Masterchef 2020

Beverly’s good isn’t she. Love the bonkers lady as well.

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i’m on cam watching masterchef
had to mute all the chatters

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Whys one of them dressed as a pilgrim

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renata noooooooo

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yer man jimmy is always wearing the same outfit

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come on, cheffers

Hate these professional kitchen episodes. Boring.

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the next season of masterchef they should ban anyone cooking scallops or duck

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No fondant

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Only gets worse from here, doesnt it

Sandy 2020 .

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The duck and beetroot man is so far ahead of everyone else isn’t he?

Not exciting, but really good. Can’t remember anyone I the other half who would challenge him at this point in time either

Maybe the one Gregg fancied last week. Bev?

[Posh Chef] My food is really great so they mustn’t fuck it up. Nevertheless I have somehow allowed them to come and potentially fuck it up.
[Posh Chef] I need you to do it faster.
[Posh Chef] Do it faster.
[Posh Chef] Faster.
[Posh Chef] Put it on there like that. No not like that. Do it faster.
[Posh Chef] You’ve fucked that. Do it again.
[Posh Chef] Next time you’ll do it better. And faster.
[Contestant] This is hard work and I need to do it faster, but I am enjoying myself apparently.
[Wallace/Torode] Wow this high end restaurant food is mighty tasty! I wasn’t expecting that!
[Posh Chef] That’s it. By the end you were doing it well and fast and I’m glad you’re leaving my kitchen.

Anyone else notice that at one point one of the contestants was cooking in that Michelin starred restaurant with an uncovered bleeding graze on their hand?

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"This is my take on a traditional beef wellington. There’s no beef in it. It’s a scallop, wrapped in duck breast with crispy skin, and inside the scallop is a chocolate fondant, flavoured with beetroot and wasabi.

And I’m serving it with vanilla custard. Out of a packet. Just to piss you off John."

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deconstructed soup

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Potatoes three ways. A dollop of mash with some chips on top and a sprinkling of ready salted crisps.

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gregg ‘i actually really, really like that’

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Love the look of natasha’s dish

I don’t think I’ve ever seen something go black from deep frying :grimacing: