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Gregg's right - a barbecue doesn't make a man a Masterchef

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For anyone with a remote interest in food, one of the TV highlights of the year is Masterchef – not the professional or celebrity versions, but the original where 40 or so amateur home cooks are put through a ruthless examination of their culinary prowess, before just one emerges as champion.

We will find out this year’s winner tomorrow night, the culmination of a series which has deftly embraced coronavirus and the closure of the world’s restaurants – usually a big part of the final couple of weeks – to produce six weeks of compelling viewing.

Masterchef is a big deal for the BBC, which is why the corporation’s PR department spends a great deal of effort coming up with media stories to promote the show.

Because they can’t give away in advance which contestants are successful, inevitably this PR deluge focusses on the show’s longstanding presenters, knowledgeable Australian chef John Torode, and gurning ex-greengrocer Gregg Wallace.

The pair popped up in last week’s Radio Times to talk about an enduring food trend which is extremely topical right now, given that we are finally allowed to have our friends round for dinner, but only in the........

© Norwich Evening News

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