Avid Masterchef fan (Gilly fan from the last series) and semi-decent ordinary home cook here - i.e. I can knock out decent pies, Italian dishes, curries, cakes etc., but have never made a mille feuille, fresh pasta, a veloute, tuille or hollandaise etc. (I am very skilled in eating them though!).
I have been trying out a few dishes from the Masterchef cookbook with various degrees of success (proving bread exploding in the airing cupboard being the low point to date...).
I just wondered if there are any kindred spirits on here looking to raise their game cooking / presentation wise, or anyone who's made the 'step up' and has any good tips to share...
Hoping for a nice chat on the subject (success and failure stories - and photos! - also very welcome!)