This week, it's a double-elimination challenge to elevate traditional London eats.
That effort paid off–Luciana and Buddha’s cod with zucchini “scales,” pomme puree, salmon roe, and champagne sauce was “done so elegantly,” Gail stated. And despite never having encountered bangers and mash before, Begoña and Gabri’s rendition made with pork belly, potato foam, and a crunchy onion “cookie” was simultaneously beautifully modern and “so familiar and comforting,” praised Brett Graham.
It was apparent that lack of communication, not a lack of crunch, was really what hindered Team May and Dale, with both chefs throwing the other under the bus during judging. “Going home at this point is devastating…over something as stupid as a Scotch egg,” said Dale upon the team’s elimination. “I’m sad because I didn’t show them all of my talent,” May said in tears.
Speaking of Sylwia, our potato-loving Pole was truly in her happy place this week. “I am potato girl. Let me talk about the potatoes.” We need an entire potato podcast starring Sylvia immediately, please and thank you. Gail Simmons was the queen of British food facts this week. Did you know that a shepherd’s pie should only ever be made with lamb because lambs–duh–have shepherds? And bangers and mash, i.e. sausages over mashed potatoes, are called as such because the links used to contain a lot of water to make them cheaper, and would often explode when cooked. The more you know!
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