http://www.teletext.co.uk/lifestyle/food/default.aspxen-gbFri, 3 Oct 2008 09:23:34 GMThttp://www.teletext.co.uk/images/Logo64x64.gifhttp://www.teletext.co.ukLiz McClarnon&#39;s gone from Atomic Kitten siren to GMTV cook with such ease she could have been born in the kitchen.<img src="http://feeds.teletext.co.uk/~r/entertainment/food/~4/410058905" height="1" width="1"/>
But the winner of Celebrity Masterchef 2008 actually didn't have a clue about cooking before she signed up for the show.

She said: "I've always enjoyed nice food, but in the past I've always eaten out or had to get someone to cook it for me."

Liz's mum is a keen cook herself and gave Liz the push needed to sign up for Celebrity Masterchef.

It wasn't all plain sailing but Masterchef co-host Gregg Wallace called the 27-year-old "the best natural cook that I've seen in a long, long time" after watching her in action.

Her cheese and broccoli soup and Thai red curry are easy to follow - don't use stock for the soup, just water.

]]>aa50cee9dbd03ce4d751acc6ea957635http://feeds.teletext.co.uk/~r/entertainment/food/~3/410058905/Liz+is+atomic+in+the+kitchen.aspxhttp://www.teletext.co.uk/lifestyle/food/aa50cee9dbd03ce4d751acc6ea957635/Liz+is+atomic+in+the+kitchen.aspxhttp://www.teletext.co.uk/lifestyle/food/aa50cee9dbd03ce4d751acc6ea957635/Liz+is+atomic+in+the+kitchen.aspx<b>Ingredients:</b><img src="http://feeds.teletext.co.uk/~r/entertainment/food/~4/410058906" height="1" width="1"/>Ingredients:
500g broccoli
Water
200-300g mature cheddar cheese, in chunks with a little reserved grated, for on top
White pepper to season

Method:
Trim a small piece off the stem of the broccoli to remove the end and then cut it into even-sized pieces. Place in a large pan and cover with boiling water.

Cook for 6-8 minutes until broccoli feels tender. Pour off half liquid. Use a hand blender to blitz the broccoli and water till smooth. Add the cheese and stir until it melts. Season with white pepper, garnish with cheese and serve with crusty bread.

]]>fb278ca2fbd7fe8e054c30d9fc7efaeehttp://feeds.teletext.co.uk/~r/entertainment/food/~3/410058906/Liz's+cheese+and+broccoli+soup.aspxhttp://www.teletext.co.uk/lifestyle/food/fb278ca2fbd7fe8e054c30d9fc7efaee/Liz's+cheese+and+broccoli+soup.aspxhttp://www.teletext.co.uk/lifestyle/food/fb278ca2fbd7fe8e054c30d9fc7efaee/Liz's+cheese+and+broccoli+soup.aspx<b>Ingredients:</b><img src="http://feeds.teletext.co.uk/~r/entertainment/food/~4/410058907" height="1" width="1"/>Ingredients:
1 tbsp vegetable oil
1.5 tbsp Thai red curry paste
450g monkfish tail, boned and cut into chunks (or any other white fish)
350g raw, peeled prawns
400g reduced-fat coconut milk
200ml fish stock
Juice of 1 lime
2 tbsp Thai fish sauce
100g mangetout
Salt and pepper to taste
Fresh coriander to garnish

Method:
In a large pan heat the oil and add the curry paste. Cook, stirring for 4-5 minutes. Add the fish, prawns, coconut milk, lime juice and fish sauce and cook until it is just about to boil.

Simmer for 5 minutes and then add mangetout. Taste, season (fish sauce is very salty so it is unlikely to need more) and add salt and pepper if required. Garnish with coriander and serve with your favourite rice.

]]>9f221e6d628107b91e8e92b9ff548653http://feeds.teletext.co.uk/~r/entertainment/food/~3/410058907/Liz's+Thai+red+fishy+curry.aspxhttp://www.teletext.co.uk/lifestyle/food/9f221e6d628107b91e8e92b9ff548653/Liz's+Thai+red+fishy+curry.aspxhttp://www.teletext.co.uk/lifestyle/food/9f221e6d628107b91e8e92b9ff548653/Liz's+Thai+red+fishy+curry.aspx