Kirsty from Westhoughton and Zenub from Bolton are taking part in the final week of the heats, which leaves just 12 amateur cooks still with a chance of storming their way to MasterChef stardom.
It’s no easy journey as the first group of six are about to find out.
They must win over the judges and earn the right to wear a MasterChef apron. With the competition kicking up a gear, the contestants are battling for a place in the last quarter-final.
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MasterChef (Image: BBC/Shine TV)
Q&A with Kirsty
Kirsty is 41 and lives in Bolton with her wife Alison and their daughter.
How would you describe your style of cooking?
My style of cooking is classical but comforting with a bit of extra flair here and there. Just enough to make it interesting without messing with what makes a dish great in the first place. Big flavours and food that brings people together.
I’m a proud Northerner and I love cooking the classics – proper food, done right. Sunday roasts are a weekly occurrence in our house, no questions asked. For me, cooking is about getting people round the table and making sure everyone leaves full and happy. That’s what it’s all about and when I’m in my happy place.
How did you get into cooking?
I got into cooking when I was really young, helping my Nanna Jean in the kitchen. Me and my two sisters used to have sleepovers at hers most Saturdays, and come Sunday, we all knew our job because Sunday dinner wasn’t making itself! In our family, a proper Sunday dinner happened every single week without fail. No excuses.
Nanna Jean ran a tight ship in that kitchen, and that’s where I learned the basics—how to bake, how to cook properly, and most importantly, how to make food that actually tastes good.
What is your earliest cooking memory?
Those Sundays are my earliest cooking memories, and without doubt why I still love it now. It was never just about the food – it was about everyone being together, having a laugh, and sitting down to a proper meal.
What is your favourite ingredient to cook with and why?
It changes all the time to be fair, I’ll get obsessed with something for a few weeks and then move on, but if there’s one thing that’s in most of my cooking, it’s got to be garlic.
I absolutely love the stuff. The more, the better (within reason). It just makes everything taste better, great flavour, no fuss. If a recipe says one clove, I’m probably putting three in without even thinking about it. It’s just one of those ingredients I can’t cook without.
Unless it’s a pudding… although, who knows, it could work?
Who would be your dream dinner party guest?
Honestly, if I could choose anyone, it would be my Nan. Just one more Sunday with her would mean everything. Sunday dinners were and still are such a big thing in our family, and she was at the heart of it all. Those are the moments that stuck with me and shaped how I cook today.
We light a candle for her every Sunday and have her at the top of the table. It’s our way of keeping her with us. I’d give anything to sit down with her again, have a proper Sunday dinner, and just be together like we used to. She was my biggest critic, and I’d always look for her approval after the first mouthful – either an approving nod… or a shake of the head followed by, “That’s not your best.”
Why did you enter MasterChef this year?
I just felt like the time was right… maybe something in the stars. I’ve been talking about going on MasterChef for as long as I can remember, but there was always an excuse not to do it. Then we lost my Nan last year, and it really hit me that this is something I’d always promised her I’d do.
One of my friends kept reminding me that the deadline was coming up, so I finally stopped making excuses, took a bit of time out, filled in the application, and sent it off.
And then I was on the whirlwind journey! The fact I actually made it onto the show still doesn’t feel real.
Do you have a dream of working in the food world? What is it?
My dream would be to have my own little wine and spirits shop, maybe with a deli vibe, but with a few tables so I could scratch my cooking itch! Nothing too fancy – just a cosy spot with great food, a really good glass of wine, and maybe a cocktail or two that end up stronger than planned. Basically, somewhere people pop in for one and accidentally stay all night.
Outside of cooking what are your passions?
I love socialising with friends and family, having people round, hosting get-togethers, and especially firing up the BBQ in the summer. There’s nothing better than a house full of people, good food on the go, and a few drinks flowing.
In the summer months, you’ll usually find me playing rounders in the Bolton Ladies Rounders League. I’ve been with the same team since my teens and I absolutely love it – it’s a bit of fun, very competitive, and a great excuse to be out in the sun or rain!
Most of all, I love spending time with my wife and daughter, whether that’s a relaxed night in or a busy day together, it’s those moments that matter most.
Q&A with Zenub
Technology consultant, aged 33
Zenub lives in Bolton with her parents and brother.
How would you describe your style of cooking?
My cooking style reflects my identity – I’m British-Pakistani, so you’ll find a lot of that reflected in my food.
Growing up, my dad cooked many European dishes (he lived in Europe for ten years), such as fresh bread on weekends, lemon cake, French-style salads, and lots of pasta. My mum’s style of cooking is deeply rooted in Pakistani culture and we enjoy a lot of hearty, fragrant delicious meals. My travels also heavily influence my cooking; I love buying fresh herbs and spices abroad and recreating those dishes at home.
How did you get into cooking?
My mum, nan and aunts are my biggest cooking influences. My mum grew up on a farm, and our annual holiday visits to the farm in Pakistan instilled in me a love for fresh seasonal cooking. Everything was made from scratch; the wheat from the farm was used to make fresh bread in the tandoor oven in our garden, and the milk from our buffaloes was used to make butter and yogurt.
My nan and aunts only used what was in season, and we all loved that farm-to-table approach. Even now, although no one lives at the farm anymore, when I visit them, they still recreate that taste of home.
What is your favourite ingredient to cook with and why?
Without a doubt, my favourite ingredient to cook with is chicken. It’s budget-friendly and accessible, incredibly versatile – there’s a cut for every dish and occasion and a fantastic protein source that absorbs flavours really well.
Who would be your dream dinner party guest?
Dream dinner party guest would be Nigella Lawson as she is my all-time favourite chef. Her cooking style is effortlessly chic; she makes cooking seem approachable and not at all daunting. Most of her dishes are simple, flavourful, and easy to make.
Why did you enter MasterChef this year?
This opportunity has allowed me to explore my creativity and step outside my comfort zone! As a long-time fan, watching MasterChef has been one of my favourite pastimes, so the chance to contribute to a show I’ve followed for years has been an incredible and surreal experience.
Do you have a dream of working in the food world? What is it?
I’m a creative person and would love to share my recipes online. I’d also love to open a Pakistani inspired coffee shop serving small plates.
Outside of cooking what are your passions?
Besides cooking, I love to travel, exploring new places, cultures, and cuisines. I try to take as many holidays abroad as possible. Any excuse to escape the rain!
The show starts at 8pm on BBC One.
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