Want to cook like a champ? Here is a recipe from previous MasterChef winner James Nathan to try your hand at.

INGREDIENTS
Serves four

For the sable biscuits:

100g plain flour

75g unsalted butter

100g golden caster sugar

Grated zest of 1 lemon

2 egg yolks

For the syllabub:

50g caster sugar

Grated zest and juice of 1 orange

Grated zest and juice of 1 lemon

300ml double cream

For the strawberry coulis:

350g strawberries

50g icing sugar

3tbsp Grand Marnier

To decorate:

Icing sugar, for sprinkling

Mint leaves

METHOD

Preheat the oven to 200C (400F/Gas 6). To make the biscuits, mix the flour, butter, sugar, lemon zest, and egg yolks together in a food processor until a soft ball of dough is formed.

Rest in the refrigerator for about 30 minutes. Roll out thinly. Cut out eight biscuits with a 7-8cm pastry cutter and bake in the oven on a greased baking tray until golden, for six to eight minutes.

To make the coulis, hull 200g of the strawberries. Puree with the icing sugar and Grand Marnier in a food processor. Check for sweetness and adjust if necessary.

Pass through a fine sieve and chill the mixture until required.

For the syllabub, combine the sugar and zest and juice from the orange and lemon. Whisk the cream until it forms soft peaks. Add the citrus mixture and whisk to firm peaks. Chill until required.

To serve, put a swirl of the coulis on each plate. Set a biscuit alongside it. Put a few spoonfuls of syllabub in the centre of the biscuit and surround with the remaining strawberries, halved lengthways to make pillars. Top with another biscuit. Sprinkle with icing sugar and add some mint leaves to finish.

Recipe is from The MasterChef Cookbook, published in paperback by DK, priced £14.99 (DK.com)