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00:04Celebrities, this is your chance for greatness.
00:07Woo! Come on!
00:08It's the ultimate culinary clash.
00:10Crikey!
00:11It's very dramatic, isn't it?
00:13Fifteen determined celebrities.
00:15Oh, my God, this is stressful.
00:17They look like something from Bloomin' Primary School.
00:19Let's go, honey!
00:20Battle it out.
00:21We got ours up there first.
00:23No, no, no, no.
00:25That's hot.
00:26For the iconic Celebrity Masterchef Trophy.
00:29Five minutes left!
00:31Five!
00:31With a legendary new judge.
00:33Are you ready?
00:34Yes!
00:35Brand new challenges.
00:37This is the Masterchef cook-along.
00:40I think I can say that I was dynamite in the kitchen.
00:43Oh, that's proper.
00:44I like drinks, I like being blindfolded.
00:47Perfect match.
00:48Who has what it takes?
00:50Ah!
00:51It's a nightmare.
00:52Oh, my God!
00:53This dish shows incredible promise.
00:56Green team, starters have gone, now we're looking.
00:58To go on the culinary adventure of a lifetime.
01:00It's as perfect a dessert as I think you're gonna get.
01:03And be crowned Celebrity Masterchef Champion.
01:06Never lose your dignity, that's what my mum always used to say.
01:09Kaboom!
01:20It's day one, and the first of this year's famous faces arrive in Birmingham.
01:26A little bit nervous now.
01:29Squeaky bum's hand.
01:33Heading to the iconic kitchen and hungry for the celebrity Masterchef title.
01:39I know I can cook, but I have never cooked under lights and feeding judges, you know.
01:46It's definitely gonna be hard work.
01:49First day of school nerves happening.
01:52I've just gotta go for it.
01:54The time is now.
02:00Oh, my God.
02:02First in, master of stage and comedy royalty.
02:06Oh, it's like being in the TARDIS.
02:09Joe Pasquale.
02:10Oh, my God, look where I am.
02:13Look what's behind me.
02:14Why is it on my table there?
02:16Hide that.
02:18I'm a bit nervous about cooking.
02:19I have an egg.
02:20I like the feel of an egg.
02:21Because you can cook at home, and no-one sees you cock it up.
02:24But, yeah, many people are gonna see you cock it up, and I probably will cock it up.
02:29Oh, this is nice!
02:30Hi.
02:31Next, Love Island reality star, Shakira Khan.
02:35My dad is such a huge fan of the show.
02:38I'm absolutely pappy myself.
02:41Yeah.
02:41If the judges don't like the food, I'm just gonna be fuming.
02:45Olympic medalist and weightlifting champion...
02:47Oh, wow.
02:48Emily Campbell.
02:50People come on and say, oh, I'm not really competitive, I'm just happy to be here.
02:53But everybody secretly wants to win.
02:54Gosh, how cool is this place, though?
02:56Unreal.
02:57I absolutely love cooking.
02:58A side hustle or another career?
03:00Who knows?
03:01Musician, actor, and celebrated author, Jay McGuinness.
03:06Hi!
03:06Oh, hi!
03:07I've always liked my food, but I don't think I've cared about the art of food.
03:13I need to lower expectations and stick to what I know.
03:17Hello!
03:17It looks bigger, doesn't it?
03:19Yeah!
03:19Wow!
03:20And finally, TV and radio presenter, Jason Mohamed.
03:24I'm here to have fun, to learn.
03:26But, yeah, I suppose, in a way, if you're in it, try and win it.
03:32We're now horses at the gate, aren't we?
03:34Just, like, let us get going.
03:39Hello, celebrities.
03:41Oh!
03:42There she is.
03:43Welcome to MasterChef.
03:45One of my favourite sights in the kitchen, fresh meat.
03:50Are you nervous?
03:51Yes.
03:52Very.
03:52Good.
03:53Very nervous.
03:53Thank you very much.
03:54Now, obviously, I will be judging your food very intensely.
03:58But I cannot do this alone.
04:01Ooh.
04:02Let me introduce one of my favourite chefs.
04:06He's from Italy.
04:08He's a Michelin-starred maestro.
04:10And our new MasterChef judge, Mr. Giorgio Locatelli.
04:16Ooh!
04:18Ooh!
04:21Thank you, really.
04:21Hello, Giorgio Locatelli.
04:25World-class, award-winning chef and the definitive voice of modern Italian cuisine for over 30 years.
04:32A critically acclaimed author and global icon, Giorgio Locatelli, the new MasterChef maestro.
04:41Ferris.
04:44Hello, everyone.
04:45Hi, Giorgio.
04:46MasterChef is filmed all over the world.
04:49But this one is the original.
04:51And I'm very proud to be part of it.
04:55What you do in your everyday lives is fabulous.
04:59But now, you cooks.
05:02So, are you feeling?
05:03You feeling confident?
05:05That was until you ought to.
05:09Well, you better be, because my expectations are very high.
05:13Hello.
05:15For your first challenge, we want you to cook us your signature dish.
05:20This is a dish that'll tell us so much about who you really are as a cook.
05:26We'll expect a bit of professionalism.
05:28We are at MasterChef now.
05:30You're not in your own home.
05:33Your faces are a picture.
05:35I can feel the terror.
05:38Let's go to your benches.
05:41Good luck, guys.
05:42Yeah.
05:42Good luck, everyone.
05:45Okay, celebrity.
05:46You have 90 minutes.
05:48Starting from now.
05:51Let's cook.
05:5290 minutes.
05:5325 minutes.
05:54Put this thing on.
05:55It is wild.
05:57One thing about Asian food.
05:59It's a lot of onion.
06:02Dennis, man, that's happened.
06:05It shows you how you're feeling.
06:07I'm ready.
06:08I really want to see what they're going to cook for us.
06:13Get the meat in.
06:18It's my mummy.
06:20After 40 years, you think I know what I'm doing, but I don't.
06:24Comedy favourite Joe Pasquale has spent a lifetime entertaining audiences on stage and screen.
06:32Have you enjoyed yourselves this evening?
06:35I suppose I'm best known for my voice.
06:38It's not that high, because I'm quite relaxed at the moment.
06:41It's when I get excited, my voice goes up an octave, so it's going to be fun.
06:45Turn it up a bit.
06:47I love horror films.
06:48I like being scared.
06:49So my signature dish is called Frankenstein's pie, because it's got a bit of everything in it.
06:54Beef, some mushrooms, onions in it.
06:56Going to have a lot of garlic.
06:57Basically going to keep away the werewolves.
06:59I'm not measuring it.
07:00I'm just sticking it in.
07:01It's Frankenstein's pie.
07:03If you don't have a plan, then nothing can go wrong.
07:05That's why I look at life.
07:09Garlic's here.
07:10Er, fennel.
07:12Joe Pasquale's Frankenstein pie.
07:14It's got fennel.
07:14It's got stilton.
07:15It's got truffle oil.
07:17I am all about big flavours, but some of them don't seem to go together.
07:21It's a lot.
07:23It's presentation as well.
07:24How is he going to serve them?
07:26I don't know.
07:27Giorgio hasn't got any socks on.
07:29I know he's Italian and it's a fashion, but it's a fashion that I don't want to see when I'm
07:34cooking.
07:35He's cooking me dinner.
07:38Hi. Hello.
07:39How are you?
07:39I'm very well.
07:40I'm living on the edge.
07:41You've got two injuries already.
07:43Don't worry.
07:43I'll be in a plaster by the end of the week.
07:45I think those injuries are because of that chopping board.
07:48It's chaos.
07:48It's called Frankenstein's pie.
07:50You can't do it without blood.
07:51I read that you have 32 different ingredients.
07:55Yeah.
07:56So where is this dish coming from?
07:57It's coming from my brain.
07:59I love making stuff up as you go along and out of chaos comes order.
08:03At the end of it, I'll be going, it lives.
08:08Giorgio, a great pie should be like a hug in a pastry blanket.
08:13Joe's going to have to make all of those ingredients work together and I am expecting something welcoming.
08:20Delicious.
08:20This pastry needs to be firm enough to hold the pie together but it must be nice and crispy as
08:27well.
08:27I'm worried this is going to be just a scary mess.
08:30Can I have another plaster please?
08:32Let's turn it to the sweetie tod pie.
08:35It's very dramatic isn't it?
08:37Can she hold it?
08:39Emily Campbell.
08:41Yes she can!
08:42Won Team GB's first ever female weightlifting medal at the Tokyo 2020 Olympics.
08:48She is making history here.
08:51I'm preparing everything for the marinade.
08:53It all just goes in the food processor.
08:55What I like to call dash dash sprinkle sprinkle.
08:58We're very fortunate to go on international training camps.
09:01Went to Miami one year, about seven or eight of us.
09:04I cooked breakfast and dinner every single night for everyone.
09:07Making the corn tortillas now.
09:10This dish means a lot to me.
09:11It's my love of Mexican food with a twist of my Jamaican heritage.
09:16It is me in a dish.
09:17I want to learn and I want to produce some good food.
09:19You want to give the food respect.
09:22What's cooking?
09:23I'm making a jerk chicken taco with a mango salsa.
09:27And then I've got some planting chips that I've made to kind of eat with the tacos.
09:31So hopefully all the flavours shall come together quite nicely.
09:34So it's a typical Jamaican jerk?
09:37Correct, yes.
09:38What part of the chicken have you used?
09:39Have you used the sides?
09:41I've used the sides.
09:41Yeah, because I feel like it's a lot juicier.
09:43So that's very Jamaican.
09:45But then we have this tortilla, much more sort of Mexican.
09:47Mexican.
09:48I really love Mexican food.
09:50And I just wanted to find a way to bring them together into a taco.
09:54Always when I think about jerk chicken, I always thought about that smokiness on that.
09:59Yes.
09:59So we need to have that little burnt flavour.
10:01I will hopefully give you that.
10:04It looks very simple, but the taco could be too thick.
10:08It could break as we try to eat it.
10:10And then, you know, like jerk chicken cooked on the pan like that.
10:14Could be a possibility to overcook it.
10:17She's bringing two countries known for their bold, assertive flavours.
10:21If you're going to marry those two things on a play, it better work.
10:24She's an Olympian, so those guys are pragmatic, eh?
10:29Aye, aye, aye.
10:32Do you know how much time we have left?
10:34Celebrities, 30 minutes have gone.
10:38OK.
10:39You have 60 minutes more.
10:42Papa Khan told me if I wash him under the water, I won't cry.
10:46We'll test the theory, won't we?
10:48Ugh, the tears.
10:50Where's the tissue?
10:52Shakira Khan rose to fame on reality show Love Island in 2025,
10:58becoming a social media influencer working with global brands.
11:03When you have to chop everything, it's just ugh.
11:07I've got Pakistani and Afghani heritage, and I'm also half English.
11:11My cooking style is definitely a fusion of both cultures,
11:15but I eat out a lot, so my cooking skills are a bit rusty.
11:18But I have been practising with my dad one dish.
11:24This is authentic chicken curry with brown rice.
11:28So what's this curry?
11:29This is my dad's signature dish.
11:31This dish is home.
11:32Oh.
11:33I've had it with toast when I was a baby.
11:35That is a fusion dish right there.
11:37So your dad, usually he cooks it at home?
11:38Yes.
11:39I tried to get his recipe from him, and he says,
11:42oh, I don't know, I just do well.
11:44Thanks, Papa Khan.
11:45That's an amazing help.
11:46It's not a normal rice dish.
11:48It's going to be infused with mixed spices.
11:50So you've got, like, cardamom in there, bay leaf, fennel.
11:54How many times have you practised this?
11:55Once.
11:57Once?
11:58But I've seen him cook it a million times.
12:01But I'm going to do the best that I can,
12:03and I hope that I make him proud.
12:04Good luck.
12:06She's making a spiced broth,
12:08and then boiling the rice in it.
12:11If she can pull this off, it'll be wonderful.
12:13Just put my chicken in, and I'm going to put my potatoes in.
12:17Potato will take 40 minutes,
12:20but chicken in the same sauce.
12:21We'll cook in about 15 minutes.
12:23I'm worried that the chicken will be dry.
12:27The different elements need to balance.
12:29Spiciness of the curry.
12:31The rice needs to be beautiful, fluffy,
12:33but she's got to have to really watch her timing.
12:35That needs a bit more water.
12:38Fill in the pies now.
12:41You want to see my dough here?
12:42We're on the rise.
12:43Apart from it shouldn't rise.
12:46Mmm!
12:48That is good.
12:49We have got a lot of live sport
12:51right across the Olympic Games this evening.
12:53Jason Mohammed presents huge sporting events
12:56around the world,
12:57and is a familiar face on BBC's Match of the Day.
13:01Time to reveal the winner of March's Goal of the Month.
13:04Some lovely ginger to give it a nice punchy flavour.
13:07With three kids, you know,
13:09I cook probably almost every single day.
13:11My son says he chucks it in, hopes the best,
13:14and nine times out of ten, you know,
13:15I'm looking at a lot of empty plates.
13:17There's always a thank you at the end of it,
13:18which is lovely.
13:21I've got Welsh-Pakistani heritage,
13:23so I grew up eating this keema dish,
13:26which is a mince lamb curry,
13:27but I've called it J-Mo's Lamb Keema Special.
13:31Who's J-Mo?
13:31So J-Mo is the nickname that was given to me
13:34by my football pals,
13:35and technically they were using J-Mo
13:38before J-Lo, Jennifer Lopez, okay?
13:40She copied you in a sense.
13:41Yes.
13:42So this is a keema.
13:44Welsh lamb.
13:45But you've got peas as well.
13:46Yes, so I consider this to be soul food.
13:49But at the end of Ramadan,
13:50this was always the dish that was the centrepiece
13:52of a big table.
13:53Earthy food, right?
13:55The lamb, the fusion of the potatoes.
13:57Jason, you talk the talk, but will you deliver?
14:00I hope so.
14:00Because you've really sold this.
14:04That lovely rice.
14:06A good keema is the ultimate comfort food.
14:09A minced stew, lots of spices in it,
14:13but the spice really needs to be well-judged.
14:15It needs to have a good burr of heat.
14:18Is putting peas in there too many,
14:20it might become watery and a bit sweet.
14:23The rice also needs to be gorgeous.
14:26There's a lot of risks.
14:28J-Mo has got a lot of confidence,
14:32but confidence can only bring you so far.
14:36I can't wait for them to try this.
14:39Mmm!
14:40OK, pies are going in the oven.
14:42Let these veggies stew in there and soften up.
14:46When I was at school at the age of 13,
14:49I decided, OK, I'm doing it.
14:51I've got a big, dark secret,
14:53and I need to get in the car after school
14:54and tell my mum the truth about me.
14:56I'm vegetarian.
14:58She was very understanding.
15:01Jay McGuinness has gone from global pop sensation
15:04with boy band The Wanted to become an acclaimed West End actor
15:08and successful author.
15:12Tofu is quite flavourless.
15:14The beans will do a lot of the work,
15:15but I just really want that to be brown.
15:17No, I don't want the judges to come over here.
15:20Normally, when I'd be cooking, there's music, wine.
15:24Hours and hours.
15:25No judgement.
15:27Hello, hello, hello.
15:28Hello.
15:29Hi.
15:29What is it that you're going to cook for us?
15:31So I'm making a vegetarian chilli with tofu,
15:34flatbread and parmesan crisps.
15:36Yeah.
15:36You look a bit flustered.
15:38Uh-huh.
15:38Jay, you dance.
15:40You write books.
15:41You sing.
15:42Why are you so nervous?
15:43I mean, I was honestly fine until you came up.
15:45What is it about us?
15:47It's judgement.
15:48We won't judge you.
15:49We will judge the dish.
15:50So it's not like you think that is going to be the problem.
15:52Yeah, yeah, we'll see.
15:53Because there are components in this that I would never normally do.
15:56Flatbread and parmesan crisps.
15:58That's just so you guys have texture.
15:59So you're taking care of the flavour, the texture.
16:02What about the presentation?
16:04Uh, I just need more time to percolate on that.
16:06The one thing we don't have in the MasterChef kitchen ever is time.
16:09Yeah.
16:09It's going to have to start happening.
16:11Yeah, yeah, you're right.
16:13Thank you very much.
16:18Okay, let's go.
16:19I'm going to make my flatbread.
16:21I really love it when people make flatbread.
16:24More butter, more better.
16:25It's always very easy to serve it not cooked enough.
16:29That's one of the mistakes that a lot of people make.
16:31I'm going to get plates.
16:33The presentation will be very important.
16:35How he puts it together.
16:37I hope he just relax a little bit.
16:39Timing, what do I want to do?
16:40I wonder if he's more scared of you or me.
16:45Well, it'll be me, won't it?
16:46Yeah.
16:50Celebrities, you have 15 minutes left.
16:53Panic stations.
16:54We're going to fly by people.
16:56We're going with rustic.
16:57Start thinking about plates.
17:00Now I've got to try and make it look pretty.
17:02Even though it's Frankenstein's pie, it's got to look pretty.
17:04Oh, my goodness.
17:06Overcooked.
17:09I have to pick the best ones to give to the judges.
17:12It's all right, it's all right.
17:14That rice doesn't look like how I imagine it to be.
17:17Right.
17:18Time to fluff up.
17:20Quack.
17:21Bread.
17:22Oh, no.
17:23The parmesan crisp.
17:24I should have done it a long time ago.
17:26Okay, okay, I can do this.
17:33Presentation.
17:34Presentation.
17:36Presentation.
17:36I hope they love it.
17:39You've got two minutes left.
17:41What?
17:41You're my girl.
17:45And a bit of sriracha mayo.
17:47If I ain't got enough flavor in there, then I should go home today.
17:51Ten seconds.
17:58Celebrities.
18:00Stop.
18:05What's done is done.
18:09How are you, Joe?
18:10Sweating.
18:12So, have you got some inspiration for future menus?
18:22Joe, come up first.
18:25First up, okay.
18:27Take those there.
18:29Mmm.
18:31First up, comedian Joe, whose love of horror films inspired his Frankenstein beef pie with red wine gravy, carrots, fennel,
18:44and a cheesy horseradish mash.
18:48I was very worried the pastry wouldn't cook enough, and the whole thing will collapse.
18:54It didn't happen.
18:55You have a very nice color at the top, so you just have to taste it now.
18:59Okay, right.
19:01Okay.
19:03I'm going in.
19:07I can taste each one of the 32 ingredients in it.
19:11The smell is pleasant.
19:13So, gravy.
19:14Okay.
19:18I love this juicy gravy.
19:20Oh, really?
19:21Yeah, it's really nice and spicy.
19:24But, Joe, I've never seen anyone cook beef like that.
19:27Cutting it up with scissors and then flinging it into a pan that was cold.
19:31It was always going to be quite chewy.
19:34But, weirdly, the contents of this pie do work.
19:39When they're all together, there's a wonderful richness.
19:42It's a very comforting dish.
19:44This food is full of heart.
19:47Has it got finesse?
19:49It would make it more beautiful.
19:50Your mantra should be, less is more.
19:53Thank you for your critique. I loved it.
19:55I shall take this away now, and I shall back away slowly with my dignity intact.
20:01Ray said, these things shouldn't work, but they do.
20:04That's a bit like me. I shouldn't work, but I do.
20:08Shakira, come on up.
20:09Hey, moving well?
20:12Reality star Shakira's signature dish, her dad's chicken curry,
20:17with a mixed spice-infused brown rice,
20:20served with mint chutney and a yoghurt shirazi raita.
20:24Let's put Shakira out of her misery.
20:33The chicken is a little bit dry.
20:35It should just be more melt in my mouth.
20:38The combination of spice, I really, really like it.
20:42It's very, very nice.
20:43And the two sauces are really elegantly presented.
20:47I love it.
20:52Look, the rice is a disaster.
20:55You know, I actually thought I undercooked it.
20:58I don't think so.
21:00Shakira, you walked into this kitchen representing Papa Khan, and I've got to tell you, I think this curry is
21:08delicious.
21:11To me, this feels like a really good home curry.
21:14Let's forget about the rice.
21:15Yeah, let's just get past the rice.
21:16Let's forget about the rice.
21:17I agree.
21:18We also asked, does this tell you something about the person?
21:23Yes.
21:23I feel like I know you a lot better than when you first walked in.
21:27Normally when I make rice, it's like stabby packets from the supermarket, whack it in the microwave, Bob's your uncle.
21:32So that rice is actually diabolical.
21:36It's looking good, Emily.
21:39Olympian Emily's taste of home, Mexican and Jamaican influenced jerk chicken tacos with a sriracha mayo sauce served with deep
21:48fried plantain chips and a mango salsa.
21:52I'm now going to attempt to eat a very, very juicy-looking taco in a silk dress.
21:59Chef!
22:00A whole day like that, didn't I?
22:05Emily, the food looks epi and tropical, and I think I would have made a little bit more of an
22:11effort on the shape of that taco.
22:14Yeah.
22:14That looks like a mistake.
22:24Mmm.
22:25The flavour of the components are all there, and it's nice, but chicken is a little bit dry.
22:33You need a little more sauce to hold it together and to make it a little bit more juicy in
22:39your mouth.
22:41Emily, I always say that you eat first with your eyes, and when I see this food, I feel hungry.
22:47And your plantain, outstanding.
22:50That's good.
22:52The feedback was at 100% fair, and nobody wants dry chicken.
22:57That is terrifying.
22:58Just take the feedback on board and continue to try and do better.
23:02It's time for J-Mo.
23:04Let's go.
23:05J-Mo!
23:06J-Mo!
23:09Remembering his family Eid celebrations, presenter Jason has made J-Mo's Kyma, a minced lamb curry with pilau rice and
23:20a mint raita.
23:22It does look like a child's drawing of the sun.
23:35The meat is crispy, it's delicious, but the rice is overcooked and congealed.
23:41What happened?
23:42It was a timing issue.
23:44But I love the raita.
23:46You know, there's enough mint in it, it's fresh enough.
23:50J-Mo, behind the stoves, you are a man that looks like you know what you are doing.
23:57But this needs bags more oomph.
24:01You're not cooking at home for your kids.
24:03You're cooking for us now.
24:04Okay?
24:05Understood.
24:05Keep that in mind.
24:06Thank you so much.
24:10I'm disappointed with the rice because I cook rice all the time.
24:13Oh my goodness.
24:14But he's got a great point, you know, I'm not cooking for the family here.
24:20J, come, it's your moment.
24:23Wow.
24:25Oops, sorry.
24:32Finally, singer J is hoping to impress with his vegetarian tofu chili, flatbread, guacamole,
24:41Mexican salsa pico de gallo and a parmesan crisp.
24:46J, your presentation is fabulous.
24:50He wants me to just dig in.
25:01The rice is cooked perfectly.
25:03You manage to cook the tofu to a really nice crispiness.
25:06Great.
25:07I love that little salsa that you made.
25:09It's really nice and chilly, season perfect.
25:13And then there's this lovely little parmesan crisp.
25:16It's a real flavour bomb of cheese.
25:20Do you know what the missing ingredient is?
25:22Confidence.
25:23Oh.
25:23Because you carried the food over as if it was your time to go home already.
25:28I really did want to get that slop a little bit more vertical.
25:32Did you just call it slop?
25:33Yeah.
25:34You're not the greatest salesman in the world.
25:36Yeah.
25:37Let's go back one minute.
25:39Think about that you are a waiter.
25:41So how would you sell this?
25:43What would you say?
25:45This is our tofu chili with rice, guacamole, pique de gallo and some flatbreads for your enjoyment.
25:52I want you to walk back in a completely different way.
25:55Come on.
26:00I feel great.
26:01I know where I've got work to do and I know I had some successes and that's a really good
26:06start.
26:08We say the first impression counts.
26:11You left a very good impression on me.
26:15I think you all need a break.
26:17We'll see you in the next challenge.
26:22I'm really satisfied.
26:23I saw a lot of cooking from the heart.
26:26Wow.
26:27That was fun.
26:27I enjoyed that.
26:28Well done team.
26:29Fun!
26:29That's your idea of fun, Joe.
26:32Joe Pasquale.
26:33Oh my gosh, that list of ingredients.
26:36I think he can cook.
26:37I just would like him to really take into account his idea of less is more.
26:44Oh, I think my dad's going to have palpitations watching that back.
26:48I really did love the curry but there were some difficult parts to that dish.
26:53That rice was a disaster.
26:56Well, Shakira and I are opening a rice cooking school called How to Hammer Rice.
27:01Jason, Jason.
27:03Very cocky, eh?
27:05He missed the mark on the presentation of their rice.
27:08How can you overcook rice like that?
27:10Like everyone, there's stuff that I know I need to work on.
27:12Yeah.
27:13Joe, he wasn't taking many risks but I loved that little parmesan crisp.
27:18He really needs to believe in himself if he wants to get on with this.
27:23I think everyone did well.
27:24Yeah.
27:25Emily's food, I love the jerk chicken.
27:28A couple of little mistakes.
27:30But, you know, she's definitely an Olympian.
27:33And that confidence gives me great hope.
27:37I feel like I've learnt something from today, though.
27:41The thing is, we've just done something we know.
27:44Now we're going to do something that ain't got a clue what it is.
27:56Welcome back.
27:58This is the taste test.
28:02Condiments?
28:02I'm not the biggest condiment fan.
28:05Yes.
28:06I know my condiments.
28:07Thank you very much.
28:09Every good cook knows the most important tool is your palate.
28:13And today, you're going to be putting yours to the test.
28:19In front of you, there are 30 condiments.
28:24Spicy, smoky, sweet.
28:26And I love them.
28:27One by one, you'll choose a condiment, taste it, and then name it.
28:33Get it right, you stay in.
28:35But get it wrong, you leave the challenge.
28:40The last cook standing will gain an advantage on the next challenge.
28:46Is that clear?
28:48So, who wants to go first?
28:53Oh, God.
28:56Come on up.
28:57Round one, I jump in and scan for anything recognisable.
29:02OK, I think I'm going to start us with what I hope is a classic.
29:04This one.
29:06You can pick it up.
29:08Keep it simple and stick to what I know.
29:14Ketchup.
29:15You are...
29:17Correct.
29:20OK.
29:23Who's the next one?
29:25Step on up, Emily.
29:28I'm going to go for that one.
29:30Easy one first.
29:32I use it all the time.
29:34I'm going to go sweet chilli sauce.
29:35Correct.
29:38This one.
29:40I reckon I've got this.
29:44I can't say I'm the biggest fan, but I think it's mustard.
29:47What type?
29:48Oh.
29:49I would have just said that's an American mustard.
29:53Correct.
29:54I'll go next.
29:56Come up, Jason.
29:58Right.
29:58I'm looking for recognisable sauces, not that fancy stuff.
30:02I'm going to go for that one.
30:05My strategy is massive teaspoon, get it in your gob.
30:10That is soy sauce.
30:11Oh, Jason.
30:14You are...
30:16...correct.
30:20There's only one person left.
30:22Yes.
30:23Joe?
30:24Please, come up.
30:25You know, this is Russian roulette for me because I'm coloured lined.
30:29Look at the consistency.
30:30That's exactly what I'm doing, Georgie.
30:32It's a bit of a challenge for me, this one.
30:34I'm going to go for this one.
30:36Looks lumpy, like fish eggs.
30:41Always got a burn on it, hasn't it?
30:43Um, I think it's whole grain mustard.
30:47Correct.
30:48Well done, Joe.
30:54Now, the number of sauces goes down and it's getting more and more difficult.
30:59Jay, come up.
31:02I think this one.
31:04I thought I know that.
31:08Yeah, as soon as I taste it, I thought, Jay, you've not done good here.
31:12What is that?
31:14I have no idea what that is.
31:15Um, okay.
31:16I'm going to be strong and probably wrong.
31:19Salsa Verde.
31:24Jay.
31:27Incorrect.
31:29Strong or wrong?
31:30Jay, you choose the worst.
31:32The only one that I did not guess myself.
31:35This is a green tomatillo.
31:39Can't win them all.
31:41I'm kicking myself that I'm out first.
31:44Right.
31:45Let's go.
31:46I'm going to go for that one.
31:49Proceed.
31:51Hmm.
31:51That is honey.
31:53You are right.
31:55I think we're going to go for this one.
32:00I bloody love vegetable pickle.
32:03A Branston pickle.
32:05That's correct.
32:12Oh!
32:13Yeasty.
32:14That salad cream.
32:15Spot on.
32:15Brown sauce.
32:16That's right.
32:17Mayonnaise.
32:17Correct.
32:18Am I?
32:19That's correct.
32:21It's getting tougher now, eh?
32:27He's thoughtful.
32:29Tartar sauce.
32:30You're right.
32:34Your eyes are watering.
32:35Yeah.
32:36You both knew, didn't you?
32:37You didn't say, take a little bite, Jo, did you?
32:39I think you'll find that's English mustard.
32:42You are right.
32:45Oh, I'm sorry.
32:50It's the mustard.
32:52Can't beat a good burp, can you?
32:53Yeah.
32:57The easy ones are gone now.
32:59This is definitely getting harder.
33:01Emily, it's your turn.
33:03That white one there.
33:05I feel like this is hummus because of the texture.
33:09Yeah, that's not what I thought it was going to be.
33:12I had another smell.
33:13It's very strong.
33:16I think it's horseradish.
33:18That's correct.
33:21This is so much harder than I thought it was going to be.
33:24The light substance next to you, Grace.
33:27It smells pungent.
33:29It lingers.
33:33Vinegar.
33:33But I think it might be apple cider vinegar.
33:38Correct.
33:39Good girl.
33:41I'm impressed with this.
33:44I'm going to go for that one, please.
33:48My head starts sweating.
33:51It was hot.
33:52Wow.
33:54That's a sriracha sauce.
33:57That is incorrect.
34:01It tasted like sriracha.
34:04Scotch bonnet.
34:06From Jamaica.
34:08Wow.
34:10Jason, please leave the challenge.
34:13He doesn't like that, does he?
34:16Sriracha sauce, chilli sauce.
34:17Same thing once it's on a kebab.
34:20Three left.
34:21Joe.
34:22Please come up.
34:24I'm going to go for the liquid one right there, please.
34:31I think that's maple syrup.
34:34All right.
34:35Yes.
34:37That one.
34:41Can't pick out the flavour on this one.
34:43I've just got a spice to it at the end.
34:45Just going to have to take a wild guess.
34:48Red Thai curry paste.
34:54Incorrect.
34:55Incorrect.
34:56Damn.
34:58That is gochujan, which is a fermented chilli sauce from Korea.
35:04I'm sorry, but you're out.
35:07Hi, guys.
35:09Loses table.
35:11Two left.
35:13Pasquale.
35:14You're going down.
35:15Shakira.
35:19I want to go for this one.
35:24I just got my nose in the game and it smells garlicky.
35:31It's creamy.
35:33Garlic aioli.
35:36Shakira, Shakira.
35:38You were so close.
35:40That was truffle mayonnaise.
35:43Ah.
35:44Truffle.
35:46So he has a scent of garlic.
35:48That tells me something really positive about your palate.
35:55Come, Joe.
35:56If you get it right, you've won.
35:59You get it wrong, we will be bringing Shakira back.
36:05That one.
36:06I do know any sauces.
36:11Blew your head off and gave me a stomach ulcer.
36:14I'd say that...
36:17Windy pops.
36:19That's me. I think that's Sriracha sauce.
36:23Are you sure?
36:25I've got no tongue left, so, yeah.
36:28You are...
36:31Correct.
36:32Yay!
36:36You are the sheriff of taste.
36:39The sheriff of taste came through.
36:41What's great about it is I get an advantage.
36:44Can I use that advantage to my advantage?
36:46It's the thing there.
36:48The next challenge is going to be a big one.
36:51So why don't you take a little time to rest?
36:55Woo-hoo!
36:57What do you think?
36:58They did pretty well.
37:00Joe Pasquale.
37:01One to watch.
37:03Joe, you smashed it, man.
37:05Yeah.
37:05And I wonder what your advantage is going to be.
37:07Oh, yeah.
37:08Yeah.
37:16Okay, Georgios and Chef White's, what are we doing today?
37:21Celebrities, this is the MasterChef cook-along challenge.
37:28Giorgio is going to cook one of his favourite recipes.
37:32All you have to do is keep up with him.
37:36Oh.
37:37We're going to cook gnocchi.
37:39The first dish that I cooked with my grandmother when I was little.
37:42They're going to be served with a sauce of vegetable and goat cheese.
37:47And some black truffle on top.
37:49This is a basic dish that acquired enormous elegance.
37:55When I train my chef on new techniques, I make them cook along with me.
38:00I make them look, taste and learn.
38:03So, this is how you are going to learn, too.
38:08You must keep up with me.
38:10Yes, boss.
38:11Whoever cooks the dish that most closely resembles Georgios,
38:16in both look and taste, will receive this.
38:19The MasterChef pin.
38:22Wow.
38:23It will give you a crucial time advantage in the next challenge.
38:27I love gnocchi. I'm ready for this.
38:29Joe is the winner of the last challenge.
38:32You will take the front bench, the one closest to me.
38:35That's your advantage.
38:38Celebrities, please go to your benches.
38:40The powers of the Sheriff of Taste gave me the best spot for the cook along.
38:45Right in front of Georgios.
38:46I'm expecting a perfect plate of gnocchi.
38:50Yeah, yeah. No, this is a very exciting opportunity.
38:52I'm thinking about how much people would pay to get this.
38:54I forgot to tell you after you had to pay me.
38:57LAUGHTER
38:59You ready? Yes.
39:01Let's cook.
39:03Never made pasta. This is a very, very new experience.
39:06The dough must be made with warm potato.
39:09I already cooked them for you.
39:10There's no recipe in this challenge.
39:14This is all about watching Giorgio like a hawk and using all of their instincts.
39:19I get a knife.
39:20I get a ball.
39:22I get a ball.
39:23I get a ball.
39:26And I'm peeling my potato without leaving any little bits.
39:31The celebrities have to work fast.
39:32OK, come on.
39:34Because that potato needs to stay hot when they're working with it or it'll become tough.
39:39Second one done.
39:41He's going too fast. I can't even keep up with him.
39:43Slow down a bit, Giorgio. What's the matter with you?
39:46OK, so here we are.
39:49I'm squeezing the potato through the riser.
39:51It just gives the right consistency to the potato.
39:55Giorgio's rapid. He is so fast.
39:58We make a little fountain in the middle.
40:00Then you have to add one third of the weight of the potato in flour.
40:06You got scales in there?
40:08440.
40:09What's the 30%?
40:10Try to do the maths.
40:13I'm going to put my flour in the middle.
40:16I'll measure the potatoes, but not the flour.
40:18But it'll be all right, don't worry about it.
40:21We're going to crack an egg in there.
40:24Make sure that there is no shell in it, yeah?
40:29And with my fork, I will beat the eggs in the flour.
40:34Emily, what's happening?
40:35Not much, love.
40:37Oh, love.
40:43Lifting is ten times easier than this.
40:45Contrary to pasta making, gnocchi comes together much faster.
40:49So, off you go.
40:51You have to be gentle.
40:54Bring it all together.
40:55OK.
40:56Are you keeping up on that?
40:58Yep.
41:00You should obtain a very soft, beautifully yellow mixture.
41:06All I want is a beautiful dough.
41:09Quite heavy.
41:10This is definitely very cowboy.
41:13Bring it together as a bowl.
41:14It has to be like a lovely bowl.
41:16Look at my bowl.
41:18Nice.
41:19How's it going, Joe?
41:20Better than I anticipated.
41:22You've actually got gnocchi on your face.
41:24A little bit of flour on top,
41:26and we let it there to rest.
41:28Come on, we have to move a little bit fast forward here.
41:32The complicated bit starts now.
41:34Christ.
41:36Giorgio is killing me right now.
41:38Now, look at me.
41:39We're going to start our sauce.
41:41As that's going to go on, we're going to have to shape the gnocchi.
41:45OK, so we're going to do two things at the same time.
41:48So you peel the carrot, the celery, the onions, and then we're going to cut little beautiful squares.
41:58I've never cut a carrot this small before.
42:00I think they're adorable.
42:02The more regular they are, the better we'll be.
42:05Because, you know, your mouth can detect shapes as much as it can detect flavor.
42:10It's the finesse that makes food great.
42:14Yes, Chef.
42:15You can't fault Jason on effort.
42:18He really wants to impress Giorgio, but his knife skills, they leave a bit to be desired.
42:24His veggies quite chunky.
42:27Perfect.
42:29OK, look at my bench, huh?
42:31Now, the sauce, couple of little pieces of butter.
42:36We're keeping up, we're keeping up.
42:38Two cloves of garlic to flavor the butter.
42:41This feels like I'm at Hogwarts and I've got Snape up there giving me a potions glass.
42:46I'm going to add just the onions.
42:49The onions needs to be melt in your mouth.
42:52OK, add carrots and celery now.
42:57This is the basic of so many Italian sauces.
43:01It's called soffrito.
43:03Soffrito.
43:04Smells unreal.
43:07OK, we're going to start to shape the gnocchi now.
43:10OK, a little bit of flour on the table.
43:15I will cut it in half.
43:18And I will start to roll it.
43:22And now you have to really shape it perfectly round.
43:27Our celebrities really need to keep an eye on what Giorgio is doing.
43:31It's not rolling it out and being really tough.
43:34It's almost like tiny little pushes.
43:37I can't seem to get an even roll.
43:39I'm too heavy-handed.
43:41Jason, they have to be round.
43:43Just too much flour.
43:44I think it's my fingers.
43:46Leave yourself a bit of space.
43:48Yeah.
43:49Too much flour.
43:50Yeah, a little bit too much on that.
43:51Thank you, chef.
43:52OK.
43:53You have to roll it down to the size that you want your gnocchi.
43:57Running around and pulling.
43:59Shakira, these look good.
44:01Yeah.
44:02Try to have a regular shape.
44:03OK.
44:04I think I'm getting the hang of this gnocchi business.
44:08So you obtain this cigar-like sort of shape.
44:12Cut it.
44:16Crazy.
44:18Look at me.
44:19We're going to start to cut them now.
44:22Look at me.
44:24That's my gnocchi.
44:28What we're going to do is to shape them.
44:30OK, so we've got a fork.
44:32You pick up a gnocchi.
44:34And then with your thumb, you roll it on the fork.
44:39So to have a gnocchi then has a hole in the middle.
44:42And it cooks absolutely perfectly all the way through.
44:46And a fork shape the other side.
44:50That fork thing is ridiculously hard.
44:53Look, someone aren't going to pass the audition, that one.
44:55OK, hide those ones when it comes over.
45:01You're going to be getting judged on presentation.
45:02I know, I know, I know.
45:04They're like chunky bullets of joy, aren't they?
45:10OK, we're going to get back to the sauce now.
45:13So get rid of the garlic.
45:15And you take a little bit of the milk and you add it.
45:21It'll come up to boil pretty fast.
45:24I add three-quarter of the goat cheese.
45:30We don't want it to cook it, we just want it to melt.
45:33The cheese has to be at the right temperature.
45:36If the pan is too high, I'm really worried that goat's cheese sauce is going to split.
45:42And now we're going to season the sauce.
45:47Taste it.
45:50Are you all happy? Are you all in?
45:52Yes, chef.
45:55Do not lift up your gnocchi with your fingers, otherwise you're going to destroy them.
45:59OK, so gently, like that.
46:02OK, let's go.
46:02The water must be boiling, hard boiling.
46:05Go.
46:07The gnocchi is going to go right to the bottom.
46:11A little stir.
46:14I think I'm back on track.
46:16I think it's going to be all right.
46:18Your gnocchi should start to come afloat.
46:21Have a look at it.
46:22When they float at the top, they're ready.
46:26Don't look amazing.
46:28As soon as they come up, they're ready to be served.
46:32Lift them out of your pan.
46:35A little bit of the cooking water now will help you.
46:38OK, now I want to hear these.
46:43I don't know if it actually is the same as Giorgio's.
46:46Chives.
46:47All the chives, chef?
46:48Now it's time to plate it.
46:54Oh, my God, my mouth's watering.
46:56And then a bit of the parmesan.
46:59And last, this is black winter truffle.
47:02You know, absolutely delicious stuff.
47:05More cheese.
47:07And we put a couple of the gnocchi right on top of it.
47:11Gnocchi with goat cheese sauce and black truffle.
47:15And now you have three minutes on your side to finish this dish.
47:22OK, so parmesan in the bowl, gnocchi.
47:25Truffle, a bit of parmesan.
47:27Come on.
47:29I've lost my truffle grater.
47:31No!
47:32Do you want to borrow Martin?
47:33Oh, thank you, Joe.
47:34What a sweetie pie.
47:37These three minutes are flying.
47:40Presentation.
47:41Hopefully the flavours are OK.
47:42Oh, he's got the proper flakes.
47:45So much truffle he put in there.
47:46It's crazy.
47:4730 seconds left.
47:48I don't put too much on.
47:50Have you tasted it?
47:52Season it?
47:5315 seconds left.
47:55Are you happy when you go on your plate?
47:57Mmm.
47:59Pear-shaped.
48:00That's what my gnocchi was looking like at one point.
48:03Five, four, three, two, one.
48:09Step back.
48:10That's it.
48:11You've got no more chance to touch your dish.
48:15Stressful?
48:16Yes.
48:18Well, you delivered something.
48:20Good job, Jay.
48:22I don't know what it's going to taste like compared to Giorgio's.
48:25You know, we all did really well there,
48:26considering we was working with the master.
48:31That was incredibly stressful to watch.
48:36Now, this is what you were supposed to have made.
48:41Taste it?
48:46The gnocchi is pillowy soft.
48:50Silky sauce.
48:51All of the veg chopped so finely.
48:54So generous with the truffle.
48:55It needs that little elegance on the cutting.
48:58These are the things that elevate the dish.
49:00It's gorgeous.
49:02Now we're going to taste your one.
49:05Emily, come on up.
49:15I think presentation-wise, you've made a pretty good job here.
49:20Look, the shape of the gnocchi is very irregular.
49:23There is big, small squash.
49:25We need to have a little bit more of precision.
49:28OK, let's taste it. Come on.
49:34Season is perfect, but the sauce has reduced too much,
49:37so it hasn't got any creaminess to that.
49:39I think from the moment you got the egg in the drawer,
49:43they started to go a little bit afoot, didn't they?
49:46Honestly, the whole thing was pretty much a disaster,
49:49so I'm very happy that I managed to get that on there.
49:51You know, this is not a complete disaster.
49:54There is some good flavours.
49:56Yes.
49:57Please, thank you.
49:58Thank you so much.
50:01Giorgio said the seasoning was bang on.
50:03I do know how to season well, so it's good to nail it on that.
50:08Jay, please.
50:10So, let's taste it.
50:25Flavour-wise, I like it.
50:28OK.
50:29Saw me doing that, sort of leaving a bit of the truffle,
50:32then a bit of gnocchi on top, so you repeat it perfectly,
50:35and this is what the cook-along should be.
50:37They are the world's smallest gnocchi that I've seen when I started.
50:40They're kind of mini gnocchettes, I'm calling them.
50:43But for somebody who was so nervous, it's so easy to give up.
50:48You didn't. You kept going.
50:51Thank you, Jay. Thank you.
50:52I'll get that out of your sight.
50:53Yeah, I feel good.
50:54I feel like I've got a good idea about what they expect from us.
50:58That feels good.
50:59Come on, Joe, show us what you've got.
51:01Oh, you're not the first person to say that.
51:12Don't muck about.
51:15Joe, you've been a bit rudimental on the cutting.
51:19Big pieces, small pieces, but gnocchi is perfect,
51:22the seasoning is absolutely perfect.
51:24I think that your sauce is actually really pretty good.
51:29Joe, considering the Frankenstein pie,
51:32Yeah.
51:33That's a big step forward you've done today.
51:36Is it?
51:36People start to be worried now around the room.
51:39I don't think so, Chef.
51:41Giorgio loved it.
51:42That's the result for me.
51:44Being the Sheriff of Taste today gave me a huge advantage
51:48by being prime pole position right in front of Giorgio.
51:52Shakira, bring your gnocchi.
51:59Are you pleased with what you did?
52:02Yeah.
52:04I think it's a really elegant plate of food.
52:08It's small and perfectly formed.
52:11Well, thank you.
52:12You've never done gnocchi before.
52:13I've never even eaten gnocchi before.
52:16I'm more of a tagliatelle kind of gal.
52:19Oh, OK.
52:19Let's have a look.
52:27The shaping of the gnocchi is very good.
52:29The sauce perfectly seasoned.
52:32Go generously with the truffle,
52:33and you've created these pillowy clouds of joy.
52:37You've got to be proud of that.
52:40You can eat it now, eh?
52:43To hear that feedback from both Grace and Giorgio was amazing.
52:48Jason!
52:50There you go, Chef.
52:51There you go, Grace.
52:54I'm going to say right here, right now.
52:56What a privilege it's been to learn at the foot of the master.
52:59When I look at the shape of those carrots,
53:00I wonder, what have you learned from me?
53:02That's the only thing.
53:05Let's taste it.
53:07These are the biggest gnocchi I've ever seen in my life.
53:15The sauce, you really put a lot of pepper in it, but I really like that.
53:19Obviously, the vegetable inside needed to be a little bit more refinedly cut.
53:24But the disaster in this one is the gnocchi.
53:29They're weighty.
53:30In fact, after two or three, you need to have a lie down with your ankles raised.
53:37Too much flour went in there.
53:39This is not a perfect plate of gnocchi, but it's definitely dinner.
53:44A kick of the backside, probably what I needed.
53:47You know, this isn't like food that's being chucked on the kitchen table
53:50and you're tucking into it.
53:51This is MasterChef.
53:58Celebrities, job well done.
54:00The dish was technically difficult.
54:03And some of you impressed me.
54:05I also learned a lot about your cooking.
54:08Some of you are precise.
54:10Some of you, a little bit less.
54:13Today, nobody's going home.
54:15However, a brand new MasterChef pin is up for grabs.
54:22This will give the winner a crucial time advantage in the next challenge.
54:31There were two dishes that stood out above the other.
54:35Joe and Shakira.
54:38Joe, your dish was very well presented
54:42and with a little bit more attention, it would have been almost perfect.
54:47Shakira, you won with definitely the best shape.
54:50And the sauce was absolutely perfect.
54:53But only one of you can win.
54:57I have my thoughts, but Giorgio, this is your family recipe.
55:00It's your decision.
55:01OK.
55:03It's very close.
55:04But the dish that looks and tastes more like mine is the one of...
55:11Shakira.
55:12Yay!
55:14Yay!
55:16Thank you!
55:17Congratulations, darling.
55:19I love her!
55:21The biggest reasons for coming on MasterChef was to learn.
55:24And to learn from the best and get told our dish was the best.
55:30Unbelievable. I couldn't have asked for anything else.
55:32This little golden pin is going to give you a great advantage on the next round.
55:37The rest of you are going to have to get practising.
55:41And don't forget, the next time we see you, one of you will be leaving.
55:46Oh.
55:47Off you go.
55:50You always have to bring the mood down, don't you?
55:53Gnocchi, gnocchi.
55:55Well done, Shakira.
55:56Yay! Well done, Shakira.
55:57All right, Shakira.
55:58Unnucked.
55:59Do we sleep here?
56:00I feel like we should, probably.
56:02Jake, he was so nervous in that first round.
56:06But in this gnocchi round, there was a new Jake.
56:09You're absolutely right.
56:10Now slowly, slowly, he's growing some confidence.
56:12And that's a good sign, eh?
56:14I just kind of went with it.
56:15Emily, she had a patchy round with the gnocchi.
56:19Trying to crack eggs.
56:20One goes in the drawer, but she carries on.
56:22She definitely has Olympian strength.
56:25Giorgio were a bit harsh on you, weren't he?
56:27Yeah.
56:28Well, he's the gaffer, isn't he?
56:29So we've got to listen to him.
56:31Jason strutted into this kitchen at the beginning.
56:34But that gnocchi challenge really humbled him.
56:37His hand don't manage to produce what he wants.
56:39He's missing that finesse.
56:42But Jason's enthusiasm is absolutely infectious.
56:46And a bit of enthusiasm can go a long, long way in the kitchen.
56:50I was pleased with myself on that one.
56:51No cuts as well.
56:53Joe, the first time we saw him cook, it was all comedy.
56:57And then he does the taste test.
56:59Lots of laughs again.
57:00But doesn't he just win?
57:01And you know, one of the two best plates of gnocchi that we taste.
57:05It seems to have come one step up.
57:09How do you feel to have a MasterChef pin?
57:10I'm absolutely buzzing with that.
57:12Shakira.
57:14Impressive in the taste test.
57:15She's tenacious.
57:17She works very hard.
57:19That's one of the greatest attitude of Chef.
57:22Five celebrities.
57:23They want to be here.
57:24They want to impress.
57:26You cannot put a price on that.
57:28We can see through the dishes that they cook for us.
57:31Their personality.
57:32I want to see them sweat.
57:35Wow.
57:35Tomorrow.
57:36Something's going on tomorrow.
57:37Something's going on.
57:38Yeah.
57:41Next time, the five celebrities are back.
57:44This is the mystery box challenge.
57:46I'm not sure Giorgio's going to be out of here now.
57:49And the pressure intensifies.
57:51Hello, everybody.
57:52Yes, buddy.
57:54I want you to bake me the pie.
57:56Yes.
57:56As they battle for a place.
57:58Okay.
57:59In the quarterfinal.
58:00This is going to be good.
58:01This has got so much on me.
58:31This is going to be good.
58:32Where are your Destinations.
58:32horaality.Frani.
58:33After sciprofit.
58:33to manage this process in a while. Between actors and actors.
58:33Come to the ponades.
58:34The final cast of society is
58:35top of everyone. This is the third cast of