MasterChef returned for a 13th series this week. Ella Walker catches up with long-time hosts John Torode and Gregg Wallace to talk food
laughs. “I’m much more conservative in my tastes than John. I don’t like them going too wild. John on the other hand loves to see them really push themselves.” “Well, you say that, but you liked that kidney curry thing – that was disgusting,” John interjects. They’re a true double act so it seems strange when you stumble across them separately – Gregg tackled Strictly Come Dancing in 2014 (he was kicked off in week two), and John appeared in a 10-part series, Malaysian Adventure, in 2016. However, they thrive on the fact they don’t see each other much outside of filming. “It’s really important that we have that time away. For a show that essentially records a room full of We almost live as a married couple during filming,” sweating home cooks trying to get something edible explains John. “That’s the beauty and the survival of on the table without hacking up their fingers on telly, MasterChef – that we have our opinions – but we go Masterchef has done incredibly well. about our lives very, very differently from each other.” And as they return for an eagerly awaited 13th That’s not to say they aren’t great friends though. series, grocer and pudding aficionado Gregg Wallace “When we come to work, we really respect each and his partner in cookery crime, chef John Torode, other, and I trust Gregg, Gregg trusts me; we are very, are itching to get back to host duties. very close,” says John. One guffaws happily whenever presented with a “If something happened to our lives and we knew slick of something chocolatey, while the other has we had to pick up the phone, we’d pick up the phone trademarked a “look” so withering he considers it and we know we’d be there; we look after each other.” absolutely crucial to the show’s success. When Gregg married his fourth wife, Anne-Marie “I’m very happy to do the look at their faces,” John, Sterpini, last August, John (who is in a relationship 51, says blithely. “I have no issue with that whatsoever. with actress and recipe writer Lisa Faulkner) was best The great thing about doing MasterChef is you have man. to be brutally honest, and if you’re not brutally honest, Given the culinary calibre of the guests on the big someone’s going to have their heart broken. day it wouldn’t have been surprising if, rather than the “The worst thing to do to anybody is lie to them and bride and groom succumbing to nerves, it had been pretend it’s goodish; there’s no such thing as goodish,” the caterers having a wobble. he adds. “It’s either really good, or it’s not.” Gregg had asked for a seven course Italian menu This series will see 64 home cooks sharpen their and told the caterers that when it came to the guests: knives and reveal just how refined their palates are “Just forget any idea of impressing them – you’re not across a series of culinary challenges. going to impress them, however, we are going to feed All the while, they’ll be hoping to join the show’s them.” feted alumni – which includes Wahaca restaurateur “This is where I think everyone gets it slightly Thomasina Miers and cookery book author and TV wrong,” agrees John, who finds it slightly bemusing chef Shelina Permalloo. that people assume they’ll only scoff Michelin“It’s just watching people striving to be as good as standard fare. “We love food as much as everyone they can be, and it’s addictive,” buzzes Gregg, 52, on else does.” the show’s enduring appeal. “It might not even be When they’re not eating on the clock, their typical food; it could have been anything else, as long as they weekend fare is a roast for John, while Gregg will were passionate about it.” happily eat a healthy breakfast and then spend the Through the rounds, the most talented 2017 rest of day cooking “something big and meaty, and contestants will face top critics, including William smashing it back with a couple of bottles of Sitwell and Jay Rayner. They will mass cater for the claret”. 120-strong cast and crew of Holby City and they’ll Of course, neither will let slip this year’s MasterChef work a shift in the restaurants of Shaun Rankin and winner, but Gregg does note: “It’s not the best cooks Michel Roux Junior. at the start that win MasterChef, it’s the ones that But most telling will be the dishes they serve Gregg learn the most and the quickest”. He says 2016 and John during the invention tests in the cold champion Jane Devonshire proves his point. metallic belly of the illustrious MasterChef kitchen. “There was the odd early round when things Many will triumph, while others will attempt weren’t quite where they should be – she just came up custard ravioli... very, very nicely,” says John. When it comes to amateur chefs being “wacky”, “She’d taken on so much throughout that Gregg has mixed feelings. competition, but her heart is massive, and food from “It often delights John, and often scares me,” he the heart tastes a lot better than food from the head.”
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Fallen Brewing has moved its beer range into cans.
John Torode and Gregg Wallace are back on our screens at 8pm on Wednesdays.
Our weekly round-up of the latest news, products, facts and events for foodies To market, to market... The best, “baa” none, Perth Farmers’ Market takes place today in the city centre. Established by lamb farmer Jim Fairlie in 1999, this was the first farmers’ market in Scotland, and takes place on the first Saturday of the month except January, with two in December. Still packed with many of its founding members, it covers just about anything you could need for a weekly shop. And look out for cooking demos from local chefs. www.perthfarmersmarket.co.uk On the right track Craft brewery Fallen Brewing, situated in the old Kippen railway station in Stirlingshire, has become one of the first breweries in Scotland to move its entire beer range into cans. The nine beers are made using Scottish mountain water and hops and malts from around the world. The advantage of cans over bottles is that they keep the beer fresher for longer and are easier to recycle. With prices starting at around £2.10 for a 330ml can, the beers are available from selected retailers and online at www.fallenbrewing.co.uk Capital idea If you live in West Fife and you’re looking for something to do, why not try one of The Art Club’s pop-up Paint and Wine events in Edinburgh? April’s classes will include prosecco and refreshments. And if you don’t know one end of a paint brush from the other, worry not as full instruction will be given. It’s £35 per person and booking is essential by calling 07794 136793 or visiting www. artclubedinburgh.com Make more of mackerel Scottish waters are brimming with tasty mackerel at this time of year so why not make a point of eating more of it? Whether it’s fresh, canned or smoked, mackerel is packed full of heart healthy omega-3, minerals and vitamins. The versatile fish is perfect for grilling or baking, adding to salds, making pate or filling sandwiches. For great recipe ideas visit www.fishisthedish.co.uk
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by Caroline Lindsay
the big interview
Who’s for the custard ravioli?
what’s hot
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