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 > 0:00:06Naaaaa!
0:00:06 > 0:00:09They make things like this and this.
0:00:09 > 0:00:11- And this.- Disgusting!
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 > 0:00:23in a professional kitchen for some fierce critics.
0:00:23 > 0:00:24- Horrible.- Get cooking!
0:00:24 > 0:00:28- Will they raise like a souffle or flop like a pancake?- I've failed!
0:00:28 > 0:00:30Will it be Yum or Yuck?!
0:00:30 > 0:00:32Start your blenders!
0:00:59 > 0:01:03Today's Disaster Chef is dad-of-two Clive from Sunderland.
0:01:03 > 0:01:05Daughters 13-year-old Lucy and nine-year-old Ella
0:01:05 > 0:01:08are mad about music, but no-one's in tune
0:01:08 > 0:01:10when it comes to family meal times.
0:01:10 > 0:01:13Hello! Dinner's ready.
0:01:13 > 0:01:15Noooooooo!
0:01:15 > 0:01:18Dad's weird food combos are enough to put anyone off,
0:01:18 > 0:01:20and that's before he cooks them.
0:01:20 > 0:01:23Anything that goes on at this stove, is burnt.
0:01:25 > 0:01:26Or undercooked.
0:01:28 > 0:01:31Clive has an obsession with all things Swedish.
0:01:31 > 0:01:32Not only is his food unpronounceable,
0:01:32 > 0:01:34it's inedible as well.
0:01:34 > 0:01:35How do you say that again?
0:01:35 > 0:01:38IN SWEDISH:
0:01:38 > 0:01:40You can say that again.
0:01:40 > 0:01:46Look at the skin on that. Oh, my goodness.
0:01:46 > 0:01:50He's only ever got us one meal right. Beans on toast.
0:01:50 > 0:01:53But that's when he wasn't burning the beans or the toast.
0:01:53 > 0:01:55How can you burn beans on toast?
0:01:55 > 0:01:58Disgusting. I can't eat any more.
0:01:58 > 0:02:00Clive can cook a wide range of dishes,
0:02:00 > 0:02:03especially if they contain a particular type of food.
0:02:03 > 0:02:04What is it again, Clive?
0:02:04 > 0:02:08Fish fingers, mashed potato and peas. Fish fingers and chips.
0:02:08 > 0:02:10Fish fingers, beans and chips.
0:02:10 > 0:02:12I think that's quite a lot of variety there.
0:02:12 > 0:02:14Well, as long as you like fish fingers.
0:02:14 > 0:02:16Clive might be blowing his own trumpet...
0:02:18 > 0:02:20..but there's definitely no harmony in his food.
0:02:20 > 0:02:24He's burnt me pan last week. That wasn't very good.
0:02:24 > 0:02:26And that was just cooking beans.
0:02:26 > 0:02:27IN SWEDISH:
0:02:28 > 0:02:29For sure you are!
0:02:31 > 0:02:32Let's taste.
0:02:32 > 0:02:34I don't like it that much, Dad.
0:02:34 > 0:02:36I just don't know what things go together
0:02:36 > 0:02:38and what things don't go together.
0:02:38 > 0:02:40He'll put carrots and pizzas together.
0:02:40 > 0:02:41It just doesn't make sense.
0:02:41 > 0:02:44- Dad, do you really expect us to eat that?- Yes.
0:02:46 > 0:02:47Nice.
0:02:47 > 0:02:50Dad's dinners are so bad that Lucy often takes over in the kitchen
0:02:50 > 0:02:52when Mum's not around.
0:02:52 > 0:02:56But Clive would love to make a meal that's music to his family's ears.
0:02:56 > 0:02:58I wish I could prepare a nice meal for them.
0:02:58 > 0:03:00It would be a really nice thing to do.
0:03:00 > 0:03:03It's a long shot, but what this Disaster Chef dad doesn't know
0:03:03 > 0:03:05is that in 24 hours,
0:03:05 > 0:03:08he'll need to feed three mystery judges restaurant-standard food
0:03:08 > 0:03:11from a professional kitchen, a bit like this one.
0:03:13 > 0:03:17Lucy and Ella need rescuing, fast. They need a culinary lifeguard.
0:03:17 > 0:03:20Someone who can help kids from coast to coast
0:03:20 > 0:03:22turn their parents into capable cooks.
0:03:22 > 0:03:24It's Stefan "the hero" Gates!
0:03:27 > 0:03:30Wah! It's freezing!
0:03:30 > 0:03:33Oh, you're so brave, Stefan. Hurry up though, the girls need help.
0:03:38 > 0:03:41Hiya. Right girls, what's so bad about your dad's cooking?
0:03:41 > 0:03:44He can never ever get anything at all right.
0:03:44 > 0:03:47It's either always burnt or undercooked.
0:03:47 > 0:03:51He burns fish fingers and makes them all soggy and horrible.
0:03:51 > 0:03:54He burns them and makes them soggy at the same time?
0:03:54 > 0:03:55Wow, that takes talent.
0:03:55 > 0:03:57I can't deny it. I am rubbish.
0:03:57 > 0:03:59He cooked this last night.
0:03:59 > 0:04:00Is that actually food?
0:04:00 > 0:04:04Vegetable fingers are burnt, the mashed potato's lumpy.
0:04:04 > 0:04:06That's not mashed potato.
0:04:06 > 0:04:08It's just sort of damaged a bit, isn't it?
0:04:08 > 0:04:10It baffles me that somebody can get it so wrong.
0:04:10 > 0:04:13That's not bad, compared to normal. That's pretty good.
0:04:13 > 0:04:15- That's a success, is it? - I'm pleased with that.
0:04:15 > 0:04:17You're definitely the only one.
0:04:17 > 0:04:21It's not nice. It's not nice, it's not nice food, I don't like it.
0:04:21 > 0:04:23But you know what, it might be a bit burnt,
0:04:23 > 0:04:26it might lack some love, but I have seen a lot worse,
0:04:26 > 0:04:30so I'm thinking maybe Clive has potential.
0:04:30 > 0:04:33So Stefan's heard how bad Clive is.
0:04:33 > 0:04:34Now it's time to see for himself.
0:04:34 > 0:04:37Clive must make easy-peasy eggy bread with bacon.
0:04:37 > 0:04:40It's time for the Rookie Challenge.
0:04:40 > 0:04:45You've got exactly five minutes to do it, starting now. Go!
0:04:45 > 0:04:47To make the perfect eggy bread with bacon,
0:04:47 > 0:04:50first, fry the bacon in oil for two minutes on each side.
0:04:50 > 0:04:53Whisk the eggs, then dip the bread in and pop into another hot pan
0:04:53 > 0:04:57with butter for two minutes on each side, then serve. Ta-da!
0:04:57 > 0:04:59Let's start on the bacon.
0:04:59 > 0:05:00I know I need egg in the pan,
0:05:00 > 0:05:03but how much do you cook it before you put the bread in?
0:05:03 > 0:05:06Mistake number one. Don't cook the egg.
0:05:06 > 0:05:08Right, let's get some egg on.
0:05:08 > 0:05:09What's he doing?
0:05:09 > 0:05:12He's had two minutes already,
0:05:12 > 0:05:15and there's nothing actually cooking yet.
0:05:15 > 0:05:18I don't think this is going to be finished in time.
0:05:18 > 0:05:20Come on, Clive, it's egg and bread, easy!
0:05:21 > 0:05:23Right, what now? What now?
0:05:23 > 0:05:24How about the bread?
0:05:24 > 0:05:27Atta boy, but Stefan and the kids back off. Wise move.
0:05:27 > 0:05:29Got one minute, 20 seconds, Dad.
0:05:29 > 0:05:31Oh, my Lord.
0:05:31 > 0:05:33He's inventing a whole new breakfast.
0:05:33 > 0:05:35And making a right pig's ear of that bacon.
0:05:35 > 0:05:38I don't think he has a clue what he's doing.
0:05:38 > 0:05:41- No-one has a clue what he's doing. - It's not going very well.
0:05:41 > 0:05:43At least it's not burning.
0:05:43 > 0:05:45I can smell it, burning.
0:05:45 > 0:05:46Oh, Clive.
0:05:46 > 0:05:51Ten, nine, eight, seven, six, five,
0:05:51 > 0:05:58four, three, two, one, on the plate, please! OK, let's go! Right!
0:05:58 > 0:06:00Let's have a look.
0:06:00 > 0:06:05Very suspect, that is kind of steamed bacon, not fried at all.
0:06:05 > 0:06:09And this is just a sponge with snot on it.
0:06:09 > 0:06:10Blueeugh!
0:06:10 > 0:06:13It looks better than things he's cooked before.
0:06:15 > 0:06:16Doesn't even look that good.
0:06:16 > 0:06:18Stefan, time to be honest.
0:06:18 > 0:06:20- It's disgusting. - It is disgusting.
0:06:20 > 0:06:23OK, Hilda, pass that in, please. Thank you, Hilda.
0:06:23 > 0:06:26That is perfect eggy bread with bacon, look -
0:06:26 > 0:06:29bacon is brown, the egg is cooked.
0:06:29 > 0:06:33I'd never eat something like that, but I'd eat something like that.
0:06:33 > 0:06:36- Clive, congratulations. - Thank you.
0:06:36 > 0:06:42You clearly are a complete and utter Disaster Chef.
0:06:42 > 0:06:43I am.
0:06:43 > 0:06:46In just 24 hours, Clive must cook up two courses
0:06:46 > 0:06:50for three surprise judges, who'll declare his food either Yuck or Yum.
0:06:50 > 0:06:53- Is he up for it? - I'll give it a go.
0:06:53 > 0:06:55Now for the all-important hat. Very swish.
0:06:55 > 0:07:00If you manage to succeed in your task, you can take the hat off.
0:07:00 > 0:07:03- If not, you'll have to wear it for ever.- Oh, God.
0:07:03 > 0:07:06Now I think we should go and choose the menu.
0:07:06 > 0:07:08Clive, clear this lot up, come on, let's go.
0:07:08 > 0:07:11While Dad does the dishes, Stefan's taking the girls
0:07:11 > 0:07:15on a shopping expedition, and they've already got a plan.
0:07:15 > 0:07:18- Well, Dad loves Swedish. - Yeah, maybe something Swedish.
0:07:18 > 0:07:19Do you know, that's not a bad idea,
0:07:19 > 0:07:22because Swedish food is delicious, it's really healthy
0:07:22 > 0:07:25and some of it is quite tricky so can be a good challenge for him.
0:07:25 > 0:07:28Seeing as the girls love music, they're also putting together
0:07:28 > 0:07:31a band inspired by Swedish super-group ABBA.
0:07:33 > 0:07:34Oh, wow, look at you!
0:07:34 > 0:07:36Trouble is, there's only two of you.
0:07:36 > 0:07:39We need to go shopping for ingredients, and new band members.
0:07:39 > 0:07:41- Definitely, yeah.- Let's go!
0:07:41 > 0:07:45And what better place than, erm, a fishmongers!
0:07:50 > 0:07:52Right, we're after some Swedish fish.
0:07:52 > 0:07:55- Can we get three big fat herring? - No problem at all.
0:07:55 > 0:07:56Also...
0:07:56 > 0:07:58We're putting together a Swedish band.
0:07:58 > 0:07:59Have you got anyone who can sing and dance?
0:07:59 > 0:08:02- Great idea. - One of our team could.
0:08:02 > 0:08:06- Yes, fishmongers dancing. - SINGING
0:08:06 > 0:08:09- Actually, stop! - SINGING
0:08:12 > 0:08:14Stick to fishmongering, please!
0:08:14 > 0:08:16Do you know what, that was brilliant,
0:08:16 > 0:08:19but I think we'll just take the fish.
0:08:19 > 0:08:21- There you go. - Brilliant. Thank you very much.
0:08:21 > 0:08:23- Thank you.- Take care.
0:08:23 > 0:08:26So they're taking a chance on the grocers instead.
0:08:26 > 0:08:29But these ladies are only interested in one thing...
0:08:29 > 0:08:36# Money, money, money, must be funny, in a rich man's world... #
0:08:36 > 0:08:40No, it's not funny, or clever. Last but not least, the butchers.
0:08:40 > 0:08:41Can we get some mince, please?
0:08:41 > 0:08:45Do they have a super trooper to join the band?
0:08:45 > 0:08:46SINGING
0:08:46 > 0:08:48Oh, again, stop, please.
0:08:48 > 0:08:51SINGING
0:08:51 > 0:08:52Fantastic - what do you reckon, girls?
0:08:52 > 0:08:54They were good but they just weren't good enough.
0:08:54 > 0:08:57Sorry. I'll just take the mince.
0:08:57 > 0:08:59So no luck with the extra band members
0:08:59 > 0:09:03but, when all is said and done, they've got everything they need
0:09:03 > 0:09:04for a scrummy Swedish menu.
0:09:04 > 0:09:06- Beautiful herrings.- Some mince.
0:09:06 > 0:09:09Some mince there. Lovely.
0:09:09 > 0:09:12Thyme, parsley.
0:09:12 > 0:09:14So it's time to show Dad what he's got to cook,
0:09:14 > 0:09:16but Stefan's got a surprise for the girls.
0:09:18 > 0:09:23What the...? I think you look magic, Stefan, really.
0:09:24 > 0:09:26The other two members of the band for you.
0:09:26 > 0:09:29How about that? Don't we get a round of applause?
0:09:29 > 0:09:33No? OK, so....
0:09:33 > 0:09:35On behalf of the BBC, I'd like to apologise.
0:09:35 > 0:09:37They're definitely not going through to boot camp,
0:09:37 > 0:09:39so come on, what's he got to make?
0:09:39 > 0:09:42You're going be cooking this.
0:09:42 > 0:09:45Traditional Swedish smorgasbord selection of meatballs
0:09:45 > 0:09:47and cured fish.
0:09:47 > 0:09:51And for dessert, creamy, fruity Swedish princess cake.
0:09:53 > 0:09:55Clive, there's a caterpillar on your face!
0:09:55 > 0:09:57OK, tall order?
0:09:57 > 0:09:59Stefan's not exactly making it easy for him.
0:09:59 > 0:10:01So, you think you're ready for this?
0:10:01 > 0:10:03I'll give it my best shot.
0:10:03 > 0:10:05With Stefan's reputation on the line,
0:10:05 > 0:10:08he'll be guiding Clive through how it should be done.
0:10:08 > 0:10:12OK. I think it's time to get to work.
0:10:12 > 0:10:14This is serious. Best lose the tashes.
0:10:14 > 0:10:17It's time for Stefan's Crash Course, with pudding first.
0:10:17 > 0:10:20To make the perfect Swedish princess cake, make the creme patissiere.
0:10:20 > 0:10:23Leave to cool, make the sponges and whip the cream with sugar.
0:10:23 > 0:10:26Spread jam onto the sponge, pipe on the creme patissiere and cream.
0:10:26 > 0:10:28Cover and decorate with marzipan. Delish.
0:10:28 > 0:10:31But do take care when cooking and get permission from your adult.
0:10:31 > 0:10:34Because we're making princess cakes for two princesses,
0:10:34 > 0:10:36I think what we need is a little bit of...
0:10:39 > 0:10:41Fantastic!
0:10:41 > 0:10:44OK, Clive, let's see if we can make you look better.
0:10:44 > 0:10:46- No.- Shame.
0:10:46 > 0:10:48For the perfect creme patissiere, whisk egg yolks and sugar.
0:10:48 > 0:10:50Then mix in flour and cornflour.
0:10:50 > 0:10:53Warm the milk, add vanilla essence and take off the heat.
0:10:53 > 0:10:56Pour into the egg mix. Cook till thick. Pop in a bowl.
0:10:56 > 0:10:57Cover and cool.
0:10:57 > 0:10:59Then whip the cream, and fold into the mouth watering mixture.
0:10:59 > 0:11:01Simple, right?
0:11:01 > 0:11:04Eggs. We need to separate the yolk from the white.
0:11:04 > 0:11:05What do I do?
0:11:07 > 0:11:08I feel your pain.
0:11:08 > 0:11:10I'd run if I were you.
0:11:10 > 0:11:12Egg white there. Egg yolk goes in there.
0:11:12 > 0:11:14- Right, OK.- OK? That's it.
0:11:16 > 0:11:19Try to tip some of the white out there, that's the one.
0:11:19 > 0:11:20Not bad at all.
0:11:20 > 0:11:23But the girls have got some serious skills.
0:11:24 > 0:11:28Fantastic. That's brilliant, look at that, it's perfect, first time.
0:11:28 > 0:11:31Now he's got to crack the rest of the complicated cake.
0:11:31 > 0:11:33No chance! Next it's the sponges.
0:11:35 > 0:11:39- So this is just eggs and sugar? - Eggs and sugar, yeah.
0:11:39 > 0:11:41That's really thickening up, isn't it?
0:11:41 > 0:11:45I've only been doing one thing at a time so far.
0:11:45 > 0:11:47So that's just about been manageable.
0:11:47 > 0:11:51Just wait till tomorrow. Multi-tasking all the way!
0:11:51 > 0:11:54Quite calm being around him, isn't it? What's it normally like?
0:11:54 > 0:11:57Hectic. Running around everywhere throwing things out the way.
0:11:57 > 0:12:00- He might pull this off then.- Maybe.
0:12:00 > 0:12:03And look, he's not completely rubbish.
0:12:03 > 0:12:06You've made a cake. You've made a cake, Clive.
0:12:06 > 0:12:09Yes!
0:12:09 > 0:12:12I was really worried to begin with, about his confidence
0:12:12 > 0:12:16but Clive seems to be throwing himself into it, he's enjoying this.
0:12:16 > 0:12:18The girls have taken time off to practise their moves,
0:12:18 > 0:12:21so Stefan's giving Clive some decorating tips.
0:12:21 > 0:12:24And then, as you're rolling it, just make... ah!
0:12:25 > 0:12:27You're meant to be the expert, Stefan.
0:12:27 > 0:12:30There should be a beautiful pink rose on the cake.
0:12:32 > 0:12:33So you've cracked that then.
0:12:33 > 0:12:36And finally, thank goodness, it's time to put it all together.
0:12:36 > 0:12:38First of all, jam.
0:12:38 > 0:12:39The jam is key,
0:12:39 > 0:12:43giving the cake a lovely sharp taste to contrast the creamy flavours.
0:12:43 > 0:12:47And then your creme patissiere.
0:12:47 > 0:12:51So you start in the middle and go round the outside like that.
0:12:51 > 0:12:53OK?
0:12:53 > 0:12:54OK.
0:12:54 > 0:12:59Then, you build it up, with the whipped cream.
0:12:59 > 0:13:02And that looks, erm, yes, interesting, to say the least.
0:13:02 > 0:13:04It's like you're laying a big white poo.
0:13:04 > 0:13:06No, Stefan. Urgh!
0:13:06 > 0:13:10And once the marzipan's popped on top, the cake is finished at last.
0:13:10 > 0:13:12It'll be easy to make that go horribly wrong.
0:13:12 > 0:13:14It's going to be carnage.
0:13:14 > 0:13:16There's still the main to do yet,
0:13:16 > 0:13:18but Stefan should be keeping that simple.
0:13:18 > 0:13:21For the perfect Swedish smorgasbord, you need to make meatballs,
0:13:21 > 0:13:23roll-mop herrings... oh, and cucumber salad.
0:13:23 > 0:13:26And beetroot and apple salad. Blimey.
0:13:26 > 0:13:29And dill and mustard sauce served with king prawns, gravlax
0:13:29 > 0:13:30and rye bread!
0:13:30 > 0:13:33Oh, poor Clive. But at least the girls are back.
0:13:33 > 0:13:36We've got pork and beef minced up, OK?
0:13:36 > 0:13:39The reason you've mixed the two is you've got lots of fat in the pork,
0:13:39 > 0:13:43and lots of flavour from the beef, so you get best of both worlds.
0:13:43 > 0:13:45For the perfect Swedish meatballs, mix mince, onion, garlic,
0:13:45 > 0:13:48herbs, breadcrumbs and salt.
0:13:48 > 0:13:49Roll into balls and fry until browned.
0:13:49 > 0:13:53For the gravy, brown the onions, add flour, stock and tomato puree.
0:13:53 > 0:13:54Simmer, then serve over the meatballs
0:13:54 > 0:13:57and gently simmer for another 20 minutes.
0:13:57 > 0:14:01Add cream to thicken and season to taste. Scrummy!
0:14:01 > 0:14:04Never seen four people take so long to put salt in a bowl.
0:14:04 > 0:14:08Get your fingers right in there, I want you squeezing on it
0:14:08 > 0:14:10and see it spurting out through your fingers.
0:14:10 > 0:14:13That's it, go on! Get in there. That's it.
0:14:13 > 0:14:16And can you feel it squidging in your fingers?
0:14:16 > 0:14:20Roll them in with love, with love, Clive!
0:14:20 > 0:14:21I think Stefan might need a break.
0:14:21 > 0:14:23Ideally, they'll be brown all over,
0:14:23 > 0:14:26and then give them a nice, slow, gentle simmering.
0:14:26 > 0:14:30And we don't want to overcook them cos they'll be dry and bouncy.
0:14:30 > 0:14:33And with ton of dishes to muck up, I mean make, for the main,
0:14:33 > 0:14:36Clive's going to have to give it everything he's got tomorrow.
0:14:36 > 0:14:42So just remind you of the task. 24 hours, three judges,
0:14:42 > 0:14:45two amazing dishes, one professional kitchen.
0:14:45 > 0:14:48I'm not sure if I'm going to be able to remember everything
0:14:48 > 0:14:49and pull it off.
0:14:49 > 0:14:51Think positive!
0:14:51 > 0:14:54So, what would it mean to you if he succeeded?
0:14:54 > 0:14:56Just enjoy having a dad who can cook.
0:14:56 > 0:14:58No pressure, then.
0:14:58 > 0:15:00Gets in right where it hurts.
0:15:00 > 0:15:03And he's still got homework to do.
0:15:03 > 0:15:05There are three main things you need to cover.
0:15:05 > 0:15:08First thing is, kitchen kit.
0:15:08 > 0:15:12Secondly, the ingredients. Third thing is, the recipes.
0:15:12 > 0:15:16- Recipes, ingredients... What's the last one?- Kit.
0:15:16 > 0:15:17I've got a bad feeling about this.
0:15:17 > 0:15:20Oh, wow, what a day.
0:15:20 > 0:15:23There's so much work involved in this.
0:15:23 > 0:15:27Do you know what, Clive messing up a plate of fish fingers is bad enough,
0:15:27 > 0:15:32but this is an entirely Swedish meal, for a man who loves Sweden.
0:15:32 > 0:15:36If he messes this up, he'll alienate the entire Swedish nation.
0:15:36 > 0:15:39After a late night doing his homework, the big day has arrived.
0:15:39 > 0:15:42Just 24 hours ago, Clive's crazy food combos
0:15:42 > 0:15:46were either burnt or uncooked, driving daughters Lucy and Ella mad.
0:15:46 > 0:15:48So culinary lifeguard Stefan Gates,
0:15:48 > 0:15:51came to the rescue to give this Disaster Chef dad
0:15:51 > 0:15:53a cookery crash course.
0:15:53 > 0:15:55You made a cake, Clive!
0:15:55 > 0:15:58Today, Clive will be working from a top restaurant's professional
0:15:58 > 0:16:03kitchen, to try and earn Yums, not Yucks, from three surprise judges.
0:16:03 > 0:16:04It's the big day!
0:16:04 > 0:16:08In just a few hours, Clive needs to be serving up fantastic,
0:16:08 > 0:16:12restaurant-quality food for three very hungry judges,
0:16:12 > 0:16:16right here in one of the poshest restaurants in town.
0:16:16 > 0:16:18This isn't the posh bit, posh bit's out there.
0:16:18 > 0:16:22Anyway, the question is, can he do it? I don't know.
0:16:22 > 0:16:23I'm not sure either.
0:16:23 > 0:16:26But one thing I do know is that to master being a chef,
0:16:26 > 0:16:27you need to dress like one.
0:16:32 > 0:16:34Ta-da!
0:16:34 > 0:16:35I think you look smashing.
0:16:35 > 0:16:38And the girls look good as his waitresses as well.
0:16:38 > 0:16:40- OK, you all set? - Yes, ready to go.
0:16:40 > 0:16:43Three, two, one, get cooking.
0:16:43 > 0:16:46Clive's homework was to revise the kitchen kit, ingredients
0:16:46 > 0:16:48and recipes.
0:16:48 > 0:16:51Now it's time to see if he's slaved away or skived off,
0:16:51 > 0:16:53and the girls aren't completely confident.
0:16:53 > 0:16:56I don't think he's going to be able to pull it off as well,
0:16:56 > 0:16:59under pressure.
0:16:59 > 0:17:02- Hopefully he can do it as fast as he can.- Come on, Dad.
0:17:02 > 0:17:04Right, OK, so let's separate the eggs.
0:17:04 > 0:17:06Mr Professional!
0:17:06 > 0:17:10That looks right. Can't believe it.
0:17:10 > 0:17:13I had my doubts as well, but Clive needs to get over his fears
0:17:13 > 0:17:15and get cooking. He's spending most of his time
0:17:15 > 0:17:17re-reading the recipe. Get moving!
0:17:17 > 0:17:23Erm, move milk from heat and gradually pour into the egg mixture.
0:17:23 > 0:17:25Come on, Clive, pour it in. Go on. Tip it in.
0:17:25 > 0:17:29You can do it, just tip, tip the pan, nearly, it's nearly just,
0:17:29 > 0:17:30pour it in.
0:17:30 > 0:17:33Eight to ten minutes over a low heat.
0:17:33 > 0:17:35But he's not checked the recipe in, oh, seconds!
0:17:35 > 0:17:41Where's me instructions? It's actually working.
0:17:41 > 0:17:43I'm really being careful with the heat.
0:17:43 > 0:17:45Take another look, go on, there you go.
0:17:47 > 0:17:49I'm really pleased with that.
0:17:49 > 0:17:50And we're off and straightaway
0:17:50 > 0:17:52I can see he's throwing himself into this.
0:17:52 > 0:17:54He's grabbed the bull by the horns.
0:17:54 > 0:17:56He's yanked the bull around, he's giving it a cuddle,
0:17:56 > 0:17:58he's put it on the floor, picked it up,
0:17:58 > 0:18:00he's running around playing kiss-chase with the bull!
0:18:00 > 0:18:01You know what I mean.
0:18:01 > 0:18:04If he fails, it won't be for want of trying.
0:18:04 > 0:18:06Or for not checking the recipe.
0:18:06 > 0:18:09Remove from the heat and whisk for a further three minutes
0:18:09 > 0:18:11or until cool.
0:18:11 > 0:18:12Whoa.
0:18:12 > 0:18:15Two things at the same time, the kids would be proud of us, and Rita.
0:18:15 > 0:18:16Don't get cocky, Clive.
0:18:16 > 0:18:20The problem is that his constant recipe checks are wasting time.
0:18:20 > 0:18:21Come on, Dad.
0:18:21 > 0:18:23Come on, Dad, less than two hours now.
0:18:23 > 0:18:25Yeah, you really need to crack on.
0:18:25 > 0:18:26Huge amount left to do.
0:18:26 > 0:18:29While they're piling on the pressure, they might as well
0:18:29 > 0:18:32crank it up a notch by announcing who'll be critiquing his food.
0:18:32 > 0:18:35We're going to reveal to you who your judges are.
0:18:35 > 0:18:36Judge one!
0:18:36 > 0:18:40Is Jimmy, head chef and owner of this very restaurant.
0:18:40 > 0:18:43He not only knows his food, he knows what can be made from this kitchen.
0:18:43 > 0:18:47If this guy doesn't deliver the goods, I'll be letting him know.
0:18:47 > 0:18:48Oh, no.
0:18:48 > 0:18:51Judge Two! Is Kelsey-Beth Crossley.
0:18:51 > 0:18:54Even though she's an actor and former Emmerdale star,
0:18:54 > 0:18:56if she doesn't like the food, she won't be able to hold back.
0:18:56 > 0:18:57Ee-by-gum!
0:18:57 > 0:19:01I'm not brilliant at hiding my emotions, so if it's not
0:19:01 > 0:19:05brilliant today, if I don't tell him I think he'll know anyway.
0:19:05 > 0:19:07I'm now more worried than I was.
0:19:07 > 0:19:10It's about to get worse. Judge Three!
0:19:10 > 0:19:15Is best friend Jerry Dobson, who won't be curbing his criticism.
0:19:15 > 0:19:18If it's not nice, I'm afraid I'm going to have to tell him
0:19:18 > 0:19:19it's not nice.
0:19:19 > 0:19:23Oh, gawd, Jerry. Oh. My harshest critic!
0:19:23 > 0:19:26Make that three of your harshest critics.
0:19:26 > 0:19:29But they'll be lucky if there's anything to criticise at this rate.
0:19:29 > 0:19:32Pudding's still not done, and he's not even started the main.
0:19:32 > 0:19:35- I think you'd better work a bit harder.- OK.- Love you, Dad.
0:19:35 > 0:19:37Clive's friends and family have arrived,
0:19:37 > 0:19:39and our judges are gearing up to hand out a Yum or a Yuck
0:19:39 > 0:19:41for Dad's cooking.
0:19:41 > 0:19:43It's the best of three, so two Yums and he'll have struck lucky.
0:19:43 > 0:19:47Two or more Yucks and this disaster chef will need a lot of fine tuning
0:19:47 > 0:19:50before he's allowed back in the kitchen.
0:19:50 > 0:19:51Swedish menu, aye?
0:19:51 > 0:19:54Do you know exactly what this is?
0:19:54 > 0:19:57Cured fish, pickled fish, and with meatballs.
0:19:57 > 0:19:59What do you make of the dessert?
0:19:59 > 0:20:02That's, well, it's actually my favourite cake.
0:20:02 > 0:20:05I love that cake, so I'm really hoping that this is going to be nice.
0:20:05 > 0:20:07We all hope that.
0:20:07 > 0:20:09Clive must push on and abandon his pudding recipe and start
0:20:09 > 0:20:12the main if he's got a chance of getting the food out on time.
0:20:12 > 0:20:15Starting to rush around, I'm feeling the pressure, that's for sure.
0:20:15 > 0:20:18Get moving! No, don't look at the recipe again!
0:20:18 > 0:20:21Reading isn't cooking, Clive.
0:20:21 > 0:20:24Oh, yeah! Yes.
0:20:24 > 0:20:26That is good.
0:20:26 > 0:20:29How good can raw meat be? Very good, it seems.
0:20:29 > 0:20:30Feel it coming through.
0:20:30 > 0:20:31Moving on.
0:20:31 > 0:20:34With only 28 minutes left, Clive's going to struggle to get
0:20:34 > 0:20:37the meatballs done, let alone the rest of the smorgasbord.
0:20:37 > 0:20:40But luckily, the cavalry are on stand-by.
0:20:40 > 0:20:44- Hi, Dad, we've come to help.- Hi!
0:20:44 > 0:20:47We are aware that you're running out of time.
0:20:47 > 0:20:49Oh, thank goodness for that.
0:20:49 > 0:20:51Does feel a little bit like cheating though, doesn't it?
0:20:51 > 0:20:53Yeah. But we just want him to win.
0:20:53 > 0:20:55While the guys make the sauce and salads,
0:20:55 > 0:20:58Clive starts plating up, leaving the meatballs unattended.
0:20:58 > 0:21:01Now remember, Stefan said to simmer them gently and not overcook them!
0:21:01 > 0:21:04I smell disaster!
0:21:04 > 0:21:06Oh that's... Oh, that's on a really high heat.
0:21:07 > 0:21:11Oh, that's really bad news, they're going to go really rubbery.
0:21:11 > 0:21:13That could be disaster. Oh.
0:21:13 > 0:21:16It was going so well, so much effort,
0:21:16 > 0:21:17and he left the meatballs boiling.
0:21:17 > 0:21:20But it's too late now.
0:21:20 > 0:21:22That's it.
0:21:22 > 0:21:24Clive's tricky task was to put together a traditional
0:21:24 > 0:21:26Swedish smorgasbord selection of meatballs
0:21:26 > 0:21:29and cured fish like this, and finally Clive's is good to go,
0:21:29 > 0:21:32and do you know, it doesn't look half-bad.
0:21:33 > 0:21:35Off you go, girls. Well done, good luck.
0:21:35 > 0:21:38The waitresses don't need the luck.
0:21:38 > 0:21:40Thank you very much.
0:21:40 > 0:21:43So this is the sort of thing that usually scares me.
0:21:43 > 0:21:45It's like a bushtucker trial.
0:21:45 > 0:21:49Anyone else seen fish salad or meatballs in a bushtucker trial?
0:21:49 > 0:21:51So, main course has gone out.
0:21:51 > 0:21:55Yeah, I've got to move on to the marzipan.
0:21:55 > 0:21:56All right, crack on.
0:21:56 > 0:21:59It's colourful. It's nicely presented.
0:21:59 > 0:22:00There's lots going on.
0:22:00 > 0:22:03It's just, it's just a bit intimidating to me.
0:22:03 > 0:22:05It's just, it looks alive.
0:22:05 > 0:22:09She's scared now, but not too scared to rip its head off!
0:22:09 > 0:22:12Oh, it made a noise! I can't do it.
0:22:12 > 0:22:15The rubbery meatballs will be far nicer.
0:22:15 > 0:22:16It's still looking at me.
0:22:16 > 0:22:19The meatballs are a little bit crunchy.
0:22:19 > 0:22:21Oh, well.
0:22:21 > 0:22:23- Nice flavour, the meatballs. - I agree.
0:22:23 > 0:22:24Though the texture's not quite right.
0:22:24 > 0:22:27Like an old burger just been rolled up in balls.
0:22:27 > 0:22:30- Ouch!- I think you're right. - Harsh.
0:22:30 > 0:22:31That pudding best be good
0:22:31 > 0:22:35or Clive's got no chance of getting any Yums from the judges.
0:22:35 > 0:22:39OK, now that is going on a white plate.
0:22:39 > 0:22:41The Swedish princess cake looks a bit lumpy.
0:22:41 > 0:22:44Let's hope the taste cancels out the way it appears.
0:22:44 > 0:22:46You've made one whole cake!
0:22:47 > 0:22:48Only three more to go.
0:22:48 > 0:22:52You're getting into the swing of this now, it's great.
0:22:53 > 0:22:54Like an expert cook.
0:22:54 > 0:22:56Oh, I wouldn't say that.
0:22:56 > 0:22:57Neither would I.
0:22:57 > 0:22:59- I'm doing the best I can, girls. - Chop-chop.
0:22:59 > 0:23:02Chop-chop?! I'll give you chop-chop.
0:23:02 > 0:23:05Clive had the mammoth mission of making a Swedish princess cake
0:23:05 > 0:23:07like this, and what seems like hours later,
0:23:07 > 0:23:09Clive's made, well, this.
0:23:09 > 0:23:13Not bad, even if it does look like it's come from a cartoon.
0:23:13 > 0:23:15OK, those ready to go, Chef?
0:23:15 > 0:23:18Yes, ready to go. Out you go. Good luck.
0:23:18 > 0:23:20Take them carefully. Thank you.
0:23:20 > 0:23:23- There we are.- Oh, wow. - Thank you, Ella.
0:23:23 > 0:23:25Does look fancy, thank you.
0:23:25 > 0:23:28It looks good, but one of the key elements of cake
0:23:28 > 0:23:31is the sharp-tasting jam to contrast the creamy layers,
0:23:31 > 0:23:33and if I'm not mistaken...
0:23:33 > 0:23:39- You did put the jam on underneath, didn't you?- Argh! Man!
0:23:39 > 0:23:40- Disaster!- You didn't put jam...?
0:23:40 > 0:23:42No jam on any of them.
0:23:42 > 0:23:44No jam on them! No jam!
0:23:44 > 0:23:46No jam!
0:23:46 > 0:23:48The judges might not spot it,
0:23:48 > 0:23:50I mean, it's not like Jimmy's a huge fan of this very cake.
0:23:50 > 0:23:52Oh, yeah.
0:23:52 > 0:23:55I can't see any jam between the sponge and the creme patissiere.
0:23:55 > 0:23:56Busted!
0:23:56 > 0:24:00I think it needs the jam for that sort of sharpness to cut through.
0:24:00 > 0:24:03- I don't really know what I'm talking about.- A-ha?
0:24:03 > 0:24:06- But I, I like it.- At least she's not scared of the cake.
0:24:06 > 0:24:09I think the flavour's there with this, I think he's done well.
0:24:09 > 0:24:11- I fully agree with you. - But do the girls agree?
0:24:11 > 0:24:13They need to start with the main first, though.
0:24:13 > 0:24:16I've never really liked meatballs, but I quite like them.
0:24:16 > 0:24:17Yay!
0:24:17 > 0:24:20Flavour is spot-on.
0:24:20 > 0:24:22I would prefer them to be a little bit more tender.
0:24:22 > 0:24:25- And the pudding? - Creme patissiere?
0:24:25 > 0:24:28The creme patissiere tastes really nice.
0:24:28 > 0:24:31I don't believe you did it by yourself.
0:24:31 > 0:24:34It's a shock! Sticking to the recipe must have worked.
0:24:34 > 0:24:36Well, apart from forgetting the jam.
0:24:36 > 0:24:40That creme patissiere is absolutely fantastic.
0:24:40 > 0:24:43I am missing a little bit of that sort of tartness from the jam
0:24:43 > 0:24:47that would have been there, but that's pretty marvellous.
0:24:47 > 0:24:48Thank you.
0:24:48 > 0:24:50It's a shame about the jam,
0:24:50 > 0:24:52but it didn't seem to make that much difference,
0:24:52 > 0:24:55they enjoyed it anyway. I'm bowled over that you like my cooking.
0:24:55 > 0:24:58Good news from the girls, but now it's over to the judges.
0:24:58 > 0:24:59It's time for The Verdict!
0:25:01 > 0:25:0424 hours ago, Lucy and Ella's Disaster Chef dad
0:25:04 > 0:25:08didn't have a clue in the kitchen, so his meals were burnt or uncooked.
0:25:08 > 0:25:11After a culinary class from Stefan, Clive's knocked up
0:25:11 > 0:25:14a two-course meal in a professional kitchen for head chef Jimmy,
0:25:14 > 0:25:17actress Kelsey-Beth and best friend Jerry.
0:25:17 > 0:25:20They'll certify if the food's restaurant quality
0:25:20 > 0:25:23by giving Clive a Yum or a Yuck.
0:25:23 > 0:25:25Two Yums and he's a Disaster Chef no more.
0:25:25 > 0:25:28Two Yucks and it's total humiliation for both Clive and Stefan,
0:25:28 > 0:25:31in front of Clive's friends and family.
0:25:32 > 0:25:35He's pulled out all the stops for his challenging Swedish menu,
0:25:35 > 0:25:38but now it's time to face the music.
0:25:38 > 0:25:43Jimmy. Your verdict, please?
0:25:43 > 0:25:46Head chef Jimmy liked the meatball flavour but not the texture,
0:25:46 > 0:25:49and he missed the jam in his beloved Princess cake.
0:25:49 > 0:25:51But has he changed his tune?
0:25:51 > 0:25:56Well, there's been some pluses and minuses, over the two courses,
0:25:56 > 0:25:58but my verdict is...
0:25:59 > 0:26:03ALL: Noooo!
0:26:05 > 0:26:06Gutted.
0:26:06 > 0:26:10One more Yuck and Clive really has hit a bum note with his food.
0:26:10 > 0:26:12Actress Kelsey-Beth was frightened of the main,
0:26:12 > 0:26:16but was the pudding delicious enough to win her round?
0:26:16 > 0:26:19The meatballs were really grisly
0:26:19 > 0:26:22and the pudding was really nice and I really enjoyed it.
0:26:22 > 0:26:24Give him a Yum, go on!
0:26:24 > 0:26:26But I'm sorry, it's a...
0:26:26 > 0:26:27ALL: Noooooo!
0:26:30 > 0:26:34Oh, no. He worked so hard.
0:26:34 > 0:26:35Poor Clive.
0:26:35 > 0:26:38It may be a done deal, but to make sure Clive has truly blown it,
0:26:38 > 0:26:41we should hear from best mate, Jerry, who thought the meatballs
0:26:41 > 0:26:44were old burgers, but he liked the cake.
0:26:44 > 0:26:47Jerry. Your verdict, please.
0:26:47 > 0:26:51Well, I was very surprised, the presentation was excellent.
0:26:51 > 0:26:53The food tasted...
0:26:53 > 0:26:55ALL: Noooo!
0:26:55 > 0:27:01Oh, no! Oh, no!
0:27:01 > 0:27:02I can't believe it.
0:27:02 > 0:27:06- I can. Did you see his eggy bread? - I'm pretty gutted.
0:27:06 > 0:27:10I've learned loads from doing it, so even if this meal was Yuck,
0:27:10 > 0:27:13the next one will be Yum, and I'm going to try again.
0:27:13 > 0:27:15Despite Clive's extraordinary efforts
0:27:15 > 0:27:18for his Swedish extravaganza, his food just wasn't up to scratch,
0:27:18 > 0:27:22so he must swap his hat for a total Disaster Chef hat.
0:27:22 > 0:27:23You've been brilliant.
0:27:27 > 0:27:31He got three Yucks, but Clive seems to have found a new love of cooking.
0:27:31 > 0:27:33He just needs a bit more practice
0:27:33 > 0:27:36before he can create sweet music in the kitchen.
0:27:36 > 0:27:40- Yeah, I'm proud of him.- Thanks. - You've done really well.- Thanks.
0:27:40 > 0:27:43Didn't quite deliver on certain parts of the dishes,
0:27:43 > 0:27:45so we had to mark them as a Yuck, I'm afraid.
0:27:45 > 0:27:47Wasn't the best meal I've ever had,
0:27:47 > 0:27:51but he did it and everyone should be really proud of him.
0:27:51 > 0:27:53I'm very impressed. He's done a good job.
0:27:53 > 0:27:56I know that he's put a lot of work into it.
0:27:56 > 0:27:59I think it's a bit mean, but I think he's enjoyed himself
0:27:59 > 0:28:00and learned a lot.
0:28:00 > 0:28:03Even though the judges didn't see him, I've seen a massive
0:28:03 > 0:28:06change in him over 24 hours and Lucy and Ella have now
0:28:06 > 0:28:09got a dad who seems to love cooking, and that's a vast change.
0:28:09 > 0:28:11Let's hope he just gets better and better.