masterchef

John Torode's guacamole makes the perfect accompaniment to burgers, nachos, or is great just on its own as a dip

John’s great guacamole

avocados

lemon, juiced

Tabasco sauce

coriander,

red onion, finely chopped

olive oil

salt,

Peel and stone avocados and put in a bowl. Mash using a fork until fairly smooth, but with a little texture. In a small bowl, mix together lemon juice, Tabasco sauce, chilli, coriander, onion, olive oil and salt. Fold this through the avocado. Make it just before serving and don’t put it in the fridge.

Not just any burger, John Torode's ultimate burger, with a spicy tomato relish and all the trimmings

John Torode'S Big Burger

tsp cumin

bay leaf

garlic cloves, crushed

shallots,

red chilli, chopped

celery stick, chopped

tomatoes,

oyster sauce

beef

gruyères (optional)

burger buns, warmed

butter

tbsp mayonnaise

squeezy mustard

beef tomato,

few cooked rashers streaky bacon

Little Gem lettuce leaves

few gherkins

John Torode's big burger

First make the relish: heat oil in a large frying pan and add the cumin. Let it cook for a moment, then throw in the bay, garlic, shallots and chilli. Cook for 2 mins until soft but not coloured, then add the celery and tomatoes. Sweat everything down gently for 20-30 mins until the tomatoes lose their shape. Remove from the heat, season and leave to cool. This can be made a few days in advance and kept in the fridge.

To make the burgers, mix the egg yolks in a large bowl with the oyster sauce and soaked breadcrumbs. Season with lots of fresh, black pepper then add the meat, breaking it up a little. Mix everything, trying not to overwork the mixture or the burger will become heavy.

Take the mix and divide in half, then into half and half again so you end up with 8 even pieces. Roll each one into a ball and place a 10 x 10cm square of greaseproof paper on the bottom and top. Put in the fridge for 15 mins to firm.

Heat a griddle pan. Take 4 burger balls from the fridge and push them down so they become discs about the size of a burger bun, about 2cm thick, between the 2 pieces of greaseproof. Peel the paper off one side and slap down in the pan with no oil or seasoning. Peel the top layer of paper off and cook on a very high heat for a couple of mins. In total, a burger this size will take about 5-10 mins to cook, but you need a bit of colour and texture, so exactly how long is up to you. I turn my burgers after 2 mins, but I cook on a very high heat, and I like them a little pink. Keep warm in a low oven while you cook the rest, topping with the cheese slices, if you like, for the final few mins so they melt a little.

Lay the 2 halves of the warm bun in front of you and butter them lightly. Spread the mayo on both sides followed by a little mustard on the top bun and tomato relish on the bottom. Place a slice of tomato on the bottom bun followed by the first burger with the cheese, then some bacon, then the next burger, more relish, lettuce and finally the guacamole. Top with the bun and eat with the gherkins on the side.

The Jamaican marinade has many versions, but John Torode likes his super spicy with a dash of soy. Serve with coconut basmati rice

Jerk chicken with rice & peas

chicken thighs,bone

lime,halved

hot sauce,to serve (optional)

big bunch spring onions,roughly chopped

thumb-sized piece ginger,roughly chopped

garlic

½ a small onion

scotch bonnetchillies, deseeded if you want less heat

½ tsp dried thyme,or 1 tbsp thyme leaves

lime,juiced

soy sauce

vegetable oil

brown sugar

allspice

basmati rice

coconut milk

spring onions,sliced

thyme

garlic cloves,finely chopped

kidney beans,drained

To make the jerk marinade, combine the spring onions, ginger, garlic, onion, scotch bonnet chillies, dried thyme, lime juice, soy sauce, vegetable oil, brown sugar and ground allspice in a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> along with 1 tsp salt, and blend to a purée. If you’re having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up – don’t be tempted to add water, as you want a thick paste.

Taste the jerk mixture for seasoning – it should taste pretty salty, but not unpleasantly, puckering salty. You can now throw in more chillies if it’s not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.

Make a few <a href="https://www.bbcgoodfood.com/content/top-five-cooks-knives">slashes</a> in 12 chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge.

If you want to <a href="https://www.bbcgoodfood.com/review/test-best-barbecues-under-ps100">barbecue</a> your chicken, get the coals burning 1 hr or so before you’re ready to cook. Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over slow, indirect heat for 30 mins.

To cook in the oven, heat to 180C/160C fan/gas 4. Put the chicken pieces in a <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a> with the halved lime and cook for 45 mins until tender and cooked through.

While the chicken is cooking, prepare the rice &amp; peas. Rinse the basmati rice in plenty of cold water, then tip it into a large <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a>. Add the coconut milk, spring onions, thyme sprigs, garlic and ground allspice.

Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins. Add the kidney beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed.

Squeeze the roasted lime over the chicken and serve with the rice &amp; peas, and some hot sauce if you like it really spicy.

Gregg Wallace fell in love with Michel Roux Snr's lemon tart at first bite. This is his version of the classic recipe

Gregg's tangy lemon tart

plain flour,plus extra for dusting

icing sugar

unsalted butter,cubed

eggs

caster sugar

milliliters double cream

juice 2-3 lemon(about 100 milliliters/3.5fl oz) and 2 tbsp lemon zest

To make the pastry, mix the flour and icing sugar in a bowl. Rub the butter into the flour with your fingers until crumbly. Mix in the egg yolks. If the pastry is still too dry, add 1-2 tbsp water until it comes together. Roll into a ball and divide in half (freeze one half for another recipe). Flatten out the pastry with your hands, wrap the dough in cling film, then chill for at least 30 mins. While the pastry is chilling, make the filling. Beat all the ingredients, except for the zest, together. Sieve the mixture, then stir in the zest.

Roll out the pastry on a lightly floured surface to about the thickness of a £1 coin, then lift into a 23cm tart tin. Press down gently on the bottom and sides, then trim off any excess pastry. Stab a few holes in the bottom with a fork and put back in the fridge for 30 mins.

Heat oven to 160C/140C fan/gas 3. Line the tart with foil and fill with rice or dried beans. Bake for 10 mins, then remove the tart tin from the oven, discard the foil, and bake for another 20 mins until biscuity. When the pastry is ready, remove it from the oven, pour in the lemon mixture and bake again for 30-35 mins until just set. Leave to cool, then remove the tart from the tin and serve at room temperature or chilled.

A dessert that is dripping with salted caramel is always a winner. We love this variation of the classic Eton mess.

This is an edited extract from Surfing the Menu – Next Generation by Dan Churchill and Hayden Quinn (Published by Simon & Schuster, $49.99), and is available in bookshops nationally.

Salted caramel Eton mess

(225 grams) self-raising flour

tsp baking powder

unsalted butter, chopped, softened

(220 grams) caster sugar

eggs, lightly beaten

vanilla essence

Whipped cream, to serve

Salted pretzels, to serve

eggwhites

(165 grams) caster sugar

(150 grams) caster sugar

(125 milliliters) pure (thin) cream

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When you find a punnet of perfectly ripe strawberries, showcase them in this irresistible summer dessert

Strawberry pavlova

tsp white wine vinegar

tsp cornflour

tsp vanilla extract

strawberries, hulled and halved

redcurrants, stalks removed

tbsp icing sugar

double cream

Using a pencil, mark out the circumference of a dinner plate on baking parchment.

Whisk 4 egg whites with a <a href="https://www.bbcgoodfood.com/content/top-five-whisks">hand mixer</a> until they form stiff peaks, then whisk in 250g caster sugar, 1 tbsp at a time, until the meringue looks glossy.

Whisk in 1 tsp white wine vinegar, 1 tsp cornflour and 1 tsp vanilla extract.

Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.

Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.

When the meringue is cool, <a href="https://www.bbcgoodfood.com/content/top-five-paring-knives">chop</a> 100g of the hulled strawberries. Mix them with 100g of the redcurrants and 2 tbsp icing sugar.

Place in a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a>, blitz until smooth, then push the fruit mixture through a sieve.

Whip 350ml double cream with the remaining 1 tbsp icing sugar and spread it over the meringue. Put the remaining 400g hulled and halved strawberries and 100g redcurrants on the cream and finally pour the sauce over the whole lot.

Juicy peaches, sweet almonds, melt-in-the-mouth pastry... you'll want a large slice of this one

Peach & almond tart

plain flour

cold unsalted butter

tbsp caster sugar

almond

peaches

peach preserve or apricot jam

fraîche

To make the pastry, rub together the flour and butter until it looks like fine breadcrumbs, then mix in the sugar. Add 1 egg yolk and 1 tsp water, followed by the next yolk and 1 tsp water until the dough just comes together. Wrap in cling film and refrigerate for 30 mins.

Heat oven to 200C/180C fan/gas 6. Roll the pastry out on a lightly floured surface until big enough to line a 23cm tart tin. If the dough rips, simply patch it up. Cut away the excess pastry. Line with greaseproof paper, fill with baking beans, then bake for 10 mins. Remove paper and beans. Prick quite a few holes in the base of your tart, then bake for another 10-15 mins until biscuity.

While the pastry cooks, make the filling. Whisk the sugar and butter together until you get a pale paste. Beat in the eggs and finally add the almonds and flour. Spoon into pastry case, arrange the peach slices across the top in a pattern and bake for 30-40 mins until golden. When cool, brush your preserve or jam across the top. Serve with a little pot of crème fraîche on the side and eat it quick before anyone else gets their hands on it!

Memories of Anzac Day and tea and biscuits with her nan provide the inspiration for these Anzac ice cream sandwiches from MasterChef winner Elena Duggan.

Incredible gluten-free ANZAC biscuit ice cream sandwiches

(95 grams) quinoa flakes

(105 grams) shredded coconut, plus extra for rolling

(200 grams) almond meal

(70 grams) coconut sugar

tsp xanthan gum (from health food stores)

(100 grams) coconut oil

(175 grams) honey

vanilla bean paste

tsp bicarbonate of soda

vanilla ice cream

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In her final column for delicious., MasterChef winner Diana Chan looks ahead to balmy days and night with a mildly spiced quail and rice dish. "This final recipe is all about freshness. As we come into the warmer months, I thought it would be nice to incorporate some mild spices to the dish, and use grains and fresh herbs to ease into the salads and cold foods that come with summer. I chose quail because it’s not commonly used and is a great substitute for chicken, but feel free to swap it for spatchcock, duck legs or even lamb ribs" - Diana Chan.

Indian-spiced quail with saffron pilau

quails,

tbs ghee

onion, thinly sliced

garlic cloves, thinly sliced

cardamom pods, bruised

tsp coriander

(200 grams) basmati rice

tbs sultanas

tsp saffron threads

chicken stock

Sunflower oil, to deep-fry

Coriander sprigs, to serve

cinnamon

cloves

fennel

tsp chilli powder

This dish is inspired by the produce of my favourite market, Marché Forville, says Hayden Quinn.

Pan-seared leatherjacket with sauteed zucchini

x 240 grams whole leatherjackets, cleaned, heads removed

zucchini,

spinach,

unsalted butter, chopped

Extra virgin olive oil, lemon

(160 grams) extra virgin olive oil

lemon

parsley

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Don't put those slow cookers away just yet because with this easy pulled pork recipe we've turned a winter classic into a new spring favourite.

Slow cooker pulled pork sliders recipe

3.3kg skinless pork shoulder, bone

Pink Lady apples, 1 chopped, 2 sliced

red onions, 2 chopped, 1 thinly sliced

fennel bulb, chopped,

fennel seeds

cayenne pepper

tbs smoked paprika (pimenton)

tomato paste

apple cider (we used Pink Lady)

(750 milliliters) salt-reduced Campbell's chicken stock

(125 milliliters) smoky barbecue sauce

(125 milliliters) maple syrup

(150 grams) mayonnaise

limes

brioche

Masterchef winner, Elena Duggan knows the new year is about getting on track, and what better way than with her favourite fish served up in a salad built for optimum health.

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Top Tags

John’s great guacamole

John Torode'S Big Burger

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Peach & almond tart

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Indian-spiced quail with saffron pi...

Pan-seared leatherjacket with saute...

Slow cooker pulled pork sliders rec...

Quinoa and salmon super salad

Spiced apple Chelsea buns

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Vanilla custard

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Michel Roux’s filo pastry

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Terbiyeli işkembe çorbası tarifi: İ...

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Top 25 masterchef recipes from across the web

The most viewed masterchef recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

John’s great guacamole

John Torode'S Big Burger

Jerk chicken with rice & peas

Gregg's tangy lemon tart

Salted caramel Eton mess

Strawberry pavlova

Peach & almond tart

Incredible gluten-free ANZAC biscui...

Indian-spiced quail with saffron pi...

Pan-seared leatherjacket with saute...

Slow cooker pulled pork sliders rec...

Quinoa and salmon super salad

Spiced apple Chelsea buns

Green beans with shallots, garlic &...

Vanilla custard

Golden syrup dumplings

Seville orange marmalade

Tagine of lamb & merguez sausages

Chicken, leek & mushroom pie

Michel Roux&#8217;s filo pastry

Bakewell traybake

Curtis Stone’s spatchcock chicken w...

Goat curry

Terbiyeli işkembe çorbası tarifi: İ...

Homemade tortilla chips with guacam...

The most viewed masterchef recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Michel Roux’s filo pastry