This is what it all boils down to. It’s the reason I cook and write about flavour, the reason I eat out, the reason I read cookbooks in bed, the reason that I travel. And, of course, it’s what led me to apply to MasterChef. While the Cambridge graduate appears to be doing well as she is, her ambition is to cook somewhere a little sunnier... Niki Segnit’s The Flavour Thesaurus is a chef’s dream, and a fantastic read too. I use it all the time when considering new flavour combinations. It lives by my bed. Can you tell us about your journey into food - were you always destined to cook?

It’s very special. I’ve also recently developed an obsession with adding sumac to strawberries, where its citrusy notes provide a counterpart to strawberries’ inherent sweetness. During the competition, I have realised my love for developing recipes and cooking for other people outside of my friends and family, so would love to do more of this after the show.”In 2020, mid pandemic, I submitted an application for MasterChef — a decision that led me all the way to the final. It was an exhilarating experience and helped me to better understand my philosophy on food, and the dimensions that give food meaning and flavour (read more about what I mean by this here). To make the dressing, place the finely diced shallot in a jar along with the balsamic vinegar and salt, then set aside to soak for 15 minutes. Add the extra virgin olive oil, screw on the jar lid and shake to combine. Alexina Anatole started her career on the trading floor in London. But food was always a big focus. After many years of watching the show, she decided to apply for MasterChef, and reached the final. Her book Bitter is a celebration of the complexity of sharp, tart and acidic flavours. With ideas and recipes you won't have thought of before...

The food was so precise, so beautiful, so elevated, and yet the vibe was cool and relaxed and unstuffy: it was that perfect balance of special and comfortable. The Japanese influences in the menu were sublime and the wine pairings (usually something I find to be overrated) were creative and spot on. Obviously you’re constantly writing essays and using your brain in that way; I found it a relief to do something that was almost a bit mindless, that I had to use my hands for.”

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The BBC dropped their regular output on Friday across BBC One and BBC Two to instead air special coverage dedicated to the Duke of Edinburgh - with the MasterChef final rescheduled to Wednesday. Ahead of the final, Tom was asked last week what would be his ultimate ambition and he said: “I went into the competition wanting to write and teach about food and that’s something I still feel very passionate about. In the past, MasterChef finalists have gone on to open their own restaurants or launch incredible culinary careers. As she’s hoping to write cookbooks, the skills Alexina gained from her English degree will soon be combined with those gathered in the kitchen. DELECTABLE’ Nigella Lawson | ' A GEM OF A COOKBOOK' Rukmini Iyer | ‘ LOVELY RECIPES' Georgina Hayden | 'STUNNING AND INVENTIVE’ Ixta Belfrage | ' EXCITING COMBINATIONS’ Dominique Woolf | ‘ MARVELLOUS’ Olly Smith

Fill a large saucepan with the measured water and salt. Bring to the boil over a high heat, then add the rice and cook until al dente, around 6 minutes. Drain and immediately rinse under cold running water to stop it from cooking any further. I absolutely loved my time at Cambridge and I think it really changed my life, so I'm thankful that I got the opportunity to go there,” she said, adding the city “felt like home”. The now 30-year-old (29 at the time of filming) works as Head of Frozen at Mindful Chef, which delivers 'the UK's highest quality recipe boxes' from its base in Wandsworth.In his teens, he said he became fascinated with mastering classic and modern techniques - using kitchen gadgets as well as learning to make things from scratch. Tonight's result comes almost a week late as the final of the series was postponed due to Prince Philip's death, leaving millions of MasterChef fans in suspense. After attending a state school in South London I secured a place to read English at Cambridge University — a completely different world to the one that I was used to.

Meanwhile, crush the saffron in a pestle and mortar, then combine it with the yoghurt and boiling water until you have a gleaming golden-coloured mixture. Stir through a third of the cooked rice. I was recently in Paris and popped into the famous ice cream shop Berthillon. I had one scoop of their bitter chocolate sorbet and one scoop of apricot: heaven! In a large cast-iron pot, whisk together the IPA, olive oil, garlic and 2 tsp sea salt flakes. Add the shallots and thyme. Set the frying pan over a medium heat, then add the oil and butter. When the butter has melted, add the yoghurt-rice mixture to the pan and level it out. Scatter the cranberries across the centre, followed by the herbs, then pile the remaining rice into the pan, mounding it gently in the middle (I’ve not yet found out why this shape is essential but every Iranian I’ve ever met tells you to do it this way). Using the handle of a wooden spoon, gently create 5–6 holes through to the bottom of the rice without disturbing the layers too much (these are to allow steam to escape as the rice cooks, which will enable the bottom to get crispy). Cook the rice for around 15 minutes until you see a golden crust beginning to form at the sides of the pan (you can use a spatula to gently have a little peek if you can’t see anything from above). At this point, reduce the heat to low and cook for another 15 minutes, by which time the rice should be ready. Her diary is looking a little busy, however. As the chef said on the MasterChef final last night: “watch this space.” Read More Related Articles

The 31-year-old living in Newcastle (and originally from Manchester) works in the food business, as what MasterChef described as "managing a high street chain restaurant".