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Gazpacho Shots with Tiger Prawns Butternut Squash Soup Butternut Squash Soup with Sage and Parmesan Damper Whiting Quenelles in Shellfish Broth Celeriac Soup with Curried Scallops Michel Roux Jr’s Billy by Cauliflower and Barberry Fritters with Yogurt Sauce Vegetable Tempura with Garlic Mayonnaise Monica’s Masterclass Making Mayonnaise Tomato Salad in a Savoury Tuile Basket Topped with a Basil Sorbet Beetroot, Walnut, and Goat’s Curd Salad, with a Sherry Vinegar and Lemon Dressing John Torode’s Glass Noodle and Herb Salad Celebrity 2010 Champion Lisa Faulkner Goat’s Cheese and Red Onion Tart Broad Bean and Prosciutto Ravioli with a Red Pepper Sauce Goat’s Cheese Ravioli with Raisin, Rocket, and Almond Beurre Noisette Open Lasagne of Roasted Squash and Wild Mushrooms with Sage Butter Seared Scallops with Mint and Pea Risotto Pan-fried Sea Scallops with Peas, Crispy Bacon, and Quail’s Egg Tartare of Scallops with Oyster Beignet Scallops with Potato Pancakes, Pancetta, and a Salsa Verde Dressing Seared Orkney Scallops and Glazed Pork Belly with Sweetcorn Saffron Glazed Scallops with Apple and Pistachio Purée and Pistachio Oil Langoustine Risotto with Courgette and Roasted Cherry Tomatoes Salt and Pepper Squid with Chilli Dipping Sauce MasterChef 2010 Champion Dhruv Baker Spiced Lobster with Fennel, Celeriac Purée, and a Fennel Chilli Mayonnaise Salad of Lobster, Basil, Mango, and Avocado Fish Pakoras with Raita and Coriander Chutney Seared Pavé of Brill on Parsnip Purée with Raisin Butter Sauce Monica’s Masterclass Dressing a Cooked Crab Monkfish Wrapped in Pancetta with Beurre Blanc Michel Roux Jr’s Stuffed Sea Bass with Fennel and Tomato Pan-fried Red Mullet with Fish Bone Sauce, Fennel Purée, Buttered Spider Crab, and Fennel and Orange Salad Roast Red Mullet with Plum Tomatoes and Tapenade Smoked Haddock Timbale with Poached Quail’s Egg Smoked Haddock Florentine with Poached Egg and Chive Butter Sauce Grilled Smoked Haddock with Black Pudding, Potato Cake, and Quail’s Egg Mackerel with Smoked Beetroot, Horseradish Crème Fraîche, and Soda Bread Mackerel Tartare and Smoked Mackerel Pâté with Cucumber Papardelle Mi-cuit Sea Trout with Apple Purée and Cider Beurre Blanc Confit of Salmon and Roasted Baby Beetroots Lime and Chilli Salmon with Crème Fraîche on Black Pepper Oatcakes Twice-baked Smoked Salmon and Dill Soufflé Salade Niçoise Salmon with Caviar Velouté and Poached Quail’s Egg Lamb’s Kidneys with a Vermouth Sauce on Celeriac Rosti Carpaccio of Beef Salad with Horseradish Tuile, Oyster Emulsion, and “Champagne” Caviar Creamy Mushrooms with Haggis, Potato Cakes, and Black Velvet Sauce Salad of Wood Pigeon with a Warm Blackberry Vinaigrette Pheasant Saltimbocca with Butternut Squash and Beetroot Jus

Vegetables & Fish

John Torode’s Classic Cheese and Mushroom Omelette with Fines Herbes Michel Roux Jr’s Cardoon Gratin Alain Chapel with Crique Ardéchoise Pan-fried Cod with Provençal Vegetables in a Roquefort Cheese Sauce Fried Sea Bass and Clams with Green Sauce and Rice Fish Stew with Roasted Almonds, Rosemary, and Aïoli Monkfish with Butternut Squash Fondant and Sauce Vierge John Dory on Spiced Lentils Spiced Battered Fish and Chips Pan-fried Fillets of Sea Bass with Citrus Fruits, Fennel, and Coriander Pan-fried Sea Bass with Langoustines and Fennel Sea Bass with Crispy Prosciutto and Crushed New Potatoes Hake with Lemon and Anchovy Potatoes Professionals 2010 Finalist John Calton Pan-fried Turbot with Langoustines and Truffled Celeriac Purée Sea Bream with Ratatouille, Tomato Coulis, Crispy Potato and Cheese Balls Black Bream with Broad Beans, Mussels, and Salsify Pan-fried Halibut with Sauté Potatoes and a Creamy Clam Sauce Halibut in Chervil Sauce with Minted Peas, Fennel, and Sautéed Potatoes Monica’s Masterclass Filleting a Flat Fish Michel Roux Jr’s Sole Cancalaise Pan-fried Dover Sole with Pea and Broad Bean Stew and Quail’s Eggs Ragout of Fish with Cucumber and Basil Cream Sauce and Parmesan Twists Pan-fried Mackerel, Shallot Purée, and à La Grecque Vegetables Pan-fried Sea Trout with Crushed New Potatoes and Baby Leeks Sea Trout with Beetroot Purée Salmon Marinated in Lime, Chilli, and Coriander with Beetroot Relish Michel Roux Jr’s Escalope de Saumon à L’oseille et Bouquetière de Legumes Roasted Salmon with Clams, Broad Bean Purée, and Horseradish Broth Chaud-froid of Salmon on Peas and Broad Beans with Lemon Hollandaise Cornish Seafood Ravioli with Crab Sauce and Samphire Monica’s Masterclass Assembling Ravioli

Poultry

Chicken Braised in Cider and Chorizo with Celeriac Mash Poached Chicken with Spinach, Mushrooms, and Broad Beans in a Creamy Somerset Cider Sauce Celebrity 2010 Finalist Christine Hamilton Pancetta-wrapped Chicken with Tomato, Pine Nut, and Basil Stuffing Michel Roux Jr’s Blanquette de Volaille Chicken Roulade with Saffron Potatoes and a Honey, Walnut, and Pine Nut Sauce Roasted Chicken Breast with Thyme Risotto and Pan-fried Chanterelles Ballotine of Chicken with Pommes Purée, Savoy Cabbage, Girolles, and Madeira Sauce Chicken and Mushroom “Pie” Thai Green Chicken Curry Murg Saag on Pilau Rice Spiced Duck Leg Poori, Saffron Raita, and Cucumber Salad Pan-roasted Breast of Duck, Rainbow Chard, Carrots, and Polenta Duck with Spiced Tobacco Caramel, Potato Rosti, Pickled Cucumber, and Duck Heart Salad Pan-roasted Duck in Pickling Spices with Carrot Purée and Plum Sauce Soy-braised Duck with Greens and a Parsnip and Turmeric Purée Tea-smoked Duck with Lobster, Apple Purée, Maple Jelly, and Bitter Leaves

Meat

Fig and Chilli Lamb with Champ, Cabbage, and Sweet Chestnuts Lamb with Liver and Sweetbread Pan-fried Lamb Sweetbreads with Bacon, Cauliflower Purée, Hazelnut Brittle, and Blackberry Coulis Lamb Loin on a Pea Purée with a Mint Sauce and Confit Tomatoes Chargrilled Rack of Lamb and Confit of Shoulder with Sautéed Potatoes, Tomatoes, and Garlic Mayonnaise Monica’s Masterclass French Trimming a Rack of Lamb Roast Rack of Lamb with a Parsnip Purée, Cabbage in Yogurt, and a Curry-scented Sauce Moroccan Spiced Lamb with Wild Rice and Toasted Almonds Musallam Lamb Two-ways with Spiced Pommes Anna and Beetroot Chutney Lamb Stew with Apple and Sour Plums Roast Lamb with Olive Sauce and Anchovy Tempura Rump of New Season Lamb with Crushed Spring Vegetables Herb-crusted Rump of Lamb with Celeriac Purée, Balsamic-roasted Beetroot, and a Tomato Herb Jus Rump of Hogget with Lentil Ravigot and Stuffed Baby Artichokes Beef Wrapped in Coppa di Parma with Swiss Chard and Soft Polenta Roast Fillet of Beef with Vanilla Mash and Shallot Jus Fillet of Beef with Wild Mushrooms, Dauphinoise Potatoes, and Madeira Sauce Roasted Beef Fillet with a Black Olive Emulsion, Confits, and a Socca and Swiss Chard Millefeuille Fillet of Beef with Twice-baked Cheese and Leek Soufflé, Potato Rosti, and Sautéed Spinach and Watercress Osso Buco, Saffron Fondant Potato, Pea Gremolata, and Swede Purée John Torode’s Gnudi Beef and Chorizo with Horseradish Mash and Roasted Rosemary Dumplings Pan-roasted Calf’s Liver with Crushed Jersey Royals and Spring Broth Loin of Pork in a Black Pudding Crust Roasted Pork Loin with Crackling and Pease Pudding Spare Rib Chop with Quick Rice and Peas Honey-glazed Pork Filet Mignon Roast Belly of Pork with Apples, Black Pudding, and Butternut Squash, Accompanied by Pan-fried Loin of Pork Monica’s Masterclass Making Perfect Crackling Braised Pig’s Cheeks with Deep-fried Ears, Apple Jelly, Mashed Potato, and Blackberry Sauce

Game

Roasted Pigeon with Pommes Mousseline and Pancetta Peas Chennai Spiced Ballotine of Guinea Fowl with Mushroom Pilau and Tomato Chutney Roasted Pheasant with Pommes Anna, Carrots, Bread Sauce, and Sloe Jelly Pheasant with Apple and Haggis Rings Pan-fried Pigeon Breasts with Ravioli Roasted Partridge with Polenta Poacher’s Roast Celebrity 2010 Finalist Dick Strawbridge Rabbit with Mustard Dumpling Served with Cider Cream and Mustard Sauce Roast Rabbit Loin, Stuffed Cabbage, Rabbit Cake, and Mustard Sauce Roe Venison with Crispy Polenta and Vanilla Squash Purée John Torode’s Venison Wellington with Braised Red Cabbage MasterChef 2010 Finalist Alex Rushmer Loin of Venison with Celeriac Purée, Braised Cabbage, and Redcurrant Jus Roast Loin of Venison with Chestnuts, Venison Jus, and Chilli Chocolate Oil Loin of Venison with Spiced Beetroot, Cherry, and Bitter Chocolate Tea-smoked Venison with Cabbage, Beetroot Purée, and a Red Wine Sauce Collops of Venison in a Blackberry Sauce, with Celeriac Mash, and Sprouts Venison Liver, Red Cabbage and Dauphinoise Potatoes, with a Smoked Bacon and Brandy Cream Sauce

Desserts

Rosé and Orange Rhubarb with Zabaglione Warm Ginger Cake with Rhubarb Rhubarb Crumble Tart with Syllabub and Rhubarb Syrup Vanilla Panna Cotta with Rhubarb and Raspberry Compote Rhubarb and Ginger Crumble Custard Tart with Rhubarb Stewed in Whisky and Ginger Cream Bee Pollen Mousse with Rhubarb and Raspberry Jelly Rhubarb Crumble with Vanilla Custard Apple and Raspberry Filo Baskets with a West Country Athol Brose Strawberry and “Champagne” Jelly with Ice Cream and Shortbread Wafer Fans Professionals 2010 Finalist David Coulson Rice Crispie Cake with Chocolate Mousse, Cherry Sorbet, and Cherries in Kirsch Gooseberry and Elderflower Syllabub with Almond Daquoise Biscuits Apple and Ginger Tart with Ruby Grapefruit Sabayon Wensleydale and Apple Pudding with a 17th-century Posset and Caramelized Walnuts Apple, Vanilla, and Bay Leaf Tarte Tatin with Calvados Cream Masala Tea Ice Cream and Spiced Sauternes-poached Pear with a Chocolate Truffle Pear and Vanilla Sponge with Dark Chocolate Sauce MasterChef 2010 Finalist Tim Kinnaird Mont Blanc with Coffee-poached Pear Pear Tatin with Stilton Ice Cream and Walnut and Tobacco Brittle Baked Pears in Wine with an Orange and Walnut Cream Caramelized Pear and Rosemary Tarte Tatin with Star Anise Ice Cream Cinnamon Sponge Pudding with Pear Purée and Honey and Vanilla Mascarpone Quince Poached in Rosewater Green Tea and Lemon Delice Spiced Plum Crumble Citrus Meringue Tart with Cinnamon Cream and Passion Fruit Monica’s Masterclass Making Italian Meringue Saucy Lemon Pudding with Raspberries Lemon Tart Exploding Lemon Macaroons Lime Posset with Caramelized Pineapple and Basil Cream Lemon Cream with Amaretti Biscuits Michel Roux Jr’s Sesame Crisps with Marinated Grapes and Tipsy Cream Spiced Pineapple with Coconut Rice, Fruit Salsa, Candied Lime, and Coriander Cress Caramelized Warm Berries Cooked in Star Anise and Vanilla, Topped with Coconut Cream Almond Panna Cotta with Poached Tamarillos and Berries Spicy Pineapple Carpaccio with Mascarpone and Medjool Date Mousse, and Kiwi Coulis Mango and Cardamom Rum Syllabub Spoons Flambéed Bananas with Ginger Panna Cotta, Dark Rum Ice Cream, and Cookies Floating Islands with Mango Banana Soufflé with Blueberry Coulis Monica’s Masterclass Baking a Soufflé Banana Bread, Butterscotch Sauce, and Brown Butter Ice Cream Beaumes de Venise Ice Cream with Brandy Snaps and Salted Caramel Sauce Michel Roux Jr’s Nougatine Basket with Chantilly Cream and Berries Sticky Toffee Pudding with Clotted Cream Panettone Pudding Michel Roux Jr’s Boules de Berlin Dark Chocolate Mousse, Green Tea Financier, and Milk Ice Cream Chocolate Truffle Mousse with Poppy Seeds and Orange Tuiles Chocolate Pots, Coffee Espuma, and Shortbread Biscuits White Chocolate Soup with Raspberry Purée Professionals 2010 Champion Claire Lara White Chocolate Mousse with Raspberry and Elderflower Jelly Chocolate and Banana Brûlée with Brioche Soldiers Chocolate Pavé with a Peanut Tuile Chocolate and Praline Gateau with Peanut Brittle Golden Syrup Chocolate Fondants with Thick Vanilla Cream Flourless Spiced Ginger and Chocolate Torte with a Ginger Scented Cream Chocolate and Hazelnut Soufflé Orange and Chocolate Baked Meringue Dark Chocolate and Almond Torte with Amaretto Cream, Raspberries, and Passion Fruit Bitter Chocolate and Orange Bread and Butter Pudding with Vanilla Custard Michel Roux Jr’s Warm Bitter Chocolate Tart with Bitter Orange Sauce Chocolate and Ginger Tart with Caramelized Oranges, Grand Marnier Sauce, Red Berry Soup, and Tuiles Baked Chocolate Mousse Cake with Poached Whisky Pears and Vanilla Cream Steamed Chocolate Pudding with Vanilla Ice Cream and Cognac Chocolate Sauce

Chefs’ Biographies A Word From The Judges Copyright Acknowledgements

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