Under starters orders.
PICK OF THE DAY MasterChef (BBC1, 9pm) GREGGWallace has polished his spoon and loosened his belt: he's ready. John Torode's been practising that how-dare-you whispering he does when he ' hears a surprising food pairing: 'Port sauce? With chicken?!' Another mouth-watering s' series of ordinary people howcasing exceptional cookery skills starts with a three-course banquet of programmes on consecutive nights this week.
e rst ve contestants are amixed salad bag of talented amateurs. Olivia, aged just 20, and from Glasgow, works in a sushi restaurant and has been in'uenced by Japanese 'avours and textures.
Tony, raised by Greek women, has a distracting waxed moustache and bowtie combination. John will probably have something to say about that...
eir rst challenge is a 'calling card' - a dish that shows how good a chef they already are, and how good they could become. Bristolian James is condent with the Japanese-inspired bowls he's practised.
Sarah is hoping to prove she's more than just a family cook with her fruit crumble and brulee.
best way to a man's stomach.
her fruit crumble and brulee. She believes a pud is the best way to a man's stomach. Gregg's initially sceptical but when he tastes it, he beams: 'Mate, I'm yours.' Gregg's initially sceptical but when he tastes it, he beams: After losing one contestant, the remaining four have to use the calling card ingredients again, but in a completely dierent nglish Lit graduate obert's sea bass is admired twice in a row, he does a little After losing one contestant, the remaining four have to use the calling card ingredients again, but in a completely dierent way. When English Lit graduate Robert's sea bass is admired twice in a row, he does a little victory jig.
e stakes - or steaks? - get even higher as they prepare a two-course menu for former asterChef champions e stakes - or steaks? - get even higher as they prepare a two-course menu for former MasterChef champions Mat, Druv and Shelina.
e winner will be guaranteed a place in the quarter-nals.
Fans of the long-running series are now used to foodie phrases like couli, tuille and jus, but how about Robert's 'ri|ng on a cranachan pannacotta'? Even E Gregg needs an explanation for that.
The latest batch |of culinary hopefuls, pictured left, square off under the watchful eye of Gregg Wallace and John Torode, above