MasterChef returns to BBC One on Tuesday, March 10, and there will be a few twists on the successful format to keep contestants on their toes.
Here’s a recipe by former contestant James Nathan, from The MasterChef Cookbook, published in paperback by DK, priced £14.99.
Preheat the oven to 200C (400F/Gas 6). To make the biscuits, mix the flour, butter, sugar, lemon zest, and egg yolks together in a food processor until a soft ball of dough is formed. Rest in the refrigerator for about 30 minutes. Roll out thinly. Cut out eight biscuits with a 7-8cm pastry cutter and bake in the oven on a greased baking tray until golden, for 6-8 minutes.
To make the coulis, hull 200g of the strawberries. Puree with the icing sugar and Grand Marnier in a food processor. Check for sweetness and adjust if necessary. Pass through a fine sieve and chill the mixture until required.
For the syllabub, combine the sugar and zest and juice from the orange and lemon. Whisk the cream until it forms soft peaks. Add the citrus mixture and whisk to firm peaks. Chill until required.
To serve, put a swirl of the coulis on each plate. Set a biscuit alongside it. Put a few spoonfuls of syllabub in the centre of the biscuit and surround with the remaining strawberries, halved lengthways to make pillars. Top with another biscuit. Sprinkle with icing sugar and add some mint leaves to finish.