

Right. You don't leave any crispiness in that?

-No, there won't be any crispiness.

-You don't want it.

-You want it to be like a paste.

-That's it. Not too pasty,

but just in the middle.

Interesting. Well, it's new to me.

Is it?

In the Boyse family kitchen, Sam's preparing vegetable bhajis.

I've got all the ingredients together

and all I'm going to do now is just

use my hands and squish it together

and then I'm going to add some flour.

I like to put the lemon and give it that extra bit of balance and kick.

The perfect Boysie bhaji is being crispy, being spicy,

and just packed full of flavour.

-I notice that it's called...

-The Boysie's bhaji.

Yeah, it's our version of it, cos I quite like spicy food,

so I probably would put more chilli in there than your average person

-would do.

-OK.

-And it's our mixture that we've made up ourselves.

OK. Well, good luck.

How are you doing with your chapatis, Aunt?

I'm rolling them.

Roll, roll, roll!

I'm really an expert at making chapatis

and that only started when my kids were little.

Across the kitchen, Ellie's also making bread.

Hers is naan.

Me dad taught me how to make bread.

I like making bread. It's so therapeutic.

Somebody's really hungry, do you know that?

For me, when it puffs up, somebody's really hungry.

We haven't made naan bread specifically cos

I've never felt confident with it,

but I've made bread a few times

and my bread always comes out pretty well.

She brought her own rolling pin.

-Oh, yeah.

-Jassi, is that your own rolling pin?

-That's my rolling pin.

-Yeah, yeah, yeah.

-How long has it been with you?

34 years.

-34 years.

-Look at this!

-Auntie.

-Oh, sugar.

-Sorry.

-That's our fault!

Sorry. We were talking, sorry.

How are you doing with this bread?

Yeah. Just still a bit, like, wet.

-OK.

-But I'm working with it.

My instinct is to tell you what to do, but I'm not allowed to.

I've tried rolling it, but it just keeps sticking to it.

-Of course it will.

-So that's just gone out the window.

I'm not going to tell you what to do, but...

You've just said it twice!

Now you're going to tell her what to do.

Don't overwork it. That's all I'm going to say, all right?

-That's all I can give you.

-Enough!

-I can't give you any more.

It's meant to be hard.

It's meant to be a tough dough. I'm really worried because Ellie is not

working that dough properly

and you have to work it well to get it to rise up, because

you need a lovely, light, fluffy naan.

OK, ladies and gentlemen.

15 minutes to go.

Get all our things ready for presentation.

-On that side?

-Yes, boss.

-God.

Chicken is now cooked. I'm going to pop it into the curry.

Hopefully, it'll be fine.

Where we would normally add water,

we're just going to finish it off with cream to give it the authentic

takeaway taste.

They're holding together very well there.

The mixture together with the flour, they combine, so it has to be right,

but too much, it doesn't taste so good.

-It's on. It's on.

-It's on there now.

Look, it's hot.

-Need to put a bit more salt in it, Usha.

-More?

Right, let's get the rice on.

Families, you have one minute.

Flavour looks good.

The colour looks good.

And the smell is lovely.

Little bit tight with the portions, aren't you?

Ellie, garnish.

Guys, time's up.

-Back away from the bhajis.

-Phew!

I tell you, that was harder than I thought.

Not half!

The Boyse family £10 Friday night takeaway is chicken curry with

pilau rice, naan bread, and their speciality, Boysie bhajis.

I would be very happy if this turned up on my doorstep.

You've made it look really pretty!

There you go.

-Shall we start with the naan?

-Yes.

What you did was you did the classic thing that you should never do,

which is you stretched the dough.

Cos by stretching it,

it's sort of pulling it and then there's nothing to rise.

It's a no-no.

It is chicken.

It's got spice!

But it hasn't come together as a curry.

The only good thing to me is it's really tender.

So it was cooked perfectly.

I agree with the spice, but it needed a bit more in there.

There's just tomato and nothing else coming through.

It's a little bit disappointing, the rice.

It has such a nice presence on the plate

and then when I see you washing it,

I go like, "Whoa, what was that for, then?"

I think you washed away some of the flavour.

This is our bhaji.

I'm going to finish it.

That's a good sign!

The bhaji, I like it very much.

You can taste the vegetables.

It's a really, really good bhaji.

The Rignall family's takeaway is also a chicken curry,

served with spinach bhaji, chapatis,

and boondi raita.

Well, this looks like a takeaway.

And I love the fact you've told us what you've got here,

which is very exciting.

Now, this is our spinach bhaji.

A little bit disappointing.

It's...bland.

Spices aren't coming through.

It is a little bit mushy.

Possibly if you went with...

not frozen spinach, it would have stood up better.

I would like to go to the boondi.

It's certainly different.

There's a lot of water, it seems to be in that boondi.

It tends to be thinner than that.

-Does it?

-Yes. And I think it's something that if you're not...

If you're having it for the first time...

It's quite a different texture. I've never had it before.

Next to be tasted, the chicken curry.

Oh, God!

That's delicious.

Finally!

Sauce is the perfect consistency

and I really like the flavour,

REALLY like the flavour.

It is exactly what I was expecting from a tikka masala.

OK.

I just admire your technical skills on doing it.

I'm sure there is a lot of years of experience behind that.

I really liked it. I really, really like it.

-Thank you.

-This is real,

real solid, generous,

tasty food.

And that's all we're looking for.

ALL: Thank you, thank you.

For the second challenge,

the families will cook their favourite dishes at home

for Rosemary and Giorgio.

The first port of call is Liverpool,

home to the Boyse family.

Zoe's had a bit of a trip up, and the Boyse household likes to cook.

We do kind of show off when people come, so, yeah.

We thought we'd look after her.

So we've done some nice little Scotch eggs.

We've practised a few times,

and we've had elements that have not worked,

so today we just have to control our nerves and not panic.

Hopefully, we'll deliver great dishes for Rosemary and Giorgio.

-Hi.

-Hi.

Zoe Ball. Half head highlights.

-Sorry. We're busy today.

-Really?

-Hi, Sam. How are you, darling?

-I'm good!

-Lovely to see you.

I love your place. It's amazing!

-Thank you.

-We're in the heart of Beatles country.

-This is Penny Lane.

-Yeah.

That's Sergeant Pepper's.

That's where they wrote the album.

Wow! I love it.

-So what have you done with the other two?

-Oh, they're upstairs.

-They're whipping up a great treat.

-Come on. Let's go.

-Guess who's come.

-Hi!

-Hello!

-Lovely to see you.

Hi, Ellie. How are you, my love?

-I'm good. How are you?

-Oh, my God.

What a spread!

Just for you, we thought you might be a little bit peckish.

This is for me? It might not be enough!

Before I start eating,

cos I'm going to be a while, let me set the challenge for you.

As you know, the judges want you to do Family Favourites -

a main, and a dessert, and you've got 90 minutes.

-Good luck.

-OK, thank you.

-Off you go.

This is amazing!

Where do I even start?

-Ellie, you want that one, don't you?

-Yeah.

The Boyse family have chosen to cook a main course of rack of lamb

and dauphinoise potatoes...

..followed by an ambitious two-part dessert of banana and passion fruit

souffle with salted caramel ice cream and honeycomb.

David makes a start on the ice cream base,

which needs time to chill before going into the ice cream maker.

So, David, what are you in charge of today?

Well, I'm in charge of the ice cream and the souffle.

If the souffles don't rise, then I'm the problem.

-And if the ice cream doesn't set, I'm the problem.

-OK!

-Good luck, my darling.

-Thank you.

-Smells amazing already.

Ice cream. Very risky.

Not only do they have to make a base, have to let that cool,

so it's really down to timing.

I hope they're not overstretching themselves.

Going into the ice cream maker now.

Can I have a taste?

Cos I've still got a tiny bit of room left.

God, is that quite a big bit?

Sorry. I'll leave some for the judges.

It's got to go and churn now.

Hopefully... Hopefully, it will turn into ice cream.

I love this job.

Look at all these. Look at these.

Everything in alphabetical order.

Ellie, who's all this down to?

Oh, me dad has definitely done all that.

-Can I look in this cupboard?

-Yeah.

-Let's have a little look in here.

Right. Oh, my goodness me.

I've never seen a cupboard so ordered in my life!

What happens to somebody if, say,

they put something in the wrong place?

It's a...touchy subject!

David's gone very quiet over there.

The next part of the dessert David prepares is the souffle.

Banana, passion fruit. Wow, that's two big flavours there.

It's a really, really skilful and technical thing to deliver.

The souffle must rise to the occasion.

That's good custard.

MOUTHS: I want some.

Right. Going into the oven now.

Sam's working on the main course -

a rack of lamb with dauphinoise potatoes,

pea and mint puree, Chantenay carrots,

and lamb jus.

Oh, my goodness. I'm so looking forward to this.

If that dauphinoise is cooked properly and it's well seasoned,

delicious.

I'm taking it that you're in charge of dauphinoise potatoes.

-I am indeed.

-Isn't it quite tricky,

cos I guess you've got to get the potatoes cooked perfectly?

Yeah, I think it's... The layering itself has to be done very well and

just making sure it's well-balanced.

OK. When did you first start cooking?

-When I left home.

-Really?

Yeah, my mum cooked all our dinners for us, so obviously when I left

-home, you just have to learn, don't you? Do you cook, Zoe?

-I'm terrible.

I can barely reheat.

This is going to turn me into a cook.

-Is it?

-That's what we're hoping.

That's what my CHILDREN are hoping, anyway!

Along with dauphinoise potatoes,

they're serving pea and mint puree,

which Ellie's in charge of.

When did you really start getting involved in the kitchen?

When we moved here. When we were in the old house,

we never usually cooked together cos

I just wanted to sit on the side and

-do the same thing.

-Well, you were a teenager then.

-Yeah.

But now, like, I'm properly getting involved.

30 minutes to go.

Just half an hour left.

-Sam?

-Yeah?

-Push that pan over.

Let's go with the lamb.

-GIORGIO:

-I don't have any doubt

that their presentation is going to be really beautiful.

I want the lamb to be perfectly cooked, really tender,

still pink on the inside.

I'm expecting something really delicious.

12 minutes left. The souffles are due out in 11.

-Touch-and-go. I think we're actually on time for once.

-Really?

-Yeah.

You sound surprised!

Well, I'm surprised cos we had a couple of goes at this in the last

couple of days and they didn't always go well.

So this is good.

-This is good.

-Yes!

-This isn't.

-Oh, God. Have we got an ice cream disaster?

-Yeah.

-Give it a few minutes in there.

-Will that sort it out?

-I doubt it.

-Oh, no.

-Well, you know. Give it a go.

Hopefully, the freezer will firm it up a little bit.

Are you happy with your dauphinoise, Sam?

I'm hoping that they cooked perfectly.

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

-Are you all right in there, Sam?

-I'm fine.

Just a bit shaky. Calm them nerves.

Happy with how the lamb's turned out?

Maybe a bit more medium than rare for my taste,

-but you're not always doing it for yourself.

-OK.

DOORBELL RINGS

The judges are here.

How far's the ice cream?

-Is it in here?

-How's it going?

-It's still...

-Then we'll have to bowl it

so they can at least taste it.

It's like a work of art, Sam.

-Thank you.

-Amazing.

So all you're waiting on is the souffles?

Drum roll.

SHE GASPS

-Are we done?

-You're done!

With about 30 seconds.

30 seconds to go.

-Not bad at all.

-I knew we could have put an extra element in!

First, the Boyse family favourite main course -

a rack of lamb with dauphinoise potatoes, pea puree,

carrots, and lamb jus.

I think the presentation looks fantastic.

The lamb is delicious.

It's cooked absolutely perfectly.

Pink.

But well cooked and tender all the way through.

I must take my hat off to the jus.

The jus is delicious.

Now, who did the potatoes?

Me. I did.

They're not cooked. They're under-seasoned.

It's not creamy enough.

The only thing that I have a bit of a problem

is with the consistency of this pea puree.

It's a little bit watery.

Next, their dessert -

a banana and passion fruit souffle

and salted caramel ice cream.

That is delicious!

I love the banana.

A little bit of passion fruit coming through.

That is perfect.

Wow!

I wouldn't serve an ice cream if it doesn't come around.

I would not serve it.

I can understand in a normal situation, maybe at home,

you do the ice cream the day before and so that never happens to you.

The ice cream is ready in the fridge. Maybe if we go and check out...

-Yeah, it is!

-It's probably done!

-Maybe it's OK now.

-It's set.

-It may be set.

Go and get it. Go on.

Go and get that ice cream, would you?

Please.

-You're going to need some fresh spoons.

-Oh, OK.

Oh, my God!

Oh, I'm so sorry.

-I really like that.

-I really feel sorry.

I mean, the flavour...

..is good. BUT...

you didn't serve it in the time we asked you to do it in.

-Thank you.

-Thank you.

You can breathe out.

Oh, my goodness me. How are you feeling?

We appreciate the feedback.

Souffle, lamb, jus.

Last time, your onion bhajis.

You were the winner. This time, YOU'RE the winner.

Challenge three, Ellie.

Your turn!

Ellie's doing all the cooking.

Actually, you are doing quite well.

-So, yeah, it could be.

-Don't.

The judges' next visit is to Farnham Common in Buckinghamshire

and the Rignalls.

To prepare their Family Favourites,

Jassi and Usha have come to Sunita's house.

I think it's going to be a good challenge for us today

to see how we are going to work with a different sort of menu.

Even though we've practised it,

we just want to make sure we get it 100% on the day.

-Exactly, yeah.

-Fingers crossed!

Fingers crossed.

Today we're cooking food for sharing.

It's food that you would have with people that you love,

so it's very tactile food.

Ooh, they're coming to the door and everything!

-Hello.

-ALL: Hi!

-How are you guys?

-Yeah, we're fine!

-Are you?

-Yeah!

Good. Shall we go in?

Yes.

I can't help but notice the cookbooks.

-Can I go in here?

-Yes.

Oh, this is my favourite place.

Look at that!

Oh! Yeah.

He had black hair!

I don't know if I prefer him black or salt and pepper.

I think he's...like wine.

As you know, the judges would like you to cook your Family Favourites,

a main and a dessert.

You've got one hour and 30 minutes.

Off you go! Wow!

-We can do this.

-Yeah.

The Rignalls are cooking an Indian-themed sharing main course

of lamb seekh kebabs, jeera chicken wings,

sweet and sour paneer - a South Asian cheese -

chilli corn and bhatura bread.

This meal seems to have a lot of components

and I want each of the dishes

to deliver fully on the flavour.

In one hour and a half,

did they give themselves too much work to do? We'll see.

Who's in charge today?

I am.

Sorry, Aunt! My kitchen, my rules.

OK, right!

-This is for the kebabs.

-Yeah.

-Did you feel like, when you were

in the barn, you learnt something and then you're taking that on now?

Yeah. I think what we've learned is that you have less time than you

-think.

-How many times have you guys practised this together?

-Once.

-Did you do it in time?

No.

OK, I'm not nervous.

-Are you slightly nervous?

-Yes!

Usha starts on the spiced paneer dish.

Sunita showed me how to do this the first time,

because she's really good with finding recipes.

I told her when I came back from Delhi once that I'd tried it and she

said, "I can do it for you,

"let me show you how to do it", and that's how it came about.

That's the paneer that's gone in.

Yeah, I'm just marinating it in chilli, pepper,

-garlic and ginger paste.

-It smells really good.

You've used all your spices from your pot.

-This is quite a traditional thing, isn't it?

-Yeah, this is like what

-every good Indian woman should have in her house!

-I don't have one.

I'm not a good Indian woman, that's why!

I'm just shaping the kebabs onto the skewer.

It's a little bit loose.

I'm going to add a little bit more mince, cos it's actually too loose.

It's not shaping properly.

How are your kebabs looking?

-Happy?

-No, not really.

If the mixture's too slack,

then the kebab will just simply drop off the skewer.

Jassi's in charge of one of the main dishes -

the jeera-spiced chicken wings.

This is a bit of a contraption. Where did you get it from, a museum?

This belonged to my mother, I think, when we first came to this country.

It was 1975.

So you work it out, how old this thing is.

Well, I'm only 21, so...

Right!

Wow, it's nearly 40 years old, isn't it?

-Yeah.

-And it still grinds spice.

Well, it's better than the new ones, do you know that?

Having been delayed earlier by her kebabs,

Sunita turns her attention to dessert,

a cardamom and rose syrup cheesecake

topped with pistachios and candied rose petals.

So you've got this running Indian theme throughout.

Yeah, we're playing Jassi to her strengths, you see.

She's a great Indian cook.

Jassi doesn't do any other cooking, just Indian.

-That's it!

-Love that.

See, if you ask her to do French, it won't work.

We could do French, but an Indian version of French.

Yeah!

I'm looking forward to the cardamom cheesecake.

I want a really well-textured cake.

If they make it too strong,

then I think it's going to overpower everything.

It is a cheesecake, after all.

Hoping and praying that it sets.

I think I just got delayed with the kebabs, you see, so...

Jassi has moved on to the bhatura bread,

which should puff up when deep-fried.

All right there, rolling pin queen?

-Is there a technique?

-There is a technique.

-Go on, then.

-You just kind of go - with love -

just round and round like that.

Your hand is almost going right and left as well.

-That way, right.

-OK.

You haven't got that much flour on the board.

-No, I don't.

-You don't need that much flour?

-Just love.

-Just love.

Guys, you've got 15 minutes left.

-Oh, my God.

-I'm going to start doing my bhatura.

Oh, this is not hot enough.

-I thought it was hot.

-Is it on deep-fry?

-I think it needs to be on deep-fry, doesn't it?

-Yeah, I think so.

I think this is done now.

-That's the paneer.

-Oh, is that the paneer?

-Yeah.

-How long are you going to put them in for?

-About a minute.

Increase it to two.

Guys, the judges are about to arrive.

Ah!

I need to start dishing up.

-Let me have a look.

-Cooked?

-Cooked.

-Yeah?

-Done.

That's it.

Chicken, Mum, chicken.

Chicken goes in that thing over there, Ush.

This is food for this one here.

Guys, ten seconds.

Spoons in, plates out.

I think we are done.

The Rignalls' family favourite

sharing main course includes lamb kebabs,

jeera chicken wings, bhatura bread and spiced paneer.

It's an incredible spread,

with so many different things.

I can't wait to taste it all.

I like that kebab.

It's soft, it is succulent, lacking in a little seasoning, for me.

The chicken wings, the flavour is cumin only.

Was that what you intended to do?

That's the intention. It's jeera chicken.

I think there is a little bit more work needs to go in that.

Next is Usha's spiced paneer.

-Who cooked this?

-Me.

Wow!

It's incredible.

It's absolutely delicious.

Thank you.

Let's do the bread.

I think there was a problem with the oil there.

The temperature of the oil is very important.

To rush into the cold oil, that's a big mistake.

-Yeah.

-Also,

it has a repercussion on the fact

that the dough kind of tastes a little bit floury.

Now, dessert - a cardamom-flavoured cheesecake.

I think the texture of the filling is beautiful.

The saltiness of the cheese still comes through.

The crispiness of the biscuit base is still really there.

- Very nice. - Thank you.

-Thank you!

-Bye!

-Bye.

How are you guys feeling?

-Relieved.

-Yeah?

-Yeah.

-I can tell.

-I'm like, "Thank God!"

Usha, we've got to talk about the paneer.

Well, I think I was so disappointed after the first round,

and I just really, really knew I wanted to impress this time.

-Let's call it a triumph.

-Yes!

-Yes!

It's the third and final challenge.

We've got blood, sweat and tears ahead of us.

Only if yous two start arguing, like normal.

Be on your best behaviour.

At the end of today, the judges will decide which family goes home,

and who goes through to the semifinals.

The Boyses, I love the way the Boyses cook,

because they are so organised,

but it was a real shame with that ice cream on the second challenge.

They haven't managed to put everything together yet.

The Boyses have had a real roller-coaster journey.

Challenge one didn't go brilliantly, except for the bhajis.

But the second challenge - the lamb was delicious,

the souffle was delicious so,

if they continue to improve like they have,

they could certainly get through to the semifinals.

I think I really would like to win.

Despite how lovely that family is, we have to win.

Exactly, I think I really would want to win.

The Rignalls make some delicious Asian food.

They make lots of it, too.

They made that lovely cheesecake in challenge two,

but they've made some fundamental mistakes.

That kebabs and that paneer on the second challenge stood out for me.

They're using a lot of flavour.

They need to really concentrate on this challenge

and get through the essence of their food.

Hello, everyone.

This is it - the final, deciding challenge.

After this, we'll be saying goodbye to one of you lovely families...

And the judges want you to take it up a gear.

It's the Impress The Neighbours challenge,

and they're expecting two dishes

that will tantalise their taste buds.

You have 2 hours and 15 minutes.

Let's get cooking.

Where's the butter?

Today, both families must produce a starter and a main course.

We enjoy cooking together, so it's nice when we do.

Ellie's getting more and more adventurous,

what with her cooking and her tasting.

To impress their neighbours,

the Boyses are serving a starter of

watercress soup with a poached quail egg

and bread knots...

..followed by a main of pork fillet,

scallops with black pudding,

dauphine potatoes and a mushroom Marsala sauce.

Somebody is making their own black pudding!

This, I'm excited about.

This is about timing.

They can very easily go wrong if they don't rest it,

because what can happen is, it can fall apart.

The first time doing black pudding, it didn't go very well.

We did it with a toffee apple cider.

Oh, and the smell and the taste was rank.

But ever since then, it's actually turned out really good.

I love black pudding.

I've never, ever seen it being made, so...

Well, we love black pudding and...

we thought it'd be a nice challenge to make our own.

-OK.

-Maybe regretting that, but it's...

So what's going into the black pudding?

Onions, fat, rusk...

and, of course, pig's blood.

Pig's blood. At the moment,

it sort of looks like it's about to be a chocolate souffle.

This does seem like a massive thing to take on.

Go hard or go home.

Could be go home, but there you go!

OK, I'll be back to see how it goes a bit later on.

The ratio between the spices and the amount of fat in a black pudding is

very important to be balanced but,

if one of the components is wrong,

the whole thing can just roller-coaster to a disaster.

I normally do mine on a machine.

-I've never seen it done like that before.

-Not done it on a funnel.

-No.

That's quite ingenious.

This is a very hi-tech,

improvised method of stuffing sausage skins without a machine.

So should you not sort of mush it, slide it down?

Yes, you could squeeze it down.

What you do is you grab hold of it, like this, and you...

You know, whatever I'm going to say, it's not going to work.

-Let's go with it, come on.

-OK,

so you literally have to grab hold of it

and you literally pull it at the same time.

THEY GIGGLE

He's done a big one.

Good work, boys.

And you want the goat right in here straight away?

Yeah. To impress my neighbours or my family, it would be this goat dish.

Especially my dad.

He loves that, so usually I make that for him.

In the Rignalls' kitchen, they're cooking a starter of momos -

Nepalese dumplings filled with curried prawns,

coconut and sweetcorn and spiced chicken, with a chilli sauce.

For their main, they're sticking with their Indian heritage

and making goat curry with onion bhajis in a spiced curry sauce,

okra and paratha bread.

Mum also makes this dish with lamb,

but she tried it with goat and all our family prefer it with goat -

my husband, my brother, my dad,

and we're using a pressure cooker to make sure it's lovely and tender.

We hope that the judges like it!

You know, the Rignalls are playing it safe,

because they're doing curry AGAIN.

I was hoping they'd do something else,

something slightly out of the box that they were pushing themselves.

It's on now, so just don't move it.

-Was this all your idea?

-We work around my aunt.

-OK.

-So, whatever HER strength is,

we all work around her.

She kind of represents the...the old way of doing things.

We represent the new.

And it's just marrying the two together.

For example, she's doing the goat curry.

-Yes.

-That's her recipe.

She believes her curry is famous.

-Really?

-Yeah.

-Is that what she said?

-Yeah!

She says her curry's famous!

And that everybody loves it, and she wanted to do this,

so that's why we did it!

In the Boyse kitchen, Sam takes charge of the soup starter.

I'm feeling actually quite confident, if I'm honest with you.

Yeah. Confident.

Quietly, shall we say, as I can't peel potatoes!

People think watercress soup's going to be quite watery,

where actually it's got a real bold, strong flavour.

Sunita is preparing the Rignalls' starter.

I'm making momos, which are Nepalese dumplings.

They're really popular in India, as they're a street food.

I'm doing three different types, a vegetarian, a fish and a chicken.

As a starter, they're cooking momos.

I expect these little parcels to be really delicate.

It's very important to steam them very, very gently.

They have to end up very light and not waterlogged.

How are you feeling?

I'm worried about the presentation.

I've got to work fast, cos my pastry's quite thin,

so the wrapper's quite thin.

The thinner the wrapper, the nicer it tastes.

-OK.

-Cos then you... You don't taste, like, bags of flour.

And you're making your own pastry as well?

I'm doing the wrapper myself, yeah.

-I know.

-You really are trying to impress today!

I'm just imagining it's you!

Well, actually, it's far worse, it's Rosemary and Giorgio,

so you've got to impress THEM!

How's the bread looking, Ellie?

Yeah, it's good. Just a little bit

wetter than I normally have it, but...

-It's workable.

-Yeah.

I'm just making the bread and kneading it,

and I feel a bit anxious about it

cos of the comments about the last time, but one was only overworked,

so hopefully I don't overwork ANY this time.

They're serving some knotted bread with the soup,

which is a really nice touch to it.

They got the bread wrong last time.

They overworked it, and knotting up the bread can make it really,

really tough on the cooking.

So I hope they get it absolutely perfect this time.

I'm used to making bread, it's just knotting is a bit of a different

story. It's a little bit tricky, because it gets stuck,

and then you've got to try and force it out the other end,

but they're coming out OK, so...

That's fine by me.

While Sunita makes the fillings for her dumplings...

..Jassi and Usha focus on the goat for the main course.

-Do you want me to check?

-Yep.

Just take one out.

Is it done? It can't be done yet!

Yeah.

Oh, Mum, that's going to be nice.

So you speed up the cooking by using the pressure cooker?

-Yeah.

-So... And then...

-And it gets...

-In the sauce, and then you're going to let it cook

on the sauce, gently, gently...

-Exactly.

-For the next hour and a half.

-Exactly.

If I did that at home, I'm talking about three hours.

-OK.

-Just on, without the cooker.

And this, you're squeezing it.

Yes.

I'm just prepping to poach the quails' eggs.

They're going to go inside the soup.

To impress the neighbour here,

the trick will be the poached quails' eggs.

They have to be absolutely perfect,

with the inside flowing out when you break through.

I'm just using clingfilm, because it's easy to poach them in,

and cos they're so little, as well.

It's easy to control where they're going to...go.

I've got to hurry up. I'm behind.

And with the fillings done, Sunita

moves on to the pastry wrapping for her dumplings.

I need a plaster, I've cut my finger.

-Oh, Sunita, are you OK?

-Yeah.

Just do it, just do it.

Sunita cut herself really badly and that's really put a dampener on the

speed that she can make those dumplings.

Also, when you have such a delicate dough like that one,

to do it with your gloves is difficult

because you feel the sensitivity.

It's almost an impossibility.

That's right, yeah.

The glove's so loose, I can't use my fingers to pinch.

My fingers... I can't even do it with the damn glove.

Right, Ush, can you get me my other fillings out?

I'm going to come back to this one.

-This is wrong.

-You've cut your finger.

Is that...? Is that hindering your...?

I can't. Yeah. I just can't...

close them properly, cos you need two hands.

-Yeah.

-And you need the touch of your hands because you're slightly moist.

If I use the glove, it's just, I can't get it to close at all.

OK. Keep going, I will not hold you up any longer.

-Thank you.

-Struggling with her dumplings,

Sunita removes her protective glove.

The thing is, Sunita likes to be in charge.

She's definitely the boss, but if I was her, I would delegate that.

Families, you've got 20 minutes.

Argh!

-Present, present, present.

-Yeah, that's what I'm thinking.

So, how's it going with the black pudding, Dave?

-What do you think?

-You're doing them a bit chunky, but...

That's rich, coming from you, Chunky!

Ouch!

I'm just frying off the bhajis now.

Sunita cut her finger,

so it's slowed us down by five or ten minutes.

Now the pressure's on.

Eggs in.

What we want in the soup is for it to just melt into the soup.

Adds a bit more flavour.

Look at the shape on it. Crap.

-You've got three of each.

-I'm working one-handed.

-No, I know.

Sunita, try the sauce.

We need to put some red chilli in that.

You need a little bit of heat.

It's all here, not here.

It's your call.

You've got to do it to YOUR liking.

The whole dish relies on the plating which is these two, so team effort.

Guys, you've got five minutes left.

Put that here. Bread's going to go on the side, yeah?

The curry leaves are still in.

-That's OK, isn't it?

-Pork will be coming out.

All right, Sunita? Do you want me to

-help you put them out?

-No.

-Go on, then.

-Do you want me to put the eggs on?

-Yeah.

-Just the sweetcorn on the moneybag one.

-That's it.

I can't watch at this bit!

One more.

Families, time's up.

Step away from your benches.

-Sunita!

-Move away!

SUNITA SIGHS

THEY EXHALE

Can we go home now?!

The Boyses are serving a starter of watercress soup with a poached

quail's egg and bread knots.

The eggs is perfect.

I like the consistency.

It's peppery,

it's got the really nice flavour coming through.

This is a very good soup.

Do you remember last time, you had a problem with bread?

-ELLIE:

-Yeah!

That is an extremely...

-..good bread.

-Well done.

It's light, it's tasty, it's well seasoned, it's well cooked,

it's well proved, you've done everything correctly there.

Really, really good!

Their main course is pork fillet with black pudding,

scallops and a mushroom Marsala sauce.

Really, really happy with the look of the meal.

The pork is cooked...

..perfectly.

It still has the pink colour.

It's very juicy in the mouth.

The sauce helps it a lot.

The black pudding is...

..delicious!

But...slightly over-peppered.

The scallops, it was beautifully done,

but if you'd just caramelised on a higher heat, you would have got...

It would have given it more depth of flavour.

But the seasoning is perfect.

For me, this dish works at every level.

So, congratulations, it's a very nice dish.

-ALL:

-Thank you.

Well done, Ells!

The Rignalls are serving a starter

of Nepalese momo dumplings filled with

curried prawn, sweetcorn and coconut

and spiced chicken with chilli sauce.

I think these are really good little dumplings.

My gosh, coming to a dinner party

and being given that as a starter is a great thing.

For a nine-fingers job...

..I must admit that you put them together absolutely beautifully.

They're cooked really well.

They're not waterlogged, they're not heavy

and each of the flavours stand out.

That's surprising!

-Well done.

-Can't believe that.

-Brilliant.

-Thank you.

-That works.

Their main course is Jassi's goat curry with okra,

onion bhajis served in a spiced curry sauce and paratha bread.

I'm a little bit disappointed...

..with the kid goat. The meat and the...

..curry, the sauce around it, don't come together so nicely.

Apart from the chilli coming through, which it is - very mild,

but it is coming through - the flavouring is quite dull.

But the goat is beautifully cooked,

so the pressure cooker did the job.

My favourite thing of your composition

is definitely the onion bhaji.

The okra is delicious, absolutely scrummy.

And also, the bread...

..is really lovely and tasty.

I think the meal as a whole meal is lovely,

but you did let yourself down on the goat.

Well done. Well done.

Well done.

All three challenges are complete,

but only one family can go through to the semifinals.

We've got one family who actually

have been consistent all the way through

until today - they let themselves down a bit.

I'm glad it's you!

That's all I've got to say!

-It's the worst part of the process.

-I know!

-We feel the same.

-It's horrible.

And we have another family that has been going...

..better and better and better.

And they challenged themselves.

In a way, they are so equal.

We've got to look at the challenges across the board.

They've both got potential.

They both can deliver, because they've both been extremely good.

Welcome back to you all.

The judges have dissected your dishes and have now made a decision.

They've thought about the food that you've served up across all three

challenges and have had to make a really tough choice.

So, here we go.

The family who live to cook for another day

and go through to the semifinal are...

..the Boyse family.

-Well done.

-Well done.

-Well done.

Feel a bit disappointed, actually, don't you, Sunita?

I don't think... There's nothing we could do.

For me, it's just a shame that we didn't go outside of Indian cooking,

but the tactic was to play to our strengths, so...

-It wasn't enough.

-No. But there we go.

The Rignalls have been consistently good throughout the competition,

but they let themselves down today.

It was one of the toughest decisions we've had to make so far,

but the Boyses just edged it today.

-Oh, my God.

-Hooray!

-Oh, that's...

-Oh, my God, that's amazing.

Oh, I'm speechless, I'm...

I'm genuinely shocked.

I genuinely thought the Rignalls were going to go through,

because they are fantastic cooks.

We're proper still shaking.

-I'm in shock. I'm in shock.

-Mm.

Great to have you back for the semifinals.

Up until now, they've been able to practise their dishes.

Not on this one.

Oh, Archie!

-Anything you're worried about?

-All of it.

I'm just so...stressed.

They must get it absolutely spot-on.

Yes, I'm going to follow the recipe!

-As if I wouldn't.

-Otherwise, Rosemary's not going to be happy.

It's supposed to be upside down. Ta-dah!

-Generous portion.

-Don't be cheeky!

-Whoops!

-THEY GIGGLE

Sorry!