Masterchef The Professionals : Thread 3

[Pebbledashery]

Here we go

A whole turbot like that is hugely expensive and they take one fillet off. I hope to goodness they use the rest properly 😟

Nan's traditional semifreddo? Not a crumble or a trifle? Definitely an imposter.

What’s this record player 🤣🤣

Does the ABBA museum come with macerated tropical fruit and piped coconut cream?

I thought not.

My nanna taught me to butter my bread to the edges, not much else

I'm a bit fed up of green things now! Basil sponge anyone?

Superyacht man is irking me now

My paternal grandmother taught me which field the dragon lived in and where the haunted houses were. I suspect she might have been eccentric.

Did she just pour the cream over the burning hay? Yuck.

Telling the time and shouting, 'Fire!' when there's a fire. And you all say he's useless.

Baaaa

His turntable's still turning🤣

That lamb didn’t look too raw…

Oooooh not set

He’s nothing if not literal, I’ll give you that, Esma

Matthew's fucked it

My Granny always served tinned salmon sandwiches and a frozen sponge cake that was never quite defrosted in the middle. My other Granny had a thing for blancmange.

Probably explains why I am not a chef.

Matthews dessert looks like cut up bath sponge and pink soap

The fish does not look cooked.

Theres looks lovely

I'm really, really pleased for her.

Ah well, looks are deceiving.

Pretty food.

That looks great.

Well done Theres!

That pudding 🙌🏽