Discussion about this post

User's avatar
Paola Bassanese's avatar

Waiting for my 50 quid.

Expand full comment
Andy Lynes's avatar

I made a Parmesan tuile when I went on Masterchef. I'd learned how to make them when I staged at Jean Christophe Novelli's restaurant in Park Lane. He called them 'Parmesan Cracknel' so I followed suit which confused dear old Loyd Grossman who I remember was openly derisive of the name. I obviously cocked up the recipe because they weren't crispy enough and he said it was like eating Parmesan bubblegum. I won anyway.

Expand full comment
23 more comments...

No posts