1 00:00:02,000 --> 00:00:03,920 It's the MasterChef quarterfinal... 2 00:00:05,280 --> 00:00:08,320 ..and this heat's six best cooks are back. 3 00:00:09,360 --> 00:00:12,480 The competition is strong out there, but that competition 4 00:00:12,480 --> 00:00:14,800 is making me push myself. 5 00:00:14,800 --> 00:00:17,320 Anyone who says they're not nervous, there's definitely 6 00:00:17,320 --> 00:00:18,800 something wrong with them. 7 00:00:18,800 --> 00:00:20,280 I'm just going to go in there, 8 00:00:20,280 --> 00:00:23,280 keep calm and work through it. 9 00:00:23,280 --> 00:00:25,800 I'm feeling super proud to have made it this far. 10 00:00:25,800 --> 00:00:28,320 I'm just excited to get going and cook. 11 00:00:28,320 --> 00:00:31,840 I believe I can win this competition. Yes. 12 00:00:31,840 --> 00:00:34,200 It's do or die, win or lose. 13 00:00:34,200 --> 00:00:37,000 Hopefully I'm a winner today. 14 00:00:37,000 --> 00:00:40,480 We have six incredible cooks from this week's heat. 15 00:00:40,480 --> 00:00:43,240 Plus there are only three places in Knockout Week. 16 00:00:43,240 --> 00:00:45,640 These guys have got bundles of talent, 17 00:00:45,640 --> 00:00:48,000 but they've got to deliver on the big day. 18 00:01:03,840 --> 00:01:05,160 It's a big day. 19 00:01:05,160 --> 00:01:08,320 You're not just going to present your food to me and John, 20 00:01:08,320 --> 00:01:10,920 you are going to be cooking for a guest... 21 00:01:12,600 --> 00:01:15,000 ..renowned food critic... 22 00:01:16,200 --> 00:01:17,920 ..the one and only Jay Rayner. 23 00:01:26,000 --> 00:01:28,720 Your brief today is to make a pie. 24 00:01:29,840 --> 00:01:32,080 It can be sweet or savoury, but you have to make 25 00:01:32,080 --> 00:01:35,360 the pastry yourself and it has to be with accompaniments. 26 00:01:35,360 --> 00:01:37,120 It's got to be a complete thing. 27 00:01:37,120 --> 00:01:39,280 It mustn't just be pastry and a filling 28 00:01:39,280 --> 00:01:41,520 trying to make friends. 29 00:01:41,520 --> 00:01:44,760 At the end of this, three of you will go through to Knockout Week. 30 00:01:44,760 --> 00:01:48,680 That does mean that three of you will be leaving the competition. 31 00:01:48,680 --> 00:01:52,200 So 90 minutes, to cook for us a perfect pie. 32 00:01:54,360 --> 00:01:55,480 Let's cook. 33 00:01:59,440 --> 00:02:01,280 I love a pie. 34 00:02:01,280 --> 00:02:04,280 Making a pie is not easy, 35 00:02:04,280 --> 00:02:06,640 particularly in the short amount of time that they've got. 36 00:02:06,640 --> 00:02:08,600 BEEPING 37 00:02:06,640 --> 00:02:08,600 Oh, that's me. 38 00:02:08,600 --> 00:02:11,080 It's all going to be about timekeeping and scheduling today. 39 00:02:13,320 --> 00:02:17,280 Whatever the fillings of those pies are, they have to be complete. 40 00:02:17,280 --> 00:02:20,320 It has to be a fully merged set of flavours. 41 00:02:21,560 --> 00:02:23,920 I'll be interested to see what they come up with. 42 00:02:28,760 --> 00:02:32,800 Haddy's surprised us with the food of The Gambia and also Greece. 43 00:02:32,800 --> 00:02:35,240 I really think that's absolutely delicious. 44 00:02:35,240 --> 00:02:37,320 She does brilliant flavour. 45 00:02:37,320 --> 00:02:40,040 Can she stick it all in a pie? 46 00:02:40,040 --> 00:02:43,200 I'm not going to lie, every minute here is nerve-racking. 47 00:02:43,200 --> 00:02:47,200 And then seeing a food critic, I'm going to be very nervous. 48 00:02:47,200 --> 00:02:52,480 But I'm going to put on this smile and pretend that everything is OK. 49 00:02:52,480 --> 00:02:54,920 Haddy is making us a mango pie. 50 00:02:54,920 --> 00:02:58,000 Chunky, juicy, cooked mango filling 51 00:02:58,000 --> 00:03:01,040 with lemon juice and some nutmeg and some cinnamon there as well. 52 00:03:01,040 --> 00:03:02,720 Her pastry fascinates me. 53 00:03:02,720 --> 00:03:06,640 She's making shortcrust pastry with butter, flour and vodka. 54 00:03:06,640 --> 00:03:09,600 And the reason she's using vodka is because apparently it stops 55 00:03:09,600 --> 00:03:11,120 the gluten from forming. 56 00:03:11,120 --> 00:03:15,080 I've seen vodka used in batter and you end up with a crispy layer 57 00:03:15,080 --> 00:03:18,320 on the outside. Maybe that's exactly the same thing. 58 00:03:18,320 --> 00:03:21,200 With that, we've got caramelised coconut balls and we've got 59 00:03:21,200 --> 00:03:22,560 a coconut ice cream. 60 00:03:22,560 --> 00:03:24,600 Mangoes and coconut on a plate. 61 00:03:24,600 --> 00:03:26,360 They're a marriage made in heaven. 62 00:03:27,880 --> 00:03:30,640 Haddy, why a mango pie? What's the inspiration? 63 00:03:30,640 --> 00:03:33,280 For me, mango holds lots of beautiful memories 64 00:03:33,280 --> 00:03:34,520 from being a young girl, 65 00:03:34,520 --> 00:03:38,440 planting mangoes myself, which are now gigantic trees. 66 00:03:38,440 --> 00:03:40,720 Do you do much baking in The Gambia? 67 00:03:40,720 --> 00:03:43,960 No, not at all. We don't have a single oven in The Gambia. 68 00:03:43,960 --> 00:03:48,640 All my life in The Gambia, I cooked with only firewood and charcoals. 69 00:03:48,640 --> 00:03:52,120 I started making desserts when I moved to England like five 70 00:03:52,120 --> 00:03:54,720 years ago, and this will be my second 71 00:03:54,720 --> 00:03:56,120 tart/pie I've ever made. 72 00:03:58,160 --> 00:04:00,080 You know, I like to think I've tried most things. 73 00:04:00,080 --> 00:04:02,600 I'm not entirely sure I have tried a mango pie before. 74 00:04:02,600 --> 00:04:04,000 It's an interesting fruit. 75 00:04:04,000 --> 00:04:07,240 It can go to mush if it's overcooked. 76 00:04:07,240 --> 00:04:08,920 It will also be very, very juicy 77 00:04:08,920 --> 00:04:12,800 and juice is not necessarily a friend of pastry. 78 00:04:12,800 --> 00:04:15,120 Haddy's great challenge is not to bring you something 79 00:04:15,120 --> 00:04:17,200 with an utterly juicy, soggy bottom. 80 00:04:17,200 --> 00:04:19,800 I've got to say right now, there's some danger points here for me. 81 00:04:19,800 --> 00:04:23,440 And that pastry and that mango filling not falling apart seems 82 00:04:23,440 --> 00:04:24,920 to be the greatest one. 83 00:04:24,920 --> 00:04:27,800 Yeah, it's not 100% what I practised for. 84 00:04:27,800 --> 00:04:29,680 I think I didn't measure it right. 85 00:04:29,680 --> 00:04:31,640 I think I forgot a bit of my butter. 86 00:04:34,880 --> 00:04:38,120 Steve loves classic British crowd pleasers. 87 00:04:38,120 --> 00:04:40,480 He brings a twist, but that's what he loves. 88 00:04:40,480 --> 00:04:42,200 Bright red chicken, 89 00:04:42,200 --> 00:04:44,960 steak with cocoa and coffee on the outside of it. 90 00:04:44,960 --> 00:04:47,640 I mean, this is stuff which is just a little bit 91 00:04:47,640 --> 00:04:49,160 out of the ordinary. 92 00:04:49,160 --> 00:04:51,680 What sort of twist is he going to put on a pie? 93 00:04:51,680 --> 00:04:55,560 The inspiration behind this is mainly for my late father-in-law. 94 00:04:57,160 --> 00:05:00,760 Just let me take a minute for this one. Yeah. Erm... 95 00:05:02,360 --> 00:05:07,320 My father-in-law, he passed away last year with dementia, 96 00:05:07,320 --> 00:05:11,400 and he always loved his sweet pies. 97 00:05:11,400 --> 00:05:16,920 So this means a massive amount to get this right today. 98 00:05:17,960 --> 00:05:19,800 It would mean the world. 99 00:05:19,800 --> 00:05:22,920 So, Steve, I can see some cherries on your bench. 100 00:05:22,920 --> 00:05:24,200 You certainly can. 101 00:05:24,200 --> 00:05:29,200 So I'm doing a cherry lattice pie with an almond ice cream. 102 00:05:29,200 --> 00:05:33,560 Ooh. This is an old recipe that I've done for my late father-in-law. 103 00:05:33,560 --> 00:05:36,200 He loved desserts, you know, and up until pretty much, you know, 104 00:05:36,200 --> 00:05:39,840 he passed away, he was like always, "Oh, do me a cake, do me a pastry, 105 00:05:39,840 --> 00:05:42,680 "do me whatever." So when you saw this brief, was it a kind of 106 00:05:42,680 --> 00:05:45,480 punch the air moment? It was. But am I overconfident? 107 00:05:45,480 --> 00:05:48,040 That's the thing. Have I put a lot of pressure on myself? 108 00:05:51,320 --> 00:05:53,680 If you think about the almonds and the cherry 109 00:05:53,680 --> 00:05:55,520 and that lovely pastry all together, 110 00:05:55,520 --> 00:05:57,360 you have got the flavour of a Bakewell tart. 111 00:05:59,720 --> 00:06:02,240 He's making a lard pastry. 112 00:06:02,240 --> 00:06:05,560 Half lard, half butter, cos as it cooks, 113 00:06:05,560 --> 00:06:07,320 the lard melts and it fries. 114 00:06:07,320 --> 00:06:09,840 And that means you get a lovely, crispy outside. 115 00:06:11,720 --> 00:06:13,280 The cherry pie filling, 116 00:06:13,280 --> 00:06:16,480 it needs to have the lattice over the top to allow the moisture 117 00:06:16,480 --> 00:06:19,720 to come out of the cherry so it doesn't stay too wet. 118 00:06:19,720 --> 00:06:22,040 That's difficult to do. 119 00:06:22,040 --> 00:06:24,280 The pastry is falling to pieces. 120 00:06:24,280 --> 00:06:25,920 It's getting warm in here. 121 00:06:25,920 --> 00:06:29,400 So, yeah, it's going to be another close one. 122 00:06:31,160 --> 00:06:33,040 I like to keep myself under pressure. 123 00:06:36,400 --> 00:06:39,560 Aaron has mastered a fair amount of technique and he's got 124 00:06:39,560 --> 00:06:41,280 a really good eye for presentation. 125 00:06:41,280 --> 00:06:43,880 He's shown us a perfectly made lava cake. 126 00:06:43,880 --> 00:06:45,480 He's cooked a duck breast. 127 00:06:45,480 --> 00:06:48,360 You crisped that duck skin like a professional chef. 128 00:06:48,360 --> 00:06:50,840 The guy knows a good plate. 129 00:06:50,840 --> 00:06:54,240 It's a bombsite, but it smells good, so... Thank you. 130 00:06:54,240 --> 00:06:59,160 I really need to do well today because it'll boost my confidence, 131 00:06:59,160 --> 00:07:02,880 and it will mean that my mum's not my only fan. 132 00:07:06,120 --> 00:07:07,840 So, Aaron, what are you making for me? 133 00:07:07,840 --> 00:07:10,360 I am making a lobster pie and mash. 134 00:07:10,360 --> 00:07:13,440 I'm doing a shortcrust flake pastry. 135 00:07:13,440 --> 00:07:17,800 My filling is lobster, blended prawns with shallot, 136 00:07:17,800 --> 00:07:21,320 and then a nice lobster bisque sauce to go with it. 137 00:07:21,320 --> 00:07:24,840 I grew up in a little seaside town called Margate. 138 00:07:24,840 --> 00:07:29,000 Going crabbing with my friends, putting out lobster pots, 139 00:07:29,000 --> 00:07:32,920 I thought I'd kind of mix an East End pie and mash 140 00:07:32,920 --> 00:07:34,400 with seaside influence. 141 00:07:34,400 --> 00:07:36,680 Have you done this pie before? Never. 142 00:07:36,680 --> 00:07:38,080 Oh. 143 00:07:38,080 --> 00:07:39,840 Is that brave or foolhardy? 144 00:07:39,840 --> 00:07:42,200 Both. I like to live life on the edge a little bit. 145 00:07:43,520 --> 00:07:46,080 I'm a little concerned that he's decided to poach 146 00:07:46,080 --> 00:07:48,560 the lobster before putting it in the pie. 147 00:07:48,560 --> 00:07:51,000 Lobster, prawns - delicate things. 148 00:07:51,000 --> 00:07:55,640 And you risk absolutely massacring them in the baking process. 149 00:07:57,120 --> 00:07:59,880 JOHN: Then we're getting a mashed potato and a lobster bisque. 150 00:07:59,880 --> 00:08:01,920 He's roasted off the shells from the lobster. 151 00:08:01,920 --> 00:08:04,560 He's got brandy in there, and he's going to boil it down 152 00:08:04,560 --> 00:08:06,400 until hopefully it thickens. 153 00:08:06,400 --> 00:08:08,640 But he's never made it before. 154 00:08:08,640 --> 00:08:09,920 I hope it works. 155 00:08:10,920 --> 00:08:12,680 I'm not going to say I'm ahead of time 156 00:08:12,680 --> 00:08:15,040 cos that will be my famous last words. 157 00:08:15,040 --> 00:08:19,080 You are halfway, everybody. Halfway. 158 00:08:25,960 --> 00:08:29,800 Lee loves takeaways, and he builds dishes around the takeaways 159 00:08:29,800 --> 00:08:31,320 that he's loved for years. 160 00:08:31,320 --> 00:08:33,440 I wanted these chillies to make me sweat. 161 00:08:33,440 --> 00:08:36,080 I've got a bit of sweat on my brow and I'm really, 162 00:08:36,080 --> 00:08:37,720 really pleased about that. 163 00:08:37,720 --> 00:08:39,200 He seems versatile. 164 00:08:39,200 --> 00:08:41,600 He's got great skill. He's calm. 165 00:08:41,600 --> 00:08:44,160 That's the way to get a winning dish. 166 00:08:44,160 --> 00:08:46,760 I'm definitely pushing myself because I've not made a pie 167 00:08:46,760 --> 00:08:50,720 before and this is completely out of the comfort zone for me. 168 00:08:50,720 --> 00:08:51,760 Bosh. 169 00:08:51,760 --> 00:08:54,080 Lee, one crowded bench. 170 00:08:54,080 --> 00:08:55,560 What are you making with it all? 171 00:08:55,560 --> 00:08:59,120 A butter chicken shortcrust pie with a masala mash, 172 00:08:59,120 --> 00:09:02,800 Indian spiced greens with a mint and coriander chutney. 173 00:09:02,800 --> 00:09:05,720 Wow. OK. This is a bit of nostalgia for me. 174 00:09:05,720 --> 00:09:08,520 So going back to my youth with my dad and my brother, 175 00:09:08,520 --> 00:09:11,320 going down the football, after I'm going to get a balti pie 176 00:09:11,320 --> 00:09:12,760 or, you know, a curry pie. 177 00:09:12,760 --> 00:09:14,800 It was the ultimate treat of the day. 178 00:09:14,800 --> 00:09:18,840 So I'm taking a classic British dish and putting my spin 179 00:09:18,840 --> 00:09:20,000 on it effectively. 180 00:09:20,000 --> 00:09:23,080 Every dish you've done for us so far has been themed 181 00:09:23,080 --> 00:09:26,080 on your favourite takeaway. Yeah, this is my style of cooking. 182 00:09:26,080 --> 00:09:27,520 It's what I like to eat at home. 183 00:09:27,520 --> 00:09:30,520 I said, "Well, if I can spend the money on it, why not try and cook 184 00:09:30,520 --> 00:09:33,280 "it myself just as better?" I love a good butter chicken. 185 00:09:33,280 --> 00:09:37,720 I love a pie. You're bringing the two things together. No pressure. 186 00:09:37,720 --> 00:09:39,920 JOHN: Take a curry and put it inside a pie. 187 00:09:39,920 --> 00:09:41,400 What's not to like? 188 00:09:41,400 --> 00:09:45,920 He's got to make sure that pie case is nice and crispy on the outside. 189 00:09:45,920 --> 00:09:49,120 Hot chicken pie filling going inside, 190 00:09:49,120 --> 00:09:51,960 that's the thing that worries me the most, cos he's making a hot 191 00:09:51,960 --> 00:09:54,200 sauce as well as cooking the chicken. 192 00:09:54,200 --> 00:09:57,400 Being a hot sauce, it could melt the pastry. 193 00:09:57,400 --> 00:10:00,560 Masala mash, the challenge there is not to overwhelm 194 00:10:00,560 --> 00:10:04,120 the flavours in the pie. Something on that plate has to be the star. 195 00:10:04,120 --> 00:10:06,720 Do you like a little bit of mash with your butter? 196 00:10:06,720 --> 00:10:08,840 I do like a bit of mash with my butter, mate. 197 00:10:08,840 --> 00:10:11,840 HUMMING 198 00:10:11,840 --> 00:10:14,960 Sorry, you guys can all hear my singing, can't you? 199 00:10:14,960 --> 00:10:17,560 Pete, an employment lawyer with Vietnamese heritage, 200 00:10:17,560 --> 00:10:20,840 and he draws on all the flavours of Southeast Asia. 201 00:10:20,840 --> 00:10:23,920 The cake is really moist. I actually really like the miso. 202 00:10:23,920 --> 00:10:26,760 Now, are those Asian flavours going to go in a pie? 203 00:10:26,760 --> 00:10:28,720 Actually, if they do - brilliant! 204 00:10:30,680 --> 00:10:33,160 So, Pete, lovely smells coming off your bench. 205 00:10:33,160 --> 00:10:35,280 What kind of pie are you making for us? 206 00:10:35,280 --> 00:10:37,960 A Vietnamese steak pie. 207 00:10:37,960 --> 00:10:41,960 The Asian filling is a Vietnamese beef stew called bo kho. 208 00:10:41,960 --> 00:10:44,920 Just your typical stew, but with a bit of soy sauce, 209 00:10:44,920 --> 00:10:48,120 a bit of lemongrass. With wasabi mash. 210 00:10:48,120 --> 00:10:51,000 Big flavours. Big flavours. You've got a pressure cooker. 211 00:10:51,000 --> 00:10:54,280 I do. If I don't, it's going to be tough as old boots. 212 00:10:54,280 --> 00:10:56,600 And what kind of pastry are you going for? 213 00:10:56,600 --> 00:10:58,200 I've gone for a rough puff. 214 00:10:58,200 --> 00:11:00,760 You lived a long time in the north-east. I did. 215 00:11:00,760 --> 00:11:03,000 And you do love a pie. I love a pie. 216 00:11:03,000 --> 00:11:04,760 I love a pie. Not after this week. 217 00:11:07,200 --> 00:11:10,440 So he's got a hot beef stew made from shin in a pressure cooker 218 00:11:10,440 --> 00:11:11,840 in only 30 minutes, 219 00:11:11,840 --> 00:11:13,600 I hope that's going to be soft enough, 220 00:11:13,600 --> 00:11:15,040 going into a pie dish 221 00:11:15,040 --> 00:11:17,040 and then he's putting the pastry across the top. 222 00:11:17,040 --> 00:11:19,960 Rough puff has got butter in it. Too much heat too quickly, 223 00:11:19,960 --> 00:11:21,600 it starts to melt. 224 00:11:21,600 --> 00:11:24,240 I think I'm pushing myself very hard with this dish. 225 00:11:24,240 --> 00:11:28,200 The rough puff pastry is notoriously very fickle, so a lot of things 226 00:11:28,200 --> 00:11:31,560 could go wrong, but I'm hoping I get them right today. 227 00:11:31,560 --> 00:11:34,360 Guys, 15 minutes. 228 00:11:34,360 --> 00:11:36,680 How long have they been in there? About ten minutes. 229 00:11:36,680 --> 00:11:39,040 And how long cooking are they going to need? 25. 230 00:11:44,080 --> 00:11:48,040 Shreya is a vegetarian who likes to cook with the flavours of India. 231 00:11:48,040 --> 00:11:52,240 This was a perfect dish and I enjoyed every mouthful of it. 232 00:11:52,240 --> 00:11:54,640 She's almost made us a pie already. 233 00:11:54,640 --> 00:11:58,320 Can she do something similar and put a top on it? 234 00:11:58,320 --> 00:12:02,720 This competition means a lot to me because I have always done things 235 00:12:02,720 --> 00:12:05,160 according to my family, my friends. 236 00:12:05,160 --> 00:12:09,160 Now, this is something that I have decided to do for me. 237 00:12:10,880 --> 00:12:13,920 We've got the galette, which basically is a disc of pastry, 238 00:12:13,920 --> 00:12:16,720 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!