Celebrity Masterchef - Season 20 Episode 02
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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.
01:08The competition continues, but it's time to get up the heat.
01:09Welcome back, celebrities.
01:29We have certainly put you through your paces so far.
01:32But the learning curve is about to get so much steeper.
01:36So, for 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.
01:48Somebody who's built a famous group of restaurants,
01:51celebrating and cooking the food of their childhood.
01:55Can I please introduce you to Karen Gokhani?
01:59Woo!
02:01Woo!
02:01Growing up in the vibrant city of Mumbai,
02:08Karen 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,
02:22as well as diverse flavours from South Asia.
02:25Delicious 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,
02:44this is the age I need to, you know,
02:45give it all up and pursue my dreams.
02:48In 2015, he opened the first of three Hopper's restaurants
02:52in London's Soho,
02:54quickly setting the culinary world alight
02:56with authentic South Indian and Sri Lankan dishes.
03:00You could easily represent Carolyn and Tamil cuisine
03:03from 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,
03:14it 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
03:23that I grew up cooking,
03:25that I absolutely love,
03:26that represent the four regions of India,
03:30North, South, East and West,
03:32and Sri Lanka.
03:33So I'm very excited to see
03:35how you get on with these recipes.
03:40You're about to cook restaurant-quality food,
03:42and that's what it's going to be.
03:4390 minutes.
03:46Let's get cooking.
03:47Let's do it.
03:48Oh, we're straight in, aren't we?
03:54I love Indian food.
03:57There's nothing like a good curry
03:59to warm you up in the North.
04:03I'm probably the most nervous man in the room
04:06because these are all recipes
04:08that put so much love and heart into writing.
04:11I'm excited to try new things.
04:14What could possibly go wrong?
04:17There is a huge element of intuitive cooking
04:19when it comes to Indian food.
04:21I want to see them taste,
04:22especially when you've got these complex dishes.
04:24It's going to be a challenge.
04:27I think I've got the most tonight to do.
04:29I've been stitched.
04:30I want to see them engaging with the ingredients
04:36and cook something delicious for us to eat afterwards
04:39because I'm starving.
04:44Is that current?
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,
05:02but just a bit of confidence, Katie.
05:04That's all she needs.
05:05I'm proud of myself so far,
05:07and the fact that my food's been edible
05:09and I've had a giggle,
05:11that's what it's all about, isn't it?
05:14Katie's been tasked with cooking
05:16one of Karen's favourite South Indian dishes.
05:19It's banana leaf fish with okra and yoghurt.
05:23Cooking anything in a banana leaf
05:25gives it both theatre but a lot of flavour.
05:28It is just the most glorious dish
05:29because you bring it to the table,
05:31open it up, and it's a celebration in itself.
05:34Katie'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.
05:44Because then it's marinated with a mixture of spices
05:47which is turned to a paste.
05:48Then a masala paste is made.
05:51Oh, it's making my eyes water.
05:53With onions, curry leaves and tomatoes,
05:55a little bit of coconut milk.
05:57That's then put across the top,
05:59and all that lovely spicing being enough to coat it
06:02but not to actually overpower the flavour of that fish.
06:08Don't know what I'm doing,
06:10but I'm just happy I've got instructions.
06:12Make sure you cook the masala sauce
06:15that 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.
06:22It's exciting.
06:23What's your biggest worry right now?
06:25The timing again.
06:27But I've always wanted to learn how to cook a whole fish
06:29because I think it looks really cool
06:31and it's going to be tasty, I hope.
06:33Right, what's next?
06:35Cut the top.
06:39That must be the top.
06:41Ginger, our drag queen,
06:42gives herself a huge amount of work to do
06:44and delivers really delicious food.
06:45There's talent there.
06:47Whatever the circumstances,
06:48Ginger will deliver.
06:51Her first challenge is to tackle a whole green coconut
06:54for 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.
07:08I 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,
07:16specifically West Bengal.
07:17It's a light flavouring,
07:18but it has a beautiful aroma and smell.
07:21Inside that coconut,
07:23there's lots of clear coconut water.
07:25Okay, in we go.
07:27Oh, right in the face.
07:32She's got to hollow the whole thing out.
07:34Scoop out the flesh.
07:37That jelly-like white flesh with the coconut water
07:40is added to fresh prawns, garlic, ginger, cumin, poppy seeds.
07:48Ooh, this is scary.
07:57The coconut is then sealed
07:59with a dough around the outside like a pie top,
08:02and then it's baked in the oven.
08:05Bringing a whole green coconut to the table
08:08and opening it and scooping out
08:10a delicate prawn curry from inside.
08:13That lovely visual, sensory delight.
08:18Okay.
08:19Junji, you look like you're having a ball.
08:20I am. I'm having a great time.
08:21I've never eaten a curry out of a coconut.
08:23That's really exciting.
08:24You're going to have to be careful
08:25about whether the prawns are cooked at the end or not.
08:27I think it's just going to be surprises
08:29all 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,
08:35and Mars is just like a really fun cooking holiday
08:36so that the pressure isn't on me.
08:39All the years I've done Mars Chef,
08:40I'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 10 minutes left.
08:54Don't slow down. Keep it going.
08:55Anthony, pop star, an actor.
09:00His 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
09:13inspired by Karen's travels to Sri Lanka.
09:17This curry really blew my mind.
09:19It had a whole array of different flavors
09:21that 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
09:31because it's there step by step.
09:33It's like a script. Bang, bang, bang.
09:36If this goes wrong, it ain't my fault, mate.
09:39I've followed it.
09:42That Sri Lankan red chicken curry
09:44needs to be really spicy and hot.
09:48He's first marinated the chicken
09:50with a mixture of spices and garlic and ginger.
09:53The chicken goes in with onions, sweet coconut milk.
09:58He's got to make sure it's vibrant.
10:00He can't just rely upon the recipe.
10:02He's got to taste his food as well.
10:03Oh, mate, that's bonnet de douche, that.
10:09Do you like curry?
10:10Love, love a curry.
10:11I can cook it, but I can't cook it.
10:13Do you know what I mean?
10:14Well, if anybody is going to teach you, it's this man.
10:18The way I always teach curries is layering curries.
10:21You'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,
10:27you'll have a terrible song.
10:28I get it, I get it.
10:29Told you it was a learning curve.
10:31It 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.
10:49She'd put her own spin on it.
10:50I really admire what she's doing.
10:53Uma's got paneer, takadal and pilau rice.
10:57Probably three of the most iconic and well-known Indian takeaways
11:02in all of Great Britain.
11:05But she has to make her own paneer.
11:09Paneer is Punjabi cheese from the north of India.
11:13There's nothing like good homemade paneer.
11:15My 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 a cheesecloth.
11:27And then you want to tie it really nice and tight and then press it.
11:33I'm scared that it's going to burst.
11:35Did you add a little bit of salt?
11:36Yeah.
11:36I'd add some salt and just give it a quick mix.
11:38Yeah.
11:39And then squeeze it through.
11:40Okay.
11:42That's going to be cooked in a spinach gravy
11:43made with freshly sautéed spinach,
11:47a little bit of tomato and onion.
11:49If you were in Punjab, this is what you'd be eating for dinner.
11:51Oh, that's amazing.
11:53And 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.
11:57But I'm trying my best.
11:58She's unflappable.
12:00Oh, I love that.
12:01Good luck, Mum.
12:01Thank you, guys.
12:04Not being able to prepare makes me a little bit nervous.
12:06But 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.
12:13So I need to put some weight on top of it.
12:14Gaz, actor and Paralympian, he's a 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 place of food without any mistakes.
12:36Gaz is making Karan's version of popular Indian street food, Bombay Frankie.
12:43This is a dish very close to my heart.
12:47We'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.
12:57This is a potato sandwich, crushed 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.
13:25A lovely thin bread, slightly flaky, a little bit of oil on the outsides, 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.
13:42Not to start again.
13:44As soon as I saw Karan, I was like, oh, okay.
13:48In some ways, I was excited because it's flavours that I know.
13:50But in other ways, I was like, I felt the weight of the entire subcontinent on my back.
13:57Where's your family from?
13:58Pakistan.
13:59So you understand spicing?
14:03Yes.
14:05Yeah, for the moment.
14:06It wasn't a convincing answer.
14:07That'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, not at all.
14:16First time.
14:17Rotis not going to be easy, but I'm sure you'll do well.
14:20I can't wait for mine.
14:21No pressure.
14:25You're over halfway.
14:30Katie's bream is marinating in turmeric, chilli and lime.
14:34But there's a question mark over the consistency of her masala sauce.
14:38Is that cooked down?
14:40Yeah.
14:41You cooked it?
14:41Yeah.
14:42I will just cook it for a little by longer.
14:44All right, thank you.
14:45I 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.
14:56Needs to go to, like, a paste.
14:58But she needs to act quickly now.
15:00It's a big fish.
15:02It needs to bake through.
15:03So she'll need at least 18 minutes from the looks of that fish.
15:06She 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.
15:15OK.
15:18Okra is one of my favourite vegetables, but it's got to be cooked properly.
15:22Biting into crunchy okra in this particular dish, I don't want it.
15:25Ginger's prawn and coconut curry is in the oven.
15:31She's now rolling out dough for a Bengali flatbread to accompany it.
15:36Luchis are these lovely, delicate fried breads.
15:39They puff up like magic.
15:42If you're making them for the first time, you need a little bit of technique.
15:44You need to roll it out perfectly.
15:47That's kind of supposed to be a circle.
15:48And then deep-fried, making sure it puffs up fully.
15:53It's nice and crispy.
15:56Newsflash, 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 balls.
16:08The thickness of that dough is all important.
16:11Too thick, they won't puff up at all.
16:13Oh, oh, oh.
16:15Right, I've rolled it out too thick.
16:17That'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 get it.
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.
16:52You 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.
17:12Do you feel the pressure right now?
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.
17:20Last thing you want is these things to get all crumbly and just break apart.
17:26Wow.
17:29It's a bit like Play-Doh.
17:31Yeah.
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.
17:38Not too stodgy, light, that you can just mop up your sambals and chicken curry with as you do in Sri Lanka.
17:45It's just like these lovely squidgy things coming out of this machine here.
17:49So I'm loving it.
17:51He'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.
18:00Look at that paneer.
18:02Does it look good?
18:02It's amazing.
18:03Yay.
18:04Look at that.
18:05That's perfect.
18:06And is only just getting the lentils on for the next element, the taka dal.
18:10Just trying to get the lentils soft enough.
18:14So a taka dal is simply a stewed lentil.
18:17And then the taka is really the spicing you add to the boiled lentils.
18:20Some whole spices, garam masalas, 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.
18:35Is this something you might do at home?
18:37No, not really.
18:38I don't actually eat lentils at home.
18:40But 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.
18:49You're boiling 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.
19:10That 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.
19:18We have piled on the pressure.
19:20I do worry for gas 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.
19:31So that's what I'm struggling with.
19:33Try 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
19:45to be so ashamed of me.
19:48Ten 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 I'm 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.
20:18She'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 flavour the cooked lentils
20:26with.
20:27But I want a simple tarka of ginger, garlic, red chilli.
20:32I'm stressed now.
20:33Celebrities, you've only got five minutes left.
20:36You really need to push.
20:37Nearly there.
20:41I like it.
20:43Tastes slightly better than it looks.
20:47There's some wonderful smells coming from ginger, and it's not hairspray.
20:52Ow.
20:53It's hot now.
20:53We've got 60 seconds, everybody.
20:56Just 60 seconds left.
21:09All good in the hood.
21:18Wah-ha-ha-ha-ha!
21:20We've got coconut in the curry.
21:28It's served like that.
21:30A fish banana parcel.
21:32That's it, guys.
21:33Time's up, please.
21:34Time is up.
21:41Uma.
21:43Hello.
21:44Reality star Uma has cooked a trio of classic Punjabi dishes, paneer cheese in a spinach gravy
21:52with pilau rice 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.
22:13It all shines through.
22:14But the tarka dal.
22:15You forgot to do that base masala.
22:18So we missed out the onions, we missed out the tomato, and we had to do something really
22:21quick.
22:22For 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.
22:32You've knocked that out of the park.
22:34Yay!
22:36Rice, free-flowing.
22:37But the lentils, sadly, are letting everything else down.
22:40They're not cooked enough.
22:41They should be a lot softer.
22:43There needs to be that rich tomato through the background.
22:46It would have been wonderful.
22:48When you can cook something like paneer that well, everything 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.
22:57Actor Katie has made Karan's favorite South Indian fish dish.
23:03Turmeric and lime marinated sea bream topped with a masala spiced paste and baked in a banana leaf.
23:10It definitely looks the part.
23:11The sauce has clung on.
23:13It's not watery.
23:14Served with okra, stir-fried with coconut, chili, mustard seeds and yogurt.
23:19The fish shouldn't stick to the bone like that.
23:28These thinner bits are cooked perfectly.
23:31It's just the bits in the middle could be cooked a little more.
23:33Yeah.
23:34And the seasoning.
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, the richness of the curry leaves.
23:50All the mustard seeds.
23:51That's wonderful.
23:53Just to bring them alive, a sprinkle of salt.
23:55It will bring the flavor 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.
24:10I think you've made a very good effort.
24:12Yes, the fish was slightly under.
24:17But I'm working with food I've never cooked with before.
24:20And it's edible.
24:21So, yeah, I'm quite proud of myself.
24:26Pop star Anthony has served Karen's Sri Lankan-inspired red chicken curry
24:31with string hopper noodles and a coconut and chilli sambal.
24:35Oh, it's got a nice little chilli kick.
24:41The curry itself, it's bold, it's gutsy.
24:47Layering of ginger and garlic and all those dried spices to lots and lots of heat.
24:53I think it looks great.
24:54It shows care.
24:55You've tasted it on the way and it's really paid off.
24:58Wow.
24:59Thank you so much.
25:00You nailed the string hoppers.
25:01What?
25:01They're not the easiest thing to get right.
25:04They're light.
25:05They're separate.
25:06Steamed them perfectly.
25:07And I think you did a really good job.
25:09Wow.
25:10Wow.
25:11I love that you've made sambal so vibrant.
25:14It's got a real kick.
25:16You haven't held back.
25:17Your cooking in this round has gone to a new level.
25:22Wow.
25:22Yeah.
25:23Wow.
25:24I'm just speechless.
25:27I've done string hoppers in front of Mr. Hopperman.
25:30So good.
25:32He's offered me a job.
25:33I've said I can't come at the moment, make someone talk.
25:35No, I'm joking.
25:38Paralympian Gaz has cooked Karen's version of the popular Indian street food, Bombay Frankie.
25:44Potatoes pan fried in garlic, ginger, chili, and cumin on a coriander, chili, 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.
26:09I 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.
26:20You have your chutney rich with mint and coriander, a really good punch of chili.
26:25I think that's lovely.
26:25I love the vibrancy of the color.
26:28I think that I did get the best deal with the bread.
26:30Mm-hmm.
26:31Yes, it could be perhaps a little thinner and less dry, but as you can see, once I'd rolled it up, I've eaten half of it.
26:42Definitely 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.
27:03Oh, look at that.
27:04That sauce, it's coconut-y, but the back note of mustard, just subtle, just enough, that just clings around these soft, buttery prawns.
27:22That is restaurant-quality food.
27:24Absolutely wild.
27:25That lovely bit of bread there, puffed up beautifully, with that sweet sauce and the prawns, it's fantastic.
27:34That prawn could not be more perfect.
27:38It complements the butteriness of that fresh coconut, with a fresh spice from a green chili.
27:44It tastes amazing.
27:46You've really nailed both dishes.
27:48Great.
27:48I've basically decapitated my way through the challenge, with the coconut and the prawns.
27:57I'm learning so much.
28:00I'm so proud of you, and you should be very, very proud of yourselves.
28:03I think you did so well.
28:06Thank 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.
28:27For me, the highlight really, was that they embraced the challenge.
28:31I've loved being here.
28:32See you later.
28:34We're alive.
28:35Yes.
28:36That's something.
28:38It'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.
28:50Every single one of them wants to stay.
28:52This is going to be tough.
28:53You've just cooked someone else's food, but now we want to taste yours.
29:17Your brief is to cook us your two dinner party favourites, a main course and a dessert.
29:24And it's time for you to show off, because we are looking for quarter-finalists, and we
29:30only have four quarter-final places.
29:34At the end of this, one of you will be going home.
29:38One hour.
29:39Let's cook.
29:40Dinner 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.
29:55A lot of pressure, man, and the heat, excuse the pun, is being turned up.
29:59What do they feed their friends?
30:01What do they feed to their loved ones?
30:03What do they feed people to impress?
30:05I mean, right now, these five could just blow our minds.
30:10I don't want to be too confident, but cool, calm and collected.
30:15It's go big, I'll go home, or go big, absolutely ruin it, and go home.
30:21Ginger, do you ever have the other drag queens round for a dinner party?
30:25Oh, drag queens don't really eat that much.
30:27It'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 play rugby every Sunday, and I would come home from rugby,
30:38freezing cold, covered in mud, get in the bath,
30:40and then come down and have Sunday dinner,
30:42and that would often be fish pie.
30:44So I'm making a fish pie.
30:45It's really creamy, really unctuous, delicious.
30:49Ginger's absolutely going for it.
30:53I'm absolutely melting.
30:55Never mind the butter, I'm melting.
30:57She's poaching her fish with fennel,
31:01and then she's making a cream sauce out of that poaching liquid.
31:05Mash the potatoes right now.
31:07We want a golden, crispy top on that potato.
31:10The smokiness of the fish running through the whole dish.
31:13Served with peas and samphire.
31:16Lovely bit of green.
31:18And then poached pears with rum snaps and ginger cream.
31:21This is what I would cook for my family
31:22if I had the chance to cook them Sunday afternoon dinner
31:24if we were all there.
31:26But can you actually see what you're doing?
31:28I mean, you're great in with, like,
31:30basically two tarantulas fighting.
31:32You can't half do drag, can you?
31:34From a woman who loves makeup,
31:37you're an inspiration here.
31:38Thank you so much.
31:39Good luck.
31:42The 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,
31:49which is a lovely idea with lots of cinnamon.
31:52The ginger cream needs to be full of ginger
31:54because that snap biscuit made from rum
31:57is going to be really sweet.
31:59I am loving the ambition.
32:03There's a lot to do,
32:04and it all has to happen at the same time.
32:06So hopefully we don't end up with fishy pears.
32:13OK.
32:13And he's got chicken thighs cooked in a Greek style
32:22with lots of sauce, rice vermicelli,
32:25tomatoes and lemon.
32:27He's going to serve that with yoghurt
32:29and feta cheese with chilli.
32:30Wonderful.
32:32But he's using chicken thighs with a bone in.
32:35He's going to make sure they get a nice bit of colour
32:37on them first, seasoned really, really well,
32:39before they go into the pot
32:41with rice vermicelli.
32:43I'm just happy to be here
32:45and learning from these guys is amazing.
32:48Especially John,
32:49because he's got a soft spot for me.
32:55What's a blue dinner party like?
32:57The lads are good cooks, actually.
33:00When I told them I was coming on this,
33:01they literally laughed in my face.
33:03I can see why.
33:05My main is inspired by a traditional Greek dish
33:11called tava.
33:12I loved eating it as a kid
33:13because I love my chicken, love my rice.
33:17I love my tomatoes.
33:18I love the whole thing being cooked together
33:20and you soak all the juices up.
33:22Comfort food.
33:25For dessert, a lemon cheesecake.
33:27I love a lemon cheesecake.
33:28I know you do.
33:29I want a biscuity base,
33:32which is not too hard.
33:34We want a creamy filling across the top,
33:36which is zingy with lemon.
33:38But at the same time,
33:39I want a bit of oomph.
33:40I want a bit of style.
33:41I want a little bit of something
33:42that makes me stand up and go, wow.
33:46I am playing it safe with the lemon cheesecake.
33:48I ain't going to lie,
33:49but I'm going to throw myself into it.
33:51Just feed them.
33:55You are halfway.
33:5630 minutes gone, 30 minutes left.
34:01I do like a lot of flavors in my food
34:05and I like my dishes to be quite complex.
34:08I do feel quite determined to prove to myself
34:11and prove to the judges that I am a good cook.
34:15Boomer's got a piece of pan-fried sea bass
34:18sitting on a spiced Thai-flavored sauce.
34:22Lemongrass, lime leaf, turmeric, coconut milk,
34:25all going in there
34:26and there's even some chili.
34:29My mum used to make a dish
34:30when we were younger
34:31and she called it coconut chicken,
34:33but I prefer fish.
34:34Even though she's not Thai,
34:35she's Australian,
34:36she likes to be experimental with her cooking.
34:39Uma is promising us rice
34:40and then we've got salad,
34:42which has been made from samphire
34:44and spray onions.
34:45If there's too much samphire,
34:47it's going to become really salty.
34:49What's for dessert?
34:50It's a chocolate mousse.
34:51I'm going to put hazelnuts on top,
34:53cherries,
34:54and then a Chantilly cream.
34:55A little bit of Black Forest going on.
34:57Exactly.
34:57I love Black Forest.
35:00She's making a water ganache,
35:02which is really clever.
35:04I was trying to find out,
35:05like, a way that you can make
35:07a chocolate mousse quickly,
35:08and I found out, basically,
35:09that if you melt it in water
35:11and then blend it over an ice bath,
35:13it forms a mousse texture.
35:17Hopefully that mousse is lovely and smooth,
35:19and then the sweetness of the cream,
35:21it could be wonderful.
35:30Gaz is cooking food inspired
35:32by his Pakistani upbringing.
35:35Nahari, which is the national dish of Pakistan,
35:38usually a beef stew cooked really, really slow
35:40with lots of onions and spices,
35:42enriched usually with bone marrow.
35:44I'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
35:51and see how it works out.
35:53He's using a plant-based steak
35:55and then a sauce that's going to be enriched
35:57with lots and lots of spices
35:58and nutritional yeast.
36:00It's almost a smokiness,
36:01but should fill our mouths with flavour.
36:04I love Nahari.
36:05My mum is, like, famous
36:06for making her Nahari.
36:08The legend is that
36:09it was a working-class food for labourers
36:11while they were building the Taj Mahal.
36:13They would feed the labourers in the morning
36:15and they would basically be able to work all day.
36:20With that, we're being promised bread, naan.
36:23He's made the dough.
36:24I just hope he's got enough time
36:26to make sure that that bread is cooked
36:27all the way through.
36:29After the disaster of making the roti
36:31in the last challenge,
36:32I really want to know if I can get it right.
36:34For dessert, we're getting halver,
36:42carrot halver.
36:45Carrots cooked with plant-based milk,
36:47brown sugar,
36:47lots and lots of cardamom.
36:50That carrot mixture
36:51all cooks down together
36:53to become almost like a jam.
36:55It's 100% completely plant-based,
36:58which I think is brilliant.
37:00You are so passionate about plant-based.
37:03I kind of just like to just explore cooking.
37:05Just see where it takes you.
37:08All the best.
37:08Thank you, Grace.
37:12Katie from Corrie.
37:14Hello, Grace.
37:15What are you making?
37:16I am making place fillets
37:18with potatoes and fennel
37:21in a white wine sauce.
37:22This kind of reminds me of home.
37:24I used to cook a lot of fish and potatoes
37:26with my grandad.
37:27Which character from Corrie
37:28would have loved this food?
37:31Ken Barlow.
37:31Well, 100%.
37:33He loves a bit of white wine.
37:37He likes a little bit of white wine.
37:38Yeah.
37:39As I do.
37:42Katie right now
37:43seems really, really confident.
37:45Place fillets,
37:46she's going to cook underneath the grill.
37:48Well, that's great.
37:48That'll only take three or four minutes.
37:50Yes.
37:52Butter is soft fennel
37:53and it needs to be soft.
37:55We don't want crunchy, hard fennel.
37:56She's labouring over a white wine sauce.
38:00White wine, cream, some lemon juice,
38:02lots of seasoning.
38:03Lovely.
38:05I love lemon.
38:06I love thyme.
38:07I love garlic.
38:08I love the creaminess of this dish.
38:12I'll just...
38:12It's very indulgent.
38:14I need to know the pudding.
38:16The pudding is
38:17a citrus posset
38:19with a shortbread crunch.
38:22I love lemon desserts.
38:24Yeah.
38:25Like, when I was younger,
38:26we used to love pancake day.
38:28So I used to race home
38:29and have lemon and sugar pancakes
38:30until I was sick.
38:31Don't want that near the heat.
38:38A citrus posset,
38:39it should be silky,
38:41like a cross between
38:41a mousse and a cheesecake.
38:43Then with that,
38:44we've also got shortbread
38:46and grapefruit gel.
38:48I need to bash my shortbread,
38:50which I love.
38:51Kay, you seem to be transformed
38:52into somebody
38:53who's suddenly come out
38:54of a professional kitchen.
38:55You have to improvise
38:57when you've already used
38:58your roll and tin.
38:59I have added a bit of pizzazz
39:01because it's MasterChef.
39:03Especially the dessert,
39:05it's very tangy,
39:07but sweet,
39:08with a bit of crunch.
39:09And we like that.
39:12I've put on about a stone
39:13and a shortbread.
39:15So this is the final ten minutes.
39:21Oh, yeah.
39:23Here we go.
39:24It's the rice.
39:27It seems right now
39:28that Uma's got a problem
39:29with her rice.
39:30It's horrible.
39:30It doesn't look like
39:31it's cooked.
39:32I want you to serve it enough.
39:34If it's not cooked,
39:34I hope she doesn't.
39:37Good, it worked out.
39:41Please don't tear.
39:43Please don't tear.
39:45Please don't tear.
39:47Go on.
39:47Go on.
39:48Yes, yes, yes.
39:48Oh, yeah!
39:51Ow, that's hot.
39:52You've got just 60 seconds.
39:5760 seconds, everybody.
39:59Oh!
40:00What the hell is going on today?
40:06Lovely pear
40:07with a lovely cream.
40:09Oh, it just looks so pretty.
40:20I think it does anyway.
40:26That's the dessert out of the way.
40:28Don't drop the pies.
40:29Don't drop the pies.
40:30Yes.
40:36Okay.
40:37That's it.
40:37Time's up, everybody.
40:40I'm pretty happy with it.
40:41Yeah.
40:43Yeah, really happy with it, actually.
40:44I'm just so happy we've done it now.
40:47Oh, mate.
40:47I'm done.
40:48Can they drag Artie's Ginger Johnson
40:51please approach the judges?
40:52Not Ginger.
40:55Hello.
40:56Hello.
40:58Ginger's dinner party main
40:59is a smoked haddock salmon and prawn fish pie
41:02in a creamy tarragon and fennel sauce
41:05with buttery samphire and peas
41:08dressed in garlic and lemon.
41:10You like a big portion, don't you?
41:13Yeah.
41:13Yeah.
41:14I do.
41:16I would eat that in five minutes.
41:26I love the mashed potato free of any lumps,
41:28crispy 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.
41:37It's ice.
41:38Great.
41:40Great.
41:41Fresh tarragon going through that gorgeous sauce.
41:43I love the buttery soft samphire
41:46and so garlicky but that shot of lemon
41:50just really brings it out.
41:52It's absolutely fantastic.
41:54Good.
41:54For dessert, ginger has served poached pears in orange and cinnamon
41:59with ginger cream in a rum snap basket.
42:03This 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.
42:18The way that you've added flavour into the cream is so lovely.
42:23Inventive, complex and ambitious.
42:28I've got some crunchy crispy bits on the outside of my snap.
42:31In here, I've got almost the flavours of Christmas.
42:34Orange and cinnamon with that pear which is wonderful and sticky and sweet poached well.
42:40I think it's great.
42:42Thank you so much.
42:44I can feel all of the energy and adrenaline draining from my body now.
42:49But I am having the time of my life.
42:54Uma 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.
43:11So, this is for people who are trying to avoid carbs today.
43:19That's really hot.
43:21That's so hot.
43:24The fish, that skin, so inviting, so crunchy and crisp.
43:28But then the fish itself, still tender.
43:31The heat in that sauce is really quite something.
43:35But it's still delicious.
43:38This little salad of yours.
43:40I like it.
43:41Because the Thai basil is anise.
43:43The spraying is quite sharp and oniony.
43:45Samphire being salty, which I think is great.
43:48There's only one thing missing.
43:50Rice.
43:51Rice.
43:52Because I've now got a bowl of soup.
43:54But I really admire your flavours.
43:57To dessert.
43:58Uma's dessert is a black forest mousse.
44:01Layers of chocolate mousse, sweet cherry syrup and whipped Chantilly cream topped with whole cherries and hazelnuts.
44:10This is death by Black Forest dessert.
44:19Because the chocolate is so, so rich.
44:22And then you've got the huge, full cherries bursting with the juice.
44:27And then loads of cream.
44:29I could quite easily sit and finish the whole bowl.
44:32I would probably need to lie down afterwards.
44:36You've made what's called a water ganache.
44:38Cleverly, you've whipped it up.
44:40It's not light like a mousse.
44:41It's quite dense.
44:42And I don't mind that.
44:43Almost like a truffle flavour.
44:45Like you get inside a chocolate truffle.
44:47Yeah.
44:48The cherries across the top are inspired because you get that lovely, rich flavour of cherries.
44:52Almost like cherry liqueur.
44:54Again, inside a chocolate.
44:55I like it.
44:57Thanks, Uma.
44:59I feel a bit disappointed because the rice didn't go to plan.
45:04If 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.
45:14Anthony'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, shit.
45:31Why'd you do that, John?
45:33The 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.
45:52Exactly.
45:53Sorry.
45:54But apart from that skin, I could clear this plate.
45:58This is comfort food.
46:00Yeah.
46:01That's the vibe that I wanted to give.
46:03Yeah.
46:04Give it to me, John.
46:06Anthony, this doesn't make me blue.
46:09I 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.
46:26It's really addictive.
46:28Oh, mate.
46:31Anthony's dessert is a set lemon cheesecake topped with fresh berries.
46:36It'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, but I like the addition of the fruit across the top.
47:05You're trying it with presentation.
47:07Good on you.
47:11Got 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.
47:42No, I'm joking.
47:43I love joking.
47:44I love joking.
47:49Fish is cooked beautifully, lovely and soft and falls apart.
47:54Wonderful, rich, creamy sauce.
47:56Got a little sort of zing of the white wine in the back of the throat.
47:59Salty bits of caviar and that salmon roe running through the whole thing.
48:03And I've got to say I love it.
48:04Well, thank you.
48:05It's great.
48:07The fennel is under, but then that's when my list of complaints begins to run slightly dry.
48:13Fish is bang on.
48:15Potatoes, lovely and crispy, lovely flavoursome, salty.
48:19This is a really good plate of food.
48:21This is the best that you have cooked so far.
48:24I'm going to say thank you.
48:26Should we go for dessert?
48:28Oh, yes, please.
48:29Katie has made a lemon and lime posset topped with a grapefruit gel and a shortbread crumble.
48:40It's a good citrus face.
48:41It's okay.
48:42It's all right.
48:43You all right there, John?
48:45Oh, yeah.
48:46It's a bit sharp, isn't it?
48:48Aye?
48:49I can't really see how or not.
48:54Your posset is a lot creamier and runnier than I might have expected, but very good.
48:58Flavours, yes, 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.
49:16So you get sweet, biscuity shortbread, the bitterness of that grapefruit,
49:20and then that sharpness of the lemon underneath.
49:23I think you're showing a huge amount of skill.
49:25Thank you very much.
49:27Yes!
49:28That was so good!
49:30I 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.
49:42Last up is Gaz, with a plant-based nihari stew, pan-fried soy protein steak served in a sauce spiced with cinnamon, fennel, cardamom, ginger and chilli, served with naan breads.
49:57I'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, slightly taking over the beauty of the sauce.
50:19Because I really like that sauce to the breads.
50:22I like the pepperiness in the background. I 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.
50:45Because the sauce is never going to have a ton of depth. However, 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.
51:06I love the carrot and the scattering of nuts across the top. I don't even like cardamom, but somehow I've just eaten quite a lot of this.
51:23Very nice dessert. Mm-hmm.
51:26I love cardamom. I reckon you could do with some more.
51:29That carrot's really sticky with all that sugar. With 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. You'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. You've set the bar really high. Thank you.
52:15Thank you, celebrities. Thank you.
52:17I am spent. I don't know about you guys, but I'm so proud of all of us.
52:31Yeah. Yeah. Bring it in. Yeah. Yay!
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.
53:00Fish pie, great mashed potato top with a poached pear, the ginger cream.
53:05Ginger's got herself a quarter-final place.
53:06She's not going anywhere.
53:07Katie in this round. Place with that lovely white wine sauce, and 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. A different level of Katie.
53:23Are we happy that Katie's got a quarter-final place?
53:26Uma understands flavour.
53:29That 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.
53:36Taking 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 loved that fetal on the side. I thought that really helped the dish come alive.
53:50Cheesecake, flavour of lemon, yes, too 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.
53:59And his food is a little bit haphazard at times, but I love his passion and his enthusiasm.
54:03I enjoyed Gaz's Nahari, but I just don't feel like there was enough depth of that sauce.
54:09That steak overpowered the sauce. The 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.
54:20This 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. I want John and Grace to push me and push me and push me,
54:42and if I'm still here for 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.
54:53I really, really do want to stay in the competition.
54:56We have to make a decision.
54:57Yeah.
54:58When it goes through to a quarter-final, they're going to have to continue to step up.
55:15Thank you so much for the passion.
55:19You've really, really tried your best.
55:22Above all that, you've given us some delicious food.
55:24There are only four quarter-final places.
55:33The celebrity leaving us is...
55:43Gaz.
55:45Gaz, thank you very much for a fantastic competition.
55:48It's been brilliant having you.
55:49Thank you so much indeed.
55:50Thank you, guys.
55:51You're leaving us. Thanks so much to you, Gaz.
55:53Thank you, Gaz.
55:54Good luck.
55:57A little bit disappointed, obviously.
55:58I would have liked to stay in the competition,
56:00but it's really made me realize just what it is that I love about cooking and food,
56:05and how it can bring people together.
56:07So I've really enjoyed that.
56:13You are Celebrity Miles Chef quarter-finalists.
56:16I've never won anything on my own in my life, but I've never even won pass the parcel.
56:29Do you know what I mean?
56:30Celebrity MasterChef?
56:31I'm just gobsmacked.
56:32I'm going to be celebrating tonight like you wouldn't believe.
56:33When I first started in this competition, I thought it was just going to be a disaster.
56:43So the fact that I've got through is unbelievable.
56:45I am just over the moon and beyond proud of myself.
56:50Every day is another amazing surprise and it's so different to what I do with the rest of my life.
56:56The 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.
57:09Next time.
57:10Please help the grass.
57:12It's the quarter-final.
57:14What could go wrong? What's this spice?
57:17And Ginger, Anthony, Uma and Katie are back.
57:26Cheers.
57:27To battle for their place.
57:29Stress.
57:30In the semi-finals.
57:32It tastes amazing.
57:57In the semi-finals.
58:09This is a senior.
58:12醜-finals.
58:13It felt big for me now.
58:14What does itauso mont Act?
58:16I getakat!
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