You don’t have to be a tattooed back-packing forager but it helps. Masterchef: Professionals Thread 3

[Halsall]

Cooking doesn’t get any tougher….. me on a plate…..you all get the idea!

Only an hour. We ain't gonna see much

Snap!!

I do not like Patrick!!!!

he’s there by default

Monty Don would add a striped cotton scarf casually tossed over his shoulder.

What's with all the teeny tiny poultry today?

Evening!

Pigeon profiterole sounds a bit like a town centre mash-up of road kill and donut you’d find under the wheels of a taxi.

It sounds rank as fuck

I want to know if someone takes loads of quails can others ask for more - is there endless supply? Or do you have to grab them first?

also I reckon they buy their own ingredients usually???

Can you imagine seeing a pile of them at a buffet and innocently assuming they were going to be stuffed with cream?

Ooh swmnbn

And we’re doing some sort of quail surgery…

😂😂

Frankenquail.

😂😂 cream of pigeon

I read that and assumed it was @EsmaCannonball
Apologies @Ohwhatfuckeryitistoride

According to the guest chap who set last week's challenges, whose name I've already forgotten, they don’t have to buy anything. And they can ask for specific things eg Poulet de Bresse rather than just any old chicken.

I barely remember georgia

Georgia's lipstick is very 1992.

Deep deep water. 🫡

What European country will she casually mention as being an important part of her childhood?
4 kids and head chef? No wonder he looks knackered.

Blimey…..why do they make a big fuss about opening the kitchen then

I’m surprised the beeb cough up

Matt “Ken doll”

Georgia specifying that the jam was going INSIDE the frangipane tart… 🤦‍♀️

Nocky 🤨

What was that pink egg white ness