Masterful show hits boiling point

MASTERCHEF

IF you can’t stand the heat get out of the kitchen, they say.

But what do you do if that kitchen’s outside in the boiling sun with temperatures topping 100 degrees?

Cooking doesn’t get tougher than this is the claim on MasterChef but, boy, did they take it to extremes during Finals Week.

The contestants were whisked off to South Africa – nice. Then told to rustle up a meal in the wilds over burninghot barbecues – not so nice.

It was so warm they could just have left the steaks out and the blooming things would have been well-done in minutes!

Never mind chefs’ hats, it was protective caps a worried-looking Gregg Wallace was popping on the heads of wannabe winners who looked close to being baked to a crisp.

It might have been running for so long electric ovens were the trendy new gadgets when it started, but there’s no sign of MasterChef going off the boil.

The average-to-good become near-Michelin-starred masters by the end with dishes that makes the mouth water and belly rumble

Tears are always shed along the way, both from those who make it and those who don’t – but assure us they really are much better than they’ve shown.

It’s one of the slickest shows on telly with the music building to a heart-pounding crescendo as Gregg and John Torode’s verdicts are finally delivered.

And those who are sad it’s all over for another series, don’t panic. The Celebrity version is on its way!

GREAT BRITISH MENU

SOME of the MasterChef finalists would do better on this nightly show than the so-called professionals – isn’t actually cooking your veg properly pretty basic, chaps?