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Off the back of the third series of Professional MasterChef, this half-hour programme is a special treat for all MasterChef fans and serious cooks alike, as Michel Roux Jnr cooks up some
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Off the back of the third series of Professional MasterChef, this half-hour programme is a special treat for all MasterChef fans and serious cooks alike, as Michel Roux Jnr cooks up some of the classic dishes which were merely highlighted on the show.
This is not only a rare opportunity to see a two Michelin starred chef demonstrate the most complex of processes - in a way that makes it possible for even a novice to attempt - but it also gives some revealing insights into the history and meaning of the food that has defined a culinary generation.
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Hot off the back of MasterChef: The Professionals, double Michelin-starred Michel Roux Jr gives MasterChef fans and serious cooks a culinary masterclass, demonstrating classics from the
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Hot off the back of MasterChef: The Professionals, double Michelin-starred Michel Roux Jr gives MasterChef fans and serious cooks a culinary masterclass, demonstrating classics from the latest series as well as others from his legendary heritage.
In the first of these two half-hour specials, Michel lovingly prepares sumptuous dishes close to his heart with unique tips and historic notes from his Roux heritage.
Michel introduces us to indulgent French classics at their most delectable, with dishes such as the divine Burgundian classic oeufs pochés meurette - a red wine poached egg on fried brioche with mushroom duxelle; an incredibly extravagant brunch for even the most practised of diners. We also see the paté of all patés - dodine de canard aux pistaches, a whole stuffed duck with pistachios prepared over three days and served as a terrine with pickles. Finally, there's the sublime patisserie St Honoré a la crème chantilly, choux buns with caramel and crème chantilly in abundance.
This is cooking at its most extravagant but Michel Roux Jr guides viewers through these beautiful dishes with ease and flair, leaving their mouths watering.
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Double Michelin starred Michel Roux Jr gives MasterChef fans and serious cooks a culinary master class, demonstrating classics from the latest series as well as others from his legendary
.. show full overview
Double Michelin starred Michel Roux Jr gives MasterChef fans and serious cooks a culinary master class, demonstrating classics from the latest series as well as others from his legendary heritage.
Michel lovingly prepares sumptuous dishes close to his heart with unique tips. He introduces us to legendary French classics including Poulet de Bresse cuit en vessie - chicken with truffles cooked in a pig's bladder, a more flavourful method akin to a water bath.
Then there is the awe-inspiring Pied de Cochon farci aux morilles, stuffed pig's trotter with morels, sweetbreads, and mash on the side - comfort food at its absolute finest! Finally for dessert, a delectable chocolate and raspberry tart.
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In this episode, Michel cooks a luxury breakfast of "Oeuf PochéCarême with Blinis" - poached egg and salmon nestled in an artichoke heart and made even more luxurious with lashings of
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In this episode, Michel cooks a luxury breakfast of "Oeuf PochéCarême with Blinis" - poached egg and salmon nestled in an artichoke heart and made even more luxurious with lashings of fresh truffle; the beautiful and highly unusual monkfish liver three ways; and a sumptuous dish of braised saffron sweetbreads like his mother used to make. The savoury spectacles are rounded off with the more-ish sounding "Beignets a la Crème Frangipane", sweet cream filled dumplings fried in batter, served with sweet and sharp raspberry coulis - heaven!
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In this episode, Michel encases a honey and rosemary infused chicken into a salt crust, creating a moist roast that is cut out of its casing with great theatrical effect! He makes a hand
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In this episode, Michel encases a honey and rosemary infused chicken into a salt crust, creating a moist roast that is cut out of its casing with great theatrical effect! He makes a hand raised sweet and spicy mutton pie and cooks a legendary Escoffier recipe "Supreme de Volaille Agnes Sorel", chicken and tongue served with rich, unctuous sauces. After all this rich food, what could be better to round off the feast than a beautiful and fun Beaujolais berry jelly with creme anglaise and Charlotte biscuits.
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A look at the highs and lows of the past five series of MasterChef: The Professionals. Judges Michel Roux Jr, Monica Galetti and Gregg Wallace reveal the secrets behind the series.
A look at the highs and lows of the past five series of MasterChef: The Professionals. Judges Michel Roux Jr, Monica Galetti and Gregg Wallace reveal the secrets behind the series.
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In this one-off special, the Professional MasterChef judges catch up with five former finalists whose careers have been transformed by the competition, before inviting them back to the
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In this one-off special, the Professional MasterChef judges catch up with five former finalists whose careers have been transformed by the competition, before inviting them back to the MasterChef kitchen for one last battle to impress. Over the past decade, MasterChef: The Professionals has become one of most important culinary competitions in the country, with hundreds of the most ambitious chefs putting their careers on the line to battle for the coveted title. Along the way, the judges have unearthed some exceptional talent and in this one-off special they get out of the kitchen and catch up with five finalists for whom taking part in MasterChef: The Professionals has had a career-changing impact.
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The judges hit the road to catch up with five of the competition's most successful past contestants, before inviting them back to the MasterChef kitchen for one last battle to impress.
The judges hit the road to catch up with five of the competition's most successful past contestants, before inviting them back to the MasterChef kitchen for one last battle to impress.
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Some of the most memorable chefs from past series return to compete in two festive-themed specials, in a year when the hospitality industry has faced the most critical time in its
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Some of the most memorable chefs from past series return to compete in two festive-themed specials, in a year when the hospitality industry has faced the most critical time in its history. Returning to cook for judges Monica Galetti, Marcus Wareing and Gregg Wallace are 2014 finalist Danny Parker, 2017 finalist Louisa Ellis, 2009 finalist Marianne Lumb and 2018 semi-finalist William Chilila. They are first set a skills test by Monica to prepare some festive canapés.
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2011 finalist Steve Barringer, 2019 finalist Exose Grant Lopo-Ndiga, 2018 finalist Oli Martin and 2019 finalist Olivia Burt return to cook for judges Marcus Wareing, Monica Galetti and
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2011 finalist Steve Barringer, 2019 finalist Exose Grant Lopo-Ndiga, 2018 finalist Oli Martin and 2019 finalist Olivia Burt return to cook for judges Marcus Wareing, Monica Galetti and Gregg Wallace. Their skills test involves coming up with a dish inspired by Christmas leftovers. Here, they can catch up with judges and show them how their careers have progressed since taking part in the competition. Then the chefs must impress the judges with a seasonally themed two-course menu.
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Four of the most memorable chefs from past series return to show how far their food and careers have progressed by facing two demanding challenges set by the MasterChef judges. Competing
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Four of the most memorable chefs from past series return to show how far their food and careers have progressed by facing two demanding challenges set by the MasterChef judges. Competing this year are 2020 finalists Philli Armitage-Mattin, Santosh Shah and Bart van der Lee and 2017 finalist Jamie Park.
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