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Ep 16: Behind The Scenes
Junior MasterChef Series 1
Behind The Auditions

Behind The Auditions

Behind The Auditions

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Junior MasterChef auditions

Getting ready at their benches for a pikelet cook-off.
Strategising

Jack and Madeline plan their 30-minute timing to cook the pikelets.
Warming up

Stretching's important when you're cooking in the kitchen.
..aaand the measuring begins

Now the contestants start the serious stuff.
Tools of the trade

Some of the yummy ingredients that can be used to top their pikelet creations.
Reading up

Ainsleigh goes through the pikelet recipe.
Full of flour

Joshua discovers flour has a mind of its own, making measuring tricky.
Help!

A professional chef gives a young amateur some advice.
Flipping over

Joshua gets set to do the pikelet flip.
Mirror mates

Synchronised milk measuring at its very best.
Hard workers

To succeed is to put in some serious elbow grease.
Surprise!

Matt Preston drops in to see how our young chefs are going.
In total control

Just another day in the kitchen for Kareem.
Grease lightning

It's all about getting the bottom of the pan covered in butter.
The key to good pikelets

Concentration, patience and persistence - traits Jeffery has.
Waiting, waiting, waiting

Priscilla puts patience into practise.
Just checking

One side is done; now to see if the other side has cooked.
Are we ready yet?

Taking a peek to see if it's ready to serve.
Slow and steady…

...wins the pikelet-out-of-the-pan race.
C'est fini!

One of the amazing pikelets created in this mini Pressure Test.
Pikelets up

The final touches go onto a great pikelet dish.
Chocolate dream

Harry puts a delicious chocolatey topping onto his pikelet stack.
Strawberry success

An amazing pikelet dessert with butterscotch and strawberries.
All smiles

Even the pikelets smile after a job well done.

Junior MasterChef Series 1

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Salad of butter poached lobster
Saltbush lamb rack, baby mushroom ragout, potato
Eton Mess, passionfruit, and crispy meringue
Seared scallops, black pudding, green peas, fish jus
Saltbush lamb loin with carrot puree, caramelised eschalots and buttered spinach

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Roast pheasant with vincotto and celeriac puree
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Salt crust chickens with roasted carrots and smashed potatoes

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