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?

What is it about crispy skin an everything?

It's a crab willy!

Which is what Marcus thinks too. Gravy (even bisque fancy gravy) and Mayo would always be a bad idea.

A bisque and a mayonnaise? Why?

These chefs are mostly rubbish. I am disappointed.

Can we find out where they work and avoid like the plague

There are some dreadful beards on TV tonight.

They told us where they work earlier, I think.

they are fairly poor, says she who cannot cook

Oo critics. Lovely.

Only 1 going home after the critics?

You would think all professional chefs should be able to deliver more than one plate of food. I can deliver more than one plate of food!

Why is everything sous-vide these days? (My phone wanted that to be soul-destroying. I'm down with that.)

Really overusing that cut the background music while we hear the smack of knife on crab claw technique, don't you think?

Dh just said "what's that" grinned and yelled "sous vide!"

The guardian had an article about how we could all be buying home sous-vide machines for aboit £500 a while ago. How I laughed.

Samphire for the line.

Samphire and cheese?

Has anyone counted how many times "gutted" has been uttered so far tonight.

Top of my Christmas list Calam.
Tarragon gaaaah.

You and me both, Monica. Cake buddies.

am beginning to dislike Jethro

samphire AND goatcheese for the win

I do not approve of savoury herbs in dessert. Tarragon is just stupid.

Chocolate soil.

Is pennywort going to be the new samphire?

Soil has no place on a plate.