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Celebrity MasterChef - Season 20 Episode 13
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00:00Five Best Celebrity Cooks Remain.
00:03Finals week, baby.
00:06Oh, the gloves are off.
00:08Yes.
00:09There's no friends.
00:11Whee!
00:12I can smell that trophy now.
00:15It's just over there.
00:17I'm gonna just get my way to it.
00:19I hope.
00:21I am feeling excited.
00:23I've got my game face on.
00:24I've got my confidence high.
00:26I've got my sugar on to boil.
00:28And I'm ready to wow the judges.
00:30This is where it gets serious.
00:33At the end of this week, one champion.
00:36It's emotional.
00:37It's nerve-wracking.
00:41And we're not even cooking.
00:50It's early morning in Staffordshire.
00:53And the five celebrity MasterChef finalists
00:56have arrived at one of the country's most renowned potteries.
01:00Welcome, celebrities, to finals week.
01:09Now, 250 years ago,
01:13Josiah Wedgwood created the iconic clay
01:17that made this pottery world famous.
01:18And today, we're going to celebrate that
01:22with a very special afternoon tea that you're catering.
01:26An afternoon tea is all about being delicate and beautiful.
01:31And today, you've got some really special guests.
01:33Renowned potters and the Lord Mayor of Stoke-on-Trent.
01:37Today, you're going to be guided by the world-famous,
01:42internationally renowned pastry chef, Cherish Finden.
01:46I warn you, it is not going to be easy.
01:49Off you go.
01:53I shake a lot when I get nervous and stressed,
01:55so I don't know if I'll be able to keep it together.
01:58Hopefully, I'm just in charge of brewing the tea.
02:01I can do that, maybe.
02:04It's a very delicate, pretty day, isn't it?
02:06So we've just got to be delicate and pretty.
02:08Originally from Singapore, Cherish Finden won gold
02:21at the Culinary Olympics in 2000.
02:24Her eye-catching creations have seen her acclaimed
02:26as one of the world's leading pastry chefs.
02:29I look at food as an art.
02:32When I create something, it needs to be visually stunning.
02:38Most importantly, it needs to taste phenomenal.
02:44Precision is always very important for me.
02:47When I said that your sponge needs to be 14 grams,
02:50it needs to be 14 grams.
02:52When I said seven minutes,
02:53it needs to be spot on seven minutes.
02:55And that is how precise I am.
02:58Good is not good enough.
03:01I'm telling you that you are not a celebrity today.
03:05You are my chef.
03:07Welcome to my kitchen.
03:10Are you ready?
03:11Yes, chef.
03:12Yeah.
03:13Today, every detail counts.
03:15Do not disappoint me.
03:17And I'm the boss in the kitchen.
03:19Follow me.
03:22Here are the bastion of British craftsmanship.
03:25And this challenge is all about craftsmanship.
03:28Afternoon tea isn't just a meal.
03:30It's an occasion.
03:31It's about getting things just so.
03:34Cherish has created a special menu in honor of the 250th anniversary.
03:39Each celebrity will have three hours to create one of her challenging signature dishes.
03:44I hope it's going to be as simple as cucumber sandwiches.
03:47But I very much think it's not going to be that way.
03:49The standard is being set really high.
03:52And we've got to meet it.
03:53And we will.
03:54I'm confident.
03:55I believe in all of us.
03:56Rugby legend Alan Wynn's masterpiece is Cherish's take on an afternoon tea classic, usually
04:04served as a sandwich filling.
04:07It's not the ordinary coronation chicken that you see everywhere.
04:13Coronation chicken encased in spheres made from semolina, served with a swirl of potatoes
04:19across the top.
04:21You deep fried the shell, it has to puff up to perfection.
04:24I want it to be golden brown.
04:26The first bite is going to be so beautiful.
04:29The texture just bursts out on your palate.
04:32And it's like crying out for, I want it more.
04:37I'll wager that Alan Wynn has probably seen coronation chicken on a rugby club buffet.
04:43I don't think he's seen anything like this.
04:45It's essentially got a ball on a plate with a spiral on top that's really delicate.
04:49I just talked that up to make it sound even harder, so thanks for that.
04:55He's got to poach chicken, but do it in a way so it stays beautifully and moist,
04:59and then cut into tiny little cubes.
05:01If you overcook the chicken, what happened?
05:03The chicken will be very dry.
05:05While the chicken poaches, the next step is to make the all-important coronation marinade,
05:10which has nine different ingredients to balance.
05:13The mixture, including curry powder and mango, folded through in the right proportion.
05:19I've got to get my grammage right.
05:217.5.
05:25When you see 100 grams, 200 grams, it's all right.
05:28When you see 7.8, it's like, okay.
05:31This is horrible.
05:33The pressure I'm feeling, crying out loud.
05:36That's crazy.
05:38You look nervous.
05:39I'm very nervous.
05:40You need to hold your nerve today.
05:41Okay.
05:42Singer Alfie's creation is centred around one of Cherish's favourite shellfish.
05:47I love seafood.
05:49That is why I'm incorporating prawns.
05:52Alfie's going to create garlic butter prawn with pickled cubes of cucumber.
05:57The prawns are served inside a charcoal bun.
06:01Please do not overcook the prawn.
06:04It will be very hard and tough.
06:06Undercook the prawn.
06:07Mmm, that will be a no-no.
06:09The first thing that you need to get on is the charcoal bun.
06:13It is very important.
06:15It takes time to prove and to shape it before you bake it.
06:19Good luck, Chef.
06:200.7 grams.
06:22Alfie's dish looks like a prawn burger,
06:25but it's nothing like a prawn burger.
06:28The bread dough needs to be pitch black,
06:30but it can't be too strong or bitter with charcoal.
06:33It is very technical to get the bun right.
06:36Over-mix the mixture, you might tear the gluten.
06:41Alfie's got to make sure he follows the instructions absolutely to the letter.
06:45It needs to rise and be lovely and light and fluffy.
06:48He can't get nervous.
06:50I'm a singer for crying out loud,
06:52and I'm doing these sandwiches, which is just ridiculous.
06:55Broadcaster Dawn is working on a meringue
06:58for Cherish's take on a retro classic.
07:01It is afternoon tea.
07:03And what is better than a pavlova?
07:06So Dawn, are you a fan for pavlova?
07:09I don't really have a sweet tooth.
07:10Oh, what about your baking skill?
07:12Absolutely terrible.
07:13Oh dear!
07:14The pavlova need to be crispy on the exterior,
07:20but chewy and musk-mallowy in the interior.
07:24Okay?
07:25But how do we lift a pavlova up to the next level?
07:30The pavlova is topped with a highly technical tempered white chocolate disc.
07:35So delicate.
07:36And a set raspberry gel mirror.
07:39You need to cook the mirror to perfection,
07:41or your jelly will not set in time.
07:43Wow.
07:44Okay.
07:45I'm most intimidated by the precision.
07:48That's not how I cook.
07:50I chuck things in and hope it comes together.
07:55Dawn, raspberry pavlova, what could be simpler?
07:57I mean, come on.
07:58Have you seen it?
07:59It's very important that you whisk up your egg white first,
08:04then you put in the sugar.
08:07Oh my goodness, this is a workout.
08:09Dawn, we know, loves to feed people.
08:12She likes a little bit of rustic.
08:16Not a pavlova from Cherish.
08:20Desserts are not my forte, but after today, pastry chef Dawn.
08:24Actor Jamie is making Cherish's take on an afternoon tea staple,
08:30lemon drizzle cake.
08:34What inspired me?
08:35I was giving some of my time back in a dementia home,
08:39and there's this lady.
08:41She cannot remember any recipe,
08:44but she can remember the recipe of a sponge.
08:48Jamie probably thought he was home safe
08:50when he saw lemon drizzle cake.
08:52It's a sturdy, sticky loaf cake.
08:55It's nothing like that.
08:58The lemon and yuzu-soaked sponge is on a shortbread base.
09:02Jamie, he's got to make glazers, he's got to make syrups.
09:05Oh my days, look at that.
09:07And then he's got to construct the whole thing.
09:09This is a really big challenge.
09:12Who doesn't like a lemon drizzle cake?
09:14Whether they'll like mine or not, I don't know,
09:16but I'm going to do my best.
09:17The first element that you need to get on is the lemon sponge.
09:21Good luck, Chef.
09:22Thank you, Chef.
09:23We've got to make it spot on.
09:26We do not want the sponge to be too dry.
09:29It need to be airy, it need to be light,
09:32and it need to be delightful.
09:34You know, every element has to be perfect.
09:37So, hopefully, that goes okay.
09:44The last course and cherishes showpiece finale for the afternoon tea
09:48is drag artist Ginger's responsibility.
09:51Today, you will be creating the mango and matcha chocolate teapot.
09:57Brilliant.
10:00An edible teapot.
10:01She's like a modern-day Willy Wonka.
10:03The inspiration is to remember my granddad, or I call him Akong.
10:12When I visit my Akong, he will have a tea ceremony for us.
10:16Built with tempered white chocolate, the teapot is filled with layers of matcha sponge,
10:22mango compote, and a matcha whipped ganache.
10:27There's a whole world in there.
10:29There's so much going on, and it's all so delicate.
10:32This templing of the chocolate has to be spot on.
10:35Yeah.
10:36So, you can see that there is different chocolate.
10:38You have the hender and the sprout.
10:40Wow.
10:41I make jewellery sometimes, and I make puppets and little things,
10:45so I'm hoping I can do these two things.
10:48Okay, it's music to my ear.
10:51The disciplines within this dessert would be difficult for a pastry chef.
10:54One little mistake here, and we won't have a teapot,
10:56we'll have ourselves a sugar bowl.
11:00I've never made a ganache in my life.
11:01I have no idea what it's supposed to look like.
11:03I was going to say that's not my problem,
11:05but it literally is my problem and nobody else's.
11:08Like Jamie, Ginger also has the challenge of making the perfect sponge.
11:15Trying to measure 2.5 grams of matcha powder.
11:19It's so detailed.
11:22Ginger, I see you're just casually making a matcha teapot.
11:25And I'm about as useful as a chocolate teapot in this situation,
11:28so who knows how this is going to go.
11:33Founded in 1759,
11:35Wedgwood Pottery is one of the most recognizable names in ceramics across the globe.
11:40Its founder, Josiah Wedgwood, was a pioneer of manufacture and design,
11:45creating an entirely new type of clay 250 years ago,
11:49which revolutionized pottery and changed the course of ceramic history.
11:54What made Jasperware unique was it could be colored in all sorts of different ways.
11:58Really appealing, visually beautiful ceramics.
12:01So there were lots of ways that it fitted into fashionable 18th century interiors.
12:07I'm really looking forward to the afternoon tea today.
12:09I think it's going to be a fantastic opportunity to try some really interesting and delicious food, I'm hoping.
12:14It's two hours before service.
12:23Chef, can you please make sure you keep your kitchen very clean?
12:27Yes, Chef! Yes, Chef!
12:29That's better.
12:30On the first dish, Alan Wynne's chicken is poached.
12:33A bit more surgery to do to remove some cartilage and then I've got to chop it up.
12:38Okay, it's looking very good but we need to cut to perfection.
12:41Yeah, yeah.
12:42Okay.
12:45I've got to cut it up to 0.5mm squares
12:49because I've got to pipe it later so it's going to be small enough to come through the bag.
12:53Alan Wynne loves detail, he admires technique.
12:57But even he is blown away by the amount of detail and technique in this dish.
13:02It's small, it's beautiful and the thing is for Alan Wynne, he's a rugby player.
13:07He's a big man with big hats.
13:09Never ever thought I'd be stood next to an international rugby legend.
13:14When's he coming in there?
13:18His nerves slightly settled, Alfie's managed to get his charcoal dough ready to prove.
13:23I've made bread before but this is like totally unreal.
13:27But he's now got the painstaking job of prepping the components for the garlic prawn filling.
13:36Quite fiddly.
13:38There's no vein in there.
13:39Prawns to be peeled and completely clean of any grit.
13:44That's 700 grams.
13:48Little bits of cucumber and mango all exactly the same size.
13:53Very important, it needs to be 0.5 by 0.5cm.
13:57Ridiculous man, but I've had professors scream at me if I'm not singing something right.
14:03I don't want to let her down.
14:04It's not as precise as I want it to be.
14:07This is not 0.5 by 0.5.
14:09Okay.
14:10Yes, Chef.
14:11Yes, Chef.
14:13Cherish isn't letting me away with anything.
14:17Oh my goodness, I'm shaking like crazy.
14:21Also finding Cherish's standards of struggle is Dawn.
14:25You need to go fast now.
14:26Who's been piping out her pavlovas.
14:29Be careful the height.
14:31As you can see that it's very inconsistent when you pipe.
14:36Time and time in this competition we've talked to you about finesse and keeping things delicate.
14:41Making it look like Cherish makes it look is a skill that I don't know if I have yet.
14:48Beautiful.
14:49Beautiful.
14:53Okay.
14:55Pavlova's piped, her next precision hurdle is the raspberry jelly layer.
15:00This is the mixture that I pour into a tray to set and this will be the very, very thin mirror that sits on top.
15:06Feels like I'm making lunch with some very posh children.
15:09Not enough gelatin, she won't be able to come into a perfect round.
15:12Too much gelatin, it'll be rubbery.
15:16Beautiful.
15:17And then leave it.
15:18Yes.
15:19Very important is that the table need to be straight.
15:20Great.
15:21If the table is not straight then you don't get the perfect finish.
15:23I love it.
15:24It's like building a house.
15:30Fabulous.
15:31Jamie's lemon drizzle sponges have been baking for exactly seven minutes.
15:36Very nice.
15:37Thank you chef.
15:38So I'm just glazing these now with the yuzu syrup, letting this absorb into the muffins.
15:45The dish's height is created by combining two sponges per portion.
15:50Be very gentle.
15:51Okay.
15:53You have to be super careful.
15:54Once they go on top there, they stick and there's no moving them.
15:59Next on Jamie's extensive to-do list is a curd to top the sponges.
16:04Yuzu curds, the sweet version of mayonnaise.
16:08Taking eggs and butter and sugar, bringing them together so they emulsify and become a wonderful rich mixture.
16:16Chef?
16:17Chef?
16:18I've just split my curd.
16:19Chef, you need to start the game.
16:22Okay.
16:23Jeez.
16:25I need to get some butter, don't I?
16:29Ginger is also struggling with her workload.
16:32Pour into an 18 by 28 centimetre frame.
16:36And is racing to get the first layer of her teapot, the matcha sponge, on to bake.
16:41Okay.
16:44Out of my depth.
16:45I'm at the bottom of the ocean.
16:47This is crazy.
16:55Okay.
16:56How does this work?
16:58But as well as the matcha and mango elements inside the chocolate teapot, just as vital is the decoration.
17:06Let's try and do this.
17:071.1 gram.
17:09She's got sugar work.
17:10Making a handle for the teapot.
17:12It's a lot of effort for a cake.
17:1412 centimetres long.
17:18No way that's going to get to 12 centimetres.
17:23It needs to be lovely and thin and delicate, but at the same time, have the strength and structure to hold up.
17:29Look at that magic 12 centimetres.
17:33I never believed it, but I've got there.
17:36Right, here we go.
17:37Into a C shape.
17:38Then there's like an S.
17:40This teapot needs to be so beautiful, it could be in the gift shop.
17:44Remember, that's how the spout is meant to love.
17:48That's it.
17:49There you go.
17:50If it all goes wrong, I'll just sit on the table.
17:53Cover myself in matcha powder.
17:56Bye.
17:58With an hour to go, on the coronation chicken, Alan Wynn is also focusing on decoration.
18:04Get on with it.
18:05Yes, chef.
18:07The fierce resistance of Alan Wynn's coronation chicken sensation is the potato curls.
18:13The spirals are going to be 3 centimetres long as well as 2.5 centimetres wide.
18:19It's beautiful.
18:20Keep everything to this size.
18:21It needs to look super sexy.
18:28If you've got kids, you've got a spiraliser.
18:30It takes up a lot of time and entertainment value.
18:32So a spiralised fruit, apples and hairs.
18:37But not to the precision that's going to be needed for this.
18:40I think it looks really nice.
18:41Oh, thank you.
18:42Yeah, well done.
18:44With Alan Wynn in control, Alfie's nerves are back.
18:48To cut this and then square it off.
18:50He has to work at speed to exactly portion the buns and get them into the oven,
18:55as the dough will keep on proving until it hits the heat.
18:59OK, it's very crucial that all the dough has to be 15 grammes.
19:03And I'll only give you five minutes to accomplish this.
19:05OK.
19:06Let's see.
19:08Oh, man.
19:09If he proves it too long, the yeast will die and the whole bun will collapse.
19:13That's really hard.
19:15The accuracy is ridiculous.
19:17We do not want to eat the bread that is overproof.
19:20Take this in the oven ASAP because we might be overproof now.
19:23Come on.
19:24OK, OK.
19:25You need to move.
19:26OK, OK, OK.
19:28I'm trying my best.
19:29One more minute, the bread will collapse.
19:32It's done.
19:33OK.
19:35Oh, I'm stressed, man.
19:36I'm really stressed.
19:37I'm really stressed.
19:40Across the kitchen, Jamie's also up against it.
19:43He had to remake his yuzu curd, which has put him behind.
19:47Can you see the magic when you spot on with the temperature?
19:51Yeah.
19:52The curd needs to freeze in time for service.
19:56To sit on top of the lemon sponge.
19:59Putting the blast fruga immediately.
20:01It's just there.
20:02This one.
20:05Ah!
20:12Hey, how are you getting on?
20:13It's hard, isn't it?
20:14This is the hardest thing we've done by 100 miles.
20:17With only 45 minutes until service.
20:20Oh, God.
20:22Ginger's chocolate teapot is nowhere near finished.
20:25For the purpose of time, Cherish has made the little white chocolate shell,
20:29which will be the outside of the teapot.
20:31But Ginger will have to do a lid of tempered white chocolate across the top.
20:35OK, here we go, then.
20:37Oh, Lord.
20:39Templing chocolate is one of the hardest and most technical skill in the pastry world.
20:45The chocolate must be heated and cooled to exact temperatures so it can be spread and shaped.
20:52If they do not temper the chocolate right, oh, my goodness.
20:57Disaster stride.
21:01I think I can get eight out of that.
21:04I have a feeling in the last half an hour, I'm going to find out whether any of this has worked at all.
21:10Don't count your teapots until it boils.
21:17Also attempting to master tempering is Dawn for a white chocolate disc that tops the pavlova.
21:26Just get a milky bar and use that.
21:31They look perfect.
21:32Oh, my God.
21:34Today's guests all share a deep appreciation of British ceramics.
21:43Josiah Wedgwood is my great, great, great, great, great, great, great grandfather.
21:48They also include resident ceramicist and artist Hitomi Hosono.
21:58Revered ceramicist and author on the world of pottery Florian Gadsby.
22:03Ornamentor and figure maker Isabella McGough.
22:07And the Lord Mayor of the city of Stoke-on-Trent, Lynne Sharp.
22:10I'm up for experiences, I'm up for good company.
22:14Wonderful food.
22:16Yeah, bring it on.
22:20Chef, the first course go out in half an hour's time.
22:24With service fast approaching, Alan wins on track.
22:29But he now has the challenge of deep frying the all-important semolina balls
22:34that will hold the Coronation chicken filling.
22:36So you need to be very consistent, but all the colour has to be like golden brown.
22:41You need to shake them all the time.
22:43One in six, it's not a bad strike, right?
22:45This is looking good.
22:47Hopefully, I'll be in good shape.
22:49Oh, my God, okay.
22:51Also doing well is Dawn.
22:54I think this is my last element, but now I have to start building the house.
22:59Oh, my God!
23:01It's beautiful. Absolutely beautiful.
23:03And it's not just Dawn who's ready to start building.
23:08You need to glaze at ASAP now.
23:10Yeah. Yeah.
23:12It's fiddly, eh?
23:13Yeah.
23:14I just don't want to break the... like that.
23:16Uh-oh. Try again.
23:20Okay.
23:22Layer of sponge, layer of compote with mango in it,
23:25and then whipped matcha ganache.
23:28I love those cake decorating videos.
23:30Ooh!
23:31Why do it yourself when there's people doing it on the internet
23:34with ukulele music behind it?
23:36I'm going absolutely delirious at this point.
23:39Perfect.
23:40Love that.
23:41They're all in a stack.
23:42Now they've just got to get inside a teapot.
23:44But across the kitchen, Alfie is in meltdown.
23:48One gram of charcoal powder.
23:53This is the Tuila.
23:55Tuila, I can't even say it, man.
23:56I don't know.
23:58I'm a bit stressed.
23:59That's just way too much.
24:01I'm actually very worried about Alfie.
24:03They have to be perfect.
24:05And nerves are sharp.
24:07He's shaking.
24:09I'm struggling.
24:10I'm really struggling.
24:11I can't do this.
24:12I think he needs to take a big breath and keep his nerve.
24:18God.
24:19Oh, God.
24:23God.
24:24Stop.
24:26I want you to take a big breath.
24:28Calm down yourself.
24:30Okay?
24:32Are you all right?
24:33Yes.
24:37This is why I'm a singer.
24:38Cheers.
24:41Cheers.
24:42Wedgwood.
24:44Alan Wynne is first to serve.
24:47What our celebrities don't understand is how long each of those dishes is going to take to present.
24:54And if it doesn't come together like a jigsaw, some of these sculptures, these bits of artwork, will fall over.
25:00I love coronation chicken and it's a real classic for afternoon tea.
25:04So I'm really interested to see what the twist is going to be.
25:08They've got to try to put coronation chicken inside without demolishing it.
25:12Alan Wynne may be enormous, not the daintiest of hands.
25:16Those semolina shells are so fragile.
25:17Too much pressure, they will shatter.
25:20Corn-fed chicken with masala mayonnaise in a semolina shell.
25:26Beautiful.
25:27Excellent.
25:29I spend so much of my time fussing over detail.
25:32I always look for presentation in food.
25:35They're looking really good, Alan Wynne.
25:36We're nearly there.
25:37Here goes the spirals.
25:39OK, amazing.
25:41Sorry, I didn't realise it's going to take me three days to plate.
25:43Be worth the wait.
25:45These look amazing.
25:46I have to say that I'm very proud of him from the bottom of my heart.
25:49Go, go, go. We got lift off.
25:51Service, please.
25:53Ooh, here it comes.
25:54It's very pretty, to be honest.
25:57It's ornamental and kind of quite distinguished.
26:01I'd like to have that up on me mantelpiece.
26:03I can have yours as well, so I've got a matching pair.
26:06Today was a big push out of my comfort zone, and even just the environment was different, but they're really pleased to get that out and I hope they enjoy it.
26:12It's exactly coronation chicken, but the textures are really distinct and individual within it.
26:21The filling is beautiful and creamy, and then we've got the semolina shell.
26:26I didn't think it would be that crispy.
26:27The crispy potato curl is delicious, a necessary thing to have in contrast to all the kind of the soft filling.
26:33Well, it's the most refined coronation chicken I've ever eaten.
26:37I've finished my plate. It's so good.
26:39Love it.
26:40The coronation chicken is sweet, but also hot.
26:44Delicious.
26:45The textures are fantastic.
26:46The whole thing holds together really nicely.
26:49Next up is Alfie.
26:53Garlic butter king prawn.
26:54Please do not overcook the prawn, it will be very hot and tough.
26:58Charcoal bun, smoked paprika, pickled cucumber.
27:02I've not had a charcoal bun before.
27:05I'm trying to calm and Alan Wynn just said breathe, so I'm going to try and do that.
27:09OK.
27:12Go Alfie!
27:16A little bit more, please. This is not enough.
27:18Delicious.
27:21Whoa!
27:22Good job.
27:23A little bit stressful today.
27:25You're nearly there. Keep on going.
27:28These look like works of art.
27:36Hey! Be careful!
27:38God damn it!
27:40Service, please.
27:44That was another level.
27:46Ridiculously hard.
27:47I couldn't do this particular side of the job.
27:51Ooh!
27:52It's not like any burger I've ever seen.
27:54A lot of care has been taken to get it just right.
28:00The prawn is really nice.
28:02It's got that, like, seafood-y taste and the flavours balance really well.
28:06It's nice.
28:07And I like the charcoal bun.
28:08I love this, uh, texture of the pickled cucumber and mango.
28:14The twill is quite sweet.
28:16It definitely feels like an ambitious dish.
28:19That bread, lovely and light.
28:22The prawns, rich with garlic, a bit of chilli heat as well.
28:24I know that Alfiebo went to hell and back with this, but it was worth it.
28:29Dawn's up next with her raspberry pavlova dessert.
28:33Whew!
28:35Go Dawn!
28:37A lime pavlova with vanilla chantilly and raspberry compote.
28:43Okay, a bit more.
28:46Who doesn't like pavlova? Raspberry delicious.
28:52But not too much. Very little is about one gram.
28:55Dawn, we kept asking you to be intricate.
28:58You got your wish, my queen.
29:00She must now carefully cut out the thin raspberry mirrors
29:03and transfer them to the pavlova without breaking them.
29:08You need to be very, very gentle, yeah?
29:10This is the bit that I've been most terrified of.
29:13This is where it's all going to go horribly wrong.
29:16Just trust yourself in it.
29:18Wow.
29:19Oh, gosh.
29:20Way!
29:22I think she's amazing.
29:28Cute!
29:30Amazing Dawn, absolutely amazing.
29:32Service, please!
29:35Wow.
29:37That attention to detail.
29:38I like to think I'll do that again one day,
29:40but I'm not sure I will.
29:43Whew!
29:45Wow.
29:47It's quite enchanting.
29:48It's very much in keeping with the British afternoon tea vibe.
29:53Feels a shame to break it.
29:54Mmm.
29:58It's light and airy.
30:00Yeah, actually, I really, really like it.
30:01I had an image always, the pavlova is too sweet, but this one's not too sweet.
30:07The raspberry mirror, it's nostalgic to me.
30:10It reminds me of, like, Jaffa cake filling.
30:12Yeah, perfect.
30:14The Chantilly, it's not overpowering.
30:16It's just delicious, and can you pack me off a dozen take home?
30:20This is heavenly.
30:22That white chocolate ganache and that raspberry compote together are just fantastic.
30:28Dawn's done a brilliant job.
30:30The fourth dish is yuzu and lemon drizzle with lemon sponge, yuzu curd and shortbread.
30:37My back's killing me, carrying the show.
30:42What I'd be looking for is a lovely light sponge.
30:45Jamie needs both speed and precision to carefully decorate the lemon drizzle sponges with candid lemon peel.
30:54Looks fantastic, but it's a lengthy process.
30:59Yuzu is my favourite, citrus.
31:01It's citrus.
31:03They look great.
31:04Yeah, I mean...
31:06You know, you're there with them.
31:07I don't think I'm far off, John.
31:08Go, go, go.
31:13The plate is decorated with intricate garnishes.
31:17Oh, look at this, Jamie.
31:19Made of chocolate and rice paper.
31:21The stick is 90 degrees.
31:24Beautiful.
31:25Is this the most delicate thing Jamie Lomas has ever done?
31:28Ever.
31:34Well done.
31:36Is it a way?
31:38What do you say?
31:42I mean, it's stunning.
31:44That was the worst, best experience of my life.
31:48But I did it.
31:49I pulled through and I made something amazing.
31:51Amazing.
31:54The yuzu is such a delicate flavour, but it's still got that nice citrusy punch.
31:59The sponge is so light.
32:01It's lovely.
32:03The little crystallised fruits, I thought that added another lovely layer.
32:07Yeah, really lovely.
32:09It's a real slap in the face of yuzu.
32:11And then the lemon sponge, equally punchy.
32:14It's a lemon drizzle cake of the highest order.
32:17Last up is ginger.
32:19We've got a matcha and mango teapot.
32:22Is it a sponge shaped like a teapot, potentially?
32:25I've got my handles, I've got my spouts.
32:27I'm about 50% of a teapot.
32:29It'll be beautiful.
32:30It's a piece of art, you know.
32:32Wow.
32:34I make lots of teapots, so it's going to be interesting to see how they assemble it.
32:38What next?
32:40Put them together.
32:42But her final job is the most precarious one.
32:46This is a really scary moment.
32:51Ugh!
32:53I wonder whether matcha and mango go well together or not.
32:59Because I never tried fruit with matcha.
33:03Yes!
33:04Okay, you need to go very fast now.
33:08Gentle.
33:09Make sure this is in the centre.
33:11Well done.
33:13They look amazing.
33:15Cannot believe that this has come from my big idiot hands.
33:20Fabulous.
33:21Amazing job. Well done.
33:24Service please!
33:26I did not think I would be emotional about cake.
33:28That's three hours work there.
33:30Yeah.
33:31Feels like three years.
33:34Oh wow.
33:36It's a teapot.
33:38I've got a collection of little miniature teapots and that wouldn't be out of place with them.
33:43Oh no.
33:45I'm really proud of myself.
33:46There was a point where I didn't think it was ever going to come together.
33:49But they were there on the plates, so...
33:53I don't think I've got anything bad to say about it.
33:55It's delicious.
33:56I would like a larger version, really.
33:59Matcha taste is not too strong, quite mild.
34:03And really go well together with this diced mango.
34:07It all just went together really beautifully and was just such a fun way to end a lovely afternoon tea.
34:13I've got to say, this is quite extraordinary work from Ginger.
34:18What looks like just a little sweet white chocolate teapot is really sophisticated in flavour.
34:24This is the most useful chocolate teapot I've ever met.
34:29It's such a privilege to have you in my kitchen today.
34:34You guys just nailed it.
34:36Thank you, Chef.
34:38What an incredible start to finals week.
34:40We said the pressure was going to get much harsher.
34:43We weren't lying.
34:44Cheers!
34:45Well done.
34:47Well done.
34:49Next, it's back to the MasterChef kitchen and they're going to have to fight it out for their place in the competition.
34:53Celebrities, welcome back.
35:07We hope that you've taken inspiration from Cherish and her exquisite creations.
35:12You've been given a brief and that brief is to give us a performance in food.
35:17Show us your creative side.
35:19Give us a bit of showbiz.
35:21You know how important this round is because at the end of this, one of you will be going home.
35:26Two hours.
35:28A proper performance, please.
35:30Let's go.
35:31They need to pull out all the tricks here.
35:35It needs to be fun.
35:37It needs to be a showstopper.
35:39But there's a huge risk in really trying to put on a show, adding bells and whistles.
35:44Whoop!
35:46The more that you add to this, the more can go wrong.
35:49Okay, so...
35:50We're a few stages away from lifting that trophy.
35:54Hopefully, I'll be coming home with me and be going in my toilet to keep the door open.
36:03I'm joking.
36:05So I am making a dish called Treasure Island.
36:08The treasure is a pot of popcorn shrimp.
36:11I'm going to spray it gold so it looks like golden nuggets.
36:14Tortilla chips, blended to look like sand.
36:16And then I'm going to have sour cream with a bit of blue food dye to make it look like the sea.
36:21So it's all going to be like tacos.
36:23Why Treasure Island?
36:24Well, I played Captain Hawk a few years ago.
36:27Was this in Pantomime?
36:28Yeah, yeah, yeah.
36:29Oh, no, it wasn't.
36:30Oh, yes, it was.
36:35This is an edible movie scene.
36:39Spicy popcorn shrimp, lovely and crispy bits of prawns.
36:43Need to be full of flavour.
36:45The taco shells can't be too hard.
36:48There we go.
36:49Because otherwise the whole thing could fall apart.
36:52And we've even got sharks made from nori seaweed.
36:55Jamie's making the most weird and wonderful dish today.
36:59Put it in the oven so that it crisps and goes a bit hard.
37:02But it doesn't seem to be very much cooking.
37:05It's got prawn, but everything else seems to be staging.
37:09And I don't even know if it's going to work.
37:10Dawn, how are you doing?
37:11Oh, my God.
37:13Dawn, you love a performance. You're an entertainer.
37:16The way that I perform is through my novels.
37:18I've written you one today.
37:20Oh, Dawn.
37:22So I've told you a story through food.
37:24Each dish is a different scene.
37:26So we have six different scenes.
37:28And the protagonist is the colour orange.
37:29So the colour orange appears in different ways in each scene.
37:34Her ex-boyfriend is the colour green.
37:36And her new lover is the colour white.
37:39I love this. This is absolutely gorgeous.
37:42What Dawn is producing here is a tasting menu.
37:48Squeeze the ball.
37:50We've got a huge amount going on here.
37:52Scene one. Green and orange are lovers.
37:55So we're starting off with crispy courgettes in a tempura batter.
37:58Come on, little courgettes.
38:00One more minute.
38:02Serve with a kumquat or ratatouille.
38:04Small orange flavour of marmalade.
38:05Very, very bitter.
38:07Next up, we're going to have a ravioli, which is made from spinach dough
38:11and inside an egg yolk.
38:13This has added so much time.
38:15Oh, my God.
38:17How long have I been doing this for? It feels like my whole life.
38:19Scene three is where orange meets her new lover, white.
38:23Here with your best chef.
38:25We're getting orange crispy fried chicken serving on white fluffy rice.
38:30Scene four is an intimate scene.
38:33We'll be dipping things into a fondue.
38:34Thrilled with those. Okay.
38:37Scene five is where the clash of orange's lovers come together.
38:41Okay.
38:43White being mooly, peppery radish.
38:45Hands are just shaking so badly.
38:47Serve with sauce grabiche.
38:49A sharp, herby mixture and very, very strong.
38:52Final chapter, it's going to be a dessert.
38:54Orange ditches both her lovers.
38:57We are left with an orange pudding.
38:59The problem with Dawn's dish is if one of these things messes up,
39:02the story won't make sense.
39:05I have some cover reviews.
39:07About as erotic as a cabbage, says Felicity Sprout.
39:11Sounds inedible, says Nigel Crumb.
39:13Which I think is unfair, because it's actually very good.
39:16It would be a miracle if I get this done.
39:19How many minutes?
39:20We are halfway now.
39:22What?
39:23One hour to go.
39:25Just wondering, is that grill on?
39:28Time flies when you're having fun.
39:29There we go.
39:31Alfie Bow now.
39:32Every day is a show for you, isn't it?
39:34I mean, I'm trying to perform every time.
39:36What's happening here?
39:37I'm baking some sea bream.
39:39Salmon mousse is going to go in between the two fillets,
39:42with a pepperonade, with roasted peppers, tomatoes,
39:44with a champagne and caviar cream sauce.
39:47That's the showbiz side of my job, I suppose, with the opera crab.
39:57I'm recreating scales on the back of the fish with potato.
40:03That's going to be my warm-up scales,
40:06and then I'm going to sing you a song.
40:08The scales need to be cooked through, and they need to be browned.
40:14Hopefully, they'll curl a little bit like scales do.
40:17And then he needs to hope that underneath all that,
40:20the fish is perfect.
40:23Wow, look at this.
40:30Whoa!
40:34Yeah!
40:35I am pushing myself right to the edge.
40:39I am a woman on the edge of collapse.
40:44Hopefully, I can stay upright to get to the end of the next challenge.
40:48Ginger, how are you going to make this show more spectacular
40:51than your other shows?
40:53It's Celebrity MasterChef's 20th birthday,
40:56and I am throwing a birthday party like no other birthday party.
41:00So, it's like a five-year-old, we've got jelly and ice cream,
41:02we've got sherbet dip, and hopefully, a birthday cake.
41:04But they're all incredibly alcoholic.
41:06So, I'm hoping to bring that sweaty, sugar-high vibe
41:10to the MasterChef's 20th birthday.
41:13Ooh!
41:16Ginger's giving us a Kia Royale champagne-flavored cake.
41:20Let's just hope it is nice and spongy and nice and soft.
41:23Ooh!
41:24On top of that, it's going to have a buttercream flavored with cassis.
41:28Ooh!
41:29Got to attach that.
41:31Cassis being a black-currant mixture,
41:33which is slightly sharp and a little bit bitter.
41:36Okay.
41:37We've got pineapple jelly served with rum and coconut ice cream.
41:41Ch-ch-ch-ch!
41:43Yeah!
41:44But with a tequila lollipop.
41:47Trying not to burn my face off with this boiling hot sugar.
41:49Yeah!
41:53Here I am.
41:54Needs to differentiate from the tequila.
41:56Oh, it's just all got to be overpowering.
42:00Ooh!
42:02Is your dish called Zest for Life?
42:05Ha, ha, ha, ha!
42:08Zest to impress.
42:10How are we doing for Titan, please?
42:1230-minute curtain call for the show to begin.
42:18My dish today might be a different side to me.
42:22There is fun in you.
42:24Despite what people think.
42:27Alan Winnie, your bench is not giving away too much
42:29about what this performance is.
42:31I'm recruiting you to come on a quest to find Merlin.
42:33He was a shapeshifter.
42:35I'm obviously advised King Arthur on lots of things.
42:37Merlin was a Welshman, so we're going to take him back to Wales
42:40so we can harness his magic.
42:42We're going to be in search of Merlin.
42:44Yeah, the plate might give some clues to his last whereabouts.
42:46I think there's going to be a few potions, maybe a bit of his beard.
42:49For me, magic's always sweet.
42:51So we're going to have a chocolate ganache with a cherry compote
42:53and then we're going to pop some long grain rice, put it through icing sugar
42:56and then we're going to have edible moss,
42:58which is essentially sponge, cherry gel and dehydrated coffee, hopefully.
43:01You're extremely focused, you're very, very serious.
43:03Yeah.
43:04But there's this amazing fun side.
43:06Well, there always was, John.
43:08He is a fun guy.
43:09I'm not a mushroom.
43:11I think we've found a new playful Alan Wynn and I, who are, I'm loving it.
43:17I'm trying to dehydrate some stuff and make gels.
43:20Sounds good, whether it can be achieved is another thing.
43:21The main part of this dish is a chocolate ganache with cherries.
43:26That's quite hot, that is.
43:28So the flavors of Black Forest Gatto.
43:31You talk about edible beards, what's the beard made from?
43:34It's going to be candy floss.
43:36Every single thing on the plate is a hint as to where Merlin might be.
43:42There's, you know, magic on the plate, magic behind as well.
43:44But also giving us flavor and texture.
43:47That's what this dish needs if it's going to be successful.
43:49If I can get it done, I'll be impressed with myself.
43:52Sorry, darling.
43:53No problem.
43:54Celebrities, you have just ten minutes before the performance starts.
43:59The potatoes need a little bit of extra color.
44:01I'm going to get a bit of fire going.
44:03Whee!
44:04For God's sake, I'm never going to get this done.
44:06Right.
44:07Oh, my God.
44:10Chaos.
44:12I've never thrown a kid's party, but it turns out it's incredibly stressful.
44:16Just calm down.
44:17Life is not this hard.
44:19It's a pan of sugar.
44:20Get a grip.
44:23Whee!
44:25You've got just three minutes, everybody.
44:27Go, go, go.
44:29Alfie is shaking there, mate.
44:30Oh, man.
44:31Whee!
44:34I'm so far behind.
44:35Oh!
44:38I don't make it easy for myself.
44:40Okay.
44:41Whoo!
44:44Go, go, Jamie.
44:48Sharks on.
44:49Maps on.
44:50The things we say on MasterChef.
44:53Oy, oy, oy, oy, oy.
44:56That's it.
44:57Time's up.
44:58All done.
45:00Oh.
45:03Captain Lomas, approach the deck.
45:10I can't really see, so I'm going to take that.
45:13First up is Jamie, whose theatrical showstopper dish is Treasure Island-themed.
45:18Gold-sprayed spiced tempura prawn popcorn to represent treasure.
45:23Lime-marinated starfish-shaped tomatoes.
45:27Crushed nachos for sand.
45:29Died blue sour cream for sea.
45:31Tortilla-wrapped maps.
45:33And shark fins made from crispy nori seaweed, served with guacamole and paprika-spiced seafood sauce.
45:40You just can't stop smiling when you look at it.
45:43Wow.
45:49I think your prawns, spread with gold, are delicious.
45:53I would say, though, a lot of it is quite rough and ready.
45:56Your nachos, in making them into sand, you do lose some of the magic of nachos.
46:00You can no longer use them.
46:03But overall, it is impossible to dislike this.
46:07You've got some great flavours.
46:09Your guacamole is seasoned really well.
46:12And with that nori shark fin, which is quite salty and tastes to the sea, it's great.
46:16It's gone crispy because you've baked it really, really well.
46:19The issue I've got are the tortillas.
46:21They're more hard than being lovely and soft.
46:24And I can't actually fold up all the lovely things on it.
46:26But you've definitely run with the brief.
46:29That's a fantastic idea.
46:35Well done, buddy. It's brilliantly well done.
46:38I'm feeling okay.
46:40Just a bit annoyed with myself.
46:44Just a few things didn't quite work on the dish.
46:47Alfie Bow.
46:49There you go.
47:05Oh, my God.
47:08Thank you, guys.
47:10I've got tears.
47:11Oh, my God.
47:12Bless you, man. Thank you.
47:14Alfie's dish is sea bream filled with crab and salmon mousse,
47:19covered in crispy potatoes to represent scales,
47:22served with a pepperade stew of peppers, tomatoes and onion,
47:26and a caviar and champagne sauce.
47:31Your fish flesh is cooked beautifully.
47:34Your salmon mousse through the centre, rich with crab,
47:36lovely and creamy, it's delicious.
47:38Your pepperade, nice and sharp, sweet with peppers.
47:40And thank you for your singing. That's incredible.
47:44I love the decadence of the champagne and caviar sauce.
47:47I think it's creamy and delicious.
47:49Your potato scales are a little thick.
47:51They haven't turned into those lovely crispy scales you were looking for.
47:54But visually, it's beautiful.
47:56I feel relieved that that's over.
48:05And the song went down as well.
48:12I'm going to create some drama.
48:16It's a steamy novel.
48:18What you're doing is a six-course tasting menu.
48:21I guess it is, yeah.
48:22But in the guise of a novel.
48:24Yes.
48:26Your protagonist is the colour orange.
48:28She appears in different guises throughout each dish.
48:31The green is the ex-boyfriend and a new lover who is the colour white.
48:34I don't know who dressed you today.
48:38I've not seen anything like this ever before.
48:40I love how playful this is.
48:41Dawn's first dish, representing scene one, is a kumquat ratatouille made with courgettes served inside a pastry cage.
48:52The ex-boyfriend, uninspiring, just shows up without really doing much.
48:56She's holding it all together but she's got a bitter taste in her mouth like kumquat.
48:59Oh dear.
49:01You've really broadened my horizons.
49:04It's quite peculiar.
49:06Kumquat and courgette, it shouldn't work.
49:08The next scene is an egg yolk and spinach raviolo.
49:12Orange has now had enough and she finally breaks free of green.
49:15It's an egg yolk bursting, hopefully, from a ravioli.
49:20God, I can't watch her.
49:21Orange.
49:24Orange has broken free from green.
49:27You've got a runny egg yolk coming out of it.
49:29That works really, really well.
49:31Scene three is deep-fried orange and chilli spiced chicken served with white rice.
49:37Orange is now free of green.
49:39Wanting something to bring the spice back into her life, she bumps into white.
49:43Chicken's still nice and moist.
49:44Great. Great.
49:45Really good.
49:47I love the sauce and I like that hit of chilli that's coming through.
49:50The next dish is a red Leicester and Gruyere cheese fondue served with pasta and ciabatta.
49:57So they're on.
49:58Straight back to hers for a night of dipping and diving.
50:01I think the red Leicester really lifts it.
50:03The fact that there's bread and pasta, really nice.
50:07This is my favourite chapter so far.
50:10Scene five is white mouly and daikon radish served with a green sauce grabiche
50:15made with chervil, parsley and pickled cucumber and a pickled mango sauce.
50:20Green person beats up white.
50:22It's like a pickle-y sauce grabiche.
50:25So these two white slams are these people that are in bed?
50:28Yes, they're in bed together.
50:29Oh my.
50:31Daikon radish or mouly, which is quite bitter.
50:35I don't mind the bitterness of that and actually I don't mind it with a small slice with your sort of pickle across the top.
50:39I think that's lovely.
50:40The final scene is an orange pudding topped with cat-shaped puff pastry.
50:47Orange has now had enough this nonsense.
50:49She doesn't need any of them anymore so she kicks them both out and just gets a cat instead.
50:53I love pastry.
50:54I love cats.
50:55I love pastry cats.
50:57I love your orange pudding.
51:00It's delicious and it's sweet.
51:01I think it's the perfect note to end on.
51:05You've stepped up the brief.
51:06You've pushed yourself technically.
51:08It's really, really well done.
51:09I like it a lot.
51:12I feel great.
51:13I'm so happy that I pulled it all off.
51:15I think it was very original.
51:20Alan Wynne?
51:30Alan Wynne's dish represents a search for the mythical magician and shapeshifter Merlin from the King Arthur legend.
51:37Terrifying.
51:39He's made chocolate ganache topped with a rum and cherry compote, puffed wild rice coated with icing sugar and candy floss to replicate Merlin's beard.
51:49Served with green sponge cake doubling as moss, coffee gel and tuile and cherry gel.
51:59I love it.
52:01You've got this lovely bitterness of coffee coming through that rich, dark, almost bitter chocolate.
52:05Real sweetness coming from that candy floss.
52:09That soft sponge in there, aerated.
52:12Really just a vehicle for the other big flavours.
52:14I think it's delightful.
52:17Those lovely crisp toasted rice pieces on the top.
52:21Loads of boozy cherries.
52:23Delicious.
52:25We haven't found Merlin.
52:27But if you just give me 15 more minutes, I'm going to have fun trying.
52:30You ran with the brief.
52:33I mean, theatrical, great job.
52:38Well done, Alan Wynne.
52:40Well done, mate.
52:41Well done, mate.
52:42That's fantastic.
52:44Pleased with that.
52:45I don't know if you've found Merlin yet, but come a little bit closer and found his last whereabouts, but he'll have moved on by now probably.
52:51Ginger.
52:53Ginger's dish celebrates 20 years of celebrity MasterChef.
52:57Hello.
52:58Hello.
53:00Champagne Kia Royale sponge cake, layered with creme de cassis liqueur flavoured buttercream, served with chilli spiced margarita lolly sticks, sherbet dip and pina colada rum and coconut jelly and ice cream.
53:17I think we should probably sing because the candles are lit.
53:22Happy birthday to you, happy birthday to you, happy birthday celebrity MasterChef, happy birthday to you.
53:36On to the plate.
53:38Oh, I love that smell.
53:39Hecky dicky.
53:43I want a party invite.
53:46Your Kia Royale cake has the flavour of champagne, which is great, with layers of rich, sweet, buttercream flavoured cassis.
53:53Really, truly delicious.
53:54I love your ice cream.
53:57Rum and coconut, two of my favourite flavours.
53:59It's perfectly judged and I love your jelly.
54:02The real star of this for me though is your chilli lollipop with this hot dam that is crazy sherbet.
54:10This is a real show.
54:11I think that you pulled it off with aplomb.
54:14Well done, June.
54:15Well done, June.
54:17Well done.
54:19Oh, well done, darling.
54:21That was better than I thought.
54:22I feel good, you know.
54:23The birthday party was incredibly stressful.
54:26That's excellent, June.
54:28Now I need to lie down.
54:30I think that's classic birthday party.
54:32I think we should give Alfie a round of applause for the song.
54:41Spectacular.
54:42Shame it's not singing competition.
54:47That was fantastic.
54:48We saw stories being told.
54:52A little bit of magic here and there.
54:56Even a song and a birthday candle.
54:58But we're at a point where we have to say goodbye to one of them.
55:01I've got to say this round was a joy.
55:14We've only got four places in the next round.
55:18And that does mean sadly one of you is going home.
55:21The celebrity leaving us is...
55:45Jamie.
55:46Jamie.
55:50Well done, mate.
55:51Cheers.
55:52Well done.
55:53Thank you so much for everything you've done in this competition.
55:57Keep on cooking, please.
55:58Well done, well done.
56:01All the best.
56:02Love you, Jamie.
56:03Bye, darling.
56:08Yeah, it's kind of bittersweet, you know, to have to go.
56:11But I'm going to continue to cook at home.
56:13I've really enjoyed it.
56:15No one can ever take it away from me that I was a celebrity MasterChef finalist.
56:25You're our final four!
56:26I got through on by the skin of Matty, got to work a bit harder.
56:33But I'd like to get a little further.
56:36Well done.
56:37That was incredible.
56:39I can't sing, I can't act, I can't play rugby anymore.
56:42I can dress up.
56:44Oh, you get good hugs, Jin.
56:46You would think I'd be in a party mood after today, but actually I just need to go to bed.
56:50Yes!
56:55Being a MasterChef finalist is plenty.
56:57I really want the trophy, though.
57:01I'll try and do it again now.
57:02Oh, my God.
57:05Next time.
57:07Look at that!
57:09I know.
57:11The celebrities fight for a place in the final three.
57:14Can I get some more eggs, please?
57:16Before facing their biggest challenge yet.
57:20Right, guys, listen up. Our guests have arrived, so let's get a move on now.
57:23Chef's table.
57:25That is pretty impressive.
57:27You wouldn't know, would you?
57:28No.
57:29This has been done by a celebrity.
57:50You are right.
57:51You, you should have arrived.
57:53You really want to get back to our goal now?
57:54Our guests have arrived.
57:55Thank you very much.
57:57It's been Pablo and Ben Evans, for your sake.
57:59Yes.
58:00David, I'll play your besties for dinner with you.
58:02We take care.
58:03Certainly, in the following year you're on it.
58:05scenario.
58:07I'm Jeff's table who only wrote a couple new stuff.
58:10I got the idea of the Atlantis literature.
58:13You lose progress.
58:15오늘은 deserts.
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