5 things I've learned from Masterchef

Masterchef isn't just a reality show for fanatical foodies, it can also teach us a thing or two about our own cooking.

I love Masterchef. I'm by no means a master chef myself, and to be quite honest, much of the food that ends up on the Masterchef's plate I would never cook for myself, there's something quite addictive about watching the programme – the thinking woman's X Factor if you will. Here are some things I've learned while eagerly watching, some of which will also apply to more everyday situations such as hosting a dinner party. 

1. Stay calm in the kitchen

Before I started watching Masterchef I had the impression that head chefs were all Gordon Ramsay foul-mouths, verbally crucifying you if you overcook the fish by 12 seconds. In fact, I sort of assumed that, to be a really top chef, you had to be quite a mean person. 

Not true. Sure, the head chefs featured on the show let people know if they’ve cocked up, but the majority give praise where it's deserved, remain calm, don't swear and forgive the odd mistake.

My favourite Masterchef head honcho is Rene Redzepi, head chef of Noma, which was named the San Pellegrino best restaurant in the world 2010. Watch this fascinating video about what happened when food critic Giles Coren met up with him late last year! 

2. Be inventive (but within reason)

Masterchef judges are impressed when the contestants show a bit of initiative, but there's a fine line between genius and insanity when it comes to cooking.

This is particularly evident when a contestant comes up with an 'inspired' culinary creation. Sometimes it pays off – nobody expected vanilla mash to work, but apparently it did. On the other hand, blue cheese ice cream went down like a lead balloon.

 If you’re not ready to invent your own foods, let a famous chef like Jamie Oliver do it for you. For a refreshingly different stir-fry recipe, make Jamie’s rib-eye stir-fry, dan dan noodles and chilled hibiscus tea and then for dessert, if you’re feeling particularly adventurous, follow the lead of master chocolatier Paul A Young and give these Port and Stilton chocolate truffles a go. Yum! 

3. Keep it simple

Judges are also impressed by the old adage keep it simple, stupid. Loading your recipe with 15 ingredients and giving it a longer title than the Queen seems like the obvious way to show you can handle complicated cooking. 

More often than not it leads to over-complication, confusion and more for you to worry about. Whereas a perfectly cooked piece of lamb will really show you know what you're doing and needs little else. Even master patissier Eric Lanlard knows the wonder of something simple like this Manhattan cheesecake. 

4. Presentation is everything

It's no good cooking the best dish of your life only to slop it on the plate with no thought for presentation. Whether you're serving up dinner for a house guest or preparing a dish for a Michelin starred restaurant, it's important to perfect the visuals – after all it's the first sensation the recipient will get of your food.

Find recipes by Michelin-starred chef Paul Merett here.

5. Be passionate, but humble.

Whether you're cooking for Michel Roux Jr or just a friend, you should always be passionate about what you're serving up – otherwise why are you serving it? But it's also important to be humble – take advice and criticism when it's given, and don't take it as a personal attack. 

Also worth your attention:

Recipe: Phil Vickery’s One pot turkey pilau with coriander