A word with Rylan

How do you feel about taking on such an iconic show?

Fern and Ainsley are such tough acts to follow. I loved the original show. I used to watch it instead of kids’ TV when I got home from school. I’ll definitely be hands-on like Ainsley. I’ll get stuck in, I can’t help myself. But the show is really about the contestants and chefs, not the presenter. I’m just there to talk to them! I’m really looking forward to it.

Who taught you to cook?

No one really, before Celebrity Masterchef. I wouldn’t say my mum was a bad cook, but she’d serve pasta with a bag of crisps on top, so not exactly Michelin-starred standard. The weird thing with Masterchef is at the start, no one’s teaching you – you learn so much because you’re in that environment. Luckily, I’m like a sponge – I just soak up everything.

Top Masterchef tip?

Forward planning. Work out the order in which you should prepare and cook things. You don’t want to serve up a plate of food where the main bit is cold and the sides are undercooked.

What do you like to cook?

Italian food. I like making pasta and pesto. I also love slow cooking, like a Sunday roast.

Your signature dish?

My go-to dinner-party dish is fillet steak with a bordelaise sauce, mustard potato purée, wilted spinach with garlic and charred asparagus.

Which ingredients would be in your dream bag?

A chicken breast, fresh pasta, breadcrumbs, garlic and parmesan.

What would be in your nightmare bag?

Any fish. I find all fish frightening, and mushrooms, too. I can’t understand why anyone would want to eat fungus!

James Martin said his worst bag contained just a bottle of beer, a Mars bar and a Pot Noodle. What would you do with that in 20 minutes?

I’d make up the Pot Noodle, beat some eggs and fry those in a pan with the noodles and other herbs and spices. Then I’d make a batter with the beer and deep-fry the Mars bar – I love them. When

I was younger, nothing could beat a night out in Chelmsford followed by a deep-fried Mars bar from the chippy.