1 00:00:12,880 --> 00:00:14,880 BOTH: Three, two, one... You pull. 2 00:00:17,240 --> 00:00:18,840 (ALL EXCLAIM) 3 00:00:20,040 --> 00:00:21,640 Oh, there's a TV! A TV? 4 00:00:21,640 --> 00:00:23,720 That's a really old TV. 5 00:00:23,720 --> 00:00:25,600 What the...? 6 00:00:27,960 --> 00:00:30,360 Oh! The nostalgia continues. 7 00:00:30,360 --> 00:00:31,840 Oh, my God! TV! 8 00:00:31,840 --> 00:00:33,360 Oh, my God! 9 00:00:33,360 --> 00:00:36,040 ALYONA: There's an old TV. 10 00:00:36,040 --> 00:00:39,960 Old living room. I wonder what that is all about. 11 00:00:39,960 --> 00:00:42,080 DOT: There's only four benches! 12 00:00:42,080 --> 00:00:44,200 There are only four of us cooking today. 13 00:00:44,200 --> 00:00:47,760 Oh, can we just sit down and watch some telly? 14 00:00:47,760 --> 00:00:50,000 ANDY: Welcome to our loungeroom. 15 00:00:51,800 --> 00:00:55,240 I have not seen VHS since forever. 16 00:00:55,240 --> 00:00:58,120 That is actually massive flashbacks. 17 00:00:58,120 --> 00:01:01,320 Oh, this looks like my living room when I was a kid. 18 00:01:01,320 --> 00:01:03,120 OK. 19 00:01:03,120 --> 00:01:06,840 VHS, guys, do you guys know what that is? 20 00:01:06,840 --> 00:01:08,800 It's my childhood. 21 00:01:08,800 --> 00:01:12,679 This place is full of so many memories. 22 00:01:12,679 --> 00:01:16,679 Iconic moments, and classic challenges. 23 00:01:19,520 --> 00:01:23,080 There is one classic challenge in particular 24 00:01:23,080 --> 00:01:26,520 that has made more memorable moments than any other. 25 00:01:29,720 --> 00:01:33,080 Let's, uh, cast our minds back, shall we? 26 00:01:33,080 --> 00:01:35,280 Oh, my God. 27 00:01:35,280 --> 00:01:36,760 Oh, look at that. 28 00:01:38,920 --> 00:01:40,280 Huh? 29 00:01:42,240 --> 00:01:44,559 Luke, are you pretending you know what this is? 30 00:01:44,559 --> 00:01:46,919 (LAUGHTER) Yeah. 31 00:01:51,559 --> 00:01:54,119 GARY MEHIGAN: The secret to today's challenge 32 00:01:54,119 --> 00:01:55,639 is communication. 33 00:01:55,639 --> 00:01:57,399 Oh. 34 00:01:57,399 --> 00:02:00,520 The toughest team challenge known to MasterChef. 35 00:02:00,520 --> 00:02:02,080 Uh-oh. 36 00:02:03,200 --> 00:02:05,840 MasterChef fan favourite. 37 00:02:06,800 --> 00:02:08,240 I'm actually nervous. 38 00:02:09,800 --> 00:02:13,640 Oh, my gosh. There's so much going on in my mind right now. 39 00:02:13,640 --> 00:02:16,360 What is it? I'm so scared. 40 00:02:16,360 --> 00:02:17,480 Are we making a broth out of this? 41 00:02:17,480 --> 00:02:18,920 Mussel and coconut broth. 42 00:02:18,920 --> 00:02:21,440 What's that in his left hand? Is that chocolate? 43 00:02:21,440 --> 00:02:23,240 What is he doing with white chocolate? 44 00:02:23,240 --> 00:02:24,560 (LAUGHTER) 45 00:02:24,560 --> 00:02:25,800 Team relay! 46 00:02:27,920 --> 00:02:29,760 Oh! Here we go. 47 00:02:29,760 --> 00:02:33,600 Team relay is the only thing in this whole competition 48 00:02:33,600 --> 00:02:34,840 that I don't want to do. 49 00:02:34,840 --> 00:02:36,200 Oh. 50 00:02:36,200 --> 00:02:38,640 Doing a white chocolate veloute. 51 00:02:38,640 --> 00:02:41,720 Do you think white chocolate works with shellfish? 52 00:02:41,720 --> 00:02:43,800 It does. It does. 53 00:02:43,800 --> 00:02:45,520 Telling Marco Pierre White. 54 00:02:45,520 --> 00:02:47,080 Oh, my gosh. 55 00:02:47,080 --> 00:02:52,080 I have seen these on TV when I watched MasterChef. 56 00:02:52,080 --> 00:02:53,600 They go two ways. 57 00:02:53,600 --> 00:02:55,920 It's either amazing or it's a disaster. 58 00:02:55,920 --> 00:02:59,080 Right. OK. Lancashire hotpot. 59 00:03:02,480 --> 00:03:04,520 What the friggin' hell is that, Jamie? 60 00:03:04,520 --> 00:03:06,280 That's gonna be me. 61 00:03:06,280 --> 00:03:08,880 The elusive Lancashire what-pot! 62 00:03:08,880 --> 00:03:10,440 (LAUGHTER) 63 00:03:10,440 --> 00:03:13,240 (LAUGHS) 64 00:03:13,240 --> 00:03:16,120 Turns out not the greatest strategy from the start. 65 00:03:16,120 --> 00:03:17,680 (LAUGHTER) 66 00:03:19,360 --> 00:03:22,360 That's right. It's the team relay. 67 00:03:24,880 --> 00:03:26,280 And the winning team will cook 68 00:03:26,280 --> 00:03:28,560 in tomorrow's immunity challenge. 69 00:03:28,560 --> 00:03:31,440 (ALL EXCLAIM) 70 00:03:31,440 --> 00:03:32,920 ANDY: Now we're talking. 71 00:03:32,920 --> 00:03:34,320 ANNABEL: This is a bucket-list moment for me. 72 00:03:34,320 --> 00:03:38,920 It's just like the ultimate MasterChef experience, right? 73 00:03:38,920 --> 00:03:43,160 OK, guys, let's get you into teams now. 74 00:03:43,160 --> 00:03:44,880 Yeah. Let's have fun! 75 00:03:44,880 --> 00:03:47,480 (ALL EXCLAIM) 76 00:03:51,120 --> 00:03:52,280 Whoa! 77 00:03:53,520 --> 00:03:56,280 On the blue team is Alyona, 78 00:03:56,280 --> 00:03:58,760 Olaolu, Luke and me. 79 00:03:58,760 --> 00:04:00,240 We got this, guys. 80 00:04:00,240 --> 00:04:01,600 We're all talkers, 81 00:04:01,600 --> 00:04:03,840 so we're all going to communicate very well - 82 00:04:03,840 --> 00:04:05,840 I'm absolutely certain. 83 00:04:05,840 --> 00:04:07,080 SOFIA: The relay works like this. 84 00:04:09,720 --> 00:04:12,400 You each have 20 minutes to cook your part of the dish. 85 00:04:14,600 --> 00:04:17,040 You then have 30 seconds to hand over 86 00:04:17,040 --> 00:04:19,000 to whoever's cooking next. 87 00:04:19,000 --> 00:04:23,080 Oh, my God. 30 seconds? 88 00:04:23,080 --> 00:04:24,720 Oh! 89 00:04:24,720 --> 00:04:25,880 Once your turn is up, 90 00:04:25,880 --> 00:04:27,960 you'll head to the locker room to watch on. 91 00:04:27,960 --> 00:04:29,760 Oh. 92 00:04:29,760 --> 00:04:32,400 You'll have access to the open pantry, 93 00:04:32,400 --> 00:04:34,600 but the garden is totally off limits. 94 00:04:34,600 --> 00:04:37,840 We are going to let you decide who cooks first for your team. 95 00:04:37,840 --> 00:04:39,880 You just have to decide right now. 96 00:04:39,880 --> 00:04:42,200 Blue team, who's it going to be? 97 00:04:42,200 --> 00:04:43,920 Yeah. OK. 98 00:04:43,920 --> 00:04:45,160 Who is it? 99 00:04:45,160 --> 00:04:47,440 Alyona, you're cooking first for blue. 100 00:04:47,440 --> 00:04:49,120 Red team, who's coming up first? 101 00:04:49,120 --> 00:04:51,120 Petro. Whoa! I like that. 102 00:04:51,120 --> 00:04:54,520 Green team? Dot? Yeah. 103 00:04:54,520 --> 00:04:56,080 Purple team. Ya! 104 00:04:56,080 --> 00:04:57,520 Jack's starting. 105 00:04:57,520 --> 00:04:59,760 Everyone else, head on out to the garden 106 00:04:59,760 --> 00:05:02,000 and wait your turn. Bye! 107 00:05:02,000 --> 00:05:05,760 Jack always has really good, clear ideas of his dishes. 108 00:05:05,760 --> 00:05:07,920 We just need to put our trust in him 109 00:05:07,920 --> 00:05:10,960 to make sure our dish is tasty enough 110 00:05:10,960 --> 00:05:14,280 to get us in that top dish of the day, 111 00:05:14,280 --> 00:05:15,560 but also not too complicated 112 00:05:15,560 --> 00:05:17,840 that we can't all follow along with it. 113 00:05:17,840 --> 00:05:20,560 JEAN-CHRISTOPHE: Before you get started, 114 00:05:20,560 --> 00:05:23,440 we have a key ingredient for you 115 00:05:23,440 --> 00:05:25,680 to feature in your dish today. 116 00:05:29,280 --> 00:05:32,000 Ta-da! Et voila! Ah! 117 00:05:32,000 --> 00:05:36,080 Farmers Union Greek-style yoghurt. 118 00:05:36,080 --> 00:05:37,880 Yum. I love yoghurt. 119 00:05:37,880 --> 00:05:40,960 Woo. I'm thinking Middle Eastern. 120 00:05:40,960 --> 00:05:42,960 I'm thinking maybe some Greek flavours. 121 00:05:42,960 --> 00:05:45,360 Yummy, yummy. 122 00:05:45,360 --> 00:05:47,520 Then I think, "OK, what about my team?" 123 00:05:47,520 --> 00:05:49,880 Maybe I should play more to their strengths 124 00:05:49,880 --> 00:05:51,320 than my strengths. 125 00:05:52,560 --> 00:05:54,720 Super versatile. 126 00:05:54,720 --> 00:05:57,040 It'll work sweet or savoury. 127 00:05:57,040 --> 00:05:58,520 So just be creative. 128 00:06:00,080 --> 00:06:02,960 You've only got 20 minutes on the clock. 129 00:06:05,040 --> 00:06:06,720 And that 20 minutes... 130 00:06:07,760 --> 00:06:09,120 ..starts now. 131 00:06:12,520 --> 00:06:14,480 Oh, my gosh. 132 00:06:15,840 --> 00:06:17,280 Oh, my gosh. 133 00:06:17,280 --> 00:06:20,800 20 minutes seems like very little time. 134 00:06:20,800 --> 00:06:22,040 And 30 seconds! 135 00:06:22,040 --> 00:06:24,480 What can you even say in 30 seconds? 136 00:06:24,480 --> 00:06:26,840 What am I doing? 137 00:06:26,840 --> 00:06:29,320 What's the flour you use for, like, dough? 138 00:06:29,320 --> 00:06:31,320 Pastries. There we go. 139 00:06:31,320 --> 00:06:33,720 Sugar. Sugar. Sugar, sugar. 140 00:06:33,720 --> 00:06:35,680 JEAN CHRISTOPHE: Are you pleased to be first? 141 00:06:35,680 --> 00:06:37,960 Yeah, should be able to set the team into good spirits. 142 00:06:37,960 --> 00:06:39,880 And just a simple idea. What about you? 143 00:06:39,880 --> 00:06:42,360 Are you happy to be first? Ah, yeah, yeah! 144 00:06:42,360 --> 00:06:44,400 Are you sure? I think, I think I am. 145 00:06:44,400 --> 00:06:45,800 You think? 146 00:06:45,800 --> 00:06:47,320 I'm gonna take a bit of inspiration 147 00:06:47,320 --> 00:06:49,640 from my Greek and Middle Eastern cooking here. 148 00:06:49,640 --> 00:06:52,320 Pork belly. Yoghurt. 149 00:06:52,320 --> 00:06:54,720 I'm thinking skewers would be good. 150 00:06:54,720 --> 00:06:56,520 Skewers and yoghurt go great. 151 00:06:58,000 --> 00:07:00,880 So I'm thinking I can make, like, a tzatziki-style sauce. 152 00:07:02,000 --> 00:07:04,840 So, first thing I do is get 153 00:07:04,840 --> 00:07:07,680 the yoghurt in the fridge to strain, 154 00:07:07,680 --> 00:07:11,840 to make sure that that yoghurt is really thick and luscious. 155 00:07:13,600 --> 00:07:15,240 I'm doing pork skewers 156 00:07:15,240 --> 00:07:17,320 and I'll make a tzatziki as well. 157 00:07:17,320 --> 00:07:19,800 And then hopefully, when we pass on, 158 00:07:19,800 --> 00:07:22,320 I'll get the other team members to build on that. 159 00:07:22,320 --> 00:07:24,520 Hopefully make a flatbread with some yoghurt as well. 160 00:07:24,520 --> 00:07:26,640 So we'll have yoghurt in two of our elements. 161 00:07:26,640 --> 00:07:27,760 The skewers are actually going 162 00:07:27,760 --> 00:07:29,440 to be able to cook really quickly. 163 00:07:29,440 --> 00:07:31,560 The last cook should be able to do that 164 00:07:31,560 --> 00:07:34,440 in the last ten minutes or so without any stress. 165 00:07:34,440 --> 00:07:36,720 I just want to set my team on the right foot, 166 00:07:36,720 --> 00:07:38,840 so hopefully I can get my marinade done 167 00:07:38,840 --> 00:07:40,040 and marinate this pork. 168 00:07:40,040 --> 00:07:42,320 So the next person can go to skewering. 169 00:07:43,360 --> 00:07:45,200 I love this, the team relay. 170 00:07:45,200 --> 00:07:47,320 It produces some of the most amazing successes 171 00:07:47,320 --> 00:07:49,240 that we've seen in this kitchen, 172 00:07:49,240 --> 00:07:52,640 but also some of the most tragic failures as well. 173 00:07:52,640 --> 00:07:53,960 I think it's going to be great for cooks 174 00:07:53,960 --> 00:07:57,120 that usually have a very set idea about what they want to do. 175 00:07:57,120 --> 00:07:58,920 It's teaching them to think on their feet 176 00:07:58,920 --> 00:08:00,840 and really just dial in on their instincts. 177 00:08:00,840 --> 00:08:03,200 It's not just doing what you're good at, 178 00:08:03,200 --> 00:08:05,200 it's also passing on something else 179 00:08:05,200 --> 00:08:08,160 that will be probably an advantage to your team-mate. 180 00:08:08,160 --> 00:08:11,480 There's no I in team, but there's definitely an E! 181 00:08:11,480 --> 00:08:13,200 Bim-bam-boom! 182 00:08:13,200 --> 00:08:15,600 I wish I was part of that, but sadly I won't be. 183 00:08:19,480 --> 00:08:23,360 Team green. I've got Jackie, Grace and Aaron. 184 00:08:23,360 --> 00:08:24,920 Definitely strengths 185 00:08:24,920 --> 00:08:27,600 I feel for Grace and Jackie is desserts. 186 00:08:27,600 --> 00:08:29,000 Dot, Dot, Dot! Hey, Dot. 187 00:08:29,000 --> 00:08:30,960 Hello! What are you cooking? 188 00:08:30,960 --> 00:08:33,480 I am cooking desserts. What kind of a dessert? 189 00:08:33,480 --> 00:08:35,960 Probably here all night. We've got two girls on the team 190 00:08:35,960 --> 00:08:37,360 that are very good at desserts. 191 00:08:37,360 --> 00:08:38,720 Me, not so much, but I feel like 192 00:08:38,720 --> 00:08:40,880 I need to play towards their strengths today, not mine. 193 00:08:40,880 --> 00:08:42,840 That's very generous. What are you making? 194 00:08:42,840 --> 00:08:45,440 I'm thinking like a pear galette situation. 195 00:08:45,440 --> 00:08:47,320 I'm adding the yoghurt to the pastry. 196 00:08:47,320 --> 00:08:50,480 And then I'm also doing a yoghurt, 197 00:08:50,480 --> 00:08:52,760 orange and thyme ice-cream. Wow! 198 00:08:52,760 --> 00:08:57,120 You cannot say 'situation' in a 30-second handover. 199 00:08:57,120 --> 00:08:58,880 That is not clear. Yeah. OK. 200 00:08:58,880 --> 00:09:00,720 And it's quite a complicated dish. 201 00:09:00,720 --> 00:09:03,800 I mean, if you guys can pull this off, it'll be incredible. 202 00:09:03,800 --> 00:09:05,640 Good luck! No situations. 203 00:09:05,640 --> 00:09:07,120 No situations. 204 00:09:07,120 --> 00:09:08,840 Clear and concise. I can do that. 205 00:09:08,840 --> 00:09:10,040 When I think galette, 206 00:09:10,040 --> 00:09:12,200 I'm thinking a free-formed tart 207 00:09:12,200 --> 00:09:13,840 with fruit and pastry. 208 00:09:13,840 --> 00:09:16,160 What a winning combination. 209 00:09:16,160 --> 00:09:18,400 So we will poach some pears. 210 00:09:18,400 --> 00:09:20,240 Poaching liquid. 211 00:09:20,240 --> 00:09:24,200 This is definitely not something I do often, 212 00:09:24,200 --> 00:09:26,520 desserts, I think... 213 00:09:26,520 --> 00:09:30,360 Yeah, but I think this could be good for today. 214 00:09:30,360 --> 00:09:34,000 I'm doing a shortcrust pastry using the Greek yoghurt. 215 00:09:37,800 --> 00:09:40,200 You want shortcrust to be super short. 216 00:09:41,680 --> 00:09:44,280 Lots of butter. Let's make this rustic. 217 00:09:45,360 --> 00:09:47,680 And just like that, ten minutes down, 218 00:09:47,680 --> 00:09:49,320 ten minutes till changeover. 219 00:09:52,440 --> 00:09:54,480 Quite a lot of pressure to go first. 220 00:09:54,480 --> 00:09:57,360 I want to set up some really good structure. 221 00:09:57,360 --> 00:09:59,680 Something simple. I don't want any confusion 222 00:09:59,680 --> 00:10:00,880 when someone comes in and they say 223 00:10:00,880 --> 00:10:03,480 they don't know what they're cooking. 224 00:10:03,480 --> 00:10:04,840 I think I'm gonna go Greek 225 00:10:04,840 --> 00:10:09,080 and I'm gonna do some potatoes and some roasted chicken. 226 00:10:09,080 --> 00:10:12,840 I'm gonna go chicken thigh marinated in some herbs, 227 00:10:12,840 --> 00:10:15,320 some mustards, roast them in the oven, 228 00:10:15,320 --> 00:10:16,920 some Greek salad 229 00:10:16,920 --> 00:10:20,440 and the Greek yoghurt, tzatziki dressing. 230 00:10:20,440 --> 00:10:21,880 It's not too complicated. 231 00:10:21,880 --> 00:10:25,840 My plan today is to set up specific sections 232 00:10:25,840 --> 00:10:28,240 and bowls for every single element. 233 00:10:28,240 --> 00:10:29,800 So the first one is chicken 234 00:10:29,800 --> 00:10:31,960 and I'm making some marinade in the bowl. 235 00:10:31,960 --> 00:10:34,360 The next bowl is the tzatziki dressing. 236 00:10:34,360 --> 00:10:35,360 So there's yoghurt in there. 237 00:10:35,360 --> 00:10:38,840 There's like lemons, there is herb. 238 00:10:38,840 --> 00:10:43,160 So I've prepped the potatoes and they're going in the oven. 239 00:10:43,160 --> 00:10:45,440 Whoever's gonna come over and pick up, 240 00:10:45,440 --> 00:10:47,160 it will be very easy to explain. 241 00:10:47,160 --> 00:10:50,440 And from there, they can elevate it. 242 00:10:50,440 --> 00:10:52,680 JACK: It's Nostalgia Week at the moment. 243 00:10:52,680 --> 00:10:56,000 I want to do something nostalgic to Australia. 244 00:10:56,000 --> 00:10:58,720 I'm really pulled to this yoghurt 245 00:10:58,720 --> 00:11:00,720 with the rack of lamb. 246 00:11:00,720 --> 00:11:03,760 It's a beautiful dish. It's nostalgic as well. 247 00:11:03,760 --> 00:11:05,840 So I just think it's the perfect dish for this challenge. 248 00:11:05,840 --> 00:11:07,200 Jack. Hey, guys. 249 00:11:07,200 --> 00:11:08,320 Tell us what your dish is. 250 00:11:08,320 --> 00:11:10,640 I'm gonna do a basil-crusted rack of lamb, 251 00:11:10,640 --> 00:11:11,960 Hasselback potatoes. 252 00:11:11,960 --> 00:11:15,000 I'm doing the yoghurt with some mint through it and some lemon. 253 00:11:15,000 --> 00:11:17,080 And then I've got some beautiful carrots as well, 254 00:11:17,080 --> 00:11:19,240 which I'm just kind of gonna let them do 255 00:11:19,240 --> 00:11:21,040 what they want to do with it. 256 00:11:21,040 --> 00:11:22,840 Keep it simple, communicate really well 257 00:11:22,840 --> 00:11:25,400 when they come in and then go from there. 258 00:11:25,400 --> 00:11:27,280 Alright. Good luck. Good luck. 259 00:11:27,280 --> 00:11:29,080 Thanks, guys. Appreciate it. Thank you so much. 260 00:11:29,080 --> 00:11:30,240 Yoghurt sauce with rack of lamb. 261 00:11:30,240 --> 00:11:32,000 It's easy to communicate 262 00:11:32,000 --> 00:11:34,040 and I think it could be a winner. 263 00:11:34,040 --> 00:11:36,120 It's important to make this dish feel like 264 00:11:36,120 --> 00:11:37,840 it's been cooked by one person. 265 00:11:39,200 --> 00:11:41,880 Alright. The time has come to get the next cooks. 266 00:11:41,880 --> 00:11:43,240 I'm gonna get out of the way. 267 00:11:44,520 --> 00:11:48,120 Here we go. Let's go! Whoever's cooking next! 268 00:11:48,120 --> 00:11:49,560 (CHEERING) 269 00:11:49,560 --> 00:11:50,640 Hey, Jackie! 270 00:11:52,360 --> 00:11:55,320 Hannah. OK. So the hero ingredient is 271 00:11:55,320 --> 00:11:56,840 the Greek-style yoghurt. Perfect. 272 00:11:56,840 --> 00:11:59,200 So I'm doing a basil-crusted rack of lamb. 273 00:11:59,200 --> 00:12:01,760 We need to hero the Greek yoghurt. 274 00:12:01,760 --> 00:12:04,160 OK, chicken. Just have a thigh or something. 275 00:12:04,160 --> 00:12:05,920 That's the marinade. Marinade. OK. 276 00:12:05,920 --> 00:12:07,680 Pickles. There's a Greek salad. 277 00:12:07,680 --> 00:12:10,000 Pork belly skewers. Secret ingredient is yoghurt. 278 00:12:10,000 --> 00:12:11,120 We have to use yoghurt. 279 00:12:11,120 --> 00:12:13,200 I've got yoghurt straining in the fridge. 280 00:12:13,200 --> 00:12:15,200 Straining?! Yeah. Straining to thicken up. 281 00:12:15,200 --> 00:12:16,680 So for you, get onto flatbread. 282 00:12:16,680 --> 00:12:19,040 Petro's going, "You've got to get a flatbread on." 283 00:12:19,040 --> 00:12:21,280 And I'm like, "What do I need?" 284 00:12:21,280 --> 00:12:23,240 280g plain flour. Yep. 285 00:12:23,240 --> 00:12:24,280 260g yoghurt. 286 00:12:24,280 --> 00:12:26,760 Yoghurt is the hero ingredient. Yoghurt. 287 00:12:26,760 --> 00:12:29,480 Yoghurt ice-cream with orange and thyme. 288 00:12:29,480 --> 00:12:32,200 I've made a yoghurt pastry for a tarte Tatin. 289 00:12:32,200 --> 00:12:34,560 It's so hard to explain everything in 30 seconds. 290 00:12:34,560 --> 00:12:35,720 It just goes like that. 291 00:12:35,720 --> 00:12:37,440 I need to get this rolled and out. 292 00:12:37,440 --> 00:12:38,960 Ice-cream machine on. 293 00:12:38,960 --> 00:12:40,800 SOFIA: Out of here! Good luck! 294 00:12:40,800 --> 00:12:42,160 This way, this way, this way. 295 00:12:42,160 --> 00:12:44,680 (LAUGHS) 296 00:12:46,600 --> 00:12:47,800 Oh, my God, this is wild! 297 00:12:47,800 --> 00:12:48,960 Dessert? 298 00:12:48,960 --> 00:12:52,320 Dot says that we're making a pear tarte Tatin today. 299 00:12:52,320 --> 00:12:54,720 She's got an anglaise ready. Yum. 300 00:12:54,720 --> 00:12:56,320 She's got the pastry ready 301 00:12:56,320 --> 00:12:58,200 and she's got the pears poaching. 302 00:12:58,200 --> 00:12:59,720 I think it's ready to go in. 303 00:12:59,720 --> 00:13:01,600 I pour the ice-cream base into the churner. 304 00:13:03,040 --> 00:13:04,160 It looks beautiful. 305 00:13:04,160 --> 00:13:05,560 Alright, Dot, I got you. 306 00:13:05,560 --> 00:13:07,400 So it's time to move on to the pastry. 307 00:13:07,400 --> 00:13:09,680 I'm making a tarte Tatin. 308 00:13:09,680 --> 00:13:12,640 So she's made a rough puff. 309 00:13:12,640 --> 00:13:14,160 It is feeling quite soft. 310 00:13:14,160 --> 00:13:16,400 I start laminating this dough, 311 00:13:16,400 --> 00:13:19,520 but it probably isn't the right texture that you need. 312 00:13:21,240 --> 00:13:22,800 It's warm in here. 313 00:13:24,720 --> 00:13:26,600 She's laminating it. 314 00:13:26,600 --> 00:13:28,880 Which you would do with rough puff. 315 00:13:28,880 --> 00:13:30,880 And then it hits me. 316 00:13:30,880 --> 00:13:35,040 Oh, my God, I said tarte Tatin, but I meant the galette. 317 00:13:35,040 --> 00:13:37,320 Oh, she thinks it's puff pastry. 318 00:13:37,320 --> 00:13:40,040 What is that? What? It's shortcrust. 319 00:13:40,040 --> 00:13:43,400 Oh, no, I need a dictionary. 320 00:13:43,400 --> 00:13:46,040 She just rolled it and folded it. 321 00:13:46,040 --> 00:13:47,480 Oh, no! 322 00:13:52,560 --> 00:13:54,960 Alright, change-over's done! Let's go. 323 00:13:58,120 --> 00:13:59,800 That, that, that, perfect! 324 00:13:59,800 --> 00:14:02,280 Jack did a fantastic handover, actually. 325 00:14:02,280 --> 00:14:03,920 He was very clear, very concise. 326 00:14:03,920 --> 00:14:05,080 I hope I can be as good as him. 327 00:14:05,080 --> 00:14:08,280 Jack's already got the Hasselback potatoes in the oven. 328 00:14:08,280 --> 00:14:09,720 He's got the lamb out, 329 00:14:09,720 --> 00:14:11,840 and he's already started the yoghurt sauce. 330 00:14:13,760 --> 00:14:15,160 Do I have a peeler? 331 00:14:15,160 --> 00:14:17,840 My main thing is just to get the carrots cooked. 332 00:14:17,840 --> 00:14:19,360 Jack's given me some clear direction 333 00:14:19,360 --> 00:14:20,560 to get these carrots done 334 00:14:20,560 --> 00:14:22,360 and maybe start getting that lamb ready. 335 00:14:22,360 --> 00:14:23,800 I reckon that 20 minutes is going to go 336 00:14:23,800 --> 00:14:26,840 in about two minutes in this kitchen. So, yeah. 337 00:14:26,840 --> 00:14:28,960 These carrots, I'm thinking just sauteing them. 338 00:14:28,960 --> 00:14:30,760 He's put out thyme and garlic. 339 00:14:30,760 --> 00:14:32,880 Then I always like to add a little bit of honey 340 00:14:32,880 --> 00:14:34,240 and butter. Always butter. 341 00:14:36,320 --> 00:14:38,360 Hey, those carrots look... Beautiful. 342 00:14:38,360 --> 00:14:39,400 Yeah, they look nice. 343 00:14:39,400 --> 00:14:41,520 I need to get the fat cap off the lamb 344 00:14:41,520 --> 00:14:43,840 and score the skin in a crisscross shape. 345 00:14:43,840 --> 00:14:45,360 And then I need to sear it off 346 00:14:45,360 --> 00:14:47,400 so that Vinnie can do the final touches 347 00:14:47,400 --> 00:14:48,960 and get it in the oven. 348 00:14:50,480 --> 00:14:51,600 Shit. 349 00:14:51,600 --> 00:14:55,000 We are making a skewered pork belly 350 00:14:55,000 --> 00:14:57,880 with some flatbread and some tzatziki. 351 00:14:59,640 --> 00:15:01,800 Petro's kind of set us up pretty well, 352 00:15:01,800 --> 00:15:04,040 so I'm just going to grab whatever Petro told me to grab 353 00:15:04,040 --> 00:15:06,240 and do exactly the numbers he tells me to. 354 00:15:06,240 --> 00:15:09,200 So then I have time whilst the flatbread is going 355 00:15:09,200 --> 00:15:10,640 to get onto other things. 356 00:15:10,640 --> 00:15:13,720 Yes, Em! Kitchen aid. Here we go. Come on. 357 00:15:13,720 --> 00:15:15,800 Come on. 358 00:15:18,480 --> 00:15:20,560 Oh, shit! 359 00:15:20,560 --> 00:15:21,600 No, no, no. 360 00:15:23,200 --> 00:15:25,040 She starts making the dough 361 00:15:25,040 --> 00:15:28,280 and the blue plain-flour packet comes out. 362 00:15:28,280 --> 00:15:32,000 I told Em plain flour, not self-raising for the flatbread. 363 00:15:32,000 --> 00:15:34,560 Flatbread is just going to be dense. 364 00:15:34,560 --> 00:15:36,080 I know we're going to be in a bit of strife here. 365 00:15:38,800 --> 00:15:40,320 Damn. 366 00:15:40,320 --> 00:15:42,760 Next thing I need to do is skewer these pork skewers 367 00:15:42,760 --> 00:15:44,040 straightaway. 368 00:15:44,040 --> 00:15:46,000 I know it takes a lot of time as well, 369 00:15:46,000 --> 00:15:49,240 and I am skewering as quickly as possible. 370 00:15:49,240 --> 00:15:52,400 Nine minutes to go. Come on. 371 00:15:55,840 --> 00:15:58,640 Alyona seems to have got started on a few things. 372 00:15:58,640 --> 00:16:00,840 So we're doing a Greek salad with a chicken thigh, 373 00:16:00,840 --> 00:16:02,400 and she's got the potatoes in the oven. 374 00:16:02,400 --> 00:16:03,800 And we're going to do some pickle. 375 00:16:03,800 --> 00:16:05,400 Got to season the chicken and get it in the oven. 376 00:16:05,400 --> 00:16:07,760 And we have a Greek salad to make as well. 377 00:16:07,760 --> 00:16:09,800 I want to break the chicken down. 378 00:16:09,800 --> 00:16:11,600 And so I get the Marylands off... 379 00:16:12,840 --> 00:16:16,720 ..and get them through the marinade and into the oven. 380 00:16:19,040 --> 00:16:21,880 Olaolu, welcome to the team relay. 381 00:16:21,880 --> 00:16:23,640 What did Alyona tell you? 382 00:16:23,640 --> 00:16:26,120 So we are doing a Greek salad 383 00:16:26,120 --> 00:16:29,880 with some roasted chicken and some potatoes. 384 00:16:29,880 --> 00:16:31,440 And the hero ingredient is yoghurt. 385 00:16:31,440 --> 00:16:33,400 OK. It's very simple. 386 00:16:33,400 --> 00:16:36,400 The dish sounds like you could bang it out in half an hour. 387 00:16:36,400 --> 00:16:39,080 Hearing the judges say that it's too simple, 388 00:16:39,080 --> 00:16:40,520 I'm pretty worried. 389 00:16:40,520 --> 00:16:42,760 I'm wondering if there's room for another element 390 00:16:42,760 --> 00:16:44,520 that might help elevate it. 391 00:16:44,520 --> 00:16:46,480 Good luck. You've got to motor. JEAN-CHRISTOPHE: Good luck. 392 00:16:46,480 --> 00:16:48,040 Thank you. 393 00:16:48,040 --> 00:16:50,120 So I was thinking one way to make the dish less simple 394 00:16:50,120 --> 00:16:52,440 is to add a flatbread. 395 00:16:52,440 --> 00:16:55,080 What is he doing? Flour? DOT: Self-raising. 396 00:16:57,720 --> 00:16:59,840 OK, guys, one minute left. Come on. 397 00:17:03,000 --> 00:17:05,840 Caramel. Caramel. Caramel. We need to make caramel. 398 00:17:05,840 --> 00:17:09,000 The caramel is so important. 399 00:17:09,000 --> 00:17:12,080 The caramel is for the base of the tarte Tatin. 400 00:17:12,080 --> 00:17:14,160 I want to try and set it up as good as I can 401 00:17:14,160 --> 00:17:17,640 so that all Aaron has to do is watch it and let it cook. 402 00:17:17,640 --> 00:17:20,040 I think the pears will be done. That's good. 403 00:17:21,160 --> 00:17:23,520 I'm also thinking about what else Aaron needs to do 404 00:17:23,520 --> 00:17:26,560 before he finishes on his part of the cook. 405 00:17:26,560 --> 00:17:27,640 The ice-cream's on. 406 00:17:27,640 --> 00:17:29,960 It's just about getting the pears done 407 00:17:29,960 --> 00:17:32,720 and getting the tart rolled and into the oven. 408 00:17:34,120 --> 00:17:36,000 Alright, change-over now, everyone. 409 00:17:36,000 --> 00:17:38,000 Let's do it. Let's do it. Let's do it. Come on. 410 00:17:39,440 --> 00:17:42,040 You're making dessert. OK. Yoghurt. Yoghurt. 411 00:17:42,040 --> 00:17:44,160 You're making caramel. 412 00:17:44,160 --> 00:17:46,120 He does not look very happy with me right now. 413 00:17:46,120 --> 00:17:48,520 Aaron does not make desserts much. 414 00:17:48,520 --> 00:17:50,600 Ice-cream is on. Don't worry about it. 415 00:17:50,600 --> 00:17:52,480 So Dot's got a rough puff in the fridge. 416 00:17:52,480 --> 00:17:53,720 So once it gets harder, 417 00:17:53,720 --> 00:17:56,040 we need to get the tarte Tatin in the oven before you go. 418 00:17:56,040 --> 00:17:57,520 OK. Pears that I've poached. 419 00:17:57,520 --> 00:17:58,960 You need caramel on the bottom. 420 00:17:58,960 --> 00:18:00,320 It's a lamb dish. Yep. 421 00:18:00,320 --> 00:18:02,320 This is our sauce. You can work on that. 422 00:18:02,320 --> 00:18:04,320 Yep. Hannah's handover is impeccable. 423 00:18:04,320 --> 00:18:05,680 Hero. Hero. Hero. Hero. 424 00:18:05,680 --> 00:18:07,680 And she also makes sure to tell me 425 00:18:07,680 --> 00:18:09,520 the hero ingredient multiple times. 426 00:18:09,520 --> 00:18:11,680 Remember? Hero. Hero. 427 00:18:11,680 --> 00:18:14,320 Awesome. I think I need to use yoghurt today. 428 00:18:14,320 --> 00:18:16,320 I thought we needed maybe one more element, 429 00:18:16,320 --> 00:18:18,240 so I put a bread on. Potatoes. 430 00:18:18,240 --> 00:18:20,400 The main ingredient is yoghurt. It's the ingredient. 431 00:18:20,400 --> 00:18:21,880 The main ingredient is yoghurt? Yoghurt, yeah. 432 00:18:21,880 --> 00:18:24,160 Going to do the skewers. The pork skewers right here. 433 00:18:24,160 --> 00:18:25,720 All marinated and ready to go. 434 00:18:25,720 --> 00:18:27,200 Flatbread here are ready to go. 435 00:18:27,200 --> 00:18:28,960 Started trying to make a salad on the side. 436 00:18:28,960 --> 00:18:30,560 Tzatziki? Yeah. Tzatziki is here. 437 00:18:30,560 --> 00:18:31,560 Yeah. 438 00:18:31,560 --> 00:18:33,080 And the Greek yoghurt is in the fridge. 439 00:18:33,080 --> 00:18:35,440 In the fridge. Yeah. Lovely. See ya. 440 00:18:35,440 --> 00:18:37,600 Argh! 441 00:18:37,600 --> 00:18:39,680 I was actually thinking of galette. 442 00:18:39,680 --> 00:18:40,960 It's not puff pastry. 443 00:18:43,400 --> 00:18:44,720 Did I do alright? 444 00:18:44,720 --> 00:18:47,360 Yeah, but I stuffed you up on one thing. 445 00:18:47,360 --> 00:18:49,240 I told you to get plain flour, 446 00:18:49,240 --> 00:18:51,360 and I should have told you to get self-raising. 447 00:18:51,360 --> 00:18:52,480 Self-raising. Yeah. 448 00:18:52,480 --> 00:18:55,160 The best we can do is hope that either Annabel 449 00:18:55,160 --> 00:18:57,160 or Pat saves the day today. 450 00:18:57,160 --> 00:19:00,440 Oh, the adrenaline is... Look, I'm shaking. 451 00:19:00,440 --> 00:19:03,800 What is our dish all together? 452 00:19:03,800 --> 00:19:07,840 It is flatbread, skewers, 453 00:19:07,840 --> 00:19:09,760 tzatziki, 454 00:19:09,760 --> 00:19:12,360 herby salad...sitch. 455 00:19:13,760 --> 00:19:15,400 I might do a tester of one of the skewers 456 00:19:15,400 --> 00:19:16,760 and just make sure that I'm happy with 457 00:19:16,760 --> 00:19:18,120 the seasoning on that. 458 00:19:18,120 --> 00:19:21,960 I can see there's some skewers with what looks like chicken. 459 00:19:21,960 --> 00:19:23,920 I'm slapping one of those skewers in the pan, 460 00:19:23,920 --> 00:19:25,600 and I'm painting it with 461 00:19:25,600 --> 00:19:28,120 this beautiful pomegranate molasses glaze. 462 00:19:28,120 --> 00:19:30,120 Annabel. Hello. 463 00:19:30,120 --> 00:19:31,880 Tell us, are you pleased with the skewers? 464 00:19:31,880 --> 00:19:34,440 The type of meat that has been chosen? 465 00:19:34,440 --> 00:19:37,720 I thought it was chicken until I just had a closer look. 466 00:19:37,720 --> 00:19:38,920 Perhaps the big slab of pork 467 00:19:38,920 --> 00:19:40,280 that is sitting at the end of the bench, 468 00:19:40,280 --> 00:19:41,360 maybe, was a giveaway. 469 00:19:41,360 --> 00:19:43,679 So today we will be cooking pork skewers. 470 00:19:44,879 --> 00:19:45,879 Yum! 471 00:19:45,879 --> 00:19:47,159 EMILY: What is she doing? 472 00:19:47,159 --> 00:19:48,519 That is the yoghurt. So... 473 00:19:48,519 --> 00:19:49,759 You're straining it? 474 00:19:49,759 --> 00:19:52,119 Yeah. So look how much liquid's come out of the bottom of it. 475 00:19:52,119 --> 00:19:53,479 Yeah. 476 00:19:53,479 --> 00:19:57,479 I run to the pantry, and I grab some fish sauce, just to add, 477 00:19:57,479 --> 00:19:59,559 like, a little bit of umami to the tzatziki. 478 00:19:59,559 --> 00:20:01,479 Is she putting fish sauce? Yeah, she is. 479 00:20:01,479 --> 00:20:03,519 She's putting fish sauce. Oh, my God. 480 00:20:04,559 --> 00:20:08,319 In my world, fish sauce can go in anything that's savoury. 481 00:20:08,319 --> 00:20:10,039 Fish sauce belongs anywhere. 482 00:20:10,039 --> 00:20:11,559 Oh, my God. Oh, my God. 483 00:20:11,559 --> 00:20:12,839 (LAUGHS) 484 00:20:12,839 --> 00:20:15,439 The flatbread isn't really working, 485 00:20:15,439 --> 00:20:19,439 and we've got fish sauce in our tzatziki. 486 00:20:19,439 --> 00:20:22,519 I've got no idea how this thing's gonna taste together. 487 00:20:22,519 --> 00:20:24,279 Alrighty. 488 00:20:24,279 --> 00:20:26,279 12 minutes till changeover, everyone. 489 00:20:27,359 --> 00:20:29,199 VINNIE: So, today, we're doing a lamb rack. 490 00:20:29,199 --> 00:20:32,679 It's gonna be crusted with some basil and Parmesan. 491 00:20:32,679 --> 00:20:33,839 We've got some roasted carrots 492 00:20:33,839 --> 00:20:35,919 and some Hasselback potatoes as well. 493 00:20:35,919 --> 00:20:37,759 And our yoghurt sauce is going to be the star, 494 00:20:37,759 --> 00:20:39,599 so I'm gonna really focus on making that pop, 495 00:20:39,599 --> 00:20:40,919 as soon as I get this in the oven. 496 00:20:40,919 --> 00:20:42,919 Hannah's seared off this lamb. 497 00:20:42,919 --> 00:20:45,799 I need to get it coated in that beautiful crumb 498 00:20:45,799 --> 00:20:48,319 and in the oven because it needs about half an hour to cook. 499 00:20:49,319 --> 00:20:50,679 I'm really confident that Casper will be able 500 00:20:50,679 --> 00:20:53,159 to finish this off and serve it on the plate beautifully. 501 00:20:55,119 --> 00:20:57,199 I'm looking at this bowl of a yoghurt sauce 502 00:20:57,199 --> 00:20:58,479 that has been started. 503 00:21:00,799 --> 00:21:02,399 I'm really not sure what to do with this 504 00:21:02,399 --> 00:21:03,839 because it's going to be the hero. 505 00:21:03,839 --> 00:21:05,879 I think it just needs a bit more vibrancy. 506 00:21:05,879 --> 00:21:08,119 Aleppo peppers have a nice bit of heat, 507 00:21:08,119 --> 00:21:11,719 and then I see the black garlic in the pantry, and I go, 508 00:21:11,719 --> 00:21:13,759 "That will add a nice bit of funk to this." 509 00:21:14,919 --> 00:21:16,239 I want it to be a winning dish, 510 00:21:16,239 --> 00:21:18,079 so I want to see how much flavour we can try 511 00:21:18,079 --> 00:21:19,279 and pack in this, 512 00:21:19,279 --> 00:21:20,839 while not confusing it. 513 00:21:20,839 --> 00:21:24,519 Black garlic and Aleppo peppers are kind of strong in flavour. 514 00:21:24,519 --> 00:21:26,119 I reckon that's a really good idea. 515 00:21:26,119 --> 00:21:27,639 Oh! Yeah, sick. 516 00:21:27,639 --> 00:21:29,479 That chopping board is gonna stink for days. 517 00:21:29,479 --> 00:21:31,439 I'm making sure I'm tasting as I go... 518 00:21:32,599 --> 00:21:33,919 ..and it is popping. 519 00:21:33,919 --> 00:21:35,239 I just want to jazz up these carrots, 520 00:21:35,239 --> 00:21:36,839 just a little bit. 521 00:21:36,839 --> 00:21:38,639 Oh, he's going more on the carrots. 522 00:21:39,959 --> 00:21:41,159 He's adding a little bit more. 523 00:21:41,159 --> 00:21:43,679 Just giving these carrots a quick little glaze, 524 00:21:43,679 --> 00:21:44,999 and they'll be ready to go. 525 00:21:46,999 --> 00:21:49,999 OK, guys, eight minutes to go. 526 00:21:49,999 --> 00:21:51,399 Come on, please! 527 00:21:52,879 --> 00:21:54,999 AARON: I don't know what I'm doing - I don't do dessert. 528 00:21:54,999 --> 00:21:57,199 I know, conceptually, what a tarte Tatin is. 529 00:21:57,199 --> 00:21:58,479 I've eaten one. I've seen one. 530 00:21:58,479 --> 00:22:00,759 It's kind of like a tart that you invert in a pan, 531 00:22:00,759 --> 00:22:01,919 and you flip it out later. 532 00:22:01,919 --> 00:22:04,119 But still, that base knowledge, 533 00:22:04,119 --> 00:22:06,599 to me, isn't enough to actually make one. 534 00:22:06,599 --> 00:22:08,479 So I'm freaking out. 535 00:22:09,639 --> 00:22:11,439 JACKIE: I was thinking, I was like, 536 00:22:11,439 --> 00:22:14,359 "Yoghurt rough puff. Not sure." How does that work? 537 00:22:14,359 --> 00:22:15,799 So, Jackie's told me that there's a dough 538 00:22:15,799 --> 00:22:18,599 in the blast chiller that's a rough puff, 539 00:22:18,599 --> 00:22:21,639 so I'm wondering whether that's been laminated yet, 540 00:22:21,639 --> 00:22:23,199 and if I need to laminate it more. 541 00:22:23,199 --> 00:22:25,919 It's quite soft, so there's no bounce-back to it. 542 00:22:25,919 --> 00:22:29,359 So, I'm like, "Maybe I laminate it a couple more times 543 00:22:29,359 --> 00:22:32,519 "and roll it out after that and construct." 544 00:22:32,519 --> 00:22:34,079 I'm just concerned about how much 545 00:22:34,079 --> 00:22:35,519 we've rolled the shortcrust. 546 00:22:36,919 --> 00:22:38,639 No more lamination. 547 00:22:38,639 --> 00:22:40,879 We need to get it... It's got to go in the oven. 548 00:22:40,879 --> 00:22:43,079 Yeah, we've got to get it in the oven. 549 00:22:43,079 --> 00:22:44,199 Caramel's done. 550 00:22:44,199 --> 00:22:45,879 Just got to drizzle the caramel onto the pan 551 00:22:45,879 --> 00:22:47,959 before I put the pastry on top. 552 00:22:47,959 --> 00:22:50,999 I'm focusing on slicing up these pears 553 00:22:50,999 --> 00:22:54,439 and trying to lay them out in a circular pattern, 554 00:22:54,439 --> 00:22:56,799 and, like, trying to make this look good. 555 00:22:56,799 --> 00:22:59,239 But I don't know if I'm doing this right. 556 00:22:59,239 --> 00:23:01,359 What's he doing? Oh, he's adding more pear. 557 00:23:01,359 --> 00:23:02,999 He's adding more pear. 558 00:23:02,999 --> 00:23:04,479 Get it in the oven, I think. 559 00:23:04,479 --> 00:23:06,519 Let's get this in the oven. 560 00:23:06,519 --> 00:23:09,279 It needs to cook for at least half an hour. 561 00:23:11,039 --> 00:23:12,759 Give it everything you've got. 562 00:23:12,759 --> 00:23:14,479 Five minutes till changeover! 563 00:23:14,479 --> 00:23:15,839 ANDY: Five minutes. 564 00:23:21,239 --> 00:23:24,119 Ooh! Hoo-hoo-hoo-hoo! This is where it gets interesting. 565 00:23:24,119 --> 00:23:25,999 Our dish today, by the sounds of it, 566 00:23:25,999 --> 00:23:27,599 sounds like a roast chicken. 567 00:23:27,599 --> 00:23:29,039 We've got a roast chicken in the oven. 568 00:23:29,039 --> 00:23:30,119 There's potatoes. 569 00:23:30,119 --> 00:23:31,279 There's a Greek salad. 570 00:23:31,279 --> 00:23:32,999 Olaolu has put on a flatbread. 571 00:23:32,999 --> 00:23:34,799 Um... 572 00:23:34,799 --> 00:23:36,159 Yeah, I'm a bit nervous. 573 00:23:36,159 --> 00:23:37,759 I don't know how this is all coming together. 574 00:23:37,759 --> 00:23:39,199 Why the...? 575 00:23:39,199 --> 00:23:40,639 What was the blender used for? 576 00:23:40,639 --> 00:23:42,239 Is the Greek yoghurt in the flatbread? 577 00:23:42,239 --> 00:23:44,119 There's no Greek yoghurt in the chicken. 578 00:23:44,119 --> 00:23:45,919 There's no Greek yoghurt in the potatoes. 579 00:23:45,919 --> 00:23:47,799 I don't know what's going on here. That looks like a pickle. 580 00:23:47,799 --> 00:23:49,559 There's Greek yoghurt on the bench, 581 00:23:49,559 --> 00:23:50,759 and it's had a little bit taken out of it. 582 00:23:50,759 --> 00:23:52,239 I don't know what the dish is. 583 00:23:52,239 --> 00:23:54,359 So yoghurt's the main ingredient, and it's in... 584 00:23:56,719 --> 00:23:58,079 ..nothing. 585 00:23:58,079 --> 00:23:59,119 OK. 586 00:23:59,119 --> 00:24:00,719 How am I going to get Greek yoghurt 587 00:24:00,719 --> 00:24:01,959 to be the hero of this dish? 588 00:24:01,959 --> 00:24:03,359 The first thing I want to do is I want to work on some 589 00:24:03,359 --> 00:24:05,439 sort of Greek-inspired yoghurt dip, 590 00:24:05,439 --> 00:24:06,639 like...like a tzatziki. 591 00:24:06,639 --> 00:24:09,039 I don't really know how to do one, but it can't be that hard. 592 00:24:09,039 --> 00:24:11,199 Bit of dill, bit of yoghurt, bit of lemon. 593 00:24:12,719 --> 00:24:15,279 It just feels like I don't know if we're where we need to be. 594 00:24:15,279 --> 00:24:17,519 Alright, Luke, hit me with it. Boys. 595 00:24:17,519 --> 00:24:19,759 What's the dish? I'm still trying to work it out. 596 00:24:19,759 --> 00:24:21,239 Ooh. It sounds like there's a roast 597 00:24:21,239 --> 00:24:22,559 chicken happening in the oven. 598 00:24:22,559 --> 00:24:23,719 There's potatoes. 599 00:24:23,719 --> 00:24:25,559 It's Greek style. We've got a Greek salad. 600 00:24:25,559 --> 00:24:27,999 Olaolu has put on a flatbread. I'm making a tzatziki. 601 00:24:27,999 --> 00:24:30,559 And I'm hoping that if we can punch as much flavour into this, 602 00:24:30,559 --> 00:24:32,679 which is the main bit with Greek yoghurt... OK. 603 00:24:32,679 --> 00:24:34,719 ..then that can kind of put it up a little bit. 604 00:24:34,719 --> 00:24:36,679 I mean, there's roast chicken, 605 00:24:36,679 --> 00:24:39,559 and there's this kind of mediocre-looking 606 00:24:39,559 --> 00:24:41,719 Greek-ish salad thing. Yeah, yeah. 607 00:24:41,719 --> 00:24:44,239 If you don't think that this will win top dish, 608 00:24:44,239 --> 00:24:45,799 what are you gonna do about it? 609 00:24:45,799 --> 00:24:47,399 Good luck. 610 00:24:47,399 --> 00:24:48,639 Wow. 611 00:24:48,639 --> 00:24:51,119 That chicken, that can't hit the plate. 612 00:24:51,119 --> 00:24:53,599 This is not winning us top dish. 613 00:24:53,599 --> 00:24:56,279 It looks dry. It's not even seasoned. 614 00:24:56,279 --> 00:24:58,319 I'm gonna have to switch it up. 615 00:24:58,319 --> 00:25:00,359 Oh, the chicken is not in the oven. 616 00:25:00,359 --> 00:25:02,399 What is he doing? 617 00:25:06,919 --> 00:25:08,239 What's he doing? What is happening? 618 00:25:08,239 --> 00:25:10,199 OLAOLU: What is he getting? 619 00:25:11,799 --> 00:25:13,199 What is it? Squid. 620 00:25:13,199 --> 00:25:16,159 Squid? What's he doing with the squid? 621 00:25:16,159 --> 00:25:17,519 Squid? Yeah. 622 00:25:17,519 --> 00:25:18,559 What's he thinking? 623 00:25:18,559 --> 00:25:22,999 Plan here is to pivot a little bit with the calamari, squid. 624 00:25:22,999 --> 00:25:25,719 With this tzatziki, we're going to use Olaolu's flatbread. 625 00:25:25,719 --> 00:25:27,079 We're going to chuck on the Greek salad. 626 00:25:27,079 --> 00:25:29,559 Three minutes to go! Come on, please! 627 00:25:29,559 --> 00:25:31,679 LUKE: Far out. 628 00:25:31,679 --> 00:25:33,919 The calamari, I'm thinking we're just gonna fry it up 629 00:25:33,919 --> 00:25:36,879 in a frying pan with a bit of chilli, garlic, lemon. 630 00:25:36,879 --> 00:25:38,839 I'll leave it to Lydia to cook right at the end. 631 00:25:38,839 --> 00:25:40,799 She knows Greek flavours, and I'm sure she'll know 632 00:25:40,799 --> 00:25:41,839 how to cook it. 633 00:25:41,839 --> 00:25:43,479 It might mean that we don't even get a dish up, 634 00:25:43,479 --> 00:25:45,359 but I'd rather risk it for a chance. 635 00:25:52,759 --> 00:25:55,999 Blue team, Luke's fully changed the dish. 636 00:25:55,999 --> 00:25:58,519 Oh, he's done the... So, he's just gone squid, 637 00:25:58,519 --> 00:26:01,599 tzatziki, roast potatoes. Oh, boy. 638 00:26:01,599 --> 00:26:04,439 I don't even know where this dish is going. 639 00:26:04,439 --> 00:26:06,119 Wow. We have to reprint the menus. 640 00:26:06,119 --> 00:26:07,199 Oh, gosh. Yeah. 641 00:26:07,199 --> 00:26:09,559 LYDIA: I hope all I have to do is just chop up some herbs 642 00:26:09,559 --> 00:26:11,399 and sprinkle them on. (LAUGHS) GRACE: Yeah. Yeah. 643 00:26:11,399 --> 00:26:13,999 Just taste everything together and be done. 644 00:26:13,999 --> 00:26:15,799 I'm going to leave Lydia a few different elements, 645 00:26:15,799 --> 00:26:17,599 and it's going to be up to her to decide. 646 00:26:17,599 --> 00:26:18,719 The squid - it's prepped, 647 00:26:18,719 --> 00:26:20,119 it's filleted, it's marinating. 648 00:26:20,119 --> 00:26:21,359 It's ready to be cooked by Lydia. 649 00:26:21,359 --> 00:26:23,359 I'm really worried that we had the chicken, 650 00:26:23,359 --> 00:26:24,719 and it's, like, out of the oven. 651 00:26:24,719 --> 00:26:26,479 He could have just put it in the oven... Yeah. 652 00:26:26,479 --> 00:26:28,759 ..to make sure that it's still cooking. 653 00:26:28,759 --> 00:26:30,359 Then we have a backup. 654 00:26:30,359 --> 00:26:32,639 The final cooks are coming in, in one minute! 655 00:26:35,319 --> 00:26:37,879 I grab a couple of capsicum, I pop it on the hob, 656 00:26:37,879 --> 00:26:39,359 and we're gonna try and put romesco in this. 657 00:26:39,359 --> 00:26:40,759 Behind, guys, I'm so sorry. 658 00:26:46,119 --> 00:26:49,079 Gosh, what's this red sauce called? 659 00:26:49,079 --> 00:26:50,359 Romesco. Romesco. 660 00:26:50,359 --> 00:26:52,719 I just want to make sure... 661 00:26:53,959 --> 00:26:55,479 ..Lydia can finish the whole thing. 662 00:26:55,479 --> 00:26:56,919 I think it's a lot for Lydia to take over. 663 00:26:56,919 --> 00:26:58,319 Yeah. 664 00:26:59,479 --> 00:27:01,479 I think there's a little bit of pressure 665 00:27:01,479 --> 00:27:03,919 being the last person in the relay. 666 00:27:03,919 --> 00:27:05,559 CASPER: Get the stretches in. Ready. 667 00:27:05,559 --> 00:27:07,959 Like, the energy outside is really nervous. 668 00:27:07,959 --> 00:27:09,919 LYDIA: I can see someone coming. 669 00:27:09,919 --> 00:27:11,199 OK, final cooks, you're up! 670 00:27:11,199 --> 00:27:13,399 ANDY: Here they come! 671 00:27:13,399 --> 00:27:15,679 Good luck. Good luck. Good luck. Thank you, thank you. 672 00:27:15,679 --> 00:27:17,759 Let's go! PAT: Here we go. Here we go. 673 00:27:17,759 --> 00:27:20,839 Your 30 seconds start now. Come on! 674 00:27:21,999 --> 00:27:23,119 Casp! 675 00:27:23,119 --> 00:27:24,439 Alright, let's go. What are we doing? 676 00:27:24,439 --> 00:27:25,559 Alright, so we're doing a lamb rack. 677 00:27:25,559 --> 00:27:26,999 OK. I think it's crusted 678 00:27:26,999 --> 00:27:28,319 with basil-Parmesan. OK. 679 00:27:28,319 --> 00:27:30,159 So, we're making a pear tarte Tatin. 680 00:27:30,159 --> 00:27:31,279 GRACE: OK. It's just gone in. 681 00:27:31,279 --> 00:27:33,079 What do you think it needs? I have no idea. 682 00:27:33,079 --> 00:27:34,799 I've never made a... Sure. Got it. That's alright. 683 00:27:34,799 --> 00:27:37,879 It's only just gone in, with 20 minutes to go. 684 00:27:37,879 --> 00:27:40,799 I just don't think there's any way this is gonna cook. 685 00:27:40,799 --> 00:27:42,479 This is the cast-iron pan for some flatbreads. 686 00:27:42,479 --> 00:27:44,079 I've just rolled them out. 687 00:27:44,079 --> 00:27:45,079 OK. 688 00:27:45,079 --> 00:27:46,639 So, basically, you just need to cook the pork, 689 00:27:46,639 --> 00:27:47,999 cook the flatbreads. 690 00:27:47,999 --> 00:27:51,359 Gonna do flatbread, romesco, tzatziki, 691 00:27:51,359 --> 00:27:53,119 uh...calamari. 692 00:27:53,119 --> 00:27:54,599 We're scrapping the chicken? Yeah. 693 00:27:54,599 --> 00:27:56,919 It's a platter, right? Uh, yeah. 694 00:27:56,919 --> 00:27:58,879 Or kind of all piled on top of there, if you want. 695 00:27:58,879 --> 00:28:00,159 JEAN-CHRISTOPHE: Five seconds left to go. 696 00:28:00,159 --> 00:28:01,439 Oh. Alright. Either. 697 00:28:01,439 --> 00:28:02,959 You OK? You've got this. What's the hero ingredient? 698 00:28:02,959 --> 00:28:04,919 It's Greek yoghurt. They didn't do any Greek yoghurt, so... 699 00:28:04,919 --> 00:28:06,319 Alright, let's go. Your time's up. 700 00:28:06,319 --> 00:28:07,799 But there's a flatbread cooking on the thing. 701 00:28:08,839 --> 00:28:10,759 Lydia, I'm so sorry. 702 00:28:10,759 --> 00:28:12,999 A la prison! Ah! 703 00:28:12,999 --> 00:28:15,159 Bread and water. Come on. 704 00:28:16,319 --> 00:28:18,319 ALYONA: Why? LUKE: They told me. 705 00:28:18,319 --> 00:28:19,719 They said, like, "Chicken, Greek salad." 706 00:28:19,719 --> 00:28:21,279 They said, "It won't win it. What can you do?" 707 00:28:21,279 --> 00:28:22,879 Alright. Alright. 708 00:28:22,879 --> 00:28:25,999 There is stuff everywhere! 709 00:28:27,119 --> 00:28:30,039 Alright. Well, then, that's romesco. 710 00:28:30,039 --> 00:28:31,319 What the hell's in here? 711 00:28:31,319 --> 00:28:33,079 There's squid over there. 712 00:28:33,079 --> 00:28:35,399 There's cooked chicken there. 713 00:28:35,399 --> 00:28:37,239 There's romesco on the make. 714 00:28:37,239 --> 00:28:38,639 There's a tzatziki on the make. 715 00:28:38,639 --> 00:28:42,159 I have a bench of chaos. (CHUCKLES) 716 00:28:42,159 --> 00:28:46,639 The dish looks like a whole heap of, uh...Greek ingredients. 717 00:28:46,639 --> 00:28:47,999 (LAUGHS) 718 00:28:47,999 --> 00:28:49,719 Oh, dear Lord. 719 00:28:49,719 --> 00:28:51,199 Let's just start tasting. 720 00:28:52,559 --> 00:28:54,759 First step, I'm going to tackle 721 00:28:54,759 --> 00:28:56,559 the tzatziki, which has the yoghurt. 722 00:28:56,559 --> 00:28:59,399 Dear Lord, who the hell uses this juicer? 723 00:29:02,199 --> 00:29:04,159 Alright. What have we got here? 724 00:29:04,159 --> 00:29:05,959 It definitely looks a little clumsy. 725 00:29:05,959 --> 00:29:08,719 This salad is basically some tomato, cucumber... 726 00:29:08,719 --> 00:29:10,559 Let's get some capers on that. 727 00:29:10,559 --> 00:29:13,199 Let's get some stuff happening. 728 00:29:14,519 --> 00:29:15,879 Yeah, go, Lyds! Go, Lyds! 729 00:29:15,879 --> 00:29:17,039 ALYONA: Come on, Lydia! 730 00:29:17,039 --> 00:29:19,399 Lydia! Come on. 731 00:29:19,399 --> 00:29:22,559 Do you know where capers are, anybody? 732 00:29:22,559 --> 00:29:24,839 Come on, guys, I don't have time for this. 733 00:29:26,599 --> 00:29:28,679 CASPER: So, we've got a herb-crusted lamb rack, 734 00:29:28,679 --> 00:29:30,999 and then we've got a little almost meat and three veg. 735 00:29:30,999 --> 00:29:33,399 So, we've got some glazed carrots with the cumin seed, 736 00:29:33,399 --> 00:29:36,799 some Hasselback potatoes and a really nice yoghurt sauce. 737 00:29:36,799 --> 00:29:38,359 And we know that the yoghurt is the element 738 00:29:38,359 --> 00:29:39,599 we have to champion. 739 00:29:39,599 --> 00:29:41,239 I think they've nailed the flavours. 740 00:29:41,239 --> 00:29:42,839 So, I think I'm just going to take my time 741 00:29:42,839 --> 00:29:44,399 and make sure it's all plated up really nicely. 742 00:29:44,399 --> 00:29:47,279 Probably give the carrots, like, a final little touch 743 00:29:47,279 --> 00:29:48,919 of colour, a little glaze. 744 00:29:48,919 --> 00:29:50,559 Oh, yeah. He's brushing the carrots. 745 00:29:50,559 --> 00:29:51,839 Look at that carrot again. 746 00:29:55,159 --> 00:29:56,359 GRACE: This is nuts. 747 00:29:56,359 --> 00:29:57,999 Aaron tells me we're making 748 00:29:57,999 --> 00:30:02,079 a tarte Tatin - puff pastry layered on top of fruit 749 00:30:02,079 --> 00:30:03,759 with some sugar, and it cooks in the oven, 750 00:30:03,759 --> 00:30:05,599 and then you flip it out onto the plate. 751 00:30:05,599 --> 00:30:07,479 Looking at the tart, 752 00:30:07,479 --> 00:30:09,799 there's no wash on it. 753 00:30:09,799 --> 00:30:13,159 So, I pull it out, I add a wash, I crank the oven up... 754 00:30:13,159 --> 00:30:14,439 Alright. 755 00:30:14,439 --> 00:30:15,519 ..and I chuck it back in. 756 00:30:15,519 --> 00:30:16,959 We're good. We're good. 757 00:30:16,959 --> 00:30:18,839 Greek yoghurt ice-cream is ready. 758 00:30:20,159 --> 00:30:22,199 Yum. Oh, that's beautiful! 759 00:30:26,639 --> 00:30:27,999 The caramel's super thick. 760 00:30:27,999 --> 00:30:30,439 I just sort of think, if I can thin it out 761 00:30:30,439 --> 00:30:31,959 with some brandy, 762 00:30:31,959 --> 00:30:35,359 that will add a nice little bit of heat to the dish. 763 00:30:35,359 --> 00:30:36,599 Whoops! (LAUGHS) 764 00:30:38,079 --> 00:30:40,519 I don't actually know how to get that to stop doing that. 765 00:30:40,519 --> 00:30:42,439 (LAUGHS) 766 00:30:42,439 --> 00:30:44,999 I'm really worried about this tart. 767 00:30:44,999 --> 00:30:47,679 It is puffing up, which is nice. 768 00:30:47,679 --> 00:30:50,799 The dark sort of colour on it is starting to happen. 769 00:30:52,079 --> 00:30:53,599 Yeah, it's browning. 770 00:30:53,599 --> 00:30:54,959 She browning. 771 00:30:56,639 --> 00:30:58,359 Crossed my fingers, to be honest. 772 00:30:58,359 --> 00:31:00,319 Spoons, spoons, spoons! 773 00:31:01,679 --> 00:31:04,639 Greek-style yoghurt. That's not what I expected. 774 00:31:06,559 --> 00:31:09,039 I taste the yoghurt sauce, and it's quite acidic. 775 00:31:09,039 --> 00:31:11,599 So I want to add something in there 776 00:31:11,599 --> 00:31:12,959 to mellow it out a little bit. 777 00:31:14,239 --> 00:31:16,519 I run to the pantry looking for something, 778 00:31:16,519 --> 00:31:18,159 and I find tahini. 779 00:31:18,159 --> 00:31:19,679 Tahini? 780 00:31:19,679 --> 00:31:21,639 I really love the flavour of tahini, 781 00:31:21,639 --> 00:31:24,079 so I race back and add the tahini 782 00:31:24,079 --> 00:31:25,119 into the yoghurt sauce. 783 00:31:25,119 --> 00:31:26,799 Oh, no. Oh, yeah. 784 00:31:26,799 --> 00:31:28,199 Yeah, that's tahini. 785 00:31:28,199 --> 00:31:29,719 With the fish sauce, 786 00:31:29,719 --> 00:31:31,319 it's gonna taste a bit funky. I didn't put much in. 787 00:31:31,319 --> 00:31:34,039 I'm just trying to work out how much time I'm going to need to cook everything. 788 00:31:34,039 --> 00:31:35,239 I want to get the pork on, 789 00:31:35,239 --> 00:31:37,839 so I make sure the pan is nice and hot. 790 00:31:41,599 --> 00:31:45,199 What's he doing? Cook, mate! Cook the skewers! 791 00:31:50,119 --> 00:31:52,639 He's moving way too slow for my liking now. 792 00:31:52,639 --> 00:31:55,119 (LAUGHS) Come on, Pat! 793 00:31:55,119 --> 00:31:57,719 The pork skewers are quite small, 794 00:31:57,719 --> 00:32:00,519 so I shouldn't need to spend too much time on those. 795 00:32:00,519 --> 00:32:01,679 There's a glaze there. 796 00:32:01,679 --> 00:32:03,599 It looks like pomegranate molasses, 797 00:32:03,599 --> 00:32:05,239 so I want to get a sear on the skewers 798 00:32:05,239 --> 00:32:07,039 and then start to baste it. 799 00:32:08,519 --> 00:32:10,439 Thinking I really need to get these flatbreads on. 800 00:32:10,439 --> 00:32:12,919 I don't know exactly what type of flatbread they are, 801 00:32:12,919 --> 00:32:14,719 so I want to get at least one tester on. 802 00:32:14,719 --> 00:32:16,479 SOFIA: It's time to bring it all together. 803 00:32:16,479 --> 00:32:19,479 You've got 11 minutes left in the relay! 804 00:32:20,839 --> 00:32:22,159 When I put the flatbread in, 805 00:32:22,159 --> 00:32:24,719 it should have been able to get a nice puff straightaway, 806 00:32:24,719 --> 00:32:26,599 but there's nothing happening. 807 00:32:26,599 --> 00:32:28,279 They're just staying completely flat 808 00:32:28,279 --> 00:32:29,719 and really dense. 809 00:32:30,759 --> 00:32:33,319 I told Em to use plain flour, not self-raising. 810 00:32:33,319 --> 00:32:34,439 But is there any baking powder? 811 00:32:34,439 --> 00:32:35,599 No. No. 812 00:32:35,599 --> 00:32:36,959 PAT: What are we going to do? 813 00:32:36,959 --> 00:32:39,519 What am I going to do to get this back on track? 814 00:32:39,519 --> 00:32:41,719 We just need Pat to go, go, go, go, go. 815 00:32:41,719 --> 00:32:43,359 Come on, Pat. Come on, Pat! 816 00:32:49,759 --> 00:32:52,959 PAT: The flatbreads don't seem to be rising. 817 00:32:52,959 --> 00:32:54,439 Might be a bit stodgy in the middle. 818 00:32:54,439 --> 00:32:56,959 Ph-h-hew! What are you going to do? 819 00:32:56,959 --> 00:32:58,439 How can I rescue this? 820 00:32:58,439 --> 00:33:01,119 Whatever you do, Pat, you've got to do it quickly. 821 00:33:01,119 --> 00:33:02,159 And then it hits me. 822 00:33:02,159 --> 00:33:04,999 Maybe if I just roll these out super thin. 823 00:33:04,999 --> 00:33:06,799 I'm thinking if I can get them really thin 824 00:33:06,799 --> 00:33:08,719 to make almost like a crisp, 825 00:33:08,719 --> 00:33:11,879 and see how I can get this - something - on a plate. 826 00:33:11,879 --> 00:33:13,839 So you might be making tortilla instead. 827 00:33:13,839 --> 00:33:15,199 No, it's still flatbread. 828 00:33:15,199 --> 00:33:16,879 It's just a really thin flatbread. 829 00:33:16,879 --> 00:33:18,519 Look, it's going to be tight, 830 00:33:18,519 --> 00:33:20,799 but I'll push and see what I can do. 831 00:33:20,799 --> 00:33:21,999 OK. 832 00:33:23,159 --> 00:33:27,039 OK, guys, five minutes to go. Come on! 833 00:33:27,039 --> 00:33:28,919 CONTESTANT: Come on! (APPLAUSE) 834 00:33:28,919 --> 00:33:30,439 You can do it! 835 00:33:35,799 --> 00:33:38,559 I am feeling OK. 836 00:33:38,559 --> 00:33:41,799 It sort of all rests on this tarte Tatin 837 00:33:41,799 --> 00:33:43,159 coming out of the mould. 838 00:33:50,799 --> 00:33:52,799 (TUTS) Oh, my God. 839 00:33:58,639 --> 00:34:01,679 (CONTESTANTS GROAN) 840 00:34:01,679 --> 00:34:03,319 Oh, yeah. We're good, we're good, we're good 841 00:34:03,319 --> 00:34:04,359 we're good, we're good! 842 00:34:04,359 --> 00:34:05,959 Guys, we're back on! 843 00:34:05,959 --> 00:34:07,679 Oh, she flipped it over. It came out. 844 00:34:08,999 --> 00:34:11,079 It's just a question of whether her team-mates 845 00:34:11,079 --> 00:34:12,999 have set up enough of a dish 846 00:34:12,999 --> 00:34:14,919 for them to have a chance at immunity. 847 00:34:19,239 --> 00:34:20,879 I've got the romesco sauce there. 848 00:34:20,879 --> 00:34:22,639 It tastes really good. 849 00:34:22,639 --> 00:34:26,319 But I'm not sure how that's going to fit into a Greek dish. 850 00:34:26,319 --> 00:34:27,719 Well, I'm going to fry the protein. 851 00:34:27,719 --> 00:34:29,479 That is a priority. 852 00:34:29,479 --> 00:34:32,519 And the rest will have to fall into place 853 00:34:32,519 --> 00:34:34,639 in the last, um... 854 00:34:34,639 --> 00:34:37,159 Two minutes, everybody! Two minutes! 855 00:34:37,159 --> 00:34:38,999 Don't leave me with the protein. 856 00:34:38,999 --> 00:34:40,399 ALYONA: And... OLAOLU: Come on, Lydia. 857 00:34:40,399 --> 00:34:42,479 ..we're... 858 00:34:42,479 --> 00:34:43,559 ..in. 859 00:34:43,559 --> 00:34:45,519 Yeah! Eventually. Yeah! 860 00:34:53,319 --> 00:34:54,479 He's got tweezers. 861 00:34:54,479 --> 00:34:57,399 CASPER: So, plating up this dish should be pretty simple. 862 00:34:57,399 --> 00:34:59,479 I get a nice smear of the yoghurt sauce 863 00:34:59,479 --> 00:35:00,679 on the bottom 864 00:35:00,679 --> 00:35:03,359 and get a few carrots on the side. 865 00:35:03,359 --> 00:35:05,759 And then a nice potato on there, as well. 866 00:35:05,759 --> 00:35:07,079 Slicing into my lamb rack 867 00:35:07,079 --> 00:35:08,759 that's had a little bit of time to rest, 868 00:35:08,759 --> 00:35:12,559 and it's got that, like, perfect medium-pinkness to it. 869 00:35:12,559 --> 00:35:13,799 I'm really happy. 870 00:35:13,799 --> 00:35:16,239 We want your final dish in one minute! 871 00:35:16,239 --> 00:35:17,199 Come on, everybody! 872 00:35:17,199 --> 00:35:19,519 (APPLAUSE) 873 00:35:19,519 --> 00:35:21,159 PAT: Got everything together on the plate - 874 00:35:21,159 --> 00:35:23,439 the pork skewers, 875 00:35:23,439 --> 00:35:26,239 herb salad and the yoghurt sauce. 876 00:35:26,239 --> 00:35:29,439 I'm good. As good as can be, I think, in this scenario, 877 00:35:29,439 --> 00:35:31,359 with the whole no rising agent. 878 00:35:31,359 --> 00:35:33,919 One minute to go. The flatbreads, 879 00:35:33,919 --> 00:35:35,919 they're actually starting to bubble up a little bit 880 00:35:35,919 --> 00:35:38,079 and kind of create these little gnarly charred bits, 881 00:35:38,079 --> 00:35:39,359 and they look pretty good. 882 00:35:39,359 --> 00:35:42,559 So I get as many on the plate as possible, 883 00:35:42,559 --> 00:35:45,399 and I think I might have just saved the flatbread aspect 884 00:35:45,399 --> 00:35:46,399 of our dish. 885 00:35:48,679 --> 00:35:50,719 LYDIA: The squid looks good. 886 00:35:50,719 --> 00:35:52,279 I'm going to load up the flatbread. 887 00:35:52,279 --> 00:35:55,359 Tzatziki - the hero, calamari on top, 888 00:35:55,359 --> 00:35:56,599 salad on the side. 889 00:35:56,599 --> 00:35:59,319 Am I doing something with this or am I not? 890 00:35:59,319 --> 00:36:00,999 30 seconds to go! 891 00:36:02,999 --> 00:36:05,159 Oh, put it on? Don't put it on? What am I doing? 892 00:36:11,319 --> 00:36:13,039 (SIGHS) 893 00:36:13,039 --> 00:36:14,119 No. 894 00:36:14,119 --> 00:36:15,879 She's leaving it off? She's leaving it off. 895 00:36:15,879 --> 00:36:19,359 Dish needs to be finished in ten... 896 00:36:19,359 --> 00:36:21,159 JUDGES: Nine, eight, 897 00:36:21,159 --> 00:36:24,439 seven, six, five, 898 00:36:24,439 --> 00:36:28,439 four, three, two, one! 899 00:36:28,439 --> 00:36:29,959 That's it! Come on! That is it, everybody! 900 00:36:29,959 --> 00:36:32,079 (CHEERING) 901 00:36:34,799 --> 00:36:36,519 CONTESTANT: Whoo! 902 00:36:36,519 --> 00:36:37,999 Lyds! 903 00:36:37,999 --> 00:36:39,679 LYDIA: I hope it was the right decision 904 00:36:39,679 --> 00:36:41,279 to keep the romesco on. 905 00:36:41,279 --> 00:36:43,639 Oh, beautiful, beautiful, beautiful! Well done. 906 00:36:43,639 --> 00:36:45,959 VINNIE: Come here, come here. CASPER: Oh, God. 907 00:36:45,959 --> 00:36:47,319 Bro, you did so well. Oh, mate. 908 00:36:47,319 --> 00:36:48,639 And you pivoted with the flatbread. Well done. 909 00:36:48,639 --> 00:36:49,719 'Cause I didn't realise, 910 00:36:49,719 --> 00:36:51,399 but there was no self-raising flour. 911 00:36:51,399 --> 00:36:53,359 PAT: Yeah, yeah. PETRO: That was my fault. 912 00:36:53,359 --> 00:36:55,199 We had a little bit of miscommunication 913 00:36:55,199 --> 00:36:57,919 and we were going to make a tarte Tatin. 914 00:36:57,919 --> 00:36:59,039 It should have been a galette. 915 00:36:59,039 --> 00:37:00,759 Yeah. Mm. So it's kind of in between now. 916 00:37:00,759 --> 00:37:02,439 GRACE: It's actually better than I thought. 917 00:37:02,439 --> 00:37:03,439 I'm going to keep quiet. 918 00:37:04,999 --> 00:37:06,719 ALYONA: That looks beautiful. 919 00:37:06,719 --> 00:37:08,799 It was not what I expected it to be. 920 00:37:08,799 --> 00:37:09,959 No? Yeah. 921 00:37:09,959 --> 00:37:11,679 LUKE: I'm definitely feeling very nervous. I pivoted, 922 00:37:11,679 --> 00:37:14,479 and it either might cost us a spot in the immunity, 923 00:37:14,479 --> 00:37:16,039 or it might actually put us there. 924 00:37:16,039 --> 00:37:17,199 We'll find out. 925 00:37:17,199 --> 00:37:18,359 No, I think you might have saved us. 926 00:37:18,359 --> 00:37:20,119 I wouldn't count your chickens before they hatch, 927 00:37:20,119 --> 00:37:21,359 let's put it that way. 928 00:37:21,359 --> 00:37:22,599 Well, not that chicken. Yeah. 929 00:37:22,599 --> 00:37:24,279 Yeah, yeah, yeah. 930 00:37:27,759 --> 00:37:31,599 OK. Now we're done - ready to test your dishes. 931 00:37:31,599 --> 00:37:34,079 So the first team is... 932 00:37:35,119 --> 00:37:36,239 ..purple. 933 00:37:37,279 --> 00:37:38,479 CONTESTANT: Purple! 934 00:37:39,919 --> 00:37:42,719 CASPER: As a team, we've communicated effectively 935 00:37:42,719 --> 00:37:45,559 and picked a dish that is not too complicated. 936 00:37:45,559 --> 00:37:47,279 I think it definitely looks and tastes 937 00:37:47,279 --> 00:37:49,119 like it's been made by one person today. 938 00:37:50,239 --> 00:37:52,239 Casper, what is the final dish? 939 00:37:52,239 --> 00:37:55,159 We've got a herb-crusted lamb rack 940 00:37:55,159 --> 00:37:58,159 with Hasselback potatoes, 941 00:37:58,159 --> 00:38:01,079 honey and cumin glazed carrots, 942 00:38:01,079 --> 00:38:03,959 and a yoghurt and black garlic sauce. 943 00:38:05,279 --> 00:38:07,999 Jack, is this the dish you set out to make? 944 00:38:07,999 --> 00:38:10,039 It's exactly what I envisioned on the plate. 945 00:38:10,039 --> 00:38:11,279 It's just really clear in my head 946 00:38:11,279 --> 00:38:12,239 what I wanted to do 947 00:38:12,239 --> 00:38:14,479 and to pass on to these beautiful people. 948 00:38:14,479 --> 00:38:17,159 So was the Greek-style yoghurt just in the sauce? 949 00:38:17,159 --> 00:38:18,199 Yes. Yep. 950 00:38:18,199 --> 00:38:19,719 OK, let's taste. 951 00:38:39,479 --> 00:38:43,839 When I tasted the sauce by itself, I was like, "Ooh." 952 00:38:43,839 --> 00:38:46,319 But then when I got everything together, I was like, 953 00:38:46,319 --> 00:38:49,079 "OK, now I see where they were going with this." 954 00:38:49,079 --> 00:38:51,399 The black garlic gave it a good little bit of funk 955 00:38:51,399 --> 00:38:52,639 and richness, 956 00:38:52,639 --> 00:38:55,239 and it's still got the brightness of the yoghurt, 957 00:38:55,239 --> 00:38:56,879 which I think is really important 958 00:38:56,879 --> 00:38:58,039 for this sauce and for this dish. 959 00:38:58,039 --> 00:39:02,159 The carrots - flavour, spot-on. Loved it. 960 00:39:02,159 --> 00:39:03,719 The lamb was cooked beautifully, 961 00:39:03,719 --> 00:39:04,799 really consistently. 962 00:39:04,799 --> 00:39:05,999 All the way to that bone, as well. 963 00:39:05,999 --> 00:39:07,839 Tender, juicy, delicious. 964 00:39:07,839 --> 00:39:11,039 I love the crust! I just wish there was more of it. 965 00:39:11,039 --> 00:39:14,759 I love the potatoes having just that top little layer 966 00:39:14,759 --> 00:39:16,239 of crunch. 967 00:39:16,239 --> 00:39:19,439 Whoever did the sauce is unbelievable. 968 00:39:20,759 --> 00:39:23,039 Pretty good job, purple team. Pretty good job. 969 00:39:24,639 --> 00:39:27,879 It feels really good that the judges loved the sauce 970 00:39:27,879 --> 00:39:29,119 and my little spin that I put on it 971 00:39:29,119 --> 00:39:30,479 with the ingredients of the Aleppo pepper 972 00:39:30,479 --> 00:39:31,599 and the black garlic. 973 00:39:32,919 --> 00:39:34,319 I've still got it. Sometimes. 974 00:39:35,399 --> 00:39:38,039 Next up, the blue team. 975 00:39:42,359 --> 00:39:43,359 What happened today 976 00:39:43,359 --> 00:39:46,519 was a pretty crazy move from Luke - 977 00:39:46,519 --> 00:39:49,519 pivoting completely and changing the whole dish. 978 00:39:49,519 --> 00:39:52,919 Looks amazing. No idea how it tastes like. 979 00:39:52,919 --> 00:39:56,279 I hope it's going to pay off and get us immunity tomorrow. 980 00:39:56,279 --> 00:39:59,199 OK, Lydia, what have we ended up on? 981 00:39:59,199 --> 00:40:02,399 LYDIA: We ended up with some calamari, 982 00:40:02,399 --> 00:40:04,039 flatbread, 983 00:40:04,039 --> 00:40:06,159 and a tzatziki yoghurt sauce. 984 00:40:06,159 --> 00:40:07,999 So we're in Greece today. 985 00:40:09,199 --> 00:40:12,319 Alyona, what did you think the dish was going to be? 986 00:40:12,319 --> 00:40:14,919 I was going to take you to Greece, initially, 987 00:40:14,919 --> 00:40:16,519 so here we are. 988 00:40:16,519 --> 00:40:18,279 But I started with the chicken, 989 00:40:18,279 --> 00:40:21,239 and I wanted to make some roasted potatoes. 990 00:40:21,239 --> 00:40:23,279 I wanted to set up the basics, 991 00:40:23,279 --> 00:40:27,239 and I kind of thought that our dish was going to evolve. 992 00:40:27,239 --> 00:40:30,999 Oh, it evolved, alright. Luke, you just went rogue. 993 00:40:59,199 --> 00:41:00,359 First, I would like to say 994 00:41:00,359 --> 00:41:04,759 I think the decision that you took, Luke, was very brave. 995 00:41:06,199 --> 00:41:08,239 Lydia, you did well, too. 996 00:41:09,519 --> 00:41:12,679 You've managed to put some finesse in your sauce. 997 00:41:12,679 --> 00:41:14,399 I think your sauce is fantastic. 998 00:41:14,399 --> 00:41:16,479 Now, the salad, I think, is super tasty. 999 00:41:16,479 --> 00:41:19,599 Very well seasoned. The squid - very well cooked. 1000 00:41:20,639 --> 00:41:22,599 Perfect. I love the tzatziki. 1001 00:41:22,599 --> 00:41:25,839 It's a classic, strong, bold example 1002 00:41:25,839 --> 00:41:27,319 of a traditional dip. 1003 00:41:27,319 --> 00:41:29,359 The squid is also really beautifully cooked. 1004 00:41:29,359 --> 00:41:31,759 When you put the two together, you can't taste the squid 1005 00:41:31,759 --> 00:41:35,839 because that sauce is so tart and bright and intense 1006 00:41:35,839 --> 00:41:37,399 with that yoghurty flavour, 1007 00:41:37,399 --> 00:41:39,839 and it just kind of cancels out the squid. 1008 00:41:41,079 --> 00:41:42,399 You know, when you have, like, a gyros 1009 00:41:42,399 --> 00:41:44,559 or a similar dish like this, it's usually pork 1010 00:41:44,559 --> 00:41:47,159 because it's fatty, it has some char on it. 1011 00:41:47,159 --> 00:41:48,679 You've got all these elements 1012 00:41:48,679 --> 00:41:51,639 that, on paper, they sound like they'll work together. 1013 00:41:51,639 --> 00:41:53,719 But when you take a bite of all of that together, 1014 00:41:53,719 --> 00:41:55,319 the balance was lost for me. 1015 00:41:55,319 --> 00:41:58,039 I'm sorry, guys. I wanted to love this. 1016 00:41:58,039 --> 00:41:59,279 Thank you. Good luck. 1017 00:41:59,279 --> 00:42:00,599 Thank you. 1018 00:42:00,599 --> 00:42:02,159 LUKE: I had to make some serious changes 1019 00:42:02,159 --> 00:42:03,599 and I'm glad I did. 1020 00:42:03,599 --> 00:42:06,319 But I definitely feel kind of the weight of responsibility 1021 00:42:06,319 --> 00:42:08,919 knowing that I may have cost my team a spot in immunity. 1022 00:42:10,399 --> 00:42:11,559 Damn. 1023 00:42:12,679 --> 00:42:14,919 OK. Next team - the reds. 1024 00:42:16,519 --> 00:42:17,759 CONTESTANT: Whoo! Whoo! 1025 00:42:20,519 --> 00:42:21,959 PETRO: I'm feeling a little bit nervous 1026 00:42:21,959 --> 00:42:24,599 'cause I know this flatbread isn't where it should be. 1027 00:42:24,599 --> 00:42:27,799 But I know if the flavours are all executed, 1028 00:42:27,799 --> 00:42:29,639 this dish could still stand up to the task. 1029 00:42:31,879 --> 00:42:33,119 Pat, what have you made? 1030 00:42:33,119 --> 00:42:36,079 PAT: We've made pork skewers, 1031 00:42:36,079 --> 00:42:39,919 yoghurt flatbread, a yoghurt sauce, 1032 00:42:39,919 --> 00:42:42,879 herb salad, and some pickled onions. 1033 00:42:45,919 --> 00:42:48,479 Is this the dish it was supposed to be? 1034 00:42:48,479 --> 00:42:49,879 Yeah, it actually is. 1035 00:42:49,879 --> 00:42:52,039 Everything got communicated pretty clearly. 1036 00:42:52,039 --> 00:42:53,799 Oh, there was a thing I missed. 1037 00:42:53,799 --> 00:42:57,279 I accidentally told Em to get plain flour 1038 00:42:57,279 --> 00:42:58,759 instead of self-raising. 1039 00:42:58,759 --> 00:43:00,639 Right after the handover, I realised, 1040 00:43:00,639 --> 00:43:02,159 and I was like, "Oh, no. 1041 00:43:02,159 --> 00:43:03,919 "That flatbread, there's going to be an issue there." 1042 00:43:03,919 --> 00:43:05,399 It is very flat, yeah. 1043 00:43:05,399 --> 00:43:07,119 Who thinks we should eat it? 1044 00:43:07,119 --> 00:43:08,679 Me. Yeah. 1045 00:43:24,079 --> 00:43:26,039 I actually found it really tasty. 1046 00:43:26,039 --> 00:43:28,959 So, the marinade you did on that was amazing. 1047 00:43:28,959 --> 00:43:30,319 Pickles were delicious. 1048 00:43:30,319 --> 00:43:33,039 I thought the salad was really nice and refreshing. 1049 00:43:33,039 --> 00:43:34,839 Bread - I think you did a really good job 1050 00:43:34,839 --> 00:43:36,119 saving the day. 1051 00:43:36,119 --> 00:43:38,439 I didn't mind that it was a bit chewy. 1052 00:43:38,439 --> 00:43:39,639 Um, the pork. 1053 00:43:39,639 --> 00:43:41,919 There were a few little dry bits here and there. 1054 00:43:42,919 --> 00:43:45,799 Then we get to our key ingredient, 1055 00:43:45,799 --> 00:43:49,119 which is the little kind of labneh-y tzatziki number. 1056 00:43:49,119 --> 00:43:51,039 There's two ways you could have gone about this. 1057 00:43:51,039 --> 00:43:53,359 You could have hung it and then left the tahini out, 1058 00:43:53,359 --> 00:43:55,439 and just hit it with a heap of lemon juice 1059 00:43:55,439 --> 00:43:57,239 to give that nice bit of acidity. 1060 00:43:57,239 --> 00:43:59,999 Or you could have left it with the whey in there, 1061 00:43:59,999 --> 00:44:01,159 hit it with the tahini, 1062 00:44:01,159 --> 00:44:03,519 so it's still got the acidity from the whey. 1063 00:44:03,519 --> 00:44:06,399 Hanging it, adding the tahini - it just hasn't worked. 1064 00:44:06,399 --> 00:44:08,919 And that should have been the star of the show 1065 00:44:08,919 --> 00:44:09,999 on this dish. 1066 00:44:09,999 --> 00:44:13,239 Based on looks, it could definitely give the opinion 1067 00:44:13,239 --> 00:44:14,999 that it was cooked by one person. 1068 00:44:14,999 --> 00:44:16,399 Unfortunately, when you taste it, 1069 00:44:16,399 --> 00:44:18,399 these elements just haven't come together. 1070 00:44:20,439 --> 00:44:24,799 The execution isn't quite what I had anticipated. 1071 00:44:24,799 --> 00:44:27,159 So I'm a little bit disappointed on that front. 1072 00:44:28,439 --> 00:44:30,359 I feel like this immunity cook tomorrow 1073 00:44:30,359 --> 00:44:33,079 is becoming a little bit more distant at the moment. 1074 00:44:35,039 --> 00:44:37,439 Next up, green team! 1075 00:44:38,719 --> 00:44:39,879 Come on, guys. 1076 00:44:39,879 --> 00:44:44,639 I cannot believe this dish we've served up. 1077 00:44:44,639 --> 00:44:46,919 It actually looks OK. 1078 00:44:46,919 --> 00:44:48,759 Hello. Hello. 1079 00:44:48,759 --> 00:44:51,799 But I'm just so worried about that pastry. 1080 00:44:51,799 --> 00:44:53,959 Grace, where did we end up? 1081 00:44:53,959 --> 00:44:56,879 GRACE: We've made an upside-down pear tart. 1082 00:44:56,879 --> 00:44:59,559 and a Greek-style yoghurt ice-cream. 1083 00:45:01,559 --> 00:45:03,199 Dot, what were you planning on making? 1084 00:45:03,199 --> 00:45:05,559 I was thinking tarte Tatin. 1085 00:45:05,559 --> 00:45:06,999 I vocalised tarte Tatin. 1086 00:45:06,999 --> 00:45:09,559 In my head, I was actually thinking of something else, 1087 00:45:09,559 --> 00:45:12,159 but it came out tarte Tatin. I was thinking... 1088 00:45:12,159 --> 00:45:13,719 You know the one... A galette. A galette. 1089 00:45:13,719 --> 00:45:16,319 Ohh. You were thinking galette 1090 00:45:16,319 --> 00:45:17,719 and you said tarte Tatin? 1091 00:45:17,719 --> 00:45:18,919 Yes. 1092 00:45:18,919 --> 00:45:19,919 Ohhh. 1093 00:45:19,919 --> 00:45:24,119 So I made shortcrust with yoghurt. 1094 00:45:24,119 --> 00:45:25,719 Oh, my Lord. 1095 00:45:25,719 --> 00:45:27,839 Look, as far as featuring yoghurt, 1096 00:45:27,839 --> 00:45:30,279 it's one of the more creative ones today. 1097 00:45:30,279 --> 00:45:32,999 I have no idea what it's going to be like when I cut it open. 1098 00:45:32,999 --> 00:45:35,399 We're so excited. Let's find out together. 1099 00:45:42,159 --> 00:45:43,279 MUTTERS: Is it cooked? 1100 00:45:50,439 --> 00:45:51,839 ANDY: I have no idea what it's going to be like 1101 00:45:51,839 --> 00:45:53,439 when I cut it open. 1102 00:45:53,439 --> 00:45:54,879 SOFIA: We're so excited. 1103 00:46:00,679 --> 00:46:01,959 Is it cooked? 1104 00:46:08,679 --> 00:46:10,719 Oh. 1105 00:46:10,719 --> 00:46:12,199 Oh, that's a shame. 1106 00:46:12,199 --> 00:46:14,239 (AARON SIGHS) 1107 00:46:28,439 --> 00:46:32,839 Oh, devastated! 'Cause this one showed so much promise. 1108 00:46:33,879 --> 00:46:35,879 But unfortunately, we're just left with raw pastry. 1109 00:46:36,919 --> 00:46:39,799 Honey, thyme, orange, pears, 1110 00:46:39,799 --> 00:46:44,559 with a beautiful yoghurt, forward, ice-cream. 1111 00:46:44,559 --> 00:46:46,839 It all works flavour-wise. It's singing. 1112 00:46:46,839 --> 00:46:48,319 It's doing everything it needs to. 1113 00:46:48,319 --> 00:46:50,559 I love how the pears have soaked up all that caramel. 1114 00:46:50,559 --> 00:46:52,799 It's had this kind of candied effect on it, 1115 00:46:52,799 --> 00:46:53,959 so they're kind of chewy. 1116 00:46:55,199 --> 00:46:57,479 All that lamination just tortured the dough 1117 00:46:57,479 --> 00:46:58,999 and brought out all the gluten. 1118 00:46:58,999 --> 00:47:01,599 Had that - whatever we're calling the pastry - 1119 00:47:01,599 --> 00:47:03,999 just been golden and crispy, 1120 00:47:03,999 --> 00:47:05,799 you might have invented a new dessert - 1121 00:47:05,799 --> 00:47:07,919 my favourite new dessert - together. 1122 00:47:07,919 --> 00:47:10,399 It just shows how important communication is. 1123 00:47:10,399 --> 00:47:12,079 Mm. Thanks, green team. 1124 00:47:12,079 --> 00:47:14,039 CONTESTANT: Whoo! 1125 00:47:14,039 --> 00:47:15,159 Ohh. 1126 00:47:15,159 --> 00:47:16,679 They really loved the flavours. 1127 00:47:16,679 --> 00:47:18,999 So I feel like I'm going to hold on to that. 1128 00:47:18,999 --> 00:47:21,639 Obviously, there's a lot of work that I need to do 1129 00:47:21,639 --> 00:47:23,479 of learning my tarts. 1130 00:47:24,679 --> 00:47:26,439 Nearly there. GRACE: Nearly there. 1131 00:47:31,879 --> 00:47:33,639 I love this challenge. 1132 00:47:35,399 --> 00:47:37,879 Watching you working under pressure. Ah! 1133 00:47:37,879 --> 00:47:39,799 (LAUGHTER) 1134 00:47:40,839 --> 00:47:42,399 There was one team who not only started 1135 00:47:42,399 --> 00:47:43,839 with a clear vision, 1136 00:47:43,839 --> 00:47:45,799 but thanks to their strong communication... 1137 00:47:47,119 --> 00:47:52,079 ..they managed to execute their vision and deliver on flavour. 1138 00:47:54,319 --> 00:47:55,999 Congratulations... 1139 00:47:58,079 --> 00:48:00,999 ..the purple team! (CHEERING) 1140 00:48:00,999 --> 00:48:02,239 Yes! 1141 00:48:02,239 --> 00:48:05,039 I am so stoked about this. 1142 00:48:05,039 --> 00:48:08,239 For everyone in the whole team, I think we deserve this. 1143 00:48:08,239 --> 00:48:10,599 Tomorrow you'll be cooking your hearts out 1144 00:48:10,599 --> 00:48:12,599 in an immunity challenge. 1145 00:48:12,599 --> 00:48:15,519 Get some rest, be ready, 1146 00:48:15,519 --> 00:48:18,079 because tomorrow's challenge is one you'll want to win. 1147 00:48:19,639 --> 00:48:20,679 Goodnight. 1148 00:48:20,679 --> 00:48:23,039 (CHEERING) 1149 00:48:27,919 --> 00:48:29,679 ANNOUNCER: Tomorrow night... 1150 00:48:29,679 --> 00:48:32,519 Please welcome Justine Schofield! 1151 00:48:32,519 --> 00:48:34,559 (CHEERING) 1152 00:48:34,559 --> 00:48:35,719 You're playing for... 1153 00:48:35,719 --> 00:48:37,599 ..an immunity pin! 1154 00:48:37,599 --> 00:48:39,199 (CHEERING) 1155 00:48:39,199 --> 00:48:41,279 That's surprise number one. 1156 00:48:41,279 --> 00:48:43,159 Number two is... 1157 00:48:43,159 --> 00:48:46,199 We are tasting your dishes blind, 1158 00:48:46,199 --> 00:48:48,519 so we won't know who has cooked what. 1159 00:48:48,519 --> 00:48:50,759 CONTESTANTS: Oooh! 1160 00:48:50,759 --> 00:48:51,919 Go! 1161 00:48:51,919 --> 00:48:54,679 And in a classic French cuisine challenge... 1162 00:48:54,679 --> 00:48:55,719 Whoa! 1163 00:48:55,719 --> 00:48:57,519 ..surprise number three 1164 00:48:57,519 --> 00:48:59,639 shocks our Frenchman. 1165 00:48:59,639 --> 00:49:00,799 Jean-Christophe 1166 00:49:00,799 --> 00:49:02,959 is completely flab-ber-gasted. 1167 00:49:04,119 --> 00:49:06,119 Captions by Red Bee Media