Among the families competing this year are the Pluchinottas, an Italian mother and daughter, the Lebanese Boumerhis, the meat-loving Tartaglia brothers, the competitive and voluble Afghani Samadi sisters, the vegan Cameron-Bradley siblings, the "exotic" Alatinis, representing Maori and Pacific Islander fare, and the Evans, a husband and wife who go for Mod Oz with Asian influences.

And there are the Giles sisters, Bec and Nicole, who introduce themselves in the opener as the "smiling assassins" and declare that their lack of affiliation to any specific region makes them "agile" and more dangerous as competitors.

Bec recalls with a laugh that they grew up on a "sachet diet" of apricot chicken and creamy sauces tipped from jars. That childhood menu didn't really anticipate her adult fondness for hot sauces and for "anything weird and wonderful, like sweetbreads and brains", or her fascination with information about food and its origins. By her own admission, Bec is not strong on desserts, which is where her little sister comes in. Sweets are Nicole's specialty and she has the desirable cool "pastry hands". Bec reckons Nic's a wiz with any sort of dough, from shortcrust pastry to pasta.

They'll need all of their combined talents for what lies ahead in the contest, which includes challenges based on Anna's at times intricate sweet treats, one of which has a Heston-style 103 steps.

Meanwhile Anna laughs that what she needs as a judge is "an empty stomach", given the amount of taste testing required. She also reckons that the show's judging trio has a good balance of qualities: "Matt's a great chef, a restaurateur and also a farmer who really knows the different cuts of meat. Tom is one of the UK's best food reviewers and he reviews everything from street food to Michelin star restaurants. He's travelled the world, he's very educated about food and he's also a member of the royal family, which we love him for. I've also travelled around the world, worked in five-star establishments and I bring that sweet element that enriches the table."

With her hot pink Mohawk, multiple piercings and sneakers, Polyviou represents a refreshing change from the kinds of women generally cast for commercial TV. She's like a fresh flavour note.

And while she doesn't want to name a favourite dish in the competition – "that would be like picking my favourite contestants!" she protests – she's had some happily surprising experiences: "I'm not a huge fan of curries, but the curries I've tasted are bea-u-tiful. We've tasted breads from all parts of the world and there was even stuff with offal, of which I'm not a huge fan, but they cooked it really well."

As the contest revs up for a new round, it pumps up the suspense in classic cooking contest style: Will the Samadis' dumplings steam long enough to soften in time? Will the Tartaglias' secret ingredient ruin some perfectly good porterhouse? Can cauliflower really prove a substitute for chicken? And can anyone share a kitchen with their mother and not go nuts?

These questions, and more, will be answered when FFF, with its riot of colour, eruptions of clapping, cheering, hugging and tears, and posse of enthusiastic home cooks, returns for its second serve.

WHAT Family Food Fight

WHEN Monday, Nine, 7.30pm