0:00:01 > 0:00:04Meet the Disaster Chefs. They're the parents who are rubbish at cooking.
0:00:04 > 0:00:05Dinner, Charley!
0:00:05 > 0:00:07Nooooo!
0:00:07 > 0:00:10They make things like this, and this, and this.
0:00:10 > 0:00:11Disgusting.
0:00:11 > 0:00:15And foodie fanatic Stefan Gates is the only person who can help.
0:00:15 > 0:00:16Ah!
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 raise like a souffle or flop like a pancake?
0:00:27 > 0:00:28I've failed!
0:00:28 > 0:00:30Will it be Yumm or Yuck?
0:00:30 > 0:00:32Start your blenders!
0:00:59 > 0:01:03Today's Disaster Chef is mum-of-four Michelle from Merseyside.
0:01:03 > 0:01:07Her ten-year-old daughter Zeta loves singing, dancing and acting.
0:01:07 > 0:01:08But I think the fear in her eyes
0:01:08 > 0:01:11when her mum approaches with food is real!
0:01:11 > 0:01:14Stay back, I don't want it. Go away.
0:01:14 > 0:01:16What? Your dinner's ready.
0:01:16 > 0:01:19Nooooooo!
0:01:19 > 0:01:20She was born to be a bad cook.
0:01:22 > 0:01:24Mum Michelle can't even make toast.
0:01:24 > 0:01:28I do burn the pans and burn toast and what have you.
0:01:28 > 0:01:31Michelle is a force of nature in the kitchen.
0:01:31 > 0:01:34She does what she wants - forget the recipes.
0:01:34 > 0:01:39Last night, she just put a load of random stuff in a pan,
0:01:39 > 0:01:41and, oh, it looked awful.
0:01:41 > 0:01:43Mum, what are you cooking?
0:01:43 > 0:01:47Vegetables, mushrooms and bla-di-bla.
0:01:47 > 0:01:49I do a lot of cooking in our house,
0:01:49 > 0:01:51because I have more time, I think.
0:01:51 > 0:01:53The problem with Michelle is that she's always on the go,
0:01:53 > 0:01:56and it doesn't give it the time that it needs.
0:01:56 > 0:01:59I think my cooking's fine, actually.
0:01:59 > 0:02:02Is that meant to be, like, some sort of stir-fry?
0:02:02 > 0:02:06I don't really know. Just chucking it all in.
0:02:06 > 0:02:08OK.
0:02:08 > 0:02:11My dad is like, really, really, really good at cooking,
0:02:11 > 0:02:12compared to my mum.
0:02:12 > 0:02:14Healthy competition. Nice.
0:02:14 > 0:02:16They always say, "Mum, let me dad do the cooking,
0:02:16 > 0:02:20"cos he's better than you and it tastes nicer."
0:02:20 > 0:02:22And I agree.
0:02:22 > 0:02:24For some reason, he thinks he's better than me,
0:02:24 > 0:02:26I don't think he is at all.
0:02:26 > 0:02:30No-one's safe from Michelle's cooking, not even the dog!
0:02:30 > 0:02:34Sometimes we give him the leftover food that my mum's made and,
0:02:34 > 0:02:37well, he actually threw up from one of them once.
0:02:37 > 0:02:40He was sick as, well, a dog.
0:02:40 > 0:02:42But there's one dish Zeta would love Michelle to cook,
0:02:42 > 0:02:43and that's a curry.
0:02:45 > 0:02:48She's attempted to make curry for me before, but it's not nice,
0:02:48 > 0:02:50it has no taste, or no flavour.
0:02:53 > 0:02:56So Zeta's keeping Michelle out of the kitchen
0:02:56 > 0:02:58until she can cook flavoursome, fabulous fuel
0:02:58 > 0:03:00for her stage and screen career.
0:03:00 > 0:03:01What's going on?
0:03:01 > 0:03:07Oh, please save me from this Disaster Chef! Please.
0:03:07 > 0:03:08That's a wee bit much, Zeta.
0:03:10 > 0:03:15Time to call in meal master and all-round good egg Stefan Gates
0:03:15 > 0:03:17to stir things up.
0:03:17 > 0:03:21Can he turn Michelle from a lesser to a "grater" cook?
0:03:21 > 0:03:24Oh, stop, stop. This is...useless. Who writes these lame jokes?
0:03:24 > 0:03:26It's just getting cheesy.
0:03:26 > 0:03:28Well, thanks very much, Stefan.
0:03:28 > 0:03:30You know, you've never once offered me anything to eat.
0:03:30 > 0:03:31I'll be fine!
0:03:36 > 0:03:37Hi, Stef, come in.
0:03:37 > 0:03:39Hiya.
0:03:39 > 0:03:40Hi, Stef, you all right?
0:03:40 > 0:03:42I hear we've got a bit of a situation going on here.
0:03:42 > 0:03:45Tell me, how bad your mum's cooking is.
0:03:45 > 0:03:47Well, it's really bad, she made me porridge,
0:03:47 > 0:03:50and I don't think it's food.
0:03:50 > 0:03:54What? That's not porridge. Look, look. It's completely solid.
0:03:54 > 0:03:56I don't think it's food either, Zeta.
0:03:56 > 0:04:00It's like some scary monster from the Planet Zarg.
0:04:00 > 0:04:03Oh, don't eat it, Stefan. No, no!
0:04:03 > 0:04:05That is rubbish.
0:04:05 > 0:04:08Right. Well, let's have a little look at Michelle's cooking.
0:04:08 > 0:04:11There's a technical term for this.
0:04:11 > 0:04:14Chefs call it bleuughhggh!
0:04:14 > 0:04:17Really got my work cut out here.
0:04:17 > 0:04:19- So you reckon your cooking's pretty good?- Yeah.
0:04:19 > 0:04:22Well, I want to see for myself.
0:04:22 > 0:04:25It's time for Stefan to see an egg-xample of how bad
0:04:25 > 0:04:27Michelle's cooking really is.
0:04:27 > 0:04:30It's The Rookie Challenge.
0:04:30 > 0:04:32To make the perfect French toast with bacon,
0:04:32 > 0:04:36Michelle needs eggs, bread, butter and bacon.
0:04:36 > 0:04:37Start frying the bacon.
0:04:37 > 0:04:40Crack the eggs, give them a whisk, bread in the eggs,
0:04:40 > 0:04:43butter in the pan, bread in the pan, let it fry.
0:04:43 > 0:04:46Flip it, fry some more, add the bacon, serve it, enjoy.
0:04:46 > 0:04:52You've got exactly, five minutes to make this dish. Three, two, one.
0:04:52 > 0:04:53Get cooking!
0:04:54 > 0:04:57And she's off. And remember, if you're cooking at home,
0:04:57 > 0:04:58get permission from your adult.
0:04:58 > 0:05:00- And it should be delicious.- OK.
0:05:00 > 0:05:04Cool, calm, collected, in control. That's what we like to see.
0:05:07 > 0:05:08What's the cheese for?
0:05:08 > 0:05:11What, the cheese that looks surprisingly like butter?
0:05:11 > 0:05:12Oh, is that butter?
0:05:12 > 0:05:14Hey, I often mistake butter for cheese.
0:05:16 > 0:05:18What... What's she doing?
0:05:18 > 0:05:19I like it, a new technique,
0:05:19 > 0:05:23buttering the bread rather than putting it in the pan! Mmm!
0:05:23 > 0:05:25That's the crust!
0:05:25 > 0:05:28- Watch out, it's going to get messy! - This is looking bad.
0:05:28 > 0:05:30Oh, give the bacon a bit of room!
0:05:32 > 0:05:3730 seconds left. Three, two, one.
0:05:37 > 0:05:38Step away from the food!
0:05:39 > 0:05:41Urgh!
0:05:41 > 0:05:43What is this? It's like bacon soup!
0:05:43 > 0:05:46Is that... That is your best offering.
0:05:46 > 0:05:50I'd just like to show you, what this delicious dish ought to look like.
0:05:50 > 0:05:51Brian, in you come!
0:05:51 > 0:05:53Lovely watch, Brian. Thank you very much.
0:05:53 > 0:05:56So that is the perfect French toast.
0:05:56 > 0:05:59- It looks the same. - It looks the same, does it?
0:05:59 > 0:06:02Yeah, if you were in a dark room with the lights off!
0:06:02 > 0:06:03It doesn't.
0:06:03 > 0:06:06- I think what you can say is that that's rubbish, can't we?- Yes.
0:06:06 > 0:06:08What do you think about the difference between these two?
0:06:08 > 0:06:11I think I'd like to eat that one but definitely not this one.
0:06:13 > 0:06:15That was revolting.
0:06:15 > 0:06:18I've never seen eggy bread anything like that before.
0:06:18 > 0:06:21It was more like vomi-bread, but there was a little bit of nice,
0:06:21 > 0:06:25crusty brown stuff on one side, so maybe there's a glimmer of hope.
0:06:25 > 0:06:27We're going to need it.
0:06:27 > 0:06:32Michelle, congratulations. You truly are a total and utter Disaster Chef.
0:06:32 > 0:06:33Thank you.
0:06:33 > 0:06:37But, I'm here to change all of that.
0:06:38 > 0:06:41That's because tomorrow, if Michelle accepts the challenge,
0:06:41 > 0:06:45she'll have to cook two courses in this swanky country house,
0:06:45 > 0:06:46for three mystery judges,
0:06:46 > 0:06:49and face a vote on whether her food is Yumm or Yuck!
0:06:50 > 0:06:51Are you up for this challenge?
0:06:51 > 0:06:52Erm...
0:06:52 > 0:06:55- Michelle, are you up for this challenge?- Yes!
0:06:55 > 0:07:00Excellent! If you succeed, then that will be fantastic.
0:07:00 > 0:07:03If you fail, you have to wear the Disaster Chef hat, forever.
0:07:03 > 0:07:04- Oh, no!- OK?
0:07:04 > 0:07:07Now we're going to go off and decide what the menu's going to be,
0:07:07 > 0:07:11we're going to go shopping. You can clear this all up. Let's go.
0:07:11 > 0:07:13Stefan's got his hands full this time.
0:07:15 > 0:07:18So what would be your dream meal?
0:07:18 > 0:07:20I think I'd like an Indian.
0:07:20 > 0:07:23An Indian. That's quite tricky, spicy food for your mum.
0:07:23 > 0:07:25Let's give it a go.
0:07:25 > 0:07:28But what does Michelle want to get out of the Disaster Chef experience?
0:07:29 > 0:07:32I am absolutely sick of the children
0:07:32 > 0:07:35and John trying to say that I'm a bad cook,
0:07:35 > 0:07:39so I would like to get some positive reviews at the end of it, really.
0:07:40 > 0:07:42I just don't really think I'm going to eat that.
0:07:44 > 0:07:47I have no idea why your husband and kids say you're a bad cook,
0:07:47 > 0:07:50but have Stefan and Zeta found any magical ingredients
0:07:50 > 0:07:51to make Michelle a good cook?
0:07:51 > 0:07:53Well, I think we've got everything.
0:07:53 > 0:07:54Nearly everything.
0:07:54 > 0:07:58I thought we should just get one more exotic ingredient. Gold leaf.
0:07:58 > 0:08:00Gold leaf, where are we going to find some of that?
0:08:00 > 0:08:03A-ha. I've got a few ideas. Come on.
0:08:03 > 0:08:05No, not on the streets.
0:08:05 > 0:08:07And look! It's a gold leaf!
0:08:07 > 0:08:09That's not real.
0:08:09 > 0:08:10And it doesn't grow on trees.
0:08:10 > 0:08:12That's it, just leave, won't you?
0:08:12 > 0:08:14Leave. Leaf.
0:08:14 > 0:08:15Dig down deep.
0:08:15 > 0:08:17Or even panning for gold.
0:08:17 > 0:08:19Gold nuggets. Look at that.
0:08:19 > 0:08:21That's fool's gold, Stefan.
0:08:22 > 0:08:24No. Let's try somewhere else.
0:08:24 > 0:08:27I don't mean to speak out of turn, but have you tried the supermarket!
0:08:27 > 0:08:29Guess what I found?
0:08:29 > 0:08:30What?
0:08:30 > 0:08:32MUSIC: "Gold" by Spandau Ballet
0:08:32 > 0:08:35# Gold. Always believe in your soul
0:08:35 > 0:08:37# You've got the power to... #
0:08:37 > 0:08:39Yeah, that's enough, thanks.
0:08:39 > 0:08:43Stefan? Stef, Stefan! Hello?
0:08:43 > 0:08:44Stefan!
0:08:44 > 0:08:47So, with gold in their pockets and a spring in their step, they're home.
0:08:47 > 0:08:49OK, what have you got there?
0:08:49 > 0:08:52Seeds, sea-salt flakes, double cream,
0:08:52 > 0:08:57plain chocolate, pure original Basmati.
0:08:57 > 0:09:00What on earth could Stefan have in mind with that assortment?
0:09:00 > 0:09:02Let's find out. It's time to reveal The Menu!
0:09:05 > 0:09:07But first, a game of chicken.
0:09:07 > 0:09:08And, there we go.
0:09:08 > 0:09:09Urgh!
0:09:09 > 0:09:13She'll have to get used to handling that tomorrow because The Menu is...
0:09:13 > 0:09:17For the main course, you'll be making Posh Chicken Tikka Masala
0:09:17 > 0:09:21with pilau rice, and for the dessert you'll be making spiced poached pear
0:09:21 > 0:09:24with gold leaf and oozing chocolate souffle.
0:09:24 > 0:09:26What do you reckon, how's she going to do?
0:09:28 > 0:09:29Well...
0:09:31 > 0:09:34I think, she'll...
0:09:37 > 0:09:40Diplomatic answer, Zeta. Luckily, Michelle's going to have some help.
0:09:40 > 0:09:43It's time for Stefan's Crash Course.
0:09:45 > 0:09:47So, to make the perfect chicken tikka masala,
0:09:47 > 0:09:50Michelle will need to get a bowl.
0:09:50 > 0:09:53Put the spices in it. Mix in garlic, ginger, and yoghurt.
0:09:53 > 0:09:56Give it a whirl. Add chicken. Mix it around.
0:09:56 > 0:09:58Leave it to chillax. Make the masala sauce.
0:09:58 > 0:10:01Add boiled water to the sauce. Fry the chicken.
0:10:01 > 0:10:02Stick the rice on a plate.
0:10:02 > 0:10:04Stick the chicken on the plate,
0:10:04 > 0:10:07stick the sauce on the chicken, garnish, pukka!
0:10:08 > 0:10:09Let's get cooking.
0:10:09 > 0:10:13It's time to start the marinade, and Michelle needs to grate some ginger.
0:10:13 > 0:10:16Now just please watch your fingers, Michelle. Watch your fingers!
0:10:16 > 0:10:19Please don't grate your fingers off, that's all I ask.
0:10:19 > 0:10:22She's dealt with the tough task of adding some yoghurt admirably.
0:10:22 > 0:10:27But when it comes to chicken, she can be a bit of a, well, chicken!
0:10:27 > 0:10:30Stop, stop, OK. The way to cut food is not to go like this.
0:10:31 > 0:10:34OK. You hold it, but hold it very gently and firmly.
0:10:34 > 0:10:36You're in charge of it, OK?
0:10:36 > 0:10:38After clucking... I mean plucking up some courage,
0:10:38 > 0:10:41it's into the marinade with the chopped chicken.
0:10:41 > 0:10:44OK. The biggest problem I've got here,
0:10:44 > 0:10:47is that Michelle is clearly terrified of food.
0:10:47 > 0:10:49She's sort of dealing with it at arm's length,
0:10:49 > 0:10:50she doesn't want to touch it.
0:10:50 > 0:10:53If I can get her over this fear of touching food,
0:10:53 > 0:10:55maybe miracles could happen.
0:10:56 > 0:10:59Michelle's chopping again. Oh, I can't look, I can't look!
0:11:01 > 0:11:03Oh, watch those fingers, please watch those... Argghh!
0:11:03 > 0:11:07OK, stop, stop, stop. OK. Can I just...
0:11:07 > 0:11:08That was great.
0:11:08 > 0:11:10I think fingers are overrated, personally.
0:11:10 > 0:11:11Handy for picking your nose, though.
0:11:11 > 0:11:13After a bit of grating and a bit of blending,
0:11:13 > 0:11:17the sauce is cooking away, and Michelle still has all her fingers.
0:11:17 > 0:11:18Stop there.
0:11:19 > 0:11:21Next up is the rice.
0:11:21 > 0:11:23But this isn't any normal rice, this is pilau rice,
0:11:23 > 0:11:26so called because it's what they stuff pillows with.
0:11:26 > 0:11:27Probably, no.
0:11:27 > 0:11:30It's an Indian speciality, which makes me think it's probably time
0:11:30 > 0:11:32for a Bollywood dance beak.
0:11:32 > 0:11:36BOLLYWOOD MUSIC PLAYS
0:11:37 > 0:11:39Are they Morris dancing?
0:11:39 > 0:11:41MORRIS DANCE MUSIC PLAYS
0:11:41 > 0:11:44Oh, no, it's the well-known Liverpudlian tea-towel dance.
0:11:45 > 0:11:48Yeah, that's enough applause, time for the pudding.
0:11:48 > 0:11:51Michelle has to make poached pears with a chocolate souffle.
0:11:51 > 0:11:54For this she'll have to get a saucepan, put in sugar,
0:11:54 > 0:11:56spice and lemon, pour in some water.
0:11:56 > 0:11:58Heat. Peel some pears. Stick 'em in the pan.
0:11:58 > 0:12:01Simmer, dish up the pears. Heat the syrup up.
0:12:01 > 0:12:03Paint some gold leaf onto the pears.
0:12:03 > 0:12:05Pour over the syrup, add the chocolate souffle,
0:12:05 > 0:12:07add some creme fraiche, whoo-hoo!
0:12:08 > 0:12:09These pears need spices.
0:12:09 > 0:12:11There's Posh, there's Scary, there's Baby,
0:12:11 > 0:12:13oh, and we saw wee Ginger already.
0:12:15 > 0:12:17A light crushing and they're popped into the syrup
0:12:17 > 0:12:18for poaching the pears.
0:12:18 > 0:12:19Chuck 'em in the saucepan.
0:12:19 > 0:12:21The pears need peeled first,
0:12:21 > 0:12:24and that means a sharp thing in Michelle's hand again!
0:12:24 > 0:12:25And you can do it as slow as you like.
0:12:25 > 0:12:27Excellent, you're doing brilliantly there.
0:12:27 > 0:12:31There's Zeta, just checking Mum's still got all four fingers.
0:12:31 > 0:12:32Watch out, cos this is very hot.
0:12:32 > 0:12:34So that's our sugar syrup.
0:12:34 > 0:12:37Now you can very gently put the pears into the syrup.
0:12:38 > 0:12:40So, with the pears on, next it's souffle time,
0:12:40 > 0:12:44and this is going to be a chocolate souffle.
0:12:44 > 0:12:46While Zeta melts the chocolate,
0:12:46 > 0:12:48Stefan is cracking up at Michelle's technique.
0:12:48 > 0:12:52Carefully! It's a gently-gently.
0:12:52 > 0:12:55You've lost it! You've lost it, all right. That'll do.
0:12:55 > 0:12:56With love!
0:12:56 > 0:12:59Michelle clearly believes in tough love with this souffle.
0:12:59 > 0:13:02I can see the love. No, with love!
0:13:02 > 0:13:05Against all odds, it ends up in the dishes and ready for the oven.
0:13:05 > 0:13:08Now it's time for Stefan to get all arty with us.
0:13:08 > 0:13:09Ooooh!
0:13:09 > 0:13:13Now this is the secret ingredient. This is pure gold.
0:13:13 > 0:13:15# Gold... #
0:13:15 > 0:13:18It's so thin, that if you sneeze on it, it will float away
0:13:18 > 0:13:19and it's impossible to get hold of it.
0:13:19 > 0:13:22Well, Michelle will be great with that! Ha!
0:13:22 > 0:13:26You just want a tiny little sliver like that.
0:13:26 > 0:13:28And if you touch it on, it'll stick to it.
0:13:29 > 0:13:31And Michelle gets the gold!
0:13:32 > 0:13:35OK, out with the souffles and onto the plate.
0:13:35 > 0:13:36Drop it on the plate there.
0:13:36 > 0:13:39Just a little bit at a time. OK, stop there.
0:13:39 > 0:13:42Poached pears with gold leaf, and a delicious souffle.
0:13:42 > 0:13:44Gorgeous.
0:13:44 > 0:13:45That's looking great,
0:13:45 > 0:13:48but Michelle shouldn't count her chickens just yet,
0:13:48 > 0:13:49as she's still got to cook them.
0:13:51 > 0:13:53It will spit a bit, so you do need to be careful.
0:13:53 > 0:13:57The last thing to do is plate up the main course.
0:13:57 > 0:14:00And that is the "chick-end"... Who writes these lines?!
0:14:01 > 0:14:03That's it. I've done everything I can today.
0:14:03 > 0:14:06It's over to Michelle, and she needs to pull this off,
0:14:06 > 0:14:10not just for herself, not just for Zeta, but for me!
0:14:10 > 0:14:13My reputation is at stake here, so if she crashes and burns,
0:14:13 > 0:14:15I crash and burn with her.
0:14:16 > 0:14:18Michelle's family are getting stuck into her cooking,
0:14:18 > 0:14:21and, for the first time, everyone loves it.
0:14:22 > 0:14:24Beautiful.
0:14:24 > 0:14:26But is it going to get the "Yumms-up" tomorrow
0:14:26 > 0:14:28from our Disaster Chef judges?
0:14:29 > 0:14:32Just 24 hours ago, Zeta's mum, Michelle,
0:14:32 > 0:14:34accepted the Disaster Chef challenge.
0:14:34 > 0:14:36It's completely solid
0:14:36 > 0:14:38She's been feeding Zeta her own unique brand of burning,
0:14:38 > 0:14:40I mean cooking, for years.
0:14:41 > 0:14:43Chucking it all in.
0:14:43 > 0:14:45But to get one over on dad John,
0:14:45 > 0:14:48and to have Zeta prefer her cooking, she wants to improve.
0:14:48 > 0:14:51So Disaster Chef master Stefan Gates has spent the last day
0:14:51 > 0:14:54trying to turn Michelle's cooking around.
0:14:54 > 0:14:56Urgh! OK, stop, stop, stop.
0:14:56 > 0:14:59Today, she's going to be cooking in this big posh house.
0:14:59 > 0:15:02Well, its kitchen, to be more precise.
0:15:02 > 0:15:06She's hoping her two-course meal will be voted Yumm instead of Yuck,
0:15:06 > 0:15:07by our three mystery judges.
0:15:07 > 0:15:09What can possibly go wrong?
0:15:09 > 0:15:11Right. This is it!
0:15:11 > 0:15:13In just a few minutes, Michelle will be trying
0:15:13 > 0:15:15to put everything I taught her into practice,
0:15:15 > 0:15:18by cooking in this professional kitchen
0:15:18 > 0:15:20for three very distinguished judges.
0:15:20 > 0:15:25The question is, have I done enough to help her impress them, and Zeta?
0:15:25 > 0:15:28Well, I don't know. Let's go and find out.
0:15:28 > 0:15:31Michelle and Zeta have arrived. I'm terrified already.
0:15:31 > 0:15:33Wow, this place is huge.
0:15:33 > 0:15:36It looks like Buckingham Palace. I can't believe the size of it.
0:15:36 > 0:15:37And when one is in a posh kitchen,
0:15:37 > 0:15:42one must use these to turn all of that, into all of this, innit.
0:15:42 > 0:15:44One must also dress poshly and that,
0:15:44 > 0:15:46so a big posh chef's outfit for Michelle,
0:15:46 > 0:15:48and a posh waitress outfit for Zeta.
0:15:48 > 0:15:49Wow.
0:15:52 > 0:15:55Mum, you look ridiculous, really funny!
0:15:55 > 0:15:56You look gorgeous.
0:15:56 > 0:15:57No time for chat.
0:15:57 > 0:15:59Michelle has three hours
0:15:59 > 0:16:02and needs to start prepping the marinade for the chicken. Go.
0:16:02 > 0:16:04Three, two, one, get cooking!
0:16:18 > 0:16:19One thing I know
0:16:19 > 0:16:22is that you shouldn't use a grater when flustered.
0:16:22 > 0:16:24Oh, watch the fingers!
0:16:25 > 0:16:28Mum, I think you need to calm down and take a deep breath.
0:16:28 > 0:16:30I can't.
0:16:30 > 0:16:32With the adrenaline pumping,
0:16:32 > 0:16:34Michelle is going great guns with the marinade.
0:16:36 > 0:16:39Stick to the recipe and everything will work beautifully, OK?
0:16:39 > 0:16:40Thank you.
0:16:40 > 0:16:44Going to leave you to it, so you can be stressed on your own. Come on.
0:16:45 > 0:16:47Yes, Stefan, it's time to let Michelle spread her wings
0:16:47 > 0:16:48on the masala sauce.
0:16:49 > 0:16:53Michelle seems to be over her nerves and hasn't lost any fingers...
0:16:53 > 0:16:54Yet!
0:16:56 > 0:17:00That's the masala sauce on, but what it really needs is water,
0:17:00 > 0:17:01so it looks like this.
0:17:02 > 0:17:05There's the water, but where's it going?
0:17:05 > 0:17:08It needs to go in the sauce, Michelle. In the sauce!
0:17:08 > 0:17:10Oh, no!
0:17:10 > 0:17:12Stefan's back and he's brought good news.
0:17:12 > 0:17:16I think it's time to reveal who your judges are today.
0:17:16 > 0:17:20Yes, the people who are deciding Michelle's fate have arrived.
0:17:20 > 0:17:21Judge One...
0:17:21 > 0:17:23is only bloomin' Beth Tweddle,
0:17:23 > 0:17:26Britain's most successful ever gymnast and Dancing On Ice winner.
0:17:26 > 0:17:29Throughout my career I've been obviously judged for my gymnastics,
0:17:29 > 0:17:34with skating, so I know exactly how she'll be feeling, very nervous,
0:17:34 > 0:17:36but, at the end of the day, if you enter a competition,
0:17:36 > 0:17:38you are putting yourself up for that criticism.
0:17:38 > 0:17:39Oh, gosh!
0:17:41 > 0:17:42Judge Two...
0:17:42 > 0:17:45is top Indian chef and curry king Sudha Saha.
0:17:45 > 0:17:49Not to put you under pressure when you're cooking a curry, Michelle(!)
0:17:49 > 0:17:51Indian food cooking is very, very hard,
0:17:51 > 0:17:54because someone has to understand the spice well,
0:17:54 > 0:17:56and there's so many spices going on around,
0:17:56 > 0:17:58and if someone doesn't understand the spice,
0:17:58 > 0:18:01it's not going to come right, so it's very, very technical.
0:18:02 > 0:18:04Oh.
0:18:04 > 0:18:05Judge three...
0:18:05 > 0:18:09is someone who knows first-hand just how band your cooking can be.
0:18:09 > 0:18:11It's none other than your bezzy, Lynn Waites.
0:18:11 > 0:18:14Let's hope she won't be waiting too long for your food today.
0:18:14 > 0:18:18Even though Michelle's my friend, and we've been friends for ten years,
0:18:18 > 0:18:21today, if it's yucky, it's yucky!
0:18:21 > 0:18:22Oh, she'll eat anything!
0:18:23 > 0:18:26Mind you, she does like Indian curry.
0:18:28 > 0:18:30The judges are each going to have a vote of a Yumm or Yuck
0:18:30 > 0:18:31on Michelle's cooking.
0:18:31 > 0:18:35It's best of three, so she has to get two out of three Yumms to pass.
0:18:35 > 0:18:38But if she gets two or more Yucks, it's back to the chopping board.
0:18:41 > 0:18:43Less than two hours to go.
0:18:43 > 0:18:45The masala sauce is cooking away, but Michelle needs to be
0:18:45 > 0:18:48delicately crushing some spices for the pear pudding.
0:18:48 > 0:18:50Delicately!
0:18:50 > 0:18:54Oh, actually, I don't know whether I was supposed to crush them.
0:18:54 > 0:18:58Crushing is right. Smashing them to smithereens is not.
0:18:58 > 0:19:01The bits should be big enough to be fished out later.
0:19:01 > 0:19:02Too late!
0:19:02 > 0:19:03Pudding's on the go,
0:19:03 > 0:19:05now Michelle needs to check her main course sauce.
0:19:05 > 0:19:08Do you think the lack of water might affect it at all?
0:19:08 > 0:19:10There's a surprise, it's all drying up.
0:19:10 > 0:19:12Quick, add some yoghurt to it.
0:19:12 > 0:19:15No, don't add some yoghurt to it, add some... Let me think.
0:19:15 > 0:19:18What would make it more watery? It's a tough one.
0:19:18 > 0:19:22Mmm. Sounds a bit like an otter, comes out of a tap.
0:19:22 > 0:19:26Yeah? What do you think? Yeah? Just have a think, Michelle.
0:19:26 > 0:19:28Water! Bingo!
0:19:29 > 0:19:35Bit worried about the Indian connoisseur.
0:19:35 > 0:19:38I'm getting a bit stressed about this sauce.
0:19:38 > 0:19:42It doesn't look, kind of, quite the same as yesterday.
0:19:42 > 0:19:44Now the pressure is on, and Michelle is running around
0:19:44 > 0:19:47like a headless chicken, trying to cook a headless chicken!
0:19:47 > 0:19:49OK, let's get cooking.
0:19:49 > 0:19:51Where do we start, chicken or pears, chicken or pears?
0:19:51 > 0:19:54Yeah, go for the chicken, Michelle. No, no, read the recipe again.
0:19:54 > 0:19:55Yeah, chicken again.
0:19:55 > 0:19:58Maybe pears, yeah, the pears. No, back to the chicken.
0:19:58 > 0:20:00Good idea. Swap things round.
0:20:00 > 0:20:03Put the chicken in, no, change your mind, back to the pears again.
0:20:03 > 0:20:07Good idea, Michelle. Read the recipe again. That's excellent.
0:20:07 > 0:20:09Chicken or pears, chicken or pears.
0:20:09 > 0:20:12As the judges enter the poshest dining room in the world ever,
0:20:12 > 0:20:15Michelle must get cracking on the pudding, now!
0:20:16 > 0:20:19That's the pears on, but the main course still isn't ready.
0:20:21 > 0:20:22Hi, Mum.
0:20:22 > 0:20:23How's it going?
0:20:23 > 0:20:24Not, not good.
0:20:24 > 0:20:30Erm, the sauce, I don't know if I've put...enough water in.
0:20:30 > 0:20:32The almonds. Forgot the almonds.
0:20:32 > 0:20:33Ewww.
0:20:35 > 0:20:37Want to see panic close up? This is it!
0:20:37 > 0:20:39Ahh!
0:20:39 > 0:20:42I think the one we made yesterday looked a bit better.
0:20:42 > 0:20:45That's what we like, Zeta, words of encouragement.
0:20:45 > 0:20:46I'm sorry, Mum, but time's up
0:20:46 > 0:20:49and you need to get everything on the plate.
0:20:49 > 0:20:51Time's up, rice is down,
0:20:51 > 0:20:53and looking away doesn't mean it isn't happening, Stefan.
0:20:55 > 0:20:58So, 24 hours after she failed to make French toast,
0:20:58 > 0:21:00Michelle's had to make chicken tikka masala
0:21:00 > 0:21:03with pilau rice. It looks not bad, to me.
0:21:03 > 0:21:04Oh, this looks nice.
0:21:06 > 0:21:08And now it's about to be eaten by an Olympic gymnast,
0:21:08 > 0:21:11Michelle's best mate, and a top Indian chef.
0:21:11 > 0:21:13That's what I call a tough crowd.
0:21:13 > 0:21:14OK, shall we try?
0:21:14 > 0:21:16Yeah, let's try.
0:21:16 > 0:21:17Go for it.
0:21:22 > 0:21:23The rice is cooked nice as well.
0:21:23 > 0:21:25The rice is lovely, isn't it?
0:21:25 > 0:21:26Yep.
0:21:26 > 0:21:27Wow. It's looking good so far.
0:21:28 > 0:21:30I'd like more sauce.
0:21:30 > 0:21:32Yeah, I was thinking that.
0:21:32 > 0:21:34The chicken when you've got the sauce on it is fine,
0:21:34 > 0:21:37but when it's not got the sauce, it's a little bit dry.
0:21:37 > 0:21:40But for Sudha, it's quality not quantity.
0:21:40 > 0:21:43Sauce cooking is fine, because I'm very impressed with the sauce
0:21:43 > 0:21:47because the one thing I'm impressed by is that the spices are cooked.
0:21:47 > 0:21:50And in the kitchen, Zeta agrees.
0:21:50 > 0:21:55I think it's definitely better than the chicken she usually cooks.
0:21:55 > 0:21:57The thing that makes the chicken really nice is the sauce,
0:21:57 > 0:22:00so I can tell that she's done well on the sauce.
0:22:00 > 0:22:03So the most important person in the house approves.
0:22:03 > 0:22:06But what does the one professional on the panel think?
0:22:06 > 0:22:08So what do you reckon, would this,
0:22:08 > 0:22:10stand up to restaurant standard, or...?
0:22:10 > 0:22:12I would not...
0:22:12 > 0:22:16It's good, but not restaurant quality.
0:22:16 > 0:22:19Michelle hasn't got time to think about it now.
0:22:19 > 0:22:21It's onto the souffle mix for the pudding.
0:22:25 > 0:22:28I think the chocolate and egg whites should be more mixed than that.
0:22:28 > 0:22:29Never mind.
0:22:32 > 0:22:35Now what's this sort of fur all over them?
0:22:35 > 0:22:37That was her Angry Spice over-crushing earlier.
0:22:37 > 0:22:39Shall I scrape it off?
0:22:39 > 0:22:40What do you reckon?
0:22:40 > 0:22:42Just wash the crunchy bits off!
0:22:42 > 0:22:44Who's looking forward to dessert?
0:22:44 > 0:22:45Oh, I can't wait.
0:22:45 > 0:22:48I'm not too sure about it, I'm a little bit worried about this one.
0:22:48 > 0:22:51OK, that's the syrup poured, and there's the gold.
0:22:51 > 0:22:53# Gold... #
0:22:53 > 0:22:54Oh, not again!
0:22:54 > 0:22:57Time to get the souffles on the plate and go.
0:22:59 > 0:23:01Looks fantastic. What do you reckon, Zeta?
0:23:01 > 0:23:03Very good.
0:23:03 > 0:23:06For pudding, Michelle had to make poached pears with gold leaf
0:23:06 > 0:23:08and a chocolate souffle.
0:23:08 > 0:23:10Mmm, the souffle's a little bit sunk.
0:23:10 > 0:23:12Oh, thank you, that looks amazing.
0:23:12 > 0:23:14- You're welcome.- Thank you.
0:23:14 > 0:23:16At last, all the plates are out.
0:23:17 > 0:23:18Little bit dry.
0:23:20 > 0:23:22It's not to my liking.
0:23:22 > 0:23:25It's not looking like a perfect ten from Beth. Oh, dear!
0:23:26 > 0:23:29And Sudha isn't happy either.
0:23:29 > 0:23:32For me, the pear is not done right, like a raw one,
0:23:32 > 0:23:36so it needs some more time to cook.
0:23:36 > 0:23:40Pear's a bit hard, and it's very dry, the souffle, isn't it?
0:23:40 > 0:23:41Yeah. Souffle's not right either.
0:23:41 > 0:23:45I always say I'd rather not have food that's hard and dry.
0:23:46 > 0:23:49Would you pay for that in a restaurant?
0:23:49 > 0:23:50Me, no.
0:23:50 > 0:23:52I wouldn't either, in a restaurant.
0:23:52 > 0:23:55Not an entirely sweet reception for the pudding from the judges,
0:23:55 > 0:23:58but what does the most important critic think?
0:23:59 > 0:24:02You shouldn't need to use a knife for this.
0:24:03 > 0:24:05Oh!
0:24:07 > 0:24:11I think she could have maybe cooked it for a bit longer,
0:24:11 > 0:24:14so it would have been a poached pear instead of like a raw pear.
0:24:14 > 0:24:17You know what, having a little bit of gold scattered on something,
0:24:17 > 0:24:19maybe that's enough to distract people
0:24:19 > 0:24:21from the fact that it's not perfectly good.
0:24:21 > 0:24:24I like your tactics, Stefan!
0:24:24 > 0:24:26It didn't really look like a leaf. Is it meant to?
0:24:26 > 0:24:28No, it's not supposed to look like a leaf,
0:24:28 > 0:24:30it's made from gold leaf, Beth.
0:24:30 > 0:24:32But too late. Time for the verdict!
0:24:34 > 0:24:35Less than 24 hours ago,
0:24:35 > 0:24:38Zeta's Disaster Chef mum Michelle's idea of cooking
0:24:38 > 0:24:41was slapping it all on a pan and hoping for the best.
0:24:42 > 0:24:43But after a lesson yesterday
0:24:43 > 0:24:45from our resident food know-it-all Stefan,
0:24:45 > 0:24:48today she attempted a two-course meal to restaurant standard
0:24:48 > 0:24:50for our panel of three judges.
0:24:50 > 0:24:54Olympic somersaulter and celebrity skater Beth Tweddle,
0:24:54 > 0:24:56top Indian chef Sudha Saha,
0:24:56 > 0:24:58and, finally, bezzy mate Lynn Waites.
0:24:58 > 0:25:02Can Michelle get the two out of three Yumms she needs to pass?
0:25:04 > 0:25:07The main course went down well, but the pudding was a disaster.
0:25:07 > 0:25:11So are these judges going to give her Yumm or Yuck for her efforts?
0:25:11 > 0:25:14Having your cooking judged by a chef, a celeb and your best friend
0:25:14 > 0:25:16is guaranteed to give you the heebie-jeebies,
0:25:16 > 0:25:18so some of Michelle's family and friends
0:25:18 > 0:25:20have turned up for moral support.
0:25:23 > 0:25:27OK, this is the moment of truth.
0:25:27 > 0:25:30Judge number one.
0:25:30 > 0:25:33First to judge is Michelle's best mate, Lynn Waites.
0:25:33 > 0:25:35She waited a while for her dishes today,
0:25:35 > 0:25:37but will food mean more than friendship?
0:25:37 > 0:25:39Your verdict, please.
0:25:39 > 0:25:41Michelle, I know I'm your best friend,
0:25:41 > 0:25:46but I'm here to tell you the truth, and from me, it's a...
0:25:46 > 0:25:51Yes! Great result, there. But was she just being kind?
0:25:51 > 0:25:52Next up is the expert.
0:25:52 > 0:25:55Sudha. Your verdict, please.
0:25:55 > 0:25:57Indian chef Sudha didn't seem too enamoured
0:25:57 > 0:25:59with the curry or the pudding,
0:25:59 > 0:26:01so is his vote going to spice things up?
0:26:01 > 0:26:03Well, it's a very good attempt.
0:26:03 > 0:26:07I've been surprised the spices are cooked right in the sauce.
0:26:07 > 0:26:12But...it's not a restaurant standard.
0:26:12 > 0:26:13For me...
0:26:18 > 0:26:21Oh, dear. It was all going so well, and now it's even Stephens,
0:26:21 > 0:26:23everything to play for.
0:26:24 > 0:26:25Beth.
0:26:26 > 0:26:30Last, it's Dancing on Ice winner and Olympic medallist Beth Tweddle,
0:26:30 > 0:26:32who was less than impressed with the pudding.
0:26:32 > 0:26:35She won bronze in 2012, but with the crucial deciding vote,
0:26:35 > 0:26:38is she going to give Michelle a gold today?
0:26:38 > 0:26:40Your verdict, please.
0:26:40 > 0:26:43Michelle, I absolutely loved your main course,
0:26:43 > 0:26:46but I hated your dessert.
0:26:46 > 0:26:48So, from me, it is...
0:26:52 > 0:26:54It's gold for Michelle!
0:26:54 > 0:26:56Amazingly, she's passed by the skin of her teeth.
0:26:56 > 0:26:58Do teeth have skin? Never mind.
0:26:58 > 0:26:59Very good.
0:27:00 > 0:27:02She's now the queen of the kitchen,
0:27:02 > 0:27:05and like every queen, she needs a crown!
0:27:05 > 0:27:07Brilliant, you have been amazing!
0:27:10 > 0:27:14Now she realises you've got to follow recipes and the techniques
0:27:14 > 0:27:18and do it by the book, rather than throw it all in yourself,
0:27:18 > 0:27:21and hopefully it'll be better for us.
0:27:21 > 0:27:23Considering, she doesn't even cook at home,
0:27:23 > 0:27:26I think the kids will now get some edible meals out of it.
0:27:26 > 0:27:29I think it's been a really good task for her,
0:27:29 > 0:27:31as I only ever get chicken nuggets and chips
0:27:31 > 0:27:32every time I go to her house,
0:27:32 > 0:27:34but I think she's done fantastic.
0:27:34 > 0:27:36She hasn't got any background of cooking,
0:27:36 > 0:27:39and she has done quite a good job.
0:27:39 > 0:27:44Hopefully, from now on, I can cook food that my family will enjoy.
0:27:44 > 0:27:46What do you think, Zeta?
0:27:46 > 0:27:49- I think you'll be able to.- Good!
0:27:49 > 0:27:51I'd just like say...
0:27:51 > 0:27:53Yeah!
0:27:53 > 0:27:55She did it!
0:27:55 > 0:27:57I can't believe it!
0:27:57 > 0:28:00Or maybe I can, I began to see confidence oozing out of her
0:28:00 > 0:28:01and the fear receding.
0:28:01 > 0:28:04And that's what you need - a little bit of confidence.
0:28:04 > 0:28:06Subtitles by Red Bee Media Ltd