Bitter: As Seen On Saturday Kitchen

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I’m grateful that I met, got to know and cook alongside some of the most wonderful and talented people, and have found friends for life in them.

The now 30-year-old works as Head of Frozen at Mindful Chef, which delivers 'the UK's highest quality recipe boxes' from its base in London, MyLondon reports. Set the frying pan over a medium heat, then add the oil and butter. When the butter has melted, add the yoghurt-rice mixture to the pan and level it out. Scatter the cranberries across the centre, followed by the herbs, then pile the remaining rice into the pan, mounding it gently in the middle (I’ve not yet found out why this shape is essential but every Iranian I’ve ever met tells you to do it this way). Using the handle of a wooden spoon, gently create 5–6 holes through to the bottom of the rice without disturbing the layers too much (these are to allow steam to escape as the rice cooks, which will enable the bottom to get crispy). Cook the rice for around 15 minutes until you see a golden crust beginning to form at the sides of the pan (you can use a spatula to gently have a little peek if you can’t see anything from above). At this point, reduce the heat to low and cook for another 15 minutes, by which time the rice should be ready. Who’s the author? Alexina Anatole started her career on a trading floor in the City of London but had always been obsessed with food. In her late 20s – after years of watching the show – she decided to enter MasterChef, reaching the final in 2021. The competition, in which she came runner-up, led her to realise that she had a talent for cooking but, more importantly, helped her to better understand what it is that gives food flavour and meaning, and how our individual palates mean that we experience flavour and taste in different ways. Bitter is her first cookbook, but with more to follow (the second, Sweet, will be published in 2025), she is building an impressive career around her true passion: food.Ahead of the final, Tom was asked last week what would be his ultimate ambition and he said: “I went into the competition wanting to write and teach about food and that’s something I still feel very passionate about.

At the moment, it’s probably yuzu kosho – I’m addicted to its zingy, warming and slightly fermented flavour. It’s wonderful used in a dressing to dress noodles. What makes a great comfort dish for you?The 31-year-old living in Newcastle (and originally from Manchester) works in the food business, as what MasterChef described as "managing a high street chain restaurant". I was recently in Paris and popped into the famous ice cream shop Berthillon. I had one scoop of their bitter chocolate sorbet and one scoop of apricot: heaven! Having grown up and attended a state school in south London, Alexina said Cambridge was her first “foray” into a different world. Read More Related Articles She added: “I found baking during that time particularly relaxing, and an antidote to the studying.

Insofar as I’ve always been extremely greedy, I think, yes, I was destined to cook! It’s the one thing I’ve applied myself consistently to over the last 15 years or so. She said: "I've been a huge fan for years and last year I suddenly thought I was ready. I had a very strong gut feeling that I was going to get on the show, which you might class as manifestation, but it was weird!" Alexina with fellow finalist Mike Tomkins, judges Greg Wallace and John Torode, and 2021 champion Tom Rhodes. (Image: BBC) For our very own South Londoner Alexina Anatole, it was not a question of if she would apply for MasterChef, but when.

When is the MasterChef 2021 final on TV?

Her diary is looking a little busy, however. As the chef said on the MasterChef final last night: “watch this space.” Read More Related Articles Alexina Anatole started her career on the trading floor in London. But food was always a big focus. After many years of watching the show, she decided to apply for MasterChef, and reached the final. Her book Bitter is a celebration of the complexity of sharp, tart and acidic flavours. With ideas and recipes you won't have thought of before...