Dishes from masterchef

To get you in the mood, here are two recipes for you to try at home from last year’s finalists’ book, MasterChef: The Finalists.

NATALIE COLEMAN’S COCONUT RICE PUDDING WITH BLUEBERRY COMPOTE AND MACADAMIA NUTS.

(Serves 4).

200g pudding rice.

300ml whole milk.

80g caster sugar.

1 x 400ml can. coconut milk.

1 vanilla pod, split open.

50g macadamia nuts.

20g desiccated coconut.

Fine strips of orange zest, to garnish.

For the blueberry compote.

250g blueberries.

1tbsp caster sugar.

2 strips of orange peel.

Put the rice, milk, caster sugar and coconut milk in a saucepan. Scrape the seeds from the vanilla pod and add to the pan along with the pod.

Cook gently for about 20 minutes, or until the rice has softened; stir every few minutes so the rice doesn't catch on the bottom of the pan. When the rice is ready, remove from the heat and keep warm.

While the rice pudding's cooking, prepare the other elements of the dish.

For the blueberry compote, reserve a few of the blueberries for garnish and put the rest in a saucepan with the caster sugar and orange peel. Heat for two to four minutes, or until the blueberries start to release their juices and become jam-like.

Remove the orange peel and set the compote aside until ready to serve.

Toast the macadamia nuts in a frying pan, then pulse in a food processor until roughly chopped. Set aside.

Toast the desiccated coconut in the frying pan for about 20 seconds, keeping a close eye on it as it can burn quickly. Tip onto a plate and leave to cool.

To serve, spoon a layer of rice pudding into each serving glass, then add a layer of blueberry compote. Add another layer of rice, followed by a layer of compote and a final layer of rice. Top with toasted coconut, macadamia nuts, the reserved whole blueberries and orange zest. This is best served warm, although you could also serve it cold.

DALE WILLIAMS’S CHORIZO AND ANCHOVY PAPPARDELLE.

(Serves 4).

400g dried pappardelle.

1tbsp olive oil.

400g cooking chorizo, sliced into 5mm discs.

250g vine-ripened tomatoes, roughly diced.

1tsp dried chilli flakes.

2tbsp dried oregano.

2 garlic cloves, finely chopped.

20 fresh marinated anchovy fillets, drained.

Salt and pepper, to taste.

200g pitted black olives, halved 4tbsp chopped parsley.

Juice of 1/2 a lemon.

Extra virgin olive oil, for drizzling.

Bring a large pan of salted water to the boil.

Add the pasta and cook according to the packet instructions, until al dente.

While the pasta is cooking, set a wide high-sided frying pan over a medium heat and heat the olive oil. Add the chorizo and gently fry for two to three minutes to release the colourful oil and aroma, turning the chorizo halfway through.

Add the tomatoes, chilli flakes, oregano, garlic and anchovies to the pan and cook for a further three to four minutes or until softened. Season with salt and pepper before adding the black olives and, finally, the parsley.

Using tongs, lift the cooked spaghetti from its pan and into the sauce (or drain in a colander, then tip into the sauce). Combine the spaghetti with the sauce and add the lemon juice.

Divide among four bowls and dress each with a drizzle of extra virgin olive oil.