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Digital Subscriptions > delicious. Magazine > October 2018 > What three MasterChef finalists did next

What three MasterChef finalists did next

…Would you run a supperclub with your friends, alongside a full-time job? Three 2017 MasterChef finalists – Lorna, Alison and Giovanna, otherwise known as Three Girls Cook – have taken on that challenge. Here they share their wisdom and winning recipes


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Away from the heat of the MasterChef kitchen (and gaze of the cameras), Alison, Lorna and Giovanna’s friendship was forged during long waits in the green room. With the series finished (Giovanna was a runner-up, with the title going to NHS gastro doctor Saliha Mahmood Ahmed) the three home cooks weren’t ready to hang up their aprons. Instead they teamed up to host their own supperclub. “While you’re doing the show you’re always competing against one another,” says Lorna. “And we just fancied cooking together.” For their first event, each prepared their favourite dish from the show. It was a resounding success, and with a name for their venture and a new website, a business was born.

For anyone who loves food and gets a buzz from cooking for others, running supperclubs has an allure. “It gives you licence to be creative,” says Alison. Highlights have included a junk food fiesta at Borough Market (“Kentucky fried pheasant and truffle mac and cheese – it was disgusting, in the best way!” laughs Lorna) and a single women’s supperclub for Valentine’s Day. “The food has to be the star,” says Giovanna.

“People do supperclubs that have theatre and all sorts of other things, but at the heart it needs to be food you believe in.” That this is different for each of the girls is a bonus. “Giovanna tends to make traditional Italian food, Lorna focuses on British produce, and I’m more on the wacky side,” says Alison. “So there’s more scope for themed menus and new, interesting ideas.”

All three went part-time at their jobs last year to throw themselves into Three Girls Cook but have since returned to work full-time. This means being more selective about projects, planning vigilantly and accepting that holiday allowances will be mercilessly eaten into – but the trio would still heartily recommend giving supperclubs a whirl. “If you like food but you don’t want to be a chef or to commit to it full-time, it’s a good way to be creative and take your love of food to the next level without throwing in the day job,” says Lorna. Fancy giving it a go? Read on for an exclusive menu from the girls, plus the lowdown on setting up your own supperclub.

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About delicious. Magazine

Ease into autumn with the October issue of delicious. magazine. Cosy up with Ottolenghi's simple comfort food, Debbie Major's satisfying sausage casseroles and the perfect autumn dessert – sticky toffee apple pudding. Follow the MasterChef finalists' guide to running your own supperclub and perfect your baking with our ultimate scone recipe and DIY garibaldi biscuits (aka squashed flies!). Our hearty vegetarian midweek dishes and main-meal soups will also keep you toasty and warm this month. Plus, don't miss all our fab foodie competitions and reader offers.

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