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00:01it's knockout week on masterchef the professionals previously five of the
00:08remaining 10 chefs experienced the master chef pop-up take a bit of albergharies it's all systems
00:14go in a hard-fought battle it was Ismail who triumphed with his take on a Bangladeshi street
00:20food classic I would eat that all day long 10 out of 10 after the remaining four cook to stay
00:27in the competition Anthony was sent home now the second group of five fight for their place in the
00:37semi-finals the competition it's all you think about dreaming of it reality and dreams there
00:44it's all just going into one I'm definitely feeling the pressure I would hate to go home
00:50at this stage be so close and not quite make it today I'm feeling very excited this is the fight
00:56to go through the semi-finals so it's a big deal we've got five chefs raring to go and I
01:02can't
01:03wait to get them started two massive challenges let's see who's going to soar and let's see who's
01:08going to stumble it's early morning and gareth cell georgia mario and luke are arriving in the city of
01:26london for their first challenge we are out of the masterchef kitchen and into the masterchef pop-up
01:36pop-up restaurants is all about great flavor great dishes served at base served at volume the pressure
01:42is on chefs good to see you welcome to box hall our pop-up masterchef restaurant our five chefs from
01:53yesterday wow they certainly impressed now it's your turn we are inviting 25 guests that know
02:01everything there is about the pop-up world our guests today will be voting for their dish of the
02:07day that chef will then go straight through to our semi-finals chefs you have three hours until service
02:17use that time wisely off you go solely responsible for 25 portions of their dish the chefs will have to
02:29adapt quickly to the tightly packed kitchens and limited equipment to get the food out on time to the
02:35guests I've never done anything like a pop-up before I'm very much a restaurant chef so yeah this is
02:41gonna
02:41be a new experience for me this stressful because he's cooking a pop-up on my own alone by myself
02:48this
02:51venue yeah it's amazing I just feels really great to step out of the master chef kitchen and do something
02:55different I feel like today is gonna be fun we're doing street food which I love so yeah really excited
03:03I
03:04do pop-up supper clubs and events so I'd like to think I've got a good understanding of what I
03:09need to do
03:10to impress today our chefs need to be up and running as fast as possible there is no time to
03:16waste no
03:17matter the challenge I want to see our chefs rise to it and deliver excellence every time 39 year old
03:26Manchester-based private chef Gareth has impressed the judges so far with his playful take on modern
03:32British dishes it's a good sight isn't it a big mound of butter look at that nearly in this round
03:41he's
03:41taking inspiration from a late-night street food classic tell me what are you making for us today
03:48I'm making you cheesy chips chef cheesy chips my take on it so we're doing pomme dauphine and I'm making
03:55a
03:55comped cheese sauce I'm going to narrate it over the top traditional pomme dauphine cooked potatoes
04:00choux pastry you've got to mix that up and ideally have the right consistency so that when it hits the
04:06fryer it puffs up yet it's not so soggy in the middle yes chef that's what I'm going for what's
04:13inspired cheese and chips the food needs to be fun you know and some of the best things I've ever
04:18eaten is two o'clock in the morning after a night out with the lads getting a portion of cheesy
04:23chips
04:23you know it's you can devour it chips are fun pomme dauphine is stress
04:32let's get these off Gareth's making his equivalent of cheesy chips which is interesting pomme dauphine
04:38it takes a lot of skill to get it right when you fry it you get like these little fluffy
04:42potato
04:43doughnuts almost it's such a technical thing the choux pastry you know it needs to be exactly right you
04:50have to make sure the flowers cooked out well enough I've got 18 eggs to get in and I've got
04:54a small
04:55mixer so we'll see how we go it's gonna be given about eight per portion which means you're gonna
05:01have to create over 200 pomme dauphine I've got too much mix for the size of the mixer so I
05:07might have
05:07to go by hand if this gets a bit over the top if the mix is too dense it will
05:15cook on the outside but
05:16it'll be raw on the inside as excited as I am for cheesy chips I'm also slightly on the nervous
05:22edge as
05:28that's it that's the head chef of a pub in Winchester 32 year old Luke has made it this far
05:33with his
05:33technical ability and bold flavors the theme he plans to continue today with a classic pea custard
05:41tart topped with braised harissa lamb the lamb is definitely the thing that's going to take the
05:47longest today. That's why I've got that on first thing. This one's going to be right to the wire,
05:52I think. I created this when I was off sick with one of my chefs. The idea of the egg
06:02custard tart
06:02is kind of like a elevated version of a quiche, which I think could be classed as a street food,
06:08it's something you could eat on the go. I've been out of the kitchen for quite a long time. I
06:11had
06:12quite a few ideas I wanted to try. I was in a wheelchair at the time, and this was one
06:15of my
06:16favourite dishes. You were in a wheelchair, what happened? Me and my whole family had an accident,
06:21and I was quite seriously injured. I was in a wheelchair for eight months. I was off work for
06:24quite a long time, but I've always been a chef. I provide for my whole family, so I needed to
06:30continue to do that. Certainly good to see you back on your feet. Yeah, thank you. So now you've got
06:34to
06:34do 28 portions, and you've put yourself under a huge amount of pressure, I have to say. I have, yes.
06:39I do
06:39like the sound of it, though. Thank you. With his lamb onto braise, Luke is working on the delicate
06:45shortcrust pastry that will form the base of his tart. The most important thing is lining
06:51the tart case is just right. He's got a short pastry. It's quite thick. I think it's a good
06:56thing. You want it to be cooked, to melt in the mouth. Quite a lot of risk with the custard
07:00tart, because I'm putting a liquid custard mix into it that's going to bake, so if there's
07:04any cracks or holes, it can just leak out, and it'll ruin the whole dish. Lining the tart
07:09is the most important part with pastry. Every time I do these challenges, I feel panicked
07:17the whole way through, and I just keep thinking, why am I putting myself through this? Junior
07:24sous chef Georgia has so far impressed with dishes and flavours inspired by her time growing
07:30up in Normandy, and her experience working in Italy. Today, she is taking influence from
07:36the street food of Rome, where she lived for five years. I really want to show people the
07:42Rome that I love, and all the delicious food that might not be so well known in the UK.
07:51Georgia, what's your dish? It's not just one dish. As usual, I have to overcomplicate everything,
07:57and I'm doing three elements. Why have you gone for three elements, Georgia? Because I can't
08:02make a decision. We have a take-off arancini called souply in Rome. Crispy rice ball, she's
08:12cooking like a risotto. So I'm just putting a piece of cheese in the middle. The most important
08:17part is having that surprise of the cheese gushing out, so I've got to make sure I get
08:22that right. We have a pork focaccia. I've just got to make sure to get my porchetta in the oven,
08:28so that it has plenty of time to slow cook and get really nice crispy skin on there. Cook gently,
08:35the fat will help to retain the moisture in the pork. And also a melanzane, which is aubergine,
08:41mozzarella, tomato and basil. I've got to do about 60 rounds of aubergine at least.
08:48Georgia's got three different elements to her dish, and she needs to get them all done at the same time,
08:52which is going to be a very, very difficult thing. What are your thoughts, Georgia,
08:56of going straight through to our semi-final? How does that sound? I'm quite glad I'm doing three
09:00elements now, because at least I'm pushing myself to the max to get there. I wish you the best of
09:05luck. You've got a lot to do here. Thank you. I do. Crack on. Thank you.
09:11Originally from Guatemala, private chef Sal has shone with flavours of his Central American heritage.
09:18Today, he'll be serving his take on a Guatemalan street food classic, spicy octopus tacos.
09:25Cooking something from Guatemala, yeah, it feels great. A lot of pressure because,
09:29you know, I cannot do it wrong, definitely. Octopus cooking is kind of an easy, tricky one,
09:36because it's very delicate. Like, if your timing is wrong, you can go chew it.
09:41The octopus will be flavoured with a traditional Central American sauce.
09:48Our pastoral is a well-renowned marinade. It's a mixture of chiotte, guajillo chilis, chipotle chilis,
09:54pineapple juice, and other spices, such as, like, cumin and coriander. You get this sweet,
09:59earthy flavour that is not overpowering. Street food in Guatemala, is it a big thing?
10:04Yes. Everywhere, anywhere, any time of the day, it's got to be tacos. It's a must.
10:09Like, tacos in the morning, taco breakfast.
10:15Sal is making tacos. I think using the octopus is a great idea. The octopus is cooked. While it's
10:21still warm, he marinades the octopus with that sauce. It is nice and soft, yes. Yeah, that should do.
10:29And then he puts that onto the griddle. They're great for charring. You want good texture,
10:32and you don't want it to be undercooked. You certainly don't want it to be chewy.
10:36He's serving it with a refried bean puree. Sal's got to make sure he gets those beans in the pressure
10:42cooker
10:43to make sure that they're nice and tender. It feels good, like, cooking Guatemalan food,
10:48because I don't do it at all, like, anymore. Like, the restaurants that I have work, they're usually fine dining.
10:53So, yeah, it feels like, you know, refreshing to do this.
10:58The only dessert on the menu is coming from head chef Mario. Drawing from his heritage, Mario is hoping to
11:04impress the guests,
11:05with his ode to the flavors of southern Spain, something which has proven successful so far.
11:14Pestries is not my strength, but I like doing it.
11:20Mario is making a pia nono. It's a bit like a Swiss roll. He's making a sponge mix, which you'll
11:26need to spread out nice and thin.
11:28He cannot let it dry out, otherwise it will crack when he tries to roll it.
11:32I want it to be, like, thin enough to roll, but thick enough so it doesn't break.
11:38Getting the right thickness is a very precise job.
11:44With the sponge for the cake roll baking, Mario can work on the filling.
11:49Saffron and cardamom-infused llama pastelera, a Spanish version of creme pâtissiere.
11:55The most important thing about that style of custard is making sure that the cornflour is cooked out.
11:59It's thick, it's light, it's fluffy.
12:05Consistence is right. I just need to cool it down as fast as I can, and I should be ready
12:13on time.
12:15Right, chefs, 45 minutes. Your prep time has gone, OK? 45.
12:20With his potato and choux mixes made, Gareth now needs to combine them for the main element of his cheesy
12:27chips.
12:29So, I'm just weighing this out. I want 50-50 potato and choux.
12:33The choux pastry seems a little bit wet, but I think it's good enough to go with.
12:39Are you having fun yet?
12:41Bags of it, chef.
12:42Yeah.
12:43I don't think I'll be doing Pond Dauphine again for a while.
12:46I just don't think over 200 Pond Dauphine balls is my idea of fun anymore.
12:50No, I agree. I'm with you.
12:52I'd be like, just give me a traditional chip at that point.
12:55His potato and choux mixes ready for the fryer, but he still has a lot to do.
13:01I've got to make my cheese sauce and bring all my garnish together.
13:05Pond and parmesan going in now.
13:08Conte is a very strong cheese, and it's a great one to use for this because it can carry through,
13:14even in the foam.
13:17The key is that it's really light and moorish, but at the same time, you don't want it too light,
13:22because it just sort of feels like you're not eating anything.
13:28Luke has his tart cases on to blind bake, but he now needs to make the all-important pea custard
13:35filling.
13:36Spinach and pea puree is blended with an infused cream before the eggs are added.
13:42So once the pastry's finished baking blind, I'll pour the mixture in and then bake it with a custard inside
13:48as well.
13:48Just trying to get my head down and get on with it, yeah.
13:54The most important thing about a custard tart is the temperature of the oven being just right.
13:59You're cooking an egg mix.
14:01Too hot and it's going to scramble, too low in temperature and it won't cook, and it will just stay
14:05as liquid.
14:07It's holding up so far, I just need to make sure I don't overcook.
14:12It's the most stressful thing I've ever done in my life.
14:15I just don't stop shaking the whole time.
14:18With three separate components to her dish, Georgia is struggling with the workload.
14:23Time just goes so fast in these challenges.
14:27I've still got quite a lot to do.
14:29I'm going to finish off my soup line now.
14:31Slice the porchetta, slice up tomatoes, dress some rocket.
14:37Finish off my aubergines.
14:39Do a lot of porchetta.
14:41Yeah.
14:43So Georgia's obviously got quite a lot to do.
14:45I think she's leaving herself just too much work.
14:50Sel also has an extensive job list.
14:53He's working on a traditional escabeche to go with his octopus tacos.
14:59He's got this lovely crunchy vegetable sweet and sour garnish.
15:02He's got a massive bowl of cauliflower, onions, jalapeno chilies,
15:07and he's just put this hot pickling liquid over the top.
15:13He also has the strenuous task of making 50 tacos using a specialist corn flour.
15:20It's very delicate blue mustard flour.
15:22It breaks down easily, but it also adds more flavor to any dish.
15:29You must make some of the best tacos out there, no?
15:31You've had some practice.
15:33I hope so.
15:34Yeah.
15:34I would say so, definitely.
15:39On dessert, Mario's sponges are baked.
15:42Hope she has come in through.
15:44Mario, but they will need to cool before being filled with his saffron custard and rolled.
15:49He also has another time-critical element, lavender frozen yogurt, which we'll need to set.
15:56I wanted to use lavender because it's a flower that I'm very familiar with.
16:00My mom used to burn it at home all the time as an incense,
16:03so I think it would be good idea to incorporate it in one of the dishes.
16:08Mario has a love of using spices.
16:10We've got saffron, we've got cardamom, and lavender, as well as yuzu lemon gel.
16:16I want it quite thick.
16:17It's going to be like a gel on top of the ice cream.
16:20Of course, these flavors can work together.
16:22It's all about getting the right balance.
16:26I think I've got a good chance to stand out because I'm the only one doing this air,
16:30so it's like only me, but also it's only me.
16:32So it's a lot of pressure as well.
16:41There's 45 minutes prep time left,
16:44and today's guests representing the thriving pop-up industry have started to arrive.
16:53Baked in Brick started about eight years ago.
16:57I bought a classic mini.
16:58I put a pizza oven on top and a barbecue under the bonnet
17:02and started doing the Birmingham street food circuits.
17:05In year one, I competed in the British Street Food Awards, which I won't.
17:09But the transition from being a professional chef into street food is really difficult
17:15because you've got to knock out high-volume food at great quality, but really, really quickly.
17:23I think a good pop-up dish is something that's not too complex, hard-hitting, and memorable.
17:28Presentation is a great thing, but I'm all about the flavor.
17:32Street Food is the place to bring out those new dishes that you've never tried.
17:37It's a place to be creative.
17:38The food should speak to your soul, warm the belly,
17:41and give you those flavors that you've never tried before.
17:44I'm very excited to be back.
17:46I mean, this was probably one of my favorite rounds, personally.
17:48My bread and butter, it's in the sort of places I know
17:51the chefs might not be used to cooking in this environment,
17:55so it'll be interesting to see what they'll do with it.
17:57It's all right having one good dish in front of two or three people,
18:00but when you've got a queue of 50 people at a pop-up event,
18:03you've got to get that out in the exact same manner.
18:06Just don't try and be anybody else.
18:08Be yourself and just do what you do, kind of thing.
18:15Service is fast approaching.
18:18You have 30 minutes of prep time left,
18:22and as you can hear, our guests have started arriving.
18:27I can hear the guests down there.
18:29I'm just trying to ignore that right now
18:30because I've still got quite a bit to do,
18:32but this is why we love kicking,
18:34is leaving it down to the last minute
18:35and feeling all that adrenaline.
18:39His main component's ready.
18:41Gareth is racing to get his two garnishes made,
18:44the first being sweet and sour onions.
18:48I've got my onions cooking off,
18:50so I'm starting them on the griddle.
18:51I'm going to finish them in the pan.
18:52Loads of butter and sugar and chardonnay vinegar.
18:56We've got smoked potato skins,
18:57which is basically peeled the potatoes.
18:59He's deep-fried them.
19:01How do we do a baked potato?
19:02Oh, skin's the best bit, isn't it?
19:04It's got all the flavour in it.
19:07And he's just going to get
19:08a little bit of smoky flavour running through there.
19:12Luke is also making good progress.
19:14His Orisa lamb is ready.
19:18But his big concern now
19:20is the pea custard tart.
19:23Just giving it a wobble.
19:24Still not set.
19:26I'm sure I've done the recipe right,
19:28but you know there's doubts in your head
19:29when you're just sat there watching it.
19:31The pea custard tart,
19:33they need to be really cooked.
19:35That custard has to be absolutely set
19:37before it can be portioned.
19:39And he's looking for just a lovely wobble
19:41from the centre to the outside.
19:48With service fast approaching,
19:50Georgia is now running well behind
19:52with her Italian trio.
19:54I've got 30 minutes
19:55and I've still got to fry these,
19:57which I'm going to do just before service.
19:59Warm my focaccia,
20:00finish my aubergines in the oven,
20:02slice some tomatoes for the sandwich.
20:05Other jobs I'm sure I'm going to think of
20:07as I go along.
20:08Georgia needs to get herself organised,
20:10otherwise she will be overwhelmed
20:11when it comes to service time.
20:13I was hoping to be a bit further along than this,
20:16but I did give myself a lot to do, so...
20:20Faring better is Sal,
20:22who is on his last job.
20:24I've got this incredible mango sauce,
20:27which has got the Scotch bonnet chillies
20:29going through it as well.
20:30Now I'm going to infuse the chillies with tequila.
20:34Great.
20:35Let's go.
20:35The whole Scotch bonnet goes in,
20:37the seeds, the whole thing.
20:38Everything.
20:40My eyes are already watering.
20:45It is not...
20:45It's that smile on your face that's worrying me.
20:50Wow.
20:51It is not that hot, is it?
20:55Somebody else want to try it?
20:57That's got a kick to it.
20:59So, two tacos for me,
21:01one for Marcus,
21:02two saucepots for Marcus.
21:05None.
21:11Sponges looking good.
21:12I've got the gel,
21:13I've got my syrup,
21:14I've got my cream
21:15with the daffron and cardamom.
21:19I just need to assemble,
21:20roll it,
21:21portion it,
21:22and burn it with the sugar on top.
21:24Okay, wish me luck.
21:26Once all these sponges are filled and rolled,
21:28I think you'll start to feel a bit more relieved.
21:30Yes, that's right.
21:32Okay.
21:32You're in my mind.
21:35Once you start to roll that sponge into the Swiss roll,
21:38you don't want it to break up on the sides.
21:43Is it holding?
21:44Yes.
21:45You want a perfect circular finish to it.
21:50Having been so focused on his sponge rolls,
21:53Mario's coconut garnish was forgotten.
21:57Some of the coconut flakes,
21:58they were too long in the oven and they burn,
22:00so I just want to do a fresh one again.
22:03I'm just tossing the coconut one more time,
22:06so now I'm going to stay next to them.
22:08They're not burning anymore.
22:15The pop-up diners are taking their seats.
22:19Right, chefs, prep time is now over.
22:21Start clearing down and getting ready for service, okay?
22:24Your customers are hungry.
22:27But not all chefs have completed their dish.
22:31Right, let's crack on with it, Gareth.
22:33Yes, chef.
22:33First table up, let's go.
22:36How many per portion?
22:37Eight, chef.
22:39Gareth now has the challenge of deep-frying
22:41over 200 Pomme Dauphine to order.
22:45Mmm, that sounds like a bit of me, right?
22:48Takes me right higher, you know, cheesy chips,
22:51late night, drunk, you know,
22:53you need a bit of grease, need a bit of grub.
22:55How long do they take to cook?
22:57A couple of minutes.
22:57I want to get a nice crust on them.
23:00It needs to be cheesy.
23:01It needs to be crispy.
23:03So the blend needs to be there.
23:06Sweet as our onions, I don't think you get better,
23:08and that kind of plays on the salt and vinegar
23:10that you might put on your chips
23:11at a classic fish and chip shop,
23:12so if it gets that right, it's going to be fantastic.
23:17Your Conte foam, your chips, happy?
23:19I'm really happy with the onions,
23:21really happy with the chips.
23:22The cheese sauce is a little light for my liking.
23:29The crumbs of the potato skin,
23:31they need to be crispy, they need to be flaky,
23:34they need to be crunchy in my mouth
23:35with every single bite.
23:38Truffle oil, herbs, and off we go.
23:41Service as soon as it's got green on.
23:48I'll be going to the gym after this, I think.
23:50I need to get fit.
23:55It was a push.
23:56It was a lot of work.
23:56Could have been a little bit prettier,
23:58but overall I'm happy.
23:59I enjoyed it.
24:01Thank you so much.
24:03It looks gorgeous.
24:04This was good.
24:06I just hope that everyone enjoys cheese and chips
24:09as much as I do.
24:10Yeah.
24:11It looks amazing.
24:12Something I'd like to see on a street food menu.
24:14So, I'm excited.
24:19Tom Dauphine, it was nice, light, fluffy.
24:22He's done really well with them.
24:23I know that probably a lot of work.
24:24So, he's pushed himself today.
24:26The cocktail was amazing.
24:28The foam was incredible.
24:29Like, really nice, cheesy.
24:31Really, really enjoyed the smoked potato chips.
24:34Just tasted a little bit of a hint of smoke,
24:36and they were really, really crispy.
24:40I thought that was absolutely fantastic.
24:42The sweet and sour onions cut through the fattiness
24:44of the cheese.
24:45Great take on cheese chips.
24:47Really elevated it.
24:48I think you could fire that out at the pop-up.
24:50Good speed.
24:53That's what it does.
24:57I think there's a really lovely refinement of flavor here.
24:59The foam d'auphine is lovely and light.
25:01They've got a lovely coating around the outside.
25:04I love the sweetness of the onions
25:06that you get underneath the Conte mousse.
25:08Tasty, delicious, fun place of food.
25:10That is what Gareth wanted to serve,
25:12and it's exactly what he's done.
25:16That's it.
25:17That's it.
25:18Next to serve is Luke.
25:20With his pea tart out of the oven,
25:22his last job is to torch them.
25:25So when you slice into it,
25:27the darker top gives a real nice contrast to the color,
25:31so you've got the black top,
25:32and then it should be bright green underneath.
25:34It just makes the green pop a little bit more.
25:36I'm going to be a lot more confident when I'm trying to that tart,
25:39because at the moment, I'm still in an area of unknown.
25:43So Luke's making this pea custard tart.
25:45A good tart, you've got to have a crispy bottom,
25:47can't be soggy,
25:48good little right angle on the actual tart itself.
25:57It's pretty much exactly how I wanted it.
25:59It's still very delicate, though,
26:01so I've just got to be really careful with it.
26:10How's that lamb looking?
26:11It's nice and tender, sticky.
26:12I think it's good.
26:15That raisin lamb, I want to serenade my tongue
26:17and dance with my belly.
26:19It's going to be sensational.
26:21I can feel it.
26:24That is a pea salad with some truffle honey.
26:28It could go either way, to be honest.
26:29But that's what I love about this round.
26:31It's like, it can go either way,
26:32and hopefully it goes the right way for them.
26:37What's that?
26:38Sheep's yoghurt.
26:39That looks fantastic, Luke.
26:42You must be happy.
26:43I'm happy.
26:44Call for service when you're ready.
26:46Service, please.
26:50Done.
26:55It was a big push getting all 30 plates up on your own
26:58in that time limit.
26:59I enjoyed it, but yes, it was tough.
27:04Wow.
27:04That is impressive.
27:06It looks really good, doesn't it?
27:07Yes, it looks very good.
27:10Yeah, yeah.
27:12Cooked really well.
27:18The way that he held that pea custard was brilliant.
27:21That could have so easily split, and it just didn't.
27:25That is delicious.
27:26I've got a bit of a lamb involved.
27:28Also, it's very impressive to get the pea flavour.
27:31It's kind of like essentially a sweet tart.
27:34I think with a dish like this, where you're elevating the vegetables, I don't think you need to put lamb
27:39on it, and that's coming from a barbecue chef.
27:41The tart was amazing.
27:42The pastry was great.
27:43Something I've not seen before.
27:45Something I would never order, but I'm glad I ate it.
27:48Loved it.
27:49Chef's guess?
27:52This is over-delivering.
27:54Just the idea of torching the top of it to that contrasting colour, but it also adds a little bit
27:58of flavour as well.
28:00The sweetness of the lime with the flavours of the Eryssa, and then a freshness of the yoghurt.
28:05It's wonderful.
28:08Georgia is up next, and she's nowhere near ready.
28:12Georgia, you look like you've still got a lot to do.
28:14I do.
28:15Can you get it done in time?
28:16I'm going to have to.
28:19Georgia's making a trio of Roman street food.
28:22A really good parmigiana.
28:24I think you need the balance with the aubergine.
28:25You don't want it too soggy, you don't want it too crisp, and that tomato sauce has got to be
28:29so rich.
28:31What have you got left to do?
28:32I've got to fry off my souplee.
28:35Oh my gosh, those need to cook off?
28:37Yes.
28:38Do we need to get someone to maybe give you a hand?
28:40I would love that.
28:41Gareth, do you mind giving her a hand?
28:44Yeah, no problem.
28:45Go on, Gareth.
28:47What do you need, Chef?
28:48Would you mind building these for me?
28:50Yeah, got it.
28:50No problem.
28:53Keppa focaccia.
28:53Yeah, that sounds really good.
28:55I wonder if there are going to be any crispy bits.
29:01We're holding up the service now, so we really need to rock and roll, all right?
29:04Let's go, come on.
29:05Gareth, do you want to put two of those pork sandwiches on here?
29:10Georgia, you're going to have to move a little bit faster on those, okay?
29:13Yeah.
29:15As soon as that's on, is it going, is it?
29:17Yeah.
29:18Call for service when you're ready.
29:19Service, please.
29:24That was tough.
29:26Yeah, very stressful.
29:27Big thank you to Gareth.
29:32I always give myself too much work, but as long as people enjoy the flavours, hopefully.
29:42The porketta was amazing, very well season, perfect temperature.
29:46The crackling on that, I'm not even a crackling girl, but I was converted today.
29:51The arancili was juicy and the cheese was melting out of it, it was oozing to be honest, it was
29:56delicious.
29:58I love melanzane on a parmigiana usually, and I thought the tomato sauce on that was excellent.
30:03I think it was colder than the other two dishes, but I still thought it was a tasty element.
30:10In general, it's just too much going on in that plate of food.
30:14The dishes felt like neighbours on the same street, but they're not friends.
30:21I'd be very happy with just one element of this, and that's the porketta.
30:24I love the pork, it's juicy, I've got a little bit of crackling, I've got the dressing, I've got tomatoes.
30:28The little rice ball with the cheese in the middle, just a touch longer in the fryer for the cheese
30:32to get a bit warmer, but time wasn't her friend.
30:35And then we have the aubergine with the tomato paste.
30:38Yeah, it's nice, but I think she doesn't need that.
30:44How are you doing?
30:45I'm very good, chef. I'm just almost ready to plate up.
30:48I just need to grill my octopus, more my tortillas, and I can build my tacos.
30:53Cel is cooking us octopus tacos al pastor.
30:57I expect the octopus to be cooked perfectly, al dente.
31:05I think that the puree, I don't want it to be too soft, almost like baby, but I want to
31:09put a bit of texture from the beer.
31:14The jalapeno extra best, kind of have that sour, spicy freshness, I think will cut through the octopus really, really
31:21well.
31:22What I like about this one as well, it's mango and habanero sauce.
31:25I like a bit of spice in Bengali.
31:27So, I want to make sure that spice hits the spot.
31:30You're happy with how it's looking?
31:32Yes, taco is meant to be delicious more than beautiful.
31:37Service, please.
31:38It's going to be spicy, it's going to be fresh.
31:39I think I'm going to like that one.
31:48I'm very happy with it.
31:50I actually have a lot of fun going back home.
31:53It makes you feel alive, it makes you feel like you are with your loving ones.
31:57Nice and spicy in that bag.
31:58You know, it's really, really, manful.
32:00Yeah, yeah, that manful.
32:02It's like, wow.
32:06The star of the show was mango salsa.
32:09Like, you've got that real, real hit of mango, and then that spice that comes through afterwards.
32:14So, I personally found the octopus really well-cooked.
32:16Soft, wasn't too chewy at all.
32:18Bit to it, tastes amazing.
32:21Lovely soft taco, beautiful beans, lovely cooked octopus, lovely heat coming off the mango sauce,
32:27and crisp vegetables, lovely.
32:29I mean, empty plates, can't get any better.
32:33I'm not entirely sure about the taco.
32:35I felt it was a little bit dry.
32:39It's a bit hit and miss for me.
32:41I love this mango habanero sauce.
32:43It is very strong.
32:45And the pickled veg, it's sharp, but I wish we had a well-made taco.
32:49I like what he's done with the octopus.
32:51It is a little bit on the chewy side, but it's acceptable.
32:53It still did look at home.
32:54So, I think he was really happy to do something that brings back so many memories.
33:00Mario is the last to serve.
33:03Excited to see the dessert dish that Mario is doing.
33:05There's a lot going on in the dish, so it'll be interesting to see how it brings all the flavours
33:08together.
33:09I'm really looking forward to seeing that sponge.
33:11I hope it's bright, I hope it's fluffy, I hope it bounces, you know.
33:16Your sponge, Mario, as it turned out, as you wanted?
33:18Yes, Chef.
33:22The lavender frozen yoghurt, I've never tasted it.
33:26So, the aroma of the lavender with the yoghurt, I would love to see that.
33:32What's the gel?
33:33Juzu and lemon.
33:35Is that everything?
33:36It's coconut.
33:40Interesting flavours there, from the saffron into the lavender.
33:43And, you know, I'm a sucker for toasted coconut.
33:45So, this is going to be interesting.
33:49Okay, service, please.
33:54That's it, all done.
33:55Benito.
33:57Thank you very much.
33:58It was my second time doing this pionono.
34:01I think it's a very classical recipe.
34:02I hope people like it as much as we do in Spain.
34:08That's fine.
34:11For me, it's a very nice dish.
34:12The flavours work very well together,
34:15but the texture of the pionono sponge is not there.
34:19It was overwhelmingly sweet for me.
34:22The yoghurt does have a bit of a sour element,
34:24but it wasn't enough to wipe off the sweetness of the sponge.
34:30I actually did see saffron inside the sponge cake itself,
34:33which, for me, was a 10 out of 10.
34:35And it just tastes absolutely amazing.
34:37And the lavender frozen yoghurt.
34:40That was an absolute joke.
34:41That was an 11 out of 10.
34:43Mario, you just smashed it.
34:44I can't remember.
34:45Frozen yoghurt.
34:46The lavender hit me straight away.
34:49Overall, for, like, a really bougie jam roly-boly kind of thing,
34:53I thought that was absolutely fantastic.
34:57There's a lot that I find just very strong.
35:00Mario's added saffron and cardamom
35:02to a really sweet, sickly custard.
35:04I find the balance of sweetness,
35:06and even though it's a dessert,
35:07has really overtaken this dessert.
35:10It's mixed reviews for me.
35:12I like the usage of gel with lemon.
35:13It's a bit citrusy. It's nice.
35:14The yoghurt was a little hint of lavender.
35:16I'm enjoying that.
35:18But I find the sponge very, very sweet.
35:23After a challenging day in the pop-up kitchen,
35:25it's time for the diners to vote for their favourite dish.
35:35Our five chefs today have been varying degrees of success.
35:39I think a few of our chefs tried to impress too much.
35:42I'm kind of mixed feelings about it.
35:44It was good fun,
35:45but I think I'm going to be cooking again.
35:47If I'd have scaled it back,
35:49then I probably would have been able to execute it better.
35:52I'm so invested now in the competition.
35:54If I could get a pass through to the semi-finals,
35:57it would be a dream come true.
36:00I have shown flavours and ways of cooking that we do in my country.
36:05My hope is, like, now people know where is Guatemala,
36:07like, the flavours that we have and the things that we have to offer.
36:12The pop-up experience for me was great.
36:14It was something different.
36:15I did enjoy it.
36:16It's the first time I've ever done anything like this.
36:18I don't know if I've done enough to go straight through,
36:21but I'm happy with what I've done.
36:23It was good.
36:24I'm very happy.
36:25I managed to do everything as I wanted.
36:26The guests, if they're lucky as much to push me through to the semi-final,
36:30I'd be super happy.
36:31Otherwise, I'm looking forward to cooking the next challenge.
36:35Our guests are placing their votes,
36:37and we'll find out when we get back to the MasterChef kitchen
36:40who is going straight through to our semi-finals.
36:42The other four chefs are going to have to battle to stay in the competition.
37:06Chefs, welcome back to the MasterChef kitchen,
37:08and welcome back from the pop-up,
37:10not without its challenges.
37:12Yes, I understand,
37:13but that's why we give you these tasks so you can grow as chefs.
37:18We asked our guests to vote for their favourite dish,
37:21and the chef with the most votes is going straight through to the semi-finals.
37:28Gareth.
37:31Congratulations.
37:34Cheesy chips. Who would have thought it?
37:37Wow.
37:38Well done. Delicious dish. Congratulations.
37:40Thank you very much.
37:41We'll see you in the semi-finals.
37:43We'll see you in the semi-finals.
37:43Go and take a well-earned break.
37:50MasterChef semi-finalist, yes.
37:52It's my son's birthday today.
37:54This letter from him that you wrote for me, it says,
37:58thank you for cooking amazing food and for always trying your best.
38:04I can't wait to tell my family that I've got through.
38:06It's going to be so good.
38:09Right, you four chefs, we've given you a brief, and that is to cook us a family favourite, something that
38:17brings you joy, memories of a loved one, friends, family.
38:22But we want you to bring it into this kitchen and make it restaurant worthy.
38:29At the end of this, one of you will be leaving the competition.
38:33One hour and 45 minutes, off you go and the best of luck.
38:51Luke, what does a family favourite mean to you?
38:54As soon as I was given this brief, it was always Sunday lunch.
38:57Growing up it was a stable for me.
38:58It's now a stable for me and my family, and also at work.
39:02It's one of the busiest days of the week for us, working in a pub, so it's through my veins,
39:05really.
39:05I've got a rib of beef, and I'm going to glaze it with a mayonnaise onion glaze to give it
39:10a beef and onion sort of flavour.
39:11Honey roasted parsnip puree, asparagus, and Chantenay carrot fondant potatoes.
39:16I'm serving it with two sauces, a beef jus and a horseradish cream.
39:20Serving it with a side of cauliflower and truffle cheese, a Yorkshire pudding as well.
39:25Is that it?
39:27How long do you think you've got?
39:28Yeah, there is quite a bit to do, yeah.
39:33Every single Sunday, for as long as I can remember, we had a roast dinner, so I'm very excited about
39:38this.
39:39He's got this beautiful rib of beef, he's sous-vying it.
39:42So then he's going to get it in the pan and colour it off and get that beautiful kind of
39:46crust over it,
39:46so it's going to be perfectly medium red.
39:49Yorkshire pudding, it's all about the heat and, of course, the batter sort of puffing up, crispy on the outside.
39:57Now, he's taken the little cauliflower florets and he's cooked them in beef fat, and then he's got these amazing
40:03cheese sauce.
40:04The mozzarella for texture, red leicester for colour and cheddar for flavour.
40:09Smells amazing.
40:11There's a lot of work here.
40:13Pastenet puree's got to be smooth, fondant potatoes, you have to be able to cut through it like butter.
40:17I think it's quite a risky thing to be playing with.
40:20I'm trying to elevate it, but still keep it, like, recognisable as the dish it's supposed to be as well.
40:25Yes, it's got to refine it, but it's got to have the soul and the heart of a great British
40:30roast dinner.
40:32Chefs, you've had half an hour. Half an hour gone.
40:40Mario, what are you preparing for us?
40:42So, today, for family favourite, I'm doing my mum's cheesecake.
40:45We have been eating it for the last, probably, 30 years.
40:47I'll just give you a twist, so I will bake it and I will blitz it, and it will become
40:52an ice cream.
40:52Wow.
40:53So, mum's cheesecake is a baked cheesecake.
40:55Yes.
40:56With eggs, cream cheese and cream.
40:59But you're going to turn it into an ice cream.
41:00Yes.
41:04I don't have time to make a cheesecake, I'm sitting here, I need a whole night on the fridge.
41:07So, I just thought, maybe I can bake it and blitz it into an ice cream.
41:11And you have the caramelised flavour on top and all the flavours, but into an ice cream.
41:15My mum's cheesecake is the best.
41:17I can make it different, but it's not going to be ever better as hell.
41:21Taking the cooked cheesecake and then blitzing it up until it's creamy and smooth,
41:26it's all about retaining the flavour of the cheesecake.
41:29And I question whether or not you'll still have that intense, cheesy flavour once it's frozen.
41:36Mario's also making a brandy snap basket to serve it in.
41:40You need to mould it while it's still warm, otherwise it can crack on you.
41:43Also, they do not want this to be too thick, because once it's set, you don't want anyone, especially Marcus,
41:49losing teeth.
41:50It's got peck gels, it's got compressed pear.
41:53It's going to cut nicely through that rich cheesecake ice cream.
41:56It will give you a nice company, but not overlapsing the flavours, because I want the cheesecake to be the
42:02main ingredient.
42:03In the restaurant I work, I always do the cheesecake and everybody loves it.
42:06And every time I do it, I normally send pictures to my mum and I tell her the feedback from
42:10the people,
42:10because I know she likes it as well.
42:12And when I told her I was doing ice cream, she was like, oh, that's a really good idea.
42:15I'm sure she will be happy, definitely.
42:17I love a baked cheesecake, especially a good one.
42:21And this sounds like a very special recipe.
42:23So Mario has got to deliver on this ice cream.
42:28Chefs, you're halfway through.
42:31Yes, Chef.
42:31Looking forward to these family favourites.
42:35This dish is a lot about nostalgia.
42:38It transformed me back 15, 20 years ago.
42:44Cel, what has inspired this family favourite?
42:46In fact, when I was a kid, I grew up in a very huge family.
42:48On Saturdays evenings, then my uncles used to gather, you know, to have a drink,
42:52and also they will cook la pique through the night.
42:55And then in the morning, first thing it was for all the family to gather
42:59and just eat from that feast that they prepared over the night.
43:03And I hope to convey that, what I had in my childhood, yes.
43:07So that's your breakfast?
43:08So that was how we started the day.
43:10And then you go through all the trimmings of the pork.
43:12So you get through one pig in a day?
43:14Yes.
43:15How big is this family?
43:17Well, I got seven uncles and aunts,
43:19and I have, like, I don't even know half of my cousins.
43:25My dish is composed by three elements.
43:27The main one is carnitas, which is like confit pork.
43:31He's cooking the pork belly in lard.
43:33As a confit, it's boiling quite rapidly.
43:36So I'm going to be interested to see what the texture of the pork actually really is.
43:40And it's also reducing a cola, which is going to be the sweet element,
43:44the sticky element of the pork belly, so you can have that distinctive flavour.
43:47This is reminding me so much of home, the smell, everything, the texture.
43:52You know, it's something very special where you can smell home.
43:57So Sal's dish is all about a family celebration.
44:01So he's serving his carnitas on a bread filled with cheese and pork scratches.
44:09We have battered jalapenos, which are being filled with pork and potato,
44:13which are called chile relleno.
44:16The batter for the chile relleno is all about beating the egg whites
44:20and then adding the egg yolk and flours.
44:23So if I don't get the right consistency, it will split,
44:27so the whole thing is going to be ruined.
44:29And then we've got this roasted tomato salsa as well.
44:31So we've got some really interesting combinations
44:34and a huge amount of skill on the show.
44:39My family are really happy that I'm doing this dessert.
44:42They're very proud because it's taking recipes
44:45that have gone through the generations as well.
44:48It's very special.
44:52So I've chosen to do a little medley of our favourite desserts
44:56from my great-grandmother's cookbook, which I wanted to show you.
44:59Oh, wow. That handwriting.
45:01That looks like something that should be in the British Library.
45:04I know.
45:04Apparently she was just the most wonderful cook.
45:07Right.
45:07So that's where most of our love for food comes from.
45:10So these dishes you're doing today come from here?
45:12Yes, I've had to adapt the recipes a little bit
45:14because these are almost 100 years old.
45:16I love that.
45:20When you go to a restaurant, they've got four or five desserts,
45:23they do this little asiette, a little slice of everything,
45:25and I think that's what this is going to be about.
45:27It's almost like one step in the past,
45:30but then Georgia's modernising it with her style.
45:33So we have a strawberry ice cream that's going to go with a meringue.
45:37Meringue, light, fluffy, crunchy on the outside.
45:42Madeleine is a little French cake. It's a classic.
45:45They need to be cooked on a high heat so it sort of has a nice crunch,
45:49just very light golden on the outside and soft on the inside.
45:54And then we've got an interesting take on a creme brulee.
45:57She's cooked the creme brulee on the stove until it starts to split.
46:01She then puts that into the blender and blitzes it until it cools down
46:04and comes back together as one.
46:08And then lastly, she's got essentially an affogato, so a coffee ice cream,
46:13and then she's going to pour a little espresso over the top of that.
46:17Great, big, strong coffee flavour I think is really important in a good coffee ice cream.
46:22This dessert is all about my childhood in France
46:25and the favourite desserts that we would have.
46:28Something we've really looked forward to as kids.
46:32Right, chefs, you've got eight minutes left to finish your dishes
46:35and cook yourselves a place in our semi-finals.
46:37Yes, chef.
46:41Really all I've got left to do now is plate,
46:43but even that's going to take up quite a bit of time.
46:48I'm just making the brandy snaps and I'll be ready.
46:51I'm going to cut the jelly and that's it.
46:59Waiting for my madeleines to come out and then I'm going to coat them in dark chocolate.
47:04And then it's really just assembling everything.
47:10Chefs, 60 seconds left.
47:13Yes, chef.
47:1360 seconds to put it on your plates.
47:27OK, chefs, your time is up.
47:30Yeah.
47:38Head chef Luke's family favourite is his take on the roast dinner.
47:43Ribber beef with onion glaze.
47:45Fondant potatoes.
47:47Parsnip puree.
47:48Asparagus.
47:50Chantenay carrots.
47:52Truffle cauliflower cheese.
47:55Yorkshire pudding filled with beef, horseradish and watercress.
47:59Served with a beef red wine sauce combined with a horseradish cream.
48:11Yorkshire pudding, fabulous.
48:12I think that's beautifully made.
48:13Your cauliflower cheese sauce.
48:15I like that a lot.
48:16I like your beef, but I have to question why you cooked that beautiful piece of beef and you cut
48:22it up into these small little cubes.
48:23It's a rib of beef and you had some beautiful slices.
48:27You got the fat on the bench.
48:28That's the better one.
48:29I think that's a classic case of overthinking something.
48:33I love the horseradish with the rich red wine sauce there as well.
48:37The Yorkshire pudding is delicious.
48:39This is overall a very accomplished Sunday roast.
48:43The onion glaze on the beef has a bit of sweetness to it, which is nice.
48:48The potato fondant's melting away.
48:51They're beautifully cooked.
48:53I really admire the amount of work you've put into this.
48:57This is sort of food I cook all the time, so not to get it completely perfect has frustrated me
49:02a little bit.
49:03Yeah, I knew the beef was going to be an issue.
49:06I'm overthinking it for the refinement.
49:10Junior Sioux chef Georgia has created a collection of French desserts based on her great-grandmother's recipe book.
49:16Meringue with strawberry ice cream.
49:20Chocolate-dipped madeleine.
49:23Creme brulee.
49:24And a coffee ice cream affogato.
49:34I think creme brulee is delicious.
49:36The way you cooked it to a beautiful smoothness and set it just right.
49:40Coffee ice cream is sensational.
49:43I love both the ice creams.
49:45The strawberry one, not too sweet, which is nice against the sweetness of the meringue.
49:49Yeah, my only criticism, it's individual desserts.
49:52It's not cohesive.
49:55Your madeleine to the chocolate, it's soft, and I'm enjoying dipping that into the coffee.
50:02You wanted to showcase the joy of great-grandmother's cookbook, and I think you did that.
50:09To cook from my great-grandmother's cookbook, that's where it all started, all the love of food.
50:15It's so nice that it's gone through the generations and that I've done her justice.
50:21Private chef Sal has cooked a trio of his Guatemalan family favourites.
50:27Pork carnitas glazed in cola.
50:30Battered jalapeno filled with pork and potato.
50:33And a pork scratching and cheese stuffed flatbread.
50:37Served with charred spring onion and a roasted tomato salsa.
50:48The pork belly, you glazed it with the cola. In parts it's dry, but there was one piece when you
50:55got the fat through that is delicious.
50:57Love that you've got the pork scratching inside of the flatbread. It's a nice surprise.
51:04I love that salsa. I could eat that all day long. Just roasted tomatoes, coriander. It's pure simplicity.
51:11For me, it shines a light on using the simplest of ingredients.
51:14You've got a pork belly, some chilis, and this flatbread. And I think it's delicious.
51:19I'm really enjoying your jalapeno pepper that you stuffed. It's got a lovely kick to it.
51:23There is a lot to like on this plate, but I don't think it's refined enough.
51:31Presentation didn't really want to elevate it. I should have probably, but, you know, that's the memory I had and
51:38I wanted to do it that way.
51:39I knew it wasn't refined enough. I knew it.
51:41Might cost me, but overall I'm happy.
51:45Head chef Mario's dish is his take on his mum's baked cheesecake.
51:51Cheesecake ice cream topped with a honey tuile served in a brandy snap nest with fresh pear, pear jelly and
52:00pickled pear gel.
52:10The cheesecake ice cream is delicious, but just so rich, so sweet, and a lot of it.
52:18I'll have a couple of spoonfuls, have a rest, and then go back and have a bit more.
52:23I really like the pickled pear gel on the side. That sharpness is needed because it's so rich.
52:29The cheesecake ice cream, if I was eating blind and didn't know what it was made from, I'd be struggling
52:33to identify a cheesecake.
52:36Your brandy snap's not cooked. Brandy snap is the key.
52:39You've got to cook it more, you've got to get it to a point where, when a customer breaks into
52:43it, it gives you that snappiness.
52:45I think it's very clever. You've taken a family favourite recipe, you've created something else with it, but it's far
52:51too sweet.
52:52And I don't need that much, even me. The jelly, it's just too chewy.
52:56The brandy snap and basket is just way too thick.
53:01Not as good as expected. The combination and the flavour is obviously not well executed.
53:05It didn't go as good as I thought it would be, but it's fine. I'll take it.
53:17It's been an interesting day in the MasterChef kitchen, especially when we know it's the semi-finals that they're fighting
53:23for.
53:27Georgia gave us a selection of desserts from her great-grandmother's cookery book.
53:31I enjoyed the flavours. I thought the creme brulee, the texture of it and the little crack of the caramel
53:36on top, good.
53:37My only thing with Georgia's dish is it was an individual little collection of desserts and there was nothing that
53:44kind of brought it together.
53:47I loved Sel's dish and I loved what he was representing.
53:51I loved the jalapeno with the sweetness and of course the heat running through it.
53:56But I was a bit disappointed. The pork belly was dry.
53:59If Sel stays in the competition, he needs to refine the details of his cookery.
54:05Luke's take on a roast. He achieved an enormous amount.
54:09His Yorkshire pudding was absolutely bang on.
54:11The beef, I liked that onion glaze over the top.
54:15I think that Luke overthought the dish.
54:17Cutting up a rib of beef into cubes is criminal, but it was still a good plate of food. Tasty.
54:24Luke, he wanted to show off. He did that. He's got to learn when to cut back.
54:30Mario's dish, I loved the story, but he turned it into an incredibly rich ice cream.
54:35The brandy snap wasn't cooked enough. It was too thick.
54:38The concept, I think he's onto something. He's just not nailed it yet.
54:44Not one of these chefs wants to leave this competition at this stage, but we have to make that decision.
54:51It's just hard to put into words. It means everything to me.
54:54I want it so much, and I would be so gutted to go home.
54:59I didn't cook at my best ability today, and I don't want that to be how I go home.
55:04I don't want to go. I don't want, you know, my journey of MasterChef to end here, because I have
55:10more to offer.
55:12I want to stay in the competition, obviously. I don't want to go home.
55:15I really like doing this and enjoy it a lot. I don't know. We'll see. We'll see.
55:30Chefs, we asked you to come into the kitchen today, be brave, be bold, and put everything on the line.
55:35And all four of you did just that. That was fantastic.
55:38We only have three places left in our semi-finals, which means one of you is leaving the competition.
55:46The chef that is leaving us is...
55:55Mario.
55:59It's been an absolute pleasure. Thank you.
56:11It's sad because I'm leaving today, but my experience has been amazing.
56:15It helped me to find out the kind of food I want to do, like, inspired by my adolescent background.
56:20So I think that's really great to have been able to discover the path I want to follow.
56:27Chefs, congratulations. You three are MasterChef's semi-finalists.
56:32I'm absolutely ecstatic. I can't wait to tell my family. It's a dream. I can't believe it.
56:39I'm very proud and happy that I'm part of the final eight. I don't want to stop here, though.
56:43My expectations for myself keep getting higher.
56:47I can't quite believe it. I'm very proud. I'm going to enjoy this moment because what is coming is huge
56:54as well.
56:54But I'm really enjoying this moment.
56:56Cheers. Cheers. Congratulations.
56:58Well done.
56:59The semi-finals.
57:02Next time, it's the semi-finals and the eight best chefs are back, cooking off against each other.
57:11Extra chicken feet for Marcus, please.
57:13As they fight for their place in the competition.
57:16They're definitely winning.
57:18I really like this.
57:20Genius. Yeah.
57:22It's delicious.
57:22You can have my one.
57:23No.
57:26No.
57:38That's not true.
57:39Wha-
57:39No.
57:55Transcription by CastingWords
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