They may be professionals but that doesn’t mean that things can’t go wrong. Very wrong
Cooking may not get tougher than this (thanks, Gregg) but even a MasterChef isn't flawless, and there are still a few lessons we can learn about what not to do from our professional pals (especially if it makes Monica pull faces like this)
The pasta pickle
We know, we know, the "skills test" is a scary place, but when London chef Jogi was asked to make tortellini, he whipped up some pappardelle. Let’s forget that oversight for a moment (even though the mighty Monica reminded him of the correct shape) and address the thickness of that pasta ...
The lamb that still baas
In a food crime equivalent to serving Mary Berry a soggy-bottomed tart, Irish chef Aaron’s lamb wrapped in a potato rosti was practically raw, which prompted Gregg to say: “If I was served this in a restaurant, I would have to send it back.” Yikes, it must have been bad.
Ready, set, splat
Oh Jamie, we felt for you, we really did. That moment when you cut into a white chocolate tart and it hadn’t set. Heartbreaking.
Meat and no veg
Squab? Check. Ibérico ham crisp? Check. Balsamic and pork glaze? Check. Um, where's the veg? (And no, a foam doesn't count.) Marcus was intrigued by this meat feast, Gregg wasn’t happy, Monica was worried and Sean the chef was sent home. Ever heard of meat and two veg, Sean?
We knew danger was looming when the beat of the MasterChef music started getting quicker, booming at such a pace that we felt more panicked than if we were about to do a skills test with Monica. Chef Daniel knocked a knife from his bench, cut his leg (what are the chances?) and that was the end of his MasterChef dream.
Not a flavour fail, but a sizing error. Why serve up a delicious dessert if you’re only going to give people two mouthfuls? Sean, you tease, this isn't a dessert, it’s a petit four at best.