Cycling Naturalist
Guru
- Location
- Llangollen
I like cooking and I've been addicted to Masterchef - the Professionals. However (and this betrays my ignorance) I can't quite work out how they assemble all these tiny twiddly bits into some stupendous dish and serve it hot. They pipe tiny quantities of exotic sauces onto the ginourmous plates without a hint of the plate being hot. A bit of fish the size of a fish finger loses heat pretty quickly. Is there some sort of microwave at "the pass?"