Masterchef - off we go again!

[Roussette]

Here we are!

Lamb breast? What the hell?

I've never touched a lamb's breasts before.

Why would you cook something that takes so long and then try and rush it for a competition

Why oh why oh why do they insist on trying to cook things in just over an hour that need 4 hours? You'd have thought that they would choose something that fits the time. But what do I know?

We used to eat breast of lamb when I was a kid. Bloody delicious roasted then eaten cold. Very fatty though.

Sweetbreads are testicles aren't they? Breast and testicles. Mmmmmmm.

Cross posted ellen but great minds think alike and all that.

I think sweetbread is the pancreas.Which sounds as yummy as balls really.

As a vegetarian, I think I'd rather eat testicles than pancreas. If I had to choose that it.

Oh I love a cock up!

Not testicles but thymus and pancreas gland I think.

He looks like Nick Berry from Ye Olden Dayes Heartbeat.

at squoosh and lamb's breasts.

And lo! You were all right about the idiot trying to do something in half the necessary time

I am such a slow typist!

Absolutely four

I don't think I could eat sweetbreads, my mother tried to give us tripe once when we were kids, jesus it was vile, in fairness she's a terrible cook and thought it would be an easy option, she openly admits that too

Mmm. Raw duck.

You don't see much liver on here do you?

Yummm burnt lamb

Used to love sweetbreads when I was poor and young and living in a hovel in London.

Oooh, unfortunate side-shot of Gregg in that jumper. More than a touch portly and we're still on the first rounds.

I want that plate!

I think liver was trendy in the early noughties. It's a less fashionable vital organ these days.

Is 'very, very good thing' John's new version of 'lovely, lovely thing'?

Very pretty. He should've said the magic words 'its cooking from my heart - it's the traditional food that my (sob) late grandma used to make'. I've seen some howlers go through on that card (foreign equivalent of cheese on toast or sausage and mash).

I don't like liver, funnily enough my mother loves it and is thrilled when she sees it on a menu