It's Frankenstein's Pie. I'm just sticking it in.
Last time, these five celebrities began the challenge of
becoming the next MasterChef champion.
Presentation, presentation, presentation.
Panic stations!
They had their first taste of the intense heat of the iconic kitchen.
I just dropped the egg in a drawer. Oh, no!
Jason, they have to be round!
Sports presenter Jason Mohammad struggles.
Just too much flour!Yes, Chef.
But reality star Shakira Khan shone...
The sauce, perfectly seasoned.
You've got to be proud of that.
..giving her a crucial advantage in the next round.
I love her!
Unbelievable. I couldn't have asked for anything else.
Tonight...
I'm not sure Giorgio's going to be having that.
..the pressure mounts.
Last push!
Eurgh!
There's fire in my belly. I'm going to go for it.
I'm going to give it everything I've got.
This is going to be good.
I'm on cloud nine today,
as fluffy as a gnocchi.
SHE GASPS
Hello, everybody!
They're joined by a special guest...
I want you to bake me the most beautiful pie.
Yes!
Come on, come on, come on, come on.
OK. ..but not all of them can make it through to the quarterfinal.
Uh-oh! Elimination is coming. I would love to stay,
so I'm just going to leave it all out on the kitchen floor.
I want to make it through because I'm having a blast.
Have to do it again. We'll see what happens.
Ooh! Hello!
Someone's going home today,
but there is something in my soul that says to me
I'm going to pull it out the bag.
I'm having a ball.
I mean, being taught how to make gnocchi from Giorgio!
I want...I want more of that.
Welcome back to the MasterChef kitchen.
How are you all feeling? Good, thank you. Ready to go.
This is the Mystery Box challenge.
Any cook can follow a recipe,
but here we want you to be inspired by
the ingredients from what's under the box.
I'd like to think I'll get some fruits, or prawns,
or meat, or fish, or vegetable.
If I get a sweet thing, then I would be screwed.
Can I say "screwed"?
Let's take a look what's under the box.
Mm-hm. Oh!
Ho-ho-ho!
OK.
Today, fruit must take centre stage.
We will be testing you
on creativity,
taste and presentation.
You've got oranges, passion fruit,
figs, cherries, mangoes.
I'll confess,
I don't often go to the fruit bowl and say,
"Let's make something out of this."
You have full access to the market
and 60 minutes to create one dish.
Shakira, you won the MasterChef pin,
which means that you get the advantage of
an extra ten minutes at the start of this challenge.
Yes!
And not only that, first pick from the MasterChef market.
Feels pretty good. Sorry, guys!
Shakira, your ten minutes starts now.
Yay-oh! Come on, Shakira.
OK, I need to find the eggs.
My plan for today is try and have a clear, focused mind...
Oh, alcohol!
..and trust in my abilities.
Oh, yeah. That's going in the cherry coulis.
They need to work out how to make fruit shine on this plate.
As well as the fruit in the box, there are other varieties
in the marketplace that they can also use.
For a dessert,
probably it would be the easiest way for them.
But we have meat, so we have some chicken,
we have some duck.
That? Not for me.
And you have all the spice.
So I would love to see somebody
cooking a nice piece of meat with it.
Oh, vanilla extract here.
I'm really ready to get in there.
She definitely has got an advantage by getting
in the pantry quicker than us,
but if I stay focused, I should be good.
OK, OK.
Come on, Shakira, hurry up.
I need to crack on.
I've been shopping!
OK. Grate my citrus.
I'm not quite sure what I'm going to do with it.
I'll see what happens when I get in the laundry...
Not the laundry! The pantry! I don't want to go to the laundry!
Not yet, not till afterwards.
OK, celebrities,
your 60 minutes starts from...now!
Yes!
Ah! Sorry!
Is there any chocolate?
This isn't a casual shop.
I ain't got enough arms!
Er, my flour.
Not to panic!
The chicken! Oh, my God!
The chicken is gone. GRACE GASPS
Somebody's going to go for the chicken.
Who's got the chicken? Me!
Ah, chicken, and a full pineapple! Ah...!
Big competition day today, so got to go for it.
Most people can follow a recipe,
but this is when we see what they do
when they're thinking on their feet.
Bit of elbow grease.
I'm improvising.
Despite being a self-confessed novice...
I think this curry is delicious.
..reality star Shakira Khan had a strong start to the competition.
Shakira, your one were definitely the best gnocchi.
I feel like I cope quite well under pressure.
If things go to pot...
These are proper cute.
..I'm normally quite good at bringing it back.
Um, so, yeah, I feel good.
Shakira!Hello, Giorgio. What are you going to cook?
So I'm going to do something that I've done before -
Madeira cake. That's a very good idea.
But to elevate it to the next level,
I'm doing a raspberry, blackberry, cherry coulis
with the amaretto,
and then I'm going to attempt custard.
The custard. I've never made custard before.
Easy. Easy-peasy.Any tips? You don't want to make scrambled eggs.
That's the whole idea. Yes. Don't curdle it.
Yes. I don't want to disturb you. Just get on with it.
Thank you, thank you.
How much is a shot?
Naughty.
Madeira cake was something that I ate when I was a kid.
Vanilla sponge, loads of fruit.
Do you have Madeira cake in Italy? No.
Do you know this was...? Have it in Madeira. Madeira cake is in Madeira.
That's going to be simply scrumptious.
That sponge needs to be sweet and moist,
flavoured with oranges and lemons.
She's using a larger quantity of fruit than anybody else.
Raspberries, blackberries and cherries in her coulis.
Let's hope we can actually taste them all.
She is also making us some custard.
How hard can custard REALLY be?
One of the reasons I stayed in this country was for the custard.
You like custard? I love it!
So let's hope it's good custard.
Small one... That bigger one.
Legendary entertainer Joe Pasquale
has so far wowed the judges with his palate...
Maple syrup.
You are right. Yes!
I think you are the Sheriff of Taste!
I am now, love.
..but the presentation of his signature Frankenstein Pie
let him down.
Your mantra should be "less is more".
Oh, that's going, bubbling over.
I like pressure.
It's only water, so nothing major has gone wrong there.
Flying by the seat of your pants, it makes you feel alive.
I like the pressure of this.
So, what is in your mind?
I'm going to caramelise some fruit into there
and make some shortcrust pastry. Going to make a little pie.
What, another pie? Yeah, I love pies.
You don't have pie every day, you know?!I can!
What fruit are you using for this pie?
I'm actually thinking about doing
apple and banana, with a chocolate sauce.
I'm going to cook what I know. I know how to cook a pie.
That's what I'm going to cook, Giorgio.
You're choosing to do dessert, pastry.Yes.
So, presentation...Yes. ..is very, very important.
OK. I can do it. I'm the Sheriff of Pies. No...
GIORGIO LAUGHS
No cuts so far.
Joe is making another pie.
The tartness of apple and the sweetness of banana,
I don't think they are a good combination.
I'm not sure about that.
Two fruits which I more associate with baby food!
And then that filling might just become quite mushy.
Is there a rolling pin somewhere?
He's making the pastry.
A lot of people are scared of pastry. He's not. Very courageous.
I am expecting thin, crisp pastry.
It could be really nice. Mm.
Even though Giorgio has had enough of my pies,
this is what he's getting.
Celebrities, you're half the way through! 30 minutes to go!
I'm about to put my Madeira cakes in the oven.
Wish me luck!
Cracking on with it.
Emily, I've got to say, that is some impressive butchery.
See, my dad don't like to waste chicken at home,
so you had to learn to butcher that up.
It's some good lessons that he's taught me.
A little mascarpone in the cream cheese never hurt anyone.
Musician and vegetarian Jay McGuiness... Yes!
..lacked confidence in the signature round...
I really did want to get that slop a little bit more vertical.
You're not the greatest salesman in the world! Yes... Yeah.
..but impressed with his perseverance.
Flavour-wise, I like it.
For somebody who was so nervous, it's so easy to give up... Mm.
..and you didn't.
Bash up some biscuits.
I don't have technical skill outside of chopping...
I'm going to make a cheesecake.
..so anything that involves sort of boiling or roasting
is just guesswork for me.
You didn't see that!
How's it going, Jay? We have a plan. I'm just reading it.
I like the fact that it begins with, "OK, let's go.! Oh, yeah,
yeah, yeah. I've got to gee myself up, you know? We want passion.
I see ingredients... Yeah. ..but no actual
how we're going to do this. Right.
So I'm going to make a mango and pineapple cheesecake. OK.
So I'm going to chop them up really small,
mango and pineapple, sort of equally. Yes.
And then I'm going to have them as a layer above the cheesecake base.
OK. And maybe you want, like, a rich, red blackberry
or cherry sauce with it.
Are you worried about getting this all set in time?
Yeah, that's probably the main worry.
"OK, let's go!" OK, let's go.
Oh, yeah, we're getting somewhere!
A good cheesecake must be velvety and dense, but also creamy.
I hope he's added a lot of butter to the biscuit base,
otherwise it won't hold together.
I'm really happy with that.
So that's really, really important.
These will really need time in the fridge.
Whew!
Let's do a little bit of a sauce.
JASON:Tell you what,
it's not an easy one at all.
TV and radio presenter Jason Mohammad...
The vegetable needs to be a little bit more refined.
..has so far struggled with finesse.
It does look like a child's drawing of the sun.
THEY LAUGH
Jason, we're not cooking for your kids here.Quite right.
So I'm going for something that I do quite a bit, but I'm just
acutely aware that this has got to be for, like, Giorgio.
Working in a kitchen where Giorgio is walking around
is quite intimidating.
Is he watching every single move, thinking,
"What is he doing?"
So, yeah, I am slightly petrified.
Giorgio. How are you feeling? Are you feeling confident?
I'm feeling very confident, yeah. My mindset is changing today
because I'm not cooking for my family.
I'm cooking for Giorgio Locatelli and Grace Dent. And what is it?
Some fluffy pancakes served with a beautiful granola.
And I've got my strawberries.
So fruit's going to be the star of the dish?Yeah.
Because it looks a little bit simple.Yeah, yeah.
Is it going to be enough? It's going to be great.
We are on MasterChef.Yeah, yeah, yeah, yeah. Remember that.
It's a tough crowd! It's a tough crowd, man!
He's making us a pancake with fruit and a little bit of granola.
This feels very like breakfast food.
The most important, the pancake,
you need to have a really fluffy one.
Oh, this is a disaster. Eurgh!
And he's already messed up the pancake slightly by starting it
once with no oil in the pan.
There is not too much ambition into a pancake with fruits...
I haven't got time to lose another pancake.
I'm hoping this one is good.
..so I'm a little bit disappointed.
See the bubbles? Bubbles are a good sign.
EMILY:I don't want to play it safe.
You've got to step up the game
and start thinking outside the box a little bit.
Olympic medallist and weightlifting champion Emily Campbell...
Aye, yai, yai!
..struggled in the cook-along...
I'm too heavy-handed.
..but has impressed with the food of her Jamaican heritage.
The flavour of the components are all there.
And your plantain, outstanding. That's good.
SHE HUMS
I'm, like, an internal rager,
so you probably won't see me losing control,
but probably in my mind, I'm absolutely spiralling.
Seasoning the chicken now.
Tell us what you're cooking.
Sticky orange chicken with egg fried rice.
I love Chinese food and I love the sweet Chinese food. Yeah.
I mean, I think we get imitations in this country... Yes, yeah.
..but I am down for some of the imitations that we get.
I think it's really nice. So that's what I'm going to do.
You really do love to cook? Yeah. No, I want to taste good food.
Like, I think food was put on this Earth
to be respected and appreciated.
So are we getting onto the podium today?
Yes, that's the aim. I've been off the podium a little bit too much,
and I want to be back on it again.
Chicken time.
I think that the choice of chicken in orange sauce is very courageous.
She's the only one that's doing a savoury dish with fruit.
I can see that she's frying it,
so it's going to be crispy on the outside.
What I expect, chicken breast to be really moist.
Nice and golden brown.
The orange sauce is a sweet and sour sauce.
It needs to be clinging to the chicken
and bursting with orange flavour,
but it can't taste like marmalade.
Mm. That's better.
That's what she has to get perfect.
And remember, seasoning is the most important thing
of something that is sweet and sour.
Oh, I've upped the orange ante now, so you can really taste the orange.
Yeah, I'm happy.
Celebrities, it's five minutes left!
Five minutes! Got to go!
Come on.
Hell to the yeah! Bosh!
Joe, how's the pies going?
Not even looking, Grace!
Oh, wait. They need a bit more.
Remember, the presentation counts.
I'm not sure if Giorgio's going to be having that.
Make it nice. What is happening?!
Presentation, Emily.
Ah, it's all right.
They'll taste great, but they'll look like a cowpat.
I'm going to have to jemmy-rig my cheesecake off the base.
Uh-oh!
HE GASPS
Ooh!
That'll taste divine. Don't worry about that.
He's having a mare over there!
HE SIGHS
Come on, guys. Two minutes left!
That's not long.
Nice and golden brown.
This is better, brothers.
JAY GASPS
I'm going to have to present my cheesecakes
on their little bases, which is not my favourite idea.
Joe is just looking at his pie.
This is the moment of truth.
Oh!
It's come out of the thing with a clonk.
I think they'll taste good. They look awful!
One minute left!
My custard isn't looking how I want it just yet.
This could be the make-or-break, really.
SHE GASPS
EMILY:Lord have mercy!
Last push!Woof!
Come on!
Three, two,
one... Stop!
I want to see your arms.
There you are. Good.
No, you did not make that!
That looks like a cookbook!
If anyone wants to hire me for Pancake Day making,
speak to my agent.
With true joy, I call up Joe Pasquale.
Thank you.
Hello, Chef. Hello, Grace.
And this is called Oh, No, Not Another Pie.
THEY LAUGH
Entertainer Joe's celebration of fruit is an apple and banana pie
made with shortcrust pastry,
served with a dark chocolate sauce.
Your plating-up is an absolute abomination.
Look, Joe, it's a very pleasant dish.
I love the combination of banana and apple,
which I didn't think it was going to work, but the chocolate sauce?
Yes. It should come together. It shouldn't split like that.
OK. Yeah?
But I can see some improvement
from pie to pie.
And...Thank you! ..to me, this screams fruits.
Joe, this is very good pastry.
It's thin, it's crisp, it's cooked through.
It's really a delight.
Thank you. I shall back away in my time-honoured fashion.
Thank you.
It didn't look good, but I knew it would taste good.
When Grace got into it - four spoonfuls!
That says something about how it tastes, you know,
so I was chuffed with that.
Emily! Come here.
Mm.
Courageous Emily!
You're the only one who's cooked something savoury.
Olympian Emily has served fried chicken breast
in a sweet and sour orange sauce,
with caramelised pineapple
and egg fried rice.
Your chicken is tender,
and that lovely balanced orange sauce is clinging to it.
You were looking for that specific moreish takeaway feel,
and I'm really happy to say, I think that you've...you've got it.
This is a very good fried rice.
It's not overcooked or undercooked.
You presented a very nice dish packed with flavour.
That sweet and sour come through.
The seasoning is perfect.
You've done a very good job.
When I went into the pantry and realised it was a whole chicken,
I just flashed back to my dad doing it, day in, day out, all the time.
Anything to make Pops proud, you know? Yeah, man!
I feel a lot better now, going into the next challenge.
Jay, come on up. Go on, Jay! Thank you.
Musician Jay has made mango and pineapple cheesecake with
a hidden layer of mango and pineapple cubes,
a biscuit base,
served with a fig, blackberry and cherry sauce.
Jay, what is that?
Um, it had some trouble letting go of its support system.
So you served me the cake with the base of the tin?
Yeah, I do apologise.
So does the cake.
Your cheesecake filling,
it's soft and sweet.
You tried to get as much fruit into this as you could.
It's pretty good. OK.
The sauce is genius.
Oh, great. That fig really makes it a very special flavour.
But when you do a base of this kind, you're going to have to add butter.
I think you just didn't put enough, because it's just one step back
to be really like a crunchy biscuit.
But at the end, I think you've done a fantastic dish.
You have the crumbling on one side,
and the creaminess of the filling that you've done.
Yeah, if I had an option to redo that, that would have been
a baking-paper jobbie, and life would have been so easy.
Literally a school report feeling.
I'm going to lean into as much flavour as possible
in the next challenge,
because they've given me a couple of nudges that way
and I think I need to take it onboard.
Shakira.Good luck, love. Go, girl!
Reality star Shakira is hoping to impress with
a lemon and orange flavoured Madeira cake,
served with vanilla custard
and a raspberry amaretto and ginger coulis.
You had ten minutes more than everybody else.
I think the ten minutes helped.
I wasn't like a headless chicken.
I love Madeira cake, and I think this is a very good example.
It's moist. Real sweet citrus warmth when you go in for every spoonful.
I think your raspberry sauce is complex.
It is really, really good.
We really need to work on that custard.Yes, yes.
It's too thin and it's lumpy.
But I really like this dessert.
The fact that you have the orange and the lemon
so present in the flavour,
that's satisfying me, thinking that I'm eating fruits. Thank you.
Thank you.
Ten minutes, that was a great advantage
because it really just gave me time to think about what I wanted to do.
I think my confidence is slowly getting better as we progress now.
I feel good.
Jason, come on up.
Breakfast is served. Bongiorno.
Finally, it's sports presenter Jason,
who's served fluffy pancakes with
a strawberry, cherries and maple syrup,
a granola pot made with oats, yoghurt and berries,
and a chocolate sauce.
Jason Mohammad,
I rather like your presentation,
but the proof will be in tasting.
The pancake is soft, it's nice, it's fluffy...
..but it doesn't look like the fruit is the main actor in this dish.
It looks like it's a bit plonked in, every now and again.
I'm sure your kids would be very, very happy with this every morning,
but is this enough for MasterChef?
This is a delicious chocolate spread.
And then you've got this oat-yoghurty thing on
the side as a chaser.
Then you've hurled dried fruit at the top.
This is a last-minute trip to a health farm.
Who eats fruit in food?!
I genuinely do not cook any fruit in food.
I like fruit, but it was a bit of a nightmare
when I opened that box, to be honest.
OK. You take a break because when you come back here,
you're going to be cooking for your place in this competition.
Yes, Chef. Go.
Oh, my Lord! Well done, everyone. CHUCKLING
Everyone wants to be here. That is no doubt.
That 60 minutes was like...that.
For me, there is some people who really push themselves forward,
and some are playing a little bit too safe.
I know I'm including myself in this,
but it's a nice group of people, this. Aw! Yeah. Yeah.
One more cook and we're sending someone home.
Welcome back, celebrities.
This challenge is called Who's Coming For Dinner?
We've invited a very special guest to the MasterChef kitchen.
He's known for his straight talking,
for his fabulous sense of humour,
and for his unmistakable Northern charm.
Please welcome...Paddy McGuinness!
Shut up!
LAUGHTER Hello, everybody!
You all right? Hello, Paddy. Grace, how are you?
Are you all all right? Yes, Paddy! Yes, Paddy! Exciting!
From Bolton to the bright lights of primetime,
Paddy McGuinness has become one of Britain's most beloved entertainers.
Hello and welcome to Question Of Sport.
After a meteoric rise to fame
with fellow comedy powerhouse Peter Kay,
multi-talented Paddy has forged an award-winning career,
presenting TV and radio's biggest shows.
Hello, and welcome to Top Gear.
Because we travelled all around the world and tried loads
of different culinary delights,
me palate's been broadened, but I am a fan of the old-school staples.
It's a bit of pie, that, isn't it?
MUMBLES
I am so excited,
I've got an absolute treat for them to do, and I am famished!
Now, usually when someone comes for dinner,
we choose what to cook for them.
But today, because Paddy is our guest, he has set the brief.
Well, being a Northerner,
this food is in our very DNA.
I want you to bake me the most
beautiful, the most glorious...pie.
Yes!
We have the King of Pie here, in the front here, with Joe.
My third one! Oh, yes!
Paddy, what is it about pies that you love so much?
It's the surprise element,
you know, no matter where you go in the country,
you can have a cheese and onion pie in Scotland,
and it'll taste totally different to
a cheese and onion pie in Birmingham.
So you just tuck in and it's always a treat.
Celebrities, you have 90 minutes to cook the ultimate pie.
Make it comforting,
generous, and most importantly,
make it worthy of a Northern lad.
Lovely stuff! We like that.
You're cooking for a quarterfinal place.
At the end of today,
somebody will be leaving this competition.
Good luck. Let's cook!
Proper pie time, innit?
Sift that straight in.
I've got to make sure I make a good pie.
You can't give Northerners crap pies.
Paddy, this must be so exciting for you.
They're cooking all these pies just for you!
I feel it's a proper privilege. Paddy, calm down.It's...
Yeah, keep your expectations low,
you will be surprised.
Botch.
I don't think I'm going to be hard to please.
Just don't be trying to deconstruct it.
"We've put the insides on the outsides
"and the pastry's in the middle" - all that nonsense.
Just simple.
Don't go mad with the ingredients.
Shortcrust pastry, lovely filling - end of.
This is Paddy McGuinness coming round for dinner,
so I'm going to make it as wholesome as possible.
Mushrooms in the pan.
I'm cutting the onions the way Giorgio taught us how to do it,
in uniform size.
When I first met Giorgio, he wasn't sure where I was coming from.
I've dropped my garlic in by accident, but it's OK now.
I don't know where I'm coming from either,
but now, as time has gone on,
he realises there's a lot more to me than meets the pie.
Paddy, I introduce you, the Sheriff of Pie.
PADDY LAUGHS You see?
I have no doubts that he's going to make a fantastic pastry
because he's been making it every day, so that's good.
So would you tell us what you put in the stuffing?
Chicken and chorizo, with loads of onion and garlic.
With that kind of pie,
I quite like a little bit of sauce in there as well.
There's a sherry sauce. Oh!
Amazing!
Pie custard, as I like to call it.
The only thing is that, can we have a bit of finesse?
My presentation is cack.
Do you do a lot of cooking at home?
Yeah, I do, but only pies. Lots of pies.Really? Yeah, seriously.
I thought you were joking about that! No, that's all I've done is
pies, all week. Oh, oh!
I am looking forward to this, then! What's the cauliflower for?
Cauliflower cheese.
That's the garnish. You see?
Giorgio's just trying to get me to add finesse to what I'm doing,
which, uh, I don't really know how to do finesse.
What do you think about Joe?
The smells are amazing.
You want that crunch of that bite as you get into it.
And then I want, top to bottom, multi-storey car park of flavours.
This is part of my presentation, to get chorizo at a uniform size.
I think he has a perfect recipe for pastry,
and he's doing a really good job with the stuffing this time,
because the chicken was really nice and brown,
then you've got the onions with the chorizo.
I'm excited about that.
But, Giorgio, his pies can look very slapdash.
That's what we just said to him. Yeah.
You've got to have a bit of finesse. A little finesse.
But he's going to do it. For Paddy, he's going to do it.
For me and you? Mm, not so much.
I'm going to put finesse by putting it on a nice...
Oh! I'm going to add finesse by putting it on a nice big plate.
Joe is elite pie man.
He's the stiffest competition.
Uh, uh...
I am praying for his downfall. Hopefully he has a bad day.
Oh, I don't want to go in the freezer.
Just with cooking. Otherwise, I hope he has a great day.
Love him and his shirts.
Come on, hurry up.
I am very hit-and-miss at making pastry.
We want a nice, golden crust,
we want a lid,
and we want a base.
No naked pies in this house.
And this is now where you have
to sort of finesse all those holes.
Patchwork pie is fine, right?
Jay. Hello, hello, hello. What are you cooking for us?
Classic vegetarian pie.
Mushroom pie with a bunch of different types of mushrooms.
Shiitake, chestnut, oyster, button.
It's a...it's a big combo. OK.
And then a mushroom gravy that, hopefully, is really peppery.
Is this something you've made before?
I've made pies before, recently,
and they're very hit-and-miss, I'll say.
So when you're at home... Yes. ..what would you make?
Well, I make just slop.
Beans, lentils, rice, chickpeas. It's...it's prison food.
Memo to self - let's not go round to Jay's on a Friday night!
Are you worried about this mushroom sauce?
It is looking a bit watery at the moment.
Yeah. Um, we'll dry it out.
Do you want us to get a couple of sponges
and just drop them in there, soak it all up?
If you can just inhale quickly, it really helps. Yeah!
# Oh, my God! #
I'm worried about Jay with fresh mushrooms.
He really needs dry in there.
The problem is the mushroom will keep on releasing liquids.Yes.
And so you end up with a pie that is soggy.
But we'll see - it depends how much he cooks them.
I think his pastry is looking very rustic as well.
We do not want anything soggy.
You've had 20 minutes of baking time.
Don't know how long you've got left, I'm new to this,
but best of luck.
God bless you, Paddy.
No likey, no lighty.
OK, we're getting there. We're getting there.
We'll see what it looks like on top.
I love pie desserts,
so I am making a peach and cherry lattice pie with
a vanilla bean ice cream.
Oh, that's too hot.
It's not a good pie if it's not good pastry.
So I'm going to put a lot of time into making sure the pastry
is bang-on and it's had some love in it.
This looks good, to be fair.
Emily. Party people! What are you saying?
Are you a secret chef?
I'll say I'm a half-decent cook.
My love language, I like to feed people.
Yeah. Why a lattice pie? The first time I ever made it,
it was, I was going on a date,
this guy cooked for me, and I felt bad,
I felt like I couldn't turn up empty-handed,
so I decided to make a lattice pie. I don't know why.
And it went really well and I loved it,
so I thought, "Let me make it again."If I was on a date
and someone turned up with a lattice pie,
I would have been on bended knee straight away.
Well...That beats everything, in my eyes.
..the fact that I still ain't got a ring is crazy, isn't it?
Was it just one date, though, or did you see him again?
I see... I did see him again, but it was very short-lived.
Well, his loss.
Bring them up, bring them up.
Do you know what? It's funny.
If you're wrapping anything in pastry,
I'm going to eat it. That... I am that much of a fan of a pie.
So I'm not particularly concerned whether it's savoury or sweet.
But for me, the pastry is everything.
I'm happy with my filling. It smells really good.
I think she's being really ambitious here
because lattice pies have a weaved pastry top.
Presentation-wise, this is very tricky to make look good.
I'm going to make the ice cream now,
so I need to get it in the ice cream machine as fast as possible.
Emily's making vanilla ice cream now.
She needs to get that on first, because it has to set.
If she doesn't, we might end up drinking it, rather than eating it.
Why did I decide to make ice cream?!
I'm just trying to get the edges to press against each other.
This is as Welsh as it gets!
I need to be braver with my flavour, so I'm going all in.
"Braver with my flavour."Hey-hey!
Jason Mohammad, this is Paddy McGuinness. Hello, Grace.
Hey, we know each.... How are you? Yes, Paddy!
We see each other most Sundays. Radio 2... Radio 2! I was going to
say, two of the noisiest men in British television!
Grace, now, Jason's doing that by hand.
I've noticed everyone else has got a mixer. Yeah.
Is it a certain type of pastry?
Well, my Welsh nan, God bless her,
when we were kids, she taught us how to make a bit of pastry.
And of course, we didn't have much money,
so there were no food processors, like, you know... I know, I know.
So you learned to use your hands, you know what I mean? Yeah.
What's going in your pie?
It's a Welsh lamb and leek pie... Oh!
..with lashings of lovely, tasty sauce inside, with a mint jus.
I mean, come on. What I will say about Jason Mohammad
is he definitely talks a good game.
But the last time you cooked for me... Yes. ..I got pancakes.
Yes, you did. Is this the chance that you're going to have to
show me the real ambition? Big time. You're going to love it.
When that lands on your desk, you ain't seen nothing yet.
Top tip... Yeah. ..sharing sort of dad recipes... Yeah.
..chicken nuggets, straight in the oven.
JASON LAUGHS Thank me later. Don't listen to him.
Thank me later. I'm going to separate you. I love you.
And the curly fries... Good luck, Jason. Curly fries!
Little trick I learned -
dust it down.
This is the lightsaber of pies.
Jason's got Welsh lamb in the oven...
Come on!
Time is ticking!
..before putting in the pie.
That, hopefully, will make it nice and tender and not too dry.
Boom!
I think this is the most ambitious thing
that Jason's made us so far, though.
Definitely more ambitious than the pancake, that's for sure!
The only thing with what he's making that...
I wouldn't say it concerns me - is this mint jus.
I want to try and give a bit of flavour of Wales.
Obviously, lamb and mint go together... Yes.
..but does mint go with pastry?
Celebrities, you have 30 minutes left!
OK, OK, OK. Come on, 30 minutes.
Pick up the pace! EMILY GASPS
Oh, no.
That one's collapsed, big time.
What has happened? What has happened there?!
SHAKIRA:I sort of thought the pies that we eat at home
ain't going to be fancy-schmancy enough for the MasterChef kitchen,
but Paddy McGuinness, man,
he strikes me as a steak-and-ale kind of guy.
I am a Gen Z girlie, so all my
cooking inspiration comes from TikTok.
I hope the judges will appreciate my experimental nature here.
Shakira, what are you cooking for Paddy?
So I'm cooking a peach and burrata pie, Paddy.
Yeah... Might be a bit fancy for you.
..you've gone a little bit posh, haven't you? Yeah.
With basil and lemon cream and a balsamic honey glaze.
Are you a fan of sweet and savoury?
I do like sweet and savoury. Yeah. Best of both worlds.
Yeah, I do. You know, have you ever watched Ratatouille?
Oh, many a time! So the little mouse, he gets... Many a time!
..he gets the strawberry and he gets the cheese,
and he puts them together and he's like, "Ooh!" And that's this.
But it's just peach and burrata. I love that!
So if you appreciate what you eat, you have to do, "Woo!"Woo! So she
understands you appreciate it. Yeah, absolutely, absolutely.
So Shakira is making a burrata and peach pie.
That is quite something.
I've never had that before.
Time's ticking.
A very experimental dish.
I hope she balances all of these flavours together
absolutely perfectly.
Paddy, you know, the combination, peach and burrata, can work
very, very well.OK. What do you think?
Not something that I'd go for if I was in a shop that served pies,
but I'm a fan of sort of sweets and savouries together, I love that. OK.
Yeah, very gorgeous. I'm excited.
This is going to be good.
Celebrities, there's ten minutes left!
Ten minutes?!
Ten minutes for your best pie.
Ugh! I'm just going to go check on the ice cream,
and then we're going to get plating.
Ah! It's nowhere near done.
Come on, come on, come on, come on.
Oh, it's starting to go brown. It's lovely.
Panko's working well.
Yes, You are a pie! OK.
Five minutes left!Oh! Five?! Five minutes!
I am very happy with them little pies.
Very cute.
It's fantastic.
HE EXHALES Result!
And it holds together! OK.
It's the best mash I've ever made.
You've got one minute left!
That's 60 seconds, in old money.
How do I get them out of the dish?!
They're hot.
No, I'm not risking it.
No ice cream.
It's like liquid. It's a cold custard.
Boss!
Three...
Woo!
..two...
..one!
Stop cooking!
I'm really upset I didn't have time to even get my pies out.
Honestly, my ice cream was a disaster,
but we're going to just say it's cold custard.
SHE EXHALES
I'm eating my pie custard now.
It's great.
Love it.
If I was a balloon right now, I'd be like...
SHE BLOWS RASPBERRY
Joe, come on up.
I'm on my way. I'm coming.
Strap yourselves in.
Oh, yes!
First up,
presenting his third pie of the competition, is Joe.
It's chicken chorizo, cooked in dry sherry,
and we also have cauliflower cheese,
and I have some...
Well, it's not...it's not gravy.
I like to call it pie custard.
Joe, I am so happy with this presentation.
The colour is really inviting, so...very good job.
Thank you.
Oh, that's proper! Is it?! Proper!
Oh..!
That has got so much oomph in it!
The cauliflower's so soft, but the sauce is so light,
it almost evaporates in your mouth.
How have you got that so light? I've got Dijon mustard in there.
I've made a roux as well. I've never done a roux before.
A roux is a bit of flour with butter, and then...
Oh, I know I'm from Bolton, but I know some things, Giorgio!
You looked a little bit puzzled when he said that!
Sorry! GRACE:You'll get used to it.
The filling is really quite complex -
the chicken and the chorizo and sherry.
There's a bit of heat in there.
Your pastry is great, and I'm impressed.
You've come a long way since Frankenstein Pie, haven't you? Yeah.
I like the custard.Oh-ho!
Yeah.Thank you, Chef!
I hope no-one who works in my kitchen sees me saying that!
But you have upped your game.
Really? You did.
I am officially the Pie Meister.
Thank you, Chef. Thank you, Paddy. Thank you, Grace.
I tried to apply everything I learned from Giorgio and
put that into my presentation.
That was what I was really chuffed about.
That was literally like Acorn Antiques.
LAUGHTER
Yeah, I was very, very pleased.
GRACE: Come on, Shakira.
That is a stylish dish.
Shakira has made a roasted peach, honey, thyme and burrata pie
topped with chilli flakes,
served with basil and lemon cream
and a balsamic honey glaze.
Shakira, if I look on the side, I can see that you left the case.
Why didn't it come out?
Because I left it in until the last minute.
Shall we try to get it out now?
Oh! Oh! PADDY WHISTLES
Hey-hey!
It's actually... It looks cooked.
A bit of confidence, as well,
sometimes takes you a long way.
Just take it from Jason.
Just, he's got a lot of it. He can give you some.
CHUCKLING
Shakira, everything about this shouldn't work.
A peach pie with burrata, chilli, with a cream full of basil,
with vinegar.
It's absolutely gorgeous.
These flavour combinations definitely work.
The pastry is well cooked. It's very good.
I kind of like it.
It's fresh, it's salty.
I would find myself a little bit in a conundrum to know
where to serve this - as a starter, as a middle, as a dessert -
but definitely a great, great flavour.
When I was a kid, me mum used to take me to the local pie shop
and they used to do these things, little cakes called custards.
And that pastry tastes exactly the same.
That took me back to me childhood. I really like it.
I'm just a bit confused as what's what, but it works.
It works.
I feel good after that challenge, you know.
QUIET CHEERING, WHISTLING
She's a good little cook. Mm.
I think they were baffled that it worked,
but I'm glad that the risk paid off.
Jason Mohammad.
HE CHUCKLES
Oh!Paddy McGuinness, tea round my house tonight!
Inspired by his upbringing,
Jason has used Welsh shoulder of lamb chunks and leeks
to make his pie, and served it with mashed potato,
topped with chilli and a mint jus.
Tell you what...! Ho-ho!
Eh? Paul Hollywood, who are you?!
Your poker face in this game isn't really great, is it? It's not good.
Oh! Do you know what I love most about that?
Them flavours, but the lamb's really tender.Oh, thank you, Paddy.
GIORGIO: Jason, I think you've done a really good job with the pastry.
The pastry is fantastic. It's super well cooked.
I like this mint sauce with that.
I think it misses a little bit of salt for the stuffing.Yeah.
But overall, the star of the Sheriff of Pie
is up for grabs here, huh?
JOE GROANS, THEY LAUGH
Mm. Be careful, Joe.
Your filling might need just a touch of seasoning.
You've wilted the leeks down.
You've cut your lamb into small pieces.
It's moist. Your potatoes are lovely, and they're creamy.
I don't know whether chilli flakes across the top works,
but, you know, it's good potatoes.
I feel exhilarated,
but at the same time I feel battered, I feel bruised.
As if I have done 24 rounds with Muhammad Ali.
Emily, come on up.
Emily's pie is filled with peach and cherry, with a lattice top,
and served with a salted caramel sauce and vanilla ice cream.
More of a custard than an ice cream.
I'm very sorry, but I didn't want to serve you nothing.
I've drank a lot of ice cream over the years.
It's not a problem to me, that.
Oh!
That pastry is exactly as I like it.
It's just got that crunch.
It's, like, sort of biscuity but just melts in your mouth.
And I love the sweet and the sharpness.
It's delicious.
You obtain an absolutely fantastic crispy pastry.
Stuffing is not so sweet and...
But the sauce is.
It's really a good combination of flavour.
One hour and a half is usually enough to make an ice cream, right?
You're right, Boss, I'm sorry.
But this dish reflects your capacity, your passion.
Well done.
I think your lattice top doesn't go right across like a lattice.
Tastes great.
And, gosh, you can't fault this salted caramel sauce.
Beautifully glossy. A very good effort.
You can have another piece. Thank you, Giorgio! Go for it.
Thank you. I allow you. A little mop-up there, as well.
Whoa!
This one was stressful, definitely.
There was a lot of components to get out.
CHEERING
Well done. There she is.
But, yeah, I am happy
that I got something on the plate that looked pretty.
Go on, Jay. Thanks, guys.
Jay, the pastry cracked a lot.
Finally, it's Jay,
who's used shiitake, chestnut and oyster mushrooms to make his pie,
and served it with triple-cooked chips and
a peppery girolle mushroom gravy.
Loving the shape, and also, as well,
I think it's really important when you're enjoying a pie
that you can have a little game of Jenga on
the side, just to... Let's see if that... Oh...
Wahey!
Well, the fact that you put mushrooms in it and there is
no leakage of any sort of liquid, that's a very good thing.
It means you cooked the stuffing properly.OK.
But the pastry has definitely got a problem.
You've got this crack on the top.
It's too crumbling.
It's almost sandy in the mouth.
I think it was too much fat into the mixture.
The filling is amazing. It's very light.
I get all the flavours.
I get the cream and the garlic and the mushrooms.
It's so moreish. It's delicious.
Love the triple-cooked chips.
It works for me.
In the pie you have a lot of different mushrooms,
not massively seasoned,
but your mushroom gravy is really outstanding.
It's got so much depth.
To me, that's the issue.
It's, like, your moment of shining is outside of the pie.
OK. My bad.
I'm feeling worried.
You can't deny a crack when you see one. There was a crack.
It was like an earthquake had gone through the thing.
Thanks for cooking for me.
I have thoroughly enjoyed it, and these two have got
a very tough job, letting one of you go.
I don't envy them.
You guys have absolutely earned yourself a break.
Thanks, Paddy. Thank you. Thank you. Cheers, everyone.
Thanks for feeding me! Thank you. Amazing.
Well, that's over. Oh, my God, guys! Woo!
Woo, woo!Oh!
Paddy, if you could have another bite,
which one would you choose?Ooh!
Now, that's a tricky one.
I'd say...
..Emily's tart.
I really enjoyed it.
Talk about a surprise. Yeah. When they revealed Paddy McGuinness!
Oh, God, yeah. Oh, my God, I nearly wet myself! I were like...
I was about to say, he is from, like, your neck of the woods,
pretty much, isn't he?Yeah!
Paddy, you have been an absolute delight as a guest.
Thank you so much for coming. Thanks very much.
Fantastic. You do... GRACE LAUGHS
Eyes, keep the eyes. Keep the eyes.
Thank you. Thank you. Paddy McGuinness... He's cool. Oh!
Legend.What a don.
We have five fabulous celebrities,
and they all want to be here so much,
but there is only four places in the quarterfinal.
No-one had a soggy bottom, either! No. No.I have now.
I have, right now, this moment. Oh, Joe!But not in me pie.
We really need to think, who do we want to see go through?
Been great fun, hasn't it? Yeah. Great fun.
Nobody has progressed further than Joe in these last few rounds.
He knows how to make a pie!
Banana, apple, for that first round!
Shouldn't have worked. Kind of did.
That third pie, with the chicken and the chorizo,
was absolutely smashing.
With Emily, that chicken and that rice - fantastic!Yeah.
That shows somebody who can cook.
That fruit pie tasted exquisite.
She tried to make an ice cream - that didn't work.
But did you see the look on Paddy's face?
It was definitely his favourite.
You know what?
That was way better than I was expecting.
Shakira - what a bundle of energy!
That Madeira cake was gorgeous and moist and moreish.
That pie with the peach and the burrata and the basil,
there was a combination of flavour that says something
about the way she sees food,
then I'm really interested to look at it.
Joe, Emily and Shakira are through to the quarterfinal.
It's like the Lottery! "It could be you!" Yeah!
Yeah.
Jason Mohammad, that lamb pie, it really was wonderful.
But for me, the filling was actually under-seasoned.
After those pancakes, Jason's head was on the chopping block.
What's this just nonchalance of just putting
a couple of fruits on top of that as a garnish?
That was a very poor show.
Jay - we both rather enjoyed
that cheesecake.
You were quite upset by the fact that it still had the bottom
of the tin attached to it.
Paddy really enjoyed Jay's pie.
The mushroom sauce was great,
but it should have been in the pie.
He shows very little understanding of pastry
because that dough was terrible.
I'm really not worried about going,
but I'll be disappointed not to hang about with you lot. Yeah. Yeah.
I've really enjoyed it. It's been so good. Yeah.
Oh, well, we've had a laugh, you know.
One has to go home today.
Who deserves another chance?
I think I did Wales proud,
I think I did pies proud,
but I'm in the relegation zone.
I'm just hoping I've done enough.
I would love to keep going.
I have had so much fun,
but I feel like destiny just
takes you where you need to go.
Celebrities,
you've all impressed us with your cooking
over the last two challenges,
but we can only take four of you to the quarterfinal.
Emily...
..Shakira, Joe...
..you're through to the quarterfinal. Congratulations.
HUSHED CONGRATULATIONS, CHATTER
So that leaves us Jason and Jay.
It's a close call.
The person leaving us is...
..Jay.
Aw, Jay! Don't worry, you're good. Jay!
Thank you, love. Come on. Thank you.
Jay, the pie really let you down.
But you've been a joy to work with.
I really wish I could stay because we've had so much fun
in and around the kitchen, but thank you for having me.
Jay, your time in the MasterChef kitchen is now over.
Thank you. Bye. Bye! Bye, Jay! See you.
Aw!
I am one of five siblings. I was in a band of five boys.
There are five of us mini MasterChefs.
And it sucks to go,
and I hate to break up the band.
But the memories, they last.
Celebrity quarterfinalists...
..congratulations! GRACE LAUGHS
Well done, mate. Well done, brother.
That's the most nervous I've ever been, ever in my life.
I feel sorry for Jay, but just delighted to be through.
Good job, girl! Oh, my goodness me.
That definitely compares worse to an Olympic event!
I think I was more nervous for that than I was...
At least when I lift, I know what I'm doing.
Like, cooking, I'm just winging it!
Who would have guessed that the Sheriff of Taste rides again?
We're through! We're through! Uh! Uh! Uh! Uh! Uh!
Sorry, I should be really sad, Jay's just gone home.
That's really bad, isn't it?
I've got to up my game. Yeah. We've all got to up our game. Mm.
All got to up our game.
Next time...
We are going to create our own mini restaurant.
..it's the quarterfinal... Oh, no!
If it's not cooked, it's not cooked. ..and the heat is on
as the celebrities battle for a semifinal place.
But I am sassy, sorry. But, listen, I'm your team-mate,
I don't mind that at all.
I've got four of my favourite recipes I've ever developed,
for you today.
Seema, what an icon! She is legend.
Hello! John Taylor, puzzle consultant.