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00:00let's do this this could be my day I'm so excited
00:11one two three four benches oh and all the pantries there okay
00:30hello everyone very neutral today I'm gonna throw a few words at you right
00:42out of the gate to paint a picture of what stands between you and immunity
00:46today classic chaos no communication
00:59master chef fan favorite oh what does that make you think of Laura definitely a
01:06team relay oh my god the team relay I don't think I'm ready for this today you
01:22know it's gonna be lots of screaming a lot of laughing and we need to work hard
01:26today Callum you've done a couple of relays in your time do you want to tell us your
01:32strategy yeah I think clarity of ideas really important you've got to be able to
01:37convey your idea in 30 seconds or less I really enjoy team relays because I think
01:42it's a true test of not just your cooking skill but your communication and your
01:46strategy as well so I'm actually kind of looking forward to this right let's get
01:49you into teams grab an apron and then stand with your team members this could
01:53be my day I really want to win this one
01:57don't shit yeah please yeah yeah of course oh very colorful depender team
02:03purple oh Debs on my team I've got Laura and Andre and Callum is undefeated in team
02:12challenges so I am so happy today
02:17okay to cook your part of the dish you'll get 20 minutes well and then you've only
02:23got 30 seconds in between to hand over to your teammate so say what you need to
02:27say and say it quickly once you've had your turn you'll watch the rest of the
02:32cook play out in the locker room stressful you have to explain what you're making
02:40explain what you've done explain what needs to be done 30 seconds is no time at
02:43all the pantry it is open the garden no deal today you get to choose who goes
02:52first and when we dig into your dish we want it to taste like it was made by one
02:57person not for right I have a little chat now and decide who is gonna kick off the
03:03cook all right so I'm happy to close yeah happy to be sure yeah I can go in and at
03:10least get the direction yeah and then just wrap hard yes calculator sets us yeah
03:15yeah I'll swap over these just simple sharp words boom boom boom boom boom
03:20righto turquoise who we got who's going first Ben nice red team yes Jamie yellow team
03:27oh hello and team purple
03:32so Ben Jamie dash Callum you're up first everyone else head out to the garden and wait your turn
03:47good luck okay we're almost ready to get the show on the road but first we've got something to show
04:00you you are each going to need to use one key ingredient in your dishes today and it's just
04:12outside those doors please welcome
04:17Farmer John
04:19yes here he is
04:21I've got no idea what's in Farmer John's box I remember we had heirloom tomatoes last year
04:28just hoping there's not like sprouts or broccoli
04:32good morning John welcome to the MasterChef kitchen morning everyone thanks for having me
04:35can you give us a little hint about what's under that box
04:39well it's an extremely versatile ingredient that is a household staple
04:44well Farmer John would you like to show them what they're cooking with
04:49charisma potatoes
04:53they're 25 less carbs and they're available exclusively at cobs
04:57dash
05:01i love to roast them personally thrice cooked is even better you can roast them mash them boil them use
05:06them in curries
05:10everyone give it up for john
05:11now there is one last little thing you should know you guys are all back to win so we're
05:26dialing it up to 11. today we want to see potatoes in more than one component on your plate
05:33i know relays are a lot of fun but don't forget what's at stake
05:40who wouldn't want to get their hands on immunity all right guys your 20 minutes start now
05:52going first for the team i think there's a huge amount of pressure
05:55probably grab a few potatoes come on dosh you got to choose the right dish it's not smart of me to
06:00cook sri lankan curry if no one else knows how to cook a sri lankan curry
06:05i'm hoping that i can set something relatively easy and understandable for the rest of my team
06:10to come in and absolutely smash it let's go guys i know let's go
06:17feeling good i think team relay is a lot of fun so i'm here for it potatoes are so versatile and we're
06:25all so used to using them so trying to do something creative but also easy to communicate
06:30to the rest of the team is the trickiest bit because if there's even the tiniest deviation
06:34you can easily miss what the key ingredient is or what the whole point of the challenge is
06:38i'm going to do potato noodles i'm going to do it with a smoked potato broth crispy potato skins
06:43a few little pippies so i want to get the potato noodles started because that's probably the
06:47component that if the other guys haven't done that part before it's going to feel like the trickiest sort
06:51of component i pop my potatoes into the lay to get beautiful sheets of potato and then take my time
06:56and get beautiful knife work to get lovely long strands of potatoes so these potato noodles aren't
07:01noodles with potato in them they are 100 just pieces of long potato because they're so thin the
07:06challenge here is to actually make sure they get cooked without falling apart it's going to be like
07:11seconds between undercooked and overcooked but i'm really happy with this dish i've come up with
07:16i'm feeling in a pretty good spot jesus 15 minutes to go and i'm running around like crazy thinking the
07:23sort of food we should be cooking is something sort of mediterranean i'm pretty happy with my team
07:27everyone's got different strengths so i'm not trying to pass on a specific dish idea to the
07:31team my strategy is to pass on the elements that suit each of them so i grab some quinoa
07:37snaish could probably make like a really nice zingy tabbouleh with that the fish is there too
07:42declin can definitely come in and fill up that up courgettes look really nice might better use
07:46those in a couple of ways as well i go and get some pippies to put in the sauce obviously still key
07:50that we have the two potato elements one of the potato elements will be crispy fried the other will
07:54be a puree with the skins infused in the cream i'm just trying to set us a direction and they can edit
07:58it into a final dish at the end yeah it's hot in here man it's hot it's always hot in here
08:04the good old team relay we all love to watch it it's absolute chaos and it all does come down
08:10to great communication it's really important for these four to set the tone because let's face it
08:15when they get there 30 seconds it's like chaos so how do you set it up without words for people to
08:21go okay there's my visual cue that's where this dish is going and especially when you're busy using
08:27you all your five senses and trying to elevate such an humble ingredient yeah the spud okay so we need
08:34to be impressed well that's what it's going to take to win immunity today it's going to take us to be
08:38going wow you did that that turns out with a potato yeah that's what we i think we all want to see
08:44i think it's much easier to lean on a classic right for sure we kind of don't want to see that we're not
08:48seeing rose spud tweak it a little bit to make us go ah yeah yeah absolutely we have an expression
08:54in france when you want to read off of something you said pass on the old potatoes
09:00oh what am i doing never done a relay before so what can go wrong is pretty much everything from
09:08what i've seen on tv ah potato down there's a huge amount of pressure because if i don't pick a dish
09:15that's going to work i could put my team into an elimination jesus but i know that we have to
09:22highlight the potatoes and in my head i'm going classic british north of england big flavors
09:29lancashire hot pot if i get enough work done hopefully it sets the team up and we can finish
09:35strong first things first i get roast potatoes going on with a whole lot of garlic next thing i get
09:39onto is the sauce quick mirepoix carrot celery onion garlic i then take some of the lamb off the end
09:46and get that into the pan caramelizing jamie have you got a dish in mind yeah lancashire hot pot okay
09:54wow i like a specific dish well the way i see it if i completely mess up my communication
09:59the one word i'll say is lancashire hot pot and hopefully they'll understand where that's going
10:03that would mean nothing to me sorry what is their lancashire hot pot so lancashire hot pot north of
10:09england nice and warm roasty lamb traditionally be slow cooked and then it's finished with almost like
10:14a galette of sliced potatoes really thin that's covered in butter sounds like a lot of information
10:18for lancashire hot pot well yeah all right good luck jamie thank you hey jamie what are you making
10:26lancashire hot pot what's that thanks po already took a chink to the armor delicious
10:3710 minutes to go i'm really happy with the progress today we're doing a pan fried pork chop
10:41pom puree hasback potato apple mustard sauce my strategy going first is choosing a dish that
10:49everyone should know in master chef back to win yes it might be simple but for this dish to look like
10:55it's being cooked by one person it needs to be a classic done well okay guys five minutes to go
11:02before hands over how you going benny pretty uh average five minutes to go i know there's so much
11:11pressure on i've been running around like a cat snake there's so many things sitting on this bench
11:16cooking at the moment and i'm just trying to organize everything now so there's ingredients in the right
11:20place it's not a big mess first relay um more stressful than i thought it would be time someone's
11:25gone already got to get the ship steered and headed in the right direction before the next person comes
11:29in remember 30 seconds yeah all right what's the ingredient what's the diet what's been done here we go
11:37crew oh god oh laura declin samira let's go
11:47i want a front row to get to this one oh don't you dare
11:5330 second change over starts now so we need to use potato in two different ways potato has
12:01things two ways right yeah some crisp up here to go on the thing yeah and this one in the oven here
12:05yeah in the oven here there is some roasting we need to make a puree out of those and infuse this
12:09with the skins it's already got skins in it run up to benny and his jaws shuddering is shaking
12:14he's trying to spill these words out to me yeah that's right yeah fish sauce this is for snares
12:19to do a tabula you get a piece of fish all right portion it get it ready to cook for someone and i'm
12:23just like benny chill out mate you have to use potatoes in at least two ways yep i made this dish for
12:28you okay okay potato noodles smoked bippy broth callum's handover is so methodical he's pointing out every
12:34single element crispy potato skins that's what the deep fryers for this is exactly what i wanted to
12:38walk into oh my god i love this right okay lancashire hot pot lancashire hot pot what the friggin
12:47hell is that jamie northern england rich lamb braise that uses worcestershire sauce i've never heard of
12:53this in my life you need to use potatoes two ways so i've got potato skins in there that can go into
12:57the milk which is going to be for a smoked potato puree just imagining my son who's come home from school
13:01and she's just going 100 miles an hour trying to explain something and i'm like okay listening
13:05skills need to kick in i'll probably get some cube and then enter some water deep fried and then
13:11galette two one so butter deep fried let's go butter deep fried galette cute these 30 seconds felt like
13:19two seconds to me and my brain still hasn't fully processed the lancashire hot pot i have no freaking
13:25idea what it is i bet i'm probably even saying it wrong so lancashire or lancashire i have no
13:35change over done let's go i'm feeling nervous oh my god the pressure is on i did not even get
13:41enough time to understand the whole dish i love quick cooks i don't mind 20 minutes but all i know
13:47is potato and lancashire hot pot samira had a very blank look on her face when the words
13:54lancashire hot pot were communicated i'm really confused about the lancashire hot pot because for
14:01me hot pot refers to a big broth lancashire hot pot lancashire but assuming with what i'm seeing it is
14:08not a hot pot lancashire hot pot lancashire hot pot lancashire hot pot lancashire hot pot i have no
14:15idea samira what was that word hot pot lancashire hot pot lancashire hot pot yeah yeah yeah that has
14:24you flying blind i have no idea what it is to be honest as you understand it what are you making
14:29what's your dish what i understand is i need to focus on potatoes so we've got roasted potatoes happening
14:34we've got other potatoes charring which is going to be infused in this milk to be a puree
14:38and then we've got a galette and i've got to dice some and get it in the water boiling
14:41potato potato potato and that's where i'm going from so what's going to happen with the meat
14:48i'm assuming that's stock but then i can see meat there i think you're just going to have to work on
14:53instinct which is what relay is all about yeah good luck all right good luck thanks so i think i just
14:58got to stick with my guns for this come on samira i'm going to focus on what's on the bench and what's
15:04left in the basket potato puree and hopefully the next person that comes in will know what a
15:08lancashire is hey sir are we wow did you get all that deckers i'm definitely a bit flustered this is
15:17chaotic coming in i'm just looking at the bench saying how much is there and i don't actually really
15:22know like what what's going on with today's dish benny's set us up with i think plenty of options i
15:27think that was his idea there's a fry with some potato chips in there zucchinis quinoa there's some
15:33sort of cream fish sauce potatoes in the oven and then there's this basket full of pippies and
15:39scallop and i'm like what the bloody hell's going on here they're gonna be good they're gonna
15:44be good i really need to take control of the kitchen and this dish maybe eliminate some things
15:49but benny was saying get some fish i saved it for you like so yeah i'm gonna get cracky on
15:54butterflying this whiting goodness gracious what are you doing dash hasselback potatoes and
16:01ghee like oh nice yeah that's a perfect challenge for it dash was very clear with handover so we're
16:08going to feature potato two ways we've got hasselback potatoes roast potatoes which we can do a pom puree
16:13with so we're going to pork chop we've got an apple cider vinegar sauce there my strategy here now is to
16:20build on what he's done like sauce still needs some other stuff in there to bring it to life
16:24need to keep an eye on the potatoes maybe get the chop seasoned ready to go get a pan on so just prep
16:31potato noodles sick i'm just like motoring through this cook bay leaf creme fraiche that's getting
16:37blitzed into that perfect calum has told me exactly what i need to do and it's going to be up to me now
16:43to kind of carry that on to the next guys potato is the hero and there are potatoes in every single
16:49element of our dish we've got potato noodles with a smoked potato and pipi broth fried potato skins
16:56gula pippies king george whiting and caviar how long shite you have five minutes to go until
17:02change i need to crack onto this king george whiting filleting that for whoever's cooking next beautiful
17:08beautiful beautiful and we all know that i love true sauces when it comes to my dishes so i'm going to
17:14make a green oil sauce two sauce lozzy this dish is just so me like i want to eat it lemon lemon lemon
17:24herbs i'm feeling stressed golly goodness fish is prepped i'm working on tasting some of these sauces
17:31benny's got that definitely means seasoning i know setting up the next person that comes in making sure
17:37i've got a nice clean bench is so vital in a relay two minutes two minutes but the clock is ticking
17:44and i know this dish is going to need some fresh elements all right so i work on picking some fennel
17:51fronds some shallot and then some beautiful asparagus we're changing over in 30 seconds
18:06here we go
18:11we're going to do potato two ways yeah pork chop yeah apple cider sauce yeah hassleback yeah
18:24pom puree we're making potato noodles yeah i'm frying these potato skins because it has to be two ways
18:29okay lancashire hot pot okay do you know what that is yeah uh no she doesn't know what a lancashire hot
18:36pot is and the theme is potatoes so i wanted to veer away from that and just focus on potatoes potato
18:43pellet roast the potatoes 20 seconds and now it's all in sarah's hands fish sauce puree vegetable
18:51declan he's an absolute sweaty mess this is the sauce that's going with the puree right quinoa he's
18:58trying to tell me all the elements that are going on native this is another sauce as well i'm not
19:03sure where this dish is going it's with potato yeah that's your pan for your fish we've got zucchini
19:09quinoa fish there's potatoes i think this is the start of the sauce correct uh yeah yeah
19:16one that's it and then all of a sudden all right he's gone i'm on my own
19:20it's missing one what is it like exactly i didn't have it in my life samira comes in i'm like oh my
19:30god she doesn't know what we're making did i do it right you nailed it but you always want to put on
19:35bravado in these kinds of challenges you cannot let the other teams know that you've messed something
19:40up so i've done everything right that you wanted yeah yeah you should have seen samira when she walked in
19:46what is the luggage come on timmy he looks calm i just hope his brain's working that was exhausting
19:56i've just had a mental overload holy door from benny's hand over to me trying to bring things
20:02back together to then passing over the message properly to tim it's two potatoes yeah yeah yeah
20:08what what is that the same for everyone i know there's only one sort of potato
20:13no but was there was there a break the break has just used potatoes twice yeah yeah yeah yeah yeah
20:18yeah or more at least twice yeah holy i told timmy there's potatoes here and there's potatoes there
20:27but i didn't tell him clearly that this dish is riding on two potato elements i don't feel like i've
20:34explained enough to him all that matters is you explain the potato thing i'm just gonna leave it up to them yeah
20:42beautiful hedge we've got that 15 minutes left time is disappearing so quickly in this cook
20:53after the chat with declan i'm not quite sure what the direction of this dish is finally going to be
20:59okay tim hi tell us what are you going to focus on the pond puree yeah and the sauce i think if schnez
21:05can finish off cooking the fish and just bring everything together and plate it up beautifully
21:09will be a-okay was there any message that declan definitely relayed to you that had to be in the cook
21:17um not particularly
21:23um yeah i'll just be looking if there was anything in there that i might have missed
21:27but i'm thinking the zucchini might be the hero that we have to have on there
21:32all right good luck tim thank you what there's a hero ingredient i i didn't even know there was a
21:41hero ingredient declan didn't tell me what ingredient it was i don't think we're going to need the quinoa
21:48i just need to work on the elements that declan told me about and just hope that the secret ingredient
21:52is somewhere in the mix oh yeah i am honestly just trying to stay composed because this is not a hot
22:02pot where's the pot sarah you looked pretty confused at that handover that was hardcore it's a lancashire
22:10hot pot i don't that's the question on everyone's lips clearly it's up to you where you drive it now i mean
22:16if you don't know what it is just make a good dish right yeah look i've got a couple of types of potatoes
22:21going on the lamb's been prepped really nicely so i'm just going to get this seared off and get
22:26into the oven so i'm basically putting together um everything that's kind of being started all right
22:31good luck sarah yes i feel like i'm just going to make this dish what i want i'm just going to turn
22:36this into that classic kind of family roast and start to bring this together final changeover is in
22:4210 minutes last one coming up oh my god time is just running out everyone's running around like
22:50mad jokes oh my god but i'm actually just trying to center myself right now oh these noodles look
22:57really really good laura's handover is very clear very concise yep that's cooling down we're doing
23:03potato in more than one way and i'm responsible for the potato crisp yum finishing the seafood broth
23:12and the potato noodles all right that is one of our potato elements okay but i'm really nervous
23:20because i just want to make sure that it's perfectly cooked she's got more potatoes like uncooked potatoes
23:26there if she needs but i can see that they're breaking up just doesn't look right happy with the
23:33noodles not with this batch i'm going to try and take that a little bit earlier i think they're overcooked
23:37so she's cooking more okay come on deep this time i think i'm going to take them out just before i
23:43think they're going to be cooked and i'm going to run them through an ice bath yes beautiful come on
23:48nice work mate all right all right that that's good with the handover from beau i know exactly what i'm
23:54doing it's been set up really well there's the sauce that i need to strain off and start producing
23:59the Hasselback potato keep an eye on them then you've got potatoes in the oven oh you'll be taken
24:05out and made into a puree all right a little more time and of course i can cook protein with my eyes
24:11shut so i want to leave very little fordra to do just balance everything and plate up hello hello gents
24:19how are we so what what is the name of your dish uh it is pork chops with potatoes two ways
24:26Hasselback and puree with a cider jus that's it that's it and yep that's it would you order that
24:36on a menu like to like two double carb meat and sauce yeah i would wouldn't you no why not because
24:44it doesn't sound like a complete dish well yeah it sounds like pork chops with a couple of ways of
24:50potatoes delicious right good luck to you good luck to you thank you very much it's a simple dish but
24:58i think dash has set up this cooked perfectly yeah solid work mate you've went to town cheers
25:04those look like they're pretty good with this dish we know what we're doing it's a very clear vision
25:10and we make it look like and taste like it's cooked by one person so when you guys are in
25:15elimination tomorrow do you want support or do you want like what do you want we hope you're wrapping
25:21it up team you have five minutes to go yeah let's do it at the moment it's very full on how's that lamb
25:32but i'm really happy with all of the elements that i've done oh that's a nice color isn't it
25:38two minutes before change over are we up come on please begin those messages
25:45that time is just going so fast i'm working on the pond puree that's looking great the fish sauce is
25:51coming along i'm getting a bit done but i still don't know what the hero ingredient is and how am i
25:56going to pass that on to snege when she gets in come on timmy at this point when i'm watching tim i'm
26:04freaking out because i didn't tell him clearly that it's right or die today if you don't have
26:10bloody two potatoes on the plate the most important thing running through my mind is that mashed potato
26:16and those potato crisps come on come on take the fries out now take them out but i'm second guessing
26:21myself i'm not sure if i told timmy about that second potato element check the fryer tim if timmy doesn't
26:29pull these potato skins out now check the fryer check the fryer they're going to be overcooked or
26:33burnt oh and then he's probably going to throw them away and then we're not going to have one of
26:38our potato elements check the fryer check the fryer check the fryer check the fryer check the fryer
26:42timmy's standing there stirring the puree working on that la-dee-da go to the fryer go to the fryer keep
26:48going keep going see him glance over to the fryer look to the left come on man he look he look he
26:58looked this is on ah okay they've got chippies on the gas yeah
27:04it's quite silent isn't it yeah very silent it's a bit of a worry a bit of a worry
27:27ingredient is potato potato noodles potato skins that are fried pork chop with uh potato two ways
27:33all she said was lancashire and potato lancashire oh my god fish yes inside you could put a frying
27:42pan on top yeah this sauce needs work it's quite salty it may need more butter okay okay show her
27:48the fryer show the fryer show the fryer what's the dish cause what's the secret ingredient with the
27:52secret ingredient yeah you declan didn't tell me where's the other potatoes with the potatoes tell
27:55it tell it tell it what's the bureau it's what's this potato bro we are the other potatoes is potato key
28:01ingredient yeah fryer fryer anything in the ovens no turn over and over in three two one see you
28:12later oh my god no good luck good luck good luck okay oh just fish okay oh boy tim what's in the fryer
28:23what the fryer bro no i just hope she sees it she knows about the puree but i didn't tell her about
28:30the chips but what's the heat is a potato potato oh yeah i don't think i communicated it to you
28:37properly it's just a chain reaction it's a mess do we have something fresh somewhere in all past relays
28:44there was some secret ingredients or something that everybody needs to nail in their dish and i don't
28:49know what that is potato gee what what are these guys doing i'm freaking out i'm going from the pot to
28:56pot asparagus that's random what's the secret ingredient show me show me a sign i'm like i'm
29:02gonna kill you guys bonita oh my god
29:08radio order yeah what's the dish so we've got pork chops we've got these saddleback potatoes that's already
29:15been roasted and now we've got this uh pon puree and oh and the jus and the jus so i've just got
29:21to plate this beautiful dish i mean they've done they've made it so easy for me i reckon your dish is
29:29probably the simplest out of all of them yeah and with simple you just need perfection okay goal today
29:37is to be the best dish so you can be immune from sunday's elimination i think you need to have a good old
29:41think of what you can get done in 15 minutes i know if anyone can do it you can too simple too
29:47simple damn gotta be the winning dish all right she's not doing anything i think she's rattled
29:57so i start to think of a plan b no it's too late to do that
30:26but i very quickly squashed that i'm not going to change this dish come on old job i think the
30:37boys have done brilliantly instead i'm thinking how can i kind of make this dish a little bit fresher
30:44all right think think think think think what else can i put in here it's starting to get real 10 minutes
30:50to go so i run and get some really lovely tiny red radishes slice the radishes into half and i'm
31:02just going to chuck them into the pickling liquid very quickly she does have a good food brain so
31:06come on now i'm going to back the boys get a bit of color in here and i'm going to bring us home
31:11right minutes to go i'm in a bit of a zen i'm just cooking the king george whiting and then just
31:21finishing things off plating well this is bouger it's really impressive how this has landed in my
31:27lap i'm so proud that i get to plate this dish but then there's chaos going around me that's hot
31:35and i'm in this beautiful zen bubble of beautiful food oh shit potatoes sarah said to me we've got
31:42to do potatoes two ways and classic roast dish ah what do you do there's potatoes in a pot we have
31:50the gallet we have potatoes also in the oven to make a beautiful palm puree get a plate i am feeling
31:57overwhelmed at the moment though because it's going to all come down to me to pull it together making
32:02sure everything's cooked right tasting right balanced right and then looks great on a dish
32:22yes yes yes yeah this could be make or break she forgets that fryer i just don't know what's the
32:28key ingredient if snez doesn't see the chips in the fryer we'll only have one potato element on the
32:34plate and that'll get us disqualified look at the fries get the fries so time is ticking i put the fish
32:41too cool and i can hear the screaming come on jess the fryer is that for me the chips man what are we
32:50doing oh maybe that's not how i cook fish oh you know i started questioning everything now come on
32:57they're so close they're right there she keeps looking over to the left she starts plating up the
33:02dish right next to the fryer get the chips on the plate so i'm just hoping that she knows to pull them
33:12out last minute and chuck them on the plate come on schnezz have a look have a look have a look oh so
33:19close herbs herbs herbs time three minutes to go oh nice go beautiful there's two minutes to go i need to
33:35get the lamb out of the oven that lamb's cooked well that sauce is good yeah i cut through the lamb
33:43and i start second guessing no it's good no i think it just needs a flash fry in the pan
34:00no no no no no i'm hoping today i cook it perfectly because otherwise it's on me
34:08it's done you should be planning you have one minute to go all right oh my god is that potato key
34:17chips fry us this fryer i think i heard my name we are just screaming check the body fry you're right
34:27next to it she's right there she's right there 30 seconds to go get them on the plate please get them on
34:36the plate
34:54i really hope this could be a good dish because it tastes nice it's cooked to perfection so i really
34:59hope we kind of have this oh my god my hands are shaking what was the key ingredient potatoes i'm
35:05assuming i'm assuming i'm assuming it was potatoes but they didn't tell you the ingredient no did you
35:11know what yeah i thought it was zucchini it was looking everywhere i have one type of potato oh there's
35:18potatoes here what i can't believe it like there was zero message from team i was literally plating next
35:28of the fryer and i didn't see it i'm so doomed
35:41relays are always fun but they always push you to your limits and they are always a test of
35:47communication on top of that we decided to up the ante today and ask you for potato in more than one
35:54element let's see how you did kicking off with the yellow team
36:05i think the team made great decisions today we knew exactly what we had to get on the plate
36:10but i'm still worried the judges might think it's too simple
36:13i'm just hoping i've added the extra touch that it needed
36:19audra can you tell us what is your dish please all right so today team victorian bumpkin
36:26made for you pork chop hasselback pompuring and gravy clear so dash is it the dish you initially
36:36planned to do honestly it's very similar i think the presentation is probably better than what i would
36:40have been able to do okay
36:54yellow team is a beautiful dish i can recognize dash going through his knife scale and doing a
37:13beautiful little creation of what azel back should be crispy outside and very tender inside the pork where i
37:20come from that's the way we cook pork so i am super pleased thank you the pork is cooked to my liking as
37:27well i think it's perfect it's really tender still succulent and the pom puree was delicious i like the
37:33addition of the radishes and the fennel they just added really nice pop of crunch and i think some lovely
37:39color to the plate good job potato wise the palm puree really silky i love a hasselback i grew up with them
37:48that was beautiful and golden soft in the middle i love the pork as well and i think it did need that
37:53color order to take it from a tasty pub meal to something that's more restauranty yeah really solid
38:00dish yellow team oh well done boys oh oh i loved it
38:17my huge surprise packet when i started to taste everything because it was all pretty well good
38:25the pompier a silky smooth i probably would have liked a few more herbs in there the pork was
38:30actually juicier than i thought it was going to be when i cut into it but i would have liked more
38:34caramelization it could have just taken it to a whole new level if that was golden and beautiful
38:40but the sauce was killer such a good idea for this dish and honestly if you didn't have the rest of
38:47that garnish there it just would have been a bit of a snooze fest it was a team effort and you pulled it
38:52together that's what the relay is all about proud of the team proud of the decisions we've made we've
39:03put up a dish today that the judges really like but we might be in with the shot let's taste your dish
39:10turquoise team go guys devastated we don't have two potato elements on the plate so walking up to the
39:18judges it's like a bunch of kids being sent to the principal's office i'm not looking forward to it
39:24snege what is the turquoise dish so this is a spin-fry whiting potato puree crispy courgette
39:33and we also have a sauce with which kind of reductions with the pipis ben so is this what you
39:40pictured it's yeah it's within the realm of what i thought was possible yeah yeah that's it's close to
39:47what i was expecting he's lying to the teachers you're a naughty boy
40:17first i would like to say thank you it's a nice piece of a display the potato puree is rich it's
40:27very silky it's seasoned properly and importantly it's cooked to perfection this richness from the
40:34puree really combined with the softness of your courgette the crunch of the funnel and i think your
40:42sauce i have to say is fantastic i think the fish and the green sauce definitely i think the zucchini
40:49definitely very delicious and very well cooked love the presentation i love the raw fennel salad
40:55that's just like really really great the sauce is delicious there are definitely some tasty things
41:00on this plate the fish it's really well cooked full of flavor and you do have a really silky
41:07pom puree there but there is only one potato element on your dish which means you're out of the running
41:14get out of here it's a big shame because we made quite a nice dish and it looked really good but we
41:23are just another victim of the masterchef team relay the next dish we'd like to taste is the red team
41:29this is nothing like i envisioned it i think this dish probably went wrong at conception thinking that
41:39everybody knows a lancashire hotpot the elusive lancashire what pot
41:47turns out not the greatest strategy from the start
41:53alana can you just say the dish name so we've got um lamb cutlets with three ways of potato
42:00yeah and uh some honey carrots and worcestershire lamb shoe well you definitely hit the potato brief
42:07so we're going to toss your dish no one had a clear idea of what this dish was supposed to be
42:14but as a last person coming into the team i was responsible for making sure that everything was
42:21balanced right that the cook on the lamb was perfect i can feel my heart pounding
42:29because there's a lot of pressure on me
42:41well red team as a frenchman living 40 years in the united kingdom
42:46this is an insult to lancashire
42:54but i like your cleverness of trying to reproduce three type of potatoes
42:58the little gallet potatoes excellent creamy lovely seasoned and it's a delight in your mouth it's just
43:05melting on your tongue the galette was probably my fave then you're mashed it could be silkier it's fine
43:12lamb is french really well probably just a touch over there for me
43:16jamie it was an admirable plan thank you red team thank you
43:23not only are we not going to win immunity i'm sorry to lancashire
43:27yes we've got a good galette but i had a great time this is a bundle of fun would do again tomorrow
43:40purple team let's have it
43:45i think we've hit the brief like we've used potatoes in three different ways in the dish
43:48and it's i think pretty creative so yeah fingers crossed andre on behalf of the purple team what
43:55have you made yes we start with pickled pippies at the base of the plate there charred potato skin
44:02and creme fraiche broth potato noodles a little bit of caviar there finishing with potato crisps
44:09and king george whiting how do we think that looks looks pretty damn good looks like one person made it
44:17yeah do we taste yes
44:39i reckon this is one of my favorite plates of food this season
44:44oh that's huge
44:49no joke all the flavors just bolster each other so beautifully that broth is so sweet the umami is
44:58so balanced the bonito and the creme fraiche just adds a tiny hint of acidity it's rich and refreshing
45:05at the same time genius move with the pickled pippies and those potato noodles incredible that could have
45:13gone so wrong like literally a few seconds more or less would take it into crunchville or falling apart
45:21i loved it callum you smashed it in terms of picking the right dish for this challenge
45:27the broth is complex it's got that richness from the creme fraiche but this overwhelming amount of umami
45:35from the potato skins the bonito the pickled pippies are unreal i absolutely love those you've got earthiness
45:43you've got umami you've got those beautiful lift in flavors from the fennel from the bay leaf oil and it
45:50just comes together so beautifully love it so good very well executed super balance it is superb so
46:00it doesn't matter where you come from around the world we want good food thank you
46:20i gotta say after that relay the writing was on the wall for some of you
46:24at the end of the day there was one team that had a clear idea from the start
46:31and carried it through right until the very end i could have developed that
46:36whole thing on my own but sadly i had to share of course i'm talking about purple team
46:43i really meant it when i said that was the best dish i've had in this competition
46:53it was spectacular and uh good luck fighting it out to see who gets to put that on their menu
47:01callum laura depender andre congratulations you are safe from sunday's elimination well done
47:07thank you for the rest of you though come sunday it is go time well done everybody see you later good night
47:26sunday night on masterchef australia they're buttering up the judges it makes everything better
47:35this is a bit of a love letter to butter because it's one massive elimination are you playing
47:44the pin i don't know so hard i don't really want to give it up and next week
47:55viral week is jam-packed with dishes that are scroll-stoppingly good
48:02wow that has viral written all over it
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