0:00:00 > 0:00:04Meet the Disaster Chefs. They're the parents who are rubbish at cooking.
0:00:04 > 0:00:05Dinner, Charlie.
0:00:05 > 0:00:06Argh!
0:00:06 > 0:00:08They make things like this...
0:00:08 > 0:00:10and 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 raise like a souffle or flop like a pancake?
0:00:27 > 0:00:29I've failed.
0:00:29 > 0:00:32Will it be yum or yuck? Start your blenders!
0:00:58 > 0:01:03Today's dreadful Disaster Chef is dad of two, Godfrey, from Suffolk.
0:01:04 > 0:01:07Youngest son, ten-year-old Luke, is a rugby fanatic,
0:01:07 > 0:01:10but the last thing he wants to do is tackle Dad's cooking!
0:01:10 > 0:01:11Dinner's ready!
0:01:11 > 0:01:14No-o-o-o!
0:01:14 > 0:01:17Things are so bad that Luke has taken to lassoing his dad
0:01:17 > 0:01:20to keep him out of the kitchen.
0:01:20 > 0:01:23My dad is the worst chef of all time.
0:01:23 > 0:01:25Dad doesn't agree.
0:01:25 > 0:01:28I don't think I'm as bad as they suggest.
0:01:29 > 0:01:31But he's wrong!
0:01:31 > 0:01:34Things are so bad, Dad has been banned completely from the kitchen.
0:01:34 > 0:01:38He cannot pass this golden line.
0:01:38 > 0:01:41Since he blew up the microwave by wrapping the potato in tin foil,
0:01:41 > 0:01:43we haven't allowed him in the kitchen.
0:01:43 > 0:01:45And he's done even worse in his time!
0:01:45 > 0:01:49Once, he put the pizza in the oven, with the packaging on it.
0:01:49 > 0:01:54Don't you dare try and make those cute little animals eat that food!
0:01:54 > 0:01:56Oh, it's horrific!
0:01:56 > 0:02:00If my dad knew how to cook, it'd be a dream come true.
0:02:00 > 0:02:03Instead of living in a nightmare.
0:02:03 > 0:02:07Mostly importantly, Godfrey is ready to make a change in the kitchen.
0:02:07 > 0:02:09I'm ready for the challenge now,
0:02:09 > 0:02:11and I'm sure that when I look back I'll be going,
0:02:11 > 0:02:15mmm, maybe I wasn't so much together as I thought I was.
0:02:16 > 0:02:18But he's got a long way to go yet.
0:02:18 > 0:02:21What this Disaster Chef dad doesn't know is that in 24 hours
0:02:21 > 0:02:25he'll need to feed three secret judges restaurant standard food
0:02:25 > 0:02:28in a professional kitchen a bit like this one.
0:02:30 > 0:02:33What Luke needs is a top-notch food expert,
0:02:33 > 0:02:35someone who can transform pitiful parents into capable cooks,
0:02:35 > 0:02:38someone who really knows their onions.
0:02:39 > 0:02:43That's Stanley. All right, Stan?
0:02:43 > 0:02:46There's Neville. All right, Neville?
0:02:46 > 0:02:49And that's your lot! It's a shallot!
0:02:49 > 0:02:51It's like a type of... Forget it.
0:02:51 > 0:02:55Stick to cooking, Stefan. Now get a move on!
0:02:56 > 0:02:58- Hi, Stef. Come in.- Thank you.
0:02:58 > 0:03:01I hear that some crimes against food have gone on here.
0:03:01 > 0:03:04- We don't really let him in the kitchen that much.- Why?
0:03:04 > 0:03:06He's blown up the microwave.
0:03:06 > 0:03:10He burns pizza and he makes Yorkshire puddings
0:03:10 > 0:03:13that don't even look like Yorkshire puddings.
0:03:13 > 0:03:15What on earth is that?
0:03:15 > 0:03:19Oh, they're a bit frightening. And they remind me of something.
0:03:19 > 0:03:21It looks like, sort of, alien matter.
0:03:24 > 0:03:28That's not cooking, that's a tragedy in a pan!
0:03:28 > 0:03:32They're supposed to be Yorkshire puddings, not vomitshire puddings.
0:03:32 > 0:03:34This is going to be a nightmare.
0:03:34 > 0:03:36You're probably right.
0:03:36 > 0:03:38So, Stefan's heard how bad Godfrey is,
0:03:38 > 0:03:40and now it's time to find out for himself.
0:03:40 > 0:03:43Godfrey has just five minutes to cook super simple
0:03:43 > 0:03:46poached eggs on toast. Well, simple for most people, anyway.
0:03:46 > 0:03:48It's the Rookie Challenge!
0:03:48 > 0:03:51To make perfect poached eggs on toast, add vinegar
0:03:51 > 0:03:54to swirling, boiling water and drop the egg in the middle.
0:03:54 > 0:03:57Butter the toast, take the eggs out of the pan and place on top.
0:03:57 > 0:03:58Exceptional!
0:03:58 > 0:04:00- Starting...- Three, two...- Now!
0:04:00 > 0:04:01KLAXON
0:04:01 > 0:04:02Let's go!
0:04:02 > 0:04:05So, Luke, is your dad any good at cooking poached eggs?
0:04:05 > 0:04:07He's never cooked them.
0:04:07 > 0:04:10Maybe that's why he's got the frying pan out.
0:04:10 > 0:04:12It's actually poached eggs. I don't want fried eggs.
0:04:12 > 0:04:15You get what I can do.
0:04:15 > 0:04:17Good start. Godfrey's just making what he wants.
0:04:17 > 0:04:20Stefan and Luke are taking reasonable precautions.
0:04:20 > 0:04:21Quick, hide!
0:04:21 > 0:04:23I don't know if it'll help.
0:04:23 > 0:04:24We think it's a good idea.
0:04:24 > 0:04:27He hasn't got a lot of time, but at least he's using a pot,
0:04:27 > 0:04:29not a frying pan. It's a start.
0:04:29 > 0:04:33- How's the toast today?- One minute. - Oh, it's... Oh, oh, no.
0:04:33 > 0:04:35You haven't pushed it down.
0:04:35 > 0:04:38It's not just the toaster that's not switched on.
0:04:38 > 0:04:3959 seconds, Dad.
0:04:39 > 0:04:43This is my worst nightmare. Oh, something's happening.
0:04:43 > 0:04:46Well done. With the time almost up, the egg's finally cooking.
0:04:46 > 0:04:49Three, two, one, zero.
0:04:49 > 0:04:51No, I'm not playing.
0:04:51 > 0:04:55Not playing? It's just a poached egg. Wait till Stefan has a go.
0:04:55 > 0:04:58It's like somebody sneezed and the egg has been covered in snot.
0:04:58 > 0:05:00Look at that, all completely raw.
0:05:00 > 0:05:04Griselda, pass me the perfect poached eggs. Thank you very much.
0:05:04 > 0:05:08There's nothing sloppy there. There's nothing dangerous.
0:05:08 > 0:05:09It's cooked.
0:05:09 > 0:05:14Awesome quality here, and just snot on toast over here.
0:05:14 > 0:05:17Harsh, but true.
0:05:17 > 0:05:19OK. Stay calm, Stef, stay calm.
0:05:19 > 0:05:21Erm, I need to find an upside.
0:05:21 > 0:05:23I need to find a reason for optimism.
0:05:24 > 0:05:26Erm, things can only get better?
0:05:26 > 0:05:28Well, it certainly can't get any worse.
0:05:28 > 0:05:31Godfrey, congratulations.
0:05:31 > 0:05:35You truly are a total and utter complete Disaster Chef.
0:05:35 > 0:05:38But he's got a chance to turn that around.
0:05:38 > 0:05:40In 24 hours he must cook two courses
0:05:40 > 0:05:44for three mystery judges who'll then give his food a yum or a yuck.
0:05:44 > 0:05:45Is he up for it?
0:05:45 > 0:05:50- Think so.- You think so. Are you up for the challenge, Godfrey?- I am!- OK!
0:05:50 > 0:05:53That's encouraging. Godfrey doesn't get away that easily.
0:05:53 > 0:05:55Go on, give him the hat, Stefan.
0:05:55 > 0:05:58You look fantastic. I'd like you to clear this all up.
0:05:58 > 0:06:02- We're going to work out what your menu's going to be. Let's go.- See ya!
0:06:02 > 0:06:04While Godfrey gets the kitchen sorted,
0:06:04 > 0:06:07Stefan must put together the meal of Luke's dreams.
0:06:07 > 0:06:09So, what kind of food would you love to eat?
0:06:09 > 0:06:13I love king prawns, octopus and squid.
0:06:13 > 0:06:15If you like that kind of food,
0:06:15 > 0:06:18maybe a, sort of, Spanish theme menu would be a good idea.
0:06:18 > 0:06:20Yeah, I think that's a pretty good idea.
0:06:20 > 0:06:23How about we start off with a really good salsa?
0:06:23 > 0:06:27Yum! Oh, wait, what's wrong with the picture? It's all fuzzy!
0:06:27 > 0:06:28Salsa.
0:06:28 > 0:06:31Absolutely delicious, got those herbs in there,
0:06:31 > 0:06:33those beautiful fresh tomatoes.
0:06:33 > 0:06:36I can read Stefan's mind now. It's usually empty.
0:06:36 > 0:06:38- How about that? - Yeah, I like the sound of salsa.
0:06:38 > 0:06:42Me too. Da-da-da-da-da-da! Let's get our dance on!
0:06:44 > 0:06:46Very stylish, Stefan.
0:06:49 > 0:06:52Right, I've got a brilliant plan for the menu.
0:06:52 > 0:06:54Let's go and get the ingredients.
0:06:54 > 0:06:58So, after a quick trip to the market to pick up the food,
0:06:58 > 0:07:02Stefan must knock up an amazing menu to impress both Luke and the judges.
0:07:02 > 0:07:06Well, we've got some potatoes, red onions, honey.
0:07:06 > 0:07:09- Red peppers.- That'll be useful. - And some fantastic mussels.
0:07:09 > 0:07:10They're my favourite.
0:07:10 > 0:07:13Time to put Godfrey out of his misery and show him the menu,
0:07:13 > 0:07:15starting with the world's biggest bogey!
0:07:15 > 0:07:17- Oh, my goodness. - Do you know what these are?
0:07:17 > 0:07:21- I think we've got half an octopus here or something.- Nearly.
0:07:21 > 0:07:24These are some delicious squid.
0:07:24 > 0:07:27Do you cook with fish a lot?
0:07:27 > 0:07:30- No, I haven't cooked with fish at all.- Ever?
0:07:30 > 0:07:31- Ever.- Ever?
0:07:31 > 0:07:33Hurrah! This is going to be brilliant.
0:07:33 > 0:07:36You're going to be cooking...this.
0:07:36 > 0:07:40For starters, a tip-top tapas selection of tortilla,
0:07:40 > 0:07:43chorizo and crispy squid.
0:07:43 > 0:07:46And for main course, perfect paella.
0:07:48 > 0:07:51Do you think your dad will be able to pull this off?
0:07:51 > 0:07:54If my dad could cook paella, dreams would come true.
0:07:54 > 0:07:57What about your dreams of salsa?
0:08:00 > 0:08:03Probably best that salsa's vanished from the menu after all.
0:08:03 > 0:08:06With Stefan's reputation on the line, he's guiding Godfrey
0:08:06 > 0:08:09- through how the meal should be done. - Let's get cooking.
0:08:09 > 0:08:11It's time for Stefan's Crash Course.
0:08:11 > 0:08:15For the perfect tapas, mix salt, chilli, pepper, cornflour and flour.
0:08:15 > 0:08:18Toss in the prepared squid and fry till crispy.
0:08:18 > 0:08:21Soften sliced onions, potatoes, peppers, garlic, then season.
0:08:21 > 0:08:24Add beaten eggs and thyme, then pop in the oven till firm.
0:08:24 > 0:08:27Finally, fry onions, garlic and chorizo until browned.
0:08:27 > 0:08:29Add vinegar and honey, then serve with parsley.
0:08:29 > 0:08:31Remember, take care when cooking,
0:08:31 > 0:08:33and always get permission from your adult.
0:08:33 > 0:08:37Right, first thing, we need to separate the body from the legs.
0:08:37 > 0:08:39And out comes all of the innards, you see?
0:08:39 > 0:08:41Oh, eurrgh!
0:08:41 > 0:08:44And then you get out any last bits of muck from the inside like that.
0:08:44 > 0:08:47That's one damp squib, or should I say squid?
0:08:47 > 0:08:49And then, we're going to skin it.
0:08:49 > 0:08:51Has anyone else lost their appetite?
0:08:51 > 0:08:54Then cut the legs off, OK. And we'll slice it off just there.
0:08:54 > 0:08:55OK, did you get that?
0:08:55 > 0:08:57- Yes.- OK.
0:08:57 > 0:08:59I've had my eyes closed.
0:08:59 > 0:09:00So, body.
0:09:00 > 0:09:04Body. And then we've got to pull this out first.
0:09:04 > 0:09:07Skin to body. Skin, wings, head.
0:09:07 > 0:09:09Yucky.
0:09:09 > 0:09:10You read my mind, Luke.
0:09:10 > 0:09:14The key to perfect squid is getting the oil temperature to 180 degrees,
0:09:14 > 0:09:17otherwise it'll be too soggy or burnt.
0:09:17 > 0:09:19Oh, look at that. Those are the tentacles.
0:09:19 > 0:09:21- They look fantastic.- Quality.
0:09:21 > 0:09:25Tortilla's basically a Spanish omelette with onions and potatoes.
0:09:25 > 0:09:27Let's hope he doesn't drop the ball here.
0:09:27 > 0:09:30He shoots, and he scores! Let's look at that again.
0:09:30 > 0:09:32FOOTBALL FANS ROAR
0:09:33 > 0:09:35Shame it was a own goal.
0:09:35 > 0:09:37What's he like?
0:09:39 > 0:09:42And they need to cook as well as those onions.
0:09:46 > 0:09:48Those herbs are mixed together in there,
0:09:48 > 0:09:50and then just pour it all in.
0:09:50 > 0:09:54Now, that will seep through. Remember to go back to it, OK?
0:09:54 > 0:09:57The tragedy would be, you get distracted making something
0:09:57 > 0:09:59in your paella, you come back and that's all burnt.
0:09:59 > 0:10:00It might be quite funny.
0:10:00 > 0:10:03No, sorry, it would be awful, you're right.
0:10:03 > 0:10:04This is a tricky one.
0:10:04 > 0:10:07I'm trying to work out whether Godfrey's doing brilliantly
0:10:07 > 0:10:10or really badly, and there is a look of bewilderment in his eyes.
0:10:10 > 0:10:13It's clear he hasn't really touched food before,
0:10:13 > 0:10:17but you know what? Despite that, he's actually doing quite well.
0:10:17 > 0:10:20- He might be able to pull it off. - It's a long shot.
0:10:20 > 0:10:23Although we may not have Spanish weather,
0:10:23 > 0:10:24we can cook the main course in the garden.
0:10:24 > 0:10:27For the perfect paella, brown the chicken then chorizo
0:10:27 > 0:10:30and tip in a bowl. Fry the onions, pepper, garlic and paprika.
0:10:30 > 0:10:33Stir in rice and bay leaves, then the brown chicken and chorizo.
0:10:33 > 0:10:36Pour in stock with saffron and simmer for 15 minutes
0:10:36 > 0:10:39before adding mussels, prawns, green beans, cover with foil and simmer.
0:10:39 > 0:10:43Then add squid and parsley. Perfecto!
0:10:43 > 0:10:45First thing you need to do is prepare you mussels.
0:10:45 > 0:10:48- These are called beards. - Is he making this up?
0:10:48 > 0:10:51You need to gently pull them out of the mussel
0:10:51 > 0:10:52and throw them away, OK?
0:10:52 > 0:10:55Any of them that are open, give them a little tap on the side,
0:10:55 > 0:10:58and if they don't close - see that one's closing now?
0:10:58 > 0:11:00If they don't close, throw them away.
0:11:00 > 0:11:02This is a big beard.
0:11:02 > 0:11:05If mussels have beards, what will the chickens have? Moustaches?
0:11:05 > 0:11:07- All they need to do... - I'll keep my eye on it.
0:11:07 > 0:11:09..is sear very gently.
0:11:09 > 0:11:11- This has got quite a lot of heat from it.- OK.
0:11:11 > 0:11:14Monitoring the pan's temperature is super important.
0:11:14 > 0:11:16Burnt paella will mean Godfrey's toast.
0:11:16 > 0:11:18Come on, Luke, it's been a while
0:11:18 > 0:11:21- since you've given us a little dance.- Ole!
0:11:24 > 0:11:26Yay!
0:11:26 > 0:11:30Add some other ingredients. So, prawns, green beans,
0:11:30 > 0:11:33chorizos, mussels. OK, over you come.
0:11:33 > 0:11:36Gently slide them all in. There we go.
0:11:36 > 0:11:38Go on, chuck 'em in!
0:11:38 > 0:11:40OK, you can do it that way if you want.
0:11:40 > 0:11:42Make sure they'll all nicely pushed down.
0:11:42 > 0:11:45Foil over the top. Is this going to reach? Three minutes.
0:11:45 > 0:11:48You know, this is my favourite dish of all time.
0:11:48 > 0:11:50- Of all time?- OK.
0:11:50 > 0:11:52No pressure, then.
0:11:52 > 0:11:55Mm, smells are good.
0:11:55 > 0:11:57- Looks good, too.- Yes, good!
0:11:57 > 0:12:01Finally, presentation is key to impressing those judges.
0:12:01 > 0:12:03And then one nice big fat one right in the middle,
0:12:03 > 0:12:04sticking up in the air.
0:12:04 > 0:12:07So what we want is really beautiful, clean plates,
0:12:07 > 0:12:10so it's really vibrant sitting there in the middle.
0:12:10 > 0:12:14That, my friend, is how your paella needs to look.
0:12:14 > 0:12:16Can we have some?
0:12:16 > 0:12:20Well, you've worked up an appetite dancing.
0:12:20 > 0:12:23It's very lovely. Lovely jubbly.
0:12:23 > 0:12:26He's impressed Luke. But that's all the help Godfrey's getting.
0:12:26 > 0:12:29It's now less than 24 hours before he must make two courses
0:12:29 > 0:12:32for three judges in a professional kitchen.
0:12:32 > 0:12:35Well, that is it.
0:12:35 > 0:12:37I've told him everything he needs to know to make
0:12:37 > 0:12:41some absolutely delicious dishes. It's all down to Godfrey now.
0:12:43 > 0:12:4724 hours ago, this culinary calamity was so bad at cooking
0:12:47 > 0:12:50that his family banned him from his own kitchen.
0:12:50 > 0:12:53He cannot pass this golden line.
0:12:53 > 0:12:56Son Luke was so fed up with dad's cooking that he called in
0:12:56 > 0:12:59food expert Stefan Gates to give his dad a crash course.
0:12:59 > 0:13:00You haven't pushed it down.
0:13:00 > 0:13:04Tomorrow he'll be in a professional kitchen just like this one.
0:13:04 > 0:13:07Afterwards, three judges will reveal whether Godfrey's cooking
0:13:07 > 0:13:11is yum or yuck and decide once and for all if he's a Disaster Chef.
0:13:11 > 0:13:13The big day is here
0:13:13 > 0:13:16and Godfrey is making his way to a posh paddock in Newmarket.
0:13:16 > 0:13:19No, not to make his escape on horseback,
0:13:19 > 0:13:22but to get ready to serve a slap up meal in the fancy restaurant.
0:13:22 > 0:13:24There won't be any time for any horsing around,
0:13:24 > 0:13:27as in just a few moments he'll be in the kitchen,
0:13:27 > 0:13:30using all of those to turn all of these into this,
0:13:30 > 0:13:33serving two amazing meals on the trot.
0:13:33 > 0:13:35'Ello! Right, welcome to Godfrey's worst nightmare,
0:13:35 > 0:13:38because in a few hours, here in this professional kitchen,
0:13:38 > 0:13:41he'll be serving up the most delicious food he's ever cooked.
0:13:41 > 0:13:45Otherwise our three distinguished judges will be wishing
0:13:45 > 0:13:47they'd brought a packed lunch.
0:13:48 > 0:13:51But to be a proper chef, you have to dress like one.
0:13:51 > 0:13:54And Luke looks the part as the waiter.
0:13:54 > 0:13:56Oh, very nice, Godfrey!
0:13:56 > 0:13:59Oh, yes. You look absolutely brilliant.
0:13:59 > 0:14:01Yeah, it looks lovely on you.
0:14:01 > 0:14:03But you need to cook good, not look good.
0:14:03 > 0:14:06- Godfrey, are you ready for the biggest challenge of your life?- I am.
0:14:06 > 0:14:10- Come on! - Three, two, one, get cooking!
0:14:10 > 0:14:13Firstly, he needs to rip apart the squid.
0:14:13 > 0:14:16Now, I'm sorry, but I can't look at it, I can't look at it!
0:14:16 > 0:14:19Tell me when it's all over. Oh, it sounds disgusting!
0:14:19 > 0:14:21Oh, does it never stop?
0:14:21 > 0:14:23He's remembered the plasticky spine.
0:14:23 > 0:14:25Oh, he's still going.
0:14:25 > 0:14:27At least he seems to remember what Stefan taught him.
0:14:27 > 0:14:29And we're off!
0:14:29 > 0:14:31He's got stuck into those squid and he's doing really well.
0:14:31 > 0:14:33He's remembered everything I told him.
0:14:33 > 0:14:36If he keeps this up, what could possibly go wrong?
0:14:36 > 0:14:37A lot, Stefan. An awful lot.
0:14:37 > 0:14:39Dad, remember the order.
0:14:39 > 0:14:42Yeah, body, skin, wings, head, Luke.
0:14:42 > 0:14:44Remember the last rule?
0:14:44 > 0:14:46Oh. Don't panic.
0:14:46 > 0:14:48No, the last rule is don't burn them.
0:14:48 > 0:14:52There's no guarantees on that, but I think he's made a confident start.
0:14:52 > 0:14:56The thing is, I should've washed it first.
0:14:56 > 0:14:58Actually, maybe it wasn't such a confident start after all.
0:14:58 > 0:15:01He needs to wash the squid thoroughly, otherwise it will
0:15:01 > 0:15:04taste very salty, and he's spending too long fiddling with it.
0:15:04 > 0:15:06Now, when you started, you just dived straight in,
0:15:06 > 0:15:10ripped the skin off. I thought you were cracking on really fast.
0:15:10 > 0:15:13But now you've spent half an hour fiddling with the squid.
0:15:13 > 0:15:14What's happening?
0:15:14 > 0:15:16I'm having problems getting the skin off.
0:15:16 > 0:15:19That needs to come off, but I'm not...
0:15:19 > 0:15:21- Can I give you a little, little tip? - Yes.
0:15:21 > 0:15:24We didn't take the skin off the head yesterday.
0:15:24 > 0:15:26OK. All right.
0:15:26 > 0:15:2930 minutes in and we're motoring now.
0:15:29 > 0:15:32By 'motoring' I of course mean motoring like a snail.
0:15:34 > 0:15:36I need a medium potato.
0:15:36 > 0:15:38You need 200 grams of potato, so peel a couple,
0:15:38 > 0:15:41then put them on the scales till you have enough. Simple.
0:15:41 > 0:15:43155.
0:15:43 > 0:15:44Wait, what's he doing?
0:15:44 > 0:15:48Just put another potato in and cut the excess off.
0:15:48 > 0:15:50Not one at a time!
0:15:50 > 0:15:53That's 275 so that's no good.
0:15:53 > 0:15:55Someone stop him! Cut it up!
0:15:55 > 0:15:59You won't find a potato that weighs exactly 200 grams. No!
0:15:59 > 0:16:03208. I'm going to go with the 208.
0:16:03 > 0:16:07At last, it's the Goldilocks method of choosing potatoes.
0:16:07 > 0:16:09"That one seems just right."
0:16:09 > 0:16:13But he still has to peel it, so it might end up under 200 grams.
0:16:16 > 0:16:19I need to somehow work these to the bottom.
0:16:19 > 0:16:22And remember to keep mixing it, otherwise it'll burn.
0:16:22 > 0:16:24That's a very busy pan,
0:16:24 > 0:16:26and there are loads more ingredients still to go in.
0:16:29 > 0:16:32Oh, those onions are cooking well. A bit too well, if you ask me!
0:16:32 > 0:16:34Almost like they're burning.
0:16:34 > 0:16:37Well, it's looking not quite like yesterday,
0:16:37 > 0:16:40probably a little bit more brown than I would like, OK?
0:16:40 > 0:16:44Brown? You mean brown that's actually black?
0:16:44 > 0:16:47OK, get everything into that pan
0:16:47 > 0:16:49and the pan into the oven for 15 minutes.
0:16:49 > 0:16:51You're running out of time!
0:16:51 > 0:16:55The judges will be arriving soon and expecting some top quality food.
0:16:57 > 0:17:01While that's happening, it's time to fry up the chorizo and vegetables.
0:17:01 > 0:17:04Just be careful with the heat, you don't want to burn it!
0:17:04 > 0:17:07Gently. I would say that's more than gentle.
0:17:07 > 0:17:1115 minutes later, the tortilla is just about ready.
0:17:11 > 0:17:14And you know what? It looks good.
0:17:14 > 0:17:16The chorizo, on the other hand...
0:17:16 > 0:17:18Well it's ready, too,
0:17:18 > 0:17:20or at least it was a few minutes ago.
0:17:20 > 0:17:23Now it's a bit, shall we say, well done!
0:17:23 > 0:17:25- Hello, Dad.- Chop, chop, Godfrey.
0:17:25 > 0:17:28- How was it?- You look quite chilled out, so we thought what we'd do is
0:17:28 > 0:17:32- we'd raise the temperature in here a little bit, OK?- OK.
0:17:32 > 0:17:35We reckon it's time to reveal who your judges are today.
0:17:35 > 0:17:39Judge number one are winners of Britain's Got Talent,
0:17:39 > 0:17:41Ashley Butler and performing pooch, Pudsey!
0:17:41 > 0:17:44Since becoming an international megastar,
0:17:44 > 0:17:45Pudsey demands only the best,
0:17:45 > 0:17:48and owner Ashley is ready to give an honest verdict.
0:17:48 > 0:17:53When I am judging I try and give a positive with a negative as well.
0:17:53 > 0:17:55I'm sure if I don't like anything
0:17:55 > 0:17:57I can just sneak it to Pudsey next to me.
0:17:57 > 0:17:58I'm sure he won't mind.
0:17:58 > 0:18:00HE YAPS
0:18:00 > 0:18:05Judge number two is star of CBBC's Officially Amazing, Ben Shires.
0:18:05 > 0:18:07He's witnessed people taking on incredible records
0:18:07 > 0:18:10all over the world, but I doubt there's been anyone
0:18:10 > 0:18:12quite as stressed as today's challenger.
0:18:12 > 0:18:15I'm someone who likes good food. It's very simple.
0:18:15 > 0:18:18So, if I don't like what he cooks for me,
0:18:18 > 0:18:20I won't throw it at him, but I will throw a tantrum.
0:18:20 > 0:18:23Judge number three is family friend Tony!
0:18:23 > 0:18:26He'll be tasting Godfrey's cooking for the first time today.
0:18:26 > 0:18:31Friendship aside, I shall be judging the food properly and honestly.
0:18:31 > 0:18:32It doesn't matter that I know him.
0:18:32 > 0:18:36I'm going to take it for what it is on the plate.
0:18:36 > 0:18:40Tony's never tasted my food, so he could be a harsh critic.
0:18:40 > 0:18:44That's a stellar line-up of judges, and they'll be hard to please.
0:18:44 > 0:18:46Each judge will be asked to declare
0:18:46 > 0:18:49whether they think Godfrey's cooking is yuck or yum.
0:18:49 > 0:18:50He needs at least two yums to prove
0:18:50 > 0:18:53he's no longer a disaster in the kitchen.
0:18:53 > 0:18:55These are some of the biggest celebrities on TV.
0:18:55 > 0:18:57If he impresses them, I will be over the moon.
0:18:57 > 0:18:59You and me both!
0:18:59 > 0:19:02The judges are here, but Godfrey's not ready to serve.
0:19:02 > 0:19:05Paella takes a while to cook so he needs to get that started
0:19:05 > 0:19:08before he serves up the starter.
0:19:08 > 0:19:10Watch him go, he's just a blur.
0:19:10 > 0:19:12Here we go. Four of these.
0:19:12 > 0:19:15He's just a blur, I said. Come on, Godfrey, you need to get moving!
0:19:15 > 0:19:17Who wants a bean?
0:19:17 > 0:19:19Er, the judges do, but as part of a paella?
0:19:19 > 0:19:22I think Stefan and Luke might need to help him here,
0:19:22 > 0:19:25otherwise the judges will get nothing.
0:19:25 > 0:19:27Oh, deary me. All of that early confidence
0:19:27 > 0:19:29seems to have completely disappeared.
0:19:29 > 0:19:31He's cooking so slowly!
0:19:31 > 0:19:34I've got to get in there and he's got to get a move on.
0:19:34 > 0:19:36Find the spot... Hi.
0:19:36 > 0:19:38OK, you are clearly struggling really badly
0:19:38 > 0:19:41because you've got less than ten minutes to get food on the table.
0:19:41 > 0:19:43We have come to help.
0:19:43 > 0:19:44This is a really tricky bit.
0:19:44 > 0:19:47Godfrey needs to have both courses going at the same time.
0:19:47 > 0:19:50There's a lot to remember, so hopefully,
0:19:50 > 0:19:51with help from Luke and Stefan,
0:19:51 > 0:19:53he might just get back on track.
0:19:53 > 0:19:57I hope everything's prepped, otherwise we'll be in deep doo-doo.
0:19:57 > 0:19:59What we now is a motivational speech.
0:19:59 > 0:20:02Did I tell you not to open...?
0:20:02 > 0:20:06That mussel could move quicker than Godfrey and that mussel has no legs.
0:20:06 > 0:20:09Oil is up to temperature, we're just waiting for you.
0:20:09 > 0:20:11Do you know what? That was absolutely brilliant,
0:20:11 > 0:20:13but it was about ten times too slow.
0:20:13 > 0:20:15It's spiralling out of control.
0:20:15 > 0:20:18These need to get into the pan fast.
0:20:18 > 0:20:20You need to keep all these balls up in the air at once now.
0:20:20 > 0:20:22And don't burn anything.
0:20:22 > 0:20:25Don't burn anything? Stefan, you're so demanding!
0:20:25 > 0:20:28The judges are expecting their first course in the next few minutes.
0:20:28 > 0:20:32They're blissfully unaware of the chaos in the kitchen.
0:20:32 > 0:20:35We are way out of time. We're now ten minutes late.
0:20:35 > 0:20:38So it's time for everything to go on the plate now.
0:20:38 > 0:20:41It looks good, and the tortilla has a nice colour on it.
0:20:41 > 0:20:43I know, it's just burnt.
0:20:43 > 0:20:46Don't chuck it on the plate! You've done this so beautifully,
0:20:46 > 0:20:48- don't ruin it now. - Yeah, come on, Dad.
0:20:48 > 0:20:50Come on, I know you can do this.
0:20:50 > 0:20:53Godfrey had to make tip-top tapas selection of tortilla,
0:20:53 > 0:20:55chorizo and crispy squid.
0:20:55 > 0:20:56This is what it should look like.
0:20:56 > 0:21:00And this is what Godfrey's looks like. Spot the difference?
0:21:00 > 0:21:03Apart from presentation, Godfrey's version isn't too bad.
0:21:03 > 0:21:05Fingers crossed the judges think so, too.
0:21:05 > 0:21:08Ah, Luke, hi. Thank you.
0:21:08 > 0:21:11Well, that certainly looks very nice.
0:21:11 > 0:21:14- How do you feel?- Exhausted.
0:21:14 > 0:21:18- This is it.- I'm going to try the sausage.- That's not bad, actually.
0:21:18 > 0:21:22The sausage smells really nice, actually.
0:21:22 > 0:21:24It smells like a tortilla.
0:21:24 > 0:21:27It's passed the smell test. But will they taste the burnt bits?
0:21:27 > 0:21:30- Tortilla's really good! - It is, isn't it?
0:21:30 > 0:21:35First reactions from the judges are good, but what does Luke think?
0:21:35 > 0:21:39Mm. Not that bad, actually, not bad at all.
0:21:39 > 0:21:41Pudsey seems to like it, too.
0:21:41 > 0:21:43But there's no time to think about that now,
0:21:43 > 0:21:46because after the stress-fest that was the starter
0:21:46 > 0:21:48the heat is on to make an amazing main course.
0:21:48 > 0:21:50Now the stock.
0:21:50 > 0:21:53Godfrey looks like a man on a mission, throwing everything
0:21:53 > 0:21:55into the pan like he knows exactly what he's doing.
0:21:55 > 0:21:57Because he does, right?
0:21:57 > 0:22:01Well, maybe not, because that heat looks really high to me.
0:22:02 > 0:22:04We've got a big, big problem here.
0:22:04 > 0:22:06He's whacked up the heat underneath that paella,
0:22:06 > 0:22:09and if he doesn't keep an eye on it and turn it down real soon,
0:22:09 > 0:22:11he is going to burn that fella.
0:22:11 > 0:22:14It's time for the main course.
0:22:14 > 0:22:16Godfrey had to make perfect paella.
0:22:16 > 0:22:19Now, perfect means there's no room for errors or burnt bits.
0:22:19 > 0:22:23Dad... They've finished their starters
0:22:23 > 0:22:25- and just the need the mains, please. - Yes, sir.
0:22:25 > 0:22:27That looks lovely.
0:22:27 > 0:22:29Let's have a look, then. Have you burnt it?
0:22:29 > 0:22:30Oh, that looks impressive.
0:22:30 > 0:22:33Godfrey seems to have cooked a perfect paella.
0:22:33 > 0:22:36Oh, look at that!
0:22:36 > 0:22:38Let's get it onto plates and out to the judges.
0:22:38 > 0:22:41Oh, hang on, what's that on the bottom of the pan?
0:22:41 > 0:22:42Oh, it's burnt! Yuck!
0:22:42 > 0:22:46Godfrey could be in trouble as this could really affect the taste.
0:22:46 > 0:22:49No, no, no. It's got to go. Look at that, all that blackened...
0:22:49 > 0:22:51This is all cinder here.
0:22:51 > 0:22:54You put that in your mouth and just go, ah, it's disgusting!
0:22:54 > 0:22:56Presentation is everything,
0:22:56 > 0:22:58and Godfrey has prepared this like an expert.
0:22:58 > 0:23:00Ah, Mr Prawn doesn't look happy there,
0:23:00 > 0:23:03but it won't be long until that prawn's gone.
0:23:03 > 0:23:06The judges have been waiting ages. This has to go out now!
0:23:06 > 0:23:09Got people's mouths to feed here.
0:23:09 > 0:23:11That's it, the paella is served.
0:23:15 > 0:23:19I don't want to sound shellfish, but you've got one more prawn than me.
0:23:19 > 0:23:22I know. I think mine actually looks better than yours.
0:23:22 > 0:23:24Maybe that prawn's for Pudsey.
0:23:24 > 0:23:25Arriba!
0:23:26 > 0:23:28But it's all in the taste.
0:23:28 > 0:23:29Ben's not spat it out...yet.
0:23:29 > 0:23:31- Mm.- Is it good?
0:23:31 > 0:23:34- Bueno. It's really good. - Well, here we go.
0:23:34 > 0:23:37Good reaction from Ben, but is it the same in the kitchen?
0:23:37 > 0:23:39What do we think?
0:23:39 > 0:23:42I think those prawns are pretty much perfect.
0:23:42 > 0:23:45I wouldn't expect it to be any better than that.
0:23:46 > 0:23:48And Luke's chewing it over.
0:23:50 > 0:23:52The rice is nice. It's not too dry.
0:23:52 > 0:23:54- Mm.- Quite tasty as well. - It's nice.
0:23:54 > 0:23:56What do you think of the squid?
0:23:56 > 0:24:00Well, I picked it up and I was like, I didn't know what it was.
0:24:00 > 0:24:03I think the squid is a little bit overdone, actually. It is chewy.
0:24:03 > 0:24:04Oh, right.
0:24:04 > 0:24:07I've had a few paellas before, and actually, this one,
0:24:07 > 0:24:10compared to others, it's fresh flavours, it's nice.
0:24:10 > 0:24:14The chicken's really nice. I haven't tackled my prawn yet.
0:24:14 > 0:24:16Mixed reactions from the judges.
0:24:16 > 0:24:19But does that mean it's a yuck or yum?
0:24:19 > 0:24:20Luke's finally made up his mind.
0:24:20 > 0:24:22What do you reckon?
0:24:22 > 0:24:24Dad...
0:24:24 > 0:24:26I...love it.
0:24:26 > 0:24:29Result! That means it's time for the verdict!
0:24:29 > 0:24:32This time yesterday, Godfrey couldn't poach an egg
0:24:32 > 0:24:34and son Luke dreaded Dad's meals.
0:24:34 > 0:24:37Things were so bad the family banned him completely
0:24:37 > 0:24:39from setting foot in the kitchen.
0:24:39 > 0:24:42Stefan stepped in and gave Godfrey a cookery crash course
0:24:42 > 0:24:45with some weird looking food so he could make a slap up meal
0:24:45 > 0:24:48in a professional kitchen for Ashley Butler and dancing doggy Pudsey,
0:24:48 > 0:24:51the Officially Amazing Ben Shires and close friend Tony.
0:24:51 > 0:24:53They'll determine whether Godfrey's cooking
0:24:53 > 0:24:56is up to restaurant standard by judging it yum or yuck.
0:24:56 > 0:24:59Two yucks and he's officially a Disaster Chef forever.
0:24:59 > 0:25:02Two yums and he can finally be let loose in the kitchen again.
0:25:02 > 0:25:06And Godfrey's friends and family have arrived to hear the verdict.
0:25:06 > 0:25:13OK, Tony, please give us your verdict.
0:25:13 > 0:25:16Tony gave positive feedback on the food earlier,
0:25:16 > 0:25:19but he must decide whether it was up to restaurant standard.
0:25:19 > 0:25:24Well, I think there was obviously a lot of effort that went in today.
0:25:24 > 0:25:26But I did taste some mistakes.
0:25:31 > 0:25:33Oh!
0:25:33 > 0:25:34It's a yuck from Tony!
0:25:34 > 0:25:36Godfrey failed to impress him
0:25:36 > 0:25:39with his cooking as it was far from perfect.
0:25:39 > 0:25:40This is your mate.
0:25:40 > 0:25:42Just shows you, doesn't it.
0:25:42 > 0:25:44One verdict in, two to go.
0:25:44 > 0:25:49Next it's Ben, who earlier said the squid was overcooked.
0:25:49 > 0:25:52Ben, your verdict, please.
0:25:52 > 0:25:55Godfrey, you can take everything I say with a pinch of salt,
0:25:55 > 0:25:58which unfortunately can't be said for your food,
0:25:58 > 0:25:59which was full of the stuff.
0:25:59 > 0:26:02Too much salt may have dashed Godfrey's hopes for a yum.
0:26:02 > 0:26:05Having said that, you are a nourishment novice,
0:26:05 > 0:26:08and I did enjoy it.
0:26:08 > 0:26:09So for that reason...
0:26:09 > 0:26:10CHEERING
0:26:10 > 0:26:12Yes!
0:26:12 > 0:26:14That's one yuck and one yum.
0:26:14 > 0:26:18Godfrey's halfway between culinary success and kitchen failure.
0:26:18 > 0:26:21It all comes down to the final judge, or should I say judges,
0:26:21 > 0:26:23Ashley and Pudsey.
0:26:24 > 0:26:28Ashley, all rests on you.
0:26:29 > 0:26:31Your verdict, please.
0:26:31 > 0:26:34Pudsey had a sniff of the food, but didn't look impressed.
0:26:34 > 0:26:35What does he think?
0:26:35 > 0:26:38So, Puds, what did you think of the food?
0:26:38 > 0:26:39HE YAPS
0:26:42 > 0:26:45Wow, some tough words from Pudsey there about the smell
0:26:45 > 0:26:48and how it looks. But what about the taste?
0:26:48 > 0:26:51Some of the food wasn't what I'd normally go for,
0:26:51 > 0:26:55but, saying that, the food that I did eat I did really enjoy.
0:26:55 > 0:26:57The menu wasn't to Ashley's taste.
0:26:57 > 0:27:01Godfrey needs a yum, otherwise he'll have failed.
0:27:01 > 0:27:02It's....
0:27:02 > 0:27:03a yum.
0:27:03 > 0:27:05THEY CHEER
0:27:05 > 0:27:09Ashley and Pudsey have given him a yum, which means Godfrey did it!
0:27:09 > 0:27:12He's officially no longer a Disaster Chef.
0:27:12 > 0:27:14So, Luke, do the honours.
0:27:16 > 0:27:17Well done.
0:27:20 > 0:27:22For him to come out and cook starters and a main meal
0:27:22 > 0:27:25I think it is pretty incredible.
0:27:25 > 0:27:28I had nerves, but he did pull it off in the end, so hallelujah!
0:27:28 > 0:27:30I really enjoyed the food.
0:27:30 > 0:27:32In fact, I'm doing a little burp every so often.
0:27:32 > 0:27:34I'm reliving it, delicious.
0:27:34 > 0:27:36He thought it smelled nice,
0:27:36 > 0:27:38but I don't think he was impressed that he couldn't taste it.
0:27:38 > 0:27:40- Ah!- I'm the chef.- You're the chef.
0:27:40 > 0:27:43I think this calls for another dance, don't you, Luke?
0:27:45 > 0:27:47Wow, I can't believe it!
0:27:47 > 0:27:49He's pulled it off!
0:27:49 > 0:27:51There was a moment when I thought I'd set him
0:27:51 > 0:27:54just too big a challenge, but, with a bit of flamboyance,
0:27:54 > 0:27:57a bit of hard work, he's done it. And you know what this means?
0:27:57 > 0:28:00It means that Luke can have his favourite dish cooked for him
0:28:00 > 0:28:02by his dad whenever he wants.
0:28:02 > 0:28:05Subtitles by Red Bee Media Ltd