Masterchef UK Professionals

Keith is a Zimbabwe-born chef patron of his own modern British restaurant in the heart of Leicester. He grew up around fresh ingredients thanks to his grandmother's passion for agriculture and traditional cooking like sadza and stews. He entered MasterChef wanting his two young children to look back proudly on what he achieved. Keith had never made OR tasted prawn toast before. He started well with the broth, sweating lemongrass and ginger, but was visibly nervous. He attempted to devein the prawns but likely did not fully succeed, struggling with knife technique. He omitted egg white from his prawn paste, meaning it would not puff up when fried. He made a thick sandwich-style prawn toast rather than a single-sided spread, risking uncooked filling in the middle. He added sesame oil and soy to the mix. He added far too much coconut milk to the broth, diluting the carefully built flavours, and Nikita noted it looked pale and wishy-washy. He did not strain the broth thoroughly enough. His prawns were cooked classically with butter and basting but ended up slightly overcooked. He added chili too late in the process. Despite the challenges, he showed determination and instinct throughout.