In the end, Wilson discovered these newfangled contraptions called “scissors” which helped him speed up, plating up 20 very lovely looking dishesĪesthetically, it’s not really hitting the Pop Up mark for me, and maybe that’s my own preconceptions of the ~genre~, but I prefer a looser, freer style of plating but there was artichoke toffee on the plate so I’m not surprised that it looks like a museum piece. This did get me thinking about what the most expensive dish on MasterChef has been because I would guess Wilson’s £6,862,597 worth of Lurpak must be right up there, with most of it being used to make a beurre noisette to cook his cod in, and in order to help his cod loin keep its shape, he had wrapped it in clingfilm which was taking up a lot of his plating time and triggering Marcus something fierce We may not have got a biscoff burger in the flesh burger but we did get Artichoke Toffee courtesy of Wilson and his apparent love of artichokes… and butter On the other side of the Menace to Good Boy Spectrum, was the owner of Filthy Buns who seems to be responsible for bringing a Biscoff Burger kicking and screaming into the world from whichever cursed dimension it belongs inĪt least they afforded the biscuit a modicum of anonymity, I hope it can go on to lead a normal life. They were back in the same location as last year, except it’s now known as The Big Penny Social but you knew it was the same place because they were on the same rickety tables, although at least nobody had a food mixer causing a Magnitude 7 tablequake this timeĪnd as usual they were cooking for the big names in the Pop Up World, including Adam Purnell who I enjoyed purely for the fact they way they introduced and credited him reminded me of when Max the Springer Spaniel appeared on BBC News It was the return of the Pop Up Challenge, with Sean Pertwee announcing that this was the first time the chefs were being allowed to cook outside of the MasterChef kitchen, like a group of inmates in a high security prison being let out on day release. I shall never know peace until I have the answer.

Masterchef professionals adams