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It's the MasterChef quarterfinal...
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..and this heat's six best
cooks are back.
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The competition is strong out there,
but that competition
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is making me push myself.
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Anyone who says they're not
nervous, there's definitely
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something wrong with them.
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I'm just going to go in there,
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keep calm and work through it.
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I'm feeling super proud
to have made it this far.
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I'm just excited to get
going and cook.
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I believe I can win
this competition. Yes.
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It's do or die, win or lose.
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Hopefully I'm a winner today.
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We have six incredible cooks
from this week's heat.
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Plus there are only three places
in Knockout Week.
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These guys have got bundles
of talent,
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but they've got to deliver
on the big day.
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It's a big day.
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You're not just going to present
your food to me and John,
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you are going to be cooking for
a guest...
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..renowned food critic...
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..the one and only Jay Rayner.
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Your brief today is to make a pie.
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It can be sweet or savoury,
but you have to make
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the pastry yourself and it has to
be with accompaniments.
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It's got to be a complete thing.
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It mustn't just be pastry
and a filling
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trying to make friends.
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At the end of this, three of you
will go through to Knockout Week.
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That does mean that three of
you will be leaving the competition.
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So 90 minutes, to cook for us
a perfect pie.
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Let's cook.
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I love a pie.
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Making a pie is not easy,
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particularly in the short amount
of time that they've got.
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BEEPING
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Oh, that's me.
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It's all going to be about
timekeeping and scheduling today.
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Whatever the fillings of those pies
are, they have to be complete.
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It has to be a fully merged
set of flavours.
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I'll be interested to see what
they come up with.
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Haddy's surprised us with the food
of The Gambia and also Greece.
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I really think that's absolutely
delicious.
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She does brilliant flavour.
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Can she stick it all in a pie?
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I'm not going to lie, every minute
here is nerve-racking.
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And then seeing a food critic,
I'm going to be very nervous.
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But I'm going to put on this smile
and pretend that everything is OK.
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Haddy is making us a mango pie.
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Chunky, juicy, cooked mango filling
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with lemon juice and some nutmeg
and some cinnamon there as well.
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Her pastry fascinates me.
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She's making shortcrust pastry
with butter, flour and vodka.
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And the reason she's using vodka
is because apparently it stops
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the gluten from forming.
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I've seen vodka used in batter
and you end up with a crispy layer
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on the outside. Maybe that's exactly
the same thing.
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With that, we've got caramelised
coconut balls and we've got
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a coconut ice cream.
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Mangoes and coconut on a plate.
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They're a marriage made in heaven.
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Haddy, why a mango pie?
What's the inspiration?
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For me, mango holds lots of
beautiful memories
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from being a young girl,
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planting mangoes myself,
which are now gigantic trees.
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Do you do much baking in The Gambia?
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No, not at all. We don't have
a single oven in The Gambia.
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All my life in The Gambia, I cooked
with only firewood and charcoals.
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I started making desserts
when I moved to England like five
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years ago, and this will be
my second
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tart/pie I've ever made.
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You know, I like to think
I've tried most things.
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I'm not entirely sure I have tried
a mango pie before.
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It's an interesting fruit.
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It can go to mush
if it's overcooked.
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It will also be very, very juicy
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and juice is not necessarily
a friend of pastry.
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Haddy's great challenge is not
to bring you something
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with an utterly juicy, soggy bottom.
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I've got to say right now, there's
some danger points here for me.
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And that pastry and that mango
filling not falling apart seems
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to be the greatest one.
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Yeah, it's not 100% what
I practised for.
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I think I didn't measure it right.
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I think I forgot a bit of my butter.
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Steve loves classic British
crowd pleasers.
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He brings a twist, but that's
what he loves.
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Bright red chicken,
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steak with cocoa and coffee
on the outside of it.
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I mean, this is stuff which is just
a little bit
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out of the ordinary.
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What sort of twist is he going
to put on a pie?
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The inspiration behind this is
mainly for my late father-in-law.
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Just let me take a minute
for this one. Yeah. Erm...
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My father-in-law, he passed away
last year with dementia,
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and he always loved his sweet pies.
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So this means a massive amount
to get this right today.
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It would mean the world.
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So, Steve, I can see some
cherries on your bench.
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You certainly can.
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So I'm doing a cherry lattice pie
with an almond ice cream.
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Ooh. This is an old recipe that
I've done for my late father-in-law.
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He loved desserts, you know, and up
until pretty much, you know,
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he passed away, he was like always,
"Oh, do me a cake, do me a pastry,
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"do me whatever." So when you saw
this brief, was it a kind of
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punch the air moment? It was.
But am I overconfident?
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That's the thing. Have I put a lot
of pressure on myself?
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If you think about the almonds
and the cherry
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and that lovely pastry all together,
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you have got the flavour of
a Bakewell tart.
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He's making a lard pastry.
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Half lard, half butter, cos as
it cooks,
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the lard melts and it fries.
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And that means you get a lovely,
crispy outside.
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The cherry pie filling,
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it needs to have the lattice
over the top to allow the moisture
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to come out of the cherry
so it doesn't stay too wet.
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That's difficult to do.
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The pastry is falling to pieces.
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It's getting warm in here.
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So, yeah, it's going to be another
close one.
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I like to keep myself under
pressure.
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Aaron has mastered a fair amount
of technique and he's got
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a really good eye for presentation.
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He's shown us a perfectly
made lava cake.
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He's cooked a duck breast.
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You crisped that duck skin
like a professional chef.
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The guy knows a good plate.
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It's a bombsite, but it smells good,
so... Thank you.
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I really need to do well today
because it'll boost my confidence,
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and it will mean that my mum's
not my only fan.
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So, Aaron, what are you making
for me?
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I am making a lobster pie and mash.
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I'm doing a shortcrust
flake pastry.
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My filling is lobster, blended
prawns with shallot,
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and then a nice lobster
bisque sauce to go with it.
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I grew up in a little seaside
town called Margate.
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Going crabbing with my friends,
putting out lobster pots,
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I thought I'd kind of mix an
East End pie and mash
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with seaside influence.
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Have you done this pie before?
Never.
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Oh.
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Is that brave or foolhardy?
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Both. I like to live life on
the edge a little bit.
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I'm a little concerned
that he's decided to poach
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the lobster before putting
it in the pie.
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Lobster, prawns - delicate things.
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And you risk absolutely massacring
them in the baking process.
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JOHN: Then we're getting a mashed
potato and a lobster bisque.
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He's roasted off the shells
from the lobster.
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He's got brandy in there,
and he's going to boil it down
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until hopefully it thickens.
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But he's never made it before.
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I hope it works.
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I'm not going to say I'm ahead
of time
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cos that will be my famous last
words.
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You are halfway, everybody. Halfway.
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Lee loves takeaways, and he builds
dishes around the takeaways
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that he's loved for years.
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I wanted these chillies
to make me sweat.
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I've got a bit of sweat
on my brow and I'm really,
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really pleased about that.
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He seems versatile.
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He's got great skill.
He's calm.
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That's the way to get
a winning dish.
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I'm definitely pushing myself
because I've not made a pie
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before and this is completely
out of the comfort zone for me.
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Bosh.
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Lee, one crowded bench.
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What are you making with it all?
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A butter chicken shortcrust pie
with a masala mash,
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Indian spiced greens with a mint
and coriander chutney.
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Wow. OK. This is a bit of
nostalgia for me.
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So going back to my youth
with my dad and my brother,
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going down the football, after
I'm going to get a balti pie
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or, you know, a curry pie.
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It was the ultimate treat
of the day.
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So I'm taking a classic British
dish and putting my spin
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on it effectively.
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Every dish you've done for us
so far has been themed
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on your favourite takeaway.
Yeah, this is my style of cooking.
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It's what I like to eat at home.
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I said, "Well, if I can spend the
money on it, why not try and cook
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"it myself just as better?"
I love a good butter chicken.
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I love a pie. You're bringing the
two things together. No pressure.
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JOHN: Take a curry and put it
inside a pie.
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What's not to like?
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He's got to make sure that pie case
is nice and crispy on the outside.
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Hot chicken pie filling
going inside,
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that's the thing that worries me
the most, cos he's making a hot
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sauce as well as cooking
the chicken.
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Being a hot sauce, it could melt
the pastry.
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Masala mash, the challenge there
is not to overwhelm
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the flavours in the pie. Something
on that plate has to be the star.
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Do you like a little bit
of mash with your butter?
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I do like a bit of mash
with my butter, mate.
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HUMMING
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Sorry, you guys can all hear
my singing, can't you?
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Pete, an employment lawyer
with Vietnamese heritage,
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and he draws on all the flavours
of Southeast Asia.
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The cake is really moist.
I actually really like the miso.
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Now, are those Asian flavours
going to go in a pie?
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Actually, if they do - brilliant!
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So, Pete, lovely smells coming off
your bench.
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What kind of pie are you
making for us?
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A Vietnamese steak pie.
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The Asian filling is a Vietnamese
beef stew called bo kho.
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Just your typical stew,
but with a bit of soy sauce,
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a bit of lemongrass.
With wasabi mash.
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Big flavours. Big flavours.
You've got a pressure cooker.
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I do. If I don't, it's going to be
tough as old boots.
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And what kind of pastry
are you going for?
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I've gone for a rough puff.
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You lived a long
time in the north-east. I did.
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And you do love a pie.
I love a pie.
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I love a pie.
Not after this week.
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So he's got a hot beef stew made
from shin in a pressure cooker
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in only 30 minutes,
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I hope that's going to be
soft enough,
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going into a pie dish
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and then he's putting the pastry
across the top.
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Rough puff has got butter in it.
Too much heat too quickly,
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it starts to melt.
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I think I'm pushing myself
very hard with this dish.
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The rough puff pastry is notoriously
very fickle, so a lot of things
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could go wrong, but I'm hoping I get
them right today.
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Guys, 15 minutes.
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How long have they been in there?
About ten minutes.
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And how long cooking are they
going to need? 25.
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Shreya is a vegetarian who likes
to cook with the flavours of India.
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This was a perfect dish
and I enjoyed every mouthful of it.
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She's almost made us a pie already.
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Can she do something similar
and put a top on it?
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This competition means a lot to me
because I have always done things
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according to my family, my friends.
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Now, this is something
that I have decided to do for me.
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We've got the galette, which
basically is a disc of pastry,
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and then she's going to top
that with a jackfruit curry.
239
00:12:16,720 --> 00:12:18,960
Jackfruit is a tough vegetable.
240
00:12:18,960 --> 00:12:21,600
It's already half cooked. But you've
got to cook it some more to get lots
241
00:12:21,600 --> 00:12:22,720
and lots of flavour in it.
242
00:12:22,720 --> 00:12:25,560
She's going to add to the jackfruit
loads and loads of spices and build
243
00:12:25,560 --> 00:12:26,960
those flavours up.
244
00:12:26,960 --> 00:12:29,880
She's serving the whole thing
with creamy mashed potato.
245
00:12:31,560 --> 00:12:33,800
Shreya, I tend to think of a galette
as a tart.
246
00:12:33,800 --> 00:12:36,120
Does that mean there won't be pastry
over the top?
247
00:12:36,120 --> 00:12:37,640
Yeah, it'll be open.
248
00:12:37,640 --> 00:12:39,840
When I tried it with a double
crusted pie,
249
00:12:39,840 --> 00:12:43,040
the jackfruit was not the star
of the dish.
250
00:12:43,040 --> 00:12:45,960
And I really want the flavours
of the jackfruit to come out.
251
00:12:45,960 --> 00:12:49,280
Jackfruit is not easy to cook
with, is it? Yeah. It's not.
252
00:12:49,280 --> 00:12:52,880
It tends to not absorb all
the flavours and it's challenging
253
00:12:52,880 --> 00:12:55,360
to cook it through.
Why choose it?
254
00:12:55,360 --> 00:12:57,040
Is it special to you?
255
00:12:57,040 --> 00:13:00,520
Jackfruit was the celebratory main
ingredient in my family.
256
00:13:00,520 --> 00:13:03,880
So if we were not having paneer,
we were doing jackfruit.
257
00:13:05,800 --> 00:13:08,320
So Shreya's doing us a jackfruit
galette.
258
00:13:08,320 --> 00:13:11,640
I do think a pie needs a pastry lid.
259
00:13:11,640 --> 00:13:15,840
I'm slightly concerned that she
hasn't really met the brief.
260
00:13:15,840 --> 00:13:19,240
I just don't know how it's going to
turn out. I'm just a bit stressed.
261
00:13:20,640 --> 00:13:22,040
It's not set enough.
262
00:13:22,040 --> 00:13:24,640
You have just six minutes left,
please, everybody.
263
00:13:24,640 --> 00:13:26,280
What a round.
264
00:13:26,280 --> 00:13:27,600
Oh, tight.
265
00:13:27,600 --> 00:13:29,040
Very tight.
266
00:13:29,040 --> 00:13:30,200
What can you do?
267
00:13:31,880 --> 00:13:33,600
If you watch a pie, it never bakes.
268
00:13:39,440 --> 00:13:40,680
Whoa, whoa, whoa, whoa.
269
00:13:45,080 --> 00:13:46,480
SIGHING
270
00:13:51,200 --> 00:13:54,120
Get that pie out now.
You've got about 30 seconds, please.
271
00:13:56,880 --> 00:13:59,360
That's it. Stop, everybody.
Your time is up.
272
00:13:59,360 --> 00:14:00,440
QUIETLY: Wow.
273
00:14:06,400 --> 00:14:09,160
How did you get on?
Really bad. Oh, mate.
274
00:14:10,320 --> 00:14:11,600
It is what it is.
275
00:14:13,560 --> 00:14:16,960
Inspired by memories of growing up
by the seaside,
276
00:14:16,960 --> 00:14:21,320
recruitment business manager Aaron
has made a shortcrust lobster
277
00:14:21,320 --> 00:14:25,920
and prawn pie, with buttered mashed
potato and a lobster bisque.
278
00:14:29,920 --> 00:14:32,600
So, Aaron, one of the most
disappointing things that can happen
279
00:14:32,600 --> 00:14:35,240
when you cut into a pie
is you find lots of air.
280
00:14:35,240 --> 00:14:38,000
You don't with this.
It's chock-a-block.
281
00:14:39,040 --> 00:14:41,400
The pastry is seasoned very
well indeed.
282
00:14:41,400 --> 00:14:44,920
And as for the mash, there are pie
shops in south east London
283
00:14:44,920 --> 00:14:47,880
who would be very proud
to serve that.
284
00:14:47,880 --> 00:14:50,560
The actual filling itself,
really nicely seasoned.
285
00:14:50,560 --> 00:14:51,920
Your bisque is OK.
286
00:14:53,040 --> 00:14:56,360
A good whack of brandy and it needs
to be a little bit thicker.
287
00:14:57,480 --> 00:15:00,000
I think that's an absolute
cracker of a pie.
288
00:15:00,000 --> 00:15:04,960
Great big chunks of lobster
in there, sweet and buttery.
289
00:15:04,960 --> 00:15:07,560
I don't think you've quite got
there with the sauce, but I think
290
00:15:07,560 --> 00:15:09,800
the pie is luxurious and rather
lovely.
291
00:15:12,080 --> 00:15:15,560
In terms of what Jay said,
absolutely over the moon.
292
00:15:15,560 --> 00:15:19,920
I could have used a bit more brandy
in my bisque, but I hear some
293
00:15:19,920 --> 00:15:21,760
of them have got to drive
home later.
294
00:15:23,680 --> 00:15:26,920
Cybersecurity consultant Shreya
is serving
295
00:15:26,920 --> 00:15:29,960
a curried jackfruit and coriander
galette,
296
00:15:29,960 --> 00:15:32,800
made with rough puff pastry,
flavoured
297
00:15:32,800 --> 00:15:37,200
with onion, garlic, turmeric
and chilli powder,
298
00:15:37,200 --> 00:15:41,080
served with a curry sauce
and garlic mashed potato.
299
00:15:47,880 --> 00:15:51,280
You were worried about getting
flavour into the jackfruit.
You have.
300
00:15:51,280 --> 00:15:53,920
There's a nice spice to it
and I'm really enjoying that.
301
00:15:53,920 --> 00:15:58,440
Your mashed potato is full
of butter. Your sauce is creamy.
302
00:15:58,440 --> 00:16:02,880
I understand the galette,
but folding the end over is denying
303
00:16:02,880 --> 00:16:07,560
you a nice edge because we've got
no form at all with it.
304
00:16:07,560 --> 00:16:09,880
That jackfruit filling could
probably do with a little bit
305
00:16:09,880 --> 00:16:14,080
more sauce around the outside of it,
cos it's going slightly dry.
306
00:16:15,680 --> 00:16:18,640
The sauce, there's depth to
the spicing.
307
00:16:18,640 --> 00:16:21,520
My whole mouth
is kind of firing away.
308
00:16:21,520 --> 00:16:23,920
Is it a pie?
Nah, not really.
309
00:16:23,920 --> 00:16:25,480
But it's a very nice dish.
310
00:16:26,600 --> 00:16:27,640
Thank you.
311
00:16:29,480 --> 00:16:33,160
I am happy that I got positive
comments from Jay Rayner
312
00:16:33,160 --> 00:16:36,400
and that tells me that I am
a good cook.
313
00:16:38,120 --> 00:16:43,160
Auto engineer Lee's shortcrust
butter chicken pie is served
314
00:16:43,160 --> 00:16:48,240
with masala mash, spiced
green beans,
315
00:16:48,240 --> 00:16:50,520
and a mint and coriander chutney.
316
00:16:53,920 --> 00:16:55,240
That is a triumph.
317
00:16:56,960 --> 00:16:59,480
I've got lovely buttery pastry,
318
00:16:59,480 --> 00:17:01,920
I've got even softer buttery
chicken.
319
00:17:01,920 --> 00:17:06,480
And inside there I've got a slight
tomato sweetness and spice.
320
00:17:06,480 --> 00:17:08,520
I think you've nailed it.
321
00:17:08,520 --> 00:17:11,800
Honestly, Lee, if you wanted to pack
in the day job and go and sell
322
00:17:11,800 --> 00:17:13,920
these down a football ground
every Saturday afternoon,
323
00:17:13,920 --> 00:17:16,080
you would make a mint.
324
00:17:16,080 --> 00:17:18,320
That pastry is spectacular.
325
00:17:18,320 --> 00:17:19,760
Your filling's gorgeous.
326
00:17:19,760 --> 00:17:22,680
It does the thing that a pie
should do, which is that the full
327
00:17:22,680 --> 00:17:26,440
filling sort of merges into
the bottom layer of the pastry.
328
00:17:28,120 --> 00:17:31,640
That's brilliant. Absolutely
bang-on the money.
329
00:17:31,640 --> 00:17:33,400
Chicken thigh is nice and moist.
330
00:17:33,400 --> 00:17:37,000
The mashed potato underneath has
the flavour with that mint chutney
331
00:17:37,000 --> 00:17:39,920
of a samosa.
And it's filling me with joy.
332
00:17:43,880 --> 00:17:46,800
That's...
I did not expect that at all.
333
00:17:47,800 --> 00:17:50,600
All I wanted to hear was Jay Rayner
enjoy my food,
334
00:17:50,600 --> 00:17:52,720
and I couldn't ask for much more.
335
00:17:56,400 --> 00:18:02,040
Employment lawyer Pete has made his
Vietnamese take on a steak pie,
336
00:18:02,040 --> 00:18:05,840
a spiced lemongrass and soy sauce
beef stew,
337
00:18:05,840 --> 00:18:09,320
topped with a rough puff pastry lid,
338
00:18:09,320 --> 00:18:14,360
served with wasabi mashed potato,
star anise carrots,
339
00:18:14,360 --> 00:18:16,680
and a gravy from the stew liquor.
340
00:18:20,480 --> 00:18:23,560
As a kid you dream of opening
into a meat pie and coming up
341
00:18:23,560 --> 00:18:26,880
with chunks of beef as big
as that. You dream of it.
342
00:18:26,880 --> 00:18:29,400
But they are a little dry.
343
00:18:29,400 --> 00:18:32,640
You haven't had enough time to cook
them down and melt them down as much
344
00:18:32,640 --> 00:18:35,800
as you would. The only pastry on
your pie is the lid.
345
00:18:35,800 --> 00:18:37,760
It's hanging over the edge
in some bits,
346
00:18:37,760 --> 00:18:39,680
it's ripped in others.
347
00:18:39,680 --> 00:18:42,320
It's just the fact that as soon as
you put that rough puff pastry
348
00:18:42,320 --> 00:18:46,160
on top of a hot casserole,
that starts to melt
349
00:18:46,160 --> 00:18:48,440
and then the pastry starts
to fall apart.
350
00:18:48,440 --> 00:18:53,240
It is a very, very flavoursome
Vietnamese beef casserole
351
00:18:53,240 --> 00:18:54,480
with a pastry top on it.
352
00:18:56,280 --> 00:19:00,120
I like your sauce. Very much
like your wasabi mash.
353
00:19:00,120 --> 00:19:03,760
The beef stew has been made
with lots of really good beef stock.
354
00:19:03,760 --> 00:19:08,480
There's soy in there, all the things
you want in that kind of Asian stew.
355
00:19:08,480 --> 00:19:10,320
And I love them.
356
00:19:10,320 --> 00:19:11,720
But it's not a pie.
357
00:19:14,680 --> 00:19:17,840
It was always going to be a risk
just putting the top on.
358
00:19:17,840 --> 00:19:20,000
The comments were completely fair.
359
00:19:20,000 --> 00:19:24,200
I knew when I took the pastry out,
it was melting in my hands.
360
00:19:24,200 --> 00:19:25,760
It just looked a mess. Yeah.
361
00:19:28,240 --> 00:19:32,760
Inspired by her childhood in
The Gambia, Haddy has made a lemon
362
00:19:32,760 --> 00:19:35,400
and cinnamon shortcrust mango pie...
363
00:19:36,920 --> 00:19:42,160
..served with coconut ice cream
and caramelised coconut bonbons.
364
00:19:45,920 --> 00:19:48,480
Dessert is an indulgence,
and if you're going to eat it,
365
00:19:48,480 --> 00:19:51,280
you want to feel it's worth it.
And, boy, is this worth it.
366
00:19:53,320 --> 00:19:56,320
It's a proper fruit pie that makes
you smile when you look at it,
367
00:19:56,320 --> 00:19:57,760
and even more so when you taste it.
368
00:19:57,760 --> 00:20:01,160
The balance of spice in that
mango puree is bang-on.
369
00:20:01,160 --> 00:20:04,200
Your coconut ice cream,
delicious.
370
00:20:04,200 --> 00:20:06,760
Just five years ago, you hadn't seen
an oven, and then you come
371
00:20:06,760 --> 00:20:09,320
up with this. That's amazing.
Well done.
372
00:20:10,920 --> 00:20:12,280
Thank you.
373
00:20:12,280 --> 00:20:16,720
I didn't think wet mango in a puree
would hold together in a pie,
374
00:20:16,720 --> 00:20:18,960
but the mango filling, I think
it's absolutely delicious.
375
00:20:18,960 --> 00:20:21,240
Coconut ice cream, it's very,
very good.
376
00:20:21,240 --> 00:20:22,320
Good job.
377
00:20:24,120 --> 00:20:28,000
Your pastry work is absolutely
perfect, and that mango
378
00:20:28,000 --> 00:20:31,320
is going soft like the inside
of an apple pie.
379
00:20:31,320 --> 00:20:34,040
I like your coconut bonbon here.
380
00:20:34,040 --> 00:20:35,760
That's seriously sweet.
381
00:20:35,760 --> 00:20:37,640
I think that's an exceptional
piece of work
382
00:20:37,640 --> 00:20:40,440
and an absolute glorious pie,
and a wonderful dessert.
383
00:20:42,360 --> 00:20:45,200
Oh, my God. Jay giving me
those comments,
384
00:20:45,200 --> 00:20:46,720
I was like...
385
00:20:46,720 --> 00:20:49,800
All I had to do was just look at him
and just smile and smile
386
00:20:49,800 --> 00:20:54,240
cos I couldn't stop. It was like an
incredible moment of my life.
387
00:20:57,080 --> 00:21:00,120
As an homage to his late
father-in-law,
388
00:21:00,120 --> 00:21:04,880
IT manager Steve has made a cherry
lattice pie
389
00:21:04,880 --> 00:21:08,680
in a lard and butter shortcrust
pastry,
390
00:21:08,680 --> 00:21:11,720
served with an almond and vanilla
ice cream.
391
00:21:17,160 --> 00:21:19,480
There's nothing shy about this,
is there, Steve?
392
00:21:19,480 --> 00:21:23,080
Not at all. We've got two massive
big flavour bombs
393
00:21:23,080 --> 00:21:25,880
of cherry and almond there,
that's for sure.
394
00:21:25,880 --> 00:21:27,960
I probably couldn't eat a whole one.
395
00:21:27,960 --> 00:21:30,520
The pastry on the top could do with
a bit more cooking.
396
00:21:30,520 --> 00:21:33,040
I think it's probably a little bit
too short and that's maybe
397
00:21:33,040 --> 00:21:36,120
where it's gone a little bit wrong
for you here.
398
00:21:36,120 --> 00:21:38,920
From what I could see, you were
playing around with the lattice work
399
00:21:38,920 --> 00:21:41,280
so much, and the more you played
with it, the hotter it got
400
00:21:41,280 --> 00:21:44,280
and the wetter it got. Yeah. Your
ice cream isn't thick, creamy
401
00:21:44,280 --> 00:21:46,960
ice cream, but the flavour is
absolutely delicious.
402
00:21:46,960 --> 00:21:50,280
It reminds me of, like, marzipan,
but I would just rename it.
403
00:21:50,280 --> 00:21:52,920
Cold cream with almonds and sugar.
404
00:21:55,160 --> 00:21:58,600
Oh, Steve. I was very excited
about this one.
405
00:21:58,600 --> 00:22:00,720
I loved the story behind it as well.
406
00:22:00,720 --> 00:22:02,200
That pastry is too short.
407
00:22:02,200 --> 00:22:05,120
It hasn't really cooked.
Your cherries are under-sweetened
408
00:22:05,120 --> 00:22:08,960
and I am stone-cold certain that
you've made this
409
00:22:08,960 --> 00:22:11,640
much, much better many, many times.
410
00:22:12,920 --> 00:22:14,840
But the curse of the MasterChef
kitchen,
411
00:22:14,840 --> 00:22:16,160
it's a tough place.
412
00:22:17,760 --> 00:22:20,800
I am disappointed with my
performance today.
413
00:22:20,800 --> 00:22:25,680
Maybe I was overconfident
and that's where I fell down.
414
00:22:25,680 --> 00:22:29,000
Because it's something that I do on
a regular basis at home,
415
00:22:29,000 --> 00:22:31,000
you have more time
416
00:22:31,000 --> 00:22:33,240
and I think it was just the time
that got to me.
417
00:22:35,680 --> 00:22:39,800
It's always fascinating being here
in your kitchen, and today
418
00:22:39,800 --> 00:22:41,680
was more fascinating than most.
419
00:22:41,680 --> 00:22:43,760
Is there truly memorable pies
here, Jay?
420
00:22:43,760 --> 00:22:46,040
Yeah, there absolutely is.
421
00:22:46,040 --> 00:22:49,560
They turned in some really
sterling work.
422
00:22:49,560 --> 00:22:52,200
And you get to make the tough
decision. Thank you very much.
423
00:22:52,200 --> 00:22:54,640
Thank you. See you again.
Thank you, Jay.
424
00:22:57,280 --> 00:22:59,640
I mean, that's a proper test
of your cookery skill,
425
00:22:59,640 --> 00:23:02,040
cos pastry work is not easy.
426
00:23:02,040 --> 00:23:06,320
I think pie of the day has got
to go to Lee.
427
00:23:06,320 --> 00:23:08,880
Lovely pastry.
Great mashed potato.
428
00:23:08,880 --> 00:23:11,720
Really good buttery chicken filling,
lots and lots of spice.
429
00:23:11,720 --> 00:23:13,240
It delivered.
430
00:23:13,240 --> 00:23:16,040
For me, the surprise pie of the day
is the one I thought,
431
00:23:16,040 --> 00:23:19,920
"There's no way it's going to work."
And it was absolutely brilliant.
432
00:23:19,920 --> 00:23:22,440
It was Haddy's mango pie.
433
00:23:22,440 --> 00:23:25,040
Short pastry across the top with
that mango,
434
00:23:25,040 --> 00:23:28,080
it had the sort of reminiscence
of a country apple pie,
435
00:23:28,080 --> 00:23:30,440
but with the flavours of
the tropics.
436
00:23:30,440 --> 00:23:32,600
I thought it was a glorious
piece of work.
437
00:23:32,600 --> 00:23:36,200
She is bringing something different
to the MasterChef kitchen.
438
00:23:36,200 --> 00:23:38,000
We've only got one more place.
439
00:23:38,000 --> 00:23:42,160
Who's joining Lee and Haddy in
Knockout Week?
440
00:23:42,160 --> 00:23:44,600
Shreya's flavours
were absolutely delicious.
441
00:23:44,600 --> 00:23:47,880
It wasn't very smart, but the pastry
work itself was good.
442
00:23:47,880 --> 00:23:50,720
The thing is, Jay said
he doesn't believe it was a pie.
443
00:23:50,720 --> 00:23:52,160
The brief is for a pie.
444
00:23:54,000 --> 00:23:57,760
Pete made an absolutely wonderful
Vietnamese beef stew
445
00:23:57,760 --> 00:23:59,800
and put a pastry top across the top
of it.
446
00:23:59,800 --> 00:24:01,240
In my mind, that's a pie.
447
00:24:01,240 --> 00:24:04,600
What I have got a problem
with was the scruffy nature
448
00:24:04,600 --> 00:24:06,080
of the pie top.
449
00:24:06,080 --> 00:24:08,920
The Vietnamese beef stew
didn't cook evenly.
450
00:24:08,920 --> 00:24:11,400
The pastry across the top
was unwieldy.
451
00:24:11,400 --> 00:24:13,000
Can we forgive those mistakes?
452
00:24:14,080 --> 00:24:19,360
Aaron, lobster pie. Really well
encased and big chunks of lobster
453
00:24:19,360 --> 00:24:22,880
in there, but the bisque didn't
quite have the flavour it needed.
454
00:24:22,880 --> 00:24:25,640
The issue is this - when you cut
into a pie,
455
00:24:25,640 --> 00:24:27,520
you want wet and you want ooze.
456
00:24:27,520 --> 00:24:30,520
The ooze had to come from
the bisque.
457
00:24:30,520 --> 00:24:33,200
The bisque wasn't great.
458
00:24:33,200 --> 00:24:35,480
Steve's got great style,
but the cherries
459
00:24:35,480 --> 00:24:36,840
were a little too sharp.
460
00:24:36,840 --> 00:24:39,240
The pastry needed a little bit
more cooking,
461
00:24:39,240 --> 00:24:41,200
but it still tasted good.
462
00:24:41,200 --> 00:24:43,480
Timing was not his friend today.
463
00:24:43,480 --> 00:24:45,600
It's something he's made
many times before.
464
00:24:45,600 --> 00:24:48,400
It wasn't spot-on, but I'm sure
if you gave him another go
465
00:24:48,400 --> 00:24:50,040
it would be absolutely perfect.
466
00:24:52,120 --> 00:24:54,680
We've only got one place
in Knockout Week left
467
00:24:54,680 --> 00:24:58,360
for these four.
Who stays and who goes?
468
00:25:00,240 --> 00:25:04,120
There is amazing cooks out there
who actually delivered a pie,
469
00:25:04,120 --> 00:25:08,280
so I'm not really sure if
I've done enough.
470
00:25:08,280 --> 00:25:12,160
Really mixed feelings at the minute,
because for Jay to say that my food
471
00:25:12,160 --> 00:25:14,720
was delicious was obviously
incredible.
472
00:25:14,720 --> 00:25:17,640
But there were key flaws
in the dish.
473
00:25:17,640 --> 00:25:21,240
I think I have taken a risk today
to make a pie that I've not done
474
00:25:21,240 --> 00:25:24,640
before, so fingers crossed
it pays off.
475
00:25:24,640 --> 00:25:28,320
Timing is one of my biggest
nemeses
476
00:25:28,320 --> 00:25:31,320
and my nemesis caught up
with me today.
477
00:25:31,320 --> 00:25:32,920
This is going to be touch-and-go.
478
00:25:41,840 --> 00:25:44,120
Well done.
Pastry is not easy.
479
00:25:45,960 --> 00:25:48,520
At the start of this, we did say
three people are going through.
480
00:25:48,520 --> 00:25:51,400
And that does mean that three of
you will be leaving the competition.
481
00:25:53,400 --> 00:25:57,880
There was one person who literally
knocked it out of the park.
482
00:26:01,320 --> 00:26:02,720
Lee, congratulations.
483
00:26:02,720 --> 00:26:05,040
You've got yourself a place
in Knockout Week.
484
00:26:07,840 --> 00:26:10,760
For us, there was somebody else
who was really daring and delivered
485
00:26:10,760 --> 00:26:12,640
something truly delicious.
486
00:26:15,640 --> 00:26:17,320
Haddy, congratulations.
487
00:26:17,320 --> 00:26:19,720
You've got a place in
Knockout Week.
488
00:26:19,720 --> 00:26:20,960
Thank you.
489
00:26:23,640 --> 00:26:24,840
Right.
490
00:26:24,840 --> 00:26:27,200
Just one more place
in Knockout Week.
491
00:26:28,680 --> 00:26:30,920
The third person is...
492
00:26:35,920 --> 00:26:37,000
..Aaron.
493
00:26:40,080 --> 00:26:43,960
Shreya, Steve, Pete,
thanks so much indeed.
494
00:26:48,520 --> 00:26:51,080
I think I've grown a lot with this
competition.
495
00:26:51,080 --> 00:26:55,120
I am definitely going to take back
a more confident Shreya.
496
00:26:55,120 --> 00:26:57,680
That's something that only
the MasterChef experience
497
00:26:57,680 --> 00:26:58,800
could get me.
498
00:27:00,080 --> 00:27:02,280
It's been a thrilling ride.
I've loved it.
499
00:27:02,280 --> 00:27:04,920
And this is just the start for me.
500
00:27:04,920 --> 00:27:09,240
I'll look back on this as
a one-in-a-lifetime experience.
501
00:27:09,240 --> 00:27:11,000
It's been amazing.
502
00:27:11,000 --> 00:27:12,640
Every bit of it has been amazing.
503
00:27:18,520 --> 00:27:21,400
CHEERING
504
00:27:21,400 --> 00:27:23,840
Touch me. Let me feel like
it's real.
505
00:27:23,840 --> 00:27:26,640
I am buzzing, like I'm so excited
right now.
506
00:27:26,640 --> 00:27:27,840
Oh, my God.
507
00:27:27,840 --> 00:27:30,720
I feel like I'm living a dream
at the moment.
508
00:27:30,720 --> 00:27:33,360
It feels amazing to be in
Knockout Week.
509
00:27:33,360 --> 00:27:37,280
I need to ramp it up and really
showcase what I can do.
510
00:27:37,280 --> 00:27:39,840
Is it real? Trust me, it's real.
Pinch me.
511
00:27:39,840 --> 00:27:41,840
I know it's going to be hard
and I know the competition
512
00:27:41,840 --> 00:27:44,480
is going to ramp up. But I've got
this fire and I'm ready
513
00:27:44,480 --> 00:27:45,560
to go all the way.
514
00:27:51,280 --> 00:27:56,240
Next time, six more home cooks
compete for the right to wear
515
00:27:56,240 --> 00:27:58,280
a MasterChef apron...
516
00:27:58,280 --> 00:27:59,600
You behaved.
517
00:27:59,600 --> 00:28:02,000
Your sesame crackers are burning.
Oh, no.
518
00:28:04,400 --> 00:28:06,160
That's a cracker of a dish.
519
00:28:06,160 --> 00:28:10,040
..before battling for a place
in the quarterfinal.
520
00:28:10,040 --> 00:28:12,920
Should we give it the test?
Go on, then. It wobbles!