The Master Chefs of Great Britain was formed in 1980 to provide a forum for the exchange of culinary ideas and to further the profession through training and the guidance of young chefs. In addition, the association seeks to promote all that is best about British cuisine and produce.

We are now looking forward to the Zest Quest Asia Final and Gala Dinner in early February (log onto their website to buy your tickets) and to the semi-finals and finals of our Young Pastry Chef of the Year competition – email shaune. for more details. For more information on the association and the competitions and training opportunities we provide contact

By New Covent Garden Market, the UK’s leading wholesale fruit and vegetable market www.

Properties: The circular fruit has a thick leathery red rind, which when sliced opened reveals compartments of white spongy tissue filled with seeds. Each pomegranate can have as many as 600 seeds, which have a sweet-tart taste with notes of cranberry, rhubarb and red currant.

Usage: The seeds are often eaten raw as a snack, but can be added to salads, honey roast vegetables, chutneys. The seeds pair particularly well with curry, chicken, honey and coconut.
Notes: Once sliced into quarters, submerge the fruit in a bowl of water to easily release the seeds.

Try serving teal breast pan roasted on the crown with chestnut purée, hazelnut, fennel and quinoa salad then with pomegranate seeds and a blood orange purée.

For a healthy lunch bowl combine bresaola, watermelon, pomegranate and coriander salad and serve with pomegranate molasses dressing.

This vegan potato curry with aubergine and pomegranate with a spice blend of cardamom, turmeric, fennel seeds, cumin and chilli is the perfect winter warmer.

Roasted aubergines with feta and pomegranate seeds are a tasty vegetarian treat and delicious served with lemon and herb cous cous.

WASTE NOT, WANT NOT- Pomegranate peel tea is a healthy flavour-packed drink with more antioxidants (such as flavonoids, phenolics, and anthocyanidins) than even the pulp inside. Simply add the peels to a pot of water, bring everything to a boil and turn off the heat. Leave to steep for 30 minutes then remove the peels.

Recipes supplied by: 1. Vince Kelly of Westminster Kingsway College, 2. Clive Roberts formerly of the Old Forge, 3. Seasonal Spuds, credit, 4. masterchefs Visit for full recipes.