Master chef the Professionals. Marcus, come and criticise our suveè.

[Fuckerysmuckeryboilsnspornery]

A week to go till we can snuggle down under a warm blanquette of jus.
What will this season fig and samphire be?

There will be blood today, according to the little preview thingy.

He's being so gentle telling him to step away from the nonsense and 'cook in a classic way'. Then greg accuses him of 'posting it up for masterchef'.

That is a horrible colour.

Poshing. Not posting.

Ooh well done for fat boy fat!

I hae me doubts about this

I think Marcus has an agenda here. He wants to pull chefs back from foams and multiple nonsense and just concentrate on simple stuff done well.

Maybe he'll start a cooking meat in an appetising way revolution on masterchef while he's at it.

A dish lost... Lost...

Agree c w

Just popping in to say that I would SO do Marcus Wareing. I am an old perv As you were.

That looks like a massacre on a plate.

Marcus has Sean's back man.

The guinea fowl looks very dry.

My money's with the malt easer

Greg just wants lots of stuff on a plate.

Two lost chefs/lost dishes tonight.

No surprise there; Monica had it in for him from the start.

Bit cruel to put him in really

Ah, some butchery. I luffs some masterchef butchery.

True, true.

Tbh, it doesn't look lovely. It looks like a raw lump of rolled pork.

Looking forward to this.....

Evening. gold you just get in line.
The malteser was quite easy on the eye too.
Was being the operative word I think.

Mistakes, mistakes.

Oh yes Calam. Lamb that isn't still bleating would be a start.
Did I hear a suve vide in there?

Evening Fuckery. The malteser scares me a bit - all that burning emoting.

Yeah Jamie has taken the skin off (but all of it - doh).

Crackling?