Celebrity Masterchef - Season 20 Episode 02
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
Category
📺
TVTranscript
00:00Celebrities have taken on the challenge to become MasterChef champion.
00:04Oh, yes, a millennial.
00:06Oh, dear.
00:08I literally struggle to get ready on time in the morning,
00:11so the fact that I've made anything is impressive to me.
00:14I'm right on the very edge of thriving and surviving.
00:17Who knows? It could go either way.
00:20Tonight, they're back to continue their quest as they face two demanding challenges.
00:27Wow, it's a workout, isn't it?
00:28I'm stressed now.
00:30Battling it out for a place in the quarterfinal.
00:34I'm not here to make up the numbers.
00:36I've done that for 24 years in a band, do you know what I mean?
00:38I want to be an Anthony Costa who can cook.
00:41I am really trying to push myself, but a lot can go wrong.
00:47We're always heading into the unknown.
00:49It's like the walk of doom when you go in there.
00:55We've seen these five celebrities blossom in quite a short time.
00:58It's time to passionate cooks that want to succeed, but it's only the beginning.
01:02The competition continues, but now it's time to turn up the heat.
01:08Welcome back, celebrities.
01:28We have certainly put you through your paces so far.
01:32But the learning curve is about to get so much steeper.
01:37For you to learn, you need an expert to learn with.
01:42And that's why today we've invited in a special guest.
01:46Wow.
01:47Somebody who's built a famous group of restaurants
01:50celebrating and cooking the food of their childhood.
01:55Can I please introduce you to Karan Gokhani?
02:00Woo!
02:05Growing up in the vibrant city of Mumbai,
02:08Karan developed his love of food as a child.
02:11From the age of four or five,
02:14I started rolling my first chapatis in the kitchen.
02:17Family meals reflected his rich heritage of Gujarati cuisine
02:21as well as diverse flavours from South Asia.
02:25A delicious array of different food from across the country
02:28that played such an important role in my childhood.
02:31Despite his passion for cooking,
02:33he moved to the UK in 2005 to study law at Cambridge University.
02:39After pursuing a brief career in the law in London,
02:42I then finally said,
02:43this is the age I need to give it all up and pursue my dreams.
02:47In 2015, he opened the first of three Hoppers restaurants in London's Soho,
02:54quickly setting the culinary world alight with authentic South Indian and Sri Lankan dishes.
03:00You could easily represent Keralan and Tamil cuisine from South India and Sri Lankan cuisine in the same space.
03:07And it just gave more depth to the menu.
03:10Food is so much more than what's on the plate,
03:12because it connects you to a time, it connects you to a safe place,
03:16and it teaches you so much about the culture as well.
03:21I've got five recipes for you to cook that I grew up cooking,
03:25that I absolutely love, that represent the four regions of India,
03:29North, South, East and West, and Sri Lanka.
03:33So I'm very excited to see how you get on with these recipes.
03:39You're about to cook restaurant-quality food, and that's what it's going to be.
03:4490 minutes. Let's get cooking.
03:47Let's do it.
03:48Oh, we're straight in, aren't we?
03:54I love Indian food.
03:56There's nothing like a good curry to warm you up in the north.
04:03I'm probably the most nervous man in the room,
04:06because these are all recipes I've put so much love and heart into writing.
04:11I'm excited to try new things.
04:13What could possibly go wrong?
04:16There is a huge element of intuitive cooking when it comes to Indian food.
04:20I want to see them taste, especially when you've got these complex dishes.
04:24It's going to be a challenge.
04:26I think I've got the most tonight to do.
04:28I've been stitched.
04:30I want to see them engaging with the ingredients,
04:35and cook something delicious for us to eat afterwards,
04:38because I'm starving.
04:44What's carp? Is that carp?
04:47I've never really dealt with a full fish before.
04:51Katie is a star of Coronation Street.
04:54She's clearly a good home cook.
04:57That crumble she made, absolutely delicious.
05:00Timing is a little bit of an issue, but just a bit of confidence, Katie.
05:03That's all she needs.
05:05I'm proud of myself so far, and the fact that my food's been edible,
05:09and I've had a giggle, that's what it's all about, isn't it?
05:14Katie's been tasked with cooking one of Karen's favourite South Indian dishes.
05:19Banana leaf fish with okra and yoghurt.
05:23Cooking anything in a banana leaf gives it both theatre, but a lot of flavour.
05:28It is just the most glorious dish, because you bring it to the table,
05:30open it up, and it's a celebration in itself.
05:33Katie's taking a whole bream.
05:36So I'm calling the fish Bert, Bert the bream.
05:39She has to cut it all the way through to the bone.
05:42Go for it. Come on, you can do this.
05:43Because then it's marinated with a mixture of spices, which is turned to a paste.
05:48Then a masala paste is made.
05:50Oh, it's making my eyes water.
05:52With onions, curry leaves and tomatoes, a little bit of coconut milk.
05:56That's then put across the top, and all that lovely spicing being enough to coat it,
06:01but not to actually overpower the flavour of that fish.
06:07Don't know what I'm doing, but I'm just happy I've got instructions.
06:11Make sure you cook the masala sauce that you're going to put on top of the fish.
06:16Nice and thick. It shouldn't be too watery.
06:18OK. I'm just excited to try it more than anything.
06:21It's exciting.
06:23What's your biggest worry right now?
06:24The timing again.
06:26But I've always wanted to learn how to cook a whole fish,
06:29because I think it looks really cool and it's going to be tasty, I hope.
06:33Right, what's next?
06:37Cut the top.
06:39That must be the top.
06:40Ginger, our drag queen, gives herself a huge amount of work to do
06:43and delivers really delicious food.
06:45There's talent there.
06:47Whatever the circumstances, Ginger will deliver.
06:51Her first challenge is to tackle a whole green coconut
06:55for a prawn curry cooked and served inside the shell.
06:59Wow, it's a workout, isn't it?
07:01Each challenge is a new fresh ale in the kitchen.
07:05I don't cook a lot of South Asian cuisine.
07:07I do eat a lot of South Asian cuisine.
07:10So who knows what today's going to bring?
07:13It's a dish from East India, specifically West Bengal.
07:17It's a light flavoring, but it has a beautiful aroma and smell.
07:21Inside that coconut, there's lots of clear coconut water.
07:24Okay, in we go.
07:27Oh, right in the face.
07:29She's going to hollow the whole thing out.
07:34Scoop out the flesh.
07:36That jelly-like white flesh with the coconut water is added to fresh prawns,
07:42garlic, ginger, cumin, poppy seeds.
07:48Ooh, this is scary.
07:57The coconut is then sealed with a dough around the outside like a pie top
08:03and then it's baked in the oven.
08:05Bringing a whole green coconut to the table
08:07and opening it and scooping out a delicate prawn curry from inside.
08:12That lovely visual, sensory delight.
08:16Okay.
08:18Junji, you look like you're having a ball.
08:20I am. I'm in a great time.
08:21I've never eaten a curry out of a coconut.
08:22That's really exciting.
08:24You're going to have to be careful about whether the prawns are cooked at the end or not.
08:27I think it's just going to be surprises all afternoon, really, isn't it?
08:30How are you feeling about the competition?
08:31I'm feeling good, you know.
08:32I'm trying not to think too much of it as a competition
08:34and Mars just like a really fun cooking holiday so that the pressure isn't on me.
08:39All the years I've done Mars Chef, I've never heard anybody
08:41describe it as a cooking holiday.
08:44You've never been on holiday with me.
08:46Get on with that. See you later.
08:49Something's happening in there.
08:5120 minutes gone, everybody.
08:52An hour and ten minutes left.
08:54Don't slow down. Keep it going.
08:58Anthony, pop star, an actor.
08:59His ideas are good, but I want a bit more oomph.
09:03I want a bit more showman than Anthony truly is.
09:07He's so lovable, but his nerves, I take him under.
09:11He's taking on a red chicken curry inspired by Karen's travels to Sri Lanka.
09:17This curry really blew my mind.
09:19It had a whole array of different flavours that we weren't used to.
09:22Things like lemongrass had pandan.
09:24And it's just such a warming, gorgeous curry.
09:29I love following a recipe because it's there step by step.
09:33It's like a script.
09:34Bang, bang, bang.
09:36If this goes wrong, it ain't my fault, mate.
09:39I've followed it.
09:41That Sri Lankan red chicken curry needs to be really spicy and hot.
09:48He's first marinated the chicken with a mixture of spices and garlic and ginger.
09:52The chicken goes in with onions, sweet coconut milk.
09:57He's got to make sure it's vibrant.
09:59He can't just rely upon the recipe.
10:01He's got to taste his food as well.
10:04Oh, mate, that's bonnet de douche, that.
10:08Do you like curry?
10:10Love, love a curry.
10:11I can cook it, but I can't cook it, do you know what I mean?
10:13Well, if anybody is going to teach you, it's this man.
10:16The way I always teach curries is layering curries.
10:20You're not just putting everything into a pan and boiling them.
10:23Imagine a great song.
10:25If everyone's not playing their bit perfectly, you'll have a terrible song.
10:28I get it, I get it.
10:29Told you it was a learning curve.
10:30It is.
10:31Uma, reality TV star, has amazing ideas about food.
10:42Putting the haggis onto the rosti, absolutely ingenious.
10:46And then cooking Nigerian food.
10:48She'd put her own spin on it.
10:50I really admire what she's doing.
10:52Uma's got paneer, takadal and pilau rice.
10:57Probably three of the most iconic and well-known Indian takeaways in all of Great Britain.
11:05But she has to make her own paneer.
11:09Baneer is Punjabi cheese from the north of India.
11:12There's nothing like good homemade paneer.
11:14My mum made it for us growing up.
11:17Never made paneer cheese before, so I think that would be a test.
11:23You split the milk and while it's hot, you get it into the cheesecloth.
11:27And then you want to tie it really nice and tight and then press it.
11:32I'm scared that it's going to burst.
11:34Did you add a little bit of salt?
11:35Yeah.
11:36I'd add some salt and just give it a quick mix.
11:37Yeah.
11:38And then squeeze it through.
11:39Okay.
11:41And that's going to be cooked in a spinach gravy made with freshly sautéed spinach.
11:46A little bit of tomato and onion.
11:48If you were in Punjab, this is what you'd be eating for dinner.
11:51Oh, that's amazing.
11:52And you're doing it in 90 minutes.
11:54I am a bit worried that I'm going to not get this all done on time, but I'm trying my best.
11:58She's unflappable.
12:00Oh, I love that.
12:01Good luck, your mum.
12:02Thank you, guys.
12:03Not being able to prepare makes me a little bit nervous, but I am confident that I can pull it off.
12:09I'm trying to strain all the liquid out of it as much as I can, so I need to put some weight on top of it.
12:14I'm going to prepare.
12:20Gaz, actor and Paralympian.
12:23He's vegan and he wants to celebrate that food.
12:26He's proved himself to have an absolutely fantastic palate.
12:29He won the palate test.
12:31But now what I want from him is a coherent plate of food without any mistakes.
12:37Gaz is making Karen's version of popular Indian street food, Bombay Frankie.
12:43This is a dish very close to my heart.
12:46We'd go off after school to one or two of these vendors who, you know, we always love to eat a chicken Frankie, a mutton Frankie, and on occasion a potato Frankie.
12:58This is a potato sandwich.
13:00Crushed potatoes with loads and loads of spices.
13:04I think the potatoes, there's like a few large chunks that haven't cooked through.
13:09Pan fried so it's nice and crispy on the outside.
13:13With that, he's got a classic Indian green chutney.
13:16And that means lots of mint, coriander, green chilies.
13:20But the big thing seems to be making this roti that's sitting underneath.
13:26A lovely thin bread, slightly flaky, a little bit of oil on the outside, because he needs to roll the whole thing up.
13:33Like the best Indian wrap you've ever had in your whole life.
13:40I messed up.
13:41I messed up.
13:43I'm up to start again.
13:45As soon as I saw Karen I was like, oh, okay.
13:48In some ways I was excited because it's flavors that I know.
13:51In other ways I was like, I felt the weight of the entire subcontinent on my back.
13:55Where's your family from?
13:58Pakistan.
13:59So you understand spicing?
14:02Yes.
14:04It wasn't a convincing answer.
14:06That's why my mum doesn't let me in the kitchen.
14:08Or didn't let me when I was growing up.
14:10So all the food that you grew up with, your mum and your grandmother used to cook for you?
14:13Yeah, pretty much.
14:14Have you ever had a Bombay Frankie?
14:15No.
14:16Not at all.
14:17First time.
14:18Rotis not going to be easy, but I'm sure you'll do well.
14:20I can't wait for mine.
14:21No pressure.
14:22You're over half way.
14:30Katie's bream is marinating in turmeric, chili and lime.
14:34But there's a question mark over the consistency of her masala sauce.
14:39Is that cooked down?
14:40Yeah.
14:41You cooked it?
14:42Yeah.
14:43I will just cook it for a little bit longer.
14:44All right.
14:46I can see she's panicking a little bit right now.
14:48I went and checked the paste that she made.
14:50It was a little thinner than I wanted it, so I've got her to cook it again.
14:53This just needs to reduce, Daniel.
14:55It needs to go to, like, a paste.
14:58But she needs to act quickly now.
15:00It's a big fish.
15:01It needs to bake through.
15:03So she'll need at least 18 minutes from the looks of that fish.
15:07She also needs to get going on her vegetable garnish.
15:11Make sure you're cutting them to the right size, because otherwise they cook unevenly.
15:14OK.
15:18Okra is one of my favourite vegetables.
15:19But it's got to be cooked properly.
15:22Biting into crunchy okra in this particular dish, I don't want it.
15:27Ginger's prawn and coconut curry is in the oven.
15:30She's now rolling out dough for a Bengali flatbread to accompany it.
15:35Luchis are these lovely, delicate fried breads.
15:39They puff up like magic.
15:41If you're making them for the first time, need a little bit of technique.
15:44You need to roll it out perfectly.
15:46That's kind of supposed to be a circle.
15:49And then deep-fried, making sure it puffs up fully.
15:53It's nice and crispy.
15:55Newsflash, something is happening.
15:57Is it about...
15:58Is it going to do it?
15:59Ginger, what's happening?
16:00What's happening is these things are supposed to turn into balls after 10 seconds when I put them in the fryer.
16:05It's not turning into a ball.
16:08The thickness of that dough is all important.
16:11Too thick, they won't puff up at all.
16:13Oh, oh, oh!
16:14Right, I've rolled it out too thick.
16:16That's what it is.
16:17Because this guy is going straight away.
16:20I've got to get it as thin as I can.
16:23You want to get the edges even.
16:25Oh, okay.
16:26If you want that puff, this is the only way to go.
16:27Fine.
16:29Let's try another one.
16:31I had all the time in the world about five minutes ago, and now suddenly it's feeling quite desperate.
16:44Also challenged with the dough is Anthony.
16:47His red curry is accompanied by a Sri Lankan staple, string hoppers.
16:53You take this rice flour, mix it with a little bit of oil, water, salt until it comes together.
16:59You then put through a lovely string hopper press, a bit like rolling out fresh pasta.
17:06Making string hoppers in front of the person that's formed a whole business around making string hoppers.
17:11Yeah.
17:12Do you feel the pressure?
17:13Very much so.
17:14Effectively, you're making spaghetti.
17:15It's delicious.
17:16And it's a great way to enjoy that curry.
17:19I hope so.
17:22Last thing you want is these things to get all crumbly and just break apart.
17:28Wow!
17:29It's a bit like Play-Doh.
17:31You know, like, my kids have these toys.
17:33Then you get these lovely little rice flour discs.
17:36Steam them for a few minutes, not too stodgy, light, that you can just mop up your sambals and chicken curry with as you do in Sri Lanka.
17:44It's just like these lovely squidgy things coming out of this machine here, so I'm loving it.
17:50He's doing it.
17:52They're steaming.
17:53A revelation.
17:54Across the kitchen, Uma's full focus has been on just one of her three main components.
18:01Look at that paneer.
18:02Does it look good?
18:03It's amazing.
18:04Yay!
18:05Look at that.
18:06That's perfect.
18:07We're putting the lentils on for the next element, the taka dal.
18:10Just trying to get the lentils soft enough.
18:13So a tadka dal is simply a stewed lentil.
18:16And then the tadka is really the spicing you add to the boiled lentils.
18:20Some whole spices, garam masala, so you feel the warmth coming through.
18:24She's got to resist the urge to rush.
18:27She's got to make sure that she cooks those lentils all the way through in spiced water before she adds it to the taka.
18:34Is this something you might do at home?
18:37No, not really.
18:38I don't actually eat lentils at home, but I have been to a restaurant where they had lentil sort of dal, is it called?
18:46Yeah.
18:47So I'm quite excited to taste these, actually.
18:49Boiling them.
18:50Don't need to stir them so much.
18:51They will take their time.
18:56Gaz has got his potato filling prepped for his Bombay Frankie.
19:00But now he needs to tackle cooking the all-important wrap.
19:04No, I'm burning.
19:05I'm burning the roti.
19:06It's all going off.
19:08Keep going.
19:09That was a trial.
19:12Gaz is the only bench so far where there's actually been what felt like a fire.
19:16This is a hard task.
19:17We have piled on the pressure.
19:20I do worry for Gaz right now.
19:23Yeah, it didn't work out.
19:25Roll that out a little thing.
19:26It's the thickness and the right heat.
19:30So that's what I'm struggling with.
19:32Try attempt number four.
19:34It's the roti that it all comes down to.
19:36If it's not a soft, supple roti, I'm not having it.
19:41The worst part of all of this is that when my mom and my grandma see this, they're going to be so ashamed of me.
19:47Ten minutes.
19:49Ten minutes.
19:52Don't hate me.
19:58They did hate me.
20:00Chicken curry's doing nice.
20:02String hoppers are on.
20:03And now about to start the sambal.
20:06Get the pepper, get the chilli, get some salt in there and then give that a bit.
20:10I don't think the prawns are cooked.
20:12No?
20:13Put it back in the oven then.
20:15Uma's also starting to feel pressured.
20:17She's done the lentils, but she's skipped a step.
20:21She's forgotten to make the tarka that she's supposed to combine and flavor the cooked lentils with.
20:28But I want a simple tarka of ginger, garlic, red chilli.
20:32I'm stressed now.
20:34Celebrities, you've only got five minutes left.
20:35You really need to push.
20:37Nearly there.
20:41I like it.
20:43Tastes slightly better than it looks.
20:46There's some wonderful smells coming from ginger and it's not hairspray.
20:52Ow.
20:53It's hot now.
20:54We've got 60 seconds, everybody.
20:56Just 60 seconds left.
20:57Two seconds left.
21:10All good in the hood.
21:11We've got coconut in the curry.
21:12Look at that.
21:13It's served like that.
21:14A fish banana parcel.
21:15That's it, guys.
21:16Time's up, please.
21:17Time is up.
21:18Uma.
21:19Hello.
21:20Umar.
21:21Hello.
21:22Reality star Uma has cooked a trio of classic Punjabi dishes.
21:23paneer cheese in the spinach gravy with pilates and pylates and pylates and pylates and pylates and pylates and pylates.
21:30A fish banana parcel.
21:31A fish banana parcel.
21:32That's it, guys.
21:33Time's up, please.
21:34Time is up.
21:42Uma.
21:43Hello.
21:44Umar.
21:45Reality star Uma has cooked a trio of classic Punjabi dishes.
21:50Paneer cheese in the spinach gravy with pilates and a tarka dal.
22:03That paneer is just stand out.
22:07It's cheesy.
22:08It's rich.
22:09The colour of that sauce is great.
22:11Simple spinach.
22:12It all shines through.
22:14But the tarka dal.
22:15You forgot to do the base masala.
22:18So we missed out the onions.
22:19We missed out the tomato.
22:20And we had to do something really quick.
22:21For me, that dish is not complete.
22:23Okay.
22:24I order paneer whenever it's available.
22:27And I've never tasted it like that.
22:29It's soft and it's creamy.
22:31You've knocked that out of the park.
22:34Yay!
22:35Rice, free-flowing.
22:37But the lentils, sadly, are letting everything else down.
22:40They're not cooked enough.
22:41Yeah.
22:42They should be a lot softer.
22:43There needs to be that rich tomato through the background.
22:45It would have been wonderful.
22:47When you can cook something like paneer that well,
22:50everything else should be the same level.
22:53I didn't even really know what paneer was.
22:55I thought it was a bread.
22:56So I'm really happy.
22:58Actor Katie has made Karen's favourite South Indian fish dish.
23:03Turmeric and lime marinated sea bream topped with a masala spiced paste and baked in a banana leaf.
23:09It definitely looks the part.
23:11The sauce has clung on.
23:13It's not watery.
23:14Served with okra, stir-fried with coconut, chilli, mustard seeds and yogurt.
23:20The fish shouldn't stick to the bone like that.
23:28These thinner bits are cooked perfectly.
23:30Yeah.
23:31It's just the bits in the middle could be cooked a little more.
23:33Yeah.
23:34seasoning.
23:35I think a little more seasoning when you marinated it.
23:37A little more in the masala as well.
23:40The fish, a little bit longer in the oven.
23:42It's all about timing here.
23:43You've got a lovely smokiness that comes from that banana leaf.
23:46Love the sweet coconut going through that okra.
23:48The richness of the curry leaves.
23:50All the mustard seeds.
23:51That's wonderful.
23:52Just to bring them alive, a sprinkle of salt.
23:55It will bring the flavour right up.
23:58The fish is certainly a little undercooked.
24:01However, that was the first time you'd ever worked with a whole fish.
24:06And to cook it inside the leaves, I'm impressed.
24:09I think you've made a very good effort.
24:14Yes, the fish was slightly under.
24:16But I'm working with food I've never cooked with before.
24:19And it's edible.
24:21So, yeah, I'm quite proud of myself.
24:24Pop star Anthony has served Karen's Sri Lankan inspired red chicken curry with string hopper noodles and a coconut and chilli sambal.
24:37Oh, it's got a nice little chilli cake.
24:40The curry itself, it's bold, it's gutsy.
24:46Layering of ginger and garlic and all those dried spices to lots and lots of heat.
24:52I think it looks great, it shows care.
24:55You've tasted along the way and it's really paid off.
24:58Wow, thank you so much.
24:59You nailed the string hoppers.
25:00What?
25:01They're not the easiest thing to get right.
25:03They're light, they're separate, steam them perfectly.
25:07And I think you did a really good job.
25:09Wow, thank you.
25:10Wow.
25:11I love that you've made sambal so vibrant.
25:14It's got a real kick, you haven't held back.
25:17Your cooking in this round has gone to a new level.
25:21Wow.
25:22Yeah.
25:23Wow, thank you.
25:25I'm just speechless.
25:27I've done string hoppers in front of Mr. Hopperman.
25:30So good.
25:31He's offered me a job, I've said I can't come at the moment, make someone talk.
25:35No, Jackie.
25:36Paralympian Gaz has cooked Karen's version of the popular Indian street food Bombay Frankie.
25:44Potatoes pan fried in garlic, ginger, chilli and cumin on a coriander, chilli, mint and lime chutney wrapped in a roti.
25:53The potatoes for me could have definitely been spicier, could have had a little more seasoning.
26:07The bread, it's a little dry, I wanted this a little more golden, a little more fried for that extra sort of richness when you wrap it up.
26:16This is one of the funkiest potato sandwiches I've ever had in my life.
26:20Your chutney rich with mint and coriander, a really good punch of chilli, I think that's lovely.
26:25I love the vibrancy of the colour.
26:27I think that I did get the best deal with the bread.
26:30Mm-hm.
26:31Yes, it could be perhaps a little thinner and less dry.
26:36But as you can see, once I'd rolled it up, I've eaten half of it.
26:40Definitely didn't do Karen proud.
26:43As the only Asian contestant in this heat, I think he had high hopes for me and I definitely feel like I let him down.
26:50Drag artist Ginger has cooked a Bengali prawn and coconut curry, served inside the shell of a green coconut with deep-fried luchi breads.
27:01Oh, look at that.
27:11That sauce, it's coconut-y but the back note of mustard, just subtle, just enough, that just clings round these soft, buttery prawns.
27:21That is restaurant-quality food.
27:24Absolutely wild.
27:26That lovely bit of bread there, puffed up beautifully, with that sweet sauce and the prawns, it's fantastic.
27:33That prawn could not be more perfect.
27:37It complements the butteriness of that fresh coconut with a fresh spice from a green chilli.
27:43It tastes amazing.
27:45You've really nailed both dishes.
27:47Great.
27:48I basically decapitated my way through the challenge with the coconut and the prawns.
27:57I'm learning so much.
27:59I'm so proud of you and you should be very, very proud of yourselves.
28:03I think you did so well.
28:05Thank you very much indeed.
28:08We'll see you soon.
28:09Off you go.
28:12Karen, thank you very much indeed for showing our five some fantastic food and nurturing along the way.
28:22It was absolutely brilliant.
28:23They learned a lot, definitely.
28:25I learned a lot.
28:26For me, the highlight really was that they embraced the challenge.
28:31I've loved being here.
28:32See you later.
28:33We're alive.
28:34Yes.
28:35That's something.
28:36It's hard work, this cooking malarkey, isn't it?
28:40Wow.
28:41Thrown in a deep end, but that, I really enjoyed it.
28:45Right now, all to play for.
28:47Next time, one of them's going home.
28:49Every single one of them wants to stay.
28:51This is going to be tough.
28:53You've just cooked someone else's food, but now we want to taste yours.
29:18Your brief is to cook us your two dinner party favourites.
29:22A main course and a dessert.
29:24And it's time for you to show off, because we are looking for quarter finalists.
29:30And we only have four quarter final places.
29:33At the end of this, one of you will be going home.
29:37One hour.
29:39Let's cook.
29:45Dinner parties sound like a lot of fun, but you really do have to deliver something delicious
29:51that the person wouldn't have on any normal night.
29:54A lot of pressure, man.
29:55And the heat, excuse the pun, is being turned up.
29:58What do they feed their friends?
30:00What do they feed to their loved ones?
30:02What do they feed people to impress?
30:04I mean, right now, these five could just blow our minds.
30:09Oh.
30:10I don't want to be too confident, but cool, calm and collected.
30:14It's go big, I'll go home.
30:16Or go big, absolutely ruin it, and go home.
30:18Ginger, do you ever have the other drag queens round for a dinner party?
30:24Oh, drag queens don't really eat that much.
30:27It's all, it's more about talking than eating.
30:29More of a liquid meeting when you get together.
30:32So, tell us the inspiration for your dishes.
30:35I used to make rugby every Sunday, and I would come home from rugby, freezing cold, covered in mud,
30:39get in the bath and then come down and have Sunday dinner, and that would often be fish pie.
30:43So I'm making a fish pie.
30:44It's really creamy, really unctuous, delicious.
30:47Ginger's absolutely going for it.
30:51Ugh, I'm absolutely melting.
30:54Never mind the butter, I'm melting.
30:57She's poaching her fish with fennel, and then she's making a cream sauce out of that poaching liquid.
31:04Mash the potatoes right now.
31:06We want a golden crispy top on that potato.
31:10The smokiness of the fish running through the whole dish, served with peas and samphire, lovely bit of green.
31:16And then poached pears with rum snaps and ginger cream.
31:20This is what I would cook for my family if I had the chance to cook them Sunday afternoon dinner if we were all there.
31:25Well, can you actually see what you're doing?
31:27I mean, you're great in with like basically two tarantulas fighting.
31:32You can't half do drag, can you?
31:34From a woman who loves makeup, you're an inspiration here.
31:38Thank you so much.
31:39Good luck.
31:41The pear has to be cooked all the way through.
31:44It can't be in any way hard.
31:46And she's poaching in orange juice, which is a lovely idea with lots of cinnamon.
31:51The ginger cream needs to be full of ginger, because that snap biscuit made from rum is going to be really sweet.
31:59I am loving the ambition.
32:02There's a lot to do, and it all has to happen at the same time.
32:06So hopefully we don't end up with fishy pears.
32:13OK.
32:15And he's got chicken thighs cooked in a Greek style with lots of sauce, rice vermicelli, tomatoes and lemon.
32:27He's going to serve that with yogurt and feta cheese with chilli.
32:30Wonderful.
32:31But he's using chicken thighs with a bone in.
32:34He's going to make sure they get a nice bit of colour on them first, seasoned really, really well, before they go into the pot with rice vermicelli.
32:43I'm just happy to be here and learning from these guys is amazing.
32:47Especially John, because he's got a soft spot for me.
32:51What's a blue dinner party like?
32:57The lads are good cooks, actually.
32:59When I told them I was coming on this, they literally laughed in my face.
33:03I can see why!
33:07My main is inspired by a traditional Greek dish called tava.
33:12I loved eating it as a kid because I love my chicken, love my rice.
33:16I love my tomatoes, I love the whole thing being cooked together and you soak all the juices up.
33:21Comfort food.
33:24For dessert, a lemon cheesecake.
33:27I love a lemon cheesecake.
33:28I know you do.
33:31Want a biscuity base, which is not too hard.
33:33We want a creamy filling across the top, which is zingy with lemon.
33:37But at the same time, I want a bit of oomph, I want a bit of style.
33:40I want a little bit of something that makes me stand up and go, wow.
33:46I am playing it safe with the lemon cheesecake, I ain't gonna lie, but I'm gonna throw myself into it.
33:51Just feed them.
33:55You are halfway, 30 minutes gone, 30 minutes left.
34:02I do like a lot of flavours in my food and I like my dishes to be quite complex.
34:09I do feel quite determined to prove to myself and prove to the judges that I am a good cook.
34:13Boomer's got a piece of pan-fried sea bass sitting on a spiced Thai flavoured sauce.
34:21Lemongrass, lime leaf, turmeric, coconut milk, all going there and there's even some chilli.
34:28My mum used to make a dish when we were younger and she called it coconut chicken, but I prefer fish.
34:33Even though she's not Thai, she's Australian, she likes to be experimental with her cooking.
34:38Uma is promising us rice.
34:40And then we've got salad, which is being made from samphire and spray onions.
34:45If there's too much samphire, it's gonna become really salty.
34:48What's for dessert?
34:50It's a chocolate mousse.
34:51I'm gonna put hazelnuts on top, cherries and then a chantilly cream.
34:55A little bit of Black Forest going on.
34:56Exactly, I love Black Forest.
34:59She's making a water ganache, which is really clever.
35:03I was trying to find out like a way that you can make a chocolate mousse quickly and I found out basically that if you melt it in water and then blend it over an ice bath, it forms a mousse texture.
35:15Hopefully that mousse is lovely and smooth and then the sweetness of the cream, it could be wonderful.
35:21Gaz is cooking food inspired by his Pakistani upbringing.
35:34Nahari, which is the national dish of Pakistan, usually a beef stew cooked really, really slow with lots of onions and spices, enriched usually with bone marrow.
35:45I'm trying to make a plant-based version.
35:46I've never seen a plant-based version before.
35:48So I'm rolling the dice and see how it works out.
35:52He's using a plant-based steak and then a sauce that's gonna be enriched with lots and lots of spices and nutritional yeast.
36:00It's almost a smokiness, but should fill our mouths with flavour.
36:04I love nahari. My mum is like famous for making her nahari.
36:08The legend is that it was a working class food for labourers while they were building the Taj Mahal.
36:12They would feed the labourers in the morning and they would basically be able to work all day.
36:19With that, we're being promised bread, naan.
36:23He's made the dough. I just hope he's got enough time to make sure that that bread is cooked all the way through.
36:27After the disaster of making the roti in the last challenge, I really want to know if I can get it right.
36:33For dessert, we're getting halva, carrot halva.
36:44Carrots cooked with plant-based milk, brown sugar, lots and lots of cardamom.
36:49That carrot mixture all cooks down together to become almost like a jam.
36:54It's 100% completely plant-based, which I think is brilliant.
37:00You are so passionate about plant-based.
37:03I kind of just like to just explore cooking. Just see where it takes you.
37:07All the best. Thank you, Grace.
37:11Katie from Corrig.
37:14Hello, Grace. What are you making?
37:16I am making place fillets with potatoes and fennel in a white wine sauce.
37:21This kind of reminds me of home. I used to cook a lot of fish and potatoes with my granddad.
37:27Which character from Corrie would have loved this food?
37:30Ken Barlow, 100%.
37:34He loves a bit of white wine.
37:37He likes a little bit of white wine. Yeah.
37:39As I do.
37:42Katie right now seems really, really confident.
37:45Place fillets, she's going to cook underneath the grill. Well, that's great.
37:48They only take three or four minutes.
37:52Butter is soft fennel and it needs to be soft.
37:55We don't want crunchy, hard fennel.
37:57She's labouring over a white wine sauce.
38:00White wine, cream, some lemon juice, lots of seasoning.
38:03Lovely.
38:05I love lemon, I love thyme, I love garlic.
38:08I love the creaminess of this dish.
38:12It's very indulgent.
38:14I need to know the pudding.
38:16The pudding is a citrus posset with a shortbread crunch.
38:21I love lemon desserts.
38:22Yeah.
38:23Like when I was younger, we used to love pancake day.
38:27So I used to race home and have lemon and sugar pancakes until I was sick.
38:32I don't want that near the heat.
38:35I don't want that near the heat.
38:38A citrus posset, it should be silky, like a cross between a mousse and a cheesecake.
38:43Then with that, we've also got shortbread and grapefruit gel.
38:47I need to bash my shortbread, which I love.
38:51Kay, you seem to be transformed into somebody who's suddenly come out of a professional kitchen.
38:55You have to improvise when you've already used your rolling pin.
39:00I have added a bit of pizzazz because it's MasterChef.
39:03Especially the dessert.
39:06It's very tangy, but sweet, with a bit of crunch.
39:09And we like that.
39:11I've put on about a stone and shortbread.
39:14So this is the final 10 minutes.
39:21Oh, yeah.
39:23There we go.
39:24It's the rice.
39:27It seems right now that Uma's got a problem with her rice.
39:29It's horrible.
39:30It doesn't look like it's cooked.
39:31I wonder if she's going to serve it enough.
39:33If it's not cooked, I hope she doesn't.
39:37Good, it worked out.
39:41Please don't tear.
39:42Please don't tear.
39:43Please don't tear.
39:45Please don't tear.
39:47Go on, go on.
39:48Yes, yes, yes, yes.
39:49Oh, yeah!
39:51Ow, that's hot.
39:55You've got just 60 seconds.
39:5760 seconds, everybody.
39:59Oh!
40:01What the hell is going on today?
40:02What's going on today?
40:06Lovely pear with the lovely cream.
40:18Oh!
40:19It just looks so pretty.
40:21I think it does anyway.
40:22That's the dessert out of the way.
40:26That's the dessert out of the way.
40:28Don't drop the pies.
40:29Don't drop the pies.
40:35OK.
40:37That's it.
40:38Time's up, everybody.
40:40I'm pretty happy with it.
40:41Yeah.
40:42Yeah, really happy with it, actually.
40:44I'm just so happy we've done it now.
40:46Oh, mate.
40:47I don't.
40:48What?
40:49Can the drag artist Ginger Johnson please approach the judges?
40:52Of course it's not Gint.
40:56Hello.
40:57Hello.
40:58Ginger's dinner party main is a smoked haddock salmon and prawn fish pie in a creamy tarragon
41:04and fennel sauce, with buttery samphire and peas dressed in garlic and lemon.
41:10You like a big portion, don't you?
41:12Yeah.
41:13Yeah, I do.
41:15I would eat that in five minutes.
41:26I love the mashed potato, free of any lumps, crispy across the top.
41:30Crunch still in the prawns.
41:32Smokiness coming from the smoked haddock is wonderful.
41:34And the fennel dancing around that fish pie, it's ice.
41:38Great.
41:40Fresh tarragon going through that gorgeous sauce.
41:43I love the buttery, soft samphire.
41:47And so garlicky, but that shot of lemon just really brings it out.
41:51It's absolutely fantastic.
41:54Good.
41:55For dessert, Ginger has served poached pears in orange and cinnamon with ginger cream in a rum snap basket.
42:10This is a rum snap.
42:11It doesn't snap.
42:12However, that pear is so delicious and I wasn't expecting that whack of ginger.
42:19The way that you've added flavour into the cream is so lovely.
42:22Inventive, complex and ambitious.
42:28I've got some crunchy, crispy bits on the outside of my snap.
42:32In here, I've got almost the flavours of Christmas.
42:35Orange and cinnamon with that pear, which is wonderful, and sticky and sweet, poached well.
42:39I think it's great.
42:40Thank you so much.
42:43I can feel all of the energy and adrenaline draining from my body now.
42:50But I am having the time of my life.
42:53Uma has pan-fried sea bass and topped it with a raw samphire spring onion Thai basil and lime salad,
43:01served in a spicy Thai coconut curry sauce.
43:05Everything go to plan?
43:06No.
43:07So, I'm missing the rice.
43:10So, this is for people who are trying to avoid carbs today.
43:15That's really hot.
43:21It's so hot.
43:23The fish, that skin, so inviting, so crunchy and crisp.
43:29But then the fish itself, still tender.
43:32The heat in that sauce is really quite something.
43:36But it's still delicious.
43:39This little salad of yours, I like it.
43:41Because the Thai basil is anisee, the spraying is quite sharp and oniony.
43:46Samphire being salty, which I think is great.
43:49There's only one thing missing.
43:50Rice.
43:51Rice.
43:53Because I've now got a bowl of soup, but I really admire your flavours.
43:58To dessert.
44:00Uma's dessert is a black forest mousse.
44:03Layers of chocolate mousse, sweet cherry syrup and whipped Chantilly cream,
44:07topped with whole cherries and hazelnuts.
44:09This is death by Black Forest dessert.
44:10Because the chocolate is so, so rich.
44:11And then you've got the huge, full cherries bursting with the juice.
44:15And then loads of cream.
44:17I could quite easily sit and finish the whole bowl.
44:20I would probably need to lie down afterwards.
44:22You've made what's called a water ganache.
44:23Cleverly, you've whipped it up.
44:24It's not light like a mousse.
44:25It's quite dense.
44:26And I don't mind that.
44:27Almost like a truffle flavour, like you get inside a chocolate truffle.
44:28Yeah.
44:29The cherries across the top are inspired because you get that lovely, rich flavour of cherry.
44:31It's almost like cherry liqueur.
44:32Again, inside a chocolate.
44:33I like it.
44:34And then loads of cream.
44:35And then loads of cream.
44:36I could quite easily sit and finish the whole bowl.
44:37I would probably need to lie down afterwards.
44:39You've made what's called a water ganache.
44:40Cleverly, you've whipped it up.
44:41It's not light like a mousse.
44:42It's quite dense.
44:43And I don't mind that.
44:44Almost like a truffle flavour, like you get inside a chocolate truffle.
44:47Yeah.
44:48The cherries across the top are inspired because you get that lovely, rich flavour of cherry.
44:52It's almost like cherry liqueur.
44:54Again, inside a chocolate.
44:56I like it.
44:58Thanks, Uma.
45:01I feel a bit disappointed because the rice didn't go to plan.
45:05If I had just had like an extra 15 minutes, then things would have gone a lot better.
45:09So yeah, it was really stressful.
45:12Hello, hello, hello.
45:13Anthony's Greek-inspired main course is chicken thighs, rice and vermicelli cooked in tomatoes,
45:20chicken stock and lemon with a side of whipped feta and red chilli.
45:28It's cooked.
45:29It's cooked.
45:30Oh, phew.
45:32Why'd you do that, John?
45:38The vermicelli and rice, beautifully seasoned.
45:41Your chicken is tender, but I would have either got rid of this skin or made sure that it was crispy
45:48because it's really flabby and wobbly and actually a little bit hairy.
45:54Exactly.
45:55Sorry.
45:56But apart from that skin, I could clear this plate.
45:58This is comfort food.
46:00Yeah, that's the vibe that I wanted to give, yeah.
46:05Give it to me, John.
46:06Anthony, this doesn't make me blue.
46:08I love you, mate.
46:11It makes me really happy.
46:12Oh, yes!
46:13Come on!
46:14Natural flavoured chicken thigh, sweet tomato.
46:17But what it absolutely needed was that feta cheese to really bring up the seasoning.
46:23Slightly salty and rich, a little bit of chilli heat.
46:27It's really addictive.
46:28Oh, mate, thank you.
46:30Anthony's dessert is a set lemon cheesecake topped with fresh berries.
46:42It's lemon, but it could have benefited from maybe a little bit of zest.
46:47However, it's a lovely Moorish cheesecake.
46:50I know you're trying to butter up the judges, Anthony, but there's so much butter with those biscuits in the base,
46:56it's almost like it's the texture of thick peanut butter.
46:59It needs more of the topping with that sharp lemon.
47:03But I like the addition of the fruit across the top.
47:05You're trying it with presentation.
47:07Good on you.
47:08Got some nice comments.
47:12Good constructive criticisms here and there, but listen, it's what I'm here for.
47:17Well, hello.
47:18Hello.
47:20Katie has served a fillet of place with braised fennel and crispy potatoes
47:25in a white wine and cream sauce with caviar and salmon roe.
47:30This is the nicest plating I've seen from you so far.
47:33Oh, thank you.
47:34I'm amazed.
47:35Where'd you come from?
47:36I knew you were the quiet assassin.
47:38These ones down here, they had no idea, did they?
47:41It was all an act.
47:43No, I'm joking.
47:49Fish is cooked beautifully, lovely and soft and falls apart.
47:54Wonderful, rich, creamy sauce.
47:57Got a little sort of zing of the white wine in the back of the throat.
48:00Salty bits of caviar and that salmon roe running through the whole thing.
48:03And I've got to say, I love it.
48:05Well, thank you.
48:06It's great.
48:08The fennel is under, but then that's when my list of complaints begins to run slightly dry.
48:14Fish is bang on.
48:16Potatoes, lovely and crispy, lovely flavoursome, salty.
48:20This is a really good plate of food.
48:22This is the best that you have cooked so far.
48:25I'm going to say thank you.
48:27Should we go for dessert?
48:29Oh, yes, please.
48:31Katie has made a lemon and lime posset topped with a grapefruit gel and a shortbread crumble.
48:38It's a good citrus face.
48:39It's okay.
48:40It's all right.
48:41You all right there, John?
48:42Oh, yeah.
48:43It's a bit sharp, isn't it?
48:44Aye?
48:45I can only see how all I know.
48:46Your posset is a lot creamier and runnier than I might have expected, but very good flavours.
48:59Yes, citrusy, doesn't hold back.
49:02It's so sharp.
49:04This is not for the timid posset eater.
49:09I love the fact you've made your own shortbread.
49:12The grapefruit gel is delicious because rather than being sharp like lemon, it's slightly bitter.
49:17So you get sweet biscuity shortbread, the bitterness of that grapefruit and then that sharpness of the lemon underneath.
49:23I think you're showing a huge amount of skill.
49:26Thank you very much.
49:27Yes!
49:30That was so good!
49:33I smashed it, so I'm so happy.
49:36I just wanted to put my heart and soul into the cooking like I do at home, and that's what I did.
49:44Last up is Gaz.
49:46With a plant-based nihari stew, pan-fried soy protein steak served in a sauce spiced with cinnamon, fennel, cardamom, ginger and chilli.
49:55served with naan breads.
49:58I've never eaten a plant-based steak before.
50:00The plant-based meat's interesting because it's actually quite a strong flavour.
50:13It's almost the sort of flavour of salt beef.
50:17It's slightly taking over the beauty of the sauce.
50:20Because I really like that sauce to the breads.
50:22I like the pepperiness in the background.
50:24I like the ginger.
50:25I just find that plant-based meat very, very strong with the sauce.
50:30Your challenge was always going to be with this, that traditionally this is a slow-cooked stew that takes pieces of beef and stewing it all slowly in the sauce, and you haven't been able to do that.
50:45So the sauce is never going to have a ton of depth.
50:49However, aren't these great breads?
50:55Gaz has made a sweet Indian dessert called halva, carrot cooked in brown sugar and cardamom, and topped with pistachios, served with a vegan pistachio cream.
51:07I love the carrot and the scattering of nuts across the top.
51:18I don't even like cardamom, but somehow I've just eaten quite a lot of this.
51:23Very nice dessert.
51:25I love cardamom.
51:27I reckon you could do with some more.
51:29That carrot's really sticky with all that sugar.
51:32With the nuts and the cream becomes really quite rich.
51:35Your food always has some great flavours, but you can give this one a little bit more spice.
51:40Sounds good.
51:44It was a risky menu, but I wanted to show that it was possible to make a plant-based nihari, which is quite unusual.
51:51There's no point in coming to a cooking show and not pushing yourself or pushing the boundaries.
51:58Thank you so much for all of your hard work there.
52:01You've all cooked your absolute hearts out.
52:04We're going to ask you to step outside and we'll call you back in as soon as we possibly can.
52:08But for me, a fantastic start to this year's competition.
52:12You've set the bar really high. Thank you.
52:15Thank you, celebrities.
52:17I am spent. I don't know about you guys, but I'm so proud of all of us.
52:32Yeah. Yeah.
52:33Bring it in.
52:34Yay!
52:35Class of 2025. Class of 2025. Get in!
52:40Come on.
52:42Five great celebrities, but we only have four places in the quarter-final.
52:46I usually get to pirouette off at this point and leave this to you.
52:50They've had their ups and downs all the way through, but do you have a favourite today?
52:55Ginger doesn't just bring joy and glamour. She brings ambition.
52:59Fish pie, great mashed potato top with a poached pear, the ginger cream.
53:04Ginger's got herself a quarter-final place.
53:06She's not going anywhere.
53:08Katie in this round.
53:09Place with that lovely white wine sauce.
53:12And then we had that posset.
53:14It's sort of reminiscent of that first round, isn't it?
53:16Of the joy of that apple crumble and custard.
53:19And it was just what we needed to see.
53:21A different level of Katie.
53:23Are we happy that Katie's got a quarter-final place?
53:26Uma understands flavour.
53:28That fish curry so hot, it nearly knocked my boots off, but I enjoyed it.
53:34She didn't get the rice right, but there is ambition.
53:37Taking chocolate and hot water to make a mousse, I mean, good on her.
53:41Yeah.
53:43Anthony's dished chicken, vermicelli, rice, well-flavoured.
53:46I love that fetter on the side.
53:48I thought that really helped the dish come alive.
53:50Cheesecake, flavour of lemon, yes.
53:52Too much of the base, but there was a bit of ambition.
53:55He made a cheesecake, and I admire the fact he did do that.
53:58And his food is a little bit haphazard at times,
54:01but I love his passion and his enthusiasm.
54:04I enjoyed Gaz's Nahari, but I just don't feel like there was enough depth of that sauce.
54:10That steak overpowered the sauce.
54:12The dessert.
54:13Carrot, however, grating carrots, some sugar, cardamom in a pot.
54:17That's lovely, but I felt the whole thing just needed more spice.
54:22That's lovely.
54:23This competition allows you to push yourself in a way that you'd never do.
54:32So I'd love to stay to continue to explore just what I'm capable of.
54:37I want to learn.
54:39I want John and Grace to push me and push me and push me.
54:42And if I'm still here, the next challenge, I'll be happy.
54:47I hope I've done enough so far to keep my place, but I'm, like, a bit worried.
54:52I really, really do want to stay in the competition.
54:55We have to make a decision.
54:56Yeah.
54:57Whoever goes through to a quarter-final, they're going to have to continue to step up.
55:01Thank you so much for the passion.
55:18You've really, really tried your best.
55:21Above all that, you've given us some delicious food.
55:28There are only four quarter-final places.
55:33The celebrity leaving us is...
55:44Gaz.
55:45Gaz, thank you very much.
55:47A fantastic competition.
55:48It's been brilliant having you.
55:49Thank you so much indeed.
55:50Thank you, Gaz.
55:51Thank you, Gaz.
55:52Thank you, Gaz.
55:53Good luck.
55:54A little bit disappointed, obviously.
55:58I would have liked to stay in the competition, but it's really made me realize just what it
56:03is that I love about cooking and food and how it can bring people together.
56:07So I've really enjoyed that.
56:12You are Celebrity Miles Chef quarter-finalists.
56:16Wow.
56:21I've never won anything on my own in my life.
56:24I've never even won pass the parcel.
56:26Do you know what I mean?
56:27So to even get through to the next round in Celebrity Master Chef, I'm just gobsmacked.
56:34I'm going to be celebrating tonight like you wouldn't believe.
56:37When I first started in this competition, I thought it was just going to be a disaster.
56:42So the fact that I've got through is unbelievable.
56:46I am just over the moon and beyond proud of myself.
56:50Every day is another amazing surprise.
56:52And it's so different to what I do with the rest of my life.
56:55The fact that I'm a quarter-finalist is crazy.
56:58I'm excited to come back and see what's in store for us next.
57:02I want to go as far as I can.
57:04Next time.
57:10Please help the grass.
57:12It's the quarter-final.
57:14What could go wrong?
57:16What's this spice?
57:17And Ginger, Anthony, Uma and Katie are back.
57:23Cheers!
57:27To battle for their place.
57:29The stress.
57:30In the semi-finals.
57:32It tastes amazing.
57:34I'm really tired.
57:35There will be stairs in a shock for you forikel 40 to speed.
57:36In the semi-finals.
57:37All towards this space...
57:48Oh, I have to take the steps.
57:50Now.
57:51Good Robert.
57:52Good Robert.
57:53To deal with fire.
57:54I'll see you next week.
57:55If you haven't tried to statue,
57:58MC Ser support and lit.
57:59And you have to wait!
58:01To fit your life.
58:03Amen.
Be the first to comment