Alongside the classics are proven winners created by the contestants on the hit BBC show, so you can cook like a champion and make showstopping recipes for yourself. This edition features 15 stunning brand new recipes from MasterChef winners and finalists including Dhruv Baker, Ping Coombes and Jane Devonshire. In a separate frying pan, toast the tortillas over a medium heat until they are warm and lightly toasted but not crisp. He has also worked as a private caterer creating tasting menus for special events and for people to enjoy at home. Mat Follas – 2009 winner Haigh, who owns a restaurant, Mei Mei, in Borough Market, London, and competed in the BBC MasterChef competition in 2011, writes in Makan: “I faced many challenges along the way. It began with my having to translate hard-to-read handwritten notes, or convert measurements, and moved on to learning about the different daun (herbs) or rempahs (spice pastes). Technique aside, ingredients were hard to find, but thankfully I was just a bus ride away from Chinatown in central London.” Wallis, who won in 2007, has worked as Head of Creative Innovation at 2 Sisters Food Group, in partnership with clients such as M&S, Sainsbury’s and Tesco.

A new edition of the best-selling cookbook for all home cooks looking to create and innovate like a MasterChef champion, with new forewords by John Torode and Gregg Wallace to inspire you. She has also published a cookbook called Khazana: A Treasure Trove of Indo-Persian Recipes Inspired by the Mughals. Kenny Tutt – 2018 winner Wee writes: “Traditionally, the Nonyas engaged all their senses when they cooked – it was important to gauge the colour of the gravy, smell the aroma of the spices, feel the warmth of the charcoal heat, listen to the rhythm of the pounding and most importantly, taste the final product when the cooking is finished. As such, recipes passed down the generations were inexact. Cooking was by estimation or what the Nonyas called agak-agak.” Observers also noted similarities between some recipes. “Ginger is thought to have healing properties – pukol angin (to beat the toxic gases and dampness out of you to relieve aches and pains). This is why postnatal mothers were given lots of ginger to ‘beat the wind’,” writes Haigh. Wee had previously written: “Ginger is thought to pukol angin (beat the toxic gases and dampness out of you to relieve aches and pains). Hence, post-natal mothers were given lots of ginger to ‘beat the wind’.”

He also launched his own restaurant in Manchester, called WOOD and later launched another branch in Cheltenham called Woodkraft. Jane Devonshire – 2016 winner For the smashed peas, put the peas, mint, olive oil and lemon juice in a food processor or blender and whizz, leaving it with some texture (don’t over-blend it and let it turn into a puree). Season with salt and pepper and set aside. Bring the vinegar to the boil in a saucepan and add the sugar, salt, peppercorns and coriander seeds. Leave to simmer for a few minutes, then remove from the heat and add the sliced onion. Leave to cool, then transfer to a sterilised jar.

Since winning in 2018, Tutt launched a restaurant named Pitch offering a “contemporary mix of modern and classic British food”, in Worthing on the Sussex Coast. Since winning the show in 2015, Wood has worked as executive chef of Oldham Event Centre, part of Oldham Athletic Football Club, working on fine dining events and masterclasses.

Wee said in a statement that she wrote her book, a mix of cookbook and memoir, “in loving memory of my mother”, recreating personalised recipes and researching her heritage. “I credit her and her peers for their anecdotes, recipes and cooking tips. This was their story,” she said. “I was therefore distressed to discover that certain recipes and other content from my book had been copied or paraphrased without my consent in Makan by Elizabeth Haigh, and I immediately brought this matter to the attention of the book’s publisher, Bloomsbury Absolute. I am grateful that Bloomsbury has responded to my concerns by withdrawing Makan from circulation.” Haigh, who was born in Singapore and whose mother is Singaporean, writes: “By tradition, Nonya Aunties engaged all their senses when they cooked. It was really important to gauge the smells and colour of the gravy; feel the warmth of the charcoal or wok heat; listen to the sizzle of the rempah, and the best bit, taste constantly. The Aunties cooked by agak agak or ‘guesstimation’.” Begin by folding together the corn and pepper mixture with the polenta and flour mixture. Mix well, then add the contents to the bowl with the buttermilk, eggs and butter, so it’s all in one bowl. Gently fold the mixture together, trying not to overwork the mixture. Chill in the fridge for 30-60 minutes to allow the batter to firm up.