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Britain’s Best Dish is back and better than ever. ITV’s nationwide cooking competition is once again scouring Britain for the country’s keenest amateur cooks to find one recipe that will be crowned the nation’s best and win a £10,000 first prize.
After weeks of auditions across the length and breadth of the country, the dishes with the most potential are invited to the Best Dish studios to take part in a series of cook-offs. The contestants will have to cook like they’ve never cooked before to impress the show’s panel of expert judges – Michelin starred chef John Burton Race, wine expert Jilly Goolden and award winning restaurateur Ed Baines.
There will be three keenly contested culinary duels in each show from Monday to Thursday - starter will be pitted against starter, main course against main course and pudding against pudding. The three winners from each day will return to take part in the regional final on Friday to decide which dishes go forward to the national finals.
Then in finals week, the field will be whittled down to just three cooks, who’ve created Britain’s Best Starter, Best Main and Best Pudding: they will then compete in the grand final to decide who will be crowned Britain’s Best Dish 2010 and win that £10,000 prize.
Award winning sports commentator and ex-England cricketer Mark Nicholas presents the series and ensures fair play for all the contestants.
The series starts in the South West and Wales and our talented amateur cooks in today’s show will be showcasing their region with such dishes as Pembrokeshire tea smoked mutton, Exmoor Queen of Puddings and Devonshire burnt cream tea. Also on the menu are butterflied mackerel, Game pie and Venison medallions.
It’s a mouth-watering line-up but the question is – who will impress the judges and get through to the next round?
on the recipe for corned beef, there seems to be a mistake in the recipe, i.e no fluids added during the first part, it cant be a dry marinade, as its use a saucer to keep beef submerged could someone clear this up, as i would like to prepare for xmas
This show is fabulous! Makes me want to be more creative in the kitchen.
helo u luv and i luv dis show LOL
what a nice show. entertaining and informative. the simplicity is refreshing and I find it more educational than most. good to see some real cooking going on and also hear the reflections from the judges as part of the ongoing process. also NO SHOUTING, thanks
still mine what i,ve already said about Ed Baines
hello im 11
Watched last night March 1st .Tried to download a recipe as I did from last years show.This unable to download .Why1.
Episode 6? there was a desert: Frangipani-Rasberry Tart?. Is there a recipe that I can down load, if so what is the download site? Thanks
INGREDIENTS PASTRY • 227g plain flour • 3 tbsp caster sugar • 170g salted butter • Pinch Maldon sea salt • 1 medium egg FILLING • 2 medium eggs • 50g icing sugar • 50g caster sugar • 100g salted butter • 100g ground almonds • 25g flaked almonds • 225g ripe English raspberries AMARETTO CREAM • Splash amaretto liqueur • 1 tbsp caster sugar • Small tub of mascarpone • Small pot sour cream METHOD
1. In a bowl make the amaretto cream by mixing the amaretto, sugar, mascarpone and sour cream and place in the fridge 2. To make the pastry, sieve the flour into a bowl, add 2 tbsp of caster sugar then the butter and salt. Rub together to make a breadcrumb like mixture. 3. Add the egg to bind the mixture and mix into a ball. 4. Roll out the pastry and line the tart tin. 5. Place a piece of greaseproof paper in the centre and fill with baking beans. Bake the pastry blind for 10 to 20 minutes at 180C. Remove from oven and leave to stand 6. To make the filling, mix the eggs, caster sugar and icing sugar and butter. Mix with a hand blender till fluffy. Add the ground almonds and stir thoroughly. 7. Pour the filling into the tart case and push in the whole raspberries and top with flaked almonds and caster sugar. 8. Place in the oven for cook for 30 minutes at 180C. Then remove and allow to cool. 9. Serve a good wedge of the tart with a dollop of amaretto cream.
so um where do i find the frangipane raspberry tart?????? nd 2 no... cos our fam... is havin lunch 2day and want to make thx i luv lifestyle!!!!!!
I would love to be able to cook like that, trying to educate my palate.
I love the show especially John Burton Race but I would like to be able to get some of the contestants recipies