John Torode webchat Thurs 10th Sept 3pm

LyndaW

What kitchen gadget couldn't you live without?

I love my cleaver. I used to have lots of different knives but I'm just as happy with one little knife and my cleaver. The oven's pretty important as well.

CuriousCat

Hello John! What's the best way to marinate a roast chicken?

Why do you want to marinate a roast chicken love? I say if you want a different roast chicken, chop up a lemon, mix it with a load of olives and stuff it inside the chook. And when you cut it up, once it's cooked of course, serve it with the lemons and the olives.

JossaFossa1

Hi John and all,

I want to pick your brains, please...

With so many three-Michelin starred restaurants concentrated in San Sebastian, why is Basque cuisine so hard to find in restaurants and delis in the UK? In your opinion, is the second opening of the Donostia restaurant in London the beginnings of an exciting Basque food revolution outside of the region?

Many thanks and no wuckers,

Joanna (married to a Basque man who is determined to bring the best of the Basque Country cuisine to Britain!)

What I love about this question is that for me I would enjoy the travel to the Basque region to eat the Basque food, rather than it coming to London. Because few things are better than a holiday.

coffeefortwo

What dairy-free (and nut and soya free) recipes would you recommend for quick dinners?

Wow. I would suggest that you sway towards proper Indian vegetarian food because most of it doesn't contain dairy, most of it doesn't contain soy and I dare say could probably be free of nuts. Dhaal comes to mind, as does chana masala. Enjoy!

rosequartz

I have watched the Australian version of Masterchef when I have been over there.

My question is: can you go over and tell them how it should be done please?

The British version with you and Greg is very enjoyable - sometimes a rather cutting remark with a wry look from you, but never nasty.
The Australian version is loud, raucous and can be downright spiteful.

Ps please come back though, you and Greg make a good team!

Thank you, I shall tell them. They are a bit loud aren't they...

glammanana

Hello John What a great show a delight to watch and see such a great combination of foods and contestants.
This series you seem to be much more "trim" yourself have you altered your diet and if so what have you cut out of your daily menu.
Love your programme
glamma

I'm just gonna take that as a compliment, thank you. I don't feel that way, but brilliant!

floorflock

Hi John
Do you ever just have beans on toast for a change instead of all that 'posh' (and what I consider to be uncooked) meat!

That's brilliant. I don't like beans. I used to like tinned spaghetti when I was a kid and sometimes I eat fish and even a bowl of spaghetti with bolognese sauce. Nothing posh about this Aussie, mate!

lapsapchung

John, when you are tasting food on Masterchef, do you ever have a moment when you simply can NOT put the food into your mouth? Something that really invokes a gag reflex, or maybe a day when you aren't feeling well, or one of your nightmare foods? If so, what do you do about it?
Jane

It's happened once or twice, Jane, but not very often and it wouldn't be right to tell you when.

NotTooOld

A non-cooking question, John, if you don't mind. I believe Torode is a Guernsey name. Are you from that rock?

Yes, my grandfather came from Jersey!

Emmamaryd

Hi.

What do you use to make rhubarb crumble extra special? Oats? Ginger? Any help please.

Thanks.

I reckon just really good custard, don't make it too fancy. People like crumble and custard.

GeorgeW

What's the most surprising combination of foods that you didn't think would work but you loved?

I'm not quite sure George, surprising combinations are usually pretty surprising - and not in a good way! I remember Gregg once liked scallops with strawberries (it was disgusting).

MrRichTea

Do you have any amazing marinade ideas for prawns?

Gidday, yes. I use green curry paste and coconut milk mixed together so that when they're cooked, they taste like prawns in green curry sauce.

sweir1

What makes the perfect omelette?

Three eggs, a good amount of butter, some salt and pepper, maybe a bit of cheese, a non-stick frying pan and about a minute and a half of cooking.

Miriam

Love watching Masterchef but just wonder how much tuition the entrants especially the celebrities get behind the scenes as they start as complete beginners then suddenly produce restaurant standard food.
By the way I would love to join in with the tasting one day - any chance?

Oh Miriam, oh Miriam, oh Miriam... They get absolutely none! We only do things in front of the camera on Masterchef Miriam. No secrets, no trickery.