You know when a show has been around for 21 seasons and counting, its formula must be pretty good. Add cooking to the equation and you have yourself new weekend plans to go the marathon binge distance. So, we’ve picked out the best recipes from the MasterChefs themselves to cook, watch and repeat.

The Recipe: Gordon Ramsey’s Michigan French Toast Sandwich

Ingredients

• 3 eggs
• 1/4 granulated sugar, divided
• About 1/4 cup heavy cream, divided
• 2 small red apples, cores removed and chopped into large pieces
• Unsalted Butter
• 1 tablespoon apple cognac
• 3 thick slices of white sandwich bread
• Olive Oil
• Thimbleberry jam
• 1 1/2 tablespoons crème fraîche

Cooking Instructions

1. Start by placing two large nonstick skillets over medium-high heat.
2. Crack the eggs into a bowl and whisk, then continue whisking while adding about 1 ½ tablespoons sugar, followed by heavy cream. Set aside.
3. Add the remaining sugar to one skillet and let sit for a moment so it begins to caramelize. Add the apples to the pan with about a tablespoon of butter, tossing to coat.
4. Drizzle the apple cognac over the apples, followed by another tablespoon of heavy cream.
5. Bring the mixture to a low boil.
6. Quickly dip each slice of bread into the egg mixture to coat, but don’t let it soak.
7. Add a tablespoon of olive oil to the other skillet along with about a tablespoon of butter. Once melted, add the coated slices to the hot pan and let brown. Add a few teaspoons of butter around the edges of the pan. Carefully flip each bread slice (only flip once!) to lightly brown the other side, then remove from heat.
8. Once the apples have absorbed the cream and are jammy and almost candied, remove from heat.
9. To serve, spread a couple of tablespoons of thimbleberry jam onto one slice of bread on a plate, then top with a few tablespoons of caramel apples.
10. Place another slice of bread on top of the apples and repeat. Place the third slice of bread on top, then top with a dollop of crème fraîche, followed by a small bit of thimbleberry jam. Scatter any remaining apples around the plate and serve.

The Recipe: Justine Schofield’s Potato Tortilla

Ingredients

• 3 tomatoes, cut into bite-sized chunks
• 2 tsp red wine vinegar or sherry vinegar
• 3 desiree potatoes, peeled and cut into 3cm dice
• 1 onion, diced
• 6 eggs
• 1/4 cup cream

Cooking Instructions

1. Place tomatoes on a serving plate. Season with salt and pepper, toss, then drizzle with the vinegar and 1½ tbs oil. Leave at room temperature while you make the tortilla.
2. Rinse potato and pat dry with a tea towel.
3. Heat the remaining oil in a frying pan over medium-high heat. Add potato, toss to coat in oil, and cook for 5 minutes. Add onion and fry, stirring often, for 15-20 minutes until soft and lightly coloured. Reduce heat if the potato and onion color too quickly. Season with salt, then drain well, reserving the oil.
4. Whisk eggs and cream with a pinch of salt in a bowl. Stir in potato mixture.
5. Heat a 24cm frying pan over medium heat. Add 1 tbsp of the reserved oil and swirl to coat the base and sides of the pan. Pour in egg and potato mixture and spread evenly. Poke the base of the pan with a wooden spoon to let some egg mixture seep through and set. Cook for 1-2 minutes, then shake and gently swirl the pan to detach the tortilla.
6. Place a plate over the pan and flip so the tortilla is on the plate, then carefully slide it back into the pan. Cook for a minute (I like my tortilla to be slightly runny in the center, but if you prefer your eggs set, leave it in the pan a little longer on each side). Flip onto a plate and serve hot with the tomatoes and crusty bread.

The Recipe: Matt Preston’s Classic Scones

Ingredients

• 4 cups self-raising flour
• 40 chilled unsalted butter, chopped
• 1 1/4 cups milk
• 1/2 cup thin cream, plus extra to brush
• jam, to serve
• thick cream, to serve

Cooking Instructions

1. Preheat the oven to 230oC. Lightly butter a baking tray and set aside. Place flour, butter, and a pinch of salt in a bowl, and gently rub the butter into the flour, lightly lifting the mixture as you go to get air into it. Make a well in the center and pour in the milk and cream. Mix with a flat-bladed knife, cutting the mixture so that you barely pull it together.
2. Turn out dough onto a floured surface. Flatten with the heel of your hand to about 3cm thick and, using a pastry cutter, cut out 12 scones. Place the scones close together on the tray. Brush tops with a little more cream, then bake for 12-15 minutes. The scones are ready when they feel firm when squeezed in the middle. Serve with jam and cream.