Food
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Russell - Category
Food & Drink - Pins
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Olivia’s beef sirloin with onions, white asparagus, baby leeks and a bone marrow and ale cream sauce on MasterChef The Professionals 2019
Olivia’s fig leaf mousse with almond foam and gooseberry compote dessert on MasterChef The Professionals 2019
Stu’s pork belly with black pudding, langoustine, fennel and a Thai green bisque on Masterchef The Professionals 2019
Exose’s poached seaweed butter turbot with octopus, potatoes and a sauce vierge on MasterChef The Professionals 2019
Yan’s salt cod tortellini with lemon puree, pak choi and a cep consomme on Masterchef The Professionals 2019
Andrew’s lemon balm posset on a lavender and raspberry compote on Masterchef The Professionals 2019
Stu’s strawberry cheesecake with miso and strawberry sorbet dessert on MasterChef The Professionals 2019
Stu’s pork with carrots and char siu sauce on Masterchef The Professional 2019
Ollie Dabbous’s coconut mousse and ice cream dessert on Masterchef The Professionals 2019
Olivia’s jasmine cake with strawberries on Masterchef The Professionals 2019
Olivia’s chicken breast with black garlic, pearl barley, vegetables and a barley broth on Masterchef The Professionals 2019
Yan’s coconut and lime zest ice cream on MasterChef The Professionals 2019
Gareth Ward’s tiramisu dessert on MasterChef The professionals 2019
Olivia’s BBQ beef with wild garlic, shitake mushrooms, cabbage and black bean sauce on MasterChef The Professionals 2019
Arbinder’s BBQ chilli prawns with black beans and samphire on MasterChef The Professionals 2019
Yan’s duck breast with cherries, miso and a shallot vinegar sauce on MasterChef The Professionals 2019
Gareth Ward’s Welsh wagyu beef with shitake mushrooms on MasterChef The Professionals 2019
Gareth Ward’s chicken katsu on MasterChef The Professionals 2019
Gareth Ward’s garlic prawn dish on Masterchef The Professional 2019
Jaimal’s North African lamb with potato and pasta chorba stew on Rick Stein’s Secret France
