0:00:02 > 0:00:04Meet the Disaster Chefs, parents who are rubbish at cooking.
0:00:04 > 0:00:07- Dinner, Charlie!- Nooooo!
0:00:07 > 0:00:10They make things like this, and this, and this!
0:00:10 > 0:00:11Disgusting!
0:00:11 > 0:00:16And foodie fanatic Stefan Gates is the only person who can help.
0:00:16 > 0:00:19He's got just 24 hours to help them master a two-course meal
0:00:19 > 0:00:22in a professional kitchen for some fierce critics.
0:00:22 > 0:00:23Horrible.
0:00:23 > 0:00:25Get cooking!
0:00:25 > 0:00:27Will they rise like a souffle or flop like a pancake?
0:00:27 > 0:00:28I've failed!
0:00:28 > 0:00:32Will it be Yumm, or Yuck? Start your blenders!
0:01:00 > 0:01:03Today's Disaster Chef is dad of three Moustafa
0:01:03 > 0:01:04who lives in Southampton.
0:01:06 > 0:01:09Eldest daughter, nine-year-old Mariam, is nuts about knitting,
0:01:09 > 0:01:13but when it comes to food, Dad can't pull the wool over her eyes.
0:01:13 > 0:01:14Dinner's ready!
0:01:14 > 0:01:19Nooooooooooo!
0:01:19 > 0:01:22Mum Shanaz juggles work with a PhD, so to help out,
0:01:22 > 0:01:24Moustafa's taken charge of the kitchen.
0:01:26 > 0:01:28Aarrgh! Burnt.
0:01:28 > 0:01:30Now that is a disaster.
0:01:30 > 0:01:33But Mariam's had enough charred chow.
0:01:33 > 0:01:35In here is the oven, where he burns everything.
0:01:35 > 0:01:36SMOKE ALARM BEEPS
0:01:36 > 0:01:39Everything is burning! Where is this coming from? Arrgh!
0:01:39 > 0:01:41And that's not the only problem.
0:01:45 > 0:01:47Aargh!
0:01:47 > 0:01:51Even when dad gets food in the pan, he's easily confused.
0:01:51 > 0:01:53He always gets mixed up between sugar and salt,
0:01:53 > 0:01:55and that's a big problem.
0:01:55 > 0:01:58Yep, and he's no perfectionist either.
0:01:58 > 0:02:01Argh! Too much. Too much.
0:02:01 > 0:02:03Even when I follow the recipe,
0:02:03 > 0:02:07then I just get bored and do whatever I want.
0:02:07 > 0:02:10But this kitchen maverick does want to impress his family.
0:02:10 > 0:02:14I love fishing, and I love cooking, too,
0:02:14 > 0:02:18so it'll be great if I'll be able to cook my fish.
0:02:18 > 0:02:22Mariam's little sister Malick doesn't hold back her views either.
0:02:24 > 0:02:27I do not even want to look at it!
0:02:27 > 0:02:30I can see why, but he's not one to give up.
0:02:30 > 0:02:33Already burnt, I mean, nothing worse could happen.
0:02:33 > 0:02:35Sometimes it turns really so bad,
0:02:35 > 0:02:38either it's undercooked,
0:02:38 > 0:02:44it's overcooked, it's burnt, so we end up having a pizza delivery.
0:02:44 > 0:02:48Despite Dad's culinary catastrophes, his confidence is still sky-high.
0:02:48 > 0:02:52I feel if someone showed me the little tricks how to do things,
0:02:52 > 0:02:57I think I could be opening my own restaurant very soon.
0:02:57 > 0:02:58Is he bonkers?
0:02:58 > 0:03:04I don't think anyone, anyone, could teach my dad how to cook,
0:03:04 > 0:03:06he's just too bad.
0:03:06 > 0:03:09And what this Disaster Chef dad doesn't know yet,
0:03:09 > 0:03:12is that tomorrow, he'll need to cook restaurant-standard food,
0:03:12 > 0:03:16in a professional kitchen, for three surprise judges.
0:03:16 > 0:03:18This is no ordinary job.
0:03:18 > 0:03:22This is a job for a super food superhero, someone to rescue
0:03:22 > 0:03:26kids across the UK from their mum and dad's disastrous dinners.
0:03:26 > 0:03:28It's Stefan Gates!
0:03:28 > 0:03:29That's a rubbish costume.
0:03:32 > 0:03:34Oh, I see. Lovely.
0:03:34 > 0:03:36But there's no time to waste...
0:03:37 > 0:03:39..as this could be his biggest challenge yet.
0:03:39 > 0:03:41Hi, Mariam.
0:03:41 > 0:03:43Hi, Stefan. Nice slippers.
0:03:43 > 0:03:44Thank you. Let's get to work.
0:03:45 > 0:03:47Hi, Moustafa.
0:03:47 > 0:03:48Hello, sir. Welcome.
0:03:48 > 0:03:51Now, Mariam, you've got a bit of a problem with your dad's food,
0:03:51 > 0:03:52haven't you?
0:03:52 > 0:03:56Well, my dad usually either overcooks food or undercooks food.
0:03:56 > 0:03:57Is this right?
0:03:57 > 0:03:59I don't think so. I don't believe it.
0:03:59 > 0:04:02He did salmon, but it wasn't cooked that well
0:04:02 > 0:04:03so my mum had to go and cook it again.
0:04:03 > 0:04:05This is outrageous.
0:04:05 > 0:04:10Yeah, he cooked risotto last night. It wasn't that good.
0:04:10 > 0:04:11There you go.
0:04:11 > 0:04:12Oh, my word.
0:04:12 > 0:04:13You would love it.
0:04:13 > 0:04:14I'm going to be... Bleugh!
0:04:14 > 0:04:18It looks like somebody's been sick in a pan.
0:04:18 > 0:04:22Oops, sausage and salmon. Only a total buffoon would eat that.
0:04:22 > 0:04:23No!
0:04:26 > 0:04:28It's like a cross between porridge and clay,
0:04:28 > 0:04:30sort of my mouth has seized up.
0:04:30 > 0:04:34This is one of the worst cases I think I've ever seen.
0:04:34 > 0:04:35OK.
0:04:35 > 0:04:37So, Stefan's seen how bad Moustafa is,
0:04:37 > 0:04:38but it's time to put it to the test.
0:04:38 > 0:04:40It's the Rookie Challenge.
0:04:40 > 0:04:42For Moustafa,
0:04:42 > 0:04:45that means cooking an egg-xcellent meal in just five minutes.
0:04:45 > 0:04:49Here are all the ingredients for poached eggs. OK, there we go.
0:04:49 > 0:04:52To make the perfect poached eggs, add vinegar to swirling
0:04:52 > 0:04:55boiling water, and drop the eggs straight in the middle.
0:04:55 > 0:04:58Then toast the bread, and it should look a little like this.
0:04:58 > 0:05:05You've got exactly five minutes, starting from now...
0:05:05 > 0:05:07to cook me perfect poached eggs. Go for it.
0:05:07 > 0:05:09OK, we'll squeeze in the corner here.
0:05:12 > 0:05:13How we doing?
0:05:13 > 0:05:15We've got four minutes left.
0:05:15 > 0:05:18Gordon Ramsay swears, Jamie Oliver bish-bash-boshes,
0:05:18 > 0:05:21and Moustafa sings. I think that's singing.
0:05:21 > 0:05:22# Da-da-da-da! #
0:05:22 > 0:05:24- Does he always make this horrible noise in the kitchen?- Yeah.
0:05:24 > 0:05:26There's only one thing for it.
0:05:26 > 0:05:28Ear defenders.
0:05:28 > 0:05:29Right, pop those on.
0:05:29 > 0:05:32Hang on, that's cheating!
0:05:32 > 0:05:34Stefan hasn't authorised that plastic poacher.
0:05:34 > 0:05:36Mind you, I doubt it'll help him.
0:05:36 > 0:05:38Three minutes left.
0:05:38 > 0:05:39What is he thinking?
0:05:39 > 0:05:41It's going to take for ever to cook in that thing.
0:05:41 > 0:05:43Not the best start.
0:05:43 > 0:05:45Two and a half minutes left.
0:05:45 > 0:05:47Two minutes to cut this bread.
0:05:47 > 0:05:49You'll need a flame thrower to toast bread that thick!
0:05:52 > 0:05:55Are you forgetting something? It's not toasted.
0:05:55 > 0:05:58With a minute left, Moustafa tries a more traditional technique,
0:05:58 > 0:06:00but it's too little, too late.
0:06:01 > 0:06:04OK, ten, let's give him a countdown.
0:06:04 > 0:06:06Nine, eight, seven, six,
0:06:06 > 0:06:11five, four, three, two, one.
0:06:11 > 0:06:13- Stop!- Stop it!
0:06:15 > 0:06:19An egg-ceptional egg-xample of how not to do poached eggs.
0:06:19 > 0:06:22# How do you like your eggs in the morning?
0:06:22 > 0:06:24Cooked, for a start.
0:06:25 > 0:06:29So we have a raw egg, a little bit of egg white, no toast.
0:06:29 > 0:06:33This is the perfect poached eggs, OK? Beautifully held together,
0:06:33 > 0:06:36and, I mean, the essential thing is they have been cooked.
0:06:36 > 0:06:42Unlike your effort here, which is frankly atrocious.
0:06:42 > 0:06:43Agreed.
0:06:44 > 0:06:47Congratulations, Moustafa.
0:06:47 > 0:06:50You truly are a complete and utter Disaster Chef.
0:06:50 > 0:06:52How can you mess up a poached egg on toast?
0:06:52 > 0:06:55All you have to do is poach the egg and toast the bread.
0:06:56 > 0:06:57And he didn't do either.
0:06:59 > 0:07:02In just 24 hours, he'll have to cook two courses
0:07:02 > 0:07:03for three mystery judges,
0:07:03 > 0:07:07who will decide whether his food is Yumm or Yuck.
0:07:07 > 0:07:09- But is he up for it? - Yeah, sure.
0:07:09 > 0:07:12So, fail and you have to wear the hat for ever.
0:07:12 > 0:07:17Succeed and you will be elevated to a whole new level. OK?
0:07:17 > 0:07:20- Now, you and I, I think we need to go and choose the menu.- Yep.
0:07:20 > 0:07:22- You can clear this all up.- OK.
0:07:24 > 0:07:26Clearing, clearing, clearing.
0:07:26 > 0:07:28While Moustafa tidies,
0:07:28 > 0:07:30Stefan and Mariam head out for foodie inspiration.
0:07:30 > 0:07:32But it's not your average shopping trip.
0:07:32 > 0:07:36They're trying out one of Dad's favourite hobbies - fishing!
0:07:36 > 0:07:38Ah!
0:07:38 > 0:07:41So, what do you reckon we should get your dad to cook?
0:07:41 > 0:07:44Well, my dad really likes salmon, he likes eating it a lot.
0:07:44 > 0:07:46- He likes a bit of fish?- Yeah.
0:07:46 > 0:07:48- Yeah. Do you like fish?- Yeah.
0:07:48 > 0:07:51Well, that makes sense then, doesn't it? What are your favourite foods?
0:07:51 > 0:07:54My favourite food is, like, sweet pastries.
0:07:54 > 0:07:56Ah! Bit of pastry.
0:07:56 > 0:07:59Do you know what, I think it's coming together in my mind.
0:07:59 > 0:08:01With three discerning judges to impress,
0:08:01 > 0:08:05Stefan and Mariam must push the boat out - well, their nets anyway -
0:08:05 > 0:08:06to fish for some ideas.
0:08:06 > 0:08:07I've got something!
0:08:07 > 0:08:08Chocolate!
0:08:08 > 0:08:10Ha-ha! Oh, yes, what have you got?
0:08:10 > 0:08:11Rubber duck.
0:08:11 > 0:08:13Quack-quack-quack.
0:08:13 > 0:08:15I've got some potatoes!
0:08:15 > 0:08:17Oooh, chips, lovely! What goes with that?
0:08:17 > 0:08:18Oh, my gosh, oh, my gosh!
0:08:18 > 0:08:21I've got it, I've got it! I've actually caught some fish!
0:08:21 > 0:08:23Oh, fish that's so fresh it's still in the packet!
0:08:23 > 0:08:26Oh, look at that! A message in a bottle.
0:08:26 > 0:08:30"I've finished cleaning, love, Dad."
0:08:30 > 0:08:32All right, we've got to go back. Come on, then.
0:08:35 > 0:08:37Woo-hoo!
0:08:37 > 0:08:38Yay!
0:08:38 > 0:08:41After picking up some less wet ingredients,
0:08:41 > 0:08:42Stefan must settle on his menu.
0:08:42 > 0:08:44Fantastic, what have you got in there?
0:08:44 > 0:08:47Raspberry, beetroot, butter.
0:08:47 > 0:08:54Pastry. And this, look at that, fantastic loin of salmon.
0:08:54 > 0:08:57Now it's time to reveal the menu to our Disaster Chef dad.
0:08:57 > 0:08:59Hold on, that salmon's got a face!
0:09:01 > 0:09:04Have a good smell, have a good feel. What does it feel like?
0:09:04 > 0:09:05I think I know what it is.
0:09:05 > 0:09:06OK, open your eyes.
0:09:06 > 0:09:08Yeah, I know what it is.
0:09:08 > 0:09:09What have you got there?
0:09:09 > 0:09:11- Trout?- Wrong!
0:09:11 > 0:09:16It's a salmon. It's a beautiful, whole salmon.
0:09:16 > 0:09:17Real beauty, I like it.
0:09:17 > 0:09:19It's a little bit more complicated than that.
0:09:19 > 0:09:21Uh-oh!
0:09:21 > 0:09:23This is what you're going to be cooking.
0:09:25 > 0:09:29For the main course, salmon and beetroot puff parcels
0:09:29 > 0:09:32and potato flowers, and for dessert,
0:09:32 > 0:09:35scrummy chocolate tower filled with a creamy fruity fool.
0:09:36 > 0:09:39I'm hungry just looking at that.
0:09:39 > 0:09:40But it's not going to be easy.
0:09:40 > 0:09:42If Moustafa wants to cook his own fish,
0:09:42 > 0:09:46impress Mariam and the judges, he'll have to work his socks off.
0:09:46 > 0:09:49I feel pretty confident.
0:09:49 > 0:09:52You're the only one. I remember that risotto.
0:09:52 > 0:09:54Stefan's reputation's at stake too,
0:09:54 > 0:09:57so he's showing him exactly how it should be done.
0:09:57 > 0:09:59OK. Let's get cooking.
0:10:00 > 0:10:02It's Stefan's Crash Course.
0:10:02 > 0:10:05To make the perfect salmon and beetroot puff parcel,
0:10:05 > 0:10:07use a ready filleted salmon.
0:10:07 > 0:10:09Roll out the pastry. Chop beetroot and dill.
0:10:09 > 0:10:12Lay on top of the salmon. Trim the edges.
0:10:12 > 0:10:14Fold, flip and brush with egg wash.
0:10:14 > 0:10:18Bake then serve with potato flowers, asparagus and horseradish dip. Easy.
0:10:18 > 0:10:21If you're cooking, take care and always get permission
0:10:21 > 0:10:22from your adult.
0:10:22 > 0:10:26Slowly, slowly, slowly. Knife going straight down.
0:10:26 > 0:10:27Fingers tucked, tucked back, OK,
0:10:27 > 0:10:31otherwise you will take the edge of your finger off.
0:10:31 > 0:10:33OK, that's... OK, slowly, slowly, slowly!
0:10:33 > 0:10:36Slowly! It's like the start of an episode of Casualty.
0:10:36 > 0:10:37Try the dill.
0:10:37 > 0:10:39Really nice and slowly. Slowly! Slow down, slow down, slow down.
0:10:41 > 0:10:43Apparently not. How about potatoes?
0:10:43 > 0:10:45To make the perfect potato flower,
0:10:45 > 0:10:48the spud should be pound coin-thick discs, so they cook evenly
0:10:48 > 0:10:52and sit together well with the help of some melted butter.
0:10:52 > 0:10:55This is very thick, that's why he hasn't got so many pieces.
0:10:55 > 0:10:56Yeah, not good.
0:10:56 > 0:10:57How we doing here?
0:10:57 > 0:11:00£5. £5!
0:11:00 > 0:11:03Hey, let's move onto something less dangerous. The pastry.
0:11:04 > 0:11:07I've done this end. You can do the other end.
0:11:07 > 0:11:09Getting the pastry right is key.
0:11:09 > 0:11:11Too little and it'll be messy.
0:11:11 > 0:11:15Too much and it'll be undercooked. Over to you, Moustafa!
0:11:15 > 0:11:17OK, that's good.
0:11:17 > 0:11:19OK. Neat, keep it nice and neat.
0:11:19 > 0:11:21No! No! Argggh!
0:11:23 > 0:11:24Calm down, Stefan!
0:11:24 > 0:11:27OK, you've just sliced the end off here.
0:11:27 > 0:11:29Oh, I suppose he has got his hands full with this one.
0:11:29 > 0:11:30Key problem.
0:11:30 > 0:11:33There's an extremely high likelihood that Moustafa
0:11:33 > 0:11:37is going to slice a finger off, OK?
0:11:37 > 0:11:39Key element, in cooking, knife skills,
0:11:39 > 0:11:41and it's looking really bad at the moment.
0:11:41 > 0:11:44He's got to slow down.
0:11:44 > 0:11:47Stefan's salvaged the puff parcel, but Moustafa's potatoes are,
0:11:47 > 0:11:49shall we say, a little on the crispy side.
0:11:49 > 0:11:51On the whole, though, it's looking pretty good.
0:11:51 > 0:11:53What do you reckon?
0:11:53 > 0:11:54Good.
0:11:54 > 0:11:56Are you feeling confident about this for tomorrow?
0:11:56 > 0:11:59Yeah, very confident, I've done it many times before.
0:12:00 > 0:12:03Now for my favourite bit - pudding!
0:12:03 > 0:12:05For the perfect chocolate tower and fruit fool,
0:12:05 > 0:12:07spread melted chocolate onto plastic.
0:12:07 > 0:12:10Curl into a metal ring and set in the fridge with chocolate squiggles.
0:12:10 > 0:12:14Whisk the cream, then add raspberry juice, mixing with icing sugar.
0:12:14 > 0:12:16Pile crushed meringue, the fool and the fruit into the tower,
0:12:16 > 0:12:19topped with a squiggle and a garnish.
0:12:19 > 0:12:22What we're going to start with is your homework, OK?
0:12:22 > 0:12:24So we look at your homework. Maths.
0:12:24 > 0:12:27Erm, Stefan, I don't think you can eat that piece of paper.
0:12:27 > 0:12:28Chuck that away.
0:12:28 > 0:12:31What? Don't do this at home, kids!
0:12:31 > 0:12:36Take that out, hold onto that for me, and chuck that away as well.
0:12:36 > 0:12:40And we brush chocolate
0:12:40 > 0:12:44all over the homework file, like that.
0:12:45 > 0:12:47Yeah, my kind of homework.
0:12:47 > 0:12:48A baked bean tin is the perfect mould
0:12:48 > 0:12:51and means you can eat tonnes of beans, but be warned...
0:12:51 > 0:12:54"Beans, beans, good for the heart. The more you eat, the more you..."
0:12:54 > 0:12:55Oh, sorry.
0:12:55 > 0:12:58Need to go a bit faster than that. That's stirring, you need to whisk.
0:12:58 > 0:13:00So very, very gently, kind of bashing away like that.
0:13:00 > 0:13:02See those bubbles getting there?
0:13:02 > 0:13:05There you go. Come on, put some effort into it, man!
0:13:05 > 0:13:08The key to a fab fruity fool is adding icing sugar
0:13:08 > 0:13:11to raspberry juice when the cream's super stiff and not before,
0:13:11 > 0:13:13otherwise it'll be slop central.
0:13:16 > 0:13:20That, my friend, is how your dessert should look, OK?
0:13:20 > 0:13:22Never in a hundred years!
0:13:24 > 0:13:26OK, your training is complete.
0:13:26 > 0:13:28Do you think I'm ready?
0:13:28 > 0:13:30Not hugely!
0:13:30 > 0:13:31I'm not convinced either,
0:13:31 > 0:13:34but Moustafa's taking this very seriously.
0:13:34 > 0:13:36I feel very confident, actually.
0:13:36 > 0:13:40I need to sit down tonight, write everything down.
0:13:40 > 0:13:43But there's homework to do, and it's not eating beans.
0:13:43 > 0:13:47Remember to slow down. Revise those recipes.
0:13:47 > 0:13:51Think about being a perfectionist, and please, please,
0:13:51 > 0:13:53don't cut your fingers off.
0:13:53 > 0:13:54I will try.
0:13:54 > 0:13:57A chopped finger in his dinner wouldn't go down well.
0:13:57 > 0:13:58But Mariam's got faith.
0:13:58 > 0:14:01Well, I feel kind of confident about my dad tomorrow,
0:14:01 > 0:14:05cos the food which he produced now is very, very good.
0:14:05 > 0:14:08With two courses to make for three esteemed judges,
0:14:08 > 0:14:10Moustafa has a late night ahead, as practice makes perfect,
0:14:10 > 0:14:12or at least keeps his fingers intact.
0:14:15 > 0:14:17Well, there's nothing more I can do.
0:14:17 > 0:14:20Moustafa seems very, very confident.
0:14:20 > 0:14:23He's about ten times more confident than I am.
0:14:24 > 0:14:25What do I know?
0:14:26 > 0:14:30Just 24 hours ago, most of Moustafa's meals were either soggy
0:14:30 > 0:14:34or burnt, making daughter Mariam miserable.
0:14:34 > 0:14:38So our super food superhero, Stefan Gates, took our Disaster Chef dad
0:14:38 > 0:14:41under his culinary cape, and taught him a trick or two.
0:14:41 > 0:14:44That's good, that's good. Well done. Well done.
0:14:44 > 0:14:47Today, Moustafa must cook restaurant-standard food,
0:14:47 > 0:14:50from a posh floating restaurant's professional kitchen.
0:14:50 > 0:14:53He needs Yumms, not Yucks, from three surprise judges,
0:14:53 > 0:14:55but will he sink or swim?
0:14:55 > 0:14:57It could go either way on this one.
0:14:57 > 0:15:00Right, time to get things ship-shape.
0:15:00 > 0:15:03Now it's all aboard, and Moustafa must dress to impress,
0:15:03 > 0:15:05as he's determined to dazzle his diners.
0:15:06 > 0:15:08Hello!
0:15:08 > 0:15:10- You look ridiculous! - No, I'm fine!
0:15:10 > 0:15:13Mariam is his waitress. He has a three-hour time limit.
0:15:13 > 0:15:16What could possibly go wrong?
0:15:16 > 0:15:19Three, two, one, get cooking!
0:15:21 > 0:15:25Moustafa's homework rules were, revise the recipes, slow down,
0:15:25 > 0:15:27and aim for perfection.
0:15:27 > 0:15:28Time to put them into practice,
0:15:28 > 0:15:32starting with pastry for the main, and he's already going wrong!
0:15:32 > 0:15:35It's thick in the middle and very, very thin at the edges.
0:15:35 > 0:15:38Try and do it the other way round.
0:15:38 > 0:15:41Uh-oh, uh-oh, uh-oh!
0:15:41 > 0:15:43Bit of a problem. The pastry.
0:15:43 > 0:15:46Now, what Moustafa's done is he's rolled the pastry, which is good,
0:15:46 > 0:15:49but he hasn't done it properly.
0:15:49 > 0:15:52He's left a huge lump of it in the middle, and tiny little ends.
0:15:52 > 0:15:55If the pastry's uneven, thinner bits will burn
0:15:55 > 0:15:59or thicker bits won't cook, and Moustafa's looks too short!
0:15:59 > 0:16:00But he's not listening.
0:16:00 > 0:16:02The hat must have gone to his head.
0:16:02 > 0:16:04From now on, I'm going to call you chef.
0:16:04 > 0:16:05That's a bit optimistic.
0:16:05 > 0:16:09And after yesterday's frightening knife encounter, Stefan's leaving
0:16:09 > 0:16:12nothing to chance, giving Moustafa a gadget used by the experts.
0:16:12 > 0:16:16This is, essentially, chain mail.
0:16:16 > 0:16:19So imagine you're a medieval knight, you're going to put that
0:16:19 > 0:16:24over your hand, and this should stop you from cutting your fingers off.
0:16:24 > 0:16:28I'm thinking less medieval knight, and more the king of pop himself,
0:16:28 > 0:16:31Michael Jackson, as he's so "Bad" at chopping! Sorry.
0:16:32 > 0:16:35# I'm bad, I'm bad... #
0:16:35 > 0:16:37And now you can start chopping things, OK?
0:16:39 > 0:16:42The pastry should also be neatly trimmed to cover the filling.
0:16:42 > 0:16:43It's already uneven,
0:16:43 > 0:16:46and at this rate it's not going to be big enough, either!
0:16:46 > 0:16:51Very short round the edge, so I will try to come up with something.
0:16:51 > 0:16:54From the man who thinks sausage and salmon is a good idea,
0:16:54 > 0:16:55he should start over.
0:16:55 > 0:16:57Instead, he's just sticking an extra bit on at the end.
0:16:57 > 0:17:00I'm sure that's what proper chefs do as well.
0:17:00 > 0:17:04This one first, or this one first?
0:17:04 > 0:17:06Ah-ha! Someone's not done their homework!
0:17:06 > 0:17:08Oh, well, as long as he covers the filling.
0:17:11 > 0:17:12Oh.
0:17:12 > 0:17:13Thought so.
0:17:13 > 0:17:14Short.
0:17:16 > 0:17:18Oh, we are short.
0:17:18 > 0:17:20Disaster!
0:17:21 > 0:17:23But I have experience with disasters.
0:17:23 > 0:17:26OK, so I'm doing some patching here. Don't tell anyone.
0:17:26 > 0:17:28My lips are sealed.
0:17:28 > 0:17:30But Stefan might have something to say about it.
0:17:30 > 0:17:31And what's happened here?
0:17:31 > 0:17:33The little fella's just sitting on the edge there,
0:17:33 > 0:17:36- what's that all about? - This is, my friend, patching.
0:17:36 > 0:17:37Patching. That's patch? On top, there.
0:17:37 > 0:17:39There was a big hole, was there?
0:17:39 > 0:17:40Nobody will notice.
0:17:40 > 0:17:44Fingers crossed. With the puff parcel prepped, it's onto the spuds.
0:17:44 > 0:17:47So that means the King of Pop - I mean, Moustafa -
0:17:47 > 0:17:49must don the shiny glove again.
0:17:52 > 0:17:55With just an hour left, it's time to up the stakes,
0:17:55 > 0:17:57and reveal today's judges.
0:17:57 > 0:17:59- So we thought... - Feeling the pressure now.
0:17:59 > 0:18:00I should hope so.
0:18:00 > 0:18:02You should be. Judge One...
0:18:02 > 0:18:05is National School Chef of the Year, Alison Gann.
0:18:05 > 0:18:07If Alison doesn't know what kids like to eat, no-one does.
0:18:07 > 0:18:08The perfect person to judge
0:18:08 > 0:18:11if Moustafa's food's fit for Mariam or not.
0:18:12 > 0:18:15So every day, I cook in the school for the children,
0:18:15 > 0:18:18and I'm up against judgement a lot of the time.
0:18:18 > 0:18:22So today, this cook better be good, or I will be on his case.
0:18:22 > 0:18:23Making me feel nervous.
0:18:23 > 0:18:25Me too.
0:18:25 > 0:18:27Judge Two...
0:18:27 > 0:18:30is CBBC's master of magic, Fergus Flanagan,
0:18:30 > 0:18:35so Moustafa will need to work magic himself to impress Fergus.
0:18:35 > 0:18:39If anything's a complete disaster today, I will be using my very
0:18:39 > 0:18:42best magical skills to make that food vanish off the plate.
0:18:42 > 0:18:46Ah! You know this guy? More nervous now.
0:18:46 > 0:18:48Judge Three...
0:18:49 > 0:18:52..is best friend and local radio presenter, Chris Wright,
0:18:52 > 0:18:54who's escaped Moustafa's grub so far,
0:18:54 > 0:18:57but their friendship doesn't mean he'll be holding back.
0:18:57 > 0:19:00I'm a friend of the family, so I think they're hoping that
0:19:00 > 0:19:03I will be nice, but I will have to be brutally honest,
0:19:03 > 0:19:06and if I don't like it, I'll have to say, I don't like it.
0:19:06 > 0:19:07Arrggh!
0:19:07 > 0:19:09I have been doing a lot of effort,
0:19:09 > 0:19:14putting a lot of effort into this and I hope they will like my food.
0:19:14 > 0:19:15Well, get on with it then!
0:19:15 > 0:19:17There's less than an hour to go,
0:19:17 > 0:19:21and now Moustafa has to pass Stefan's dreaded spud test.
0:19:21 > 0:19:22Size of your potatoes.
0:19:22 > 0:19:24This is not fair. This is not....
0:19:24 > 0:19:25This is what we're aiming for.
0:19:26 > 0:19:29Around five pound coins.
0:19:29 > 0:19:32- Hasn't quite cracked it, has he?- No.
0:19:32 > 0:19:35Maybe Moustafa's hoping if he supersizes the spuds,
0:19:35 > 0:19:38he'll be quids in with the judges.
0:19:38 > 0:19:39Better start running.
0:19:39 > 0:19:41There's less than half an hour to go
0:19:41 > 0:19:43and the pudding is still nowhere to be seen.
0:19:43 > 0:19:46When the time's run out, whatever you have has to go on a plate
0:19:46 > 0:19:47and head out there.
0:19:47 > 0:19:50Really? They cannot wait, like, ten more minutes?
0:19:50 > 0:19:52They're not waiting. That's all I'm saying.
0:19:52 > 0:19:54OK. Thanks for the pressure.
0:19:54 > 0:19:57As our judges settle themselves in, Moustafa's friends and family
0:19:57 > 0:19:58arrive to laugh at...
0:19:58 > 0:20:01I mean support him, including Mum, Shanaz.
0:20:02 > 0:20:05I'm sure he's under very strong pressure today,
0:20:05 > 0:20:07but I'm sure he will do it.
0:20:07 > 0:20:10The judges will declare Dad's dishes either Yuck or Yumm.
0:20:10 > 0:20:14It's the best of three, so two Yumms and he passes with flying colours.
0:20:14 > 0:20:19Two or more Yucks and this Disaster Chef will be walking the plank.
0:20:19 > 0:20:20Quite hungry now.
0:20:20 > 0:20:23With time ticking, and hungry judges, Moustafa must ignore
0:20:23 > 0:20:26Stefan's advice about slowing down, and hurry up prepping the pudding.
0:20:30 > 0:20:33Remember, the first rule of a faultless creamy fruit fool
0:20:33 > 0:20:36is whipping up the cream until it forms stiff peaks,
0:20:36 > 0:20:38before adding the raspberry juice.
0:20:38 > 0:20:40Just like...
0:20:40 > 0:20:41No!!!
0:20:44 > 0:20:48This should be turning into peaks. But still no peaks.
0:20:48 > 0:20:50I wonder why?
0:20:50 > 0:20:51Leave it a little bit.
0:20:51 > 0:20:53Leaving things always helps, doesn't it?
0:20:53 > 0:20:54Nooooo!!!
0:20:55 > 0:20:57Big disaster. The fool is a nightmare.
0:20:57 > 0:21:00It makes Moustafa look a bit of a fool, to be honest.
0:21:00 > 0:21:05It should be light and fluffy and delicious and kind of floaty.
0:21:05 > 0:21:06It's a big slurry.
0:21:08 > 0:21:10And the chocolate's not working either.
0:21:10 > 0:21:13Not melting. I don't know why it's not melting.
0:21:13 > 0:21:15Just a suggestion, move the pan to the heat.
0:21:15 > 0:21:20Oh, goodness. This should be on the back.
0:21:20 > 0:21:23With less than ten minutes to go, the potatoes are more like,
0:21:23 > 0:21:25well, potatoes than flowers.
0:21:25 > 0:21:28The uneven slices mean they haven't stuck together.
0:21:28 > 0:21:29So how you getting on?
0:21:29 > 0:21:32Running out of time, that's the problem.
0:21:32 > 0:21:34So the judges are up there waiting for their food.
0:21:34 > 0:21:37You are now late at getting the food to the table,
0:21:37 > 0:21:40so they're going to get more and more unhappy, as they wait.
0:21:40 > 0:21:43Moustafa's salmon and beetroot puff parcels with potato flowers
0:21:43 > 0:21:45should look like this and the judges are getting...
0:21:45 > 0:21:48this. Not far off, I guess.
0:21:49 > 0:21:52I'm very happy with what I've produced so far.
0:21:52 > 0:21:53Kind of surprised myself.
0:21:53 > 0:21:54And me!
0:21:54 > 0:21:56Cos it looks stunning.
0:21:56 > 0:22:00It does, I think you're right. OK, Mariam. Fingers crossed.
0:22:00 > 0:22:01Take 'em away!
0:22:01 > 0:22:03Big smile.
0:22:03 > 0:22:05£10 each one.
0:22:05 > 0:22:06Too late now.
0:22:06 > 0:22:09Dinner's served!
0:22:09 > 0:22:11- Lovely.- Thank you very much.
0:22:11 > 0:22:13Thank you. Lovely.
0:22:14 > 0:22:16Wow.
0:22:16 > 0:22:19I think they'll be impressed with the plating.
0:22:19 > 0:22:22Lot of colour gone into it, so it looks pretty.
0:22:22 > 0:22:25But will the judges think it's up to restaurant standard?
0:22:25 > 0:22:27Salmon's beautifully cooked.
0:22:29 > 0:22:30I like it.
0:22:30 > 0:22:32That's very tasty. That is very nice.
0:22:32 > 0:22:34It is. It tastes really nice, actually.
0:22:34 > 0:22:38Result! But they're not the only ones judging Dad's dinner.
0:22:40 > 0:22:41Promising?
0:22:41 > 0:22:43What about the pastry?
0:22:43 > 0:22:44I don't think it's cooked well.
0:22:44 > 0:22:45Uh-oh!
0:22:45 > 0:22:4620 minutes in the oven.
0:22:47 > 0:22:5020 minutes would be fine, if it was the right thickness.
0:22:50 > 0:22:53I like the glaze there, but I think because it's quite heavy inside it,
0:22:53 > 0:22:55it's made it a little bit soggy.
0:22:55 > 0:22:58Alison has her reservations, but they're still tucking in.
0:22:58 > 0:23:01So I was a bit worried today that I was going to have to pull out
0:23:01 > 0:23:04my best trick ever and make it all vanish, but I'm very happy.
0:23:04 > 0:23:06Yes, it's easy to eat, actually.
0:23:06 > 0:23:07It is.
0:23:07 > 0:23:10Sounds like Chris will be inviting himself round for dinner now.
0:23:10 > 0:23:13But most importantly, has it passed Mariam's taste test?
0:23:14 > 0:23:17It's actually a bit better than what he usually does.
0:23:17 > 0:23:18OK.
0:23:18 > 0:23:20Yay! Praise indeed!
0:23:20 > 0:23:22But that doesn't mean he's got time to waste.
0:23:22 > 0:23:23There's no time to waste.
0:23:23 > 0:23:26- I think you should start on the pudding.- OK.
0:23:28 > 0:23:29And Mariam's impressed.
0:23:29 > 0:23:31Oh, wow.
0:23:32 > 0:23:34That should look good, actually.
0:23:34 > 0:23:36Look at that. I think you've done a brilliant job.
0:23:36 > 0:23:38It looks great, it looks amazing.
0:23:38 > 0:23:40But there's still the matter of that flimsy fool.
0:23:40 > 0:23:42Here we go.
0:23:42 > 0:23:44If we've got a really lovely nice, thick fool,
0:23:44 > 0:23:47then it'll sit in there beautifully.
0:23:47 > 0:23:50- Eugh!- Even worse than yesterday.
0:23:50 > 0:23:52Moustafa's challenge was to make
0:23:52 > 0:23:53a scrummy chocolate tower
0:23:53 > 0:23:54filled with a creamy fruity fool,
0:23:54 > 0:23:57like this one we made earlier.
0:23:57 > 0:24:00Spot the difference? But Moustafa can do no more.
0:24:00 > 0:24:03Wow. Wow.
0:24:05 > 0:24:07If I were the chef and eating this food,
0:24:07 > 0:24:10probably I will never come here again.
0:24:10 > 0:24:13So I'm guessing all the fool inside probably should have been
0:24:13 > 0:24:17within the chocolate. I mean, it's fallen out here.
0:24:17 > 0:24:19Not that I'm massively complaining but...
0:24:19 > 0:24:21But you kind of are. But you are right.
0:24:21 > 0:24:24Can't go wrong with chocolate, can you?
0:24:24 > 0:24:25It's very light.
0:24:26 > 0:24:27Tastes very nice.
0:24:27 > 0:24:30They were really outstanded by the presentation.
0:24:30 > 0:24:32Hey. Onto a winner.
0:24:32 > 0:24:33Don't celebrate yet.
0:24:33 > 0:24:36It's still got to live up to Mariam's standards.
0:24:38 > 0:24:39It actually goes together.
0:24:41 > 0:24:44The sweetness with the raspberries.
0:24:44 > 0:24:46Too sweet, not too sweet?
0:24:46 > 0:24:49Actually, it's good. Perfect.
0:24:49 > 0:24:51The taste is fine, isn't it?
0:24:51 > 0:24:53It's the texture that we've got a problem with.
0:24:53 > 0:24:56Well, he's improved since he first started.
0:24:58 > 0:25:03Yeah, I think he has to practise, like, being slow.
0:25:03 > 0:25:05Yeah. Calm down a bit.
0:25:05 > 0:25:08So that's what Mariam thinks. Now it's the judges' turn.
0:25:08 > 0:25:11It's The Verdict!
0:25:11 > 0:25:1324 hours ago, Mariam's Disaster Chef dad's food
0:25:13 > 0:25:16was either overcooked or undercooked.
0:25:16 > 0:25:19After learning from Stefan, he's whipped up a two-course meal,
0:25:19 > 0:25:23in a professional kitchen, for Britain's Top School Chef, Alison.
0:25:23 > 0:25:25CBBC presenter and magician, Fergus,
0:25:25 > 0:25:29and Moustafa's best mate, Chris.
0:25:29 > 0:25:31They'll judge Moustafa's meal on restaurant standards,
0:25:31 > 0:25:33and give a Yumm or Yuck.
0:25:33 > 0:25:36Two Yumms and he's a Disaster Chef no more.
0:25:36 > 0:25:39Two Yucks, and both he and Stefan will have egg on their faces.
0:25:39 > 0:25:40Thank you very much.
0:25:42 > 0:25:44Judge number one.
0:25:44 > 0:25:46Can we have your verdict, please?
0:25:46 > 0:25:49School chef Alison spotted the soggy pastry,
0:25:49 > 0:25:51but did the rest of the food win her over?
0:25:51 > 0:25:53The dessert was a little bit too sickly.
0:25:53 > 0:25:55However, the salmon was cooked perfectly.
0:25:56 > 0:25:58Whaaaaat?!
0:26:01 > 0:26:02How did that happen?
0:26:02 > 0:26:04Magician Fergus liked the salmon,
0:26:04 > 0:26:06but he wasn't keen on the pudding, so...?
0:26:06 > 0:26:08Judge number two.
0:26:08 > 0:26:10If it's a Yuck, it could go either way.
0:26:10 > 0:26:13Another Yumm and he'll have only gone and flippin' done it!
0:26:13 > 0:26:16It was a magnificent main.
0:26:16 > 0:26:19Bit of a disastrous dessert, unfortunately.
0:26:24 > 0:26:25Yumm!
0:26:28 > 0:26:31Has he paid them, or something? I mean, bravo!
0:26:31 > 0:26:33Shall we see if it's a clean sweep?
0:26:33 > 0:26:37But best mate Chris is surely no fool when it comes to pudding.
0:26:37 > 0:26:40I think the presentation was very good. The taste was good.
0:26:40 > 0:26:42However...this.
0:26:42 > 0:26:43Three out of three.
0:26:46 > 0:26:48I don't believe it, I don't believe it!
0:26:51 > 0:26:53Top man, well done. Well done.
0:26:53 > 0:26:56I'm really thrilled, but I don't think they have eaten my food.
0:26:56 > 0:26:57I don't either.
0:26:57 > 0:26:59Somehow, despite the soggy pastry and sloppy fool,
0:26:59 > 0:27:01Moustafa managed to magic up three Yumms.
0:27:01 > 0:27:03It's a miracle!
0:27:03 > 0:27:06You have a proper chef's crown!
0:27:06 > 0:27:08Oh, look, he's even getting the posh chef's crown!
0:27:09 > 0:27:10Get in!
0:27:15 > 0:27:16Brilliant. Well done.
0:27:16 > 0:27:19Moustafa may have been lucky enough to blag three Yumms,
0:27:19 > 0:27:22but he's most certainly not an expert chef yet.
0:27:22 > 0:27:25Hopefully he'll continue to improve, and make some amazing food
0:27:25 > 0:27:27for Mariam, and maybe even cook his own fish one day.
0:27:28 > 0:27:33I'm overwhelmed, actually. I didn't think I would get that, three Yumms.
0:27:33 > 0:27:37This guy couldn't cook a thing, and now I think, today,
0:27:37 > 0:27:39he's produced his very own bit of magic.
0:27:39 > 0:27:42I think it's great that somebody that's not used to cooking
0:27:42 > 0:27:46can actually produce something that good at that little length of time.
0:27:46 > 0:27:48Just amazing. I think he did really, really well.
0:27:48 > 0:27:53No more soggy risotto, definitely, and no more delivery pizza,
0:27:53 > 0:27:59so, no, I'm confident now it's going to be like a new era now.
0:27:59 > 0:28:01You're not the worst chef any more.
0:28:03 > 0:28:06Yes! Yeeees! We pulled it off.
0:28:06 > 0:28:10Mariam and I trained him up, we've un-Disaster Chef'd him!
0:28:10 > 0:28:11Bye-bye.