Meriden's Pookie makes it through to finals week of Masterchef - The Solihull Observer
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11th Aug, 2022

Meriden's Pookie makes it through to finals week of Masterchef

Sarah Mason 3rd May, 2022

A MERIDEN cook has made it through to finals week of Masterchef.

Pookie wowed the judges with her version of a scallop and secured her place in the final five of the competition.

During the last heat of the semi-final contestants were asked to create a dish inspired by the song Buttery Biscuit Bass to mark the show’s 10-year anniversary.

On Friday’s show Pookie said the dish not only celebrated the show but it was also inspired by her 10-year wedding anniversary.

The beauty salon owner decided once again to put her twist on a dish and presented a dessert made of pineapple, lychee and rambutan- a fruit found in Southeast Asia – to look like a baked scallop complete with a peanut biscuit sand-effect base.

The judges, Greg Wallace and John Torode,  described it as ‘incredible’ when the dish was presnted to them in the kitchen.

While judging John said: “When you put your technical ability with your imagination and you come up with something like this I am gobsmacked.

“I think this is so clever but it also tastes great.”

Pookie will be heading back into the Masterchef kitchen tonight (May 3) for the first round of the final.

She alongside the four other contestants will need to impress judges with a dish inspired by a public figure or a piece of art, film, song, TV series or book before one of them is sent home during the show.

The remaining three contestants will then head to Ballymaloe House and Cookery School in Ireland where they will be given a masterclass by founders Darina Allen and Rory O’ Connell before taking on a celebratory dinner for some of Ireland’s finest food producers, food historians and relatives of Myrtle Allen, the patron of Irish cuisine.

On Wednesday the contestants will head back to the Masterchef kitchen for a cook off before the final three head to Restaurant Gordon Ramsay in London to cook.

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