0:00:02 > 0:00:05We're searching for Britain's best family of home cooks.
0:00:05 > 0:00:06Go, go, go.
0:00:06 > 0:00:10The people who make ordinary food extraordinary.
0:00:10 > 0:00:12You've never seen anything like it in your life.
0:00:12 > 0:00:14From teenagers and grandparents...
0:00:14 > 0:00:16That is delicious.
0:00:16 > 0:00:18..to brothers and sisters
0:00:18 > 0:00:19and sons and daughters.
0:00:19 > 0:00:21Get in! Get in!
0:00:21 > 0:00:2316 families have served up their best dishes,
0:00:23 > 0:00:25hoping to impress the judges.
0:00:26 > 0:00:28Wow.
0:00:28 > 0:00:30That is very, very, very competent.
0:00:31 > 0:00:33Now it's the semifinals.
0:00:33 > 0:00:36- Oh, my God! - Best think up some new recipes.
0:00:36 > 0:00:39This is where it gets serious.
0:00:39 > 0:00:43Nine families remain to face three demanding new challenges.
0:00:43 > 0:00:45This is going to put the cat amongst the pigeons.
0:00:45 > 0:00:47- Let's get cooking. - Can you stop panicking?
0:00:47 > 0:00:50Because they're going to have to think on the hoof...
0:00:50 > 0:00:51We don't have to use everything.
0:00:51 > 0:00:53..one of the most important things is teamwork.
0:00:53 > 0:00:55- Have you tasted that? - I'm too nervous to eat.
0:00:55 > 0:00:57This is difficult, isn't it?
0:00:57 > 0:01:00And tonight, the first three families will go head-to-head.
0:01:00 > 0:01:02- Anything you're worried about? - All of it.
0:01:02 > 0:01:05Confusing. I can't get to grips with it.
0:01:05 > 0:01:07It's fine, we can do this.
0:01:07 > 0:01:09They're all a little bit out of their comfort zone.
0:01:09 > 0:01:11Yes, I'm going to follow the recipe!
0:01:11 > 0:01:13- Stay calm.- Yes.
0:01:13 > 0:01:15Oh, Archie!
0:01:15 > 0:01:17But only one can go through to the final.
0:01:17 > 0:01:21The choice has been agonising, but they have come to a decision.
0:01:21 > 0:01:25This is The Big Family Cooking Showdown.
0:01:33 > 0:01:36We're back in the Kent countryside for the semifinals.
0:01:38 > 0:01:40Three families have made it this far
0:01:40 > 0:01:44and over the next couple of days, they will be undergoing a series of
0:01:44 > 0:01:47new challenges to determine who makes it through to the final.
0:01:49 > 0:01:53First to arrive, the Charles family from Yorkshire.
0:01:53 > 0:01:55We've got our new, intimidating nicknames sorted.
0:01:55 > 0:01:58So I'm Dream Crusher,
0:01:58 > 0:01:59Dan's Skull Crusher
0:01:59 > 0:02:02and Mum's Garlic Crusher!
0:02:02 > 0:02:04That's me!
0:02:04 > 0:02:07- Hi!- Hi!
0:02:07 > 0:02:09They're joined by the Karim family from West London.
0:02:09 > 0:02:12- How are you feeling?- Terrified.
0:02:12 > 0:02:15Just the word semifinal is just nerve-racking on its own.
0:02:15 > 0:02:18When someone says semifinal, you think, "Oh, my God!"
0:02:18 > 0:02:20I slept for two hours last night.
0:02:20 > 0:02:23- Two hours.- I slept for about four hours.
0:02:23 > 0:02:24I slept like a baby!
0:02:27 > 0:02:29And finally, the Herberts, from Gloucestershire.
0:02:29 > 0:02:31I'm Archie, nice to meet you.
0:02:31 > 0:02:34During the heats, the Herbert family were pipped to the post.
0:02:34 > 0:02:39The family staying in the competition are...
0:02:39 > 0:02:40the Ayoubis.
0:02:41 > 0:02:43Owing to personal reasons,
0:02:43 > 0:02:45the Ayoubi family have withdrawn from the show
0:02:45 > 0:02:48and the Herberts have taken their place.
0:02:48 > 0:02:51- Pretty in blue.- Bring it on.
0:02:51 > 0:02:54We're excited to be back. We didn't think we'd be back, but, yeah, no.
0:02:54 > 0:02:57We've only got two to beat this time... Oh, wait!
0:02:57 > 0:03:00We can't beat one and now we've got two! OK.
0:03:08 > 0:03:12- NADIYA:- Today, they have two challenges ahead of them
0:03:12 > 0:03:15and, unlike previous challenges, they don't know what's in store.
0:03:19 > 0:03:22Hello, families, it's great to have you
0:03:22 > 0:03:24back in the barn for the semifinals.
0:03:24 > 0:03:28Of course, you realise things are going to have to step up a gear now.
0:03:28 > 0:03:32It's time for your first challenge - What's In The Fridge? -
0:03:32 > 0:03:35testing your creativity as home cooks.
0:03:35 > 0:03:39The judges have provided a limited range of ingredients.
0:03:39 > 0:03:45You have one hour to plan and cook a main course for four people,
0:03:45 > 0:03:47and your time starts now.
0:03:49 > 0:03:52Each of the families have access to the same ingredients.
0:03:52 > 0:03:55- Wow.- Oh, my God.
0:03:55 > 0:03:57In addition to store-cupboard essentials,
0:03:57 > 0:03:59they've been given prawns,
0:03:59 > 0:04:01salmon and goat's cheese...
0:04:01 > 0:04:04- I'm so scared.- Salmon?! - We have to use the prawns.
0:04:05 > 0:04:09..vegetables including squash, beetroot and cauliflower...
0:04:09 > 0:04:10Could do cauliflower rice,
0:04:10 > 0:04:12but do you want to do cauliflower rice, or not really?
0:04:12 > 0:04:17..and dry ingredients such as polenta, rice and lentils.
0:04:17 > 0:04:20We could do the polenta, you could maybe cook the polenta,
0:04:20 > 0:04:24cool it and then chop it, maybe then you can fry it?
0:04:24 > 0:04:27- ROSEMARY:- Up until now, they've been able to practise their dishes.
0:04:27 > 0:04:29Not on this one.
0:04:29 > 0:04:32They've got loads of flavours there to choose from.
0:04:32 > 0:04:33Oh, my...
0:04:33 > 0:04:38Whatever they choose, I want it to be exciting, interesting, different.
0:04:38 > 0:04:40It's, it's fine. It's fine.
0:04:40 > 0:04:42It's fine, we can do this.
0:04:42 > 0:04:45With this challenge, they're going to have to use their creativity
0:04:45 > 0:04:47in order to produce something fantastic.
0:04:47 > 0:04:49And this is beetroot, what do you want to do with it?
0:04:49 > 0:04:52- We don't have potatoes. - You don't have to use everything.
0:04:52 > 0:04:53So, what are you going to cook?
0:04:53 > 0:04:55It's not about how many of the ingredients
0:04:55 > 0:04:57you can pick from that store cupboard,
0:04:57 > 0:04:59it's how many are you going to leave there?
0:04:59 > 0:05:02That's going to show us how good a cook you are.
0:05:02 > 0:05:03I don't know. This is...
0:05:03 > 0:05:06What kind of stuff would you have in YOUR fridge?
0:05:06 > 0:05:09In my fridge, yeah, I'd probably have...often a bit of salmon.
0:05:09 > 0:05:12Maybe an old bit of halloumi.
0:05:12 > 0:05:13Perhaps some marmalade.
0:05:13 > 0:05:15What would you do with all three?
0:05:15 > 0:05:17I'd probably order in, actually, to be honest with you.
0:05:17 > 0:05:19- We have to start doing something. - OK, prawns.
0:05:19 > 0:05:21What do you like with prawns?
0:05:21 > 0:05:22It's... Honestly, I don't know.
0:05:25 > 0:05:27The Charleses, have you ever seen them this quiet?
0:05:27 > 0:05:30No. Everybody's having a little think.
0:05:30 > 0:05:31Dan looks concerned.
0:05:31 > 0:05:33And I'm sure Jean will be chopping lots of vegetables.
0:05:33 > 0:05:35She is Queen Chopper.
0:05:35 > 0:05:39Why don't we do the roasted beets, with...
0:05:39 > 0:05:41like a big, salady thing.
0:05:41 > 0:05:44- Right, OK. - We're not going to use the salmon.
0:05:44 > 0:05:46What are we doing with the prawns, then, Betty?
0:05:46 > 0:05:48I don't know if we need them.
0:05:48 > 0:05:51I'm thinking if we keep it veggie, because the polenta
0:05:51 > 0:05:54and the goat's cheese are going to be so lovely. Yeah.
0:05:54 > 0:05:56From the ingredients available to them,
0:05:56 > 0:05:59the Charleses have decided to make a vegetarian lentil salad
0:05:59 > 0:06:02with beetroot, broccoli and butternut squash.
0:06:03 > 0:06:05My job is chopping.
0:06:05 > 0:06:07As is so often the case.
0:06:07 > 0:06:09They're the bosses.
0:06:09 > 0:06:10I'm the help!
0:06:14 > 0:06:18Newlyweds Betty and Dan have been together for 12 years.
0:06:18 > 0:06:21They live in East Yorkshire, not far from Betty's mum, Jean.
0:06:21 > 0:06:25- The bay-sil...- Stop calling it "bay-sil"! It's basil!
0:06:25 > 0:06:28- The BASIL will need to be kept in the greenhouse all year.- Yeah.
0:06:28 > 0:06:30We make an event of pretty much every meal we do,
0:06:30 > 0:06:34whether it's at Mum's or here or...
0:06:34 > 0:06:36Yeah, you're like the family cook.
0:06:36 > 0:06:39Yes, that's what I am, yeah.
0:06:39 > 0:06:42Travels around the world and a honeymoon in Italy
0:06:42 > 0:06:45have had a big influence on their cooking.
0:06:45 > 0:06:47We did cooking courses and...
0:06:47 > 0:06:48Learned how to make our own ravioli.
0:06:48 > 0:06:50Yeah, that's where, like,
0:06:50 > 0:06:54our absolute passion for Italian food really kicked off.
0:06:54 > 0:06:58In the previous round, they proved to be masters of flavour.
0:06:58 > 0:07:00The flavours really complement each other.
0:07:00 > 0:07:02That is bellissimo!
0:07:04 > 0:07:06Get the sauce on, go, go, go.
0:07:06 > 0:07:10But on occasion, their attention to detail has let them down.
0:07:10 > 0:07:14The sauce is split and it makes everything a bit greasy.
0:07:14 > 0:07:17No seasoning. It's just bland.
0:07:20 > 0:07:24I want this to be thick and then it will set.
0:07:24 > 0:07:26Looks lovely and thick.
0:07:26 > 0:07:28Betty is using an Italian cornmeal, polenta,
0:07:28 > 0:07:31to create the centrepiece for their dish.
0:07:31 > 0:07:32I'm loving your polenta skills.
0:07:32 > 0:07:34- Thanks.- What are you going to do with it?
0:07:34 > 0:07:36So, I'm going to put it on a baking tray and chill it,
0:07:36 > 0:07:38then I'm going to grill... I'm going to char it
0:07:38 > 0:07:40with some goat's cheese on top.
0:07:40 > 0:07:43It's about getting lots of different textures, flavours into the dish.
0:07:43 > 0:07:45That sounds amazing!
0:07:45 > 0:07:48Spiced Puy lentils with onions, garlic,
0:07:48 > 0:07:51a bit of stock, so almost like a dhal.
0:07:51 > 0:07:53The Herberts do great experimental cooking,
0:07:53 > 0:07:55they really push the boat out.
0:07:55 > 0:07:57But obviously, here, they've got no time to plan,
0:07:57 > 0:07:59they've got to just get on with it.
0:07:59 > 0:08:01Charlie, do you want to cut up some garlic and ginger?
0:08:01 > 0:08:03- Yeah.- Can you grate it, actually? - Grate it? Yeah.
0:08:03 > 0:08:05What it might be quite good to do...
0:08:05 > 0:08:07Charlie, give them just...
0:08:08 > 0:08:10It's painful watching him peel.
0:08:10 > 0:08:13- NADIYA:- Using the prawns, lentils and beetroot,
0:08:13 > 0:08:17the Herberts intend to make a curry with all the side dishes.
0:08:17 > 0:08:20We're going to do like a lentil dhal curry,
0:08:20 > 0:08:22a beetroot raita and then we're probably just
0:08:22 > 0:08:25going to pan fry the prawns really quickly at the end.
0:08:25 > 0:08:27Are we going to do cauliflower rice or not?
0:08:27 > 0:08:30- Yeah.- Oh, and we're going to try to make some chapattis as well.
0:08:31 > 0:08:33But that's not ambitious!
0:08:35 > 0:08:39Brothers Charlie and Archie, along with elder sister-in-law Anna...
0:08:39 > 0:08:42- You're not wasting those bits! - I didn't mean to put that in there.
0:08:42 > 0:08:43Can't waste all those good bits.
0:08:43 > 0:08:46- Yeah, no, I wasn't. - ..are part of a BIG family.
0:08:46 > 0:08:49We can't actually remember how many there is any more.
0:08:49 > 0:08:50- 27.- 27 with your parents.
0:08:50 > 0:08:53- Yeah.- Is that right? - Yeah.- And four dogs.
0:08:53 > 0:08:57So a lot of children, a lot of adults, a lot of pets.
0:08:57 > 0:08:59- A lot of food.- And a lot of food.
0:08:59 > 0:09:02In our family, you're not judged on how successful you are in life,
0:09:02 > 0:09:04you're judged on the quality your food.
0:09:05 > 0:09:09- NADIYA:- So far they've chosen some clever and ambitious creations.
0:09:10 > 0:09:12Cauliflower in Marmite.
0:09:12 > 0:09:14That sounds crazy, I love it!
0:09:14 > 0:09:16Our bloody Mary, we make it with a bit of a twist,
0:09:16 > 0:09:19we're going to make it hot and smoky. Smoke it up.
0:09:19 > 0:09:22And though, on occasion, they've wowed the judges...
0:09:22 > 0:09:26The tortilla is really velvet, really, really nice.
0:09:26 > 0:09:29..a failure to deliver some of their ideas
0:09:29 > 0:09:32initially cost them a place in the semifinal.
0:09:32 > 0:09:35The Marmite flavour disappears completely. It does nothing.
0:09:35 > 0:09:39There's something that doesn't bring it together to me as a dish.
0:09:39 > 0:09:41Maybe it's a bit too clever.
0:09:43 > 0:09:47I quite often just go home and use just whatever my mum's got around.
0:09:47 > 0:09:48Don't tell everyone I live at home!
0:09:50 > 0:09:51He's an eligible bachelor!
0:09:53 > 0:09:57The Herberts are the only family who've decided to use the prawns.
0:09:57 > 0:10:00We only want to do the prawns right at the end, I think, don't we?
0:10:00 > 0:10:01Are we not going to peel the prawns?
0:10:01 > 0:10:03- No, we pan fry them.- OK.
0:10:03 > 0:10:06I hope they're going to peel the prawns, take the skin off.
0:10:06 > 0:10:09I hope they all peel the prawns, because I have to tell you,
0:10:09 > 0:10:12I don't want to have to peel prawns.
0:10:12 > 0:10:13We could peel them. They are huge.
0:10:14 > 0:10:17No, just pan fry them. They're nicer cooked in the shells.
0:10:21 > 0:10:23Slippery lemon!
0:10:23 > 0:10:26So you're just going to roast the butternut squash, then?
0:10:26 > 0:10:27- Yeah.- We will, we will.
0:10:27 > 0:10:30It'll be interesting to see with the Karims because, Zakila,
0:10:30 > 0:10:32- you can tell she's the leader of the group.- Yeah.
0:10:32 > 0:10:34"I'm going to do this, then I'm going to do that."
0:10:34 > 0:10:37So what we're going to do is. we're going to make salmon.
0:10:37 > 0:10:39What are you going to marinade?
0:10:39 > 0:10:41Fish, as we usually do?
0:10:41 > 0:10:43With some spices?
0:10:44 > 0:10:47The Karims plan to make spiced roast salmon
0:10:47 > 0:10:51served with rice and roasted butternut squash.
0:10:51 > 0:10:54My role is to take care of all the vegetables.
0:10:54 > 0:10:57I can even do my own thing if I want to as well,
0:10:57 > 0:10:59so I might put beetroot in there.
0:10:59 > 0:11:01I might. I've never had beetroot before.
0:11:03 > 0:11:04It's up to you. Decide.
0:11:06 > 0:11:09Come on, we need to put the vegetables in the oven.
0:11:13 > 0:11:15For Zakila, her sister-in-law Rizwana
0:11:15 > 0:11:18and their 17-year-old niece Sumiya,
0:11:18 > 0:11:21food plays a big part in their lives.
0:11:21 > 0:11:26It's a very big thing for us, being Pakistani, is food.
0:11:26 > 0:11:27I like cooking Moroccan food.
0:11:27 > 0:11:30I like cooking English food.
0:11:30 > 0:11:34I can cook anything, actually. You tell me what to cook and I'll just do it. I'm so good!
0:11:36 > 0:11:39I'm definitely proud of the way my family can cook,
0:11:39 > 0:11:41because I know that I can learn from them.
0:11:41 > 0:11:43Can you do your harira, stop worrying about my chicken?
0:11:43 > 0:11:45With Zakila taking the lead,
0:11:45 > 0:11:47their clever use of spice and flavour
0:11:47 > 0:11:49went down well in the previous round.
0:11:49 > 0:11:51This is my spices that I make,
0:11:51 > 0:11:54which was the winning ingredient for the first challenge.
0:11:54 > 0:11:57The flavour's coming through on everything.
0:11:57 > 0:12:00I'm tasting all those lovely spices that I saw you give.
0:12:00 > 0:12:04But at times they've been guilty of not being adventurous enough.
0:12:05 > 0:12:08- What are you putting into your rice? - Nothing.- Nothing?
0:12:08 > 0:12:09It's just plain, boiled rice?
0:12:09 > 0:12:13It looks as if you've played it quite safe, but it looks simple.
0:12:15 > 0:12:17Grate that in there for me.
0:12:17 > 0:12:21Zakila is creating a marinade for the salmon.
0:12:21 > 0:12:25What I'm going to do is put some fresh parsley,
0:12:25 > 0:12:28chop that up with some lemon juice, put some cumin powder,
0:12:28 > 0:12:31put some paprika, mix it all in with some olive oil,
0:12:31 > 0:12:34spread it all on and bung it in the oven.
0:12:34 > 0:12:35I always cook salmon at home. I love it.
0:12:35 > 0:12:38Who's being the boss today? Zakila, is it still your kitchen?
0:12:38 > 0:12:40It's still my kitchen. Zoe, come on, it's still my kitchen!
0:12:40 > 0:12:43I know, and normally you're incredibly confident, and with this,
0:12:43 > 0:12:46obviously, you've had no time to plan.
0:12:46 > 0:12:47How do you feel? Does it feel different?
0:12:47 > 0:12:50- Does it feel scary?- Yeah, it feels scary, it feels different.
0:12:50 > 0:12:53But then, you know, you work with what you've got, haven't you?
0:12:53 > 0:12:54OK.
0:12:54 > 0:12:56- Good luck, girls.- Thank you.
0:12:56 > 0:12:58Figures crossed.
0:12:58 > 0:12:59How long will the vegetables take?
0:12:59 > 0:13:01I don't know, Sumiya!
0:13:01 > 0:13:03Why do you ask me really silly questions?
0:13:03 > 0:13:06I think there's a tremendous buzz in this room.
0:13:06 > 0:13:09- I love it.- Watch out, watch out, watch out, watch out.
0:13:09 > 0:13:12You can come up with sometimes the best things by doing it this way.
0:13:12 > 0:13:15- Yeah, just experimenting.- Yes.
0:13:15 > 0:13:17What's that? What have you made there?
0:13:17 > 0:13:19- That is...- Polenta.
0:13:19 > 0:13:22Just chilling it, so we can cube it and fry it.
0:13:22 > 0:13:25- Yeah, that's it.- My polenta is set.
0:13:25 > 0:13:27Anything you're worried about?
0:13:27 > 0:13:29- All of it!- No, you mustn't!
0:13:29 > 0:13:31No, that's what I meant, no, none of it. Not all of it!
0:13:31 > 0:13:34- You'll be fine. Have faith. - Thank you, I will.
0:13:35 > 0:13:38So, my grilled polenta and goat's cheese has just gone into the oven,
0:13:38 > 0:13:41so hopefully that'll bubble up nicely.
0:13:41 > 0:13:42Archie? Yeah? Careful that just
0:13:42 > 0:13:44- doesn't stick at the bottom. - Yeah, yeah.
0:13:44 > 0:13:46To serve with their curry,
0:13:46 > 0:13:49the Herberts are making rice from grated cauliflower.
0:13:50 > 0:13:52Ready to hold the other end? Let's give it a twist.
0:13:52 > 0:13:55- What's in there, what's in there? - We're making some cauliflower rice.
0:13:55 > 0:13:57Give it a pull as well.
0:13:57 > 0:13:59And that's how you dry it out?
0:13:59 > 0:14:02- Put it in a tea towel...? - Apparently.- Beautiful!
0:14:02 > 0:14:04- Teamwork.- Teamwork!
0:14:04 > 0:14:07- Makes the dream work. - Good work, Herberts. Keep it up.
0:14:08 > 0:14:10Don't burn it, Charles.
0:14:13 > 0:14:14- Wow.- It looks really good.
0:14:14 > 0:14:18It smells really nice. It's cooked nicely, yes. Happy with that.
0:14:18 > 0:14:22The Karims are cooking rice to serve with their roast salmon.
0:14:22 > 0:14:25Rosemary might say to us, "Oh, you played safe again."
0:14:25 > 0:14:27I really wish we could give rice some colour.
0:14:27 > 0:14:31- Add a bit of broccoli or something. - Broccoli. Shall we just do that?
0:14:31 > 0:14:33- Let's just give it some colour. - Why not?
0:14:33 > 0:14:35Guys, you've got 15 minutes left.
0:14:35 > 0:14:3715 minutes.
0:14:37 > 0:14:40Right, get those prawns on, Arch, cos that is critical.
0:14:42 > 0:14:44Hey, look at me! I'm on assembling duties!
0:14:47 > 0:14:49- I'm not sure about the squash. - Is it not going to be done?
0:14:49 > 0:14:51What did you say there, Dan? It's not going to be done?
0:14:51 > 0:14:53LAUGHTER
0:14:53 > 0:14:55- Ohh!- Rookie error!
0:14:55 > 0:14:58- Mind your business, Archie! - LAUGHTER
0:14:58 > 0:14:59We're nearly done.
0:15:00 > 0:15:03We've only got like, one pot on the thing.
0:15:03 > 0:15:05We're literally doing nothing.
0:15:05 > 0:15:07Somebody help me!
0:15:07 > 0:15:09There we go.
0:15:10 > 0:15:11Your chapattis, your chapatti!
0:15:11 > 0:15:13Charlie!
0:15:13 > 0:15:15- I think put it around. - No, you're not putting it around.
0:15:15 > 0:15:18- Just put it in one corner. - That looks really, really nice.
0:15:19 > 0:15:21There we go. Done.
0:15:21 > 0:15:23- They're done. - Don't look at theirs! Don't...
0:15:23 > 0:15:25I can't stop looking at their station!
0:15:25 > 0:15:27- How long have we got? - About five minutes.
0:15:34 > 0:15:36That looks lovely!
0:15:37 > 0:15:39Look at their prawns!
0:15:39 > 0:15:40Yeah, I know.
0:15:43 > 0:15:45Time's up!
0:15:45 > 0:15:48That's it. Pans down.
0:15:48 > 0:15:50Well done! Woohoo!
0:15:56 > 0:15:58The families were challenged
0:15:58 > 0:16:00to produce a main course for four people
0:16:00 > 0:16:02using only the ingredients provided by the judges.
0:16:05 > 0:16:07Wow.
0:16:07 > 0:16:11Bold decision to go for a vegetarian thing.
0:16:11 > 0:16:13- Yep.- Let's have a look if it pays off.
0:16:14 > 0:16:19The Charles' vegetarian meal is a herb and lentil salad with butternut
0:16:19 > 0:16:21squash, beetroot and broccoli
0:16:21 > 0:16:24topped with grilled polenta and goat's cheese.
0:16:34 > 0:16:39Each of the individual elements that you have in this salad really comes
0:16:39 > 0:16:44with a good kick of flavour and a very different consistency.
0:16:44 > 0:16:47The beetroot is beautifully cooked.
0:16:47 > 0:16:51I love that al dente, because it's vegetarian,
0:16:51 > 0:16:55and it's got something to bite into, and that's good texture.
0:16:55 > 0:16:56It's very important.
0:16:56 > 0:17:00What was really incredible was to think about that polenta and the
0:17:00 > 0:17:03cheese straightaway like that.
0:17:03 > 0:17:06And not to add another element at that point that would distract
0:17:06 > 0:17:08from that flavour.
0:17:08 > 0:17:13Family food is all about satisfaction, and I'm not a
0:17:13 > 0:17:16vegetarian, but yet I'm satisfied.
0:17:16 > 0:17:18- Thank you so much.- Thank you.
0:17:25 > 0:17:28First of all, I want to say I'm a little worried
0:17:28 > 0:17:30that you've played it too safe.
0:17:30 > 0:17:35The Karims are serving salmon marinated in Zakila's special mix of
0:17:35 > 0:17:38parsley, lemon, cumin and paprika.
0:17:38 > 0:17:42Served with broccoli rice and roasted butternut squash and beetroot.
0:17:49 > 0:17:52You achieved really, really highly on the flavour of the salmon.
0:17:52 > 0:17:53The marinade is brilliant.
0:17:53 > 0:17:55It's really juicy. It's flaking.
0:17:55 > 0:17:58That fish is perfect.
0:18:00 > 0:18:03The flavour of that marinade, you've got everything coming through,
0:18:03 > 0:18:06and it's absolutely spot-on.
0:18:06 > 0:18:08All the flavours are showing themselves.
0:18:08 > 0:18:11As far as your vegetables are concerned,
0:18:11 > 0:18:12I think they're nicely cooked.
0:18:12 > 0:18:16The little broccoli on the rice, that looked like an afterthought.
0:18:16 > 0:18:19They could have screamed green out at us, couldn't they?
0:18:19 > 0:18:20And be really a presence in there.
0:18:20 > 0:18:23But they were a little bit like shy in there, "Do I want to be here?
0:18:23 > 0:18:28"I don't know." It could've delivered better as a whole dish.
0:18:28 > 0:18:30- Thank you.- Thank you.
0:18:35 > 0:18:39The Herberts have made a prawn and lentil curry served with cauliflower
0:18:39 > 0:18:42rice, chapatis and a beetroot raita.
0:18:50 > 0:18:52I think it's very clever what you've done.
0:18:53 > 0:18:55But I'm really disappointed.
0:18:57 > 0:18:59The texture is wrong.
0:18:59 > 0:19:00I do not like that cauliflower.
0:19:02 > 0:19:03There's no flavour at all.
0:19:04 > 0:19:06Unfortunately, it hasn't turned out to be a dish.
0:19:07 > 0:19:10The combination of very nice flavour,
0:19:10 > 0:19:13but using so many ingredients coming together,
0:19:13 > 0:19:17I think you ruin what you really wanted to do.
0:19:17 > 0:19:19The prawn, why did you keep the shell on?
0:19:19 > 0:19:21This is not a dish where you keep the shell on.
0:19:21 > 0:19:24Somebody was, I heard, was going to take it off.
0:19:24 > 0:19:26You should've listened to each other, what you were saying,
0:19:26 > 0:19:28cos it's really important.
0:19:28 > 0:19:31What is interesting is, you understand flavour,
0:19:31 > 0:19:32but it's too fragmented.
0:19:40 > 0:19:43I think the thing is that we said on the way here today that we needed to
0:19:43 > 0:19:47keep it simple, and, yeah, we made a lot of dishes.
0:19:47 > 0:19:49We've got to take the criticism and try to walk forward.
0:19:51 > 0:19:54Just carry on, focus on cooking and that's it.
0:19:54 > 0:19:56Not playing safe any more.
0:19:58 > 0:20:00Well done, guys. Well done, you two.
0:20:00 > 0:20:01What a team!
0:20:07 > 0:20:11The families move straight on to the next stage of the semifinal,
0:20:11 > 0:20:14and once again, they don't know what the judges have in store for them.
0:20:16 > 0:20:19Lovely people, are you ready for the next challenge?
0:20:21 > 0:20:25Well, it's perfect puddings.
0:20:25 > 0:20:28Each judge has carefully selected
0:20:28 > 0:20:31a classic pud they would like you to make.
0:20:31 > 0:20:34Rosemary has chosen sticky toffee pudding.
0:20:34 > 0:20:37Giorgio, profiteroles.
0:20:38 > 0:20:41Yeah. Both firm family favourites.
0:20:42 > 0:20:45You have one hour and 20 minutes.
0:20:45 > 0:20:47They've provided you with recipes,
0:20:47 > 0:20:51ingredients and all the kit that you'll need.
0:20:51 > 0:20:53The rest is up to you.
0:20:54 > 0:20:57Preheat the oven to 160.
0:20:57 > 0:20:59- Who's doing what, then? - Who's doing what?
0:20:59 > 0:21:01Is that one way simpler, Charlie?
0:21:01 > 0:21:02Um, yeah. Um, dunno.
0:21:02 > 0:21:04- Are you on the choux?- Yeah, I'm going to do choux.
0:21:04 > 0:21:05- OK.- See you in a bit, guys.
0:21:05 > 0:21:08I'll do the toffee sauce. Do you want to make the custard?
0:21:08 > 0:21:10They've all got recipes on their tables,
0:21:10 > 0:21:13but that element of following that recipe to a T,
0:21:13 > 0:21:16- that is quite frightening.- There are people who will follow a recipe,
0:21:16 > 0:21:19people like me, I have to stick to the recipe and even then,
0:21:19 > 0:21:20it doesn't always work for me.
0:21:20 > 0:21:22Right, really, really, really...
0:21:22 > 0:21:25Yes, I'm going to follow the recipe! As if I wouldn't!
0:21:25 > 0:21:27If they miss one step...
0:21:27 > 0:21:28I'm going to start on this, OK?
0:21:28 > 0:21:30You know what? This is a challenge,
0:21:30 > 0:21:32cos this is what people have to do every day.
0:21:32 > 0:21:35Communication is absolutely everything,
0:21:35 > 0:21:38cos if you don't communicate, it's not going to happen.
0:21:38 > 0:21:40The sticky toffee pudding takes 50 minutes.
0:21:40 > 0:21:41We need to get it on now.
0:21:41 > 0:21:44I want them to work as a family, and to listen to each other.
0:21:44 > 0:21:46Cream butter and salt together.
0:21:46 > 0:21:49Zakila and Rizwana start by making
0:21:49 > 0:21:51the sponge for the sticky toffee pudding.
0:21:51 > 0:21:54I'm just so...stressed!
0:21:54 > 0:21:57It's so confusing.
0:21:57 > 0:21:59I can't get to grips with it. It doesn't say add the cream.
0:21:59 > 0:22:03It says cream the butter and sugar together.
0:22:03 > 0:22:06- It doesn't say add it to it, does it?- No, no, no.
0:22:06 > 0:22:08So, how are you getting on with your sticky toffee pudding?
0:22:08 > 0:22:10I've never made this before, Rosemary.
0:22:10 > 0:22:12Stay calm.
0:22:12 > 0:22:15- Yes.- Don't get nervous about it?
0:22:15 > 0:22:18Zakila isn't used to working from a recipe.
0:22:22 > 0:22:25She tends to use her instinct when cooking.
0:22:25 > 0:22:27- So you've no timer?- I don't have a timer on my cake,
0:22:27 > 0:22:28I just have a smell.
0:22:28 > 0:22:32I go, "Oh, it's done." And I go and get it and it's perfect.
0:22:32 > 0:22:34Do you think that's a good strategy for a competition?
0:22:34 > 0:22:36- I don't know!- I mean, what do I know?!
0:22:36 > 0:22:39LAUGHTER
0:22:40 > 0:22:42OK, OK.
0:22:42 > 0:22:43Don't panic.
0:22:43 > 0:22:45Sumiya wants to do the profiteroles cos she said she's
0:22:45 > 0:22:47done them before and you said, "OK."
0:22:47 > 0:22:50- Ages ago.- Ages ago, so let's see.
0:22:50 > 0:22:53This is hard, I never realised how hard this was!
0:22:53 > 0:22:55They all look a bit panicked.
0:22:55 > 0:22:58- Yes.- Down there especially, more than anybody.
0:22:58 > 0:23:01This is not giving them direction and they're a bit lost.
0:23:01 > 0:23:03And they're lost without it, yes.
0:23:03 > 0:23:05I've done it wrong.
0:23:05 > 0:23:06Ugh!
0:23:08 > 0:23:11- Where are them scales at? - In the Herberts' kitchen,
0:23:11 > 0:23:14Charlie is cracking on with the sticky toffee pudding.
0:23:14 > 0:23:16Beat the eggs in, one at a time until fluffy.
0:23:18 > 0:23:20The profiteroles are going to be interesting.
0:23:20 > 0:23:24I'm married to a baker, so I tend to stray away from profiteroles.
0:23:24 > 0:23:27I have made them, but they're not my go-to special,
0:23:27 > 0:23:29so it's going to be interesting!
0:23:29 > 0:23:32- This doesn't seem right. - Have you not added enough flour?
0:23:32 > 0:23:33It should be more flour.
0:23:33 > 0:23:37Anna has tasked brother-in-law Archie with the profiteroles.
0:23:37 > 0:23:39Shall we start again, real quick?
0:23:39 > 0:23:43Yes. Leave that and just get another saucepan and do it again.
0:23:43 > 0:23:46I'm not a massive pudding person but it's fine,
0:23:46 > 0:23:48I can do pudding stuff.
0:23:48 > 0:23:50I must take direction from Anna,
0:23:50 > 0:23:52just following the instructions really clearly.
0:23:54 > 0:23:58Following a recipe isn't exactly the Herberts' style.
0:23:58 > 0:24:00So, I'm just putting the curd on top.
0:24:00 > 0:24:01In the previous around,
0:24:01 > 0:24:04they even turned a classic cheesecake on its head.
0:24:04 > 0:24:06That's a very modern idea as well,
0:24:06 > 0:24:08to serve like a cheesecake in this way.
0:24:09 > 0:24:11I think you smashed it.
0:24:14 > 0:24:15How are you getting on?
0:24:15 > 0:24:18Yeah, we should be better at making profiteroles.
0:24:18 > 0:24:20We're going to disgrace our family name.
0:24:20 > 0:24:23- Anna?- So, there's no going off piste on the recipe?
0:24:23 > 0:24:26No way! There is no way we're going off piste.
0:24:27 > 0:24:29Oh, Archie!
0:24:33 > 0:24:36With the Charleses, Dan is on sticky toffee pudding duties...
0:24:36 > 0:24:39Place water, caster sugar and butter in a saucepan.
0:24:39 > 0:24:41..and Betty, the profiteroles.
0:24:41 > 0:24:44Jean's sort of filling in the gaps and doing what she can to help
0:24:44 > 0:24:47- both of us.- Right, we need the piping bag.
0:24:47 > 0:24:52I am definitely not a confident pudding creator.
0:24:52 > 0:24:54I'm way out of my depth!
0:24:58 > 0:25:01It's not the first time Betty has felt intimidated by a pudding.
0:25:01 > 0:25:05I'm not a big dessert person, so this is a big deal for me.
0:25:05 > 0:25:08Right, go on. Please set!
0:25:08 > 0:25:10But she surprised herself...
0:25:10 > 0:25:13- Yes!- I can't hear anything.
0:25:13 > 0:25:15..and the judges with the results.
0:25:15 > 0:25:17You got it perfect.
0:25:22 > 0:25:25- Would you like me to beat the eggs? - Yes.- That would help.- Thanks, Mum.
0:25:25 > 0:25:27It's fine, you're doing really well.
0:25:27 > 0:25:30Normally, Jean does what she's told, pretty much.
0:25:30 > 0:25:32But today, she's leading the pack.
0:25:32 > 0:25:34Oh, I've knocked a few cakes together in my time,
0:25:34 > 0:25:37what with four kids and plenty of birthdays.
0:25:37 > 0:25:38Just proves that we need our mum!
0:25:42 > 0:25:43We're in.
0:25:44 > 0:25:48All three families have got their sticky toffee sponge in the oven.
0:25:49 > 0:25:52I can say categorically, none of these teams are dessert people.
0:25:52 > 0:25:56- No.- I think they're all a little bit out of their comfort zone,
0:25:56 > 0:25:58all of them.
0:25:58 > 0:26:01For the profiteroles, they all need to make sure their choux pastry
0:26:01 > 0:26:04is at the perfect consistency.
0:26:04 > 0:26:06We're looking for it to get a reluctant drop.
0:26:06 > 0:26:10So, as it falls, it takes five to seven seconds.
0:26:10 > 0:26:11One, two...
0:26:11 > 0:26:14Three, four...
0:26:14 > 0:26:15I think it's perfect, just do it.
0:26:15 > 0:26:17- Seven, that's it.- That's reluctant.
0:26:17 > 0:26:19You've got it. That is a reluctant drop, right.
0:26:21 > 0:26:22Arch, careful!
0:26:23 > 0:26:25Used to taking direction from her aunt,
0:26:25 > 0:26:2917-year-old Sumiya is making the profiteroles by herself.
0:26:30 > 0:26:32My profiteroles are not round!
0:26:32 > 0:26:34They're just a kind of swirl, and they're tiny.
0:26:34 > 0:26:37So, therefore, the cream's not going to go in
0:26:37 > 0:26:39and everything is going to be a disaster.
0:26:41 > 0:26:44The next step for the profiteroles is a chocolate sauce.
0:26:45 > 0:26:47Could somebody get a pan of simmering water on, please?
0:26:47 > 0:26:49Enough to do a bain Marie on?
0:26:49 > 0:26:51They melt chocolate with butter and cream.
0:26:52 > 0:26:54I should've broken up the chocolate.
0:26:54 > 0:26:56You should've broken up chocolate, Archie!
0:26:56 > 0:26:59- Get it out and break it up, I don't care if you burn your fingers.- Lazy!
0:27:01 > 0:27:05Can you scrape that off into there or just leave it?
0:27:05 > 0:27:06It's like cooking with a toddler!
0:27:06 > 0:27:09- Wash your hands!- You said do it with your fingers!
0:27:11 > 0:27:13My chocolate's not looking too...
0:27:13 > 0:27:16- What's happened, then? - I don't know! Damn it.
0:27:17 > 0:27:19Come here, stop a minute.
0:27:22 > 0:27:25- Don't... It's absolutely fine. - Yeah, it's fine.
0:27:25 > 0:27:26Seriously, you'll be absolutely fine.
0:27:26 > 0:27:28- You won't even see it. - It's horrible.
0:27:28 > 0:27:31- Shall we say that's done? - Oh, it's gone grainy.
0:27:33 > 0:27:36I don't know what you've DONE to this, Archie.
0:27:38 > 0:27:40I'm just going to try and heat the cream up,
0:27:40 > 0:27:42then add some of that chocolate in.
0:27:42 > 0:27:45Then it might go more ganache-like, but I'm not holding out much hope.
0:27:46 > 0:27:49The final stage for all the families is making the custard
0:27:49 > 0:27:52for the sticky toffee pudding.
0:27:52 > 0:27:54I just have to heat the cream with the milk.
0:27:54 > 0:27:57They have to cook the custard mixture on a low heat
0:27:57 > 0:27:59to stop it from splitting.
0:27:59 > 0:28:00"Whisking constantly."
0:28:06 > 0:28:08Do not let a bubble appear boiling.
0:28:09 > 0:28:12Well, it's no wonder people buy custard!
0:28:14 > 0:28:17- Jeez!- Do you want me to do it for a bit? Here, let me have a go.
0:28:20 > 0:28:21It's not looking too good.
0:28:23 > 0:28:27You've ruined it. You've just done it too long, now you've curdled it.
0:28:27 > 0:28:29- Look, you ruined it.- Oh.
0:28:30 > 0:28:32- How long have we got?- Ten minutes.
0:28:32 > 0:28:34Ten, ten minutes.
0:28:34 > 0:28:35Right, OK.
0:28:38 > 0:28:41It's cooked very nicely. The sponge is lovely and soft.
0:28:43 > 0:28:46Oh, yeah, Anna! It's supposed to be upside down.
0:28:50 > 0:28:52- Ta-dah!- It's beautiful.
0:28:52 > 0:28:53You'd never know.
0:28:58 > 0:29:00So, you know what you're looking for?
0:29:00 > 0:29:02Oh, I know what I'm looking for.
0:29:02 > 0:29:05- And that is not it.- Pocket sized.
0:29:05 > 0:29:07Hide everything!
0:29:07 > 0:29:09- Good idea.- No!
0:29:17 > 0:29:19I kid you not. I actually want to cry right now.
0:29:19 > 0:29:21- Do you?- I could cry.
0:29:21 > 0:29:23I think we've done well with the toffee pudding.
0:29:23 > 0:29:25Not sure about the custard.
0:29:25 > 0:29:28- The custard is a disaster, what are you talking about?- A disaster, yes.
0:29:28 > 0:29:31We have got two puddings that look edible,
0:29:31 > 0:29:35which are quite a few points I thought we weren't going to have!
0:29:35 > 0:29:37So, I'm really happy!
0:29:38 > 0:29:40It's the chocolate that's let us down. I'm sorry, guys.
0:29:40 > 0:29:43Hey, it's not let anyone down.
0:29:43 > 0:29:44Well done.
0:29:49 > 0:29:53The judges will now try each of the puddings the families have created
0:29:53 > 0:29:55by following a recipe.
0:29:58 > 0:30:01First, it's the Herberts and their sticky toffee pudding.
0:30:03 > 0:30:06First of all, I want to ask you what possessed you putting that square
0:30:06 > 0:30:09cake on that small plate?
0:30:09 > 0:30:12Um, we originally put it on the square plate,
0:30:12 > 0:30:15but it was put up the wrong way round, so, we had to turn it over.
0:30:15 > 0:30:18That's a generous portion.
0:30:18 > 0:30:21I want to do that cos I want to see the middle. Don't be cheeky!
0:30:28 > 0:30:33The actual cake I think is a really good cake,
0:30:33 > 0:30:36BUT just very slightly undercooked.
0:30:36 > 0:30:39It could've done for a couple of minutes more.
0:30:39 > 0:30:42Mm. And it just needed to go onto a bigger plate.
0:30:42 > 0:30:45- She's never going to forgive you for this plate.- No, I know.
0:30:46 > 0:30:47Now for the Karims.
0:30:49 > 0:30:50OK...
0:30:50 > 0:30:53Just look at it first, it's sunk in the middle.
0:30:59 > 0:31:01It's not quite there, unfortunately.
0:31:01 > 0:31:02It's too dry.
0:31:04 > 0:31:07It's a shame, because the flavour is lovely.
0:31:09 > 0:31:10Oh!
0:31:10 > 0:31:11Oh.
0:31:13 > 0:31:14That's uneatable.
0:31:14 > 0:31:17That's not custard. Sweet scrambled eggs, unfortunately.
0:31:20 > 0:31:22And finally, the Charles family.
0:31:27 > 0:31:30That's very good. That actually is delicious.
0:31:32 > 0:31:34In fact...
0:31:37 > 0:31:40- Thanks, Rosemary. - I'll have a little bit more.
0:31:41 > 0:31:43I like the cake, I like the custard.
0:31:43 > 0:31:46And I even like the toffee.
0:31:46 > 0:31:47Thanks.
0:31:48 > 0:31:50The judges will now try the profiteroles.
0:31:52 > 0:31:55So, the recipe was foolproof.
0:31:55 > 0:31:59You just needed to read it properly, don't rush through.
0:31:59 > 0:32:01First are the Charles family.
0:32:05 > 0:32:06Consistency of the pastry is perfect.
0:32:07 > 0:32:08It's well cooked.
0:32:10 > 0:32:13That blob of chocolate on top, that's a little bit scary.
0:32:15 > 0:32:16But the flavour is very good.
0:32:18 > 0:32:19You know, I like it.
0:32:19 > 0:32:20- Thank you.- Well done, you!
0:32:24 > 0:32:26Next, the Herberts.
0:32:26 > 0:32:28You weren't as passionate as usual.
0:32:28 > 0:32:29Yeah. I've got a bit of a headache
0:32:29 > 0:32:31and I was just a bit out of my depth,
0:32:31 > 0:32:32so I couldn't really engage with it.
0:32:32 > 0:32:35So we'll call them the profiteroles with the headaches,
0:32:35 > 0:32:39- this one? OK?- Mini profiteroles. - OK, let's taste one.
0:32:46 > 0:32:48There's a problem with the choux paste.
0:32:48 > 0:32:50It's very soft.
0:32:50 > 0:32:53I think the ganache on the top, because it is a ganache, isn't it?
0:32:53 > 0:32:54- Yes.- It's delicious.
0:32:54 > 0:32:58The glaze is exceptional and really saves the day.
0:33:00 > 0:33:02Finally, the Karims.
0:33:02 > 0:33:03Don't look so bad!
0:33:03 > 0:33:05You don't have to eat it, you know.
0:33:09 > 0:33:11This is not a profiterole.
0:33:12 > 0:33:14But these are very tasty little things!
0:33:15 > 0:33:17Yeah?
0:33:18 > 0:33:20- It's like a wafer.- Oh!
0:33:20 > 0:33:21Whoops!
0:33:23 > 0:33:25We lost some.
0:33:25 > 0:33:27Whoops, well... Sorry,
0:33:27 > 0:33:29it went all the way through.
0:33:33 > 0:33:36It's not a complete disaster, but what shocks me,
0:33:36 > 0:33:38- is the fact you've done this before.- Yeah.
0:33:38 > 0:33:41I would've expected you to have got this right.
0:33:41 > 0:33:44- Exactly.- I'm sure that anywhere you put them, with some kids there,
0:33:44 > 0:33:48they'll polish it in a minute without any shadow of doubt.
0:33:48 > 0:33:53It is amazing how the same recipe comes out with three different
0:33:53 > 0:33:55things like that.
0:33:57 > 0:33:58At least you made some for the children.
0:33:58 > 0:34:01- Exactly.- So, for the birthday parties now!
0:34:01 > 0:34:04They're bang on.
0:34:04 > 0:34:06- I'd eat them. - Yeah, I'd eat them, too.
0:34:16 > 0:34:19Just one challenge stands between our families
0:34:19 > 0:34:20and a place in the final.
0:34:22 > 0:34:25Well, I think we messed up the second challenge.
0:34:25 > 0:34:27Then the first one. We just have to be really good at the next one now.
0:34:29 > 0:34:32Up to now, the Karims have played it very safe.
0:34:32 > 0:34:35Simple salmon, but really tasty.
0:34:36 > 0:34:39You two need to step it up, don't leave everything to me.
0:34:39 > 0:34:40- What do you mean, you two? - No, really.
0:34:40 > 0:34:42We can't afford any mistakes today.
0:34:46 > 0:34:49I think with the other two challenges, we've had some wins,
0:34:49 > 0:34:52we've definitely had some slight disasters.
0:34:52 > 0:34:54In their usual style,
0:34:54 > 0:34:57the Herberts have used too many ingredients for the first challenge,
0:34:57 > 0:34:59and it didn't turn out to be a dish.
0:35:00 > 0:35:03I think today's the real opportunity to pick up the pieces
0:35:03 > 0:35:05and really smash it.
0:35:05 > 0:35:06I think we're going to nail it.
0:35:08 > 0:35:11I'm surprised with how well we did with the last challenge, honestly.
0:35:11 > 0:35:12The first challenge, that was...
0:35:12 > 0:35:14That was terrifying!
0:35:14 > 0:35:15That WAS terrifying!
0:35:16 > 0:35:21It was very brave of the Charleses to leave that salmon and prawns out.
0:35:21 > 0:35:25But they delivered the perfect vegetarian dish.
0:35:26 > 0:35:29This could be the last time we cook for the judges.
0:35:36 > 0:35:39Families, this is it.
0:35:39 > 0:35:41Your third and final challenge.
0:35:41 > 0:35:45After this, one team will progress to the final and two teams will
0:35:45 > 0:35:47sadly have to hang up their aprons for good.
0:35:49 > 0:35:53In this challenge, Rosemary and Giorgio want to see your unique
0:35:53 > 0:35:56family take on a British classic -
0:35:56 > 0:35:57the roast dinner.
0:35:57 > 0:36:00You've got two hours, let's get cooking.
0:36:03 > 0:36:04Thanks.
0:36:10 > 0:36:12The roast dinner is an iconic family meal
0:36:12 > 0:36:16and Rosemary and Giorgio want to see how our families tackle some
0:36:16 > 0:36:18classic techniques.
0:36:18 > 0:36:22But also, if they can make the ordinary extraordinary.
0:36:22 > 0:36:24I mean, Rosemary is a classic cook.
0:36:24 > 0:36:25What do you think she's going to think of it?
0:36:25 > 0:36:29I'm not sure if she'd be so happy if they did something wonky with the potato.
0:36:29 > 0:36:31But who knows what we're going to get?
0:36:31 > 0:36:32It's very exciting.
0:36:32 > 0:36:35Unlike the previous two challenges,
0:36:35 > 0:36:37the families will be cooking a meal
0:36:37 > 0:36:40they've had a chance to practise at home.
0:36:40 > 0:36:43Let's get some fat off this. I don't like it when it's too fatty.
0:36:46 > 0:36:49The Karims are making a roast leg of lamb
0:36:49 > 0:36:51served with Yorkshire puddings,
0:36:51 > 0:36:53roast potatoes and vegetables.
0:36:53 > 0:36:56They're adding their twist with a tamarind gravy,
0:36:56 > 0:36:59aubergine and tomato salsa and crispy leeks.
0:37:04 > 0:37:06I was hoping somebody would do a leg of lamb.
0:37:06 > 0:37:08What I think they're doing is putting their own spices in,
0:37:08 > 0:37:11so I'm hoping we're going to have something interesting there.
0:37:11 > 0:37:13So, ladies, how are you feeling?
0:37:13 > 0:37:16Good. We love a Sunday roast in our house.
0:37:16 > 0:37:18On a Sunday, it's a traditional thing, actually.
0:37:18 > 0:37:22One of the comments the judges made was that you hadn't delegated enough
0:37:22 > 0:37:25and you were the leader of the pack.
0:37:25 > 0:37:27Do you feel like that's what you're doing today?
0:37:27 > 0:37:28Yeah, today I was like,
0:37:28 > 0:37:31"You'd better listen to what I tell you to do!"
0:37:31 > 0:37:33Did you have a debrief after the last two challenges?
0:37:33 > 0:37:37- Oh, my days.- Were words had? - I gave them a- BLEEP!
0:37:37 > 0:37:39- You're the one... - Go on, girls.- Leave you to it.
0:37:47 > 0:37:49A typical Herbert family roast is hectic.
0:37:49 > 0:37:52We tend to probably do roast dinners in a slightly different way because
0:37:52 > 0:37:55there's so many of us. This is a bit of an exceptional luxury roast
0:37:55 > 0:37:57dinner we would cook for a few people.
0:37:58 > 0:38:02The Herberts have gone for a classic rib of beef, roast potatoes,
0:38:02 > 0:38:05asparagus, carrots and Yorkshire puddings.
0:38:07 > 0:38:10Their unique twist to the roast dinner is an oxtail
0:38:10 > 0:38:11and bone marrow gravy.
0:38:15 > 0:38:18The Herberts, a little bit more sensible today.
0:38:18 > 0:38:21As long as they don't overdo the whole thing,
0:38:21 > 0:38:23this should be a really good dish, that one.
0:38:25 > 0:38:28Rather than a steak, where you're going to leave it on for ages,
0:38:28 > 0:38:31we're going to keep moving it, so it doesn't dry the meat out.
0:38:31 > 0:38:34- So, this is you paring it down? - Mm.
0:38:34 > 0:38:37Kind of. Some of the feedback we've had has been we've gone too out there.
0:38:37 > 0:38:40So, actually, this was kind of like a way of just saying we can do stuff
0:38:40 > 0:38:42- really well.- Nice.
0:38:42 > 0:38:46- Nice!- Good shot. Oh!- Archie, how embarrassing.
0:38:50 > 0:38:53Right, that's the pastry in the fridge, that needs to cool for about
0:38:53 > 0:38:5520 minutes.
0:38:56 > 0:38:58Rather than a straightforward roast,
0:38:58 > 0:39:01the Charleses are serving pork Wellington -
0:39:01 > 0:39:05tenderloin of pork wrapped in rough puff pastry.
0:39:06 > 0:39:10Served with Hasselback potatoes and polenta with balsamic glazed
0:39:10 > 0:39:14Brussels sprouts, crackling and salsa verde.
0:39:17 > 0:39:19Wellington is very technical.
0:39:19 > 0:39:22You have to have the cooking of the pastry absolutely perfect,
0:39:22 > 0:39:27not wet on the inside but absolutely crispy on the outside.
0:39:27 > 0:39:29And you know, all the ingredients must work together.
0:39:30 > 0:39:32- Dan, the man!- Yes?
0:39:32 > 0:39:33- How are we going?- Yeah, OK.
0:39:33 > 0:39:35What's that twist on your roast dinner?
0:39:35 > 0:39:37It's all pretty twisty, really.
0:39:37 > 0:39:39So, instead of a traditional beef Wellington,
0:39:39 > 0:39:41we're doing a pork Wellington.
0:39:41 > 0:39:44But we're doing it with Italian flavours, so fennel,
0:39:44 > 0:39:46chilli flake, rosemary.
0:39:46 > 0:39:48ZOE: To make their Wellington,
0:39:48 > 0:39:52seared pork tenderloin is coated in herb and mushroom mixture,
0:39:52 > 0:39:55inspired by their favourite part of the world.
0:39:55 > 0:39:59It just reminds me of when we were in Italy and brings back
0:39:59 > 0:40:01really fond memories.
0:40:01 > 0:40:03I proposed in Rome.
0:40:04 > 0:40:08She woke up on her birthday and I told her we were going to Leeds,
0:40:08 > 0:40:11when really I'd booked some tickets to Rome.
0:40:11 > 0:40:12He came and asked me first.
0:40:12 > 0:40:14Not asked me to marry him first!
0:40:14 > 0:40:17- She said no!- I said, "No, you'll have to marry Betty!"
0:40:21 > 0:40:22I've got my standards.
0:40:27 > 0:40:29I'll go over and then you come over.
0:40:35 > 0:40:37- Well done, you two. - I feel nervous for you.
0:40:37 > 0:40:38Clear off, Charlie!
0:40:38 > 0:40:39Bit of a twist.
0:40:39 > 0:40:41Good work!
0:40:41 > 0:40:43- Well done, you two. - Ah, thank you.
0:40:44 > 0:40:47I mean, what they've chosen is actually quite a tricky thing to do.
0:40:47 > 0:40:50It can be done, but two hours, I'm not sure.
0:40:50 > 0:40:54I'm concerned about getting that pastry crispy underneath,
0:40:54 > 0:40:56as well as all round, because that's the trick.
0:40:56 > 0:41:00If they have it undercooked slightly underneath,
0:41:00 > 0:41:02it actually ruins the whole thing.
0:41:02 > 0:41:04It's in, that's it.
0:41:04 > 0:41:05Hope for the best.
0:41:09 > 0:41:12NADIYA: To serve with the Karims' roast lamb,
0:41:12 > 0:41:16Rizwana is making an aubergine and tomato salsa.
0:41:16 > 0:41:19Aubergine goes really, really well with lamb.
0:41:19 > 0:41:24I really hope the judges love the twist and the flavour of aubergine
0:41:24 > 0:41:28with the tomatoes and different flavours of cumin and the rest.
0:41:28 > 0:41:31But we've tried it at home with our roast and everyone loves it.
0:41:33 > 0:41:36I'm actually looking forward to this aubergine salsa,
0:41:36 > 0:41:38because they are good at these flavours.
0:41:38 > 0:41:42These strong, spicy flavours.
0:41:42 > 0:41:45Meanwhile, Zakila is in charge of their special gravy.
0:41:45 > 0:41:47We're using tamarind today,
0:41:47 > 0:41:50which we're going to put in our gravy, which is going to give it
0:41:50 > 0:41:52a sweet bitterness taste to it. I don't know exactly where it's from
0:41:52 > 0:41:55- or what is it...? - It's actually a root.
0:41:55 > 0:41:57It is a root, yeah. But is it a vegetable or a fruit?
0:41:57 > 0:42:00Tamarind is in fact a pod-like fruit which grows on trees.
0:42:00 > 0:42:03It's the pulp from the fruit which is used in cooking.
0:42:03 > 0:42:05You can see the seeds are still in there.
0:42:05 > 0:42:07People use it all around the world,
0:42:07 > 0:42:09but mostly Asian type, Bangladeshis,
0:42:09 > 0:42:11Pakistanis, Indians, in their cooking.
0:42:11 > 0:42:15So, it's a really lovely bitter sweetness taste to it.
0:42:17 > 0:42:20You had a more stronger taste at home, of tamarind.
0:42:20 > 0:42:22Do you think I should put more tamarind in it?
0:42:22 > 0:42:24Maybe another spoon.
0:42:24 > 0:42:26Another spoon, definitely.
0:42:26 > 0:42:28I'm not putting more than that, that's enough.
0:42:28 > 0:42:31- I'm done with that.- You asked for a roast dinner with a twist.
0:42:31 > 0:42:32Do you think that's a big enough twist?
0:42:32 > 0:42:35You know, a sauce could make or break a dish.
0:42:35 > 0:42:37- Mm-hm.- Until I taste it, I don't know.
0:42:39 > 0:42:43ZOE: The Herberts are also going all-out with their gravy.
0:42:43 > 0:42:47So, I am just starting off the oxtail that's going to go
0:42:47 > 0:42:49in our pressure cooker for the gravy.
0:42:50 > 0:42:53Hoping to extract as much flavour as possible,
0:42:53 > 0:42:56the Herberts have chosen to cook their gravy in a pressure cooker.
0:42:56 > 0:42:58Gravy is my domain now.
0:42:58 > 0:43:00This is a really important, we don't want them to stick.
0:43:00 > 0:43:03The moment you get any burn at the bottom, with the oxtail,
0:43:03 > 0:43:07it literally ruins the whole gravy and adds a real bitter taste to it.
0:43:07 > 0:43:09Get that lid on, Charlie.
0:43:09 > 0:43:11- One second.- Get it on, get it on!
0:43:17 > 0:43:19NADIYA: To serve with the Charles' pork Wellington,
0:43:19 > 0:43:23Dan is making crackling from pork rind...
0:43:24 > 0:43:27..while Jean focuses on the salsa verde.
0:43:27 > 0:43:31The secret to a good salsa is the music, clearly!
0:43:32 > 0:43:35But I've got parsley, I've got capers, I've got anchovies.
0:43:35 > 0:43:41I've got garlic, lemon juice, Dijon mustard, olive oil to go in.
0:43:41 > 0:43:43And then I'm there, good to go, I hope.
0:43:46 > 0:43:50ZOE: Betty is making Hasselback potatoes to serve with their roast.
0:43:50 > 0:43:52A Swedish version of a jacket potato,
0:43:52 > 0:43:55scored and baked in the oven.
0:43:55 > 0:43:57- Right, Hasselbacks done.- Good.
0:43:57 > 0:44:01The Herberts and Karims are going for the classic roast potato.
0:44:01 > 0:44:03First of all, to cook a roast potato,
0:44:03 > 0:44:06blanch it properly and cook it in that fat
0:44:06 > 0:44:08and make sure the fat is hot.
0:44:08 > 0:44:10There's a lot of little tricks with that.
0:44:10 > 0:44:13We've put the potatoes into the freezer because it dries them out,
0:44:13 > 0:44:15so it means we can cook the inside fluffier
0:44:15 > 0:44:18and they're not going to fall to bits when we shake them
0:44:18 > 0:44:19and fluff them up later.
0:44:23 > 0:44:27I will be doing the Yorkshire puddings by myself.
0:44:27 > 0:44:29So, I just hope that that goes so much better
0:44:29 > 0:44:31than the profiteroles did.
0:44:31 > 0:44:35I'm just scared of what Rosemary is going to say!
0:44:35 > 0:44:38Because she's kind of the Queen of Yorkshire puddings, I guess.
0:44:38 > 0:44:41They've got to rise, they've got to be gorgeous, they're golden.
0:44:41 > 0:44:43They've got to be everything. To me, I'm looking forward
0:44:43 > 0:44:46to Yorkshire puddings. Two lots of Yorkshire puddings, too!
0:44:46 > 0:44:48That's even better.
0:44:48 > 0:44:50So, I've just finished making the Yorkshire pudding batter.
0:44:50 > 0:44:54It's got eggs, sparkling water, milk.
0:44:54 > 0:44:56What we found is it just gives it a lighter, airier texture,
0:44:56 > 0:44:59so hopefully that will be the case today.
0:44:59 > 0:45:02They must get them absolutely spot-on.
0:45:02 > 0:45:05Otherwise, Rosemary's not going to be happy.
0:45:06 > 0:45:09I'm just going to tip it and then once you see it come to the end,
0:45:09 > 0:45:10then that's the perfect mark.
0:45:12 > 0:45:15Oh, yeah. Oh, I like that!
0:45:15 > 0:45:17Watch out, he might do something to it.
0:45:17 > 0:45:20- Like, pour salt.- Oh, knocked the salt in! And what's that?
0:45:20 > 0:45:23- "I didn't mean to." Yorkshire pudding.- Oh, oh!
0:45:25 > 0:45:27Shush, don't mention the Yorkshire puddings!
0:45:27 > 0:45:32- No sharing secrets. Well, good luck, enjoy.- And you, too.
0:45:32 > 0:45:35This isn't how it was at home. So, this is going to turn out wrong.
0:45:35 > 0:45:38Sumiya, I don't know what you're doing. Can you hurry up?
0:45:42 > 0:45:44Oh, gosh.
0:45:46 > 0:45:48Oh, it's done a slop.
0:45:48 > 0:45:50Right, good luck.
0:45:52 > 0:45:53Dear Father...
0:45:54 > 0:45:57Guys, you have got half an hour left.
0:45:57 > 0:45:59- Pardon?- Half an hour.
0:46:00 > 0:46:03Charlie, I think we should get the gravy off now, please.
0:46:06 > 0:46:08Oh!
0:46:08 > 0:46:09Smoke signals.
0:46:09 > 0:46:13The Herberts. This looks like it's coming together rather beautifully.
0:46:13 > 0:46:18So, this is them with it kind of simplified a little bit.
0:46:18 > 0:46:21- But still with a twist.- And see, the meat is standing there
0:46:21 > 0:46:22with a thermometer in.
0:46:22 > 0:46:24So, they're very technical in what they do.
0:46:24 > 0:46:26They're not guessing things.
0:46:26 > 0:46:28Oh, no, Anna, I was going to use rock salt.
0:46:28 > 0:46:30Yeah, but it takes longer to dissolve, so you don't taste it.
0:46:30 > 0:46:33OK. Less than that.
0:46:33 > 0:46:36There's a bit of a disagreement over the salt!
0:46:37 > 0:46:39Anna, you tell him! You tell him, Anna.
0:46:39 > 0:46:42We know our place. There's a pecking order.
0:46:42 > 0:46:43- Hello!- Oh, Jean!
0:46:47 > 0:46:51How's the Yorkshires going? Oh! That looks lovely.
0:46:51 > 0:46:53- What?- That little one there.
0:46:53 > 0:46:56Families, you have just ten minutes left.
0:46:56 > 0:46:57Just ten minutes.
0:46:57 > 0:46:59- It's working. - Jean, get back here!
0:46:59 > 0:47:02- OK. - Get chopping, Jean.
0:47:06 > 0:47:09I like to rest it for a while before you carve it.
0:47:11 > 0:47:12It's done, it's done.
0:47:12 > 0:47:14My Yorkshires might be so big that they're going to
0:47:14 > 0:47:17- stick to the tin above. - Wow, they're incredible.
0:47:17 > 0:47:18How are THEY Yorkshire puddings?
0:47:18 > 0:47:20In the middle.
0:47:20 > 0:47:22They're huge, it's so funny!
0:47:24 > 0:47:27They look so nice.
0:47:27 > 0:47:30Right, let's get that up, because that's not doing anything at all.
0:47:30 > 0:47:31Just frying up the leeks now.
0:47:31 > 0:47:33We'll spread them out.
0:47:33 > 0:47:34OK. Don't let them burn.
0:47:34 > 0:47:36And don't take your eyes off it.
0:47:36 > 0:47:39Do you think this gravy's all right?
0:47:40 > 0:47:42Tiny bit of Worcester sauce.
0:47:42 > 0:47:46I think I actually have a bead of sweat dripping down my forehead.
0:47:47 > 0:47:49- You do!- Mop my brow.
0:47:50 > 0:47:52Poor baby!
0:47:53 > 0:47:55Once you've finished the gravy off, the flavours in there
0:47:55 > 0:47:59is amazing now, so with the lamb and the contrast, it will be superb.
0:47:59 > 0:48:00- And then, the roasties. - Just on there.
0:48:00 > 0:48:03That's everything, isn't it? Well, how long have we got?
0:48:03 > 0:48:05- Cos I want to do this... - Yeah, do it, do it.
0:48:05 > 0:48:06No, I don't want to do it last-minute.
0:48:06 > 0:48:08Do it. We've got one minute, Charles.
0:48:10 > 0:48:13Get that Wellie on that board.
0:48:13 > 0:48:15- She's on.- She's on!
0:48:15 > 0:48:17Oh, that is gorgeous, I like that.
0:48:17 > 0:48:18Charlie, just do it.
0:48:19 > 0:48:21Flipping heck! Well done, us.
0:48:21 > 0:48:23Right, crackling in the middle.
0:48:23 > 0:48:25Time up. You do it.
0:48:25 > 0:48:28- No, you do it, you've got a nerve for this!- No, you do it. Oh, now?
0:48:28 > 0:48:29Time up, families!
0:48:29 > 0:48:31Well done, guys.
0:48:31 > 0:48:32Well done, everyone!
0:48:32 > 0:48:34Come here. Well done, Anna.
0:48:38 > 0:48:40Is that your Yorkshires?
0:48:40 > 0:48:42Yeah! Sumiya's Yorkshires.
0:48:42 > 0:48:44Concentrate on ours!
0:48:44 > 0:48:45Look at what we've just done!
0:48:45 > 0:48:47It does look great. Well done.
0:48:47 > 0:48:50- Well done, us.- I'm just so proud of us all, I really am.
0:48:58 > 0:49:00The Charleses have made a pork Wellington,
0:49:00 > 0:49:04filled with a special Italian herb mix.
0:49:04 > 0:49:06It's served with Hasselback potatoes,
0:49:06 > 0:49:09Brussels sprouts with polenta, leeks and crackling.
0:49:13 > 0:49:15The crackling is sensational.
0:49:26 > 0:49:27I cannot hide my disappointment.
0:49:32 > 0:49:34There is one overpowering herbs in there.
0:49:35 > 0:49:37Can't even tell what they are.
0:49:41 > 0:49:45I'm disappointed because you usually hit the flavours so well.
0:49:48 > 0:49:50The only thing that really stands up
0:49:50 > 0:49:52to the standard that you produce usually...
0:49:53 > 0:49:55..is the polenta with the...
0:49:56 > 0:49:59..with the Brussels sprouts and the onions.
0:49:59 > 0:50:00That is, that is your...
0:50:01 > 0:50:02..usual flavours hitting.
0:50:04 > 0:50:07- Rosemary?- The pastry's not cooked properly.
0:50:07 > 0:50:09It's not actually quite golden enough,
0:50:09 > 0:50:11so it is a huge disappointment.
0:50:12 > 0:50:13OK.
0:50:13 > 0:50:17- WHISPERS:- Don't get upset, don't get upset. Don't get upset.
0:50:17 > 0:50:19Don't, don't go...
0:50:19 > 0:50:20Don't hug me, then!
0:50:22 > 0:50:25- Come on.- Don't, cos you're going to make ME cry!
0:50:25 > 0:50:26Well, I'm not going to cry.
0:50:34 > 0:50:37The Karims have made roast leg of lamb,
0:50:37 > 0:50:39served with roast potatoes and vegetables,
0:50:39 > 0:50:41and the all-important Yorkshire puddings.
0:50:43 > 0:50:46They've added their twist with an aubergine salsa,
0:50:46 > 0:50:48crispy leeks and a tamarind gravy.
0:50:53 > 0:50:56I'll go straight into your Yorkshire pudding first.
0:51:01 > 0:51:02OK.
0:51:03 > 0:51:05I think the Yorkshire pudding are very nice.
0:51:05 > 0:51:07Thank you. That means a lot.
0:51:07 > 0:51:10The aubergine with the tomatoes, really nice.
0:51:10 > 0:51:13The spices, it's really coming through.
0:51:13 > 0:51:15The sauce, the tamarind sauce...
0:51:16 > 0:51:20..I'm tasting a strong, powdery sauce.
0:51:20 > 0:51:22Doesn't do anything for me at all.
0:51:22 > 0:51:26The lamb, for me, is cooked absolutely perfectly.
0:51:28 > 0:51:30The tamarind disappears in the sauce, I agree with Rosemary.
0:51:30 > 0:51:35Completely disappears, the acidity, it just cancels it completely.
0:51:36 > 0:51:39But the perfection is achieved...
0:51:42 > 0:51:44..with your Yorkshire pudding!
0:51:46 > 0:51:48- I can't believe it.- Absolutely.
0:51:48 > 0:51:52They're the best. It's such a nice Yorkshire pudding.
0:51:52 > 0:51:56Overall, I think you did deliver a very lovely...
0:51:57 > 0:51:59..Sunday roast with a little twist.
0:51:59 > 0:52:00- Thank you.- So thank you very much.
0:52:06 > 0:52:11The most classic of the three roasts is the Herberts' rib of beef,
0:52:11 > 0:52:14served with roast potatoes, Yorkshire puddings,
0:52:14 > 0:52:16carrots and asparagus.
0:52:16 > 0:52:20To finish, their twist - oxtail and bone marrow gravy.
0:52:34 > 0:52:36I really don't know what to say.
0:52:37 > 0:52:38I'm actually speechless.
0:52:42 > 0:52:44I cannot fault the beef.
0:52:46 > 0:52:47I cannot fault the carrots.
0:52:49 > 0:52:51I cannot fault the asparagus.
0:52:51 > 0:52:53My gosh.
0:52:53 > 0:52:54I cannot fault...
0:52:55 > 0:52:58..the sauce, which is sensational.
0:52:59 > 0:53:01I cannot fault the Yorkshire puddings.
0:53:04 > 0:53:05I salute you.
0:53:13 > 0:53:15We can go home happy!
0:53:15 > 0:53:19I know that I've always been a bit critical of your style sometimes...
0:53:21 > 0:53:23..and dishes didn't come together as one dish
0:53:23 > 0:53:26because there were too many components in that.
0:53:27 > 0:53:29Well, in this case, you proved me wrong.
0:53:29 > 0:53:33There seems to be a harmony between the flavours.
0:53:33 > 0:53:36The perfect seasoning, the beautiful colours.
0:53:37 > 0:53:40The perfect consistency.
0:53:40 > 0:53:43The beautiful cooking of the meat
0:53:43 > 0:53:45with the resting, with the thermometer in.
0:53:49 > 0:53:50You've done a fantastic dish.
0:53:52 > 0:53:53- Thank you.- Thank you very, very much.
0:53:59 > 0:54:02This has been quite a marathon today, hasn't it?
0:54:02 > 0:54:05I mean, we have to look through these three challenges.
0:54:07 > 0:54:09Think of the Karims - they have
0:54:09 > 0:54:12introduced some really good flavours.
0:54:12 > 0:54:15They've produced one or two very good things.
0:54:15 > 0:54:17No matter what happens,
0:54:17 > 0:54:20I've had so much fun and I've learnt so much along the way.
0:54:20 > 0:54:24And we worked really, really hard and this has brought us together as
0:54:24 > 0:54:27well, as sisters, and Sumiya has come closer to us as well.
0:54:27 > 0:54:29We'll be so gutted to go home.
0:54:29 > 0:54:32I think they've gone as far as they can go.
0:54:32 > 0:54:33They've been outmanoeuvred.
0:54:33 > 0:54:35- I think so.- The other two, they're superior.
0:54:35 > 0:54:38- So, I see it, it's against two families...- Yes.
0:54:38 > 0:54:41..which is going to be an extremely difficult decision
0:54:41 > 0:54:45because, in a way, they're quite equal.
0:54:46 > 0:54:48I think our downfall is the roast.
0:54:48 > 0:54:50That would be the reason we go.
0:54:50 > 0:54:53The other two challenges I thought we did well.
0:54:53 > 0:54:56I'm so proud of you two and I think it's been a great...
0:54:56 > 0:54:58- We're proud of you, too. - We are of you, Mum.
0:54:58 > 0:55:03One family yesterday delivered very well in both challenges.
0:55:03 > 0:55:07The other family today delivered a fantastic dish.
0:55:08 > 0:55:12After the first two challenges, we weren't feeling hugely confident,
0:55:12 > 0:55:15but we knew what we had in store for today and we knew it was good.
0:55:15 > 0:55:17Whether we've done enough, who knows?
0:55:17 > 0:55:19I think we're really equal run at the moment.
0:55:19 > 0:55:22It's very, very tight between these ones.
0:55:22 > 0:55:24I know, it's so fine.
0:55:24 > 0:55:26It's a shame we can't get them both through, isn't it?
0:55:35 > 0:55:38Home cooks, congratulations on getting this far.
0:55:39 > 0:55:43You have had three really tough challenges,
0:55:43 > 0:55:45but we've loved every minute of having you here.
0:55:47 > 0:55:49The moment has come.
0:55:51 > 0:55:53Only one family can stay in the competition.
0:55:55 > 0:55:59The judges have taken all three challenges into consideration.
0:55:59 > 0:56:03May I add, the choice has been agonising,
0:56:03 > 0:56:05but they have come to a decision.
0:56:06 > 0:56:10The family going through to the final are...
0:56:22 > 0:56:23..the Charles.
0:56:23 > 0:56:25My God!
0:56:25 > 0:56:27APPLAUSE
0:56:27 > 0:56:30No way! No way!
0:56:30 > 0:56:32Well done.
0:56:32 > 0:56:33Ahh.
0:56:33 > 0:56:36This has been a really amazing experience.
0:56:36 > 0:56:40All the way through, we enjoyed every single moment of it.
0:56:40 > 0:56:43- Really proud as well.- Yeah. - Really proud of ourselves.
0:56:43 > 0:56:45We came this far.
0:56:45 > 0:56:47I'm really proud of what we've achieved
0:56:47 > 0:56:50- and I'm just so pleased that we got it right today.- We're a risky team,
0:56:50 > 0:56:53erm...but, you know, when you take risks, sometimes it works,
0:56:53 > 0:56:54sometimes it doesn't.
0:56:56 > 0:56:57I must admit that today,
0:56:57 > 0:57:01the Herberts made it very, very difficult to choose,
0:57:01 > 0:57:04but we have to keep in consideration three challenges,
0:57:04 > 0:57:07and that's why we decided to put the Charles family through to the final.
0:57:09 > 0:57:12We have had the most difficult decision to make.
0:57:12 > 0:57:14It's been so close.
0:57:14 > 0:57:18We feel that the Charleses have delivered
0:57:18 > 0:57:21on the other two challenges and they delivered a lot better
0:57:21 > 0:57:23than the Herberts.
0:57:24 > 0:57:25You deserve it!
0:57:25 > 0:57:28Mum!
0:57:28 > 0:57:30I actually feel like I'm floating.
0:57:30 > 0:57:32I literally feel like I'm floating.
0:57:32 > 0:57:35Honestly, it's so hard to put into words.
0:57:35 > 0:57:38It... It's a dream. It's a dream.
0:57:38 > 0:57:41- We're in the final! - Yes.- We're such a team.
0:57:41 > 0:57:44- Such a team.- It's fantastic. I can't believe... It's marvellous.
0:57:44 > 0:57:45I'm honestly gobsmacked.
0:57:50 > 0:57:54Welcome, families, to the semifinals.
0:57:54 > 0:57:55It's all about timing.
0:57:55 > 0:57:57We've got 20 minutes left, guys.
0:57:57 > 0:57:58OK?
0:58:01 > 0:58:04- Who made the jam?- I did. - You made the jam?
0:58:04 > 0:58:07The key to this challenge is not to panic.
0:58:07 > 0:58:11- I mean, try it!- I want you to try it. I'm too nervous to eat.
0:58:11 > 0:58:13Why on earth did you take the challenge on?
0:58:13 > 0:58:15Dave likes to stretch us.
0:58:15 > 0:58:16Go hard or go home.
0:58:16 > 0:58:17Is there a team hug?
0:58:17 > 0:58:19- No, huddle.- Huddle?
0:58:19 > 0:58:20Team hug!