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MasterChef Professional ARBINDER SINGH DUGAL

Arbinder shares his thoughts on MasterChef and also his signature beetroot dish…

Who is Arbinder?

Arbinder was one of the final 12 contestants on MasterChef: The Professionals 2019.

The 35-year-old is the executive chef of catering company, Madhu’s, that recently prepared a banquet at Buckingham Palace. He’s been cooking for 15 years and is currently working for one of the biggest wedding catering companies, which generally caters for Asian weddings.

"Being Punjabi, the bringing of the food and the cooking of the food and eating, it’s in our blood," he said. During the MasterChef competition, There are French and Indian influences in his cooking and by entering MasterChef, he wanted to take on a challenge.

Arbinder did so well in his first signature challenge that Monica Galetti even asked for his gooseberry chutney recipe! The 35-year-old’s skills aren’t limited to cooking as he’s also a cricket pro and used to play for Punjab under 16’s when back in Indai.

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About Gluten-Free Heaven

Welcome to the SPRING issue of Gluten-Free Heaven, and what a prolonged winter we've had to endure – so much rain and so much devastation across the country. However, the daffodils are out, the lawn has finally had a trim and the water tap from up high has tightened its nozzle somewhat. Best of all though, we are into spring food, which means lovely greens, light and healthy tarts and pies, frittatas and salads bursting with vibrant colours, and of course flavour. We have put together a spring section of recipes that covers all those ideas and many more. Also this issue, we continue with our gluten-free Q&A series, answering everyday questions you might have about living on a gf diet. We also get to the bottom of common misconceptions about coeliac disease and gluten intolerance, cook cauliflower eight ways and go back to 'pastry school', where we learn to make a simple and staple sweet or savoury pastry, perfect for those lovely spring pies and tarts we can now get stuck into! We hope you enjoy trying some of the recipes this issue – please do let us know how you have got on. Anyway, until next month, cheers!