Cen Larkin - MasterChef, the finalists

Karolina Webb

If I had been told nine years ago that I would become part of the global phenomenon that is now MasterChef I would not have believed it. I watched the old-style MasterChef when it was presented by Loyd Grossman but when I entered a new format for the show in 2004 I had no idea what to expect. In fact, it is fair to say I had no expectations whatsoever. I had been living in Mexico, was completely broke and had been trying to work out how I could forge a career in food. I completed the entry form on a whim, not without a slight sense of premonition. I didnt tell anyone I had applied, only confessing to my family when suddenly I had to go to an audition just off Great Portland Street in London on one balmy, hot Friday in July.

Competing in that show changed my life. The things we did seem almost old-fashioned now: learning how to ballotine a chicken leg and to decorate petits fours seems pale compared to the molecular wizardry employed by the contestants these days. But the show was new, and the competition was a madly intense experience. Under the careful guidance of Gregg and John we blossomed. They willed us to improve, they bullied us to be better, they never let up for a minute but somehow we knew that this mattered to them, that we werent just TV fodder. After MasterChef, I went to work in a professional kitchen, something I hadnt envisaged doing before. I dont think I ever would have, had it not been for the encouragement and enthusiasm of Gregg and John.

Nine years later and MasterChef is a global brand, not because it is following a trend that has seen food become increasingly popular every year since its inception, but because the programme is a riveting trial of ordinary people cooking extraordinary things under incredible pressure. When I watch MasterChef contestants soar with incredible feats of cooking prowess, or sink to the occasional lows of the catastrophe, I am gripped by the same emotions that the contestants feel. The tension is palpable, gripping, sometimes unbearable. We sit there willing our favourites to win and marveling at how they withstand horrendous situations and come out triumphant with the most beautiful plates of food.

This year, as ever, the competition appeared fiercer, the cooking more refined; it was an emotional rollercoaster. It seems unbelievable that a bunch of amateurs could be put through the wringer for a few weeks and then emerge to create such breathtaking works of art that leave even the judges gasping for words.

I adored watching Natalie come through this year, cool as a cucumber and rarely ruffled, consistently producing plates of food ever better than the last. When I was judging the quarter-finals and I tried her Seabass, Fennel and Crab Bonbons I knew I was tasting something that stood out from the crowd, but she continued to surpass herself and I watched with envy as John and Gregg judged her food, wishing that I too were sampling those inspired flavour combinations. She is down to earth but funny, with a natural charm that completely won me over, not to mention the many other millions of viewers who were following her on her journey.

And the competition! Larkin, with his extraordinary feats of cooking, the mad professor of the three, who never held back from pushing the boundaries, always trying to outdo himself with yet another culinary feat. He may not always have pulled it off perfectly but he was going to bust a gut trying and he created some mouth-watering looking dishes. Then there was the technically pitch-perfect Dale with his soft, lilting accent and his consistently beautiful plates of food. His attention to detail was enviable and his food always looked delicious.

We witnessed three very personal journeys of self-improvement with three people who wanted nothing more than to cook to the very best of their ability.

And so its a real pleasure to be able to follow them on that journey once more through this book, which features all of their recipes from the competition. It also features new recipes from each of them: a mix of innovative and inspiring dishes, and of food intended to comfort and impress in equal measure. Its about the pleasure that food brings and the incredible talents of everyday people. And that, quite simply, is the immensely addictive appeal of MasterChef.

Thomasina Miers

London, July 2013

The recipes in this book represent the very best of cooking from Series 9 of MasterChef. Here, youll find all of the highlight dishes youll recognise from the show from the winner, Natalie, and from her fellow finalists, Larkin and Dale. The series goes from strength to strength and the creations of the contestants become more and more wonderful year on year, and these recipes bear testament.

Youll also find an equal quota of new recipes from each of the finalists to enjoy, exclusive to this cookbook. These will be new discoveries and will show you something of the new paths Natalie, Dale and Larkin are embarking on, following the exciting journey of the TV competition which set them on their way.

The TV recipes are clearly flagged throughout the book, for you to quickly reacquaint with old favourites from the series, including each of their three-course final creations, of course.

They are all to be cooked and enjoyed, so go forth and do just that....

I hope you enjoy cooking some of the dishes I created for MasterChef and those new ones I created after the competition, especially for this book. Each recipe means a lot to me and has its own special thought process; all are very different from the next.

The two standout dishes from my collection are Pan-Roasted Pigeon with Orange Braised Lentils, Chicory and Hazelnuts (). The Pigeon dish took me over a week to perfect. I spent three or four days planning with my trusty Flavour Thesaurus at my side, then practising in the kitchen and correcting. It was the dish that won me a Semi-Final place and made John Torode cry (me too!). It is a very emotional dish.

My pimped up Pork Roast was my winning main course. In hindsight its a bit of a cheeky dish. But at the time I wanted to show what I love about food and what I love eating; I wanted to refine it into something worthy of a MasterChef Final. I think roast dinner is the best meal of the week and brings back so many happy childhood memories. I also love Scotch eggs. So the two things together is a thoroughly British winning combination!

My grandads favourite recipe in the book is the Pan-fried Sea Bass with Fennel, Mini Crab Bonbons (). He thinks this dish is world class (his words). He is a massive seafood fan and was my main guinea pig throughout the competition. He gave me lots of constructive criticism (and so many compliments!) during those weeks. He loves his seafood and so his high praise especially for this dish counted every bit as much as the feedback I got from the judges and the previous winners. Grandad is one fussy customer!

PAN-FRIED COD WITH CLAMS, CHARGRILLED AND PURED CAULIFLOWER