Bitter: As Seen On Saturday Kitchen

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The 31-year-old living in Newcastle (and originally from Manchester) works in the food business, as what MasterChef described as "managing a high street chain restaurant". Meanwhile, crush the saffron in a pestle and mortar, then combine it with the yoghurt and boiling water until you have a gleaming golden-coloured mixture. Stir through a third of the cooked rice. She said: "I've been a huge fan for years and last year I suddenly thought I was ready. I had a very strong gut feeling that I was going to get on the show, which you might class as manifestation, but it was weird!" After attending a state school in South London I secured a place to read English at Cambridge University — a completely different world to the one that I was used to. Alexina Anatole started her career on the trading floor in London. But food was always a big focus. After many years of watching the show, she decided to apply for MasterChef, and reached the final. Her book Bitter is a celebration of the complexity of sharp, tart and acidic flavours. With ideas and recipes you won't have thought of before...

I absolutely loved my time at Cambridge and I think it really changed my life, so I'm thankful that I got the opportunity to go there,” she said, adding the city “felt like home”. I think innovation has to be based in tradition. I find “fusion” goes wrong when there isn’t some sort of organic progression or thought process behind a new combination. Obviously you’re constantly writing essays and using your brain in that way; I found it a relief to do something that was almost a bit mindless, that I had to use my hands for.” Add to Basket The Flavour Thesaurus: More Flavours: Plant-led Pairings, Recipes and Ideas for Cooks, by Niki Segnit Which other recipe books, writers and chefs have influenced you over your life?Speaking after his win, Tom said: “Being this year’s MasterChef Champion, after watching and admiring so many past Champions, seems like a dream come true. Read More Related Articles I always describe that transition as like heading to Hogwarts: magical but also really challenging — there was so much I didn’t understand about how to exist in such a place. Ahead of the final, Tom was asked last week what would be his ultimate ambition and he said: “I went into the competition wanting to write and teach about food and that’s something I still feel very passionate about. In the past, MasterChef finalists have gone on to open their own restaurants or launch incredible culinary careers.

When I’m putting on a spread I like to think about balancing the five tastes (bitter, sour, salty, sweet and umami) as well as different textures, colours and temperatures across the dishes. Samin Nosrat is an inspiration, not just because she wrote a phenomenal and very clever book ( Salt Fat Acid Heat ) about the art and science of cooking, but because her Netflix series (of the same title) was one of the few times I’ve seen a woman of colour present a food travelogue. She really broke the mould there. This is what it all boils down to. It’s the reason I cook and write about flavour, the reason I eat out, the reason I read cookbooks in bed, the reason that I travel. And, of course, it’s what led me to apply to MasterChef.

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To make the dressing, place the finely diced shallot in a jar along with the balsamic vinegar and salt, then set aside to soak for 15 minutes. Add the extra virgin olive oil, screw on the jar lid and shake to combine.