Cooking tips from MasterChef: The Professionals

MasterChef: The Professionals is back on BBC2, with top chefs Marcus Wareing and Monica Galetti joining Gregg Wallace as judges. Need cooking advice? Here are their top MasterChef recipe tips.

By Amy LewisPublished: 06 November 2014

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Working with wild mushrooms

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Monica Galetti and Gregg Wallace watched closely to see if the chefs remembered to wash the wild mushrooms.

No one wants to eat dirt.

Everything you need to know about cooking mushrooms.

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Making pasta

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Chefs must be able to work with pasta and one of the first things to remember if you're making your own is to make sure it is thin.

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The art of tortellini

If you're cooking tortellini from scratch, be sure to make your filling first as it has to be cold before you wrap it in pasta.

Monica Galetti has spoken.

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Presenting fish

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Marcus Wareing blasted contestant Justin for his fish presentation.

Leaving the bloodline in, it seems, is a pet hate.

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Croquembouche

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Monica Galetti used a croquembouche mould in her impressive demonstration, but warned contestants about the perils of not sticking the buns to each other.

More croquembouche tips from the Good Housekeeping cookery team.

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Mackerel

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Marcus Wareing noted how making the most of mackerel flavours, depends on what you put alongside it.

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Peppers

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Monica Galetti noted how contestant Brian served his peppers with the skin on.

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Cooking quail

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Marcus Wareing shared some great tips during his quail demo.

Not least how keeping just the skin directly on the heat during cooking, will protect the rest of the meat from being overdone.

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